Vegan Fish and Chips

This is a different kind of fish and chips to say the least.  It is made from (get this) banana blossoms. 

Beer Battered Vegan Fish and Chips

• Servings: 2 to 4
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Marinade Ingredients:
4 cups water
1/4 cup dulse flakes
1/4 cup wakame
1 tsp old bay seasoning
1 tsp garlic powder
2 tsp coarse kosher salt
juice of 1 lemon
2 (18 ounce) cans of banana blossoms

Beer Batter Ingredients:
1 1/2 cups all purpose flour
2 tsp baking powder
1 tsp coarse kosher salt
1 tsp old bay seasoning
1 tsp all purpose seasoning
1/2 cup unsweetened soy milk
1/2 cup beer of your chosing
1/2 cup water
1 tbsp extra virgin olive oil

Instructions:

Combine all marinade ingredients except lemon and banana blossoms in a large sauce pan. Bring to a simmer and simmer 10 minutes. Strain liquid into a covered container, add in lemon juice and banana blossoms. Let marinade overnight.

Start heating oil to 350 deg. F for frying while you make the beer batter.

In a large bowl whisk together all batter ingredients until smooth (should be consistency of thick pancake batter). Remove banana blossoms from marinade and drain well. Sprinkle with a little salt and pepper. Dip blossoms into batter, let drip and then place in hot oil. Do not overcrowd the oil or your vegan fish could be soggy. Cook until nice and brown. Remove to paper towels to absorb excess oil. Repeat with remaining blossoms. When you get to the smaller pieces form them into shapes with your hands before putting in batter and frying.

To make these extra crispy you can place in an air fryer after oil frying for about 5 minutes. Alternatively you could use a very hot oven.

Serve with chips and tarter sauce.

Enjoy!!!

 

The Smoky Vegan Cantaloupe Burger

This is a different kind of burger to say the least.  It is made from the almighty cantaloupe.  I got the idea from New York chef Will Horowitz from the Ducks Eatery in New York.

• Servings: 6
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Ingredients:
1 large cantaloupe cut into burger sized pieces and then halved to make thinner
1/2 cup rice wine vinegar
1/2 cup water
1/4 cup tamari or soy suace
2 garlic cloves minced
2 capfuls of liquid smoke (or you can use a stovetop smoker)
1 tbsp or more refined coconut oil for pan frying burgers
seasonings of your choice for the burger. I used steak seasoning and salt.

Garnish Ingredients:
Vegan Mayonaisse
Caramelized onions
Pickles
Avocado
Lettuce
A nice vegan bun.

Instructions:

After cutting your melon into burger sized pieces pierce with fork or skewer to make holes in the melon for marinade to seep into.

In a large plastic bag or container large enough to marinate in, add vinegar, water, tamari, garlic and liquid smoke if using. Add melon pieces and marinate overnight turning occasionally.

Now if you are going to smoke the melon in a smoker in lieu of using liquid smoke, follow the directions for your smoker and smoke for around 15 minutes to 1/2 an hour. I used hickory chips but use whatever smoking chips you like.

After smoking your melon either place in a dehydrator set at around 125 degrees F. for 4 hours (check after 2 to see if they are pliable) or place on a baking sheet in a 170 degree F. oven for a couple hours until pliable (check every hour).

Now you are ready to pan fry your melon. Melt coconut oil (or whatever oil you are using) in a large fry pan. Season your burger well with whatever you would season a burger made out of animals with. Add in the melon and cook a few minutes until well seared on both sides.

Now assemble your burger any way you want.

Enjoy!!!

 

Hearty Vegan Chili made with Roasted Vegetables

This is a different kind of chili recipe in that it has the addition of roasted root vegetables.  It is very hearty and satisfying.  I hope you make it.

Hearty Vegan Chili with added Roasted Veggies

• Servings: 6-8
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Ingredients:
1 large beet (24 ounces or more)
2 large golden potatoes diced (12 to 16 ounces)
1 large sweet potato diced (12 to 16 ounces)
1 tbsp olive oil divided
1 tsp onion powder
1 tsp garlic powder
1 large yellow onion diced
1 jalapeno diced
2 medium sweet peppers diced
2 (15 oz) cans diced tomatoes (I used no salt added petite diced)
1 (6 oz) can tomato paste
1 (16 oz) jar of your favorite salsa
1 (15 oz) can kidney beans not rinsed
1 (15 oz) can black beans not rinsed
4 cups water
2 tblsp chili pepper or more to taste
2 tblsp cajun seasoning
2 tsp vegan beef bouillion
Salt and pepper to taste

Garnish Ingredients:
Avocado
Cilantro
Diced onions
Vegan sour cream

Instructions:

First roast your beet. Cut ends off your beet and wrap in foil. Place on baking sheet and put in 400 degree F. oven for 1 hour. Let cool then peel (use gloves for easy hand cleanup). Now dice into bite sized pieces that you would want in your chili.  Set aside.

