Chef AJ's Overnight Muesli

MUESLI
1/2 cup gluten-free oats
2 Tablespoons currants
1 Tablespoon chia seeds
1/2 teaspoon apple pie spice (or cinnamon)
2 ounces apple juice
2 ounces unsweetened almond milk
1 teaspoon alcohol-free vanilla (optional)
fresh apple

Place gluten-free oats, currants, chia seeds and apple pie spice into a mixing bowl. Add apple juice and unsweetened almond milk. Add alcohol-free vanilla (optional) if using. Grate fresh apple over the top of the bowl. Mix. Place in refrigerator overnight.


https://www.youtube.com/watch?v=2PSx7NkobC8

Cauli-power Fettucine Alfredo (from Oh She Glows)

Ingredients:

• 4 heaping cups cauliflower florets (1 small/medium cauliflower)
• 1/2 tablespoon extra virgin olive oil (optional)
• 1 tablespoon minced garlic (from 2 med/lg cloves)
• 1/2 cup unsweetened and unflavoured almond milk (or non-dairy milk of choice)
• 1/4 cup nutritional yeast
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon onion powder
• 1/4-1/2 teaspoon garlic powder
• 3/4 teaspoon fine grain sea salt, or to taste (optional)
• 1/4-1/2 teaspoon pepper, to taste
• Fettuccine pasta of choice
• Fresh parsley, for garnish

Directions:

1. Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.
2. Meanwhile, add the oil into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned. (or water sauté)
3. In a high speed blender, add the cooked and drained cauliflower, sauteed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. If using a Vitamix use the tamper stick as needed. The key here is to get a really smooth sauce so don't be afraid to let it run for a minute or so. Set aside.
4. Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.
5. Add cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over low-medium until heated enough to your liking. Salt again to taste (the pasta dilutes the flavour).
6. Serve with fresh minced parsley and black pepper. Feel free to add in your favourite sauteed or roasted vegetables. I think peas, spinach, mushrooms, or broccoli would work very nicely!

Notes: 1) To make this pasta sauce extra decadent-tasting, add a tablespoon or two of vegan butter into the sauce. 2) To make this dish gluten-free, use gluten-free pasta. 3) To make this nut-free, use a nut-free non-dairy milk such as soy milk instead of almond milk. Be sure to use unsweetened and unflavoured milk.

Recipe from: http://ohsheglows.com/2014/01/20/cauli-power-fettuccine-alfredo-vegan/#ixzz3IJDkry8r

Blueberry Muffins

Ingredients 12 Medjool dates, pitted and chopped (about 1-1/2 cups or 8 ounces)
1 cup non-dairy milk
1-½ cups old fashioned rolled oats
¾ cup millet
2 teaspoons baking powder
½ teaspoon ground cardamom
½ cup applesauce
1 teaspoon lemon zest, packed
1 cup fresh or frozen blueberries (if frozen, do not thaw first)
½ cup roughly chopped walnuts

Instructions
1. Preheat oven to 350. In a small bowl, cover the chopped dates with the non-dairy milk and set aside (so the dates may soften).

2. Grind oats and millet into a flour in your blender (a high-speed blender will do a finer job) and place into a mixing bowl. Add the baking powder and cardamom to this and stir with a fork.

3. Place the dates and non-dairy milk into a blender and blend until smooth. Add this date mixture to the bowl of dry ingredients along with the applesauce and lemon zest, and mix with a spoon until all the dry ingredients have disappeared.

4. Gently fold in the blueberries and chopped walnuts. Spoon the batter into a silicone muffin pan or parchment muffin papers in a metal pan, filling each muffin cup about 3/4 full. (Since the batter has no oil, I have found that regular cupcake papers tend to stick to the muffins).

5. Bake for 30 minutes. The muffins will be done when the tops have begun to brown and cracks appear, and when a toothpick inserted comes out clean. Let cool in the pan for at least 15 to 20 minutes before removing.

Preparation: 30 minutes
Cooking: 30 minutes
Makes: 1 dozen muffins


Recipe from:  http://www.straightupfood.com/blog/2013/10/04/blueberry-muffins/

Chef AJ's Yummy Sauce

Ingredients:
1 - 15 ounce can cannellini beans, rinsed and drained (or 1.5 cups of cooked beans)
Juice and zest of one organic lemon (if the lemon does not yield 1/4 of a cup of juice, then add more lemon juice)
1/2 cup water
2 Tablespoons salt-free mustard (I use Westbrae Stoneground)
3/4 ounce pitted dates (approximately 3 deglet noor dates)
1 clove garlic

Preparation:
Place all ingredients in a blender and blend until smooth. If you are using a high-powered blender, you can make this sauce warm to serve over rice and veggies. It is also delicious cold massaged into shredded cabbage for "Yummy Slaw".

https://www.youtube.com/watch?v=i5uz-VWtM9Q

Chef AJ’s Red Lentil Chili

Ingredients:

