PBLTC ‘Holiday Tasting Menu’

APPETIZERS:

Hot For Food’s (blog) Buffalo Cauliflower Wings:


** makes 4 small or 2 large servings

ingredients:

1 head of cauliflower (approx. 4-5 cups of florets)

1/2 C unsweetened non-dairy milk (almond or soy work best)

1/2 C water

3/4 C all-purpose flour (can sub gluten-free rice flour)

2 tsp garlic powder

2 tsp onion powder

1 tsp cumin

1 tsp of paprika

1/4 tsp sea salt

1/4 tsp ground pepper

1 tbsp earth balance buttery spread

1 C frank's red hot sauce 

NOTE: you can substitute half and half bbq and hot sauce or use 1 cup of just bbq sauce for bbq wings. We usually use a pre-made sauce but if you want to make your own here is our recipe for a sweet and tangy bbq sauce.

salt & vinegar wing sauce:

1 tbsp earth balance buttery spread

3 tbsp apple cider vinegar

1 tbsp water

sea salt, to taste

 

Line baking sheet(s) with parchment paper and preheat your oven to 450 F.

Wash and cut cauliflower head into bite sized pieces/florets. 

Mix all the ingredients (minus the earth balance and hot sauce, this is added separately!) into a mixing bowl.

he batter shouldn't be so thick that it doesn't drip, but also not so thin that it doesn't coat or stick to the cauliflower.

 

NOTE: if you're using rice flour you may need to add a little more liquid to get the batter the right consistency. It tends to be slightly thicker.

Dip each floret into the mixture and coat evenly. Tap off the excess a couple of times on the side of the bowl.

Lay florets in an even layer on the parchment lined baking sheet without over crowding.

NOTE: parchment paper or a silpat mat is essential in preventing the batter from coming off throughout baking! We've tried oiling the baking sheets and they tend to stick. You need parchment paper!

Bake for 25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy.

While the cauliflower is baking get your ranch dip and wing sauce ready. In a small saucepan on low heat melt earth balance and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside. 

If you're making salt & vinegar wings, melt the vegan butter and remove heat. Then stir in apple cider vinegar and water. You will sprinkle sea salt directly on the cauliflower wings after they've been coated with this sauce.

Once the cauliflower is done it's first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly, or you can do this in smaller batches. Then spread all the florets in wing sauce out onto the same baking sheet. Bake in the oven for another 25 minutes, flipping the florets over half way through.

NOTE: using gluten-free rice flour may vary bake time and everyone's oven is different. Watch the florets at both stages and adjust bake time accordingly! 

ranch dip ingredients:

1 C wildwood zesty garlic aioli (or vegan mayonnaise of your choice)

1/8 C non-dairy milk

2 tsp apple cider vinegar

1 tsp onion powder

1/4 tsp sea salt

1/4 tsp ground pepper

1 tbsp dill

1 tbsp parsley

1 tbsp chives

If you use a regular vegan mayonnaise without garlic in it, then you might also want to add 1 tsp of garlic powder.Finely chop the fresh dill, parsley and chives. Whisk together all the ingredients until smooth.

Alternatively (and this is how I prepare the ranch) you can blend together vegan mayonnaise, non-dairy milk, apple cider vinegar, onion powder, garlic powder, sea salt and ground pepper in a blender. Pour the dip into a jar or serving bowl and stir in the fresh herbs. Refrigerate before serving. 

Smoked Almond Pimento Cheese Spread Adapted from This Cheese is Nuts:

Ingredients:

2 cups raw almonds

½ cup pimentos from a jar, plus ¼ cup packing liquid

1/3 cup nutritional yeast

1 teaspoon smoked sea salt

1 teaspoon garlic powder

Instructions:

Rinse almonds well. Place them in water in a medium bowl. Cover and refrigerate overnight.

Darin almonds. In bowl of food provcessor, place the almonds, pimentos, nutritional yeast, salt, garlic powder, and ¼ cup pimento liquid. Process until well incorporated.

Remove lid and test cheese texture and salt content. If you want smoother spread, add a little water to thin in Tablespoons at a time. Add more salt if needed. Serve with crackers and/or fresh pears.

Roasted Cashew Apple Spread Adapted from This Cheese is Nuts:

Ingredients:

1 cup cashews

2 cups packed fresh spinach

1 cup dried apples

1.4 tsp celtic sea salt

2 tablespoons nutritional yeast

2 tablespoons water, plus more as needed

Instructions:

Preheat oven to 350 degrees.

Roast cashews on a rimmed baking sheet for 10 minutes or until golden brown.

While cashews roast, soak apples in 1 cup boiling water for 10 minutes.

In bowl of food processor, place spinach first, then top with cashews, apples, salt, nutritional yeast, and the water.

Process  until mixture balls up on one side of bowl. Add more water 1 TB at a time to reach a smooth spreadable cheese.

Transfer to a serving bowl and serve with your favorite crackers.

Other great sources for appetizers:

https://minimalistbaker.com/recipes/appetizer/

https://www.hotforfoodblog.com/recipes?category=appetizers

Ingredients for 4 servings, double for a lg. group

Amy Chaplin’s Roasted Vegetable Salad with Dijon Dressing

1 medium sweet potato

1 medium parsnip

2 medium carrots

1 medium beet

3 tablespoons extra virgin olive oil

1 teaspoon sea salt

Freshly ground pepper

1 cup chickpeas, cooked and drained

1/3 cup chopped toasted walnuts (optional)

6 cups baby arugula leaves (about 3.5 ounces)

 

Dressing

1 tablespoon whole grain Dijon mustard

1 tablespoon unpasteurized apple cider vinegar, e.g. Braggs

1 tablespoon balsamic vinegar

2 tablespoons fresh orange juice

1 teaspoon fresh lemon juice

1/2 teaspoon sea salt

1/4 cup extra virgin olive oil

Preparation. Preheat oven to 400 degrees. Line baking sheet with parchment paper. 2. Halve potato, parsnip and carrots lengthwise and cut in 1/4-inch slices. Half and thinly slice beet. 3. In a large bowl, toss vegetables with olive oil, salt and pinch of black pepper. Lay out in a single layer on tray and roast for 20-25 minutes or until lightly browned. Set aside to cool. 4. Combine all dressing ingredients in a jar and shake; set aside 5. Place chickpeas, walnuts (optional), roasted vegetables and arugula in a large salad bowl and toss to combine. Drizzle dressing and toss again. Serve immediately

 

Minimalist Baker’s Kale Salad with Roasted Sweet Potatoes, Canellini beans, Dates, Cranberries, & Roasted Slivered Almonds with Maple- Tahini Dressing:

Ingredients

GARLIC CROUTONS optional

  • 2 cups white or wheat bread (cubed // day old is best)

  • 1/4 cup olive oil (or other neutral oil, such as avocado)

  • 1/4 tsp each garlic powder, sea salt + black pepper

  • 1 15-ounce can white or butter beans (rinsed and drained)

SALAD

  • 10 ounces kale (chopped // large stems removed) – we use 2-3 bunches lacinato

  • 1 lemon, juiced (1 lemon yields ~2 Tbsp or 30 ml)

  • 1 Tbsp olive oil

  • 1 Tbsp maple syrup

  • 1 pinch each sea salt + black pepper

  • 1 clove garlic (minced)

  • 2-3 peeled,cubed, and roasted sweet potatoes

  • 1 cup or more dried cranberries

  • 10-15 pitted, chopped medjool dates

  • 1 cup slivered, roasted almonds OR chopped pecans

DRESSING (we always double the dressing)

  • 1/3 cup tahini

  • 1 clove garlic (minced)

  • 1 1/2 lemons, juiced (1 1/2 lemons yield ~3-4 Tbsp or 45-60 ml)

  • 1-2 Tbsp maple syrup

  • 1 pinch each sea salt + black pepper

  • Hot water (to thin)

Instructions

  1. If making croutons (optional), preheat oven to 325 degrees F (162 C).

  2. Add bread cubes to a large mixing bowl. In a separate bowl, whisk together oil, garlic powder, sea salt and pepper, and pour over bread. Toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.

  3. Toast slivered almonds on med. Low over stove in pan for about 7-10 min.s Toss occasionally. Watch closely, they can burn quickly.

  4. Spread on a bare baking sheet and bake for 15-20 minutes or until golden brown. Flip/stir at the 10-minute mark to ensure even baking. Set aside.

  5. Turn oven up to 375.

  6. Peel, cube 2-3 sweet potatoes. Toss in a tsp of oil, sprinkle with salt and pepper. Roast on a cookie sheet for 30-40 mins. At 375 degrees in oven. Set aside.

  7. Add kale to a large mixing bowl with lemon juice, maple syrup, salt, pepper and minced garlic. Use your hands to massage the kale and break down its texture a bit, and to season the salad.

  8. To prepare dressing, add tahini, garlic, lemon juice, maple syrup, sea salt, and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable ( we keep it on the thicker side). Taste and adjust seasonings as needed. Set aside.

  9. Toss kale with the ½-2/3 the dressing and then place on a large platter of cookie sheet.

  10. Top with sweet potatoes, drained/rinsed white beans, chopped dates, dried cranberries, toasted-slivered almonds.

Other crazy, good oil-free dressings: * The maple-tahini dressing in kale salad aboe can be used as a dip or over roasted vegetables too.

Caesar by Engine 2 Cookbook:

Ingredients:

3 TB Nutritional Yeast

3 TB Dijon mustard

2 TB almond meal  (almond flour)

3 cloves garlic

¼ cup water

3 TB lemon juice

2 TB low-sodium tamari or soy sauce

½ tsp vegan worcheshire

½ tsp freshly ground pepper

Directions:

In a medium bowl, combine nutritional yeast, mustard, almond meal, and garlic to make a paste. Whisk in water, lemon juice, tamari, worchshire sauce, and black pepper.

Red Dragon Dressing by Engine 2 Cookbook (an Asian, peanut dressing)

Ingredients:

½ cup natural peanut butter or fresh ground if you can find it

3 TB rice vinegar

2 TB low sodium tamari or soy sauce

1-2 TB maple syrup

1 TB your favorite hot sauce

2 cloves garlic, peeled

1 ½ tsp fresh minced ginger

1/3 cup water or more, depending on texture of dressing you want ( we keep it thicker)

Directions:

In a small food processor, or high-speed blender, combine peanut butter, vinegar, tamari, maple syrup, hot sauce, garlic, ginger, and water. Blend until all ingredients are smooth and dressing-like.

Ranch Dressing by Hot For Food Blog:

Plant-based ranch dip/dressing ingredients:

1 C wildwood zesty garlic aioli (or vegan mayonnaise of your choice)

1/8 C non-dairy milk (we use unsweetened soy milk)

2 tsp apple cider vinegar

1 tsp onion powder

1/4 tsp sea salt

1/4 tsp ground pepper

1 tbsp dill

1 tbsp parsley

1 tbsp chives

If you use a regular vegan mayonnaise without garlic in it, then you might also want to add 1 tsp of garlic powder.

Finely chop the fresh dill, parsley and chives. Whisk together all the ingredients until smooth. Whisk in a little more non-dairy milk to reach the consistency of ranch dressing instead of a thicker dip

Butternut Pecan Sweet Potato Mash, Adapted from Minimalist Baker website

Serves: 6

Ingredients

SQUASH + SWEET POTATOES

  • 3 large (or 6 small | ~ 1 lb. or 453 g) sweet potatoes, halved (skin on | organic when possible)

  • 6 cups (840 g) butternut squash (~1 small butternut squash)

  • 2 Tbsp (30 ml) grape seed or melted coconut oil, divided

  • Pinch each sea salt + black pepper

  • Pinch ground cinnamon

  • 1 Tbsp (15 ml) maple syrup

  • 1 Tbsp (14 g) vegan butter= sub soymilk

PECAN TOPPING

  • 1 cup (100 g) pecans, roughly chopped

  • 1 Tbsp (15 ml) coconut oil

  • 1 Tbsp (12 g) coconut sugar

  • 1 Tbsp (15 ml) maple syrup

  • Pinch ground cinnamon

  • Pinch sea salt

  • optional: 1 Tbsp (14 g) vegan butter

Instructions

  1. Preheat oven to 400 degrees F (204 C) and lightly grease (or line with parchment paper) 2 large, rimmed baking sheets. Also lightly grease a small baking dish (8x8 inch is ideal).

  2. To make this recipe easier, you could just bake the sweet potatoes and halved butternut squash—then just scoop out insides if you want… ~Leigh

  3. Add halved sweet potatoes to one baking sheet, and the cubed butternut squash to another. Drizzle each with 1 Tbsp grape seed or melted coconut oil.

  4. Sprinkle with a pinch of salt and pepper. Rub sweet potatoes together to distribute the oil, and toss the butternut squash as well.

  5. Roast butternut squash for 15 minutes, then remove from oven and test doneness. It should be very fork tender and easily mashed. Once it's done, remove from oven and set aside.

  6. Depending on the size of your sweet potatoes, they should take anywhere from 20-35 minutes total. Remove from oven when very soft to the touch. Then reduce oven heat to 350 degrees F (176 C).

  7. Heat a large skillet over medium heat. Add chopped pecans and toast for 5 minutes, stirring frequently. If smoking or browning too quickly, turn heat to medium-low or low.

  8. At the 5-minute mark, add coconut oil, coconut sugar, maple syrup, cinnamon, and salt. Stir to coat and cook for another 1-2 minutes. Remove from heat and set aside.

  9. Peel sweet potatoes and add to a large mixing bowl with butternut squash. Use a fork, potato masher, or whisk to thoroughly mash.

  10. Add another pinch salt + pepper, ground cinnamon, maple syrup, and vegan butter. Mash once more to combine, then taste and adjust seasonings as needed.

  11. Transfer mashed squash and potatoes to prepared baking dish and top with toasted pecans. Add 1 Tbsp vegan butter, cubed, to add additional moisture and flavor (optional).

  12. Bake for 10-15 minutes or until completely warmed through and fragrant. Let cool briefly and then serve.

  13. Leftovers store well in the refrigerator for 2-3 days, though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave.

Epicurious Tofurky with Hot For Food’s The Gravy:

Yield

8 servings

Active Time

1 hour, 20 minutes

Total Time

1 hour, 40 minutes

Ingredients

  1. For the tofurkey:

    • 4 tablespoons vegetable oil, divided, plus more for pan

    • 1 French demi baguette (about 4 1/2 ounces), cut into 1/4"cubes (about 3 cups)

    • 1/2 cup raw pecans, coarsely chopped

    • 1/2 medium onion, chopped

    • 1 garlic clove, finely chopped

    • 5 sprigs thyme

    • 8 ounces crimini mushrooms, coarsely chopped

    • 1 large celery stalk, sliced crosswise into 1/4"-thick pieces (about 3/4 cup)

    • 1 cup homemade vegetable stock or low-sodium vegetable broth

    • 1/3 cup dry white wine

    • 1 3/4 teaspoons kosher salt, divided

    • 1 1/4 teaspoons freshly ground black pepper, divided

    • 2 tablespoons soy sauce

    • 1 tablespoon pure maple syrup

    • 1/2 teaspoon smoked paprika

    • 1/8 teaspoon cayenne pepper

    • 3 (14-ounce) packages extra-firm tofu

    • 3 tablespoons white miso paste

    • 2 tablespoons cornstarch

    • 1 teaspoon garlic powder

    • 1 tablespoon chopped parsley

·  Special Equipment

  • A 1 1/2-quart oval loaf pan or 9x5" loaf pan

Preparation

  1. For the tofurkey:

    1. Preheat oven to 425°F. Grease oval pan with oil, then place a 12" strip of parchment lengthwise down center of pan, leaving a 1" overhang.

    2. Arrange bread and pecans in a single layer on a rimmed baking tray and bake until bread is light golden brown and dry, about 8 minutes.

    3. Heat 2 Tbsp. oil in a large skillet over medium. Cook onion, garlic, and thyme, stirring, until onion is translucent, about 3 minutes. Add mushrooms and cook until just beginning to brown, about 5 minutes. Add celery and cook, stirring often, until mushrooms are cooked through, about 3 minutes more. Transfer mixture to a large bowl; remove thyme sprigs. Add bread and pecans, toss to combine, and set aside.

    4. Pour stock and wine into hot skillet and heat over medium-high, scraping up browned bits with a spoon; season with 1 tsp. salt and 1/2 tsp. black pepper. Cook, stirring, until just combined, about 1 minute. Pour over bread mixture, then toss to combine.

    5. Whisk soy sauce, maple syrup, paprika, cayenne, 2 Tbsp. oil, and 1/2 tsp. salt in a medium bowl.

    6. Break tofu into large chunks. Working in batches, break up tofu with your hands and press down into a towel-lined colander to drain as much water as possible. Bring ends of towel together, gathering tofu into the middle, and squeeze towel into a ball to expel as much water as possible. Transfer tofu to a food processor. Add miso, cornstarch, garlic powder, and remaining 2 tsp. salt and 1/2 tsp. black pepper. Blend until smooth, about 30 seconds.

    7. Using an oiled spatula, line bottom and interior sides of prepared pan with two-thirds of the tofu mixture, pressing firmly to create compact 3/4"-high walls. Spoon mushroom mixture into the center and press down firmly. Cover with remaining tofu mixture; smooth surface. (If you have leftover stuffing, bake remaining stuffing in a covered dish separately and serve as a side dish.) Using a pastry brush, brush top generously with soy-maple glaze.

    8. Transfer pan to a rimmed baking sheet and bake tofurkey, brushing top with glaze halfway through, until loaf is set and lightly browned, about 30 minutes. Line another rimmed baking sheet with parchment and place over oval pan. Quickly but carefully invert pan to turn out tofurkey onto sheet, using parchment to gently remove from pan. Brush loaf all over with remaining glaze.

    9. Heat broiler and broil until a light brown crust forms, 6–7 minutes. Cool at least 10 minutes. Top with parsley and serve with gravy alongside.

 

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

Makes about 2 cups

Prep 20 min.

Cook time- 10

Ingredients:

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

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

 

Directions:

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.

Roast Beast by Hot For Food: Can add ‘The Gravy’ as a topping.

* serves 6 to 8 people

To make this dish easier, consider using vegan puff pastry, lightly oiling large muffins tins and making indiv. Servings—this way don’t have to fuss with rolling pastry.

apple cranberry sauce ingredients:

1 C dried cranberries

3/4 C water

1/2 C unsweetened apple sauce

1 apple, peeled and small diced

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/4 tsp all spice

1/4 tsp sea salt

sweet potato mash ingredients:

4 C peeled & diced sweet potato (approx. 2 medium potatoes)

1/4 C non-dairy milk

2 tbsp nutritional yeast

1 tbsp vegan butter

1/2 tsp cinnamon

1/2 tsp garlic powder

1/2 tsp sea salt

1/4 tsp all spice

1/4 tsp nutmeg

1/4 tsp ginger

1/4 tsp ground pepper

mushroom & lentil stew ingredients:

1 C finely yellow onion

1/2 C finely chopped celery

1/2 C finely chopped carrot

1 tbsp vegetable oil

1/2 tsp thyme (fresh of ground)

1/2 tsp sage

1/2 tsp sea salt

1/2 tsp ground pepper

1/4 tsp nutmeg

3 portobello mushrooms, roughly chopped

2 garlic cloves, minced

1 C cooked green lentils

3/4 C vegetable stock

1 tbsp cornstarch

1 tbsp water

extra ingredients:

1 pkg vegan puff pastry (thawed from frozen in the fridge - should be kept cold)

1/3 C all-purpose flour (for rolling pastry)

vegetable oil (to oil bread pan)

Bring a pot of water to a boil and cook sweet potatos until fork tender. Drain and set aside. 

Place all the ingredients for the apple cranberry sauce in a sauce pan and bring to a simmer. Stir occasionally and once it's bubbling reduce heat to a low simmer and allow the sauce to reduce for approximately 20 minutes. It should be thick and darker. Set aside and allow to cool.

Meanwhile mash the sweet potatoes in the pot you cooked them in and add the remaining ingredients. Stir and mash to combine well, set aside and allow to cool. 

