eatwellbitch

Vegan Mac ‘n Cheese

10 ounces cooked pasta

1 tablespoon canola oil, or another neutral flavored cooking oil, plus a dash

2 tablespoons all-purpose flour

1 cup full-fat coconut milk (from a can)

1 cup unflavored and unsweetened non-dairy milk of choice

1/3 cup nutritional yeast flakes

2 tablespoons soy sauce or coconut aminos

2 tablespoons vinegar-based hot sauce, such as Cholula

1 tablespoon red wine vinegar

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Salt

Optional: Broccoli

Heat oil over medium heat. When hot, whisk in flower to form a thick paste. Cook until the mixture darkens a bit and begins to smell nutty, about 3 minutes.

Whisk in the coconut milk and non-dairy milk.

Bring the liquid to a boil on high heat. Then lower heat and simmer, whisking for 7 minutes until it thickens.

Whisk in nutritional yeast, soy sauce, hot sauce, vinegar, onion and garlic powders, salt. 

Combine with cooked pasta and broccoli.

Notes:

Vegan Cardamom Cream Puff

Pastry:

900 grams all-purpose flour

150 grams granulated sugar

2 ¼ tsp dry active yeast

1 tsp ground cardamom

¼ cup applesauce

½ tsp salt

5 dl plant-based milk

150 grams vegan butter, diced

Melted vegan butter for brushing the top of the buns

Confectioners' sugar for decorating and sprinkling on buns

Add all ingredients except butter in a stand mixer with dough hook. Knead 10 minutes on low-medium speed.

Add butter, knead another 10 minutes until dough release from sides of bowl.

Cover with plastic wrap and let rise 60-90 min.

Divide dough in 4 pieces, then each again into 5 buns (20 total buns). Place on baking sheets with silpat, cover with towel, and let rise 45 minutes.

Brush tops with melted butter. Bake at 450F for 10-12 minutes.

Pastry Cream:

100 grams marzipan (I use the Odense brand)

2-3 tbsp plant based milk

Crumbs from scooping out the inside of the buns

Whipped cream:

1 x 14.5 oz (428 ml) can organic full fat coconut milk (I recommend Thai Kitchen), top ‘cream’ only

1/2 cup (125ml) confectioners' sugar

1 tsp vanilla extract or sugar

Grate marzipan in bowl and beat with milk until you have a paste. 

Cut a small lid off top of buns, scoop out some of the inside with a spoon. Add crumbs to marzipan and mix. Pipe marzipan into the hole of the bun.

Whip cream for a minute. Then add and whip sugar and vanilla extract, until stiff peaks form. 

Cream Puffs

Pastry cream:

3 cups Whole Milk

1/4 cup Cornstarch

1 Tablespoon Unbleached All-purpose Flour

4 Egg Yolks

3/4 cups Sugar

1/4 teaspoon Kosher Or Fine Sea Salt

1/2 Vanilla Bean

4 Tablespoons Unsalted Butter, Room Temperature

Whisk 1/4 cup milk, cornstarch, flour, and egg yolks.  Combine remaining 2 3/4 cups milk, sugar, and salt in saucepan. Scrape vanilla seeds and pod and seeds to pan. Heat over medium-high heat until boiling. Remove from heat. Gradually whisk about half of the hot milk mixture into the egg yolk mixture. Pour it back into the pan. Heat on medium heat, stirring, until boiling. Boil 30 seconds then remove from heat. Pour the mixture through a fine sieve. Stir in butter. Press a piece of plastic wrap onto the surface of the cream and refrigerate several hours. Whisk before using.

Pastry:

1 cup Water

1/2 cup Unsalted Butter

1/4 teaspoon Kosher Or Fine Sea Salt

1 cup Unbleached All-purpose Flour

4 Eggs, Or As Needed

Heat water, butter, and salt in saucepan until boiling. Remove from heat, add flour all at once, and stir vigorously with wooden spoon. 

Place the pan back over medium-high heat. Stir continuously for 2–3 minutes until dough is smooth, shiny, and is pulling away from the edges of the pan. Let cool for 5 minutes. In stand mixer, beat in the eggs one at a time, scraping down the sides and bottom of the bowl each time. 

