Brand New Vegan https://www.brandnewvegan.com Vegan Recipes You Love Sun, 24 Jan 2021 17:22:38 +0000 en-US hourly 1 https://wordpress.org/?v=5.5.3 https://www.brandnewvegan.com/wp-content/uploads/2019/02/bnv-logo-50x50.jpg Brand New Vegan https://www.brandnewvegan.com 32 32 Perfect Instant Pot Veggie Rice https://www.brandnewvegan.com/recipes/perfect-instant-pot-veggie-rice https://www.brandnewvegan.com/recipes/perfect-instant-pot-veggie-rice#respond Sun, 24 Jan 2021 17:22:35 +0000 https://www.brandnewvegan.com/?p=25891 Looking for a PERFECT brown rice recipe for your Instant Pot?  Then you have got to try this Instant Pot Veggie Rice.  It has the perfect consistency and it tastes amazing. So the story is, I was looking for an older recipe to update, and found a Brown Rice and Veggies recipe I had made...

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Looking for a PERFECT brown rice recipe for your Instant Pot?  Then you have got to try this Instant Pot Veggie Rice.  It has the perfect consistency and it tastes amazing.

Instant Pot Veggie Rice

So the story is, I was looking for an older recipe to update, and found a Brown Rice and Veggies recipe I had made in my rice cooker way back in 2014.

It was in pretty sad shape because……

  • I had only made in once… I think
  • and it wasn’t even that great.. if I remember right
  • it only had 1 or 2 comments
  • And yes, the original smartphone photos were horrid

In other words, it was a perfect candidate for either a replacement or a makeover.

So I reworked the recipe using my Instant Pot, used fewer, simpler ingredients, and added a touch of curry powder, and I have to tell you…I was really, really, impressed.

The rice came out PERFECT.

It wasn’t too dry, or burnt or stuck to the bottom….and I’ve had that happen before.

And it wasn’t too wet or mushy either, or ‘gummy’, and I’ve had THAT happen a lot too. when using my Instant Pot for rice.

I think that’s why I’ve always preferred using my rice cooker – because Instant Pot Rice has always been so hit and miss for me.

But THIS…..this was gorgeous!

Moist and fluffy, just the way I like it. The onions, carrots, and peas added some additional color (and nutrition) and the curry powder gave it a gorgeous color and just a hint of spice.

I don’t normally eat curry, but this – this was a game changer for me.

And it’s all in one pot! Nothing could be simpler.

So here’s another super easy recipe, fat-free of course with no oil or other weird ingredients. Just good old fashioned Uncle Bens Rice and an Insant Pot.

I hope you like it. So without further ado – lets get to it.

Perfect Instant Pot Veggie Rice

Instant Pot Veggie Rice
Perfect Instant Pot Veggie Rice | Brand New Vegan

Start by rinsing your rice. I used Uncle Bens Whole Grain Brown Rice that you should be able to find in just about ANY grocery store. Not the INSTANT rice, but the whole grain brown rice that comes in a 2 lb bag.

I tossed 1.5 cups of it in a fine sieve and rinsed it thoroughly, then let it sit in the sieve to drain while I prepared the rest of the ingredients.

Dice a little onion, about 1/4 cup or maybe even 1/3 cup, and add it to your instant pot liner along with a few tablespoons of either water or broth to keep it from sticking. I also diced a couple of skinny carrots I had to use up, and added them also.

My Instant Pot Duo (affiliate link), has 3 settings for its SAUTE mode, “Less, Normal, and More”. I chose the LESS setting and sautéed the veggies just until the onion started to turn translucent, about 2-3 minutes.

Then I added some minced garlic and the drained rice. Mix well and be sure to stir frequently for another 30 seconds or so. Then press the KEEP WARM and/or CANCEL button to stop the saute and turn off the heat.

Now we can add the salt, curry powder, and the broth. Stir well and attach the lid. Make sure the vent valve is set to SEALING.

My older 6 qt IP model (DUO) has a button that says MANUAL, but I guess the newer ones just say PRESSURE COOK, either way that is how we cook our rice manually. Set the timer for 24 minutes exactly.

When it’s done, let it sit and naturally release its pressure for another 10 minutes. You’ll see the display showing the time lapsed – like L0:01 or L0:02. Wait for it to show L0:10 then CAREFULLY flip the valve to VENT to release any remaining pressure. Be careful – that steam is HOT.

If yours looks like mine – it will be perfectly cooked. Now just add a cup or frozen peas and fluff the rice with a fork. The hot rice will cook the peas for you.

And that my friends is it. Simple, tasty, and actually pretty quick too for brown rice.

Now as always, I am only telling you how “I” did it. So if you want to use white rice or cook this on the stove ay anything majorly different – I can’t guarantee the results. I’m sure for white rice the timing is different. I’d look at your Instant Pot Manual for cooking times. Like I said – I usually use my rice cooker so…… good luck.

But this method worked fabulously for me and as I said – it came out perfect. Hope you get similar results – let me know down in the comments below.

Another busy week done. I have a phone interview for an upcoming magazine article soon. It’s all about heart health over 50, and specifically dealing with stroke survivors…..so more details on that coming up soon. And it looks like I have a spot coming up on the infamous Chef AJ YouTube Show, so I’ll pass on more info about THAT as we get closer to the date.

Stay safe friends – and we’ll see you next week.

brandnewvegan

Instant Pot Veggie Rice
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Perfect Instant Pot Veggie Rice

  • Author: Brand New Vegan
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45 minutes
  • Yield: Serves 4-6
  • Category: Rice
  • Method: Instant Pot
  • Cuisine: Indian
  • Diet: Vegan

Description

Looking for a PERFECT brown rice recipe for your Instant Pot?  Then you have got to try this Instant Pot Veggie Rice.  Perfect consistency and tastes amazing.


Ingredients

  • 1/4 cup onion, finely diced
  • 23 cloves minced garlic
  • 1 1/2 cups brown rice *
  • 2 small carrots, finely chopped
  • 1/2 tsp salt
  • 1 tsp yellow curry powder **
  • 2 cups low-sodium vegetable broth
  • 1 cup frozen peas

* I used Uncle Bens whole grain, brown rice

** I used Olde Thompson Yellow Curry Powder

 


Instructions

  1. Place rice in a fine sieve and rinse thoroughly, set aside to drain.
  2. Dice onion and carrot and add to your instant pot.
  3. Add a few tablespoons of water or broth
  4. Set your IP to SAUTE mode (my IP DUO has a ‘less’ setting)
  5. Stir frequently until onions start to turn translucent
  6. Add garlic and rice – continue sautéing for another 30 seconds.
  7. Press the KEEP WARM/CANCEL button – and then add the salt, curry powder, and broth
  8. Stir thoroughly and attach lid, ensuring valve is set to SEALING
  9. Set IP to MANUAL  or PRESSURE COOK mode and set timer for 24 min
  10. Let IP naturally release pressure (NPR) for 10 minutes then carefully vent any remaining pressure
  11. Add frozen peas and fluff with a fork

Keywords: instant pot brown rice, instant pot veggie rice, indian brown rice

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Quick & Easy Fat-Free Refried Beans https://www.brandnewvegan.com/recipes/quick-easy-fat-free-refried-beans https://www.brandnewvegan.com/recipes/quick-easy-fat-free-refried-beans#comments Sun, 17 Jan 2021 18:24:16 +0000 https://www.brandnewvegan.com/?p=25862 I get it! We get busy, we get tired, and sometimes we just don’t WANT to cook! So here is my favorite, LAZY way of cooking Quick & Easy Fat-Free Refried Beans. In case you’re wondering, I do have a few Refried Bean recipes where I make them from dried beans. A stovetop version AND...

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I get it! We get busy, we get tired, and sometimes we just don’t WANT to cook! So here is my favorite, LAZY way of cooking Quick & Easy Fat-Free Refried Beans.

quick & easy fat-free refried beans

In case you’re wondering, I do have a few Refried Bean recipes where I make them from dried beans. A stovetop version AND an Instant Pot version. And they are amazing and taste incredible and you know exactly what’s in them, all that jazz.

But they do TAKE time! Even in an Instant Pot.

And sometimes….. ok a lot of the time, I’m just LAZY and just don’t WANT to cook! Maybe it comes from being a food blogger for the last 7 years lol I don’t know…

Anyway, I do like to use canned beans too, and this is my recipe (if you want to call it that) for making my favorite Refried Beans – the quick and easy way.

So with canned refried beans, sometimes they are cooked with lard, so you want to make sure you read the labels. I buy the Rosarita brand and I think they are available in most grocery stores.

Make sure you look for the NO FAT SALSA or NO FAT GREEN CHILE & LIME variety. Their Vegetarian Beans has oil, and so does their NO FAT Traditional. (weird – right?)

There may be other brands that have a vegetarian (no lard) and oil-free varieties….. as I said, if you are doing the oil-free thing like me, CHECK THOSE LABELS.

While you’re out shopping for refried beans, pick up some canned pinto beans and a jar of salsa too, if it’s not already in your fridge. Maybe a jar of roasted red bell peppers and some pickled jalapeños too. That’s really all you’ll need for this recipe.

I told you it was easy.

Quick & Easy Fat Free Refried Beans

quick & easy fat-free refried beans
Quick & Easy Fat-Free Refried Beans | Brand New Vegan

This is probably THE easiest recipe I’m ever going to post. Seriously. And I’m using the word recipe VERY loosely here lol.

You’ll need one 15oz can of Rosarita NO FAT Green Chile & Lime OR Rosarita NO FAT SALSA Refried Beans. Dump that in a small saucepan and add 1/3 cup of your favorite salsa. Turn the heat on LOW……and gently warm the beans, stirring often.

Then, drain a 15 can of pinto beans, give them a good rinse, them dump them in too. Gently stir to combine.

Finally, chop up a few tablespoons of Roasted Red Bell Pepper, pickled jalapenos, or whatever else you like in YOUR refried, and stir them in.

Heat on low until warm and bubbly.

And that is IT.

Simple, quick, vegan, plant-based, fat-free, oil-free, gluten-free, (did I miss any lol?), SUPER tasty, and only 1 pot to clean. I usually have some rice going in the background, and some veggies chopped up for either a burrito or burrito bowl.

It’s nothing fancy, but it IS filling, and it IS tasty, and it IS nutritious. And, it’s quick. Perfect for those nights you just don’t want to slave over the stove.

Hope you like it, or maybe you have your own method? Regardless, I’ve love to hear down in the comments below.

See you soon!

brandnewvegan
Quick & Easy Fat-Free Refried Beans
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Quick & Easy Fat-Free Refried Beans

  • Author: Brand New Vegan
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 2-4 servings
  • Category: Beans, Soup, Rice
  • Method: Stovetop
  • Cuisine: Mexican, American
  • Diet: Vegan

Description

Sometimes we just don’t WANT to cook! So here is my favorite, LAZY way of cooking Quick & Easy Fat-Free Refried Beans.


Ingredients

  • 15 oz can fat-free refried beans
  • 15 oz can pinto beans
  • 1/3 cup salsa
  • 2 Tbs roasted red bell pepper (optional)
  • 2 Tbs pickled jalapeños (optional)

Instructions

  1. Add refried beans to a small saucepan and heat on LOW
  2. Add salsa and stir to combine
  3. Drain and rise the pinto beans then gently stir them in
  4. Add peppers and stir to combine
  5. Heat on low until warm and bubbly

Keywords: refried beans, fat-free beans, oil-free refried beans

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Creamy White Bean Pasta https://www.brandnewvegan.com/recipes/creamy-white-bean-pasta https://www.brandnewvegan.com/recipes/creamy-white-bean-pasta#comments Sun, 10 Jan 2021 16:45:26 +0000 https://www.brandnewvegan.com/?p=25820 If you’re looking for a fat-free pasta sauce, that’s NOT tomato based, look no further. This Creamy White Bean Pasta is the perfect choice. This recipe was actually a mistake. I was GOING to redo my Sweet Potato Fries recipe and so I pre-made this Fat-Free Aioli Sauce. Then….I overcooked my sweet potatoes, they ended...

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If you’re looking for a fat-free pasta sauce, that’s NOT tomato based, look no further. This Creamy White Bean Pasta is the perfect choice.

creamy white bean pasta

This recipe was actually a mistake.

I was GOING to redo my Sweet Potato Fries recipe and so I pre-made this Fat-Free Aioli Sauce. Then….I overcooked my sweet potatoes, they ended up sticking to my air fryer basket, and the entire recipe makeover became a disaster.

Now what? I still needed a recipe for this weekend, and I still needed dinner!

So I made some brown-rice pasta, added some broccoli, cauliflower, cherry tomatoes and my aioli as a pasta sauce….dinner was saved!

I love it when happy accidents happen because guys, this was GOOD.

It’s fat free, something different from the traditional Marinara Sauce, and we get those extra nutrient-rich helpings of cauliflower, broccoli, and beans.

Did I mention there’s cauliflower in the sauce too? This was the sauce I used in my Sweet Potato Fries Recipe and I wanted a way to make it creamy without adding cashews. Of course you can ADD cashews too if you want for some extra creaminess… but it’s perfectly fine without them.

If the horseradish throws you off while making the sauce (it WAS going to be an aioli remember), just leave it out – but it does add a nice tang.

Creamy White Bean Pasta

creamy white bean pasta
Creamy White Bean Pasta | Brand New Vegan

Let’s start with the sauce.

Any kind of riced cauliflower can be used, so just added 1 cup to a saucepan with 1/2 cup of water to start softening it up.

I am using minced garlic from a jar (our garlic supply is really bad right now), so I added a couple of teaspoons to the mix. I like garlic, and wanted a garlic-y flavor. If you’re not a fan – adjust accordingly.

After a few minutes when the cauliflower is starting to soften up, add a 15 oz can of drained and rinsed white beans. The label on my can simply says WHITE BEANS but I believe they are navy beans. Stir well and let that simmer for a few minutes while we prepare the blender.

To your blender, add all the remaining sauce ingredients listed in the recipe box below. As I said earlier, if you are not a horseradish fan, leave it out.

Puree until smooth and set aside.

Now we just cook your favorite pasta – I used a 12 oz box of Jovial organic brown rice fusilli, but you can use whatever you have on hand.

Cook the pasta according to the package directions. Meanwhile I microwaved/steamed a 10oz bag of Steamfresh Cauliflower & Broccoli and sliced a handful of cherry tomatoes.

Drain your pasta when it is finished, add your steamed veggies, and stir in your sauce. Use as much or as little as you like. Fold in your tomatoes and dinner is ready.

I just want to point out that leftovers will keep in the fridge for a few days, but the gluten-free pastas do tend to absorb all the sauce overnight so if it seems a little dry the next day, that’s why.

That was my dinner. Both my wife and I loved it, so if you make it too – I hope you leave a comment and let me know what you think.

Stay safe and stay kind everyone. It’s a weird world out there today. I’ll see you next week.

brandnewvegan
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Creamy White Bean Pasta

  • Author: Brand New Vegan
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Pasta
  • Method: Stovetop, Blender
  • Cuisine: American
  • Diet: Vegan

Description

If you’re looking for a fat-free pasta sauce, that’s NOT tomato based, look no further. This Creamy White Bean Pasta is the perfect choice.