To prepare the mushroom and lentil stew, heat a large pan over medium heat and add vegetable oil. Sauté onion, celery, and carrot together for 4 to 5 minutes until soft and mostly cooked through.

Then add thyme, sage, nutmeg, sea salt, and ground pepper and continue to stir for another minute or so. Then add in mushrooms and cook for about 4 to 5 minutes until the mushrooms are mostly cooked through.

Then add garlic and lentils and combine well, stirring for 2 to 3 minutes. 

Then add vegetable stock and bring up to a simmer. Once simmering combine cornstarch and water in a small bowl into a slurry and then add that to the stew. Stir over medium-low heat for 1 to 2 minutes until thickened and there isn't too much liquid remaining in the mixture. Turn off the heat and allow this mixture to cool down before adding to the pastry. 

Flour your rolling surface, hands and rolling pin before handling the pastry. Your puff pastry should unfold once into a rectangle shape. Roll this out to 1/8" thick into a rectangle approximately 17" wide x 12" tall. You'll need to roll a bit, then flip the dough ensuring the rolling surface is floured to prevent the dough from sticking and continually flour the rolling pin and your hands!

Make a cut about 3/4 of the way across. Cutting from top to bottom (the shortest edge) so you have one large piece (approx. 11" wide x 12" tall) that will fit in a bread pan and the smaller piece (approx. 6" wide x 12" tall) that will fit on top.  

Cut a piece of parchment paper to fit in the width and longest sides of the bread pan with some overhang. Lightly oil the exposed top and bottom sides (the narrower sides) of the bread pan. 

Gently place the largest piece of pastry into the bread pan, fitting it into the corners, and overlapping or folding any excess at the corners. Gently press it into all sides of the pan.

I suggest watching the above video to see how I did this!

If you have any gaps, you can cut a small piece of the excess overhang from the side and use a small amount of water on a finger to glue the dough pieces together. 

Then layer the sweet potato mash on the bottom. It should be higher than an inch. Then add all of the mushroom lentil stew, and then all the apple cranberry sauce. 

Place the top piece of pastry on the top and gently press along the edge of the pan to seal in the top. Fold over the edges all the way around to form a crust. It can be rustic and uneven. Press the edges together with the prongs of a fork.

Using a sharp knife cut 3 to 4 small slits on along the top to allow steam to escape.

Bake in an oven pre-heated to 375 F for approximately 30 to 40 minutes on the middle rack. The pastry should be a dark golden colour and the centre is hot to touch when you insert a knife or fork. 

Once baked allow it to rest for at least 20 minutes in the pan before lifting it out with the parchment paper. A nice presentation idea is to use a piece of twine to tie the excess parchment around the roast. It's helps with cutting as well and holding it together as you slice it. 

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

Makes about 2 cups

Prep 20 min.

Cook time- 10

Ingredients:

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

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

 

Directions:

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

Add thyme, rosemary, nutmbeg, 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.

Tots-giving casserole with green apples, vegan apple sausage, and topped with Hot for Foods ‘The Gravy’ from recipe above.

MAKES 6 to 8 servings

PREP TIME: 25 minutes

COOK TIME: 70 minutes

ingredients

2 C diced white onion (about 1 large white onion)

1 C diced celery (about 2 stalks)

3 cloves garlic, minced

4 vegan sausages (preferably apple sage flavored), cut on the bias (about 3 cups)

2 tbsp vegetable oil

2 tsp fresh thyme

2 tsp fresh sage, finely chopped

2 tsp beef flavoured bouillon or 2 cubes

2 tsp dijon mustard

2 tbsp vegan worcestershire

1/2 tsp ground pepper

2 C frozen veggies (corn, peas, carrots, green beans)

1/4 C flour

1 3/4 C nondairy milk

1/2 tsp sea salt (optional)

1 green apple, peeled and finely diced

4 1/2 C frozen tots

Daiya, dairy-free shredded cheddar cheese (optional)

2 tsp finely chopped fresh sage to garnish the top

Preheat oven to 425°F.

Heat skillet or stock pot over medium heat with 2 tbsp veg oil and brown the sausage for about 6 minutes. Remove browned sausage from the pot.

Add onion and celery and sauteé for 3 minutes.

Add garlic, thyme, and sage and sauté for 3 minutes.

Add bouillon, mustard, worcestershire, ground pepper, and frozen veg and stir to combine well and sauté for another 3 minutes. If you don’t have vegan beef flavored bouillon you can use a vegetable one.

Add your browned sausage back in and then gradually add the flour a bit at a time while stirring to coat everything. Once it’s all incorporated gradually add the nondairy milk and stir frequently to combine the flour well. Also scrape the hardened flour on the bottom of the pan or stock pot with the nondairy milk to incorporate all the browned flour. Use a wooden spatula with a flat end to do this so as to not scratch the pan or stock pot!

Once all the browned bottom is well incorporated keep stirring while the mixture thickens over a simmer. Just as it starts to thicken and bubble remove from the heat and stir in the diced apple.

Taste it and see if you want to add another 1/2 tsp salt. Some people might think it's salty already. It will also depend on what kind of bouillon you used and if you swapped worcestershire for soy sauce which is generally more salty.

Transfer to an 8-inch x 11-inch casserole dish and top with the frozen tots and sprinkle daiya cheddar cheese and with more fresh sage as garnish.

Bake for 40 to 50 minutes or until the tots are golden brown and crispy.

1-Hour Vegan Shepherd's Pie, by MIniamalist baker (suggest serving with ‘The Gravy’ from above recipes)

 Prep time,15 mins

Cook time,45 mins

 

A hearty, 9-ingredient Vegan Shepherd's Pie that's loaded with veggies and savory lentils and topped with fluffy mashed potatoes. So flavorful and satisfying that you won't miss the meat!

Author: Minimalist Baker

Recipe type: Entrée

Cuisine: Vegan, Gluten-Free

Serves: 6

Ingredients

FILLING

  • 1 medium onion, diced

  • 2 cloves garlic, minced (we used 3-4)

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

  • 4 cups vegetable stock (we started with only 2 1/2, then added as needed)

  • 2 tsp fresh thyme or 1 tsp dried thyme (we used more thyme)

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

  • *Adding ‘Better than boullion’ vagan vegetarian of beef boullion will deepen the flavor in this dish(we did just 1 tsp., add slowly)

MASHED POTATOES from Minimalist Baker

  • 3 pounds yukon gold potatoes, thoroughly washed

  • 3-4 Tbsp vegan butter

  • Salt and pepper to taste

Insuructions

  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), 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!).

  4. In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil 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 mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp 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.

Vegan Scallop Potatoes by Hot For Food blog:

ingredients (serves 4-6):

2 medium white potatoes

1 C thinly sliced white onion

1 C raw soaked cashews (soaked for min. of 3 hrs or overnight)

3/4 C almond milk

4 tsp lemon juice

1 tsp miso paste

1 tsp tahini

1/4 C vegan butter, melted

1 tbsp nutritional yeast

1/2 tsp garlic powder

1 tsp arrowroot flour/starch

1/2 tsp sea salt

1/4 tsp white pepper (can sub ground pepper)

2 tsp fresh thyme

1/4 tsp smoked paprika (can sub paprika)

1/4 C daiya mozzarella style shreds

extra pinch of sea salt & ground pepper (between the layers of potatoes)

Preheat the oven to 400F.

Slice the potatoes into thin rounds using a mandolin and set aside. 

Drain and rinse the soaked cashews and place them in a high-powered blender with almond milk, lemon juice, miso, tahini, melted butter, nutritional yeast, garlic powder, arrowroot flour, sea salt, and pepper and combine until smooth.

Pour 1/3 of the sauce into a shallow baking dish and spread evenly around the bottom. Then layer potato slices and then onions on top. Sprinkle with some of the fresh thyme and a pinch of sea salt and pepper. Pour another 1/3 of the sauce evenly on top of the first layer, then layer again with potatoes, onions, thyme, sea salt and pepper. Top with the remaining 1/3 of sauce. Sprinkle daiya mozzarella shreds evenly on top. Bake for 30 mins. 

**A different mushroom-based gravy (not as good as ‘the gravy’ above though), Gravy by Hot for Food’s website:

** makes approx. 1 1/4 to 1 1/2 cups (we make a double batch even for just 4 people)

ingredients:

2 C mushrooms, minced

1 tbsp coconut oil= sautee onion in 1-3 TBS water to avoid oil

1 shallot minced (can sub 1/4 C white onion)

1 clove garlic, minced

3 tbsp vegan butter/margarine

1/3 C rice flour (can sub all-purpose flour)

1 1/2 C vegetable stock

1 tbsp onion powder

2 tbsp tamari (can sub soy sauce)

2 tsp molasses

3/4 C water ( we add water slowly, don’t always use all of it)

Heat coconut oil in deep pan over medium heat and stir in the mushrooms and shallots (or onion). After 5 minutes stir in the garlic and let brown for another 5 minutes. Meanwhile in a smaller pan prepare a roux which is done by melting vegan butter and gradually adding in the flour. Stir the mixture over medium-low heat for 2-3 minutes until thickened and then set aside.

Go back to your browned mushroom pan and gradually add in vegetable broth. This will help lift up all of the delicious brown bits stuck to the bottom of the pan. Add the roux mixture to the pan stirring with a whisk and reduce to low heat. Whisk in onion powder, tamari and molasses. Then slowly incorporate the water, about a 1/4 C at a time, until the desired consistency is achieved. For the poutine we found that 3/4 C was the magic number, but if you want it a bit runnier then add a little more water. 

** using rice flour and gluten-free tamari and veggie stock makes your vegan gravy gluten-free as well!

Minimalist baker Baked Apples:

APPLES

  • 6-7 medium to large apples (2 tart like granny smith, 4 sweet like honeycrisp // amount as original recipe is written // organic when possible)

  • 2 Tbsp lemon juice

  • 1 Tbsp coconut oil (optional)

  • 2/3 cup coconut sugar (or sub organic cane sugar // sub up to half with stevia to taste*)

  • 1 1/2 tsp ground cinnamon

  • 3/4 tsp fresh grated ginger*

  • 1 pinch nutmeg

  • 3 Tbsp cornstarch or arrowroot starch (for thickening the sauce)

  • 3 Tbsp fresh apple juice or water

  • 1 pinch sea salt

FOR SERVING optional

  • Coconut Whipped Cream

  • Vanilla Bean Coconut Ice Cream*

Instructions

  1. Preheat oven to 350 degrees F (176 C) and set out a 9x13-inch (or similar size) baking dish.

  2. Peel and core apples, quarter, and use a paring knife to thinly slice lengthwise (see photo). The thinner the better! Just try to be consistent so they cook evenly.

  3. Add to baking dish and top with lemon juice, coconut oil (optional), coconut sugar, cinnamon, ginger, nutmeg, cornstarch (or arrowroot), apple juice (or water), and a healthy pinch of salt. Toss to combine. Then loosely cover with foil.

  4. Bake for 45 minutes (covered). Then carefully remove foil and bake for an additional 10-15 minutes or until the apples are very fork tender (especially in the center of the dish) and slightly caramelized (see photo).

  5. Enjoy as is or with Coconut Whipped Cream or Vanilla Bean Coconut Ice Cream! Best when fresh, though leftovers keep covered in the refrigerator up to 3-4 days or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree F (176 C) oven (covered) until warmed through. Add a bit of water if the "caramel" sauce is too thick.

 

Hot for Food’s Sausage & Mushroom Stuffing (not oil free as contains sausage)

** makes 6-8 servings

ingredients for the base:

1 tbsp olive oil= sautee in water to avoid oil

1 C finely chopped leek

3/4 C finely chopped celery

1 finely chopped shallot

2 garlic cloves, minced

1 tbsp finely chopped sage

1 tsp finely chopped rosemary

1/2 tsp nutmeg

1/4 tsp sea salt

1/4 tsp ground pepper

1/2 C vegetable stock

1/2 C dried cranberries

1/3 C finely chopped parsley

ingredients for the sausage & bread stuffing:

3 vegan apple sage sausages (or your choice of flavour)

4 C cubed multigrain bread

2 tbsp olive oil

1 tsp fresh thyme

1/4 tsp sea salt

1/4 tsp ground pepper

Chop up the vegan sausages into small pieces and toss with bread in olive oil, thyme, sea salt, and ground pepper. Bake on a baking sheet for 20 minutes in an oven pre-heated to 400 F. Flip and toss half way through baking time. 

NOTE: this makes the bread crunchy which we like, but if you want soft bread then you could cook the sausage in the pan with the base ingredients (see below for instructions) and add in the cubed bread near the end along with the parsley and cranberries so it can absorb some of the liquid in the pan. 

If you're baking the sausage and bread, then while that's baking you can heat olive oil in a pan over medium heat and sauté leek, celery, and shallot for 4 minutes until soft. Add in garlic, sage, rosemary, nutmeg, sea salt, and ground pepper, and cook for 2 minutes. You may need to reduce the heat to med-low so you don't burn the garlic.

Then add in vegetable stock and simmer stirring occasionally for 5 minutes. Add in dried cranberries and parsley and cook for another 2 minutes. Mix this into the bread and sausage component right out of the oven and serve warm. 

You can also prepare the stuffing in advance of your dinner and reheat it in the oven covered in foil prior to serving.

Lemony Wild Mushroom and Pine Nut Stuffing: Adapted from Food & Wine

Active Time -30 MIN

Total Time -1 HR 30 MIN

Yield -Serves : 10 to 12

Ingredients

  • 1 cup pine nuts (4 1/2 ounces)

  • One 14-ounce brioche loaf—crusts removed, bread cut into 1-inch dice

  • 1/4 cup extra-virgin olive oil

  • 1 medium red onion, cut into 1/4-inch dice

  • 2-3 celery rib, cut into 1/4-inch dice

  • 1 pound assorted mushrooms—such as shiitake, oysters and chanterelles—shiitake stems trimmed, caps thinly sliced

  • Kosher salt and freshly ground pepper

  • 1 cup heavy cream = 1 cup Soy Milk

  • 2 large eggs = use 2 substitute ‘eggs’ from VeganEgg brand

  • 1/2 cup vegetable or low-sodium broth

  • Finely grated zest of 1 lemon

  • Juice of 2 lemons

  • 1 cup chopped parsley

How to Make It

Step 1    Preheat the oven to 350°. Generously butter a 12-cup muffin tin. Spread the pine nuts in a pie plate. Toast the nuts for about 4 minutes, until golden.

Step 2    Spread the brioche cubes on 2 large baking sheets. Bake for about 15 minutes, until toasted. Transfer to a large bowl and let cool. Increase the oven temperature to 375°.

Step 3    In a large skillet, heat the oil. Add the onion and celery and cook over moderate heat until softened, 5 minutes. Add the mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender and browned, 7 minutes. Let cool, then add to the brioche.

Step 4    In a medium bowl, whisk the cream with the eggs. Stir in the stock, lemon zest and juice and 2 teaspoons of salt. Add to the brioche along with the parsley and toasted pine nuts and stir well. Spoon the stuffing into the prepared muffin cups. Bake in the upper third of the oven for about 45 minutes, until crisp on top and heated through. Unmold and serve hot.

Roasted Vegetables with Pecan Gremolata: Adapted from Epicurious

Ingredients

1.      

    • 1 pound medium carrots, peeled, halved lengthwise, then crosswise

    • 1 pound medium parsnips, peeled, cut in half lengthwise, then crosswise

    • 1 pound turnips, peeled, halved, cut into 1-inch-thick wedges

    • 1 1/4 pounds brussels sprouts, trimmed, halved

    • 6 tablespoons olive oil, divided

2.      

    • 3/4 cup pecans

    • 1/4 cup grated Parmesan cheese (about 1 ounce)

    • 1/4 cup finely chopped fresh parsley

    • 2 tablespoons fresh lemon juice, divided

    • 1 tablespoon finely grated lemon peel

    • 1 small garlic clove, minced

Preparation

  1. Preheat oven to 425°F. Toss carrots, parsnips, turnips, and brussels sprouts in large bowl with 3 tablespoons oil. Transfer to rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, tossing often, about 1 hour. Transfer vegetables to large platter; cool.

    1. Using on/off turns, chop pecans in processor until coarsely ground. Transfer ground pecans to small bowl; stir in grated cheese, parsley, 1 tablespoon lemon juice, lemon peel, garlic, and 1 tablespoon oil. Season gremolata to taste with salt. Drizzle vegetables with remaining 2 tablespoons oil and remaining 1 tablespoon lemon juice. Sprinkle gremolata over vegetables just before serving.

Other roasted vegetable topping- Pistachio Salsa:

Pistachio Salsa ( we double batch it)

  • 1 cup unsalted shelled pistachios, coarsely chopped

  • 1/4 cup thinly sliced fresh chives

  • 2 tablespoons finely grated lemon zest

  • 1 teaspoon kosher salt

  • ¼ cup extra-virgin olive oil or no oil—thin with a little water

** Can always serve roasted veggies with a very thick version (don’t add the water) of any of the salad dressings above

Other roasted vegetable topping- Pistachio Salsa:

Pistachio Salsa ( we double batch it)

  • 1 cup unsalted shelled pistachios, coarsely chopped

  • 1/4 cup thinly sliced fresh chives

  • 2 tablespoons finely grated lemon zest

  • 1 teaspoon kosher salt

  • ¼ cup extra-virgin olive oil or no oil—thin with a little water

** Can always serve roasted veggies with a very thick version (don’t add the water) of any of the salad dressings above

Holiday Desserts:  We always use Bob’s Red Mill 1:1 Gluten-free Flour and Bob’s Red Mill Egg Replacer

*As far as a vegan cream cheese frosting, you just can’t beat Minimalist Baker’s version (use 1 TB less vegan butter and generous with the powdered sugar). We use it on any recipe that calls for cream cheese frosting..

Minimalist Baker’s Cream Cheese Frosting:

Ingredients

  • 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

Instructions

  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).

Notes

Frosting keeps for five days.


DESSERTS!

Minimalist Baker’s Vegan Truffles, makes 14 truffles

TRUFFLES

  • 1 cup raw pecans

  • 1 cup raw walnuts

  • 1 Tbsp. cacao powder or unsweetened cocoa powder

  • 1/4 tsp sea salt

  • 1/2 tsp ground cinnamon (optional)

  • 10 whole medjool dates (pitted // if dried out, soak in warm water for 10 minutes then drain)

  • 1 1/4 cups dairy-free dark chocolate (real chocolate bar, not chips // roughly chopped*)

  • 1 tsp coconut oil

FOR TOPPING (optional)

  • ~1/4 cup cacao nibs, crushed pecans/walnuts, and/or sea salt for topping

Instructions

  1. Place pecans and walnuts in a food processor or high-speed blender and process until it reaches the consistency of a meal. Remove and set aside in a dish.

  2. Next, place pitted dates in the food processor and process until small bits remain and/or it forms into a ball.

  3. Then add in the cocoa powder and 1/2 of the nut meal and pulse. Continue pulsing and adding the nut meal a little at a time until a loose dough is formed. You may not need to use all of the nuts, which is fine because you can use any leftovers for topping the truffles.

  4. Once you have a dough that's easy to form into balls, scoop out 1 Tablespoon amounts and roll/carefully form into balls. (If they aren't quite forming, hold in your palm and let the heat of your hand warm them, then gently shape into a loose ball.) Set on parchment paper and place in freezer to chill - you should have about 14 truffles.

  5. In the meantime, melt chocolate in a double boiler or in the microwave in 30 second increments. Be careful not to overheat. Once melted, stir in coconut oil to help the chocolate thin and ease the dipping process.

  6. Remove truffles from freezer and, one at a time; dip them into the melted chocolate. Use a fork to remove them and tap away excess chocolate. Transfer back onto parchment paper and top with sea salt, crushed pecans, or cacao nibs.

  7. Repeat until all truffles are dipped. Let set at room temperature. Store leftovers in an airtight container at room temperature. Transfer to freezer for longer-term storage.

Notes

*To cut down on sugar/fat content, halve the amount of semisweet chocolate and, upon melting, simply drizzle over the truffles instead of dipping.
*Nutrition information is a rough estimate calculated without optional ingredients.

