Cuisine: Esther-Approved bacon alternative, gluten-free
Prep Time: 30 minutes
Cook Time: 8 minutes
Yield: 20 (2-inch-wide) bacon strips
Ingredients
10 (8½-inch) dry, round rice-paper sheets (spring roll wrappers)
2 tablespoons canola or other neutral-flavor oil
2 tablespoons nutritional yeast
3 tablespoons soy sauce or tamari
2 teaspoons garlic powder
2 teaspoons smoked paprika
3 tablespoons maple syrup
1½ teaspoons freshly ground black pepper
½ teaspoon salt
Method
Line 2 baking sheets with parchment paper.
Preheat the oven to 400 degrees F.
Stack 2 rice-paper sheets together and hold them in place with one hand. With the other hand, cut the sheets into strips 2 inches wide, keeping matching pairs of strips together. Lay the matching strips out on your dry workspace. Do not stack them. Trim off the top and bottom of the matching strips and shape them into a rectangle to resemble bacon strips. Repeat the above steps with the remaining rice-paper sheets. (Don’t worry if some of the strips break in half. You’ll have a chance to mend them later.)
Combine the canola oil, nutritional yeast, soy sauce or tamari, garlic powder, smoked paprika, maple syrup, freshly ground black pepper, and salt in a small mixing bowl to make the sauce. Whisk until the ingredients are combined. Set aside.
Add warm water to a shallow bowl.
Holding 2 matching rice-paper strips together, dip them into the warm water quickly. Immediately run the combined strip between your forefinger and middle finger to remove excess water. If any of the strips broke during cutting, they can easily be mended by sticking them together with your fingers once they are dipped into the water.
Place the moistened strip on the parchment paper. Repeat this step with the remaining pairs of rice-paper strips, ensuring that the moistened strips do not touch each other on the parchment paper.
Whisk the sauce again. Lightly dip a pastry brush into the sauce. Evenly brush the sauce on the moistened rice-paper strips, lightly dipping your pastry brush into the sauce for each strip.
Turn the strips over on the parchment paper. Wash and dry your hands after turning all of the strips. Brush the remaining sauce onto this side of the strips.
Bake the rice-paper bacon for 8 minutes. Keep an eye on it after 7 minutes, as the strips can begin to burn on the edges. After 8 minutes, remove the rice-paper bacon strips from the oven. The baked strips will feel slightly soft but will crisp up once they cool.
Store the leftover rice-paper bacon in an airtight container. It will keep for 2 days.
CREAMY TOMATO SOUP
Coconut milk creates an amazing, smooth base for this Creamy Tomato Soup. Coconut milk is a great substitute for dairy cream–based soups. The easily sourced ingredients in this soup are pantry staples. Enjoy a Grilled Turky and Cheeze Sandwich with your soup.
Cuisine: Esther-Approved soup, dairy-free, gluten-free
Prep Time: 30 minutes
Yield: 4 bowls (5½ cups)
Ingredients
1 tablespoon extra-virgin olive oil
1 small yellow onion, diced
3 whole garlic cloves
2 teaspoons Italian seasoning
1 teaspoon pink Himalayan salt
1 teaspoon vegan granulated cane sugar
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
1 (28-ounce) can plum tomatoes
1 (13.5-fluid-ounce) can full-fat coconut milk
Method
Heat the olive oil in a 2-quart stockpot over medium-high heat and sauté the onion and garlic until the onion is translucent, about 3 minutes.
Add the remaining ingredients to the same stockpot. Bring the soup to a boil. Stir and turn off the heat.
Purée the soup with a handheld immersion blender. Or ladle the soup into a blender pitcher. Blend on high until smooth. Release the lid slowly to allow steam to escape before pouring the soup into individual bowls. Serve.
GRILLED TURKY AND CHEEZE SANDWICH
Esther-Approved meatless deli slices are becoming more widely available in grocery stores. If they are not in your grocery store, ask the store manager to bring them in. The flavors and textures of these meatless products are spot-on! Tofurky Oven-Roasted Deli Slices are featured in our Grilled Turky and Cheeze Sandwich. Five of the Oven-Roasted Deli Slices offer 13 grams of plant protein! Another company that we love is Field Roast. Chao Creamy Original Slices by Field Roast taste very much like classic American cheese slices. On a side note, Field Roast also makes amazing sausages. Their sausages taste out of this world. Give them a try!
