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Saturday, March 22, 2014

Sea Patties

Since it's spring and all, I figured it would be nice to create a recipe that includes tastes of the sea. 
Because spring is when the weather is supposed to get warm (except not this year!) and people begin venturing to beaches and lakes. 


Of course, I do not partake in fishing- but that doesn't mean I don't enjoy that salty, briny, fishy taste.
I just prefer a cruelty-free version.

These"sea patties" are the perfect fix.


Not only do they taste amazing, but they're also much healthier than any of your sea friends.
Sure, fish may be a better alternative to red meat or poultry- but it is still high in protein and devoid of fiber. Not a good combination.

You think you need seafood to obtain your omega-3's? I beg to differ!
The reason fish are high in this nutrient in the first place is because they get it from what they eat- sea veggies. Not only are oceanic plants full of healthy fatty acids, they also contain loads of iodine, calcium, and other nutritional powerhouses

Vegan tartar sauce, anyone? Just combine egg/dairy-free mayo with a dash of mustard, relish, and lemon juice.
Opting for fish food instead of fish as food is the most healthy, compassionate, and environmentally friendly choice. I hope that this recipe delights your taste buds and inspires bright, sunny, beach-filled dreams. 

Maybe one of these days the warm weather will decide to stick around so we can enjoy a real beach or pool outing!

Ingredients:
  • 1/2 cup dried seaweed 
  • 14 oz. extra firm tofu
  • 1/4 cup unsweetened almond milk
  • 2 tbs. lemon juice
  • 1/4 cup gluten-free baking mix
  • 1/4 tsp. black pepper
  • 1/4 tsp. mustard powder
  • Salt to taste (I thought the seaweed added enough salty flavor, but feel free to adjust to your liking)
Directions:

  • Preheat oven to 350º
  • Place seaweed in 2-3 inches of water to soak
  • Once rehydrated, add to high-speed blender or food processor along with tofu, almond milk, and lemon juice
  • Blend on high until smooth
  • Transfer to bowl and stir in flour, pepper and mustard powder
  • Begin forming dough into patties (using about 1/4-1/3 cup of mixture for each)
  • Place onto a greased cookie sheet
  • Bake for 40-45 minutes
*One recipe yields 12 patties

   
   

Sunday, March 16, 2014

Green Velvet Tapioca Pudding


Happy St. Patty's Day & Holi Day!
(If you don't know about the latter, it is a Hindu holiday that celebrates friendships/relationships and the triumph of "good" over "evil".)

I honestly have never really celebrated either in years past, but today that might change! 
Because 1) I'm on spring break and 2) any excuse to kick back and celebrate is fair game in my book.

I plan on initiating my festivities by feasting on this thick and delicious pudding. 

I forgot my real camera when venturing to my parents house for the day. So although you can't tell in these pictures, the end result of this recipe is a deep green-hued dessert (that my iPhone camera couldn't quite capture). 

Top with vegan whipped cream for extra decadence!
If wearing green on March 17 is good luck, eating green is probably great luck.

Especially when the green in question comes from the all-powerful spirulina.
No toxic sludge (I mean artificial coloring) will ever make its way into my kitchen.
Pairing this nutritious superfood with rich, dark coca makes it all the better.

I hope that this treat brings you the luck of the Irish! I wish you all a grand St.Patrick's Day, Holi Day, and Monday.

Ingredients:

  • 1/2 cup tapioca pearls
  • 3 cups unsweetened nondairy milk (I used soy)
  • 1/4 cup agave nectar
  • 1/4 tsp. salt
  • 2 egg replacers
  • 3 tbs. cocoa powder
  • 2 tbs. spirulina powder
  • Stevia to taste
Directions:
  • Combine tapioca, milk, agave and salt in saucepan
  • Cook on medium heat until boiling (stirring frequently)
  • Reduce heat and continue to stir for about 5 minutes
  • Whisk in egg replacers, cocoa, spirulina, and stevia
  • Cook for about 5-7 more minutes, or until pudding has thickened and the powders are evenly dispersed