VEGAN LOVE – Page 10 – The Vegan Love Project

Blueberry Maqui Berry Power Smoothie

It is bluuuuuueberry time! Fresh berries all day every day! I have already frozen my share of the local love so I can pull from my freezer all winter. I throw them in smoothies, pancakes and baked goods. This smoothie is super delicious with or without the Maqui.

Maqui Berry (pronounced MAH-key) is a super-fruit beneficial for detoxification and aiding in weight loss.

Blueberry Maqui Berry Power Smoothie
1c nut milk, or other non-dairy milk
1T hemp seeds
1t raw agave or raw local honey
1c blueberries (fresh or frozen)
2T Maqui Berry Powder
1T chia seeds
1t vanilla
1 scoop vegan protein powder
—-
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.

Simple Grilled Tofu

This is one my most favorite ways of preparing tofu- it is even more delicious cold. Use it as is, with a side of greens and quinoa or brown rice or how I made it tonight, sliced and served over Thai Basil Pesto Soba with fresh baby Spinach. I would double up on the amount you make if you want to have any left over for the next day! You can season the oil in all kinds of ways imaginable, from curry, to lemon pepper, to super spicy jerk rub.

Simple Grilled Tofu

1 pound extra firm tofu

2T Extra Virgin Olive Oil

1 large clove garlic, smashed and minced

1/2t pink salt

black pepper

Heat up the grill or grill pan.

Prepare the tofu:

Remove the tofu from the package and drain the water. Rinse and then place the tofu between to plates. Weight the tofu down in the sink with something over the top plate. Let press for at least 15 minutes to remove excess water. This makes for a “chewier” end result.

Slice the tofu in ¼-1/2” slices, an average block of tofu should yield 7-10 slices.

In a large plate, add the garlic, olive oil, salt and pepper. Lightly dredge the tofu slices in the oil – I use a silicone pastry brush to paint the oil on, oil and set aside.

Over high heat, place the slices on the grill or pan and close the grill or cover the pan. Let grill for about 6-8 minutes. The slices should easily flip and have gorgeous markings. Once flipped, continue to grill for another 5-6 minutes.

Salt and pepper the slices again to taste.

Serve hot or cold.

Basic Awesome Nut Milk

Since learning about nut milks, I have not puchased a box of soy, almond or rice milk- or any other milk for that matter since. I use it almost every day for making sweet breads, smoothies, creaming up soups, adding to gravies- you name it. The even MORE basic version is nuts and water in the blender- that’s it. In a pinch you can even use a nut butter and water and blend-and there you have it, milk. With these slightly flavored versions, they are delicious on their own or for use in cereals and shakes.

Basic Awesome Nut Milk

Almond:

1c almonds- soaked overnight

4c water

1T coconut oil/butter

2T raw agave

2t vanilla

pinch Himalayan sea salt………

Cashew:

3/4c raw cashews

4c water

1T raw agave

pinch Himalayan sea salt………

Use for smoothie bases, cereals, or drink as is. You can also add fresh fruit; strawberries, blueberries, cacao to flavor the milks….

SUPER FRICKEN YUM

Thai Basil Pesto

This is not your every day pesto…this pesto is slightly more badass- it could be I am bias seeing as my Thai basil plant took off and my Genovese basil did not….Still, this is a twist between an asian nut sauce, a hoisin sauce and a traditional pesto- are you feeling what I am saying? It’s raw, slightly sweet and dark in flavor, and the ingredients are straight forward- you could even use other kinds of basil and it would still be fantastic. I made it today in less than 15 minutes. I can use it as a sauce for cold noodles, hot noodles, a dipping sauce for grilled tofu, or a spread on a grilled tofu sandwich. I am thinking that I will most likely have this over noodles tonight or in fresh rolls tomorrow! YUM.

Thai Basil Pesto

2c fresh Thai basil, lightly packed

1/3c raw sprouted almonds

2T brown rice miso or another dark miso

2T extra virgin olive oil

1 cloves garlic*opt

½ lemon juiced

1 1/2T Raw agave, 5 deglet dates, or raw local honey

1t ume vinegar

½ fresh jalapeno or chili pepper

2t hot toasted sesame oil

1/4c unrefined toasted sesame oil

Salt and pepper

Pinch cayenne pepper

Water if needed

Place all of the ingredients in a blender, and process.Blend until smooth and creamy; add the water for desired consistency- up to a 1/4c. Adjust the seasonings to taste (sweeter, saltier etc) to desired final result. Excellent for use in fresh rice rolls, on grilled or broiled tofu, on sandwiches, over soba or your favorite pasta. Delicious!

Thai Basil Soba with Grilled Tofu and Fresh Baby Spinach

Peanut Butter Maca Chocolate Chip Power Smoothie

Peanut Butter Maca Chocolate Chip Power Smoothie

Fricken CRAZY delicious.

I use Sun Warrior Raw Vegan Vanilla Protein in my shakes.

1c nut milk
2T cacao nibs
1T raw agave or raw local honey
2T peanut butter
1t vanilla
1scoop protein powder
2t Maca powder
1T chia seeds
1T hemp seeds
pinch Himalayan sea salt

——

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.

Chickpea Loaf…it’s what’s for dinner…and lunch

ChickPea Loaf

Super easy to make, great for using up leftover grains and beans. Delicious cold as a sandwich the next day!

2c-cooked chickpeas

1 1/2c cooked brown rice

3 slices toast- made into breadcrumbs or 1-1/2c loosely packed breadcrumbs

1 medium onion, minced

1/4c nutritional yeast

1/4c ketchup

1/4c extra virgin olive oil

1/2c walnuts, chopped *opt

1/8t-1/4t-cayenne pepper or chipotle powder (I LOVE Chipotle Powder)

1/4t ground black pepper

1/2t turmeric

1/2t salt

up to 1/4c water

Topping:

3T ketchup

Preheat oven to 350 degrees

In a large bowl, combine the chickpeas, rice, breadcrumbs, onions, yeast, ketchup, oil, nuts*, salt, red and black pepper. Mix with a wooden spoon or clean hands until all ingredients are well incorporated.

Pour out the mixture into a lightly oiled loaf pan. With the back of a wooden spoon, fill out the pan. Top the loaf with the remaining ketchup.

Cover with foil and bake for 45 minutes.

Remove the foil and bake for another 10-15 minutes.

Serve with smashed potatoes and sautéed greens; broccoli or kale or a simple salad.

Killer Chickpea Loaf Sandwich

Sandwich bread- (I use whole grain Ezekiel)

fresh baby greens

vegan mayo

1″ slice of left over loaf

sriracha sauce

ketchup

salt and pepper

Chickpea Loaf is coming…like TODAY…YOU ROCK. DON’T STOP.

“Loving life more thanks to Ellen!” Stephanie

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“Best idea EVER!!!!” Missy

“Love you, Ellen! Thank you for doing this.” Mike

“So excited for this!! Many many thanks!!” Jaime

“I love love love your food and you’re a true inspiration… Your actions are contagious and your love radiates through your words, your presence and most definitely through your food. Thank you for your trust. I will be there to catch you; though you’ll most likely grow wings before reaching our finger tips.” Josh

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