theeveganwitch

[theeveganwitch]

🔥Fire Cider Seasoning🍁

[theeveganwitch]

I literally made a FULL plant based meal tonight.

Made sausages from walnuts, lentils, and chickpeas, and I turned around and made some socca (chickpea flatbread). Then, I topped it with grilled purple onions and my homemade ketchup. It was so flavourful, and I made enough sausages for the week; i am so incredibly proud of how it turned out.

[theeveganwitch]

Homemade Walnut Oat Milk

1C Rolled Oats

1 1/2C Walnuts (boiled, drained, and cooled)

6-7C Cold to Ice Cold Filtered or Spring Water

1Tsp Pink Himalayan Salt

1-2TBSP Vanilla Bean Paste (or Vanilla extract)

1/4C Pure Maple Syrup

DIRECTIONS:

First, boil your walnuts for 20 - 30 minutes on a medium-low heat. After your walnuts finish boiling, drain them, then rinse in cold water and drain again. Now fill your blender with the 1C of oats and 1 1/2C of walnuts, then fill with 6-7 cups of cold water.

Let the blender run for 30-45 seconds (NO LONGER! Don't want your milk to be slimy.)

Now, you can use a nut milk bag, cheese cloth, or a sieve and a rubber spatula. Now the first two options are easy; all you would have to do is pour your milk in either the nut milk bag or cheese cloth and squeeze slowly. With the sieve and rubber spatula, it's a little tedious, but it still get the job done; slowly pour your milk in the sieve (a little at a time) and start slowly pushing/squeezing the oats with the spatula. Discard your oats after squeezing them out and repeat. Continue the process until all of your milk is strained and in a separate bowl.

After straining, add your milk back in the blender and add your pink salt and collagen powder (optional), and let it run for an extra minute. After blending, put milk back into your bowl after 1 final strain and 2 1/2 extra cups of ice cold water to your milk, and now add your maple syrup and vanilla. Stir slowly to incorporate and store sterilized glass bottles.

Lasts up to 6 - 7 days.

~Thee.Veganwitch~

[theeveganwitch]

Sweet Potato Mochi w/ Black Bean Paste.

Back in July, I had a very clear and vivid dream about making sweet potato mochi with black bean paste, and I did just that. When I woke up, I started gathering ingredients to be prep for dinner later. Like I really had a adream about creating food and follow each step I remembered form my dream.

Yield: 4 plus extra mixture leftover.

Ingredients:

Mochi:

1 Lg Sweet Potato, cleaned, peeled, and cubed.

1/2 C starch (corn, arrowroot, or potato starch)

salt and pepper

Avocado or olive oil, for pan frying

Black bean filling:

1 16oz can, black beans, drained and rinse.

seasonings of your choice, I used: pink salt, black pepper, chili powder, garlic and onion powder.

Sauce:

Gochujang paste

Sesame oil

coconut aminos

Garnishments:

Nori flakes (it's easy to make if you don't have any just magically lying around in your seasoning cabinet. Loll)

Green onion

Directions:

in a pot, cover your sweet potatoes with water (a couple of inches above the potatoes.) add a little salt to the water and set your pot of medium heat.

as your potatoes are coming to a boil, start working on your black bean filling. In a bowl, add your drained and cleaned black beans and your seasonings to your desired taste. mash your beans and seasonings together until it is a paste like consistency. Once it becomes a pastey baby, cover and place it in the fridge to firm up.

Now that your potatoes have come to a boil and are fork tender, drain your remaining water. In a separate bowl, add your fork tender potatoes and mash them, gradually add the 1/2 c of arrowroot (or your choice of starch) and mix well using a rubber spatula (or if you're bold enough, your hands. cause this shit is hot.) Please note that the mixture will be slightly loose due to the heat; set aside to let it cool down (so about 45 minutes).

pull out your black bean paste and sweet potatoes. once your potatoes have cooled down completely, take a couple spoonfuls of potato mixture, rolll into a ball and flaten in a disk; add in a spoonful of black bean paste and close up into a ball and lightly flatten and shape it into a disk.

Now that you have your sweet potato and black bean mochi, heat up your skillet, add in your oil and put your disks in; depending how large your skillet is, you can probably add in all 4 of your mochi to your skillet.

Give your sweet potato mochi 5 minutes or until brown, now flip and give the same side the same cook time energy.