Ingredients

  • 12 oz box fusilli pasta
  • 10 oz bag frozen broccoli & cauliflower
  • 510 cherry tomatoes
  • Sauce
    • 1 cup riced cauliflower
    • 1/2 cup water
    • 2 tsp minced garlic
    • 15 oz can white beans
    • 1 Tbs nutritional yeast
    • 1 Tbs lemon juice
    • 2 tsp prepared horseradish (optional)
    • 1/2 tsp salt
    • 1/4 tsp garlic powder
    • 1/4 tsp onion powder
    • dash of hot sauce
    • 1/2 cup unsweetened almond milk 

Instructions

  1. In a small pan, add riced cauliflower and water and simmer 1-2 minutes
  2. Add garlic and stir.
  3. Drain and rinse beans and add to mix.  Simmer 3-5 minutes until cauliflower softens. 
  4. Meanwhile add remaining sauce ingredients (except milk) to blender
  5. Add bean/cauliflower mixture and blend, adding almond milk to get desired consistency
  6. Puree until smooth
  7. Prepare pasta according to directions
  8. Microwave broccoli/cauliflower according to directions
  9. Slice cherry tomatoes in half
  10. Drain pasta and add veggies, tomatoes, and sauce – stir to combine
  11. Serve 

Keywords: white bean pasta

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The 10 Recipes I Eat The Most After Having A Stroke https://www.brandnewvegan.com/recipes/the-10-recipes-i-eat-the-most-after-having-a-stroke https://www.brandnewvegan.com/recipes/the-10-recipes-i-eat-the-most-after-having-a-stroke#comments Thu, 31 Dec 2020 20:35:39 +0000 https://www.brandnewvegan.com/?p=25792 In February of 2020 I had a small stroke. Not a TIA, but an actual, full-blown stroke. After a night in the hospital, I came home with a new-found commitment to clean up my diet even more in order to get off the medications they put me on. Because I do NOT like pills! (I...

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In February of 2020 I had a small stroke. Not a TIA, but an actual, full-blown stroke. After a night in the hospital, I came home with a new-found commitment to clean up my diet even more in order to get off the medications they put me on. Because I do NOT like pills! (I achieved that goal within 30 days)

So I started to eat very simply, and exercise. This is how Walking Wednesday came about.

And by eating simply, I mean VERY simply. In fact, out of the more than 300 recipes I have here on this blog – I bet I make about 10 of them on a regular basis.

So after posting my end-of-the-year Facebook Post to my group, I mentioned that. Of course, within minutes everyone was asking me what those 10 recipes were.

So without further ado, here are The 10 Recipes I Eat The Most After Having A Stroke. These are my favorites, and some of them are my wife’s favorites as well. I’ll list them in order from #10 being the one I made the least, to #1 being made every week.

#10. Best Damn Chili Ever

Best Damn Instant Pot Vegan Chili | Brand New Vegan

I don’t make it every week simply because my wife is not a fan (I know, right?). But whenever we have company, or I get a craving, I make my chili to impress.

Funny how I see a lot of other bloggers use the words “award-winning” in their recipes now. Maybe they are, but folks, this recipe has won more awards than I can count – AND I have the trophy photos to prove it. 🙂

RECIPE—> BEST DAMN VEGAN CHILI EVER

#9. Sloppy Soy Curls

sloppy soy curls
Sloppy Soy Curls | Brand New Vegan

Maybe it’s my Indiana upbringing but life without sloppy joes would be – well boring that’s what.

Pair these up with either my homemade potato chips or my legendary french fries and this is Indiana Comfort Food at its best.

RECIPE —> SLOPPY SOY CURLS

8. Fat-Free Marinara Sauce

Vegan Marinara 2

Again, comfort food, and one of my Dad’s favorites when he was alive. That man could put away the spaghetti let me tell you.

This recipe is so simple to make but turns out so elegant and rich in flavor it’s silly. I never buy jarred spaghetti sauce – I make this with GF pasta. And it’s 100% oil-free too.

RECIPE —> FAT FREE MARINARA

#7. BLT’s

Smoky Maple Tofu Bacon Horizontal

This one is for my wife who absolutely LOVES Tofu. Good thing for me it makes pretty good bacon too and who doesn’t love a good BLT.

Again, add some of my chips or fries and you have an awesome comfort-food meal.

RECIPE —> SMOKY MAPLE TOFU BACON

#6. Mac n Cheese

vegan mac and cheese 2
Vegan Mac and Cheese | Brand New Vegan

Are we spotting a trend yet? Yep, all the comfort foods I used to eat when I was younger. The nice thing about this recipe is I can cook the potatoes & carrot in the IP while the pasta is cooking on the stove. Add some frozen veggies and you’re good to go.

This was one of the first potato cheese sauces – the “OG” cheese sauce if you will. Often imitated but nothing quite like the original.

RECIPE —> CREAMY MAC n CHEESE

#5. Spicy Peanut Noodles

easy peanut noodles

Important update on this one – I no longer use peanut butter but use the powdered PB2 instead. I simply make the sauce then add a tablespoon or two of the powder and whisk it in. I always add the frozen veggie mix and of course – lots of sriracha.

RECIPE —> EASY PEANUT NOODLES

#4. Amazing Cauliflower Tacos

cauliflower tacos
Cauliflower Tacos | Brand New Vegan

I honestly think this recipe helped put BNV on the map – seriously. IT’S SO GOOD! Easy to make, versatile, tastes incredible – who could ask for anything more. Flour tortillas are fine but they have oil, so use corn tortillas, or make my homemade corn tortillas, or just layer it up in a burrito bowl. Any way you make it – delicioso!

RECIPE —> AMAZING CAULIFLOWER TACOS

#3. Hot ‘n Sour Soup

Another favorite of my wife. I usually make a big pot of rice to go with and of course, lots of sriracha for me. Better than any restaurant – guaranteed.

RECIPE —> VEGAN HOT AND SOUR SOUP

#2. Easy Vegan Stir Fry

Again, for my tofu loving wife. Marinating the tofu in a mason jar is a real game-changer. So much easier and less to clean. Add in your favorites – zucchini, baby bok choy, mushrooms, poblano, cabbage, whatever. It’s everything but the kitchen sink stir fry and we have it every week. Pass the sriracha please.

RECIPE —> EASY VEGAN STIR FRY

#1. Veggie Papas with Red Chile

Now THIS is breakfast. I may not make this exact recipe but I do have potatoes and red chile sauce nearly every, single day. I LOVE THIS SAUCE. And lately, I have been using the Simply Potatoes to make a stovetop veggie/hash brown meal that we both enjoy a lot (recipe coming), which I then pour this sauce all over……

RECIPE —> VEGGIE PAPAS AND RED CHILE

That’s it my friends. I eat a lot of potatoes and rice, and sometimes brown rice pasta – with a ton of frozen and fresh veggies with some sort of sauce.

My wife likes her tofu and I like my comfort food – so that is what we eat.

Occasionally I’ll splurge and make us a cheeseless veggie pizza (recipes on the blog) but for the most part – we eat pretty simply.

Throw in some salad and fruit…..and this is the BNV meal plan you have been asking for.

Hope this helps and HAPPY NEW YEARS!

brandnewvegan

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Vegan Oil-Free Spanish Rice https://www.brandnewvegan.com/recipes/vegan-oil-free-spanish-rice https://www.brandnewvegan.com/recipes/vegan-oil-free-spanish-rice#comments Sun, 20 Dec 2020 19:25:42 +0000 https://www.brandnewvegan.com/?p=25770 Authentic Spanish Rice involves frying the rice in oil before adding the chicken broth – not very Vegan and not very healthy. My version of this Mexican Classic addresses both of those issues. I hope you enjoy my Vegan Oil-Free Spanish Rice. First of all, this is a STOVETOP recipe. If you would like an...

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Authentic Spanish Rice involves frying the rice in oil before adding the chicken broth – not very Vegan and not very healthy. My version of this Mexican Classic addresses both of those issues.

I hope you enjoy my Vegan Oil-Free Spanish Rice.

vegan spanish rice

First of all, this is a STOVETOP recipe. If you would like an Instant Pot Version – then look no further —> Instant Pot Spanish Rice

This is also a total REDO of an older recipe of mine I posted way back in May of 2014. I made it using a Rice Cooker and besides the fact that those older photos, taken on a Samsung Note 4 Smartphone were absolutely horrid – I realized not everyone owns a rice cooker (or an instant pot) so a complete stovetop version would be nice.

easy spanish rice
Original 2014 photo

Yikes – those photos! But – I was learning right?

So that was the inspiration for this recipe. Update the photos and make it so anyone can make it regardless of the kitchen equipment they have.

I also want to give credit to Diana Kennedy. If you have never heard of Diana, she is a legend in the culinary world for her Mexican Recipes. She and Chef Rick Bayless are my go-to resources for coming up with new Mexican Recipes. She’s a 97 yr old powerhouse and they even made a movie about her adventures. Here is a short trailer if you are interested.

This recipe was heavily inspired by her Arroz a la Mexicana Recipe.

So without further ado – let’s get cooking.

Vegan Oil-Free Spanish Rice

vegan spanish rice
Vegan Spanish Rice | Brand New Vegan

Let’s start out with a warning….. this is NOT the easiest recipe to make. In fact, it took me 3 tries to get it right. Because we are NOT using oil, AND we are using tomatoes, AND a starch – there will be sticking and scorching if you are not careful.

Just want to put that out there right now.

I think the fact that I used an induction burner was a big part of my problem, so a stovetop hopefully will yield more favorable results when it comes to sticking.

We are going to start by soaking 1 1/2 cups of LONG GRAIN rice in hot water for at least 10 minutes. Then drain and rinse until the water runs clear. Then we let it THOROUGHLY drain, and then toast it in a non-stick pan until it becomes slightly tan. (I have thought about trying to toast the rice in my toaster/convection oven first – let me know if anyone tries that)

You must use long grain rice. Basmati or Jasmine will work fine. For those of you who want to use Brown Rice – i haven’t tried. My wife likes white rice so – happy wife, happy life….

I also used a Dutch Oven because it was big, worked on my induction burner, and had a tight-fitting lid. Any large non-stick pan with a tight-fitting lid should work.

While my rice was soaking, I made up my tomato puree. I basically took 1 cup of canned, fire-roasted tomatoes (because grocery store tomatoes suck), and pureed them with 1/4 of an onion, some garlic, and some seasonings (all listed in the recipe box below).

Also, I finely diced a small carrot (1/3 cup) and had some frozen peas standing by (1/2 cup).

I toasted my rice in the dry pan over med heat while constantly stirring for about 10 minutes.

After about 10 minutes, when I could see the color changing, I turned down my heat and added my tomato puree. Stir thoroughly so that every grain of rice is coated and keep stirring so it will not scorch. Do this for about 8-10 minutes. Most of the liquid will have cooked off and the rice will be somewhat dry again.

Finally, we can pour in our broth, salt, and veggies. I used low-sodium veggie broth and about 1/2 tsp of salt. Stir very well and increase the heat to a low boil. THEN DO NOT STIR AGAIN. We want to cook this over med-high to high heat, UNCOVERED, for 20 minutes – or until most of the liquid has been absorbed. Remember – don’t touch it.

Next, take a clean kitchen towel and carefully cover the pan (you gas stove people be very careful) and cover that with the lid to the pan. Turn the heat down to it’s LOWEST setting and wait 5 minutes.

After 5 minutes – turn OFF the heat, carefully remove it from the hot burner (if you’re using an electric stove), and let it rest another 15-20 minutes. Do not take the lid off, nothing. Just let it sit.

THEN you can carefully remove the lid, the towel, and fluff your rice with a fork.

Like I said – this recipe is somewhat involved – but it is so good. This is as close to Authentic Spanish Rice as we will ever get….and to me, it was well worth the effort.

Hope you enjoy and if you do, leave those comments down below.

Next time I see you will probably be after Christmas so HAPPY HOLIDAYS everyone and thank you all so much for your love and support.

brandnewvegan
vegan spanish rice
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Vegan Oil-Free Spanish Rice

  • Author: Brand New Vegan
  • Prep Time: 10 min
  • Cook Time: 60 min
  • Total Time: 1 hour 10 minutes
  • Category: Rice
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan

Description

An oil-free version of a Mexican Classic, only Vegan, made entirely on your stovetop.  Enjoy.


Ingredients

  • 1 1/2 cups long-grain rice
  • 1 cup fire-roasted tomatoes
  • 1/4 white onion
  • 12 tsp minced garlic
  • 2 tsp chili powder
  • 1 tsp mexican oregano
  • 1/2 tsp cumin
  • 3 1/2 cups low-sodium vegetable broth
  • 1/2 tsp salt
  • 1/2 cup frozen peas (optional)
  • 1/3 cup diced carrots (optional)

Instructions

  1. Soak rice in hot water for 10 min
  2. Meanwhile, puree tomatoes, onion, garlic, chile powder, oregano, cumin in a blender until smooth.  Set aside.
  3. Dice carrots and have both peas and carrots standing by.
  4. Drain the rice and rinse until the water runs clear – drain thorougly
  5. In a large non-stick skillet/dutch oven, toast the rice over med heat for 10 min or until color deepens
  6. Turn down the heat and stir in tomato puree – constantly stirring to avoid scorching
  7. Let tomatoes and rice cook 8-10 min or until almost dry
  8. Pour in broth, add salt, and stir in veggies – mix well and bring the heat up to high
  9. Cook uncovered for 20 minutes – DO NOT STIR
  10. Lower heat to the lowest setting, cover the pan with a clean kitchen towel, and add the lid.
  11. Simmer 5 minutes.
  12. Remove from heat and let rest 15-20 minutes
  13. Remove lid and towel, fluff with a fork
  14. Serve and enjoy with a squeeze of lime and added cilantro or hot sauce

Keywords: vegan spanish rice, oil-free, mexican rice

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Southern Vegan Cream Gravy https://www.brandnewvegan.com/recipes/southern-vegan-cream-gravy https://www.brandnewvegan.com/recipes/southern-vegan-cream-gravy#comments Sun, 22 Nov 2020 18:05:03 +0000 https://www.brandnewvegan.com/?p=25674   I have used these many times to thicken a soup or stew, and now I use them to thicken my gravy.  Kinda ironic isn’t it?  We all pour gravy ON our potatoes and now we are putting the potatoes IN our gravy?  Anyway, it works.  Before we get started – I’m sure there will...

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This Indiana boy grew up eating biscuits & gravy, and while it’s more of a treat now, I can still enjoy it by making a few little changes. The Southern Vegan Cream Gravy is easy to make and great for those times you want a little comfort-food taste of home. 
southern vegan cream gravy

It’s a simple recipe actually, requiring only a few basic ingredients.  Whole wheat flour, unsweetened plant milk, a little seasoning, and my secret ingredient that makes it so thick and velvety, which is….. 

Potato Flakes

Not those packages of instant potatoes you see in the store (although they probably would work in a pinch).  Those are full of weird ingredients and have oil – not to mention a TON of sodium, so not the healthiest choice. 

No, I’m talking about plain, old-fashioned potato flakes where the ONLY ingredient is dehydrated potatoes.  

I realize not everyone will have access to the brands that I do living here in Oregon,  but check your stores and see if they have one with just potatoes listed as the ingredient.  Bob’s Red Mill is one such brand and no,  this is not a paid endorsement, I just like their products.  

If you can’t find any I will add my Amazon Link below.  Remember that as an affiliate I do earn a small commission on each sale but at no extra cost to you.  

bobs red mill

Amazon Link:  https://amzn.to/3nKRjZJ

 

I have used these many times to thicken a soup or stew, and now I use them to thicken my gravy.  Kinda ironic isn’t it?  We all pour gravy ON our potatoes and now we are putting the potatoes IN our gravy?  Anyway, it works. 

