St. Patrick's Day is a fun day full of green beer, good food and fun! We are bringing you a healthy, oil-free, plant based version of St. Patricks Day so that you can enjoy the good food, guilt-free!
Below, we have our Corned "Beef" Seitan followed by a Beef-Less Stew
Our Corned "Beef" Seitan is adapted from a recipe found on "Sarah's Kitchen"
Corned "Beef" Seitan
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
1. Mix all dry ingredients together. Set aside.
2. Puree beans with wet ingredients.
3. Boil beets in vegetable broth (this gives added antioxidants and gives the reddish color like corned beef.
4. Pour wet ingredients into dry and combine with a spatula or spoon. Knead until dough is firm and springy.
4. Form dough into rectangular loaf.
5. To bake, place in an oven-safe pot with a lid with 2 cups vegetable broth and 1 tbsp pickling spices. Bake at 350°F, covered, for 1.5 hours, flipping halfway through. Take cover off during last 30 mins to firm up.
Prep time: 15 mins
Cook time: 1.5 hours
Serve with a whole grain oil-free bread and/or corned beef seitan
Vegan Stuffed Peppers
In a pot, add rice, vegetable broth, 1 1/2 cups tomato sauce, herbs, and onion. Bring to a boil. Turn heat down to low, cover pot and simmer for 20 minutes or until rice is done cooking and liquid is absorbed.
While rice mixture is cooking, prepare peppers. Cut tops off of peppers and hollow out, discarding inner seeds.
Place peppers into a large pot of salted water and boil for 10 minutes, turning half way though. Remove from water and set aside.
Preheat oven to 350*
Once rice mixture is cooked, add kidney beans and corn. Mix well.
Add garlic powder, onion powder & cumin. Mix well.
In the bottom of an 8x8 casserole dish pour 1/2 can of tomato sauce and spread around.
Place peppers on top of tomato sauce. Salt inside of peppers well.
Fill peppers with rice mixture.
Pour remaining 1/2 can of tomato sauce over the top of each pepper.
Bake for 25 minutes.
Serve with side of left over rice mixture
Balsamic Reduction Dressing:
This dressing is great because it has the great flavor of balsamic vinegar but with a thick richness and a hint of sweet.
1 c balsamic vinegar
3 TBSP real maple syrup
Simply cook the vinegar and syrup over medium high heat until it begins to boil. When it begins to boil turn the heat to medium and cook down for about 30-40 minutes until it cooks down about half and has a thick, rich consistency.
This dressing is great on EVERYTHING!
Orange Ginger Dressing:
2/3 cup 100% pure orange juice (or use freshly squeezed)
1/3 cup 100% pure apple juice
1 tbsp apple cider vinegar
1 tbsp fresh minced ginger
1 tbsp fresh lime juice
1 tbsp ground flax
Throw all ingredients into a blender and blend until smooth. This dressing is great with everything but especially good on a savory salad, with some nutritional yeast or toasted nuts.
Walnut Vinaigrette (adapted from Dr. McDougal):
-1/4 c raisins
- ¼ c balsamic vinegar
- ½ c water
- 1 tsp Dijon mustard
- 1 garlic clove
- ¼ tsp Italian seasoning
- ¼ c walnuts
Put all ingredients in blender and blend for several minutes until very smooth.
We use this dressing with field greens, blueberries and walnuts.
This is one of our FAVORITES!
1/2 cup plain unsweetened almond milk
4 teaspoons ground flaxseed
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1/4 of 1 medjool date, pitted
1 small clove garlic
1 teaspoon white miso
2 teaspoons tomato paste
1/2 teaspoon chipotle chiles in adobo
1/2 teaspoon ground cumin
additional milk or water as needed
Place all ingredients in a blender and blend on high speed until smooth. Let it sit for a minute and then check the thickness. Pour into a bottle or jar and refrigerate to thicken and allow flavors to develop.
This is the dressing we use on our burrito bowl. It’s great on ANY salad or rice bowl!
This is one of our customer favorites, and we have had several requests for the recipe. We encourage our clients to learn how to cook plant-based, and love sharing recipes for you to try at home! This one is a great recipe for the entire family to enjoy!
We usually serve this with whole grain pasta or brown rice pasta for our GF friends. You can make your own marinara (oil free) using vegetable broth to sauté your onions, garlic, veggies etc. We love to mince up some onion, zucchini, carrots, garlic, portabellas, fresh basil and oregano, sauté them and add a little bit of red wine and some crushed tomatoes. If you’re in a time crunch, the grocery store sells a fat free marinara that is delicious! Dellalo brand does not use any oil in their sauce!
Eggplant Meatballs and Penne
- 3 c diced eggplant
- 2 tbsp liquid amino
- ¼ c amaranth
- ¾ c vegetable broth
- ½ medium sweet onion diced
- 1 garlic clove minced
- 1 tbsp nutritional yeast
- 2 tsp dried basil
- 1 tsp dried oregano
- 1 tsp liquid smoke (optional) or 2 tsp smoked paprika
- ¼ c garbanzo bean flour
- 16 oz brown rice penne
- 25 oz marinara
Preheat oven to 400. Line a baking sheet with parchment paper. Spread eggplant chunks on the baking sheet and drizzle liquid amino over them. Sprinkle with salt and pepper. Roast for 20 minutes. When they are caramelized, remove from oven let cool for 5 minutes.
Meanwhile combine amaranth and vegetable broth in pot and cover. Bring to a boil then reduce heat and crack the lid. Simmer until liquid has cooked away, about 10-15 minutes. Fluff and set aside.
While eggplant is in the oven, sauté onion and garlic in vegetable broth until onion is translucent. Then remove from heat.
Combine eggplant onion and garlic nutritional yeast, basil, oregano and liquid smoke or smoked paprika into processor. Pulse a few times until it is broken up and mushy but still chunky.
Add eggplant mix to the garbanzo bean flour and amaranth and mix. Scoop about 2 tbsp, roll in hand to make meatball. Place on parchment lined baking sheet. Bake for 25-30 mins. Meatballs should be slightly browned and firm.
Boil pasta set timer for 10 mins (if making brown rice pasta) and drain. Rinse with cold water.
Serve over pasta and sauce or on your favorite whole wheat, oil free bread or pita
Smart snacking recipe