PBLTC mAY 16, 2019 Tasting Menu


Vegan Caesar Salad with Crispy Tempeh & Crunchy Chickpeas

Serve this Vegan Caesar Salad with Crispy Tempeh & Crunchy Chickpeas for lunch or dinner - it's delicious anytime! The crispy marined tempeh is incredibly flavorful and filling and the chickpeas add lots of texture.

Course Main Course, Salad

Cuisine American

Keyword caesar, dressing, meal, salad, tempeh

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 2 main course salads

Calories 413 kcal

Author Rachel


For the dressing (yields enough for 2 salads)

  • ½ to ¾ cup filtered water

  • ⅔ cup raw cashews soaked for 30 minutes in hot water (optional but recommended if you don’t have a high speed blender)

  • 2 tablespoons hemp seeds

  • 2 tablespoons olive oil optional, for extra creaminess

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon nutritional yeast

  • 1 tablespoon capers in brine

  • 2 to 3 garlic cloves

  • Salt & pepper to taste

For the tempeh

  • 1 (8 ounce) package of tempeh cubed

  • 3 tablespoons tamari or coconut aminos

  • 2 tablespoons fresh lemon juice

  • 2 garlic cloves finely minced or grated

  • 1 teaspoon maple syrup

For the salad

  • 1 bunch of lacinato kale destemmed and chopped

  • 1 head of romaine chopped

  • ⅓ cup crispy chickpeas

  • 2 to 4 tablespoons vegan parmesan I like the one by Kelly’s Croutons


For the dressing

  1. To see the full dressing recipe, click through to this post.

For the tempeh

  1. In a mixing bowl, combine the cubed tempeh, tamari, fresh lemon juice, garlic, and maple syrup. Cover and place in the refrigerator.

  2. Preheat the oven to 375°F. While the tempeh marinates, line a baking sheet with parchment paper and spray lightly with olive oil or avocado oil.

  3. When the oven is preheated, transfer the tempeh from the bowl to the baking sheet, spreading out the cubes so they don't touch each other and leaving any liquid behind in the bowl.

  4. Bake the tempeh for 20 to 30 minutes, stirring/flipping once in the middle of cooking time. The tempeh should be dry to the touch and getting slightly browned and crunchy. Cool slightly.

For the salad

  1. While the tempeh is baking, combine the chopped kale and chopped romaine. 

  2. Once the tempeh is slightly cooled, add the tempeh and crispy chickpeas to the lettuce. Dress with your desired amount of dressing, and then mix in the vegan parmesan. Serve immediately.

  3. Keep any leftover dressing in a jar and any leftover tempeh in an airtight container.

Cashew Crunch Salad with Sesame Dressing

  • Author: Lindsay

  • Prep Time: 30 minutes

  • Total Time: 30 minutes

  • Yield: 6-8 servings 1x


Cashew Crunch Salad with Sesame Dressing – this is the healthy summer recipe that makes me ACTUALLY WANT TO EAT A SALAD.



For the Salad:

  • 1/2 head of green cabbage, finely shredded

  • 1/2 head of purple cabbage, finely shredded

  • 2 cups carrots, matchstick-cut or shredded

  • 1 cup fresh cilantro, chopped

  • 1/2 cup sliced green onion

  • 2 cups cooked edamame (see notes)

  • 1–2 cup roasted cashews (see notes)

  • 2 cups crunchy chow mein noodles (optional)

  • chicken, shrimp, or any other protein you like


  • 1/4 cup olive oil (you can use any other oil as well)

  • 3 tablespoons white vinegar

  • 2 tablespoons sesame oilvery important for flavor!

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • a few shakes of garlic powder

  • optional: 1/4 cup Greek yogurt or mayo (more or less to taste)


  1. Shake the dressing ingredients up in a jar until smooth. Add the Greek yogurt or mayo (optional – just makes it more creamy) and shake again until smooth. YUM.

  2. Toss all the salad ingredients together. Drizzle with dressing and serve!


I like this salad just fine without chicken or shrimp… but if you do want to grill some chicken or shrimp to go with it (yummy), I recommend marinating it in soy sauce, honey, and garlic for a bit to give even more flavor. If you are making this ahead, you can definitely chop and prep all the veggies in advance and even mix them together. I would just hold off on mixing in the chow mein, cashews, and dressing until just before serving. I buy edamame frozen, already shelled, and just boil them for a few minutes like you would boil peas. I like this salad with regular roasted cashews – I also lovee it with those super spicy, flavor-loaded Thai cashews from Trader Joe’s! You can easily omit the Greek yogurt or mayo to keep this a vegan / dairy free salad! The dressing will be a little less thick (more like a vinaigrette), but it’s still totally delicious. For a creamy dairy-free alternative, you could try miso! To make this gluten free, leave out the chow mein noodles.

Penne Pasta Salad (30 minutes!)

Wholesome and delicious classic pasta salad made with creamy pesto dressing and roasted tomatoes. Made with just 9 ingredients in 30 minutes! The perfect quick + easy side dish.

Author: Minimalist Baker

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings: 6

Category: Side

Cuisine: Gluten-Free, Vegan

Freezer Friendly No

Does it keep? 4 Days



  • 2 cups cherry/baby tomatoes (halved)

  • 12 ounces whole-grain or gluten-free penne pasta (I love Bionaturea Gluten-Free Penne)


  • 2 cups semi-packed fresh basil

  • 4 cloves garlic, minced (4 cloves yield ~2 Tbsp)

  • 1/4 cup toasted pine nuts (plus more for serving // or sub raw walnuts)

  • 1 medium lemon, juiced (yields ~3 Tbsp or 45 ml as original recipe is written)

  • 1/4 cup vegan parmesan cheese (plus more for serving)

  • 1 pinch sea salt (plus more to taste)

  • 1/4 cup olive oil (extra virgin is best // plus more for pasta)


  1. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.

  2. Add tomatoes to the baking sheet and drizzle with a little oil and a pinch each salt and pepper. Arrange cut side up and roast for 20-25 minutes or until golden brown on the bottom and slightly shriveled. Set aside.

  3. Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling add pasta of choice and cook according to package instructions. Then drain and set aside. Drizzle with a little olive oil and toss to prevent sticking.

  4. Make pesto by adding basil, garlic, pine nuts, lemon juice, vegan parmesan cheese, and salt to a food processor and blending to combine. Stream in the olive oil until creamy and smooth, scraping down sides as needed. If too dry, add a little water. It should be thick but pourable (see first photo).

  5. Taste and adjust flavor as needed, adding more lemon juice for acidity, vegan parmesan cheese for cheesiness, salt for saltiness, or garlic for bite/spice. Set aside.

  6. Add cooked pasta and roasted tomatoes to a mixing/serving bowl and top with pesto. Toss to combine and enjoy immediately. Garnish with extra vegan parmesan cheese and/or fresh parsley or basil (optional).

  7. Best when fresh, though leftovers keep in the refrigerator up to 4 days. Enjoy at room temperature for best flavor/texture.


Cranberry Chickpea Sandwich Spread:

For PBLTC event, can serve in a large bowl and optional crackers. The spread tastes great as a sandwich with lettuce and vegan mayo.

  • Prep Time: 15 min

  • Total Time: 15 min

  • Yield: Serves 6- 8

  • Category: Entree, Salad

  • Cuisine: Vegan


  • 3 cups cooked or 2 cans (15 oz) chickpeas (garbanzo beans), drained and rinsed

  • 1 cup celery, diced

  • 1/2 cup organic dried cranberries (chopped fresh would be great too)

  • 1/2 cup walnuts or pecans, roughly chopped

  • 1/2 cup scallions (green onions), thinly sliced, white & green parts

  • mineral salt & freshly ground pepper, to taste (I used about 1/2 teaspoon each)


  • 6 tablespoons (1/3 cup) tahini or vegan mayo

  • 4 tablespoons (1/4 cup) champagne, white wine or cider vinegar (I used Orange Muscat Champagne Vinegar)

  • 2 tablespoons water (only needed if using tahini)

  • 2 teaspoons pure maple syrup

To serve

  • leafy lettuce of choice

  • bread of choice


Start by mixing your dressing. In a small bowl combine tahini/mayo, vinegar, water and maple syrup. Set aside so the flavors come together. This can be made a day or two ahead and stored in the refrigerator until ready to use. Add a tad more water, or vinegar if you’re a vinegar lover, to thin out dressing as desired. If using vegan mayo, you may like to add 2 more tablespoons.

In a medium to large bowl, add your garbanzo beans and roughly mash with a strong fork or potato masher. Add in celery, cranberries, nuts, scallions, salt, pepper and dressing, mix well. Serve at room temp or let chill in the refrigerator for an hour before serving.

Serve on your favorite bread as a closed or open faced sandwich, or on a bed of leafy greens. You may even opt to simply enjoy the salad as is.


1-Pot Chickpea Shakshuka: Minimalist Baker website

Savory, flavorful shakshuka with chickpeas made in 1 pot in 30 minutes! A hearty yet healthy dish suitable for breakfast, lunch or dinner!

Author: Minimalist Baker

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings: 6 (2/3-cup servings)

Category: Entree

Cuisine: Gluten-Free, North African, Vegan

Freezer Friendly 1 month

Does it keep? 4 Days



  • 1 Tbsp olive or avocado oil

  • 1/2 cup diced white onion or shallot

  • 1/2 medium red bell pepper (chopped)

  • 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp)

  • 1 28-ounce can tomato puree OR diced tomatoes with salt

  • 3 Tbsp tomato paste

  • 1 Tbsp coconut sugar or maple syrup (or stevia to taste)

  • Sea salt to taste

  • 2 tsp smoked or sweet paprika

  • 1 tsp ground cumin

  • 2 tsp chili powder

  • 1/4 tsp ground cinnamon

  • 1 pinch cayenne pepper (optional)

  • 1 pinch each cardamom and coriander (optional)

  • 1 1/2 15-ounce cans cooked chickpeas (rinsed and drained)

  • 4-5 whole kalamata or green olives (optional // pitted and halved)

FOR SERVING optional

  • Lemon wedges

  • Bread (gluten-free or this recipe or flatbread)

  • Fresh chopped parsley or cilantro

  • Rice or cauliflower rice

  • Brown rice pasta (I love Trader Joe's organic brand with quinoa)


  1. Heat a large rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, onion, bell pepper and garlic. Sauté for 4-5 minutes, stirring frequently, until soft and fragrant.

  2. Add tomato puree or diced tomatoes, tomato paste, coconut sugar, sea salt, paprika, cumin, chili powder, cinnamon, cayenne pepper (optional), cardamom, and coriander (optional). Stir to combine.

  3. Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently. If you're OK with a chunkier texture, leave as is. Or, scoop 3/4 of the sauce in the blender and blend until smooth for a creamier result!

  4. Add chickpeas and olives (optional). Stir to combine. Then reduce heat to medium-low and simmer for 15-20 minutes to allow the flavors to develop and marry with the beans.

  5. Taste and adjust seasonings as needed, adding more cumin or paprika for smokiness, cayenne for heat, coconut sugar for sweetness, cardamom and coriander for earthiness (or slight curry flavor), or chili powder for smoke/heat.

  6. Serve as is or with bread, pasta, or rice. I loved this alongside a kale salad, and it went especially well over gluten-free pasta! Garnish with fresh lemon juice, additional olives, and cilantro or parsley for extra flavor (optional).

  7. Store leftovers covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop until completely warmed through.

vegan pizza mac & cheese: Hot for Food website


Pasta & Mix ‘ins:

  • 3 C elbow macaroni

  • 1 pkg vegan pepperoni slices

  • 1 1/2 C vegan mozzarella shreds

  • 1/2 C finely diced green bell pepper

  • 1/2 C finely diced red onion

  • 2 tbsp finely chopped fresh basil

  • 1 tbsp finely chopped fresh oregano


  • 1/4 C bread crumbs

  • 2 tbsp nutritional yeast

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • 1 tsp sea salt

Cheese Sauce:

  • 1 C raw cashews (soaked for 20 minutes in hot water)

  • 2 1/4 C nondairy milk

  • 1/3 cup vegetable oil

  • 1/3 C nutritional yeast

  • 1/3 C pizza sauce + 2/3 cup extra for dolloping on top of the mac & cheese

  • 1/4 cup lemon juice

  • 3 tbsp tomato paste

  • 1 1/2 tbsp miso paste

  • 2 tsp chili powder

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 2 tsp arrowroot flour

  • 1 tsp sea salt

  • 1/2 tsp ground black pepper



  1. Preheat the oven to 350°F.

  2. To cook the pasta, bring a pot of salted water to a boil. Cook the pasta until al dente. Drain, but do not rinse.

  3. To prepare the topping, combine the bread crumbs, nutritional yeast, oregano, basil, and sea salt in a small bowl.

  4. To make the sauce, drain and rinse the cashews. Add to a high- powered blender with the remaining ingredients and blend on high until very smooth.

  5. In a large bowl combine the pasta with all of the cheese sauce, 1 cup of mozzarella shreds, green bell pepper, red onion, fresh basil and oregano and stir until well coated and combined. What looks like an excess amount of sauce will thicken during baking!

  6. Pour half of this mixture into a deep square baking dish. Take the extra 2/3 cup of pizza sauce and dollop some of it on top of this first layer of mac and cheese. Then add the remaining mac & cheese. Sprinkle half the bread crumb mixture evenly on top. Then add pepperoni slices and 1/4 cup of the mozzarella shreds. Then add the remaining bread crumbs and 1/4 cup of remaining mozzarella shreds on evenly on top. And dollop the remaining pizza sauce on top as well.

  7. Cover with aluminum foil and bake for 20 minutes.

  8. Remove the foil and bake on the top rack of the oven for 10 minutes until the top is golden brown and the sides are bubbling slightly. Depending on your oven and the distribution of heat, you might want to set the skillet under the broiler for 5 minutes to get the top crispier instead of continuing to bake at 350°F.

Recipe Notes

Serve immediately. When reheating leftovers you may want to add more nondairy milk to get it creamy once again.

Sugar Snap Pea and Carrot Soba Noodles: Cookie and Kate online

  • Prep Time: 25 mins

  • Cook Time: 5 mins

  • Total Time: 30 minutes

  • Yield: 6 1x

  • Category: Main

  • Cuisine: Asian

A healthy, vibrant soba noodle recipe full of fresh springtime produce. Feel free to trade in other seasonal vegetables for the sugar snap peas, like chopped bell pepper. This recipe yields about six servings and the leftovers don’t keep particularly well, so halve the ingredients if you’re not serving a crowd.



  • 6 ounces soba noodles or spaghetti noodles of choice

  • 2 cups frozen organic edamame

  • 10 ounces (about 3 cups) sugar snap peas or snow peas

  • 6 medium-sized carrots, peeled

  • 1/2 cup chopped fresh cilantro (about 2 handfuls)

  • 1/4 cup sesame seeds

Ginger-sesame sauce

  • 1/4 cup reduced-sodium tamari or soy sauce

  • 2 tablespoons quality peanut oil or extra-virgin olive oil

  • 1 small lime, juiced

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon honey or agave nectar

  • 1 tablespoon white miso*

  • 2 teaspoons freshly grated ginger

  • 1 teaspoon chili garlic sauce or sriracha


  1. To prepare the vegetables: Use a chef’s knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.

  2. To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside.

  3. Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises.

  4. Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Drain.

  5. Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds. Serve.

30-Minute Tempeh Stir-Fry: Minimalist baker Online

A hearty tempeh stir fry with BIG flavor! Just 30 minutes to prepare this weeknight dinner to use up leftover vegetables and please a crowd!

Author: Minimalist Baker

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings: 4 (Servings)

Category: Entree

Cuisine: Asian-Inspired, Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 4-5 Days


GLAZE (double the glaze so some can be served on side to drizzle over)

  • 3-4 tsp chili garlic sauce (adjust to preferred spice level)

  • 4 Tbsp salted creamy peanut butter (or almond, cashew, or sunflower butter)

  • 4 tsp sesame oil (if avoiding oil, sub water)

  • 1/3 cup coconut aminos (or sub slightly lesser amount of tamari to taste as it can be more pungent in flavor)

  • 4 tsp lime juice

  • 3 tsp freshly grated ginger (or sub 1/2 tsp ground ginger)

  • 1 tsp maple syrup (plus more to taste)

  • 3-4 Tbsp water


  • 8 ounces tempeh (chopped into large, bite-size squares // if GF, ensure gluten-free friendly)


  • 4 tsp sesame oil (or sub double this amount in water)

  • 2/3 cup chopped green onion

  • 4 cups mixed chopped vegetables (we used red bell pepper, broccoli, carrots & kale)

  • 4 tsp coconut aminos (or tamari)

  • 3 cups leftover cooked quinoa,* brown rice,* or uncooked cauliflower rice*


  1. Prepare glaze by adding chili garlic sauce, peanut butter, sesame oil, coconut aminos (or tamari), lime juice, fresh ginger, and maple syrup to a small mixing bowl. Whisk to combine.

  2. Add water until a thin, pourable sauce is formed. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, maple syrup for sweetness, lime juice for acidity, or coconut aminos for saltiness. Don't be shy — you want this quite flavorful.

  3. Add the chopped tempeh to the glaze and toss to coat. Then cover and refrigerate for 15 minutes (or cover and refrigerate up to 24-48 hours). Prep your other vegetables and toppings at this time.

  4. Heat a large rimmed cast iron or metal skillet over medium heat. Once hot, spoon in the tempeh, reserving most of the glaze in the bowl (set aside for later). Sauté for 3-4 minutes, turning on each side until browned. Then remove from pan and set aside.

  5. To the still-hot skillet add sesame oil, green onion, and mixed vegetables (if adding greens, wait to add until step 6). Season with a bit of coconut aminos (or tamari) and stir to coat. Cover to cook and steam the vegetables, stirring occasionally until slightly golden brown and tender (about 4-5 minutes). If they stick to the pan, add 1-2 tsp of water to loosen.

  6. Once the vegetables are nearly done, add your greens and grains and sauté for 3-4 minutes or until warmed through and slightly browned. Then add in the cooked tempeh and the rest of the glaze and stir to coat. Cook for another 1-2 minutes, or until everything is hot and well incorporated.

