Yogurt chocolate mousse

 Ingredients 

1/2 cup semi-sweet chocolate chips 

1/2 cup milk of choice ( I used drinkable coconut milk)

1 teaspoon vanilla extract 

1 tablespoons honey

1/2 to 1 tablespoons granulated sugar or to desired sweetness 

1 and 3/4 cup Greek yogurt 

Directions 

Place chips and milk in microwaveable bowl and microwave for about 2 minutes. Remove and stir until chips are melted and mixture is well blended. Let cool 5 minutes. Add remaining ingredients mixing thoroughly. Add more sugar if it is too tart— amount depends on tartness of your yogurt and sweetness of your chips. Pour into 4 ramekins. Cool about 2 hours in refrigerator before serving.

Split mung bean soup (kitchari)

Love the flavors in this-/ my husband went for seconds 🙂 Actually the flavors the second time around came out wrong so I have since omitted the fennel seeds.

2 tablespoons olive oil

1 teaspoon each: can sub ground for seeds

     Cumin seeds

     Minced ginger

     

     Mustard seeds

     Ground coriander 

     Ground turmeric 

1 cup split mung beans (I get on Amazon)(can also substitute red lentil s)

1/2 cup jasmine or basmati rice white

1-2 cups chopped veggies of choice( I used potatoes, cauliflower, carrots ) 

6 cups water

1 to 1&1/2 teaspoons salt

Directions 

Sauté for 30 seconds ginger in large pot— you can use up to 1 and a half tablespoons of minced ginger if you like more. 

Add the rest of the spices— you can use ground if you don’t have the seeds called for— just use same amount. Sauté 30 more seconds.

Add everything else and simmer 30 minutes until everything tender and creamy consistency.

 

Fagioli in crockpot

We really enjoyed this— nice flavors. I used GF rotini in mine and my husband used cheese tortellini in his.

Ingredients 

• 
  
• 1 -2 teaspoon olive oil
• 1 medium onion (diced)
• 2 medium cloves garlic (minced)
• 2 teaspoons Italian seasoning
• 4 cups chicken broth (or vegetable broth I like the chicken broth flavor)
• 1/2 small green cabbage (finely chopped I like to use slaw that is already chopped (2-4 cups))
• 3 medium carrots (peeled and diced (1 cup))
• 1 medium zucchini (diced (optional))
• 1 15-ounce can kidney beans, drained and rinsed
• 1 14-ounce can diced tomatoes (prefer Italian style)
• 1 cup small pasta of your choice (or more if desired)
• 1 tablespoons balsamic vinegar during last hour
• I/2 to one tablespoon sugar during last hour
• 1/8 teaspoon baking soda last hour
• Additional salt and pepper to taste

When serving top with parsley and parmigiana cheese if desired.

Directions 

Sauté onions for about 5 minutes adding garlic near end. Place in crockpot. Place seasonings, broth, cabbage, carrots, squash , carrots, kidney beans, tomatoes, zucchini in pot. Cook 8 hours on low or 4-5 on high. During last hour add sugar, balsamic vinegar and baking soda. The baking soda makes it fizz, but it will calm down in moments 🤣

Cook pasta separately and add the amounts you desire to each bowl when serving and top with parsley and grated parmigiana if desired.

Can add cooked tofu crumbles or ground beef at the end if you desire.

 

Smokey bean burgers

 Found this recipe here: https://youtu.be/Tk99zeQ71nQ

From Jane Esselstyn’s YouTube channel. I like the smokey flavor. I can’t have nutritional yeast so I substituted finely ground raw cashews.

Ingredients 

1 cup cooked cooked rice (me white)

2 Cans of cannellini beans rinsed and drained

1/2 cup nutritional yeast OR for ME 1/4 cup ground cashews 

1/4 cup picante sauce (me mild)

1/4 cups oats (I used rolled whole)

1 teaspoon garlic powder 

1 teaspoon onion powder

1/2 teaspoon turmeric powder 

1/2 teaspoon smoked paprika 

Optional things you can add— chopped purple onions or a green onion, bit of chopped kale, etc

Mash the ingredients together with a potato masher or Jane does it with her hands (see video)— she says to leave some beans not totally mashed. Form patties and place on parchment lined sheet . Makes about 6 large patties— make them the size you desire. Bake 350 F for 30-50 minutes depending on how thick you have made them and depending on how crunchy you want them.