Before adding the fourth egg, check the batter. Lift a silicone spatula with the batter over the bowl. If the batter hangs off the spatula in a V-shape, there’s no need to add the final egg. If not, add the egg and beat until fluffy. Transfer the batter to a pastry bag with a 1/2-inch round tip. Pipe batter into 12 rounds on a cookie sheet with parchment paper. With a wet finger, tap down any peaks on top. Bake for 15 minutes at 425F, then lower to 350ºF and bake 15 minutes more. Turn off the oven, crack the door, and let the puffs rest in oven for 20 minutes. Place puffs on a wire cooling rack. Pierce the side of each with a paring knife to allow steam to release. Let cool completely before filling.

Whipped cream:

3/4 cups Heavy Whipping Cream

2 Tablespoons Granulated Sugar

Whip the cream until soft peaks form. Fold into pastry cream.

Brazilian Cheese Ball ( PÃO DE QUEIJO)

4 cups tapioca flour

1 1/4 cups milk

1/2 cup water

6 tablespoons oil

1 1/2 cups grated parmesan cheese

1 cups shredded Mozzarella cheese

2 large eggs

2 teaspoons salt

Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high heat.

Add the tapioca flour a stand mixer. Once milk mixture boils, pour over flour. Mix it well. The texture will be fondant-like, really white and sticky.

With the mixer still on, add the eggs, one at a time. 

 Then add the cheese, a little at a time, until fully incorporated.The dough is supposed to be soft and sticky. 

To shape the balls, wet hands with cold water and use a spoon to scoop and shape balls a little smaller than golf-sized.

Bake on parchment paper sheet at 400F 15-20 minutes until golden and puffed.

Notes

To freeze them, shape the balls, place them on the baking sheet and bring to the freezer. Once they are frozen, transfer to a ziplock bag and keep them in the freezer up to 3 months.

Chilled Tofu with Century Egg and Pork Floss

1 lb silken tofu, chilled

1-2 century eggs, sliced

2 tbs spring onion, sliced

4 tbs pork floss

Combine sauce ingredients:

1 tsp sesame oil

1/2 tbs oyster sauce

1/2 tsp chicken bouillon cube

1/2 tsp black vinegar

1/2 tsp sugar

African Peanut Soup

1 medium onion, diced

4 cloves garlic, minced

1 Tbsp (15 mL) fresh ginger, minced

1 Tbsp (12 g) curry powder

2 tsp (8 g) ground coriander

2 tsp (8 g) paprika powder

⅛ tsp ground cayenne pepper

4 cups (1 L) vegetable stock

2 sweet potatoes, peeled and cut into small cubes

1 yellow banana, cut into coins (don’t use an overripe one)

1 carrot, peeled and chopped

½ cup (125 mL) peanut butter, tahini, or almond butter

1 can (400 mL) coconut milk

Optional Toppings

Fresh cilantro

Fresh red chilis

Toasted peanuts

Coconut cream

In soup pot over medium heat, add the oil, onions, garlic and ginger.

Add the spices. Then add the  stock, sweet potatoes, banana, carrot, and peanut butter. Bring to a boil, reduce to a simmer, cover with a lid, and cook until the sweet potatoes are fork tender, about 15 minutes.

Quinoa & Chickpea Summer Salad with Roasted Garlic Dressing

2 cups (370g) cooked quinoa

1 cup (165g) cooked chickpeas

2 red bell peppers (we used 1 red and 1 yellow)

1 medium-sized tomato, seeded and chopped

1/3 cucumber, diced

1/4 cup (30g) dried cranberries

1/4 cup (about 13-15) kalamata olives, pitted and chopped

1 sprig green onion, thinly sliced

1/2 cup (70g) roasted almonds, coarsely chopped

Dressing

2 lemons, juiced

2 Tbsp (30 mL) olive oil

1 head of garlic (about 8 cloves)

1 Tbsp (15 mL) tahini (sesame seed paste)

1 tsp (5 mL) sodium-reduced soy sauce

1 tsp (5 mL) balsamic vinegar

1 tsp onion powder

Salt and pepper to taste

Optional: cumin, basil, other spices

Pre-heat the oven to 390 F. Cut the top off the head of garlic, and place it on a baking sheet. Drizzle with a bit of olive oil and roast for 15-20 minutes.

Meanwhile, add the cut veggies, cooked quinoa, chickpeas, and cranberries in a large bowl.

Mash the roasted garlic in a small bowl with a fork, add the rest of the dressing ingredients. Stir to combine.

