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Recipes with Whole Wheat Pasta

Happy MDW! Here Are Your Favorite Classic Recipes Made Vegan

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Planning the perfect spread for Memorial Day Weekend? We have you covered with these seven plant-based recipes that are easy to make and healthier versions of the classics we all grew up with, keeping the taste but losing the bad stuff. For the complete grilling guide to plant-based burgers, dogs, sausages, and skewers, check out the best vegan options here.

Before your guests arrive make a signature cocktail to greet them with. We love a fresh twist on the classic Salty Dog, that adds grapefruit and rosemary to the mix, which you can make with vodka or gin. This cocktail is refreshing on a hot day and has a tangy citrus kick but is not too sweet, so you can save your sweet treat for dessert.

Whether you’re headed to a BBQ or hosting the get-together, a classic potato salad is a must-have side dish and with this recipe, anyone with a dairy allergy can dive right in because we swapped mayonnaise for Veganaise, a creamy dairy-free blend of vegetable oils . Our second most popular side dish is a dairy-free baked mac and cheese with crispy breadcrumbs that complement the cauliflower nuggets perfectly. Everyone loves this cheesy dish, including children!

Pasta salad is a backyard BBQ favorite. Prepare and serve our bruschetta pasta salad recipe in a large bowl with serving spoons for everyone to help themselves. Next to your pasta dish, enjoy bite-size cauliflower nuggets with a side of ketchup or mustard. This is the perfect dish if you’re trying to eat healthily but still want to enjoy the foods you love.

For the best part of the night, enjoy a cheerful and bright spread of homemade desserts that are healthier for you than the real thing since none of them include dairy. Your dessert menu includes homemade cashew milk ice cream, blueberry pie, and a photo-worthy fruit tart. Enjoy your holiday weekend with fun, creative, plant-based recipes you haven’t tried before.

Your Drink of the Weekend: Rosemary and Grapefruit ‘Salty Dog’ Cocktail

When you want something refreshing to sip on in the sun, reach for this sweet and sour grapefruit and rosemary cocktail mixed with gin or any of your favorite liquor. This drink is also known as “Salty Dog,” which refers to sailors who spent a long time at sea in the 1920s. Throw out this fun fact at your BBQ party!

Recipe Developer: Natalie Penney, @natalie.naturally

Grapefruit and Rosemary Cocktail

Serves 2

Ingredients

  • 150ml/ 5oz. of Hendricks Gin or any other brand
  • 3 sprigs rosemary
  • Juice of 2 ruby/pink grapefruit
  • 2 tbsp. salt
  • 1 lemon wedge
  • 1 slice of grapefruit to garnish
  • ½ cup ice

Instructions

  1. Place the salt onto a little plate.
  2. Rub the lemon on the rims of the glasses, and dip into the salt to coat the rim, set aside.
  3. In a shaker add a small handful of ice cubes, the juice from the grapefruit, a few rosemary leaves, and the gin.
  4. Shake vigorously till combine and icy cold.
  5. Pour into your glasses and garnish with the grapefruit slices and rosemary sprigs.

Your Side Dishes: Dairy-Free Baked Mac and Cheese and Potato Salad  

For your first side dish, make this dairy-free mac and cheese to complement your cauliflower nugget entree. The breadcrumbs add a nice texture while the goey, cheesy sauce melts in your mouth. Children will be the first to help themselves!

Recipe Developer: Britt Berlin, @the_bananadiaries

Prep: 20 Minutes

Cook: 35 Minutes

Total Time: 55 Minutes

Vegan Baked Mac and Cheese

Yields 8

Ingredients

  • 16 ounces pasta (chickpea pasta for protein, GF pasta if needed for GF)
  • 1 1/3 cups dairy-free milk (recommended: oat milk or coconut milk)
  • 1/2 cup vegan shredded cheese
  • 1/2 cup nutritional yeast
  • 1/4 cup vegan butter, melted
  • 2 tbsp arrowroot starch or cornstarch
  • 1 tsp Dijon mustard
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Optional: 2 tbsp plain pea protein
  • 2/3 cup rolled oats
  • More sea salt to taste

Instructions

  1. Preheat the oven to 350F and grease a large casserole dish with a tbsp olive oil or vegan butter.
  2. Cook the pasta according to directions. Once cooked, drain the pasta and pour the pasta into the casserole dish. Set aside.
  3. In a medium saucepan, heat the dairy-free milk with nutritional yeast, melted vegan butter, dijon custard, sea salt, garlic powder, and onion powder. Once the mixture begins to boil reduce to medium-low heat. Remove 3-4 tbsp of the mixture and place it into a small bowl along with the arrowroot powder. Mix the mixture until it forms a paste, and then add it back to the saucepan, mixing until the paste combines with the dairy-free milk mixture.
  4. Add in the vegan shredded cheese and stir until completely melted. Once melted, pour the cheese mixture over the pasta and mix with a wooden spoon until the pasta is completely coated.
  5. In a food processor or blender, pulse the oats until they’re rustic powder. Sprinkle the ground oats over the mac and cheese, along with a pinch of sea salt.
  6. Place the casserole dish into the oven and bake for 30-35 minutes, or until the oats have cooked to a light golden color.
  7. Remove from the oven and allow the casserole dish to cool for 5-10 minutes. Serve warm and enjoy! Store leftovers in an airtight container in the fridge for up to 4 days.