  7. Store leftovers covered in the refrigerator up to 4-5 days. If freezing, store in the freezer up to 1 month. Let thaw before reheating in a hot skillet with a little sesame oil.


Easy Vegan Coleslaw: Minimailist Baker online

A vegan take on classic coleslaw salad made with 10 simple ingredients! Easy, crunchy, fresh, tangy, and the perfect side for BBQs, sandwiches, and more!

Author: Minimalist Baker

Prep Time 1 hour 15 minutes

Total Time 1 hour 15 minutes

Servings: 12 (1/2-cup servings)

Category: Salad, Side

Cuisine: Gluten-Free, Vegan

Freezer Friendly No

Does it keep? 4-5 Days



  • 1 cup raw cashews* (soaked in very hot water 1 hour, or in cool water 6 hours or overnight)

  • 1/3 cup water

  • 1 Tbsp maple syrup (plus more to taste // sub sweetener of choice, e.g. stevia or organic cane sugar)

  • 2 tsp spicy brown mustard (or yellow mustard)

  • 1 1/2 Tbsp white vinegar

  • 2 tsp apple cider vinegar

  • 3 Tbsp chopped yellow or red onion

  • 1/2 tsp celery salt (or seeds // if using seeds, add more salt to taste)

  • Sea salt and black pepper to taste


  • 2 cups shredded carrot

  • 4 cups packed shredded red or green cabbage


  1. Soak cashews. Then drain thoroughly and add to a high-speed blender along with water, maple syrup, mustard, white vinegar, apple cider vinegar, onion, and celery salt (or seeds).

  2. Blend on high until creamy and smooth, scraping down sides as needed. If too thick, add more water to thin. If too thin, you can compensate by adding more (raw) cashews (they don't need to be soaked). 

  3. Taste and adjust flavor as needed, adding salt and pepper to taste,  more celery salt or seeds for more pronounced celery flavor, onion for bite, maple syrup for sweetness, mustard for tanginess, or vinegar for acidity.

  4. Add carrot and cabbage to a mixing bowl and top with dressing. Toss to combine. Enjoy immediately or store covered in the refrigerator to chill - about 4 hours. 

  5. Store leftovers covered in the refrigerator up to 4-5 days. Not freezer friendly. Perfect for pairing with things like Vegan Pulled Pork Sandwiches, Vegan Baked BBQ Beans, and Chickpea Sunflower Sandwich!


*For a nut-free option, you can sub 1 cup store-bought or our vegan mayonnaise per 1 cup cashews. Adjust other flavors to taste (you may need less vinegar and sweetener).

Simple French-Style Potato Salad

A simple take on potato salad with fresh herbs, onion, and a light mustard vinaigrette. The perfect plant-based side for cookouts, sandwiches, and more!

Author: Minimalist Baker

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings: 14 (1/2-cup servings)

Category: Salad, Side

Cuisine: French-Inspired, Gluten-Free, Vegan

Freezer Friendly No

Does it keep? 4 Days



  • 2 pounds baby yellow potatoes (we used half yellow, half red)

  • 1 Pinch sea salt and black pepper

  • 1 Tbsp apple cider vinegar

  • 1 cup diced green onion

  • 1/4 cup fresh chopped parsley (optional)


  • 2 1/2 Tbsp spicy brown mustard (or dijon mustard)

  • 3 cloves garlic, minced

  • 1/4 tsp each sea salt and black pepper (plus more to taste)

  • 3 Tbsp red wine vinegar (or white wine vinegar)

  • 1 Tbsp apple cider vinegar

  • 3 Tbsp good olive oil (if avoiding oil, see notes*)

  • 1/4 cup fresh chopped dill

Oil-free Dressing Option (please use for PBLTC event)

Oil-free ingredients:

  • 1 cup raw cashews

  • 1/3 cup water

  • 1 Tbsp grape seed, olive, or avocado oil

  • 2 Tbsp white wine or apple cider vinegar

  • 1 Tbsp spicy mustard

  • 1-2 Tbsp agave nectar or maple syrup

  • 2 Tbsp dried dill (or use 4-5 Tbsp fresh dill per 2 Tbsp dried)

  • 1/4 tsp each sea salt and black pepper (plus more to taste)

  • 3-4 cloves garlic (minced)

  • 1 tsp hot sauce (optional)

Oil-free dressing instructions:

·      Once the cashews have soaked, drain well and add to a blender along with an additional 1/3 cup (80 ml) water (amount as original recipe is written // adjust if altering batch size). Then add grape seed oil, vinegar, spicy mustard, agave or maple syrup, dill, salt, pepper and garlic. Blend on high, scraping down sides as needed, until texture is creamy and thick but pourable. Add more water if it has trouble blending.

·  Taste and adjust flavor as needed, adding more dill for herby flavor, garlic for zing/bite, salt and pepper for overall flavor, maple syrup for sweetness, or vinegar for acidity. At this time, you can also add some hot sauce for added spice (optional).



  1. Rinse and scrub potatoes, then slice into 1/4-inch slices. Add to a large saucepan and cover with water. Add a healthy dash of salt (for flavor) and bring to a boil. Once boiling, reduce heat slightly (to medium/high) and continue cooking for 10-15 minutes or until the potatoes are easily pierced with a knife and also easily slide off the knife. Be sure not to undercook the potatoes or they can be waxy and difficult to eat. When in doubt, carefully scoop out a potato and test it to see if it’s the right doneness.

  2. Once the potatoes have finished cooking, drain and rinse with cool water. Then once mostly dry, add to a large serving bowl. Season with a dash of salt and black pepper and apple cider vinegar. Set aside.

  3. While potatoes are cooking, prepare dressing. Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar to a mixing bowl and whisk to combine. Then, while continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar. Add the dill and whisk once more. 

  4. Taste and adjust flavor as needed, adding more salt for saltiness, black pepper for spice, mustard for intense mustard flavor, vinegar for more acidity, or dill for herbal flavor.

  5. Add the dressing to the potatoes along with the green onion and parsley (optional), and toss to combine. Taste the potato salad and adjust salt and pepper again (we added a bit more of each). It’s now ready to enjoy, but it also soaks in more of the flavor of the dressing the longer it sits.

  6. Serve warm, chilled, or room temperature. Store leftovers covered in the refrigerator up to 4 days. Not freezer friendly.


*Recipe as written makes approximately 7 cups potato salad.
*Adapted from Ina Garten.

1-Pot BBQ Baked Beans: Minimalist baker online

Saucy, smoky BBQ pinto beans simmered in 1 pot in a rich sauce of spices, tomato paste, mustard, and coconut sugar. A healthier take on this classic dish!

Author: Minimalist Baker

Prep Time 6 hours 15 minutes

Cook Time 2 hours 6 minutes

Total Time 8 hours 21 minutes

Servings: 10 (1/2-cup servings)

Category: Side

Cuisine: Gluten-Free, Southern-Inspired, Vegan

Freezer Friendly 1 month

Does it keep? 5 Days


  • 3 cups dry pinto beans* (soaked overnight in cool water, or at least 6 hours)

  • 1 Tbsp olive oil (if avoiding oil, sub water)

  • 1 1/2 cups chopped white or yellow onion

  • 1 small red bell pepper, chopped

  • 2 cups vegetable broth (or store-bought // we prefer Imagine brand, not Trader Joe's)

  • Water (enough to cover beans by 1 inch)

  • 2 Tbsp yellow or spicy brown mustard

  • 1/2 cup tomato paste (plus more to taste)

  • 1/3 cup coconut sugar (more or less to taste // or sub maple syrup or stevia)

  • 1/4 tsp each sea salt and black pepper (plus more to taste)

  • 1-2 Tbsp chili powder* (adjust to preferred spice level)

  • 1-2 tsp liquid smoke (adds smoky flavor that typically comes from bacon)

  • 1 tsp hot sauce (optional // we like Tapatio)


  1. Add pinto beans to a large pot and cover with cool water (at least a few inches above the beans as they will expand). Soak for at least 6 hours or overnight* uncovered at room temperature. Once beans are soaked, drain and set aside.

  2. Heat your large pot over medium heat. Once hot, add oil (or water), diced onion, and bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.

  3. Next, add drained beans and vegetable broth and cover with water about 1 inch over the top, as the beans will expand while cooking. Bring to a low boil. Then reduce heat to low or medium-low so it simmers but doesn’t boil. Cook uncovered for 1 hour or until beans are tender.

  4. Once the beans are tender and cooked through, add remaining seasonings: Mustard, tomato paste, coconut sugar, salt, pepper, chili powder, liquid smoke, and hot sauce (optional). Stir to coat and cook on low for 10-15 more minutes to let the flavors meld.

  5. Taste and adjust seasonings as needed, adding more salt to taste, chili powder or hot sauce for heat, coconut sugar for sweetness, mustard for tanginess, or tomato paste for depth of flavor. You want them very well seasoned, so don't be shy!

  6. Your beans are now ready to enjoy! Store leftovers well covered in the refrigerator up to 5 days. Will keep in the freezer for 1 month (oftentimes longer).


*For reference, 1 pound dried beans typically equals about 2 cups dried or 4 cups cooked.
*The chili powder I used was from Whole Foods and contains a blend of chili peppers, cumin, garlic, oregano, coriander, cloves and allspice.
*6-8 hours is the optimal amount of time for soaking your beans. The longer you soak them, the more tender they will become, and the more likely they will split and separate during cooking. So if you can't get to them right away, simply drain, cover, and refrigerate until ready to use.
*I recently discovered that Trader Joe's beans are BPA-free, which is great news if you forget to prep ahead of time. In a pinch, buying cans that are BPA-free is still a good option. Just use about 5 cups well-drained beans (measured after draining) in place of the dry beans. Cook the onion and pepper as instructed. Then add beans but omit the vegetable broth and water, skip the 1-hour simmering time, and go straight for the tomato paste, mustard, and spices, etc. Cook as instructed from there.
*Recipe method adapted from Ree Drummond.
*Nutrition information is a rough estimate for 1 half-cup serving (of 10)  servings. The recipe as written yields roughly 5 cups cooked beans.

The Best Vegan Gluten-Free Cornbread: Minimalist baker online

The BEST vegan gluten-free cornbread made with 10 ingredients! Fluffy, crumbly, perfectly sweet, SO delicious! Pair with chili for the ultimate fall and winter treat.

Author: Minimalist Baker

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings: 10 (slices)

Category: Side

Cuisine: Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 2-3 Days



  • 1/3 cup chickpea brine (whipped until fluffy and soft peaks form // aka aquafaba)

  • 1/2 cup organic cane sugar* (as original recipe is written, you can sub up to 1/4 cup with 1 packet or tsp of stevia extract)

  • 3/4 cup unsweetened almond milk

  • 1 tsp apple cider vinegar

  • 1/4 cup grape seed or canola oil

  • 1 cup all-purpose gluten-free flour*

  • 1 cup fine cornmeal

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

FOR SERVING optional

  • Vegan butter

  • Maple syrup

  • Chili


  1. Preheat oven to 350 degrees F (176 C) and lightly grease a standard 9-inch round cake pan or 8x8-inch baking dish and dust with gluten-free flour. Shake out excess and set aside. (I also think you could use an 9-inch cast iron skillet, but it wouldn't come out as easily and will likely have to be served directly from the pan).

  2. In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Set aside.

  3. Add chickpea brine to a medium mixing bowl and begin whipping until loose peaks form. Then add sugar in a little at a time and beat until the texture is glossy and white and semi-firm peaks form.

  4. Add dry ingredients to a large mixing bowl and whisk to combine. Then add almond milk mixture and oil and whisk once more. Lastly, add the whipped chickpea brine (with sugar) and gently whisk/fold in until a thick but pourable batter is formed.

  5. The batter should be thick but pourable. Add more cornmeal or gluten-free flour if too wet or almond milk if too thick. I added 1 Tbsp more cornmeal and 2 Tbsp more light gluten-free flour blend (amounts as original recipe is written // adjust if altering batch size).

  6. Add batter to prepared cake pan and bake on a center rack for 25-35 minutes, or until the edges are light golden brown and a toothpick inserted into the center comes out completely clean.

  7. Let cool completely in the pan - set on a wire rack to speed cooling process. To remove, run a dull knife around the edge of the cake pan to loosen, then slice and serve. Alternatively, place a plate on top and quickly invert. It will be upside down so flip onto another serving platter to get it right side up.

  8. Serve with vegan butter and maple syrup. Pairs extremely well with hearty dishes like Vegan Lentil Chili.

  9. Store covered at room temperature for 2-3 days, or in the refrigerator for 3-4 days. Freeze up to 1 month.


Hummingbird Cake by Sweetest Menu online

(Double recipe and put in a 9x 13 pan)


A beautiful moist Hummingbird Cake with cream cheese frosting and crunchy pecan cookie crumbs.


  • 245 grams (1 and 3/4 cups) plain flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 150 grams (3/4 cup) caster sugar

  • 45 grams (1/4 cup) brown sugar

  • 105 grams (1 cup) pecans, roughly chopped

  • 1 cup mashed banana (approximately 2–3 overripe bananas)

  • 1 cup tinned crushed pineapple in juice

  • 180 ml (3/4 cup) vegetable oil

  • 2 large eggs

  • 1 teaspoon vanilla extract

Pecan cookie crumbs

  • 105 grams (1 cup) pecans, finely chopped

  • 70 grams (1/2 cup) plain flour

  • 50 grams (1/4 cup) caster sugar

  • 1 teaspoon cornflour or cornstarch

  • 60 grams (1/4 cup) unsalted butter, melted

Vegan Cream Cheese Frosting form Minimalist Baker online

(better than the frosting offered form hummingbird cake recipe)

3-ingredient Vegan Cream Cheese Frosting, perfect for cakes, cupcakes, quick breads, cookies and more!


  • 1/2 cup vegan butter (softened to room temperature // such as Earth Balance // butter sticks are best, not the spreadable tub // 1 stick yields 1/2 cup)

  • 1 8-ounce container vegan cream cheese (slightly softened // such as Tofutti or Trader Joe’s brand // out of the fridge for 1 hour)

  • 3 - 5 cups sifted organic powdered sugar


  1. To a large mixing bowl, add softened butter and beat or whisk vigorously to combine. Then add vegan cream cheese and mix again until creamy and smooth.

  2. Add sifted powdered sugar in 1 cup (100 g // amount as original recipe is written // adjust if altering batch size) increments until thick and spreadable and to desired sweetness.

  3. You want this frosting to be pretty thick so it won’t slide around, so keep adding powdered sugar until it reaches the right consistency.

  4. Perfect for frosting cakes, cupcakes, muffins, and more! Refrigerate after frosting to keep fresh (up to 5 days).



  1. Preheat oven to 180 C (360 F). Grease and line an 8 inch baking tin with baking or parchment paper.

  2. In a large bowl, place flour, baking powder, baking soda, cinnamon, nutmeg, caster sugar and brown sugar. Add pecans. Stir briefly to combine.

  3. Mash bananas well with a fork and measure out 1 cup. Make a well in the centre of dry ingredients, add crushed pineapple and mashed banana. Add oil, eggs and vanilla.

  4. Use a spatula to gently fold ingredients together until wet and combined. Pour into prepared cake tin and bake for approximately 55-60 minutes or until a skewer inserted into the middle comes out clean.( I only baked mine for 50 mins.)

  5. Transfer cake to a cooling rack and leave to cool completely before frosting.

  6. To make the pecan cookie crumbs, add pecans, flour, sugar and cornflour to a medium mixing bowl. Pour over melted butter and stir until crumbs resemble wet sand.

  7. Line a baking tray with baking or parchment paper. Add cookie crumbs and spread into one even layer. Bake for approximately 10-12 minutes or until just golden. Leave to cool completely.

  8. Add frosting to cake and use a small spatula to spread to the edges. Sprinkle over pecan cookie crumbs. Cut into slices and serve.

4 Ingredient Vegan Peanut Butter Cookies: Vegan 8 Online

The most delicious 4 Ingredient Vegan Peanut Butter Cookies! These are soft and chewy with a crispy exterior, thanks to a rolled coconut sugar coating. Just 20 minutes from start to finish. They are also gluten-free and oil-free. 

Course Cookies

Cuisine American

Keyword vegan peanut butter cookies, 4 ingredient peanut butter cookies, easy peanut butter cookies, gluten-free peanut butter cookies

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author Brandi Doming


  • 1 cup (112g) blanched almond flour (I highly recommend Kroger Simple Truth brand, HEB brand or Honeyvillle or King Arthur. Bob's Red Mill is not recommended, as it produces too flat and gritty results)

  • 1/2 cup (128g) creamy natural peanut butter, with no added sugars or oils (mine contains a trace amount of salt, if yours doesn't, then add a 1/4 tsp salt)

  • 1/4 cup (80g) pure maple syrup

  • 1-2 tablespoons coconut sugar to roll the cookies in

  • Note: When measuring almond flour, it is a good idea to use a scale for accurate measurements. Otherwise, scoop out an overflowing cup from the bag and gently pat it down, then level off with a knife or your finger.


  1. Preheat an oven to 375°F and line a sheetpan with parchment paper.

  2. Combine the first 3 ingredients well with a spoon. The dough should come together in a ball and be easy to form balls, if it is too wet (like Bob's Red Mill brand), then add a touch more almond flour to make it easier to work with. Pour some coconut sugar on a flat plate. Using your palms, form the dough into the size of 10-12 small golf balls. Roll in the sugar completely. Place on the prepared pan 2 inches apart. Press down gently with the back of a fork in both directions. Don't completely flatten, they should be about a 1/2 inch thick, as in the picture.

  3. Bake for 8-10 minutes, until the edges are golden brown and the tops have slightly cracked. Do not over-bake or they can turn dry. I took mine out at 9 minutes. They should be slightly crispy on the outside and moist on the inside. Cool for 10 minutes, then transfer using a metal spatula to cool completely on a cooling rack. If you try to remove them while still warm or with your fingers, they will fall apart.

Blueberry Crumb Bars: Paleo Running Moma online

For PBLTC event, please double recipe and make in a 9x13 pan)

These paleo and vegan blueberry crumb bars are gooey sweet and totally addicting! They’re a great treat to have around for a heathy snack or dessert. Easy to make and total comfort food!

