My whole fam tried the Brown Rice Snaps immediately - yummola!! They were so crunchy and flavorful and were perfect paired with the Deviled "Egg" topping I whipped up.
I was amazed at how yummy this was! With a little added veganaise and some pickle relish, I think this actually would taste like egg salad!
Deviled "Egg" Salad (adapted from 500 Vegan Recipes)
10 oz extra firm tofu, drained, pressed, and crumbled
2 T prepared yellow mustard
1/2 cup olive oil
1 t white miso
1 t garlic powder
1 t onion powder
1 t paprika
1/4 t turmeric
salt and pepper to taste
Combine all ingredients. Mash with a potato masher to create an almost-smooth consistency. The original recipe calls for blending this mixture into a puree but I wanted more of a crumbly consistency. This worked well.
After dinner, my 4 1/2 year old was begging to try the Gummi Bears. Vegan gummi bears - amazing! No gelatin involved. These little treats were quite yummy for gummi bears. Nice and chewy and fruity sweet. My kids loved them. One really nice thing is that a box of Gummi Bears is divided into several small packages, allowing the treats to stay fresh and for serving size control.
Adventures with coconut flour...
Wheat Free Chocolate Chip Cookies (taken from back of the Let's Do...Organic Coconut Flour Bag!)
¾ cup plus 2 T brown rice flour
¼ cup Let’s Do…Organic coconut flour
½ t baking soda
8 T nondairy butter
½ cup sugar
½ cup brown sugar
substitute for 1 egg
1 ½ t vanilla
1 cup nondairy chocolate chips
¾ cup chopped walnuts
Preheat oven to 375. Blend together butter and sugars until creamy. Beat in egg substitute and vanilla. In separate bowl, mix the flours and the baking soda. Add this to the butter mixture until smooth and blended. Stir in chocolate chips and walnuts. Original recipe calls for making drop cookies which I tried. However, the cookies were crisper than we liked and did a lot of spreading during baking. So, I decided to use remaining batter for bar cookies. Outstanding results!! They were chewy and delicious! I have noticed that using coconut flour yields a slightly grainy consistency and also a slight fruity flavor. However, these bars were deliciously chewy and good...and gluten free into the bargain!
This recipe orignated from Rachael Rae - well at least it's where I got the recipe idea. I modified it so drastically to make it vegan that I think it's my recipe now! I was so impressed with the results and how much it resembled the original recipe. The tofu ricotta was fabulous! The faux chicken broth was perfect, adding just enough seasoned goodness to the dish.
Sausage and Broccoli Pasta With Lemon Spiked Tofu Ricotta
1 lb ziti pasta, cooked until al dente
zest and juice of 2 lemons
1 T olive oil
1 ½ cups vegan Italian sausage (I used homemade seitan sausage that I made a while back and threw in the freezer for future use! Perfect in this dish!)
d cut into florets
1 onion, chopped
4 large cloves of garlic, sliced
1 ½ cups water
1 cube Edward and Sons Not-Chick’n boullion
1 recipe tofu ricotta (see below)
crushed red pepper for sprinkling
Heat oil in large skillet. Add onion, garlic and sausage. Cook until browned. Add broccoli. Cook 2-3 min. Add water and boullion. Stir until starts to simmer. Cook for additional 3-4 min or until broccoli is crisp tender. Add juice and zest of 1 lemon. Add pasta and stir. Combine tofu ricotta with juice and zest of remaining lemon. Spoon pasta into bowl, top with a generous scoop of ricotta and a sprinkling of crushed red pepper.
Tofu Ricotta (adapted from 500 Vegan Recipes)
7 oz extra-firm tofu, drained,pressed and crumbled
1/8 cup raw cashews
1/8 cup nutritional yeast
1 1/2 T olive oil
1 T dried basil
salt and pepper to taste
In a food processor, grind cashews to a fine powder. Add nutritional yeast and pulse 2 times. Add remaining ingredients until crumbly consistency is achieved. I actually pulsed my a lot and created a very creamy consistency which worked perfectly for the above dish. However, if you want a more crumbly consistency, simply pulse fewer times.