Baked Seitan Roast

Baked Seitan Roast
Prep Time
1 hour, 15 minutes prep time
Number of Servings
serves 8
Ingredients

Seitan

  • [q:1 1/2] cups vital wheat gluten flour
  • [q:1/4] cup chickpea flour or tapioca starch
  • 2 Tbsp nutritional yeast
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • [q:1/2] tsp garlic powder
  • [q:1/2]  tsp salt
  • [q:1/4]  tsp ground black pepper
  • 1 cup cold water
  • 2  Tbsp tamari
  • 1 Tbsp miso paste
  • 1 Tbsp olive oil
  • 1  tsp vegan gravy browner (optional)

Cooking Broth

  • 3 cups cold water, divided
  • 2  Tbsp tamari or 1 tsp vegetable broth powder
Directions
  1. Seitan: In a food processor or bowl, combine vital wheat gluten, chickpea flour, nutritional yeast, paprika, onion powder, garlic powder, salt, and pepper. Pulse or stir to mix. Add the 1 cup of water, the tamari, miso, oil, and gravy browner, if using. Process or stir to mix well until mixture forms a dough ball. If mixture is too dry, add a tablespoon or so of water and process to absorb all flour. If mixture is too wet, add a tablespoon of vital wheat gluten and process to incorporate. Transfer dough from food processor and knead for about 2 minutes by hand. Cover dough ball and set aside to rest for a few minutes while you prepare cooking broth.
  2. Cooking Broth: In a measuring cup, combine 1 cup of the water with the tamari and set aside. Preheat oven to 350°.
  3. Form dough into a log about 3 inches wide x 8 inches long. Place roast on a sheet of aluminum foil sprayed with cooking spray and tightly wrap foil around roast so it holds its shape. Place roast in a pan large enough to hold roast. Pour in remaining 2 cups water. Cover roasting pan tightly with aluminum foil. Bake for 45 minutes. Remove pan from oven and uncover pan. Remove foil from around roast, leaving roast in pan.
  4. Add reserved cooking broth to baking pan. Cover pan again with foil and continue to bake for 45 minutes longer. The cooked seitan should be firm to the touch. If using right away, transfer seitan to a platter or cutting board and slice with a long serrated knife. If not using right away, allow it to cool and then cover and refrigerate until needed. The seitan can be cut or sliced to use in recipes. It can be refrigerated for up to 4 days or tightly wrapped and frozen for up to 3 months. 
Nutrition Info
Per serving: 131 Calories, 20 g Protein, 7 g Carbohydrates, 2 g Fiber, 3 g Total fat, 341 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, B12, [nutrition:1] Iron, Zinc, Phosphorus

Fruit Salad with Honey-Lime Dressing

Fruit Salad with Honey-Lime Dressing
Prep Time
20 minutes prep time
Number of Servings
Serves 6
Ingredients
  • [q:1/8] cup fresh lime juice
  • [q:1/8] cup honey
  • 1 tsp vanilla extract
  • 2 cup halved, hulled fresh strawberries
  • 2 cup diced peeled, cored pineapple
  • 2 cup seedless red or green grapes
  • 2 kiwi fruits, peeled and chopped
  • [q:1/2] cup blueberries
Directions
  1. Whisk together lime juice, honey, and vanilla extract in a small bowl until well blended.
  2. Combine fruit in a large bowl. Add dressing and gently toss.
  3. Let stand for 10 minutes to allow flavors to blend. Serve.        
Nutrition Info
124 Calories, 1 g Protein, 32 g Carbohydrates, 3 g Fiber, 3 mg Sodium, [nutrition:5] Vitamin C, [nutrition:1] Vitamin B6, K

Quinoa & Sesame Ginger-Crusted Salmon

Quinoa & Sesame Ginger-Crusted Salmon
Prep Time
10 minutes, plus 15 minutes cook time
Number of Servings
Serves 4
Ingredients
Directions
  1. Preheat grill to 350° F.
  2. In the Organic Quinoa Q Cup place sesame seed oil, soy sauce, ginger powder, lime juice, lime zest, and [q:1/2] cup of hot water.
  3. Stir, cover with lid, and steep for 5 minutes.
  4. Combine with cilantro, scallions, and sesame seeds.
  5.  Place [q:1/4] cup on salmon fillet, skin side down.
  6. Place on grill and cook for 8 to 10 minutes.
  7. Serve and enjoy!
Nutrition Info
305 Calories, 20 g Protein, 26 mg Cholesterol, 30 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 4 g Fiber, 12 g Total fat (2 g sat), 71 mg Sodium, [nutrition:5] Vitamin B12, Phosphorus, [nutrition:4] Vitamin B6, [nutrition:3] Vitamin B3 (niacin), Vitamin D, Magnesium, [nutrition:2] Vitamin B1 (thiamine), Folate, Iron, Zinc, [nutrition:1] Vitamin B2 (riboflavin), Vitamin E, Vitamin K, Calcium, Potassium

