Protein Biscuits

These Protein Biscuits are a wholesome, savory twist on traditional biscuits. They are packed with 15g of plant-based protein and nutrients. These biscuits combine the benefits of red lentils with the freshness of spinach and the flavor of sundried tomatoes, creating a delicious and nutritious treat.

Ingredients

• 2 cups GF Self-Rising Flour

• 1 cup Dairy-Free Yogurt 

• 1 cup Red Lentils – dry, rinsed under cold water

• 1 ⅓ cup Vegetable Stock

• ⅓ cup Olive Oil – 

• 1 teaspoon Onion Powder

• 1 teaspoon Italian Herbs

• 1 ½ cup Spinach – finely chopped

• ½ cup Sundried Tomatoes – not stored in oil

• ¾ cup Sunflower Seeds – 

• ⅓ cup Nutritional Yeast – or 1/2 cup

Instructions

1. Line a large baking sheet with parchment paper. Lightly oil paper with olive oil. Set aside.

2. Place the rinsed red lentils in a saucepan with vegetable stock. Cover the pan, bring it to high heat until the liquid boils, reduce to medium heat, and cook covered for 10-12 minutes until the lentils are mushy and the liquid is absorbed.

3. Remove the lid and let it steam out for 10 minutes.

4. Preheat the oven to 400 °F (200 °C).

5. In a large mixing bowl, add self-rising flour, garlic powder, Italian herbs, yogurt, olive oil, cooked red lentils, chopped spinach, chopped sundried tomatoes, seeds, and vegan cheese or nutritional yeast.

6. Combine everything together until it forms a sticky dough.

7. Divide dough into 8 portions and place them on the prepared baking sheet.

8. Bake the biscuits for 20-25 minutes at 400 °F (200 °C) until golden brown.

9. Let them cool down for a few minutes before serving.

Tofu Bagels

Takes 45 minutes

Makes 4 Bagels

• 340 g silken tofu approx. 1½ cups, drained and patted dry

• 3 cups all purpose whole grain or  gluten-free flour

• 1 1/2 tsp baking powder

• ½ tsp salt

• 2 tbsp tamari/ soy sauce

• ½ tsp garlic powder optional, for flavor

• Toppings Optional

• Sesame seeds or poppy seeds

Instructions 

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

2. Mix the tofu with the dry ingredients

3. In a bowl mash the tofu, and sieve in the flour, salt, and garlic powder (if using).

4. Knead till it comes together

5. Knead briefly for a few minutes until a soft dough forms. If it’s too sticky, add a little more flour.

6. Shape the bagels

7. Lightly dust your hands with flour and divide the dough into 6 equal pieces. Roll each piece into thin sausage shape approx 2cm or ¾ inch and link them together until they are bagel shaped or look like doughnuts.

8. Boil the bagels

9. Bring a large pot of water to a boil, and reduce to a simmer. Drop in the bagels one at a time and cook each one for approx 30 seconds, they should start to float. Using slotted spoon transfer the bagels to the lined baking tray

10. Bake

11. Generously sprinkle with sesame seeds or bagel seasoning.

12. Bake for 30-35 minutes, until firm and golden brown.

13. Cool & Enjoy

Let them cool on a wire rack before slicing. Enjoy with your favorite spreads like hummus, smashed avocado, or vegan cream cheese!

Yellow Lentil Hummus

• 8 oz cooked or canned White Beans

• 4oz cooked Cauliflower

• 1 Tbsp Coconut Oil 

• 3 Tbsp Olive Oil

• ½ cup Tahini (Ground Sesame)

• 1 cooked Carrot

• ¾ tsp Sea Salt

• ⅛ cup Caramelized Onions 

• 1 clove roasted Garlic

• ½ tsp fresh Ginger

• ½ tsp Cumin

• ¼  tsp Coriander

• ¼  tsp Turmeric

• ¼  tsp Cardamom

• ¼ tsp Onion Powder

• ¼ tsp Cayenne 

• Lime Juice-1 Lime

• ¼ tsp Black Pepper

• ½ tsp Dried Parsley

1. Bring a medium pot of water to a boil and add the lentils. Reduce to low and simmer, covered, until tender, about 15 minutes.

2. Drain and let cool for 10 to 15 minutes, then transfer to a blender with the tahini, lemon juice, coconut oil, garlic, ginger, cumin, coriander, turmeric, cardamom, onion powder, cayenne, salt, and several grinds of pepper. 

3. Blend until creamy. If the mixture is too thick, add water, 1 tablespoon at a time, to blend into a creamy consistency. Taste and adjust seasonings. Chill until ready to use.

Vegan Queso dip 

Mix Together

• 2 tablespoons coconut oil

• ½ medium onion, minced (yellow or white)

• 1 cloves garlic, minced

• 1 jalapeño pepper minced (seeds removed if you don’t want it spicy)

• ¾ teaspoon kosher salt

• 4 ounces cashew or other vegan cream cheese

• 2-4 tablespoons red salsa to taste

• ½ tsp chili powder

• ¼ tsp cumin 

• Black pepper to taste

Herbed Cashew Cream Cheese

Ingredients:

• 1 cup / 140g raw cashews, soaked

• 2 tablespoon lemon juice 

• ½ teaspoon French or Dijon mustard

• 1 large garlic clove

• 1 tablespoon nutritional yeast 

• ½ teaspoon salt

• ¼ cup water

• 1 cup fresh herbs, roughly chopped (you can use whatever you have on hand. I used dill, oregano, basil, and chives)

Instructions:

1. Add all the cashew cream ingredients besides the herbs to a small food processor (or high-speed blender) and process for around 90 seconds to 2 minutes or until you reach a silky smooth consistency. Make sure you’re scraping down the sides as you go.

2. Add the fresh herbs and pulse a few times to incorporate.