Before we get started – I’m sure there will be a million questions asking if this can be made gluten-free.  All I can say is – try it and report back in the comments.  I am not gluten-intolerant so I honestly do not know.  

And if you’re asking for the biscuit recipe I’ll add that link right here.  

Otherwise, I hope you enjoy the recipe whether you’ll pour it over biscuits, potatoes, or even toast.  And if this reminds you in any way of your favorite childhood memories, please let me know in the comments below.  Mine would be walking down to the corner grill every morning before school to meet my mom and have biscuits & gravy for breakfast. 

Miss you mom.  

 

Southern Vegan Cream Gravy

southern vegan cream gravy

Southern Vegan Cream Gravy | Brand New Vegan


So we are going to start with a DRY skillet or pan.  No oil, no water, no veggie broth, nothing.  

We’re going to mix all our dry ingredients (listed below in the recipe box) together and add them to the pan and gently add heat.   Gently stir it over low to medium heat until it starts to smell like someone is making toast.   

Do not let it burn, do not walk away, it’ll only take a few minutes at most. 

Have 2 1/2 cups of your favorite unsweetened plant milk standing by.  To give the gravy a little sodium and umami flavor, stir a tablespoon of low-sodium tamari (or soy sauce) into the milk before adding it to the pan. 

When your dry mix smells like toast – add your milk mixture and whisk.  Be sure to whisk away any dry patches of flour and/or lumps (no one likes lumpy gravy).  

You can increase the heat just to a simmer, but we’re not looking for a full rolling boil here.  Just enough for the gravy to begin to thicken, and then we can stir in our potato flakes.  

Note:  Some plant-based milk products are thicker than others.  For instance, when I made this with unsweetened Almond Milk I only needed 1/4 cup of potato flakes.  But when I used oat milk I needed an additional 2 tablespoons….so feel free to adjust the amount of potato flakes as needed.  They are, after all, JUST potatoes  – unless you are using instant potatoes – then be careful. 

Now you just cook your gravy to the consistency you like.  I like mine extra thick but you may not, totally up to you.  If you get it TOO thick just str in a little more plant milk.  

That’s the recipe for the week and I hope you enjoy it.  

And for all my friends out there celebrating Thanksgiving this week, I know it may be a different kind of Thanksgiving than we are used to this year (thanks again 2020) but I do hope you find ways to enjoy it.  And if you do gather with family – please be safe.  

Happy Thanksgiving everyone, 

brandnewvegan


southern vegan cream gravy

 

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Southern Vegan Cream Gravy

  • Author: Brand New Vegan
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 2 1/2 cups
  • Category: Sauce, Dip, Gravy
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

The Southern Vegan Cream Gravy is easy to make and great for those times you want a little comfort-food taste of home. 


Ingredients

  • 1/4 cup whole wheat flour
  • 1 Tbs nutritional yeast
  • 1 tsp rubbed sage (not the powder)
  • 1/4 tsp black pepper
  • 1/8 tsp thyme
  • 2 1/2 cups unsweetened plant milk (oat, almond, soy)
  • 1 Tbs low-sodium tamari (or soy sauce)
  • 1/4 cup dehydrated potato flakes
  • Additional salt & pepper to taste

Instructions

  1. Whisk all the dry ingredients together EXCEPT the potato flakes
  2. Pour the dry mix into a DRY skillet or pan (no oil, broth, or water)
  3. Gently toast the dry mix until it smells like…TOAST
  4. Whisk the tamari into the milk and gently pour into pan
  5. Whisk to remove any lumps
  6. Bring to a simmer and add potato flakes
  7. Gently stir until thickened

Keywords: vegan cream gravy

 

 

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Vegan Pimento Cheese Spread https://www.brandnewvegan.com/recipes/vegan-pimento-cheese-spread https://www.brandnewvegan.com/recipes/vegan-pimento-cheese-spread#comments Sun, 15 Nov 2020 17:32:06 +0000 https://www.brandnewvegan.com/?p=25643 It’s that time of the year again when we tend to feast on all kinds of foods. But don’t let this Vegan Pimento Cheese Spread fool you, it uses cauliflower as its base – so it’s a happier, healthier indulgence. This recipe has been a long time coming. I LOVE cheese this time of the...

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It’s that time of the year again when we tend to feast on all kinds of foods. But don’t let this Vegan Pimento Cheese Spread fool you, it uses cauliflower as its base – so it’s a happier, healthier indulgence.

Vegan Pimento Cheese Spread

This recipe has been a long time coming.

I LOVE cheese this time of the year, and last year made my Holiday Vegan Cheese Spread, which so many of you liked and commented on. But since my roots run deep in the south, many of you have asked me, “Chuck, why don’t you have a Pimento Cheese recipe?!”

Good question, as I used to eat a ton of it when I worked in a grocery store during my High School years. I could get our homemade version right out of the deli, alongside our ham salad.

For you Northerners who may be wondering what in the heck we are talking about…. Pimento Cheese was a southern staple made from shredded cheddar cheese, pimentos, mayonnaise, and paprika. It goes way back to Georgia I think before the great depression.

So why haven’t I made it before now? Not sure. I think I tried once using shredded carrot to replace the cheddar, but it wasn’t quite right. Cheese, in general, is hard to veganize and still make it kind of healthy. But cheese AND mayonnaise? That’s a trick.

But to give credit where it’s due, it wasn’t until I saw this recipe using cooked RICE, that I began to think I should revisit the whole pimento cheese thing. Rice is brilliant, so thank you Lori for the inspiration.

I use cauliflower as my main base instead of all cashews. I also added some roasted red bell pepper, sriracha, smoked paprika, and miso to give it the color and cheesy ‘twang’ that I like.

I’m also using my instant pot, but you could totally make this on your stove too.

So, ready to try this? I think you’ll be pleasantly surprised. I know I was.

Vegan Pimento Cheese Spread

Vegan Pimento Cheese Spread
Vegan Pimento Cheese Spread | Brand New Vegan

We start with the star of our show, the cauliflower. Remove the leaves and as much of the stem as you can, and then break it into large florets. My total weight was 1 lb 4 oz.

To make it tender enough to blend, I used my instant pot.

If you don’t own an instant pot, first I’ll add my affiliate link in case you’re interested (Christmas is coming you know) but you can also just cook it in a steamer basket on your stove – probably 5-10 minutes will do.

Note: As an Amazon Affiliate I earn from qualified purchases but at no extra cost to you…

Back to the instant pot… add your metal trivet to the bottom on the IP pan, the cauliflower, the cashews, and 1 cup of water. By steaming the cashews we won’t have to soak them.

Also, note that I don’t ordinarily eat a lot of nuts due to their high calorie-density and fat content. If you are also trying to lose weight or have a nut allergy, I think you could just leave them out – but I haven’t tried it yet. I only added them because I wanted to spread to be super creamy.

Attach the lid, set your IP to MANUAL for 3 minutes, and let it naturally vent for 5 minutes when it’s done before carefully releasing any remaining pressure.

Add the cauliflower and cashews to your blender along with just 1/3 cup of the cooking water and blend.

This is the base of our spread. Everything else will be for taste, color, and texture, so can all be modified depending on your own unique tastes. I added 1/4 cup of drained, roasted red bell peppers next to give it its orange color.

The rest of the ingredients are in the recipe box below – and I added them one at a time, then blended to mix, so I could taste as I went along. Feel free to adjust anything to make it the way YOU like it – but I would add the tsp of sriracha even if you don’t like hot sauce. It’s not too spicy and adds a nice twang to our ‘cheese’.

I used yellow miso too for that extra twang and umami flavor we all like so much.

When you get down to the pimentos and rice – set aside the blender and scrape out the spread into a bowl. We want to stir those two ingredients in by hand. Be sure and drain the pimentos as well as you can as the jar does have a lot of liquid.

The rice might sound like a crazy idea, but it actually does a fantastic job of replicating the feel of shredded cheddar. I used white Jasmine Rice but feel free to experiment.

Me personally? I was eating this right out of the bowl, right then and there. It was that good. BUT….cover it up and put it in the fridge for an hour or two. Overnight is even better. It’ll let all those flavors get together and party.

Use it as a ‘sammich’ spread, a dip, or even as a topping for your potatoes or veggies. And have fun telling your family and friends, “Yup! You’re eating cauliflower and rice!” They’ll think your crazy.

Thanks for all the suggestions to make this recipe and please, keep them coming.

Stay safe folks, it’s getting even crazier out there. Talk you soon.

brandnewvegan

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Vegan Pimento Cheese Spread

  • Author: Brand New Vegan
  • Prep Time: 22 min
  • Cook Time: 8 min
  • Total Time: 30 minutes
  • Yield: About 3-4 cups
  • Category: Dip, spread
  • Method: instant Pot
  • Cuisine: American
  • Diet: Vegan

Description

It’s that time of the year again when we tend to feast on all kinds of foods. But don’t let this Vegan Pimento Cheese Spread fool you, it uses cauliflower as its base – so it’s a happier, healthier indulgence.


Ingredients

  • 1 head cauliflower (1 lb 4 oz to be exact)
  • 1/3 cup unroasted cashews
  • 1 cup water
  • 1/4 cup roasted red bell peppers
  • 2 Tbs nutritional yeast
  • 2 Tbs lemon juice
  • 1 Tbs rice vinegar
  • 1 tsp sriracha
  • 1 tsp miso
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 4 oz jar pimentos
  • 1 cup cooked white rice

Instructions

  • Remove the leaves and stem from the cauliflower and break into large florets
  • INSTANT POT
    • Add to instant pot along with cashews and 1 cup water
    • Cook MANUAL 3 minutes with a 5 min NPR
  • STOVETOP
    • Add cauliflower and cashews to steamer basket and cook until cauliflower is tender
  • Add cooked cauliflower, cashews, and 1/3 cup of the water to blender
  • Add roasted red bell peppers and blend until smooth
  • NOTE: The remaining ingredients can all be modified to suit your taste – these are the amounts I used.  Taste and adjust as you go. 
  • Add nutritional yeast, lemon juice, vinegar, sriracha, miso, and seasoning – blend thoroughly
  • Scrape out into a bowl and stir in drained pimentos and rice
  • Let chill in refrigerator for flavors to meld before serving

Keywords: vegan pimento cheese

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Oil-Free Ratatouille https://www.brandnewvegan.com/recipes/oil-free-ratatouille https://www.brandnewvegan.com/recipes/oil-free-ratatouille#comments Sun, 25 Oct 2020 16:25:09 +0000 https://www.brandnewvegan.com/?p=25549 My mother-in-law is visiting and she brought me an Acorn Squash (or squarsh as she calls it). I’m not sure if it was a challenge or not – but I used it in a way she least expected….. I made an Oil-Free Ratatouille. I like this recipe because it was considered ‘peasant food ‘. Simple...

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My mother-in-law is visiting and she brought me an Acorn Squash (or squarsh as she calls it). I’m not sure if it was a challenge or not – but I used it in a way she least expected…..

I made an Oil-Free Ratatouille.

Oil-Free Ratatouille

I like this recipe because it was considered ‘peasant food ‘. Simple ingredients, straight from the garden, used together to make something incredible.

And this recipe makes it even easier by cooking everything in one pot.

Credit to the method I used goes to America’s Test Kitchens. I modified the recipe slightly by making it oil-free, and using canned organic, no-salt added tomatoes because those so-called ‘fresh’ grocery store tomatoes …. well you know.

I also tweaked the seasonings and added an acorn squash. Otherwise, I used their recipe and cooking method – which is to bake the eggplant along with the sautéed onions, garlic, and tomatoes – to drive off as much moisture as possible.

There are a lot of recipes out there that have you salt the eggplant, let it sit, then roast it – so it will retain its shape and all…. this one is much easier, which is why I chose to try it.

I like simple.

And I mentioned, I used an acorn squash, which of course is totally optional, but it does add a nice bit of sweetness to counter the acidity of the tomatoes. Just be careful cutting and peeling it.

I might also mention that other than a pinch of salt I added while sweating down my onions, there is virtually no other salt added. So for all you low-salt people – this is for you.

Before I get onto the recipe, you are supposed to mash the onion/eggplant/tomato mixture after you bake it. I used a simple potato masher but I think a stick-blender might have worked better. I guess it depends on how chunky or smooth you want your sauce.

That’s it – a very simple recipe. It does take about an hour or so but it was well worth it in my opinion. If you give it a try, I’d love to hear your feedback.

So without further ado – lets get into this week’s recipe.

Oil-Free Ratatouille

Oil-Free Ratatouille
Oil-Free Ratatouille | Brand New Vegan

Start by chopping 2 yellow onions. Just a rough chop, no fine dice needed. Mine were about 12 oz each.

I used a red and a yellow onion personally – but I don’t think I’ll recommend it because the resulting color after everything was smashed together was a little….off. Use 2 yellow or white onions instead.

Add them to a Dutch Oven with 1/2 cup of low-sodium vegetable broth (and a pinch of salt) and sauté until softened – about 10 min.

Here is the Dutch Oven I use (mine is red) and I’ll include the masher and even the stick-blender I use. These are affiliate links for Amazon so I will earn a small comission on every purchase.

When the onions are soft, toss in some minced garlic. Again, since it will all be blended or mashed – the size of the dice is not important. I like garlic, so I used 8 cloves.

Then add your cubed eggplant. I cut off both ends, peeled the skin off, then cut it lengthwise into several 1″ thick planks. Then cut them into cubes.

Next, add your tomatoes. I used a 28oz can of organic, no-salt-added crushed tomatoes. Drain them well first as we do not want all that juice. If you want to use fresh – you will need about 2 lbs.

Finally, let’s add some seasoning. Add 1 bay leaf, then about 1/2 tsp each of oregano, thyme, and rosemary. America’s Test Kitchens used Herbs de Provence…..which should be in your grocery store – but I went with a simple blend of what I already had.

Stir everything well, then pop that into your 400° F oven uncovered for about 40 minutes.

When it comes out, mash it all up as smooth or as chunky as you like. I don’t think I would recommend using your blender here, because hot foods in a blender create pressure and tend to explode everywhere – which would not be good. Use an immersion blender or a simple potato masher instead.

Next we add 2 zucchini, sliced into rounds, a red bell pepper that you roughly chop, and a small 1lb acorn squash that I peeled and cubed. The squash can be optional but I liked the sweetness it added to the dish.

At this point, I added another 1/2 cup of veg broth and then my final seasonings. A tablespoon each of balsamic vinegar, parsley, and fresh basil. You can of course use dried basil – but the flavor from the fresh herbs will take this over the top.

Stir well and pop this back into your oven for another 20-25 minutes. When you pull it out, add the cover and let it sit for another 10 minutes.

One pot
Low sodium
Oil-free
Fresh veggies and herbs

It doesn’t get any simpler than that. Serve as is, on pasta or rice, or even on a toasted baguette. It can be served hot or cold as well.

Hope you enjoy and don’t forget to tell me how yours came out in the comments below.

brandnewvegan
Oil-Free Ratatouille
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Oil-Free Ratatouille

  • Author: Brand New Vegan
  • Prep Time: 30 min
  • Cook Time: 60 min
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8 servings
  • Category: Soup, Stew
  • Method: Stovetop, Oven
  • Cuisine: French
  • Diet: Vegan

Description

This simple Oil-Free Ratatouille is made from fresh vegetables and herbs.  It is of couse oil-free but is also low-sodium and is made in a single pot.  Easy, simple, plant-based, and delicious.  

