Tag Archives: tamari

Lahmucan (Turkish Pizza)

Posted on by

Ingredients:lahmucan
3 Eggplants, roasted
1 onion, chopped
1 red pepper, sliced
1 tablespoon tomato paste
1 teaspoon tamari (or light soy sauce)
1/2 teaspoon curry powder
1/2 teaspoon kirmizi biber, or combination sweet paprika and cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon cumin
handful of fresh parsley, chopped

Dough
1 cup warm water
1 tablespoon agave nectar (or other sweetener)
2 cups whole wheat flour
1/2 cup spelt flour
1 yeast packet

Directions:
Rinse and dry each eggplant and slice them in half. Score each half in a diamond, cross-hatch pattern. Place all 6 halves on wire roasting rack. Heat oven to 400 degrees and cook for 40 minutes.

While the oven is heating up combine all ingredients in order, in a mixing bowl. Using a mixer on a low setting mix dough until it forms a ball. Cover and set dough aside for 40 minutes while the eggplant roasts.

Let the eggplant cool for about 10 minutes. Add the onion and red pepper along with some water, curry powder and tamari and saute for about 10 minutes. Once the eggplant has cool scoop the inside and place in a food processor along with the tomato paste and kirmizi biber. Puree until ingredients are combined. Add the sauteed onion, red pepper and parsley and pulse to break down. The vegetables shouldn’t be completely broken down, but have some minor chucks.

Once the dough as risen, roll it out and divide into 4 separate pieces. With a rolling pin, roll out each piece of dough to resemble a single serving pizza. Top each piece of dough with the eggplant mixture. Cook each Lahmucan for 15 minutes at 400 degrees.

Serving Size: 4

Nutritional Facts: 1 Lahmucan
Calories: 463
Total Fat: 2.4 g
Cholesterol: 0 mg
Sodium: 588.9 mg
Potassium: 1287.8 mg
Total Carbs: 91.8 g
Protein: 16.5 g

Notes: This was also the second time I made Lahmucan, the first time time from Vegan Magic, which I think lacked flavor. I continued reading other sites and saw a pureed eggplant mixture using assorted spices. Not sure the tamari was needed when sauteing the onion and red pepper. If you are not a curry fan, you could probably do without the powder and not lose much flavor.

You can adjust the amounts of flours to your liking. I do want to try spelt and besan. Lahmucan can be eaten folded up, but with the dough recipe above it was not very pliable and the dough ended up tearing as I ate away.

Source: I pulled this recipe together referencing a few different website including Vegan Magic and Food Network. In the ended I combined what I read into my own recipe.

Chef AJ’s House Dressing

Posted on by

Ingredients:
1/2 cup water
1/2 cup nutritional yeast
1/4 cup tahini
1/4 cup Dijon mustard
1/4 cup tamari (or low sodium soy sauce)
6 tablespoons lemon (or lime juice)
1 tablespoon maple syrup (or date syrup)

Directions:
Combine all ingredients in a blender or food processor until smooth.

Serving Size: 32 (1 tablespoon servings)

Nutritional Facts:
Calories: 22.9
Total Fat: 1.1 g
Cholesterol: 0 mg
Sodium: 143.6 mg
Potassium: 56.1 mg
Total Carbs: 2.1 g
Protein: 1.6 g

Notes: What a great tasting salad dressing without the fat from oil! It’s quick and simple to make, which is the best news. I haven’t eaten this much salad in months, but thanks to this dressing I might start eating more. The ingredients in parenthesis were not used. Thanks to Chef AJ for another good receipe.

Source: Chef AJ

Sweet Potato Mac & Cheese

Posted on by

Ingredients:
16 ounces whole wheat elbow macaroni
1 large sweet potato, baked
2 cups unsweetened soy milk
1/2 cup nutritional yeast
2 tablespoons of lemon juice
2 teaspoons onion powder
2 teaspoons of Bragg’s Liquid Aminos or Tamari (optional)
1 teaspoons of chili powder
1/8 cup whole wheat bread crumbs
1/8 cup cashew Parmesan (substitute cashews for almonds)

Directions:
Remove the skin from the sweet potato and chop into chunks. Place the sweet potato and all the remaining ingredients into a food processor and blend until smooth.