Vegan Nacho "Cheese" & Veggie Dip

Vegan Nacho "Cheese" & Veggie Dip
Prep Time
30 minutes prep time
Number of Servings
Serves 6
Ingredients
  • 1 cup boiled potato
  • 1 cup roasted red bell peppers
  • [q:1/2] cup diced tomato
  • 2 garlic cloves, chopped
  • 1 jalapeño pepper, seeded and diced
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 2 Tbsp nutritional yeast
  • [q:1/4] cup plain unsweetened nut-free nondairy milk or water
Directions
  1. Place all ingredients in a blender container. 
  2. Blend on High until mixture is smooth.
  3. Transfer mixture to a saucepan set over medium heat. Cook dip for approximately 10 minutes, stirring frequently. 
  4. Serve immediately with tortilla chips or sliced fresh vegetables. Store in the fridge for up to three days.
Nutrition Info
Dip Only: 56 Calories, 4 g Protein, 10 g Carbohydrates, 3 g Fiber, 1 g Total fat, 12 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, B12, [nutrition:4] Vitamin C, [nutrition:1] Zinc 

Chocolate-Lover's Double-Fudge Cookies

Chocolate-Lover's Double-Fudge Cookies
Prep Time
30 minutes prep time
Number of Servings
makes 26 cookies
Ingredients
  • [q:3/4] cup brown rice flour
  • 6 Tbsp unsweetened natural cocoa powder, sifted
  • 1 tsp baking soda
  • [q:1/2] tsp fine salt
  • 2 tsp ground espresso (optional)
  • [q:1/2] cup + 2 Tbsp pure maple syrup
  • [q:1/4] cup unsweetened applesauce*
  • 1 cup creamy roasted almond butter**
  • [q:1 1/2] tsp vanilla extract
  • [q:3/4] cup dairy-free semisweet chocolate chips
Directions
  1. Preheat oven to 350°. Line 2 sheet pans with parchment paper. (Note: A dark metal pan will cook cookie bottoms better than a light-colored or aluminum pan.)
  2. Add flour, cocoa powder, baking soda, salt, and, if desired, espresso to a large bowl. Whisk very well until thoroughly mixed. Add syrup, applesauce, almond butter, vanilla, and chocolate chips. Stir for a couple of minutes or so until it all comes together into a very sticky, thick batter.
  3. Drop large spoonfuls of batter, about 2 heaping tablespoons worth, onto prepared pans spaced 2 inches apart. Fill a small bowl with water, dampen your fingertips, and press each cookie down to K-inch thick and shape edges together so cookies are round. Dip your fingers in water as needed to finish.
  4. Bake 1 pan at a time for 10 to 12 minutes. At 10 minutes, cookies will have a fudgy, soft center and slightly crisp edge. At 12 minutes, cookies will be much crispier but can dry out more quickly. Remove from oven and cool on pan for 10 minutes.
  5. Transfer cookies carefully to a wire rack to cool completely. It’s important to let them cool or they can fall apart. Because of the applesauce (and no oil) in these cookies, they will soften after a few hours, but they are still delicious. These are best eaten within 24 hours, as they start to dry out by the second day.
Nutrition Info
2 cookies: 248 Calories, 6 g Protein, 29 g Carbohydrates, 4 g Fiber, 14 g Total fat (3 g sat), 145 mg Sodium, [nutrition:3] Vitamin B2 (riboflavin), E, [nutrition:2] Magnesium, Phosphorus, [nutrition:1] Iron, Zinc

