Oyster Mushroom Vegan “Chicken” Soup

Oyster Mushroom Vegan “Chicken” Soup

I don’t know why I waited so long, but I didn’t start experimenting with oyster mushrooms until recently. And they are seriously amazing! They have a chewy texture that’s perfect for meat substitutes. So I decided to try it as a chicken substitute in soup and I was not disappointed.

For this recipe, you can totally switch out the veggies you want to use or sauté with water instead of oil. It’s an easy recipe that you can’t really mess up.

Let’s Get Straight into it…

Start with chopping and then sautéing your onion in olive oil, or whatever oil you prefer. You can also saute using water, it will just take longer. I suggest keeping them on low heat and while they are cooking peel and cut your celery and carrots. I like to chop everything into smaller pieces. You can reference the picture. By the way, my intention was not to burn the pot…

You can also peel, chop, and prepare everything before hand if you find that to be less stressful.

Once the onions are soft and starting to brown add the carrots and celery to the pot.

After a couple of minutes of sautéing the veggies (this is really just for added flavor), add in your shredded oyster mushrooms. I usually just tear them apart with my hands. In this recipe, I used about 1 pack of oyster mushrooms. I think the pack had about 8-10 oyster mushrooms. I think I could’ve added even more though.

When adding in the oyster mushrooms you can also add your soup flavoring. So I’m using Trader Joe’s Vegan Chickenless Seasoning Salt. When looking up the ingredients this is what’s listed in this order: Sea Salt, Onion Powder, Spices, Tumeric, Garlic Powder. So you can just add these spices to the mix, but unfortunately, I do not know what the extra “spices” are. But I think that this seasoning tastes exactly like powdered soup mix or bouillon cubes. So I suggest just using your favorite bouillon or soup broth for this recipe if you do not have access to the Trader Joe’s seasoning. I also wouldn’t worry about the amount you add, you can always add more seasoning later. So it’s best to start with less.

Once again let the veggies cook/sauté a couple of minutes longer and then add your peeled and chopped potato and water or broth immediately after. A suggestion…Boil the water first to avoid oil splatter. You want just enough water/broth to almost fill the pot.

Cover the pot and steam until the potatoes are soft but not falling apart. You can turn up the heat from low to medium/low if you want the potatoes to cook a little faster.

Then your soup is pretty much done. You can taste test and season the soup further.

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Oyster Mushroom Vegan “Chicken” Soup

Keyword Oyster Mushrooms, Vegan Chicken Soup

Ingredients

  • 1/2-1 Onion
  • 2 Stalks Chopped Celery
  • 3 medium-large Peeled and Chopped Carrots
  • 2 Packs Oyster Mushrooms
  • Trader Joe's Vegan Chickenless Seasoning Salt Or any Boullion or Broth that you like
  • 1 Peeled and Cubed Russet Potato
  • Water
  • Olive Oil Or vegetable oil

Instructions

  • Saute chopped onion over low heat in oil in a medium to a large pot
  • Once onions are soft and browning add in chopped carrots and celery
  • After a couple of minutes (2-3), add-in shredded oyster mushrooms and soup seasoning
  • After another couple of minutes (2-3), add in potatoes and water/broth immediately after
  • Cover and let steam until potatoes are soft (you can pierce them with a fork easily)
  • Ready to season to taste and serve =)

Notes

Amounts are flexible. You can really add as much or as little of anything you want.
vegan sweet potato soup

How to Cook Fluffy White Rice

How to Cook Fluffy White Rice

You would think that cooking rice should be a simple task, but in my experience, I can tell you it’s not like riding a bicycle. But, I can assure you that once you have it down, you’ll be a pro at cooking rice.

Specifically, I am focusing on white rice. There are a couple of factors to consider, though. The size of your pot for example. In this recipe, I’ve used a 1.5-quart pot, which worked out perfectly fine, but I did make the mistake of taking my eyes off of the stove and the water started to boil over. So I suggested using a slightly larger and taller pot OR just keeping your eye on the stove and whenever water looks like it’s about to boil over remove the top and then cover again.

The second factor to consider is your stove. This batch of rice only took 15 minutes to steam. In my last apartment, it took 20 minutes. They were both gas stoves so I’m not really sure why the cooking time changes. It could also have been the type of rice I am using which was basmati. So it’s also good to double-check the instructions on the bag for recommended times.

Finally, I chose to put the pot on my smallest burner. If you cook rice on your large burner your chances of burning the rice or the rice sticking to the pot increase and we definitely do not want that!

