Meatless Gourmet

Vegan/Vegetarian Recipes Developed by Danielle Rochon From Market Organics In Ottawa ON

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Vegan Mexican Mac and cheeze

[meatlessgourmet]

Vegan Mexican Mac and Cheeze

Gotta love mac and cheese but this baby is vegan and delicious. Quickly becoming a favorite at Market Organics customers vegan and non alike for its creamy and cheesy taste.

Mexican Mac and Cheeze

1 pkg corn or rice macaroni or regular pasta if you are not intolerant

1/2 pkg organic silken tofu

3 tbsp cashew butter

1 tbsp dry mustard powder

2/3 c earth balance

3/4 tsp turmeric

1.5 tsp granulated garlic

1 tsp pepper

1 tbsp hot sauce( franks red hot or something like it)

1/4 c braggs liquid aminos or soy sauce

1/3 tsp chipotle powder

2.5 c Nutritional Yeast

1 28oz can diced tomato

2 green peppers seeded and diced

1 red pepper seeded and diced

Gluten-free croutons crushed or other acceptable crunchy topping

(if not intolerant just use panko)

Preheat oven to 350

Cook macaroni according to pkg. Mean while mix all ingredients but the peppers and tomatoes together in a food processor till well combined. Add mixture to a large enough saucepan to hold mixture, tomatoes and peppers. Heat on medium high heat until peppers begin to soften then remove from heat.

In a greased 9x13 inch pan add sauce and drained cooked noodles and stir well. Sprinkle with gluten free crumbs and bake for 30 mins.

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Gluten-free low carb Orange date mini muffins

OK...2 words...LOVE THESE! Low carb, gluten free! YUM

Orange Date mini Muffins

1.5 c Ground Almonds

2 tbsp chia with 6 tbsp water(let sit till gelified)

1/4 c coconut flour

1 large navel orange. Zest and juice to make 3/4 cup( might need a bit more juice then the orange will give so buy a little orange juice just to be sure)

1/3 c pitted chopped dates

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 tbsp maple syrup

3 tbsp coconut oil(melted if necessary)

Preheat oven to 350

Mix all ingredients together and using a scoop drop into a mini muffin pan that has been misted with cooking spray.

Bake for 17-20 mins

Remember these are gluten free so don't expect them to rise like regular muffins but the texture is beautiful and tender.

I can't remember for sure but i think they'll only make 17 mini muffins.

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Gluten Free Mushroom Ragu

Gluten free Mushroom Ragu

This recipe is for all those mushroom lovers. Delicious and comforting. Unfortuately I haven't been able to make this dish in a while as I have been out of the less expensive dried wild mushrooms I was picking up from costco especially for this dish. Oh well...if you love mushrooms you'll adore this dish. Its fast and tasty and looks pretty fancy! I serve it over polenta but you can serve it over rice or mashed taters if you like :).

1.5 cup dried wild mushrooms like chanterelles or just a mix, put in bowl and just cover with boiling water and let sit(save this water for the sauce)

1 small pkg of brown mushrooms cleaned and sliced ( the little square things you buy at the grocery store..sorry can't remember how many grams it is..i'll try to remember to update this).

1.5 tsp dry thyme leaves

1.5 tsp dry chives

1.5 tsp dry parsley or 2 tbsp fresh

1/4 tsp dry mustard pwd

1/4 tsp white pepper

2 tbsp wheat free lite tamari

1 tsp black truffle oil

1 shallot minced

3 cloves garlic minced

1.5 tbsp Earth balance

1 cup Silk creamer

1.5 tbsp rice flour

In large sauce pan, saute on medium high heat, shallot and garlic with brown mushrooms till fragrant and shallots are translucent.Add spices and seasoning and rice flour, stir till combined, lower burner temperature to medium low. Add dried mushrooms and their water, tamari, and silk simmer for approx 15 minutes, stirring occasionally. If wild mushrooms are not tender enough simmer longer or till desired adding a bit more water if  there is too much evaporation and the sauce is becoming too thick. When done add 1 tsp black truffle oil, taste and add salt or pepper if needed then serve over cooked polenta or whatever you desire.

* we sell white and black truffle oil at Market organics, Its about 20$ but it lasts forever and is great in stews and soup that need an extra something, something. Try it!

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Homestyle Vegan Potato Salad

This recipe is one that I started at Natures Fare in Kelowna, BC when I worked there at the Lakeshore Location. Since making it at Market Organics this potato salad flies out of the store all summer long. Enjoy :) Homestyle Vegan Potato Salad

6 medium red potatoes, cut in halves then quartered, boil in salted water till fork tender, drain and cool

Dressing:

1 1/2 cup Veganaise

1/4 cup prepared Mustard(just the regular type kids like)

1/4 cup fresh dill or 2 tbsp dry

1 tsp Salt ( or a bit more to taste)

2 carrots, peeled and shredded

3 green onions or small bunch chives sliced

1 stalk celery, chopped fine

Cut potatoes into small chunks and mix with dressing and veggies. Taste and adjust salt or dill and depending on size of potatoes or desired creaminess you may have to add a bit more veganaise and mustard.  Best picnic salad ever. Just sayin'.

