TOASTED PROTEIN MUSHROOM ROLLS

SERVES 6 PORTIONS

1⁄4 cup raw cashews, soaked for 1 hour

1 tbsp plus

2 tsp dairy-free milk

1 tsp lemon juice

1⁄4 tsp salt

Pinch of ground black pepper

113g (4oz) button mushrooms

1⁄4 cup dairy-free butter, divided

2 tbsp raw shelled hempseed

9 slices whole-grain bread

NUTRITIONAL VALUES

Calories: 118kcal
Fat: 6.9g (5.9g S.Fat)
Carbs: 13.8g
Protein: 0.9g
Sugar: 2.9g
Sodium: 136mg

METHOD

In a food processor, combine cashews, milk, lemon juice, salt, and pepper. Blend until smooth.

Clean and finely chop the mushrooms.

In a small skillet, melt 1 tablespoon butter over medium- high heat. Cook for 5 minutes after adding the chopped mushrooms. Remove from the heat and stir in the cashew mixture and hempseed. Stir everything together thoroughly.

Preheat the oven to 425°F (220°C, or gas mark 7).

Remove the crusts from the bread and leave it in a square shape. Using a rolling pin, thinly roll each square. These squares will be rolled up by you. Roll up each square with 1 tbsp mushroom mixture.

Melt the rest of the butter.

Roll the rolls in melted butter after cutting them in half. Bake for 8 minutes, or until the rolls are browned, on cookie sheets.

CUCUMBER SEITAN ROLLUPS

SERVES 6 PORTIONS

1 red bell pepper

1 orange bell pepper

1 yellow bell pepper

2 6-inch cucumbers

1⁄4 cup hummus

1⁄4 tsp salt

1⁄4 tsp ground black pepper

1⁄3 cup seitan, crumbled (Slow Cooker Log for Thin Slices and Crumbles)

NUTRITIONAL VALUES

Calories: 46kcal
Fat: 1.2g (0.2g S.Fat)
Carbs: 6.8g
Protein: 2.9g
Sugar: 2.7g
Sodium: 164mg

METHOD

Cut the bell peppers into eighteen thin toothpick-size strips of each colour, then chop the remaining peppers into a fine dice (should be at least 3 tbsp of each colour; you may have some leftover). Place aside.

Slice the cucumbers into long strips with a vegetable peeler. Maintain the same direction so that there is some green on each long edge of the strips. Remove the center seed section and slice on all four sides. Each of the four sides of the cucumber will yield two or three slices.

Arrange the slices. Spread about 2 tsp hummus down the center of each strip; spread out evenly, keeping a little bit away from the long edge. Season each hummus- covered cucumber with a pinch of salt and pepper. Now, on each slice, sprinkle about 1 1/2 tsp of the seitan and chopped bell pepper mixture.

Each cucumber should be rolled up and secured with a toothpick. Place them on their sides and insert three different-coloured bell pepper strips at varying heights into the center. To achieve this look, you will need to cut some of them shorter.

SPICY CHICKPEA SEITAN TOFU ROLLUPS

SERVES 6 PORTIONS

57g (2oz) extra-firm tofu, drained

1 cup canned chickpeas, drained and rinsed

2 tbsp dairy-free chipotle mayonnaise

1 tbsp hot sauce

2 tsp hempseed, toasted in shell

2 tsp tahini

1⁄2 tsp cider vinegar

1⁄2 tsp garlic powder

1 green onion, chopped

1⁄4 tsp salt

Pinch of ground black pepper

1⁄2 cup Steamed Seitan Smoky Nuggets

2 large spinach tortillas

Fresh parsley, for garnish (optional)

NUTRITIONAL VALUES

Calories: 200kcal
Fat: 13.4g (8.9g S.Fat)
Carbs: 16.6g
Protein: 3.7g
Sugar: 11.6g
Sodium: 124mg

METHOD

In a food processor, combine the tofu, chickpeas, mayonnaise, hot sauce, hempseed, tahini, vinegar, garlic powder, onion, salt, and pepper. Combine all ingredients in a food processor until well combined and spreadable with a knife.

