Vegan Seitan “Chicken”Paprikash

Vegan “Chicken” Seitan Paprikash

IMG_8740

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.

I Totally Winged It Amazing Macaroni & Cheese with Broccoli

Mac and cheese and broccoli

Since opening the second studio- time has become even more precious and my commitment to eating beautiful foods has become even more a priority (NO MORE PALM OIL). I had a craving for Mac & Cheese and none of the ingredients that I had used to make the last recipe- I had no beans that were cooked in the house other than dal, no peppers, so I improvised with what I had- homemade hummus, and a beautiful local Butterkin Squash that I roasted. Instead of adding garlic and beans I added the hummus, I added my Fermented Hot Sauce instead of fresh red peppers. It came out spicy and perfectly paired with the sweetness of local broccoli. It was SO SO good- I made it after class and it literally took no more than the 15 minutes to boil the pasta before I was sitting down eating it. Hope you enjoy it!

I Totally Winged It Amazing Macaroni & Cheese with Broccoli

1c prepared hummus or chickpeas or white beans

3T fermented Hot Sauce or sriracha (spicy)

2T mellow white miso paste

2T cooked squash- Butternut, kobocha or other orange-fleshed squash

1/4c raw cashews

1/4c nutritional yeast

2T tapioca starch

2t agave or maple syrup

2t ume vinegar

1t brown rice vinegar

2t chipotle powder

2T extra virgin olive oil

1c to 1-1/2c water (depending upon desired thickness)

1/2t pink salt

1T coconut oil or vegan NO PALM oil Butter   *optional

2c-cooked broccoli, minced (see below- frozen broccoli would work well)

1 Pound of Gluten Free Pasta

6c water to boil

2t pink salt

Clean and trim the broccoli and keep in larger florets with stalks.

In a large pot, bring the water to a boil, add the salt, toss in the broccoli and cook just until tender and bright green- about 3-4 minutes. With a slotted spoon, sweep the broccoli out into a strainer and set aside to cool.

Add the pasta into the boiling water and cook until tender- 10-12 minutes or according to package.

While the pasta is cooking, when the broccoli is cool, using a sharp knife, mince the broccoli. Lightly salt and pepper and set aside.

Place all of ingredients except the tapioca starch and broccoli, into a blender and process until smooth and creamy. Taste it and adjust for saltiness and seasoning. Add in the tapioca starch and blend well.

Drain the pasta and set aside. In the same pot add the cheese sauce and stir over medium heat until it starts to thicken- about 2-3 minutes. Add in the pasta and continue to cook over medium heat for an additional 2-3 minutes or until the entire mixture is heated through. Add in the coconut oil or butter. Add in the broccoli and stir until well incorporated.

Serve immediately. YUM.

 

Iced Mocha Dandy

*dandy drinkMy sister Jill brings her Dandy Blend with her to Starbucks to make her hot and cold versions of this delicious coffee substitute…Me being me was like “I’m going to make it!” So I did…and it’s delicious!!!! Whether you drink coffee or not, this is just tasty AF. Serve warmed, hot, over ice or blended with ice to create a frozen Frosty style treat.

Iced Dandy Mocha

1T Dandy Blend or other coffee substitute

1T Raw Cacao Powder

1T Coconut Manna

1T Coconut Sugar or Date Sugar

3-4 Raw Cashews

1c water

2t Maca powder *optional (makes it malty yummy)

Pinch pink salt

Pinch vanilla

Place all ingredients in a blender and process till smooth and creamy. Serve over ice or blended with.

Roasted Kobocha Squash Soup

Any squash can be used for this delicious creamy, and simple soup. Kobocha squash has got such a lovely, sweet but not too sweet taste that pairs perfectly with ginger. I picked a beauty up at the local farmer’s market this past weekend and roasted it and have been putting it in to many meals since. As a time saver, the squash can be roasted in advance. If the squash is already roasted, this soup literally takes 8 minutes start to finish. The roasting step may even be omitted and the squash simply peeled, cubed, and cooked along with the other vegetables. Roasting draws out the most flavors and brings the sweetness of the squash to life, but it is not a necessity.

roasted-kobocha-squash-soup

Roasted Kobocha Squash Soup

Wheat-Free, Gluten-Free

1 large onion, coarsely chopped

2 cloves garlic, minced

2c roasted Kobocha squash*

1/4t chipotle powder *optional

1 fresh jalapeño or cherry bomb pepper, chopped

1t cinnamon

1/4t nutmeg

3T coconut oil

6c boiling water

1 vege bouillon

1t salt or to taste

—

1/4-1/3c cashews

1″ piece of fresh ginger

1T raw agave

 

Bring 6c of water to a boil.

