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Link to book: Plant Based Breakfast Favorites

Link to ebook: Ebook Plant Based Breakfast Favorites

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Recipe below:

Fluffy Whole Grain Blueberry Pancakes

Chef Julia Dunaway

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Buy me a cup of herbal tea

Chocolate Chip Pecan Cookies

Chef Julia Dunaway

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For today’s recipe I also used some of my Hatch chilies. I purchased over 20 pounds earlier this month during our annual Hatch Chili season where the local Albertson’s roasts them for a weekend. I love using them for months in so many recipes, like this one.

Here are the recipes:

Hatch Tofu Chorizo Tacos

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Eggroll in a bowl has been around for a long time. I’ve hesitated making it because most recipes had lots of oil, fried tofu and too many high sodium ingredients. I decided to make my own version with a homemade sweet and sour sauce as a tofu marinade ingredient and sauce for the bowl. What a good recipe this turned out to be. The flavorful crispy tofu with the sweet and sour taste, the abundance of stir fried vegetables for volume, and the rice noodles as a base created the perfect mix of texture and taste. I topped with some peanuts and a light drizzle of sweet and sour sauce.

Recipe

Sweet and Sour Tofu Egg Roll in a Bowl

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My Best Hummus and the Hummus Toast Buffet

Chef Julia Dunaway

1 pound of dried garbanzo beans(chickpeas)

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Pumpkin Spice Walnut Cookies

Chef Julia Dunaway

Dry ingredients:

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My plant based Vegetable Lasagna with a light low sodium sauce, lots of cooked vegetables and just a little cashew mozzarella on top was perfect for me. Italian seasoned tofu crumbles are used as a topping for they retain their crispy texture. All in all, not the rich cheesy lasagna you’re used to, but still a very tasty version with less calories, fat and salt. Although I used to made a much richer plant based lasagna, filled with cashew cheeses and tofu ricotta, this new one is still very satisfying and I will definitely make it again.

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Recipes

Chef Julia Dunaway

Black Bean Sauce (Sos Pwa)

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I was interested in the Haitian flavor profile with so many herbs, spices, and aromatics. I knew these would be flavors I would love. After the presentation I asked Chef Kavin how he prepared his rice and beans. I always love rice and beans, one of my plant based staples. He told me how he made them and I wrote down what he said.

Finally, today it came together and I made the most delicious Haitian Rice and Beans. The pikliz needs a couple more days to develop flavors but it still tasted vibrant and bright next to the rice and beans. I LOVE these dishes. I plan to make black bean sauce and a epis marinated air fried tofu on Saturday.

Recipe

Haitian Rice and Beans

inspired by Sophia’s Haitian Cuisine

1/2 cup chopped onions

1/2 cup chopped bell peppers

4 garlic cloves, minced

3 cups cooked red or black beans*

1 1/2 cups long grain rice such as basmatic or jasmine or Carolina Gold rice, rinsed and drained

1/2 tablespoon Jacmel Haitian seasoning blend

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1 whole Scotch Bonnet or Habanero pepper

1 cup bean cooking liquid

1 1/4 cups vegetable broth

3/4 cup cashew cream (2 tablespoons cashew cream with water to equal 3/4 cup)

2 tablespoon fresh herbs (combination of oregano, parsley and thyme)

*First prepare beans. I used the Instant Pot and cooked a pound of Rancho Gordo Domingo Rojo beans. I used unsoaked beans, 2 garlic cloves, 1/2 cup chopped onions, covered by 2 inches of water. I cooked them for 37 minuutes at high pressure and naturally released for 30 minutes. After releasing pressure, cancel and use the saute setting to reduce the bean broth and develop more flavor. Add 1/2 teaspoon of salt. Cook for 15-20 minutes until the broth is thickened and flavorful. Same the bean broth. Don’t drain and rinse the beans.

To cook the rice and beans: Heat a deep skillet over medium high heat. Add the onions, garlic and bell peppers. Saute until lightly browned. Add a couple tablespoons of vegetable broth and reduce the heat. Cover with a lid and cook for 5 minutes.

Add the drained beans (3 cups), the rice (1 1/2 cups). Add all the liquids (bean broth, vegetable broth and diluted cashew cream, all the spices, and the whole habanero or Scotch Bonnet pepper. Bring to a boil, reduce to simmer and cook for 15 minutes. Turn off heat and keep covered for 15 more minutes. Remove pepper and serve.

This recipe made 7 cups of rice and beans. 6 generous servings

312 mg sodium per serving

Pikliz

2 cups shredded green cabbage (Use a knife, not a food processor.)

1 carrot, cut into julienne size pieces

1/2 of a red bell pepper or 2 small ones, sliced

2 scallions

1 cup sliced onions

3 garlic cloves, minced

6 Scotch Bonnet or Habanero peppers, thinly sliced

1/2 teaspoon salt

12-14 whole black peppercorns

2 cups white vinegar

juice of 2 limes

4 whole cloves

Mix all vegetables in a large bowl. Place the vegetables in jars and cover with vinegar. Allow to marinate for at least a couple days. Lasts for 1-3 months in the refrigerator, but be sure to keep it submerged in vinegar.

Haitian Rice And Beans

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