Potato salad is that one dish served at every backyard barbeque. This recipe is healthier than many traditional potato salads since we ditch the dairy and added sugar. Prepare the salad in a big bowl with two serving spoons, add salt and pepper on the side for taste.

Recipe Developer: Lauren, @flora_and_vino

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour and 30 minutes

Vegan Potato Salad

Yield 6-8 servings

Ingredients

  • 2 1/2 lbs. Yukon gold potatoes, scrubbed
  • 1/2 cups celery, diced
  • 1/2 cup green onions (green parts only), diced
  • ½ cup sweet bell pepper, diced
  • ¼ cup dill, chopped

Potato Salad Dressing:

  • 1/2 – 3/4 cup vegan mayonnaise (store-bought or cashew mayo)
  • 1 heaping TBSP Eden Foods Yellow Mustard
  • ½ lemon, squeezed
  • Himalayan sea salt
  • Black pepper

Instructions

  1. Wash and scrub the potatoes and place them in a large pot. Cover with 1 1/2 inch of water, and add a generous pinch of salt.
  2. Bring to a boil, reduce heat to a gentle boil and cook about 15 – 20 minutes, until potatoes are just fork-tender. Drain potatoes and cool slightly.
  3. Once cooled, gently peel the skin away. Cut the potatoes into 1/2 inch cubes and place them in a large mixing bowl.
  4. While potatoes are cooking and/or cooling, prepare the green onion, celery, bell pepper, and dill. Add to the bowl with the diced potatoes and set aside.
  5. In a small bowl, combine the mayo, mustard, Himalayan sea salt, and black pepper, and mix well. If the dressing is too thick, add a squeeze of lemon. If the dressing is too thin, add a little more mayo.
  6. Pour the dressing over the potato and vegetables in the large mixing bowl and toss to combine. Season with Himalayan sea salt and black pepper.
  7. Transfer the bowl to the refrigerator to chill for an hour or so before serving.
  8. Garnish with fresh dill. Store leftovers in an airtight container in the refrigerator for 3-5 days.

Your Main Dishes: Bruschetta Pasta and Cauliflower Nuggets

This bruschetta pasta salad is loaded with fresh ingredients like tomatoes, red onions, and basil that go perfectly with a pasta salad. Not to mention, this recipe requires minimal effort so you can get this done in less than half an hour.

Recipe Developer: JD Raymundo, @the_little_almond

Vegan Bruschetta Pasta Salad

Prep Time: 5 Min

Cook Time: 10 Min

Total Time: 15 Min

Servings: 4-6 People

Ingredients

  • 3 Cups Pasta Noodles
  • 5 Medium Tomatoes, diced
  • ¼ Cup Red Onions, diced
  • 2 Green Onions, diced
  • 2 Cloves Garlic, minced
  • ½ Cup Vegan Parmesan
  • 1 Tbsp Olive Oil
  • 2 Tbsp Balsamic Vinegar
  • A handful of basil, roughly chopped
  • Salt and pepper to taste

Instructions

  1. Start cooking your pasta noodles as directed on the package. While pasta is cooking, in a bowl add your tomatoes, red onions, green onions, garlic, vegan parmesan, olive oil, balsamic vinegar, and basil. Toss it together until it’s evenly mixed.
  2. Once your pasta noodles are cooked, drain them and add them to a large bowl. Add your bruschetta mixture to your pasta and toss until it’s well mixed together Add salt and pepper to taste. Cover the bowl and chill in the fridge for 15 minutes.
  3. Once chilled, you can serve it right away. Garnish with extra basil, parmesan, and a light drizzle of olive oil. Enjoy!

Finger food is an easy way to serve your guests while they dance and enjoy the music. Serve these nuggets as an entree or pass them out as small appetizers with a side of ketchup and mustard. Or, serve them at the kids’ table and they’ll be gone in 5 seconds!

