Oat Pancakes in Guava Syrup | Guava lemonade

Pancakes
1 cup oat flour
1 tbsp palm sugar
2 tsp baking powder
1/4 tsp salt
1 cup coconut milk
1 1/2 tbsp canola oil
1/2 teaspoon vanilla

Guava Syrup
1 cup puréed guava (1-2 fruits)
1 cup H2O
1 tbsp Palm Sugar

Guava lemonade
1 guava
1 lemon
2 tbsp agave nectar
2 cups h2o

Serves 2 

…Enjoy!

wileats

Spinach Avocado Dip


Spinach Avocado Dip
2 ripped avocado
1/4 cup red onions
2 tbsp fresh lemon juice

Spinach-Carrot. (Haitian Pate recipe)
4 cups spinach
1 finely sliced carrot
1 tsp of seasoning of choice (I used creole seasoning)
1/2 chopped tomato
1 chopped scallion
1 tsp of Earth Balance buttery spread

I sautéed the veggies in heated oil for about 5-10 min so they would sweat. Added the mixture to a bowl allowed to cool for a few minutes. Added the avocado pulp to a bowel adding the lemon juice to coat the avocado then drained the remaining juice (reserved for latter use).
Added the spinach-carrot mixture, red onions to avocado and with a masher or fork mashed the mixture until creamy. Added 1 tbsp of lemon juice. Allow to sit for a few minutes then

…enjoy!!


@wileats

Quinoa, Okra & Black Beans

Quinoa
2 cups Quinoa
1 cups sweet corn kernels
1 cup shredded carrots
1 tsp paprika
1 tsp cumin
1 tsp coriander
2 tsp pink Himalayan sea salt (to taste)
1/2 tbsp coconut oil

Okra
3 cups okra
2 chopped tomatoes
2 Tbsp coconut oil
Thyme
1/2 tsp ground cayenne pepper
1 tsp paprika
1/2 tsp coriander
1 tsp pink Himalayan sea salt
1 tsp chili powder

Black Beans
2 cups black beans
4 cups boiling H2O
Garlic
Coconut oil
Pink Himalayan sea salt
Creole seasoning


… Enjoy!

INSTRUCTIONS UP SOON!

wileats

Vegan Pizza!

Dough

1 cup all purpose flour
1 cup ground cauliflower florets
1 cup warm water
2 1/2 teaspoons active dry yeast
1 tablespoon palm sugar
1 teaspoon sea salt
1 tablespoon olive oil (plus extra for greasing bowl)

Tomato sauce
4 chopped tomatoes
1 cup garbanzo beans
Thyme
Cumin
Paprika
Cayenne pepper
Sea salt
3 garlic gloves
Red pepper
Green pepper
Onions
2 cups boiling water.

Toppings
Cauliflower Cheez sauce (recipe on “Vegan Mac-n-Cheez” post)
Green bell peppers
Red bell peppers
Yellow bell peppers
Parsley
Red onions
Cauliflower
Cauliflower & tomato sauce mix (meat topping)

The Dough:
“With warm water sprinkle the yeast into the water, add sugar, and stir gently until both ingredients dissolve (about 1 minute). When yeast is mixed with water at the proper temperature, a smooth, beige mixture results

Let stand for 5 minutes, until a thin layer of creamy foam covers surface, indicating that the yeast is effective. (Note: If bubbles have not formed within 5 minutes, discard mixture and start over with a fresh package of yeast).

Combine ‘2’cups of flour ‘and cauliflower’ with sea salt in a large-size mixing bowl. Make a well in center and pour in your yeast mixture and oil. Using a wooden spoon, vigorously stir flour into well, beginning in center and working toward sides of bowl, blending well to get rid of any lumps. Next, place dough onto a lightly floured surface. Dust your hands with flour and knead gently. Turn and repeat until the dough is silky and elastic (about 10 minutes).

Once you have mixed and kneaded the dough, shape into a ball and place into a well-oiled bowl. Turn the dough ball to coat with oil completely as this prevents a hard surface from forming that would inhibit rising. Cover the bowl with plastic wrap and drape a kitchen cloth over top.

Let the dough rise in a draft-free, warm place until it has doubled in size (about 1 to 2 hours). When the dough is ready, use your fist to punch it down, to eliminate the air bubbles.”
(Recipe from http://www.vegan-pizza.com/Basic%20Vegan%20Pizza%20Dough.html)

Tomato sauce:
Add all ingredients (tomatoes, peppers, garbanzo beans, seasonings .,etc.) to boiling water and allow to steam on medium low heat for about an 1 hour (as you wait for your dough to rise). Once all ingredients are cooked and a thick soup-like consistency is formed, place mixture in a blender and pulsate on low speed. The mixture should come to a thick creamy sauce. Add on to your formed pizza dough.

