Happy Gut Stuffing

 Happy Gut Stuffing

 What you will need:

• 1 lb firm wheat bread (about one loaf)
• 3 tablespoons olive oil
• 2 tablespoons garlic, minced
• 1 large onion, chopped (about 1 cup)
• 1 1/2 cups celery, chopped
• 1/2 cup fresh parsley, minced
• 1 1/2 teaspoon sage (fresh or dried)
• 1 1/2 teaspoon thyme (fresh or dried)
• 1/2 teaspoon black pepper
• 2 - 3 cups low sodium vegetable stock
• 3 tablespoons dried cranberries (optional) 

 Main Supplies:

• Large baking/cookie sheet
• Mixing bowl
• Large shallow casserole dish (4.8 quart)
• Large skillet ( 8-12 inches)
• Knife
• Rubber spatula

1. Preheat oven to 400 f.

2. Lightly oil large casserole dish (set aside)

3. Cut bread into cubs:

1. Place two to four pieces of bread onto one another. 
2. Cut into about five even strips from top to bottom. (1)
3. Cut into three strips going from right to left. (2)
4. Place all bread cubs onto baking sheet. (3)
5. Bake for about ten minutes. (or until golden brown)

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(2)

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4. The veggies and herbs:

1. Heat two tablespoons of olive oil in large skillet in between low and medium heat. Let heat for about a minute. 
2. Add only the garlic, mix. Let heat for about one minute. 
3. Add only the onion, mix. Let head for about one minute. 
4. Add celery mixing until soft, about five minutes. 

5. The magic:

1. Place toasted bread into mixing bowl
2. Pour veggie mixture over bread. (1)
3. Lightly mix with a rubber spatula. 
4. Add parsley, sage, thyme, black pepper and cranberries if using. (2)
5. Lightly mix again until all is even. 
6. Add two cups stock and stir until it is absorbed. Add more stock if needed. The mixture should moist and clumped together, but not soggy.
7. Add one tablespoon of olive oil into mixture, lightly mix.
8. Even out mixture into casserole dish and cover with foil. (3)
9. Turn oven down to 350 f. Back for 25 minutes. 
10. Remove foil, bake for another 15 minutes. 

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Enjoy. 

Pumpkin Puree

Pumpkin Puree

Not only will your vegan gut thank you for using the freshest pumpkin puree, but anyone who tastes any recipe you use it with, will thank you too. 

 What you will need:  

• 1 smaller sugar pumpkin (about 3-4 pounds) *See pumpkin side notes below

Main Supplies:

• Sharp Knife
• Cutting Board
• Spoon
• Large shallow casserole dish (4.8 quart)
• Hand blender  
• *Cheesecloth and rubber band (for pie)

 *A cheesecloth is used to drain the excess water from your pumpkin puree. You may use this step if  making a pie.

The process:

1. Wash pumpkin under warm water to remove dirt and debris. 
2. Using a sharp knife, cut pumpkin in half on a cutting board. (1)
3. Using a spoon, scoop out yummy seeds and goop.  (2)
4. Fill casserole dish with about 1/4 inch water.
5. Place both sides of pumpkin face down. (3)
6. Bake at 350 f for 45-60 minutes. Once you're able to easily stick a fork in it, it's done. (4)
7. Let cool for 10 to 15 minutes. 
8. Scoop inner pumpkin into a mixing bowl. Skin get's discarded. (5)
9. Using a hand blender, puree pumpkin until smooth and thick. (6)

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Cheesecloth:

1. Cut a piece of cheesecloth just bigger than the amount of pumpkin puree you are using. 
2. Place cheesecloth in a strainer and place strainer over a smaller bowl. The bowl is used to hold the pumpkin water. (1)
3. Scoop pumpkin puree into cloth and tie the top using a rubber band. (2 & 2a)
4. Let sit for about an hour. At the end of the hour, you may lightly squeeze the cloth to drain out excess water. 
5. Transfer to covered bowl and refrigerate if using puree another time.