Cuisine: Esther-Approved sandwich
Prep Time: 15 minutes
Yield: 1 sandwich
Ingredients
3 slices Field Roast Chao Creamy Original cheese
2 slices Esther-Approved bread
5 Tofurky Deli Slices, Oven Roasted
Vegan butter
Method
Place the Chao cheese slices on 1 piece of bread. Place the Tofurky slices on top of the Chao cheese. Put the second slice of bread on top of the cheese to close the sandwich.
Spread vegan butter on the top piece of bread. Place this side down on a panini press or skillet. Spread vegan butter on the top piece of bread. If using a panini press, close it and grill the sandwich for 5 minutes on medium heat. If using a skillet, toast each side of the sandwich for 5 minutes over medium heat.
Slice in half and serve with Creamy Tomato Soup.
ESTHER’S PULLED JACKFRUIT CARNITAS
Pulled Jackfruit Carnitas is a recipe that’s dear to our hearts because it’s an Esther-Approved alternative to pork. “Carnitas” means “little meat.” Our Pulled Jackfruit Carnitas recipe is a whole new delicious flavor experience in Esther-Approved cuisine. We hope you give Esther’s recipe a try. It’s an amazing base that you can launch into new recipes. Enjoy Esther’s Pulled Jackfruit Carnitas on nachos, in tacos, on avocado toasts, and in tofu or chickpea scrambles. Canned, brined jackfruit is available in Asian and international grocery stores. This is also a kid-friendly recipe. Kids can help with the marinade step and squeeze the bag.
Cuisine: Esther-Approved meat alternative, gluten-free
Prep Time: 2 hours, 15 minutes
Bake Time: 20 minutes
Yield: 4 portions
Main Ingredient
1 (20-ounce) can jackfruit in brine, drained and unrinsed
Barbecue Marinade Ingredients
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
⅛ teaspoon ground cumin
1 tablespoon tamari
1 tablespoon maple syrup
2 teaspoons ketchup
1 tablespoon safflower, canola, or melted coconut oil
Salt and pepper
Method
Place the jackfruit on a cutting board. Cut off the hard triangular core tip where it meets the upper stringy section. Chop the core into smaller pieces. Remove and discard the seeds from the stringy section of the jackfruit. Slice the stringy section in half. You will shred this later after the jackfruit bakes or fries.
Combine the Barbecue Marinade ingredients in a 1-quart sealable plastic bag. Add the jackfruit to the marinade bag. Seal the bag and hold the bag with both hands. Massage the bag to distribute the marinade evenly into the jackfruit. Set aside to marinate for 2 hours. Massage the bag a few times during the 2 hours.
Preheat the oven to 375 degrees F.
Spray an 8x8-inch baking dish with cooking spray. Pour the marinated jackfruit into the baking dish in a single layer. Bake for 20 minutes uncovered. Remove the dish from the oven. Use 2 forks to shred the jackfruit. Add salt and pepp
er to taste. Serve.
Notes
The jackfruit can be sautéed rather than baked. For this option, heat a sauté pan over medium-high heat. Add 1 tablespoon extra-virgin olive oil to the pan. Sauté the marinated jackfruit for 10 minutes, turning frequently. Use 2 forks to shred the jackfruit. Serve.
Soy sauce or Bragg Liquid Aminos may be substituted for tamari. Check the labels for any gluten allergens.
WONDER SCRAPPLE
Our Wonder Scrapple is Esther-Approved, meatless, and cholesterol-free! Enjoy these scrapple slices fried with a side of our Fried Eggz and Toast. They’re also delicious served with maple syrup or ketchup. Enjoy our Wonder Scrapple as a sandwich too!
