Category Archives: Farm Recipes

Plant-Based Vegan Ribs Recipe

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Good Evening!

I decided yesterday that I was going to try something new, and I made a post on Facebook promising a cool new recipe so I am here to deliver.

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I have really been fascinated with all of the newest plant-based products as of lately, and I have found so many that I do like. Unlike Soy-based Veggie Sausages and Tofu, this recipe is going to be unprocessed and honestly it’s a really quick way to make your own Seitan. My recipe includes lots of garlic, cayenne, and sriracha barbecue sauce. The base of this recipe can be used in a bunch of different ways. I am excited to experiment with Vital Wheat Gluten even more. I will include a link on where to buy some high quality Vital Wheat Gluten.

 

Tools:

Whisk

 

Mixing Bowl

Measuring Cup

Cutting Board – for kneading

Ingredients:

  • 1 Cup Vital Wheat Gluten
  • 2 Tbsp Nutritional Yeast
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Cayenne Pepper
  • 1 Tbsp Cracked Black Pepper
  • 2 Tbsp Minced Garlic
  • 3/4 cup Vegetable Stock or Broth
  • 2 Tbsp Unsalted Peanut Butter
  • 1 Tsp Shoyu Sauce
  • 1 Cup Sriracha BBQ
  • Coconut Oil for Pan

Instructions:

1. Preheat oven to 350 and set aside a well-oiled baking dish.

2. In mixing bowl, whisk together vital wheat gluten, nutritional year, pepper, cayenne, paprika, into a dry mixture.

3. In a measuring cup, whisk together the stock, peanut butter, shoyu and mix well with a fork.

4. Pour wet mixture into dry mixture bowl and mix by hand until soft dough is formed. Knead gently on a bamboo cutting board for no more than 2 minutes.

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5. Spread evenly in dish and score with a knife so that it may be split evenly down the middle with ease. You don’t want to separate them until after you serve.

6. Bake for 25 minutes.

7. Saute in a stainless steel pan to form crust, using coconut oil. for 2-3 minutes on each side.

8. Serve, coated in Sriracha BBQ sauce. Makes two servings.

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Plant-Based BBQ Ribs with Spinach Pesto Rice and Bean Sprouts

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Vegan Gluten Free Oven Baked Zucchini Chips

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Vegan Gluten Fee Baked Zucchini Chips

These Oven Baked Zucchini Chips are not only a great party favor but an amazingly quick snack. Replacing the processed snacks and bags of chips might not be easy, but here is a little motivate and a creative recipe you can definitely experiment with.

These little guys pack a big flavor and even go great as a low-calorie side dish. They have no animal product, so they are Vegan. I’m going to show you how to get a good tasting gluten free zucchini chip start to finish.

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  • Zucchini is very low in fat and is a great source of Vitamin A, Vitamin C, and Potassium when cooked.

Almond Flour and Almond Milk are rich in nutrition too, so don’t think the extra breading is going to hurt you! Almonds are loaded with antioxidants making them super foods in my book. I plan to write an article about all the super foods in the near future. A few classifications of super foods are any foods that help regulate LDL Cholesterol and has a great source of fiber and protein. Basically foods that work for your digestion and provide overall health and energy boosts. I personally drink almond milk throughout the day and use it in many recipes including my Vegan Rice Paella. 

Let’s get into the recipe and nutritional information.

Ingredients

  • 1 Zucchini (Sliced)
  • 1/2 Cup Almond Flour
  • 1/2 Cup Nutritional Yeast
  • 1/4 teaspoon of Pink Himalayan Salt
  • 1/4 teaspoon of Black Pepper
  • 1/2 teaspoon of Paprika

Directions:

Preheat the oven to 400 degrees

Step 1: Wash & Slice the Zucchini into thin slices. I kept the skin on my zuchinni in the picture. 

Step 2: Prepare your Seasoned Flour Mixture

  • Salt, Pepper, Paprika, Nutritional Yeast, Flour

Step 3: Create an Assembly Line for your Zuchinni, Almond Milk, then Seasoned Flour, Baking Pan.

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Step 4: Dipping Each Zuchinni in the Milk for a few seconds, then covering both sides in the seasoned flour. If you do more than 1 zucchini you may need more seasoned flour. Make a fresh Bowl of seasoned flour mix every time and wipe the bowl out or the mixture can get too mushy.

Step 5: Bake them at 400 for 15 minutes, check your product and give it another 5 to 10 minutes to get a perfect result.

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Vegan Rice Paella

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I simply love everything about quick and easy one pot recipes, while making the most out of a few ingredients. I know I am always leaning back on my canned goods and when I have fresh vegetables at the end of the week, I know I need to use them up quick and get the most out of them!

I also just love big rice dishes, carbohydrates have an amazing flavor profile and leave my house smelling warm and pleasant. I use White Jasmine rice as it is easily digested and not too filling. Bring 1 cup of water and 1 cup of almond or coconut milk to a boil and then add 1 cup of rice. I find rice only takes 5 or 6 minutes here in the mountains, but I am also patient enough to stand over it and watch it so it doesn’t burn. No need for any fancy rice cookers here. Just one pot.

Enjoy!

IMG_20171010_144006Vegan Rice Paella

Ingredients

  • 1 Cup of White Jasmine Rice
  • 1 Orange Bell Pepper
  • 1 Cup of Garbanzo Beans (Pre-Cooked)
  • 1/2 Pint of Cherry Tomatoes
  • 1/2 Cup Vegan Vegetable Soup Broth
  • 1/2 Cup of Unsweetened Almond Milk
  • Mixing Bowl & Spoon
  • 1tbsp of Turmeric
  • 1tbsp of Cumin
  • 1tbsp of Basil
  • 1tbsp of Spanish Paprika
  • 1tbsp of salt and pepper

Step 1: Rinse and Drain your pre-cooked Garbanzo Beans, you can get them dry and soak them yourself or can them yourself.

Step 2: Cook your Rice. I always cook my rice with a cup of water, a cup of almond or coconut milk, adding turmeric to it as it boils to ensure full flavor.

Step 3: Wash & Dice the Bell Peppers, be sure to discard the stem and seeds into your local composting program.

Step 4: Wash & Slice the Cherry Tomatoes in Half

Step 5: Mix 1/2 cup of Unsweetened Almond Milk with a 1/2 cup of Vegan Soup Broth, and let it Simmer on Low for a while, don’t burn the rice.

Step 6: Carefully add the Broth to the Bowl of Rice and Add your Fresh Vegetables, serve hot or cool down in refrigerator and eat it cold if you prefer!

 

 

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