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(2)

(2a)

*Pumpkin side notes: 

1. A ripe pumpkin will have thick skin and an even tone of orange all around. You may also slap the pumpkin. It should sound hollow. 
2. Fresh pumpkin puree will keep for five days in a refrigerator. 
3. One 3-4 pound pumpkin will give you 2 - 4 cups of puree undrained using a cheesecloth. Drained with a cheesecloth, you would get about half the amount of puree.

Autumn Spice Pumpkin Muffins

 Autumn Spice Pumpkin Muffins

 This light, moist and fluffy muffin has the perfect amount of warmth for the time of year, and your vegan gut.

What you will need:

• 1 3/4 cups flour
• 1 1/4 cups sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cimmanon
• 1/2 teaspoon powered ginger
• 1/4 teaspoon allspice
• 1/8 teaspoon ground cloves 
• 1 cup pumpkin puree 
• 1 tablespoon plain yogurt
• 1 1/2 tablespoons molasses
• 1/2 cup almond milk
• 1/2 cup canola oil

 Main Supplies:

• 2 mixing bowls
• Table sized spoon
• 12 muffin/cupcake pan
• Cooking spray or oil/butter

1. preheat oven to 400 F.

2. Lightly grease muffin pan with spray or oil/butter.

3. In one mixing bowl, stir together all dry ingredients: flour, sugar, baking powder, salt, cimmanon, ginger, allspice, and cloves. Set aside.

4. In your second mixing blow, wisk all wet ingredients: pumpkin, yogurt, molasses, milk and oil. Mix until it's smooth and even. (it will be a little thick)

5. Pour all the wet ingredients into the dry ingredients. Mix well until all is even and smooth. (don't use a hand mixer)

6. With a table sized spoon, scoop one spoon of batter into each muffin holder until each holder is about three quarters full.

7. Bake for 26-28 minutes. (insert a toothpick or chopstick into center. If it comes out clean, it's done)

8. Let cool 5-10 minutes before transferring to cooling racks.

Enjoy!!

Market Lasagna

 Market Lasagna

Why do I call this masterpiece Market Lasagna? The answer, simple. All the fresh vegetables that are used, I was able to pick up from my local farmers market that afternoon. Not only is eating this classic dish rewarding in itself, but knowing you're putting only the best into your vegan gut, that is priceless.

What you will need:

Part one, Ricotta:

• 1 lb extra firm tofu
• ¼ cup olive oil
• 2 garlic cloves, chopped
• 1 teaspoon salt
• ½ tablespoon arrowroot
• 1 tablespoon nutritional yeast
• 1 bunch basil chopped, about 4 tablespoons. Leave 6 whole basil leaves on the side for garnish

Part two, Filler: 

• 4 garlic cloves, chopped 
• ½  medium onion, chopped
• 1 medium tomato, diced
• 1 small zucchini, diced
• ½ bell paper, chopped
• 1 head of broccoli (about 1 ½ cups chopped)
• 1 ear of sweet corn, cobbed
• 1 bunch spinach, chopped 
• 3 tablespoons olive oil
• 1 1/2 cups low sodium tomato sauce
• 6 whole wheat lasagna noodles (I recommend no boil)
• Shredded vegan cheese (optional) I recommend Daiya 

Main Supplies:

• Mixing bowl
• 1 8-12 inch heavy bottom skillets with lid
• Hand Blender 
• 3 table size spoons
• 8x8 square casserole dish

1. Press and crumble Tofu. (see Tofu Scramble blog)

2. Preheat oven to 375

3. The Ricotta:
After tofu has been pressed and crumbled, add:

1. Olive oil, garlic, salt, arrowroot, and nutritional yeast.
2. Using a hand blender, blend all together until you have a thick consistency. (1)
3. Add 4 tablespoons of basil, mix in. (don't not use blender) Set aside. 