Next roast your potatoes and sweet potatoes together. Put potatoes in a bowl and add 1/2 tblsp olive oil to coat. Add some seasonings of your choice such as onion powder, garlic powder, salt and pepper. Now place on a parchment lined baking sheet and bake at 375 degrees F. for about 30 minutes. Check after 15 minutes and flip as necessary.  Set aside.

Heat a large pot over medium high heat, add remaining 1/2 tbsp olive oil, diced onion, diced jalapeno and diced peppers. Cook until a bit brown and caramelized. Now into the pot add the diced tomatoes, tomato paste, salsa, kidney beans with liquid, black beans with liquid and water. Give the pot a good stir and then add in the chili pepper, cajun seasoning, vegan beef bouillion, diced roasted beet, diced sweet potato and diced potato. Give the pot a good stir. Bring to a simmer, cover and cook for about an hour or longer, stirring frequently. Check your seasonings, adding more chili powder or cajun seasoning and salt and pepper to taste.

I like to serve the chili the next day over rice and garnished with avocado, cilantro, diced onion and sour cream.

Enjoy!!!

 

Tacos/Enchiladas made with Hibiscus Flowers

This is a truly unique recipe using hibiscus flowers. It really works well. I hope you try it.

Hibiscus Flower Taco/Enchiladas

• Servings: 2-4
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Filling Ingredients:
2 cups Hibiscus flowers
8 cups water
2 cups grated turnip or cabbage (approx. 1 large turnip)
1 1/2 cups grated carrots (approx. 3 medium)
2 cups diced onion (appox. 1 med/large)
1 large Serrano or jalapeno pepper minced
3 cloves garlic minced
1 tblsp chili pepper
1 tblsp cumin
1 tblsp oregano
1 tblsp smoked paprika
3 tblsp or more sugar
1/4 cup nutritional yeast
Salt to taste

Sauce Ingredients:
1 cup diced onion (approx. 1/2 medium onion)
3 cloves garlic minced
1 (14.5 oz) can diced tomatoes
3 chipotle peppers in adobo sauce with about 3 tblsp sauce
Salt to taste

For Assembly:
Approx. 8 corn or flour tortillas
Shredded lettuce
Vegan sour cream (I have a couple of sour cream recipes on this site)
Vegan feta cheese (I have a feta cheese recipe on this site)
Cilantro for garnish
Spring onions for garnish
Limes for garnish

Instructions:
Boil 8 cups of water and add hibiscus flowers. Low boil for 15 minutes. Strain flowers, retaining water for tea if you wish. Rinse flowers once. Set aside.

In a large saute pan over medium heat add turnip, carrots, onion, jalapeno, garlic, the hibiscus flowers and a bit of water. Start the process of softening the vegetables. After about 10 minutes add in all remaining ingredients except salt. Keep adding water while this really starts to cook down. Check your seasonings and add some salt. The whole process may take up to 40 minutes. While this is cooking make the sauce. If the mixture is bitter add a bit more sugar.

In a saucepan add onion, garlic, tomatoes and chipotle peppers. Simmer over medium/low heat for about 15 minutes until very soft. At some point cover and drop heat, add water if it looks to dry. Add ingredients to a blender and blend until smooth. Add salt to taste. Set aside.

Assemble your tacos/enchiladas. I warmed some tortillas, added shredded lettuce and hibiscus filling. Then I topped with sauce, vegan sour cream, vegan feta cheese, cilantro, spring onions and lime.

Enjoy!!!

 

Kimchi Mashed Potatoes

This combo really works well together. I hope you try it and like it.

• Servings: 2
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Ingredients:
1 1/2 pounds red or gold potatoes peeled
1 (14oz) jar Kimchi (I used spicy)
Salt to taste

Instructions:

Boil and mash potatoes.

Blend a jar of kimchi in a blender until smooth.

Add kimchi to mashed potatoes.

Season with salt to taste.

Enjoy!!!

 

The Potato Chip Taco

If you like potato chips and you like tacos then this recipe is delicious, crunchy and amazing. I hope you like it.

This recipe was designed to be compliant with the #potatoreset by Jeannine Elder. Feel free to use whatever taco filling you wish. I was just limited at this time. Would be awesome with some avocado as well.

Potato Chip Taco

• Servings: 4 big tacos
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Filling Ingredients:
7 large button mushrooms diced
1/4 medium onion diced
4 small Pre-cooked potatoes diced for filling
Taco seasonings of your choice to taste
Shell Ingredients:
12 tiny potatoes or 4 medium potatoes for shell
Toppings:
Nacho Cheese Sauce (link to recipe <a href=”https://www.youtube.com/watch?v=dibaKi-RN48&feature=youtu.be&#8221;)
Lettuce, Chopped tomatoes, and onions for garnish

Instructions:

In a large saute pan over medium heat cook mushrooms, onions and potatoes until cooked through. Add any taco seasoning of your choice. Set aside.