Course Baking/Dessert

Cuisine Paleo, Vegan

Prep Time 15 minutes

Cook Time 35 minutes

Cooling Time 1 hour

Total Time 50 minutes

Servings 16 bars


Crust and Crumble:

  • 1/4 cup smooth almond butter or cashew butter

  • 3 tbsp organic coconut oil refined, melted and cooled to almost room temp

  • 1/4 cup maple sugar or coconut sugar

  • 2 Tbsp pure maple syrup

  • Grated zest of one lemon

  • 1 tsp lemon juice

  • 1 tsp pure vanilla extract

  • 1 2/3 cups blanched almond flour

  • 1/3 coconut flour

  • 1/2 tsp baking soda

  • 1/4 tsp salt

Blueberry filling:

  • 3 cups fresh blueberries

  • 1 Tbsp lemon juice

  • 2 Tbsp maple or coconut sugar

  • 1 Tbsp arrowroot starch or tapioca


Make the Filling:

  1. Place blueberries in a medium saucepan over med heat, add the lemon juice, sugar, and starch, then stir to combine.  Bring to a boil, stirring to avoid burning, then lower the heat to a strong simmer.  Continue to simmer a few minutes until thickened.

  2. Remove from heat, transfer to a separate bowl and refrigerate until ready to use.

Make the Crust/Crumble:

  1. Combine the dry ingredients (EXCEPT the sugar) in a medium bowl and set aside.

  2. In a large bowl, Whisk together the nut butter, coconut oil, sugar, maple syrup, lemon juice, zest, and vanilla extract. Stir the dry mixture into the wet until a crumbly dough forms

  3. Line an 8x8” baking pan with parchment paper along bottom and sides and preheat your oven to 350 degrees.

  4. Press 2/3 of the dough into the bottom of the pan to form the crust. Chill remaining dough in the fridge while crust pre-bakes.

  5. Bake bottom crust in the preheated oven for 10 mins until set. Once done, top the crust with the blueberry mixture.

  6. Take the remaining chilled dough and crumble over the filling evenly.

  7. Bake in the preheated oven for 25 minutes until topping is golden brown and set.

  8. Cool on a wire rack in the pan to bring to room temp, before cutting into squares.  You can also chill prior to cutting to make things easier.  Serve at room temp and store leftovers covered in the refrigerator.  Enjoy!

PBLTC april 30, 2019 Tasting Menu


Cucumber Slices with Carrot Pate:

provided by Green Spirit Healthy Living ♦ 231-632-1778 ♦ www.greenspiritliving.com


Carrot Paté

Yield 3 cups

In a food processor, outfitted with an “S” blade, grind the carrots until finely chopped. Place

mixture in a large bowl, add remaining ingredients and stir to combine. Carrot Paté will keep in

the refrigerator for five days.

Carrot Paté is the perfect accompaniment to top a green salad, makes a wonderful stuffing for

a romaine leaf or spread on crackers.

Green Spirit Healthy Living www.greenspiritliving.com

• 3 cups carrots, chopped

• 1 stalk celery, chopped fine

• 1/4 cup pickle, minced

• 1 scallion, minced

• 2 tablespoons dill, minced

• 2 tablespoons parsley, minced

• 1/2 cup cashew mayonnaise

• 1/2 teaspoon sea salt

In a food processor, outfitted with an “S” blade, grind the carrots until finely chopped. Placemixture in a large bowl, add remaining ingredients and stir to combine. Carrot Paté will keep in the refrigerator for five days.


Carrot Paté is the perfect accompaniment to top a green salad, makes a wonderful stuffing for a romaine leaf or spread on crackers.


Cashew Mayonnaise

Yields 1 ½ cups

Puree all of the ingredients in a high-powered blender, stopping to scrape down the sides with a

spatula and resuming blending until the mayonnaise is completely smooth. Store in a glass jar in

the refrigerator for up to 2 weeks.

To turn mayonnaise into sour cream, add 2 tablespoons apple cider vinegar.


Green Spirit Healthy Living ♦ 231-632-1778 ♦ www.greenspiritliving.com

• 1 cup cashews, soaked 4 hours, rinsed and drained

• 1/3 cup water

• 3 tablespoons lemon juice

• 1 medjool date, pitted

• 1 teaspoon stone ground mustard

• 1 teaspoon onion powder

• 1/2 teaspoon sea salt

• ½ teaspoon garlic powder

Puree all of the ingredients in a high-powered blender, stopping to scrape down the sides with a spatula and resuming blending until the mayonnaise is completely smooth. Store in a glass jar in the refrigerator for up to 2 weeks.


To turn mayonnaise into sour cream, add 2 tablespoons apple cider vinegar.



Vegetable Soup: Provided by Carol Bell or TC Table Health & Lifestyle

 Serves 6-8

Time to prepare: 1 hour

1 quart of vegetable broth

1 medium onion, small dice

4 stalks of celery, small dice

2 carrots, small dice

2 cups of chopped green cabbage

2-3 cloves of garlic, finely minced

1 celery root, peeled, cut into ½ inch cubes

2 cups of butternut squash, ½ inch cubes

4 small gold or redskin potatoes, ½ inch cubes

½ cup chopped parsley

1 large sprig of fresh rosemary or 2 tsp crushed dried rosemary

1 tsp thyme leaves

Salt and pepper


1.     In a large soup pot, combine broth, onion, celery, celery root, carrots, cabbage, and garlic.

2.     Reduce the heat to simmer and add squash and potatoes.

3.     Simmer soup for 30-40 minutes until vegetables are soft. Add herbs during the last 20 minutes of cooking.

4.     Season with salt and pepper to taste.  Serve in bowls garnished with more parsley or microgreens.


The Best Shredded kale Salad with Miso~Gigner Dressing: Oh She Glows online

4 small bowls

Prep time
30 Minutes

Cook time
10 Minutes


For the salad and dressing:

  • 2 medium bunches destemmed lacinato/dinosaur kale, finely chopped (8 to 9 cups/300 to 340 g chopped) (Will need to double or triple for PBTLC event salad)

For the dressing: ‘Every Single Day Miso Dressing from Adrianne hart, adapted from Plant-Strong esselstyn recipes.

Makes ½ cup dressing (will need to at least triple dressing for PBLTC event salad)

·      2 TB Yellow Miso

·      2Tsp peeled and grated ginger

·      2 TB pure maple syrup

·      1 TB Rice Vinegar

·      3 TB water (I used only 2TB water)

For the pecan Parmesan:

  • 1 cup (120 g) pecan halves, toasted

  • 1 1/2 tablespoons nutritional yeast

  • 1 tablespoon extra-virgin olive oil

  • 2 pinches fine sea salt


  1. Preheat the oven to 300°F. Spread the pecans onto a baking sheet and toast in the oven for 8 to 10 minutes until fragrant and lightly golden.

  2. Remove the stems from the kale and discard. (You can save them for smoothies if you are hardcore!) Finely chop the kale leaves (the smaller, the better).

  3. Wash the kale and spin dry. Place dried kale into a large bowl.

  4. For the dressing: Whisk together all ingredients and add to salad. Keep mixing for about 1 minute to ensure everything is coated perfectly.

  5. For the Pecan Parmesan: Rinse out the mini processor and pat dry. Add the pecans into the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it has a coarse crumb texture. Be sure not to overprocess—we still want a nice crunchy texture here, not powder.

  6. Sprinkle the Pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30 to 60 minutes to soften, or you can simply enjoy it right away. In the past, I've tried letting this salad sit overnight in the fridge and I greatly prefer the flavour of the salad served the day of, so I don't recommend making this salad the day before and letting it sit in the fridge overnight.


Vegan Curried Broccoli Chickpea Salad: by Ambitious Kitchen online


Fresh vegan curried broccoli chickpea salad with an amazing tahini dressing. This salad packs plenty of protein and fiber for a satisfying lunch that's perfect for meal-prep!


  • For the salad:

  • 1 head of broccoli, very finely chopped

  • 1 cup shredded carrots

  • 1 (15 ounce) can chickpeas, rinsed and drained

  • 1/2 cup toasted sliced almonds (can also use chopped roasted almonds)

  • 1/2 cup dried cranberries

  • 1 bunch green onions, chopped

  • ¾ cup chopped fresh cilantro

  • For the dressing:

  • 1/4 cup tahini

  • 1/2 large lemon, juiced

  • 3-5 tablespoons warm water, to thin dressing

  • 1 clove garlic, finely minced

  • 1-2 teaspoons pure maple syrup, to sweeten

  • 1 teaspoon yellow curry powder

  • ½ tablespoon freshly grated ginger

  • ½ teaspoon ground turmeric

  • ½ teaspoon salt

  • Freshly ground black pepper


  1. In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.

  2. Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times. Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.




Balsami Zuchini Sandwich from Physicians Committee for Responsible Medicine

NOTE: If making for PBLTC, please make on 1 or 2 long baguettes and we will slice for serving. (will need to increase recipe below to accommodate this)

This quick sandwich combines the flavors of fresh zucchini sautéed in balsamic vinegar with the creaminess of roasted red pepper and cannellini bean spread. 

Makes 2 Servings


2 zucchini, cut lengthwise into 1/2"-thick strips
4 cloves garlic, sliced
1 tablespoon balsamic vinegar
1 cup rinsed cannellini beans 
1 large roasted red pepper
2 whole-wheat sandwich rolls
6 fresh basil leaves (substitute spinach if you’d like to if being made as long baguette sandwiches)
1/2 teaspoon freshly cracked black pepper
Optional: Extra red peppers as topping


Over medium-high heat, sauté the zucchini strips for about 1 minute (do not overcrowd the pan).

Reduce the heat to medium. Add the garlic and balsamic vinegar and stir immediately. Sauté this for about 30 seconds and remove from the heat.

Puree the white beans and roasted red pepper. 

Toast the buns. 

Spread the pureed beans on the bottom bun, then add the basil, then the zucchini, and finish off with a garnish of black pepper and extra red peppers, if using.

Making It Simple: Instead of making the roasted red pepper and white bean spread, simply use a commercial roasted red pepper hummus.

The Gourmet Touch: Instead of sautéing the zucchini slices, toss them in the balsamic vinegar and then grill them over mesquite wood.

Source: 21-Day Weight Loss Kickstart by Neal Barnard, M.D.; recipe by Jason Wyrick of the Vegan Culinary Experience


PLT (Green Pea, Lettuce & Tomato) Sandwich

Cook 20 minutes ∙ Makes 4 sandwiches ∙ Source Forksoverknives.com

NOTE: For PBLTC event, please make on 2 long baguettes and slice to serve (will need to multiply recipe below to accommodate this).



  • 2½ cups fresh green peas or thawed frozen green peas

  • ¼ cup packed fresh basil

  • 1 tablespoon nutritional yeast

  • 1 tablespoons lemon juice

  • 1 tablespoon sunflower seed butter or almond butter

  • 2 garlic cloves, minced

  • ½ teaspoon salt

  • Pinch red pepper flakes, or more to taste

  • 1–2 tablespoons water


  • 1–2 tomatoes, thinly sliced

  • 4–6 romaine lettuce leaves

  • 8 slices whole grain bread, toasted

  • Dijon mustard, to taste


If using fresh peas, cook them in boiling water for about 3 minutes or until they turn bright green, then quickly transfer them to a bowl of ice water to cool. Set aside for 5 minutes. If using frozen peas, be sure to thaw them.

Drain the peas, transfer them to a food processor, and add basil, nutritional yeast, lemon juice, sunflower seed butter, garlic, salt, red pepper flakes, and 1 tablespoon water. Process until mixture is well combined but not completely smooth—you want to maintain some texture. Add more water if needed to achieve desired consistency. Taste and adjust seasonings as needed. Transfer the spread to a glass bowl.

Toast the whole grain bread (2 slices per sandwich). To make each sandwich, spread one toast slice with Dijon mustard and the other slice with ¼ cup of Green Pea Spread. Layer sliced tomatoes and crisp romaine lettuce between the toast slices.


Muffins: (breakfast or snack)

Healthy Pumpkin Pecan Muffins [Vegan, Gluten-Free]

Cook 20 ∙ Makes Servings ∙ Source Onegreenplanet.org


  • 1 cup oat flour

  • 1/2 cup almond flour

  • 1 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground ginger

  • 3/4 cup coconut sugar

  • 1/2 cup pumpkin puree

  • 1/3 cup almond milk

  • 2 teaspoons apple cider vinegar

  • 1 flax egg (1 1/2 tablespoons flax seed meal + 2 tablespoons water)

  • 1/3 cup chopped pecans

  • Hazelnut Frosting

  • 1 cup hazelnuts, soaked overnight

  • 1/2 cup non-dairy milk

  • 1 teaspoon lemon juice

  • 3 tablespoons maple syrup


Preheat the oven to 350°F. Line a muffin tin with cupcake liners.

In a large bowl, whisk together the flours, baking soda, salt, and spices. Prepare the flax egg by mixing together flax seed meal and water. Set aside.

In a small bowl, whisk together the milk and apple cider vinegar. Set aside for 5 min. In a separate small bowl, stir together the pumpkin puree and sugar. To that mixture, add the milk and flax egg. Stir until incorporated. Pour the wet mixture into the dry and stir until combined. Fold in the chopped pecans.

Using a cookie scoop, fill each cupcake liner with batter until 3/4 full. Bake for 19-20 min. until golden brown and a toothpick inserted comes out dry. You still want a few crumbs attached to the toothpick, as that will mean it's perfectly moist and not over baked. Cool completely before frosting.

In a high-speed blender, blend all frosting ingredients until thick and creamy. Frost muffins once cooled. Sprinkle with a bit of coconut sugar for decoration.


Plant-Power Way potato salad


  • 5 pounds red potatoes

  • 1 cup vegan mayonnaise

  • 1/4 cup Dijon mustard

  • 2 tablespoons olive oil

  • 1 cup pitted Kalamata olives

  • 2 teaspoons large grain Celtic sea salt

  • 1/4 cup fresh chopped dill

  • Fresh dill sprigs

  • 1/4 cup pepitas


  1. Wash the potatoes well, scrubbing the skins to remove any soil.

  2. In a large pot of water, boil the potatoes on high heat until soft but not mushy. Potatoes are done when a fork slides easily into the center of the potato without breaking it apart.

  3. Pour the potatoes into a colander and drain. If you wish to remove the skins, run a small stream of cold water over the potatoes and easily rub the skin off using your thumbs and fingers. Rich prefers I leave the skins on. This gives the dish a nutrient boost and enhances the hearty, country-style vibe.

  4. In a large serving bowl, whisk together the Vegenaise, Dijon and olive oil.

  5. Add the warm potatoes. Using a knife, cut the potatoes crosswise and lengthwise into roughly 1/2″ pieces. Do this quickly; don’t sweat precision. Keep cutting in all directions until all the potato slices are approximately 1/2″ in size.

  6. Using a large spoon, start turning the potatoes into the dressing at the bottom of the bowl. Continue until the mixture is well incorporated.

  7. Add the two teaspoons of Celtic salt and mix again. Now add the olives and the fresh dill. Turn over again until well combined. Adjust salt to taste.

  8. Garnish with fresh dill sprigs and serve!



Best Darn Veggie Burgers (Vegan & Grillable) by Love and Lemons online:


NOTE: If making for PLBTC event, please double and either make very small sliders or make the burger mixture in a 9 x13 and provide butter pickles and vegan mayo as toppings.


Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 The best Veggie Burger Recipe! These are tangy, smoky, savory, and have a hearty texture from walnuts and mushrooms.

Serves: Makes 6 burgers or 8 sliders


  • 2 tablespoons extra-virgin olive oil, more for drizzling

  • 2 shallots, chopped (⅔ cup)

  • 16 ounces mushrooms (mix of shiitake + portobello), de-stemmed and diced

  • 2 tablespoons tamari

  • ¼ cup balsamic vinegar

  • 1 tablespoon mirin (or ½ teaspoon pure maple syrup)

  • 2 garlic cloves, minced

  • ½ teaspoon smoked paprika

  • 2 teaspoons sriracha, more if desired

  • ½ cup crushed walnuts

  • ¼ cup ground flaxseed

  • 2 cups cooked short-grain brown rice (freshly cooked so that it’s sticky)*

  • 1 cup panko bread crumbs, divided

  • vegan worcestershire sauce, for brushing

  • nonstick cooking spray, for grilling

  • desired burger fixings (buns, vegan mayo or avocado mayo, mustard, ketchup)

  • sea salt and freshly ground black pepper


  1. Heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, 1 minute. Add the mushrooms, a generous pinch of salt, and sauté until soft and browned, 6 to 9 minutes, turning down the heat slightly, as needed.

  2. Stir in the tamari, vinegar, and mirin. Stir, reduce the heat, then add the garlic, and smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly.

  3. In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and ½ cup of the panko. Pulse until well combined.

  4. Transfer to a bowl and stir in the remaining panko.

  5. Form into 8 slider-sized patties or 6 burger-sized patties.

  6. Preheat a grill to medium-high heat. Spray the grill with nonstick cooking spray and drizzle or brush the patties with olive oil. Grill for 4 to 5 minutes per side, or until char marks form. Remove from the grill, brush with Worcestershire sauce, and serve with desired fixings.


The patties can made in advance and stored in the fridge, on a tray, until ready to grill. They can also be grilled in advance and stored in the fridge for 3 to 4 days - they reheat surprisingly well.

*It’s very very important that your brown rice is freshly made and sticky so that the burgers will be cohesive. (Long grain rice isn't as sticky, so be sure to get short grain rice). I like to cook my rice in a rice cooker, or use this stovetop method:

Stovetop Brown Rice: Combine 1 cup rinsed short grain brown rice in a pot with 2 cups water and 1 teaspoon olive oil. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes. Remove from the heat and let it sit, covered, for 10 more minutes. Fluff with a fork.


Tempeh Tacos

NOTE: Please triple recipe for PBLTC event, place in a 9x 13 and provide a bowl of tortilla chips. Salsa on side is optional.


Spicy tacos made with crumbled tempeh from Betty Goes Vegan by Anne & Dan Shannon.

  • Prep Time: 15 minutes

  • Cook Time: 10 minutes

  • Total Time: 25 minutes

  • Yield: 6-8 tacos



  1. Crumble your tempeh into a large mixing bowl. Then, using a large spoon, mix in the garlic, tomatoes, jalapeño, chili powder, cumin, lime juice, garlic powder, onion powder, oregano, chipotle pepper, and Bragg’s. Once your tempeh is completely mixed into the spices, mix in the onion and pepper. Then drizzle the water 1 tablespoon at a time into your mix while stirring your ingredients continuously. Taste a little bit of your tempeh and add salt and pepper to taste.