 


Ingredients

  • 2 yellow onions 
  • 8 cloves garlic
  • 1 cup low sodium veg broth (divided)
  • 1 eggplant 
  • 1 bay leaf
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 28 oz can crushed tomatoes – drained (no salt added)
  • 1 acorn squash 
  • 1 red bell pepper
  • 2 zuchinni 
  • 1 Tbs parsley
  • 1 Tbs fresh basil
  • 1 Tbs balsamic vinegar

Instructions

  1. Preheat oven to 400° F
  2. Roughly chop onions and add to a large dutch oven
  3. Peel and chop garlic – add to pot
  4. Add 1/2 cup veg broth and a pinch of salt and pepper
  5. Saute onions 5-10 min until softened
  6. While onions are cooking, cut off ends of eggplant and peel skin
  7. Cut into 1″ planks and then cube, then drain tomatoes
  8. When onions are soft, add eggplant and tomatoes to pan
  9. Season with bay leaf, oregano, thyme, and rosemary and place entire pan into hot oven
  10. Bake uncovered for 40 min
  11. Meanwhile prepare the rest of the veggies
  12. Slice zuchinni, roughly chop red peper, and peel and cube the squash
  13. Carefully remove pan after 40 min and mash or blend using remaining 1/2 cup veg broth
  14. Stir in all remaining ingredients and mix well
  15. Return to oven for an additional 20-25 minutes
  16. Remove pan from oven and cover for 10 minutes
  17. Serve hot or cold alone, or with bread, rice, pasta, or potatoes

Keywords: oil-free, ratatouille

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Fat-Free Mexican Cauliflower Gravy https://www.brandnewvegan.com/recipes/cauliflower-gravy https://www.brandnewvegan.com/recipes/cauliflower-gravy#comments Sun, 11 Oct 2020 16:55:14 +0000 https://www.brandnewvegan.com/?p=25517 These days I eat very simply, namely starches such as rice or potatoes, and some veggies on the side. To spice things up, I just add different sauces, like my Red Chile Sauce, my Cheese Sauce, or my Vegan Gravy. This Cauliflower Gravy is something I created with that in mind. It’s completely vegan, gluten-free,...

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These days I eat very simply, namely starches such as rice or potatoes, and some veggies on the side. To spice things up, I just add different sauces, like my Red Chile Sauce, my Cheese Sauce, or my Vegan Gravy.

This Cauliflower Gravy is something I created with that in mind. It’s completely vegan, gluten-free, and it’s also fat-free.  And with cauliflower as the base, you’re getting lots of fiber and vitamin c too.

You can use it as a gravy, a sauce, or even alone as a healthy soup.

Mexican Cauliflower Gravy

I was experimenting in the kitchen yesterday, and knew I wanted to make another sauce but this time use cauliflower as the base.

I cleaned up my cauliflower and broke into several large pieces, and made sure to weigh it this time so people would have a better idea other than my vague descriptions of the past ‘ add 1 head of cauliflower’.

It weighed exactly 2 lbs with the stem and leaves removed.

I then pressure cooked it in my Instant Pot and then added it to my blender along with some veggie broth and pureed it until it was super smooth.

And it tasted like….cauliflower.

I then added a little almond milk to make it creamier and add a little sweetness. Better – but still missing something.

So I added a good helping of garlic and a pinch of salt, and tasted again. Much better, but it still had that cauliflower taste. There’s nothing wrong with that but I know some people do not like it, so I kept experimenting.

Next I cleaned up some frozen Hatch Green Chiles that I’ve had in my freezer for awhile and measured out exactly 4oz, the same as you would buy in one of those little store-bought cans.

Wow – that added a ton of flavor and a good amount of zing thanks to the Hatch. People liked my Green Chile Sour Cream so much – this might actually work!

I’m sure those little cans of store-bought chiles would tone down the heat a lot and I think you could probably use a Poblano too instead of the chiles.

I knew I did NOT want this to be another ‘cheese’ sauce, so I purposely did not use any nutritional yeast, but what else? Miso? I spooned some into a little cup and added a little miso…… uh no. Some flavors do NOT go together. Miso was definitely out.

I tried some lime juice next and that was when I knew I was onto something. This was starting to taste pretty good!

Finally I added a small handful of cilantro and a little cumin and bang.

This was pretty darn tasty. I could totally see using this as a soup or even as a sauce to pour over potatoes or rice.

I asked my wife to try it and she liked it… and she hates cilantro! I asked her what I should call it and she said it looked like gravy…..

So that is how Mexican Cauliflower Gravy came about. I hope you like it but I know it won’t be for everyone.

But… if you ARE trying to eat simpler, find a few sauces you like and try eating just starches and veggies for a few days and see how you feel. I did this after my health scare, cutting out all nuts, seeds, peanut butter, tofu anything with a higher fat-content…

And lost 20 lbs without even trying. It works.

Mexican Cauliflower Gravy

Mexican Cauliflower Gravy
Mexican Cauliflower Gravy | Brand New Vegan

Everything in this recipe can be adjusted to your liking and will probably depend on the size of cauliflower you choose. Mine was exactly 2 pounds after I stripped away the leaves and removed the stem. I think that equals about 4 heaping cups.

I also chose to cook it using my Instant Pot to save time. I placed the trivet on the bottom, added a cup of water, and then the cauliflower and cooked it on MANUAL for 3 minutes. I let the pressure naturally release for 5 minutes before I flipped the vent knob to finish.

If you choose to steam your cauliflower on the stove instead, just make sure it’s tender enough to blend.

To the blender I added the cauliflower and the unsweetened almond milk. I did NOT use the water from the Instant Pot, but there is no reason why you cannot. I chose to use low-sodium veggie broth instead and with my 2lb head of cauliflower I used about 1 cup. Again this may vary depending on the size of your cauliflower and how thick or thin you want the sauce.

Next I used 4oz of Hatch Green Chile, but one of those little cans from the store will work and not be nearly as hot. Remember if you ARE using fresh chile, the seeds and membranes are where the heat is so removing as many as possible will cut down on the spiciness.

And please be sure and wash your hands – the oil inside those chiles can burn you badly if you rub your eyes.

Again, I see no reason why a Poblano Pepper wouldn’t work in place of or in addition to the chiles. A jalapeno may be TOO spicy – but I’ll leave it up to you if your brave.

All the remaining ingredients are listed in the recipe box below and I suggest you taste as you go. Maybe you like a little more cilantro, or none at all. Maybe you like a lot of garlic, and maybe you hate it. It’s all adjustable to your tastes.

Blend everything until it is super smooth. If it’s too thick – add more water or broth. If it’s too thin…maybe add it to a saucepan and add a chopped potato to it. Cook it until the potato is tender then re-blend it. That should thicken it up.

Note: Try NOT to blend very hot liquids. My Vitamix has a center cap you can remove to allow the steam to vent. If yours does not you may end up with an exploding mess of hot liquid.

Speaking of Vitamix and Instant Pot, I’ll add my Amazon Links below if you are interested in the equipment I use. These are affiliate links so I will make a few pennies on every sale but at no extra cost to you.

With that – I hope you enjoy the recipe and please leave a comment and tell me what you think. If you modified it in any way I’d also be curious as to what you did.

Until next time.

brandnewvegan

Products I Recommend

Mexican Cauliflower Gravy
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Fat-Free Mexican Cauliflower Gravy

  • Author: Brand New Vegan
  • Prep Time: 30 min
  • Total Time: 30 min
  • Yield: About 5 Cups
  • Category: Sauce, Gravy, Soup
  • Method: Blender
  • Cuisine: Mexican, Southwestern
  • Diet: Vegan

Description

This gravy is completely vegan, gluten-free, and fat-free.  Use as a gravy, sauce, or even alone as a healthy soup.


Ingredients

  • 1 head cauliflower (2 lbs)
  • 1 cup low-sodium vegetable broth
  • 1/2 cup unsweetened almond milk
  • 4 oz roasted green chiles
  • 1 Tbs lime juice
  • 3 tsp minced garlic
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 cup cilantro (loosely packed)

Instructions

  1. Wash cauliflower and remove leaves and stem
  2. Break into large pieces
  3. Add your instant pot trivet and 1 cup of water
  4. Add cauliflower and cook on MANUAL for 3 minutes
  5. Let pressure release naturally for 5 then vent remaining
  6. Discard water and add cauliflower to your blender
  7. Add remaining ingredients and blend until smooth
  8. Taste and adjust any seasonings

Notes

If you do not own an Instant Pot – you can always steam the cauliflower on your stovetop.  Cook until very tender – about 5 to 10 minutes.   Note:  Smaller uniform pieces cook faster and evenly. 

Like this recipe?  Your donations make this blog possible!

Keywords: cauliflower gravy

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Vegan Caesar Dressing (Oil-Free) https://www.brandnewvegan.com/recipes/vegan-caesar-dressing https://www.brandnewvegan.com/recipes/vegan-caesar-dressing#comments Sun, 04 Oct 2020 16:49:37 +0000 https://www.brandnewvegan.com/?p=25474 Are you brand new to eating plant based and having a hard time finding a compliant salad dressing that you like? Then try my Vegan Caesar Dressing, oil-free of course. A creamy, cauliflower based dressing with all the same delicious flavor as your favorite Caesar Dressing. I don’t know about you, but I personally have...

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Are you brand new to eating plant based and having a hard time finding a compliant salad dressing that you like? Then try my Vegan Caesar Dressing, oil-free of course.

A creamy, cauliflower based dressing with all the same delicious flavor as your favorite Caesar Dressing.

Vegan Caesar Dressing

I don’t know about you, but I personally have a hard time getting my daily dose of greens (let alone 6x a day, i.e. Esselstyn, yikes!).

It’s not that I don’t like salad, I do.

In fact I REALLY miss Sweet Tomatoes, our local go-to restaurant for awesome salads, which had to close due to the pandemic.

And it’s not that I can’t find a good dressing either. There are lots of good Vegan options for salad dressing these days. A company called Maple Grove Farms even has a couple of fat-free dressings that I really like, not to mention my own Ranch, Thousand Island, or Greek Dressing that you can find right here on my blog.

There’s always the infamous Esslestyn 321 Dressing that you can easily find online, or even just a splash of plain Balsamic Vinegar is good too.

No, there are plenty of dressings available so that’s not the reason either.

I just don’t.

So in an effort TO eat more salads, AND to give you yet another fast, simple, and oil-free recipe, I give you my version of a Vegan Caesar Dressing.

It’s creamy, it’s tangy, and yes there is lots of lemon and garlic.

But there are a few cashews too…. so while this dressing IS oil-free – it’s not completely fat-free.

I did cut way back on the cashews though – compared to a few other online recipes I saw – and in place, I used a few ingredients that I think might surprise you…. like cauliflower!

So I hope you give it a try, and I hope you enjoy it as much as we did. If so, don’t forget to leave those comments down below, and with that all said and out of the way…..

Let’s get into this week’s recipe.

Vegan Caesar Dressing (Oil-Free)

Vegan Caesar Dressing
Vegan Caesar Dressing | Brand New Vegan

To make this recipe all you need is a few simple ingredients and a blender.

I personally have a high-speed Vitamix – which can pulverize an avocado pit in nothing flat. But you don’t have to use a Vitamix as any blender should do.

I’ve leave my Amazon Affiliate Link if you do ever consider purchasing a Vitamix. I cannot recommend this blender enough as I use mine almost daily. Remember that as an affiliate I do earn from all qualified purchases but at no extra cost to you.

I’ll also leave the link for the glass cruet I use as well as my toaster oven which doubles as an air fryer. You can probably find the cruet in your grocery store along with the packages of dressing mix. I don’t use the mixes – but I bought them just to have the glass cruet for my dresssing.

Products I Used

All the ingredients are in the recipe box below. You can find capers in most grocery stores. Look in the area near the olives, pickles, condiments, etc.

The cauliflower I used was Kroger’s “Cailflower Pearls” which is usually located in the cooler with all the pre-packaged salads. I ‘think’ it is just chopped, raw cauliflower. I did not cook it. Just dump it into your blender as is.

Start by soaking 1/4 cup of raw, unroasted, unsalted cashews in hot water for at least 20 minutes. The longer you soak them the easier they will be to blend. Even though I own a Vitamix – I still soaked mine too. Just be sure to drain them before adding them to your blender.

Simply add all the ingredients to your blender and process until smooth and creamy. Stop and scrape down the sides a few times as needed.

That’s it. That’s the whole recipe. Super easy, fast, and delicious.

Feel free to tweak the amounts of any of the ingredients. The amounts given are what worked for me, but don’t be afraid to experiment.

I poured my finished dressing into my glass cruet and stored it in the refrigerator until I was ready to make my salad. It only makes about 1 cup so depending on how much you use per salad, you should have enough for 4 salads (give or take).

As for the salad – I made mine using traditional Caesar Salad ingredients. I chopped up some Romain Lettuce, sprinkled a little Vegan Parmesan on top, and added some homemade oil-free croutons.

To make the croutons, I toasted a couple of slices of my favorite oil-free sourdough bread from Portland French Bakery (Costco) – using my Cuisinart Toaster Oven/Air Fryer until brown and crispy.

Super easy, super quick, HEALTHY, and delicious. The dressing should keep in your refrigerator for 3-5 days.

Again, hope you like it and be sure and comment below if I can answer any questions.

I have a few exciting things I am planning for the blog, so stay tuned.

See you soon

brandnewvegan
vegan caesar dressing
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Vegan Caesar Dressing (Oil-Free)

  • Author: Brand New Vegan
  • Prep Time: 20 min
  • Total Time: 20 min
  • Yield: 4 servings
  • Category: Salad Dressings
  • Method: Blender
  • Cuisine: American
  • Diet: Vegan

Description

A creamy, cauliflower based dressing with all the same delicious flavor as your favorite Caesar Dressing.


Ingredients

  • 1/4 cup raw cashews
  • 3/4 cup riced cauliflower
  • 3/4 cup water
  • 3 Tbs lemon juice
  • 2 Tbs nutritional yeast
  • 3 tsp minced garlic
  • 3 tsp dijon mustard
  • 2 tsp capers
  • 1 tsp vegan worchestershire sauce
  • 1 tsp white miso
  • ground pepper to taste

Instructions

  1. Soak the cashews in hot water for at least 20 min (1-2 hours if not using a high speed blender)
  2. Drain and add to blender along with all the remaining ingredients
  3. Process until smooth and creamy, scraping down the sides as needed
  4. Store in a glass cruet or jar in the refrigerator for 3-5 days. 

Keywords: vegan caesar dressing, oil-free

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Cheesy Vegan Tuna Casserole https://www.brandnewvegan.com/recipes/cheesy-vegan-tuna-casserole https://www.brandnewvegan.com/recipes/cheesy-vegan-tuna-casserole#comments Sat, 26 Sep 2020 18:12:35 +0000 https://www.brandnewvegan.com/?p=25434 You asked for it – and here it is. The ultimate comfort food made plant-based. Vegan Tuna Casserole. No nuts, no tofu, no oil, and gluten-free. Just for you. A few weeks back I asked my readers what comfort-food recipe they would like me to recreate. And out of hundreds of suggestions, one kept popping...