Tempeh Tacos with Cashew Lime Cream

8 small corn or flour tortillas

1 Tbsp (15 ml) sunflower oil

2 shallots, diced

3 cloves garlic, minced

1 block (300 g) tempeh*

2 tsp (10 g) onion powder

1 tsp (5 g) paprika powder

1 tsp (5 g) ground cumin

1/2 tsp chili powder (more if you like it spicy)

1/2 tsp dried oregano

1/4 tsp ground black pepper

1 jar (400 g) diced tomatoes

2 tbsp (10 ml) sodium-reduced soy sauce

Cashew Cream

1/2 cup (63 g) raw cashews

1/3 cup (85 ml) boiling water (add more if you like a thinner consistency)

1 lime, juiced

Optional Garnish

Sliced avocados

Diced red onions

Fresh coriander

Lime wedges

Chili flakes

Sliced fresh red chili

Cook shallots and garlic on high heat.

Crumble the tempeh with your hands into the pan and cook for 7 minutes, stirring until lightly golden and crispy. Add splashes of water as needed to deglaze the pan.

Meanwhile, make the cashew cream by blending ingredients.

To the pan, add the spices and sauté, then add the  diced tomato and soy sauce, cooking for 3-5 minutes.

Chickpea Lettuce Wraps

1 cup (100 g) brown vermicelli rice noodles

1 block (325 g) tofu, drained and crumbled

1½ cups (220 g) chickpeas, soaked and rinsed

1 Tbsp (15 mL) vegetable oil

2 green onions, chopped

2 cloves garlic, crushed

1 red bell pepper, cut into thin strips

2 carrots, peeled and cut into matchsticks

3 Tbsp (45 mL) garlic black bean sauce

1 head butter lettuce, leaves separated, washed, dried

Creamy Peanut Sauce

½ cup (125 mL) smooth peanut butter

¼ cup (60 mL) water

2 Tbsp (30 mL) sesame oil

2 Tbsp (30 mL) rice vinegar

1 Tbsp (15 mL) sambal oelek

2 tsp (10 mL) agave syrup

2 tsp (10 g) grated fresh ginger

1 clove garlic, crushed

Soak the rice noodles in a large bowl with hot water. Let soften while you are cooking the rest of the filling.

Cook green onion and garlic and cook until the onions are soft.

Add drained chickpeas and tofu to the pan. Mash the chickpeas and tofu.

Add bell peppers, carrots and black bean sauce and stir to combine. Cook until vegetables are tender but crunchy.

Drain the rice noodles and add to the pan. Toss to combine and let everything heat through. Remove from the stove.

Combine sauce ingredients.

Alex & Drew’s Marinated Ramen Eggs (Ajitsuke Tamago)

Eggs

Mirin

Sake

Soy Sauce

Water

Bring water to boil, add pierced eggs and soft boil. 

Immediately cool eggs in ice water. Peel.

Combine mirin and sake, boil off alcohol. Add soy sauce and water. Marinade is in ~1:1:1:1 ratio.

Put peeled eggs in marinade (plastic bag works well), you can add extra water if it's not enough marinade.

Frozen Yogurt Breakfast Bars

1 c soft dates (or other sweetener)

2 c rolled oats

1 c almond butter

1/4 c ground flaxseed

1 tsp cinnamon

1.5 c plant based yogurt

1 c frozen berries or fresh fruit, stewed

Optional Toppings

granola

sliced almonds

toasted coconut flakes

Stew berries until soft. 

Blend dates, oats, almond butter, flaxseed, cinnamon. Press into the bottom of a parchment lined baking dish. 

Top with yogurt and spread. Then top to with berries and swirl with a knife. 

Oat Milk

1 c rolled oats

4 c water

1 pinch salt

(Optional) 1 pitted medjool date

(Optional) Vanilla extract

Blend oats and water in high speed blender for 30s.

Filter 2-4 times. Refrigerate up to 5 days. Shake when serving.

Notes:

No Bake Vegan Cheesecake (Lower Carb)

Crust

2-4 tbs sweetener or 6 medjool dates

1.5 cups pecan halves (or walnuts) or toasted almond meal

2 tablespoons coconut oil , melted

1/4 teaspoon fine salt

Filling

2 cups raw cashews, soaked in water for 2 hours

1 cup zucchini , peeled and chopped

1/2 cup sweeter

1/2 teaspoon vanilla extract

1/2 teaspoon fine sea salt

(Optional) 1/2 - 1 c coconut oil

+ flavor additions

Optional Flavors / Additions:

1/4 c lemon juice, lemon zest

Raspberries, strawberries, or other fruit

Cocoa powder and chocolate chips

Cinnamon, cardamom

Sweet potato

Vegan cream cheese

Blend crust ingredients. Press into bottom of a springform pan.

