Plantbased Peaceful Warrior

GF Overnight Bread

Gluten-free Overnight Bread with Cashew Cream Cheese, Plant-based Pesto and Plant-based Kalamata Tapenade

Plant-Based Kalamata Tapenade (recipe follows the bread)

Gluten-Free Overnight Soak Bread

ADAPTED from @JoseyBaker ‘Adventure Bread’
with minor variations

DRY

• Rolled Oats 240 g
• Sunflower seeds 150 g
• Pumpkin seeds 60 g
• Almonds, slivered 40 g
• Waltnuts, crushed 40 g
• Flax seeds 120 g
• Psyllium seed husk powder 25 g
• Chia seeds 25 g
• Sea salt, fine 10 g

WET

• Maple syrup 40 g OR Erythritol (lower GI)
• Olive oil 55 g (¼ C)
• Water 600 g (2 ½ C)

NEED

1 loaf pan, oiled

DO

1. Toast the seeds.
2. Preheat your oven to 150 C with the fan on, FOR TOASTING
3. Spread the sunflower and pumpkin seeds on a baking sheet.
4. Toast until just golden brown, 10-12 minutes
5. Mix the Dry.
6. Add the Wet.
7. Oil your loaf pan
8. Hand mix the ‘batter’ with a large ‘American’ spoon and then eventually your hands.
9. Tip it over into your oiled loaf pan — smooth out the top if you want.
10. Refrigerate and leave it to rest for at least 2-3 to a maximum of 12-24 hours.

BAKE

1. 200 C for 60 minutes or 70 minutes, if the bread still looks ‘jiggly’
2. Take it out and let it cool a bit, then remove from the pan.
3. Let it cool on a cooling rack for at least 24 hours
4. THEN slice and toast or eat.
5. IF YOU ARE IMPATIENT, THE BREAD WILL BE STICKY AND GUMMY AND NOT NICE !! Wait…..

#glutenfree #cashewcreamcheese #plantbased #pesto #tapenade

Dairy-Free Cashew Cream Cheese Spread

150 g Cashews, raw, soaked
60 ml water, cold
4 t Apple Cider Vinegar, with Mother
1 t Lactic acid powder (vegan kind)
Dash. Sea salt to taste

1. Soak the cashew nuts overnight or for 4 hours or boil some water and soak for 30-60 minutes
2. Drain
3. Add all ingredients to a high speed blender
4. Blend on low for up to 3 minutes
5. Increase to high for 1
6. Scrape down
7. Repeat on low 30 seconds
8. Refrigerate

Plant-Based Kalamata Tapenade

Olive Tapenade

• 3-4 cloves Garlic, peeled
• 1 C Kalamata olives, with pits is ok, just remember to de-pit them!
• 2 T Capers, drained but a bit of the brine is ok
• 3 T Parsley. loosely chopped, fresh
• 2 T Lemon juice, and Zest optionally
• Tast for Salt and pepper
• 2-4 T Olive oil

1. Blend in a Ninja or High Speed Blender or Food Processor
2. Serve

Highly Recommended

This is the ‘Bullit’ style blender i often use to make small batches of Plantbased Pesto or Kalamata Tapenade.

Highly recommended

Tweets by smokasushibushi

Noodles — Plantbased— Egg-Free Super Wide Noodles

Super Wide Noodles

These super easy super quick noodles are delicious, just flour and water. Things come together quickly if you have a proper food processor. I have a trusty MagiMix that’s lasted 15 years so far, works like the day I bought it. Much use and abuse.

Recipe

300 g AP flour

½ t sea salt

90 – 120 ml (probably 20 ml more …(but start with 90..)

1. Food Processor, like my trusty MAGIMIX

2. Blade attachment

3. Add all the flour and salt

4. Turn on the machine

5. In the open chute

6. Slowly pour in the water

7. The dough will look like crumbs at first….. keep adding water

8. Stop immediately when the dough comes together, sticks to itself, and the machine makes a different sound….

9. Kneed the dough a bit without any extra flour.

10. Roll out with a large rolling pin, when the dough is plate sized, sprinkle a bit of cornstarch or tapioca starch on the work surface

10. When the dough is wide and thin as you want it, sprinkle a bit more starch on top. Cut it in half. fold it onto itself twice.

11. Cut into ribbons, separating them as soon as they are cut. Fluff them up a bit so they don’t stick together

12. Boil 1 ½ minutes

My recommendation:

I have THIS trusty MagiMix that’s lasted 15 years so far, works like the day I bought it.