Let Us Start – How to Cook White Rice!

If you’ve had a chance to look at my How to Cook Fluffy Quinoa post, you’ll see I use the 2 to 1 ratio. So for every cup of Quinoa, you use 2 cups of water. The same applies to white rice. In this recipe specifically, I use 1 cup of rice and 2 cups of water. If I were cooking brown rice I would use 2 and a half cups of water to 1 cup of rice.

So add both your rice and water to the pot. Also rinse your rice. I’m terrible at doing this but do as I say, not as I do I guess…

Some people also like to boil their water before adding their rice. I don’t like to do that.

Add salt and olive oil (optional) to the rice and water, then bring water to a boil.

Once the water is boiling turn the heat down to the lowest setting and cover the pot. Set a timer for 15 minutes. Like I said earlier, every stove is different, so you’ll start at 15 minutes the first time and then go from there.

Important: Keep your eyes on the pot because water might boil over. That’s why I suggest using a slightly larger pot than I used which was 1.5 quarts. If the water starts to boil over just remove the top for a second and then place it back on. You will not have to do this the whole 15 minutes.

Once 15 minutes have passed check the rice. If all of the water is gone remove the pot from the heat, fluff the rice, and cover the rice for a couple of minutes. Fluffing the rice just kind-of means lightly moving it around with a fork. If the water doesn’t look like it’s evaporated then continue to keep on a low heat checking your rice every 30 seconds until the water is gone. And from this, you’ll know the exact amount of time to cook your rice the next time.

That’s pretty much it. You are read to serve.

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How to Cook White Rice

Total Time20 mins
Keyword: How to, white rice

Equipment

  • 1.5 to 2.5 quart pot

Materials

  • 1 cup White Rice Basmati
  • 2 cups Water
  • pinch Salt (to taste)
  • drizzle olive oil optional

Instructions

  • Put rice, water, oil, and a pinch of salt in a pot
  • Place the pot on your smallest burner and bring to boil
  • Once the water is boiling, turn down the heat to the lowest setting (simmer) and cover
  • Set a timer for 15 minutes and keep your eye on the pot to prevent the water from boiling over
  • After 15 minutes check that the water has fully evaporated and remove the pot from the stove. Fluff the rice and keep covered. If water has not fully evaporated, keep the pot over a simmer and check every 30 seconds to see if the water is gone.
  • After a couple of minutes, you can season with more salt and serve!

Vegan Parmesan Potato Wedges

Vegan Parmesan Potato Wedges

About this Recipe

I think before I became vegan my favorite thing to get when going to the grocery store were the chicken wings and potato wedges from the hot foods section. As a kid, it made grocery store trips exciting because when I got to the car I would go all in.

I have yet to ask whether the potato wedges at the grocery store are vegan or not. But I think if they can find a way to make it non-vegan friendly they most likely will. So I’ve figured out a way to make them at home and if we’re being completely honest with ourselves, homemade is the way to go anyway.

To Start

I haven’t included measurements in this recipe. If I get requests to I will revise later. But for now, no measuring required.

Before doing anything else, remember to preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).

Start by washing small to medium russet potatoes. I do not peel the potatoes but you totally can if you prefer. It will not affect the way the potatoes cook.

Cut the potatoes into two halves (into four pieces). Reference the picture below.

Boiling

Why boil first? I might be wrong but my theory is that if you boil the potatoes first when they bake the outside will be crunchy and the inside soft.

Fill a medium to a large pot with cold water. As you’re cutting your wedges you can place them in the pot of cold water. Place the pot with potato wedges on the stove and bring to a boil. Boil the potatoes until you can stick a fork through them but you do not want them falling apart. So maybe boil for about a couple of minutes.

Baking

Once you finish boiling, drain the water from the pot and you can start seasoning. Generously coat the wedges in olive oil, spices, and your favorite vegan parmesan. It is hard to “over spice” in this recipe.

I like to use Violife Parmesan Cheese. It makes all the difference in this recipe.

Transfer the wedges to a glass baking dish. And place it in the oven for 20-25 minutes.

Garnish with more warm cheese and salt.

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Vegan Parmesan Potato Wedges

No measurements for this recipe

Ingredients

  • Small-Medium Russet Potatoes
  • Oil I used Olive Oil
  • Garlic Powder
  • Onion Powder
  • Paprika
  • Salt
  • Pepper
  • Vegan Parmesan Cheese Violife is my favorite to use!

