Italian Vegan Meatballs (using vegan ground beef)

I found a regular recipe for meatballs on Cooking Classy and changed it to vegan and GF and they turned out really well. Everyone in the family liked them which believe me when you're dealing with three kids and a fussy husband that is a rare occurrence indeed! I did one batch baked and one batch fried to see the difference and honestly I preferred the baked ones which surprised me! The were firm but soft, where as the fried ones were crispy. For breadcrumbs I keep all the ends of my GF bread (I use Little Northern Bakehouse brand) and process them and keep them in the freezer. I used 2 Tbls dried mix Italian herbs instead of fresh.

Vegan Meatballs

(makes 24)

Ingredients

1 cups (5.2 oz) GF bread crumbs

1/2 + 2 Tbls cup non-dairy milk, then more if needed

1 lb. vegan ground beef ( I used The Meatless Farm Co.)

1 egg replacer (I used No Egg)

1/2 cup finely minced yellow onion (I used onion powder instead)

1 garlic cloves, minced 

1 Tbsp finely chopped fresh basil

1 Tbsp finely chopped fresh parsley

1/2 Tbsp finely chopped fresh oregano

1/2 cup vegan Parmesan cheese, shredded

Salt and freshly ground black pepper

3/4 cup olive oil, only if using the fried method

Mariana Sauce

Pasta of choice

Method

In a large mixing bowl stir together bread crumbs and milk while adding more milk 1 Tbsp at a time to moisten bread fully. Let rest while you prep ingredients (or at least 5 minutes).

To breadcrumb mixture add beef, eggs, onion, garlic, basil, parsley, oregano, parmesan and season over top of ingredients evenly with salt and pepper.

Gently toss mixture and break meat up with fingertips until ingredients are evenly mixed.

Shape mixture with greased hands into even size meatballs, about 1 1/4-inches each (or about 38g).

Oven Baked Method

Preheat oven to 400 degrees before you begin preparing meatballs.

Spray two dark coated non-stick pans well with non-stick cooking spray (see note 4), or brush with olive oil.

Place formed meatballs on baking sheets, fitting about 20 per each and spacing evenly apart. 

Bake in upper and lower third of oven 10 minutes.

Remove and turn meatballs if browned already on bottom (use a thin metal spatula to scrape from baking sheet). Transfer pans to opposite racks and bake until cooked through, about 8 - 12 minutes longer (should register 165 degrees in center of meatballs).

Stir into warmed marinara sauce. Simmer on low heat if desired for even more tender meatballs (about 10 - 20 minutes, toss occasionally gently).

Pan Fried Stovetop Method

To pan fry meatballs pour 3/4 cup olive oil into a 12-inch non-stick skillet, heat over medium heat.

Cook meatballs in 3 batches (so they aren't overcrowded) until golden brown on bottom, about 4 - 6 minutes. Then turn to opposite side and cook opposite side until golden brown. Transfer to paper towels to drain.

Transfer meatballs to warmed marinara sauce (see note 5) in a large pot, submerge in sauce. Cover and simmer over low heat until meatballs are 165 degrees in center, gently tossing meatballs occasionally, about 15 - 20 minutes.

While the meatballs are frying/baking make the pasta and the marinara sauce. 

Toddler loves them with no sauce...

Inside fried meatball...

September Jax Veg Fest

Great morning out at the September Jax Veg Fest! Was a bit sad at the lack of GF options but I'm kind of used to that in Florida! My fave Murray Hillbilly were not there but I did spy one of the owners wandering around in a stellar vegan shirt ;)

Definitely highlight for me was seeing my boy Chef David Cressler Jr of Verdes Garden Fresh, the man is a genius with salad. I'm not normally a salad person (yes in the 20 years I was vegetarian and the last 9 years I've been vegan - I understand it sounds ridiculous) but this man can make even the strongest of non-salad believers see the light! It's not your traditional ingredients and dressing, David sources everything locally, even growing a lot of the produce himself. He marinades and sauces a lot of the salad ingredients separately then lovingly compiles them into a multi level taste sensation! Even my eleven year old daughter who hates mushrooms tasted his mushroom salad and said "your salad dude is a genius" LOL You want to make your kids eat their veggies - this is how! Look out for him at Bull Park Market and Jarboe Park Markets (both Jax Beaches).

Delicious fried rice and "chicken" from the Zen Butcher...

I very much enjoyed some GF vegan delights of Govinda's Cafe and then was dismayed when they said they are in Gainesville (Get out there people of Gainesville and get you some!)

I was excited to see so many GF options from the Nile Ethiopian Restaurant which I didn't even know existed - I will definitely be going there!

Had a delicious natural ice block from Guanabana Ice Pops, I totally flaked on taking a picture though - you have my word they were delicious! I had the guanabana flavor which was kind of like lychee.

