Tag: vegan cheese

Greens with Garlic Herb Sauteed Chick peas, Green Apples, and Vegan Cheese ( homemade)

Published on by Life with Lisa WashingtonLeave a comment

This weekend was amazing! I renewed my vows to the love of my life, 20 years and counting. The house was bursting with cheer, family and friends all weekend. It was a blast! Honestly, we both felt this wedding was more exciting and very powerful than our first one. I guess that has to do with 20 years, of experiences, struggles, victories and so much wonderful growth in us both. Well, everyone is gone home. The cajun food, themed reception we had, with Mardi gras mask and all, are all put away and everything is eaten, accept a little jambalaya my husband and son has devoured.  Now back to my food and sharing Set the Table with Love recipes with you guys.  I love this salad, I made today,  because it is made with one of my favorite food brands, Go RAW foods. I used their watermelon seeds, that are loaded with 11 grams of vegan protein, to make my vegan cheese. I added some garlic herb seasonings to it and you have vegan cheese. The watermelon seeds made the cheese very buttery and nutty. It’s a winner, plus loaded with protein and only 4 grams of carbohydrates. YES!!!!

This recipe has 22 carbs and 20 grams vegan protein.  I ate the whole big bowl. Off to my walk.

Well here’s the recipes.

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Ingredients:

SALAD

2 cups chopped kale

1 cup romain, bibb, or any other leafy green, you prefer. I used Bibb lettuce.

Few leaves of your favorite herbs. I used cilantro, from the garden

1 large green apple, chopped

1/2 cup chick peas, rinsed and drained

1 tsp McCormick No Salt Garlic Herb Seasoning

VEGAN CHEESE:

2 tbsp Go Raw watermelon seeds

1 tbsp McCormick No Salt Garlic Herb Seasoning

1 tsp cayenne pepper

pinch of sea salt

TIP: I added a few of my sautéed chick peas to the food processor to give it more flavor and depth. That will also increase the protein factor.

Directions: 

Wash, gently pat dry and mix the greens, apples and herbs in a large bowl. Set aside. In a sauté pan on medium heat, add enough olive oil to cover the pan, add in the chick peas and the seasoning. Stir. Cook for about 2-3 minutes until the seasonings have browned just a little. Remove from heat. Allow the chick peas to cool, so they do not wilt the greens.

Add the watermelon seeds into a food processor. Process, until you get a small, fine crumbles. Add in the seasons, and gently pulse again, until the seasonings are incorporate into the seeds.

Assemble.  Add the cool chick peas ( with the sautéed spices) and vegan cheese mixture into the salad and gently toss.

Drizzle with a little lemon juice and extra virgin olive oil.

Enjoy!

Southern Girls ~ Gluten Free Stuffed Cornbread with Spicy Mexican Beans

Published on by Life with Lisa WashingtonLeave a comment

Today I spent time with my friend Melissa. We both are true southern girls, so we love ourselves some cornbread. I made two versions of this recipe. One vegetarian and one vegan.  They both were very delicious. We talked about our childhood, birth order, being girls, southern 🙂 and how much we both love dessert. You know of course I had to have dessert, so I made this Vegan Nice Dream using my Go Raw Apple Cinnamon Sprouted Granola. Now remember to scroll down, that recipe with be at the end of this blog post.

Okay, back to the cornbread. The cornbread is sweet and the beans are spicy, an awesome combination. I topped the beans with cheese, and some cilantro and added fresh tomatoes all around the whole dish. I hope you will share this with your family and enjoy it as much as we girls did. Well till next time. Set the Table with Love.

Talk to you later, YA’LL. 🙂

cornbread
Southern Girls ~  Vegetarian Gluten Free Stuffed Cornbread with Spicy Mexican Beans a

CORN BREAD RECIPE Vegetarian                                                 

Wet Ingredients

2 large eggs, lightly beaten, at room temperature

( For VEGAN VERSION USE ONE FLAX SEED EGG (1 tablespoon ground flax seeds + 2 tablespoons water)

1 cup unsweetened Almond Milk

1/2 cup Organic Cane Sugar

1/3 cup Olive oil

Dry Ingredients

1/2 cup Bob’s Mills Tapicoa Flour

1/2 cup Bob’s Mills Sorghum Flour

1/4 cup Bob’s Mills Brown Rice Flour

1 cup Bob’s Mills GF Cornmeal

2 tsp Baking Powder

1 tsp Xanthan Gum

1 tsp Sea Salt

Directions:

1. Preheat oven to 350. Grease cast-iron skillet. Set a side.

2. In a large bowl, beat the wet ingredients with an electric mixer on low speed until well blended.

3. In a separated bowl, whisk together dry ingredients until thoroughly blended. Gradually, with a blender on low speed, add in the dry ingredients with the wet ingredients until the mixture is thick like cake batter. Spread evenly in the cast-iron pan.

4. Bake 25-30 minutes, or until top is firm and edges are lightly browned.

5. Remove from oven and set aside.

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Southern Girls ~ Gluten Free Vegan Stuffed Cornbread with Spicy Mexican Beans 

Spicy Mexican Beans

INGREDIENTS:

1 tbsp olive oil

1/2 cup onions, diced

1/2 cup red bell peppers, diced

1 can organic dark kidney beans

1 can organic pinto beans

1 tbsp William Sonoma Apple smoked herb rub ( optional)

1 tbsp chili powder

1 tbsp smoked chilis

1 tbsp garlic powder

1/4 tsp turmeric

2 tbsp vegetable broth

Sea salt and black pepper to taste

1/2 cup cilantro, chopped, for garnish

4 campri tomatoes, cut in fours, for garnish

1 cup of grated white cheddar cheese for the vegetarian version as a topping, 1 cup of vegan cheddar cheese for the vegan version as a topping

Directions:

Add olive oil to a deep sauce pan on medium high heat. Add onions and red bell peppers, cook for about 3 minutes. Add beans and stir. Add spices and stir until beans are coated with the spices. Add 1 tbsp of the vegetable broth, turn the heat down to medium. Cook for 4-5 minutes more adding the rest of the vegetable broth. Cook on a low heat for another 7-8 minutes, until beans are a little tender but still have a firmness.

Remove the cornbread from the cask iron pans, by flipping them over into a plate. The bottom part should be face up.  Scoop the middle of the cornbread out, about 1 1/2 – 2 inches down. Keeping the bottom in tack. You need to just scoop out enough to allow a space for the beans. Add the hot beans into the hollow of the cornbread. The beans need to be hot to melt the cheese, so if you need to warm them up some, do so. Once they are heated up, add the cheese on top, and the cilantro.  Add the quartered tomatoes around the entire dish, if desired.