Instructions

  • Preheat oven to 450 Degrees Fahrenheit (232 Degrees Celsius)
  • Wash and cut russet potatoes in 4 pieces (cut in half and then in half again). I do not peel the potatoes
  • Place potato wedges into a pot of cold water. Bring to boil. Boil until wedges are soft but not falling apart
  • Drain water and place wedges in a glass baking dish
  • Coat wedges generously with olive oil, spices, and vegan parmesan
  • Bake for 20 to 25 minutes and garnish with sea salt and more parmesan

Easy Gluten-Free Vegan Latkes

Easy Gluten-Free Vegan Latkes

In my Opinion…

Ashkenazi food is gross and anyone who disagrees with me is lying. But, my one exception to the rule is potato latkes. Traditionally made using eggs and flour as a binder, but these ingredients can be so easily replaced! And I promise that you’ll get the same exact result.

To make these, we’re going to be using ground flaxseed instead of egg. Flaxseed is an amazing substitute for eggs, especially when baking for example.

Instead of flour, you can just use your favorite gluten-free flour. I went with oat flour.

Preparation

I recommend that the first thing you do is prepare your flax egg. Mix 1 tbsp ground flaxseed with 2 1/2 tbsp water. That is the equivalent of one egg. Let that sit while you begin your next step.

Next, peel and wash your potatoes and grate them. In the picture below you’ll see that I am using the side with the largest holes on the grater.

Also, don’t be alarmed when the potatoes start to turn pink. It’s normal.

Grating potatoes for easy gluten-free vegan latkes

If you’re brave enough you can also grate your onion. Otherwise, chop it up as finely as you can. I started by grating it but halfway through decided I wasn’t strong enough and grabbed a knife.

Once the onion is added take a paper towel or clean rag and soak up some of the excess water. This will help the latkes fry better.

Add both your flax egg and flour of choice to the potatoes and onion, and now you’re ready to start frying!

Frying latkes

Let’s Fry!

Something I want to say before we continue is PLEASE BE CAREFUL. We are working with quite a bit of oil and that’s why I keep the heat low.

Fill the bottom of a medium to a large non-stick frying pan with oil. I’m using vegetable oil. You could try olive oil or coconut oil, but it will most likely affect the flavor. You also want to be generous with the oil and might need to add more as you go.

This isn’t a healthy dish so you might as well go all in.

Turn your heat to medium-low and once the oil is hot you can start adding your mixture. I do a heaping spoonful but it’s up to you how big or small you’d like to make them. (To test if the oil is hot you can put a little bit of mixture in the pan and once that starts frying add the rest.)

*It is important that you try to flatten them out (or not make them so thick) so that they are cooked through.

It was hard to gauge how long each side needed to be fried. I would say fry 8-10 minutes on each side or until the latkes are a dark, golden brown. Reference the photo below if you need to.

Easy Gluten-free vegan latkes

Finally,

set your latkes on a paper towel or rag over a plate in order to soak up some of that oil. And place another paper towel/rag on top.

Once they’ve cooled after a couple of minutes you can eat! These are best served right away and with sour cream and apple sauce.

I am dipping these in a vegan sour cream. The recipe I used can be found here: https://www.noracooks.com/cashew-sour-cream/

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Gluten-Free and Vegan Latkes

A traditional Ashkenazi Jewish dish often served during Hannukah
Course Appetizer
Cuisine Jewish
Keyword FriedFoods, gluten-free, Latkes, Vegan

Equipment

  • Medium to Large Frying Pan
  • Grater with Large Holes
  • Peeler

Ingredients

  • 1 tbsp Flax Seed
  • 2 Medium Russet Potatoes
  • 1/2 Medium Onion
  • 1 tbsp Gluten-Free Flour This can be almond flour or oat flour also
  • Vegetable Oil

Instructions

  • Make a flaxseed egg by combining 1 tbsp flaxseed and 2 tbsp water. Set Aside.
  • Peel Potatoes and Grate into a medium bowl.
  • Grate or finely chop the onion. Mix this in with the grated potatoes. For best results, soak up the excess water with a paper towel or rag.
  • Mix in the flaxseed egg and gluten-free flour.
  • Fill the bottom of the frying pan with oil and heat on the stovetop at a medium-low heat.
  • Once the oil is hot start adding spoonfuls of mixture. Be careful when working with hot oil, please!!
  • Cook each side for about 8-10 minutes or until dark, golden brown.
  • Once cooked cool on top of a paper towel or rag.

