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Thursday, January 21, 2021

Garlicky Soy Curls

 I finally tried soy curls!  They are not available to us locally-- and I do like to buy my groceries locally-- so I ended up ordering them.  

I topped two pizzas and made 3 sandwiches for about $7.50 CAD using about $4.50 of Soy Curls product for the 2 pizzas and maybe $1 of soy curls for each sandwich.  

They are a whole food and non-GMO.  I didn't count in the cost of other ingredients, but I don't see them as being too dear when considering they were a nutritious part of six meals. 

They were easy to put together and delicious! 



GARLICKY SOY CURLS RECIPE

Ingredients: (makes 2 cups)

4 ounces/ 1/2 8-oz. Bag Soy Curls

1 1/2 cups hot/boiling water

1 tablespoon/15 ml soya sauce

1 teaspoon/ 3.28 g garlic powder

Extra virgin coconut oil

2 tablespoons/11  g  nutritional yeast

Fine sea salt

METHOD

  1. Put the soy curls in a small bowl and pour the boiling water over them. Drain off the water in 10 minutes and press down with paper towels in the bowl until excess water is absorbed
  2. Add soya sauce and garlic to bowl and toss.
  3. In a hot wok, add 1 tablespoon of the oil and the soy curls.  Cook, stirring, for 10 + minutes The soy curls will turn golden brown and chewy.  If more oil is needed, add a little more.  Add nutritional yeast, coating completely and continuing to stir and cook until nutritional yeast has been absorbed.
  4. Add salt to your taste
  5. Soy curls are now ready to be a topping for pizza, in a salad or sandwich.  Keep leftovers in the fridge in a covered container.
This recipe is based on.a recipe in Vegan Pizza:50 Cheesy Crispy Healthy Recipes

Click HERE to order Soy Curls

Monday, January 18, 2021

Quick Oven-Grilled Eggplant with Herbs and Vegan Cheese

 


Ingredients

1 Eggplant sliced into rounds tossed in

bowl with 3 tablespoons olive oil, to coat

😺😺

Mix in a small bowl:

3 tablespoons nutritional yeast

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

1/4 teaspoon sea salt

1/4 teaspoon fresh ground pepper

😺😸

Package of Daiya vegan cheese shreds

😼😼😼

HOW-TO:

Preheat oven to 425° F.

Cover flat pan with parchment paper

Dust (or dredge) eggplant rounds with herbs

Place on oven pan and put in oven for 25 minutes.  At the 15 minute mark add on topping of Daiya cheese shreds.

😼😽😼

Notes:

Eggplant is a Mediterranean fruit (used as a savory or vegetable) and is really delicious cooked with Italian herbs but you are not restricted by such pronouncements.  You could use Middle Eastern, Northern African, Oriental or Mexican herb mixes if those are your taste faves.  No nazis overseeing your kitchen (I hope).  Go with your creativity. Let me know how they turn out!


Thursday, January 14, 2021

Gluten-free Vegan Chocolate Cake

                                      

This gluten-free chocolate cake recipe is an adaptation* of a recipe that also claims to be low allergenic.  It does not contain the common allergens: eggs, dairy, wheat, peanuts, or tree nuts-- other allergens that are known about could be substituted. An example is the soymilk.  Oat or hemp seed milk are possible substitutes that could be used.  For people sensitive to xanthan gum, psyllium husk powder might be a good substitute.

This is written for making 1 9" round or square cake.  If there is a desire for a larger sheet cake or a layer cake, just multiply each quantity of ingredient by 3  for a 3 layer cake  or by 2 for an 18" sheet pan

Preheat the oven to 350 degreesF/177•C.

I used a round 9" silicone pan that requires no preparation. For prep otherwise, grease pan and sprinkle on some flour or line pan bottom and sides with parchment paper

INGREDIENTS

  • 1 1/2 cups All-Purpose GF flour
  • 1 cup sugar
  • 3 tablespoons plain cocoa or cacao
  • 1 teaspoon baking soda
  • 2 teaspoons xanthan gum
  • 1/2 teaspoon fine sea salt
  • 1 cup dairy-free chocolate soymilk
  • 1/4 cup plus 1 tablespoon vegetable oil (I used melted coconut oil)
  • 1 teaspoon vanilla
  • 1 tablespoon apple cider vinegar
METHOD
  1. In the larger of 2 bowls, sift together and whisk all dry ingredients
  2. In the smaller bowl or a 2-cup measuring cup combine soymilk, oil and vanilla (NOT apple cider vinegar)
  3. Pour wet ingredients into dry ingredients and stir until smooth and well-combined. Be sure to scrape side and bottom.
  4. Add vinegar to the batter and briefly stir it through light color plumes show that vinegar and soda are interacting
  5. Pour batter immediately into pan and put in the oven.
  6. Bake 20 to 30 minutes, checking with a toothpick  to see if cake is done (if done, toothpick will come up clean).
  7. Remove pans to cooling racks. It takes 5 minutes before cake will be cool enough to carefully invert and remove to cool completely on the rack.
  8. Prepare glaze or icing.
  9. Frost the cake and decorate as desired, or serve as is in wedges or squares right out of the pan.
*Based on "allergy-free birthday cake" on page 104 of The Gluten-Free Bible: The All-in-One Guide to Enjoying Fabulous Food without Gluten with 7 chapters of gluten-free recipes and 5 other chapters dealing with:
  1. Understanding Gluten
  2. Gluten-Free Nutrition
  3. The Gluten-Free Kitchen
  4. Gluten-Free Baking (includes recipes to make up your own GF flour)
  5. Gluten-Free kids (safe GF recipes for children)

Try this recipe for delicious flour-less, chocolate, gluten-free, soft, high protein, cookies....




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