Give Them Something Better

Author: Stephanie Howard

  • Gluten Free Chocolate Cupcakes (Vegan)

    Gluten Free Chocolate Cupcakes (Vegan)

    Gluten Free Carpb Cupcakes

     

     

     

     

     

    Everyone deserves cupcakes! So we made these Gluten and Dairy Free Chocolate Cupcakes for our gluten free friends at our monthly supper club. It’s a super simple recipe modeled after the old fashioned wacky cake from the WWII era.  I tried it as an experiment and  was more than shocked that these Gluten Free Chocolate Cupcakes were truly just as good as the originals.

    Gluten Free Wacky Cake

    • 1 ½ cups King Arthur Gluten free flour
    • 3 tablespoons Carob or Cocoa powder
    • ½ teaspoon salt
    • ¾ cup sugar
    • 1 teaspoon baking soda
    • 2 teaspoons vanilla
    • 1 teaspoon white vinegar
    • 6 tablespoons vegetable oil or Lighter Bake Fat Replacement
    • 1 cup cold water
    1. Preheat 350 degrees F.
    2. Place the dry ingredients in a bowl.
    3. Make 3 small holes in the mixture. Pour the vanilla in one hole, the vinegar in another and vegetable oil in another. Pour water over the top and mix.
    4. Pour into a lightly greased 8 by 8 inch pan. Bake for 30 to 35 minutes.

    carob cupcakes title 640

  • Easy Vegan Queso Recipe (Chipotle Style)

    Easy Vegan Queso Recipe (Chipotle Style)

    Chipotle Notso Queso Cheese Dip

    This chipotle flavored Vegan Queso Recipe is the perfect addition to vegan nachos or tacos. It is the the perfect combination of rich and creamy, spicy and smokey. The funny thing is it started out as a kitchen disaster and turned into a great discovery!

    It was Mexican day at Emmanuel Institute and I was making my regular vegan queso recipe with a white vegan cheese and chopped jalapeños, which by the way is very good. But this time I was in a hurry and turned the heat up too high and slightly burned the cheese sauce. It was not so burnt that it had to thrown away but it defiantly had a smokey flavor.  I didn’t have time to make more cheese sauce the students would be arrive in just minutes.

    All of the sudden I had a thought! Chipotle! it has a nice smoky flavor, maybe if I add some to this sauce it could make it into an amazing vegan queso. I was right! the students nearly drank the cheese sauce they loved it so much, not a drop was left! I have made the chipotle sauce many times since, of course I don’t burn it first. I suppose it is true many great recipes are invented by accident.

    Vegan Queso Recipe (chipotle)

    Vegan Queso Recipe (Chipotle Style)

    Yield: 4 cups
    Prep Time: 10 minutes
    Cook Time: 7 minutes
    Total Time: 17 minutes

    Rich and creamy chipotle flavored vegan queso recipe made with cashews and nutritional yeast. Makes perfect vegan nachos or as a topping for tacos.

    Ingredients

    • ¾ cup cashew nuts
    • 4 cups water, divided
    • ¾ cup shredded cheese substitute
    • ¼ cup nutritional yeast flakes
    • 1 tablespoon lemon juice
    • 1 teaspoon cornstarch (optional)
    • 1 teaspoons salt
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • Chipotle pepper to taste

    Instructions

      1. Using a blender, blend cashews and 2 cups of water until very, very smooth, this will take several minutes.
      2. Add the remaining ingredients except for the two cups of water, and blend again. Pour into a medium sized saucepan.
      3. Add remaining 2 cups of water to blender and blend briefly, pour into pan with cashew mixture.
      4. Cook over medium-high heat, stirring constantly until it comes to a boil and thickens.
      5. Remove from heat, add pasta and stir together.
        Serve as is, or place in a casserole dish and bake at 350˚ for 30 minutes.
    © Stephanie Howard
  • Vegan Pepper Jack Cheese

    Vegan Pepper Jack Cheese

     pepper jack cheese640

    This Vegan Pepper Jack Cheese is perfect for a party! I LOVE cheese and crackers at a party! So I was not going to let this vegan thing ruin my party! Pepper Jack is a favorite so with a little I experimenting I found this vegan pepper jack cheese which is excellent! It is made with cashews and sliceable so it is perfect on crackers.  

    This month I threw a party at the Meatless Monday Supper Club with different kinds of vegan cheese and gave an opportunity for everyone to try them.  I also made a simple sliceable cashew cheese along with my Notso Queso Dip.

    For the Sliceable Vegan Cashew Cheese I used this recipe from a beautiful website called Jennifer’s Kitchen, you should really check out her recipes there is a great variety of healthy and yummy foods. She also posts a lot of Gluten Free recipes for those of you who need it.

    I slightly modified the Pepper Jack cheese from the Vegan Richa website. It is a little different than many recipes I have tried in the past in that it has a few different starches in it. I think the different starches help it to melt nicely but I think it was a little grainy.