And tasted some pretty choice kombucha by Mother Kombucha out of Gainesville (available in Winn Dixie, Publix and Earth Fare). I got the Blue Rose flavor, so good! As you know I like to support my local peeps and I can't get enough of Gnarbucha (loyal for life!) but they were there :( Also if you don't happen to live at Jax Beaches then you can find Mother Kombucha at your local!

A couple of amazing animal organizations were present such as Sage Sanctuary and Gardens for Education, CJ Acres Animal Rescue Farm and Community Unity Animal Sanctuary (go buy some of their awesome vegan t-shirts to raise money for their sanctuary).

Also had a nice chat to a guy from Green Chef which is a food delivery company that delivers ingredients and recipes straight to your door helping people create delicious vegan meals and they cater to a number of dietary restrictions which other companies don't seem to.

Are Your Candles Vegan?

Are Your Candles Vegan? Why You Should Switch To Soy

A contribution from freelance writer Jess Walters...

Most of the candles that you find on the market are paraffin, which is a vegan ingredient extracted from petroleum. Now, that may sound like great news for vegans, but 10 percent of paraffin wax is usually made up of stearic acid, which is an animal-derived ingredient used to harden the wax. Paraffin candles aren’t just (usually) made from animals, they can also be pretty bad for you. Here’s why you should be switching to soy candles.

What’s Wrong With Paraffin Wax?

Not all paraffin waxes use stearic acid from animals. Some use plant oils — though if a paraffin candle isn’t labeled “vegan,” it’s safe to assume that it’s using animal products. It’s easy to see why some vegans still use paraffin candles. After all, because paraffin candles are the most accessible in the market, they’re often cheaper (at least, it seems that way initially — more on this later).

Paraffin candles — even vegan variants — have been proven to emit toxins like formaldehyde, benzene, and toluene, which have been linked to cancer and hormone disruption. This can be especially harmful to people who enjoy keeping their candles lit for hours at a time, as breathing in large amounts of soot from a paraffin candle is similar to breathing in fumes from burning diesel. Meanwhile, soy candles don’t emit these toxic fumes.

Why Choose Soy Candles?

Each of our choices leaves a mark on the planet, but some make bigger environmental footprints than others. Paraffin wax comes from crude oil. Unlike soy, crude oil is a non-renewable resource — one that’s a known cause of environmental calamities such as oil spills and damage to natural habitats. While soybean agriculture has been singled out for causing widespread deforestation, organisations around the globe have been placing measures to prevent further damage.

It’s also important to note that paraffin candles burn 50 percent quicker than their denser soy counterparts. This is what makes paraffin candles so great at dispersing strong scents. However, some would say that a slow burn that gradually releases fragrance is much better than an overpowering scent from the get-go. Even though soy candles may seem more expensive than their paraffin counterparts, they last longer, which means that they’re often the more economical choice in the long run. In other words, soy candles aren’t just good for animals, they’re better for your health, the environment, and your pocket.

Spinach & Feta Quiche

I used Violife Vegan Feta but you can substitute whatever you like. Basics adapted from Oh She Glows from the Basic Vegan Quiche post. I actually used a bought GF vegan crust this time but usually I use this crust recipe.

Spinach & Feta Quiche

Ingredients

For the Crust:
1 tablespoon ground flax + 3 tablespoons water, mixed together
1 cup whole almonds, ground into flour
1 cup gluten-free rolled oats, ground into flour
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 tsp kosher salt
1 tbsp coconut oil or olive oil
1-2.5 tbsp water, as needed

For the Quiche:
1 block (14-oz) firm tofu
1 tablespoon coconut oil or olive oil
1 leek or yellow onion, thinly sliced
3 large garlic cloves, minced
2 tbsp nutritional yeast
2.5 cups organic frozen spinach (thawed)
7oz vegan feta cheese (or subsitute)
1/4 cup vegan Parmesan (I used Follow Your Heart Parmesan shreds)
3/4-1 teaspoon fine grain sea salt
Black pepper, to taste


Method

Preheat oven to 350F and lightly grease a round 10-inch tart pan.
Alternatively, you can use a 9-inch glass pie dish if desired.
Wrap rinsed tofu in a few tea towels.
Place a few books on top of it to lightly press out the water while you prepare the crust.

For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up.
In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt.
Add in the flax mixture and oil.
Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough).
The dough should stick together when you press it between your fingers.
Crumble the dough evenly over the base of the tart pan (or pie dish).
Starting from the center of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan.
Poke a few fork holes in the dough so air can escape.
Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch.
Set aside to cool while you finish preparing the filling. Increase oven temperature to 375F.

