Sunday, October 16, 2016

Cheezy Cauliflower Bites

Got a little crafty tonight and decided to marry my "oat" cheese with cauliflower florets for a crispy, cheezy, cauli treat!

First, preheated my oven to 375 degrees.

Then, I made a batch of my "oat" cheese.  I warmed it in a saucepan until it was just thick enough to stick to the cauliflower florets (so not as thick as I would normally).

Next, I dipped the cauliflower florets in the warm  "oat" cheese (a few pieces at a time), tapped each off on the side of the saucepan to remove any excess sauce, placed them on a parchment-lined baking sheet, then sprinkled them with whole wheat panko bread crumbs.

I baked these at 375 degrees for 30 minutes and about 10 more minutes on 400 degrees to make sure the outsides were crispy and the insides were tender.

REVIEW: Cafix All-Natural Instant Beverage (Coffee Alternative)

I was searching around Amazon for a coffee alternative that wasn't in a tea bag (like Teecino). Something simple. I found Cafix--a coffee alternative made from roasted barley, rye, chickory, and sugar beets. These all-natural ingredients sounded good to me, and along with lots of fantastic reviews, I bought it.

The product comes in a VERY large, jar. I was surprised it was so big! The granules inside are like instant coffee (only slightly bigger). Since I prefer ICED coffee, I took my 16-oz. Tervis tumbler and added just under 1 T of Cafix to the cup. Per the instructions, I added very warm water (not too hot or boiling) to the granules and stirred until they dissolved. Then, I added some almond creamer (I used SILK because it's 0 fat per serving and low-ish in sugar). I stirred it up well, then added ice. I filled the glass about 3/4 full (so about 12 ounces total). I do like my coffee a bit on the stronger side.
So what did I think? I LOVED IT!!!! In addition, I sent a jar to my son in college (who frequents Starbucks WAY too much), and this is his review:

"That Cafix stuff is pretty freakin' amazing! Like, it's scary good!"

Yeah...that's how 21 year-old talks. ;-)

Anyway, now you have a review from both an older, more experienced coffee drinker AND a coffee connoisseur wannabe. ;-)

Disclaimer: If you are really a coffee connoisseur, you may not like Cafix. I am actually pleased with just having a beverage other than water once in a while, but I'm definitely not a connoisseur.

You can buy this wonderful coffee alternative from my affiliate link:

Disclosure: Mrs. Plant makes use of affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required. 

Saturday, October 15, 2016

Dutch-Style Sweet and Sour Mayonnaise

Here is a divine, "junk-free" condiment I made with my homemade Instant Pot Soy Yogurt. I made it to use on veggie burgers, paninis, or wraps!

If you have the Instant Pot IP-DUO 7-in-1 with the yogurt feature, just take 2 cups of Trader Joe's UNSWEETENED Soy Milk* in the aseptic container (containing only organic soy beans and filtered water!!!) and pour it into a pint-sized glass jar. Stir in 2 T. of UNSWEETENED, PLAIN soy or coconut yogurt (or previously made yogurt). Place the UNCOVERED jar in the Instant Pot inner bowl. Cover the top, set to SEALING, and click the yogurt button. After 8 hours, cover the jar and chill it.
*You CAN use other soy milks, but they have to be unsweetened and contain ONLY soy beans and water.


Photo 1:
I took the CHILLED homemade soy yogurt and placed it in a jelly strainer bag over a Mason jar. This is what it looked like at first. I put it in the refrigerator overnight.

Photo 2: This is what the Shows the amount of liquid that was released from the yogurt overnight in the fridge (making a Greek-Style yogurt).

Then in a small bowl, I whisked together the following ingredients until very smooth:
1/4 cup of the thickened soy yogurt (any kind, but homemade is best!)
1 T. coconut sugar
1/4 t. salt
1 t. yellow mustard
2-3 t. apple cider vinegar

Inspired by Tirza at Healthy Vegan Life

Disclosure: Mrs. Plant makes use of affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required. 

Monday, October 10, 2016

Pumpkin Pie Snack Balls

UPDATED: 10/17/16
1/4 cup raw almonds
1 cup oats
12 Medjool dates, pitted (make sure they're soft and not coming right from the refrigerator)
1 cup pumpkin
1/2 cinnamon
1/4 t. nutmeg
1/8 t. allspice (optional)
1/4 t. salt

In a food processor, process the almonds with the S-blade into tiny pieces. Add the oats and pulse them a few times. Move mixture to a medium-sized mixing bowl.
Add dates, pumpkin, and spices/salt to the food processor. Process until fairly smooth (some small pieces of date are fine). Add to the mixing bowl. Stir to combine all of the ingredients together well with a wooden spoon. With clean hands or gloved hands, make balls and place them on waxed paper-covered plate or tray. Chill for at least 3 hours before serving.

Monday, October 3, 2016

Baked Macaroni and Cheese

I made a modified version of the Baked Macaroni and Cheese from Dr. McDougall's book The Healthiest Diet on the Planet. It is DELISH! I changed a couple of things out of convenience and because of our personal tastes. I used half the onion powder and I left out the pimientos because I didn't have them. It would have been orangy color if I had used them. It didn't matter! It's still WONDERFUL!