See YouTube video for more details.

Tuna cannellini bean salad

 

Nice easy lunch dish

Ingredients 

5 ounce can tuna

2 teaspoons lemon zest 

1-2 tablespoons olive oil 

2 garlic cloves minced

1 can 15 ounce cannellini beans

Dried dill or fresh in amount you desire

Few squirts of lemon juice if desired 

Directions 

In skillet at medium high heat combine beans, lemon zest olive oil, garlic and dill. Stirring frequently heat till hot and fragrant. Mix in tuna adding some lemon juice if desired. Good served on fresh lettuce.

Baked berry oats

Option 2 ABOVE and option 1 pictured below

 Nice and  good for fancy breakfast as fancy Nancy might say 🤣 2 different ways to do this.

Ingredients 

2 cups rolled oats

4 large eggs

1/4 cup maple syrup 

2 cups unsweetened almond milk 

1 & 1/2 teaspoons vanilla extract 

1 teaspoon lemon zest

1/4 cup chopped walnuts

1 large banana sliced 

1 cup frozen blueberries 

Oil for pan

13 by 9 inch pan

Directions 

#option 1.  Preheat oven 350 F

Mix eggs, milk, maple syrup,vanilla, zest until frothy.

Add oats and let them soak 20-30 minutes ago to option number 2 OR you can just whip this up with a beater and omit the soaking— whipping with the electric beater works just as well as soaking.

Mix in nuts and berries then pour into greased pan. 

Slice your banana and spread evenly. Poke banana down into batter.

Bake until golden brown  on edges and center is set. Mine took around 25-45 minutes (varies if using frozen  berries). May be less if you use fresh ones. I had foil on the bottom rack which blocks the heat!

# option 2 I have found it is nice to sprinkle the walnuts and blueberries evenly into the uncooked batter in the pan to make the distribution more even. Also you can just whip mashed banana into the batter instead of slicing . This option 2 is my favorite way!

Store in refrigerator for leftovers OR I cut into servings and freeze in containers separating with parchment paper. Just take out and microwave for a fast breakfast.

Vegan lunch meat

 

This is really good— I cut mine too quickly so it cracked—doesn’t matter— I love it. This is how the topside and bottom side appears on mine. I found the recipe here: 

https://www.rabbitandwolves.com/vegan-lunch-meat/

Ingredients 

1 block extra firm tofu

2 teaspoons tamari or soy sauce (gf)

2 teaspoons liquid smoke (used the hickory)

2 teaspoons poultry seasoning 

1 teaspoon garlic powder 

1 & 1/2 teaspoons smoked paprika 

1/4 teaspoon salt (note it depends on how salty your soy sauce is— so do to taste)

Directions:

Preheat oven to 450 F

Squeeze moisture out of your tofu if you have the kind packaged in water.

Mix all in food processor . Spread to about 1/8 inch thick —or thicker if desired—on parchment paper on a baking pan.cook 25 minutes if 1/8 thickness or do more for other thickness. If you over cook it tends to crack more like mine, but I like the crispier outside texture. You want it a bit brown on top.

Let it cool and then cut in the shapes you desire.

Go to the link above for fuller directions and nicer photos 😂

Note: the recipe called for black pepper to add at end— I don’t use it.

Broccoli blueberry apple yogurt dressing salad

 

Nice yummy treat especially at lunchtime.

Found the idea here https://www.tipsandcrafts.com/tips-and-crafts/broccoli-apple-and-blueberry-salad-recipe-with-a-delicious-dressing-without-mayo

Ingredients 

Broccoli 

Apple

Blueberries 

Dried cranberries 

Slivered almonds or sunflower seeds

Red onion (I forgot!)