Recipe Developer: Britt Berlin, @the_bananadiaries

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

Cauliflower Nuggets

Yield 5

Ingredients

  • 16 ounces cauliflower rice (plus 1/4 cup water for steaming)
  • 1 1/3 cup cassava flour
  • 1/2 cup pea protein, plain
  • 2 1/2 teaspoons finely ground sea salt
  • 1 tablespoon ground cumin
  • 4 cups Plant Snacks Sea Salt Cassava Root Chips
  • 2 teaspoons coconut oil

Instructions

  1. Preheat the oven to 375F and grease a baking sheet with coconut oil.
    In a medium saute pan, steam the cauliflower rice with the water, covered on medium-low heat. Steam the rice for about 7 minutes or until soft and translucent. Remove from heat and allow the rice to cool for 5 minutes.
  2. Transfer the cauliflower rice to a large food processor. Pulse the food processor until the cauliflower rice becomes a puree.
  3. Add in the cassava flour, pea protein, sea salt, and cumin, and pulse again until the cauliflower mixture becomes a sticky dough. Set aside.
  4. In a large bag or in a blender, smash or blend the Plant Snacks Sea Salt Cassava Root Chips into a bread-crumb texture or a fine powder, whichever you prefer. Transfer the bread crumbs to a large bowl.
  5. Use a spoon to scoop about 2 tablespoons of cauliflower dough and roll it with your hands into a nugget shape. Dip the nugget into the bread crumb bowl, coating both sides evenly. Place the nugget onto the baking sheet and repeat to make 20 nuggets or until you’re finished with the dough.
  6. Place the baking sheet into the oven to bake for 10 minutes. After 10 minutes, carefully flip each nugget onto the other side to continue browning for another 10 minutes.
  7. Remove from the oven and let cool before serving.

Your Dessert Menu: Cashew Milk Ice Cream, Blueberry Pie, Fruit Tart

This homemade cashew milk ice cream is a unique treat that may be a first-timer for you and or your guests. Vegan ice cream isn’t a simple task since it requires a lot of attention. For the first two hours, you need to stir ice cream every 30 minutes so it doesn’t get icy. This chilled treat is well worth the work since it’s a delight to have on a warm spring day.

Recipe Developer: Britt Berlin, @the_bananadiaries 

Cashew Milk Ice Cream

Ingredients

  • 2 cups (420 grams) homemade Cashew milk
  • 1 cup (270 grams) creamy cashew butter
  • 1 cup ( 200 grams) coconut cream (fat from coconut cream can)
  • 1 cup (160 grams) coconut sugar*
  • 1/4 cup (50 grams) coconut oil
  • 2 tbsp vanilla extract or 1/2 tsp vanilla powder (from 1 oz container)

Instructions

  1. In a large food processor, combine all the ingredients until smooth.
  2. Pour the mixture into a container that can be sealed and store in the freezer for 2-3 hours.
  3. For the first 2 hours, every 30 minutes, give the ice cream a stir to make sure that the ice cream doesn’t become icy.
  4. When ready to scoop, allow the ice cream to sit at room temperature for 10-15 minutes, then run a scoop or spoon under hot water to help scoop.
  5. Serve with vegan sprinkles, chocolate chips, homemade peanut butter or cashew butter, fresh berry jam, or more.

For anyone with gluten or dairy allergy, this recipe is perfect since we use GF baking flour, vegan butter, and a homemade vegan “egg” using coconut oil and maple syrup. This blueberry pie is a masterpiece and pairs well with cashew ice cream. Serve them side by side and surprise your guests by telling them the desserts are completely vegan.

Recipe Developer: Britt Berlin, @the_bananadiaries 

Vegan and Gluten-Free Blueberry Pie

Yields 10

Ingredients

Vegan Pie Crust:

  • 3 cups (375 grams) all-purpose flour or gluten-free 1:1 baking flour
  • 2 tbsp coconut sugar
  • 1 tbsp arrowroot starch (or cornstarch)
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup (226 grams) vegan butter, cubed
  • 5–7 tbsp chilled water
  • Vegan “egg” wash: 1 tbsp coconut oil, melted + 1 tbsp maple syrup

Vegan Blueberry Pie Filling:

  • 4 cups (600 grams) fresh blueberries
  • 2 tbsp coconut oil or vegan butter, melted
  • 1 tbsp arrowroot starch or cornstarch
  • juice from 1 lime
  • zest from 1 lime

