Vegan Seitan “Chicken”Paprikash

Vegan “Chicken” Seitan Paprikash

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This is a stovetop version of my Grandmother’s traditional Hungarian dish that was one of my most favorites growing up. My grandma would cook whole chicken legs in white rice bathed in oil with onions and a ton of Hungarian paprika. My mom would kid that in order to make this properly, you need a full gallon of oil. If you are not interested in using a “fake” chicken product, or would like this dish to be gluten free, chickpeas replace the “chicken” in this dish remarkably well; it is equally delicious although not as familiar as what I grew up on.  Serve this with a huge side of Sautéed Kale.

1 pound chicken style seitan, drained (Westsoy makes a chicken seitan) or make your own! Or 1 can or 1-1/2c chickpeas

1/2t pink Salt

1/2t black pepper

3 tablespoons olive oil

1 large onion, medium dice

4c Water

2T Hungarian paprika

1 1/2c white basmati or carolina rice

1 bouillon cube or replace the water with veggie broth

In a large heated pot, sauté ¼ of the onion in 1 T of oil until golden and just brown. Add the “chicken” and sauté until and heated through and it has a little bit of color on it- then remove it from the pan and set aside. In the same pan add the remaining onions and olive oil and sauté for 6-8 minutes. Add in the paprika, salt, pepper and the bouillon cube and continue to sauté until the onions are soft and translucent. Add the cooked rice and add back in the “chicken”, and add 4 cups of water. Bring to a boil and then reduce the heat to low. Cook partially covered for an additional 30-40 minutes stirring minimally. Turn off the heat and let sit for 10 minutes undisturbed prior to serving.

Spicy Red Lentil Soup with Spinach & Ginger

Spicy Red Lentil Soup with Spinach & Ginger.jpg

Spicy Red Lentil Soup with Spinach & Ginger

1  onion, small dice

1” fresh ginger, grated

1 medium onion, minced

1/4t cayenne pepper or 1 pepperonicini

1/2t smoked chipotle powder

3T olive oil

1t turmeric powder

1/2t pink salt

1/4t black pepper

2c red lentils, cooked

2c fresh spinach, cleaned and trimmed

1 veggie boulion cube OR veg broth replacing or in addition to the water

 4c water- boiled

In a large pot, heat up the onion in the olive oil and sauté just until golden. Add the spices and the lentils and cover with boiling water or veggie broth and add the bouillon. Bring to a boil and then reduce the heat and simmer for 20-25 minutes uncovered or until the lentils have completely broken down- adding more water if necessary. When at desired consistency,  add the fresh ginger and spinach and mix in, cover for 5 minutes. Adjust the seasonings. Serve on its own or over white or brown basmati rice.

Chipotle Baked Tofu

chipotle-baked-tofu

Not feeling well and going through my fridge, I wanted something quick and delicious that I didn’t have to fuss over. This was so good I made it again today.In 35-40 minutes you have perfect yumminess that really does taste a lot like chicken. This is great to have on hand- in the fridge as a quick snack, to add to soups, sandwiches or to eat hot with veggies and quinoa or rice for a meal. I am cherry bomb everything right now but you could definitely use another pepper instead, hotter or more mild. The cherry bombs lend a sweetness that is incomparable, the chipotle adds a deep, mellow, spicy that is one of my favorite flavor profiles. I may or may not be having this tonight with smashed potatoes and kale… SIMPLE.

1 Pound tofu, thinly sliced in long cubes, about 1” thick, 2″ long

2-4T Olive oil

1/2t chipotle powder (more or less)

1/2t pink salt (more or less)

1 cherry bomb or jalapeño pepper, sliced, with or without seeds (seeds make it hotter)

2T nutritional yeast

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Pre-heat the oven to 375 degrees.

In a roasting pan or dish, drizzle about 3T of olive oil on the bottom of the pan.