(1)

4. The filler:

1. In skillet, heat 3 tablespoons of olive oil on low to medium heat for a good minute.
2. Add only the garlic, mix. Let heat for 1 minute.
3. Add onion, mix. Let heat for 1 minute.
4. Set heat to medium, add tomato, zucchini, bell paper, broccoli, and corn. Mix well. Let heat five to seven minutes, mixing every so often. (1)

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5. Lasagna Art:
In a 8x8 square casserole dish:

1. Place two lasagna noodles side by side. 
2. Using a table size spoon, pour two generous portions of tomato sauce onto noodles. Even out using back side of the spoon. (1)
3. Using a table size spoon, pour a generous portion of the ricotta on top of tomato sauce. Using back side of spoon, even out. (2)
4. Using a table size spoon, scoop 3 portions of cooked vegetables on top of ricotta. even out. (3)
5. Use you hands, add a even layer of raw spinach on top of vegetables. (4)
6. Using your sauce spoon, pour two generous portions of tomato sauce on top of spinach. (no need to even out) 
7. Repeat above steps once more.
8. Place two noodles on top of final layer of raw spinach.
9. Pour two generous portions of tomato sauce on top of noodles, even out. 
10. Pour a generous portion of the ricotta on top of tomato sauce, even out.
11. Pour two generous portions of tomato sauce on top of ricotta, even out. 
12. Place the 6 whole basil leaves on top as garnish. (5)
13. If added vegan cheese, add to taste, as top layer.  

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 6. Cooking: 

1. Cover pan with aluminum foil. 
2. Bake for 20 minutes.
3. Uncover pan.
4. Bank for another 20/25 minutes.

Enjoy. 

Tofu Scramble

Tofu Scramble. 

Nothing reminds me of the freedom that comes along with a weekend or holiday morning better than some awesome Tofu Scramble loading with fresh farmer market veggies. This recipe is fast, simple and will serve 2 alone, or add some rosemary potatoes and a few raw greens, and this will easily serve 4.

This will not only satisfy your vegan gut, but will also make you look like a pro in the kitchen. 

What you will need:

• 1 pound extra firm tofu
• 3-6 garlic cloves, chopped, or to taste
• Half of a sweet onion, chopped
• 3 tablespoons nutritional yeast
• 5 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground *black salt (optional)
• ¼ cup chickpea (garbanzo bean) flour
• ½ tablespoon arrowroot or cornstarch
• Shredded vegan cheese. (optional) I recommend Daiya

*if you don't have black salt, use kosher salt.

An assortment of vegetables to taste. Below is what I used for this recipe. Whatever vegetables you use, make sure non leafy greens are chopped, and leafy greens are lightly chopped.

• 8 to 10 cherry tomatoes, cut into fourths
• Broccoli, about ¼ cup, chopped
• Half  bell pepper, chopped
• Spinach lightly chopped. About a half bunch

Main Supplies:

• Mixing bowl
• 2 large heavy bottom skillets, 8-12 inches will work. And one lid. (You may also use 1 wok and only 1 skillet)
• 2 dinner size plates
• 4 paper towels or 2 small dish towels

1. Press the Tofu.

This step will remove as much moisture as possible from the tofu, and is so simple to do. In order to get the best texture for the scramble, we need to send all that tofu water on a permanent vacation. 

Cut block of tofu in half, long way:

1. Take 2 dinner plates, place side by side. 
2. Place one *towel on top of one plate. 
3. Place cut tofu on top of towel. 
4. Place another towel on top of tofu. 
5. Cover with the second dinner plate. 
6. Place something heavy on the top plate. I used a cast iron wok and my roommates’ bottle of vodka.
7. Let sit for about 10 to 15 minutes, if not a little longer.  

*If using paper towel, you will need to change it midway through.

2. Start chopping the garlic, onion, and vegetables. Set aside.

3. Crumble Tofu.

After your tofu has been pressed, take a bowl and simply crumble tofu in it.

1. Press on tofu using your thumb and index finger. 

Tofu should very easily fall apart in chunks:

4. Season Tofu.

Once you have your tofu crumbled in the bowl, add:

• Nutritional yeast
• 1 tablespoons olive oil
• Turmeric
• Salt
• Chickpea flour
• Arrowroot 

1.   Mix slow for about one minute until tofu had an even pastel yellow color. 

5. Cooking the Tofu and vegetables.

This step should be done at the same time using two different skillets. If doing both at the same time is too much, that’s fine. Start with tofu, and continue with vegetables after. 

