SelfPure

The MiXX : Local, Vegan, Vegetarian, and Gluten Free Restaurant

2 Locations in Kansas City, MO (Click Here For A Map)

Click Here For The MiXX Website

The Mixx is a locally-owned, fast-casual restaurant that
cares about the quality of the food you eat. Using only the
freshest ingredients, The Mixx’s grilled meats are
hormone-free, fish is flown in fresh daily, and everything
is made from scratch. The Mixx’s dishes are prepared with
foods that are not processed and are preservative-free.

The Mixx strives to satisfy its guests. If you do not see
your craving on our menu, ask one of our skilled culinary
team members to custom-make what your heart (and taste buds)
desire. All menu items are available in the regular
“Mixx” size or a lighter “Mini” size.

The Mixx is a local restaurant that partners with local
vendors whenever possible. Currently, The Mixx partners with
The Roasterie, Farm to Market Bread Company, Central Soy
Tofu, The Herb Company, and Boulevard Brewing Company.

Thank you for the recommendation Maci!

Tofu Spinach Lasagna Recipe

Ingredients

* 9 lasagna noodles
* 1 medium onion, chopped
* 3 garlic cloves, minced
* 1 tablespoon olive oil
* 2 cups sliced fresh mushrooms
* 1 package (14 ounces) firm tofu
* 1 carton (15 ounces) part-skim ricotta cheese
* 1/2 cup minced fresh parsley
* 1 teaspoon salt, divided
* 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
* 1-3/4 cups marinara or meatless spaghetti sauce
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 1/3 cup shredded Parmesan cheese

Directions

* Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute onion and garlic in oil for 1 minute. Add mushrooms; saute until tender. Set aside.

* Drain tofu, reserving 2 tablespoons liquid. Place tofu and reserved liquid in a food processor; cover and process until blended. Add ricotta cheese; cover and process for 1-2 minutes or until smooth. Transfer to a large bowl; stir in the parsley, 1/2 teaspoon salt and mushroom mixture. Combine spinach and remaining salt; set aside.

* Drain noodles. Spread half of the marinara sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, half of the tofu mixture and half of the spinach mixture. Repeat layers of noodles, tofu and spinach. Top with remaining noodles and marinara sauce. Sprinkle with cheeses.

* Bake, uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted. Let stand for 10 minutes before cutting. Yield: 12 servings.

Source: http://www.tasteofhome.com/recipes/Tofu-Spinach-Lasagna

Thanksgiving “Meat” Loaf

Ingredients (use vegan versions):

substitute for 2 eggs (mix 1 tablespoon arrowroot powder, 1 tablespoon corn starch, and 4 tablespoons water)
1 tablespoon soy sauce
1 box medium firm silken tofu (350 g)
3/4 cup chopped walnuts
1 packet vegan dried onion soup mix (1.5 oz)
1 teaspoon oil
1 1/2 cups chopped onion
2/4 cup chopped celery
2 cups chopped mushrooms (use portobello mushrooms for a heartier taste)
1 1/2 teaspoon each of oregano and basil
1/2 teaspoon sage
1 1/2 cups bread crumbs (Variations: To make it stick together better, try lowering the bread crumbs to 3/4 cup and adding one of the following: 1 extra box of tofu, 1 cup of instant mashed potato flakes, 1 - 1 1/2 cup of cooked brown rice or 1 cup burger-style crumbles)

Directions:

Mix egg substitute, soy sauce, tofu & onion soup mix together in blender. Add walnuts & blend until smooth.

Saute vegetables until onions are transparent (add other diced veggies if you wish - ie peppers, carrotsetc). Add herbs/spices while vegetables are frying.

Mix blender ingredients, cooked vegetables and bread crumbs together in a large bowl.

Press into a greased loaf pan. (Or, as user giraelei suggests, “Instead of a loaf pan, I usually use a square cake pan and liberally coat the loaf with ketchup so it gets kind of burnt and caramelized. Yum!”)

Bake at 350 degrees F. for 1 hour and 15 minutes. Let cool slightly. Turn loaf out and slice.

This has become a standard dish at my parents house when all sorts of eating habits must be catered to. Even the most obstinate meat eaters love it. It is also excellent the next day cold on a sandwich with a bit of mustard.

Source: http://vegweb.com/index.php?topic=7408.0

Holiday Chia Pudding Recipe: Raw, Vegan & AWESOME!

I made a new chia pudding recipe that I was going to feature later in the year. But, holy sh*t! It’s so good, that I’m posting about it now… while I’m eating giant spoonful after spoonful. The texture is especially fun because of the shredded coconut, and even though the flavors are for the holidays (my inspiration when creating it), CLEARLY, you can make and enjoy this any time of the year… like NOW!

