Authors: Dorothy Smith
Crochet: Knitting: Crochet for Beginners (Sewing Hobbies Quilting) (Crafts Crochet Needlepoint) (6 page)
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Here Is a Preview of Vegan Cookbook: High Protein Vegan Cookbook for Optimum Health by Samantha Kane
Stuffed Soft Tofu, Spinach and White Mushroom Omelet
Ingredients
2 tablespoons nutritional yeast
2 cloves garlic
1 package soft tofu
2 tablespoons olive oil
1 teaspoon fine black salt (to taste)
1 tablespoon arrowroot
1/2 cup chickpea flour
1/2 teaspoon turmeric
Ingredients for the Filling
Fresh black pepper (to taste)
4 cups sliced white mushrooms
3 tablespoons of fresh thyme (chopped)
2 tablespoons of olive oil
2 garlic cloves
2 cups fresh spinach leaves (chopped)
Salt (to taste)
Directions
• In a food processor, add chopped garlic, nutritional yeast, soft tofu, salt, turmeric and olive oil; puree until smooth.
• Add arrowroot and chickpea flour to the pureed mixture and blend.
• In a skillet, grease with little oil and pour the omelet batter; cook for 4 minutes before flipping.
• In a large pan, sauté the mushrooms and spinach with olive oil for 5 minutes; add garlic and thyme.
• Sauté the garlic for about 3 minutes more then add salt and pepper to taste.
• Stuff the spinach and mushrooms in the tofu omelet and top with vegan cheese.
• Serve on a plate and enjoy while hot.
Grilled Asparagus Tofu Omelet
Ingredients for the Tofu Omelet
1/2 teaspoon turmeric
2 tablespoons nutritional yeast
2 cloves garlic
1 package soft tofu
2 tablespoons olive oil
1 teaspoon fine black salt (to taste)
1 tablespoon arrowroot
1/2 cup chickpea flour
Directions for the Tofu Omelet
• In a food processor, add nutritional yeast, turmeric garlic, soft tofu, salt, and olive oil; puree until it turns smooth.
• Add chickpea flour and arrowroot with the pureed mixture and blend.
• Preheat a skillet, grease with little oil and pour the omelet batter; cook for 4 minutes before flipping.
• Flip omelet over and cook for a more minute.
Ingredients for the Filling
2 cloves of garlic
1 pound asparagus
¼ cup balsamic vinegar
¼ cup olive oil
Pepper and salt to taste
Directions for the Filling
• In a zip-lock bag, add the asparagus and pour olive oil, vinegar, salt and pepper and garlic; leave the marinade for 2 hours at room temperature.
• Once done, pour the asparagus and marinade in a large pan and cook for 8 minutes.
• Insert the filling in the tofu omelet and transfer to a plate for serving.
Vegan Omelet with Spinach, Bell Pepper and Mushrooms
Ingredients
2 tablespoons vegan butter
8 ounces spinach leaves
½ teaspoon onion powder
1/2 red bell pepper
½ teaspoon turmeric
3 green onions
1 cup of chickpea flour
¼ teaspoon ground thyme
1 cup mushrooms
½ teaspoon fresh ground black pepper
2 tablespoons olive oil (extra virgin)
1 teaspoon black salt
½ teaspoon garlic powder
1 cup of water
Salsa (store-bought or homemade)
Directions
• In a colander, add the spinach leaves and rinse over tap water; set aside.
• In a bowl, add onions, mushrooms, peppers, green onions, garlic powder, turmeric, salt, thyme, olive oil and pepper.
• In another bowl, mix together the flour and water to form a smooth paste.
• In a skillet, add vegan butter and sauté the peppers and mushrooms for about 3 minutes.
• Add in the spinach and sauté for 2 minutes until it wilts; transfer to a plate and set aside.
• To make the omelet, add the remaining vegan butter to the same skillet and the omelet batter; cook for 3 minutes before flipping.
• Place the vegetables on top, sprinkle with salt and serve with salsa.
Walnuts, Dates and Apples Oatmeal
Ingredients
1 teaspoon ground cloves
1 cup chopped dried dates
2 tablespoons ground cinnamon
1 cup chopped walnuts
1 cup cane sugar
1 teaspoon ground turmeric
1 cup chopped dried apples
3 cups grain cereal flakes
1 tablespoon ground ginger
3 cups rolled oats
Direction
• In a large bowl, combine the dates, oats, cereal, walnuts, apples, cane sugar, cloves, turmeric and ginger.
• Boil one cup of water in the microwave; pour contents in a large bowl.
• Stir the oatmeal mix and make sure every dry ingredient is softened and let it stand for 10 minutes before serving.
• Serve on a plate and enjoy!
