Tag: vegan

Where’s The Meat No Beef Patties

Where’s The Meat No Beef Patties

After creating my No Beef Crumbles recipe that is vegan, soy-free, nut-free, dairy-free, gluten-free and egg-free, I loved it so much that I decided to use that recipe as inspiration to create new ones that call for a traditional ground meat.

Where’s The Meat? No Beef Meatballs

Where’s The Meat? No Beef Meatballs

A few years ago I stopped eating ground beef. Not because I am vegan or vegetarian, but because of the fat content. Large amounts of fat at one time is no longer my friend. However, I missed all things made with ground beef like hamburgers, […]

Hello Dolly Protien Bars | Dairy-Free Gluten-Free Vegan

Hello Dolly Protien Bars | Dairy-Free Gluten-Free Vegan

There are ALL KINDS of protein bar recipes on the Internet.  Many of them included some form of highly processed protein powder which can be REALLY pricey, especially if you are on a budget.  I created this recipe because I wanted a healthy protein bar that was easy to make, healthy AND delicious and budget-friendly.  This recipe is a whole food dish and is gluten-free, refined sugar-free, soy-free.  Can easily be make dairy-free and vegan by subbing the milk chocolate chips with dairy-free chocolate chips and replacing the honey with agave nectar or other liquid vegan sweetener.

NOTE:  I know a lot of you will ask this so I will go ahead and answer this question:  

Q:  Can I use regular peanut butter or other nut butter? 

A:  Yes you can!  However, you will need to adjust the amount of other liquids you use (i.e., honey, water.)  I suggest using the full cup of regular peanut butter and reducing the honey.   You may not need the 1/2 cup of water.   You can always add more honey or water if needed, so start with less.

Chances are you already have all the ingredients to make this in your cupboards.  So let’s get started!!!

Love life and be well,

Hello Dolly Protien Bars | Whole Food, Gluten-Free

Yield: 30

Hello Dolly Protien Bars | Whole Food, Gluten-Free

Ingredients

  • 1 cup peanut butter powder
  • 1 cup raw honey
  • 1 tbsp. ground flax seed
  • 1tbsp. coconut flour
  • 4 cups quick oats
  • 1/2 cup water

Instructions

  1. In a large mixing bowl, combine the honey and peanut butter powder until it resembles creamy peanut butter.  Stir in the ground flax seed.  Next stir in quick oats and coconut flour alternately with water.  Once all the water is stirred in the mixture will be thick like cookie dough.  If it is too wet, stir in more oats.  
  2. Spray a 9" x 13" pan with cooking spray.  Spread the mixture into the pan and press with lightly greased hands.  A little cooking spray sprayed directly on your hands works well. In a bowl, microwave the mini chocolate chips for one minutes until they begin to melt.  Remove and stir in a a tablespoon of milk.  Microwave in 30 second increments, stirring in a little milk after each increment until the mixture is smooth, creamy and spreadable.  This should take about another minute or so total cook time.  Then spread the melted chocolate over the top and sprinkle LIGHTLY with salt.  This REALLY brings out the sweetness in the chocolate.
  3.  And finally, sift coconut flour over the top.  I use coconut flour because it is lower in fat than regular flake coconut, but you can totally use regular flake coconut here.  Chill for several hours or overnight in the refrigerator.  Cut into squares.  You can cut these as big or as small as you like.  I cut mine into 30 squares.
http://thehealthetarianwoman.com/2019/01/hello-dolly-protien-bars/



Fat-Free Vegan Butter Spread

Fat-Free Vegan Butter Spread

When a low-fat diet became a necessity for me several years I go, I had to give up butter, margerine and oily spreads for my breads and toast.  I sure have missed having a nice creamy spread on my fluffy baked goods!  I found several […]

Oven Roasted Italian Vegetable Medley

Oven Roasted Italian Vegetable Medley

This is a super quick and easy roasted vegetable medley that only takes a few minutes to prepare and get in the oven.  I chose canned potatoes and frozen broccoli, because that is what I had on hand at the time.  You could totally use […]

Lentil Vegetable Loaf

Lentil Vegetable Loaf

I stopped eating ground beef almost five years ago after having my gall bladder removed.  I learned very quickly that my body can no longer tolerate greasy, fatty or fried foods.  It has taken a long time to develop recipes that would replace the ground beef in certain recipes.  I finally came up with the perfect meatless ground meat substitute that works great for any recipe where ground meat would be used.  I even use it for hamburgers.  But, it just doesn’t work right for meatloaf.

I kept working with different ingredients and tweaking recipes until I came up with the perfect meatless meatloaf.    To keep this recipe totally vegan you can use one flax egg in place of the regular egg.  This recipe is made with cooked lentils, bread crumbs, grated carrot, onion, red bell pepper and celery and just the right amount of seasonings.  The SOFT bread crumbs in this recipe really help give this meatloaf a lighter texture and helps keep if from being too dense.  This has become my go-to “meatloaf” recipe that we have at least twice a month.

Preheat your oven to 400 degrees.

First place the cooked lentils into a large bowl and lightly mash them.  You could use a potato masher for this step, but I just use my washed, clean hands.  Next add the rest of the ingredients to the lentils.  For the vegetables, I throw them in my food processor and pulse them until they are a grated consistency, but you can totally do this by hand.

Next, thoroughly mix the lentil mixture.  Again, you could use a spoon, but I just use my hands.

Finally, scoop the mixture in to a baking sheet lined with foil or parchment paper.  It will be very loose.  Using your hands, shape the mixture in the pan into a loaf shape.  Top the loaf with ketchup.  Cover with foil and bake at 400 degrees for 45 minutes.

This is so good served with baked or mashed potatoes, oven roasted garlic broccoli and biscuits.




Lentil Loaf        Printer Friendly-Click Here
2 1/2 cups cooked lentils, lightly mashed
1 1/2 cups SOFT bread crumbs
Grated:  1 medium carrot, 1 stalk celery, 1/4 each bell pepper and onion
one egg OR one flax egg
1/4 cup tomato juice
2 tsp. garlic powder
2 tsp. onion powder
Salt & Pepper to taste

Preheat your oven to 400 degrees.

First place the cooked lentils into a large bowl and lightly mash them.  You could use a potato masher for this step, but I just use my washed, clean hands.  Next add the rest of the ingredients to the lentils.  For the vegetables, I throw them in my food processor and pulse them until they are a grated consistency, but you can totally do this by hand.  Next, thoroughly mix the lentil mixture.  Again, you could use a spoon, but I just use my hands.

Finally, scoop the mixture in to a baking sheet lined with foil or parchment paper.  It will be very loose.  Using your hands, shape the mixture in the pan into a loaf shape.  Top the loaf with ketchup.  Cover with foil and bake at 400 degrees for 45 minutes.

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Love life and be well,