living plant-based and loving it
PREP TIME 10 minutes / COOK TIME none / NO SPECIAL EQUIPMENT
INGREDIENTS: 1 cup almond pulp / juice of 1 lemon / 1/2 tsp salt / 1/2 tsp garlic powder / 1/2 tsp onion powder / 1 tsp chives / 1/2 tsp dill / 1/2 tsp parsley flakes / 1 tsp chopped olives /1 Tbsp olive oil
Mix all ingredients together, knead into desired shape, and place in container or mold. Chill thoroughly, at least two hours.
Eggs provide structure, moisture and richness; they act as a leavening ingredient. Chia gel needs help with leavening, but it makes a satisfactory substitute when eggs are called for in recipes for baked goods.
PREP TIME 15 min / COOK TIME none / NEED coffee grinder / MAKES 1 egg substitute
1 Tbs ground chia seeds / 3 Tbs water
Eggs provide structure, moisture and richness; they act as a leavening ingredient. Flax gel needs help with leavening, but it makes a satisfactory substitute when eggs are called for in recipes for baked goods.
PREP TIME 15 min / COOK TIME none / NEED coffee grinder / MAKES 1 egg substitute
1 Tbs ground flax seeds / 3 Tbs water
Don’t throw that water out after you cook chickpeas!
RECIPES: Aquafaba Mayonnaise
Aquafaba, the viscous water in which legume seeds like chickpeas have been cooked, can be used as a replacement for egg whites in some recipes, including meringues and marshmallows. It is also recommended for use in mayonnaise substitutes. Two tablespoons of aquafaba are recommended to replace one egg white. The nutritional content of aquafaba has not been well established because the discovery in 2014 of its ability to mimic egg whites is relatively new.
Source: Wikipedia
The secret for fluffy cooked quinoa is to cook it UNCOVERED, then steam it COVERED. This simple quinoa is ready to eat with no further elaboration or it can be combined with vegetables and seasonings in all kinds of tasty dishes.
PREP TIME 5 min / COOK TIME 15 min / NEED strainer for washing, covered pan / MAKES 3 cups
INGREDIENTS 1 cup quinoa / 1 3/4 cup water / 1/4 tsp salt or to taste (optional)
Hibiscus flowers are commonly used in Mexico to make a cold, sweetened beverage or to brew a relaxing tea that can also be used to treat hipertension (high blood pressure). The flowers are usually discarded after brewing, but they can be used as a meat substitute in a number of dishes. I have also discovered in the process that I can get a lot more beverage from a batch of flowers than I thought. The chewy texture resembles that of shredded beef or pork, and they absorb the flavors of garlic and onion when sauteed. If you don’t live in Mexico, you may be able to find hibiscus in a supermarket or Mexican grocery, or you can order it on Amazon. These tacos got a hearty thumbs-up even from the non-vegans at my house in Cancún.
PRIOR TO MAKING THE TACOS Cover 1 c HIBISCUS FLOWERS with water and bring to a boil. Turn off the heat and steep for 10 minutes. Strain and keep the liquid to make tea or beverage. Repeat with the same flowers 2 more times, until the liquid is very light in color. Drain the flowers well and set them aside.
PREP TIME 20 min / COOK TIME 10-15 min, med heat / NEED skillet / MAKES 8-10 tacos
INGREDIENTS