—

Roasting the Squash: Clean the outer shell of the squash with cold water and pat it dry well with a dishtowel or paper cloth. With a sharp knife, split the squash down the middle, creating two halves. Seed the squash using a large spoon, scraping the stringy flesh and seeds from the center. With the cleaned halves, rub with oil and salt. Place face down on a cookie sheet or roasting dish and place in the oven for 40-45 minutes or until the flesh of the squash is tender, yielding to the touch. Let cool. When cool enough to handle, scoop out the roasted squash.Place the cashews, ginger, agave and fresh hot pepper in a blender and set aside.

—

In a large soup pot, add the oil and sauté the onions and garlic until golden and soft and aromatic. Add the yellow squash, the boullion (or powder) and the salt. Continue to sauté until the squash softens and turns bright yellow- about 3-4 minutes.  Add the boiling water to cover. Bring to a rapid boil and reduce heat and simmer for 2-3 more minutes.

 —

In batches, in a blender or vitamix*, transfer the soup pot contents into the blender and puree the soup with the contents in the blender. Adjust the seasonings if needed.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Ellen’s No Bake Energy Balls

My sister Jill sent me an energy bar recipe and my other sister Karen was like- “Ellen, it’s OK for you to just follow a recipe, you don’t have to make it your own“…Ya…no, I really do. I made these with and without the protein powder- both delicious. You could make them with more raw, super antioxidant ingredients, like using raw cacao nibs in place of the chocolate chips, using  1/4c raw cacao powder in the dough, raw nut butter in place of the peanut butter etc…they are simple, quick and easy to make and great to have in the fridge for a quick snack before or after a workout or to get you to your next meal.

ellens-no-bake-energy-balls

1c (dry) gluten free oatmeal, 2/3 buzzed in a dry blender, 1/3 whole

2/3c + 1T dried desiccated coconut- reserve the 1T for later

1/2c peanut butter, chunky

1T chia seeds

1T hemp seeds

2T sesame seeds

1 scoop Raw Vegan Vanilla Protein Powder *optional

1/4c sprouted pumpkin seeds

1/4c crisped brown rice cereal *optional

1/2c vegan chocolate chips, buzzed in (the same) dry blender to a coarse meal with small chunks OR 1/2 raw cacao nibs

1/3c raw agave nectar

3T coconut oil

1/4t pink salt

Stir all ingredients together in a medium bowl until thoroughly mixed. Spread into a shallow square pan.Sprinkle with more coconut. Let chill in the refrigerator for at least one half hour before attempting to scoop and roll or cut.

Once chilled, using a small scoop or spoon, roll into balls OR cut into chunks. (Mine were about 1″ in diameter)

In a bowl, add the reserved coconut, toss the balls or chunks to coat.

Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls or chunks.

Gingered(end of)Summer Squash Soup

So tasty!!!….I am still fighting this crud! I needed something warm and soothing for my throat, spicy enough to kill whatever’s left, and delicious enough to keep me happy. Sick all week meant there was only what was left after 10 days in the fridge and that was one lonely little Summer Squash and some cherry bombs…this soup came together SO QUICK…. Easily a new favorite irregardless of summer OR sickness.

Delicious.

gingered-summer-squash-soup

Gingered (end of) Summer Squash Soup

Wheat-Free, Gluten-Free

1 large onion, coarsely chopped

1 clove garlic, minced

1 large yellow summer squash

1/4t chipotle powder *optional

1 fresh jalapeño or cherry bomb pepper, chopped

1/2″ piece of fresh ginger

3T coconut oil

6c boiling water

2t raw agave

1 vege bouillon

1t salt or to taste

—

1/4c cashews

handful fresh parsley

Bring 6c of water to a boil.

Place the cashews, ginger, agave and parsley in a blender and set aside.

—

In a large soup pot, add the oil and sauté the onions and garlic until golden and soft and aromatic. Add the yellow squash, the boullion (or powder) and the salt. Continue to sauté until the squash softens and turns bright yellow- about 3-4 minutes.  Add the boiling water to cover. Bring to a rapid boil and reduce heat and simmer for 2-3 more minutes.