Perfect Vegan Rugelach

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Dark chocolate and cinnamon filling rolled in flaky melt-in-your-mouth buttery pastry dough.

This recipe was inspired by Joan Nathan's recipe for rugelach, veganized and tweaked to my palate.  Makes 50 small rugelach.

Course: Dessert

Cuisine: Jewish

Servings: 10 people

Ingredients

Dough

Filling

Egg wash

  • 3 tbsp plant milk

  • 1 tbsp maple syrup, or agave

  • 1 tsp sugar for sprinkling over the pastry optional

Instructions

Mix your flour, zest and salt together in your food processor.

  1. Add your cream cheese in "blobs" that you break off with your hands. Pulse until combined. Now add your cubed "butter" and pulse on and off in three-second pulses until you your dough begins to clump together. 

  2. Remove the dough from the food processor and give it a few quick kneads to bring it together into a ball. Press into a disk and cover with plastic wrap. 

  3. Refrigerate until form at least 1 hour. This step is necessary if you want a flaky pastry. 

  4. Heat your oven to 350 degrees Fahrenheit. 

In a small bowl, combine the sugar and cinnamon.

  Line a cookie sheet with parchment paper. Divide your dough into four quarters. 

  Roll the first quarter in to a ball. Roll out to a circle with a diameter of about 12 inches.

Cut your circle into 16 wedges.

Brush each wedge with jam. Each circle will take between two to three tablespoons of jam. Sprinkle each wedge with the cinnamon sugar and then the chopped chocolate. Roll up each rugelach from the wide end giving. 

  Place all your rugelach on the baking sheet and continue with the rest of the dough until your run out of dough or space. 

  Bake for 20 minutes.

Mix your plant milk and maple syrup in a small bowl. 

After 15 minutes brush the tops with glaze and sprinkle the optional sugar over for a little bit of crunch.

  Bake 5-10 more minute to desired golden brown color is reached. 

Place the cookie sheet on a wire rack to cool. Optional- brush rugelachs with vegan butter or melted coconut oil and sprinkle with baker’s sugar.


Gingerbread Blondies with Cream Cheese Icing

(The minimalist baker’s cream cheese frosting is way better, it’s with the carrot cake recipe in this packet, we use 1 TB less vegan butter)

Author: Hayley Parker, The Domestic Rebel

Recipe type: Bars

Prep time:  30 mins

Cook time:  27 mins

Total time:  57 mins

Serves: 15-18

 

These Gingerbread Blondies are perfectly spiced, soft and chewy bars with a light and fluffy cream cheese icing on top. So perfect for the holidays!

Ingredients

  • FOR THE BLONDIES:

  • 2 sticks (1 cup) salted butter

  • 2 cups brown sugar

  • 2 large eggs

  • 2 tsp vanilla extract

  • 1 Tbsp molasses

  • 1 tsp baking soda

  • 3 tsp ground ginger

  • 1 & ½ tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • ⅛ tsp ground cloves

  • 2 cups all-purpose flour

  • FOR THE FROSTING:

  • 4 Tbsp butter, softened

  • One (8 oz) pkg cream cheese, softened

  • 1 tsp vanilla extract

  • 2 & ½ - 3 cups confectioners' sugar

  • Holiday sprinkles, optional

Instructions

  1. Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray; set aside.

  2. In a large saucepan, melt the butter over medium-low heat. Remove from heat and stir in the brown sugar; let cool 5 minutes. Add in the eggs, one at a time, stirring well after each addition, followed by the vanilla, molasses, baking soda, spices, and flour until a soft batter comes together.

  3. Spread the batter evenly in the baking pan and bake for approximately 22-27 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.

  4. To make the frosting: In the bowl of a stand mixer, cream together the butter, cream cheese, and vanilla on medium speed until fluffy. Beat in the confectioners' sugar one cup at a time until frosting is light and fluffy. Spread the frosting evenly over the blondies and top with sprinkles, if using. To make a clean-cut square, cover and refrigerate the blondies about 1 hour.

Peppermint Mocha Cookies

Sally’s Bake Blog (we just veganize all her stuff—it’s delicious)

Ingredients:

  • 1/2 cup (115g) vegan butter, softened to room temperature

  • 1/2 cup (100g) granulated sugar

  • 1/2 cup (100g) packed light or dark brown sugar

  • 1 large egg, at room temperature

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon peppermint extract

  • 1 cup (125g) all-purpose flour (spoon & leveled)

  • 1/2 cup + 2 Tablespoons (53g) unsweetened natural cocoa powder

  • 1 teaspoon baking soda

  • 2 teaspoons espresso powder or 1 Tablespoon instant coffee granules

  • 1/8 teaspoon salt

  • 1 cup (180g) mini or regular size semi-sweet chocolate chips

  • 8 ounces white chocolate, coarsely chopped

  • 3 large candy canes, crushed

Directions:

  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg, vanilla and peppermint extracts on high speed. Scrape down the sides and bottom of the bowl as needed.

  2. In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Switch to high speed and beat in the chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.

  3. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes-- if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.

  4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

  5. Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls and place on the baking sheets.

  6. Bake the cookies for 8-9 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

  7. Melt the chopped white chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the white chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Sprinkle crushed candy canes on top of the chocolate. Repeat with the rest of the cooled cookies. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!

Make ahead tip: Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week. Baked cookies (without white chocolate and candy cane) freeze well - up to three months.  Decorate after they thaw out. Cookie dough balls freeze well too - up to three months. Bake frozen cookie dough balls for about 10 minutes. No need to thaw them. For more information, read my tips on freezing cookie dough.

Vegan Raspberry Thumbprint Cookies

By Monkey and Me Kitchen:

Ingredients

  • 4 Medjool dates, pitted *

  • 1 cup almond flour

  • ½ cup brown rice flour

  • 1/3 cup maple sugar *

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 Tablespoon flax meal (ground flaxseed)

  • 1 teaspoon vanilla

  • 1/3 cup + 1 Tablespoon almond butter, softened *

  • ¼ cup unsweetened, plain plant milk

  • ¼ teaspoon sea salt (+/- to taste) *

Other Ingredients

  • 1 ½ cups walnuts, finely chopped (optional)

  • Raspberry jam (or other jam flavors) we used St. Dalfour Red Raspberry Jam*

Instructions

  1. Preheat the oven to 350 F. Place oven rack(s) in the center position.

  2. Line one (or two) baking sheets with a silicone mat or parchment paper. We used a silicone mat. Set aside.

  3. Place the Medjool dates in a food processor and process just to break them up, about one minute. Then add all the remaining ingredients into the food process (except the walnuts and jam) and process until everything is mixed well and the dough forms a lump.

  4. Use a small cookie scoop or tablespoon to scoop up the cookie dough, roll into a ball and place onto a plate. Once all the cookies have been rolled, fill a small bowl with a water, and then place the finely chopped walnuts onto a plate. You are setting up 2 stations. One for dipping the cookie ball in water and the other for rolling into the walnuts. 

  5. Take a nicely rolled/round dough ball and briefly dip it into the water, then immediately roll it into the chopped nuts. Slightly press the nuts into the cookie to ensure they adhere, but don’t press too hard.  You want the cookie to remain round.  Then place the cookie onto the silicone mat or parchment paper covered baking sheet(s).  We used a silicone baking mat. 

  6. Once all the cookie balls are rolled into the walnuts and have been placed onto the baking sheet, take your index finger (or thumb) and press it firmly into the center of the cookie ball to create a deep and slightly wide indentation. The cookies will rise slightly so you want a clear indentation. Do not break through the bottom of the cookie. Continue until all the cookies have an indentation.

  7. Place the unbaked cookies into a preheated oven and bake for 11 minutes. Then remove from the oven, allow the baked cookies to remain on the baking sheet for 5 minutes to firm up, then transfer to a wire cooling rack.

  8. Once the cookies have completely cooled, fill each cookie with raspberry jam (or jam of your choice).




Unconventional baker’s (online) Raw Fruit Cake:

(this is sooo good drizzled with vegan homemade caramel or BOO BOO Caramel, sifted powdered sugar, and pine nuts garnish—super easy to make!)

A raw vegan, gluten-free, and refined sugar-free twist on a holiday classic. This wholesome no-bake fruitcake is moist, sticky, and sweet, and full of flavor.

Ingredients

Cake:

  • 1 cup pitted dates, soaked in hot water for at least 1 hour, then strained (discard the water)

  • 2 cups raisins

  • 1 ¾ cups almond meal*

  • ¼ cup hazelnut meal*

  • ¼ cup brazil nut meal*

  • ½ cup fruit-sweetened orange marmalade (I used St. Dalfour)

  • ½ cup diced dried prunes

  • ¼ cup pine nuts

  • 1 tbsp cinnamon

  • ½ tsp allspice

  • ½ tsp almond extract

Optional Toppings:

  • dried coconut milk powder for dusting, date syrup (or coconut syrup) for caramel sauce drizzle, extra pine nuts for garnish

Instructions

  1. Process all cake ingredients together in a food processor into a sticky uniform mixture (it should have a bit of a crumb to it — careful not to over-process into a paste).

  2. Line a small bread loaf (or a dish of a similar size — the one I used here is roughly 4″ x 6″) with parchment paper. Transfer the prepared cake mixture into the pan and press down with the back of a spoon so that it molds to the shape of the pan. Cover with another piece of parchment paper and press down some more with a flat-bottomed object (like another container) to compact the cake into the pan as much as possible.

  3. Freeze overnight (or for at least 6 hours) to set.

  4. When ready to serve, remove from pan, dust with coconut milk, drizzle with caramel syrup, and garnish to your liking. Thaw out on the counter slightly (10 mins or so), slice and serve. Store leftovers in the freezer.

Notes

*If you can’t find nut meal for sale at the shops (usually can be found in bulk food shops, health food stores or aisles, or sometimes in the regular baking section), you can make your own nut meal by grinding nuts down in the food processor to a very fine consistency. Just be careful not to over-process the nuts into a nut butter! :) On average 1 cup of nuts grinds down to about ¼ cup meal. You can also substitute other nuts if almonds, hazelnuts, or brazil nuts aren’t available, for example (I just chose those for their flavor, and because that’s what was accessible, but other flavorful nuts like pecans or pistachios, for example, would work well too).

Other ideas:

Handle The Heat website, we just veganize her stuff

Baker By Nature website, we veganzie her recipes too (her ultimate chocolate cheese cake-I halved the recipe and put in a small spring form (5 in), and used Bob’s Red mill egg replacer)

Comforting Vegan’s Best Banana Cake is sooo good. Use minimalist baker’s cream cheese frosting recipe though and 1 TB less vegan butter than it calls for.. https://minimalistbaker.com/how-to-make-vegan-cream-cheese-frosting/

Vegan Pumpkin Chocolate Chip Cookies

Prep 20 mins

Cook 10 mins

Total 60 mins

Yield 16 big cookies, or make smaller on cookie sheet (bite size even)

Ingredients

  • 1/2 cup coconut oil, solid (be sure it's not melted at all)= sub ¼ cup unsweetened applesauce to avoid oil

  • 3/4 cups dark brown sugar, packed

  • 1/2 cup granulated sugar

  • 2 teaspoons vanilla extract

  • 2 tablespoons unsulphured molasses

  • 2 tablespoons unsweetened coconut milk (almond or soy milk will also work)

  • 1/3 cup pumpkin puree (not pumpkin pie mix!)

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

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 teaspoons pumpkin pie spice

  • 1 and 1/2 cups chocolate chips (use vegan chocolate chips if vegan’ Enjoy Life’ brand dark choloclate are great), divided

  • Flaky sea salt, optional

Instructions

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

  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the coconut oil, both sugars, and vanilla on medium-speed until smooth; about 2 minutes. Add in the molasses, coconut milk and pumpkin puree and beat on low speed until well combined. Turn mixer off.

  3. In a separate bowl combine the flour, baking soda, salt, and pumpkin pie spice; whisk well to combine.

  4. Add the dry ingredients into the wet mixture and, with the mixer on low speed, beat until ingredients are combined. The batter will be very thick! Fold in 1 and 1/4 cups of the chocolate chips.

  5. Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie. Bake for 9 to 10 minutes, or until the edges are golden and the centers are soft but set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 30 minutes before transferring them to a cooling rack.

Pumpkin Cheesecake with a hint of Chocolate: Relish Website

Ingredients

1/2cup chocolate chips

1/4cup walnuts

1-- (9-inch) natural pastry crust, preferably whole grain

1-- (12.3-ounce) container extra-firm silken tofu

1/2cup vegan cream cheese

2/3cup natural granulated sugar

1/2teaspoon cinnamon

1/2teaspoon pumpkin pie spice, or more, to taste

1 1/2cups well-baked, coarsely mashed sugar pumpkin or butternut squash

Instructions

  1. Preheat the oven to 350F.

  2. Combine the chocolate chips and walnuts in a food processor and pulse on and off until finely chopped. Scatter the chocolate chip-walnut mixture evenly over the bottom of the pie crust and set aside.

  3. Combine half of the tofu, half the cream cheese, and half of the sugar in the container of a food processor and process until smoothly pureed. Pour into the pie crust and smooth down with a cake spatula.

  4. Combine the pumpkin or squash pulp in the food processor with the remaining tofu, cream cheese, and sugar, along with the cinnamon and pumpkin pie spice. Process until smoothly pureed, then pour into the pie crust over the plain tofu layer. Smooth down with a cake spatula.

  5. Bake for 40 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature. Cut into 6 or 8 wedges to serve.

Vegan ‘Santa Snacks’:

Ingredients:

1 bag Dark Chocolate Vegan Chocolate Chips, Enjoy Life name brand

2-3 pkgs. Gluten free graham crackers

3-5 TBs. butter

2 cups coconout flakes

1-2 cans vegan sweetened condensed milk (or use the condensed milk recipe from unconventional baker)


Instructions:

  1. Preheat oven to 350 degrees.

  2. Melt butter and mix with crushed graham cracker crumbs.

  3. Pat graham cracker crust into a 9 x 13 pan

  4. Pour chocolate chips over crust.

  5. Sprinkle coconut flakes over top.

  6. Drizzle condensed mile over top.

  7. Bake in oven for 20-25 minutes until melted and slightly golden.

  8. Set out to cool, or in fridge before slicing.

Minimalist baker Carrot Cake with Cream Cheese Frosting:

Can ½ recipe and not make a double-decker cake, or use batter to make cupcakes with cream cheese frosting

CAKE

  • 3 batches flax egg (3 Tbsp flaxseed meal + 7 ½ Tbsp water as original recipe is written)

  • 1/3 cup melted coconut oil* (or sub other neutral oil)

  • 1/4 cup maple syrup

  • 1 scant cup unsweetened applesauce

  • 1/2 cup organic brown sugar* (or sub coconut sugar)

  • 1/4 cup cane sugar* (or sub coconut sugar)

  • 3/4 tsp sea salt

  • 1 1/2 tsp baking soda

  • 1 1/2 tsp baking powder

  • 1 tsp ground cinnamon

  • 3/4 - 1 cup plain unsweetened almond milk* (or other non-dairy unsweetened milk)

  • 1 1 /2 cups loosely packed grated carrot

  • 1 1/2 cups almond flour* (I didn’t test with almond meal, but I think it would work)

  • 1 1/2 cups gluten-free flour blend*

  • 3/4 cup chopped raw walnuts* (if preferred, omit, or sub 1/2 cup (70 g) raisins)

FROSTINGS

Ingredients

US Customary - Metric

  • 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

Instructions

  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)



Instructions

  1. Preheat oven to 350 degrees F (176 C). Butter and flour two 8-inch, 1 9x13-inch, or 3 6-inch round pans with coconut oil or vegan cooking spray and dust with gluten-free flour (adjust number/size of pans if altering batch size). Shake out excess. Set aside.

  2. Prepare flax eggs in a large mixing bowl. To flax eggs, add oil and maple syrup and whisk to combine. Next, add applesauce, sugars, salt, baking soda, baking powder, and cinnamon and whisk to combine.

  3. Add lesser amount of almond milk (3/4 cup or 180 ml as original recipe is written // adjust if altering batch size) and stir. Add grated carrot and stir. Then add almond flour and gluten-free flour blend and stir. The batter should be thick but pourable. If too thick, add remaining almond milk 1/4 cup or 60 ml as original recipe is written // adjust if altering batch size). If adding walnuts, add at this time and stir.

  4. Divide evenly among cake pan(s). Bake for 40-50 minutes or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldn’t feel too spongy, so don’t be afraid of over-baking! The gluten-free blend just takes a little longer to bake. Also, note that the size of pan you use will vary baking time.

  5. Remove from oven and let rest in the pans for 15 minutes. Then carefully run a knife along the edges and gently invert onto cooling racks to let cool completely.

  6. NOTE: This cake needs to cool completely. It benefits from plenty of airflow, and the flavors develop as the cooling process goes on. If short on time, you can speed the cooling by placing the cakes in the refrigerator or freezer until very cool to the touch.

  7. Once cooled, you can serve as is or frost! For frosting, you have several options! See options above.

  8. Store leftovers at room temperature, covered, for 2-3 days, in the refrigerator for 3-4 days, or covered well in the freezer for several weeks. However, it's best when eaten fresh.

  9. Do note that, if using vegan cream cheese or yogurt in the frosting, the cake should be stored in the refrigerator. From the refrigerator, let set out for 10-15 minutes before serving so it warms a bit and becomes more tender. Let thaw completely from the freezer.

For Additional Holiday Cookie Ideas that are plant-based:

https://minimalistbaker.com/126-vegan-christmas-recipes/

https://communitytable.parade.com/464820/kathyhester/24-of-the-very-best-vegan-holiday-desserts/

https://dreenaburton.com/vegan-holiday-desserts/

www.unconventionalbaker.com

www.hotforfood.com

Vegan ‘Santa Snacks’:

Ingredients:

1 bag Dark Chocolate Vegan Chocolate Chips, Enjoy Life name brand

2-3 pkgs. Gluten free graham crackers

3-5 TBs. butter

2 cups coconout flakes

1-2 cans vegan sweetened condensed milk (or use the condensed milk recipe from unconventional baker)

 

Instructions:

1.     Preheat oven to 350 degrees.

2.     Melt butter and mix with crushed graham cracker crumbs.

3.     Pat graham cracker crust into a 9 x 13 pan

4.     Pour chocolate chips over crust.

5.     Sprinkle coconut flakes over top.

6.     Drizzle condensed mile over top.

7.     Bake in oven for 20-25 minutes until melted and slightly golden.

8.     Set out to cool, or in fridge before slicing.

January 16th Tasting Menu

 High Energy, Fuel Your Day Foods

 High Energy, Protein Muffins with Dates & Raisins: Adapted from No Meat Athlete

*Can also be baked in a 9 /13 and cut into bars.

Ingredients:

The “dry” Ingredients:
1/2 cup whole wheat flour- I sub Bob’s Red Mill 1:1 Gluten Freen Flour
2/3 cup oats
1 cup Grape Nuts cereal (sometimes I don’t add this)
3/4 cup raisins (I used flame raisins)
1 cup shredded coconut
1/3 cup unsalted almonds, chopped
1/3 cup unsalted cashews, chopped (I sub pumpkin seeds sometimes)
1 cinnamon stick, ground (or 2 tsp ground)

The “wet” ingredients:
2 tbs flax seed
1/4 cup warm water
1 1/2 cups cooked Great Northern Beans (or 1 15 oz can)
15 dates, seeds removed and chopped (about 1 cup or 1/2 a lb)
1 tsp vanilla extract
2 tbs honey
1 tbs canola oil
1/2 cup applesauce (I made mine on the stove by cooking two peeled and diced apples for about 30 minutes with 1/4 cup of water, 2 tbs pomegranate molasses, and 1 tbs maple syrup)

Preheat the oven to 350 degrees.

If starting with dry beans, soak a half pound over night, then simmer for about one hour or until soft.  If starting with canned, rinse well to remove saltiness.  Chop the beans roughly either by hand or in a food processor.  They don’t need to be processed into a puree, just tiny pieces.

