Healthy Vegan Dinner Recipes

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Vegan Pizza with Cashew Cheese

Brenda, Registered Dietitian and Lead of Product Nutrition for Created Whole,  is currently teaching a healthy eating class, that meets weekly, at Nature’s Food Market & Juice Bar, in Bakersfield, California.  The class, based on The Full Plate Diet, increases the amounts of food eaten, but by changing the types of food, most people find that they have increased energy, feel satisfied throughout the day, and actually lose weight.  The lifestyle program focuses on foods that are high in fiber and whole grains, while limiting those that are full of sugar and other unnatural additives.  The program, although not designed vegan or vegetarian, is essentially, the way that Brenda cooks and home and has taught her children to eat.  It is also the premise of what Created Whole believes in- food in its natural form.

Here are some real food recipes, that are easy, vegan, high in fiber, and tasty.  Try the recipes for dinner!

Savory Lentils

2 cups dry lentils

6 cups boiling water

1 large onion, chopped

1 (19 oz) can stewed diced tomatoes

½ cup tomato paste or ¾ cup tomato puree

2 ½ – 3 tsp salt

½ tsp thyme

½ tsp sweet basil

 

Add lentils and chopped onion to boiling water; simmer until lentils are done (about 45 minutes).  Add remaining ingredients and simmer a few more minutes to blend flavors.  May add water for desired consistency—soup should be fairly thick.  Serves 6 – 8.

Pizza

Whole wheat pocket bread, sandwich rounds, or pizza crust (choose 100% whole wheat items)

Italian sauce

Sliced olives

Bell pepper, chopped or sliced

Onion, chopped or sliced

Optional toppings:  sliced or chopped zucchini, broccoli, mushrooms, pineapple or tomatoes

Cashew cheese spread

 

Pre-heat oven to 400 degrees.  Place pocket bread on baking sheet.  Spread Italian sauce on pocket bread then top with olives, peppers and onions.  Place cashew cheese spread in zipper seal bag and snip corner.  Drizzle cheese spread over pizza. Bake in oven for 10-12 minutes.  Serve with fresh garden salad.

 

Cashew Cheese Spread

6 oz tomato juice

¼ cup water

2 oz pimento peppers

¼ cup lemon juice

1 cup cashews, raw

1 tsp salt

½ tsp onion powder

¼ tsp garlic powder

1 med potato, baked and peeled

 

Place all ingredients except potato in blender and whiz until smooth.  While blender is running, add baked, peeled potato and continue blending until very smooth.  Mixture can be quite thick and may require brief stirring with spatula while blending.  Some blenders may require an additional 1-2 tablespoons water added to recipe for smoother blending process.  For pizza, place in zipper seal sandwich bag and snip corner and drizzle on pizza like grated cheese.

 

Tofu Dill Dressing

1 cup soft tofu

2 tsp oil

4 tsp water

1/8 tsp garlic powder

½ tsp salt

¼ tsp dill (fresh preferred)

 

Blend tofu with oil, garlic water and salt until smooth.  Pour into bowl and add dill.  Chill.  Serve with salad or as dip for raw veggies.

 

Garden Salad

½ cup baby spinach

½ cup baby salad greens

2-3 thin slices sweet onion

2 Tbsp diced red or yellow sweet pepper

4-6 cherry tomatoes cut in halves

1 Tbsp shredded carrots or red cabbage

2-3 avocado slices

 

Lightly toss salad items together in bowl and serve with Tofu Dill Dressing or dressing of choice. Yield: 1-2 servings.

 

Tortilla Factory Updates

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Here are more up-to-date pictures from the work being done on the factory.

We recently purchased a dough divider that is being shipped from Connecticut. We hope to move the tortilla machine into the space within the next couple of weeks. The goal was to have production going by now, so that Nature’s Food Market & Juice Bar would be able to make their Raw Pumpkin Cheesecakes for Thanksgiving. But, if you contact Wendy at the Market, you may be able to place a special order.

Tim (Created Whole) and Chuck (Nature’s Food Market) have been hard at work everyday getting the place up to health code. If you refer back to a few blog posts ago, you will see what the space looked like a month ago.

In a few weeks we will post before and after pictures.

Our dream is happening!

Cinnamon Crispy Tortilllas

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Projects, projects, projects. The key is learning to prioritize.  I haven’t found the key yet, but this is what I did start and finish.  A recipe page today.  It’s part of the Website Project.

Carob What?

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Peanut Butter + Bananas, in a tortilla? In a Created Whole Tortilla? Yeah, it doesn’t get much better. Great for breakfast, a mid-afternoon snack, or a enjoy as a healthy and tasty dessert. Try something new and make homemade Carob Ice Creme. “Carob, what?”, you say. Here’s the 411 on Carob.