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You asked for it – and here it is. The ultimate comfort food made plant-based. Vegan Tuna Casserole. No nuts, no tofu, no oil, and gluten-free. Just for you.

vegan tuna casserole

A few weeks back I asked my readers what comfort-food recipe they would like me to recreate. And out of hundreds of suggestions, one kept popping up.

Yep – Vegan Tuna Casserole.

When I was younger and made the real version of this recipe, egg noodles were my pasta of choice. Thankfully for us, in this day and age, we have a wide variety of gluten-free and vegan options to choose from. So for this recipe, I chose my favorite – Brown Rice Fusilli.

Another important detail we can’t ignore is that this is a TUNA casserole. What are we going to use to replace the tuna?

I saw a few recipes that used a commercial vegan tuna product. That really wasn’t an option for me because I try to stay away from processed products and eat a more “whole food” diet without any added fat or oil.

A few recipes I found online used smashed chickpeas to replace the tuna, and while that certainly is an option if you want to try it, in this recipe I used a jar of artichoke hearts, packed in water, and I think they worked incredibly well.

And lastly, that creamy béchamel sauce. Again, I saw a few bloggers used vegan butter and flour to start their sauce and I thought to myself, “How can I imitate that creaminess without using fat or refined flours? What recipe do I already have that’s super creamy?”

My cheese sauce.

Most people add cheese to their sauce anyway so why not? I modified the recipe slightly by adding cauliflower, and I replaced the water with unsweetened almond milk, both of which will add some additional creaminess.

But what about that seafood taste?

That is actually easy to do, just by adding a little seaweed and some Old Bay Seasoning to the sauce. I used Dulse Flakes but I think you could add chopped Wakame or even a portion of a Nori sheet to get the same flavor. Kelp powder could also be used but be careful not to overdue it.

Kelp (Kombu) is VERY high in iodine – so be careful. And if you don’t care about the seafood taste – you can skip this part completly.

So now we have our noodles, we have our tuna, and we have our sauce. Add a few extra veggies, and some peas of course, and we have something that I thought was really tasty and satisfying. It actually did remind me of the Tuna Casseroles I ate in my past.

As you can see in the photo, I added some Panko Bread Crumbs and baked it to get that little crunch, but of course that adds gluten – so I’ll leave that part completely up to you. I think it would have been just as good without it – which would then make this entire recipe gluten-free.

I will say, if there is a downside to this recipe it is this: I DID use quite a few pots and pans, so there WILL be dirty dishes. Sorry, but it couldn’t be helped. I do think in the end it was worth it though. I hope you do too.

There you have it. I hope you enjoy it as much as I did and thank you for all those wonderful suggestions.

So, without further ado, let’s jump right into it.


Here are a few of the products I used to make this recipe, these are Amazon Affiliate links and as an affiliate, I do earn from qualified purchases but at no extra cost to you.


Cheesy Vegan Tuna Casserole

vegan tuna casserole

The Sauce

I started by making my modifed cheese sauce, which consists of potatoes, carrots, and cauliflower. I used my instant pot but you can also steam the veggies on the stove.

Simply add the potatoes, carrot, cauliflower, and two cups of water to your Instant Pot (I used a strainer basket which made it easier), and set it to MANUAL for 7 minutes with a 10 min natural release.

Then drain and add the veggies to your blender.

Note: Do NOT include the 2 cups of cooking water. Drain, then add your potatoes, carrot, and all the remaining sauce ingredients to your blender and blend until smooth. Set aside.

The Veggies

Add 1/2 of a chopped onion (I used a large walla walla sweet), 2 ribs of chopped celery, and a splash of veggie broth to a skillet, and saute until softened.

Drain and rinse the artichoke hearts, and then chop them coarsely. Add them to the skillet along with the garlic.

Mushrooms could be added too if you like. I didn’t use any this time – but I think they would make a nice addition if you like mushrooms. Maybe half of an 8oz container, sliced.

When most of the liquid has evaporated and the veggies are softened, add the blender sauce to the skillet and mix. I simmered this on low-heat until it was thick and bubbly while I cooked my pasta.

The Pasta

Cook your pasta according to the package directions.

Pro tip: When the pasta is almost finished, add your frozen peas. The hot water is enough to cook them slightly.

When finished, drain and rinse, then add to your sauce in the skillet and mix.

The Casserole

If you want a more traditional casserole, with a crusty bread crumb topping, pour everything from the skillet into a large, rectangular casserole dish, add the panko, then bake at 375° F for 15-20 minutes.

I personally think it would be just as good without this step and without the breading – making it gluten free – but I’ll leave it up to you.

Mmmm Vegan Tuna Casserole. Easy to make with regular everyday vegetables. No fancy cashew sauces, no tofu, and no added fat.

But messy? Yeah – I did warn you. I had my IP to clean, along with my blender, pasta pot, colander, and a skillet. But it IS good so I hope it was worth it.

Hope you like it and be sure and tell me about it in the comments down below.

I have one more reader-request recipe – a dessert this time – to try and make so I know I’ll be keeping busy.

So until next time – stay safe, stay kind, and stay awesome.

See you soon.

brandnewvegan
vegan tuna casserole
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Cheesy Vegan Tuna Casserole

  • Author: Brand New Vegan
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Casserole
  • Method: Blender, Oven
  • Cuisine: America
  • Diet: Vegan

Description

You asked for it – and here it is. The ultimate comfort food made plant-based. Vegan Tuna Casserole. No nuts, no tofu, no oil, and gluten-free. Just for you.


Ingredients

  • 12 oz brown rice fusilli pasta
  • 15 oz can artichoke hearts (in water)
  • 1/2 yellow onion
  • 2 ribs celery
  • 2 tsp minced garlic
  • 1 cup frozen peas
  • 1/2 cup panko bread crumbs (optional)

Sauce

  • 3 yukon gold potatoes, cut into quarters (about 400g)
  • 1 cup riced cauliflower
  • 1/2 carrot (about 65 grams)
  • 2 cups water (to steam the potatoes)
  • 1 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 2 Tbs lemon juice
  • 2 Tbs dulse flakes
  • 1 tsp old bay seasonsing
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt (if needed)

Instructions

  1. To prepare the sauce in an Instant Pot, add the potatoes, carrot, cauliflower, and water and set to manual for 7 min with a 10 min natural release. 
  2. If you do not have an instant pot – simply steam them on the stove until they are very soft and a fork can be inserted easily.
  3. Drain and add to blender along with all the remaining sauce ingredients.  (not the 2 cups of cooking water!) Blend until smooth and creamy.  Set aside.
  4. Chop onion and celery and saute in a larke skillet using 1-2 Tbs water or veg broth until softened. 
  5. Drain and rinse artichokes and chop coursely.  Add to skillet along with minced garlic and stir.
  6. Cook 1-2 minutes or until most of the liquid has evaporated. 
  7. Add blender sauce to skillet and mix well.  
  8. Cook pasta according to package instructions.  Add peas to water just before the pasta is finished. 
  9. Drain and add to skillet. 
  10. Mix thoroughly and serve if gluten-free.  
  11. Alternatively, pour into a casserole dish and top with optional panko bread crumbs.  Bake at 375° F for 15-20 minutes ot until top has browned.

Keywords: vegan tuna casserole

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Easy Vegan Pad Thai https://www.brandnewvegan.com/recipes/easy-vegan-pad-thai https://www.brandnewvegan.com/recipes/easy-vegan-pad-thai#comments Mon, 21 Sep 2020 17:06:04 +0000 https://www.brandnewvegan.com/?p=25403 Ahhhh Vegan Pad Thai where have you been all my life? Chewy rice noodles with a sweet, tangy sauce? And the best part of all is it’s super easy to make and ready in less than an hour. Want some? To be honest, I’m a little bit embarrassed by the fact I only had ONE...

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Ahhhh Vegan Pad Thai where have you been all my life? Chewy rice noodles with a sweet, tangy sauce? And the best part of all is it’s super easy to make and ready in less than an hour. Want some?

Easy Vegan Pad Thai

To be honest, I’m a little bit embarrassed by the fact I only had ONE Asian Noodle Dish in my catalog – my Easy Peanut Noodles.

What took me so long to add one of the most popular Asian dishes of all? Pad Thai?

Maybe it’s because the traditional recipe calls for some ingredients that are a little hard to find. And this was still the case even with this recipe.

But no worries! I tried to modify it to use everyday household ingredients but yet retain its very distinctive and delicious taste.

How did I do?

You’ll have to tell me. My wife and I like it so hopefully, some of you will as well.

  • I used common dates to replace the palm sugar most recipes call for.
  • And Tamarind Paste? That fruit that gives it that unique sour taste was impossible to find so I used a combination of Vegan Worcestershire and Lime Juice instead. If you want to use Tamarind, feel free but you’ll have to do the research as to how much to use on your own.
  • As vegans, we can’t (nor would I want to) use Fish Sauce – so good old low-sodium soy sauce will have to do. (Tamari if you are GF)
  • And lastly, and I didn’t realize this, but BEAN SPROUTS are just as hard to find! I did manage to find some Organic Bean Sprouts at New Seasons, but La Choy has them in a can in most chain grocery stores. Although they are a traditional ingredient, you could always just leave them out if you can’t find them.
  • As far as noodles, for a more nutritious option, you can find Brown Rice Noodles in some stores, and if not – I’ll leave an Amazon link for those along with some other ingredients down below.

This is not going to be authentic Pad Thai by any means, but it IS healthier with no refined sweeteners or oil, so I hope you like it as much as I do.

Do you find all this verbiage to be “superfluous”? I’ve been told it is – but no matter, I use this space to explain how I come up with the recipes and what I feel is USEFUL info to go along with each one so….

That’s my story and I’m sticking to it! 🙂

Now – on to the recipe.

Easy Vegan Pad Thai

Easy Vegan Pad Thai

I’ll start with some Amazon Links to those ingredients you may not be able to find. As always, these are affiliate links and as an Amazon Affiliate, I do earn from qualified purchases but at no extra cost to you.

Ok, first thing’s first. We need to soak the dates to soften them up. I would toss them in some hot water the morning of making this recipe. Give them lots of time to soften up.

Then the noodles. We also want to soak (not COOK) our noodles about 30 minutes prior to cooking. Just toss them in some warm water for 30 minutes and forget about them.

Next, our tofu. I bought a 16oz block of SUPER-firm tofu and there was less water to drain. Just make sure you’re using the firmest tofu you can find, drain it, press it, then cut it into 1-inch cubes.

In restaurants, they will fry the tofu in oil, flavored with a little onion and garlic. I baked mine instead. If you just toss raw tofu into a stir-fry, it will likely fall apart. So by baking it first (or air fry), it will retain its texture when it goes into our pan later.

Arrange the cubes onto a parchment-lined baking sheet and bake for 15 minutes at 375° F. Then set them aside.

Now the sauce.

Drain the dates and remove the pits. Then into the blender with all the other sauce ingredients listed below.

Pad Thai Sauce should have a balance of 4 flavor profiles. Sweet, Salty, Sour, and Spicy. So feel free to adjust the amounts of any of these sauce ingredients to find the right balance for YOU.

Blend it until it’s as smooth as you can get it, then – that baked Tofu that’s sitting over there on the counter? Toss them into the sauce. It will give them some time to absorb some of the flavors.

Veggie Prep. Now we prep our veggies. The secret to any stir fry is to have everything chopped and ready to go. Because once that pan is sizzling, you won’t have time for anything else but stirring.

Slice the onion and pepper into strips and mince your garlic. I used pre-shredded carrots but if you need to shred your own, now is the time. And I used baby Bok Choy, but you can use any veggie you want. Just cut them into small and even pieces.

For the garnishes, I used some green onions I had in the fridge and cut them diagonally into 2″ strips and rinsed my bean sprouts.

Now we fry. The noodles have been soaking, the tofu is baked and happily marinating in the sauce, the veggies are cut – so now we are ready.

I use a big, heavy, stainless wok like the one I posted above in my Amazon Links. The only thing I don’t like about it is I do have to keep it conditioned or it will rust. Otherwise, it is a good wok.

Add 2-3 Tbs of water or veg broth to whatever pan you are using, and turn on the heat to med-high.

The onions, peppers, carrots, and bok choy go in first – just until they begin to soften, then the garlic gets stirred in. This will take 2-4 minutes.

Then add the sauce and tofu. Stir well then drain your noodles and add them too. You can use tongs to reach in the pan and get those noodles stirred in. You want to make sure they get coated by the sauce.

Then add your green onions and bean sprouts. Contine stir frying unti the noodles are as done as you like them.

Add a little cilantro if you are so inclined, and if you’re like me – another shot of sriracha.

That’s my easy, cheater (lazy) version of Vegan Pad Thai.

Again, hope you like it. Leave those comments down below and now that the air is clear again here in Oregon….I’ll get started on my next reader request recipe soon.

See you then!

brandnewvegan
easy vegan pad thai
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Easy Vegan Pad Thai

  • Author: Brand New Vegan
  • Prep Time: 30 mim
  • Cook Time: 15 min
  • Total Time: 30 minute
  • Yield: 4-6 Servings
  • Category: Stir Fry
  • Method: Stovetop
  • Cuisine: Asian, American
  • Diet: Vegetarian

Description

Ahhhh Vegan Pad Thai where have you been all my life? Chewy rice noodles with a sweet, tangy sauce? And the best part of all is it’s super easy to make and ready in less than an hour.


Ingredients

  • 8 oz rice noodles
  • 16 oz extra firm tofu
  • 1/2 white onion
  • 1/2 red bell pepper
  • 1/2 cup shredded carrot
  • 1/2 cup chopped baby bok choy
  • 1 tsp minced garlic
  • 1/2 cup sliced green onions
  • 1/2 cup mung bean sprouts
  • Optional – crushed peanuts, cashews, cilantro for garnish

Sauce

  • 5 dates
  • 1/2 cup water
  • 4 Tbs low-sodium soy sauce (tamari for GF)
  • 2 Tbs rice vinegar
  • 2 Tbs lime juice
  • 2 Tbs vegan Worchestershire
  • 12 tsp sriracha

Instructions

  1. Soak noodles in warm water for 30 min
  2. Press and cut tofu into 1-inch cubes
  3. Bake or air fry tofu for 15 min @375° F, set aside
  4. Remove pits from dates and add to blender
  5. Blend all sauce ingredients until smooth 
  6. Toss baked tofu with sauce to marinate until needed
  7. Chop all veggies and prepare pan or wok
  8. Using a little water or veg broth, heat up pan and add onion
  9. Add peppers, carrots, and bok choy and stir fry until just softened
  10. Add garlic and stir for 30 seconds
  11. Add sauce and tofu – mix well and cook for an additional 1-2 min
  12. Drain noodles and add to pan – mix well
  13. Add green onions and bean sprouts and stir
  14. Cook 1-2 min until veggies and noodles are done
  15. Garnish with crushed peanuts, more green onions, cilantro, and/or sriracha

Keywords: vegan pad thai

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Moo Shu Veggie Rolls with Plum Sauce https://www.brandnewvegan.com/recipes/moo-shu-veggie-rolls-with-plum-sauce https://www.brandnewvegan.com/recipes/moo-shu-veggie-rolls-with-plum-sauce#comments Sun, 06 Sep 2020 17:17:12 +0000 https://www.brandnewvegan.com/?p=25346 By reader request, these Moo Shu Veggie Rolls are my take on a Chinese take-out favorite, with not only homemade Oil-Free Potato Wraps – but an awesome Plum Sauce as well. Thank you Chloe for the awesome idea! This recipe has 3 parts: The wraps (or pancakes), the Plum Sauce, and the Stir Fry. Both...