Grind the flax seed and mix it with the water, set aside to thicken.

Combine the dry ingredients together first and mix well.  Add the wet ingredients and mix until uniformly incorporated.  Press into a greased 9×13 pan or casserole dish (OR… use a 12 cup muffin pan with liners).  Bake for a total of 20-25 minutes, rotating the pan half way through.  Cool completely, then cut into 24 bars.   I cut a line down the middle of the pan lengthwise then 12 cuts across.  Leave unwrapped for harder bars; put in airtight container for softer bars.  Toast cut bars in the toaster oven for a crispy outside.  If keeping longer than one week, wrap and freeze.

 

Cranberry Walnut Chickpea Salad Sandwich- Adapted from Simple Veganista

Ingredients:

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

Dressing

  • 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

NOTE: you can make a no-oil vegan mayo and not use Tahini to keep this completely oil-free.

Ingredients

  • 1 c boiling water

  • 1/3 c raw cashews

  • 1 c unsweetened, unflavored almond milk

  • 2 tbs apple cider vinegar

  • 1/4 tsp salt

  • 1/2 tsp mustard powder

  • 1/4 tsp The Vegg powder, (optional, not gluten free)

  • 10 tbs (1/2 c + 2 tbs) cold water

  • 1/2 tsp Agar Powder

  • 3-1/2 tbs cornstarch

Instructions

Pour boiling water over cashews and let soak 10 minutes. Drain.

Combine softened cashews, almond milk, vinegar, salt, mustard powder and VEGG in a blender and liquefy. Set aside.

Combine cold water, agar powder, and cornstarch in a microwave safe bowl and whisk until well-combined. Microwave 45 sec and whisk again. Continue microwaving in 30 second increments, stirring vigorously between each, until mixture is thick. smooth, translucent and no longer chalky white.

Add cornstarch mixture to the blender and blend until smooth. Pour into storage jars and refrigerate at least 4 hours. Dressing will thicken as it chills.

Store in an airtight container in the refrigerator for up to a week and a half.

To serve chickpea salad:

  • leafy lettuce of choice

  • bread of choice, Wasa crackers, Steamed Collard Wrap, over bed of spinach/greens

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.

 

Brussel Sprout & Kale Salad:

Adapted from Cookie & Kate

Ingredients

  • 1 bunch of curly green kale

  • 12 brussels sprouts (about 2 big handfuls’ worth)

  • 3 tablespoons sliced almonds

  • ¼ cup shaved Parmesan (use a vegetable peeler to shave the cheese into little strips)

  • Dash of sea salt

Tahini-maple dressing

  • ¼ cup tahini (or sub ¼ cup of the no-oil Chickpea Hummus recipe in this packet for a no-oil option)

  • 2 tablespoons white wine vinegar

  • 2 teaspoons white miso

  • 2 teaspoons maple syrup

  • Pinch of red pepper flakes

  • ¼ cup water

Instructions

  1. Use a chef’s knife to cut out the ribs of the kale leaves. Chop the kale into small, bite-sized pieces. Sprinkle a dash of sea salt over the kale and use your hands to massage the kale by lightly scrunching handfuls of kale in your hands. Release and repeat until the kale becomes darker in color and more fragrant. Transfer the kale to a medium serving bowl.

  2. Chop off and discard the stem end of the brussels sprouts and any discolored outer leaves. Either use your knife to slice the sprouts as thin as possible, or shred the sprouts in your food processor using the slicing disk. Add the sprouts to the bowl and use your fingers break up any clumps.

  3. In a small mixing bowl, whisk together the tahini, vinegar, miso, maple syrup and red pepper flakes. Whisk in the water until the mixture is smooth and creamy. Some brands of tahini are thicker than others, so if your dressing is too thick, add a bit more water and/or vinegar, to taste. Pour the dressing over the kale and sprouts and mix well.

  4. In a small pan over medium heat, toast the almond slivers, stirring frequently, until fragrant and turning golden (this will take less than five minutes so watch carefully). Add the toasted almonds and parmesan shavings to the salad and toss. Serve immediately.

Black Bean Salad with Tomato, Corn, Cilantro & Balsamic Vinaigrette: Adapted From Esselstyn’s Preven & Reverse Heart Disease

Ingredients:

2 15 oz. cans black beans, rinsed and drained

2 tomatoes

1 16 oz pkg. of corn

½ Vidalia onion

1 6 oz. can sliced water chestnuts, drained, rinsed, and halved

1 bunch cilantro

½ lime and zest (use scant & add more to taste)

3 TB balsamic vinegar or more to taste

 

1.     Put beans, tomato, corn, onion, and ware chestnuts in a bowl and mix.

2.     Add cilantro, lime, and balsamic vinegar and mix again.

3.     Serve alone or with open face sandwiches, wrapped in a tortilla wrap, or in a steamed collard wrap.

No-Oil Hummus

Ingredients:

1 15oz can chickpeas

2 garlic cloves

Zest of ½ lemon

2 TB fresh lemon juice

3-4 TB no salt vegetable stock

1-2 TB low-sodium Tamari or Bragg’s Liquid Aminos

1.     Chop garlic. Add all ingredients in a food processor and blend.

2.     Serve as a dip with crackers, veggies, or great as a sandwich spread.

PB & J Energy Bites: Minimalist Baker online website

Ingredients:

  • 1/2 cup (128 g) creamy salted peanut butter (or almond, cashew, or sunbutter)

  • 1/4 cup (60 ml) maple syrup (or sub finely chopped dates)

  • 2 Tbsp (~ 10 g) vegan protein powder* (optional - just omit if you don’t have any)

  • 1 1/4 cup (112 g) gluten-free rolled oats*

  • 2 1/2 Tbsp (17.5 g) flaxseed meal

  • 2 Tbsp (24 g) chia seeds

  • 1/4 cup (30 g) dried fruit (i.e. dried strawberries, cherries, blueberries, cranberries)

Instructions

  1. To a large mixing bowl, add peanut butter, maple syrup, protein powder, rolled oats, flaxseed meal, chia seeds, and dried fruit of choice. Mix until well combined. If too dry/crumbly, add more peanut butter or maple syrup. If too sticky or wet, add a little bit more oats or flaxseed meal.

  2. Chill in the refrigerator for 5 minutes. Then scoop out 1 1/2 Tbsp amounts (I like using this scoop) and roll into balls. The "dough" should yield about 13-14 balls.

  3. Enjoy immediately and store well-sealed leftovers in the refrigerator for 1 week or in the freezer up to 1 month (or more).

Tortilla Pie: Adapted from Esselstyn Recipes

Ingredients
5-6 medium no-oil corn tortillas
2-3 15-oz. cans black beans, drained and rinsed (I plan to just make a big pot of slow-cooker black beans)
2 16-oz. jars salsa (mild or hotter, according to taste)
1 16-oz. package frozen corn
1 large onion, finely chopped (1 cup), and stir-fried until limp
2 large red, yellow, or orange bell peppers, seeded and chopped (1 cup)
2 large tomato, chopped

1-2 cans no-oil refried beans (add as a layer)

 

Guacamole

2 avocados

Juice from ½ lime

½ tsp. sea salt

*Mash avocado and mix-in lime juice and sea salt.

Directions

1. Preheat oven to 350 degrees.

2. Line bottom of a large baking dish with half of tortillas. You will need to cut or tear some in order to fit the pan.

3. Spread beans over tortillas, then add half the salsa, the corn, the stir-fried onions, peppers, tomato, and another layer of tortillas.  Top with the rest of the salsa. Use extra salsa if necessary.

4. Bake for 60 minutes, uncovered.

*Can add Daiya Cheddar Cheese sprinkled on top 20 mins prior to finished baking.

Serve with guacamole, cilantro, salsa, and black olives.

1 Pot Red Lentil Chili: Minimalist Baker online

Ingredients:

  • 1 white or yellow onion, diced (110 g)

  • 1 red pepper, diced (119 g)

  • 1/2 tsp each sea salt and black pepper, divided (plus more to taste)

  • 1 jalapeño, diced with seeds

  • 4 cloves garlic (2 Tbsp or 12 g)

  • 3 Tbsp (24 g) chili powder, divided

  • 2 Tbsp (14 g) ground cumin, divided

  • 1 tsp smoked paprika

  • 2 15-ounce (425 g) cans diced tomatoes (if unsalted, add more sea salt)

  • 3 Tbsp (50 g) tomato paste

  • 1 3/4 cup (420 ml) water, plus more as needed

  • 3/4 cup (148g) dry red lentils, thoroughly rinsed in cold water + drained

  • 1 15-ounce (425 g) can kidney beans, slightly drained

  • 1 15-ounce (425 g) can black beans, slightly drained

  • 1-2 Tbsp (12-24 g) coconut sugar (or maple syrup)

  • optional: 1 15-ounce (425 g) can corn, drained

FOR SERVING optional

Instructions

  1. Heat a large pot over medium heat. Once hot, add 2-3 TB, onion, and red pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently. (add 1 TB at a time water if ‘sticking’).

  2. Add jalapeño and garlic to a mortar and pestle and crush into a rough paste (alternatively, blend in a small food processor, or finely mince). Add to the pot with onion and red pepper, and season with another pinch salt and pepper.

  3. Add 2 Tbsp chili powder, 1 Tbsp cumin, paprika, diced tomatoes, tomato paste, and water, and stir to combine. Bring to a low boil over medium high heat.

  4. Once boiling, add lentils and reduce heat to medium-low or low, so it's at a gentle simmer. You want to see bubbles, but you don't want it boiling. Cook for 15 minutes, or until lentils are mostly tender. As it's cooking you may need to add more water if the mixture is looking too dry and the lentils aren't submerged (I didn't find that necessary).

  5. Next add kidney beans, black beans, 1/4 tsp each salt and pepper, and remaining 1 Tbsp cumin, and 1 Tbsp chili powder, and stir to combine.

  6. Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), add corn (optional), cover, and gently simmer for 20 minutes to meld the flavors together. Stir occasionally.

  7. Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little coconut sugar to balance the heat and draw out the other flavors.

  8. Serve as is, or garnished with chili cheese fritos, fresh jalapeño, cilantro, red onion, and/or avocado (optional).

  9. Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month. Reheat on the stovetop, or in the microwave.

Chili Cheese Fritos for topping, optional. By Minimalist Baker online

Ingredients

  • 6 yellow corn tortillas

  • 2-3 Tbsp olive or canola oil

  • 1.5 tsp sea salt

  • 1.5 tsp chili powder

  • 1 tsp each cumin, onion powder, garlic powder*

  • optional: 1/2 tsp nutritional yeast

Instructions

  1. Preheat oven to 380 degrees F (193 C).

  2. Add all spices and seasonings to a large bowl and whisk until well combined. Set aside.

  3. Using a knife or pizza cutter, cut your tortillas into equal strips (see photo).

  4. Transfer to baking sheet and toss in 2-3 Tbsp olive or canola oil until well coated.

  5. Bake for 12-15 minutes, or until golden brown and crispy. Watch out, they’ll burn quickly past the 14- to 15-minute mark.

  6. Once removed from the oven, immediately add tortilla strips to the seasoning mix and toss to coat. If they appear to have dried in the oven while baking, you can spritz them with a little oil so the seasonings stick better.

  7. Transfer to a serving bowl or plate with a slotted spatula to shake off excess seasoning. You’ll likely have extra seasoning, which you can store for later use if desired.

  8. Serve immediately with chili, soup or dips. Store leftovers in a storage bag or Tupperware at room temp for up to a couple of days, though best when fresh.

Tempeh Tacos: by Oh My veggies online

( a great ‘base taco meat’)

Ingredients:


Instructions:

  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!


Sweet Potato Blondie Bars:

by Feasting on Fruit online

Ingredients

  • 2 cup baked and mashed sweet potato (Japanese sweet potato taste the best!)

  • 1/2 cup nut or seed butter (I used cashew butter)

  • 2 tbsp maple syrup (optional)

  • 2 tbsp coconut flour

  • 1 tsp baking powder

  • 1 tsp vanilla extract

  • 1 tsp cinnamon

  • Pinch of sea salt

  • 3-4 tbsp non-dairy milk

  • Optional: Coconut Caramels, chopped and added on top just prior to baking.

Instructions

  1. Preheat the oven to 350F.

  2. Combine everything except the non-dairy milk in a blender or food processor (or mix by hand).

  3. Blend, adding the milk 1 tablespoon at a time until combined into a very thick batter. It should be almost crumbly but not quite, don't add too much milk or they will turn out mushy.

  4. Press into an 8x5" baking pan (or a standard loaf pan works too) lined with parchment paper.

  5. Sprinkle on chopped nuts and press them in lightly.

  6. Bake for 35 minutes at 350F. Serve plain or with date caramel sauce or coconut whip cream or sprinkled with powdered sugar.

  7. Remove from the oven and allow to cool for at least 15 minutes before slicing and eating. Keep leftovers in the fridge.

 

February 20th Tasting Menu

Breakfast Oatmeal Bake from Dr. Kahn’s Plant-based Solution Book

Ingredients:

2 cups rolled oats (can use gluten-free)

2 cups plant milk

4 tablespoons chia seeds

2 teaspoons cinnamon

1 large apple chopped or grated

3 tablespoons dried cherries or raisins

 1 teaspoon vanilla extract

1-2 teaspoons maple syrup

Instructions:

1.     Preheat oven to 400 degree.

2.     Mix all ingredients together. Stir well to mix Chia seeds evenly. Pour into 9 x 9 baking dish. If doubling, use a 9 x 13 baking dish.

3.     Bake covered for 20 minutes. Uncover and cook another 20 minutes.

4.     Let cool and cut into squares.

NOTE: You can switch up fruit and spices. Try pears, for example, and use pumpkin pie spice and cranberries.

Caesar Salad with Vegan Caesar Dressing & Sweet Potato Croutons: Adapted from Engine 2 Cook Book by Rip Esselstyn

*Top this Caesar salad with your favorite toppings

Caesar Salad Dressing:

Ingredients:

3 TB nutritional yeast

3 TB Dijon mustard

2 TB almond meal (also called almond flour)- Bob’s Red Mill brand sells it

2 garlic cloves finely minced or pressed through a garlic press

¼ cup water

3TB fresh lemon juice

2 TB low-sodium Tamari

½ tsp. vegan worchestshire sauce

1/3 tsp freshly ground pepper

Instructions for dressing:

In a small bowl, combine nutritional yeast, mustard, almond meal, and garlic to make a past (use a fork). Whisk in water, lemon juice, tamari, Worcestershire sauce, and black pepper.

Sweet Potato Croutons:

Makes 1 ½ - 2 cups croutons.

Ingredients;

1 large sweet potato, unpeeled

1 TB Mrs. Dash original seasoning blend, or your favorite- no salt seasoning

1 TB flaxseed meal

Instructions:

Preheat oven to 400 degrees.

Cook sweet potato in oven or microwave until cooked through.  Let cool.

Cut the sweet potato into cubes. Try to make them uniform size so they bake evenly.

Rinse the cubes with water and place in a bowl.

Sprinkle seasoning and flaxseed meal over the cubes and toss until well coated.

Place on a lined pan and bake for twenty minutes, or until browned a bit. Cool and add to tops of salads like croutons. 

Pad Thai with Baked Tofu: Adapted from Minimalist Baker

Ingredients:

12 oz. extra firm tofu

6 ozs thin rice noodles

3 garlic cloves minced

1 large bundle green ion (6 ozs), finely chopped

2 whole carrots, finely chopped (we double this)

Frozen peas (about 1 ½ cups)

Sauce:

2 TB salted creamy peanut butter

3 TB tamarind concentrate or paste

4 ½ TB Tamari or soy sauce (tamari is gluten free)

3-4 TB maple syrup

 1 ½ tsp chili garlic sauce, plus more for serving

FOR Serving:

Peanut Sauce (see recipe below) or no-oil store bought

Chili Garlic Sauce

Freshly squeezed lime juice

Chopped green onions

Instructions:

1.     Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.

2.     Wrap tofu in absorbent towel and set something heavy on it to drain moisture for fifteen minutes.

3.     Once oven is hot, Cube tofu into bite size pieces and arrange on baking sheet. Bake for 30 minutes.

4.     4. In meantime, make sauce. To a small skillet, add peanut butter tamarind concentrate, 3 TBSP maple syrup, 3 TB tamari, and 1 tsp chili sauce. Heat over medium heat. When begins to bubble, stir and reduce heat to low.

5.     When tofu is almost done, cook rice noodles according to pkg instructions. Drain and set aside.

6.     Heat large skillet over medium heat. Add baked tofu and 1 TB pad Thai sauce, 1 TB tamari, and remaining ½ tsp chili sauce. Stir frequently and cook until brown on all sides, about 4 minutes. Remove from pan and set aside.

7.     To same skillet, add garlic and green onion and ½ TB tamari. Sauté 2-3 minutes, stirring frequently. Add cooked noodles and remaining pad Thai sauce and toss with tongs to coat. Raise heat to medium-high and cook 2-3 minutes. Add tofu last minute of cooking

8.     Remove from heat and serve with grated carrots, green onions, peanut sauce (optional), shopped peanuts, and additional garlic chili sauce.

Peanut Sauce recipe: by Minimalist baker

Makes ¾ cup-

Ingredients:

 ½ cup slated peanut butter

 1 ½-2 TB tamari or soy sauce

2-3 TB coconut sugar or organic brown sugar

½ lime, juice- about 1 TB

½ tsp chili sauce

2-4 TB hot water to this

Instructions:

1.     In a small bowl, whisk peanut butter, tamari, coconut sugar, lime juice, and chili garlic sauce together. Add hot water to thin until pourable. Taste and adjust seasonings. Left overs keep in fridge for 7-10 days. Add water to thin again if needed.

2.     Pairs well with pad Thai, stir fries, spring rolls, dipping sauce for veggie tray.

3.     Asian rice “1 bowls”

Dinner Vegetable Paella from Dr. Kahn’s

Plant-based Solution

Ingredients:

½ teaspoon or turmeric

3 Tablespoons warm water

2 ½ cups vegetable broth

1 large red onion

1 yellow pepper

1 red pepper

1 cup mushrooms sliced

3 garlic cloves

Sea salt and freshly ground pepper

1 cup uncooked short-grain brown rice

2 Roma tomatoes, chopped, or 1 can 15 oz. diced tomatoes

1 ½ tsp smoke paprika

1 cup green peas

1 can 15 artichoke hearts in water, drained and chopped

½ cup chopped parsley

Instructions:

1.     In a small bowl, add saffron threads to the warm water and let sit 10 minutes to steep. If using turmeric, skip this step and add turmeric with the other spices.

2.     In a medium saucepan, heat a splash of broth. Add the onion and sauté 2 minutes. Add peppers and continue to sauté until soft, about minutes. Add the mushrooms and garlic and sauté for 5 minutes or until softened slightly. Season liberally with salt and pepper.

3.     Increase the heat to medium-high. Add a third of broth, and then add the rice, tomatoes, and smoked paprika and cook, stirring for 1 minute until well mixed through.

4.     Reduce the heat to medium-low. Add one third of the saffron and stir. Let simmer uncovered for 5 minutes, or until the liquid is just absorbed.

5.     Add the next third of broth and saffron and cook for 5 minutes uncovered, or until almost all, the broth is absorbed. Add the remaining third of broth and saffron and cook for 5-10 minutes uncovered.

6.     Sprinkle the surface of the paella with peas and artichoke hearts. Cover the entire pan with foil and cook on low heat for 12 minutes. Turn heat off but leave the paella pan covered with foil for another 10 minutes.

7.     Remove the foil and garnish with parsley.

 

Kale and Mushroom Gratin by Dr. Kahn’s

Plant-based Solution

Ingredients:

Cashew Cream:

¾ cup cashews (soaked at least 3 hours or overnight)

½ cup water, slightly more as needed

Juice of ½ lemon

Gratin:

Splash of vegetable broth

1-2 garlic cloves minced

1 onion chopped

1 pound mushrooms, sliced (cremini or baby bellas)

¼ cup white wine

½ cup unsweetened almond milk, or more as needed

1 large bunch kale, stems removed

1 handful spinach (optional)

Almond parmesan (see recipe below)

Sea salt and freshly ground pepper

Cooked faro, barley, pasta, or rice (for serving)

Instructions:

1.     Preheat oven to 350 degrees.

2.     Make the cashew cream: Rinse cashews well. Place cashews, water, and lemon juice in blender or food processor and blend until smooth and creamy, scraping down the sides as needed. Add 2 teaspoons of water as needed at a time to create desired consistency. Set aside.