Blend cashews until smooth.Then add remaining ingredients and blend until smooth. Taste to check if you want to make any seasoning adjustments.

Pour into pan. Top with optional toppings (chocolate chips, fresh fruit, etc.) that you press into the top. Cover with plastic and freeze 4 hours.

Serve while still frozen or partially thawed so it’s a softer texture. 

Notes:

Soak cashews in hot water for 2 hours or overnight for smoother texture

Recipe works great with replacement sugars like allulose

Lemon Meringue Pie

Pie Crust

5 large egg yolks

1 and 1/3 cups water

1 cup granulated sugar

1/3 cup cornstarch

1/4 teaspoon salt

1/2 cup fresh lemon juice

1 Tablespoon lemon zest

2 Tablespoons unsalted butter, room temperature

Meringue

5 large egg whites

1/2 teaspoon cream of tartar

1/2 cup granulated sugar

1/8 teaspoon salt

Blind bake the pie crust ~20 min (400F).  

For filling, whisk egg yolks. Set aside. 

Whisk water, sugar, cornstarch, salt, lemon juice / zest in a saucepan over medium heat. Mixture will start thickening and bubbling after ~6 min. 

Slowly whisk lemon mixture into egg yolks. Add mixture back into saucepan on medium heat. Cook until the mixture is thick and big bubbles begin bursting at the surface. 

Pour into pie crust.

For meringue, beat on medium speed egg whites and cream of tartar for 1 min. Then high speed until soft peaks form. 

Add sugar and salt, then beat until glossy stiff peaks form. 

Spread meringue on top of pie filling. Spread meringue all the way to touch the crust, to prevent meringue from weeping.

Chia Seed Pudding

1 c chia seeds

3 c milk / non-dairy milk

Salt

Vanilla extract

Sweetener (optional / to taste)

Optional: cardamom, cinnamon, cocoa powder

Combine ingredients. Store in refrigerator overnight.

Notes:

If using coconut milk, either use light coconut milk or do 1/3 canned coconut milk to 2/3 other thinner milk (it’s very thick otherwise)

If adding cocoa powder, you probably want to add sweetener (very bitter otherwise)

Kharcho (Beef Soup)

3 lb beef stew meat

3 tsp salt 

4 Tbsp light olive oil 

1 medium onion, chopped

2 celery ribs, finely chopped

4 cups beef broth + 4 cup water

28 oz can diced tomatoes

2 dry bay leaves

1 tsp ground coriander seeds

1 tsp smoked paprika

2 garlic cloves, pressed

1/2 cup uncooked white rice

2 Tbsp fresh lemon juice

1/4 cup fresh parsley, chopped

1/4 cup fresh dill, chopped

Mix beef with salt. In dutch oven, brown all sides of meet.

Add onion and celery, saute 5 min.

Add broth, water, tomatoes, bay leaves, beef and simmer 1.5-2 hr until beef tender. 

Add coriander, paprika, garlic cloves, rice, lemon juice. Simmer 20 min until rice tender.

Instant Pot Pork Belly (Kakuni)

3 green onions/scallions (use only the green parts)

1 inch ginger

1 Tbsp neutral-flavored oil

2 lb pork belly block (For 3-4 lb meat, please increase the seasonings by 50%, cut in 2″ cubes)

Water 

4 soft/hard boiled eggs 

Shichimi Togarashi (Japanese seven spice) 

Seasonings

½ cup water (120 ml)

¼ cup sake (60 ml)

½ cup mirin (120 ml)

½ cup soy sauce (120 ml)

¼ cup sugar (50 g)

Turn Instant Pot onto “Saute” setting, heat oil and cook pork belly to render the fat (optional step). 

Pour water just to cover the meat, then add the green onions and sliced ginger. Close lid and select “Manual” button, cooking time 35 minutes.

When done, release vent, drain water, and put pork belly back in Instant Pot with seasonings. Saute to evaporate alcohol (~1 min simmer).