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Plant-Based Cream Cheez

Mushroom Stroganoff

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Mushroom Stroganoff
Recipe Type: Vegan and Gluten Free
Author: Debbie Peoples
Prep time:
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Serves: 6
A tasty, savory, creamy, and satisfying pasta dish
Ingredients
  • 1 package of gluten free penne( I love Tinkyada brand)
  • Enoki, shiitake, oyster, and white mushrooms (3.2 oz packages)
  • 1 white or yellow onion
  • 2 tbsp avocado oil
  • 4 cloves garlic
  • 1/3 cup white wine
  • 1/2 cup cashew cream cheese
  • salt and black pepper to taste
  • a couple of handfuls of spinach
Instructions
  1. In a large pot of salted water, cook the pasta according to the directions on the package. I used gluten free penne, but please feel free to use the pasta of your choice
  2. Small dice the onion and sauté in skillet with avocado oil for a few minutes add salt to taste
  3. Add garlic that has been chopped small and sauté for another couple of minutes
  4. Add the mushrooms. I thinly sliced the white ones, I cut the enoki mushrooms in 1/2″ segments, and cut the shiitake and oyster mushrooms in half lengthwise.
  5. Add the white wine and more salt to taste and the black pepper
  6. Allow to simmer for a few minutes and reduce
  7. Drain the pasta once it has finished cooking and is al dente. Put the pasta back in the pot and add the 1/2 cup of cashew cream cheese base and stir well to combine. Make sure the heat is off. Taste and add salt and pepper if needed. Once all combined, add the hot mushroom mixture and stir well to combine. Add a couple of big handfuls of raw spinach and stir well to combine and then put the lid on the pot for a couple of minutes so the spinach wilts. Serve and Enjoy!

A few days went by and I had 4 packages of different mushrooms in the fridge that hadn’t been used, and no dinner plans for the evening.  What could I make?  I hadn’t made a pasta dish in a couple of weeks either, and with a newly made batch of cashew cream cheese base in the fridge, I decided to make a vegan and gluten free version of a beef stroganoff.  Success!! I used Enoki, Shiitake, Oyster, and White mushrooms.  Instead of using the traditional egg noodles used for a stroganoff, I used a gluten free penne.

Here’s the recipe for cashew cream cheese:

https://ooohmama.com/2015/01/cashew-cream-cheese-base/

Chocolate Birthday Cake

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Chocolate Birthday Cake
Recipe Type: Vegan Gluten Free Plant Based
Author: Debbie Peoples
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Ingredients
  • 1 1/4 cup gluten free flour (I love Bobs Red Mill gluten free one to one baking flour)
  • 1 cup coconut sugar
  • 1/2 cup cocoa
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 cup coffee
  • 1/3 cup avocado oil
  • 1 tsp vanilla
  • 1 tsp apple cider vinegar(I use Braggs)
  • FROSTING
  • 1 can full fat coconut milk
  • 1 1/2 packages of enjoy life vegan chocolate chips
Instructions
  1. Preheat oven to 350 degrees
  2. Place flour, sugar, cocoa, salt, and baking soda in a mixing bowl and stir well to combine
  3. Add coffee, oil, vanilla, and ACV to the bowl and stir well to combine
  4. Add to greased 9″ cake round or two smaller 6″ pans
  5. Bake for 30 minutes
  6. To make the frosting, in a heavy bottomed pan on low heat, melt the can of coconut milk with the 1 1/2 packages of vegan chips together. Once all melted and combined, allow to cool completely before frosting the cake.
  7. After the cake has cooled completely, I cut the cake in half and put the frosting in the middle, and then frosted the outside. I store in the refrigerator before serving. Enjoy!

IMG_8566Around here, aside from Valentines Day, the month of February brings 3 birthdays in my family including my mamasita Modesta, my little brother Ardi, and yours truly, me.  I love making the people I love good food to eat, it brings me so much pleasure.  This year I made my mom and my brother personal chocolate birthday cakes for them to enjoy.  They are the best vegan and gluten free chocolate cakes ever!  And the frosting is nothing but luscious!  Enjoy!

Guacamole

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Guacamole
Recipe Type: Vegan and Gluten free
Author: Debbie Peoples
Prep time:
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Serves: 6
A perfect guacamole
Ingredients
  • 4 avocados size medium
  • 4 green onions
  • 1 jalapeno(optional)
  • 2 cloves garlic
  • 1//4 cup cilantro
  • 1 small tomato
  • juice of one lemon
  • 1/2 tsp himalayan salt(or to taste)
Instructions
  1. Place the four avocados, peeled and seed removed in a mixing bowl
  2. Add the juice of the lemon and rough smash the avocados with a fork
  3. Thinly slice the green onions and add to bowl
  4. Chop the jalapeño in a small dice and place in bowl
  5. Chop the cilantro and add to bowl
  6. Small dice the tomato and add to bowl
  7. Chop the garlic and add to bowl
  8. Add the salt to taste
  9. Stir everything together
  10. Serve and Enjoy!