Cut the seitan nuggets into small pieces. (You could also pulse a couple of times in a food processor.) In a small skillet over medium-high heat, cook seitan for about 4 minutes, stirring frequently to prevent it from burning. Place aside.

Divide the tofu filling into two portions and evenly distribute it on each tortilla. To aid in rolling, leave about an inch from the edge on one side without filling. Each tortilla should be topped with seitan. Begin rolling each tortilla from the opposite side of the edge that was not covered. Roll tightly but not too tightly to avoid squeezing out the filling.

Pin toothpicks about 1 1/2 to 2 inches apart along the edge of the tortilla. Using a sharp knife, cut between each toothpick. This helps to keep the rolls together until you're ready to serve them. They do a good job of sticking together. If desired, garnish with fresh parsley.

SPELT AND SEED ROLLS

SERVES 9 ROLLS

1 cup (235 ml) unsweetened plain vegan milk, lukewarm

2 tsp apple cider vinegar

1⁄2 cup (120 ml) water, lukewarm

2 tbsp (30 ml) neutral- flavoured oil

2 tbsp (40 g) (1.4oz) agave nectar or pure maple syrup or regular molasses

3 cups plus scant 1⁄2 cup (480 g) (17oz) whole spelt flour, divided 1⁄4 cup (30 g) (1.1oz) oat flour or finely ground oats

1⁄4 cup (36 g) (1.3oz) vital wheat gluten

3 tbsp (30 g) (1.1oz) shelled hemp seeds

3 tbsp (25 g) (0.88oz) sunflower seeds

2 tbsp (15 g) (0.53oz) golden roasted flaxseeds

2 tbsp (24 g) (0.85oz) chia seeds

1 tbsp (7 g) (0.25oz) caraway seeds or (9 g) (0.32oz) poppy seeds

1 tsp fine sea salt

2 tsp instant yeast

NUTRITIONAL VALUES

Calories: 363kcal
Fat: 29.7g (4.1g S.Fat)
Carbs: 18.6g
Protein: 6.8g
Sugar: 4.1g
Sodium: 211mg

METHOD

In a measuring cup, combine the milk and vinegar. Allow for two minutes to allow the milk to curdle. This is what you call "buttermilk."

To the buttermilk, combine the water, oil, and agave (or maple syrup or molasses). Place aside.

In the bowl of a stand mixer, combine 314 cup (450 g) spelt flour, oat flour, vital wheat gluten, all of the seeds, salt, and yeast. Pour the wet ingredients on top of the dry ingredients.

Knead the dough for 10 minutes in a stand mixer fitted with a dough hook, until it is pliable and soft but not too dry or sticky. If necessary, gradually add more water, 1 tbsp (15 ml) at a time. (Alternatively, knead by hand for 10 minutes on a lightly floured surface.) Simply use a scant 12 cup (60 g) less flour and add it in as you go if necessary.) Allow to rise for 75 minutes, or until doubled.

Punch the dough down. Place the dough on a lightly floured baking sheet, flatten slightly, and shape into a 10-inch (25- cm) round disk. Coat the disk in flour on both sides. Cut into nine equal triangles from the center, as if making scones. You can make round buns out of them or leave them as is.

Shake off any excess flour and return the rolls to the baking sheet. Flatten them slightly by pressing down gently with your palm. Wrap in plastic wrap. Allow for a 25-minute rise.

Preheat the oven to 400°F (200°C, or gas mark 6) while the rolls rise. Remove the plastic wrap and bake for 20 to 22 minutes, or until the roll is browned and hollow when tapped on the underside. Allow to cool on a wire rack. Leftovers should be stored in an airtight container at room temperature. The rolls are best eaten fresh, but they can be stored in the refrigerator for up to two days.