Turkeyless Roast

I made this roast for our Thanksgiving entrée. It's really delicious with brown gravy over the top!! Also makes good sandwiches with vegan mayo, pickle relish and cranberry sauce. I'm including a pic of my Thanksgiving lunch plate since the stand alone pic wasn't the best. This takes almost 2 hours to make and cook but most of that is hands off time; letting the roast steam and then bake in the oven. 

Turkeyless Roast:

• 1 15-ounce can chickpeas, rinsed and drained
• 1 cup vegetable broth
• 2 tablespoon nutritional yeast
• 1 tablespoon poultry seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons reduced sodium soy sauce
• 1/2 teaspoon black pepper
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• 1 1//2 cups vital wheat gluten

All all the turkeyless ingredients, except for the vital wheat gluten, into a food processor or blender. Blend until smooth. Add this to a large bowl.

Add the vital wheat gluten and stir. 

Once it get's mixed. Use your hands to be sure it's all mixed well and knead 1-2 minutes. 

Shape into a loaf on a sheet of parchment paper.

Add the loaf to a sheet of aluminum foil and twist the ends. Add to a steamer basket over boiling water and steam for 1 hour.

Basting mixture:

• 1/2 cup vegetable broth
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon dried thyme
• 1 1/2 teaspoon dried rosemary

While the roast steams add of the basting ingredients to a measuring cut and stir well. Set aside.

Remove roast from steamer basket and allow to cool.

Preheat oven to 350F. Place the roast in an oven safe dish.

Pour the basting mixture over the roast.

Cook for a total of 25 minutes. Removing roast from the oven every 10 minutes to baste.

Remove from oven and let rest 5 minutes before slicing with a serrated knife.

I sliced mine into about 1/2 inch slices.

Serve with brown gravy, mashed potatoes, peas or whatever veggies you enjoy!

Fluffy Pancakes (WFPBNO)

The fluffy pancakes are simple to make and so delicious and light. You can add a few blueberries to each pancake or chocolate chips, nuts, whatever you like. This makes about 6-8 pancakes. Don't make them too big or they won't be as light and fluffy. You can easily double or triple this recipe if you are feeding a crowd. 

• 1 cup almond milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 cup whole wheat pastry flour (or all-purpose)
• 1 tablespoon + 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoon coconut sugar

Preheat a large griddle on 350F. I bought mine from Amazon for about $30 and it requires no oil, no spray, nothing, just get it hot and nothing sticks. Whish the almond milk, vinegar and vanilla together.

Mix the flour, baking powder, salt and sugar together in a large bowl.

Add the wet ingredients to the dry ingredients. Whish together until batter is just combined. Fold in any add-ins you want, except for blueberries they will turn the batter blue. I just drop blueberries on the top of the pancakes as soon as I've poured the batter on the griddle.

I use a small ladle to pour the batter onto the griddle, don't use more than about 1/4 cup per pancake. If you use more they won't be as fluffy.

Cook on the first side until bubbles appear on the top. Gently flip them over and cook another 2 minutes. Serve with real maple syrup.

Note: The baking powder and vinegar are what make these so fluffy.

Enjoy!!

1-Pot Tomato Soup

So I looked for a tomato soup recipe online that I could modify and make to go with a quiche I had in the oven. This turned out so good. This soup was quick, easy, delicious and filling. You probably have all the ingredients in your pantry to make this. If you don't have the whole San Marzano tomatoes I think you could use more of the diced tomatoes and it would be just fine. This paired wonderfully with the quiche I made. 

• 1 large sweet onion, diced (about 1-1/2 cups)
• 2-3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 (28 ounce) can whole San Marzano tomatoes in juice
• 1 (6 ounce) can tomato paste
• 1 (14.5 ounce) can diced tomatoes
• 1 cup vegetable broth
• 1 (14 ounce) can coconut milk
• black pepper to taste
• 1 tablespoon maple syrup
• Garnish: vegan parmesan cheese

In a large Dutch oven  heat 1/4 cup water. Add the onion and cook until it begins to look translucent.

Add garlic and basil and cook for another minute.

Add tomatoes with their juices, tomato paste, diced tomatoes, broth, coconut milk, pepper and maple syrup. Bring to a simmer and cover. Let cook for about 20 minutes.

Remove lid and give it a good stir. 

Use an immersion blender and puree the soup.

Give it a taste and add more black pepper or maple syrup. If you want it thicker simmer a little longer without the lid.

I love serving tomato soup in large coffee mugs!! But bowls work also, be sure to garnish.

I served this soup with the quiche I had in the oven for our lunch today!!

Enjoy!!