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By reader request, these Moo Shu Veggie Rolls are my take on a Chinese take-out favorite, with not only homemade Oil-Free Potato Wraps – but an awesome Plum Sauce as well.

Thank you Chloe for the awesome idea!

Moo Shu Veggie Rolls

This recipe has 3 parts: The wraps (or pancakes), the Plum Sauce, and the Stir Fry.

Both the Wraps and the Plum Sauce can be made ahead of time.

The Wraps

Since Chinese Pancakes are hard to find in regular grocery stores, and not everyone lives close to an Asian Supermarket, I made my own Oil-Free Potato Wraps that you can find right here.

They are easy to make and can be stored in your fridge or freezer until you are ready to make the Moo Shu, that is if you can resist eating them all because they really are that good.

Many Moo Shu Recipes online use flour tortillas, so if you’re not following an oil-free diet – that is also an option.

The Sauce

For the sauce, I went with a homemade Plum Sauce since my wife had just brought home a bunch of Plums from a roadside fruit stand. This is similar to the sweet and tangy Plum Sauce we used to get at one of our favorite Chinese Restaurants (before Covid shut everything down).

It’s super simple to make and is completely oil-free.

You simply heat all the ingredients on the stove and then blend it. This recipe will make about 1 cup and keeps nicely in your fridge until you are ready to use it.

I do use Maple Syrup, so if that’s not your thing you can sub your sweetener of choice.

The Moo Shu

If you have the wraps and the sauce ready to go, the rest is easy and comes together quickly.

I chose Napa Cabbage, Green Onions, Shiitake Mushrooms, and of course some garlic and ginger. I also added a Red Bell Pepper for some color and a Poblano for just a touch of heat, but feel free to adjust with whatever you have on hand.

Pre-chop all your veggies and simply stir fry them in a non-stick pan or wok using just a little veggie broth or water for the liquid.

Assemble your rolls and dip away.

I hope you like them as much as we did so without further ado, let’s jump right into it.

Moo Shu Veggie Rolls

Moo Shu Veggie Rolls

If you’re making my Oil-Free Potato Wraps – prepare them first. Then keep then covered until you are ready to use them.

The same goes for the Plum Sauce.

Make it ahead of time and have it ready to go. I found one of those plastic squeeze bottles you see on restaurant tables and it was perfect for storing it in my fridge.

Alternatively, you could use Hoisin Sauce, which I also have a recipe for right here, or store-bought Hoisin (check the labels for oil), but I like the Plum Sauce the best.

You simply wash the plums, slice into quarters, and obviously remove the pits, then add to a saucepan with the ingredients listed below and simmer until softened. Then blend until smooth (do remove the cinnamon stick.)

Easy peasy.

For the stir fry, it really helps to have everything pre-cut and ready to go because once that pan gets hot, you won’t have much time for shredding cabbage or carrots.

I used about 2 cups of shredded cabbage, 8 oz of Shiitake Mushrooms (kinda sliced into matchsticks), 1/2 cup of shredded carrots, 3-4 green onions, and some minced garlic and ginger. Separate the white part from the green with the onions. Mince the white parts and slice the stems into inch long strips as well.

For the peppers, I used 1/2 a Red Bell for color and a Poblano for a touch of green and heat. Also, cut these into inch long strips.

Poblanos are not that hot, especially if you remove all the white membranes inside as well as the seeds. If you don’t like anything remotely spicy, simply leave them out.

Once everything is chopped, heat up your non-stick pan or wok to med-high, add a tablespoon or two of water or soy sauce, and add your minced white onions. peppers, and carrots.

Once they are softened, add your mushrooms, 2 Tbs of low-sodium soy sauce, and your garlic & ginger. Let the mushrooms just start to soften, then add your cabbage and 2 Tbs of the Plum Sauce (or Hoisin).

Briefly stir everything until it is mixed well and the cabbage begins to wilt, then remove the pan from the heat.

Warm up your wraps (if they were in the fridge), and roll away – Plum dipping sauce at the ready.

It really is that easy and the taste – fresh veggies, with a hint of heat from the poblano, balanced perfectly with the sweetness of the plum sauce….oh man. Good grub.

All plant-based, all vegan, all oil-free. It doesn’t get any better than this.

Hope you enjoy and be sure and leave me a comment down below if you do.

Until next time,

brandnewvegan
Moo Shu Veggie Rolls
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Moo Shu Veggie Rolls

  • Author: Brand New Vegan
  • Prep Time: 60 min
  • Cook Time: 30 min
  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 servings
  • Category: Main
  • Method: Stovetop
  • Cuisine: Asian, American
  • Diet: Vegan

Description

By reader request, these Moo Shu Veggie Rolls are my take on a take-out favorite, with not only homemade Plum Sauce but oil-free wraps as well.


Ingredients

Potato Wraps

Plum Sauce

  • 1 lb plums
  • 1/4 cup apple cider vinegar
  • 1/4 cup maple syrup
  • 2 Tbs low-sodium soy sauce
  • 1 Tbs minced ginger
  • 1 tsp minced garlic
  • 1/4 tsp 5 spice powder
  • 1/8 tsp ground cloves
  • 1 cinnamon stick

Moo Shu Veggie Rolls

  • 3 green onions (white and green parts separated)
  • 1 poblano pepper, cut into matchsticks
  • 1/2 red bell pepper, cut into matchsticks
  • 1/2 cup shredded carrots
  • 8oz shiitake mushrooms, cut into strips
  • 2 tsp garlic, minced
  • 1 tsp ginger, minced
  • 2 cups napa cabbage, shredded into strips
  • 2 Tbs low-sodium soy sauce
  • 2 Tbs plum sauce or hoisin

Instructions

  1. Prepare the Wraps (if using) according to the recipe

Plum Sauce

  1. Wash and cut the plums into quarters, discarding the pits
  2. Add plums and the remaining sauce ingredients to a saucepan
  3. Heat to just boiling and reduce to simmer
  4. Simmer 15-20 minutes, remove the cinnamon stick, and then blend until smooth

Stir Fry

  1. Pre-chop all veggies
  2. Heat a non-stick pan or wok on med-high heat
  3. Add 1-2 Tbs of water or soy sauce
  4. Add minced onion, peppers, and carrots and stir until softened
  5. Add mushrooms, garlic, ginger, and soy sauce – stir until softened
  6. Add cabbage and plum sauce – stir just till cabbage starts to wilt 
  7. Remove from heat 
  8. Add stir fry to wraps, roll like a burrito, and drizzle or dip with plum sauce

Keywords: moo shu veggie rolls, plum sauce

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Lowering Your Blood Pressure with FOOD https://www.brandnewvegan.com/articles/lowering-your-blood-pressure-with-food https://www.brandnewvegan.com/articles/lowering-your-blood-pressure-with-food#comments Thu, 03 Sep 2020 19:24:02 +0000 https://www.brandnewvegan.com/?p=25318 This is MY blood pressure as of September 2, 2020.  I take no blood pressure meds, no statin drugs, no diabetes pills, not even baby aspirin. I take nothing except for an occasional B12. And I’m almost 58 years old. But it wasn’t always like this. I HAVE had high blood pressure before. My cholesterol...

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This is MY blood pressure as of September 2, 2020.  

I take no blood pressure meds, no statin drugs, no diabetes pills, not even baby aspirin. I take nothing except for an occasional B12. And I’m almost 58 years old.

But it wasn’t always like this.

I HAVE had high blood pressure before. My cholesterol has also been high and I’ve been overweight since – I was in my 30’s?

Even when I became Vegan and adopted a WFPB diet in 2008, I still had weight problems and my blood pressure would fluctuate.

And then in February of 2020 – everything changed.

I had a stroke.

Lowering Your Blood Pressure with FOOD

THIS was my blood pressure on February 24, 2020, the day of my stroke.

Granted, that day I was sick, scared, upset, and madder than HELL…..but still….. What the heck? I’m VEGAN! HOW can this be happening??!

Was it because of my blood pressure? My cholesterol? My age? Too much stress? What?!

WHY was my blood pressure so high? Was I doing something wrong? Eating something I shouldn’t have!? I run a BLOG, teaching OTHER people how to eat ! Why is this happening…. TO ME?!

I may never know.

Was I eating that bad before? I didn’t think so. But, in all honesty, I WAS still overweight and my blood pressure was running high – as in 140s / 90s.

“But weren’t you eating Plant-Based?”
“Aren’t you Vegan”
“You must have been eating wrong!”

“You HAD to have been CHEATING?!”

All valid questions.

Yes, I have been plant-based for well over 7 years now. But to be perfectly honest with you….

I have – occasionally – in the past – indulged in a boca burger. Tofurky. Some vegan ice cream. An impossible burger. Some daiya cheese. I also liked going to my favorite Mexican Restaurant for my usual – a giant rice and bean Vegan burrito with a couple of margaritas to wash it all down.

Did I do it every day? Absolutely not.

Recently? Not even.

But I have eaten them. I’m a blogger! I have to see for myself what all the hype is about when these products hit the market.

Is this what caused my stroke? As I said, I may never know.

But I can tell you that the doctors said that I was lucky I ate the way I did – because that probably is what saved my life.

But after the stroke?

I had a new mission in life! And that was to get off of all the pills they put me on while I was in the hospital. The BP meds, the statin, the blood thinners.

So I started eating very clean.

  • NO processed junk foods (oil)
  • NO restaurant food
  • NO nuts, seeds, tahini, peanut butter, or avocado
  • NO more margaritas 🙁
  • And for a while, I even cut out tofu and tempeh too

I now eat a simple, starch-based diet with lots of veggies, some fruit, greens, and beans. And even a slice or two of my favorite oil-free sourdough bread.

I also walk at least once a week (Walkin’ Wednesdays), sometimes more.  That’s it. Nothing else has changed. And you can see in the first photo what that has done to my blood pressure.

I credit the change in my Blood Pressure to the foods I now eat (and the ones I don’t).

It’s The Food

Now, let’s talk about my wife for a minute.  

She has always had HPB, at one time taking up to 3 meds a day for it.  

She knows what I teach, she likes (and eats) my food (I’m the main cook), but she would still occasionally enjoy her PNW seafood or Chicken Tamales at our favorite Mexican Restaurant. She has never claimed to be Vegan and I tried not to pressure her (much).

But that was before Covid.  

There IS NO restaurant food now!

And guess what? Her blood pressure is falling too. Yesterday she showed me a 117/72, which is the lowest it’s been in a very, long, time. 

She’s still taking her main BP med, and a diuretic, but it is falling so fast now, she may have to see her doctor to have her dosage reduced. 

Ironically, she credits her change to her exercise and jogging.

🙄

BUT…. I reminded her that when she was going to the gym with our daughter several times a week, and walking up to 3 miles a day (while enjoying her cheese and restaurant food) it was still high and never budged. 

Yes, exercise helps, but primarily – IT’S THE FOOD!

It’s the food it’s the food it’s the food. 

  1. Eliminate the high-calorie snacky foods and processed junk
  2. Eliminate the high-fat, high-salt restaurant foods 
  3. Cut back on the nuts, seeds, avo, and other high-fat foods
  4. Eat a WHOLE food, PLANT based, LOW fat, NO oil diet
  5. And watch the magic happen. 

It might take some time. But as Dr. John McDougall’s son, Craig, once told me….. “We didn’t get in this shape overnight so it’s unrealistic to think we can fix it overnight too“. 

Stay the course, don’t give up, eat right, and get a little exercise if you can, and it will happen.  

If you have your own pics or stories to inspire others, post them down in the comments below.  

We can do this.

brandnewvegan

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Ultimate Vegan Mac n Cheese https://www.brandnewvegan.com/recipes/ultimate-vegan-mac-n-cheese https://www.brandnewvegan.com/recipes/ultimate-vegan-mac-n-cheese#respond Mon, 31 Aug 2020 16:00:52 +0000 https://www.brandnewvegan.com/?p=25304 Ever be cooking something, and the next thing you know you are adding all kinds of leftover veggies and such? That’s what I did when I made this Ultimate Vegan Mac n Cheese for my mother-in-law the other night, and it turned out amazing! Don’t get me wrong, my Mac and Cheese Recipe is already...

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Ever be cooking something, and the next thing you know you are adding all kinds of leftover veggies and such? That’s what I did when I made this Ultimate Vegan Mac n Cheese for my mother-in-law the other night, and it turned out amazing!

Ultimate Vegan Mac n Cheese

Don’t get me wrong, my Mac and Cheese Recipe is already super tasty all by itself. But by adding a little bit more to it? Wow, it became bomb-diggity good as my good friend Kim would say.

My Cheeseburger Macaroni Hamburger Helper is kind of the same thing.

I started with my base recipe of Mac n Cheese, and added canned tomatoes and my Cauliflower Taco Crumbles to it. Turned it into something completely different.

That’s what I did last night with this new recipe.

It didn’t add that much time to the recipe as many of the different parts of the recipe can be cooking simultaneously, so I hope you experiment with it and come up with your own version.

If you do, please be sure and share it with us either in our BNV Community Facebook Group or on my Instagram using #brandnewvegan.

Ultimate Vegan Mac n Cheese

Ultimate Vegan Mac n Cheese

The Cheese

Obviously, for Mac and Cheese, you’re going to need the cheese sauce already prepped and ready. So take care of that first.

My Amazing Vegan Cheese Sauce Recipe is right here, and using your instant-pot, can be ready in about 30 minutes.

The Veggies

While those yummy carrots and potatoes are steaming away in your IP – grab a non-stick skillet and add a little low-sodium veggie broth and about a cup of diced red onion.

I also had 1/2 of a red bell pepper, so I added that too. About 1/2 cup.

And sitting next to the red pepper in my fridge was half of a poblano pepper, so I diced that up too, for about 1/4 cup.

Sweat the veggies down over med heat, just until they begin to soften, then add a teaspoon or two of minced garlic.

The last thing I had in my fridge that needed using up was some Portobello Mushrooms. So I sliced those up and added them to the pan. About 8oz worth. By this point my pan was a little dry, so I added about 2 Tbs of low-sodium soy sauce and a few turns of freshly cracked pepper.

I cooked the mushroom over med-low heat, just until most of the liquid had cooked off.

The second half of my veggie medley was a 10oz bag of frozen Broccoli and Cauliflower. Of course, you can use whatever frozen veggie you like, but I always have several bags of Broc-Cauli in my freezer. These are the kind that you can microwave/steam right in the bag.

Into the microwave for about 4 minutes, then I dump them onto my cutting board and chop them up into smaller pieces (why do they leave the broccoli so BIG?!)

The Pasta

Now that the cheese is done and standing by, along with all our cooked veggies, all that’s left is to cook our pasta.

I use an Italian, organic, gluten-free product from a company called Binaturae. It’s a brown-rice pasta that my wife and I really like. I found it at my local Kroger (Fred Meyer).

Amazon has it too and I’ll add my affiliate link in case you want to use it. I do earn a small commission as an Amazon Affiliate, which helps supports my site but at no extra cost to you.

Whatever pasta you decide to use, follow the directions and then drain. Add your drained pasta back into your pasta pot and we’re ready to make our Ultimate Vegan Mac and Cheese

Mac n Cheese

Simply add all your veggies to the pasta and mix. The onions, mushrooms, broccoli, cauliflower, all of it.