3.     Heat broth over medium-high heat. Add garlic, onion, and mushrooms and sauté, stirring occasionally until some of the mushroom liquid cooks away and the mushrooms start to brown, about 12 minutes or so.

4.     Add the wine and sauté for a couple of minutes. Then add the cashew cream and milk, and simmer for several more minutes.

5.     Turn off the heat. (If you have time, leave this mixture to steep; the cream and milk will get a delicious mushroom flavor and smell).

6.     Wash the kale and shred it into small pieces. Steam it in a large covered pot by cooking on low, stirring occasionally until it wilts, about 5-10 minutes. No need to add water, as the washing done right before will give enough moisture.

7.     Add the kale, optional spinach, and a couple tablespoons of almond parmesan (recipe below) to the mushroom-cream mixture. Season with salt and pepper to taste, and transfer to a shallow baking dish.

8.     Lightly sprinkle a few more tablespoons of almond parmesan on top. Cook for about 25-30 minutes, or until golden.

9.     Serve over a bed of grains or pasta. Sprinkle with more almond parmesan.

Almond Parmesean

Ingredients:

1 cup raw  almonds

2 tablespoons nutritional yeast

1 teaspoon garlic powder

½ teaspoon salt

 Almond Parmesean Instructions:

1.     Place all ingredients in a food processor or blender and process until desired consistency.

2.     Add more nutritional yeast, garlic powder, and salt to taste.

Smoky Sweet Black Eyed Peas and Greens

by Jill Nussinow

  1. Sauté ingredients:

    • 1 tsp (5 ml) oil (or *dry sauté or add a little water/vegetable broth)

    • 1 medium to large onion, thinly sliced

    • 3 cloves garlic, minced

    • 1 cup (149 g) diced red pepper

    • 1 small jalapeño or other hot chile, minced

  2. Pressure cooker first cook:

    • 2 tsp (4 g) smoked paprika

    • 1–2 tsp (3–5 g) chili powder

    • 1 1/2 cups (218 g) dried black-eyed peas, soaked overnight and drained

    • 4 dates, finely chopped

    • 1 1/2 cups (355 ml) water or vegetable broth, plus more as needed

  3. Pressure cooker second cook:

    • 1 (15-oz [425-g]) can fire-roasted tomatoes with green chiles

    • 2 cups (32 g) chopped greens (such as kale, collards or Swiss chard)

    • Salt to taste

  4. For serving:

    • Hot sauce such as Tabasco or Texas Pete

Preparation

  1. For the sauté, use the sauté setting over normal, or medium heat, and heat the oil (if using). Add the onion and sauté until transparent, 5 minutes. Then add the garlic and peppers and sauté for a minute more.

  2. For the first pressure cook, add the smoked paprika, chili powder and black-eyed peas and stir. Add the dates and water but do not stir. Put the lid on the Instant Pot and cook at high pressure for 3 minutes. Let the pressure release naturally.

  3. For the second pressure cook, open the lid carefully. Add the tomatoes and greens. Return to high pressure for 1 more minute, then turn the valve to release manually. Add salt to taste.

  4. To serve, you can add as much hot sauce as you want to the pot or pass it at the table so diners can add it themselves.

Joel Fuhrman’s Banana Oat Cookies

Ingredients

  1. 1/2 cup raisins or chopped dates

    1. 2 medium bananas, mashed

    2. 1 1/2 cups old fashioned oats

    3. 1/3 cup chopped walnuts or almonds

    4. 1/4 cup unsweetened coconut

    5. 1 teaspoon vanilla

    6. 1/8 teaspoon cinnamon

    7. 100% fruit spread, any flavor, if desired

 

Preparation

  1. Add 2 tablespoons water to dates or raisins and soak for 30 minutes. Preheat oven to 325 degrees. Combine the mashed bananas and the oats. Add the nuts, coconut, vanilla, cinnamon, and the soaked dates or raisins. Mix well. Drop by tablespoons onto a non-stick cookie sheet. If desired, flatten a little and make an indentation into the center of the cookie. Add the fruit spread. Bake for 13 minutes or until golden brown. Makes 14 cookies.

Gooey Flourless Lemon Blueberry

Macadamia Blondies

Ingredients

  • *1 cup macadamia nut butter

  • 1 egg, beaten ( can sub a flax egg or 1/2 cup applesauce for vegan option)

  • 1/4 cup pure maple syrup

  • 1 Tbsp. fresh lemon juice

  • 1 Tbsp. lemon zest

  • 1/2 tsp. baking soda

  • 1/4 tsp. vanilla extract

  • 1 cup fresh blueberries

Instructions

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

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

  3. Carefully fold blueberries into batter, making sure they don't get squished.

  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).

  7. *Can sub macadamia butter for any nut butter of choice.

 

March 21st PBLTC Tasting Menu

Potato Tofu Scramble from The Cheese Trap (serves 3)

Ingredients:

1 (12-16oz) pkg extra-firm tofu

1tsp onion powder

½ tsp garlic powder

½ tsp black salt (kala namak), if available

1/8-1/4 tsp sea salt to taste

3 TB water

2 ½ TB nutritional yeast ( or more)

1 TB tahini

1 TB tomato paste

1 ½ TB apple cider vinegar

1 tsp pure maple syrup

2 cups cubed cooked red or yellow potatoes

3 cups julienned kale (about 1 bunch stems removed)

1/3 cup frozen corn kernels

Instructions:

Drain excess liquid out of tofu block. Using fingers, crumble tofu into a large nonstick skillet, breaking it up well.

Add onion powder, garlic powder, sea salt, black salt and cook in dry skillet over medium heat, stirring occasionally, for 5-7 minutes.

Meanwhile, in a bowl, combine water, nutritional yeast, tahini, tomato paste, vinegar, and maple syrup, and mix until fully combined.

Stir the yeast mixture into to tofu, then add the potatoes, kale, and corn mix. Continue to cook over medium heat until vegetables are heated through and kale has wilted. If mixture sticks to bottom of pan, add another splash of water and use wooden spoon to remove any mixture sticking to the pan. If mixture is still sticking, reduce heat slightly. Taste, season as desired, and serve.

Bone-Building Rainbow Kale Slaw with Fresh Oranges

Ingredients:

1 bunch lacinato (a.k.a. dinosaur) kale, thick stems removed and leaves thinly sliced

4 cups shredded red cabbage (about 1 small head, quartered and cored)

2 navel oranges or Clementines, peeled and segmented

1 small red onion, thinly sliced

1 large red bell pepper, cored, seeded and thinly sliced

⅓ cup sunflower seeds

¼ cup Dijon mustard

¼ cup freshly squeezed orange juice (from about 1 small orange)

¼ cup balsamic vinegar

½ teaspoon ground black pepper

Instructions:

In a large bowl, combine kale, cabbage, orange segments, onion, bell pepper and sunflower seeds.

In a small bowl, whisk together mustard, orange juice, vinegar and pepper.

Pour over the kale mixture and toss to coat.

Serve immediately or refrigerate for up to 2 days.

 

Smoked Almond Pimento Cheese Spread Adapted from This Cheese is Nuts:

Ingredients:

2 cups raw almonds

½ cup pimentos from a jar, plus ¼ cup packing liquid

1/3 cup nutritional yeast

1 teaspoon smoked sea salt

1 teaspoon garlic powder

Instructions:

Rinse almonds well. Place them in water in a medium bowl. Cover and refrigerate overnight.

Darin almonds. In bowl of food provcessor, place the almonds, pimentos, nutritional yeast, salt, garlic powder, and ¼ cup pimento liquid. Process until well incorporated.

Remove lid and test cheese texture and salt content. If you want smoother spread, add a little water to thin in Tablespoons at a time. Add more salt if needed. Serve with crackers and/or fresh pears.

Roasted Cashew Apple Spread Adapted from This Cheese is Nuts:

Ingredients:

1 cup cashews

2 cups packed fresh spinach

1 cup dried apples

1.4 tsp celtic sea salt

2 tablespoons nutritional yeast

2 tablespoons water, plus more as needed

Instructions:

Preheat oven to 350 degrees.

Roast cashews on a rimmed baking sheet for 10 minutes or until golden brown.

While cashews roast, soak apples in 1 cup boiling water for 10 minutes.

In bowl of food processor, place spinach first, then top with cashews, apples, salt, nutritional yeast, and the water.

Process  until mixture balls up on one side of bowl. Add more water 1 TB at a time to reach a smooth spreadable cheese.

Transfer to a serving bowl and serve with your favorite crackers.

 

Vegan Lasagna

Lasagna Ingredients:

12 brown rice pasta noodles

1 24 oz jar marinara sauce (low sodium)

2 8 oz pkg mushrooms sliced thin

3 cups vegetables of choice (we like zucchini, asparagus, carrots) sauté veggies in water until slightly soft

1 cup fresh basil chopped fine

¼ cup ground brazil nuts

“Cheese Ingredients”

1 14 oz pkg extra firm tofu

1-2 cups humus

1 cup fresh spinach chopped fine

½ cup nutritional yeast

1 Tbls. oregano

Instructions:

Drain tofu and push moisture out in some paper towels.  Mix humus, nutritional yeast, tofu, oregano and spinach and set aside.

Boil noodles just until they start to get pliable, drain and cool (don’t overcook)

Pour 1 cup of marinara sauce into a 9 x 13 baking pan

Put in one layer of noodles

Spread ½ on the “cheese mixture” on noodles

Put sliced mushrooms on top of that

Sprinkle on some of the fresh basil   

Put on another layer noodles

Spread the rest of the “cheese mixture” on noodles

Put veggies on top of that

Sprinkle on some of the fresh basil  

Put the final layer of noodles on

Pour the remainder of marinara sauce on top

Bake @ 350 for 1 hr.

Garnish with fresh basil, a little nutritional yeast and ground brazil nuts

 

Best Vegan Macaroni and Cheese by Minimalist baker online:

Ingredients:

1 head roasted garlic (see instructions for method)

10-12 ounces (283-340 g) gluten-free penne* (I love Bionaturae penne found at Whole Foods)

4 Tbsp (60 ml) olive or grape seed oil

4 cloves garlic, minced (2 Tbsp or 12 g)

4 1/2 Tbsp (31 g) arrowroot starch*

2 cups (480 ml) unsweetened plain almond milk, plus more as needed

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

5 Tbsp (15 g) nutritional yeast, plus more to taste

1/2 cup (40 g) vegan parmesan cheese, plus more for serving

Instructions

  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) 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 1/4 tsp each 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.

  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.

Notes

*If you aren't gluten-free, sub regular pasta for the gluten-free and all-purpose flour for the arrowroot starch.
*Nutrition information is a rough estimate for 1 of 4 servings without additional parmesan cheese topping.
*Recipe adapted from my Vegan Garlic Mac n Cheese.

 

Brocoli and Cheese Soup by Oh She Glows online:

Ingredients:

For the cheese sauce:

1 1/4 cups (190 g) diced peeled yellow or red potatoes*

Heaping 1/3 cup (55 g) diced peeled carrots*

2 tablespoons (6 g) nutritional yeast

2 tablespoons (30 mL) refined coconut or grapeseed oil**

2 1/2 tablespoons (37.5 mL) water

1 1/2 teaspoons (7.5 mL) fresh lemon juice

1/2 teaspoon fine sea salt

1 medium (4 g) garlic clove

1/2 teaspoon (2.5 mL) white wine vinegar

For the soup:

1 tablespoon (15 mL) extra-virgin olive oil

1 medium (350 g) onion, diced (2 heaping cups)

3 medium (13 g) garlic cloves, minced

1 cup (120 g) chopped celery

5 to 6 cups (350 g) chopped broccoli florets

1 1/2 cups (225 g) chopped Yukon Gold potatoes (about 2 medium)

3 cups (750 mL) low-sodium vegetable broth

2 tablespoons (6 g) nutritional yeast

1/4 teaspoon cayenne pepper, or to taste

1 1/2 teaspoons (7.5 mL) fresh lemon juice, or to taste

Fine sea salt, to taste (I use 1/2 teaspoon)

Freshly ground black pepper, to taste

1 1/2 teaspoons to 3 teaspoons (7.5 to 15 mL) chickpea miso, to taste***

For topping:

Pan-Fried Garlic Croutons (use gluten-free bread if necessary)****

Smoked or sweet paprika

Fresh minced parsley

Instructions:

1. For the cheese sauce: Place the potatoes and carrots in a medium pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10 to 15 minutes, until fork-tender. Drain.

2. While the potatoes and carrots are simmering, add the nutritional yeast, oil, water, lemon juice, salt, garlic, and vinegar into a high-speed blender and set aside.

3. Chop the onions, garlic, celery, broccoli, and potatoes for the soup and set aside.

4. When the simmering potatoes and carrots are fork-tender, drain them and add to the blender. Blend the cheese sauce until smooth, then transfer to a bowl.

5. For the soup: In a large pot, sauté the oil, onion, and garlic over medium heat, stirring frequently. Cook for about 3 to 5 minutes.

6. To the pot, add the celery, broccoli, and potatoes and sauté for a few minutes more. Now, add the broth, nutritional yeast, cayenne pepper, lemon juice, salt, and pepper. Cover and simmer over medium heat for about 13 to 15 minutes, until the potatoes are fork-tender. Turn off the heat and let the soup sit for a few minutes. Add the chickpea miso.

7. Carefully transfer the soup into a blender (you might have to do this in two batches). Blend until smooth and place back into the pot.

8. Set aside 1/4 cup (60 mL) of cheese sauce for garnish. Add the rest of the cheese sauce into the soup and stir to combine. Adjust seasonings to taste if desired.

9. Ladle the soup into bowls and swirl in a tablespoon of the reserved cheese sauce into each bowl. Top with Pan-Fried Garlic Croutons, paprika, and parsley, if desired.

Tips:

* To cut down on cooking time, be sure to dice the potatoes and carrots very small.

** Refined coconut oil doesn’t have a coconut flavour, which is why I love it in the cheese sauce. Grapeseed oil also has a neutral flavour, but if you don’t have either you can probably get away with a light-tasting olive oil.

*** I love chickpea miso, it’s light in flavour and often soy-free (be sure to check the label, though). If you can’t find chickpea miso, any light or white miso should do the trick! I like a full 3 teaspoons of chickpea miso in this soup, but depending on the flavour of your miso you might prefer a bit less.

**** Instead of bread-based croutons, you can top this soup with my Roasted Chickpea Croutons.

Vegan Snickers Cheesecake Bars by Minimalist baker Online:

Ingredients

CRUST

1 cup packed (~200 g) pitted dates

1 1/2 cups (115 g) raw walnuts

1/4 tsp sea salt

FILLING

1 1/2 cups (180 g) raw cashews

optional: 1 tsp vanilla extract

1/3 cup (80 ml) maple syrup

1/2 cup (120 ml) full-fat coconut milk (or sub another dairy-free milk, such as almond or rice)

1/4 tsp sea salt

3 Tbsp (45 ml) grape seed or olive oil (or use coconut, but it will impart more coconut flavor)

2 Tbsp (30 ml) lemon juice (~1 small lemon), plus more to taste

TOPPINGS

3/4 cup packed (~150 g) pitted dates (plus water to blend)

3/4 cup (109 g) roasted salted peanuts (I like the roasted lightly salted peanuts from Trader Joe’s)

3/4 cup (90 g) chopped vegan dark chocolate (I like the 72% dark chocolate from Trader Joe’s)

optional: 1 Tbsp (15 ml) coconut oil

Instructions

  1. Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 hour. Then drain thoroughly. Also line an 8x8-inch baking dish* with parchment paper. Set aside.

  2. In the meantime, make crust by adding dates to a food processor. Blend/mix until small bits remain or it forms into a ball. Remove and set aside.

  3. Add walnuts and sea salt to the food processor and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more walnuts.

  4. Press the crust into the parchment-lined dish (see photo), until uniformly flat. I like to lay parchment paper on top and then press down with something flat - like a liquid measuring cup - and press down so it's firmly packed. Set crust in freezer to set.

  5. Next make date caramel by adding 3/4 cup dates to the food processor. Blend until a paste forms, then add hot water a little at a time until it forms a nice caramel-like paste that's spreadable. Try not to add more than 3-4 Tbsp (45-60 ml), which will depend on the freshness of your dates. Set aside.

  6. Add your drained, soaked cashews to a high speed blender, along with vanilla (optional), maple syrup, coconut milk, sea salt, oil, and lemon juice. Blend on high until creamy and smooth, scraping down sides as needed.

  7. Taste and adjust flavor as needed, adding more lemon for brightness, salt for flavor balance, or maple syrup for sweetness.

  8. Pour filling over the crust and tap on the counter to release any air bubbles. Then add half of the date caramel in small spoonfuls and swirl with a toothpick or chopstick (see photo).

  9. Sprinkle the peanuts on top and tap once again so they gently sink in. Cover lightly with plastic wrap, and then seal the top with foil. Freezer for 4-6 hours, or until completely set and firm.

  10. When ready to serve, set out cheesecake (to thaw briefly) and top with remaining date paste and a few more roasted peanuts (optional).

  11. In the meantime, prepare chocolate sauce. Add chocolate and coconut oil (optional) to a ceramic bowl and set over a small saucepan with 1 inch simmering water (over medium heat). Stir occasionally over the simmering water until melted (alternatively, melt in the microwave in 30 second increments).

  12. Drizzle the chocolate over the cheesecake, slice into 9 to 12 bars and serve.

  13. Enjoy immediately. Store leftovers in the freezer up to 3 weeks (best in the first week).

Notes

*If you'd like to turn this cheesecake into a round cheesecake shape, see this post for tips. If you'd like to make mini cheesecakes, use this post for tips. If you'd like to make this into 4 small cheesecakes, see this post for tips.
*Nutrition information is a rough estimate for 1 of 12 bars calculated without additional coconut oil in the chocolate sauce.

 

The BEST Vegan Banana Cake


Ingredients

CAKE


1 1/3 cup mashed bananas (3-5, depending on the size of your bananas)
2 1/2 Tablespoons organic lemon juice, divided
1 1/2 cups vegan milk, I used Ripple half & half (it's a thicker/richer milk, if you don't have it try cashew or soy)
3 cups All-purpose flour
1/2 Tablespoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup vegan butter, softened
1 cup organic cane sugar
1/2 cup organic brown sugar
Egg substitute equal to = 3 eggs (I used The Vegg, but Follow Your Heart The Vegan Egg works well too)
1 teaspoons pure vanilla extract


FROSTING
(Makes: 3 cups)


1/2 cup vegan butter, coconut oil or vegan shortening at room temperature
1/2 cup vegan cream cheese, softened (Tofutti)
3 cup powdered sugar
1 Tablespoon vanilla extract

Additional Info
(Links provided below for Different Frosting Recipe, they may have to be reduced by half to accommodate this recipe or if you like frosting in mass quantities, go crazy!)

This recipe is great with a variety of different frostings, you can do a traditional Vegan White Frosting. Go more decadent with a luscious Peanut Butter Frosting OR go crazy delicious with Vegan Chocolate Frosting

Directions 


Preheat oven to 300 degrees. Grease a 9 x 13 pan.

Start by smashing your bananas. In the bowl of an electric mixer fitted with a whisk attachment, place the bananas in and turn the mixer on medium-high to mash the bananas. This is a very simply way to mash the bananas without making another bowl dirty and no effort on your part...best part!

Mashed Bananas

Next, add in 1 tablespoon lemon juice, set aside as well.

Place 1 1/2 tablespoons lemon juice in a measuring cup. Top to 1 1/2 cups with vegan milk and set aside for when you need it later. This will look curdled, that's what you want.