Dressing

• 
  
• 1 cup Greek yogurt
• ¼ cup honey
• 1 tablespoon lemon juice
• 2 teaspoons apple cider vinegar
• 1 tablespoon poppy seed

I just made an individual salad and downsized the above dressing 😊

 

Potato bean mash

 Nice different way to have mashed potatoes. 

Ingredients 

4-5 red potatoes (small kind but not tiny ones)

1 sweet potato 

1/2 to 1 cup cauliflower 

1 cup cannellini beans (from can)

Some of the vegetable broth from cooking the potatoes 

Onions

Onion powder 

Directions 

Peel and chop vegetables. Cook potatoes and cauliflower together in pot with water about 15 minutes or until tender. Meanwhile dry fry onion until caramelized. Mash the cup of beans. Drain veggies saving broth. Then add all veggies and beans and onions and seasonings together and mash using a tablespoon or so of the reserved vegetable water. Note: you can mix in the onions or use them as a topping. Soy sauce is optional.

Irish coffee creamer

 An excuse to celebrate Saint Patrick’s Day early

Ingredients 

1 & 1/4 cup whiskey 

1 cup full cream Or substitute half and half

1 can sweetened condensed milk (14 ounces)

2 tablespoons chocolate syrup 

2 teaspoons vanilla

Optional one tablespoon instant coffee.

Directions 

Mix throughly in blender or with hand mixer. Pot into clean container and place in refrigerator. Keeps about 2 months. Use in your coffee as desired 😀

Crockpot Taco Soup

 Gotta love taco soup. I go lighter than some on the seasonings . NOTE: below I will also give a stove top version that is different from this one.

Ingredients 

7 ounces or more of Beyond Meat Crumbles (Feisty ones), cooked first - you can use entire package if desired.

2 and a half teaspoons onion powder 

2 teaspoons oregano (dried)

1 can pinto or kidney beans rinsed and drained, 15 ounces 

1 can black beans, rinsed and drained

2 cans diced tomatoes, 14 ounces each

2 to 3 cups corn

1 & 3/4 cup beef broth 

2 teaspoons garlic powder 

1 teaspoon chili powder 

1 & 1/2 teaspoons cumin

2-3 teaspoons cornstarch 

1 teaspoon sugar

2 teaspoons dried parsley 

1 teaspoon dried dill or more

1 teaspoon dried chives or more

1/2 teaspoon dried tarragon

1/4 teaspoon mustard powder 

1 teaspoon smoked paprika especially if not using feisty meat crumbles.

Pinch of red pepper flakes 

Directions 

Put all in crockpot low 4-5 hours. High 2 hours. Can garnish with Greek yogurt, or sour cream, or cheese, or avocado, cilantro, corn tortillas etc— whatever you want.

Makes 6 servings or so depending on bowl size. 

ANOTHER VERSION --stove top version of a TACO SOUP with vegan version included 

Saute:

1 cup diced onion

4 teaspoons taco seasoning

1/2 tablespoon nutritional yeast flakes

1 cup veggie crumbles (or hamburger meat if you aren't vegan)

Add and simmer:

4 cups vegetable broth (can add or use beef broth if not vegan) (I sometimes use more)

1 ten  or 15 ounce can diced tomatoes

1 can (15 oz) pinto beans, rinsed and drained

1 can (15 ounce) black beans, rinsed and drained

1 can Kidney beans , rinsed and drained (OPTIONAL--I don't always use) or A can of RFRIED beans ( fat free kind)

1 cup frozen corn (can add more if you didn't use all 3 cans of beans)

........after cooking add 1 tablespoon lemon juice

DIRECTIONS

1.Saute the onion until soft. Add taco seasoning, nutritional yeast flakes and veggie crumbles if using stirring well. Cook a minute or so.

2. Add the rest of ingredients EXCEPT for the lemon juice

3. Bring to a boil and then simmer for 10-15 minutes with the lid partially off.

4. Remove from heat and stir in the lemon juice.

Serve with cilantro if desired or crumbled corn taco shells or chips etc