Instructions

  1. Make the vegan pie crust: Add the flour, arrowroot powder, coconut sugar, baking soda, and sea salt to a food processor, and pulse the ingredients together. Then add in the cubed vegan butter to the food processor, and pulse the ingredients until the mixture resembles a sand texture. Place the lid back onto the food processor, and begin to blend again. Remove the top insert from the lid and carefully slowly pour in the water 1 tablespoon at a time until it forms a smooth dough ball. Allow the dough to blend until it forms a large dough ball.
  2. Stop the food processor and remove the dough. Divide the dough in half and place it onto two separate pieces of parchment paper. Form each dough ball into a flat disk. Wrap the dough in the and chill in the fridge for 30 minutes. While the dough is chilling, lightly grease a 9″ pie dish with olive oil and set aside.
  3. Form the pie crust: When the pie crust is ready to be rolled, remove one dough disk from the fridge and allow it to rest for 15 minutes. Sprinkle a piece of parchment paper with flour, as well as the dough disk and a rolling pin. Gently roll the dough to be about 1/4″ thick and 1″ wider than the pie dish edge. See this pie crust video help. Gently drape the pie dough over the pie dish and gently press the dough into the sides of the pie dish. Place the pie crust into the fridge to chill, and remove the second dough disk.
  4. Make the blueberry pie filling: while the second dough disk is resting on the counter and the pie dish is in the fridge chilling, make the blueberry pie filling. In a large bowl, combine the blueberries, arrowroot starch, coconut oil or vegan butter, lime juice, and zest together until completely mixed. Remove the pie dish from the fridge and gently pour the blueberry filling into the pie dish. Place the pie dish back into the fridge and prepare the second dough disk.
    Make the lattice crust: Roll the second dough out like in step 3. To make the lattice, measure 9″ in length (if using a 9″ pie dish) and 1″ in width for each strip of the lattice. Measure out 8-12 strips, depending on how many you want to go across each side. Remove the pie dish from the fridge again and begin to make your lattice. Drape half of the strips in one direction over the pie. Do not seal off the lattice yet. Now begin to weave the other strips going the opposite direction, lifting up every other strip to cover the opposite strip. Gently tuck the pie pieces under the edges of the pie crust.
  5. Place the pie dish into fridge again and preheat the oven to 400F.
    Once the oven is preheated, make the vegan “egg” wash by mixing together the melted coconut oil and maple syrup. Use a pastry brush to brush the mixture over the top of the pie crust. Place the pie dish onto a baking sheet and gently cover with aluminum foil.
  6. Place the blueberry pie into the oven to bake for 25 minutes covered. Then remove the cover and reduce the heat to 350F. Bake the blueberry pie for an additional 25-30 minutes.
  7. The crust should look lightly golden, and the blueberries moist. Remove the blueberry pie from the oven and allow the blueberry pie to cool for 10 minutes at room temperature and then set completely in the fridge for 3 hours. Serve a la mode and enjoy!

Fruit tarts are a summer staple and an easy dessert to whip together for a backyard party. A traditional fruit tart contains dairy and eggs but this recipe is 100% vegan and is guaranteed to brighten up your table of desserts.

Recipe Developer: Nico & Louise, @theplantbasedschool

Prep Time:15 mins

Cook Time: 30 mins

Resting Time: 15 mins

Total Time: 1 hour

Fruit Tart with Vegan Custard

Serves 10 people 

Ingredients

For the shortcrust pastry base

  • 3 cups whole grain flour (375 grams)
  • 0.9 cup sugar (190 grams)
  • 0.4 cup sunflower oil (75 grams)
  • 0.20 cup coconut oil (30 grams)
  • 0.4 cup of cold water (90 grams)
  • Zest of half lemon
  • 1 tbsp vanilla sugar (8 grams)
  • 2.5 tsp baking powder (9 grams)
  • 1 pinch salt

For the vegan custard

  • 3 cups unsweetened soy milk (690 grams)
  • 6 tbsp cornstarch (70 grams)
  • 5 tbsp sugar (100 grams)
  • 1 pinch turmeric
  • zest of 1 lemon
  • vanilla extract

For the fruit topping

  • 8 strawberries
  • 2 kiwis
  • 1 nectarine
  • 5 cherries
  • 9 raspberries
  • 9 blueberries
  • 9 mint leaves

Instructions

  1. In a saucepan, whisk together the milk, cornstarch, sugar, turmeric until well-combined
    fruit tart.
  2. Add the lemon zest, or thin lemon peel, making sure you only use the yellow part of the lemon and not the white flesh under the skin. That part is bitter.
  3. Set the saucepan on high heat and bring to a simmer while whisking continuously. Keep stirring fast and vigorously to avoid any lumps. Stop when you reach your desired consistency. If you like a smooth custard you should pass it through a sieve halfway through this step to filter out the lemon zest.
  4. Let cool the custard at room temperature. Whisk occasionally to prevent the formation of skin on the surface. If you want to cool it down faster, you can submerge the pan in cold water while whisking until the custard is cold.
  5. In a bowl, add lemon zest, vanilla extract, sunflower oil, coconut oil, water, salt, sugar, and stir well. Add the whole grain flour and the baking powder all at once and mix with a spoon. When the dough comes together, mix a few more times with your hands until smooth. Don’t over-mix. Shape the dough into a ball.
  6. Wrap in foil and let rest in the fridge for an hour, or in the freezer for 15 minutes. This is a very important step as the dough needs to cool down or else it will be very hard to roll.
    Prep the pie dish by greasing it with some oil. We use a 10 inch (24 cm) pie dish. 9 inch is easier if it’s your first pie. Then dust it with some flour. This will make it easier to remove the tart once baked.
  7. Start flattening the dough, first with your hands, then with the help of a rolling pin.
  8. Make it 1/8 of an inch thick (4mm). Also, make sure you sprinkle your rolling pin and your work table with some flour. You need to work fast here as you want to keep the dough as cold as possible so that it’s easier to move.
  9. Roll the dough around the rolling pin and carefully unroll it over the pie dish.
  10. Make sure the dough covers the whole dish and fits in it tightly. With a fork, make some holes into the base of the tart. Pour your homemade custard into the dish and spread it around evenly with a spoon.
  11. Bake at 360˚F / 180C for about 30 min. The tart is ready when slightly golden on top. Let the tart cool down completely before adding the fruit on top.

