Probiotic Coconut Yogurt

It’s light. It’s decadent. It’s tart. It’s good for the tummy. ANDDDD it’s super ridiculously easy to make! JUST 2 INGREDIENTS!!!!

Coconut Probiotic Yogurt:

2 cans of full fat Coconut milk

4 50 billion live cultures Probiotic capsules

This is literally one of the easiest recipes you’ll ever come across… like ever. Open your two cans of coconut milk and pour them in a blender. Blend until smooth and emulsified. Empty coconut milk into a clean sanitized bowl or jar. Empty the contents of the probiotic capsules and mix with a wooden or rubber spoon (metal is said to disturb the probiotics) until there’s there’s no lumps. Cover the mixture with cheese cloth and a rubber band (you want the bacteria to breathe, but you don’t want bugs) and place in slightly warm place, I placed my yogurt in the oven while it was off and let it sit for 20 hrs. I think the time can get played with between 18-48 hours depending on temperature. When I took mine out of the oven, I mixed it up one more time and placed it in the fridge. After it was cool I ate it with freshly sliced bananas and my banana crunch granola.

This recipe makes plain yogurt; however, after fermentation and before you put it in the fridge you can add sweetener and/or your favorite flavors!

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Black Bean Mushroom Seitan Roast

Definitely a better recipe than what comes on the package of vital wheat gluten.

Black Bean and Mushroom Seitan Roast:

1 can of black beans

1 cup of mushrooms

1 green onion

1 stalk of celery

2 tbls Earth Balance or cooking oil

2 tsp veggie bouillon (or 2 vegan chicken bouillon or 2 vegan beef bouillon, or one of each)

1 tsp onion powder

1 tsp garlic powder

½ tsp black pepper

1 tsp paprika

1 tbls nooch

½ tsp bay leaf powder

1 tsp oregano

1 tsp basil

1 tsp parsley

….1ish cup of vital wheat gluten flour

Chop up the green onion and celery.  In a medium pan turn the heat on to medium-high and add vegan butter.  When vegan butter is melted add the green onion and celery.  Sautee the green onion and celery until soft, and add a cup of chopped mushrooms and sautee until brown; then remove from heat.  In a blender add the can of black beans, the cooled mushroom mixture, and the rest of the ingredients EXCEPT for the wheat gluten flour.  Blend until smooth.  Empty the contents of the blender into a large bowl, add the wheat gluten flour about a ¼ cup at a time, mixing and kneading with your hands until the dough can hold shape.

Roll the dough into a log and wrap with parchment paper.  Place in a crock pot on high for 6 hours submerged in veggie broth.

The roast should have a bouncy NOT mushy feel at the end of cooking. Remove roast from cooking broth and keep wrapped in parchment paper. Let the roast cool down for at least and hour and then it’s ready for use!

I sliced the seitan and pan fried it with some of my Cajun Seasoning and some nooch. Served it with vegan gravy, mashed potatoes, and mixed greens with corn.

Cajun Seasoning

Why buy Cajun seasoning, when you can just make this banger.

Cajun Seasoning:

1 1/2 tbls paprika

1 tbls garlic powder

1 tbls onion powder

1 tbls ground dried thyme

1 tsp nutritional yeast flakes

1 tsp ground black pepper

1 tsp cayenne pepper

1 tsp dried basil

1 tsp dried oregano

In a small bowl mix all of the ingredients together and store in an airtight container.

Banana Crunch Granola, Dehydrated

The perfect balance of flavor AND crunch that you can enjoy as a snack, cereal, or paired with some raw homemade coconut probiotic yogurt!

Banana Crunch Granola

¼ cup Steel cut oats, steamed

¼ cup Quinoa, steamed

1/3 cup Raw cashew, pieces

¼ cup Brazil nuts, chopped

1/3 cup Coconut flakes

¼ cup Buckwheat groats

¼ cup Almonds, slivered

1/8 tsp Sea salt

½ tsp Cinnamon, ground

½ tsp Vanilla extract

½ cup Brown rice syrup

1 cup Banana, chopped

I steamed the quinoa and the oats separately, but the process was the same.  I rinsed off the oats and the quinoa, placed them in a metal sieve on top of a pot with about a ½ inch of boiling water, covered the pot with a lid and let steam for 10 minutes.

I placed all of the dry ingredients in a medium sized bowl and blended them before I added the vanilla extract and brown rice syrup.  After everything is combined, add the chopped banana (I sliced the banana into 1/3 inch slices, then cut each round into quarters.) and mix until everything is evenly distributed. The mixture should be sticky and malleable.

I used my dehydrator to make this granola, and I lined a rack in my dehydrator with a layer of parchment paper.  Then, I spread the granola evenly on the drying rack and (my dehydrator only has one setting…) assembled the dehydrator and set to dry for 8hrs, or until bananas are dry and chewy.

Blueberry Lemon Pudding

The perfect fruity with a light tang.