Cuisine: Esther-Approved meat alternative, gluten-free
Prep Time: 20 minutes
Cook Time: 10 minutes (5 minutes each side)
Refrigeration Time: Overnight
Yield: 9x5-inch loaf (nine ½-inch slices)
Seasoning Ingredients
1 tablespoon poultry seasoning
2 teaspoons ground sage
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground fennel seed
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
⅛ teaspoon cayenne pepper
⅛ teaspoon allspice
½ teaspoon celery seed
Salt and pepper
Main Ingredients
1 tablespoon extra-virgin olive oil
8 ounces baby portobello mushrooms (caps and stems), finely diced
2 tablespoons Bragg Liquid Aminos
3 cups plus ¼ cup hot water
1 cup yellow cornmeal
½ cup instant oats
All-purpose flour, for coating slices before frying
Vegan butter
Salt and pepper
Method
Spray a 9x5-inch loaf pan with cooking spray. Coat the bottom and sides of the pan; set aside.
Combine all of the seasoning ingredients in a small bowl. Set aside.
Warm the olive oil in a nonstick pan over medium heat and sauté the mushrooms for 5 minutes, stirring occasionally.
Stir in the liquid aminos, and then add the hot water, cornmeal, and instant oats. Turn up the heat to medium-high and bring to a simmer. Cook for 2 minutes, stirring constantly.
Lower the heat to medium-low and simmer, continuing to stir. After approximately 8 minutes, the mixture will begin to pull away from the pan when stirred. After 8 minutes, add the seasoning ingredients and cook for 1 additional minute, stirring constantly.
Pour the mixture into the loaf pan. Allow the Wonder Scrapple to sit on the counter for 1 hour. Then cover the Wonder Scrapple with aluminum foil and refrigerate it overnight.
The Wonder Scrapple can be unmolded if desired: Allow the Wonder Scrapple to rest on the counter for 10 minutes after removing it from the refrigerator. Run a knife along the edges of the Wonder Scrapple. Jiggle the dish. Flip the dish onto a cutting board.
Slice each piece into ½-inch slices as you need them. Lightly coat each side with all-purpose flour. Tap off the excess flour. Heat a large nonstick sauté pan over medium heat. Add vegan butter to coat the bottom of the pan. Fry each side of the Wonder Scrapple for 5 minutes, flipping only once. Add salt and black pepper to taste before serving. When covered or wrapped tightly in plastic wrap or aluminum foil, the Wonder Scrapple will keep for 3 days in the refrigerator.
THE DEREK BURGER
The Derek Burger is named after Esther’s dad Derek Walter. This juicy and rich meatless burger has the texture of ground meat from textured vegetable protein! Enjoy the Derek Burger paired with Steve’s Garlic Parm Fries and a lager beer. Our Thick Black Pepper–Maple, Smoked, Rice-Paper Bacon and Provolone Dolce–Style Cheeze are featured along with bottled Esther-Approved barbecue sauce!
Cuisine: Esther-Approved burger (meatless)
Prep Time: 35 minutes
Refrigeration Time: 1 hour
Cooking Time: 8 minutes (4 minutes per side)
Yield: 7 burgers
Ingredients
2 cups textured vegetable protein (TVP)
½ cup rolled oats
8 ounces baby portobello mushrooms, stemmed and quartered
3¼ cups boiling water
1½ teaspoons onion powder
1 teaspoon garlic powder
¼ teaspoon freshly ground black pepper
½ teaspoon sea salt
1½ teaspoons smoked paprika
¼ cup Esther-Approved barbecue sauce
¼ cup nutritional yeast
¼ cup plus 1 tablespoon vital wheat gluten flour
Method
Place the TVP in a large mixing bowl. Set aside.
Combine the rolled oats, mushrooms, boiling water, onion powder, garlic powder, freshly ground black pepper, sea salt, smoked paprika, barbecue sauce, and nutritional yeast in a blender. Process until smooth.
Pour the blender contents over the TVP. Stir with a silicone spatula until all the ingredients are combined. Set aside for 15 minutes to allow the TVP to rehydrate.
Add the vital wheat gluten flour to the rehydrated TVP mixture. Stir with a silicone spatula for 1 minute.
Form the Derek Burgers into ½-cup-measured patties with your hands. Line a small baking tray with waxed paper. Place the Derek Burgers on the paper. Refrigerate the burgers for 1 hour so they will set up.