Make High Carb Hannah’s Nacho Cheese Sauce or use any cheese sauce of your choice.

Slice potatoes thin on a mandolin. Arrange slices on a microwave chip maker, overlapping to form the size taco shell you want. I cooked mine in the microwave for 4 minutes. You want it done enough to hold together but not so crisp it can’t be formed. Remove from microwave and fold over to form taco shell. I used a paper towel holder as a form. Use whatever can be safely put into the microwave. Now return shell to microwave and cook until crisp. I cooked mine another 2 minutes but of course microwaves vary. Repeat to make 3 more shells, depending on the size you want you may get more or less.

Now just add your filling, toppings and cheese sauce.

Enjoy!!!

 

Spaghetti Squash with Vegan Feta Cheese

If you like spaghetti squash this recipe is delicious. I hope you like it.

 

Spaghetti Squash with Vegan Feta

• Servings: 2 big
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Ingredients:
1 medium spaghetti squash
1 medium onion chopped
2 cloves garlic minced
1/3 cup kalamata olives sliced
1/3 cup chopped walnuts optional
3/4 cup vegan feta cheese (link to recipe https://karieatsplants.wordpress.com/2017/07/16/vegan-feta-cheese-that-crumbles/)
1 1/2 cup chopped tomatoes
Fresh basil for garnish
salt and pepper to taste

Instructions:

Stab your squash with a knife and put in microwave on high for 8 minutes. Remove squash, cut in half, remove seeds, lay cut side down on baking sheet and bake at 350 deg. F for about 30 minutes. Test to see it is done, let cool a bit then remove pulp to a serving platter.

While squash is baking, add onion to a saute pan over medium heat and cook until translucent. Add in a little juice from the tomatoes and then add in garlic. Cook for about 2 minutes. Add in tomatoes and heat until warmed through.

Toss this mixture over the squash, add olives, walnuts, feta and basil. Add salt and pepper to taste.

Enjoy!!!

 

Vegan Sour Cream Made with Nuts and Rice

This is a lovely new vegan sour cream recipe. The white rice really bulks it up and makes it delicious. I hope you like it.

• Servings: 4-12
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Ingredients:
1 cup soaked cashews
1 cup cooked white rice
1/4 cup sunflower kernels
1/4 cup either rice vinegar,lemon or lime juice
1 tsp vegan lactic acid optional
3 probiotic capsules optional
1 or more cups of water
salt to taste

Instructions:

Put everything in your blender except probiotic capsules and blend until smooth adding water until you get the consistency you like. Let cool a bit, add in probiotic capsules if using. If using probiotic capsules let mixture sit out overnight (to start it culturing) before placing in refrigerator. After chilling you may need to add more water, just whisk it in. Add salt or other seasonings you like.

Enjoy!!!

 

Greek Salad with Vegan Feta

Yes!!!! I have Greek Salad back in my life thanks to Vegan Feta.

 

 

Greek Salad with Vegan Feta

• Servings: 8
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Ingredients:
3 long English cucumbers, diced
4 cups grape tomatoes, halved
1 red onion, diced
1 cup pepperoncini sliced + 1/4 cup of the juice
1 cup sliced kalamata or black olives
1/4 cup balsamic vinegar
juice of 1 lemon
1 to 2 tsp dried oregano
1 cup Vegan Feta See recipe here.
Salt and Pepper to taste

Instructions:

Place all ingredients in a large bowl and refrigerate. This recipe makes a lot. Easily halve the recipe if you wish.

Enjoy!!!

Vegan Feta Cheese That Crumbles

Here I’m making vegan feta cheese that will actually crumble. Use it to make all kinds of things like Greek Salad.

Vegan Feta Cheese That Crumbles

• Servings: 4
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Ingredients:
14 oz extra firm or super firm tofu (drained and pressed if extra firm)
1/4 cup refined coconut oil
1 Tblsp apple cider vinegar
2 garlic cloves
1 tsp marjoram
1 tsp oregano
1 tsp coarse kosher salt
1/2 tsp vegan lactic acid if available

Instructions:

Place all ingredients in a blender and blend until smooth. Remove from blender and then dry out your cheese to make it crumbly by using one of the following 3 methods.

1. Put in a dehydrator set at 125 to 135 Degrees F for 4 hours or until cracked and somewhat dry.
2. Put in an oven set at 170 Degrees F that has been cracked open for 1 1/2 hours or until cracked and somewhat dry.
3. If summer and warm outside put outside in the sun covered with cheese cloth until dry. Approx. 4 hours at 90 Degrees outside until cracked and somewhat dry.

When the cheese appears dried out. Place in a container and put in the refrigerator to use any way you would dairy feta cheese. The cheese will firm up even more in the fridge.

Enjoy!!!