Vegan Gnocchi

Baked Gnocchi

Gnocchi

• Potatoes
• Mushrooms
• Green Onions
• Garlic
• Seasonings
• Vegan Ricotta 

Gnocchi Mix

• Onions
• Mushrooms
• Spinach
• ...any veggie's u want
• Seasonings
• Vegan mayo
• Vegan Ricotta 

Bake potatoes. Once baked let them cool and then scrape the potato out of its skin. If you have a food mill you can use that to rice them. If you don't you can just mash them up really well. Sauté the mushrooms, onions, and garlic in a little olive oil and add to the potatoes. Mix. Add enough flour to the potatoes that they just stop sticking to your fingers and then roll them out into a long snake. Once rolled out cut into 1/2 inch slices and then roll on a Gnocchi board.  

 

Add to boiling water till they float. Remove. Put in bowl and sprinkle with a little olive oil. Stir them carefully to coat with oil so they don't stick.

Lightly sauté your vegetable mix. Add Gnocchi to your baking dish and mix in the veggie mixture and the almond mayo, and ricotta. Mix in. Cover with foil and bake at 350 degrees until bubbly hot.   

Vegan Chimichanga

Vegan Chimichanga

(Yes, They have been deep fried) I have to say this... everyone should have a wok. No need for a deep fryer. A wok is so versatile you will quickly fall in love with it's multiple uses. 

Vegan Hamburger 
Taco Shells
Vegan Mayo
Salsa
Lentils
Beans

Veggie Filling

Ground up Vegan "ham"burger

• Mushrooms
• Onions
• Peppers, red, yellow & green
• Jalapeños
• Garlic
• Cilantro 

Lightly sauté on your griddle the veggies, put them in a bowl and season them to taste (don't forget cumin is a important seasoning when making Mexican food) Using your food processor grind up your "ham" burger

Mix together your veggies and "ham" burger. 

Cook lentils. Drain any excess water and blend them into a paste. Season to taste.  

To assemble: spread on the lentils mixture, add beans, add your veggie mixture. Then fold it up over center, fold ends in and then roll over so all folds face down. Heat your wok up adding about 1/2 inch oil. Always place in the oil fold side down. Fry 2-3 minutes turning once or until shell is crispy and golden brown

Top with lettuce, almond "mayo, salsa or any of your favorite toppings. 

Raw Key Lime Dessert

Avocado Key Lime Pie

Crust

• Almonds
• Walnuts
• Cashews 
• Pistachios 
• Agave

Because this recipe is so versatile I am not giving amounts because it depends on if you want to make one or lots or if you are making a crust for a pie pan. Feel free to use whatever you want for nuts. Food processor them and then add agave till it starts to stick together. Press into your dish.

Avocado filling

• 1-2  Ripe Avocados
• 3-4 Tablespoons Fresh lime Juice
• 1/4 cup Agave 

 Again, if you need more you can double the recipe. Add all ingredients to your blender and process till smooth. Fill your crust with the avocado filling. Cover and chill till you are ready to serve it.  

Spicy Vegan garden Veggie Fettucini Pasta

Fettucini with Garden Veggies

• Pasta noodle recipe 
• onions
• garlic
• spinach
• carrots
• cucumbers
• tomatoes
• peppers
• mushrooms
• squash
• seasonings to taste
• Almond "mayo"
• Almond Ricotta 

Noddles cut up and ready to be cooked

Make noodles as directed. Flour and fold and cut up into thick strips. Boil water add a little oil. Cook till they float to the top. Drain water add a little oil so they don't stick. Stir them. 

Cut up as many veggies as you want in various amounts. Either lightly cook the veggies or add them raw to cooked noodles stir together. Add almond mayo and almond ricotta and seasonings.

Yummy! 

  

Baguettes

Baquettes

Baguettes are not hard to make they just require time. You make the starter the night before and the next day you add the starter to the rest and 6 hours later you have the most tasty baguettes ever.

Just mixing the starter

Starter

• 1/2 cup cool water
• 1 cup bread flour
• 1/16 teaspoon instant yeast

Sift flour add yeast mix. Add water. Mix together. Cover with plastic wrap. Set on counter till the next day. 

Starter Mixed

Starter the next day ready to be added to the Dough mix

Now that your starter is happy.

Dough

• 3 1/2 cups bread flour
• 1 +  2 teaspoons cup warm water
• 1 teaspoon instant yeast
• 1 teaspoon of salt

Mixed dough and starter

Sift flour, add all ingredients. Mix together. Add liquid and the starter . Mix until you have a dough that has a bit of a rough surface but still smooth. 

Cover with plastic wrap and a tea towel and let sit for 1 hour. After 1 hour gently poke the dough to deflate it. Turn it over and recover it. After another hour has passed do the same thing. At the 3 hour mark turn the dough out onto a lightly greased surface and cut into 3 pieces. Slightly flatten each one into a rectangle and let sit for 15 minutes. 

Cut into 3's

Sliced and ready for the oven

.After the 15 minutes take each piece and fold it in on itself like you are rolling a paper tube pinch the seams together and roll out into a 16 inch long log and lay down on a floured tea cloth. Let sit for 90 minutes and gently roll each one off onto a  greased cookie sheet. Seam side down. Using a razor blade slice each loaf 3 times in a long crossing pattern.

Remember to preheat your oven to 450 degrees before the 90 minutes are up. 

After you have sliced the dough use cold or hot water (I use ice water) and gently brush them with the water. Bake them for 25 minutes or until they are golden brown.

Fresh baguettes with olive oil, balsamic vinegar, and seasonings

White Loaf Bread

Fresh out of the oven 

One of the best white loaf breads I've ever had ...been making this for 10+ years. It's so simple to make.

Dry ingredient for 4 loafs 

• 3 cups flour
• 1-2 tablespoons sugar (or agave) 
• 1 Teaspoon salt
• 1 Tablespoon yeast 
• 2-4 tablespoons olive oil
• 1/4 cup warm water
• 1 cup almond milk, or potato water (milk richer browner crust, potato water more moist crumb) or a mix of them both. 
• ground flax if you want to 

This recipe multiplies well so if you want to make more then one loaf just multiply all ingredient's (example: 4 loafs multiply all ingredients by 4) 

(I'm making 4 loafs myself-freezes well) 

Just mixed and lightly oiled

Total risings 2. Oven 400 degrees

Sift flour and add all dry ingredients together. Add Oil, water and the additional almond milk or potato water (or a mix of both) stir together and then knead turning in the corners and flipping over till the dough has come together and when you poke it it springs back. Lightly oil the dough and cover the bowl with plastic wrap and a tea towel. Let rise for 1 hour. (preheat oven to 400 degrees) .... dump out onto a flat  service and cut into (depending on how many loafs you are making, if more then one.... square up your dough as much as you can. Cut it and then lightly stretch to fit your oiled bread pan. Let sit for 45-60 mins and then put in oven for 35 minutes or until tapping the bread it sounds hollow. Lightly oil the bread and let sit for 10 minutes or so before removing it from the bread pan. 

After 1 hour rise time and dumped out of bowl to be cut

Cut into 4 loafs

After 45 minutes rise time. Ready for the oven

It's a magic loaf...it disappears so fast ;)

It's a very light fluffy loaf of bread but not overly so. Toasts wonderfully! 

 

Vegan Tarter Sauce

Tarter sauce n (Fish n Chips) 

• Almond mayo (a cup) 
• 1 medium Onion
• 4-5 pickles (ours where homemade)
• Salt, Cayenne, garlic, Horseradish powder, Mustard powder, Emeril's