Works just as well for Italian style pasta. Same initial technique, just a bit of olive oil and optional egg yolk for those who tolerate eggs.

Indian/Cajun Buddha Bowl

Quinoa-Chickpea Falafel, Quinoa Couscous. Cashew Cream Pesto dressing, Cajun Red Beans and hot sauce

Quinoa

Quinoa

It’s gluten-free
Its a seed so its not a grain
its pronounced ‘KEEN-Wah’
It can be sprouted
It can be milled into a flour
It is easy to digest
It has a pretty good GI index of 50
It’s high in Protein compared to other ‘grains’
It is a complete protein source, including all 9 essential amino acids
It is high in Lysine, which is usually low in most plants
It is rich in Methionine and Histidine
It is high in the good kind of fiber : insoluble
It has some resistant starch to feed the good bacteria in you gut
It is a good source of antioxidants such as: Quercetin, Kaempferol Flavonoids and Squalene.
It is a good source of Manganese, Phosphorous, Copper, Folate, Iron, Magnesium and Zinc

It has a couscous-like consistency
It’s ideal for stuffing squash, mushrooms or peppers
Its great as an addition to a Buddha bowl
It works as a GF Couscous
It can be used as a ‘starch’ or side dish

1. Rinse the Quinoa thoroughly under cold running water in a sieve at least 2 minutes if you live in an area with abundant running water@

1 C Quinoa
2 C Water

1. Cook together until boiling
2. Turn down to medium low or low
3. Cover and let cook 10-15 minutes
4. Remove from heat — Leave the pot covered
5. Remove lid
6. Fluff
7. Serve warm or let cool

Quinoa and Chickpea Gluten-Free Falafel

GF Falafel

• 1 C cooked quinoa
• 1 1/4 C cooked Chickpeas (or 1 can drained)
• 1 Onion, finely chopped
• 1 Carrot, chopped
• 1 small handful Parsley, loosely chopped
• 1/4 C Chickpea flour (or GF flour of choice)
• 1 t Garlic powder
• OR 1 Clove Garlic
• 1 t Cumin
• 1/2 t Cayenne pepper
• Sea salt and Black pepper to taste

1. In a Food processor (MagiMix brand highly recommended, add all the ingredients, adding the chickpea or GF flour last
2. Form into balls
3. Dip in Guten-free ‘Panko’

• GF ‘Panko’ (I use Corn Flakes, blitzed into a fine crumb/powder)

EITHER:

Bake in an oven for 20 minutes at 180 C with the fan on
OR
Pan fry In a skillet heated over medium heat, and finish in the oven as above.

Mushroom GF Falafel Buddha Bowl Breakfast

GF seed bun with vegan Aquafaba ‘butter’ GF Quinoa falafel and cashew pesto homegrown sprouts and Tamarind Raisin Chutney

Fathead Pizza — Plantbased

Pesto and mozzarella — plantbased

FatHead Vegan Pizza

• Preheat the oven to 200 C or 400 F
  • (makes 2 individual pizzas or 1 large to share)

• 250 g Vegan Cheese, homemade or store-bought, grated
• 60 g Cashew cream cheese or store-bought Vegan Cream Cheese
• 180 g Almond flour
• 1 T Baking Powder
• 2 Flax Eggs

(2 T flax seeds, ground into meal . Mixed with 5 T hot water)

1. Make the Flax egg.
2. In a mixing bowl, add the two cheeses.
3. Mix
4. Add the dry ingredients
5. Add the Flax eggs
6. Mix

Shape

1. Use silicone baking mats or baking/pizza sheet paper
2. Divide the dough into 2 for two individual size pizzas or one large
3. Cover the dough with another silpat mat or sheet of baking paper
4. Press or roll flat
5. Remove the top paper and use wet hands to shape the edges into a more pleasant looking form with less surface area to over-brown.
6. Bake the crust, without toppings at first, with the paper or silicon under the pizza
7. Bake for 10 minutes
8. Remove and top with traditional tomato pizza sauce or Plantbased Pesto
9. Top with Plantbased homemade Mozzarella or other store bought vegan cheese, grated

Health Benefits of Flaxseeds

• 3 grams protein per serving
• 4 grams fiber
• High in omega-3 fatty acids
• Aids with digestion

#veganketo