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Thai Black Rice Salad

I love this salad! The forbidden rice used in this salad has a lovely flavour and chew and is full of antioxidants. More like a white rice in texture but so much healthier. It takes a while to cook it right but please follow these cooking instructions, if its over cooked it never tastes as good and absorbs too much of the dressing leaving the salad bland and dry.

2 cups forbidden rice: wash rice by adding water and swishing with hands or spoon and drain, add rice to a medium size pot and add 3 1/2 cups water. Let sit for 1 hour. Bring to a boil, cover and simmer 35 mins. Remove from heat. Do not remove lid for 10 minutes. Remove lid and transfer to a large boil and fluff. Let cool till just warm and add veggies and dressing.

 Dressing:

1/4 sesame oil or any mild flavoured veggy oil such as grapeseed or rice bran oil

1.5 tbsp toasted sesame oil

1/3 cup tamari

1.5 tbsp agave syrup

1/4 tsp chili flakes

2 cloves minced garlic

1.5 tbsp grated fresh ginger

Veggies:

1 red bell pepper, seeded and chopped

2 carrots, peeled and shredded

1/2 bag of edamame beans (found in most freezer sections at supermarkets) boiled for 3 minutes and drained.

1 cup toasted cashews (I like the lightly salted ones)

1/2 bunch green onions or chives sliced

Mix and eat. It's good warm or cold. Great for lunches!

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Gluten-Free Pink Cherry Muffins

Mmmm muffins. Love them, especially healthy ones. Everyone is crazy about gluten free these days but most of the muffin mixes or breads you can buy are full of starches which your body processes like sugar so some people may even gain weight if they are using those starchy products. This recipe I created is full of fiber, protein and is a healthy morning treat that will keep you full for hours.

This recipe contains beet powder from the Salus company. It's 100% crystalized beets, it's tasty and a fun colour. We carry it at our store (Market Organics)  and I wanted to use it in these muffins but if you can't find it just omit it, we love it.

  Pink Cherry Muffins

2 cups Almond flour

1 cup gluten free oat bran

1 tbsp + 1 tsp baking powder

1 tsp cinnamon

2 tbsp red beet powder

1/4 cup chickpea flour

2 tbsp ground flax mixed with 1/3 cup water

1/2 cup maple syrup

1 cup coconut milk( we use the fresh stuff we have in tetra packs not canned. Its low fat and more like real milk)

1/4 tsp salt

2/3 cup dried tart cherries

1/2 cup rice bran oil or other acceptable veggy oil 

Mix together. Don't worry about over mixing as there is NO gluten to get tough here so mix till your hearts content. Let sit approx 15 mins to let oat bran absorb some of the liquid. Scoop into muffin tins. Bake at 350 for approx 20 mins. Let cool in pans...Just like most gf baking they are fragile while warm. Let them cool off and firm up.

[meatlessgourmet]

Vegan "Meat" Loaf

Sometimes you just want something like mom used to make and this is it. FYI you'll need a food processor for this recipe.

1 onion

1 stalk celery

3 cloves garlic

1 cup brown mushrooms

Puree above ingredients in food processor till mush.  Add this mixture to a large bowl. In food processor:

2 cups walnuts

3/4 cup oatmeal

Process together till walnuts are small crumbs then add to veggie mixture in bowl and add the following ingredients:

2 pkgs soy meat crumbs such as Yves Veggie ground round or Sol Veggie crumbs

2 tbsp dry basil

2 tbsp almond butter( or whatever nut butter you have)

2 tbsp Olive oil

4 tbsp  tomato paste

1.5 tbsp Vegan worchestershire sauce

1/2 tsp liquid smoke

2 tbsp braggs

1/4 cup Nutritional Yeast

2 tbsp yellow prepared mustard

3 tbsp maple syrup

1 tsp salt

1/2 tsp pepper

Mix together well and press into a large loaf pan or other baking pan. Cover with foil and bake 30 mins. Uncover and bake additional 15-30 mins. This stuff is great the next day for sandwiches or fried up like veggie burgers.. Mmmm!

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Hey everyone!

Decided to get on Tumblr alongside my blogger (http://meatlessgourmet.blogspot.com). I will try to include photos as often as I can and will make sure to add them to a post if they are taken at a later date.

Also! Do not hesitate to send in photos or feedback of the recipes! I'd love to hear what you all have to say!