Cooking the Tofu.

1. In one skillet, heat 2 tablespoons of olive oil between low and medium heat for a good minute.
2. Add tofu and mix every few minutes. Tofu will take about ten minutes to complete. Once you start to see a golden brown tint, tofu is done. Turn heat off.

Cooking the vegetables.

1. In one skillet, or wok, heat 2 tablespoons of olive oil on low to medium heat for a good minute.
2. Add only the garlic, mix. Let heat for 2 minutes.
3. Add onion, mix until semi transparent. (about 2 to 4 minutes)
4. Add cherry tomatoes, broccoli, and bell pepper. Mix every few minutes. Vegetables will take about 5 to 7 minutes to complete. Once vegetables seem semi soft, turn heat off.
5. Add all vegetables on top of completed tofu, still in skillet. Mix well until vegetables look even. If you haven’t already, turn heat off. (1)
6. Add semi chopped spinach on top of tofu and cover with *lid. Let sit for about 3 minutes. (2)
7. Remove lid and mix in spinach. The spinach will cook before your eyes.

* If you don’t have a lid, mix in spinach on very low heat for 1 to 2 minutes.
 

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6. Sprinkle a pinch more of black salt if using, and top with shredded vegan cheese.

Enjoy!

Butternut Squash Soup

Butternut Squash Soup

This simple delicious soup will worm your soul during those chilly autumn nights.Warm up leftovers with a veggie wrap for a fast healthy lunch. No matter when you choose to enjoy this soup, it will always hit just the right spot in that vegan gut of yours.

The best part about this recipe, the main ingredients are all plant based, and if you live in the right part of town, they can be found at your local farmers marks during the late summer until the end of autumn.

What you will need:

• 2 tablespoons olive oil
• 3 garlic cloves, diced
  
• 1 medium onion, diced
• 1 small red bell pepper, diced (or half of a large one)
• 1 large carrot, diced 
• 1 teaspoon fresh thyme
• 1 medium butternut squash (about 4 cups cubed) 
• 4 cups of low sodium vegetable broth
• 1 teaspoon ground black pepper, or to taste
• 1 pinch of red pepper flakes (optional)
• 1 pinch of nutmeg (optional) 

  Main Supplies:

• 1 heavy sharp chef's knife
• 1 *heavy bottom soup pot (5 qt.)
• 1 sharp peeler
• Medium bowl
• 1 **hand blender

*If you don't have a heavy bottom pot, decrease heat and add a little more cooking time in step.

** If you don't have a blender, you may use a potato masher, but soup will be chunky.

1. Cutting the Butternut Squash:

1. Using a heavy sharp chef's knife, cut (about) 1/4-inch from top and bottom of the squash. (1)
2. Cut the squash in half. (2)
3. Scoop out all the seeds and stringy pulp. (3)
4. Peel the squash with a sharp peeler. (4)
5. Cut the squash in half, long ways. (5)
6. Cut each half to about 5 slices. (6)
7. Cut down on slices to make cubes. (7)
8. Place all squash cubes into medium bowl. Set aside.  

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2. Dice garlic, onion, bell pepper, carrot and thyme. Set aside.

3. Cooking the soup:

1. Heat olive oil in large heavy bottom soup pot on medium heat for about one minute.
2. Add only the garlic, mix, let heat for about one to two minutes. 
3. Add onion, mix, let heat for one to two minutes.
4. Add bell pepper, and carrot. Mix.
5. Cook until everything has begun to soften and onion turns semi transparent. (about 3 to 4 minutes)
6. Add squash cubs, thyme, and black pepper. Mix. (1)
7. Add 4 cups of vegetable broth. 
8. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.
9. Once soup is done, set aside and let cool for about 15 minutes, if not a little longer. (2)

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4. Puree:

1. After broth and vegetables have cooled, *carefully and slowly puree until you have a smooth consistency.  

Before:

After:

 * soup will still be hot. Try to puree slow to prevent splashing. 

Top with a pinch of red pepper flakes and nutmeg.

Enjoy!