This is a mild red lentil dish. Recipe found here;
https://jackfruitful.com/wprm_print/one-pot-marry-me-lentils
We like this with macaroni or shells.
https://jackfruitful.com/wprm_print/one-pot-marry-me-lentils
We like this with macaroni or shells.
You can slice them in whatever direction you prefer.
Preheat oven 400
Ingredients
3 tablespoons cornstarch
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
Italian seasoning for sprinkling
15.5 block extra firm tofu
directions
oven 400( I use my air bake setting on oven
Mix dry ingredients in bowl except for Italian seasoning
Dip both sides of sliced tofu ( don’t need to squeeze tofu first). Place on silicone mat on baking pan. Sprinkle with Italian seasoning.
Bake for 30-40 minutes depending on how thick your slices.
Ingredients:
3 cup broth of choice
1 onion chopped small
2 minced garlic cloves
3 large carrots sliced
2 celery stalks sliced
2 cups of potatoes cut in nice chunks (or baby potatoes cut in half
1 8 ounce package of baby bell mushrooms quartered
1 cup frozen garden peas
1 teaspoon Italian seasoning
15 ounces can diced tomatoes (the kind with garlic is nice)
3 tablespoons low sodium tamari sauce (or soy sauce)
1 tablespoon balsamic vinegar
2 sprigs rosemary stripped --chop--the sprigs without main stem
5 thyme stems--strip leaves
2 tablespoons cornstarch
3 tablespoons water
Directions:
Heat a bit of broth in large ssoup pot. (Or if you like using oil you can use 2 tablespoons of oil instead) Heat onion and garlic about 5 -10 minutes until onion is soft.
Add carrots, celery, potatoes cooking another 15 minutes adding more of the broth if needed.
Meanwhile in separate pan brown the mushrooms.
Add the mushrooms to the pot along with the Italian seasoning, rest of the broth, diced tomatoes, soy sauce, balsamic vinegar, rosemary and thyme and garden peas.
Bring to a boil .
Mix the cornstarch and the water in a small bowl then add to the stew, stirring well.
Turn heat to low and cook 45 minutes or longer depending on how large your potatoes and vegetables were cut. Can take an hour.
Ingredients:
1/2 block of extra firm tofu
olive oil (I just spray some on it)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoke paprika
1/2 tablespoons nutritional yeast
salt and pepper to taste
Directions:
oven at 400 (or oven setting for air bake if your oven has this option.) (Note you can also do it at 450 if it doesn't set off your smoke detectors ;-)
Shred the tofu with a grater. Then mix with the ingredients. Spread on a parchment lined or silicone lined pan.
Bake 30 minutes (I usually toss half way through). Cool ten minutes. You can slice it further if desired.
Preheat 350 F
Ingredients
2 cups of gf Oat flour (I did mostly oat flour but part of the two cups was a tablespoon or 2 of almond flour) However recently I just use all oat flour.
Less than 1/4 cup sugar. Sometimes I only use a rounded teaspoon especially when bananas are really ripe and sweet.
2 & 1/2 small bananas (they were 6 inches each or there about)
3/4 cup soy milk
1 tablespoon ground golden flax seed
1 tablespoon baking powder
1 teaspoon vanilla
3/4 -1 cup small frozen wild blueberries ( these come out nice and moist with these little frozen blueberries- I let them thaw while doing the rest.Fresh blueberries aren’t as good.
Direcations:
Preheat 350.
Blend bananas very well (I used food processor)
Meanwhile mix dry ingredients then add wet ingredients, including bananas ,mixing well. Fold in Blueberries carefully.
Place in silicone muffin pan and cook about 24 minutes until toothpick clean and muffins aren't mushy. Note: if using fresh blueberries it takes less time.
I removed immediately from the pans to cool. Ones not eaten right away I refrigerate in a sealed container. I like them cold as well as hot 🤣
We used just one can of diced tomatoes and added a few tablespoons of marinara. Omitted pepper and cumin to make a milder version. Used frozen spinach.omitted olive oil. Used 32 ounces of broth.Used just one carrot instead of 2.