Place the tofu rectangle cubes in the oil. Sprinkle the top with the chipotle powder, then add the sliced peppers on top and then sprinkle the salt, then nutritional yeast. Drizzle the top with more olive oil.

Roast in the oven/ convection oven for 40 minutes or until golden brown.

This tofu is absolutely delicious, hot OR cold.

THIS SHIT TASTES LIKE SPICY CHICKEN

Ellen’s Italian Chickpea Spread

Italian Chickpea Spread

I ate this on crusty bread with fresh tomato. I am super into fermented breads lately and into topping them with simple delicious spreads and salads. I sat at the counter and ate so much of this, it is SO delicious and has a taste that is so comforting and round.

It’s a good simple one.

Ellen’s Italian Chickpea Spread

2c chickpeas, cooked, drained

2 cloves garlic

1/4c extra virgin olive oil

2-3T lemon juice

1/4c pignoli nuts (pine nuts), toasted

1/4c fresh basil

Pinch smoked chipotle powder

1/2t pink salt

2-3T filtered water if needed

In a food processor or blender, process all ingredients except the water and run until smooth. Add the water 1 tablespoon at a time as and if needed.

Serve with anything!!! Crusty bread, crackers, pasta!!!

Divine Peppermint Love Smoothie

*peppermint

I was trying out a new vegan protein powder so I wanted to make it simple enough that I could actually get a sense of the taste of the powder- WELL….this smoothie came out SHOCKINGLY, AMAZINGLY delicious…like…REALLLLY delicious…divine actually. I used my DoTerra Peppermint essential oil and holy wow…the health benefits of peppermint are many, find out more here—-> ❤

Divine Peppermint Love Smoothie

1c nut/seed milk ( I used a mix of cashew & Hemp for my milk base)

1T hemp seed

1T chia seeds

1t raw agave or raw local honey

2T Coconut Manna

3 drops peppermint essential oil

1 generous handful of fresh spinach

1t vanilla

1T coconut oil

1 scoop protein powder

pinch salt

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1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Chocolate Marshmallow Power Smoothie

Chocolate Marshmallow Smoothie

Tastes like chocolate marshmallows….not kidding…

Chocolate Marshmallow Power Smoothie

1c hemp nut milk

2T chia seeds

1t raw agave or raw local honey

2T raw Coconut Manna

2T raw cacao

1t vanilla

1 scoop vegan protein powder

2-3 cashews

1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Almond Kefir Strawberry Super Smoothie

almond kefir strawberry smoothie

Filled with probiotics, omega 3’s, and a gorgeous source of vegan protein, this has become one of my favorite smoothies. Because of the Cultured Almond Kefir, it has an incredible tangy-ness that is so delicious, reminiscent of a Fruit Lassi.

Almond Kefir Strawberry Super Smoothie

1c fresh or frozen strawberries

1c prepared almond kefir

1T chia seeds

1T flax seeds

1T hemp seeds

1T coconut oil

1 scoop raw protein powder

1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and process just until smooth.

 

Baked Tofu Marinara Steaks

Baked Tofu Marinara Steaks

Baked Tofu Marinara Steaks

1-Pound tofu, rinsed, pressed, and drained- cut into thick, even slices

1c prepared Marinara (see recipe)

1T olive oil

1T shoyu or Tamari

2T maple syrup OR coconut sugar

Pink salt and pepper to taste

Pinch cayenne pepper *optional

2T nutritional yeast

Preheat the oven to 400 degrees

In a small bowl, mix all of the ingredients except the tofu.

In a shallow baking dish, spoon most of the marinara mixture over the bottom of the dish. In one layer, place the tofu on top of the sauce, then spoon the remaining sauce over the tofu. I turn the tofu over in the pan several times to get a good marinara covering prior to baking. Then spoon some over the top.

Top with additional nutritional yeast or Vegan cheese your choice.

Bake for 45 minutes.

Serve hot or cold. Delicious with gluten free pasta, Sprouted brown rice or quinoa.