Showing posts from November, 2019

Low Carb Plant Based Brownies with Peanut Butter Mousse

For Thanksgiving I wanted to create a dessert that both myself and my brother could enjoy. He's type 2 diabetic and low carb. I'm plant based. He loves brownies, but doesn't know how to create a low carb version. I"m a foodie and figured I'd see what I could do. It was actually pretty easy. Just swap out the flour with cocoa powder. Swap out the eggs with flax seed. Swap out the sugar with Stevia. I'm not much of a baker, but I still remember how a brownie batter should look and feel. I used that to guide me. This yields a small portion. About 4 fairly generously sized brownies. 1 cup cocoa powder 1/4 cup almond meal 12 packets stevia 1/4 cup olive oil 2 tbl flax seed 1 tsp salt 1 tsp baking powder water as needed Put everything into a mixing bowl except the water. Stir it up well. Slowly add the water until you have a thick, rich brownie batter. Let the batter rest a few minutes. The flax seed will thicken and create a similar texture to

Plant Based Garlic Cream Sauce Pasta Florentine

If you thought eating plant based meant giving up your favorite creamy sauces for pasta, think again! This pasta is coated in a rich and creamy plant based bechamel sauce. The sauce is cheesy, garlicky and salty. It's also really simple to execute and needs very few ingredients. You can bang it out in no time flat and treat yourself to a scrumptious Italian meal that's totally plant based. Sauce 4 ounces silken firm tofu 1/2 cup nutritional yeast 1/3 cup pasta water 2 tbls olive oil 3 large garlic cloves 1 jalapeno 2 tsp salt 1/2 box pasta 2 cups fresh spinach Cook pasta to al dente. When the pasta was 2 minutes away from done I piled the fresh spinach into the water to blanch. In a large bowl use a stick blender to emulsify the sauce ingredients and make sure all the garlic and jalapeno is nicely pureed and incorporated. Add in half the pasta water and blend to combine. If you're going to eat this right away you want a tighter sauce. Add additiona

Vegan Runner's Garlic Tofu Mousse

I took up running about a year and a half ago. I had previously been a cyclist. The transition went smoothly, for the most part. I'm naturally a long distance/endurance athlete. A 3 mile run doesn't do it for me. A 10 mile bike ride is simply not enough. At some point in my long runs I hit a wall and even with rest I struggled to recover. I pored over articles on the Internet about exercise, running and vegan nutrition. I learned about the importance of vitamin d. I learned about warm ups and proper clothing selection. As plant based people, we already understand the need to supplement B12. We also know that plant combos create complete proteins. What I didn't understand is how much of everything I'd need for such a high intensity activity like long distance running. I have the bad habit of thinking if I'm eating fortified cereal with fortified almond milk that I'm okay with the B vitamins. I also assumed if I was eating a variety of grains, veg an