Notes

It’s best if you make the latkes thinner rather than thick so the inside will cook.
You also might need to add more oil as you cook. 
Traditionally eaten with sour cream and applesauce. 

vegan sweet potato soup

Try another holiday favorite!

Vegan Sweet potato Soup

Raw Frozen Strawberry Dessert

Raw Frozen Strawberry Dessert

My goal this past month was to make a really good raw vegan cheesecake. That hasn’t happened yet. But in the process, I did make this delicious raw frozen strawberry dessert!

So instead of calling this a cheesecake failure I decided to call it something else and make it a recipe post.

To Start

The very first thing I would do is prep. Start by soaking cashews. You can soak these overnight but I think I only soaked them for 10 to 20 minutes. I suggest soaking the cashews while making the crust.

You will also pit and soak the dates. You don’t need to soak these for very long. Maybe 10 minutes? You just want them to be soft. It’s also helpful to soak them in warm water.

Blend the dates and walnuts in a food processor. It doesn’t need to be perfectly blended. There can still be date and walnut pieces

Spread evenly on an 8 by 8-inch pan. The crust layer will be thin. If you want a thicker crust double the recipe.

Crust for raw frozen strawberry dessert

Place in the fridge to cool while you make the filling. Also, no need to be wasteful and use parchment paper like I did. Dates are surprisingly easy to clean off, so I don’t know what I was thinking.

To make the filling drain the water form the cashews and add to a food processor with all other ingredients. You have the option to wait to blend in the strawberries if you want more strawberry “chunks”. I used 10 strawberries but you can also use more.

strawberry filling from raw frozen strawberry dessert

The link below is an affiliate link. Any purchase made by you through this link may result in me earning a small commission or credit from the sale, at no extra cost to you! I only recommend products that I use and love!

Spread the filling over the crust and freeze. Thats really it.

This recipe is easy to make with minimal mess. It just takes a little extra waiting time. Waiting for the dates and cashews to soak and then waiting for the dessert to cool down in the freezer for a couple of hours.

Raw Frozen Strawberry Dessert

Keyword gluten-free, oil-free, Strawberry Dessert

Ingredients

  • 1 ½ cups Cashews
  • 2 tbsp Coconut Sugar
  • 1/4 cup Unsweetened Non-Dairy Milk
  • 10 Strawberries
  • ½ Lemon Juice of the lemon

Crust

  • 15 Dates
  • 1 cup Walnuts

Instructions

Crust

  • Soak dates for 10 minutes and remove pits.
  • Blend dates and walnuts in a food processor.
  • Spread crust evenly in an 8 by 8 pan.
  • Place crust in the fridge while you make filling.

Filling

  • Soak cashews for 10 to 20 minutes. You can do this while making the crust.
  • Drain water.
  • Blend all ingredients in the food processor until creamy.
  • Spread over date crust.
  • Keep in the freezer.

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If you liked this raw frozen strawberry dessert try this Vanilla Coconut Chia Pudding Dessert

Vegan coconut vanilla chia pudding
Easy Vanilla Coconut Chia Pudding

3 Ways To Eat Raw Zoodles

3 Ways To Eat Raw Zoodles

About This Recipe

Sometimes you just need a break from hot meals. I love to eat raw foods because the meal is usually fresh and light (raw meaning that the food is uncooked). One of the best foods to eat raw, in my opinion, is zucchini. So this is why I am giving you 3 ways to eat raw zoodles (plus a bonus recipe at the end).

Zucchini noodles or “zoodles” are a great gluten-free and vegan alternative to pasta. The best part is that you can eat them hot or cold. Of course, you have the option to heat up the three sauce recipes I am providing.

Spiralizing Zucchini

So obviously you need some sort of vegetable spiralizer. I personally don’t think that you need to spend so much money on a fancy spiralizer, unless you are using it every day. I use this one shown in the picture below. It’s compact, does the job, and doesn’t break the bank.

The picture below is an affiliate link. Any purchase made by you through this link may result in me earning a small commission or credit from the sale, at no extra cost to you! I only recommend products that I use and love!

kitchen supreme spiralizer
Click here if you would like to use the same one

Final Note

Having dietary issues and food intolerances myself, I am consciously making an effort to consider most diets when curating my recipes. So all three of these sauce recipes are vegan, gluten-free, and oil-free. Okay, here are 3 ways to eat raw zoodles!

Tahini Tomato

The tahini tomato sauce, as shown in the first photo, can be stored in the fridge and heated up.

