vegan protein – The Vegan Love Project

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.

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

Basil Jalapeño Cheese Dip

Basil Jalapeno Cheese Dip

2c cashews, soaked for an hour (this step can be skipped)

1T mellow white miso

2 capsules vegan probiotics (empty powder and dispose of the capsule)

1/2c filtered water -up to 3/4 if needed

1 clove garlic

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1c fresh basil, minced

1/2t pink salt

3T coconut oil

Pinch chipotle powder- more if desired

½ red jalapeno pepper, minced

2T nutritional yeast

3t lemon juice (omit if fresh is not available)

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Step 1.

In a Vitamix or high-powered blender, add the cashews (drained if soaked), the probiotic powder, miso and 1/2c of water.

Blend this at a lower speed initially to well incorporate the contents, speed up the motor as it gets blended. You will need to process this for at least 4-5 minutes until the cashews are absolutely creamy. Scrape down the sides intermittently and be sure to get all possible ‘pieces’ of cashews blended into the mix. Add a T of water as needed if the mixture gets stuck. If you process too fast, the contents will heat up, creating an oily mixture.

When totally creamy and smooth, remove to a glass or stainless steel bowl and set in a safe, warm place- I place mine in the dehydrator covered at about 100 degrees and let it run overnight. In lieu of a dehydrator, place it in a warm spot in your kitchen, covered for up to 24 hours.

Step 2.

Mix in the salt, nutritional yeast, basil, jalapenos, chipotle powder, coconut oil (should be room temp and soft, not liquid), and lemon juice. Transfer to a container and place in the fridge for at least 6 hours to set, best, overnight. It becomes a beautiful, spreadable, creamy cheesy bit of awesomeness that you can spread or use as a dip.

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

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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!!!

Simple Broccoli with Lemon

BROCOLLI WITH LEMON.jpg

This is one of those dishes that I forget how easily simple fresh ingredients can be elevated to extraordinary with almost no work. Did you know broccoli is filled with protein, 11 grams for every 100 calories? This was my Nana’s recipe, who cooked her broccoli way too long (but was still delicious), then my Momma’s recipe, who cooked her broccoli just right, then leveled up by using all organic and local ingredients to hit this side dish/snack/salad/meal/accompaniment out of the park.

Simple Broccoli with Lemon

1 bunch broccoli, washed, trimmed, and sliced long into spears

1 lemon, juiced

2-3T extra virgin olive oil

1/4t pink salt

1/4t fresh cracked black pepper

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1/2c water

bowl of ice water *optional

In a large pot, heat up the water until boiling. Add the broccoli and steam for 3-4 minutes or until bright green and tender.

Drain the broccoli, reserving the cooking liquid for veggie stock.

To stop the cooking, plunge the steamed broccoli spears into the ice bath and strain the excess water in the sink.

In a bowl, add the bright green broccoli and gently toss the floret spears with the olive oil, lemon juice, salt and pepper. The acid from the lemon will discolor the broccoli a little bit but be assured, it is filled with vital nutrients and crispness.

Serve either warm or cold- both are delicious.

AMAZING Gluten-Free Pasta Summer Salad

You can use all of the vegetables you love in this amazing pasta dish- edamame instead of chickpeas, more or less of your faves but this is a WINNER- PERFECT for pot lucks and summer gatherings.

AMAZING Gluten-Free Pasta Summer Salad

½ red bell pepper, small dice

½ green bell pepper, small dice

1 carrot, small dice

½ small red onion, small dice

1 stalk celery, small dice

1c cooked chickpeas, rinsed and drained

3c uncooked pasta, fusilli (or another desired shape)- I use Bionaturae and LOVE it

1T sweetener (raw agave, raw honey, maple)

1T apple cider vinegar

1c vegan mayo

1/4c fresh lemon juice

2T extra virgin olive oil

1t pink salt

1/4t fresh black pepper

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Cook the pasta according to directions, drain and let stand until cool but warm.

In a large bowl, mix all of the veggies with the other dressing ingredients and toss well. This mix should be well seasoned before adding the cooked pasta- if not adjust for saltiness, sweetness as desired.

Add the pasta and with a large spoon, mix well until all of the pasta is well incorporated into the vegetable dressing. Allow to stand on the counter for at least 30 minutes- I am not sure why, but this prevents the Gluten-Free pasta from getting hard when it is refrigerated! You can enjoy this at room temperature or cold. FRICKEN delicious.