Boil all the pasta as per the instructions. Drain pasta and pour pasta back into the pan. Add cheese sauce and mix together.

Pour macaroni and cheese into a 9×13 Pyrex pan and level out the mixture. Combine the bread crumbs with cashew Parmesan and spread over the top of the macaroni and cheese. Cook for 20-25 minutes at 350. Serve hot.

Serving Size: 16 – 1/2 cup servings

Nutritional Facts:
Calories……….99
Total Fat……1.0 g
Cholesterol…0 mg
Sodium……….. 63.2 mg
Potassium….165.8 mg
Total Carbs…17.4 mg
Protein………….3.8 g

Notes: I modified the original recipe from the start. I had a sweet potato already baked in the refrigerator, which I used. Boiling will decreasing the cooking when you chop the sweet potato into chunks. You could also pop the sweet potato chunks into the oven for 15-20 minutes on 400.

I opted to leave the salt out of this recipe, but I did add in the Bragg’s Liquid Aminos. You could also add Tamari if needed. I suggest you taste the cheese sauce first before adding any salt to see how the flavor is. I also used unsweetened soy milk over almond milk.

The recipe as written above doubles what the original recipe made. It filled up a 9×13 Pyrex dish and there was enough mac and cheese for leftovers the next day.

Source: Detoxinista

Sweet Potato Burritos

Posted on by

INGREDIENTS:Sweet Potato Burrito
1/2 onion, chopped
1-1/4 cloves garlic, minced
2 cups canned kidney beans (or black beans), drained
2/3 cup water or vegetable broth
1 tablespoon chili powder
3/4 teaspoon ground cumin
1-1/4 teaspoons prepared mustard
1 teaspoon Sriracha Hot Chili Sauce, or to taste (optional)
1/2 teaspoon cayenne pepper, or to taste
1 tablespoon Bragg’s Liquid Aminos or tamari (soy sauce)
1-1/2 cups cooked and mashed sweet potatoes
6 (10 inch) whole wheat tortillas, warmed
cheese sauce (optional)

DIRECTIONS:
Preheat oven to 350 degrees. Heat a skillet, and saute onion and garlic until soft using a bit of water. Stir in beans and mash. Add the mashed sweet potato. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili sauce, chili powder, cumin, mustard, cayenne pepper and liquid aminos.

Divide bean and mashed sweet potatoes mixture down the center of a warm whole wheat tortilla. Spoon in cheese sauce. Fold up tortillas burrito style, and place on a baking sheet. Bake for 12 minutes in the preheated oven, and serve. This made 6 average size or 4 large burritos.

SERVING SIZE: 6

NUTRITIONAL FACTS:
Calories……….216
Total Fat……..4 g
Cholesterol….0 mg
Sodium………..576 mg
Potassium…..287 mg
Total Carbs…38 mg
Protein………..7g

NOTES:

SOURCE: AllRecipes.com, contributor Karena

Cheese Sauce

Posted on by

INGREDIENTS
Cheese Sauce:
1/2 cup raw cashews, soaked in water for at least 30 minutes and then rinsed
2 tablespoons tahini
1 roasted red pepper (rinsed from jar or prepared from fresh)
1/2 cup nutritional yeast flakes
1 tablespoon Bragg’s Liquid Aminos or low-sodium soy sauce
zest and juice of 1 lemon
1/2 teaspoon cayenne pepper
1/2 cup water

DIRECTIONS
In a blender, combine cashews, tahini, roasted red pepper, nutritional yeast flakes, tamari, cayenne pepper, and water. Blend on high until smooth and set aside.

SOURCE: FOK: Recipes for Super Bowl XLVI