{Update: I just added the photo to this post January 11, 2010. And, I thought I’d let you know that many people have made this recipe since I posted it. The verdict? They all LOVE it!}

Holiday Chia Pudding
By Kristen Suzanne of KristensRaw.com
Yield 1 1/4 cups

1/4 cup chia seeds
1/4 cup dried coconut, shredded & unsweetened
1 cup water
1/4 cup raw cashews (soaked 1 hour, drained and rinsed)
4 soft medjool dates, pitted
2 cloves
1 teaspoon lucuma powder*
1/2 teaspoon powdered ginger
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon

Place the chia seeds and coconut in a small bowl, briefly stir to mix, and set aside. Blend the remaining ingredients until smooth. Pour the blended cashew mixture into the bowl with the chia seeds and coconut and stir. Wait a few minutes and stir again. (You’ll notice the chia seeds beginning to take on a gelatinous texture.) Wait a few minutes, again, and stir. Do the “wait and stir” once more, and then place the Holiday Chia Pudding in the refrigerator for about 15 - 20 minutes (or longer, if desired). Then, enjoy.

Personally, I especially love this recipe when it’s closer to room temperature, because it’s like comfort food. So, after it gels in the refrigerator briefly, I like eating it before it gets too cold. However, this recipe will stay fresh when stored in an airtight container for 4-5 days, so feel free to nibble a spoonful here and there - cold or not! It’s all good!

*If you don’t have lucuma, then you can make this recipe without it… still delicious. That being said, I love having a jar of lucuma in my pantry for various recipes, so I recommend getting some.

Source: http://kristensraw.blogspot.com/2009/04/holiday-chia-pudding-recipe-raw-vegan.html

Western Bean Skillet

Ingredients
1 cup green bell pepper, chopped
1 cup onion, chopped
2 teaspoons vegetable oil
2 cans (28 oz. each) vegetarian baked beans
1 package Meal Starters™ Grillers® Recipe Crumbles™
1/2 cup hot-and-spicy barbecue sauce
1/4 cup brown sugar, firmly packed
1 1/2 teaspoons dry mustard
1 cup tomato, chopped (optional)
1/4 cup fresh parsley, chopped (optional)
Directions

1. In a 12-inch nonstick skillet cook bell pepper and onion in oil until tender. Stir in beans, Morningstar Farms® Meal Starters™ Grillers® Recipe Crumbles™, barbecue sauce, brown sugar and mustard. Bring to boiling. Reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently.

2. Sprinkle tomato and parsley on top, if desired.

Yield: 8 cups bean mixture

Source: Morningstar Farms

Fried Tofu Breakfast Sandwich

Ingredients (use vegan versions):

vegetable oil
1 slab of firm tofu, cut 1/2” thick diagonally
salt, to taste
pepper, to taste
pinch garlic powder (optional)
pinch nutritional yeast flakes (optional)
pinch turmeric (optional)
pinch veggie chicken-style broth powder (optional)
1 slice vegan cheese
1 strip vegan bacon, fried and halved
1 English muffin, halved and toasted

Directions:

1. Heat oil in a griddle or skillet to around 350 to 400 degrees F. Add tofu (if using a skillet you will have to watch that the tofu does not burn) and fry the tofu until it’s good and toasted and then turn over.

2. When the tofu is well toasted on each side and you can see that it has decreased in thickness, add the salt and pepper and the optional seasonings. Put a slice of veggie
cheese on top of that and cover with a small sauce pan lid or a piece of foil to allow the veggie cheese to melt.

3. When the veggie cheese has melted, place each half of the fried vegan bacon on top of the melted cheese.

4. Top with one half of the toasted English muffin and then lift it off the griddle or skillet and onto the other half of the muffin. Serve

Source of recipe: Just something I fix when I want something besides cereal in the morning.

Makes: 1 serving, Preparation time: minimal , Cooking time: 15 to 20 minutes

Source: Veg Web

Avacado Boats

Thursday, July 15, 2010
Avocado Boats

Chilling a tomato below 50 degrees changes it’s molecular structure and creates toxins. Toms are best sun-dried or FRESH!
Equipment: Spieralizer with angel-hair setting; A good knife; A food Processor fitted with an S-blade.
Ingredients:
(measurement is for each serving)

Ingredients for sauce:
1 medium, fresh-picket, vine-ripened tomato, rough chopped with skin and seeds
2-4 sun-dried tomatoes
1 clove of garlic
1 tsp raw honey or grade B maple syrup
1/2 small onion, rough chopped
more olive oil
optional: 1 or 2 TBS of nutritional yeast, a pinch of cayenne or red pepper flakes to taste

Spieralize Zucchini and Pumpkin into angle hair pasta shaped “noodles”. Cut “noodles” into manageable lengths. Otherwise, you have one mile-long noodle on your fork! Kitchen scissors work well for this. Toss with olive oil, herbs, slat, pepper or nutmeg and set aside.

In food processor, blend ingredients for sauce, adding oil last drizzling while processor is running.

Half, pit and scoop out the avocado with a sharp-edged serving spoon, or leave in the shell, if you prefer.

Assemble as shown.
Option: Add vegan “Taco Meat”

Source: What’s Cooking At Val’s