Zucchini Lasagne Roll Ups (vegan, raw, gf)

There are several steps involved in this recipe, but its well worth it.  Perfect for a hot summer afternoon where turning on the oven is the last thing you want to do.

Zucchini Lasagne Roll Ups (vegan, raw, gf)
Serves 2
To make walnut bolognese
1 c walnuts
pinch of salt

Pulse walnut and salt in food processor until they reach the consistency of fine crumbs.  Set aside.

To make walnut hemp pesto
 3/4 c raw walnuts
1/2 c packed basil leaves
1/4 c hemp hearts
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove
pinch salt

Puree all ingredients in food processor until it reaches consistency of a smooth paste.  Set aside.

To make tomato sauce
2 tomatos, chopped
1 garlic clove
2 tbsp sundried tomatoes
1 tbsp fresh onion
1/2 tsp fresh rosemary, chopped
salt and pepper to taste

Puree all ingredients in a food processor until smooth, set aside.

To make rawmesan

1 clove garlic
1/2 c raw pumpkin seeds, soaked 1+ h, drained
1/2 tsp salt

Pulse all ingredients in food processor until creamy with chunks, set aside.

To assemble
2 medium sized zucchinis sliced thin lengthwise (I used a mandoline)
1 c grated carrots

On a cutting board, lay out 4 zucchini slices, overlapping each by just under 1/4 inch.  Top with pesto, walnut bolognese, rawmesan and shredded carrots.  Roll up.  Transfer to dish carefully and top with more rawmesan and tomato sauce.
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Brownie Batter Bites (no bake, vegan, gluten-free)

The past couple weeks have been super busy for our family with our move, and our house (and diets!) have been in complete disarray.  But now we are almost all unpacked and feeling more "at home" at the new place.  And I am also feeling inspired with lots of new recipe ideas :)

We are also on a semi-juice cleanse this week.  I say "semi" because we are still eating raw vegan dinners and Vega smoothies for breakfast.  But other than that its green juice morning, noon and night. 

However, after mowing our new lawn in the hot sun, hubby felt like a sweet treat.  So I whipped him up these nearly-raw Brownie Batter Bites.  They are no-bake and vegan, and can be made gluten-free if you use gluten-free rolled oats.

Stay tuned for new recipes and a fabulous giveaway coming soon!

Brownie Batter Bites
Makes 12

3/4 c almond meal (finely ground almonds)
1/2 c raw brazil nuts (or cashews or macadamia nuts)
1/2 c rolled oats
1/4 c raw cocoa
1/4-1/3 c maple syrup
2 tbsp coconut oil (hardened - if liquid put in fridge to harden)
1 tsp vanilla extract
pinch of salt
3 tbsp chocolate chips

Put almond meal and brazil nuts in food processor and process for 5-7 minutes, until mixture is beyond the meal stage and is turning into nut butter.  Add oatmeal and process another 2 minutes until fine.  Add cocoa, maple syrup, coconut oil, vanilla and salt.  Puree until well combined. 

Add chocolate chips and pulse to combine.  Form into 12 tablespoon-sized balls and place in freezer to harden, about 15 minutes.  Store in freezer.

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Recipe: Lentil + Kale Shepherd's Pie with Smashed Cauliflower + Roasted Garlic Topping

Zzzzz... I am so tired today.  Little Z has her first teeth coming in, and brother had night terrors.  This means that both of us parents are functioning (or not functioning?) on very little sleep today.  If you asked my pre-parental self if I could get through the day without a nap on less than four hours of continuous sleep, I would have thought you were crazy.  I needed eight or nine hours minimum "to feel like myself."  But here I am, living proof that one can exist on virtually no sleep.

Now, you must think I am crazy for planning this meal for dinner.  Yes, it does involve quite a few steps.  Yes, it does require a number of fresh ingredients (for which I had to drag along the kids to the grocery store to fetch).  But it is a healthy and hearty dish, and since it makes eight to twelve servings, it is worth the effort so we don't have to even think about dinner in the event that the sleeping situation does not rapidly improve.  Ha!  Not that bad of an idea after all.

However, I do think, on days like today,  I should really learn to use my crockpot: a hand-me-down from my mother that just sits and collects dust.