We add pasta separately as I need gf. Sometimes I use rice.
Note:” “Soaking millet can help make it easier to digest and release enzyme inhibitors, which can help you get more nutrients from it.”So you can soak the night before and then discard the water before cooking.
Ingredients: 2 servings
1/3 cup hulled millet ( can soak overnight first if desired)
1 cup soy milk (or whatever)
3/4 cup water
pinch of salt
cinnamon (to taste)
Direstions:
Combine millet, water, milk and salt. Bring to a boil. Reduce heat and cover and simmer about 25 minutes--stirring once or twice.
Additions: 1 banana mashed (or 1/2 a banana for each serving), walnuts, a bit of vanilla.
Ingredients:
2 cups short grain BROWN rice
2 cups fresh chopped baby spinach
15.5 ounces can of cannellini beans
1 cup sliced black olives (Or a 2.25 oz can black sliced olives drained)
1 red bell pepper chopped
1/2 medium red onion, chopped
2 tablespoons lemon juice
1 & 1/2 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon nutritional yeast
3 cups HOT chicken broth or vegetable broth
Directions:
Preheat oven 350 F
In large bowl mix rice, spinach, white beans, tomatoes, olives, bell pepper, red onion, lemon juice, herbs, spices, salt. Mix well.
Pour into 13 by 9 baking dish (mine was actually a bit bigger). Heat your broth until hot and add to the dish---mixing.
COVER with foil and bake an hour. Then take out and mix it up otherwise the rice will stay on the bottom. COVER again and cook another 45 minutes or until rice is done. I actually turned up the oven to 375 for the last 20 minutes.
NOTE: The original recipe called for a shorter time so you may want to check it earlier.
All the details can be found here; https://elavegan.com/polenta-fries-crispy-gluten-free/
Ingredients
Polenta
1 cup yellow cornmeal (I used organic medium grind)
2 and 1/2 cups vegetable broth
3 tbsp nutritional yeast
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground oregano
salt and pepper to taste
vegetable oil for brushing
Breading
1/2 cups oat flour
2 tbsp nutritional yeast
1 tsp onion powder
1/2 tsp ground oregano
1/2 tsp smoked paprika
salt and pepper to taste
Go to the link for the how to do. She also gives some options.
Ingreadients
1 and 1/2 cups oat flour (used GF)
1 and 1/2 cups buckwheat flour
1 and 1/2 cups unsweet soy milk
2 and 1/4 teaspoon yeast
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon nutritional yeast
1 teaspoon salt
2 tablespoons ground golden flax seed
1 tablespoon white wine vinegar
DIRECTIONS
Preheat oven 325 F
Heat milk to lukewarm around 100 degrees and mix in yeast. Let sit a few minutes until bubbly...
Mix The dry ingredients in a bowl. Add the yeast milk and the vinegar.
Place in 9" bread pan lined with parchment paper. You can moisten your hand to pat it in place.I let this rise 25 minutes.
Bake 40-45 minutes until done.
Lift out of pan and remove parchment paper immediately.
Recipe found here: https://plantifullybasedblog.com/wprm_print/amazing-melty-vegan-mozzarella
Uses:
Sauce Ingredients
1/2 of a big head cauliflower sliced and sprinkled with garlic powder and onion powder and salt and pepper.
Roast the above 20 minutes per side at 400F for total 40 minutes. Or until tender.
Additional ingredients:
1 teaspoon minced garlic
1/3 cup nutritional yeast
1/2-1 teaspoons onion granules
2/3 cup soy milk
Salt and pepper to taste
1/2 cup cashews soaked in boiling water(enough to cover) — keep the water
Lemon juice optional
After cooking the cauliflower add all ingredients in a high speed blender including the water from cashew soaking. If too thick you can add more water or some broth. Add some lemon juice to taste if desired.