As the remaining time of the mochi is being cook, time to make your sauce! Grab your Gochujang paste (about 1 tbsp), sesame oil (about 1 tbsp), and coconut aminos (about 3 tbsp) mix them all together and set aside.

Pull your mochi off the heat and plate up! Put your sauce on and sprinkle on your nori, green onions and sesame seeds, and voila!

*This recipe was inspired by the anime, "Demon Slayer."

[theeveganwitch]

Homemade Vegan Banana Pudding

When I came up with this recipe, I was craving banana pudding. I have seen and read different recipes of banana pudding, and I wasn't really about some of them. While grocery shopping one day, I bought bananas for my daughterand a few days later, they started turning, and she won't eat them at all; I took them cut them up and froze them until I decided to make...something with them and that's when my version of vegan banana pudding was created and born.

Recipe:

5-6 bananas, ripen, chunks, and frozen, yet semi thawed.

1/2 can, coconut milk

1/3 C, coconut cream

2 tsp vanilla bean paste

2 tsp pure maple syrup

2 tbsp Arrowroot starch + 2 tbsp cold water

Garnishes:

Butter cookies of your choosing

banana slices

Directions:

First, make your arrowroot starch slurry and set aside. Next, to a blender, add your semi thawed bananas and coconut milk and let the blender run til it stops. Now, to a small pot, add your banana mixture, vanilla bean paste, coconut cream, and maple syrup. Turn your heat on medium-low and start stirring (do NOT let it burn! Keep stirring.) Continue to stir for 3 minutes; before you add your slurry, stir it back up to mix it back together (now, here is the challenging part; you have to stir them simultaneously!) Now, as you are stirring the banana mix, slowly SLOWLY stream in your slurry as your are stirring (do NOT stop.) continue stirring until you feel it thickening. After another 2 - 3 minutes, turn your heat off and remove from stove (still stirring).

Now that everything is off the fire and cooling down, slowly pour your mixture into an airtight container and let it cool dwn completely before placing it in the refrigerator. After the pudding has completely cooled down put it in the fridge overnight (trust me, she will thicken up.) Next morning, add your pudding to the blender one more time and let it go until it stop then place it back in the bowl and back in the fridge.

Now, you can either leave it in the fridge 1 more day, or you can assemble your banana pudding and then pop it right on in the refrigerator, and yes, it will thicken back up again.

[theeveganwitch]

Savoury Sweet Potato Oatmeal

1/2 of a Lg Sweet potato, peeled, cut, and cubed

Small bunch of Fresh Kale and beet greens (and stems), roughly chopped

6 Garlic Cloves, sliced thinly

1/3 Purple onion, diced

1/2C - 1C Veggie stock

1/4C Coconut cream

1/8C Coconut aminos

1C Quick Oats

1/2tsp curry

1/2tsp smoked paprika

1/2tsp ginger

1/2tsp italiam seasoning

2tsp complete seasoning

2tsp black pepper

Olive oil

1/2 of Impossible Breakfast Sausage tube.

Directions:

First, clean and scrub your potatoes good, dry, then peel. After peeling, cut your potato down the middle (vertically), put the other half away, then proceed to cube up your potatoes and set aside in a bowl ofice cold water after cubing them. Next move on to dicing and dicing your purple onion and garlic and set this in a bowl and set aside, and lastly, (is you haven't already) clean your greens and stay roughly chopping them.

Get your skillet hot *on medium heat) and add a little of EVOO to thinly coat your skillet. Once hot, add your garlic and onions and slightly move them around for a few minutes and spread them out; leave them alone for 2-3 minutes or until they're golden. Once golden, remove them back into their bowl and serve aside. Next, add the sweet potatoes after sraining the water and patting them dry, add them to your skillet, and add a touch more oil. Spread your sweet potatoes out, leave them alone, and let them cook, uncovered, for 5 minutes on medium heat. Once your 5 minutes are up, season your potato babies, toss them around thoroughly to get them coated evenly, then leave them alone again for another 5 - 6 minutes. Once your potatoes are fork ready, but still has a bite to it and they look dark(ish) all over, remove them from the skillet and back into the bowl and set aside.