Recipes with Whole Wheat Pasta

5 Simple Steps to a Healthy Pasta Dinner

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Whether you are trying to lose weight or just want to eat healthy, pasta tends to be considered taboo. But you don’t have to ban pasta altogether or even demote it to “Cheat Meal” status; In fact, an Italian study published in Nutrition & Diabetes in July 2016 found that eating pasta was linked to a lower chance of obesity.

But before you start piling up the pasta, keep in mind that the servings Italians eat are much smaller than what you see on a plate in the US. And while the 23,000 study participants who ate pasta regularly were more likely to have a healthy body weight, they also followed a healthy Mediterranean diet.

The good news is that spaghetti and meatballs, penne primavera, and even lasagna can all be healthy options for your dinner if you eat healthily from the start. The key is to choose the healthiest ingredients – and some of the tricks below can help you cut down on calories and fat without losing taste!

1. Choose the right pasta

Let’s start with the basics: the pasta itself. The most important factor to keep in mind is that you should choose pasta made from whole grains.

Pasta is naturally low in fat and high in carbohydrates. Whole grain or whole wheat pasta contains the nutritious layers of the grain that add heart-healthy fiber to your dish (these grains have been removed from regular white pasta). Because of this, whole wheat pasta is digested more slowly, which helps keep blood sugar levels constant and keep you feeling full longer.

When buying pasta, always check the ingredients list and look for whole wheat flour listed as the first ingredient. And remember that while whole wheat pasta is healthier, you still need to be careful about your portion sizes. Uncooked pasta has about 100 calories per ounce; this corresponds to about ½ cup cooked. A large, hearty bowl can add up to hundreds of calories, so make sure you determine the right serving size for your daily caloric intake and serve accordingly.

2. Do the vegetable swap

One way to enjoy a larger serving of your favorite pasta dishes – without calorie overload – is to swap out flour-based pasta for vegetable pasta. Cut the vegetables into “noodles” with a spiral cutter or vegetable peeler, fry them for a few minutes and top with the sauce of your choice. Zucchini, carrots, parsnips, and butternut squash all go well with pasta dishes.

3. Volume with vegetables

You just can’t do without your pasta? That’s okay. You can enjoy flour-based pasta while keeping the calories under control (and packing in the diet) by using vegetables to add volume to your meal. Start with a healthy base of whole wheat pasta, then stack up vegetables like spinach, onions, peppers, pumpkin, zucchini, eggplant, peas, mushrooms, and broccoli.

You can lightly sauté or steam vegetables that have been cut into pieces or strips, and then toss them in after pasta cooks or add them to a homemade sauce.

4. Pack protein

Now that you’ve covered pasta and fresh vegetables, it’s time to add lean protein. Skinless chicken (grilled, baked or sautéed) transforms pasta into a filling main course in no time at all. Steamed, grilled, or sautéed shrimp are another delicious choice to top off your pasta.

Even meatballs can be a healthy pasta topper when made with lean ground chicken or turkey. Or go vegetarian by using nuts and legumes as a base, like in this meatless meatball recipe.

5. Pasta Sauce Matters

The final step is to countersink your bowl. Before you add a generous portion, you should be careful: Sauce can quickly turn a pasta dish from healthy to fatty. If it comes out of a jar, read the label to check the fat and sodium levels. As a general rule of thumb, choose a variety that has no more than 75 calories, 3 grams of fat, and 150 milligrams of sodium per serving. Cream sauces like Alfredo or Carbonara tend to be high in fat and calories, so sticking to a simple tomato sauce is usually a safe bet.

You can also get creative and homemade, which is a smart way to control the amount of sodium in your dish. Simply combine low-sodium canned or tomato cubes with fresh herbs such as basil and oregano and simmer in a saucepan on the stove. Or toss pasta with a little olive oil, minced garlic, and a squeeze of lemon or lime juice for a light, fresh taste. If you’re in the mood for a heavier sauce, you can also make a recipe lighter without losing the convenience flavor. Try it out with this fettuccine faux-fredo that uses beans for a creamy texture while reducing fat at the same time.

Additional reporting from Brianna Steinhilber and Margaret O’Malley.

