Ashram cookies

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Ashram Cookies

3 cups of oats/oatmeal

3/4 cups of whole wheat flour

3/4 cup brown sugar

1 teaspoon nutmeg

1.5 teaspoon cinnamon

1.5 teaspoon ginger powder

1 teaspoon baking powder

1/3 cup of dried cranberries or raisins

1/3 cup of pecans or preferred nuts

¾ cup of vegetable oil

½ cup (more or less) a cup of (any) milk or water

Instructions

Preheat oven to 400F degrees

In a bowl, mix all dry ingredients together

Add oil to dry ingredients and mix together until everything is oily

Add a little water or vegan milk and mix with your hands until you get a paste that you can shape into the form of a cookie with the palm of your hands and fingers. THE mixture shouldn’t be watery. 

Take a spoonful of the mixture and shape into a cookie. Place on an oiled baking sheet. Repeat with the rest of the mix.

Bake for 20 minutes or a little longer until golden! Leave to cool slightly on a wire rack, and then dig in!

If you like them a little golden on each side, take them out of the oven at 25 minutes and flip them. Place them back in the oven for another 7 to 10 minutes.

What I Eat for BigFou 2022

Citrus Ginger Remix

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vitchakorn koonyosying

Ingredients

½ cup plant-based milk

½ block soft tofu (optional) or 1 Tbsp hemp powder

1 orange

¼ lemon peeled

1 chunk grated ginger

1 Tbsp flaxseed or hempseed oil

Ground Cardamon or cinnamon (if desired)

Instructions

In high-speed blender mix everything but the oil until desired consistency. Add oil and mix for 10 seconds. Sprinkle a pinch of cinnamon or cardamom with each serving. 

What I Eat for BigFou 2021

Avocado, Cashew, Lime Smoothie

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vitchakorn koonyosying

Avocado, Cashew, Lime Smoothie

 Ingredients

1 avocado
1/2 cup cashews (soaked overnight)
1 tsp. vanilla extract

1 peeled lime
1 Tbsp. maple syrup or more according to taste
1.5 cups water or more according to desired consistency

Instruction

Mix all ingredients together in blender (Vitamix) until desired consistency.

What I Eat for BigFou 2021

Crispy Peanut Tofu Bowl

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hello-i-m-nik

Ingredients

Crispy Peanut Tofu

1 pack extra-firm tofu

2 tsp toasted sesame oil

1 Tbsp rice vinegar

1 Tbsp tamari

1 Tbsp brown sugar

3 Tbsp water

½ tsp chili sauce

2 ½ Tbsp unsalted, smooth peanut butter

Bowl

3 ½ oz dried rice noodles, either thick or thin

1 tsp avocado oil

4 to 6 baby bok choy, trimmed and cut in half

1 small raw red beetroot, peeled and shredded

½ cup bean sprouts or soy sprouts

1 green onion, trimmed and thinly sliced into rounds

2 Tbsp roasted peanuts, chopped

Instructions

Preheat oven to 400 °F

In medium bowl whisk together sesame oil, rice vinegar, tamari, brown sugar, water, chili sauce, and peanut butter until well combined. Set aside.

** This step below is not necessary if you like your tofu soft. Cut tofu into bite-sized cubes and place in single layer on parchment-lined baking tray. Bake for 25 minutes, stirring once about halfway through cooking time. Set aside to cool at least 10 minutes. Stir cooled tofu into peanut sauce and let marinate for 15 minutes.

Bring medium saucepan of water to a boil. Remove from heat and immediately add rice noodles. Soak noodles according to package instructions, then drain and rinse under cold water.

In large frying pan or skillet, heat avocado oil over medium heat. Add bok choy and sauté until wilted and lightly browned, about 1 to 2 minutes. Remove and set aside on plate and cover to keep warm. Place pan back over medium heat and, using slotted spoon, transfer tofu cubes to hot pan. Add a couple of tablespoons of sauce and cook, stirring frequently, until browned on all sides. As tofu will stick a bit to the pan, use a wooden spatula to make it easier to flip and turn tofu.

To assemble bowls, divide rice noodles among serving bowls. Top with bok choy, beets, crispy tofu, and sprouts. Drizzle with any leftover peanut sauce before garnishing with some green onion and chopped peanuts.