    This is my version of the Vegan Richa’s Pepper Jack Cheese next week I will share my Notso Queso Chipotle Cheese Sauce.

    Vegan Pepper Jack Cheese

    Vegan Pepper Jack Cheese Please

    Ingredients

    • 1 ½ cups plain non-dairy milk
    • 2 ½ teaspoon agar powder 2 ½ tablespoons of agar flakes
    • 1 ½ tablespoon tapioca starch
    • 1 ½ tablespoon cornstarch or arrowroot starch
    • 1 ½ tablespoon chickpea flour
    • 3 tablespoons nutritional yeast
    • 2 tablespoons coconut oil
    • 2 teaspoons lemon juice
    • 1 teaspoon white vinegar
    • ½ to ¾ teaspoon salt
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • 2 teaspoons jalapeno pepper finely chopped
    • 1 teaspoon red pepper flakes

    Instructions

      1. Line a bowl or mold with plastic wrap.
        In a blender add ½ cup non-dairy milk with the starches, chickpea flour, coconut oil, vinegar, lemon juice, onion powder, garlic powder and salt.
      2. Blend until smooth
      3. In a pan, add 1 cup of non-dairy milk and agar powder. Bring to a boil and cook for 3-4 minutes.
      4. Add the boiling mixture to the blender with the milk and starches and blend briefly.
      5. Add jalapeno and pepper flakes and pulse to chop.
      6. Pour into prepared mold and place in the refrigerator for several hours.
    © Stephanie Howard
    Category: Miscellaneous
    pepper jack cheese

  • Meatless Monday: Cilantro Lime Soy Curls

    Meatless Monday: Cilantro Lime Soy Curls

     

    Cilantro Lime Chicken-2

    Last week at the Meatless Monday Supper Club I shared my recipe of Cilantro Lime Soy Curls in a  healthified version of Santa Fe Salad the soy curls came out so good that I have started using them for things like tacos, burritos and fajitas. I keep thinking of new ways to use them. Funny thing is, I thought I had invented something brilliant and new. but when I did a Google search on cilantro lime chicken I found out a lot of people had the same idea.But, my recipe is healthier and cholesterol free and I and as a bonus not one chicken was harmed in the creating of it.

    What are Soy Curls?

    Butler Soy Curls are a healthy meat alternative made from just one ingredient, soy beans.  Butler uses  non GMO-soy beans to make a very meaty textured meat substitute that has very little flavor of its own but can take on any flavor you add to it. 

    Cilantro Lime soy curls

     

     

    How do you prepare Soy Curls?

    Soy curls are a dehydrated product that needs to be rehydrated by soaking in hot water or other flavorful liquid. After they are rehydrated I usually like to brown them in a skillet to add some great flavor and remove a little of the water for better texture. In this case we add Cilantro Lime Dressing to add flavor while we are sautéing. It gives them great flavor.

    Where Can you Buy Soy Curls?

    Soy Curls are made by a company called Butler that you can find at www.butlerfoods.com.

    You can also find them at local health food stores but I think the easiest place to get them is to order off Amazon. 

    Cilantro Lime Soy Curls

    Cilantro Lime Soy Curls

    Yield: 2 cups

    Cilantro lLme DressingA delcious chicken substiute with a great cilantro lime flavor that is perfect for tacos, burritos and in Salads.

    Ingredients

    • 1 ½ cups Soy Curls
    • 2 teaspoons Chicken-Style Seasoning
    • 1 recipe Cilantro lLme Dressing
    • Smoky Chipotle seasoning to taste (I used Mrs. Dash)

    Instructions

      1. Place Soy Curls in a bowl and cover with boiling water. Set aside for 10 minutes.
      2. Drain excess water and squeeze water from soy curls.
      3. Sauté soy curls in a little oil with Chicken-style seasoning until browned.
      4. Add ¼ cup Cilantro Lime Dressing and sprinkle Chipotle seasoning to taste. Continue to cook for 2 minutes.
    © Stephanie Howard
    cilantro lime soy curls

     

     

     

  • Vegan Santa fe Salad with Soy Curls

    Vegan Santa fe Salad with Soy Curls

    Vegan Salad Sante Fe Salad

    This vegan salad checks all the boxes on my list of a great salad that is filling enough for a full meal. Before I was vegan or even vegetarian my favorite thing to get at Max & Ermas (a favorite restaurant in Columbus Ohio) was their Santa Fe Chicken Salad.  It really was good but when I went vegetarian in just was never the same.  That is why I decided to make my own Vegan Santa Fe Salad.

    With all of the grilled meatiness of the soy curls, the crunchiness of the homemade tortilla strips and creaminess of the avocado, and so many other rich flavors. This will soon become one of your favorite vegan salads for a hearty lunch or to serve to friends at a party or church potluck.

