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Fall is here and it’s such a great time of year. Let’s start with the basics and make some pumpkin puree which we can use in many other recipes.
You will need the following:
1 pie pumpkin
pinch of salt
refined coconut oil (to brush on)
1 tbsp molasses (if making something savory go with veggie broth)
1 tbsp pure maple syrup (if making something savory go with veggie broth)
cookie sheet & parchment paper
bake for 40 mins at 450 degrees
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In this video Jon leaves the safe house in search of more ingredients. He finds some salt potatoes. Salt Potatoes originated in Syracuse NY. He also meets up with a special guest celebrity.
Yes, salt potatoes are real: http://en.wikipedia.org/wiki/Salt_potatoes
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Zucchini Bread – Vegan style of course!
Vegan Zucchini Bread
1/2 cup Earth Balance
1 cup sugar
1/2 tbsp vanilla
2 tbsp almond milk or soy milk
mix together
1 cup zucchini (grated)
1/2 package silken tofu
add sugar mixture zucchini and tofu to blender. Blend till smooth
slowly stir in 1 3/4 cup all purpose unbleached flour
3/4 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 pinch salt
add your choice of dried cranberries, raisins, chocolate chips and/or pecans
grease small bread tin add batter
bake 350* for 40-50 mins
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Jon braves the night time zombie apocalypse to grill up some tempeh veggie kabobs.
Marinade
4 cups veggie broth Our recipe http://full.sc/OUVWMZ
1 tsp sea salt
1 tsp chili powder
1 tsp mesquite
2 tbsp mustard (dijon or spicy brown)
1 chipotle pepper (take out once done)
2 tbsp worcestershire sauce http://full.sc/O7M40t
2 tbsp agave nectar
Bring to boil add your tempeh and simmer 20 mins remove from heat
Add 1/2 lime (juice)
2 tbsp finely chopped fresh parsley
Add handful chopped onion, green pepper, mushrooms, cherry tomatoes and set aside
Cut zucchini and yellow squash into spears
Add handful chopped onion and peppers
tsp salt and dash of pepper
tsp dried basil
tsp dried thyme
1-2 tbsp olive oil
Mix up in bowl
Place in tinfoil
Add 1 tsp Earth Balance buttery spread
Grill 10 15 mins
Cut brussel sprouts and small potatoes in half
1 tsp thyme
1 tsp rosemary
1 tsp sea salt
Dash pepper
1 tbsp olive oil
Toss together
Add to tinfoil
Add 1 tsp Earth Balance buttery spread
Set on grill until potatoes are soft
Asparagus
Add 1 tsp sea salt
Pinch pepper
Coat in olive oil
Grill for a few minutes while turning over halfway through
Soak skewers in water
Skew tempeh and other veggies
Optional our seitan and Field Roast Sausages Our seitan http://full.sc/O7MtA4
Brush with BBQ sauce and grill
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Our second Q&A video where Jon answers YOUR questions.
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Vegan Cajun Risotto Bites. The perfect snack for the zombie apocalypse…or any other occasion.
For Risotto:
4 to 4 1/2 cups veggie broth
1 cup aborio rice
2 tbsp cajun spice
3 tsp paprika
2 tsp salt
2 tsp garlic powder
1 tsp pepper
1 tsp onion powder
1 tsp cayenne
1 tsp oregano
1 tsp thyme
Lemon juice 1/2 lemon
For Breading:
Breading
1 cup vegan bread crumbs
1 tsp cajun seasoning
1/2 tsp fresh chopped parsley
1 cup soy or almond milk
3/4 cup flour or cornstarch
Heat saucepan and cook aborio rice while slowly adding hot veggie broth.
Add Cajun spice and lemon juice.
Bread and fry in oil at 350* until brown.
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Jon finds someone else lurking in his kitchen. Watch to find out what happens!
Raw vegan salad:
Mixed greens
Radicchio
1/2 Pear
1/2 Avocado
1/4 cup pine nuts
1/4 cup dried cranberries
Dressing
Blend the followling
1/2 cup extra virgin olive oil
1 tbsp apple cider vinegar
3 tbsp chopped red onion
1/2 of lemon (juice)
2 fresh basil leaves
1 tbsp fresh parsley
1 tbsp coconut nectar or agave
salt & pepper (to your liking)
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Jon makes another dish to go with your summer BBQ, baked beans with Field Roast Sausages.
-Soak 2 cups navy beans for 8 hours
-Bring large pot of water and 2 tbsp salt to boil
-Boil beans for 1 hour then strain but save 2 cups of the liquid
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp salt and dash pepper
1/4 cup brown sugar
1/4 cup molasses
2 tbsp tomato paste
1 tbsp spicy brown mustard
1 tsp liquid smoke http://full.sc/OD8n1F
2 links Field Roast Sausages http://full.sc/MYdmCX
Mix in bowl add to beans & cook 1-1 1/2 hours at 350 degrees
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Jon makes a delicious vegan quiche.
Ingredients:
Crust
2/1/2 cups flour
1 tsp salt
1/4 tsp pepper
1/2 tsp chili powder
1/2 tsp paprika
1 tsp thyme
WHISK TOGETHER THE DRY THEN ADD:
1/4 cup Earth Balance Butter http://www.earthbalancenatural.com/
1 cup Earth Balance Shortening
START ADDING COLD WATER 1 TBSP AT A TIME (ABOUT 1/2 CUP) THEN WRAP UP IN A BALL IN SARAN WRAP. PUT IN FRIDGE WHILE YOU MAKE THE FILLING.
Filling:
1 pkg silken tofu – firm
1 tsp turmeric
1 tsp garlic powder
1/4 cup nutritional yeast
1 tsp salt & dash of pepper
1 tsp worcestershire sauce http://full.sc/M8ccGz
1 tbsp lemon juice
Franks Red Hot-optional
1/4 cup corn starch
1/4 cup soy or almond milk
handful fresh spinach
1/4 cup diced red pepper
1/4 cup diced onion
4-5 strips diced Smart Bacon http://full.sc/M8kIVO
1 Handful Daiya cheddar http://www.daiyafoods.com/
375 degrees for 45-60mins
http://foodispower.org/
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In this video Jon makes vegan tamales inspired by the Food Empowerment Project at http://www.foodispower.org/ you can check out some of their recipes over at http://www.veganmexicanfood.com
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Vegan Tamales:
Dried corn husks
Saute over medium heat with olive oil
1 medium onion diced
8 cloves garlic (crushed)
1 1/2 tsp chili powder
half tube Gimme Lean ground beef (or your favorite fake meat)
2 cups cooked black beans
1 tsp salt
1 tsp pepper
1 tbsp apple cider vinegar
stir all together
remove from heat and blend it together
Dough mixture:
3 1/4 cups corn flour masa
3 cups veggie broth or water
1/2 canola oil
1/2 tsp baking powder
1 tsp sea salt
1 tbsp coconut nectar
1 tbsp chili powder
mix till it forms a ball of dough
assemble tamales in the corn husks and place in steamer for 1 hour
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