Monkey Love Protein Power Recovery Smoothie

Perfect for a post workout.

Monkey Love Protein Power Recovery Smoothie

1c nut milk

1T hemp seeds

1c chopped frozen bananas

1T gold flax seeds

1T coconut oil

2t maca powder

1t vanilla

1 scoop protein powder

½ scoop Vega Recovery Accelerator- Tropical flavor

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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.

Simple “Tastes Like Chicken” Tofu Slices

This taste is SO my childhood!!! My mother used to make roasted chicken wings with this salt and it was one of my favorite meals. Hot or cold, this shit tastes like chicken!!! Hot, it has an awesome, satisfying, crunch…cold, the texture gets even more toothsome. . I imagine coarsely chopping it into small pieces and making an amazing “chicken“ salad from the cold pieces- if they even make it to the fridge in the first place….not kidding…amazing.

Simple “Tastes Like Chicken” Tofu Slices

1 Pound tofu, thinly sliced in rectangles, about ¼” thick

2-4T Olive oil

Jane’s Mixed Up Krazy Salt to taste

1T 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 a slice down in the oil, sprinkle the herbed salt on the side facing up, then flip it over and salt the other side. Continue to do this until all of the tofu is covered in both oil and salt. Sprinkle nutritional yeast over the top of all of the slices.

Roast in the oven/ convection oven for 30 minutes or until golden brown.

This tofu is absolutely delicious, hot OR cold.

THIS SHIT TASTES LIKE CHICKEN

Easy Black Bean Soup

Black Bean Soup

Black beans are an exceptional source of vegetable protein as are all beans. This soup is absolutely delicious served on its own or with steamed basmati rice, or tortilla chips and a side of salsa.

Wheat-free, Gluten-Free

3c cooked black beans (2- 15oz cans)

1 large onion, coarsely chopped

2 clove garlic, minced

1t chili powder

1t chipotle powder

1t ground cumin

1/4t black pepper

1/2t cayenne pepper flakes

1 vegetable bouillon cube (or 1T veggie broth powder)

3T extra virgin olive oil

4c boiling water

1t smoked or pink salt, or to taste

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Steamed brown or white rice *optional

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Bring 6c of water to a boil- in case you need more.

In a large soup pot, add the olive oil and sauté the onions and garlic until golden and soft. Add the chipotle powder, chili powder, cumin, black and red pepper. Sauté for 3-4 minutes and then add the black beans, stirring them into the vegetables.

Add the boiling water and the bouillon cube (or powder). Add the salt in toward the end of cooking and adjust seasonings.

Bring to a boil and reduce heat and simmer for 30-40 minutes.

At this point, the soup is delicious as is or can be pureed to make a traditional smooth soup. I ate this with a heaping scoop of steamed basmati rice in it.

For a smooth soup:

In batches, in a blender or vitamix*, puree the soup. Adjust the seasonings before serving. Add 1c hot, cooked white or brown rice before serving.

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

Simple Amazing Roasted Tofu Cubes

Simple Amazing Roasted Tofu Cubes

I can not express to you how much you should make these tofu cubes…..they are SO easy and SO satisfying. You can literally toss them with any spice mix and will come out incredible. I have not had chicken in over 25 years, but if I were to need to fill that craving, this would be it. My mom used to make chicken wings using Krazy Mixed Up Salt and that’s what these remind me of. I’m gonna have to buy the salt and actually try using it! If you can save some to eat cold try OR double the recipe so you can be sure not to eat them all straight out of the oven. Don’t overcrowd the baking dish so the tofu can take on a crisped edge. So amazing for a quick protein fix! It literally takes 2 minutes to get into the oven., no fussing at all, no stirring no nothing…Feel free to change up the spices but for serious….MAKE THEM NOW.

1 Pound tofu, drained, rinsed and pressed

2-4T Olive oil- (more oil more crunch)

1/2t smoked chipotle powder

1/2t pink salt or smoked sea salt

Fresh cracked black pepper

1T nutritional yeast

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Pre-heat the oven to 375 degrees.

In a roasting pan or dish, drizzle about 2T of olive oil on the bottom of the pan.

After pressing the tofu, cut it into cubes, about 1” in size.

Place the cubes in the pan, then drizzle with the remaining oil. Sprinkle with the nutritional yeast, salt, pepper and chipotle powder.

Roast in the oven/ convection oven for 45 minutes or until golden brown.

This tofu is absolutely delicious, hot OR cold.