Cherry Chocolate Bread Pudding

Cherry Chocolate Bread Pudding
Prep Time
2 hours prep time
Number of Servings
Serves 12
Ingredients
  • [q:3/4] cup dried tart or sweet cherries
  • [q:3/4] cup apple juice or water
  • 8 slices whole-wheat bread
  • [q:1/4] cup unsweetened Dutch-processed cocoa powder
  • [q:1/2] cup firmly packed brown sugar
  • [q:1/4] tsp salt
  • [q:2 1/2] cups refrigerated plain coconut milk beverage, divided
  • 2 large eggs
  • 3 large egg whites
  • 2 tsp vanilla extract
  • Cooking spray
  • [q:1/4] cup dark chocolate chips, at least 60-63 percent cocoa
  • 2 Tbsp sliced almonds
Directions
  1. Preheat oven to 350°.
  2. In a small bowl, soak cherries in apple juice or water to plump them. Drain well and set aside.
  3. Stack bread slices and using a serrated knife, cut off crust. Cut bread into [q:1/2] inch cubes, making about 7 cups.
  4. In a large mixing bowl, combine cocoa, sugar, and salt. Add [q:1/3] cup of the coconut milk and whisk until smooth. Add remaining coconut milk and whisk to combine well. Add eggs, egg whites, and vanilla and whisk until well combined. Add cubed bread and drained cherries, mixing gently until all bread is moistened. Set mixture aside to soak for 30 to 60 minutes.
  5. Coat a 9-inch square baking dish with cooking spray. Stir mixture again to evenly distribute cherries. Spread mixture in prepared pan. Sprinkle on chocolate chips and almonds.
  6. Bake until a knife inserted in center of pudding comes out clean, 40 to 45 minutes. Cool on rack until just warm. Cut pudding into 12 pieces and serve. Or cool completely, cover, and refrigerate overnight. Serve cold or at room temperature.
Nutrition Info
189 Calories, 5 g Protein, 26 g Carbohydrates, 3 g Fiber, 8 g Total fat (5 g sat), 182 mg Sodium, [nutrition:5] Vitamin B12, [nutrition:3] Vitamin D, [nutrition:1] Calcium, Iron, Magnesium, Phosphorus, Zinc 

Tomatillo-Sunflower Salsa Verde

Tomatillo-Sunflower Salsa Verde
Prep Time
10 minutes
Number of Servings
About 2 cups (serves 6)
Ingredients
  • 4 medium tomatillos, husks and stems removed, roughly chopped
  • 1 cup cilantro leaves and tender stems or basil leaves
  • [q:1/3] cup shelled roasted sunflower seeds
  • 3 large garlic cloves
  • 2 jalapeños, seeded and cut
  • [q:1/2] cup sliced scallions (include both white and green parts)
  • [q:1/2] sp sea salt
  • [q:1/2] tsp freshly ground black pepper
  • [q:1/2] tsp ground cumin
  • [q:1/3] cup olive, canola, or grapeseed oil
  • 2 Tbsp mild vinegar (white balsamic, apple cider, or rice) or lime juice
Directions
  1. Place all ingredients in a food processor and pulse until nearly smooth or to desired consistency.
Nutrition Info
Made with olive oil and lime juice: 258 Calories, 6 g Protein, 0 mg Cholesterol, 8 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 3 g Fiber, 24 g Total fat (3 g sat), 135 mg Sodium, [nut:5] Vitamin E, [nut:3] Vitamin B1 (thiamine), Vitamin K, [nut:2] Vitamin B6, Magnesium, Phosphorus, [nut:1] Vitamin B3 (niacin), Vitamin C, Folate, Iron, Zinc

Shrimp Tacos with Tomatillo-Sunflower Salsa Verde

Shrimp Tacos with Tomatillo-Sunflower Salsa Verde
Prep Time
40 minutes, plus 30 minutes marinate time
Number of Servings
Serves 4
Ingredients
  • [q:1 1/4] lb medium shrimp (30 to 35 count), peeled and deveined
  • [q:1/4] cup Tomatillo-Sunflower Salsa Verde, plus 2 to 4 Tbsp per taco for serving
  • 8 (8 to 10 inch) flour tortillas, warmed
  • 2 avocados, pitted and thinly sliced
  • 4 scallions (include both white and green parts), thinly sliced, or [q:1/2] small sweet onion, diced
  • 4 medium tomatoes, diced
  • 2 cups shredded lettuce
Directions
  1. Combine shrimp and [q:1/4] cup of the salsa verde in a medium bowl and stir to coat. Cover and refrigerate for 30 to 60 minutes.
  2. Preheat a large skillet or grill pan over medium-high heat. When hot, add shrimp and cook for about 2 minutes per side.
  3. Transfer cooked shrimp to a serving bowl. Serve with tortillas, avocados, scallions, tomatoes, lettuce, and extra pesto to drizzle. Let diners fill their own soft tacos.
Nutrition Info
446 Calories, 28 g Protein, 41 g Carbohydrates, 13 g Fiber, 22 g Total fat (3 g sat), 842 mg Sodium, [nutrition:5] Vitamin C, Vitamin K, Phosphorus, [nutrition:3] Vitamin B3 (niacin), Vitamin B6, Magnesium, Potassium, [nutrition:2] Vitamin A, Vitamin B12, Vitamin E, Zinc, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Calcium, Iron