  2. Spray your favorite cast-iron skillet or frying pan with a heavy coating of olive oil cooking spray, and then heat over medium heat. Once the oil is hot, toss in the tempeh mixture and liquid smoke. Flip your tempeh-vegetable mixture a few times so that it browns evenly. You’ll know it’s ready when your vegetables are tender and your tempeh has crispy edges. It should take about 10 minutes.

  3. While your tempeh is cooking, heat your taco shells slightly in the oven following the directions on the package.

  4. Once your taco shells are warm, fill them with the tempeh and vegetable mixture. Top with vegan cheese and set aside so it can melt slightly.

  5. Serve with guacamole, salsa, hot sauce, cilantro, black olives, lime wedges and anything else you like on your tacos!


Vegan Garlic Mac and Cheese:


US Customary - Metric

  • 1 head roasted garlic (see instructions for method)

  • 10-12 ounces gluten-free penne* (I love Bionaturae penne found at Whole Foods)

  • 4 Tbsp olive or grape seed oil

  • 4 cloves garlic, minced (4 cloves yield ~2 Tbsp)

  • 4 1/2 Tbsp arrowroot starch*

  • 2 cups unsweetened plain almond milk (plus more as needed)

  • ~1/4 tsp each sea salt and pepper (to taste)

  • 5 Tbsp nutritional yeast (plus more to taste)

  • 1/2 cup vegan parmesan cheese (plus more for serving)


  1. To roast garlic, preheat oven to 400 degrees F (204 C) and cut off the very top of a head of garlic. Drizzle the top with a bit of oil, a sprinkle of salt and loosely wrap in foil.

  2. Place directly on oven rack and roast for 45 minutes - 1 hour, depending on size of garlic. You'll know it's done when the garlic is very fragrant and the bulb is golden brown. Remove from oven, slightly unwrap, and let cool.

3.     ·  At the 40-minute mark, bring roughly 10 cups (2400 ml // use more or less if altering batch size) water to a boil in a large pot and salt generously. Once boiling, add pasta and stir to prevent noodles from sticking. Cook according to package instructions (usually about 8-10 minutes). Once fully cooked, drain and set aside.

4.     ·  In the meantime, begin preparing sauce. Heat a large, oven-safe skillet over medium heat. Once hot, add oil and minced fresh garlic. Stir and cook for 1-2 minutes, or until light golden brown. Immediately add arrowroot starch and whisk - cook for 1 minute.

5.     ·  Slowly add almond milk while whisking, then cook for 2 minutes over medium heat, stirring frequently. The sauce will likely look a little clumpy - that’s OK! We’re going to blend it.

6.     ·  Transfer mixture to a blender, along with the roasted garlic. To extract garlic, simply push up from the base and the softened cloves should come right out - so gratifying (and delicious).

7.     ·  Next add salt and pepper, nutritional yeast, and vegan parmesan cheese and blend on high until creamy and smooth, scraping down sides as needed.

8.     ·  Taste and adjust seasonings as needed - you want it pretty well salted + cheesy, so don't be shy with the nutritional yeast, salt, and vegan parmesan cheese.

9.     ·  Return sauce back to skillet from earlier and cook over low heat until warmed and slightly thickened - about 2-3 minutes - whisking occasionally. As it warms back up, it will thicken and get super cheesy (see photo). For a thicker sauce, leave it as is. To thin slightly, add almond milk 1 Tbsp at a time until desired consistency is achieved. Turn off heat if it starts bubbling too aggressively.

10.  ·  Add cooked, drained pasta to the sauce and toss to coat. Then top with 1 more Tbsp vegan parmesan cheese (amount as original recipe is written // adjust if altering batch size).

11.  ·  Optional: Heat oven to high broil and position a rack at the top of the oven. Broil pasta on high for 1-2 minutes (optional), or until golden brown (see photo). Watch closely as it can burn quickly.

12.  ·  Serve immediately. I love topping mine with an extra pinch of vegan parmesan cheese - I can never get enough of that stuff.

13.  ·  Leftovers keep covered in the refrigerator for up to 3 days, though best when fresh. Reheat in the microwave or on the stovetop - add extra almond milk if it's dry.


 Vegan Enchilada Casserole: Detoxinista online

This Vegan Quinoa Enchilada Casserole is ready in 30 minutes for a quick weeknight dinner. It's loaded with plant-based protein and is gluten-free, too! 

Please double or multiply to make a 9 x13 dish-


  • 1 tablespoon olive oil

  • 1 yellow onion , chopped

  • 1 bell pepper , chopped and seeds removed

  • 2 cloves garlic , minced

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • pinch of cayenne pepper

  • 1 (25 oz) box chopped tomatoes (nothing else added)

  • 1.5 teaspoons fine sea salt

  • 1 cup quinoa

  • 1/2 cup red lentils

  • 1 cup water

  • 1.5 cups cooked black beans (or one 15 oz. can, drained and rinsed)

Optional Toppings

  • fresh cilantro

  • avocado

  • sliced radishes


  1. Heat the olive oil in a 3.5 quart skillet or Dutch oven over medium heat. Sauté the onion and pepper until softened, about 8 minutes. 

  2. Add in the garlic, cumin, chili powder, and cayenne pepper, if using, and sauté until fragrant, about one more minute. 

  3. Add in the chopped tomatoes (with their juices), salt, quinoa, red lentils, water, and black beans. Stir well and bring the liquid to a boil. Cover and lower the heat to a simmer, cooking until the quinoa and lentils are tender, about 15 minutes. 

  4. Remove the lid and fluff with a fork. Serve warm with a topping of fresh cilantro, avocado slices, and radishes, if desired. 



1-Hour Vegan Pot Pies

Prep 20 minutes ∙ Cook 40 minutes ∙ Makes 5 (mini pies) ∙ Source Minimalistbaker.com

NOTE: Please double and make in a 9x13 for PBLTC event.


  • 3/4 cup chopped yellow onion (1/2 medium onion yields ~3/4 cup chopped)

  • 1 large clove garlic (minced)

  • 2 cups vegetable broth (or store-bought // vegan friendly, such as Orrington farms)

  • 2+ cups frozen mixed vegetables (corn, green beans, carrots // or sub fresh). also added 1 can cannellini beans, 1c diced chard

  • 1/4 cup unsweetened plain almond milk

  • ~1/4 cup unbleached all-purpose flour (or sub other thickener of choice)

  • 2 bay leaves

  • 1 pinch each sea salt and black pepper

  • 1 batch Best Damn Vegan Biscuits (or sub store-bought, pie crust, or puff pastry)


Preheat oven to 425 degrees F (218 C).

Add 2 Tbsp olive oil to a large saucepan over medium heat (amount as original recipe is written // adjust if altering batch size). Then add onion and garlic and a pinch of salt – stir. Cook until soft – about 7 minutes.

Add the flour and stir with a whisk, then slowly whisk in the broth.

Add almond milk and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk (amounts as original recipe is written // adjust if altering batch size). Add back into the pot to thicken. Wait a few minutes. Then repeat if necessary.

While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.

Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.

Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish (as original recipe is written // adjust if altering batch size). Top with vegan biscuits and brush the tops of the biscuits with melted vegan butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.

If making ahead of time, simply spoon the cooked veggie mixture into your ramekins or dish, top with uncooked biscuits, and freeze. When ready to prepare, preheat oven to 425 degrees (218 C) and cook until the biscuits are golden brown and the mixture is bubbly – roughly 20-30 minutes.

Lentil Minestrone


  • 1 small onion

  • ¾ cup dried brown lentils

  • 1 carrot

  • 1 stalk celery

  • 3 cloves garlic

  • 4 cups vegetable stock

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • 1 large zucchini

  • 4 oz uncooked quinoa

  • ½ cup sun-dried tomatoes

  • 4 cups fresh kale

  • 1 14.5oz can crushed tomatoes

  • ¼ tsp sea salt


  • In a 4-quart Dutch oven or soup pot, combine the onion, lentils, carrot, celery, garlic, stock, basil, and oregano. Add 1½ cups water. Bring to a boil over high heat; reduce heat to medium-low. Cover and simmer for 30 minutes.


  • Stir in the zucchini, quinoa (or macaroni), and sun-dried tomatoes. Simmer, uncovered, for 3 minutes. Stir in the kale, crushed tomatoes, and salt. Simmer, uncovered, until the quinoa (or macaroni) is cooked, checking package instructions for cook time. Can be served over baked potatoes and with Minimalist Baker’s vegan parmesean recipe as a topping.



The Most Wonderful Vegan Chocolate Chip Cookies Ever: Baker by nature online

Yield 16 cookies

Thick and chewy vegan chocolate chip cookies. These are wonderful!

NOTE: double and make very small cookies if for PBLTC event.


  • 1/2 cup coconut oil, solid (be sure it is not melted at all)- can substitute ½ cup unsweetened applesauce

  • 1 and 1/4 cups light brown sugar, packed

  • 2 teaspoons vanilla extract

  • 1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)

  • 1/4 cup unsweetened applesauce

  • 2 and 1/4 cups all-purpose flour (be sure not to pack your flour)

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 cups chocolate chips (use vegan chocolate chips if vegan), divided

  • Flaky sea salt, optional


  1. Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.

  2. In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.

  3. Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.

  4. Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.

Texas Chocolate Sheet Cake: Unconventional Baker ONline


Dry Cake:

  • 2 ¼ cups gluten-free flour blend {I recommend Pamela’s Artisan Flour Blend} {or make your own by combining: 1 cup brown rice flour, ¾ cup tapioca starch, ½ cup sweet rice flour, ¾ tsp guar gum}

  • 1 tsp baking soda

  • ¼ tsp salt

Liquid Cake:

  • 2 cups maple syrup {or another liquid sweetener of your choice}

  • ⅔ cup unsweetened applesauce {I used my homemade applesauce}

  • 1 tbsp pure vanilla extract

Butter Chocolate Mixture:

  • 1 cup dairy-free butter

  • ½ cup cocoa powder

  • 1 cup boiling water


  • 1 can full-fat coconut milk {should be refrigerated overnight}

  • 6 oz non-dairy baker’s chocolate

  • ½ cup maple syrup {or liquid sweetener of your choice}

  • 2 tsp pure vanilla extract

Chocolate Glaze Options (will set up much better, will need to triple(?) for this 9x13 sheet cake topping)

Chocolate Glaze from ‘It Doesn’t Taste Like Chicken, online:

·      1 cup powdered sugar

·      3 TB Cocoa powder

·      2TB non-dairy milk (soy or almond)

·      ½ tsp vanilla extract

Directions for glaze- add all ingredients to bowl and mix well. If too thick, add 1 TB milk at a time, be careful not to make too thin. Drzzle over sheet cake and then gently smooth with a spatula. Refrigerate to set glaze well.


  • ½ cup chopped pecans- plz. Don’t use nuts for a PLBTC event.


  1. Preheat oven to 350F. Generously butter a 9″ x 13″ square baking dish {or something of a similar size}. Set aside.

  2. Combine all dry cake ingredients in a large mixing bowl. Add in wet cake ingredients, and mix everything together with a wooden spoon.

  3. Place butter in a small sauce pan and warm on medium-low heat. Boil 1 cup water separately in the meantime. Once butter is melted, add in cocoa powder and stir the mixture to combine. Pour boiling water into the mixture and mix everything together into a smooth chocolate mixture. Pour into the other cake ingredients and stir everything well with a wooden spoon to combine. Pour into the prepared cake pan and smooth out the top to even everything out.

  4. Bake in a preheated oven for 27 minutes. Remove from oven and place on a cooling rack for the cake to fully cool.

  5. FROSTING: Remove chilled can of coconut milk from the fridge. Use a spoon to carefully extract the white cream layer at the top of the can, and discarding all the water that separated at the bottom of the can. {Important: try to really only scoop out the solid white part, leaving ALL water behind in the can}.

  6. Place the coconut cream into a medium sized mixing bowl and use a mixer to whip it into whipped cream. Add in maple syrup and vanilla and mix to combine.

  7. Melt the chocolate in a double boiler {or microwave} and pour into the whipped mixture. Mix everything to combine, and place in the fridge to chill for at least half an hour {over which time the liquid mixture will solidify}. Once chilled, use a spatula to mix it a little.

Vegan Lemon Bars with a SHorbread Crust: Jessica’s in the Kitchen online



  • 1 cup gluten free baking flour (148g) 

  • 2 tablespoons (30mL) maple syrup

  • ¼ cup coconut oil (+1 extra tablespoon if it looks too dry)

Lemon Filling

  • 1 cup raw, unsalted cashews (148g), soaked in hot water for at least 1 hour

  • ¾ cup coconut cream from a tin of coconut cream or milk (the thick creamy part, NOT the coconut water)*

  • 3 tbsp cornstarch (30g)

  • 1/2 cup lemon juice (40mL)

  • ¼ cup maple syrup (60Ll) + 1 tablespoon

  • 2 teaspoons vanilla extract 

  • ⅛ teaspoon of sea salt

  • ⅛ or ¼ teaspoon of turmeric for colour

  • 1 teaspoon lemon zest 


  • Preheat the oven to 350°F/175°C.

  • Line an 8x8 baking dish with parchment paper, so that the paper hangs over the side for easy removal.

  • Mix all of the crust ingredients together with a spatula or your hands, until it sticks together. Press evenly into the baking dish. You can use a spoon or the bottom of a measuring cup to help you. It'll seem a bit sticky because of the maple syrup. Add the extra tablespoon of oil if it is too dry.

  • Bake for 10 minutes uncovered. Remove from oven and allow to cool completely before adding the batter for the lemon filling on top.

Lemon Filling

  • In a high powered blender, add all of the lemon filling ingredients. For the turmeric, start with ⅛ teaspoon then add more if you desire (it doesn't add any taste, only colour).

  • Blend all of the ingredients together until the mixture is very smooth. If you're not using a high powered blender, blend another time to ensure all of the cashew pieces are completely blended. Taste test, and adjust if necessary

  • Once the crust has cooled, pour the filling on top. Tap on the counter lightly to remove any bubbles.

  • Bake for 23 to 25 minutes, until the centre is set. Allow to cool on the counter until completely cooled (about an hour), and then place in the fridge for at least 4 hours to set. You can leave it for up to an hour, too.

  • Top with powdered sugar (optional), cut into bars, and serve. Enjoy!!


PBLTC March 21, 2019 Tasting Menu



Creamy Chickpea Avocado Salad by Ceara’s Kitchen

Prep time: 20 mins

Total time: 20 mins

This Creamy Chickpea Avocado Salad makes the perfect complete protein and veggie packed lunch or side! It is one of my favorite Summer salads, incorporating many of my favorite flavors and vegetables of Summer from avocado to lemon to fresh tomatoes!

Author: Ceara

Recipe type: Side

Cuisine: American

Serves: 6 servings


  • 3 cups chickpeas (cooked or canned)

  • 1 cup red onion, chopped

  • 1 cup celery, chopped

  • 2 cups cucumber, chopped

  • ½ cup radishes, chopped

  • 1 cup tomatoes, chopped

  • 3 tbsp sunflower seeds

  • ½ cup unsulfured raisins

Creamy Avocado Dressing

  • 1 avocado

  • ½ lemon, juiced (2 heaping tbsp lemon juice)

  • ½ tbsp apple cider vinegar

  • 2 tbsp coconut sugar

  • ¼ cup lightly packed basil

  • 1 clove garlic

  • 2 tbsp pine nuts/ 2 TB sunflower seeds

  • ⅓ - ½ cup water OR unsweetened soy milk*

  • ¼ tsp sea salt

  • ¼ tsp cayenne pepper (optional), ¼ tsp oregano

  • dash black pepper


  • Fresh parley

  • Sunflower Seeds

  • ½ lemon, juiced



  1. Rinse your chickpeas if you are using canned. Chop and prepare all your vegetables (see photo for size). Toss the chickpeas and all the vegetables (red onion through to tomatoes), sunflower seeds and raisins into a large bowl.

  2. Make the Creamy Avocado Dressing. Blend all the ingredients together until perfectly creamy. I used an immersion stick blender - a high speed blender will also work. Add an additional tbsp or 2 of water until desired consistency is reached.

  3. Mix the dressing in with the chickpeas and vegetables. Garnish with sunflower seeds, fresh parsley and more lemon juice if desired. I like this salad with extra lemon juice, freshly juiced on top! Enjoy!

Crowd-Pleasing Vegan Caesar Salad

Prep 45 minutes ∙ Cook 35 minutes ∙ Makes 5-6 small bowls ∙ Source Ohsheglows.com


  • For the Roasted Chickpea Croutons:

  • 1 (15-ounce) can chickpeas (or 1 1/2 cups cooked), drained and rinsed

  • 1 teaspoon extra-virgin olive oil

  • 1/2 teaspoon fine grain sea salt

  • 1/2 teaspoon garlic powder

  • 1/8 to 1/4 teaspoon cayenne pepper (optional)

  • for the dressing:

  • 1/2 cup raw cashews, soaked overnight

  • 1/4 cup water

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon lemon juice

  • 1/2 tablespoon Dijon mustard

  • 1/2 teaspoon garlic powder

  • 1 small garlic clove (you can add another if you like it super potent)

  • 1/2 tablespoon vegan Worcestershire sauce (I use Wizard's gluten-free brand)

  • 2 teaspoons capers

  • 1/2 teaspoon fine grain sea salt and pepper, or to taste

  • For the Nut and Seed Parmesan Cheese:

  • 1/3 cup raw cashews

  • 2 tablespoons hulled hemp seeds

  • 1 small garlic clove

  • 1 tablespoon nutritional yeast

  • 1 tablespoon extra-virgin olive oil

  • 1/2 teaspoon garlic powder

  • fine grain sea salt, to taste

  • For the lettuce:

  • 1 small/medium bunch lacinato kale, destemmed (5 cups chopped)

  • 2 small heads romaine lettuce (10 cups chopped)


Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.

Roast chickpea croutons: Preheat oven to 400°F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's okay if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder, salt, and optional cayenne. Toss to coat. Roast for 20 minutes at 400°F, then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.

Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.

Prepare the Parmesan cheese: Add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.

Prepare the lettuce: Destem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.

Assemble: Add dressing onto lettuce and toss until fully coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.


Be sure to check the label to ensure your Worcestershire Sauce is gluten-free (if necessary) as not many are. I use Wizard`s Gluten-Free Organic Worcestershire Sauce.

The dressing thickens when chilled, so be sure to leave it at room temperature to soften before using.

Cold Peanut Noodles


Appetizers, Main dish, Vegan

Prep 15 min ∙ Cook 25mins ∙ Makes Serves: 8 ∙ Source Geniuskitchen.com



  • 1 lb spaghetti, can use linguine- please use a gluten free pasta, such as Banza-chickpea pasta or brown rice pasta

  • 1 cup shredded carrot

  • 1 cup chopped scallion

  • 1/2 cup thinly sliced red bell pepper

  • 1/4 cup chopped cilantro, can use parsley


  • 1/3 cup smooth peanut butter- if you can, please use pumpkin seed butter so this is a nut-free dish

  • 1/4 cup reduced sodium soy sauce

  • 2 tablespoons rice vinegar

  • 3 tablespoons sesame oil (you can use less, and/or toss in sesame seeds)

  • 2 tablespoons brown sugar (I use maple syrup)

  • 1/4 teaspoon black pepper

  • 1/4- 1/2 teaspoon ground ginger

  • 1/4- 1/2 teaspoon hot sauce, I use red pepper flakes

  • sesame seeds, for garnish (optional)

  • I also used: sprinkle of garlic powder, ginger, red pepper flakes


Bring a large pot of boiling water to a boil. Cook spaghetti noodles according to package directions; drain; rinse in very cold water and drain again.

Place cooled noodles in a large bowl and toss with the carrots, scallions, bell pepper slices and cilantro.

In a small bowl, whisk together the sauce ingredients until smooth.

Drizzle the sauce over noodles mixture; toss to coat well.

Serve room temp or cold.

Garnish with sesame seeds if desired.



Honestly, 10 minute Bean Soup: Shared by Jim & Carol Lynn Ashmore


1 container of your favorite hummus

1 container of your favoirte salsa

1 can of corn

1 can of black beans, rinsed

1 large jar of Great Northern beans 


Mix and heat through

Creole Creamy Carrot Soup by VegKitchen

Prep time:  25 mins

Cook time:  45 mins

Total time:  1 hour 10 mins

Serves: 6 to 8


This clove-scented Creole cream of carrot soup has a cheery orange color, and if good, fresh carrots are used, a subtly sweet flavor.


  • 2 tablespoons olive oil

  • 2 large onions, chopped

  • 2 cloves garlic, minced

  • 2 medium turnips or parsnips, peeled and diced

  • 2 medium celery stalks, diced

  • 14- to 16-ounce can diced tomatoes, with liquid

  • 1½ pounds carrots, peeled and chopped (or use baby carrots — no peeling or chopping!)

  • 1 teaspoon dried basil

  • ½ teaspoon dried thyme

  • 3 or 4 whole cloves, or ¼ teaspoon ground cloves

  • 2 cups rice milk, or as needed

  • Salt and freshly ground pepper to taste

  • ¼ cup finely chopped fresh parsley, or more, to taste, plus extra for garnish if desired

  • Juice of ½ lemon


  1. Heat 1½ tablespoons of the oil in a large soup pot. Add the onions and sauté over low heat until they begin to turn golden.

  2. Add the garlic, turnips or parsnips, celery, tomatoes and liquid, and about two-thirds of the carrots. Set aside the remaining carrots.

  3. Stir in 2 cups water and the seasonings and bring to a simmer. Cover and simmer gently until the vegetables are tender but not mushy, about 25 to 30 minutes. Remove from the heat.

  4. With a slotted spoon, transfer the cooked vegetables, along with a little of the cooking liquid, to a food processor. Process in batches to a smooth consistency and return the puree to the soup pot. Or, simply insert an immersion blender into the soup pot and puree until smooth.

  5. Stir in enough rice milk to give the soup a medium-thick consistency. Return to low heat.

  6. Heat the remaining oil in a small skillet. Sauté the reserved carrots over medium heat until golden and nearly tender. Stir them into the soup, then season to taste with salt and pepper.

  7. Stir in the parsley and lemon juice and serve once the soup is well heated through.


Scalloped Potatoes: Shared by PBLTC Attendee Kristy Kozak

Youkon Gold potatoes sliced

Cream sauce-

Can of whole potatoes 

(Little round potatoes come in a can)

Organic tofu

Cashew milk

Vegan butter 

Nutritional Yeast

Vegetable bullion 

Spices (I used and herb/garlic blend and Himalayan salt) 

Blend ingredients until smooth and pour over potatoes in oven safe dish. Bake at 350* until potatoes are tender  

Candied Lime Sweet Potatoes

Makes Serves four ∙ Source Veganyumyum.com


  • 2 Sweet Potatoes, peeled

  • 1/2 Cup Sugar

  • 1 tsp Molasses

  • 1/2 tsp Salt

  • 1 Tbs Fresh Lime Juice (no bottled stuff!)

  • Zest from 1 Small Lime

  • 1/2 tsp Minced Ginger or 1/4 tsp Ginger Powder, optional

  • Black Pepper, to taste

  • Earth Balance, for dotting

  • Parsley or Cilantro, for garnish


Preheat oven to 400º F.

Slice sweet potatoes thinly, about 1/8″, with a mandoline or a food processor. Mix remaining ingredients (except pepper, earth balance and garnish) together to form a paste. Coat the sliced sweet potatoes well with the lime sugar mixture.

Arrange the coated slices in overlapping rows in one layer in an oiled casserole dish. Dot with earth balance, sprinkle with pepper, and wrap tightly with two layers of aluminum foil.

Bake for 30 minutes. Remove foil and bake uncovered for an additional 10 minutes. It’s okay if it looks a little watery when you remove the foil, it’ll reduce and form a nice glaze during the rest of the baking. Finish under the broiler to brown the top. Sprinkle with parsley/cilantro and serve immediately.

Roasted Vegetables with Pecan Gremolata or the Dijon mustard sauce for a nut-free option) : Amy Chaplin online


Roasted Winter Vegetables and Arugula Salad with Mustard Dressing

1 medium sweet potato, halved lengthwise and cut in 1/4-inch slices
4 medium parsnip, halved lengthwise and cut in 1/4-inch slices
4 medium carrots, cut in 1/4-inch diagonal slices

10-20 Brussel sprouts, halved

1 tsp. sea salt
Freshly ground black pepper

Dijon Sauce: suggest doubling it
1 Tbsp. whole-grain Dijon mustard
1 Tbsp. unpasteurized apple cider vinegar
1 tsp. balsamic vinegar
2 Tbsp. fresh orange juice
1 tsp. fresh lemon juice
1/4 tsp. sea salt

Shake all Dijon ingreds in a jar to combine.

Pecan gremolata from Epicurious: double recipe

  • ·3/4 cup pecans

  • 1/4 cup grated Parmesan cheese (about 1 ounce)- use minimalist baker parmesean to sprinkle over dish before serving

  • 1/4 cup finely chopped fresh parsley

  • 2 tablespoons fresh lemon juice, divided

  • 1 tablespoon finely grated lemon peel

  • 1 small garlic clove, minced

Using on/off turns, chop pecans in processor until coarsely ground. Transfer ground pecans to small bowl; , parsley, 1 tablespoon lemon juice, lemon peel, garlic,. Season gremolata to taste with salt. Can sprinkle xtra shredded lemon over veg. before serving.

Heat oven to 400 degrees. Line two rimmed baking sheets with parchment paper and set aside.

In a large bowl, toss sliced sweet potato, parsnip, carrots and beet with olive oil, salt and a pinch of black pepper. Divide between trays, spreading vegetables out in a single layer, and roast for 20 minutes. Stir, rotate trays, and roast for another 20 to 25 minutes or until vegetables are browning. Remove from oven and set aside to cool.


Parsnip Puree by Power Hungry

Easy, super-creamy, "mashed" potatoes that are actually pureed in the food processor. So easy and delicious!

Recipe by:: Camilla

Recipe type: Vegetables, Side Dish

Serves: 4 servings


  • 1-1/2 pounds parsnips

  • 2 tablespoons extra virgin olive oil (or oil of choice) consider 2 TB unsweetened soy milk

  • pinch of ground nutmeg

  • fine sea salt & freshly ground black pepper

  • Optional: minced fresh chives


  1. Bring a large pot of water to a boil.

  2. Meanwhile, peel and trim the parsnips. Cut into 1-inch pieces.

  3. Add the parsnips to water and boil for 15 to 20 minutes until very tender. Drain, reserving ¼ cup cooking water.

  4. Place parsnips in a food processor. Puree until smooth. Add the olive oil and nutmeg; puree until smooth, adding a bit of reserved water, if needed, until very creamy. Season generously, to taste, with salt and pepper. Serve, sprinkling with chives if desired, and eat!



1-Pan Tempeh BOLOGNESE by Minimalist baker online

Serves 4, ready in 30 minutes

  • 1 Tbsp olive oil (or sub twice as much water)

  • 3/4 cup finely diced onion or shallot

  • 1 cup shiitake (or cremini) mushrooms, minced

  • 8 ounces tempeh (finely chopped or grated on a box grater)

  • 3 cloves garlic, minced

  • 2 Tbsp coconut aminos (or 1 Tbsp tamari or balsamic vinegar)

  • 1/2 tsp fennel seed

  • 1/2 tsp red pepper flake (adjust to preferred spice level)

  • 1/4 cup dry red wine (optional // we used Elephants Red Cuvée Rouge, but any dry red will do — preferably something you’ll enjoy with the meal!)

  • 1 28-ounce can crushed tomatoes

  • 3 Tbsp tomato paste

  • 1 Tbsp fresh oregano

  • 1-2 Tbsp vegan parmesan cheese (plus more to taste)

  • 1-2 Tbsp sweetener of choice (such as maple syrup or coconut sugar)

  • Water as needed to thin

FOR SERVING optional

  • Spaghetti squash

  • Cooked pasta – use a gluten free option, such as Banza- Chickpea pasta or brown rice please

  • Fresh basil


  1. Heat a large-rimmed skillet, pot, or dutch oven (as large as possible to give room for browning) over medium heat. Once hot, add oil (or water) and onion and sauté for 4-5 minutes until translucent and soft, stirring frequently. If using water, add more water as needed as it evaporates quickly.

  2. Add mushrooms and stir. Sauté for 2 minutes more. Then add shredded tempeh and garlic and stir (if your pan is small, do this in 2 batches so the tempeh has room to brown*). Then add coconut aminos, fennel seeds, and red pepper flake. Sauté for 4-5 minutes (or up to 10 minutes), stirring frequently, until everything is golden brown. Turn down heat if browning too quickly.

  3. Add wine (optional), stir, and cook for 1 minute. Then add crushed tomatoes, tomato paste, oregano, vegan parmesan, and sweetener. Thin with water if needed (we added about 1/4 cup / 60 ml). Stir to combine and simmer for 10 minutes.

  4. Taste and adjust flavors as needed, adding more coconut aminos or salt for saltiness, red pepper flake for spice, oregano for herbal flavor, tomato paste for depth of flavor, or vegan parmesan for cheesy flavor.

  5. Serve with your favorite pasta or pasta alternative, like spaghetti squash, penne, or zucchini or carrot noodles and garnish with fresh basil (optional)!

  6. Cooled leftovers will keep covered in the refrigerator up to 5 days, or in the freezer up to 1 month. Reheat in a saucepan or microwave until hot, adding a little water as needed to rehydrate.


Vegetarian Chili

Prep 15 min ∙ Cook 45mins ∙ Makes Serves: 12 ∙ Source Geniuskitchen.com


  • 2 medium zucchini, chopped

  • 1 medium onion, chopped

  • 1 cup chopped green pepper

  • 1 cup chopped sweet red pepper

  • 3 cloves garlic, minced

  • 3 tablespoons olive oil

  • 2 (28 ounce) cans Italian stewed tomatoes, cut up

  • 1 (15 ounce) can tomato sauce

  • 1 (15 ounce) can pinto beans, drained

  • 1 (15 ounce) can black beans, drained

  • 1 jalapeno pepper, seeded and chopped

  • 1/4 cup fresh cilantro, minced

  • 1/4 cup fresh parsley, minced

  • 3 tablespoons chili powder

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • 1 teaspoon cumin


In lg pot, saute zucchini, onion, peppers and garlic in oil until tender.

Stir in all remaining ingredients.

Bring to a boil.

Reduce heat, cover and simmer for 30 minutes, stirring occasionally.


Category: Entree

Cuisine: Gluten-Free, Vegan

Freezer Friendly No

Does it keep? 3-4 Days

Shepperds Pie with Lentils, by Minimalist baker online


US Customary - Metric


  • 1 medium onion (diced)

  • 2 cloves garlic (minced)

  • 1 1/2 cups uncooked brown or green lentils (rinsed and drained)

  • 4 cups vegetable stock (DIYor store-bought)

  • 2 tsp fresh thyme (or sub 1 tsp dried thyme per 2 tsp fresh)

  • 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn


  • 3 pounds yukon gold potatoes (thoroughly washed)

  • 3-4 Tbsp vegan butter

  • Salt and pepper (to taste)


  1. Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.

  2. Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add add desired amount of vegan butter (2-4 Tbsp as original recipe is written // adjust if altering batch size), and season with salt and pepper to taste. Loosely cover and set aside.

  3. While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan. An 8x8 won’t fit it all but close! // as original recipe is written // adjust number or size of dish if altering batch size).

  4. In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil (amounts as original recipe is written // adjust if altering batch size) until lightly browned and caramelized - about 5 minutes.

  5. Add a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).

  6. In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.

  7. OPTIONAL: To thicken the mixture, add 2-3 Tbsp (amount as original recipe is written // adjust if altering batch size) mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp (amount as original recipe is written // adjust if altering batch size) cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.

  8. Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.

  9. Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.

  10. Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.

Optional- top each serving with Hot for Food gravy

1.     For ‘The Gravy’: ( we double or triple it, it can be frozen and reheated)

Makes about 2 cups

Prep 20 min.

Cook time- 10


¼ cup minced shallot

3 garlic cloves

¼ cup vegan butter

1 tsp fresh thyme

1 tsp fresh rosemary

½ tsp ground nutmeg

½ tsp celery salt= not needed, makes it too salty

2/3 cup raosted tahini

½ cup low sodium tamari or soy sauce

¼ cup maple syrup

¼ cup (we sometimes don’t even use to keep gravy thicker) low-sodium veget. Broth

2 TB vegan worcheshire sauce


In sauce pan, saute shallots and garlic in vegan butter for 2 mins.

Add thyme, rosemary, nutmeg, and celery salt saute for 1-2 mins

Stir in tahini, tamari, maple syrup, ¼ cup veget. Stock, and worcheshire, and simmer over low heat for 3-4 minutes. Add more stock as necessary to think gravy.

Allow to cool completely before storing of freezing, will keep in fridge up to two weeks and freezer up to 3 months. To reheat, add more water or stock to thin if needed.


Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche

Vegan, gluten-free, refined sugar-free

This was my first time making a tofu quiche and it really surprised us with how amazing it turned out! Even Eric went crazy for this quiche, often enjoying leftovers twice a day until it was finished. Enjoy it for breakfast, lunch, dinner, or a snack. I've made this a few different ways simply by changing up the vegetables used. One version used asparagus (1 cup diced) and broccoli (1.5 cups diced), which was also very nice. The only thing I would advise against is using a high-water vegetable, like fresh tomatoes as it might result in a water-logged quiche. Best of all, it reheats well. Simply place leftover quiche on a baking sheet and pop it in the oven for 15-20 minutes at 350F. Inspired by the Sprouted Kitchen Cookbook.


Prep time
30 Minutes

Cook time
50 Minutes


For the crust:

  • 1 tablespoon ground flax + 3 tablespoons water, mixed together

  • 1 cup whole almonds, ground into flour

  • 1 cup gluten-free rolled oats or buckwheat groats, ground into flour

  • 1 teaspoon dried parsley

  • 1 teaspoon dried oregano

  • 1/2 tsp kosher salt

  • 1 tbsp coconut oil or olive oil

  • 1-2.5 tbsp water, as needed

For the quiche:

  • 1 block (14-oz) firm tofu

  • 1 tablespoon coconut oil or olive oil

  • 1 leek or yellow onion, thinly sliced

  • 3 large garlic cloves, minced

  • 3 cups (8-oz) sliced cremini mushrooms

  • 1/2 cup fresh chives, finely chopped

  • 1/2 cup fresh basil leaves, finely chopped

  • 1/3 cup oil-packed sun-dried tomatoes, finely chopped

  • 1 cup baby spinach

  • 2 tbsp nutritional yeast

  • 1 teaspoon dried oregano

  • 3/4-1 teaspoon fine grain sea salt

  • Black pepper, to taste

  • Red pepper flakes, to taste


  1. Preheat oven to 350F and lightly grease a round 10-inch tart pan. Alternatively, you can use a 9-inch glass pie dish if desired.

  2. Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water while you prepare the crust.

  3. For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up.

  4. In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt.

  5. Add in the flax mixture and oil. Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough). The dough should stick together when you press it between your fingers.

  6. Crumble the dough evenly over the base of the tart pan (or pie dish). Starting from the centre of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.

  7. Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling. Increase oven temperature to 375F.

  8. For the filling: Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. If it doesn't get creamy, add a tiny splash of almond milk to help it along.

  9. In a skillet, add oil and saute the leek (or onion) and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.

  10. Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.

  11. Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. The crust may crumble slightly when sliced warm, but not to worry.