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Recipes with Whole Wheat Pasta

10 of Our Top Plant-Based Recipes Under Ten Ingredients From March 2021

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These vegan recipes are easy and delicious! All of these recipes keep the ingredient count below 10 so you know they are affordable, simple, and easy! Don’t forget to check out our quick and easy recipe archive!

We also strongly recommend that. to download Food Monster App – With over 15,000 delicious recipes, it is the largest meat-free, vegan, plant-based and allergy-friendly recipe source to help you get healthy!

1. Coconut chia pudding

Source: Coconut Chia Pudding

Despite their small size, chia seeds are a nutritional powerhouse: they’re packed with omega-3 fatty acids, antioxidants, calcium, fiber, and protein. When mixed with liquid, the high fiber seeds resemble tapioca pudding, but with many other nutritional benefits, including boosting energy, aiding digestion, and stabilizing blood sugar. This coconut chia pudding by Lena Ropp is absolutely delicious with all fruits and berries.

2. Simple 20 minute garlic noodles

Simple 20 minute garlic pasta

Source: Simple 20 Minute Garlic Pasta

This simple 20 minute garlic pasta from Kristen Genton is super easy to make and takes around 20 minutes to make. If you are a garlic lover this is definitely for you. You can also caramelize some onions and add them to the mixture as well. The possibilities are endless with this easy 20 minute garlic pasta!

3.Mexican oatmeal (creamy avena)

Mexican oatmeal (creamy avena)

Source: Mexican Oatmeal (Creamy Avena)

Make this authentic Mexican oatmeal (creamy avena) by Mitch and Justine Chapman for an incredibly tasty start to the day. With just 5 ingredients, it’s perfectly sweet, creamy, and rich in flavor. You have to try the secret ingredient!

4. Zucchini pizza bites

Zucchini pizza canapes

Source: Zucchini Pizza Bites

Zucchini grows in abundance in our garden and is so versatile, healthy and aromatic! It’s also easy to preserve or freeze to enjoy all year round. We add frozen zucchini to smoothies, ice creams, fresh zucchini I add to desserts like brownies and of course we love zucchini noodles and zucchini oatmeal. Without fat and a lot of fiber, it is also loaded with significant amounts of vitamin B6, riboflavin, folic acid, C and K, and minerals. Yummm! These Zucchini Pizza Bites from Lena Ropp will be one of your favorite snacks. Perfect low-carb pizza fix, ready in the oven in just 10 minutes!

5. Chocolate crispies

Chocolate crispies

Source: Chocolate Crispies

Sara Oliveira’s Chocolate Crispies muesli can be enjoyed at any time of the day!

6. Spicy roasted chickpeas

Spicy roasted chickpeas

Source: Spicy Roasted Chickpeas

These flavorful roasted chickpeas from Hayley Canning are the most addicting snack of all time. They are perfectly hot, crispy and of course so delicious. Best of all, they’re high in fiber, high in protein, low in fat, and couldn’t be easier to make! Simply mix the chickpeas with olive oil and spices, then roast them in the oven. You really are that versatile. Not only do they taste great as a healthy snack, they can also be added to salads and pasta dishes.

7. Whole grain pan of focaccia

Whole grain pan of focaccia

Source: Whole Grain Focaccia Pan

If you’ve always wanted to bake bread yourself but got overwhelmed by the idea, start with this whole grain pan focaccia from Sheela Prakash. Focaccia is the most beginner-friendly bread there is, and this one it is infinite. Because all you need is to stir a few things together in a bowl. Let this disheveled batter sit for a few hours, then toss it in the refrigerator for a little rest. While most bread recipes have a strict schedule, this one doesn’t. Just leave it in the fridge for 8 and 48 hours – it’s ready and waiting for you!

8. Chocolate cashew spread

Chocolate cashew spread

Source: Chocolate Cashew Spread

Gentle and rich, this chocolate cashew spread by Namrata Edward Kshitij is a nice edible gift. Just get some pretty little jars, fill them with this chocolaty goodness, and share them with loved ones.

9. Lentil pancakes with leftover vegan dal

Lentil pancakes with leftover vegan dal

Source: Lentil Pancakes with Leftover Vegan Dal

Lentil pancakes with leftover vegan dal by Priya Lakshminarayan are a powerful nutritious recipe made with leftover dal. They make a healthy vegan breakfast / snack recipe!

10. Jaffa cake

Jaffa cake

Source: Jaffa Cakes

These Jaffa Cakes from Aimee Ryan have a spongy bottom, an orange jelly center and are coated in crispy chocolate.

Learn How To Make Plant-Based Meals At Home!

Vegan quesadillas with nutritional yeast

It is known to help reduce meat consumption and eat more plant-based foods chronic inflammation, Heart health, mental wellbeing, Fitness goals, Nutritional needs, Allergies, good health, and More! Milk consumption has also been linked to many health problems, including acne, hormonal imbalance, cancer, Prostate cancer and has many Side effects.