    There are usually so many unhealthy items at parties I like to serve something healthy to break up the junk food.  But when I say healthy I don’t mean healthy boring and tasteless, I mean healthy delicious and satisfying enough to eat instead of that third brownie or puff pastry appetizer and this vegan salad will defiantly fill the bill.

    When i make this salad I like to shop all of the vegetables fairly small so that you can get all of those great flavors in every bite. I used soy curls to replace the meat in the salad and they worked perfectly. Check out this recipe for the Cilantro Lime Soy Curls that go great in so many recipes!

    cilantro lime soy curls

    Ingredients you need for Vegan Santa Fe Salad

    • Romaine Lettuce
    • Cabbage
    • Cilantro
    • Black Beans
    • Corn
    • Avocado
    • Tomato
    • Corn Tortilla
    • Cilantro Lime Dressing
    • Cilantro Lime Soy Curls

    Vegan Salad

     

    Vegan Santa Fe Salad

    Santa fe Salad with Soy Curls

    Yield: 8 Servings
    Prep Time: 20 minutes

    Fantastic vegan salad packed with protien, veggies and crunch for a completely satisfying meal.

    Ingredients

    • 1 recipe Cilantro Lime Soy Curls
    • 1 recipe Cilantro Lime Dressing (below)
    • 6 cups Romaine lettuce, chopped
    • 1-2 cups cabbage, shredded
    • 2-4 tablespoon chopped fresh cilantro
    • 1 cup black beans, drained and rinsed
    • 1 cup drained canned whole kernel corn
    • 1 medium avocado, cut into chunks
    • 1/4 cup chopped red onion

    Instructions

    1. Prepare Cilantro Lime Dressing
    2. Prepare Cilantro Lime Soy Curls
    3. Mix lettuce, cabbage and fresh cilantro in a large serving bowl.
    4. Top with soy curls, beans, corn, avocado, tomato and onion.
    5. Add Cilantro Lime Dressing and mix well.
    6. Top homemade tortilla strips.

    Notes

    You may use store bought dressing to save time.

    © Stephanie Howard
    Vegan Cilantro Lime Dressing

     

    Cilantro Lime Dressing (low oil)

    Ingredients

    • ½ jalapeno pepper, coarsely chopped (optional)
    • 1 clove garlic
    • 1 medium scallion
    • ¼ cup lime juice
    • 2 tablespoons honey or Agave nectar 
    • 1 teaspoons balsamic vinegar
    • ½ teaspoon salt, or to taste
    • ¼ cup extra-virgin olive oil
    • 1/8 teaspoon xanthan gum* (optional)
    • ¼ cup packed cilantro leaves

    Instructions

      1. Place first eight ingredients in blender; and blend till smooth. The jalapeno is optional but very yummy. You can always use less or more for your desired spice level.
      2. Turn the blender on high and slowly drizzle in the olive oil and add xanthan gum until incorporated into the dressing.
      3. Add the cilantro leaves; pulse a few times to chop.
      4. Add salt to taste before serving.

    Notes

    *the xanthan gum is available at health food stores. It is optional but helps and some body to the dressing that we are missing because of the reduced oil.

     

  • Plant Based Breakfast Burrito

    Plant Based Breakfast Burrito

    plant based breakfast burrito

     

     

    I have been bragging on my scrambled tofu recipe for a while, so I’m guessing you have all tried it and LOVE it.  This simple plant based breakfast burrito is perfect to use up some left over scrambled tofu.  It also is perfect for an easy lunch.  Both of my kids love this meal and it is the perfect way to use up those few leftovers..  A plant based breakfast burrito can have anything you want inside, it just depends on your tastes and what you have in the fridge but you can certainly jazz it up to your liking.  

    Plant Based Breakfast Burrito

    Plant Based Breakfast Burrito

    Yield: 1
    Prep Time: 5 minutes
    Cook Time: 3 minutes
    Total Time: 8 minutes

    Tofu, vegetarian sausage, potatoes, salsa all wrapped in soft flour tortilla makes the perfect breakfast on the go or an easy lunch.

    Ingredients

    • 1 whole grain tortilla
    • 1 vegetarian sausage patty crumbled or 2 tablespoons Soy Curl Bacon (The “B”)
    • ¼ cup hash browned potatoes (optional)
    • 1 tablespoon salsa or Ketchup

    Instructions

    1. Warm tortilla in the microwave for 10–20 seconds. This makes it easier to roll up.
    2. Place tofu down the center of the tortilla.
    3. Chop Smashed Potatoes and place on top of the tofu
    4. Add a little salsa or homemade ketchup.
    5. 1Scrambled Tofu
    6. Roll it up “burrito style” and wrap in wax paper or parchment paper.
    © tickets
    Cuisine: Mexican / Category: Breakfast