The other day while grocery shopping I noticed that avocados were on sale 2 for 1, so naturally I bought a bunch of them to make the boys their favorite dip, guacamole.  This has been my recipe for years and it always comes out perfect.  Avocados are such a nutrient dense super food and it is said that you should be eating one a day.  The benefits include healthy fats, fiber, potassium(2x the amount found in bananas), vitamin E, B vitamins, and folic acid.  This recipe is a great way to get all of those wonderful vitamins and minerals while eating a delicious dip that everyone will love!  Enjoy!IMG_8560

Iced Cashew Au Lait

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Iced Cashew Au Lait
Recipe Type: Vegan and Gluten Free
Author: Debbie Peoples
A yummy, creamy, and frothy iced coffee beverage.
Ingredients
  • 1/4 cup raw cashews
  • 1 cup coffee
  • 1 cup ice
  • 2 tbsp maple syrup
Instructions
  1. Add all ingredients to a high speed blender and blend until smooth and frothy
  2. Pour into a glass
  3. Enjoy

MMMM!  This is a really good coffee drink.  I discovered this recipe by chance after making a batch a cashew cream cheese base.  Usually after making the cream cheese, I add a little bit of water to the vitamix to get all of the cream that is stuck in the blades and on the sides of the cup and blend on high and then I just drink this creamy beverage with all the nutritional benefits of cashews, which include copper, magnesium, phosphorus,  vitamin K, and oleic acid.  It’s so so good.  One morning, instead of adding water, I added coffee, some maple syrup, and some ice.  Oh my yumminess!  It was such a good discovery!  I experimented with the cashews and coffee and came up with this delicious recipe.  Enjoy!IMG_8581

Dark Chocolate Energy Balls

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Dark Chocolate Energy Balls
Recipe Type: Vegan, Gluten Free, Raw
Author: Debbie Peoples
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Serves: 48 balls
Ingredients
  • 1 cup raw almond butter
  • 1/2 cup coconut oil
  • 1/2 cup maple syrup
  • 20 dates
  • 12 oz package raw almonds
  • 2 cups oats (gluten free and not quick oats)
  • 1 cup hemp hearts
  • 1/2 cup chia seeds
  • 1/2 cup raw cacao
  • 1/2 tsp himalayan salt
Instructions
  1. In a double boiler, slightly warm almond butter, coconut oil, and maple syrup until all melted together and remove from heat
  2. In a food processor add the almonds and process until crumbly, but not flour
  3. Pit the dates and add to the almonds and process until mixed well
  4. Add the oats, hemp hearts, chia, raw cacao, and salt and process until all combined
  5. Add to a mixing bowl and now pour the almond butter mixture into the bowl and stir well to combine
  6. Form into balls and roll into more raw cacao
  7. Freeze to set for about 30-45 min
  8. Store in refrigerator
  9. Enjoy!!

Are you looking for an afternoon pick me up?  For a delicious snack that has protein, iron, magnesium, potassium, calcium, IMG_8499fiber, and much more?  Oh, and that tastes delicious and is good enough to be a dessert?  Well this is it!  These can be enjoyed before or after a workout, to satisfy a chocolate craving, or as a quick snack.  Enjoy!

Spinach Pancakes

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These have always been a family favorite. In Paraguay, where my maternal family is from, these are typically deep fried and loaded with cheese that oozes out with every bite. I have perfected a vegan and gluten free recipe over the years that is just as delicious and addicting.IMG_8489

 

Spinach Pancakes
Recipe Type: Vegan, Gluten Free
Author: Debbie Peoples
Prep time:
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Serves: 12 cakes
Ingredients
  • 2 tbsp flax seed (ground) and 6 tbsp water for the egg
  • 1 1/2 cup gluten free flour (I use Bobs Red Mill gluten free one to one baking flour)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp onion powder
  • 2 1/2 cup non dairy milk (unsweetened and no vanilla)
  • 1/4 cup avocado oil
  • 5-6 oz package of organic baby spinach or power greens
  • 1 1/2 cup macadamia nut cheese (or other non dairy ricotta or chèvre style cheese)
  • 1 cup chopped green onion(optional)
Instructions
  1. Grind flax seed and add to a bowl with the water and let sit for a few minutes
  2. Add flour, baking powder, salt, onion powder to a mixing bowl and stir to combine
  3. Add oil, flax egg, and milk and stir well until it’s all mixed and you have a nice pancake batter
  4. Add chopped spinach and green onion and stir well
  5. Lastly, drop in teaspoonfuls of cheese and fold in carefully so they stay whole in the batter
  6. Cook in a preheated greased skillet as you would pancakes(on medium heat), flipping over when bubbles start to form on top
  7. Serve and enjoy!!
  8. To make macadamia nut cheese, soak 1 lb of raw macadamia nuts overnight. In the morning, drain soak water, add to a vitamix or a food processor with 2 tsp of probiotics powder and about 2/3 cup water and blend until smooth. I added this mixture to a cheesecloth and then tightened the cloth by twisting the top and then put that into a strainer with a weight on top to press out the water. Cover with a clean cloth and allow to culture for 36 hrs. Alternatively, you can buy your favorite non dairy cheese and use that in the recipe instead.

