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Plant-Based Cream Cheez

Cashew Mayonnaise

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Cashew Mayonnaise
Cashew Mayonnaise
Recipe Type: Plant Based Vegan Gluten Free
Author: Debbie Peoples
Prep time:
Cook time:
Total time:
Serves: 1/2 cup
A delicious homemade plant-based version
Ingredients
  • 1 cup raw cashews
  • 1 1/2 tbsp raw apple cider vinegar
  • 2 tbsp lemon juice or the juice of 1 lemon
  • Himalayan salt to taste
  • 1/4 cup water
Instructions
  1. Place all of the ingredients in a high speed blender and blend until smooth and creamy
  2. Store in refrigerator in a glass jar
  3. Enjoy!

 

Eggless Salad

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Eggless Salad
Eggless Salad
Recipe Type: Plant Based Vegan Gluten Free
Author: Debbie Peoples
Prep time:
Total time:
Serves: 6
A plant based version of an old classic
Ingredients
  • 5 cups cooked garbanzo beans
  • 1 red onion
  • 3 pickles (I like Bubbies brand)
  • 1/2 cup sauerkraut (I like Bubbies brand)
  • 3 stalks celery
  • 1/2 cup finely chopped parsley
  • 1-2 tsp cracked black pepper(or to taste)
  • 1 tsp Himalayan salt (or to taste)
  • 1 cashew mayonnaise recipe
Instructions
  1. I soak a 16oz package of garbanzo beans in filtered water overnight. In the morning drain and rinse the beans, add fresh water to a large pot, salt the water to taste and cook the beans for about an hour or until tender. Allow the beans to cool completely before making this recipe.
  2. Chop red onion very small(brunoise)
  3. Small dice the pickles
  4. Chop the sauerkraut
  5. Small dice the celery
  6. Finely chop the chives
  7. Add all of the ingredients to a large mixing bowl and stir until well combined. Taste for seasoning and adjust to taste.
  8. Enjoy!
  9. Cashew Mayonnaise
  10. raw cashews 1 cup
  11. raw apple cider vinegar 1 1/2 tbsp
  12. juice of one lemon or 2 tbsp
  13. Himalayan salt to taste
  14. water 1/4 cup
  15. Place all ingredients in a high speed blender and blend until smooth and creamy
  16. Enjoy!

This recipe instantly became a family favorite.  It is so tasty!  You can eat this salad alone, as a sandwich in between your favorite bread, on crackers, on a bed of greens, or in your favorite wrap(such as a large collard green leaf).  It is loaded with protein, probiotics, fiber, FLAVOR, and is good for your digestive health.

Pesto

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Pesto
Recipe Type: Vegan and Gluten Free
Author: Debbie Peoples
Prep time:
Cook time:
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Serves: 2 cups
An easy and delicious pesto recipe that can be used in various dishes
Ingredients
  • 8 oz package of raw pine nuts
  • 1/2 cup raw sprouted pumpkin seeds
  • 4 cloves of garlic
  • 2 cups basil leaves
  • 2 cups kale
  • 1/2 cup olive oil
  • juice of one lemon
  • salt to taste
Instructions
  1. Place the pine nuts, seeds, garlic, kale,basil, and lemon juice into food processor and process until all chopped and mixed together
  2. Taste for salt
  3. Add olive oil and process some more
  4. Place into a glass container and store in refrigerator until ready to use
  5. Enjoy!

Pesto is so delicious and versatile.  It can be eaten with crackers or chips, used as a spread for wraps and sandwiches, mixed into brown rice or pasta, stuffed mushrooms, pizza, toss steamed vegetables, add into hummus, stir into a vegetable salad, and so much more.  The combinations are endless.  Basil and kale are loaded with vitamins including K, A, C, iron, and calcium, and the pine nuts and pumpkin seeds provide you with B vitamins, vitamin E, minerals such as calcium, magnesium, zinc, selenium, and potassium, and omega 3.  So not only is pesto loaded with beneficial nutrients that your body needs, it adds flavor and depth to whatever dish you decide to make or is a satisfying snack if you decide to have a couple of tasty IMG_8682spoonfuls.