 —

In batches, in a blender or vitamix*, transfer the soup pot contents into the blender and puree the soup with the contents in the blender. Adjust the seasonings if needed.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Simple Turmeric Broth

broth

Simple Turmeric Broth for Vegetable Noodle Soup 2016

6c water

½ onion, coarsely chopped

2” fresh ginger, grated

1t turmeric

1t sesame oil

1t pink salt

Put everything in a pot, and bring to a boil. Reduce heat and simmer for 5-10 minutes.

Strain the broth through a fine mesh sieve into a large heatproof pitcher (I use my Vitamix container) or bowl. Discard the vegetables. Pour the broth back into the pot and then proceed to add fresh veggies, cooked rice noodles. This is the simplest, clear broth and it is just so easy and perfect for a pick me up or when you are not feeling full force to sip on.

Vegetable Noodle Soup

So ya I got.. SICK!…. like….NAILED! After 26 hours of Yoga Teacher Training that for me was a HUGE milestone ( my first TT ever)…I am now resting and eating simple foods. I have made this soup for the past two days and I am convinced that practice is mastery- the more you do, the better  it turns out- this broth is PHENOMENAL.  It’s a simple broth- I didn’t want that tamari or soy sauce taste and I didn’t want bouillon- I wanted that full flavorful taste of asian broths that appear almost clear, nothing floating around in it, nothing to get in the way but this one has the antioxidant, antibacterial crud busting anti-inflammatory fighting properties of Turmeric. The first night I tried making it with garlic and I found that, tho it was tasty, it had that raw garlic taste that to me seemed a little bit overwhelming. Last night I omitted the garlic and stuck with the ginger and onions. I think I am in love. The broth takes less than 10 minutes to make- less even- then I added in beautiful local veggies; SautĂ©ed Kale, sweet potatoes, and some Chipotle Baked Tofu I had in the fridge. You could definitely play with flavors by adding mushrooms or scallions etc- this was me, in the middle of a 27 hour training, sick- and it was 

D E L I C I O U S.

broth

Simple Turmeric Broth for Vegetable Noodle Soup 2016

6c water

½ onion, coarsely chopped

2” fresh ginger, grated

1t turmeric

1t sesame oil

1t pink salt

Put everything in a pot, and bring to a boil. Reduce heat and simmer for 5-10 minutes.

Strain the broth through a fine mesh sieve into a large heatproof pitcher (I use my Vitamix container) or bowl. Discard the vegetables. Pour the broth back into the pot and then proceed to add fresh veggies, cooked rice noodles. This is the simplest, clear broth and it is just so easy and perfect for a pick me up or when you are not feeling full force to sip on.

sick-girl-noodle-soup

Vegetable Noodle Soup

3-4c Simple Broth

1/2 steamed sweet potato, sliced

1c Sautéed Kale

Sliced Chipotle Baked Tofu

1 serving rice noodles or vermicelli

1t hot sesame oil

Hot Water for noodles

optional: you could add other veggies; mushrooms, baby corn, water chestnuts etc.

—

In a bowl, add the uncooked, quick cooking noodles and cover with hot water. Cover and let steam. Set aside.

In a large skillet heat up the olive oil over medium high heat , prepare the Sautéed Kale by sautéing the garlic just until golden brown. Add the salt, red pepper, and then add the kale. With a fork or a pair of tongs, move the kale around the pan cooking the kale until wilted and tender. Remove from the pan and set aside. In the same pan, add little bit of hot water and the already cooked sweet potatoes slices just to heat them through. Set aside.

In the same skillet, heat up the broth and bring to a low boil.

In a serving bowl, place the cooked noodles on the bottom of the bowl. Add the cooked Kale, the sweet potatoes and the slices of tofu. Ladle the broth over to cover.Drizzle in the hot sesame oil. Taste and adjust for saltiness.

Fricken delicious.

Garlic SautĂ©ed Kale with Hot Pepper

satueed-kale

One of my all time favorite go-to’s. I can easily eat a whole head of kale by myself. Make sure the pan is hot before adding your greens. The cook time should be quick-

Seriously super delicious.

Garlic Sautéed Kale with  & Hot Pepper

1 bunch kale, washed, trimmed, and torn into bite size pieces

1 clove garlic, minced

½ Cherry Bomb or Jalapeño pepper, thinly sliced

2T Extra virgin olive oil

1/4t salt

In a large skillet heat up the olive oil over medium high heat and sauté the garlic just until golden brown. Add the salt, pepper, and then add the kale. With a fork or a pair of tongs, move the kale around the pan cooking the kale until wilted and tender. I like to place mine in a bowl with a plate over top so that it continues to steam slightly, makes it even more tender. Serve immediately. Also delicious at room temperature.

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

—

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