Blueberry lemon pudding

2 cups milk (1/2 cup cashews 1/2 cup Brazil nuts 3 cups water [blend for 2 minutes on high then strain])

4 tbls cornstarch

1/2 cup sugar

1/4 tsp salt

1 tsp vanilla

1/3 cup blueberries (blended)

1/2 lemon and it’s zest

In a medium saucepan you’re going to add cornstarch, sugar, and salt. Whisk until blended. Next, turn the heat on to medium slowly adding the milk until everything is combined. Mixing frequently until you bring mixture to a soft boil and remove from heat. Add vanilla, lemon juice, zest, and blended blueberries to the cooling pudding mixture. Let cool for about 15 minutes, stirring occasionally, then place in fridge and let cool for 1-2 hours.

Toasted Coconut Steel Cut Oats

Hearty, warm, and toasty!

Toasted Coconut Steel Cut Oats

2 cups of Steel Cut Oats

8 cups of water

1 can of coconut milk

1 tsp salt

1 tsp vanilla

A dash of cinnamon

1/4 cup chia seeds

1/4 cup toasted coconut flakes

1/4 cup toasted coconut butter *recipe at bottom*

1/2 cup of raw sugar

In a large pot bring to a boil the Steel Cut Oats, water, coconut milk, and salt; then, turn the heat down low, add the sugar, vanilla, and cinnamon. Let the oatmeal simmer for 45-60 minutes covered with a lid, stirring about every 10 minutes. Turn off the heat and mix in the coconut flakes, chia seeds, and coconut butter. Let cool for 15 min and fix yourself a bowl!

Coconut Butter

1/2 cup toasted coconut flakes

1/4 cup coconut flakes

3/4 cup coconut oil

1 tsp salt

Place all ingredients in a blender and blend on high until smooth and combined.

This same recipe can be adapted to a crock pot. Oil the pot with coconut oil or vegan butter; then, add all of the ingredients starting with with dry ingredients. Then cook on low for 8hrs.

Neatball Sandwiches and Spinach Salad with a Pesto Vinaigrette

Talk about a burst of flavor, if this is what grass tastes like, then I can be a grass eater for the rest of my life.

Ok so low key, I could’ve used a better picture… but you get the picture!

I’ve got a few recipes rolled into this gem. But there’s plenty of room for short cuts!!!

Neatball Sandwiches

2 Italian rolls

8 Vegan “Meatballs” *I made Lentil Neatballs, but I’m still working on the recipe* (you can find vegan meatballs in the freezer section of your local market)

1/2 an Onion

1/2 a Bell Pepper

1 clove Garlic

Cooking oil

Salt and pepper to tatse

Sautéed mushrooms *recipe at bottom*

Vegan pesto *recipe at bottom*

Fresh spinach and/or arugula

First we’re going to fancy up these veggie meatballs. Dice up the bell pepper and onion, chop up the garlic and add to a medium pan with cooking oil and sautee. Add salt and pepper to taste, then add your meatballs. After the meatballs brown a bit, add about half of a jar of your favorite marinara and simmer for 10 minutes.

Slice open your sandwich roll and slather vegan pesto on each side and toast to preference in the oven (or toasted oven) on 400. After you take the bread out of the oven, add about four meatballs to each roll. Top with sautéed mushrooms and fresh spinach and enjoy!

Spinach Salad with Pesto Vinaigrette

Salad

2 handfuls of baby spinach

2 destemmed kale leaves

1 6inch cucumber cut into half circles

1 tbls Chia seeds

2 tbls your favorite chopped nuts

Pesto Vinaigrette

2 tbls vegan pesto

1/2 tsp sugar

1 tsp lemon juice

1 tsp apple cider vinegar

2 tsp olive oil

Salt and pepper to taste

Add all of the salad dressing ingredients into a blender and mix until smooth and emulsified.

In a medium bowl add salad, chopped kale, cucumber, chia, nuts, and dressing. Mix until evenly covered with dressing.

Sautéed Mushrooms

1 mushrooms

Half of an onion

Half of a bell pepper

2 cloves of garlic

1/4 tsp oregano

1/4 tsp paprika

Salt and pepper to taste

Cooking oil

Clean and de-stem the portobello mushroom. Slice the mushroom, onion, and bell pepper into 1/4 inch strips and chop the garlic. In a medium pan add cooking oil and heat pan on medium heat. Add the peppers onion and garlic, sautee until onions are translucent, then add mushrooms. When mushrooms begin to get tender, add salt, pepper, paprika, and oregano. Sautee until mushrooms are dark and tender.

Pesto

1/3 cup Brazil nuts

1 clove garlic

Juice from half of a small lemon

Bunch of basil

1 tsp salt

1 tsp black pepper

2 tbls nutritional yeast flakes

1/3 cup olive oil

Throw all items into a blender or food processor and blend until smooth.