Cauliflower/tomato sauce (meat):
After your tomato sauce has been place on the dough, you should have about 1-2 cups left of the tomato sauce. Add 2 large cauliflower florets to blender with remaining tomato sauce and blend briefly, until a very thick lumpy mixture is formed. You can use that as your “meat sauce”

Add your toppings to formed dough and cook in oven at 425 degrees for about 25-30 mins.


….Enjoy!

wileats

Chickpea Sandwich


1 carton of chickpea
1 carrot finely chopped
1 celery finely chopped
1 scallion chopped
1/2 tsp cayenne (to taste)
1/4 cup hummus (or more for texture)

Drain and rinse chickpeas. Using a fork mash chickpeas in a bowl, adding the cut veggies into the mixture. Add in the hummus for creamy consistency. Add extra seasonings as desired…..


& Enjoy!

Can be eaten as a side or slapped into sandwich or your choice!


wileats

3

Raw Zucchini Lasagna

Lasagna noodles:
1 zucchini

Cashew cheese:
2/3 cup cashews
2 peeled garlic cloves
1 tablespoon fresh lemon juice
1-2 teaspoons dried rosemary
Salt and pepper, or favorite seasoning to taste
Water, as needed

tomato and broccoli pesto:
1/2 head of broccoli
2 tablespoons grape tomatoes
1 tablespoon olive oil
Salt, pepper and dried herbs, to taste
Water, as needed

wileats

Vegan Fried Wonton

Wonton wrappers (I found mine at an Asian market… These are eggless)
1 cup chickpeas
1/2 soaked cashew nuts
1 green onion chopped
1-2 tsp creole seasoning
Dash of paprika & chili powder
Splash if fresh lemon juice
1 tbsp grapeseed oil

Add chickpeas and cashews in food processor. Add in seasoning, lemon juice and oil

You can sub with any filling you like!

I fried with coconut oil in a small fryer but you pan sear them if you want to out the frying!


… Enjoy!

wileats

Ginger Veggie Spring Rolls • Teriyaki Sweet & Sour Sauce

Veggie Rolls
1 pack Rice pancakes or spring roll wrappers
1 carrot
1 broccoli
1/2 chayote
1/4 onion
1/4 cup sweet peas
1in piece of ginger
1/2 tsp cayenne to taste
1/2 tsp all seasoning to taste
1/2 tsp chili powder to taste

Thinly slice carrot, chayote, broccoli steam and ginger root (leave the skin of ginger)
Add small amount of oil to sauce pan and sauté garlic, ginger and chili powder for about 2 mins. Add in chayote and seasoning (cayenne, creole which ever you wish), about 2 min after add carrots, broccoli and peas. Sauté for another 3 min or so.

Add round rice wrapper to water, so that it’s pliable. Place on paper towel. Add seasoned filling and wrap how you wish!

Sauce:
Thinly sliced tomatoes (however much, you may omit) or
1/2 tsp tomato paste
1 tbsp teriyaki sauce
1 tbsp agave nectar
H2O
Ground ginger
Cayenne pepper
Cracked Black pepper


…. Enjoy!
wileats

Avocado Mangu | Super Grain Mix

Super Grain Mix
2 cups boiling h2o
1 cup 365 Everyday Value™ Organic Super Grains
1 tsp all seasoning

Avocado Mangu
2 plantains
1 ripen avocado
1 quart h2o
1/2 chopped onions
1 chopped tomatoes
1/4 chopped yellow bell pepper
1/4 chopped red bell pepper
1/2 tsp haberano sauce
1 tbsp canola oil
1 tsp all seasoning

Place 1 quart h2o to boil. Peel the plantains and cut into manageable pieces. Boil the plantains until they are very tender, having added 2 teaspoons of salt seasoning to the h2o . Once cooked, take the plantains out of the water and set aside.
In separate saucepan add canola oil. Once warm, add chopped onion, tomatoes and pepper to sauté for about 5-10 min. You can add seasoning if desired (I did.. 1 tsp).
Take cooked plantains and begin to mash them with a fork until they are very smooth. Add sautéed onion/tomato/pepper mix and mash. Add 1/2 ripened avocado and continue to mash mixture to a puréed consistency. You may add h20 to aide in mixing and texture.

Enjoy! 

@wileats

Coconut Tofu Stir Fry | White Rice


1 365 Everyday Value™ Organic Extra Firm Tofu (drained, sliced & cubed)
1 can (13.5 oz) coconut milk
1/2 sliced yellow bell pepper
1/3 diced red onion
1 diced garlic clove
1 cup shredded carrot
2 bushes of broccoli florets
1 tbsp cumin
1 tsp paprika
1 tbsp black pepper
1 pinch (or as desired) sea salt
1 pinch rosemary
2 tbsp Agave nectar
1 1/2 tbsp habanero sauce
3 tbsp vegan “butter”

Slice Tofu horizontally in 1/2, storing one 1/2 in h2o (for another meal) to refrigerate, draining and removing moisture from the other. Take drained 1/2 and cut into 1/4 inch cubes. Place cubed tofu in a bowl, add cumin, paprika, black pepper, pinch of salt, some dried rosemary leaves, agave nectar, habanero sauce and let the cubed tofu pieces marinate in mixture for about 15 min,. 