Beat together the softened vegan butter, brown and white sugar until combined. Add in vegan egg substitute and vanilla next. Mix on high until light and fluffy (almost the texture of frosting, this is called creaming)

 

Once the mixture is creamed together, add in your bananas and mix to combine. 

 

In a separate medium bowl combine the flour, baking soda and salt.
You'll start combining everything now. Alternate adding the flour mixture and the vegan milk to creamed mixture stirring just until combined. (Do not overmix).

 

Put into the oven and Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. If it's still soft in the middle, give the cake another 5 mins and check, recheck until done. (do not over bake). When the cake it done, remove it from the oven and allow it to cool completely before frosting.

Frosting

In the stand mixer fitted with a whisk attachment, beat the vegan butter/coconut oil, vanilla, and room temperature vegan cream cheese on medium-high speed until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl. Turn the mixer to low (stir setting), add the sugar slowly (a little at a time, 1/2 cup increments), mix until incorporated. Increase the speed to medium high and beat until fluffy, about 3 minutes, stopping to scrape down the sides of the bowl. 

 

When the cake is complete, keep its on your counter or better yet in your fridge, I love the texture it gets in the fridge when it solidifies a bit. Pair it with vegan milk or even better, vegan ice cream. Enjoy! 

 

April 25th , 2018 Tasting Menu

 

Wild Rice and Edamame Salad with Cranberries & Almonds: from pixelatedcrumb.com

Ingredients

  • 1/2 cup blanched slivered almonds

  • 2 tablespoons white sesame seeds

  • 4 cups cooked wild rice

  • 2 cups shelled cooked edamame, thawed if frozen

  • 2 medium carrots, diced

  • 3 medium scallions, thinly sliced (green parts only)

  • 1/2 cup dried cranberries

  • 3 tablespoons olive oil

  • 2 tablespoons toasted sesame oil

  • 1/4 cup rice vinegar, plus more as needed

  • 2 teaspoons honey

  • 1/2 teaspoon chili pepper flakes

  • 1/2 teaspoon Kosher salt

  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Toast the almonds in a medium frying pan over medium heat, stirring often, until golden brown (don't let them burn!), about 8 to 10 minutes. Transfer the almonds to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds.

  2. Add the rice, edamame, carrots, scallions, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.

  3. Whisk the olive oil, sesame oil, rice vinegar, honey, chili pepper flakes, salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.

Kale Crunch Salad with Dragon Dressing: Adapted from The Engine 2 Cookbook

Ingredients:

2 cups kale, stripped of ribs and finely chopped

1 cup raw Brussel sprouts, thinly sliced-alomost shaved

1 cup matchstick carrots

1 head broccoli, thinkly sliced-almost shaved

¼ green cabbage, finely chopped

¼ purple cabbage, finely chopped

1 serving of Dragon Dressing

Instrucitons:

In a large bowl, combine kale, Brussel sprouts, carrots, broccoli, green & purple cabbage. Toss with Dragon Dressing.

Dragon Dressing: adapted from Engine 2 Cookbook

Ingredients:

½ cup natural peanut butter (use fresh ground if possible)

3 Tablespoons Rice vinegar

2 tablespoons low sodium tamari

1-2 teaspoons 100% pure maple syrup

1 tablespoon hot sauce (siracha prefereably)

2 garlic cloves peeled

1 ½ teaspoons minced fresh ginger

1/3 cup water, or more, depending on texture you prefer

Instructions:

In a food processor, or high-speed blender, combine the peanut butter, vinegar, tamari, maple syrup, hot sauce, garlic, ginger, and water. Blend until all ingredients are smooth and dressing-like.

 

Thai Red Curry with Vegetables by CookieandKate.com

Ingredients

  • 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed

  • 1 tablespoon coconut oil or olive oil

  • 1 small white onion, chopped (about 1 cup)

  • Pinch of salt, more to taste

  • 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)

  • 2 cloves garlic, pressed or minced

  • 1 red bell pepper, sliced into thin 2-inch long strips

  • 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips

  • 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)

  • 2 tablespoons Thai red curry paste*

  • 1 can (14 ounces) regular coconut milk**

  • ½ cup water

  • 1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety

  • 1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar

  • 1 tablespoon tamari or soy sauce***

  • 2 teaspoons rice vinegar or fresh lime juice

  • Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce

Instructions

  1. To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.

  2. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.

  3. Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.

  4. Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.

  5. Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

Broccoli Rice Casserole from Forks Over Knives Cookbook:

Ingredients:
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
Freshly ground black pepper to taste
Paprika to taste

Instructions:
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, and sprinkle the casserole with black pepper and paprika.
5. Bake the casserole for 35 to 40 minutes, or until bubbly.”
 


“No-Cheese” Saucefor Brocoli Casserole:


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.
VARIATIONS
 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.

 

mEatloaf: Adapted from The Prevent & Reverse Heart Disease Cookbook:

Ingredients:

1 large onion, chopped

3-4 large garlic cloves, minced

8 ounces portabella mushrooms, sliced

½ jalapeno, seeded and diced

2 cups diced zucchini

½ cup shredded carrots

½ red bell pepper, seeded and diced

1 tomato, cored and diced

4 cups spinach

½ cup fresh cilantro

½ teaspoon freshly ground black pepper, to taste

½ teaspoon freshly ground white pepper to taste

1 teaspoon Mrs. Dash seasoning mix

2 (15 oz) cans no-salt added cannellini beans drained and rinsed

2 cups old fashion oats

½ cup prepared mild salsa

1 cup barbecue sauce (no high fructose corn syrup, Annie’s brand fits the bill)

Instructions:

 Preheat oven to 350.

In a nonstick pan, cook onions for a few minutes over medium-high heat until being to soften, adding water if pan gets too dry. Add garlic, mushrooms, jalapeno, zucchini, carrots, bell pepper, and tomatoes, and keep cooing for 5-8 minutes, or until zucchini is soft.

Add spinach to vegetable mizturea dn continue cooking until greens wilt. Add cilantro, black pepper, white peper, and Mrs. Dash seasoining, and stir.

In a medium bowl, combine beans, oats, and salsa. Add vegetable mixture and stir. Mix everything very well and mash some of the beans. When it becomes sticky, sort of mortar-like, its ready for the loaf pans.

Coat the bottom of two loaf pans with ¼ cup or less barbecue sauce and add half of the vegetable-bean mixture to each pan, pressing into pan frimly. On top of each loaf pan, spread a layer of barbecue sauce.

Bake for one hour, let cool a bit before cutting into slices. Cuts better when has time to set. Serve with additional barbecue sauce.

 

Andalusian Cabbage Stew by MARTHA ROSE

2 tablespoons extra virgin olive oil

1 onion, chopped

2 to 4 garlic cloves, to taste, minced

1 red bell pepper, diced

1 small cabbage (about 1 1/2 pounds), cored and shredded or diced (about 6 cups)

1 small dried red chili pepper

 ½ teaspoon sugar

1 28-ounce can chopped tomatoes, with juice

Salt

2 teaspoons paprika

1 tablespoon sherry vinegar

Freshly ground pepper

Instructions:

1.     Heat the olive oil over medium heat in a large, lidded skillet or Dutch oven. Add the onion. Cook, stirring often, until tender, about five minutes. Add the garlic and bell pepper. Cook, stirring, until the pepper has softened slightly and the pan is fragrant, about three minutes. Add the cabbage. Cook, stirring, until the cabbage has softened slightly and lost some of its volume, about five minutes. Add the chili pepper, sugar, tomatoes, salt and paprika. Raise the heat slightly, and cook, stirring often, until the tomatoes have cooked down slightly and the mixture smells fragrant, about 10 minutes. Turn the heat to low, cover and simmer 30 minutes, stirring often.

2.     Add the vinegar and pepper, and taste and adjust salt. Simmer another 10 minutes. Serve with thick slices of country bread or with rice. This will taste even better if you refrigerate it overnight and serve it the next day.

·       Advance preparation: You can make this several hours before serving and reheat; it keeps for four to five days in the refrigerator.

 

Chocolate-Berry Bars with Almond Crust by Bakerita.com

Ingredients

  • 1 cups (4 oz.) almond flour

  • 1 teaspoon coconut flour

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • 2 tablespoons coconut sugar

  • ¼ cup coconut oil melted- sub 1:1 unsweetened apple sauce

  • 2 tablespoons maple syrup

For the chocolate layer

  • ½ cup canned full-fat coconut milk

  • 5 oz. bittersweet chocolate finely chopped

  • About 1 cup of assorted fresh berries I used raspberries and blueberries

Instructions

  1. Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper or foil and grease lightly.

  2. In large bowl, combine the almond flour, coconut flour, baking soda, salt, and coconut sugar. Whisk to combine. Add the coconut oil and maple syrup and toss to combine until the mixture sticks together.

  3. Press the crumb mixture evenly into the bottom of greased pan. Bake at 350°F for 11-13 minutes, or until golden brown around the edges. Let cool completely.

  4. Place finely chopped chocolate in a large bowl. In a small saucepan or in the microwave, just bring coconut milk to a boil (took about 30 seconds in my microwave). Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy.

  5. Pour warm chocolate mixture over cooled crust. Arrange the berries on top as desired. Chill for at least one hour. Cut into 16 squares with a sharp knife.

Chewy Coconut Crumble Bars with Almond Crust and Assorted Berries from FeastingonFruit.com:

DESCRIPTION

A magenta mix of berries blanketed with oil-free oat streusel makes these Coconut Berry Crumble Bars an easy healthy snack or dessert with ice cream on top!

INGREDIENTS

CRUST/CRUMBLE

·       3/4 cup rolled oats

·       2 cups unsweetened shredded coconut

·       1 cup date paste

·       1/2 tsp ground ginger ((or cinnamon))

·       Pinch of salt ((optional))

BERRY FILLING

·       2 cups frozen mixed berries

·       2 tsps arrowroot starch ((cornstarch or tapioca starch works too))

·       1 tsp lemon juice

·       Optional: 2 tbsp coconut sugar

INSTRUCTIONS

1.     Preheat the oven to 350F.

2.     In a mixing bowl, add all the ingredients for the crust. Stir to combine.

3.     Press half of the crust mixture into the bottom of an 8×5″ baking dish (or a loaf pan) lined with parchment paper. Save the other half for topping.

4.     In a blender or food processor, combine all the filling ingredients. Blend until the berries are broken down into small pebble-sized chunks.

5.     Pour the berry mixture on top of the crust. Press down firmly.

6.     Crumble the remaining half of the crust mixture on top pressing down lightly.

7.     Bake for 40 minutes at 350F or until the top is golden brown. 

8.     Cool for at least 30 minutes before slicing and serving with optional ice cream. Keep leftovers in the fridge for up to a week.

 

Carrot Banana Cake:

Ingredients ;

  • 3 lbs carrot ( boiled )

  • 1 banana

  • 1 / 4 cup coconut flour ( preference )

  • 1 / 2 cup cane sugar ( preference )

  • 1 / 3 cup coconut milk ( preference )

  • 2 T flax seed

  • 1 T cocoa

  • 1 T cinnamon

  • 1 1 / 2 t baking soda

  • 1 t vanilla

  • 1 t maple syrup ( optional )

  • 1 / 2 t nutmeg

  • 1 / 4 t cloves

  • Non-stink Pan

Instructions:

Blend all ingredients 

Oven bake 350 degrees 

30 minutes

Watch for brown color on top and the fun to arrive!

 

 

MAY 22, 2018 Tasting Menu

Plant-powered Smoothie with Turmeric & Ginger:

Ingredients:

1 large orange peeled

3 inches peeled turmeric

1 inch peeled ginger

Instructions:

Place in a food processor and blend.

Optional: Add in super foods like spirulina, macca powder, etc.

 

Raspberry and Beet Pancakes by www.includingcakecom:

Makes approx 12 pancakes

Ingredients:

  • 1/2 heaped cup brown rice flour (or spelt)

  • 1/2 heaped cup buckwheat flour (or spelt)

  • 1/4 scant cup arrowroot (or other starch)

  • 2 heaped tsp baking powder

  • 2 scant cups non-dairy milk of choice*

  • 2-3 tbs unrefined syrup of choice* (adjust to taste as these are only slightly sweet)

  • 2 tbs ground flax or chia

  • pinch salt

  • 1 heaped cup raspberries

  • 1 cooked beet

  • vegan yoghurt to serve- optional

  • extra raspberries to serve- optional

* liquid quantity may vary slightly depending on mix-ins used. For sweetness you may also use stevia or another form of sweetener, if so increase liquid slightly. 

Method:

Blend all ingredients together to get a thick smooth batter. Add the liquid slowly to ensure the smoothest mixture. 

Heat a non-stick saucepan with a little coconut oil (or other oil of choice) and spoon dollops of batter into the pan. Cook for 2-3 mins on one side, carefully flip and cook for a minute on the other. 

Serve immediately or keep warm in the oven on a low heat until all are ready together. 

 

Super Duper Salad with Super Food Dressing with Acai Juice: Adapted from Plant Strong Cookbook:

Ingredients:

1 bunch kale, leaves stripped of spines- spines discarded

½ head nappa cabbage, finely shredded or chopped

¼ onion, thinly sliced

3-4 carrots, peeled and grated

½ cup grape tomatoes halved

1 cup raw edamame, shelled

1 cup fresh blueberries

½ cup raw, unsalted cashew pieces (optional)

¼ cup pumpkin seeds, toasted and unsalted

Instructions:

Finely chop kale leaves

In a large salad bowl, combine all ingredients

Dress with Super Food Acai Dressing

Super Duper Dressing from Plant Strong Cook book:

Ingredients:

1 cup Acai juice (made from frozen concentrate)

2 tablespoons apple cider vinegar

½ teaspoon garlic

½ teaspoon salt

½ teaspoon freshly ground black pepper

Pinch of cayenne pepper

½ cup raw cashews, soaked overnight

1 Tablespoon pure maple syrup or fruit puree made from soaked apricots or dates

Instructions:

Make Acai juice from concentrate as directed. Blend all of ingredients in a food processor or high speed blender until smooth. Pour over salad, toss, and serve.

 

Anti-Inflammatory Salad with Turmeric Dressing by a ‘Whisk and Two Wands’ website:

Salad ingredients:

  • 24-28 oz bag Sweet Kale Salad Mix and nut/seed and dried fruit packet included*

  • 1 1/2 c fresh blueberries

  • 16 oz cooked, cooled, and peeled beets quartered or chopped

Turmeric Dressing:

  • 1/3 c extra virgin olive oil = water to thin

  • 2 TBSP apple cider vinegar

  • 1 TBSP lemon juice

  • 1 tsp turmeric

  • 1 clove garlic, grated

  • 1 tsp fresh grated ginger

  • 1/2 sea salt

  • 1/4 tsp freshly ground black pepper

  • 1/2 sea salt

  • 1/4 tsp freshly ground black pepper

Instructions:

  1. Mix or shake together dressing ingredients. You can also blend them together if you want a smooth dressing.

  2. Divide salad mix between bowls, top with beets, blueberries, and the nut/seed mixture.

  3. Serve or drizzle with dressing.

  4. Enjoy!

Gorgeous Black Rice Salad

Ingredients:

2 cups cooked Black Rice, cooled slightly

1 cup yellow bell pepper

1 cup grape tomatoes, halved

1 cup green onions

1 cup red grapes

2 cups arugula or spinach

2 mangoes, peeled, pitted, and diced

1 cup chopped fresh cilantro

2Tbs balsamic vinegar, or to taste

Instructions:

Place the cooked rice in a large bowl.  Add the bell pepper, tomatoes, green onions, grapes, arugula,, 1 ½ of the mangoes, and the cilantro, and toss gently.

In a food processor or blender, combine the remaining mango half and the balsamic vinegar.  Blend until smooth and pour over the rice and vegetables.  Toss to coat and serve.

Healing Carrot Soup with Tumeric and Ginger by www.helloglow.com

Ingredients

  • 4 carrots, peeled and chopped

  • 1 parsnip, peeled and chopped

  • 1 yellow onion, roughly chopped

  • 4 garlic cloves, crushed

  • 2 teaspoons virgin coconut oil

  • 3 cups low sodium- preferably no salt, vegetable broth, warm

  • 1 teaspoon turmeric powder

  • 1-inch ginger knob, peeled and grated

  • Juice from 1/2 of a lemon

  • Pinch cayenne pepper

  • Fresh parsley, Greek yogurt, black sesame, coconut flakes, to serve

Instructions

  1. Preheat the oven to 350ºF.

  2. Line a baking sheet with parchment paper. Add the carrots, parsnip, onion and garlic, then season with turmeric and cayenne, drizzle with coconut oil and toss to coat evenly.

  3. Roast for 15 minutes, then remove from the oven and transfer into a blender with the vegetable broth, lemon juice and ginger.

  4. Blend the ingredients until smooth and creamy.

  5. Pour the soup into serving bowls, garnish with fresh parsley, sesame and coconut flakes, drizzle with vegan yogurt and serve warm.

Deep Dish Falafel Pizza by www.rainbownourishments.com

Ingredients:

Falafel Crust:

  • ¾ cup cooked chickpeas

  • ⅓ cup millet, oats or flour

  • 1 small red onion

  • 1 cup fresh mint

  • 1 cup fresh coriander

  • 2 cloves garlic

  • 3 tbs tahini

  • 3 tbs ground chia or flax

  • 2 tbs cumin

  • 2 tbs coriander powder

Beetroot hummus layer:

  • ½ cup cooked chickpeas

  • 1 small beetroot, boiled

  • 2 tbs tahini

  • 1 cloves garlic

  • Oregano, basil and other herbs as desired

½ cup sliced vegetables as desired

Tahini Cheese sauce:

  • 2 tbs tahini

  • 2 tbs nutritional yeast as you desire!

  • 2 tbs water

Instructions:

  1. Preheat oven to 200C. Line a cake tin or deep pie dish with baking paper.

  2. Base: In a food processor, whizz all crust ingredients until all ingredients are very combined and have become little pieces.

  3. Spread on the bottom and lower sides of cake tin/pie dish. Bake in oven for 15 minutes

  4. Beetroot hummus: In a food processor, whizz all ingredients until smooth.

  5. Remove the beetroot hummus, add the sliced vegetables to the hummus and mix

  6. Remove falafel crust from oven.

  7. Pour the beetroot hummus on top of the crust and return to the oven for around 40 minutes. The dish is ready it not leaking any more vegetable water.

  8. Cheese sauce: Mix all ingredients together and drizzle on top of pizza when it has finished baking!

 

Vegetable Lentil Sheperd’s Pie by www.onegreenplanet.com

Lentils:

  • 250 g green lentils (soak over night, rinse and drain)

  • 4 cups purified water

For the filling:

  • 1 leek, chopped

  • 1 brown onion, peeled and diced small

  • 1 celery stalk, diced small

  • 1/2 carrot, peeled and diced into cubes

  • 1/4 Japanese pumpkin, peeled and cut into chunks

  • 10 button mushrooms, sliced

  • 1 cup green peas

  • 3 roma tomatoes, diced

  • 1 garlic clove, large, diced finely, or crushed

  • 1 red chili, sliced fine

  • 2 teaspoons olive oil = use water to saute vegetables

  • 1 teaspoon cumin powder

  • 1/2 teaspoon turmeric powder

  • 2 teaspoons tamari sauce (spiral)

  • 140g tomato paste

  • 2 bay leaves

  • Bragg 24 herbs and spices seasoning, to taste

  • Celtic sea salt and pepper, to taste

For the mashed topping:

  • 4 sweet potatoes, large, peeled, and chopped

  • 4 cups purified water

  • Celtic sea salt and pepper, to taste

Instructions:

Cooking lentils

  1. Soak lentils over night in purified water and pinch of celtic sea salt, rinse and drain in morning, and they are ready to cook. Not everyone soaks lentils but for me my digestive system likes them better soaked.

  2. Boil purified water, place lentils in saucepan, simmer for 20 minutes until soft and set aside. If you don’t soak lentils they will take a little longer to cook.