Lentil + Kale Shepherd's Pie with Smashed Cauliflower + Roasted Garlic Topping
Makes 8 servings

Cauliflower + Roasted Garlic Topping
1 head of garlic
1 tsp olive oil
2 cauliflower heads, rough chopped into large florets
1 tbsp earth balance
1 tbsp Dijon mustard
1/2 tsp salt
black pepper to taste

Preheat oven to 375.  Cut top 1/5 of garlic head off.  Place garlic on square of aluminum foil.  Drizzle with 1 tsp olive oil and some black pepper.  Wrap with aluminum foil, cut side up, and place on oven rack.  Bake for 45 minutes.  Keep oven on, you will need it to bake the shepherd's pie.

Meanwhile, bring water to boil in large pot.  Place cauliflower in pot and boil for 12-14 minutes, until tender.  Drain cauliflower.  Place drained cauliflower in large bowl.  Add roasted garlic, earth balance, Dijon mustard, salt and pepper.  Mash with potato masher until you reach desired consistency (should be evenly mashed and relatively smooth).  Set aside while you prepare the filling.

Lentil + Kale Filling
1 1/2 cups green lentils
2 c vegetable stock
2 c water
2 tbsp olive oil
2 onions, diced
2 fresh tomatoes, diced (or 1 large can of diced tomatoes)
3 garlic cloves, minced
1/2 bunch of kale, rough chopped
1 bell pepper, diced
1/4 c sundried tomatoes, minced
1/4 c vegetable stock 2 tbsp tomato paste
1 tsp dried oregano
1 tsp hot sauce
1/2 tsp salt
black pepper to taste


Prepare lentils: bring lentils, veggie broth and 2 cups water to boil in a small saucepan.  Once boiling, reduce to medium-low heat and cover.  Simmer, covered, for 20-25 minutes or until lentils are tender.

Heat frying pan over medium-high heat.  Add olive oil and onions, and sautee stirring often until onions turn clearish (about 3-5 minutes).  Add garlic and kale and sautee for another 3 minutes or so until kale begins to soften and darken in colour.  Add tomatoes and bell pepper, and cook for another 2 minutes.  Add sundried tomatoes, 1/4 cup vegetable stock, tomato paste, oregano, hot sauce, salt and pepper and stir well.  Bring to a bubbling boil then turn off the heat.  Stir in cooked lentils.

Transfer lentil mixture to a 9 by 13 baking dish.  Top with cauliflower garlic topping.  Turn down oven to 350, and bake for 45-50 minutes or until top is golden. Pin It Now!

Recipe: Miso-Ginger Tofu Salad Rolls

Here is a colourful summer dish that's light and fresh.  The great thing about salad rolls is that they are a nice change from simple salad, and are so versatile: you can add whatever veggies you like.  And here, rather than using a dipping sauce, I add flavour with marinated tofu that packs some punch.  I also generally omit rice noodles from my salad rolls, as the raw, colourful veggies are much healthier and give a nice crunch.

Miso-Ginger Tofu Salad Rolls
Makes 8

For the tofu
2 tbsp soy sauce 
2 tbsp olive oil 
1/8 tsp sesame oil
3 small garlic cloves
2 tsp miso paste
1 tsp minced fresh ginger
1/2 tsp agave syrup 
2 tbsp water1 tbsp rice vinegar
1/2 block extra-firm tofu, sliced into 1/8 inch thick matchsticks

In a food processor, combine all ingredients except tofu.  Process until smooth.  Place tofu in a shallow dish or bowl and pour sauce on top.  Toss to coat.

For the salad rolls
1 recipe Miso Ginger Tofu
1 medium zucchini, spiralized or julienne (or sliced into long strips)
1 small beet, julienne (long strips)
1 c shredded red cabbage
1 c grated carrots
3 green onions, white and light green part, minced
8 rice paper wraps
a large bowl of hot tap water

Place all prepped salad roll ingredients close together.  Working quickly, immerse one rice paper wrap in bowl of hot water.  Hold under water, and when it becomes just soft enough to bend but still feels stiff to the touch remove from water and lay flat on dry cutting board or counter.  Ensure surface you are using is dry.  If your wrap becomes too soft it won't be workable, and this means you have left it in the water too long or your assembling surface is not dry.

Spread small handful of zucchini lengthwise along centre of wrap.  Lay 4-5 slices of tofu on top.  Top with green onion, carrot and beet.  Add shredded cabbage.  Roll as follows: tuck in sides of wrap over fillings.  Fold in half and roll, burrito-style.  Place on large dish.  Repeat with remaining ingredients.  Transfer to fridge until ready to serve. Pin It Now!