Heat the grill to medium. Generously spray the grill with cooking spray. Place the burgers on the grill. Spray the tops of the burgers with cooking spray. Grill each burger for 4 minutes on each side. The Derek Burgers will darken as they grill. Serve with Esther-Approved Cheeze, buns, and condiments.
Notes
The Derek Burgers, in uncooked patties, can be frozen for up to 1 month. This recipe contains soy and gluten.
STEVE’S GARLIC PARM FRIES
Steve’s Garlic Parm Fries were inspired by amazing garlicky fries Steve once had at a restaurant. Esther’s Cashew Parmesan Cheeze is featured in this recipe and is a fridge staple in Esther’s Kitchen. Serve Steve’s Garlic Parm Fries with ketchup and additional salt to taste. Steve’s Garlic Parm Fries pair well with the Derek Burger.
Cuisine: Esther-Approved side, dairy-free, gluten-free
Prep Time: 10 minutes
Bake Time: 18–20 minutes
Yield: 1 serving
Ingredients
1 large russet potato, sliced into french fry pieces
½ teaspoon dried parsley
1 large garlic clove, minced
2 tablespoons Esther’s Cashew Parmesan Cheeze (see recipe on here)
Method
Preheat the oven to 400 degrees F. Line a baking tray with parchment paper. Spray the paper with cooking spray.
Lay the potato slices on the parchment paper and spray them with cooking spray. Set aside.
In a small bowl, combine the parsley, garlic, and Cashew Parmesan Cheeze. Stir to combine.
Sprinkle the mixture over each potato slice. Bake the fries for 18 to 20 minutes, turning the fries once after 10 minutes. Serve.
ESTHER’S CASHEW PARMESAN CHEEZE
Esther’s Cashew Parmesan Cheeze may become a refrigerator staple once you try it. Sprinkle Esther’s Cashew Parmesan Cheeze on pasta, soups, avocado toast, salads, and dairy-free lasagna and pizza. This dairy-free and gluten-free topping is great for those with allergies. If there is a cashew allergy, the cashews can be replaced with the same measurement of raw sunflower seeds.
Cuisine: Esther-Approved nut Cheeze, dairy-free, gluten-free
Prep Time: 10 minutes
Yield: 1¼ cups
Ingredients
1 cup unsalted raw cashews
4 tablespoons nutritional yeast
½ teaspoon garlic powder
1 teaspoon sea salt or pink Himalayan salt
Method
Combine all ingredients in a food processor or blender.
Pulse the mixture to a parmesan chee
se texture.
Refrigerate Esther’s Cashew Parmesan Cheeze in a sealed jar or shaker jar. It will keep for up to 2 months.
Sprinkle on foods wherever you would use parmesan cheese. It’s delicious on pasta, salads, soups, raw and cooked veggies, lasagna, pizza, sandwiches, and popcorn.
ESTHER’S MACARONI AND CHEEZE WITH WHITE CHEDDAR–STYLE CHEEZE SAUCE
Esther’s Macaroni and Cheeze with White Cheddar–Style Cheeze Sauce is the ultimate comfort food! This rich and creamy macaroni and Cheeze is made without dairy cheese! The White-Cheddar–Style Cheeze Sauce is made with ingredients that you may currently have in your pantry. Tapioca flour and miso paste are the ingredients you might need from the store. The tapioca flour creates a stretchy Cheeze sauce. Tapioca flour can be found in the Asian food or alternative flours section in grocery stores. Tapioca flour is also available online. There are a few varieties of miso paste. Miso may contain gluten. Please check the ingredients label. Use your favorite gluten-free pasta of choice if you desire a gluten-free macaroni and Cheeze.
Cuisine: Esther-Approved, dairy-free, gluten-free (if using gluten-free macaroni, gluten-free white miso paste, and gluten-free panko bread crumbs)
Prep Time: 40 minutes
Bake Time: 15 minutes
Yield: 8 servings
Ingredients
½ teaspoon sea salt
1 pound elbow macaroni
White Cheddar–Style Cheeze Sauce Ingredients
1 (13.5-fluid-ounce) can full-fat coconut milk
2 cups unsweetened almond milk
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons tapioca flour
1 tablespoon extra-virgin olive oil
1½ teaspoons sea salt
Happily Ever Esther Page 17
