Vegan Hot Dogs

Yes! You can enjoy hot dogs and still be vegan!

Some of the brands on the market have gluten in them, so if you are strictly gluten-free, look for brands without.

Just like hamburgers, usually what we love about hotdogs are all the accoutrements: mustard, ketchup, relish, etc.

This recipe uses a wrap, instead of a bun but there are several gluten-free buns out there. I just personally prefer a wrap.

Whether you use a grill or pan, splitting the veggie dog down the middle, For more surface area, makes a big difference. I like to char both sides And then place on top of a gluten free wrap that I have lightly toasted, On both sides.

The accompaniments make all the difference…You need to find what you love.

I love chopped dill pickle (Bubbies are great…), chopped red onion and a little Bit of minced jalapeno. I also like to use yellow and Dijon mustard along with Ketchup…and then I wrap it all up like a burrito.

I’d love to hear about your favorite version!

Enchilada Casserole

Enchilada Casserole

Prep Time: 25 minutes

Cook Time: 27 minutes

Total Time: 52 minutes

Yield: 6-8

Ingredients

  1. 1 medium yellow onion, chopped (about 2 cups)
  2. 1 medium red bell pepper, chopped (about 1½ cups)
  3. 1 tablespoon freshly minced garlic (4 to 5 medium cloves)
  4. 1 teaspoon dried or fresh oregano
  5. 1 teaspoon dried or fresh basil
  6. 2 teaspoons chili powder
  7. 1 can (15 ounces) diced tomatoes (1½ cups), not drained
  8. 1 can (15 ounces) black beans (1½ cups), drained and rinsed
  9. 1 medium zucchini, diced (about 1½ cups)
  10. 1 cup raw, frozen, or canned organic corn (drained)
  11. 5 cups roughly chopped chard leaves, (about 4 large leaves)
  12. 3 organic corn tortillas (6-inch) cut into 1-inch squares (to blend)
  13. 2 organic corn tortillas (6-inch) cut into 1-inch squares (to garnish top)

Instructions

Preheat oven to 375. Chop and prepare all ingredients before starting. Place 2 tablespoons of water into a large skillet or soup pot on high heat. When the water begins to sputter, add the onion and bell pepper and sauté for 5 minutes. Reduce heat to medium and add the garlic, oregano, basil and chili powder, and cook stirring for 1 to 2 minutes, adding water as needed to keep things moving.

Stir in the diced tomatoes, beans, zucchini, corn, chard, and the 3 cut up tortillas, and cook covered for 5 more minutes, stirring halfway through. After 5 minutes, place 1 cup of this mixture into a blender and blend until smooth; add this sauce back into the pot and stir. Spoon into an 9-by-13-inch baking dish (you do not need to prepare the pan with any oil or parchment paper).

Scatter the remaining 2 cut-up tortillas across the top, and bake uncovered for 15 minutes. Remove from the oven and let sit for 5 minutes before serving.

This recipe is a simple dish to bring to share at potlucks or parties and something that can usually be whipped up from ingredients on hand when unexpected guests come to call. Many of the ingredients can be canned or frozen and you could always substitute the fresh things for what you have in the fridge…spinach or kale instead of chard, carrots or any summer squash for the zucchini, etc.

Of course, if you have a vertical, aeroponic garden like WE do, you can have most of the fresh ingredients on hand and still living! (contact us for more info about growing this way yourself!)

Every single ingredient has health benefits AND it’s delicious!

Garden Veggie Bisque

Garden Veggie Bisque

Ingredients

    Soup Base
  1. 3 cups organic broccoli florets cut into pieces
  2. 1 medium organic zucchini, rough chopped
  3. 2 medium organic carrots, rough chopped
  4. 1 medium organic white onion, rough chopped
  5. 3 & 1/4 cups low sodium organic vegetable broth
    Garnish
  1. Canned coconut milk for swirling into each bisque portion
  2. Chopped cilantro, basil and/or rosemary
  3. Organic sprouted pumpkin seeds

Instructions

In a large 8-quart stockpot, over medium heat and using about ¼ cup vegetable broth, sauté chopped onions until they are translucent, about 4-5 minutes.

Then add the remaining chopped vegetables, curry powder and vegetable broth and continue cooking at a low simmer until vegetables are soft.

