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!
Recipe type: Side
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
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
½ lemon, juiced
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.
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.
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
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.
Add the garlic, turnips or parsnips, celery, tomatoes and liquid, and about two-thirds of the carrots. Set aside the remaining carrots.
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.
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.
Stir in enough rice milk to give the soup a medium-thick consistency. Return to low heat.
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.
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
Can of whole potatoes
(Little round potatoes come in a can)
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 400Âº 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
Bring a large pot of water to a boil.
Meanwhile, peel and trim the parsnips. Cut into 1-inch pieces.
Add the parsnips to water and boil for 15 to 20 minutes until very tender. Drain, reserving ¼ cup cooking water.
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
Cooked pasta – use a gluten free option, such as Banza- Chickpea pasta or brown rice please
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.
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.
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.
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.
Serve with your favorite pasta or pasta alternative, like spaghetti squash, penne, or zucchini or carrot noodles and garnish with fresh basil (optional)!
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.
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.
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days
Shepperds Pie with Lentils, by Minimalist baker online
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)
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.
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.
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).
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.
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).
In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
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.
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.
Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
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.
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
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.
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.
For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up.
In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt.
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.
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.
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.
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.
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.
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.
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.
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!
2 batches of Easy Vegan Pie Crust* (see notes)
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
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.
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.
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.
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
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
First grate the carrots and set them aside.
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.
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
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
1 teaspoon agave
Soak the cashews for 4-6 hours.
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.
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.
Pour it evenly on the base layer and freeze for about 4-6 hours.
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
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
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
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.
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.
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.
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.
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.
Repeat until all eggs are dipped, re-warming chocolate as needed.
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:
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
Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
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:
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
Put the cumin seeds in a small dry 8-inch sauté pan. Toast over medium heat until fragrant, 3 to 5 minutes.
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
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.
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:
ONIONS + GARLIC
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)
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.
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.
Add tomato paste, cumin, paprika, salt and oregano (optional). Stir, cover, and cook for 5 more minutes or until peppers are tender.
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).
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)
Guacamole (or avocado)
Preheat oven to 425 degrees F (218 C) and line two baking sheets (or more as needed) with parchment paper.
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.
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).
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.
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.
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.
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!
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:
3 1/2 - 4 cups vegetable broth (or store-bought)
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)
Fresh chopped parsley
In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
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.
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.
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.
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.
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.
To serve, divide between serving bowls and top with reserved mushrooms, additional vegan parmesan cheese, and a sprinkle of fresh parsley (all optional).
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:
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
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
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).
While this is happening chop the onions, garlic, basil and juice the lime.
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.
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.
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.
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.
The rice should be done by now too - fork it through to make it fluffy.
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
Preheat oven to 350 degrees. Line an 8x8 pan with parchment paper and set aside.
Combine all ingredients except for chips in a bowl. Mix well until a thick, smooth batter forms.
fold chips into batter and mix.
Pour batter into parchment-lined pan. Smooth out the top so the batter is even.
Bake for 15-20 minutes, or until done.
Let bars cool (make sure you let them cool extra long because they are gooey). Slice into 9 blondies.
Gluten-Free Vegan Flourless Chickpea Brownie Fudge from Healthy family and home, online:
Makes 8x8 dish-
1/2 cup almond flour
2 tablespoon organic coconut flour
1/2 cup Enjoy Life mini-chocolate chips*
1/3 cup organic cacao powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon Himalayan pink salt
1 can Eden organic chickpeas (15 ounce can, drained)
1/4 cup organic maple syrup*
3/4 cup organic applesauce
2 tablespoons organic coconut oil
1 teaspoon organic vanilla bean powder
For the topping:
1/4 cup Enjoy Life mini-chocolate chips*
Preheat oven to 350 degrees.
Prepare the dry ingredients:
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:
1 block extra firm tofu
½ cup red wine vinegar (split)
Kalamata and/or green olives (pitted)
· 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)
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.
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.
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.
Prepare dressing in a small mixing bowl by whisking together all ingredients and thinning with a little hot water until pourable.
Add green beans, sautéed shallot, and remaining salad ingredients to kale and toss with dressing. Enjoy immediately.
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.
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.
Add all the dressing ingredients together in a jar, and shake well until the honey is combined.
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.
Keep the romaine and red bell peppers stored separately until right before serving.
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!).
Mix the romaine and peppers with the cabbage mixture, and top with almonds and sesame seeds, right before serving.
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.
1 pound dried cannellini beans, sorted and rinsed (used gr northern)
2 quarts water
(Recipe called for salt in soak....left that out)
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:
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
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.
Add the garlic, ginger, thyme, nutmeg, and cinnamon and cook for 1 minute.
Add the sweet potatoes, vegetable stock, and orange zest and juice and bring the pot to a boil over high heat.
Reduce the heat to medium and cook, covered, for 25 minutes, or until the sweet potatoes are tender.
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.
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.
Cuisine: American, Russian
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
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.
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.
MAKES ABOUT 2½ CUPS
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.”
TERIYAKI TOFU-TEMPEH CASSEROLE by Simple-Veganista
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)
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
-- ------------ --------------------------------
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
SPAGHETTI-SQUASH NOODLES IN MARINARA
VARIATION ON MARINARA SAUCE
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)
In a large mixing bowl, stir together almond flour, oats, coconut, vegan chocolate, baking powder, salt, and sugar.
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.)
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.
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.
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.
Remove from oven and let cool for 5 minutes. Then carefully loosen with a spatula - they can stick a little to the bare pan.
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)
Add dates to a food processor and pulse/mix until small bites remain or a ball forms. Scoop out and set aside.
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.)
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.
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).
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!
Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.
Add all the wet ingredients to a Vitamix and blend together until it is smooth and well combined.
Transfer the contents of the Vitamix to the bowl with the dry ingredients and stir until well combined.
Sprinkle the mini-chocolate chips topping evenly over the top and gently pat them into the mixture.
Bake at 350 degrees for approximately 30-35 minutes.
Remove from oven and allow to completely cool.
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.