Cauliflower beet patties
Some of my recent recipes have contained different types of vegan cheeses, and things like seitan, and were created to mimic more traditional dishes. This time around I thought I'd avoid all that kind of stuff and make something different. This colorful dish would make the perfect plant-based Easter main course - but can be enjoyed any time at all!
If you follow me on Instagram, you'll know that I recently mentioned my ongoing attempt to appreciate beets (or beetroot as some of you might ...
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Deviled (v)eggs
Whether you follow Planticize regularly, or not, I feel I need to start off this post with some "excuses", and a quick little rant, if for no one else than myself. I have not been writing, cooking nor photographing my creations nearly as much as I'd have liked this past few weeks. One huge reason for that is that things are breaking: doors, faucets, keyboards, monitors, my cat (well a couple of his teeth anyway)... and that's just the start of it. Of course, always having my priorities in ...
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Irish seitan stew and colcannon
When I first moved to Brighton, England I would often tell people I met that I was 25% Irish and 25% Scottish.
I was trying to let them know that we had something in common and that I wasn't as alien as I might seem. Few people were impressed or had much to say about this at all. Then one day at my local pub, and old man said to me, "Son, it's pretty clear to me that you are 110% American. You might want to try saying 'my ancestors came from Ireland and Scotland' instead." As he took a sip ...
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XXX raw bars
Did you end up here after Googling for XXX? Come on, be honest now. Ok, so maybe this is food porn, but what I was trying to say was "3x raw bars", or "triple raw bars", or "I made 3 different raw bars" - but those titles weren't nearly as fun!
When I was deciding on what kinds of raw bars to make, images of those 3-flavored containers of ice cream came flashing into my mind. You know the ones, with one brown, one white and one pink stripe - chocolate, vanilla and strawberry. While I ...
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Cashew ricotta and spinach cannelloni
When we think of Italian food, many of us think pasta (or yes, pizza, of course!). At first, you might not think that pasta would be an issue in a plant-based diet, but that isn't really the case. While normal, dry pasta is almost always 100% plant-based, fresh pasta contains eggs. I know a lot of people consider fresh pasta to be superior, but in many dishes that doesn't really need to the case, and well, dry pasta is a whole lot cheaper!
As a kid, I always loved ravioli. Ah, man it ...
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Flower sprouts over lupines
Man always strives to do newer and greater things, sometimes with more success than others. Flower sprouts and lupine-based food products, I can tell you, are definitely two success stories!
A flower sprout, I learned, is a “new” vegetable that is a cross between Brussel sprouts and kale. (Not cauliflower and sprouts, as the name might lead you to believe. Even though along with broccoli and cabbage, they are all part of the brassica oleracea family.) And because they come from the ...
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Facon and (v)eggs
I have a confession to make. I broke one of my own little rules when I wrote the title to this post and recipe. Sorry, about that - sometimes it's hard to come up with a catchy, fitting name.
I've lost count of the number of times that people have asked me why we use terms like "hot dogs" or "cheese" or "insert name of anything that people think we shouldn't be able to use anymore" when making a vegan, plant-based version of a dish. While part of me can understand the confusion of ...
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Planticized baked potato pizzas
I've said it before and I'll say it again - bring on the carbs! It's really a shame that carbs have gotten such a bad rap. Quite often it's not the carbohydrates in your meals that are the problem, it's what you are eating with them. On a plant-based diet (diet as in "what you eat every day" not "what I'm going to eat for 3o days and then go back to eating exactly what I ate before") you don't have to worry about that. So carb up!
And what better way to do that then with giant baked ...
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Eggless chickpea and kale quiche
There are lot of ways to replace the different properties of eggs in plant-based recipes, and this one makes use of three of them. If you've been following Planticize, you'll recognize the use of freshly ground flax seeds that were also in my vegan powerhouse cookies. The main reason for using ground flax seeds is due to their binding properties when mixed with water. But if we are going to planticize a quiche, we'll need more than that.
And that's where chickpea flour comes in. ...
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Raspberry Vanilla Hearts
Have you ever seen those people on shows like MasterChef, that have to make something they've never even made or tried before, and then somehow everything turns out nearly perfectly? Well, maybe "perfectly" is a little bit of an exaggeration, but that's not so unlike how it was with this recipe.
I was walking around my 'hood and popped into a small store that sells a variety of kitchen and cooking items. I thought I'd get a little inspiration and I always like checking out fun ...
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