For the filling: Break apart the tofu block into 4 pieces and add into food processor.
Process the tofu until smooth and creamy.
If it doesn't get creamy, add a tiny splash of almond milk to help it along.
In a skillet, add oil and saute the leek (or onion) and garlic over medium heat for a few minutes.
Stir in salt.
Stir in the ingredients you are using. Some you may want to precook, others you may just need to heat through.
Remove from heat and stir in the processed tofu until thoroughly combined.
Adjust seasoning to taste if desired.
Spoon mixture into baked crust and smooth out with a spoon until even.
Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch.
Allow to cool for around 15-20 minutes before cutting. Served cold with salad is amazing!

Dry Beans & Lentils 101

Many people buy canned beans & lentils because they are convenient and honestly these days the only time I buy canned is chickpeas for the aquafaba - fresh doesn't doesn't seem to work! Dry beans are only a bit of work and honestly it works out SO much cheaper plus their shelf life is practically infinite! Here are the dried beans I use, the uses and how much I really get out of each batch.

Dry beans are easy to prep and full of protein. Basically just soak in water for a day or so then cook in fresh water till tender, over night soaking is the easiest prep. Sometimes I use a slow cooker, especially for pinto beans since I want them very soft anyway and don't have to keep testing them. I can just let them go all day and the worst case is that they still need longer so I start it up again. Then I drain them, rinse well and put them to good use or freeze!

"Beans, beans, the musical fruit. The more you eat the more you toot!" We've all heard the kid's rhyme and maybe have stayed away but most of this comes down to two things, prep and tolerance. If beans are not cooked all the way they will play some havoc on your system, similarly if you're new to eating beans some people might need an adjustment period

Black Beans

A 1lb bag of black beans will set you back about $2 and from just that one pound I can make the following;

Black Bean Brownies

Black Bean Hummus

Black Bean Burgers

Chickpeas (Garbanzo beans)

Chickpeas (Garbanzo beans) are a stable for me because I love hummus and I love falafel. Now for good falafel you need soaked, but not cooked chickpeas which you won't find in a can.

Simple Hummus

Fried Falafel

Vegan Tuna Melt

Crispy Spiced Chickpeas

Vegetable & Past "Chicken" Soup

Pinto Beans

Pinto beans are a staple in our house mainly for refried beans. We eat tacos or nachos and then quesadillas with the left overs at least once a week. 1lb of dry pinto beans will make 2 batches of my refried beans and each batch will feed my family of 5 twice (usually for taco night and then leftovers for nachos or quesadillas). I usually take a full bag of pinto beans to make the refried beans but easily freeze half of it.

Refried Beans

Nachos

Tacos

Homemade Baked Beans

Kidney Beans

Great for Latin dishes and adding into mixed bean dishes!

Spaghetti Bol with Beans

Bean Burritos

Nacho Bean Bowl

Chilli Non Carne

White Beans

White beans come in a four different forms;

• Great Northern Beans which are nutty and hold their shape so used in stews and casseroles
• Cannellini beans (also called white kidney beans) which have a nutty/meaty texture and are used in a lot of Mediterranean dishes such as Minestrone.
• Navy (Yankee or Pea) beans which are round and small and very popular in Boston & Louisiana dishes.
• Baby Lima Beans (Butter beans) which also come in green color are smooth and creamy and used in a variety of dishes, great to mash with potato or avocado!

White Bean & Chickpea Chilli

White Bean & Pepper Jack Quesadilla

Lima Bean Ragout with Tomato and Thyme

Mixed Beans

Mixed Bean Chilli

Mega Burrito Bowl

Bean & Tomato Stew

LENTILS

Red lentils are your friend, they are a great go to as they are the only lentil that you don't need to soak! They cook so quickly they can go straight into your soups and stews!

Red Lentil Dal

Lentil Meat Loaf

 Turkish Lentil Soup

Brown Lentils you do need to soak and are much meatier than red lentils which tend to get mushy quickly and lose their form.

Lentil & Rice Meatballs

Warm Pumpkin & Brown Lentil Salad

Simple Lentil Soup

This is a great one if you're on a budget, it's hearty, filling and healthy but cheap as chips!

Split Peas are in the lentil family but different to green lentils. They are a variety of field pea which is grown specifically for drying. They tend to cook very fast too which eliminates the needs for soaking.

Split Pea Soup

Split Pea, Rice & Vegetable Pancakes

Green Lentils are fairly similar to brown lentils in terms of cooking times and keeping their form. Flavor will vary slightly but they are fairly interchangeable in recipes.

Lentil Patties

Lentil Stuffed Peppers

French lentils are a variety of green lentils (Puy lentils are French lentils but have a slightly different flavor due to the region they are grown). They are smaller than standard green lentils and they hold their shape extremely well so ideal for salads as well as light soups and taste a bit nutty and peppery. I have personally never made anything with these lentils but as I love French cuisine I will have to find some recipes to make!!