  12. Wrap up leftovers and refrigerate for 3-4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15-20 minutes at 350F.

Glazed Lentil Walnut Apple Loaf, Revisited, Oh She Glows

Not sure of total prep/cook time

Yield: 1 large loaf or various mini loaves


  • 1 cup uncooked green lentils

  • 1 cup walnuts, finely chopped and toasted

  • 3 tbsp ground flax + 1/2 cup water

  • 3 garlic cloves, minced

  • 1.5 cups diced sweet onion

  • 1 cup diced celery

  • 1 cup grated carrot

  • 1/3 cup peeled and grated sweet apple (use a firm variety)

  • 1/3 cup raisins

  • 1/2 cup oat flour

  • 3/4 cup breadcrumbs

  • 2 tsp fresh thyme (or 3/4 tsp dried thyme)

  • salt & pepper, to taste (I use about 3/4 tsp sea salt + more Herbamare)

  • red pepper flakes, to taste


Balsamic Apple Glaze: Suggest doubling sauce recipe

  • 1/4 cup ketchup

  • 1 tbsp pure maple syrup

  • 2 tbsp apple butter (or unsweetened applesauce in a pinch)

  • 2 tbsp balsamic vinegar


1. Preheat oven to 325F. Rinse and strain lentils. Place lentils into pot along with 3 cups of water (or veg broth). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add touch of water if needed. The goal is to over-cook the lentils slightly (see pictures in post). Mash lentils slightly with a spoon when ready.

2. Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F.

3. Whisk ground flax with water in a small bowl and set aside.

4. Heat a teaspoon of olive oil in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery, shredded carrot and apple, and raisins. Sautee for about 5 minutes more. Remove from heat.

5. In a large mixing bowl, mix all ingredients together. Adjust seasonings to taste.

6. Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. Reserve the rest for a dipping sauce.

7. Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. I usually wait until loaf is cool before slicing.

Chickpea PotPie by From My Bowl online

Hearty and Cozy, this Chickpea Pot Pie has a flaky crust, lots of veggies, a creamy sauce, and plenty of plant-based protein thanks to Chickpeas!


For the “Sauce”: possibly double the sauce as maybe it could be used as ‘a gravy topping’ or sauce to drizzle.

  • 2 cups Unsweetened Non-dairy Milk 

  • 2 tbsp Nutritional Yeast

  • ¼ cup Chickpea Flour* 

  • 1 tsp Salt, plus more to taste

For the Filling:

  • 1 ½ cup Cooked Chickpeas

  • ½ Yellow Onion, diced

  • 2 small ribs of Celery, chopped

  • ½ cup Carrots, diced

  • ⅔ cup Yellow Potatoes

  • ⅔ cup Frozen Peas

  • 1 tsp Fresh Thyme, chopped

  • ½ tsp Smoked Paprika

  • ¼ tsp Black Pepper, plus more to taste


  1. Prepare the “Sauce”: Combine all ingredients in a small pot and whisk to combine. Bring the mixture to a boil over high heat, then reduce the heat to medium and simmer for 5 minutes, whisking occasionally. Set the sauce aside while you prep the filling; it will thicken slightly.

  2. Cook the Filling: While you prep the filling, preheat the oven to 425F. Add a splash or water or oil to a large Nonstick pot over medium heat. Sauté the Onion, Celery, and Carrot until translucent, then add the spices and cook for an additional 1-2 minutes. Add the Potatoes to the pot along with ¼ cup of water, then cover and let steam for 5 minutes. Uncover, then stir in the Chickpeas, Peas, and thickened Sauce until well-combined. 

  3. Assemble the Pie: Pour the Chickpea & Veggie filling into a 9″ pie tin “lined” with a pre-baked Pie Crust, then cover with the additional unbaked pie crust. Use a fork or your fingers to “pinch” the top crust layer with the bottom layer, then cover the edges of the Pie Crust with tin foil (see notes). Bake at 425F for 15 minutes, then remove the foil and cook for an additional 10-12 minutes.

  4. Let the Pie sit for 5 minutes, then slice and serve as desired. Store leftovers in the fridge for up to 7 days


  • You can keep the top layer of the Pie Crust unbaked for this recipe, but I suggest pre-baking the bottom one at 400F for 15 minutes.

  • Chickpea Flour can be replaced with Brown Rice Flour or All-Purpose Flour; I have not tested any other substitutions.

  • I find that the easiest way to cover the pie crust edges with tin foil is to cover the entire pie with one sheet and then rip or cut a hole out of the center of it, so the center of the pie is still visible.


Carrot No Bake Energy Bites from Vegan Heaven, online

For 12-15 energy balls you need:

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 10 minutes

Total Time 10 minutes


  • 1/3 cup almonds

  • 1/2 cup dates

  • 1/2 cup grated orange carrots

  • 1/2 cup grated purple carrots

  • 1/2 cup rolled oats

  • 1/3 cup coconut flakes

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon vanilla extract


  1. First grate the carrots and set them aside.

  2. Then put the almonds together with the dates into a food processor or blender and process until a sticky mixture forms. Add this to the grated carrots, stir in the rolled oats, the coconut flakes, the cinnamon, and the vanilla extract and knead it with your fingers, so it all sticks together. Form about 12-15 energy balls depending on the size you want.

  3. After you've formed the balls, roll them in some more coconut flakes.


Vegan Strawberry Cheesecake by Vegan Heaven, online

Recipe for 6 vegan mini strawberry cheesecakes

Course Dessert

Cuisine American

Prep Time 10 minutes

Total Time 10 minutes



  • 1 cup cashews soak the cashews for 4-6 hours

  • 1/2 cup coconut milk

  • 1/2 cup almonds

  • 1/2 cup dates

  • 1 tablespoon popped quinoa

  • 6-8 strawberries

  • 1 teaspoon agave


  1. Soak the cashews for 4-6 hours.

  2. Place the almonds into a food processor and blend until they are nicely crushed. Then add the dates and the popped quinoa and blend again until a sticky mixture forms. Press it into six silicone muffin cups.

  3. Then make the cheesecake layer: Drain the cashews and put them together with the coconut milk in a food processor and blend until it becomes creamy and smooth. Then add the strawberries and blend for another minute.

  4. Pour it evenly on the base layer and freeze for about 4-6 hours.

  5. Allow the mini cheesecakes to warm up for 30-60 minutes before you serve them.


Lemon “Buttermilk” Cake with Maple Glaze

Makes Makes 10 servings ∙ Source Jazzyvegetarian.com


  • CAKE

  • 11⁄3 cups plus 2 teaspoons nondairy milk

  • ¼ cup freshly squeezed lemon juice (from about 2 medium lemons; zest the lemons first, before squeezing)

  • 1½ cups whole wheat pastry flour

  • 1 cup whole wheat flour

  • 1 cup raw unsweetened shredded dried coconut

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 3⁄4 cup plus 1 tablespoon Sucanat or brown sugar

  • 1⁄3 cup maple syrup


  • 2 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)

  • 3 heaping tablespoons confectioner’s sugar

  • 1 tablespoon maple syrup

  • GARNISH (optional)

  • Lemon zest from 2 lemons

  • Candied Lemon Slices (optional


to 375 degrees F. Lightly coat a 9-inch round cake pan with vegan margarine.

Pour 1 cup of the nondairy milk and 1⁄4 cup of lemon juice (make sure to zest the lemons first) into a small bowl. Let stand for about 5 minutes to make vegan “buttermilk.”

Meanwhile, put the whole wheat pastry flour, whole wheat flour, coconut, baking powder and baking soda in a large mixing bowl and stir with a dry whisk to combine. Add the Sucanat (or brown sugar) and stir with the whisk to combine. Stir in the “buttermilk,” remaining nondairy milk and maple syrup; mix just until incorporated.

Pour the batter into the prepared cake pan and bake for 30 minutes. Decrease the heat to 350 degrees F. and bake for 7 to 9 minutes more, or until a toothpick inserted in the middle of the cake comes out clean. Put the pan on a wire rack and loosen the sides of the cake with a knife. Let cool for 30 minutes. Turn the cake out onto a pretty plate or cake stand.

To make the glaze, pour 2 tablespoons lemon juice into a blender. Add the powdered sugar and 1 tablespoon maple syrup; process until smooth. Pour the glaze into a small bowl. Poke 10 or 12 holes in the top of the cake, using a toothpick. Spread the glaze over the cooled cake, using a pastry brush or back of a spoon.

Candied Lemon Slices

Makes 10 to 14 slices

1 cup filtered or spring water

1 cup vegan sugar

2 medium lemons, seeds removed and cut in 1⁄8-inch slices

Line a large, rimmed baking sheet with unbleached parchment paper. Put the water and sugar in a large sauté pan. Bring to a low simmer over medium heat, stirring frequently, to let the sugar dissolve. Decrease the heat to medium-low. Add the lemon slices in a single layer and simmer, stirring occasionally, for 15 to 20 minutes, or until slightly translucent. Arrange the slices in a single layer on the lined sheet and refrigerate 2 hours before using.

https://minimalistbaker.com/1-bowl-vegan-gluten-free-carrot-cake/ - This cake is amazing, but takes time. I added it in case people want to make it for Easter. I suggest using her cream cheese frosting recipe with 1 TB less vegan butter.

Easter Chocolate, Peanut Butter Eggs by Minimalist baker online


Makes 20 eggs, 35 min total time to make

  • 2 pitted dates (medjool or deglet noor)

  • 1/2 cup raw almonds

  • 1 cup roasted salted peanuts

  • 1/2 cup roasted, salted natural peanut butter (creamy is best, but crunchy is fine, too)

  • 1 cup dairy-free semisweet or dark chocolate


  1. Add dates to a food processor and process until only small bits remain. Next add almonds and peanuts to the food processor and mix until they turn to meal – a few small chunks are OK.

  2. Next add peanut butter in 1 Tbsp at a time (8 Tbsp total as original recipe is written) until the mixture forms a loose dough. If it seems too wet to handle, add more peanuts. If it seems too dry, add more peanut butter. Refrigerate for 5 minutes so it's easier to shape.

  3. Scoop out large rounds of dough - heaping 1 Tbsp - and form into an "egg" shape. Place on a parchment lined cookie sheet and pop in the freezer to harden for about 20 minutes.

  4. In the meantime, melt your dark chocolate over a double boiler or in the microwave in 30 second increments. Then work in small batches to coat the "eggs." Take just 1 egg out of the freezer at a time for dipping - otherwise they'll get too soft to dip well.

  5. To dip, drop eggs one at a time into the chocolate, flip once, pick up with a fork and gently tap on the rim of the bowl to remove excess chocolate. A little excess is OK. Place back on the parchment-lined baking sheet and pop back in the freezer to set.

  6. Repeat until all eggs are dipped, re-warming chocolate as needed.

  7. For optimum freshness, store eggs in an air-tight container in the freezer or fridge until serving.




PBLTC February 4, 2019 Tasting Menu


Fresh, Mixed Fruit Bowl:

Optional: Serve with a healthy dessert dip

Healthy Brownie Batter Dip; Chocolate Covered Katie, online


  • 1 can chickpeas or black beans

  • 2 tbsp regular or dutch cocoa powder

  • 1/2 cup quick oats (or almond meal or 1/3 cup flour of choice)

  • 1/4 tsp salt

  • 1/3 cup sweetener of choice, such as pure maple syrup (Sugar-Free Version)

  • pinch uncut stevia, or 2 tbsp additional sweetener of choice

  • 2 tsp pure vanilla extract

  • 1/4 cup nut butter or oil of choice

  • chocolate chips, and other add-ins if desired

  • milk of choice, if needed for a thinner dip


Combine all ingredients except add-ins in a high-quality food processor until completely smooth. Stir in the chocolate chips before serving. Leftovers can be covered and refrigerated 3-4 days.

Game Day’ Nachos:

Sample Ingredients:

No-oil Tortilla Chips (can be assembled on a cookie sheet for large gatherings)

No-fat refried beans, chopped red peppers, black olives, black beans, green onion, taco-seasoned/marinated crumbled tempeh or soy curls (soak 10 mins. Drain and pat dry, saute in 2 paks of vegan taco seasoning), chopped cilantro, fruit salsa, and whatever ever else you might like on nachos.

Nacho no-oil cheese sauce: by Jill McKeever online you tube:

“Game Changer Cheese Sauce”

2 c rolled oats
1/4 c cornstarch
1/2 c nutritional yeast
2 tsp onion powder
2 tsp salt

1 12oz jar fire roasted red bell peppers in water. Use entire jar with the water
1tbl lemon juice
1/4 tsp liquid smoke
4 c hot water
Blend everything in a high speed blender (like vitamix) on high for 5 min. May take longer in average blender.

It thickens quickly once done so transfer to container immediately after blending.
May add turmeric for color.
Reheat with soy milk for Mac and cheese
Could use chipotle instead of liquid smoke



Spicy Asian Cabbage Slaw with Ginger-nut butter dressing; Adapted from Once Upon A Chef, online

Serves 6 as a side dish


For the Dressing (double dressing)

  • 1/4 cup honey (or Agave Syrup)

  • 1/4 cup vegetable oil   2-3 TB water to thin if needed

  • 1/4 cup unseasoned rice vinegar

  • 1 tablespoon soy sauce (use gluten-free if needed)

  • 1 teaspoon Asian sesame oil

  • 1 tablespoon nut butter (almond, cashew, or pumpkin)

  • 1/2 teaspoon salt

  • 1/2 teaspoon Sriracha sauce (Thai hot sauce - optional)

  • 1 tablespoon minced fresh ginger

  • 1 large garlic clove, minced

For the Slaw

  • 4 cups prepared shredded coleslaw

  • 2 cups shredded purple cabbage

  • 2 cups prepared shredded carrots

  • 1 red bell pepper, thinly sliced into bite-sized pieces

  • 1 cup cooked and shelled edamame

  • 2 medium scallions, finely sliced

  • 1/2 cup chopped salted peanuts (or you can leave them whole)

  • 1/2 cup loosely packed chopped fresh cilantro


  1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.

  2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.

JJ’s Collard Green Salad With Coconut Dressing from  Food Republic Online:

  • Serves 4-6


  • 3 cups shredded collard greens

  • 1 red onion, diced

  • 1 English cucumber, unpeeled and sliced into half-moon shapes

  • About 1/4 cup Coconut Dressing

  • 1/4 cup Adzuki red beans (I’d add the whole can)

  • Candied cashews (or candied almonds if easier to find in store)

  • Kosher salt and freshly ground black pepper

Coconut Dressing (makes 2 cups)

  • 1 tablespoon cumin seeds

  • 1 teaspoon minced fresh ginger

  • 2 shallots, chopped

  • 1/4 cup canned chipotles in adobo

  • 1 cup coconut milk

  • 1/4 cup fresh lime juice

  • 1/4 cup Dijon mustard

  • 3 tablespoons champagne vinegar


For the dressing

  1. Put the cumin seeds in a small dry 8-inch sauté pan. Toast over medium heat until fragrant, 3 to 5 minutes.

  2. Combine the toasted cumin seeds with the remaining ingredients in a blender and blend until smooth. Store in a covered non-reactive container. Refrigerate for up to three weeks.

For the salad

  1. In a large bowl, toss the greens with the onion and cucumber with just enough dressing to coat and season to taste with salt and pepper.

  2. Top the salad with the beans and candied cashews.


Vegan Thai Soup from Simple Vegan Blog, online:

yield: 3-4 servings

You only need one pot to make this delicious vegan Thai soup. It’s made with easy to get ingredients and you can add your favorite veggies.


·       1/2 julienned red onion

·       1/2 julienned red bell pepper

·       3 sliced mushrooms

·       2 cloves of garlic, finely chopped

·       1/2-inch piece of ginger root (about 1 cm), peeled and finely chopped

·       1/2 Thai chili, finely chopped*

·       2 cups vegetable broth or water (500 ml)

·       1 14-ounce can coconut milk (400 ml)- could use light coconut milk

·       1 tbsp coconut, cane or brown sugar

·       10 oz tofu, cubed (275 g)

·       1 tbsp tamari or soy sauce

·       The juice of half a lime

·       A handful of fresh cilantro, chopped


1.Place all the veggies (onion, red bell pepper, mushrooms, garlic, ginger and Thai chili), broth, coconut milk and sugar in a large pot.

2.Bring it to a boil and then cook over medium heat for about 5 minutes.

3.Add the tofu and cook for 5 minutes more.

4.Remove from the heat, add the tamari, lime juice and fresh cilantro. Stir and serve.

5.Keep the soup in a sealed container in the fridge for up to 5 days. You can also freeze it.


Lentil Sauuerkraut Dish in Instapot:


2 cups dry red lentils

1 heaping cup of diced onion

1 1/2 cups diced celery

2 cups small carrot sticks

5-6 toes minced garlic

Better than Bouillon Vegetable broth mix

1 package sauerkraut



Rinse the lentils.

Saute the diced onion and celery in veggie broth.

Add minced garlic at the end.  Saute a little longer.

You will need 4 cups of liquid to cook the lentils, so I drain the sauerkraut in a large measuring cup

     and finish the required amount with veggie broth.

Put sauerkraut and broth in Instant Pot.

Add more veggie broth if it looks like you need it.

Set Instant Pot at 10 minutes and then wait another 10 before releasing pressure

Black Bean, Plantain Enchilada Bake by Minimalist baker online:


  • 4 large ripe, spotty plantains

  • 2 Tbsp coconut oil, melted (or sub other neutral oil)


  • 2 15-oz cans black beans (well drained or 2 3/4 cups cooked beans)

  • 2 tsp ground cumin

  • Sea salt to taste


  • 1 1/4 cup raw cashews

  • 4 Tbsp nutritional yeast

  • 1/2 tsp sea salt

  • 1/4 tsp garlic powder

  • 1/2 tsp ground cumin

  • 1/2 small chipotle chili in adobo sauce (optional // or sub hot sauce // omit for less spicy queso)

  • Warm water for blending


  • 2 cups Enchilada Sauce (or store-bought)

  • Make your own recipe below—go very light on adobo!


Make your own enchilada sauce below:


  • 3 Tbsp vegetable broth (or sub water or neutral oil, such as avocado)

  • 1 cup white or yellow onion (chopped)

  • 4 cloves garlic (peeled and smashed)


  • 7 mild dried chilies (such as New Mexico (our preferred), Ancho, or Guajillo)

  • 1-2 dried arbol chilies* (stems removed (for heat // add more or less to adjust spice level)

  • 2 cups vegetable broth (or store-bought - we like Imagine brand // or sub water)

  • 1 cup water


  • 1/4 cup tomato paste

  • 1 tsp ground cumin

  • 1 tsp ground smoked paprika

  • 1/2 tsp sea salt (plus more to taste)

  • 1 tsp dried oregano (Mexican oregano if possible // optional)


  1. Heat a large rimmed skillet over medium heat. Once hot, add vegetable broth (or water or oil), onion, and garlic. Sauté for 4-5 minutes, stirring occasionally, until tender and slightly browned.