ALWAYS-when blending hot liquids take extra caution to make sure the lid is fitted securely before blending and place a kitchen towel over the top of lid in case of splatters. I actually blended the NEXT day after so there was NO chance of getting splattered…if you’ve ever seen me in action you know what I’m talking about!

Using a ladle, transfer 1/3 of the (hot) vegetables with broth and about half of the Tuscan White Beans™ into a high-powered blender like a Vita Mix and blend until completely smooth. Place into another clean 8-quart stockpot and cover.

Continue transferring by 1/3rds, including the rest of the beans, into blender to blend smoothly, place in stockpot and cover.

Stir in ¼ cup canned coconut milk and plant-based milk, then heat to desired serving temperature-do not overheat bisque at this step.

Garnish with a swirl or 1 tablespoon canned coconut milk (at room temperature). See notes on canned coconut milk. Top with sprouted pumpkin or sunflower seeds or fresh chopped herbs.

Use this soup within three days or freeze for up to thirty days in glass, BPA free airtight containers. I love using Mason jars to freeze food in. (no, they WON”T break!)

The Tuscan White Beans provide a smooth, creamy texture in addition to creating layered flavors that are nutrient dense, especially for those on a plant-based or vegan diet. Legumes are full of plant-strong protein!

Gia Bombias Momma Mia Minestrone

Gia Bombias Momma Mia Minestrone

Ingredients

  1. 2TB Olive Oil
  2. 1 Medium Onion (chopped)
  3. 1/4 C Fennel bulb, dried
  4. 2 TB Garlic (minced)
  5. 1 tsp Fennel Seed
  6. 1 tsp Rosemary, fresh, minced
  7. 1 tsp Thyme, fresh, minced
  8. 7 C Filtered Water or Vegetable Stock
  9. 2 C Crushed Tomatoes or Chopped Roma Tomatoes
  10. 1 C Garbanzo Beans, cooked
  11. 1 C Kidney Beans, cooked
  12. 1 C Red Potatoes (1/2" cubes)
  13. 1/2 C Celery Chopped
  14. 1/2 C Parsnip Roasted (1/2" cubes)
  15. 1/2 C Carrots Chopped
  16. 1/2 C Zucchini Chopped
  17. 1/2 C Summer Squash
  18. 1/4 C Shoyu, or to taste
  19. 2 TB Tomato Paste
  20. 1 C Elbow Pasta or Rotini (wheat-free)
  21. 2 TB Italian Parsley, minced
  22. 1 TB Basil minced
  23. 1 TB Balsamic Vinegar
  24. 2 tsp Nutritional Yeast
  25. 2 tsp Oregano minced (or 1 tsp dry)
  26. 1 tsp sea salt
  27. 1/2 tsp Black Pepper

Instructions

Place oil in a large pot on medium heat. Add onion, fennel bulb, garlic, fennel seed, thyme and rosemary, cook for 5 minutes, stirring occasionally

Add filtered water or stock, tomatoes, beans, potato, celery, parsnip, carrot, and squashes, cook until vegetable are just soft, approximately 25 minutes, stirring occasionally.

Add tomato paste, pasta & herbs and cook until pasta is done, approximately 10 minutes, stirring occasionally.

45 Minutes Prep
40 Minutes Cooking
8-10 Servings

Tuscan White Bean Soup

Simple hearty ingredients make this the perfect soup to warm the soul! Make Tuscan White Bean Soup easily with Better Beans!

Tuscan White Bean Soup

Ingredients

  1. 1 tablespoon oil
  2. 2 carrots
  3. 2 stems of celery
  4. 5 cloves of garlic
  5. 1 sprig fresh rosemary
  6. Chile Flakes to taste
  7. 5 leaves (or more) of curly kale
  8. 1 can BPA-Free diced tomatoes
  9. 2 ½ cups water
  10. 1 cube / spoonful of vegetable boullion
  11. 1 tub of Better Bean’s Tuscan White Beans
    Optional Toppings
  1. Faux Parmesan Cheese
  2. Gluten Free Garlic Bread
  3. Gluten Free Toast

Instructions

Wash carrot & celery. Dice both into ¼ inch pieces.

