Low Fat Vegan No Oil Red Lentil Hummus with Pita Bread
We LOVE this hummus more than any of the other ones I make. It is quick and easy and creamy with out all the fat. I use what ever is left to make sandwiches. i.e. instead of mustard. It is filling and has a beautiful flavor, plus the kids love it.
Regarding the PITA BREAD, I know I will get a lot of questions. I use my bread recipe. I let it rise for about 2 hours and then I rolled out the pitas. I made 7 with this bread recipe. I baked them 2 at a time on parchment paper on my bread stone at 400 degrees for 10 min. If you want a crispier bread then bake for 13-14 min. If the kids are not having any I will add some fresh rosemary to the bread and OMG!!! Hold me back. Here is the video for the bread:
Ingredients:
1 C red lentils rinsed well
2 C water
1 small garlic (if you like more add more)
1 T cumin, (some people do not like that much cumin so you can add it 1 t at a time until it is to your liking
3/4 t paprika
zest from 1 lemon
1/2 lemon juice
2 T red wine vinegar
1 t agave
Easy Potato Soup for Weight Loss. Fat Free , Vegan
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This overnight Vegan French Toast Casserole recipe is absolutely amazing! Crusty bread covered in a delicious custard and baked to perfection. Topped with a drizzle of homemade cashew coconut cream icing and warm maple syrup. Brunch will never be the same.
Ingredients
French Toast Casserole
1 16-ounce day old whole-grain, sourdough, or french loaf of bread sliced and cut into 1 inch squares. DO NOT use regular loaf bread. It needs to be a hearty, crusty loaf. These are usually found in the bakery section of your local grocery store.
1 12-ounce box of firm or extra firm Mori-Nu silken tofu
1 1/2 cups unsweetened vanilla almond milk (regular is fine)
1 Tbsp arrowroot starch (powder) or cornstarch
1/2 cup maple syrup
2 tsp. vanilla
1 Tbsp pumpkin pie spice
1/8 tsp. salt
Crunchy Walnut Topping
1/2 cup almond flour or whole wheat flour (almond works best)
1/2 cup chopped walnut or pecans
1/4 cup maple syrup
1 tsp. ground cinnamon
Cashew Coconut Cream Icing
1 cup raw cashews soaked in warm water for 15–20 minutes. You can also boil them for 5 minutes.
1/2 cup shredded coconut
1/2 cup unsweetened almond milk or plant-based milk of choice
1/4 cup pure maple syrup
1 Tbsp. lemon juice
2 tsp. vanilla
Instructions
Slice and then cut the bread into 1-inch cubes. Line a 9 x 13 baking dish with parchment paper
and add the bread. You can also use a nonstick baking dish, silicone baking dish, or use a very small amount of cooking spray on a regular baking dish if you have none of the above. Add the silken tofu, almond milk, arrowroot starch, maple syrup, vanilla, pumpkin pie spice, and
salt to a blender. Blend until everything is completely smooth. Then, pour the liquid over the bread.
Use a wooden spoon or your hands to press the bread down into the liquid until the bread is
covered (hands are best). Cover and place in the refrigerator overnight (8-12 hours). You can skip this step but I would not recommend it. It’s still delicious but the texture is very wet and doesn’t bake as well.
1/2
Once you’re ready to bake remove the casserole from the fridge and preheat the oven to 350˚F.
While the oven is heating make the crunchy topping if using.
To make the crunchy topping: Combine the flour, maple syrup, cinnamon, and walnuts in a
small bowl and mix until everything is combined. You may have to use your fingers because it will be somewhat “dry” and “clumpy.” Sprinkle evenly over the top of the casserole. It’s not meant to completely cover the entire dish. Just to add some crunch here and there.
6 Bake uncovered for 50 minutes to 1 hour. You want it to brown on top and throughout.
Cashew Coconut Cream Icing: While the casserole bakes go ahead and prepare the Cashew
Coconut Cream Icing if using. Add all the ingredients to a blender and process until smooth and creamy. Place in the fridge until the casserole is finished. Remember to drain the cashews before adding them to the blender.
Remove the casserole from the oven, drizzle with the icing and serve immediately. 9 Suggested toppings: Pure maple syrup, bananas, blueberries, or dried cranberries.
Notes
i Use hearty, crusty bread that has been set out to dry. Do NOT USE fresh or regular bread. i Let the casserole sit overnight in the fridge for best results.
Silken tofu works best for this recipe. It’s much softer than regular tofu
Vegan Meatloaf | Easy Lentil Loaf!
RECIPE:
This Vegan Meatloaf has the best taste & texture! This easy lentil loaf recipe is the perfect vegetarian meal for Thanksgiving, or any other holiday. You can make it up to 3 days in advance, but I recommend cooking it the same day you plan on serving for the best texture. Use canned lentils to save yourself some time, too!
0:00 Intro
0:17 Preheat oven
0:22 Vegan Meatloaf ingredients
2:24 How to prepare the loaf pan
2:48 Meatloaf glaze recipe
3:08 Baking the lentil loaf
3:37 Make ahead tips
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