Note: we like ours mixed in the pasta with some basil pesto. Sometimes we add olives.
This is the pesto we like: https://nannykimsrecipes.blogspot.com/2024/06/walnut-basil-pesto-vegan.html?m=1
Ingredients
1 medium onion, diced
2 large carrots diced
2 large celery diced
4 cloves garlic chopped
1 rounded tablespoon tomato paste
3/4 teaspoons paprika
1 teaspoon or less salt
1/2 teaspoons Italian herbs
1/4 teaspoons chili powder
Black pepper to taste
1/3 cup white wine (I use Josh Sauvignon blanc
3 cans white beans (drained and rinsed)
3 -4 cups low sodium vegetable or chicken broth
1-2 handful baby spinach chopped
Directions
Sauté onions, carrots, celery in a bit of broth for 7 minutes or until getting tender. Add garlic one minute.
Add paste and seasonings , 2 cans beans ,wine, 3 cups broth simmer 15 minutes. Blend the remaining can of beans with some broth until smooth. Add this to soup cook 5 more minutes. Add chopped baby spinach and cook until wilted. Serve with a bit of lemon if desired.
1-2 cans of white beans drained
Salt and pepper and chili (Or cumin ) powder to taste
Fresh chopped rosemary
Olive oil
Mix all together and roast in 425 F oven for 35- 40 minutes or until desired crispness.
I like it with sautéed onions and bell pepper. After cooking tofu I like nutritional yeast and onion powder, garlic powder, salt and pepper. I use some gf vegan bagels for the bread if using bread. I do cook the tomatoes like he does. I add some whole grain mustard and some low sugar ketchup.
Here is the link which gives full directions with video and optional ways to serve: https://www.instagram.com/reel/C8jKUrkyywF/?igsh=MW1sZHk2dGJtcjlqMQ==
Note — I was cooking this first batch at a lower temperature so had to cook them longer as I was cooking banana zucchini bread with it 😀. I ended up having to flip them over also.
Ingredients
2 cans drained lentils ( go to link if you don’t have cans)
4 tablespoons flour or chickpea flour or me King Arthur measure for measure gf
1 medium onion chopped
1/4 cup parsley (plus 2 tablespoons cilantro optional)
3 cloves garlic chopped
1 teaspoon cumin (ground)
1 teaspoon coriander (ground)
4 tablespoons nutritional yeast ( or Parmesan)
1 teaspoon salt
1/8 teaspoon black pepper
Put onions, parsley, garlic in food processor and chop some. Add rest of ingredients and chop at intervals for about 1 minute. You can add a tablespoon or 2 of water if needed.
Form into patties and bake 400 degrees for 20 minutes or until browned.
If you go to link he tells how to air fry or fry if desired.
At 400 degrees I cook 15 minutes then flip and cook about 12 more.
This is a banana chocolate chip zucchini bread! I used dairy free chocolate chips.
Recipe here: https://theplantbasedschool.com/banana-zucchini-bread/
Note: I have reduced sugar down to 1/3 cup instead of 1/2
1 and 1/2 cups of King Arthur measure for measure gf flour.
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
2/3 cup maple syrup
6 tablespoons unsweetened applesauce
1 tablespoon white vinegar
1 teaspoon vanilla extract
3/4 cup cold water
Optional/ a little added salt
Preheat oven to 350. Line a 9 by 9 pan with parchment paper.
Mix dry ingredients well. Add the rest mixing well. Pit into pan and cook 25-30 minutes or until toothpick fairly clean.
Mine was about 26 minutes.
For the icing I used about 1/2 cup of dairy free dark chocolate chips with soy milk to cover and microwaved for 30 seconds. You stir until chips are melted and it thickens.
-1 large zucchini (or 2 small ones),
sliced
-1 (15.5-oz.) can cannellini beans, rinsed and drained
Directions
Note: had to do in my food processor first and then my vitamix as my dates were a bit too tough 😂