In addition, I had a single tomato on my counter that needed used, so I diced it up and added that too.

As I said, this is a great way of using bits and pieces that have been collecting on your counter or in your fridge.

Now add the cheese sauce and stir.

Use as much or as little as you like. No guilt here because the cheese is made from – that’s right – MORE VEGGIES.

And there you have my Ultimate Vegan Mac n Cheese. It’s a great comfort-food meal and it doesn’t take that long to make. I’m sure even the pickiest eaters in your house will enjoy it too.

brandnewvegan
ultimate vegan mac n cheese
Print

Ultimate Vegan Mac n Cheese

  • Author: Brand New Vegan
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: 4-6 servings
  • Category: Main, Pata
  • Method: Stovetop, Blender
  • Cuisine: American
  • Diet: Vegan

Description

This recipe is a great way of using extra veggies – and when it all comes together it tastes amazing. The ULTIMATE vegan mac n cheese.


Ingredients

  • 1 batch vegan cheese sauce
  • 1 cup diced red onion
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced poblano pepper
  • 2 tsp minced garlic
  • 8 oz sliced portobello mushrooms
  • 2 Tbs low-sodium soy sauce
  • 10 oz bag frozen broccoli and cauliflower
  • 12 oz pkg brown rice elbow pasta
  • 1 diced tomato

Instructions

  1. Prepare the cheese sauce – set aside
  2. In a non-stick skillet, saute the onion and peppers until softened
  3. Add garlic and stir for about 30 sec or until fragrant
  4. Add mushrooms and soy sauce and cook until liquid has evaporated – set aside
  5. Microwave or steam frozen veggies.  You can chop into smaller pieces if you want.
  6. Prepare pasta according to directions – then drain and return to pan
  7. Add all veggies to the pasta along with the diced tomato and stir
  8. Add cheese sauce and stir – I usually add the whole batch
  9. When thick and creamy – serve.

Keywords: vegan mac n cheese,

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Oil-Free Potato Wraps (lefse) https://www.brandnewvegan.com/recipes/oil-free-potato-wraps https://www.brandnewvegan.com/recipes/oil-free-potato-wraps#comments Sun, 23 Aug 2020 18:26:36 +0000 https://www.brandnewvegan.com/?p=25257 Do we call them Flatbreads? Tortillas? I call them Oil-Free Potato Wraps but whatever you call them, they are 100% delicious, completely fat-free, and only require TWO ingredients. A few weeks ago, my readers requested I make one of their favorite Chinese take-out dishes, Moo Shu Wraps. So ever since, I have been searching for...

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Do we call them Flatbreads? Tortillas? I call them Oil-Free Potato Wraps but whatever you call them, they are 100% delicious, completely fat-free, and only require TWO ingredients.

oil free potato wraps

A few weeks ago, my readers requested I make one of their favorite Chinese take-out dishes, Moo Shu Wraps. So ever since, I have been searching for the perfect wrap.

At first, I looked at Egg Roll Wrappers from the store but was disappointed with how many ingredients (mostly preservatives) they had. And they were just too small.

Next, I tried to make my own Chinese pancake, like the ones you would get in a restaurant. To say it was a disaster would be an understatement.

I thought about just using flour tortillas, but EVERY SINGLE BRAND in my store had oil as an ingredient.

No way around it – I was going to have to learn to make my own.

The next THREE attempts all involved potatoes, using recipes I found on YouTube, mixing hot potatoes with flour to make a dough. It was messy, REALLY messy, and the dough stuck to everything, but eventually, they became somewhat edible.

And then I remembered that a very dear friend of mine made similar wraps. For the last couple of years, she has invited us up to visit and have lunch. Both she and her sister Susie are huge McDougall followers, and the meals were always made from scratch with ingredients right out of her garden.

So I reached out to her and finally, at long last, learned the proper way to make them. And she calls them Lefse, which is a Norwegian Flatbread.

So thank you Dora! They came out wonderful.

So without further ado, let me show you how to make an easy, guilt-free, oil-free wrap that you can use for tacos, burritos, moo shu, or whatever you want to put in them.

Oil-Free Potato Wraps

oil free potato wraps

This recipe is one of the easiest recipes I have ever posted.

You only need 2 ingredients – mashed potatoes and flour (ok and a pinch of salt). That’s it.

BUT……they do take time.

Physically, they come together quickly, but it will take time for the potatoes to cook, let them chill, mix the flour, and roll out the wraps, etc. …so plan accordingly.

You’re basically going to mix some cold mashed potatoes with flour to make a dough.

Then you separate that dough into 6 equal balls and roll them out like pancakes. And you cook them in a hot, non-stick skillet until lightly browned.

That’s the quick and dirty version.

For more of the details and equipment that I used: read on.

Potatoes

I used one Sweet Potato and one Yukon Gold. You could use ALL sweet potato, or ALL yukons, but I went with one of each. Russets would probably work too.

Leave the skins on while cooking, and boil them or steam them. Do NOT bake or microwave them as you want that moisture. I used my Instant Pot, 20 min in a steamer basket, with a natural pressure release.

The important thing is you want them cooked all the way through. You do NOT want lumpy mashed potatoes.

Once they are cooked and still hot, carefully remove the skins and mash them until they are smooth. Then cover and refrigerate, preferably overnight.

Flour

My friend uses Spelt Flour, so I imagine any whole wheat flour will work. I personally used King Arthur Bread Flour.

I have NOT tried any Gluten-Free flours – so I do NOT know if they will work. Try it and let me know.

I used my KitchenAid Stand Mixer with the paddle attachment. You can also simply mix your dough by hand too. If it feels too wet, add more flour, 1 tablespoon at a time, until it feels like cold, smooth, play dough.

The Dough

Once the dough is mixed, and no longer feels sticky to the touch, I rolled it into a log and separated it into 6 equal sized portions. This will make a pancake about the size of your hand. Tortilla sized.

The traditional way of rolling out Lefse, is using a cloth cover on your work surface and another type of cloth cover around your rolling pin. I did not do this and they still came out ok.

If at any time they start to stick to your rolling pin, simply add more flour. If they ever stuck to my counter, I would use my bench scraper to clean that up and sprinkle more flour.

I’ll add some Amazon Affiliate links with all the equipment I used at the end of this, in case anyone is interested. I will make a small commission on each purchase but at no extra cost to you.

With each of the 6 portions, I flattened them out using my hands into biscuit sized rounds, generously dusting with flour as I went along.

Once the biscuits were formed, I heated up my pan to med-high heat. I used my cast-iron skillet, with NO OIL. You want a dry pan to cook these in.

Then, one by one, I rolled each biscuit out to form a tortilla-sized wrap. Not too thin, not too thick, about the thickness of a tortilla.

Gently lay this in your pan. After about 30 seconds to 1 minute – you shuld be able to flip it. Another 30 seconds, give it another flip, etc until they are done. You can see the brown spots on mine in the photos.

They will balloon up and this is to be expected. Simply flatten back down with your spatula.

As they come out of your pan, or off your griddle, place them on a plate and keep them covered with a clean kitchen towel to keep them soft.

Equipment I Used

And that is how I made my Oil-Free Potato Wraps

oil free potato wraps

I hope I didn’t make it more complicated than it really is. Just make sure you have COLD mashed potatoes, add a pinch of salt if you want, and some good quality flour. Make a nice smooth dough and carefully roll them out into tortillas. That’s basically it.

Let me know how you did in the comments below, or better yet post your photos in my BNV Community FB Group or on my Instagram using hashtag Brandnewvegan.

And now – time to get started on that moo shu….

brandnewvegan

Print

Oil-Free Potato Wraps (lefse)

  • Author: Brand New Vegan
  • Yield: 6 wraps
  • Category: breads
  • Method: stovetop
  • Cuisine: american, vegan

Description

Do we call them Flatbreads? How about Tortillas? I call them Oil-Free Potato Wraps but whatever you call them, they are 100% delicious, completely fat-free, and only require TWO ingredients.


Ingredients

  • 1 sweet potato
  • 1 yukon gold potato
  • 1/2 cup flour (plus more for dusting)
  • a pinch of salt

Instructions

  1. Boil or steam the potatoes leaving the skins on until thoroughly cooked through
  2. Let them cool enough to handle, then remove the skins
  3. Mash the potatoes until silky smooth – you want 1 cup
  4. Cover and refrigerate – preferably overnight
  5. Add 1/2 cup of flour and mix until a dough ball forms
  6. Add a tablespoon of additional flour as needed to keep it from being too sticky
  7. Roll out into a log and divide into 6 equal portion
  8. Flatten each portion into a biscuit shape dusting both sides with flour
  9. Heat a non-stick pan or griddle to med-high heat
  10. Roll each biscuit shape into a tortilla, generously dusting with flour as needed
  11. Lay a tortilla into the hot pan and flip after 30-45 seconds
  12. Continue flipping every 30 seconds or so until done
  13. Cover with a towel and keep warm until used

Keywords: oil free potato wraps, ol-free tortillas, oil-free flatbread

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What Are “Essential Fats”? https://www.brandnewvegan.com/articles/what-are-essential-fats https://www.brandnewvegan.com/articles/what-are-essential-fats#comments Fri, 21 Aug 2020 16:52:15 +0000 https://www.brandnewvegan.com/?p=25228 I had a Facebook comment pop up yesterday that mentioned a phrase that never fails to make me cringe. A topic that I feel needs further discussion.   So without further ado, let’s talk about “Essential-Fats“. First off, let me preface this by saying – I am mainly directing this post towards new people and those...

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I had a Facebook comment pop up yesterday that mentioned a phrase that never fails to make me cringe. A topic that I feel needs further discussion.  

So without further ado, let’s talk about “Essential-Fats“.

First off, let me preface this by saying – I am mainly directing this post towards new people and those of you who have health issues and are trying to lose weight.

As you may know, I am a huge supporter of eating a Whole Food, Plant-Based Vegan Diet with no added oils or fats.  Specifically, a LOW-FAT, high carb, starch-based diet. It’s good for our bodies, good for the animals, and good for our environment.

And while it’s true we DO need some fat in our diet, that need can easily be met by eating a WFPB Diet.

Every plant we eat has some ratio of protein, carbs, and even fat. Every single one. Some foods have more fat than others, like nuts, seeds, olives, and avocados, but even…

Potatoes have fat.
Spinach has fat
Bananas have fat.

And while these foods may not seem like they have a LOT of fat, that small amount they do have easily satisfies our needs. 

Nature designed our food this way – perfect in every way, to give us exactly what we need in the proportions we need them.

So What Are Essential Fats?

Essential fats are basically the 2 fatty acids we absolutely HAVE to get from our food, as our bodies do not make them on their own.  

And they are Omega 6 and Omega 3.

More importantly, the ratio of these two is critical, with the ideal ratio being 2:1 – Omega 6 to Omega 3. 

Just for reference, the average American eating a SAD diet usually have a ratio closer to 15:1 upwards to 50:1. Also, keep in mind these 2 fatty acids are Polyunsaturated fats.

So where do we get Omega 6?  

Omega 6 fats are very easy to find. They are found in a LOT of foods, some healthy, some not-so-much. Walnuts, sunflower seeds, tofu, even peanut butter are the healthier examples.

But our greatest source? The foods with the highest concentrations of Omega 6?

Are processed foods and fast food.

Think oils, especially processed soybean, palm, corn, and sunflower oil. Look at the ingredient labels of any processed junk food – it’s everywhere.

Obviously, we get plenty of this fat, so bringing these Omega 6 levels DOWN is more important for our health than worrying about not having enough. 

What about Omega 3?

We often hear about the benefits of fish or fish oil for increasing our Omega 3, but there are plenty of plant-based sources as well.

Flaxseeds, chia seeds, spinach, and even broccoli are all very high in Omega 3.

Bringing these levels UP, while bringing Omega 6 DOWN, will get us closer to that 2:1 ratio.

And that can easily be done by adding a little Flaxseed or Chia Seed to your morning oatmeal and eating a bit more greens.

Those Are Our Only Two ‘ESSENTIAL’ Fats

The ONLY fat we really need to worry about, our ESSENTIAL fats, are Omega 6 and Omega 3.  That’s it.

And it’s really more about eating LESS Omega 6 and a little more Omega 3.  

One more reason I highly discourage using ANY oil here in the group. Most of them are high in Omega 6 and ALL of them are nothing more than bottles of pure fat. 

What about Olive Oil?  

Olive oil does have SOME omega 6 and omega 3 fatty acids, in a ratio of about 10:1. But mainly, it is a MONOunsaturated fat.

Remember the essential fats are POLYunsaturated.   So sorry EVOO lovers, it’s not essential.

What about Coconut Oil?

Coconut oil is one of the few plant foods that is high in SATURATED fat. The artery-clogging kind.   I do not use it.

What about Nuts, Seeds, Avocado?

This is a mixed bag as they all have different ratios of fats including omega 6 and omega 3. 

Avocados DO have some omega 3s – but also have a lot more omega 6 with the ratio being around 13:1. And most of the fat is monounsaturated – so again, not essential. 

And almonds? Their Omega 6 to 3 ratio is 2000 : 1. Yikes!

All of these are high-fat foods that will pack on the pounds if you are not careful. So be wary. And with the exception of the aforementioned Flaxseed & Chia Seeds – they really aren’t essential. 

Bottom Line

Yes, we do need healthy fats in our diet. The two “essential fats” being Omega 6 and Omega 3.  

But just like the protein myth, these requirements can easily be met by eating a wide variety of veggies, starches, legumes, and whole grains and supplementing with a little Flax or Chia seed, 

And like I said, don’t discount leafy green as a source of healthy fats in your diet either. A large salad can go a long way towards meeting your daily intake for Omega 3s.

For more information on this topic, I highly recommend researching the collective works of Dr. John McDougall, MD, Dr. Caldwell Essesltyn, MD, and Dr. Neal Barnard, MD.

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Butternut Squash Posole https://www.brandnewvegan.com/recipes/butternut-squash-posole https://www.brandnewvegan.com/recipes/butternut-squash-posole#comments Sun, 09 Aug 2020 14:43:29 +0000 https://www.brandnewvegan.com/?p=25195 The next time you ask the question “What can I do with squash besides make soup?“, you have to look up this recipe for Butternut Squash Posole! It’s the perfect Starch Solution recipe – with a New Mexican twist. That was literally how this recipe came to be. My wife had bought a Butternut Squash...

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The next time you ask the question “What can I do with squash besides make soup?“, you have to look up this recipe for Butternut Squash Posole!

It’s the perfect Starch Solution recipe – with a New Mexican twist.

Butternut Squash Posole

That was literally how this recipe came to be.

My wife had bought a Butternut Squash and asked me to make ‘something’ with it. Since I already have a Butternut Soup Recipe (that’s really good too btw) – I wanted to do something a little different with it.

Off to Chef Google I went to see if he could help me out. And literally the first recipe I came across – I knew was it. …. posole.

I LOVE POSOLE! So kudos to Food52 for the inspiration.

Posole (for those of you who don’t know) is a traditional spicy soup of pork, potatoes, hominy, and red chile, and is a popular treat in New Mexico around Christmastime. I have my own Posole recipe right here.

But THIS one uses my favorite squash instead of potatoes. I also added a poblano pepper and left out any kind of meat replacement so I could concentrate on the stew itself.

And I must say, it came out wonderful. Loads of flavor without being too spicy.