If you do not like garlic, I suggest leaving out the garlic altogether. If you are okay with garlic, be careful not to use too much. I used a very small clove and that was enough.

Tahini Tomato Zucchini Noodles

Keyword gluten-free, oil-free, raw zoodles
Total Time 10 minutes

Ingredients

  • 1 Zucchini small to medium
  • ½ cup Diced Tomatoes I used canned
  • cup Tahini
  • 1 tbsp Lemon Juice
  • 1 clove Garlic optional
  • Salt to taste

Instructions

  • Spiralize zucchini and set aside.
  • Place all ingredients (except zucchini) in a food processor or blender.
  • Blend until liquid.
  • Pour sauce over zucchini noodles and serve!
  • Optional: If you rather eat this meal hot you can sautee the zoodles and sauce of your choice in a saucepan for a couple of minutes.

Avocado Pesto

3 different ways to eat raw zoodles - avocado basil

Unfortunately, because this is an avocado based sauce, I found that it does not do well in the fridge. It is best to eat this one fresh.

This is also the one sauce that I did not test to see if it can be heated up so I recommend eating it raw. I am assuming this because the base is avocado.

I also gave different options for seeds and nuts. You can leave out the cashews all together if you prefer.

Avocado Pesto Zucchini Noodles

Keyword gluten-free, oil-free, raw zoodles
Total Time 10 minutes

Ingredients

  • 1 Zucchini small to medium
  • ½ Avocado
  • 1 cup Fresh Basil
  • cup Nutritional Yeast
  • 10 Cashews optional to replace with sunflower seeds or pine nuts
  • Salt to taste
  • Pepper to taste

Instructions

  • Spiralize zucchini and set aside.
  • Place all ingredients (except zucchini) in a food processor or blender.
  • Blend until creamy.
  • Pour sauce over zucchini noodles and serve!
  • Might need to add a little water depending on your food processor.

Cheesy Spinach and Mint

3 Ways to Eat Raw Zoodles - Spinach and cheesy mint raw zucchini noodle recipe

This one might be my favorite. It is really cheesy and you can barley taste the spinach. It is a great way to sneak some extra greens and iron in! Also, the mint is very light but definitely worth including.

This recipe can be stored in the fridge and heated up.

Cheesy Spinach and Mint Zucchini Noodles

Keyword gluten-free, oil-free, raw zoodles
Total Time 10 minutes

Ingredients

  • 1 Zucchini small to medium
  • 1 cup Soaked Cashews
  • 1 handful Spinach I used a spinach and kale mix
  • cup Nutritional Yeast
  • 3-4 leaves Fresh Mint
  • Salt to taste
  • Pepper to taste

Instructions

  • Soak the cashews (for about 10 minutes). Set aside.
  • Spiralize zucchini and set aside.
  • Drain cashews and place in food processor/blender.
  • Place all other ingredients (except zucchini) in a food processor/blender.
  • Blend until creamy.
  • Pour sauce over zucchini noodles and serve!
  • Might need to add a little water depending on your food processor.
  • Optional: If you rather eat this meal hot you can sautee the zoodles and sauce of your choice in a saucepan for a couple of minutes.

Bonus Recipe!

This recipe is already on my blog and I definitely recommend it on zoodles!

Click the photo below for my No Oil Vegan Cheese Sauce Recipe!

No Oil Vegan Cheese Sauce
No Oil Vegan Cheese Sauce

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Vegan Zucchini Lasagna Recipe

Vegan Zucchini Lasagna Recipe

About This Recipe

This recipe is going to be a little unconventional. I made this vegan zucchini lasagna recipe using two of my other recipes. The “I can’t believe it’s tofu turkey meat” recipe, the “no oil vegan cheese sauce” recipe, and I used some leftover storebought pasta sauce I had in the fridge.

I wasn’t planning on posting this recipe because of this reason. It was just a creation from the leftovers I had in the fridge. But, the lasagna turned out so good that I had to make a blog post about it and share it.

Fortunately, even with the extra steps, it is all very easy to make. It just takes some time including prep, cooking, and baking. So this is great for a family dinner or a get together with friends. Even just for yourself if you have time to kill. But I promise you that the result is worth the extra time and work.

To Prep

Start by making the tofu turkey meat and cheese sauce. Let the cheese sauce sit in the fridge and it’s okay to just leave the turkey meat in the pan you cooked it in until you need it.

Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). I used an 8X8 metal baking pan. I did not use any non-stick spray or butter and I didn’t have a problem with clean up.

To Start Vegan Zucchini Lasagna Recipe

Slice the zucchini as thinly as you can. I happened to have this handy tool that you see in the photo but you can just use a knife or potato peeler if you have one. Keep in mind the thicker the zucchini is the longer it will take to bake.

I had half of a very large zucchini from a neighbor’s garden for this recipe. I would say it was the equivalent of two large zucchinis you would find at the grocery store. So I think two large zucchinis will be sufficient for this recipe.

Now you can start to layer the zucchini pieces, the tofu turkey meat, and the pasta sauce. I used Roa’s Marinara Sauce but you can use your favorite pasta sauce. This is not sponsored by Roa’s but the sauce is pretty good if you want to give it a try. It’s also in a variety of grocery stores and easy to find hence why I chose to link it.

Note: Leave out the cheese sauce until the end because this cheese sauce does not bake well.

Place in the oven for 35 to 40 minutes. The time depends on how thick your zucchini is. When you can easily pierce the zucchini with a fork then the lasagna is done baking. I accidentally had some thicker pieces so it did take a little longer to bake.

Turn off the oven. Take out the lasagna and put the cheese sauce on top. Then put the lasagna back in for one to two minutes for the sauce to heat up.

Take it out and it’s finished. This lasagna is good hot or cold and you can freeze it and just reheat it in the microwave too.

Vegan Zucchini Lasagna Recipe

Vegan Zucchini Lasagna

This recipe is a little unconventional and requires that you use two other recipes from my blog. I Can't Believe it's Tofu Turkey Meat and No Oil Vegan Cheese Sauce. SCROLL DOWN FOR THESE RECIPES.
Keyword gluten-free, zucchini lasagna
Servings 6

Ingredients

  • 2 Large Zucchinis
  • 1 cup Of Your Favorite Pasta Sauce I used Roa's Marinara Sauce
  • No Oil Vegan Cheese Sauce
  • I Can't Believe it's Tofu Turkey Meat

Instructions

  • Prepare turkey tofu and vegan cheese sauce. Place the cheese sauce in the fridge while preparing lasagna.
  • Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
  • Slice the zucchini into thin strips.
  • Layer 8X8 metal baking pan with zucchini, tofu turkey, and pasta sauce. Do not use the cheese sauce yet.
  • Bake for 35 to 40 minutes or until the zucchini is soft.
  • Turn off the oven.
  • Remove the lasagna and add the cheese sauce layer.
  • Place lasagna back into the oven for 1 to 2 minutes to heat the cheese sauce.
    Serve and Enjoy!

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No Oil Vegan Cheese Sauce

Perfect on vegetables or your favorite pasta noodles!
Keyword gluten-free, oil-free, vegan cheese sauce
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 cup Cashews
  • ¾ cup Water
  • cup Nutritional Yeast
  • ½ tsp Onion Powder
  • ¾ tsp Garlic Powder
  • 1 pinch Tumeric
  • ¼ tsp Salt
  • ¼ tsp Pepper

Instructions

  • Soak the cashews in water for about 10 to 20 minutes or soak overnight for a smoother texture. I wait 10 minutes because I am impatient.
  • Save 3/4 cup of the cashew water and drain the rest of the cashew water.
  • Put the cashews in a blender/food processor with the 3/4 cup of water you put aside.
  • Add all spices to the blender.
  • Blend until sauce is creamy and has no bumps.
  • Eat right away or store in the fridge. If stored in the fridge the sauce will be even smoother and tastier the next day!

I Can’t Believe it’s Tofu Turkey Meat

An easy and delicious way to make tofu meat crumbles. Great on tacos, pasta, and salads!
Keyword gluten-free, meatless, Tofu recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients

  • 16 ounces Extra Firm Tofu
  • 2 tsp Cumin
  • ½ cup Nutritional Yeast
  • 2 ½ tsp Garlic Powder
  • 2 ½ tsp Onion Powder
  • Salt to taste
  • Pepper to taste
  • Vegetable Oil enough to cover the base of the pan

Instructions

  • Press tofu. This takes about 30 minutes.
  • Crumble the tofu with your hands or with a fork.
  • Line the pan with oil and heat at a medium-high heat.
  • Add the tofu and spices into the pan.
  • Cook for 5 to 10 minutes. Occasionally stir with a wooden spoon or wooden spatula.
  • Finished once light brown and crispy. Enjoy!

Notes

If you substitute oils or spices this will most likely affect the flavor of the tofu.

I Can’t Believe it’s Tofu Turkey Meat

I Can’t Believe it’s Tofu Turkey Meat

About This Recipe – Tofu Turkey Meat

When I was younger my mom would buy turkey meat as an alternative to red meat. I guess it’s healthier? Usually, she would buy ground turkey meat to use instead of ground beef and turkey bacon because we didn’t eat pork.

She would always make a really good baked ziti with the ground turkey that I have been thinking about “veganizing” for a while. So now this tofu turkey meat takes me one step closer.

This recipe was an accident. Do you know when you find yourself in a situation where you have tofu but no sauce? So you kind of just throw every spice in the pantry on it? Well, that’s pretty much what happened. But, what makes this recipe work are the exact spices and measurements that I put into it. Unfortunately, if you waver from the recipe, your tofu will not taste like ground turkey meat.

To Start

I recommend pressing your tofu first so it will fry in oil easier. This is when you squeeze out the majority of the liquid from the tofu. A lot of people will use a tofu press to do this. Luckily, you do not need a tofu press to press tofu.

I have a post on how to press tofu without a tofu press here:

After pressing the tofu, crumble it up so it resembles ground beef. You can use your hands or a fork to do this. Reference the photo here. I left some big chunks because when you fry the tofu those chunks will get broken down even more.

Spices and Oil

Now we can talk about spices. You will be surprised to find that this recipe does not require a big variety of spices. For this recipe, I use Garlic Powder, Onion Powder, Cumin, Nutritional Yeast, Salt, and Pepper. That’s it!

Line the bottom of your pan with vegetable oil. I cannot stress this enough but it has to be vegetable oil. I tried it with olive oil and it changed the flavor. However, I have not tried it with any other oils. So, if you happen to use a different oil and it works for you that’s great!

And don’t be shy, leave a comment and let me know…

What also might affect your tofu is the pan you use. Here I use a cast iron. It worked well for this recipe but it is annoying to clean. Also, I am aware that not everyone owns a cast-iron pan. So, maybe use a non-stick? The tofu just might take a little bit longer to cook. Oh, and it’s best to use a larger pan when frying!

Once the oil is hot enough (I put the burner at medium-high heat) add the tofu and spices together.

To see if the oil is hot enough you can hover your hand a couple of inches (Maybe five inches? Just be safe!) over the pan and if you can feel the heat on your hand then it is hot enough.

Just stir the tofu and spices around occasionally with a wooden spoon. Like you would with ground beef. It’s important to keep your eye on the stove.

Tofu Turkey Meat - Tofu and Spices

You cook it until the tofu is brown, dry, and crispy. You can reference the first photo at the beginning of this article. Cook time took me about 5 to 10 minutes.

Now it’s ready to be enjoyed. A great meat substitute for taco and pasta recipes!

I Can’t Believe it’s Tofu Turkey Meat

An easy and delicious way to make tofu meat crumbles. Great on tacos, pasta, and salads!
Keyword gluten-free, meatless, Tofu recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients

  • 16 ounces Extra Firm Tofu
  • 2 tsp Cumin
  • ½ cup Nutritional Yeast
  • 2 ½ tsp Garlic Powder
  • 2 ½ tsp Onion Powder
  • Salt to taste
  • Pepper to taste
  • Vegetable Oil enough to cover the base of the pan

Instructions

  • Press tofu. This takes about 30 minutes.
  • Crumble the tofu with your hands or with a fork.
  • Line the pan with oil and heat at a medium-high heat.
  • Add the tofu and spices into the pan.
  • Cook for 5 to 10 minutes. Occasionally stir with a wooden spoon or wooden spatula.
  • Finished once light brown and crispy. Enjoy!

Notes

If you substitute oils or spices this will most likely affect the flavor of the tofu.

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How to Make Hummus 5 Different Ways

How to Make Hummus 5 Different Ways

Here are 5 different ways to spice up your hummus! I use my original hummus recipe as a base for these different flavors linked below.

Red pepper hummus dip in white plate on wooden surface

Roasted Red Pepper Hummus

Use three small red peppers or one regular sized red pepper. I just happened to have the small peppers on hand.

First you will want to set the oven to 475 degrees Fahrenheit (246 degrees Celsius) and then loosely wrap the peppers in aluminum foil.

Let them sit in the oven until they are soft and starting to brown. Check them frequently until they looked ready. You can reference the pepper in the photo above.