For the filling:

  1. Peel and chop onion, leek and garlic.

  2. Heat water in soup pot on low heat; add garlic, onion, leek, bragg seasoning, turmeric, cumin, celtic sea salt and pepper, sauté on a low heat for 10-15 minutes, until brown. Add water TB at a time if vegetables are browning too fast.

  3. Add pumpkin to onion and leek mixture, sauté for about 15 minutes, until ingredients are browned and softening. This is really important for the flavour of the pie, make sure you stir occasionally.

  4. Add remaining ingredients, stir and sauté for 15 minutes. Add 1/4 cup purified water, lentils, bay leaves and simmer on low heat with lid on for 1 hour, make sure you stir occasionally.

  5. Add celtic sea salt, pepper and bragg spices to taste and remove bay leaves. Pour ingredients in large oven proof dish or individual dishes.

For the mashed topping:

  1. Boil pot of water; add chopped sweet potato, cook until soft.

  2. Drain water and blend mash in vitamix or thermomix until smooth. Add celtic sea salt and pepper to taste. Use a fork to evenly spread mash on top of pie filling.

  3. Pre heat oven to 180 degrees on grill, place dish in oven and grill until brown, for approximately 20 minutes.

Garnish:

  1. Fresh coriander or parsley.

  2. A nice simple side salad of greens.

  3. Sprinkle nutritional (savoury) yeast.

Ironman Chili with Roasted Red Peppers, Tart Cherries, and Cilantro: Adapted from The Engine 2 Cookbook:

Ingredients:

½ cup dried tart cherries

2 medium sweet potatoes, peeled and cubed

1 medium onion, chopped

 1 large red pepper, chopped

3-4 cloves garlic, minced

1 cup raosted red bell peppers, chopped

2 Tablespoons chili powder

2 teaspoons dry mustard

1 teaspoon groun cumin

1 28 oz can fire-roasted tomatoes with juice

3 cups low sodium vegetable broth (we use less)

1 15 oz. can black beans, drained and rinsed

1 15 oz. can kidney beans, rinsed and drained

½-1 cup sweet corn, frozen is fine

1 cup fresh cilantro, chopped

1 jalapeno pepper, seeded and diced, for topping

*Optional Toppings: shredded vegan cheddar cheese, more cilantro, a squeeze of lime, siracha sauce

Instructions:

Place cherries is dish of warm water and soak for 203 minutes, rinse and drain.

Microwave or steam sweet potatoe cubes until soft, set aside.

In large pot, over medium heat, cook onion, bell pepper, in a little water until soft about 5 minutes. Add garlic and cook, stirring 2-3 minutes.

Add roasted pepper, chili powder, mustard, cumin, tomatoes, and broth. Cook for 203 minutes over medium heat. For flavors to meld. Bring to a boil, reduce to medium-low heat and simmer for 5-10 minutes.

Add drained cherries, steamed potatoes, black beans, kidney beans, corn and half of cilantro. Continue cooking and stirring on medium-low heat for at least 10 minutes, until well incorporated.

Serve with toppings. It is also good over brown rice.

Green Edamame Spinach Pesto over Rice Linguine by www.onegreenplanet.com

Ingredients

  • 1 3/4 cups cooked edamame beans

  • 7 ounces fresh spinach

  • 1 tablespoon tahini

  • 1 tablespoon lemon juice

  • 2-3 garlic cloves, roughly chopped

  • 2 spring onions, roughly chopped

  • 2 tablespoons nutritional yeast (optional, but highly recommended)

  • 1 teaspoon dried oregano (or any other herb you like)

  • Salt and pepper, to taste

Instruction:

  1. Mix all the ingredients except the spinach in a blender or food processor. Make it as smooth or as chunky as you like.

  2. Quickly sauté the spinach on medium-high heat until wilted, without oil. Use a tiny bit of water, if needed.

  3. Fold in the spinach in the edamame mix and serve over pasta

 

Japanese Sweet Potatoes with Broccoli, Carrot-Turmeric Sauce and Pumpkin Seeds Rawsome Vegan Cookbook by Emily von Euw

 

Ingredients:

2 large Japanese Sweet Potatoes

2 large heads broccoli

 

Carrot-Tumeric Sauce:

2 medium carrots

2 tsp turmeric powder

1/4 tsp salt

3 T cashew butter

1/4 cup water

Instructions:

Preheat the oven to 350. Wash and scrub sweet potatoes, then slice into 1/2-inch slices and bake for 30-40 minutes, or until they are tender all the way through and lightly Browning on the bottoms.

Break the broccoli into smaller florets and steam for 10 minutes or until vibrantly green and slightly tender.

To make the carrot-turmeric sauce: blend everything together until smooth, adding more salt or turmeric if you like. If it's too thick, add more cashew butter and water. If it's too thin, add more cashew butter and carrot.

Serve the cooked veggies with the sauce and sprinkle on some pumpkin seeds.

(I add ginger to the sauce--maybe a 1 inch piece grated--or more. I am a ginger fiend. Also I use less cashew butter--maybe just blend a handful of cashews myself--with the water until smooth. You can make this sauce what you want it to be. cg)

 

Pineapple Cake with Shredded Coconut Topping by www.kidswithfoodallergies.com

 

Ingredients:

Cake
• 2 cups unbleached white flour*
• ¾ cup sugar (the original recipe called for 2 cups, but ¾ is all you need!)
• 1 can (20 oz.) crushed pineapple in juice
• ½ cup applesauce
• 1 tsp vanilla extract
• 1 tsp baking soda
• Pinch of salt

*I have not tried it with gluten free flour, but I encourage you to try it out if your family eats gluten free

Icing Options:

*Please use the sugar-free option below…

Dairy-free Cream Cheese Icing:
• 1 stick safe butter (I used Earth Balance ® )
• 8 oz. dairy-free cream cheese (I used Daiya Plain Cream Cheese)
• 1 tsp vanilla extract
• 2.5 cups powdered sugar

Coconut Glaze:
• ½ cup coconut milk (I used So Delicious ® Dairy Free Original Culinary Coconut Milk)
• ½ cup powdered sugar

Sugar-free Whipped Coconut Cream Frosting: by www.primalpalate.com

Ingredients

Process

  1. Place a can of coconut milk in the fridge overnight so that the cream will rise to the surface and separate from the water.

  2. Remove the coconut milk from the fridge and turn the can upside down. Using a can opener, open the can of coconut milk from the bottom and discard the water that separated from the cream.

  3. Scoop the thick cream into a small mixing bowl. Add the vanilla extract, and stevia (or raw honey or powdered sugar). Whip the cream with a hand mixer until light and fluffy, adding natural food coloring if desired.

  4. Use immediately to pipe onto cooled cupcakes, or place in the fridge until use.

Coconut Topping (optional, can be used for either icing):

• ¼ - ½ cup unsweetened shredded coconut

DIRECTIONS:

1. Grease the bottom and sides of a 9 x 13 in pan.
2. Mix the dry cake ingredients (flour, sugar, baking soda and salt) together with a whisk.
3. In a separate bowl, mix the wet ingredients (pineapple, applesauce and vanilla) with a spoon.
4. Combine the dry and wet ingredients and mix thoroughly with a spoon or spatula.
5. Pour in greased pan and bake for about 25 minutes (or until toothpick comes out clean) at 350 degrees.
6. Use electric mixer to combine ingredients for either the icing or glaze option – whichever you choose. Mix well.
7. When cake is cool, add icing or glaze. Sprinkle with ¼ - ½ cup unsweetened shredded coconut if desired.

I’d also suggesting adding a little dairy-free ice cream on the side for an extra-special treat! I hope you and your family enjoy this delicious cake. Let me know what you think!

Blueberry Magic bars by www.feastingonfruit.com

Ingredients:

Crust (see notes for an oat option)

  • 1 1/2 cups almond flour

  • 2-3 tbsp maple syrup

Blueberry Layer

  • 2 ripe bananas

  • 1/2 cup blueberries ((fresh or frozen))

  • 3/4 cup chocolate chips (use Lily’s name brand chocolate, as it’s sugar-free. Comes in a large candy bar & can be chopped.)

  • 3/4 cup unsweetened shredded coconut

  • 1 cup blueberries

Instructions:

  1. Preheat the oven to 350F.

  2. Combine the almond flour and maple syrup in a bowl. Mix to create a sticky clumpy dough that holds together when pressed. Add 1 tbsp water if it seems too dry.

  3. Press the crust into an 8×5″ baking dish (or a loaf pan) lined with parchment paper. Bake for 15 minutes at 350F. Remove from the oven and cool for at least 15 minutes.

  4. While the crust is cooling, blend the bananas and 1/2 cup blueberries.

  5. Pour the purple puree on top of the cooled crust.

  6. Sprinkle on the chocolate chips, 1 cup blueberries, and coconut. Gently press down until the banana puree rises up covering everything.

  7. Bake for 40 minutes at 350F.

  8. Cool then chill overnight.

  9. The next day, slice and enjoy! Keep in the fridge for up to a week.

 

 

June 14, 2018 Tasting Menu

 

Muesli “Banana Almond Granola”

8 cups rolled oats

2 cups pitted and chopped dates

2 ripe bananas, peeled and chopped

1 teaspoon almond extract

1 teaspoon salt, or to taste

1 cup slivered almonds, toasted, optional

1. Preheat the oven to 275°F.

2. Add the oats to a large mixing bowl and set aside. Line two 13 × 18-inch inch baking pans with parchment paper.

3. Place the dates in a medium saucepan with 1 cup of water, bring to a boil, and cook over medium heat for 10 minutes. Add “more water if needed to keep the dates from sticking to the pan. Remove from the heat and add the mixture to a blender with the banana, almond extract, and salt. Process until smooth and creamy.

4. Add the date mixture to the oats and mix well. Divide the granola between the two prepared pans and spread evenly in the pans. Bake for 40 to 50 minutes, stirring every 10 minutes, until the granola is crispy. Remove from the oven and let cool before adding the slivered almonds, if desired (the cereal will get even crispier as it cools). Store the granola in an airtight container.”

 Barley pilaf

(could serve hot or cold) 

http://www.eatingwell.com/recipe/248014/barley-pilaf-with-mushrooms-red-peppers-spinach/

Ingredients 12 servings

  • 4 teaspoons extra-virgin olive oil, or canola oil, divided

  • 1½ cups chopped onion, (1 large or 2 medium)

  • 1¾ cups quick-cooking or pearl barley

  • 1 clove garlic, minced

  • 1 teaspoon dried thyme leaves

  • 3-4 cups reduced-sodium chicken broth, or vegetable broth

  • 12 ounces assorted mushrooms, (cremini, shiitake and/or button), wiped clean, trimmed and sliced (4 cups)

  • 1½ cups diced red bell pepper, (1 large or 2 medium)

  • ¼ teaspoon salt

  • Freshly ground pepper, to taste

  • 4 cups spinach leaves, thinly sliced

  • 1 tablespoon balsamic vinegar, or to taste

  1. Heat 2 teaspoons oil in a large heavy pot or Dutch oven over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add barley, garlic and thyme and cook, stirring, for 30 to 60 seconds. Pour in broth (3 cups if using quick-cooking barley, 4 cups if using pearl barley) and bring to a simmer. Cover and simmer over low heat until the barley is tender and the liquid has been absorbed, 10 to 12 minutes for quick-cooking barley or about 45 minutes for pearl barley.

  2. Meanwhile, heat the remaining 2 teaspoons oil in a nonstick skillet over high heat. Add mushrooms and bell pepper, season with salt and pepper and saute until just tender, about 3 minutes. Add spinach leaves and stir just until they have wilted, 1 to 2 minutes.

  3. Add the sauteed vegetables to the cooked barley and stir gently to mix. Season with vinegar, salt and pepper.

  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in a covered casserole in a moderate oven or in the microwave.

 

Faro pilaf   

https://lindysez.com/recipe/farro-pilaf/

Ingredients

  • 2 teaspoons extra virgin olive oil

  • 1 teaspoon unsalted vegan butter

  • 2 cups cooked farro

  • 1/2 cup chopped bell peppers (I used a variety of color, red and yellow)

  • 1/2 cup diced yellow onion

  • 1 cup corn kernels, preferably fresh, cut from the cob (but frozen or canned will work)

  • 2 tablespoons minced fresh basil

  • 2 tablespoons minced fresh parsley

  • Salt and freshly ground pepper, to taste

  • 1/4 - 1/2 cup toasted pine nuts, optional

Method

Step 1

Heat the oil over medium heat in a large skillet; add the butter. When the butter melts add the peppers and onions, sauté until tender, about 5 minutes.

Step 2

Add the corn and cooked farro, cook until the edges of the vegetables and corn just begin to brown. Remove from heat, stir in the basil, parsley and pine nuts, if using. Taste and season with salt and freshly ground pepper. Serve hot or at room temperature.

 

Grilled eggplant salad

https://www.vegetariantimes.com/recipes/grilled-eggplant-salad

Ingredients

  • 2 red bell peppers

  • 2 large eggplants, peeled and sliced 3/8-inch thick

  • 2 tomatoes, seeded and diced

  • 1/3 cup chopped scallions

  • 1/2 cup minced fresh parsley

  • 1/4 cup chopped fresh cilantro

  • 2 Tbs. chopped fresh mint

  • 2 large cloves garlic, minced

  • 1/4 cup freshly squeezed lemon juice, or to taste

Preparation

Prepare medium-hot charcoal fire, or preheat gas grill (or broiler).

Grill whole red peppers, turning occasionally, until completely charred, about 20 minutes. Place in plastic or paper bag to steam 10 minutes to loosen skins. Working over bowl to catch pepper juices, remove skin, seeds and stems, and discard all. Dice peppers, and set aside.

Brush oil onto one side of eggplant slices; place on grill, oiled side down. Cook until tender and grillmarked, 5 to 7 minutes. Oil tops, turn over and grill until tender, another 5 to 7 minutes. Transfer to cutting board, and chop.

Combine eggplant, peppers and juices, tomatoes, scallions, parsley, cilantro, mint and garlic in large salad bowl, and toss to mix. Add lemon juice, and season generously with salt and freshly ground pepper.

Taste and adjust seasonings, adding more lemon juice, salt or pepper as needed. Serve at room temperature.

 

Sweet potato salad

https://naturallyella.com/roasted-sweet-potato-and-black-bean-salad/

he perfect picnic salad, this black bean salad is vegan and gluten-free made with roasted sweet potatoes, fresh cilantro, and an easy spiced dressing.

  • 1 lb sweet potatoes

  • 1 small red onion

  • 3 tablespoons olive oil, divided

  • 1/4 teaspoon salt

  • Juice and zest from 1 lime

  • 1 clove garlic, minced

  • 1/2 teaspoon chili powder

  • 1 cup cooked black beans, drained and rinsed if using canned

  • 1/2 cup cilantro

  • 1/4 cup pepitas

  1. Preheat oven to 400˚ F. Peel sweet potatoes, cut into 1/4 inch cubes and place on a sheet tray. Chop onion into 1/4 inch pieces and add to the tray. Drizzle 1 tablespoon olive oil on top and add 1/4 teaspoon of salt. Toss until sweet potatoes are well coated. Spread into a single layer and roast until sweet potatoes are tender and starting to brown, 35 to 40 minutes.

  2. While the sweet potatoes are roasting, combine remaining 2 tablespoons olive oil in a jar with the lime juice, 1 teaspoon lime zest, minced garlic, and chili powder. Shake well.

  3. Once sweet potatoes are done, transfer to a bowl. Add in the black beans, pepitas, and cilantro. Drizzle with the dressing and toss until salad is combined. This is best done with the sweet potatoes are still warm.

 

Quinoa, Corn and Black Bean Salad

IF CORN IS in season, use it fresh off the cob or roast the unhusked ears on the grill to add even more flavor to this great summer salad.

SERVES 4

2½ cups cooked quinoa

3 ears corn, kernels removed (about 2 cups)

1 red bell pepper, roasted, seeded, and diced

½ small red onion, peeled and diced

2 cups cooked black beans, or one 15-ounce can, drained and rinsed

1 cup finely chopped cilantro

6 green onions (white and green parts), thinly sliced

1 jalapeño pepper, minced (for less heat, remove the seeds)

Zest of 1 lime and juice of 2 limes

1 tablespoon cumin seeds, toasted and ground

Salt to taste

Combine all ingredients in a large bowl and mix well. Chill for 1 hour before serving.”

 

from PCRM:

Cherry Tomato and Brown Rice Salad with Artichoke Hearts
Makes 6 servings

This delicious salad is a complete meal and is a great picnic or potluck dish. Because neither tomatoes nor rice benefit from refrigeration, it should be served at room temperature.

3 cups warm brown basmati rice
6 ounces marinated artichoke hearts, rinsed in hot water, drained, and sliced
1 cup chopped scallions
1 1/2 pounds red, yellow, or mixed cherry tomatoes, halved
1/2 cup chopped fresh basil
1/2 cup fat-free Italian dressing
3 tablespoons lemon juice
2 cloves garlic, crushed
1/4 teaspoon salt
Freshly ground black pepper to taste
1 head crisp lettuce

Place the rice in a large salad bowl and add the artichoke hearts, scallions, tomatoes, and basil. Mix gently.

Combine the Italian dressing, lemon juice, garlic, salt, and pepper in a small bowl or jar. Whisk or shake until well blended. Pour over the salad and mix gently. Serve on beds of lettuce on individual plates.

 

Pasta with Lentil Marinara Sauce
Makes 5 servings

1 pound pasta of choice
1 jar (26 ounces) fat-free, low-sodium, tomato-based pasta sauce
1 can (15 ounces) lentils, rinsed and drained
1/2 cup dry red wine (can be nonalcoholic) or low-sodium vegetarian broth
Salt to taste
Freshly ground black pepper

Cook the pasta according to package directions.

Meanwhile, combine the pasta sauce, lentils, and wine or broth in a medium saucepan. Heat gently and season with the salt and pepper. Serve over the drained pasta.

https://www.brandnewvegan.com/recipes/beans-legumes/vegan-baked-beans

 

Overnight Soak & Quick Soak

Start with 3 cups of dried, white beans.  I used Great Northern.  Give them a nice long bath in a few inches of water for the night and forget about them.

Next morning, drain and rinse.  Be sure and pick out any weird-looking beans or twigs or whatever.  Now let’s put them back in the pot with a few more inches of clean water and bring them to a boil.

Once they start bubbling, turn off the heat and let them sit and rest for about 30 minutes.

Yep, I did both the ‘overnight soak’ method AND the ‘quick soak’ method.  Both.

Trust me, they will be very tender when we’re all through.

 First Boil

 After 30 minutes, drain the beans again, but save about 2 cups of the bean juice.  Give them a good rinsing and plop them back into the pot.  Add that bean juice back in with them along with the onion, garlic, peppers, salt, and veggie broth and bring the pot to another boil.

Now once they start bubbling, turn the heat down low and let them simmer for 1 hour.

The thing is, the acidity of the tomatoes can make your beans tough.  So by cooking them without any of the sauce ingredients first, we really give them a chance to become nice and tender.

 The Crock Pot

Now, after the hour is up, carefully transfer the contents of the pot to a crock pot and add the rest of the ingredients.  Add the lid and turn the switch to LOW. And now we wait.

After about 4 hours if it looks like there’s still a ton of liquid, take off the lid and let them keep simmering.  The longer you can wait the thicker they’ll become.

 

 

Oatmeal Raisin Cookie

Ingredients: 

  • 4 tablespoons (1/2 stick) butter, softened

  • 3 tablespoons canola oil

  • 1/2 cup sugar

  • 1 egg

  • 2 teaspoons pure vanilla extract

  • 1/2 teaspoon fine sea salt

  • 1 cup quick cooking rolled oats

  • 1/4 cup wheat germ, preferably toasted

  • 1 cup whole wheat pastry flour

  • 3/4 teaspoon baking powder

  • 1/2 cup raisins

  • 1/2 cup toasted pecans, finely chopped

Top of Form

Bottom of Form

Method: 

Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper; set aside.

In a large bowl, whisk together butter and oil until completely blended. Whisk in sugar, egg, vanilla and salt; set aside. In a second large bowl, combine oats, wheat germ, flour and baking powder, then add to butter mixture and stir well to combine thoroughly. Fold in raisins and pecans. 