What I Eat for BigFou 2021

Coconut Curry Tofu

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hello-i-m-nik

Ingredients

6 green onions

1 (5 ounces) can light coconut milk + 5 ounces of any plant based milk

¼ cup soy sauce, divided

½ tsp brown sugar

1 ½ tsp curry powder

1 tsp minced fresh ginger

2 tsp chili paste

1 pack firm tofu, cut into ¾ inch cubes

4 small tomatoes, chopped

1 yellow bell pepper, thinly sliced

4-6 fresh mushrooms, chopped

¼ cup fresh basil, chopped

2 cups bok choy, chopped

Salt to taste

Directions

Remove white parts of green onions, and finely chop. Chop green parts into 2-inch pieces. In a large heavy skillet over medium heat, mix coconut milk, 3 Tbsp soy sauce, brown sugar, curry powder, ginger, and chili paste. Bring tto a boil.

Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped white part of the green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

What I Eat for BigFou 2021

Apple & Nuts Smoothie

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vitchakorn koonyosying

Apple & Nuts Smoothie

Ingredients

1 apple, cut into chunks
1 frozen banana
1/2 cup almonds
1/4 cup walnuts
1 tsp raw coconut oil
1 tsp cinnamon
Natural sweetener of choice
3 cups of water (add a little more water if a thinner consistency is desired) and Ice cubes (optional)

Instructions

Mix all ingredients together until desired consistency.

 

What I Eat for BigFou 2020

Orange Tamari Ginger Dressing

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Lars Blankers

Orange Tamari Ginger Dressing

Ingredients

½ cup low sodium tamari sauce

3 Tbsp fresh ginger thinly sliced

1 Tbsp olive oil

3 garlic buds thinly sliced

1/8 cup honey or maple syrup, more or more according to taste

½ cup orange juice.

Instructions

Mix all ingredients together but the honey or maple syrup. Slowly add the honey or maple syrup until desired taste.

What I Eat for BigFou 2020

No Cheese Cheesy Sauce

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Lars Blankers

No Cheese Cheesy Sauce

Ingredients

2 cups vegetable broth

¼ cup all-purpose flour

1 Tbsp olive oil

3 garlic cloves

Pinch of dried thyme

¼ tsp salt

Ground pepper

¼ tsp turmeric

¼ cup nutritional yeast

1 Tbsp lemon juice

1 tsp Dijon mustard (or two)

Instructions

Combine the broth and the flour in a measuring cup and whisk with a fork until dissolved.

In a small saucepan over medium-low, put the oil and garlic and gently cook for about 2 minutes, stirring. Add the thyme, salt and pepper and cook for 15 seconds. Add the broth, turmeric, and nutritional yeast and raise the heat to medium. Use a whisk to stir constantly. The mixture should start to bubble and thicken. Once it is bubbling and getting thicker, stir and cook for about 2 more minutes. Add the lemon and mustard. The mixture should look like thick melted cheese. Taste for salt and turn off the heat. Cover the pan until ready to use.

What I Eat for BigFou 2020

Grilled Serrano Salsa Verde

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Lars Blankers

Grilled Serrano Salsa Verde

Ingredients

1 bunch fresh cilantro

¾ cup olive oil

1 oven roasted serrano chili

1 Tbsp. white wine vinegar

2 small or 1 large grilled garlic clove

Instructions

Combine all ingredients in bowl of food processor with ¼ Cup water. Blend until smooth.

To roast Serrano chili:

Gently flatten chiles with the side of a large knife, then rub with a little oil.  Roast chili in a small cast-iron skillet over medium-high heat, turning then as they blister and char, for 10-15 minutes. Transfer to a dish and season to taste with salt.

What I Eat for BigFou 2020

Antioxidant Grape & Berries Juice

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vitchakorn koonyosying

Antioxidant Grape & Berries Juice

Ingredients

2 Cups mixed fresh or frozen berries.

1 Cup ice cubes

½ Cup grapes

½ Cup coconut water

2 Tbs dried açaí powder

1 chopped pitted date

½ tsp minced fresh ginger, optional

tsp ground cinnamon, optional

Instructions

Throw everything into blender, and purée on high 30 to 60 seconds, or until smooth and creamy.

What I Eat for BigFou 2019

Bruschetta

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Lars Blankers

Bruschetta

Ingredients

3 cups fresh tomatoes, diced

1 cup sun dried tomatoes chopped

½ red onion finely chopped

1 garlic bud, minced

3 Tbsp olive oil

2 Tbsp balsamic or red wine vinegar

4 Tbsp fresh basil chopped

2 tsp dried or 4 Tbsp fresh oregano

1/4 tsp sugar (optional)

1 Tbsp vegan ricotta (optional)

Salt and pepper to taste

Instructions

Mix all ingredients in a bowl.

Let marinate for at least 5 hours

Serve with baguette croutons or other favorite bread option.

Add tablespoon of ricotta when serving if using.

What I Eat for BigFou 2019