Guacamole

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Guacamole
Recipe Type: Vegan and Gluten free
Author: Debbie Peoples
Prep time:
Cook time:
Total time:
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

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:
Cook time:
Total time:
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.

Dreamy Creamy Hummus

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Dreamy Creamy Hummus
Recipe Type: Vegan, gluten free
Author: Debbie Peoples
Ingredients
  • 6 cups cooked garbanzo beans (16 oz dried)
  • 1/3 cup tahini
  • 1 avocado
  • 4-5 cloves garlic
  • juice of 3 medium lemons
  • 1 tsp salt (or to taste)
  • 1 jalapeño (optional)
Instructions
  1. If not using canned garbanzo beans, soak a 16 oz package of beans in a bowl of filtered water overnight
  2. In the morning, drain and rinse the beans and add to a large pot of filtered salted water(taste water, it shouldn’t be too salty but just right) and simmer until done, about 1 to 1 1/2 hrs.
  3. Once the beans have become room temperature, set aside about 1 1/2 cups of the garbanzo bean water to add to the processor for mixing.
  4. Place drained garbanzo beans and the rest of the ingredients into the food processor and start mixing.
  5. Slowly add the bean water until it starts turning, be careful not to add too much or it will be too thin. The amount of bean water you add is up to you depending on how thick you like your hummus. If you are using canned beans, you can use a vegetable broth instead of bean water, but this will slightly alter the flavor of your hummus
  6. Enjoy this hummus alone, with crackers, corn chips, or injera.

IMG_8377Hummus is something I like to have in the refrigerator all of the time.  Not only is it loaded with protein, vitamins, and minerals, it is a satisfying and versatile food that can be used as a spread, dip, condiment, or simply eaten alone.  Since store bought brands are usually loaded with preservatives and unwanted ingredients, I always make my own.  This recipe omits the oil and uses avocado, a whole food fat,  in its place.  The result is a dreamy creamy hummus that is full of flavor.  Enjoy!

Injera

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Injera
Injera
Recipe Type: breads
Cuisine: Ethiopian, vegan, gluten free
Author: Debbie Peoples
Prep time:
Cook time:
Total time:
Serves: 8-12
Ingredients
  • 2 cups teff
  • Water (about 2 to 2 1/2 cups)
  • Himalayan salt
Instructions
  1. Place 2 cups teff in a high speed blender and blend into a flour
  2. Put flour into a mixing bowl
  3. Add enough water until your batter is pourable(thinner than pancake consistency)
  4. Cover bowl with a cloth and leave on the counter until the next day
  5. It will smell sour and have fermentation happening but thats okay and good. It makes the injera taste delicious and only adds to the nutritional value.
  6. Add himalayan salt to taste and pour the batter into an iron skillet(coated with oil) and spread out with the back of a spoon. The injera will cook through without having to flip it over, but I like to flip it anyways for a few seconds once its done
  7. Add any topping you like or eat plain

I love making injera, and usually have a bowl fermenting on the counter 3-4days per week.  The nutritional  benefits of teff are so high and the fact that it is a gluten free grain keeps it in constant demand around the house.  Teff is loaded with nutrients such as calcium, manganese, phosphorus, iron, copper, thiamin, and vitamin C.  Teff contains 20-40% resistant starches and has a low glycemic index(GI) that helps to regulate blood sugar levels.  Teff also contains lots of fiber to help keep you full longer and is low in sodium, fat, and tastes great.  After the injera batter ferments for 18-24 hrs, (you will know it’s ready because it will start to smell sour), I add some himalayan salt and make flatbreads in the iron skillet.  They taste so good alone, with coconut oil and honey, with your favorite nut butter, with cashew cream cheese, sliced avocados, and anything your heart desires!  I also use that same batter to make healthy and satisfying banana pancakes by adding 2 smashed bananas, 1/4 cup of coconut sugar, some vanilla, and himalayan salt.  The only complaints I get are when there isn’t any batter ready!

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