The peppers should cool down before you blend them into your hummus.

Avocado hummus dip in white plate on wooden surface

Avocado Hummus

Can you guess that this one is my favorite? It’s super simple to prepare too!

Just add about half of an avocado to the original hummus recipe and a little bit more salt to taste. Then that’s it!

I would recommend putting this one on sandwiches or toast.

olive pits and hummus on white plate on wooden surface

Kalamata Olive Hummus

For this one I removed the pits of kalamata olives and blended them in. Don’t over blend the olives, just enough so there are still chunks of the olives in the mixture.

I used about five olives because they pack a lot of flavor, but you can also try different types of olives too if you’d like. Even blend in a vegan tapenade. I am sure any type of olive will be equally delicious.

Orange hummus and basil on white plate on wooden surface

Pizza Hummus (Tomato and Basil)

I am calling this one pizza hummus, but really, it’s just sun dried tomatoes and fresh basil.

Use a couple of leaves of fresh basil and sun dried tomatoes from a jar. I was surprised when I had to use a good handful of them. Start with a third cup of sun dried tomatoes, then go from there.

Once again you can keep adding ingredients until you are happy with the flavor.

lavender and hummus on white plate on wooden surface

Lavender & Rosemary Hummus

This hummus flavor is definitely the weirdest one I came up with. I most likely will not eat this on a daily basis but it is a fun one to bring to parties.

A couple of mistakes I made that I don’t want you to make:

  1. Only use like 1 tsp of lavender, because he flavor is crazy strong.
  2. Grind the lavender before you put it in the hummus, but don’t worry about it if you don’t have a food processor.
  3. I didn’t use fresh rosemary and I wish I had because the flavor didn’t come through enough.
  4. Finally, just skip all of these steps and blend in some herbs de province. Then, call it a day.

I hope that you enjoyed these recipes on how to make hummus in 5 different flavors. If you liked the recipe please pin it, share it, and subscribe to get email updates on my latest recipe posting! Also, let me know if you make one of these flavors!

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How to Make Hummus from Scratch

How to Make Hummus from Scratch

About This Recipe

So you want to learn how to make hummus from scratch ? Don’t worry, because hummus is as easy as it gets! You can eat it with bread, veggies, or spread it on a sandwich. It is also super healthy and a great source of protein.

This recipe in particular is meant for you to use as a base, so that you have the freedom to experiment and add what you would like to it. It’s also delicious on its own. Just top it with some olive oil and paprika!

To Start

I always rinse my beans! I am not sure if it’s scientifically proven but it is suppose to help reduce gas. You might notice that this is a problem for you when you start incorporating more beans and plant based foods into your diet, but don’t worry, because this usually goes away as your body gets used to these foods.

Tip: You can also save the chickpea water from the can and use it as an egg replacer in other recipes. This liquid is called aquafaba.

how to make hummus from scratch

I then like to remove the skins of the chickpeas in order to have smoother and creamier texture.

They are really easy to remove and just slide right off. This step can be a little tedious, though. Because this takes some time, this step isn’t necessary if a bumpy texture doesn’t bother you.

chickpeas - how to make hummus from scratch

After you’ve removed the skins go ahead and add all of your ingredients to a food processor or blender and blend until smooth. You’ll notice that I don’t include tahini as an ingredient. This is because I personally don’t like tahini in my hummus but definitely try it out yourself. You might like it!

Chickpeas in food processor with lemon and garlic - how to make hummus from scratch

And that’s pretty much it. Once your ingredients are fully blended it’s done. Once again you can top it off with more olive oil and salt!

This is an affiliate link. Any purchase made by you through this link may result in me earning a small commission or credit from the sale, at no extra cost to you! I only recommend products that I use and love!

How to Make Hummus from Scratch

A classic and healthy recipe great as a snack or side dish!
Keyword gluten-free, homemade hummus, hummus from scratch
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 cup Chickpeas
  • 1 clove Garlic
  • 3 tsp Olive Oil
  • 2 ½ tsp Lemon Juice
  • 3 tbsp Water
  • Salt to taste

Instructions

  • Drain and rinse the chickpeas.
  • Remove the skins from chickpeas.
  • Add all the ingredients to a blender or food processor and blend until smooth.
  • Serve with extra olive oil and spices. Enjoy!

Notes

You can taste as you blend and add more of a specific ingredient if you like. I put these specific measurements because I always end up serving hummus with more olive oil and spices on top.

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