For those of you who want a more plant-based diet, we strongly recommend that. to download Food Monster App – With over 15,000 delicious recipes, it is the largest herbal recipe source to reduce your ecological footprint, save animals and get healthy! And while you’re at it, we encourage you to find out about the environment and health benefits from a vegetable diet.

Here are some great resources to get you started:

For more daily published content on animals, earth, life, vegan food, health and recipes, subscribe to One Green Planet newsletter! Finally, public funding gives us a greater chance of continuing to provide you with quality content. Please note support us through donations!

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Recipes with Whole Wheat Pasta

How to Make Any Dish Gluten-Free

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When looking up recipes, are you only looking for gluten-free ones and then feel limited by your choices? Whether you’re gluten-free by necessity or by choice, it’s easy to take any recipe and turn it into a gluten-free one. Believe me i know When I first went gluten free it felt daunting. I had to learn to cook gluten-free, which felt like I couldn’t eat bread, pasta, flour or anything! Baking was even more of a challenge. After learning what foods contained gluten, how to read labels, and what to swap outs for, it all became very manageable. Not only did I find gluten-free dishes delicious, I even preferred most of them to their gluten-filled versions. Let me show you how easy it is to make any dish gluten-free.

1. Become a gluten free guru

A little knowledge can go a long way. If you’re cooking for someone who is gluten-free, you need to know what foods contain gluten so that you can avoid them. Most people know that wheat, barley, and rye contain gluten, but so do many products you might not have thought of, such as soy sauce, beer, and many processed foods. Once you have learned what foods and products contain gluten, you will learn about all the foods that do not contain gluten. There is probably more to it than you think, and once you know your options, you won’t feel like you are missing out on the foods you love.

2. Read recipes

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To convert a recipe to gluten-free, you must first read through the recipe and look for ingredients that contain gluten. Does the recipe call for flour? Does the dish contain sauces such as soy sauce, hoisin sauce or teriyaki sauce? Does the recipe use breadcrumbs, pasta, or cereals? Read through the recipe and circle all items that contain gluten. These are the ones you need to replace. Next to these items, write down the substitution you will use to make the recipe gluten-free.

For example, let’s say you really want to make vegan fish and chips. You could make a gluten-free recipe like this tempeh “fish” and chips, or you could take this vegan fish and chip recipe and make it gluten-free. Looking at the recipe for possible gluten-containing ingredients, one would circle the soy sauce, the vegan “fish” sauce and the panko breadcrumbs. These are the 3 ingredients you would have to swap out to make the dish gluten free. All you have to do is buy a gluten-free tamari or soy sauce, use a vegan “fish” sauce labeled gluten-free, or make your own and use gluten-free breadcrumbs or cornmeal in place of the panko. That’s it! Now you can enjoy this recipe and have it gluten free too.

3. Turn the flour over

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If a recipe contains flour, it can easily be swapped out for gluten-free flour. Most recipes call for all-purpose flour or whole wheat flour, both of which contain gluten. My favorite flour for everything from vegan omelets to breaded tofu chops to thick sauces and sauces is chickpea or chickpea flour. It’s high in protein, inexpensive, and has a great taste. See 7 Ways To Use Chickpea Flour In Holiday Meals: From Breakfast To Dessert. There are many gluten-free flours to choose from, including teff, quinoa, soy, amaranth, millet, bean and nut flours. Check out these 5 unusual gluten-free flours that are high in protein. If you don’t want to stock up on many different flours, consider buying or making your own gluten-free flour mix that you can use for cooking and baking.

Flour is the main ingredient that makes the difference between regular baking and gluten-free baking. Find out everything you need to know about baking with gluten-free flour in 7 tips for gluten-free baking and the ultimate gluten-free vegan baking substitute guide.

4. Gluten-free cereals

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Many people on a gluten-free diet choose rice as their grain of choice. Rice is great, especially brown rice, but that doesn’t mean you have no choice. Barley and couscous are out, but instead there is millet, amaranth, fava, teff, buckwheat and quinoa. Each grain has its own taste and texture and is a delicious, healthy, and hearty alternative to rice. Try this veggie bowl of quinoa, red lentils, and amaranth protein patties with spicy avocado mayo and Mediterranean Spartan Strength millet. Get more recipes and guides in 8 incredible ways to cook millet, what are ancient grains and why you should eat them, and your guide to cooking perfect whole grains.

5. Bread and breadcrumbs

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You may think bread is the hardest food to give up, but you don’t have to live without it. If you do it yourself and would like to bake your own bread, we have a lot of help for you. Check out Gluten Free Sandwich Bread Making Tips, How To Make Raw Gluten Free Sandwich Bread, Gluten Free, Quinoa Garlic Bread Nibbles, Ooh La La Gluten Free French Bread, Gluten Free Ciabatta Bread with Garlic and Rosemary, gluten-free multigrain rolls, English buckwheat muffin rolls, and even gluten-free cookies and mushroom sauce. Or you can skip baking and buy gluten-free bread. Read about the best gluten-free bread options for the best brands available.