Chocolate Chip and Walnut Brownies

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Chocolate Chip and Walnut Brownies
Recipe Type: Vegan, Gluten Free
Author: Debbie Peoples
Prep time:
Cook time:
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Serves: 12 squares
Ingredients
  • 1 cup gluten free flour (I use Bob’s Red Mill one to one gluten free baking flour)
  • 1/2 cup cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup walnut pieces
  • 1 cup vegan chocolate chips
  • 2 tbsp ground flax 6 tbsp water(for egg)
  • 1/2 cup maple syrup
  • 1/4 cup avocado oil
  • 1 tsp vanilla
Instructions
  1. Pre-heat oven to 350 degrees
  2. Add the flour, cocoa, soda, and salt to a mixing bowl and stir together to mix
  3. Add the chocolate chips and walnuts and stir until all combined
  4. Add the flax egg, oil, maple syrup, and vanilla and stir well until all combined
  5. Add to an oiled glass baking dish such as a 9×9 (I used an 8×6) or 8 inch square
  6. Bake for 25 minutes

IMG_8443For being vegan and gluten free, these brownies are moist, chewy, and delicious!

Spicy Cabbage Mushroom Rice Bowl

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Spicy Cabbage Mushroom Rice Bowl
Recipe Type: Vegan, Gluten Free
Author: Debbie Peoples
Prep time:
Cook time:
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Serves: 4
Ingredients
  • 3 1/2 cups water
  • 2 cups uncooked brown rice (I prefer organic short grain brown rice)
  • 14 oz organic sprouted tofu
  • 1 tbsp tamari
  • 1/2 tsp chipotle powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 carrots
  • 1/2 head green cabbage
  • 1/2 white onion
  • 3.2 oz package oyster mushrooms
  • 1 cucumber
  • 1 1/2 cups green cabbage diced small
  • 2 tbsp avocado oil
  • For the aioli
  • 2/3 cups vegenaise
  • 1/4 cup tamari
  • 1/2 tsp each of onion, garlic, and chipotle powder
Instructions
  1. Rinse brown rice well and add to boiling water until finished cooking.
  2. Press water out of the tofu, cut into cubes, then add 1 tbsp tamari and the 1/2 tsp each of garlic, onion, and chipotle powders and stir to coat well.
  3. Cut carrots and onions into small dice
  4. Cut cabbage into extra large dice
  5. Cut each oyster mushroom in half lengthwise so they are in long strips
  6. Add avocado oil to your iron skillet at medium high heat and when its hot, add the tofu and allow to brown for a couple of minutes before adding the onions and carrots. If the skillet starts to get a bit dry, splash a little bit of tamari and stir around. Let the onions, carrots, and tofu sauté together for a few minutes.
  7. Next add the oyster mushrooms and stir and then put the lid on the skillet for about a minute. At this point you can turn the heat down a bit to medium and add a splash of tamari if too dry.
  8. Next add the cabbage and then sprinkle a bit of himalayan salt and black pepper to the cabbage and cover to let steam for a minute before stirring it all together.
  9. After it has steamed a bit, stir everything together and cover again to let steam for another minute or so. I let the cabbage cook until it wilts a bit and softens, but still maintains its color and some crunch.
  10. To make the aioli, stir the vegenaise, tamari, and spices together.
  11. For the garnish, cut cucumbers in quarters lengthwise preferably, thin slices, and chop the cabbage in small dices or strips.
  12. To serve, drop a generous spoonful of the aioli to the bottom of the bowl, then add a scoop of rice topped with cabbage, mushroom mixture. Drizzle some aioli on top and for extra texture and crunch, add some raw cucumbers and cabbage.
  13. This is one tasty dish with the perfect combination of flavors and textures.
  14. Enjoy!

This rice bowl turned out so well.  It had spices,  textures, and colors.  Aside from all the wonderful flavor and aroma, this rice bowl is nutrient dense with vitamins and minerals from the cabbage, mushrooms, tofu, and cucumbers to help support your bones.  This is definitely a satisfying and hearty dish that can be varied with different vegetables and will become a family favorite.

Super Citrus

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Super Citrus
Author: Debbie Peoples
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Serves: 4
Ingredients
  • 12 oranges
  • 2 grapefruits
  • 2 lemons
  • 2 cucumbers
  • 1 bunch kale
Instructions
  1. Peel all citrus except the lemons.
  2. Wash cucumbers and kale
  3. Add to juicer
  4. Pour into glass
  5. Enjoy!

This tastes like an orange juice, but green.  It is sweet and delicious, nutritious, loaded with vitamin C and flavonoids from the citrus, vitamin K and calcium from the cucumbers and kale, and so much more.  Enjoy!IMG_8392

The Green Lemon

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The Green Lemon
Recipe Type: Juice, Vegan, Gluten Free
Author: Debbie Peoples
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Ingredients
  • Celery
  • Kale
  • Cucumber
  • Fennel
  • Lemon
  • Apple
Instructions
  1. Wash all produce well
  2. Put into juicer
  3. Pour into a glass
  4. Enjoy!

 

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