Turmeric Tomato Detox Soup

Turmeric Tomato Detox Soup
Prep Time
25 minutes
Number of Servings
Serves 6
Ingredients
  • 4 Tbsp avocado or olive oil
  • 1 large onion, chopped
  • 3 large carrots, chopped
  • 1 (28 oz) can crushed tomatoes
  • 1 tsp garlic, minced
  • 1 tsp onion powder
  • 1 tsp sea salt
  • [q:1/2] tsp ground black pepper
  • 3 tsp ground turmeric
  • [q:2 1/2] cups low-sodium vegetable broth
  • 1 cup coconut milk
  • [q:1/2] cup chopped cilantro
  • Pepitas (pumpkin seeds) (optional)
  • Nutritional yeast (optional)
Directions
  1. Press Sauté button and spoon oil into stainless steel bowl of your Instant Pot. Add onion and carrots and allow them to sauté for about 5 minutes, or until they begin to soften.
  2. Add in all remaining ingredients except coconut milk, cilantro, pepitas, and nutritional yeast. Secure lid, press Keep Warm/Cancel button and seal pressure valve. Press Pressure Cook/Manual button and use the +/- buttons to adjust time until 12 minutes is displayed.
  3. Allow cooking cycle to complete, and then quickly release pressure valve and remove lid once safe to do so. Pour in coconut milk and use an immersion blender to purée until texture is uniform and smooth. If you don’t have an immersion blender, you can carefully transfer hot contents to a vertical blender.
  4. Garnish with chopped cilantro before serving and add pepitas or nutritional yeast, if desired.
Nutrition Info
220 Calories, 4 g Protein, 13 g Carbohydrates, 3 g Fiber, 19 g Total fat (9 g sat), 437 mg Sodium, [nutrition:3] Vitamin A, [nutrition:2] Vitamin C, K, [nutrition:1] Vitamin B3 (niacin), B6, E, Folate, Iron, Magnesium, Phosphorus, Potassium

Baked Eggs with Tomatoes, Red Bell Pepper, & Garlic

Baked Eggs with Tomatoes, Red Bell Pepper, & Garlic
Prep Time
30 minutes prep time
Number of Servings
serves 2
Ingredients
  • 2 Tbsp coconut oil
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and sliced into strips
  • [q:1/2] tsp paprika
  • 1 cup diced, canned tomatoes
  • Salt and freshly ground black pepper to taste
  • 2 eggs
  • 2 Tbsp chopped fresh basil
Directions
  1. Preheat oven to 400°.
  2. Heat oil in an oven-safe pan set over medium heat. Add garlic and sauté for 2 minutes. Add bell pepper and paprika. Sauté for 5 minutes. Add tomatoes and cook for 2 minutes. Remove pan from heat and season with salt and pepper.
  3. Make a small hollow in one side of tomato mixture using a spoon. Crack one egg into hollow. Make a second hollow in other side of pan using spoon. Crack second egg into this hollow. (Alternately, you can bake eggs and tomato sauce in their own individual-sized baking dishes.)
  4. Transfer baking dish to oven. Bake for 10 to 12 minutes, until whites are cooked but yolks are still runny. Garnish with basil and serve immediately.
Nutrition Info
217 Calories, 7 g Protein, 8 g Carbohydrates, 2 g Fiber, 18 g Total fat (13 g sat), 437 mg Sodium, [nutrition:5] Vitamin C, [nutrition:2] Vitamin A, B2 (riboflavin), B6, [nutrition:1] Vitamin B12, E, Folate, Phosphorus
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