After the 15 min, in a skillet, add 1 tbsp of vegan butter and fry the tofu pieces until golden brown. remove from oil and set aside. 

In the same skillet saute the red onions and bell pepper until caramelized. Add pinch of salt and seasonings, add shredded carrots and broccoli florets. Blanch the broccoli on low-med heat for a few minutes and slowly add the coconut milk. Stirring mixture, add 2 tbsp of agave nectar, seasoning if desired, 1 tbsp of corn starch to thicken and let simmer for 5 min. Add fried golden brown tofu pieces and let cook until the coconut milk is reduced. Cook for about 10-15 min & Serve over rice or noodles! 


wileats

The citrus flush.

Nice, mild tastier way to clean out the liver and help you with that glow. Added cinnamon for a little boost of detoxification. Allow to sit for a few hours in a glass bottle before consuming. (grapefruit, lemon, lime and cinnamon, oh yeah water! Simple right!) 🍋🍋🍋

Strawberry Lemonade

5-6 strawberries
2 lemons
1 lime
1 aloe leaf
1/2 cup mint leaves
1/4 cup coconut palm sugar
H2O

Chop strawberries in food processor set aside. In pitcher add mint leaves, with a pestle grind leaves to extract flavor adding water as needed. Juice lemon and lime, add to pitcher. Cut aloe leaf horizontally scooping aloe meat/gel. Add aloe meat and sugar to blender, a brown frothy/slimy mixture is expected. Add aloe/sugar mixture and finely chopped strawberries to pitcher. Add water & enjoy!!
wileats

Hemp flour • Coconut flour Vegan Pancakes


1/2 cup hemp flour
1/2 coconut flour
1 1/4 cup coconut milk (you may use any non dairy alternative)
1/4 tbsp corn starch
1/2 tsp baking powder
1/4 tsp sea salt
1 tbsp coconut palm sugar.

{ You may use the flax meal egg replacement if you like to make your pancakes even fluffier .. You can find the flax meal egg replacement alternative recipe here …. http://tmblr.co/ZUWfio1H-g5Mc }

…. Enjoy!


wileats

Raw Vegan Cheesecake Bites


Filling:
1/2 cup raw cashews, soaked in water 4-6 hours or overnight then drained
1 large lemon, juiced (about 1/4 cup)
1/3 cup coconut oil, melted
1/2 cup + 2 Tbsp full fat coconut milk (s
1/2 cup agave nectar or maple syrup or coconut nectar (I used coconut nectar)

Crust:
1 cup pitted dates (soaked in warm water for 10 minutes then drained)
1 cup steel cut oats

Recipe adopted from minimalistbaker
http://minimalistbaker.com/7-ingredient-vegan-cheesecakes/


They’re pretty amazing!!

Enjoy

wileats

Quinoa Beet Salad Sautéed Spinach & Sweet Corn with White Bean Sauce on top


Quinoa Beet Salad
1 beet
2 cups h20 

1 cup quinoa
2 cups h20 
Chopped green onion
Chopped red bell pepper
Chopped green bell pepper
Chopped yellow pepper
Chopped orange bell pepper
Thyme
1 carrot finely chopped (I used a mandolin slicer)
1 celery stick chopped
1/2 tsp chili powder
Dash of pink himalayan salt
1/4 tsp Cumin
Pinch Gram masala
1 tbsp coconut oil

Spinach-Sweet Corn
1 cup corn kernels
2 cups spinach
1/2 carrot chopped
1/4 chopped celery
Cayenne pepper
Dash of coconut palm sugar
Dash of creole seasoning

White Bean Sauce
2 cups white beans
Thyme
H20 
Garlic
Creole seasoning
Coconut oil

wileats

2

Vegan Strawberry Fields one layer cake.

1 cup puréed fresh strawberries
1 medium size, banana

2 cups all purpose flour
1 cup sugar
2 Tablespoons corn starch
2 ½ teaspoons baking powder
1 teaspoon salt

½ cup vegetable oil ( I used canola)
1 ½ cups non-dairy milk (I used coconut)

Vegan Mac-n-Cheez

Pasta:
3 cups pasta to 4 cups boiling H2O

Vegan Cashew Cheez:
3 cups finely chopped raw cashews
1 cup unsweetened coconut milk
2 tbsp Dijon mustard
1 tbsp dried rosemary
3 garlic gloves
2 tsp all seasoning (of preferred choice)
2 tbsp fresh lemon juice
Water as needed

Sautéed:
2 cups broccoli florets
1 cup grape tomatoes
1/2 cup red onion

wileats 

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