  2. Add dried chilies and cook for 2 minutes on each side. Then add vegetable broth and water (see photo). Bring to a boil. Then reduce heat and cover. Simmer for 15 minutes.

  3. Add tomato paste, cumin, paprika, salt and oregano (optional). Stir, cover, and cook for 5 more minutes or until peppers are tender.

  4. Transfer to a high-speed blender and blend until creamy and smooth. Taste and adjust flavor as needed, adding more paprika or cumin for smokiness, salt for saltiness, or a pinch of cayenne pepper for spiciness (although it should be plenty spicy).

  5. Use immediately. Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month.

Black bean, Plantain Enchilada bake recipe continued…..

FOR SERVING (optional)

  • Cilantro

  • Jalapeños

  • Red Onion

  • Guacamole (or avocado)


  1. Preheat oven to 425 degrees F (218 C) and line two baking sheets (or more as needed) with parchment paper.

  2. Carefully peel plantains, and one at a time, lay on a flat surface and thinly slice lengthwise - each plantain should yield about 5 thin slices. Arrange on your baking sheets in an even layer.

  3. Brush plantains with melted coconut oil (or spray with coconut oil) on both sides. Bake for about 20-30 minutes or until golden brown on both sides, being sure to rotate the pans and use a spatula to carefully flip the plantains near the halfway point to ensure even baking. You’re looking for tender, golden-brown plantains with a caramelized taste. Set aside and lower oven heat to 375 degrees F (190 C).

  4. In the meantime, add drained black beans to a large saucepan and add cumin. Heat over medium heat until bubbling, stirring frequently - about 5 minutes. Season to taste with salt and stir. Then turn off heat and set aside.

  5. To make the spreadable cheese, add raw cashews to a food processor and process into a butter, scraping down sides as needed. Add spices and chipotle pepper and mix until a thick spread is formed. Then add warm water a little at a time and blend until a creamy spreadable “queso” sauce is formed. Taste and adjust flavor as needed, adding more chipotle pepper for heat, cumin for smokiness, salt for saltiness, or nutritional yeast for cheesy flavor. Set aside.

  6. To assemble your enchilada bake, spread a thin layer of the enchilada sauce on the bottom of a 9x13-inch (or comparable size) baking dish. (If multiplying this recipe, use more baking dishes as needed.) Then add a layer of plantains. Next, add a thin layer of cheese sauce. Then add half the beans. Next, add a generous layer of enchilada sauce followed by another layer of plantains. Next, add another thin layer of cheese sauce and top with the rest of the beans. Add another layer of enchilada sauce, reserving a small amount for the top player. Then add your last layer of plantains and brush with/spread any remaining enchilada sauce. Top with any remaining cheese sauce - we scooped ours into a plastic bag, cut the corner off, and piped it on for easy application. But you can also just spread it on with a spoon.

  7. Cover with foil and bake 30-35 minutes at 375 degrees F (190 C) or until hot and bubbly on the edges. Remove from oven and let cool briefly before slicing and serving. Enjoy as is or with sliced jalapeños, onion, or fresh cilantro. Guacamole would also be a great addition!

  8. Freeze leftovers up to 1 month or store covered in the refrigerator up to 4-5 days. Reheat in a 350-degree F (176 C) oven until hot.

Tempeh Chili with Black Beans, Red Pepper: Adapted From the Plant Power Way Cookbook:

Can be served with no oil corn or zucchini bread & a big salad.


5 cans black beans drained/rinsed 

2 garlic gloves peeled & minced

2 (8 oz lightlife, no added oil) packages tempeh

1 (12 oz) bottle barbecue sauce- best is Organic Ville’s original BBQ sauce @ Lucky’s

2 lg. red peppers

3 large carrots, peeled & chopped

 1 medium delicious appled & 1 Fuji apple

3 TB ground cumin

2 TB. raw cacao powder

2 TB.chili powder

1 TB. Celtic Sea Salt


1.     Crumble tempeh into small pieces in a bowl. Stir in bottle of barbecue sauce & marinate for an hour.

2.     Sautee the garlic, red pepper, and carrots over medium high heat using 2 TB. water at a time to prevent sticking.

3.     Add beans to the peppers and carrot mixture to simmer on low.

4.     Quarter apples (leave peels on) & puree in high-powered blender. Pour into beans.

5.     Add crumbled tempeh and any remaining BBQ sauce in bowl.

6.     Add cumin (may need extra), cacao powder, chili powder, & salt. Simmer 20 minutes & adjust seasonings.


Carmelized Shitake Mushroom Rissotto by Minimalist Baker Online:


US Customary - Metric



  • 2 Tbsp avocado or olive oil (if avoiding oil, sub water)

  • 3/4 cup thinly sliced shallot

  • 1/4 tsp each sea salt and black pepper

  • 2 cups sliced Shiitake mushrooms (or other similar mushroom)

  • 1 Tbsp coconut aminos (or tamari // soy sauce)

  • 1 Tbsp chopped fresh thyme (or sub dried)

  • 1 cup arborio rice (works best here - we recommend not subbing other grains)

  • 1/4 cup dry white wine (or omit)

  • 1/4 cup vegan parmesan cheese (plus more for serving // or sub nutritional yeast)

FOR SERVING (optional)


  1. In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.

  2. In the meantime, heat a large pan* over medium heat. Once hot, add oil and shallot and season with a pinch of salt and pepper. Sauté for 3-4 minutes - stirring frequently. Then add mushrooms and coconut aminos and continue sautéing until the mushrooms are golden brown and caramelized. Optional: remove some of the shiitake mushrooms from the pan and reserve for serving - not necessary, but it makes a nice garnish.

  3. Add the thyme and arborio rice and cook for 1 minute, stirring occasionally. Then add dry white wine and stir gently. Cook for 2 minutes or until the liquid is mostly absorbed.

  4. Using a ladle, add warmed vegetable stock 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer (adjust heat as needed). You want the mixture to be cooking consistently but not boiling or it can get gummy and cook too quickly.

  5. Continue to add vegetable stock 1 ladle at a time, stirring to incorporate, until the rice is 'al dente' - cooked through but still has a slight bite. This whole process should take about 15-20 minutes.

  6. Once the rice is cooked through and al dente, remove from heat and add vegan parmesan cheese. Stir to coat (see photo). Taste and adjust flavor as needed, adding sea salt and pepper to taste or more vegan parmesan to enhance the cheesiness. If dry at this point, add a little more warmed broth.

  7. To serve, divide between serving bowls and top with reserved mushrooms, additional vegan parmesan cheese, and a sprinkle of fresh parsley (all optional).

  8. Best when fresh, though leftovers will keep covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat on the stovetop with additional (warmed) vegetable broth until hot.




Creamy, Vegan Chickpea Curry from Hurry Up The Food, online:

Serves 3-4


  • ½ cup basmati rice

  • 1 cup water

  • 2 pinches salt

  • 2 medium onions

  • 2 tbsp olive oil saute with water as needed

  • 3 cloves garlic

  • ½ lime

  • 1-2 tbsp of your favourite curry paste. (a Tikka Masala curry paste would work great as well)

  • 1 can coconut milk (1 can = 1.5 cups )

  • 1 can chickpeas, drained and rinsed (homemade taste incredible!)

  • 1-2 tbsp soy sauce (try one tbsp first, add another if required)

  • 2-3 medium tomatoes/ handful cherry tomatoes, chopped. The sweeter the better

  • ½ -1 cup sugarsnap peas cut up

  • ½-1 cup broccoli florets

  • 1 cup basil leaves

  • 1 tsp maple syrup


  1. Add the rice, water and a pinch of salt and bring to a boil (could also be done the Indian way from our Buddha Bowls). Keep an eye on the rice - when the water is boiling put a lid on it, reduce the heat to low and cook for another 8-10 mins (or as per packet instructions).

  2. While this is happening chop the onions, garlic, basil and juice the lime.

  3. Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear, about 5 minutes. Add the garlic for a further 1 minute.

  4. Add 1 tbsp curry paste and the milk, stirring until the curry is dissolved. Add another pinch of salt. Taste test - if you’d like your curry a little stronger then add another tbsp.

  5. Throw in the chickpeas (and chopped green here-sugarsnap peas & broccoli) and soy sauce, and cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately.

  6. Add the chopped tomatoes, chopped basil, lime juice, soy sauce and gently simmer the curry for another 2 minutes. Taste test again, and if desired add a second tbsp soy sauce and the syrup or brown sugar. Give it another stir.

  7. The rice should be done by now too - fork it through to make it fluffy.

  8. Serve the curry and rice together with papadoms and naan bread as optional sides. (any oil-free bread or cracker.


Gooey Flourless Peanut Butter, Banana & Chocolate Chip Blondies: Athletic Avocado online

Makes an 8x8 dish


  • 1 cup smooth natural peanut butter (can sub almond butter)

  • 1 ripe banana, mashed

  • 1 egg, beaten (or flax egg) flax egg = 1 TB ground flax seed with 3 TBs water OR Bob’s egg replacer works great!

  • 1/4 cup maple syrup

  • 1/2 tsp baking soda

  • 1/4 cup vegan chocolate chips (sugar-free options are Lily’s or Enjoy life name brands)

  • 1/4 cup vegan peanut butter chips – or if don’t have could sprinkle unsweetened coconut on top


  1. Preheat oven to 350 degrees. Line an 8x8 pan with parchment paper and set aside.

  2. Combine all ingredients except for chips in a bowl. Mix well until a thick, smooth batter forms.

  3. fold chips into batter and mix.

  4. Pour batter into parchment-lined pan. Smooth out the top so the batter is even.

  5. Bake for 15-20 minutes, or until done.

  6. Let bars cool (make sure you let them cool extra long because they are gooey). Slice into 9 blondies.

  7. Enjoy!

Gluten-Free Vegan Flourless Chickpea Brownie Fudge from Healthy family and home, online:

Makes 8x8 dish-


Dry Ingredients:

Wet Ingredients:

For the topping:


Preheat oven to 350 degrees.

Prepare the dry ingredients:

  1. Add all the dry ingredients to a medium-size bowl and stir together well.  Set aside.

Prepare the wet ingredients:

  PBLTC January, 7 2019 Tasting Menu


Variety of steamed vegetables and dip.

Avocado – Cilantro Dip

 By Carol Bell, Registered Dietitian at Table Health


This creamy dressing can be made as a dip or dressing depending on how much water you add to reach the desired consistency.  Use it to drizzle over steamed vegetables, salads, side dishes, on a veggie burger or with crackers.

Yield: about 1 cup

1 large, ripe Haas avocado

½ green onion, minced

1 cup packed cilantro

1 Tbsp lemon juice or apple cider vinegar

Water (1 Tbsp to 1/3 cup) depending on desired consistency)

Salt to taste


Chop cilantro leaves and stems roughly and add to food processor with avocado, onion and lemon juice.  Puree all ingredients in a food processor or blender until smooth and creamy.  Add water 1 tablespoon at a time until desired consistency is reached.  Add salt to taste. 



Millet and Black Bean Salad 

1  c. cooked millet (or quinoa or rice - can mix them together)

1 15 oz. can black beans

1 zucchini, small, diced

1 pint yellow or red cherry or grape tomatoes, sliced

3 Tbsp lemon juice

2 tsp balsamic vinegar

1 tsp garlic

1 tsp salt

¼ tsp allspice

¼ tsp black pepper

½ tsp cumin

Mix all ingredients and blend well. Eat immediately or refrigerate and serve cold. Feel free to get creative and use other vegetables such as cucumber, corn, cubed sweet potato or butternut squash, diced avocado, baby spinach, etc. or add toasted sunflower seeds or nuts.


Spinach, vegan Feta, and Orzo Salad


·        1 (16 ounce) package uncooked orzo pasta

·        1 (10 ounce) package baby spinach leaves, finely chopped

·        Vegan feta (recipe below) (1 block extra firm tofu)

·        1/2 red onion , finely chopped

·        1/2  cup pine nuts or more if desired (toasted or raw)

·        1/2 teaspoon dried basil (or fresh basil chopped, more to taste)

·        1/4 teaspoon ground white pepper

·        1/4 cup olive oil

·        1/2 cup balsamic vinegar

Prepare orzo according to package instructions. After fully cooked, add a tablespoon of oil so pasta doesn’t stick. Chill. Prepare Vegan Feta according to instructions below and chill overnight. Chop spinach, onion, pine nuts, and basil and add to chilled orzo. Add vegan feta. Pour in oil & vinegar and mix well.

Note: This salad can be made ahead of time, just wait to add the dressing until an hour or two before serving.

 The recipe for the Vegan Feta from Dreena Burton is below:

Vegan Feta


1 block extra firm tofu

½ cup red wine vinegar (split)

sea salt

fresh garlic

white miso


lemon juice

maple syrup

Kalamata and/or green olives (pitted)

Boiling Mixture:

·       1 package 12 oz extra-firm tofu, cut into 1/2" - 3/4" cubes (see note)

·       1 cups water

·       1/4 cup red wine vinegar ( I use more)

·       1/2 teaspoon sea salt

·       2 cloves garlic roughly sliced/chopped


·       1 tablespoons mild miso ex: chickpea miso

·       1 teaspoon dried oregano( I use more)

·       2 tablespoons freshly squeezed lemon juice

·       1 1/2 - 2 tablespoons red wine vinegar 2 tablespoons for extra tang( I use more)

·       1/2 teaspoon pure maple syrup (I use more)

·       1/3 cup minced green olives or Kalamata olives


To make the boiling mixture:

1.     In a large saucepan, add the tofu, water, red wine vinegar, sea salt, and garlic. Bring to a boil, then reduce heat and let simmer for 15–20 minutes, uncovered. If some of the tofu is not covered in the brine, gently stir through occasionally.

To make the marinade:

1.     Meanwhile, in a medium/large bowl or baking dish, combine the miso, oregano, lemon juice, vinegar, and maple syrup. Whisk through, and then stir in the olives.

2.     After cooking, strain tofu, discarding boiling liquid (it’s okay to keep the garlic). While still hot/warm, transfer tofu to the bowl with the marinade. Stir through to coat the tofu and combine well. Cover and refrigerate. Keeps for 5–6 days.

Link to her recipe page:



Gingery Thai Kale Salad with Cashew Dressing by Minimalist Baker, online:

A 30-minute Thai-inspired kale salad with tons of veggies, roasted cashews, and a gingery cashew dressing! A hearty and flavorful plant-based entrée or side dish



  • 1 cup green beans (stems removed, steamed and chopped)

  • 1 tsp tamari (or soy sauce if not gluten free)

  • 1/2 tsp sesame oil

  • 1 tsp maple syrup

  • 1 tsp sesame seeds (optional)


  • 2 tsp sesame oil (or grape seed oil)

  • 2 medium shallots, thinly sliced

  • 2 bundles lacinato (non curly) kale (torn into bite-size pieces, large stalks removed)

  • 3 medium whole carrots (chopped or ribboned*)

  • 1/2 medium red bell pepper (quartered and thinly sliced)

  • 1/4 cup fresh chopped cilantro or basil (optional)

  • 2 cups Chickpeas or Canellini beans or Butter Beans

  • 1/3 cup roasted salted cashews (or sub peanuts) – or toasted slivered almonds


  • 1/3 cup salted cashew butter (or sub peanut butter) – or use mild tahini

  • 1 Tbsp tamari (or soy sauce if not gluten free)

  • 2 tsp fresh grated (or very finely minced) ginger

  • 1/4 cup fresh lime juice

  • 1 Tbsp maple syrup

  • 1 Tbsp sesame oil (use 1-2TB water to thin)

  • 1 tsp chili garlic sauce (optional // or 1/4 tsp red pepper flake- amount as original recipe is written)


  1. Steam green beans slightly so they still have a bite, either in a steamer basket on the stovetop, or in the microwave. Then transfer to a small mixing bowl and top with tamari, sesame oil, maple syrup, and sesame seeds (optional). Toss to combine, then transfer to refrigerator to chill.

  2. Heat a small skillet over medium-low heat. Once hot, add sesame oil and shallot. Sauté for 2-3 minutes, stirring frequently, until softened and slightly golden brown. Remove from heat and set aside.

  3. In the meantime, add kale to a large mixing bowl and drizzle with a bit of lime juice and sesame oil and use your hands to massage the kale to soften and remove some of the bitterness. Set aside.

  4. Prepare dressing in a small mixing bowl by whisking together all ingredients and thinning with a little hot water until pourable.

  5. Add green beans, sautéed shallot, and remaining salad ingredients to kale and toss with dressing. Enjoy immediately.

  6. If keeping for later, store dressing separately. Will keep in the refrigerator up to 2 days, though best when fresh.

Addictive Asian Cabbage Salad: by SunKissed Kitchen Online

  • Optional, Make this Ahead: Add the dressing to the cabbage, carrots and oranges, and store separately(will enhance flavors) Either keep the lettuce and peppers in a separate container (they will get soggy if left soaking in the dressing), or just omit them for a meal prep option. Keep the toasted almonds and sesame seeds in a separate container also, and add when ready to serve!

  • Optional, Make it a Meal: I love to pack this salad on a bed of quinoa for the perfect lunch. It would also be great with rice or another grain. To keep things low carb, just add chicken or grilled steak.

  • Make it Vegan: I make this recipe with honey, but also with date syrup. Use date syrup in the dressing to keep this salad vegan.

8 servings


  • 6 cups cabbage roughly 1/2 head (could mix green and purple cabbage)

  • 1 carrot cut into matchsticks

  • 1 can mandarin oranges drained

  • 4 cups romaine lettuce chopped

  • 1 red bell pepper sliced thin

  • 1/4 cup almonds toasted

  • 2 tablespoons sesame seeds toasted

Asian Cabbage Salad Dressing

  • 1/2 cup rice wine vinegar plain (if using seasoned, omit honey & salt)

  • 3 tablespoons sesame oil (water to thin as needed)

  • 2 tablespoons raw honey or sub date syrup

  • 1 teaspoon sea salt

  • 1-2 teaspoons sriracha or other chili sauce.