Breadcrumbs are also out of the question. You can eat breadcrumbs if they are gluten free. Commercial gluten-free breadcrumbs are available or you can make your own. Put leftover gluten-free bread (whether bought or homemade) in a food processor and store the crumbs in storage bags in the freezer. It’s also a great use for gluten-free baking attempts that didn’t go as expected. You can even make gluten-free panko crumbs by pulsing corn flakes crumbs in a food processor. Other breadcrumb substitutes include cornmeal, quinoa flakes, and oatmeal that have been certified gluten-free. All of these are perfect binders for burgers, vegetarian breads, and vegan meatballs.

6. Wrap it up

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Also, don’t think you’re going to miss out on Taco Tuesdays or great wraps. Whole wheat flour tortillas might not be an option, but you can use corn tortillas to make tacos, tostadas, enchiladas, or even Mexican lasagna. Make all kinds of tamales with corn husks. Or, skip the grains entirely and wrap your favorite foods in vegetables. Salad, cabbage, kale and Swiss chard are perfect wraps for a delicious and healthy meal. Try this one Wraps with grilled artichokes and quinoa salad, Raw zucchini wraps and learning How to Make Raw Vegan Vegetable Filled Collard Wraps. See 7 ways to make gluten-free and grain-free tortillas and wraps for more recipes and ideas, including how to make gluten-free crpes.

7. Use your noodle

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There is not only gluten-free pasta, I think it also tastes better than the one made from wheat or white flour. Pasta made from other grains is heartier and healthier. Whether you’re making mac and cheese, spaghetti with vegan Bolognese sauce, rich vegan soba soup, or street pad Thai, there’s a gluten-free noodle that’s perfect for the job. You can buy gluten-free pasta or make it yourself. To see all of your options (and there are many of them), check out Gluten-Free Pasta Options and What You Can Cook With It and 7 Wheat-Free Noodle Options for Your Favorite Dishes.

8. Full of flavors

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Gluten-free grains are denser, so you’ll need to increase the amount of ingredients you use to add flavor. Make sure you have a pantry of seasonings and gluten free seasonings. Have lots of flavor on hand by stocking up on condiments and spice mixes. There are gluten-free versions of soy sauce, tamari, hoisin sauce, vegan Worcestershire sauce, barbecue sauce, and more. In addition, many spices, sauces, and toppings are naturally gluten-free, such as hummus, guacamole, salsa, cucumber relish, and hot sauce. Check out 10 Spices That You Should Always Have And How To Use Them In Meals. Just be sure to read the labels to make sure there isn’t any gluten hiding. You can also learn to make your own condiments so you can choose the ingredients. Learn how easy it is to make healthy, homemade organic ketchup and the healthiest homemade barbecue sauce in the world.

9. Avoid seitan

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For me, cutting out seitan was one of the toughest steps to go gluten-free. Seitan is made entirely from gluten, which is why it is called “wheat meat”. Vital wheat gluten, which is used to make seitan, is found in so many products and recipes. A burger can be made from chickpeas, but it can also contain vital wheat gluten to give it a chewy texture and keep it together. You need to read labels and recipes really carefully. I missed seitan so much that I worked for over a year developing a recipe for a gluten-free version of it. Try my V-Meat, V-Chicken and V-Turkey, vegan, gluten-free meats that can be used in any recipes that require seitan.

Many seitan dishes can also be prepared with other gluten-free ingredients, including vegetables, beans, legumes, tofu, and tempeh. Try the gluten-free side of dishes like jackfruit Philly cheesesteaks, gluten-free Italian sausages with black-eyed peas, and portobello mushroom steaks.

10. Stay healthy

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Just because you can buy gluten-free cakes, cookies, and other convenience products doesn’t mean you should. At the very least, you probably shouldn’t be eating them all the time. Focus on whole, naturally gluten-free foods. Plan your meals with tofu, tempeh, and mushrooms. Fill your plates with a rainbow of vegetables and fruits. Satisfy your hunger with legumes, nuts, and seeds. Make your own healthy, homemade veggie burgers like these Roasted Beet Burgers and these Pizza Burgers. Learn how to make different vegetable bowls for every type of taste like this soy maple tempeh bowl or this Mexican bowl over spaghetti squash. They’re most likely gluten-free to improve your health, so make sure to eat healthily beyond gluten.

Sure, it takes some time and practice to learn what and what doesn’t contain gluten and to switch to a new way of cooking. But the more you do it, the easier it becomes and you will forget that it was ever a challenge.

Leading image: Red lentil amaranth protein patties with spicy avocado mayonnaise

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