In a medium pot, heat 1 tablespoon of oil over medium heat. Sautee carrot and celery stirring frequently for 3 minutes. Season with salt and pepper.

Add garlic and rosemary. While carrot and celery are sautéing mince garlic. De-stem and roughly chop rosemary leaves. Continue to sauté for 2 minutes. Add more oil if necessary.

Wash, de-stem then roll up kale leaves and cut into ¼ inch ribbons. Cook for 3 minutes.

Add tomatoes to pot plus 2 ½ cups water. Bring to a boil.

Add boullion. Stir well and let simmer for 5 minutes or longer for more tender greens.

Once kale is tender, add Tuscan White Beans. Cook an additional 2-4 minutes for flavors to mix.

Serving Size:

4 medium bowls of soup

Every single ingredient in this recipe is good for you and together, it’s delicious! Super easy! This has become one of my “go to” recipes.

California Barley Bowl w/ a Lemon Ne Chevre Sauce

California Barley Bowl

Ingredients

  1. 1 1/2 cups cooked barley, still warm
  2. 1 cup mung bean sprouts chopped
  3. 1/4 cup almonds, toasted
  4. 1/4 teaspoon kosher salt
  5. 1 small ripe avocado, peeled, pitted, and sliced
  6. Freshly ground black pepper
  7. 1/2 C fresh chives
  8. 1 tbsp plant-based butter
  9. 1 tbsp gluten free flour
  10. 1 cup veggie broth
  11. 3 oz Heidi Ho Pure Ne Chevre
  12. 1 small lemon
  13. 1/2 tsp salt
  14. 1/2 tsp black pepper

Instructions

In 4 separate serving bowls divide the barley evenly, followed by your bean sprouts and

toasted almonds.

Start your sauce by whisking your plant-based butter and flour together in a small sauce pan

over medium heat. Continue to cook for about 5 minutes, then slowly add the broth to avoid

clumping. Turn the heat to high and bring to a boil. Continue to boil and whisk in your Heidi Ho

Ne Chèvre and lemon juice until sauce is smooth. Remove from heat and set aside.

Divide your avocado evenly between the 4 bowls and top with a couple spoon-fulls of the

Lemon Ne Chèvre Sauce.

Finish Each bowl with freshly ground black pepper, chives and salt if desired.

Great idea…so many great health benefits (avocado, mung bean sprouts, almonds, etc) but probably the worst recipe of Season 2. #1 Didn’t taste great, #2 Barley is NOT Gluten free! Yikes! How could I not know this. HOWEVER! You could make this with any gluten free grain AND, with some tweaks, I think it could actually taste good! I’d love to hear what you do with this recipe!

Smoky Squash Gnocchi With Pesto

Smoky Squash Gnocchi With Pesto

Ingredients

  1. 1 large acorn squash, seeded
  2. 3 tbsp coconut oil, divided
  3. 1 tbsp fresh sage, minced
  4. 2 tbsp fresh sage leaves
  5. 1 tsp salt
  6. 1 1/2 C gluten free flour
  7. 1 pkg Smoky Chia Cheeze.
  8. 1/2 C pepitas
  9. 1 C Fresh Basil
  10. 1/2 C Fresh Parsley
  11. 3 tbsp of Heidi Ho Pure Ne Chevre
  12. 2 cloves garlic
  13. 1/4 tsp salt
  14. 1 tbsp lemon juice
  15. 3 tbsp oil

Instructions

Preheat oven to 400° and line a baking sheet with parchment paper

Slice squash in half and remove seeds. Brush the insides with oil and sprinkle with a little salt

and pepper. Place sliced side down on the baking sheet and bake for about 30 minutes or until

the insides are soft throughout.

Let the squash cool and scoop out the flex into a mixing bowl and mash into a puree. Measure

out about 2 cups of the flesh and put it into a large mixing bowl, if there are any leftovers you

can freeze them for later.

Add in the minced sage, a tbsp of oil and your flour. Mix until a dough forms, the dough the

should still be a little sticky but not too wet.

Dust your work surface with flour and scoop dough onto the surface. Dust the top of the dough

with more flour so the entire surface is covered. Flour your hands and roll dough into a thick

log and slice into 4 equal parts. Roll each part into a 1/2’’ thick log and slice into 1’’ pieces and

place them on a lightly floured baking sheet or plate.