You also get:

  • Tons of Vitamin A from the Squash
  • Tons of Vitamin C from the Poblano and Red Chile
  • And lots of all-important fiber from the Hominy
  • All with no added oil or fat – perfect!

I will say this recipe is not the fastest one to prepare – as you’re going to have to make my New Mexican Red Chile Sauce first, but once you have that ready, the rest comes together fairly easily.

And no worries – the leftover Red Chile Sauce CAN be frozen so you have it ready for the next time – but if you’re like me, it won’t last long because like the famous hot sauce commercial says…

Hope you enjoy the recipe so without any further ado – let’s jump right into it.

Butternut Squash Posole

Butternut Squash Posole

As I said, the first thing you will want to prepare is my Red Chile Sauce. You’ll need about 2 cups for this recipe and the remainder will keep in your fridge for about a week (or you can freeze it).

Then go ahead and cut up your butternut squash. You’ll need about 2 cups so with mine, I just cut off the neck and used that. There’s not a lot of ‘meat’ left in the bulb part anyway.

Be careful – these squash are hard to cut – so make sure you’re super careful with your knife. I cut the neck into two halves, peeled the tough skin off, then cut the remainder into small cubes.

To a large dutch oven, add one diced white onion, and one diced poblano pepper. Make sure to remove as many seeds and the white membrane of the pepper as possible to keep the heat down.

With a couple of splashes of low-sodium vegetable broth, sweat those down until softened.

Then add a few cloves of minced garlic, some Mexican oregano, and a little cumin. I have all the exact amounts down in the recipe box below. Simmer for about 1 minute.

Now we can add our 2 cups of Red Chile and 1 cup of water. Stir well and bring the heat up just until it starts to boil, then toss in your cubed squash. When it starts to boil again, turn the heat down to low and cover. Let the squash simmer about 15-20 minutes, or until they are just beginning to soften.

When the squash is almost done, drain and rinse a 25oz can of white hominy and stir that in along with a few tablespoons of freshly chopped cilantro.

Taste for seasoning, adding any salt or pepper to your liking, then simmer for another 5-10 minutes and serve.

Garnish with cilantro, freshly chopped green onions, salsa, or lime. My homemade Corn Tortillas (although a bit too much work at this pointsorry) would go great with this meal.

That’s the recipe of the week. Hope you enjoy it and if you do, please be sure and let me know in the comment box below.

Stay safe everyone!

brandnewvegan
Butternut Squash Posole
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Butternut Squash Posole

  • Author: Brand New Vegan
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: 6-8 servings
  • Category: Soup, Stew
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan

Description

The next time you ask the question “What can I do with squash besides make soup?“, you have to look up this recipe for Butternut Squash Posole!

It’s the perfect Starch Solution recipe – with a New Mexican twist.


Ingredients

  • 1 white onion, diced
  • 1 poblano pepper, seeded and diced
  • 3 cloves garlic, minced
  • 2 tsp Mexican oregano
  • 1 tsp cumin 
  • 2 cups New Mexican Red Chile sauce
  • 1 cup of water (or more to thin as needed)
  • 1 1/22 cups butternut squash, cubed
  • 25oz can hominy, rinsed and drained
  • 12 Tbs cilantro
  • salt & pepper to taste

Instructions

  1. Prepare Red Chile Sauce according to recipe – set aside 2 cups
  2. Peel and cube about 2 cups of squash.  Set aside. 
  3. To a large dutch oven, add onion, poblano, and enough veg broth to keep it from sticking
  4. Once the veggies are softened, add garlic, oregano, and cumin
  5. Stir and simmer 1 minute
  6. Add chile sauce and water.  Stir well and bring to a boil
  7. Add squash.  When the soup comes back to a boil, reduce heat and cover
  8. Simmer 15-20 min or until squash is just tender
  9. Add hominy and cilantro and stir to mix.
  10. Simmer an additional 5-10 min 
  11. Serve with your choice of garnish

Keywords: butternut squash posole

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How Much Does A Stroke Cost? https://www.brandnewvegan.com/articles/how-much-does-a-stroke-cost https://www.brandnewvegan.com/articles/how-much-does-a-stroke-cost#comments Tue, 28 Jul 2020 23:11:55 +0000 https://www.brandnewvegan.com/?p=25155 Anyone who has been in the hospital knows that medical costs add up quickly, besides what you already pay for insurance. Fortunately, at 57 yrs old, I had never been to the hospital… that is until February 24, 2020, when I had a minor stroke. So if you’ve ever been curious – “I wonder… How...

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Anyone who has been in the hospital knows that medical costs add up quickly, besides what you already pay for insurance.

Fortunately, at 57 yrs old, I had never been to the hospital… that is until February 24, 2020, when I had a minor stroke.

So if you’ve ever been curious – “I wonder… How Much Does a Stroke Cost?” This article is for you.

How Much Does A Stroke Cost?

Let me just start off by saying:

ALL strokes are costly!

  • You may lose control of one side of your body
  • You may lose the ability to walk
  • You may lose the ability to communicate
  • You may lose the ability to control your bladder or bowels.
  • You may lose your LIFE!

Many of us have heard that our plant-based doc and hero, Dr. John McDougall had a stroke at an early age. It wasn’t until I finally met him face to face that I saw the effects of his stroke with my own eyes.

He walks with a very noticeable (and what looks to be painful) limp. I’m sure this alone has cost him some quality of life.

My Aunt had a stroke that left one side of her mouth permanently drooped. Although it seemed to be only a cosmetic effect, I’m sure it cost her both emotionally and mentally.

I myself lost the ability (temporarily) to speak clearly or type without hitting all the wrong keys. As a blogger? If I can’t talk or type – I am pretty much done for. This could have cost me my career as a blogger!

So you can’t really put a price tag on the physical, emotional, or psychological effects a stroke can give someone. There are just too many ways a stroke can hurt you and the long-term effects can be devastating.

But then comes the bill….

So if you HAVE ever wondered about the financial costs…well I can tell you first hand.

PS. It’s a lot.

How Much Does A Stroke Cost?

How Much Does A Stroke Cost?

On February 24, 2020, I went to the Emergency Room in the early part of the afternoon – and I would not leave until the same time the next day.

So basically, between the ER and my own room, I was in the hospital for roughly 24 hrs.

I was checked out by the ER docs, had multiple CT scans, an MRI, and a slew of other assorted tests and labs, and then put into a semi-private room overnight for observation.

Total Cost: ~$24,000

My cost alone: $8,100
What I still owe: $5,429
I will be paying $680/mo until March of 2021.

And yes, I have insurance.

So let’s break that down so you see exactly what some of these charges are:

  • Three separate CT scans: $7,542
  • Emergency Room: $3,451
  • Room & Board: $3,060
  • MRI: $2,998
  • Other assorted cardiology tests: $1,938

Just those 5 things cost nearly $20,000 folks. My room and board, for JUST ONE NIGHT, was $3000. That’s one expensive hotel room!

I can’t say that I would ever recommend this particular hotel either as the bed was very uncomfortable and the food was terrible!

All joking aside, they DID do a very good job. They got me in VERY quickly and I had the majority of scans completed before I was admitted to my room.

As far as how they treated me, well I covered that in a series of articles I wrote about the whole experience. I’ll link those below if you want to read them.

Needless to say, I am VERY fortunate it was just a minor stroke and that I had been eating plant-based for the last 10 years.

I am also glad I knew exactly who to call, and what to do, once I got home – to get off those nasty meds they had me on.

I called Dr. Ess, emailed Dr. McDougall, and went on basically a McDougall MWL Diet to lose 20 lbs and bring my blood pressure back to normal. I was completely med-free in 30 days.

Bottom line folks: Strokes are nothing to sneeze at. They are costly in many ways, least of which is financial. But they are costly THAT way too.

There’s no time like the present to start eating healthy and begin to exercise a little if you can. Cut back on the calorie-dense foods, eat more veggies and starches, and try to get a little walk in every day.

In my FB Group, we even started a weekly thing called Walkin’ Wednesdays to hold ourselves accountable (and post pretty pics of our walks).

Eat right and exercise.

We’ve heard it all our lives and it turns out it’s true.

Not only could it possibly help save you from all the physical, emotional, and psychological damage from a stroke – it can help keep your hard-earned money in the bank too.

brandnewvegan

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Sweet Potato Fries with fat-free Garlic Aioli https://www.brandnewvegan.com/recipes/sweet-potato-fries-af https://www.brandnewvegan.com/recipes/sweet-potato-fries-af#comments Sun, 26 Jul 2020 16:15:48 +0000 https://www.brandnewvegan.com/?p=25109 I wanted to give you a fat-free version of my Garlic Aioli today, and the perfect way to present that is on these yummy Sweet Potato Fries – hot outta the oven. Many of you have commented on how much you love my Garlic Aioli, but have also asked for a way to make it...

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I wanted to give you a fat-free version of my Garlic Aioli today, and the perfect way to present that is on these yummy Sweet Potato Fries – hot outta the oven.

sweet potato fries with fat-free garlic aioli

Many of you have commented on how much you love my Garlic Aioli, but have also asked for a way to make it without the cashews (ie. fat).

So today I made a batch without the cashews and used one of my favorite, most-versatile ingredients ever instead. And the result was this amazing sauce I can see being used on all kinds of things.

Can you imagine a sauce that is

  • Creamy
  • Speadable
  • Garlicky
  • Tangy
  • And completely FAT_FEE?

This is it.

Try it as a direct mayo replacement. Use it on your potatoes or added to your favorite pasta or potato salad. Like sandwiches? This makes the perfect sandwich spread.

Let me know in the comments your favorite way to use it….and I KNOW you’re gonna use it because it’s that good!

Sweet Potato Fries with fat-free Garlic Aioli

sweet potato fries with fat-free garlic aioli
Sweet Potato Fries & Garlic Aioli | Brand New Vegan

The Taters

So let’s start off by getting our fries ready since they’re gonna need time to soak. I took 2 sweet potatoes (the orange kind), and cut them as evenly as I could into 1/4″ sticks.

Note: DO NOT use the 7-1 chopper I reviewed on my YouTube channel, it will NOT cut through a sweet potato and you’ll end up with a slab of sweet potato stuck, surrounded by little razor-sharp squares that want to rip your fingers to shreds trying to get it out.

Another note: If you DO try this anyway…. submerge the blades and sweet potato into a pan of really hot water – it will soften and you can then carefully push it out using a chopstick. You’re welcome.

Once all your fries are cut – cover them with cold water and let’s move on to the sauce. I’d let those fries soak at least 30 minutes.

The Sauce

In my original recipe, we used a can of white beans. Any white bean will work but some sometimes the can itself will just say “white beans”.

This time all I could find was Cannellini Beans, so open the can and drain it, being sure to save some of that magical juice. It’s called aquafaba and we will use a couple of tablespoons of that when we season our fries. Rinse the beans thoroughly and set them aside.

Next, the old recipe had us using 1 cup of cashews. But instead of adding all that fat, this time we will use 1 cup of riced cauliflower. Add that directly to a saucepan with a 1/2 cup of water, and let that simmer and soften for 5 minutes. Then add the beans, stir, and let that simmer an additional 5 minutes.

UPDATE: When I say simmer, I mean gently simmer – just until the cauliflower is softened. We are not trying to boil off all the water here. We should still have close to 1/2 cup of liquid when we put it into the blender. Also – raw cauliflower can be used – but it will need to processed small – like riced cauliflower – to measure out the 1 cup.

Finally, into the blender we go. Add your cauliflower, water, beans, and all the remaining sauce ingredients from the recipe box below and blend until silky smooth,

Note: I used pre-chopped garlic from a jar so if you use fresh garlic you may not need as much as I indicated. I also used a few teaspoons of horseradish. My horseradish was NOT hot – so again, start with a little and taste it as you go – you may not need the entire 2 teaspoons.

Ok – now that the sauce is made, place it in a covered bowl in the fridge, and let’s move onto cooking our fries.

The Fries

Drain your sweet potatoes and place them on a clean towel (or paper towels) to dry. Dry them as well as you can then place them back in the bowl and add 1-2 Tablespoons of that bean juice you saved. Toss to coat.

For the sweet potato seasoning – I simply used garlic powder, paprika, salt, and pepper with a teaspoon of corn starch (arrowroot will work too). Sprinkle some on your sweet taters, shake to distribute, sprinkle on some more, shake, sprinkle, shake, you get the ideas.

Air Fryer: Preheat your air fryer (with its basket) to 425° F. If your brand of AF doesn’t have a pre-heat option – simply turn it on for 5 minutes with your basket inside. NO PARCHMENT PAPER!!! Just the basket.

Oven: Preheat your oven and a baking sheet to 425° F.

Carefully arrange your fries on a single layer and bake/air fry for 10-15 minutes. Every 5 minutes carefully remove the basket/baking sheet and using a spatula – flip your fries to make sure nothing is sticking. My fries were ready after about 12-13 minutes in an air-fryer. Using an oven may take longer, check check, and flip every 5 minutes.

Note: These fries are NOT going to be super crispy like regular french fries. Just sayin’.

Many people ask about my Cuisinart Air Fryer, so I’ll attach an Amazon Link here, but know that as an affiliate, I do earn from qualified purchases, but at no extra cost to you.

All that’s left is to grab that sauce we made from the fridge and go to town on these amazing fat-free sweet potatoes. I hope you like them as much as I did and feel free to comment below.

Now that all my company is finally gone, I can get back to putting out a new recipe every week again – and maybe even a video! Sheesh!

See ya’ll next week and STAY SAFE out there!

brandnewvegan

sweet potato fries with fat-free garlic aioli
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Sweet Potato Fries with fat-free Garlic Aioli

  • Author: Brand New Vegan
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 minutes
  • Yield: 2 Servings
  • Category: Appetizer, Snack
  • Method: Air Fryer
  • Cuisine: American
  • Diet: Vegan

Description

I wanted to give you a fat-free version of my Garlic Aioli today, and the perfect way to present that is on these yummy Air Fryer Sweet Potato Fries – hot outta the oven.


Ingredients

Garlic Aioli

  • 1 cup riced cauliflower
  • 1/2 cup water
  • 1 can white beans (15oz – drained)
  • 1 Tbs nutritional yeast
  • 1 Tbs lemon juice
  • 2 tsp minced garlic
  • 2 tsp prepared horseradish (optional)
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • dash hot sauce

Sweet Potato Fries

  • 2 orange-fleshed sweet potatoes
  • 12 tablespoons aquafaba
  • 1 tsp cornstarch (or arrowroot)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Clean sweet potatoes and cut into 1/4″ sticks
  2. Cover with cold water and soak at least 30 minutes
  3. Add cauliflower and water to a saucepan and simmer until softened – about 5 minutes
  4. Drain beans, reserving 2 Tbs of the liquid, and rinse well
  5. Add beans to the saucepan and continue to heat an additional 5 minutes
  6. Add mixture to your blender along with the remaining sauce ingredients
  7. Blend until smooth
  8. Drain fries and pat dry
  9. Toss fries with reserved bean liquid until evenly coated
  10. Add seasonings and toss until evenly coated
  11. Preheat air fryer or oven to 425° F
  12. Carefully spread fries evenly in preheated air fryer basket or baking sheet
  13. Air fry/bake for 10-15 minutes (AF) or 15-25 min (Oven)
  14. Every 5 minutes flip fries with a spatula to prevent sticking
  15. Serve with Aioli

Keywords: sweet potato fries

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