Drop dough by the spoonful onto prepared baking sheets, spacing them about 2 inches apart, and bake until cooked through and golden brown, 10 to 12 minutes. Carefully transfer to wire racks and set aside to let cool completely.

 

Banana oat cookie https://minimalistbaker.com/5-ingredient-vegan-gluten-free-cookies/

Ingredients

  • 2 medium ripe bananas

  • 1/3 cup pumpkin puree

  • scant 1/2 cup almond butter

  • 2 Tbsp refined coconut oil, melted (or canola oil)

  • 1 tsp vanilla extract

  • 3 Tbsp agave nectar

  • 1 1/2 cups rolled oats

  • 1/2 cup whole-wheat flour (pastry flour, if you have it)

  • 1/2 cup almond meal

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • scant 1/2 teaspoon salt (add more or less depending on preference and saltiness of your almond butter)

  • 3 Tbsp lightly crushed pecans

  • 2 Tbsp dried cranberries (more if you prefer)

  • 1/2 cup dairy-free semisweet or dark chocolate chips

Instructions

  1. Preheat oven to 350 degrees F (176 C).

  2. In a large bowl mash the bananas then add almond butter, pumpkin puree, baking powder, baking soda, oil, agave nectar, salt, vanilla and stir.

  3. Add oats, almond meal and flour and mix well.

  4. Add chocolate chips, cranberries, pecans (optional) and stir until well combined.

  5. Drop cookies by spoonfuls on a baking sheet and press down slightly to flatten. Make them as uniform in size as possible (generously rounded tablespoons).

  6. Bake for 15-17 minutes or until the cookies are slightly golden brown.

  7. Rest on baking sheet for a few minutes before transferring to a cooling rack. Store in an air-tight container to keep fresh for up to 5 days

Other Dessert Options below:

Chia seed pudding (was thinking plain/vanilla with whatever mixed fruit available.  Can always for a chocolate one)

https://www.eatingbirdfood.com/basic-chia-seed-pudding/

https://www.theroastedroot.net/how-to-make-chia-seed-pudding/

 

from PCRM:Berry Mousse
Makes 4 servings

This is so easy that it’s hardly a recipe! Your blender does most of the work. This can be eaten as a pudding or used as a topping for fruit.

1 package (12.3 ounces) reduced-fat, extra-firm silken tofu, crumbled
2 3/4 cups thawed frozen unsweetened berries of choice
3 tablespoons sugar or 2 tablespoons agave nectar
1 tablespoon berry liqueur (optional)

Blend the tofu, berries, sugar or agave nectar, and liqueur, if using, in a blender or food processor until smooth. Spoon into 4 pudding dishes and refrigerate until chilled.

 

 

August 20, 2018 Tasting Menu

 

Dips:

Cannellini Bean Dip with Garlic & Thyme: Adapted from Chloe’s Kitchen, Chloe Coscarella

Ingredients:

1, 15 oz. can Cannellini beans, drained & Rinsed

2+ Tablespoons water (to desired dip consistency)

1 Tablespoon lemon juice

2 cloves garlic

½ teaspoon dried Thyme (more to taste)

1 teaspoon salt

½ teaspoon freshly ground pepper

Instructions:

Blend all ingredients in a food processor until smooth. Serve with vegetables, crackers, baguette, pita bread.

 

Forks Over Knives Roasted Red Pepper Dip:

INGREDIENTS

  • 1 package extra firm silken tofu, drained

  • 2 large red bell peppers, roasted and seeded

  • 3 cloves garlic, peeled and chopped

  • ¼ cup cilantro, chopped

  • 1 teaspoon salt, or to taste

  • ½ teaspoon crushed red pepper

  • Zest and juice of 1 lime

Instructions: 

·       Combine all ingredients in the bowl of a food processor and puree until smooth and creamy. Refrigerate in an airtight container until ready to use.

 

Salads:

Potato tofu Salad

INGREDIENTS

  • 8 medium red potatoes, scrubbed and chopped

  • 1 (12-ounce) package firm or extra-firm silken tofu

  • 2 tablespoons prepared yellow mustard

  • 1 tablespoon Dijon mustard

  • 4 cloves garlic, minced

  • 1 tablespoon fresh lemon juice

  • ½ teaspoon sea salt

  • ¼ cup dill pickle relish

  • 4 large stalks celery, finely diced

  • 1 medium red onion, finely diced

  • sea salt

  • freshly ground black pepper

Instructions:

  1. Place the potatoes in a large pot and add cold water to cover. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer the potatoes until just tender, 8-10 minutes. Drain the potatoes in a colander and rinse them under cold water until cool.

  2. In a blender, combine the silken tofu, yellow mustard, Dijon mustard, garlic, lemon juice, and salt. Blend until smooth and creamy.

  3. Transfer the mixture to a large bowl, add the relish, and stir well to combine. Add the celery, onion, and potatoes and toss gently to combine. Season with salt and pepper to taste.

  4. Cover and chill for 1 hour. Taste and adjust seasoning before serving.

  5. Store the salad in an airtight container in the refrigerator for up to 1 week.

 

Peach and Blueberry Salad

Ingredients:

For the Dressing:

  • 4 tablespoons olive oil= a little water to thin

  • 4 tablespoons white or golden balsamic vinegar

  • 2 teaspoon honey

  • Sea salt and crushed black pepper, to taste

For the Salad:

  • 3 ripe peaches, cut in half, pits removed

  • Fresh arugula (about 8-10 cups)

  • 1 cup fresh blueberries

  • 1/3 cup Marcona almonds or regular almonds

  • 2 oz fresh goat cheese- a similar vegan cheese (optional)

Hemp Crusted Tofu Cobb Salad-Hot for Food

Ingredients

  • hemp crusted tofu ingredients:

  • 1 (350 g) brick firm tofu

  • 1/2 C gluten-free bread crumbs

  • 1/2 C hemp hearts

  • 2 tsp chili powder

  • 2 tsp garlic powder

  • 1 tsp sea salt

  • 1/2 tsp ground pepper

  • 2 tbsp dijon mustard

  • 1 tbsp nondairy milk

  • cobb salad ingredients:

  • 12 cups chopped romaine lettuce

  • 1 lb whole green beans, blanched

  • 2 cups tomato wedges or halved cherry tomatoes

  • 2 cups frozen corn, thawed and drained of excess water

  • 2 avocados, diced or cut into wedges

Instructions:

Preheat oven to 425°F.

Drain the brick of tofu from the packaging water and pat dry with a tea towel or paper towel. Cut into 8 thick sticks or depending on the shape of your tofu brick you can cut those in half again for 16 pieces.  They should be like a fish stick style shape. 

In a mixing bowl combine the bread crumbs, hemp hearts, spices, sea salt, and ground pepper. In another smaller bowl combine dijon with nondairy milk until smooth and well combined. 

Brush the dijon mixture evenly on each tofu stick coating well. Then coat fully in the bread crumb mixture. Place sticks on a parchment lined baking sheet. 

Spray the sticks with a light coating of vegetable oil and bake for 30 minutes flipping over half way through the bake time. They should be a deep golden brown. 

Serve these with a dip of your choice like my popular ranch dip or something else of your choice. But for a whole meal I found these to be really satisfying on a cobb-style salad. 

To make blanched green beans that are still bright green and crunchy you can boil them or steam them in a pot and then just as they turn bright green all over and are tender, drain them from the hot water and submerge them into a large bowl of ice water. Then once they've been submerged for 5 to 10 minutes you can drain them from the water into a colander. Serve them immediately on the salad or pat dry and store for 2 days in a container in the fridge.

Assemble the salad and top with 3 to 4 tofu nuggets per salad and drizzle with ranch dressing!

Ranch Dip/Dressing (just add a little water to desired ranch dressing consistency) for Cobb Salad-

Ingredients:

1 C wildwood zesty garlic aioli (or vegan mayonnaise of your choice)

1/8 C non-dairy milk

2 tsp apple cider vinegar

1 tsp onion powder

1/4 tsp sea salt

1/4 tsp ground pepper

1 tbsp dill

1 tbsp parsley

1 tbsp chives

Instructions:

If you use a regular vegan mayonnaise without garlic in it, then you might also want to add 1 tsp of garlic powder.

Finely chop the fresh dill, parsley and chives. Whisk together all the ingredients until smooth.

Alternatively (and this is how I prepare the ranch) you can blend together vegan mayonnaise, non-dairy milk, apple cider vinegar, onion powder, garlic powder, sea salt and ground pepper in a blender. Pour the dip into a jar or serving bowl and stir in the fresh herbs. Refrigerate before serving. 

 

Entrees:

 Engine 2 Diet ‘Epic Brats’, Italian Style: Adapted from E2 Cookbook

Ingredients:

1 15 oz can garbanzo beans drained and rinsed

1 15 oz can kidney beans, draine and rinsed

½ cup cooked brown rice

1 cup gluten free oats

3+ tablespoons sundried tomatoes diced, rehydrated in water then drained

3+ tablespoons diced capers

1 Cup shredded Kale

2+ tablespoons Italian herb seasoning

6 brown rice spring roll wraps

Instrucitons:

Place first 4 ingredients in a large bowl (or food processor). Blend with potatoe masher, fork, food processor or immersion blender until only a small amount of beans left whole. TO the whole add in the remaining ingredients until well combined, adding more capers, sundried tomatoes, or thyme as needed. Place bowl in fridage for 15 minutes.

Set up rice wrap station with a skillet or deep late deep enough to be filled with warm water. Place brown rice wrap in water for 10-15 seconds until pliable. With your hands, press mixture into shape of a bratwirst in the center of the wrap. Fod bottom of wrap closest to you up, fold sides in, and roll it up tight toward the top. Repeat until all filling is used. Chill for 10 minutes in fridge before grilling. Place brats in skillet over medium heat (or on grill) , rotate every few minutes until browned rice paper starts to buble and grill marks appear.

Serve with pretzel buns or whole grain buns, mustard, onion, bread and butter pickles or relish.

 

Minimalist baker Best Grillable Burgers (We always cook them in the skillet!)- not good luck on the grill

Ingredients

  • 1 cup cooked brown rice*

  • 1 cup raw walnuts (or sub bread crumbs)

  • 1/2 Tbsp avocado oil (plus more for cooking) – we just add TB water as needed for consistency.

  • 1/2 medium white onion (finely diced // 1/2 onion yields ~3/4 cup)

  • 1 Tbsp each chili powder, cumin powder, and smoked paprika

  • 1/2 tsp each sea salt and black pepper (plus more for coating burgers)

  • 1 Tbsp coconut sugar (or sub organic brown or muscovado sugar)

  • 1 1/2 cups cooked black beans* (well rinsed, drained and patted dry)

  • 1/3 cup panko bread crumbs (if gluten-free, use gluten-free bread crumbs)

  • 3-4 Tbsp vegan BBQ sauce

Instructions

  1. If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.

  2. Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.

  3. In the meantime, heat the same skillet over medium heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.

  4. Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal (see photo) is achieved. Set aside.

  5. To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans (see photo).

  6. Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.

  7. For larger burgers, divide into 5 patties (1/2 cup in size // amount as original recipe is written), or form 10 smaller burgers (1/4 cup in size // amount as original recipe is written). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.

  8. If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat.

  9. Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers - only as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.

  10. Cook for 3-4 minutes or until well browned on the underside, then flip gently. They aren't as firm as meat burgers, but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side.

  11. Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).

  12. Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2-3 days. See notes for freezing/reheating instructions.

Vegan Cheesy Mexican Tortilla Bake

(If you want to make a 9x13, double this recipe)

Ingredients

For the Cheese Sauce (Makes 2 1/2 cups)

  • 1 cup (150g) raw unsalted cashews (See NOTES below for subs and lower-fat option)

  • 1 cup (240g) mild heat runny/not too chunky salsa (I love Trader Joe's or Sprouts Mild, you can use a medium heat if you don't mind the dish being on the spicy side, not recommended with kids)

  • 3/4 cup (180g) PLAIN dairy-free yogurt (I used Silk Soy yogurt found at Kroger OR SO Delicious "Unsweetened" Plain coconut yogurt)

  • 1/4 cup + 1 tablespoon (75g) water

  • 1 1/4 teaspoons smoked paprika

  • 1 1/4 teaspoons ground cumin

  • 3/4-1 teaspoon (6g) fine sea salt (this will vary depending on the salsa used. Start with 3/4 and keep in mind the final taste after baked you want to stand out)

Remaining Ingredients

  • 9 small corn tortillas, cut into fourths

  • 2 15 oz cans low-sodium black beans, drained and rinsed

  • 1 cup (240g) salsa for middle layer

  • 2 cups (293g) sweet corn (I used frozen)

  • Optional: Green onions for garnish

NOTE: The yogurt CANNOT be subbed here for milk, that will RUIN the recipe. The yogurt is thick, creamy and tangy and using a milk will not only make it bland, it will make the rest of the dish watery and soggy. Follow the recipe for the correct results.

Instructions

  1. First, prepare your cheese sauce by adding all of the ingredients listed under "cheese sauce" to a high-powered blender. I did not soak my cashews since I have a Vitamix, but if you do not have a strong blender, you will need to soak your cashews overnight, drain and rinse. Otherwise, your sauce will be gritty. Taste it and tell me how darn cheesy that tastes! The cheese sauce tastes insanely delicious and cheesy straight out of the blender, but gets even cheesier after it's baked! If you are just wanting to use the cheese sauce for nachos or another recipe, I would add it to the stove and heat it just to thicken it up slightly. It is delicious on nachos!

  2. Preheat your oven to 375°F and lightly spray a 8 1/2 by 8 1/2 square casserole dish like ceramic or stone with nonstick spray. Layer about a 1/3 of the cheese sauce on the bottom and spread out with a spoon. REFER TO VIDEO for easy visual tutorial. Lay on top of the cheese sauce 6 of the cut tortillas per each row for 3 rows.

  3. Add 1 can of the beans on top of the tortillas and spread out. Add the other 1 cup of salsa and spread out over the beans. Layer 1 cup of the corn. Layer another 1/3 of the cheese sauce on top of the corn and spread out. You will notice there is only 1 layer of salsa in the middle. This is just to add another layer of flavor and moisture, it definitely didn't need 2 layers of salsa.

  4. Repeat the steps by adding the remaining tortillas, then the beans, corn and remaining cheese sauce. Cover everything well and top with a piece of foil gently covering the dish. This is so the cheese sauce doesn't bake up and harden too quickly. Bake with the foil on for 15 minutes, then remove the foil and bake another 5-10 minutes until the cheese is getting a nice firm orange-brown look on the edges. I baked it for about 8 minutes without the foil but if you prefer the cheese to be more firm, just bake it a bit longer. Just keep in mind that the longer you bake it, the drier the top cheese layer becomes after it is removed from the oven.

  5. Garnish with fresh green onions. I loved the crunchy, fresh element of the green onions to the warm cheesy flavor.

  6. This dish reheats very well also. I just reheat leftovers in the microwave and mmmmmm, delicious.

BBQ Seitan Ribz by FatFree Vegan:

Ingredients

  • 1 cup vital wheat gluten

  • 2 tablespoons nutritional yeast

  • 2 teaspoons smoked Spanish paprika

  • 2 teaspoons onion powder

  • 1 teaspoon garlic powder

  • 3/4 cup water

  • 2 tablespoons tahini or other nut butter

  • 1 tablespoon soy sauce

  • 1 teaspoon Liquid Smoke

  • about 1 cup of your favorite barbecue sauce see some suggestions below

Instructions

  1. Preheat the oven to 350 and lightly spray an 8×8 baking dish with canola oil. Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well and then knead lightly in the bowl 15-60 seconds (the less you knead it, the more tender it is; the longer, the chewier).

  2. Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces:

  3. Put it in the oven and bake for 25 minutes. While it’s cooking prepare your grill.

  4. Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribz will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the grill and invert the whole baking dish onto the grill (or use a large spatula to lift the seitan out, placing it sauce-side down on the grill). Brush the top of the seitan with more sauce:

  5. Watch it closely to make sure that it doesn’t burn. When it’s sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribs to serve.

 

Sides:

 FOK

“Quinoa, Corn and Black Bean Salad

IF CORN IS in season, use it fresh off the cob or roast the unhusked ears on the grill to add even more flavor to this great summer salad.

SERVES 4

2½ cups cooked quinoa

3 ears corn, kernels removed (about 2 cups)

1 red bell pepper, roasted, seeded, and diced

½ small red onion, peeled and diced

2 cups cooked black beans, or one 15-ounce can, drained and rinsed

1 cup finely chopped cilantro

6 green onions (white and green parts), thinly sliced

1 jalapeño pepper, minced (for less heat, remove the seeds)

Zest of 1 lime and juice of 2 limes

1 tablespoon cumin seeds, toasted and ground

Salt to taste

Combine all ingredients in a large bowl and mix well. Chill for 1 hour before serving.”

 

 

Vegan, Gluten-free Cornbread: Minimalist Baker

Ingredients

CORNBREAD

  • 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

Instructions

  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 m

Desserts:

 

Classic, Chewy, Fudgy Brownies: by Jessica’s Kitchen

(Only makes an 8x8, Double recipe to make an 9 x13)

Ingredients

  • 1 cup (188g) chocolate chips, melted - I recommend Ghirardelli

  • 3/4 cup (107g) all purpose flour, NOT sifted

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon baking soda

  • 2 large eggs (114g in shells)= I replaced eggs with Bob’s Red Mill ‘egg replacer’ or an vegan egg replacer would probably work fine.

  • 3/4 cup (158g) brown sugar (I use raw brown sugar, cane sugar or coconut sugar)

  • 3/4 cup (150g) melted coconut oil= replace with ¾ cup unsweetened applesauce

  • 2 tablespoons (28g) water

  • 1 teaspoon pure vanilla extract

  • 1 cup chocolate chips (unmelted)

Instructions:

  Preheat oven to 325 degrees F/165 degrees C.

  Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.

  In a medium bowl, mix the flour, salt and baking soda until combined. Set aside.

  In a separate bowl, add the eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.

  Stir in the last 1 cup (unmelted) chocolate chips.

  Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan. Bake for 30-35 minutes. I barely baked 30 minutes and let sick in pan, on cookie rack, until fully cooled.  Soo good & fudgy!

 

Creamy, Vegan Lemon Bars: by Minimalist Baker:

Ingredients:

FILLING

  • 1 cup raw cashews

  • 1 cup coconut cream* (the hardened portion at the top of full-fat coconut milk after it’s been refridgerated overnight)

  • 2 Tbsp arrowroot or cornstarch

  • 1/2 cup lemon juice (2 large lemons yield ~1/2 cup or 120 ml)

  • 1 heaping Tbsp lemon zest (1 large lemon yields ~1 heaping Tbsp or 4 g)

  • 1 pinch sea salt

  • 1/4 cup maple syrup (plus more to taste)

  • 2 Tbsp organic powdered sugar (optional // for topping)

CRUST

  • 1 cup gluten-free oats

  • 1 cup almonds

  • 1/4 tsp sea salt

  • 2 Tbsp coconut sugar

  • 1 Tbsp maple syrup

  • 4-5 Tbsp coconut oil (melted) = replace with 4-5 TB unseetended applesauce

Instructions

  1. Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.

  2. In the meantime, preheat oven to 350 degrees F (176 C) and line an 8x8 inch baking dish with parchment paper.

  3. Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.

  4. Transfer to a medium mixing bowl and add maple syrup and melted coconut oil, starting with lesser end of range (4 Tbsp or 60 g as original recipe is written // adjust if altering batch size) and adding more if it's too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.

  5. Transfer mixture to parchment-lined baking sheet and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed.

  6. Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350 degrees F (176 C).

  7. Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until very creamy and smooth.

  8. Taste and adjust flavor as needed. I added a bit more lemon zest and maple syrup. It should be very lemony, and not overly sweet.

  9. Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.

  10. Bake for 20-23 minutes or until the edges look very slightly dry and the center appears “jiggly” but not liquidy.

  11. Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) - at least 4 hours, preferably overnight.

  12. To serve, slice and sift with powdered sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2 days.