Mayonnaise (WFPBNO)

I've made several different mayo recipes, Dr. McDougal, Forks Over Knives, etc. They are good, but this one had tofu and a small amount of cashews. I took out the oil and salt, reduced the amount of cashews and left out the black pepper. I really like this and will be using this next week on the blog in a pasta salad recipe that is amazing. I would use this within 7 days.

• 1 12-ounce package of extra firm silken tofu
• 1/4 cup raw cashews*
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon lemon juice
• 1 teaspoon apple cider vinegar
• 2 tablespoons nutritional yeast
• 1/2 teaspoon minced garlic (I use the pre-minced stuff)
• 1/2 teaspoon onion powder
• 1/4 teaspoon sugar or maple syrup

Add all ingredients to a high-speed blender. Blend for about 1 minute. Scrape down the sides of the blender and blend until you can't see any cashew pieces, about 30 seconds.

Pour into a jar and label it with the date. Keep in the frig and use as you would regular store bought mayo.

*Note: If you don't have a high-speed blender, soak the cashews in cool water for a few hours. You could also simmer them in hot water for about 10 minutes for a faster softening.

Jamaican Jerk Vegetables (WFPBNO)

The weather has been so nice the last week or two. Warm during the day but nice enough we have turned the air conditioning off a couple of times. I made a run to the local produce stand last week bought some really nice bells and zucchini. I decided to fire up the grill and use my grill basket to cook these. A homemade jerk seasoning was perfect. Be sure you prep all of your veggies while the grill preheats and get a pot of rice on to serve along side these delicious vegetables.

Seasoning:

• 1 teaspoon dried thyme
• 1 teaspoon coconut sugar
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground allspice
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground black pepper

Mix all the above ingredients in a small bowl until evenly distributed. Set aside.

Produce:

• 1 large red onion, cut into 1-1/2 inch pieces
• 1 yellow bell pepper, cut into 1-1/2 inch pieces
• 1 orange bell pepper, cut into 1-1/2 inch pieces
• 1 medium zucchini, cut in half length wise and sliced into 3/4 inch chunks
• 8 ounces baby bella mushrooms, cut in half if they are large
• 12 ounces cherry tomatoes
• Braggs liquid aminos, to spritz on veggies

Add veggies to a large bowl.

Spritz with liquid aminos so that the spices stick.

Add spices and give it all a good toss.

Preheat the grill basket.

Add all the veggies and close the lid. 

Cook about 10 minutes, give it a good toss. Cook until veggies are slightly tender, but not mushy or soft.

Serve over rice. I added a splash of spicy pineapple salsa and bbq sauce to the veggies.

Leftovers reheat well, but fresh off the grill is the best!!!

Enjoy!

Ramen Soup (WFPBNO)

Good afternoon, anyone that knows me or follows my blog knows that there are a few foods I LOVE - soups, ramen, pastas, spicy foods!!! Those are in no particular order! Today I'm going to share a ramen soup with you that is whole food plant based with no oil. It is delicious and filling and will also freeze well if you leave the noodles out. I cooked individual serving sized amounts of ramen, as the photos will show and then froze the remainder of the soup for another day. All I will have to do is thaw the soup and prepare some fresh  noodles. Be sure to prep all of your ingredients since this comes together quickly.

• 1/2 a block extra firm tofu
• 1/4 cup low sodium soy sauce
• 1 tablespoon pre-minced garlic
• 1 small piece ginger, grated
• 2 ramen noodle bundles (each serves 1 person)
• 4 cups Better Than Bouillon (I used no-chicken) mix according to package directions
• 1 8-ounce can tomato sauce, no salt added
• 1 medium zucchini, diced 
• 3 large baby bella mushrooms, sliced
• Garnish: cilantro and lime juice

Cut the tofu into small cubes. Add to a bowl with 1 tablespoon soy sauce, garlic and ginger. Stir well and set aside.

Start a small pot of water to get ready to cook your noodles (no picture.) In a large saucepan add the tofu and the marinade. Brown for 6-8 minutes on medium. Stir occasionally.

Add the broth to the pan and bring to boil. Add the rest of the soy sauce and the tomato sauce. Let boil a minute or two.

Add the zucchini and mushrooms. Cook for another 6-8 minutes.

Add the cooked ramen to a soup bowl.

Add the soup over the noodles. Sprinkle with cilantro and a squeeze of lime juice.

Enjoy!!!

Refrigerator Oatmeal (WFPBNO)

We eat these oats for breakfast most mornings. Every now and then we will have a whole grain bagel or whole grain English muffin. These are just so easy, fast and filling. The recipe below is the way we make these, but you can add whatever fruit you have prefer or have handy. Add or remove nuts and flavorings and use your favorite plant based milk. You just make this, add it to the refrigerator for at least 30 minutes and then remove from frig, stir and eat. Doesn't get any simpler!

• 1/2 cup old fashioned oats
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground flax seeds
• 1/4 teaspoon ground chia seeds
• 1 tablespoon organic raisins
• 1 teaspoon raw, unsalted pumpkin seeds
• 1 teaspoon roasted, unsalted sunflower seeds
• 1 teaspoon raw, unsalted, sliced almonds
• 1 tablespoon granola
• 3/4 cup organic soy milk

Add all of the ingredients to a bowl.

Add milk and stir well. Place in refrigerator for at least 30 minutes.

Remove from frig, stir and enjoy!!

So easy and delicious!