Affiliate Link: 
When you buy through my Amazon link, you help me bring more recipes to you!

Saturday, October 1, 2016

Homemade Cinnamon Applesauce (made in the pressure cooker!)

3 lbs of Fuji apples, cored (but not peeled) and chopped into 1" chunks
1/2 cup unsweetened natural apple juice
1/4 cup date sugar
1 T. cinnamon
1 t. pumpkin pie spice

Add all ingredients into pressure cooker inner pot. Cook on high pressure for 4 minutes with QUICK RELEASE. Blend with immersion blender (right in the pot!).

All Thanksgiving 2016 recipes have been added to my NOTES section for future reference.

Wednesday, September 28, 2016

Chickpea Sweet Potato Curry

This is one of the tastiest curries we have made thus far. So good that my hubby wanted it again this week and we just had it last week!

1 yellow onion, diced
2 garlic cloves, crushed
3 cups of cooked chickpeas
5 small purple sweet potatoes (with white flesh), chopped into 3/4" pieces
1 can diced tomatoes
1 cup lite coconut milk (either in can or carton)
1 cup carrot puree* (I found this at Target)
1 T. Trader Joe's curry powder (or other yellow curry powder)
1-2 t. coconut sugar
1/2 t. salt
3 handfuls of fresh baby spinach

NOTE: You could replace purple sweet potatoes with orange if you cannot find them in the store. However, purple-skinned, white-fleshed potatoes are extra delicious in this curry.

* If you can't find carrot puree in the veggies section of your store, you can use baby food carrots (yes!) as long as the ingredients are simply "carrots."

Steamfry onion in the pressure cooker until tender, adding a small amount of water if the pieces begin to stick to the bottom. Add all other ingredients EXCEPT the spinach. Cook on high pressure for 6 minutes with QUICK RELEASE. Stir in spinach leaves, close the pressure cooker top for 5 more minutes (leaving heat on LOW). Serve!

Sunday, September 25, 2016

Slow-Cooker Chipotle Butternut Squash Chili

1 butternut squash, peeled, seeds removed, chopped into bite-sized (or buy a bag pre-chopped)
1 yellow onion, diced
4 cloves of garlic, chopped finely
1 red bell pepper, diced
1 yellow bell pepper, diced
1 15-oz. can of fire-roasted tomatoes
1 15-oz. can of tomato sauce
2 cups veggie broth
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 can cannellini beans, rinsed and drained
1 T. chili powder
1 t. cumin powder
1/2-1 T. coconut sugar
1 bay leaf
1 T. chili in adobo sauce (more or less depending on your spiciness level)
salt to taste (added after cooking)

Add onions to your pressure cooker pot, and steamfry until golden brown on SAUTE/BROWN setting. Add a bit of veggie broth if the onions begin sticking to the bottom. Then, add all of the rest of the ingredients EXCEPT the salt to the pot. Cook on SLOW COOKER setting for 4-6 hours (make sure to move the valve to VENTING)--making sure the butternut squash pieces are tender. If the chili seems thinner consistency than you'd like when it's finished, open the top and cook on the SAUTE/BROWN setting for about 5 minutes until it thickens a bit more. Stir gently while cooking. Serve with Oil-Free Cornbread or Corn Muffins.

Fresh Peach Clafouti

I had 4 very large fresh peaches left from a case I bought at Costco. They looked amazing, but the texture was not that great. I decided to make a no-sugar-added clafouti tonight for my hubby. SO easy to make!

NOTE: Fresh strawberries or blueberries work great instead of peaches, too!

4 large peaches (about 4 cups), chopped into bite-sized pieces
1 jar of strawberry, fruit juice-sweetened jam (like Simply Fruit)
1 1/2 cups of oat flour
1/2 cup of old-fashioned oats
1 t. cinnamon
1 t. baking powder
1/2 cup of unsweetened applesauce
1 cup of unsweetened natural apple juice

Preheat oven to 350 degrees.
Mix the peaches and jam together in a medium-sized bowl.
Pour mixture into a 9x9-in square pan (glass or ceramic work best).
In the same bowl (don't worry about the residue), add in the oat flour, oats, cinnamon, baking powder, applesauce, and apple juice. Stir well to combine. Pour over fruit mixture and spread evenly over the top. Bake for 40-45 minutes until batter on top is cooked well, and the filling is bubbling underneath it. Serve warm

Friday, September 23, 2016

Simple Asian Slaw

1/2 purple cabbage, shredded
1/2 green cabbage, shredded
2 carrots, peeled and shredded
1/4 cup low-sodium soy sauce
1/4 cup lemon juice
1/4 cup maple syrup
1/4 cup rice vinegar
1 t. dark sesame oil (optional)
toasted sesame seeds (optional)

Place shredded cabbages and carrots in a medium-sized bowl.
In a small bowl or jar, combine soy sauce, lemon juice, maple syrup, rice vinegar, and dark sesame oil (if using). Mix dressing into shredded veggies. Chill before serving. Garnish with toasted sesame seeds.