Now add your impossible "meat" on one side of your skillet and mash it down (let it cook) then add the greens to the other side of your skillet (trust me, It'll make sense in the end) add your coconut aminos and now let it all cook for 5 - 6 minutes (still on medium heat). Once your 6 minutes are up and your meat has tuned a color, chop it up with your spatula and let it cook for another 4 - 5 minutes now. Now that your 5 minutes are up and your meat looks brown brown, marry the greens and meat together evenly, and then we're going to add severing else one by one. Now that meat and greens are mixed, add in your onions and garlic and evenly mix them in, after that mix in the sweet potatoes. NOW, add in your 1 cup of quick oats, BUT add in a little at a time to evenly distribute the oats throughout the dish.

Lastly, add in your cup of veggie stock. You want your stock to barely, yet slightly cover the top of your veggies and oats (please don't down them) and add your coconut cream swirl (don't mix), cover up and let cook 1 - 2 minutes (3 MAX, nor 1 second over.)

Now that eventing is done, dig in and enjoy!

[theeveganwitch]

Do you want a quick, easy, and budget friendly dinner? I got you covered. This meal is under $10 and can be a huge hit at home, parties, Super Bowls parties, or jst cause you want tacos on a budget and don't want to spend money at Taco Bell or you just don't want to leave the house at all.

Ingredients:

1 14oz can of Black Beans, drained and rinsed

1/3c of Salsa (any kind)

1 1/2 tsp Complete seasoning by Badia

1 tsp Cumin

1 tsp Onion Powder

1 tsp Garlic Powder

1/2 tsp Turmeric

1 tsp Paprika

1 1/2 Oregano

1 tsp Chili Powder

Flour Tortillas

Dairy-free Mexican cheese blend (or whatever cheese you prefer)

Pico de Gallo

Guacamole

Olive Oil or Vegan butter

Directions:

Combine beans, salsa, and seasoning into the food processor and blend until the mixture is the consistency of refried beans. after making your mixture, start filling your tortillas with the mix. On one side of the tortilla, take a spoonful of the bean mixture and spread it on that side than add cheese, guacamole, and then the pico de gallo then lastly, close your taco. Heat up your skillet, on medium low heat and add in the olive oil. Once your skillet is nice and hot, add in your tacos (depending on how big your skillet is you can do 2-3 at a time.)

On each side of the taco, let cook them for 3-5 minutes or util they are golden brown and crispy. After cooking all of the tacos, plate up, and enjoy!

[theeveganwitch]

Have you ever had those times when you just didn't know what to eat or cook, like you're drawing a mad blank on what you have a taste for, and then all of a sudden...you see something and it clicks! With my creative 🧠, I made smothered sweet potatoes, and the end results were perfection; it was so good, my picky eater 5 year old, helped me eat it.

Ingredients;

1 Lg Sweet potato, cleaned.

2 Tbs Minced garlic

1/2 purple onion, sliced.

Portobello mushrooms, sliced.

3 Kale leaves, roughly chopped.

Salt

Pepper

Chili powder

Onion powder

Garlic powder

3 Tbs Coconut aminosKale.

Vegan butter

1/3c Full fat, coconut milk

Vegan parmesan

Extra virgin olive oil

Directions:

Start by heating your cast iron skillet, then lower the heat to medium-low, and add a couple tablespoons of EVOO to your skillet. Now, clean, dry, and slice your sweet potato, long ways, down the middle; add your sliced sweet potato to the hot skillet, orange side down and cover for 55 minutes.

In a separate heated skillet on medium heat, add a few tablespoons of EVOO, and add your sliced onions. Cook onions until translucent, then add your garlic, sliced mushrooms, and chopped kale. Add 2 tableapoon of vegan butter. Slightly toss around, cover, turn heat to medium-low, and leave alone for 10-15 minutes.

Now, uncover your sweet potato, and flip it halfway through your time. Now, cook it skin side down the rest of the way. Add a pinch of pink salt to the potato and cover again. With your veggies, uncover,l and add your coconut aminos and seasonings, then stir them around until the aminos and seasonings are incorporated. Now, add your coconut milk and gently stir in.

Uncover your potatoes and double-check for tenderness. You can use your knife or toothpick; if it goes in easy and comes out clean, then they're tender and done. Plate your potatoes and add your creamy veggie sauce on top and sprinkle the vegan parm on top to your desire.

Grab you a plate, dig in, and enjoy!

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