Houllif Approved Recipes

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Arugula (either a bag or two fresh heads)

1 Cup of Sliced Strawberries

1/4 Cup of Chopped Walnuts

Drizzle Balsamic Vinegar

Freshly Ground Pepper to Taste

Romaine lettuce leaves

Fresh Basil

Fresh mint

Celery sliced into matchsticks

Shredded carrots

Bell Red Pepper sliced

Cucumbers sliced into matchsticks

Baked Tofu sliced

Brown Rice Spring Roll Wraps

Dip the spring roll wrap in warm water. Place it on a cutting board and place basil leaf in the center, followed by some carrots, romaine, celery, peppers, cucumbers, baked tofu and sprinkle with mint leaves.  Don't put too much in the wrap.  If you do the wrap will tear.  Fold in two opposite sides and roll the wrap from on end to the other. You can serve with a peanut or a chili sauce. 

1 container of low sodium vegetable broth
4 cups of of water
1/2 can of tomato sauce
1 onion
1 small shallot
2 carrots sliced
1 small zucchini sliced
1 small yellow squash sliced
1/2 cup of green beans
1/4 sweet peas
2 potatoes peeled and chopped
1/2 bell red pepper thinly sliced
1 can of red kidney beans
Season with garlic powder, oregano, black pepper
Pinch of cumin and cayenne pepper
Sea Salt to taste (not too much) I don’t use any at all.
Put all in one pot and bring to a boil and then simmer for an hour.

1 chopped onion
1 chopped shallot
1 diced green bell pepper
1/2 diced red bell pepper
2 - 14oz packages of extra firm tofu (you can use a softer tofu if you want to make it more egg like)
Seasoning of your choice
I like to use turmeric, garlic powder, a little cumin, a little cayenne, salt and pepper to taste.
Sauté onion, shallot and peppers in water or vegetable broth until soft. Add tofu and mash it with a fork. Add seasoning and mix well.
This meal is great on its own, but I put scrambled tofu in a wrap with a sweet potato hash. Or try it on a sprouted bagel topped with avocado lettuce and tomato. You can make a spectacular bowl by adding broccoli, sweet potato or roasted potatoes. Sometimes I use it as a topping on a pancake.

This recipe I got from the Fork over Knives Recipe App.  It has a ton of healthy delicious recipes and it's well worth the price. 

⅓ cup unsweetened applesauce

⅓ cup almond butter

½ cup dry sweetener*

1 tablespoon ground flaxseeds

2 teaspoons pure vanilla extract

1⅓ cups oat flour

½ teaspoon baking soda

½ teaspoon salt

¼ cup sorghum flour, or whole wheat pastry flour

½ cup grain-sweetened chocolate chips

Instructions

Preheat the oven to 350°F. Line two large baking sheets with parchment paper or Silpat baking mats.

In a large bowl, use a strong fork to beat together the applesauce, almond butter, dry sweetener, and flaxseeds. Once relatively smooth, mix in the vanilla. (Editor's Note: Dry sweetener means any non-liquid sugar that is not made with animal byproducts (table sugar in America often is). You can use vegan cane sugar, date sugar, and maple sugar.)

Add in the oat flour, baking soda, and salt and mix well.

Add the sorghum flour and chocolate chips and mix well.

Drop spoonfuls of batter onto the prepared baking sheets in about 1½-tablespoon scoops, about 2 inches apart. Flatten the cookies a bit, so that they resemble thick discs (they won’t spread much at all during baking).

Bake for 8 to 10 minutes. The longer you bake them, the crispier they will be.

Remove the cookies from the oven and let them cool on the sheets for 5 minutes, and then transfer to a cooling rack to cool completely.

 1 cup of fresh or frozen corn kernels
1 1/4 cup of cornmeal
1 1/2 cup of cooked quinoa
1 cup of almond flour
1 Tbsp of baking powder
1 tsp of baking soda
1/2 tsp of salt
1 Flax egg (1 Tbsp of ground flaxseed 2 Tbsp of water)
1 cup of Oat milk
1/4 cup of maple syrup
1/3 cup of applesauce
Mix dry ingredients
Mix wet ingredients
Combine well and put in baking dish and bake for 40 mins at 350 degrees

For sautéing and stir-frying I use water, low sodium vegetable broth, or depending on the pot nothing at all.   

For baking I use fruit purée like apple sauce, mashed banana or puréed dates.  I also use nut butters depending on the dish.

For roasting I coat my vegetable with whatever seasoning I'm using or a low sodium vegetable broth, Then I place them on a parchment paper lined baking sheet and place them in the oven.

Deep frying isn't an option in my household.  When a dish requires something that's fried, I usually make a slurry of plant based milk with a teaspoon or two of arrowroot powder and seasoning.  I dip the vegetable in the slurry and coat it with a gluten free whole grain bread crumb. 

To make dishes like soup creamy, I usually purée half the soup,  add whole grain flour or some plant based milk. 

For salad dressings, I use either avocado, fruit purée or nut butter in my dressings instead of oil. 

My go to sugar substitute in many of my recipes is date sugar. You can make a big batch and freeze it to use when needed. 

1/2 cup of dates

1 Cup of water

Place dates in a bowl. Cover with water and let them soak overnight. Put into a high speed blender and blend. You can use different dried fruit such as mango or apricots for a variety of flavors for your dishes. 

Aquafaba

Aquafaba is the liquid of cooked garbanzo beans.  Aquafaba can foam, bind and thicken. If whipped long enough you can even use it as a meringue.  Three tablespoons of aquafaba is equivalent to one egg. 

Ground Flax Seed

  This is the method I use  most often. I use it to bind veggie burgers and some baking. Mix one tablespoon of ground flax powder with 3 tablespoons of warm water and let it sit for 5 to 10 minutes. This will be equivalent to 1 egg. 

Arrowroot Powder

I mainly use this to thicken.  When I am making something like bread eggplant. I add 1 teaspoon of arrowroot powder to 1/2 cup of plant based milk. I dip the eggplant in the slurry, then cover with  breadcrumbs. 

Applesauce

1/4 cup of applesauce can replace 1 large egg.  I find when I use applesauce in baking the consistency is more dense and chewy. 

Banana

 1/4 cup of mashed banana can replace 1 large egg. Same as applesauce I found the consistency to be dense and chewy.  

Carbonated Water

Definitely a great substitute for baking.  I found the consistency to be light fluffy and moist.