2 14.5-ounce cans salt-free diced tomatoes (fire roasted preferred)

1 6-ounce can salt-free tomato paste
1 pound red bell pepper, (approximately 2 large),
8 cloves garlic
3 ounces of pitted dates (approximately 12 Deglet Noor dates or 6 Medjool)
4 tablespoons apple cider vinegar

7 cups water (heated) (if using the crockpot you don’t need to heat it)

10 ounces chopped onion (approximately one large)
1 pound red lentils
1-1⁄2 tablespoons dried parsley
1-1⁄2 tablespoons dried oregano
1-1⁄2 tablespoons salt-free chili powder
2 teaspoons smoked paprika (different than regular paprika)
1⁄2 teaspoon chipotle chili powder (or more to taste)
1⁄4 teaspoon crushed red pepper flakes (or more to taste) (I actually leave this out as I don’t like spicy and let people add this or hot sauce to their bowl)
scallions (for topping at the end)

Preparation:  place canned tomatoes, tomato paste, red bell peppers, garlic, dates, and apple cider vinegar in Vitamix and blend until smooth.

In Instant Pot, put in 7 cups of water, onions, red lentils, mixture from the Vitamix, and all the spices.  (I don’t stir this until it’s finished cooking) Cook for 10 minutes at high pressure.  You can either use manual release or natural release.

If using a crock pot:  Put in water, onions, red lentils, mixture from Vitamix, and spices.  Stir and cook on low for 6-8 hours.

This chili can be served over a baked potato, brown rice, or quinoa.  You can top it with the chopped scallions and sprinkle on some vegan Parmesan that you can make yourself or buy already made (Parma! makes a good one).  

Enjoy!

 

Link to the YouTube video Chef AJ made:  https://www.youtube.com/watch?v=bOfxvkqjIS4

 

 

Engine 2 Meatloaf

Ingredients:

2 stalks celery, chopped

½ onion, chopped

2 cloves garlic, minced or pressed

10 ounces firm tofu, drained (I just used a whole package)

¼ cup walnuts, finely ground

1-1/2 cups cooked brown lentils OR 1 package of vegan crumbles

1 ¼ cups quick-cooking oats

3 tablespoons soy sauce

2 tablespoons ketchup (additional for topping)

1 tablespoon Dijon mustard

2 teaspoons dried parsley

½ teaspoon each thyme, sage, and rosemary

Ketchup, to taste

Instructions:

Pre-heat oven to 350

Spray loaf pan (or use non-stick silicone bake-ware)

Sauté celery, onion and garlic on high heat in skillet with a little water or low sodium vegetable broth for 5 minutes until tender.

Remove from heat and cool.

Mash tofu in large bowl.

Stir in cooked mixture and remaining ingredients, and combine well.

Spoon mixture into loaf pan. Top with a layer of ketchup.

Bake for 55 to 60 minutes, or until a toothpick comes out clean.

Recipe:  http://engine2diet.com/recipe/lynns-meatloaf/

 

 

 

 

Barbecue Beans and Greens

This was so yummy and filling.  I listed it as a side, but I pretty much made it my meal I ate so much!
This is from the Forks Over Knives web site: 
http://www.forksoverknives.com/recipes/bbq-beans-greens/

INGREDIENTS:

water to sauté
1 yellow onion, chopped
1 entire bunch of greens (kale, chard, collards), chopped into bite-size pieces
1 can cooked pinto beans (or 1-½ cups), drained and rinsed
1 can cooked white beans (cannellini or white Northern) (or 1-½ cups), drained/rinsed

FOR THE SAUCE:

¾ cups water
5 dates, pitted and chopped
1 can (6-ounce) of tomato paste
1 can (8-ounce) of chunked pineapple, including juice (in juice, not corn syrup), or ½ cup each of juice and diced pineapple
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon ground paprika (plain or smoky flavor)
 

Instructions:

Place the pitted and chopped dates into a blender with the ¾ cups water to soften.

In a large soup pot or skillet, sauté the onion in a tablespoon or two of water, just enough so that it does not stick, for 2 minutes until soft. Turn heat to medium-low, and add the chopped greens and beans, and cook for a 3 minutes, stirring occasionally.

In the blender, add to the water and dates: the tomato paste, pineapple and juice, apple cider vinegar, mustard, granulated onion and garlic, and paprika. Blend until smooth, about 30 seconds.

Add the sauce to the pot of onions, beans and greens, and stir until evenly mixed. Cook on low for 5 to 10 minutes to incorporate the flavors, then serve.

Chef’s notes:

Spice it up: If you like a hot and spicy sauce, add ½ to 1 teaspoon cayenne pepper, or other hot-n-spicy blend of your choice.

Baked Beans: You may also transfer the finished recipe into a baking dish for “baked beans.” Bake covered for 30 minutes at 375ºF