Carob is often used an alternative choice to Chocolate. Compared to Chocolate, carob is 3 times richer in calcium, has 1/3 less calories, and 17 times less fat! Carob is a legume and comes from an evergreen tree, that looks more like a shrub, native to the Mediterranean. After harvesting, the carob pods are roasted, and then ground into powder. Carob is naturally sweet and comes in powdered form or is available to buy as chips for baking or candy at specialty grocers. Take a look at this article to learn a bit more about Carob.

The Carob Ice Creme recipe is an easy, naturally sweetened, and tasty treat that, just like Tortillas, is another one of Tim’s specialties. So give Carob a try and make Peanut Butter Banana Tortilla Roll-ups and Carob Ice Creme for Dessert Tonight!

Peanut Butter Banana Roll-ups
Peanut Butter
1 Banana
Created Whole Tortillas
Heat tortilla on a skillet over low to medium heat, for 2-3 mins or until warm. Remove from heat, and spread with peanut butter. Add banana slices and roll-up tortilla like a burrito. Top with Carob Ice Creme.
Carob Ice Creme
4 cups soymilk
1/2 cup carob powder
1 cup raw unsalted cashews
2 TBSP Vanilla Extract1 1/2 cups dates
1/2 tsp Sea Salt
2 Bananas, frozen

Place all ingredients in blender and blend well until smooth and creamy. Pour mixture into ice cream maker and freeze according to freezer instructions. (note: half this recipe if you have a quart size ice cream maker or only freeze half the recipe at a time. It freezes faster for obvious reasons. We use this Cuisinart ice creammaker, and it’s awesome.

Breakfast Burrito

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Here’s an idea for breakfast: Make some tofu scramble and wrap it up in a Whole Wheat Tortilla, and you got yourself a breakfast burrito.

Try this recipe

Scrambled Tofu

  • 1 lb firm tofu
  • 1 tsp chicken style seasoning (see chicken style season recipe below or use a vegan chicken style seasoning mix)
  • 2 Tbsp each:chopped green bell pepper, onion and sliced olives
  • 1 Tbsp olive oil
  • 4 Created Whole 100% Whole Wheat Tortillas
  • Avocado & Salsa

 

Place olive oil in pan. Add veggies and satay for 2 mins. Add tofu, and mash with a fork. Add seasoning and remaining ingredients.Cook for about 10 minutes over medium heat. Wrap scramble in a warm tortilla. Serve with avocado slices and fresh salsa. Serves 4

Chicken Style Seasoning

  • 4 tsp celery salt
  • 1 tsp turmeric
  • 4 tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp marjoram
  • 4 tsp parsley flakes, ground
  • Pinch savory
  • ¼ cup salt
  • 1 tsp brown sugar

Mix all ingredients together.Store in airtight container.1 tsp of this seasoning may be substituted for one packet of George Washington Golden seasoning or McKay’s Chicken Seasoning.When substituting for McKay’s Chicken Seasoning, use less salt in recipe.

order tortillas at www.TheBestTortilla.com/order

Make Burritos For Lunch!

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Ethnic foods are gaining in popularity. The Hispanic population is growing faster than the overall population in the United States, and due to this, Latin foods are becoming more popular among consumers. The Hispanic population encompasses 15 percent of the total population in the U.S., and that number is expected to grow to 30 percent by 2050. Sales of Hispanic foods are at 7 billion dollars annually, and expected to rise to 12 billion by 2014.

Until recently, ethnic foods in the natural marketplace were hard to find, but since 1990 the ethnic purchasing power has more than doubled. This generation is the most diverse in American history, and with that diversity comes an opportunity for unique, tasty, and healthy products.

What’s so cool about being in the tortilla business is that we don’t have to educate people on what a tortilla is; everyone knows. I think the surprise comes when people realize that a whole wheat tortilla can actually taste good. One of our biggest compliments is when one of our Hispanic friends or customers say, “I grew up on grandma’s or mom’s homemade tortillas and these [Created Whole Tortillas] are GOOD!”

We are really blessed to be entering the market at this time, with such an exceptional product. The opportunities ahead of us are limitless.

Make burritos for lunch!
www.thebesttortilla.com/order

information and facts taken from the following articles:
Ethnic Cuisine Heats up Naturals Market
Hispanic Foods Heat up the Market

Blueberry Buzz

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This week at Farmer’s Market, we added something new; Vegan Raw Cheesecake. The flavor of the week was White Chocolate Blueberry, made by Wendy Naus, owner of Nature’s Market & Juice Bar, and masterful creator of all kinds of vegan raw delicacies.

We have been introducing new items at farmer’s market, not because are tortillas aren’t selling, but because the compliment products actually improve our overall appeal. It definately creates more buzz around the Created Whole booth.

We also have been putting up more signs. This week, we needed to a sign for the cheesecake. Brenda created a masterpiece in her painting studio, aka, the trunk of the toyota corolla. Here are some pictures and a short video of the experience.


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