Vegan Compote Berries Breakfast
Ingredients
2 peaches
1 1/2 cups blackberries
2 tablespoons white wine vinegar
2 cups fresh blueberries
1 and 1/2 cups raspberries
1/2 cup cane sugar
2 tablespoons lemon juice
1/2 teaspoon lemon rind
Directions
• In a saucepan, combine the grated lemon rind, fresh lemon juice, white wine vinegar, cane sugar and fresh blueberries.
• Cover the saucepan and simmer for 20 minutes then cool at room temperature.
• Prepare 6 small bowls and pour the blueberry mixture.
• Serve the Vegan compote with fresh blackberries, raspberries, and extra peaches on the side.
Strawberry French bread with Apricots and Cream Cheese
Ingredients
1 egg substitute
1/8 teaspoon apple pie spice
2 egg white substitute
1/2 cup fat-free vegan cream cheese
1/2 teaspoon vanilla
8 slices French bread
3/4 cup fat-free milk substitute
2 tablespoons apricot spreadable fruit
1/2 cup strawberry
Nonstick cooking spray
Directions
• Coat a griddle with cooking spray.
• In a small bowl, combine the apricot spreadable fruit and cream cheese.
• Cut the bread in the middle and fill it with the cream cheese mixture.
• In a separate bowl, mix the vanilla, milk, egg whites, apple pie spice and egg.
• Dip the bread in the egg mixture, place the bread on the griddle and cook it for 3 minutes until golden brown.
• In small saucepan, place the remaining apricot spreadable fruit and stir it until it melts.
• Serve the Strawberry French bread with Apricots and Cream Cheese.
Vegan Breakfast Almond Milk Pancakes Delight
Ingredients
3 and 1/2 teaspoons baking powder
2 tablespoons Vegan sugar (usually cane sugar)
1 cup almond milk
1 teaspoon salt
1 and 1/2 cups all-purpose flour
1/2 cup water
1 tablespoon ground flax seeds
2 teaspoons apple cider vinegar
1/2 teaspoon pure vanilla extract
3 tablespoons canola oil
Directions
• In a medium-sized bowl, add the baking powder, all-purpose flour, vegan sugar and salt.
• Once the first 4 ingredients have been fully combined, add the milk canola oil, water, vanilla, vinegar, and flax seeds.
• Heat a pan and pour the batter; cook for 4 minutes until pancakes turn fluffy.
• Transfer the cooked pancakes to a cooling wire and set aside for 3 minutes.
• Serve the almond milk pancakes with maple syrup and your choice of fruits on the side.
No Egg Cinnamon-Apple Pancake
Ingredients for the Pancakes
1 cup plain almond milk (egg-substitute)
2 teaspoons apple cider vinegar
1 and 1/4 cups whole wheat pastry flour
1 teaspoon ground cinnamon
pinch ground allspice
1/4 teaspoon ground nutmeg
2 teaspoon baking powder
2 tablespoons ground flax meal
pinch ground cloves
1/2 teaspoon salt
1 teaspoon vanilla extracts
3/4 teaspoon ground ginger
1 tablespoon pure maple syrup
2/3 cup apple juice
2 tablespoons apple sauce
Ingredients for the Topping
4 apples
1 cup apple juice
1 and 1/2 tablespoons pure maple syrup
1 tablespoon organic cornstarch
1/2 teaspoon ground cinnamon
Directions for the Topping
• In a medium-sized pot, toss all the ingredients for the topping and sprinkle cinnamon.
• Mix all the ingredients until the cornstarch dissolves; cover pot and bring to a boil.
• Once the mixture boils, reduce the heat to a low and simmer for 20 minutes.
• Remove pot from heat and set aside until serving.
Directions for the Pancakes
• Preheat a large pan to medium heat and grease with cooking spray.
• In a large bowl, add the flours, baking powder, apple cider vinegar, flax meal, almond milk, salt and all the spices; add milk, apple juice, apple sauce, maple syrup and vanilla extracts.
• Add a thin layer of the batter and cook for 3 minutes.
• Flip the pancakes to cook and transfer to a plate.
• Once all the pancakes are cooked, serve hot with apple toppings.
Blueberry Buttermilk Pancakes
Ingredients
1 and 1/3 cups Vegan buttermilk (homemade)
1 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon cane sugar
1 tablespoon vegetable oil
1/4 teaspoon baking soda
1/4 cup egg substitute (soymilk or almond milk)
Cooking spray
Maple syrup (for topping)
1/2 cup frozen blueberries
Directions
• In a large bowl, combine the baking powder, all-purpose flour, baking soda and sugar.
• Add in the egg substitute, oil and buttermilk to the dry ingredients, stir in blueberries.
• Coat a skillet with cooking spray and pour ¼ cup of the batter.
• Once the pancakes are fluffy, transfer into a plate and add maple syrup; serve with blueberries on the side.