 Spilling The Beans has flipped with Dr J's Upliftmanship. Check it out! My new time slot is Mondays at 9pm EST. Listen to hear about how a whole food plant based diet can help cure or reverse certain chronic illnesses.
Spilling the Beans will not be on Thursday but will be back next week on Thursday at 9pm Est4/26/2018  Spicy Sweet Potato Mac & "Cheese" Sauce Ingredients: 1 cup of Mashed Sweet Potato 1 cup unflavored Plant Based Milk 1/4 cup Nutritional Yeast 1 tablespoon fresh Lemon Juice 1 teaspoon Onion Powder 1 /2 tsp of Garlic Powder 1/2 teaspoon Cayenne Powder 1/4 tsp of Cumin 1 teaspoon Salt Other Ingredients: 1 cup of chopped Collard Greens Pasta of your choice , cooked as directed (I recommend quinoa or chickpea gluten-free pasta) Directions: Peel and chop your sweet potato into chunks. Boil the chunks til fork tender. Drain. Mash. Add all the sauce ingredients except the collard greens to a blender. Blend til smooth. Put the sauce and collard greens into a pot and warm over medium heat. Add your cooked pasta and mix well.   Spilling The Beans will not be on this Thursday. I will be on vacation in Puerto Vallarta. Make sure to check out my facebook page for updates on what I'll be up to in Mexico.
See you next week. :D Chileatole De Elote Veracruzano Verde Mexican Corn Soup Vegan Weight Loss Diabetic Friendly Recipe10/19/2017
 CHILEATOLE Out of Veracruz, Mexico Ingredients: 6 Ears of Corn 1/2 cup of Masa Harina 9 cups of Vegetable Broth a few sprigs of Epazote 1 Chile Serrano 1/2 medium onion 1 clove of Garlic a handful of greens Salt to taste Toppings: Avocado Cilantro  Directions: Clean your corn. Take of the husks and hair. Cut them in half. Slice the kernels off. Into a pot add 8 cups of vegetable broth. Add the corn and a few sprigs of epazote, cook for about 30min or more til tender. Into a blender add the chile, onion, garlic, epazote, greens and 1 cup of broth. Blend til smooth. Add the masa harina. Blend. Once the corn is done, take the epazote and add the masa harina mixture to the soup. Stir well. Let it simmer for 10-15min to thicken up. If you want it to be thicker, add more masa harina. Stir often while simmering so it doesn't clump up.   Today its highlights from the 2017 Las Vegas VegFest. It was an amazing event with lots of good food and good friends. Pro-wrestler Austin Aries spoke to us briefly about Veganism and more. Austin Aries has a new book out called Food Fight. Hope you enjoy my latest video on this awesome Las Vegas vegan food festival. Thanks to my YouTuber friends Sebastian from Creative Fam and Focus Media as well as David from JFG LV who came out the Las Vegas Veg Fest 2017. You guys were awesome. Special thanks to Anthony who hung out with us. Thanks to Kyle from What Iz health, look for his up and coming youtube channel. Thanks to everyone who helped put the Veg Fest together, it was an amazing event. So glad I went. :D  LLAPINGACHOS DE CAMOTE Con Salsa de Mani "Ecuadorian Style Cheese Filled Sweet Potato Patties/Pancakes With A Spicy Peanut Sauce" This is my Vegan version of the Ecuadorian classic. Enjoy! Ingredients: 3 Pounds of Sweet Potatoes Vegan Cashew Cheese 1 small red onion 2 Aji Peppers 2 Garlic cloves 1/2 tsp Ground Achiote 1 tsp Coconut Oil Salt to taste Ingredients For The Vegan Cashew Cheese Filling: 1 cup of Cashews (soak them for a few hours) 2 tablespoons of non-dairy Milk 1 tablespoon of fresh Lemon Juice 1 teaspoon Mild Yellow Miso (Chickpea or Soy) 1/2 tablespoon of Maple Syrup Salt to taste Directions: Roast your potatoes at 400 degrees Fahrenheit for 45min. OR You can boil the sweet potatoes until soft. It takes about 15-20 minutes. Once they are done, drain the water and pat the potatoes dry. ---------------------------------- Dice the onions and aji peppers. Mince the garlic. Saute the onions, garlic, aji peppers and achiote over medium heat in coconut oil until the onions are soft. Combine the onion mixture with the sweet potatoes. Mash the mixture together. Salt to taste. Shape the potato dough into balls with your palms. About 1/4 cup each. Make a hole in the middle of each one. Fill each ball with about 1 -2 teaspoons of Vegan cheese. Put an extra dollop of the potato mixture on top of the balls to cover the hole. Then use your palm to press down on the ball to flatten the ball and create a patty. Let them rest and firm up in the refrigerator for about an hour. Cook the patties in a frying pan for about 4-6 min on each side til they're golden brown. Directions for the Cheese: Soak the cashews up to 24 hours. The longer you soak them, the creamier the cheese will be. Put all the cheese ingredients into the food processor or blender. Pulse til you get the consistency you want. You want it to be creamy but still crumbly.
Salsa de Mani (Peanut Sauce) Ingredients: 1/2 cup Natural Peanut Butter 1 cup Non-Dairy Milk 1/2 small Onion 1 Garlic clove 1 Aji Pepper 1 Tomato 1/4 tsp Cumin 1/2 tsp Ground Achiote Juice of 1 medium Lime a few sprigs of finely chopped Cilantro Salt to taste Directions for making the Salsa de Mani: Put all the ingredients in a pot except for the cilantro. Stir well. Simmer and reduce for a few minutes. Add the cilantro at the end. Puree with a hand held blender. (optional) SUBSTITUTIONS: I know some of these ingredients may be hard to find. So here are my suggestions. If you can't find Aji pepper, you might find Aji paste or use any pepper you like. I've made this with Habaneros and it was really good. If you can't find Achiote, you might be able to find achiote paste or Annatto seed which you grind up to make Achiote powder. If you can't find either, you could substitute with Saffron or Turmeric. It's not the same but it'll taste good anyways. If you don't want to make your own Cashew Cheese, you can always substitute with any of the Vegan cheeses out there. You don't have to use Miso in the cheese, I just happen to like it. You also don't need to add Maple Syrup if you prefer a sharper tasting cheese.  Mexican Rainbow Sprinkle Cookies - Galletas de Grajea - EZ Vegan Protein Powder Cookie For Diabetics9/8/2017
 Pan Dulce
Galletas de Grajea Mexican Rainbow Sprinkle Cookies Vegan, Gluten Free & Grain Free Ingredients: 1/4 cup Coconut Flour 1 scoop of Vanilla Protein Powder 2 tbsp Nut or Seed Butter Sweetener of choice (I used 2tbsps of Agave 5) Vegan Rainbow Sprinkles on top about 1/4 cup of water/milk or more Directions: Pre-heat the oven to 350 degrees F. In a mixing bowl, add the protein powder, nut butter, coconut flour and sweetener. Mix well. Add water or plant-based milk 1 tablespoon at a time, knead the mixture into dough. Cut the dough and form 2 cookies. You can eat this cookie dough raw but I think it tastes better baked. Put your sprinkles on a plate. Press one side of the cookie to coat the top part of the cookie. Put the cookies on a baking sheet. Bake for 20min. Cool before eating. I used SunWarrior Blend protein powder because its grain free and super delicious. I used Agave 5 for sweetener to keep the cookie low in sugar. It's a combination of Stevia and Agave. |
AuthorAphorisms of a Dancing Girl Archives
May 2018
Categories
All
|
RSS Feed
