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This Week In Plants – Insulin, Diabetes, Vegan Klingons and More
I spent a lot of time reading, watching and learning about plant-based diets so here’s a video showing you what I found this week online.
Vegan Tzatziki Sauce
This recipe is a starting point for your own modifications. Don’t feel you have to use all the ingredients or that you can’t add anything. Experiment!
Ingredients:
-1 package silken tofu (extra firm if possible)
-2 teaspoons lemon juice (use real lemons if preferred)
-1 peeled and shredded cucumber
-2 teaspoons dill pickle juice (from jar of pickles) or apple cider vinegar
-1 or 2 cloves of garlic chopped (2 is pretty garlicky)
-1 tsp onion powder
-1/2 teaspoon ground black pepper
-1 teaspoon salt (optional)
Instructions:
Blend everything in blender (I use Vitamix). Optionally you can leave out the shredded cucumber during blending and add it after. I often add more vinegar and lemon juice, or even dill pickle juice from a jar of pickles. Lately I’ve been using dill pickle juice instead of apple cider vinegar as I prefer the taste. I was often using the soft silken tofu which gets to thin if you add too much liquid but the firm silken tofu can tolerate more added liquid. Put mixture in fridge for a couple hours or more to cool and for flavours to combine.
Potato Strong vs Baby Bear
In this video I attempt to feed a baby bear. What a joy!
Join My Patreon Community
I set up a Patreon page for those of you who want to help support my ongoing creation of plant-based content (videos, interviews, tips, etc) and spreading the healthy plant-based message. Patreon is like Kickstarter but for content creators.
Interview with Dr. Alan Goldhamer – Breaking Food Addiction, Fasting and more
Interview with Dr. Alan Goldhamer is up! I ask about breaking food addictions, living and dealing with non-vegans, getting off medications, his take on fruit, fasting for athletes, curing autoimmune diseases, water vs juice fasting, long term follow up on blood pressure study, metabolic damage, infections.
March 2015 Interview with Dr. McDougall !!! – The Starch Solution
I interview Dr. McDougall for over 70 minutes in this video. Discussions of fruit, autoimmune diseases, dry skin, bodybuilding, what Dr. McDougall typically eats and more. What a thrill. You can check out the video I’ve posted.
Vegan Super Bowl Party?
Super bowls parties are known to be filled with pizza, chicken wings, chips and dip, and french fries. Why not make this a healthy and cruelty-free vegan Super Bowl! Here are some recipes that are not only super tasty but also very healthy.
Ranch Dip and Salad Dressing
This is a great dip. Feel free to tweak. I honestly rarely measure any of this just adjusting to taste! Inspired by forealslife.com
Ingredients:
-1 package silken tofu, drained (extra firm if possible so that it’s thick)
-2 teaspoons lemon juice (or from real lemons)
-2 teaspoons apple cider vinegar
-1 teaspoon salt
-1 teaspoon sugar (optional)
-1 tsp garlic powder (use a clove of garlic instead for more garlic flavour)
-1 tsp onion powder
-1/2 teaspoon ground black pepper
-3 tablespoons dry chives
-1 tablespoon dry dill weed
Blend everything except dill weed and chives until smooth then add the dill weed and chives and stir. I often add more vinegar, lemon juice and dill to taste. Tastes better the next day and thickens up.
You can thin it out if desired by adding in some unsweetened non-dairy milk or more lemon/vinegar. I also made a salad dressing by adding in a little balsamic vinegar and optional mustard and maple syrup to taste.
Grocery Haul, What I Ate – Mac n Cheeze
Here are some recent videos, including a recent grocery haul, barbecue sauce acquisitions, a mac n cheese meal, baked fries, along with cauliflower wings. Recipe for cauliflower wings is coming soon. Even if you don’t like cauliflower baking them this way with a crispy breading with bbq sauce should satisfy almost anyone!
Cauliflower Wings/Bites
As you know I tend to eat the same things now that I’ve developed a number of tasty recipes. But every once in a while I like to try something new. My latest discovery is these cauliflower wings (or bites) – I was blown away by the texture. This could easily replace some of the soy chicken products if you happen to use them, and make many meat eaters pretty happy as well. See my video recipe as well at the end of this post.
Ingredients:
-1 head of cauliflower
-1 cup flour (I used whole wheat, others use chickpea flour, etc)
-1 cup water (or unsweetened almond milk)
-spices (optional such as onion/garlic powder, nutritional yeast, salt – I didn’t add)
-1 cup of breadcrumbs (I made them with 5 pieces of whole wheat bread baked in oven until dried out, blended with dashes of onion/garlic powder). Enough to coat your cauliflower florets, you may need more. UPDATE: I used corn flake crumbs today, omg so crispy! Note: they have some added sodium and sugar.
-1/2 cup barbecue sauce (I used a no oil regular or garlic sauce, whatever you prefer such as buffalo sauce)
–Tabasco sauce (add to sauce to taste for desired heat tolerance, lots of hot sauce options that you may prefer)
Instructions:
Preheat oven to 450F. Wash and cut cauliflower into florets (bite sized pieces). Mix the flour, non-dairy milk and optional spices and whisk to combine in a large bowl. Put the florets into the flour mixture and mix to coat each floret. Then dip each floret into a bowl of bread crumbs and lay onto a baking sheet lined with silpat non-stick sheet (or parchment paper). Repeat until all florets are coated, breaded and put onto sheet.
Bake the florets until they are crispy and browned, about 15-20 minutes. You can eat them like that dipping them in your favorite bbq sauce or ranch dip. But we usually do a second bake so while the wings are baking, mix the bbq sauce and tabasco (if using) and put into a large bowl. Then take the florets out of the oven when browned and crispy, use spatula to scrape off the florets into a bowl that contains the bbq sauce mixture. Coat each floret in bbq sauce then re-bake for another 20 minutes. it takes a while for the florets to crisp up again.
Options:
You can avoid re-baking and just dip the baked breaded florets in bbq/hot sauce. You can also bake them without breading them. Add some celery sticks and this amazing ranch dip.