1.              After chopping the veggies, add the cabbage, carrots, and mandarin oranges to a bowl or storage container.

  1. Add all the dressing ingredients together in a jar, and shake well until the honey is combined.

  2. Pour about ½-3/4 of the dressing over the cabbage mixture, and put in the fridge until ready to serve. You can also serve it immediately.

  3. Keep the romaine and red bell peppers stored separately until right before serving.

  4. Toast the sliced almonds and sesame seeds in a small frying pan over medium heat. Stir frequently until the nuts are lightly browned. Be careful not to burn (I've done that many times!).

  5. Mix the romaine and peppers with the cabbage mixture, and top with almonds and sesame seeds, right before serving.

  6. Add more dressing if desired, or serve the extra dressing on the side.


Tuscan white bean and kale soup

Made in the instant pot, or cook longer and soak beans overnight.




Soaked beans

1 pound dried cannellini beans, sorted and rinsed (used gr northern)

2 quarts water

(Recipe called for salt in soak....left that out)


Soup ingredients

2 tablespoons olive oil (left out)

1 large onion, diced

2 large carrots, diced

2 cloves garlic, sliced

½ teaspoon fine sea salt (or table salt, or Kosher salt) [hold pending bouillon]

Pinch 1/8 teaspoon red pepper flakes

6 cups water (used 5 c and bouillon paste “Better than Bouillon” reduced salt veggie)

1 (14- to 16-ounce) can diced tomatoes

1 teaspoon baking soda (did not use)

1 parmesan rind (roughly 3 inches by 1 1/2 inches) - (used 2 bay leaves)

1 (2-inch long) sprig fresh rosemary (used amount 1/2 tsp dried)

2 sprigs fresh thyme. (3/4 tsp dried)

4 ounces kale, stems removed, cut into 1 inch pieces

1 teaspoon balsamic vinegar

1 teaspoon fresh ground black pepper

Salt to taste

Grated parmesan for garnish (not)

Minced parsley for garnish


Assembled per website recipe but his cooking time seemed way too long and I had smaller bean...I high pressured for 6 and natural released for 15.


Forks Over Knives Sweet Potato Bisque, online:

Serves 6


  • 1 large onion, peeled and diced

  • 2 cloves garlic, peeled and minced

  • 1 tablespoon grated ginger

  • 1 tablespoon thyme

  • ½ teaspoon ground nutmeg

  • 1 teaspoon ground cinnamon

  • 3 large sweet potatoes, peeled and diced

  • 6 cups Vegetable Stock, or low-sodium vegetable broth

  • Zest and juice of 1 orange

  • 1½ cups unsweetened plain almond milk

  • Salt and freshly ground black pepper to taste


  1. Place the onion in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan.

  2. Add the garlic, ginger, thyme, nutmeg, and cinnamon and cook for 1 minute.

  3. Add the sweet potatoes, vegetable stock, and orange zest and juice and bring the pot to a boil over high heat.

  4. Reduce the heat to medium and cook, covered, for 25 minutes, or until the sweet potatoes are tender.

  5. Puree the soup using an immersion blender or in batches in a blender with a tight fitting lid, covered with a towel. Return the soup to the pot and add the almond milk. Cook for an additional 5 minutes, or until heated through, and season with salt and pepper.

Main Dishes:

Vegan Mushroom Stroganoff

Prep Time: 30 mins

Cook Time: 15 mins

Tota! Time: 45 mins

A savory mix of saut€ecl mushrooms, fresh herbs and luscious cashew cream is tossed with

noodles to create this hearty and comforting vegan mushroom stroganoff.

Course; Entree

Cuisine: American, Russian

Servings: 4

Calorles: 387 kcal


. 6 ounces dried Banza (Chickpea)PenngPasta

. L/2 cup raw cashews, soaked 4 to 8 hours and drained . 2 cups cup vegetable broth (divided)

o 3 tablespoons Vegan "butter" divided (I use Earth Balance) . 1 pound mushrooms, cleaned and coarsely chopped . 1 large onion, diced r 3 garlic cloves minced o 1 tablespoon finely chopped fresh rosemary (optional)

o 1 tablespoon all-purpose flour

. 2 tablespoons Worcester sauce . 2 tablespoons nutritional yeast

. Salt and pepper to taste


1. Bring a medium pot of water to a boil and add the pasta. Cook the according to package

directions, then drain it into a colander. Return the pasta to the pot and toss with a dash of

olive oil.

2. While the pasta cooks, place the cashews and 1 cup of vegetable broth into a blender and

blend until smooth. Set aside.

3. Coat the bottom of a large pot with 2 tablespoons of Vegan "butter" and place it over medium

heat. Add the mushrooms in an even layer. Cook until they're browned on the bottoms, about

5 rninutes, then flip and cook about 5 minutes more on the opposite sides. Transfer the

mushrooms to a plate.

4. Add the remaining tablespoon of Vegan "butter" to the pot. When it is hot, add the onion and

saut6 until soft and translucent, about 5 minutes.

5. Return the mushrooms to the pot, and add the Worcester sauce (and rosemary). Bring

everything to a simmer and allow it to cook until most of the liquid has cooked off, about 4

minutes. Add the flour to the pot and stir to form a paste that coats the mushrooms. Add the

remaining 1 cup of broth and nutritional yeast to the pot. Bring the mixture to a simmer and

allow it to cook for 5 minutes, stirring occasionally. Stir in the cashew mixture and pasta, and

cook just a minute or two longer, until heated throughout.

6. Remove the pot from the heat and season with salt and pepper to taste. Garnish with some

fresh parsley if you like. Serve.


Forks Over Knives Brocoli & Brown Rice Casserole, online & in FOK cookbook:


 3 cups Vegetable Stock, or low-sodium vegetable broth

1½ cups brown rice

3 cups broccoli florets (from about 2 medium bunches)

1 batch No-Cheese Sauce (see recipe below)

Freshly ground black pepper to taste

Paprika to taste

1. Add the vegetable stock to a medium saucepan and bring it to a boil over high heat. Add the brown rice, cover, and bring it back to a boil over high heat. Reduce the heat to medium and cook, covered, for 45 minutes, or until the rice is tender.”

2. Place the broccoli florets in a double boiler or steamer basket and steam for 5 minutes, or until crisp-tender. Rinse until cool and set aside.

3. Preheat the oven to 350°F.

4. Add the rice to a bowl with the No-Cheese Sauce and steamed broccoli, and mix well. Spread the rice mixture in the bottom of a 9 × 13-inch baking dish (review said it filled a 8 x 10 better), and sprinkle the casserole with black pepper and paprika.

5. Bake the casserole for 35 to 40 minutes, or until bubbly.


“No-Cheese Sauce”

THIS LOW-FAT SAUCE makes great Mac and “Cheese” or Baked Ziti. Best of all, it only takes about 5 minutes to put together. It may seem as though this recipe will not work in a blender, but with a little patience it does. If your onions are strong, blanch them in boiling water for a few minutes, or sauté them over medium heat for about 5 minutes before adding them to the blender.



1 large yellow onion, peeled and coarsely chopped

1 large red bell pepper, seeded and coarsely chopped

3 tablespoons cashews, toasted, optional

1 tablespoon tahini, optional

1 cup nutritional yeast

Salt to taste

Combine all ingredients in a blender in the order given and puree until smooth and creamy, adding up to ½ cup of water if necessary to achieve a smooth consistency.


 Use an equal amount of roasted red bell peppers in place of the raw pepper.


 Combine the prepared sauce with a jar of store-bought salsa or a recipe of Fresh Tomato Salsa, and use as a dip for vegetables.


 Add ½ teaspoon of nutmeg with the salt.”



A family style meal, ready in about an hour. I couldn’t decide on which protein to use so I used both. I ended up loving them both in this dish. Of course, use only one if you prefer (recipe will explain more).


  • 10 oz. organic tofu (extra-firm or super firm), cubed

  • 8 oz. tempeh, cubed

  • 12 oz. combo of snow peas, baby carrots and broccoli florets or 1 bag (12 oz.) stir-fry vegetables (found in the produce section)

  • 3 cups cooked rice of choice (quinoa or cauliflower rice would be great too)

Teriyaki Sauce

  • 3/4 cup tamari, low-sodium soy sauce or coconut amino’s

  • 3/4 cup water

  • 1/4 cup pure maple syrup, coconut sugar or pure cane sugar

  • 1/2 teaspoon ground ginger or 1 teaspoon freshly grated

  • 1/2 teaspoon garlic powder or 1 garlic clove, minced

  • 2 T. cornstarch or 3 T. tapioca flour + equal amount of water


Preheat oven to 400 degrees F.

Prep tofu-tempeh: Drain tofu and place between a clean folded dish towel, place a medium pot on top for about 10 minutes to remove excess water. If using super firm tofu, skip this step. Once done, cube into 3/4 – 1 inch cubes. Cube the tempeh as well.

Make teriyaki sauce: In a small saucepan, add the tamari, water, maple syrup/sugar, ginger and garlic, bring to a boil, reduce heat and cook on low for 1 minutes. In a small bowl, mix together the cornstarch/tapioca powder with the water until smooth. Add the mixture to the teriyaki sauce and cook another minute, or until sauce thickens. Remove from heat, cover and set aside. If you like your teriyaki sauce on the sweeter side, add an extra tablespoon or two of your preferred sweetener.

Bake tofu-tempeh: In a medium size bowl, add tofu and tempeh, add about 3/4 cup of the sauce and gently toss to coat. Line a rimmed baking sheet with a silpat or parchment paper. Spread the tofu and tempeh evenly on the baking sheet. Place in oven on middle rack and bake for 40 minutes. Turn down oven to 350 degrees F.

Cook rice: Cook rice according to package directions. I used basmati rice here which only took 20 minutes total to cook. Rice may vary in cooking time, some take as long as 40 minutes. If making a longer cooking rice you may like to start it earlier.

Steam veggies: Steam the veggies using a bamboo steamer or whatever is your preferred method.

Combine everything: In a casserole dish, combine the rice, veggies, tofu-tempeh and more sauce leaving a little extra for serving, mix well to coat. Place dish in the oven for about 10 – 15 minutes to heat through if needed.

Serve: Place individual bowls and top with a little remaining sauce. Would also be great with a sprinkle of toasted sesame seeds over top. Enjoy!

Serves 4 generously, or 6 smaller portions


Mexican Quinoa Casserole by Chocolate Covered Katie, online:

Total Time: 1h

Yield: 6-8 servings


  • 1 cup uncooked quinoa (155g)

  • 2 tsp chili powder

  • 1/2 tsp cumin powder

  • 1/4 tsp garlic powder

  • 1/4 tsp salt

  • 1 can black beans, or 1 1/2 cups cooked

  • 1 can corn, or 1 1/2 cups cooked

  • 1 cup crushed tomatoes, canned or fresh

  • 1 bell pepper, diced (1 cup)

  • 1/2 cup onion, diced

  • 1 cup cheese, such as Daiya vegan, OR nutritional yeast

  • 1 cup water

Optional toppiongs: : Serve with chopped cilantro, lime wedges, guacamole, and a fruit (peach) salsa.


Preheat oven to 350 F. Line an 8-inch pan with parchment paper, and set aside. Drain the beans and corn. In a large bowl, combine all ingredients until well-mixed. Spread into the prepared pan, and bake on the center rack 28 minutes. Without opening the oven door even a little, turn off the heat and let the casserole sit in the closed oven for an additional 25 minutes. Remove, and serve. The casserole will firm up more overnight as well – store leftovers covered in the fridge for 3-4 days.

Instant Pot Version: Add an extra 1/2 cup of water and set it to manual for 8 minutes. Thanks to reader Louise who came up with this version and left a comment to let us know it can be made in an instant pot!

Crockpot marinara with spaghetti squash

Source Phil


  • -- ------------ --------------------------------

  • 1 can crushed tomatoes -- (28-ounce)

  • 1 can diced tomatoes -- (28-ounce)

  • 1 can tomato paste -- (6-ounce)

  • 1 medium onion -- diced

  • 2 ½ teaspoons minced garlic (5 cloves)

  • 2 bay leaves

  • 1 tablespoon dried basil

  • 1 tablespoon brown sugar

  • 1 tablespoon balsamic vinegar

  • 1/2 teaspoon oregano -- dried

  • 1/2 teaspoon red pepper flakes

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper -- freshly ground

  • 1 medium spaghetti squash



Recipe By :Toni Okamoto
Serving Size : 4 Preparation Time :0:15
Categories : Slow cooker

Place the crushed tomatoes, diced tomatoes, tomato paste, onion, garlic, bay
leaves, basil, brown sugar, balsamic vinegar, oregano, red pepper flakes,
salt, and pepper in a slow cooker, and stir thoroughly.

Cut the spaghetti squash in half, scoop out the seeds, and place the cut
squash halves on top of the tomato mixture in the slow cooker.

Cover and cook on low for 5 hours.

Remove the spaghetti squash and rake out the insides using a fork until it
forms spaghetti-like noodles. Serve with a scoop of marinara sauce.




Fruit Ambrosia from PCRM website:

Makes 4 Servings

  • oranges, peeled and chopped (2)

  • pineapple chunks (2 cups)

  • banana, sliced (1)

  • shredded coconut (1/4 cup)

  • dried cranberries (1/8 cup)

  • orange juice concentrate (1 tablespoon)

  • almond extract, optional (1/2 teaspoon)

  • water (1 tablespoon)

·       Combine the oranges, pineapple, banana, coconut, and cranberries in a medium bowl.

·       Combine the orange juice concentrate, water, and optional almond extract in a small bowl.

·       Pour over the fruit and toss until evenly distributed.

·       Store in a covered container in the refrigerator, leftover ambrosia (without the banana) will keep for up to 2 days.

Healthy Oatmeal Chocolate Chip Cookies by Minimalist baker online:

Makes 12 cookies

·       Healthy, vegan, and gluten-free oatmeal chocolate chip cookies made with 10 wholesome ingredients! Tender on the inside, crunchy on the outside, SO delicious!


  • 3/4 cup almond flour or almond meal*

  • 3/4 cup rolled oats

  • 1/4 cup finely shredded (desiccated) unsweetened coconut (or you could try and sub more almond meal, oats, or even GF flour blend)

  • 1/4 cup vegan dark chocolate (chips or chopped bar)

  • 3/4 tsp baking powder

  • 1/4 tsp sea salt

  • 1/3 cup packed organic brown sugar or muscovado sugar (or sub coconut sugar)

  • 1/4 cup aquafaba (the brine/liquid in a can of chickpeas)

  • 2 Tbsp almond butter* (or other nut or seed butter)

  • 3 Tbsp avocado or melted coconut oil*

  • 1/2 tsp vanilla extract (optional)


  1. In a large mixing bowl, stir together almond flour, oats, coconut, vegan chocolate, baking powder, salt, and sugar.

  2. In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)

  3. To the aquafaba, add the almond butter, oil, and vanilla (optional) and beat or whisk to combine. (The mixture will deflate a little - that's OK). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). Cover and chill in the refrigerator for at least 30 minutes or overnight.

4.     Preheat oven to 350 degrees F (176 C) and either lightly grease or line a baking sheet with parchment paper.

  1. Scoop chilled dough into roughly 2-Tablespoon amounts (I like this scoop) and form into small discs (see photo). Place on baking sheet with about a 1-inch gap in between each cookie to allow for spreading. There should be about 12 cookies.

  2. Bake for 10 minutes. Then increase oven temperature to 375 degrees F (190 C) and bake for another 2-4 minutes or until the edges are slightly golden brown. Be careful not to burn (especially on the bottoms) - they bake quickly toward the end.

  3. Remove from oven and let cool for 5 minutes. Then carefully loosen with a spatula - they can stick a little to the bare pan.

  4. Store leftovers in a loosely sealed container at room temperature up to 3 days, in the refrigerator for 4 days, or in the freezer for 1 month. These are so delicious when warm and dipped in almond milk or hot cocoa! I recommend storing them in the freezer once cooked to help retain their crispy exterior.

Dark Chocolate Hemp Energy Bites by minimalist baker online:

6-ingredient Dark Chocolate Energy Bites with dates, hemp seeds, walnuts, almond butter, cacao powder, and more! A fudgy, perfectly sweet, protein-packed snack or dessert!

*makes 20 bites


  • 1 cup packed pitted dates (medjool is best)

  • 2 cups raw walnuts

  • 6 Tbsp cacao powder or unsweetened cocoa powder (plus more for rolling)

  • 3 Tbsp hemp seeds (plus more for rolling)

  • 1/4 tsp sea salt

  • 3 Tbsp creamy almond butter (or other nut or seed butter)

  • 1 Tbsp melted coconut oil (optional // for extra fudgy texture)


  1. Add dates to a food processor and pulse/mix until small bites remain or a ball forms. Scoop out and set aside.

  2. Add walnuts to the food processor and pulse into a fine meal. Then add cacao powder, hemp seeds and sea salt. Pulse a few more times to combine. (Don't overmix or the walnuts will turn into butter.)

  3. Add the dates back in along with the almond butter and melted coconut oil (optional). Mix/pulse to combine. The result should be a moist dough-like mixture. If too wet, add a bit more cacao powder or hemp seeds.

  4. Refrigerate for 10 minutes. Then scoop out rounded Tablespoon amounts (I like this scoop) and carefully form into balls. The dough will be somewhat fragile, so use the warmth of your hands to gently form/roll them into balls. There should be about 20 energy bites total (amount as original recipe is written // adjust if altering batch size).

  5. Roll in extra hemp seeds or cacao powder (optional). Note: The bites get a fudgy, sticky outer texture when rolled in cacao powder - which I liked. But for less sticky energy bites, stick with hemp seeds!

  6. Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.




  1. Add all the wet ingredients to a Vitamix and blend together until it is smooth and well combined.

  2. Transfer the contents of the Vitamix to the bowl with the dry ingredients and stir until well combined.

  3. Transfer the mixture to an 8 x 8 baking dish lined with parchment paper.

  4. Sprinkle the mini-chocolate chips topping evenly over the top and gently pat them into the mixture.

  5. Bake at 350 degrees for approximately 30-35 minutes.

  6. Remove from oven and allow to completely cool.

  7. Transfer the baking pan to the refrigerator so the fudge can firm up and it will hold together well went cut. Refrigerate 8hrs-overnight for best results.