Veggie Burgers 101 and Recipe for Spicy Mexican Veggie Burger (vegan, gluten-free)

I love veggie burgers, and am always trying to create new flavours and textures.  My favourites are crispy on the outside and soft on the inside.  I have recently discovered that are a few basic steps when inventing a veggie burger: you need to start with a grain (quinoa, rice, bulger, spelt, etc.) and mix in something squishy/pasty (beans, sweet potatoes, potatoes).  You need a binder (egg replacer or flax eggs), and something to absorb the liquid (chickpea flour, breadcrumbs).  Then you can add whatever spices, veggies and sauces you desire.  

Today I felt like something spicy, so I whipped up these Mexican veggie burgers.  They are perfectly crispy on the outside and soft on the inside, and hold together amazingly well.  I served them with Asian Carrot Salad from Brendan Brazier's Thrive Foods cookbook.  Enjoy!

 
 
Spicy Mexican Veggie Burger
Makes 6 burgers

1/2 cup brown rice, cooked + 1/4 cup brown rice (reserved)
1 can red kidney beans, rinsed and drained
1/2 block extra firm tofu, pressed* and crumbled
1/2 small onion, chopped
1 small red pepper, chopped
1 jalepeno, chopped
2 cloves garlic
1/4 c cilantro
1/3-1/2 c chickpea flour
1/4 c enchilada sauce
2 tbsp salsa
1 tbsp hot sauce
1 tbsp chilli powder
1 tbsp cumin
1 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne
2 flax eggs (made by combining 2 tbsp ground flax and 6 tbsp warm water, let stand 5 min)

Buns, hot sauce, sprouts, tomato, avocado, hummus, and other toppings of choice

*to press tofu: rinse and pat dry, wrap in clean kitchen towel and place between dishes.  Put something heavy on the top plate and let stand for 15 minutes.

Add 1/2 c brown rice, beans, tofu, onion, red pepper, jalepeno, garlic and cilantro in food processor.  Pulse until well combined.  Transfer to bowl and add remaining ingredients, including reserved 1/4c rice (which adds texture). 

Mix until well combined.  Form into 6 patties and place on wax paper-lined dish or baking sheet.  Note that the patties will be really soft and sticky.  They will get firmer in the fridge. 

Refrigerate patties for at least 2 hours.   When ready to cook, remove from fridge and cook on indoor electric grill on "high" for 15 minutes.

Sandwich in buns and top with desired fixings.

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Recipe: Vegan Cauliflower Crust Pizza

We sure do love pizza in our house.  Pizza has been our weak spot since we started eating largely vegan.  We make a mean BBQed vegan pizza (with Daiya cheese), but I wanted to try something healthier and gluten free.  Enter cauliflower crust pizza.  There are plenty of non-vegan recipes for this, using eggs and cheese to bind the cauliflower crust.  So I veganized it.  Mine turned out great except for next time I would carefully flip over the crust and par-bake it on both sides before adding the toppings.  that way it would be a bit crisper in the centre.  Other than that it was delish.  Hubs added some Valentina's hot sauce and love love loved it.

Vegan Cauliflower Crust Pizza
Makes 1 pizza - Serves 2

Cauliflower Crust
1/2 head cauliflower
2 flax eggs (2 tbsp flax + 6 tbsp warm water left to stand 5-10 minutes)
1/2 c almond meal (finely ground raw almonds)
1/2 c chickpea flour
1/4 c Daiya vegan cheese
3 tbsp nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp oregano
1/4 tsp salt
1/4 tsp fresh ground pepper
pinch cayenne

Toppings
1/2 c tomato sauce
pizza toppings of choice (I used pine nuts, red and orange peppers, sliced garlic)
sprinkling of Daiya cheese (optional)


Preheat oven to 450.  Line baking sheet with parchment paper.

Chop cauliflower roughly and place in food processor.  Pulse until fluffy and crumb-like, but do not overprocess or it will become dense and liquidy.  Transfer to a medium sized bowl and add remaining crust ingredients.  Knead until it holds together in a ball.  Add more chickpea flour if it won't come together. 

Place ball on parchment paper.  Cover with sheet of wax paper and press dough ball evenly on pan until about 1/8-1/4 inch thick.  Bake crust for 10 minutes.  Working carefully, place another piece of parchment paper on top of crust and flip over.  Peel parchment backing off carefully and return to oven for another 20 minutes.

Add sauce and toppings.  Sprinkle with Daiya cheese.  Bake for 10 minutes.  Cut and serve immediately.

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