Bring water to a boil in a pot with a steamer basket on top. Place gnocchi into the basket in

batches. lower heat to simmer and cover. Steam each batch of 7 minutes.

While your gnocchi is steaming prepare a skillet over medium heat with 2 tbsp of oil with a few

fresh sage leaves.

Remove gnocchi from basket and place in the pan with sage and oil. Fry each side until golden

brown and place on a paper towel to drain excess oil. Add more Sage leaves with every batch

of steamed gnocchi.

Warm up some Heidi Ho Smoky Chia Cheeze in a small saucepan over medium heat.

Place gnocchi on a warm plate and add a drizzle of Heidi Ho Smoky Cheeze over everything

followed by your favorite pesto (optional) and garnish with remaining sage leaves

In a small skillet over medium heat, toast your pepitas until they start to pop and become

fragrant. Place in a blender or food processor.

Add basil, parsley, Heidi Ho Pure Ne Chèvre, garlic, salt, lemon juice and oil and process until

smooth, scraping down the sides as necessary.

If pesto is too thick add more lemon juice little by little until desired consistency is reached.

Enjoy right away and refrigerate any leftovers.

Okay, so I won’t lie…this was a super complicated recipe but SO worth it! Love, love, love it! Squash, pumpkin seeds, sage, basil, garlic and lemon are all super foods…how exciting to have them in one delicious dish…Wow! This dish is wonderful…you might want to double it and freeze some of the gnocchi for a second meal. I do like it with pesto…try it both ways and share your results!

Tuscan White Bean & Veggie Pesto Pasta

Adapted from https://betterbeanco.com….mis-quoted on video

Add some healthy plant-based protein to your next pasta dish! You will be amazed at how good the Italian classic, pasta e fagioli can be!

 

Tuscan White Bean Pasta

Ingredients

  1. 9 oz. Fresh Linguine Noodles (I found fresh Gluten free pasta at my local Whole Foods…score!)
  2. 5 Asparagus Stalks, cut into pieces ( I used much more…love asparagus!)
  3. ½ cup Cherry Tomatoes
  4. 1 Tub of Better Bean Tuscan White Beans
    FOR THE PESTO
  1. ½ cup Olive Oil
  2. ¼ cup Raw Almonds
  3. 4 Cloves of Garlic
  4. 1 ½ cups Fresh Basil Leaves
  5. (I liberally used fresh pepper and sea salt and also a little faux parmesan)

Instructions

Cook the pasta according to the instructions on the packaging. In a small pot, boil the asparagus for about four minutes. (I boiled the asparagus with the linguine for 2 minutes, only and made the pesto first)

While these are cooking, add all of the pesto ingredients to a food processor and process until smooth. Drain both the pasta and the asparagus. Divide the pasta onto two separate plates. (I think this makes 3-4 servings) Top with beans, pesto, asparagus, and tomatoes. Serves about two people. (see above…)

Wow! My first episode of season 2 in which I am blindly following other peoples recipes! Scary but this first one is a home run!

So much goodness all while avoiding gluten and dairy: beans, asparagus, cherry tomatoes, almonds, basil and garlic: an antioxidant smorgasbord! Asparagus is an amazing food: fights bloating and hangovers! Promotes weight management, kidney function AND is a mood enhancer/aphrodisiac…who knew?!

This is one of my favorite recipes of the whole season! I hope you and your family enjoy it, too and let me know how it turns out and what you think! Bon apetit!

pesto-pasta

Raw Tuscan Kale Salad

Raw Tuscan Kale Salad

Ingredients

  1. 1 bunch Tuscan kale (for ex: black or lacinato)
  2. Two handfuls good, homemade coarse gluten free breadcrumbs
  3. 1/2 garlic clove
  4. 1/4 teaspoon kosher salt, plus a pinch
  5. 1/4 cup (or small handful) grated “faux” cheese (optional)
  6. 3 tablespoons extra-virgin olive oil
  7. Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
  8. 1/8 teaspoon red pepper flakes
  9. Freshly ground black pepper to taste

Instructions

Trim the bottom few inches off the kale stems and discard.

Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups.

Place the kale in a large bowl..

Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine.

Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).

Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil