Take as much kale as you want and chop it up small. Massage a bit under warm water.
Add an avocado and lemon juice and thoroughly massage. For two servings I used 1/2 of an avocado and a teaspoon or 2 of lemon juice.
Add salt and a bit of ground red pepper if desired.
Add any of the following:
Carrots ( matchsticks are good)
Red bell pepper
Purple onion
Slices of orange if desired
Slivered almonds are also good
3 tablespoons toasted sesame seeds ( or not toasted)
2 tablespoons maple syrup
2 tablespoons low sodium gf tamari
Bit of water
Great served over slaw
3 tablespoons maple syrup ( or honey or sugar)
2 tablespoons unsweetened cocoa powder
1/2 cup water
2 teaspoons cornstarch or arrowroot powder
1 teaspoon vanilla extract
Place all in small pot over medium heat. Stir constantly until thickened.
I used green onions so I actually could have used more. I like this better with an addition of Dijon mustard .
Here are the ingredients:
1 cup chickpeas with liquid, undrained
1/3 cup nutritional yeast
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/8 cayenne pepper
3/4 cup unsweetened unflavored plant based milk
1/2 cup sliced scallions
1/2 cup drained diced pimentos
Me; add Dijon mustard to taste
12 ounces of macaroni of choice ( they used whole wheat- I used brown rice noodles )
Salt and pepper to taste and 1/2 cup parsley if desired
Note: I like some Dijon mustard added, Al’s a bit of paprika
Got this from Forks over Knives online- basically you cook the pasta. While that is cooking you blend The first6 ingredients down to and including the milk in a high speed blender or food processor.
When macaroni is done you mix the sauce in adding salt, pepper, scallions, and pimentos. They also said you could add a bit of pasta water if needed.
The link is here, if you want more details— in the reviews some liked it and others didn’t: https://www.forksoverknives.com/recipes/vegan-pasta-noodles/vegan-pimiento-cheesy-mac/
1¼ cups unsweetened, unflavored plant milk
3 tablespoons all-purpose or oat flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon fresh lemon juice
2 cups finely chopped spinach (fresh, or frozen and thawed) Fresh is definitely better!!!!!!!!!!!!
1 (14-ounce) can artichoke hearts, drained and finely chopped (1½ cups)
Sea salt
Freshly ground black Pepper
Note: I did use oat flou but had to add 2 teaspoons of cornstarch to get it to thicken to the right consistency..
The directions can be found here: https://www.forksoverknives.com/recipes/vegan-snacks-appetizers/dairy-free-spinach-artichoke-dip/
The only thing I added was lemon juice and instead of topping with basil we topped our servings with balsamic glaze- yum.
I like mine on mashed potatoes and my husband likes it with shells(pasta). Go to link for all the details.
Ingredients
1 small onion chopped
3 carrots chopped ( mine were not the huge ones) medium sized
2 celery stalks chopped
4 cups vegetable broth ( used Swanson)
1 tablespoon chili powder
1 tablespoon ground coriander
4 minced garlic cloves
2 teaspoons grated ginger( I used 3 frozen cubes)
2 tablespoons soy sauce
2 large sweet potatoes chopped
Handful of frozen corn
Handful of frozen string beans
3/4 cup coconut milk (I used a drinkable kind that had almond milk mixed in but it had a strong coconut taste)— hardly any fat
Dried mint for sprinkling at the end
Directions
In large pot place onion, carrots, celery with a bit of water or vegetable broth- just enough so they don’t stick. Cook 8-10 minutes until they soften up.
Add chili, coriander, garlic, ginger, and simmer a minute or 2.
Add soy sauce, vegetable broth, frozen vegetables ,cubbed sweet potatoes. Simmer 15-20 minutes until vegetables are done.
Add coconut milk and sprinkle with mint.
Here is the link: https://pureandplantbased.com/oil-free-whole-wheat-flour-tortillas/
What we used:
2 cups whole wheat
2 cups all purpose flour ( better is 1 cup all purpose and one cup oat flour)
1 teaspoon salt
1 & 1/2 cups warm water( heated in microwave) ACTUALLY it is better with less water when doing wheat/all purpose combo. We had to keep adding more flour as the dough was way too sticky. So next time we will reduce it by a fourth of cup and see how that works. 👍 1 & 1/4 works .
Go to link for directions. We did use 2 pieces of parchment paper with a bit of flour on them as these were a bit sticky. We found the thinner the better for flexibility— so after removing from the parchment we stretched them further with our hands ( like pizza dough 😅) and then cooked them.
There is a link that shows how to, but I didn’t have the trouble she did.
I cooked mine for the 30 minutes, then cut them and returned for 5 more to give it the extra crunch. The Esselstyn post had you do it even longer-/ but they would be rock hard that way, I believe!
Here is the link https://youtu.be/gcJ0n3l8H-0?si=-oZULRC9imycEHv3
Ingredients -use gf oats if needed:
1/2 cup oat flour ( you grind oats in blender or whatever.
1/2 cup quick oats ( I believe they used regular, but the quick holds together much better- maybe why the video had problems ?)YES DO ONLY USE THE QUICK OATS!!! Falls apart with the regular oats and too cardboard like 😁
1 & 3/4 cup King Arthur measure for measure gf flour ( or they used whole wheat for those not gf— but might make it fall apart more? They said you could use whatever flour you wanted - seemed to imply even oat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup maple syrup
1/4 cup unsulfured molasses
1/2 teaspoons vanilla extract
2 tablespoons golden raisins— don’t add more as they will make the biscotti fall apart
Directions
Preheat oven 350F. Line a cookie sheet with parchment ( I use my air bake pan lined with parchment)
Place 1/2 cup oat flour, 1/2 cups quick oats, and 1& 3/4 cup of whatever flour you are using, adding baking powder, baking soda, cinnamon, ginger, and cloves. Mix well.
Make a space in the center of your dry ingredients and put in the maple syrup, molasses, vanilla.
Mix thoroughly- even using your hands. Add raisins and mix in well with hands.
Form a log on your parchment lined cookie sheet-/ about 9”long by 4” wide log rectangle.. See photo.
Bake 30 minutes. Remove from oven and slice making about 11 biscotti. Test to see how done they are by eating some of the crumbs that fall off when cutting 🤗.
Carefully turn each on its side and bake 5 minutes. Test again. Ours were perfect. You can cook longer if you desire harder.
I am storing in a tin and not plastic to hopefully hold the crispy texture.
Watch the Esselstyn video here— but like I say theirs was really hard! https://youtu.be/x1VZpDCcogA?si=wzEE8yxUA_vt4Pmw
Can be found page 235 of the Engine 2 Cookbook. And here: https://youtu.be/GJr2qim62mI?si=3E96Dg8hhueKpye2
They changed it a bit in the video and I like the original which had broccoli, corn collard greens, red bell pepper.
The only thing I changed is I used 1 broccoli crown instead of 2. That was enough for us.
Anyways go to link for details. Would be good at Thanksgiving etc.
Might add a bit of mustard to the recipe.
I used just a pinch of dried sage and thyme instead of the fresh called for,
Note: I only made 1/2 the recipe. I omitted the parsley.
1 eggplant sliced very thinly (maybe 1/8” thin)
Italian seasoning
Salt
Directions:
Salt the thin slices and let them sweat an hour and then pat them dry with paper towels, removing some of the salt.
Preheat oven 400F.
Place slices on parchment lined baking sheets, sprinkling the pieces with the seasoning.
Bake until crisp and turning somewhat brown.
Mine usually take over 20 minutes-I remove the ones that cook faster, checking the others periodically etc
****Another way I like them even better is dipped in plant milk and then in Panko crumbs or breadcrumbs seasoned with Italian seasoning.
PS some like theirs with barbecue sauce. These are good alone or dipped in marinara or whatever.
For a different idea: eggplant pizza https://elavegan.com/wprm_print/24994
I used one cup of the hummus recipe found here with no oil: https://nannykimsrecipes.blogspot.com/2009/06/simple-oil-free-hummus-eowyns.html?m=1
20 Brussels sprouts cut in half
1 cup oil free hummus
Seasonings : 2 tablespoons dried oregano, 1 tablespoon dried rosemary, 1/4 teaspoons turmeric, 2 teaspoons of garlic powder and 2 teaspoons onion powder.
Optional: a sprinkling of nutritional yeast
Mix seasoning in hummus and then mix cut Brussels in the hummus. Dump on parchment lined baking sheet and cook at 400F until browning and as crisp as you like. I did mine for 40-45 minutes.
Mix the following :
3 bananas ( mashed)
2 cups whole rolled oats
1&1/2 teaspoon chia seeds
1/2 teaspoon cinnamon
1 teaspoon plant milk
1/3 cup chocolate chips (can be dairy free ones)
Optional: some raisins
Bake in oiled sprayed 9 by 9 pan or line with parchment. Cook about 20 minutes or until edges start to brown . Depends how you like them. You can cook a few more minutes if you like them more dry. I refrigerate these.
Ingredients
6 ounce can of no added salt tomato paste
1/2 apple without skin
1/3 cup water
1 tablespoon of apple cider vinegar ( or lemon juice)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon oregano (dried)
Blend all in food processor or Vitamix blender
A cup jar
Sliced purple onions (moon slivers)
White wine vinegar or white rice vinegar
Pack a jar full of onions. Fill half with vinegar and half with water and a pinch of salt if desired.
Let it marinate in fridge— serve .
Ingredients
1 & 1/2 cups lentils soaked overnight
1/2 cup + 2 tablespoons water
1 tablespoons olive oil
1 tsp salt
1/2 cup cornstarch or arrow root flour
4 teaspoons ground flaxseed
2 & 3/4 teaspoons baking powder
Here is the link for all the details and directions: https://atreatlife.com/2020/06/17/easy-lentil-bread-gluten-free-vegan/
Got theses from here: https://youtu.be/kLOFvS7-C6c?si=BckmhpSk72Q2SY-5
1and 1/2 cups oat flour ( use gf if needed)
1 and 1/2 cups almond flour
1/2 cup real maple syrup
1 tablespoon vanilla extract
1 tablespoon water
1/3 cup dairy free chocolate chips or other add ins.
Go to link for the how too. It only takes 15-18 minutes to cook at 400F and makes 8 scones.
The recipe can also be found on page 247 of the Engine 2 cookbook.
It basically takes a grain plus water and whatever seasonings you desire. She said you can use any grain.
My opinion— I will have to experiment more- good with a spicy dip. But! I would like to enjoy them by themselves- want a crispier finish and maybe everything bagel spices actually mixed into batter.
If you don’t cut them and do this thicker style would be good base for pizza!
For a buckwheat cracker that I REALLY Love try this: https://nannykimsrecipes.blogspot.com/2023/09/buckwheat-crackers-vegan-gf-oil-gree.html?m=0
1 1/4 cup whole grain (millet, quinoa, oat groats, farro, rice - any whole grain!)
1 cup water ( I might try a tiny bit of dill pickle juice as an experiment—)
Pictured above are millet crackers with garlic powder, onion powder and salt. I prefer them more crispy so next time I will spread the batter thinner. Go to video or blog for information. https://www.thejaroudifamily.com/post/three-ingredients-whole-food-plant-based-cracker-gluten-free-oil-free
Link to her blog
We sprinkled a few non dairy chocolate chips on top to melt while hot- spreading them a bit with a silicone spatula.Then if you are not vegan-just a bit of powdered sugar sprinkled lightly when serving. The batter is thick , but that’s how it is supposed to be. Cook in parchment lined 9 by 5 or 6 bread pan
Ingredients are as follow , but go to link for details on how to!
1 (15 oz) can black beans drained and rinsed
2 tablespoons ground chia seeds
1/3 cup water
1/4 cup peanut butter
1/2 cup cocoa powder
2 teaspoons vanilla extract
1/2 cup ground oats
1/3 cup maple syrup
1 teaspoon baking powder
1/4 teaspoon salt
Optional: 1/4 teaspoon espresso powder. 2-3 oz dairy free chocolate chips.
Directions: https://elavegan.com/wprm_print/15553
Basic recipe:
2 bananas
1 cup quick rolled oats
Mash the bananas with a fork really well and stir in the oats. If the bananas are really big you may need an extra handful of oats.
Optional additions which I sometimes use all of at once 😆:
Chocolate chips ( dairy free ones if needed)
Raisins
Walnuts
Peanuts
Unsweetened coconut flakes (a tablespoon)
I just eyeball the additions. You can have it plain however, and they are still good. Plain can be used for breakfast 😆.
I freeze these and just nuke them when desired. If you have kids you won’t be able to freeze them because they will be eaten immediately,
Bake as described at the top.
Spinach
Romaine
Radish
Cucumber
Carrots
Red cabbage
Red onion
Olives
Pecans
Celery
Dressing: loving homemade honey mustard dressing recipe -mix well and use as much as desired. Great on cooked greens as well. Can use Dijon in place of regular mustard.
1/2 cup white wine vinegar
3 tab regular mustard
3 tablespoons honey (more if too tart)
1/3 cup water— but I usually put more to make less tart
The online recipe is here including directions: https://wellyourworld.com/blogs/youtube-videos/potato-salad
I am just listing the ingredients for shopping purposes.
Ingredients
6 russet potatoes- peeled and cubed ( I like the golden potatoes!)
3 celery stalks diced
1/2 diced red onion ( depending on size)
2 tablespoons chopped dill (fresh)(I like dill pickles chopped when I don’t have dill and even if I do have dill! To taste.
Black pepper and paprika
For the dressing;
1/2 cup water
1/2 cup cashews
3 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoons apple cider vinegar
2-4 garlic cloves
Dice and cook potatoes just till done-/ you don’t want overdone. Mine took less than ten minutes I think. It depends on your potatoes and how small you cube them and the type.
Rinse in cold water when done.
While potatoes are cooking blend sauce ingredients in high speed blender.
Combine everything in large bowl mixing carefully. Cool in fridge for best flavors, but this even tastes good warm.
It made 9 for me instead of 12. Takes mine more like 16 minutes. Good with blueberries too.
Actually the full recipe and directions can be found here: https://veggiesue.blogspot.com/2018/10/ann-jane-kickin-corn-muffins.html?m=1
The ingredients in my book are:
1&1/4 cup oat flour
1& 1/4 corn flour/cornmeal (me Palmetto brand)
3 tablespoons flaxseed meal
1/2 teaspoons baking soda
1/2 cup maple syrup
1 cup water
go to link or book for directions, But note: Video instructions:
Do NOT mix the water and flaxseed together. Add the dry flax meal to the flours in the bowl.
Use any grind cornmeal.
If 1/2 cup maple syrup is too much, use less syrup and increase the water.
Love these with blueberry spreadable fruit by Polaner
Ingredients :
2 cups oats ( I used gf rolled oats quick ones as it was all I had and it still came out fine)
1/3 cup maple syrup
1/3 cup applesauce (made my own)
Handful chopped pecans
Handful slivered almonds
1/8 tsp to 1/4 tsp ground cardamom
Sprinkle salt and cinnamon to taste
Preheat oven 350F.
Mix the above ingredients (you can wait on the nuts and add them after cooking, along with raisins and coconut flakes)and press down on parchment lined pan. Bake 10 minutes then flip. Bake another 5 to 10 minutes until crunchy. Watch carefully last minutes as it can brown fast. Note: the quick oats take about 15 minutes. Sometimes I turn the oven down to the 200’s after the first 15 minutes and let it crisp further for a while.
Additions after cooking: raisins or other dried fruit, coconut flakes.
For a different version that uses sweet potato for the sweat part there is a recipe to be found at the following link— this one takes a looooong time in the oven and I have to add a lot of things to it afterwards- raisins, coconut, nuts and fruit— just not as tasty as the recipe above. https://nutritionfacts.org/recipe/groatnola/
Sometimes I use:
3 cups whole oats
1/2 large sweet potato mashed
1/2 cup applesauce
1 teaspoon cinnamon
Mix all together placing in parchment lined pan baking at 350 for 10 minutes then flipping and cooking 10 more minutes then reduce heat to 250 and cook around 40 minutes or until crisp as you like it.
Remove from oven and add raisins, nuts, coconut or whatever.
Ok— so the second time around I did use the Spring roll wraps— loved them. 
Yes, I didn’t have a hotdog bun, nor did I have the spring rice wraps to form them in, but so tasty. I did a combination of broiling them in a pan with parchment and also in nonstick skillet
Even the American mixture itself in the bowl is delicious just as is for wraps. So get the book or go to the link!
Found this recipe here: https://www.powerhungry.com/2022/02/02/easy-no-roll-almond-flour-crackers/
The post gives lots of easy directions and they give the oil version and the oil free directions in the notes.
Ingredients
3/4 cup finely ground almond meal
2 tablespoons water
Whatever seasoning you desire
Go to link for other details. Also she has an Instagram account with loads of recipes @powerhungrycamillia
Original ingredients:
The one below I have copied for the most part:
Pot Herb Soup (Mustard Greens, Spinach, Arugula)
You can-“Simmer some potato gnocchi in the soup just before serving. The tender mouthfuls of potato are so nice with the greens. Trader Joe’s sells gnocchi ready to heat and eat. Or serve this with garlic-rubbed croutons floating in the soup. “I didn’t use the gnocchi, but it would be very nice. Anyways cooking the arugula this way is great.
1 onion, finely diced
1 leek, white part only, chopped
1 stalk celery, diced
1 large carrot, chopped into small pieces
1 large baking potato cubed
1/3 cup chopped parsley and celery leaves, mixed
2 bay leaves
7 cups chicken broth, divided (I used vegetable broth and did add a few dried chicken bullion)
4 cups mustard greens stems removed and chopped (I didn’t have these😂 so just add more of spinach and arugula))
Salt
3 cups spinach leaves, stemmed and finely chopped
2 cups arugula leaves, stemmed and chopped
In a large, wide soup pot, cook the onion in the oil over high heat for about a minute. Add the leek, celery, carrot, potato, parsley mixture and bay leaves. Turn the heat to medium and cook, stirring frequently, for 5 minutes. Add 1 cup of the broth and the mustard greens, toss with 2 teaspoons of salt and cook, covered, until the greens have wilted down, about 5 to 7 minutes. Add the rest of the stock, bring to a boil, then simmer, covered, until the mustard is tender and mild, 25 to 35 minutes.
Add the spinach and arugula and cook until tender and bright green, about 3 to 5 minutes. Taste for salt and season with pepper.
Ingredients
Swiss chard — one or 2 bunches
One good sized onion chopped
Pinch of nutmeg and thyme
3 cloves garlic
Salt and pepper
Water
Balsamic vinegar after cooking 2 Or more teaspoons.
See link for details. Basically you chopped the stems and cook them with the onions and seasonings (I did use a small bit of olive oil spray, but you can use just a bit of water or broth. After they are tender around 8 minutes you then add the chopped greens with a few tablespoons of water. Cover and cook 2-3 minutes until greens wilted. Remove from heat and add balsamic vinegar which really makes the difference in flavor. You can do different additions which the link gives at the end— such things as slivered almonds or golden raisins etc.
I did have to turn my oven up higher to 425 and I ended cooking it more like 20 minutes per side. Next time I will turn it up to 425 at the start and it may reduce cooking time. Not sure if the foil on the pan hindered the timing. Next time I’ll try parchment.
Here is the original recipe;
ingredients
8 oz extra-firm or super-firm tofu
1/4 cup low-sodium soy sauce (use tamari for gluten-free)
1 tbsp maple syrup
1 tbsp tomato paste(substituted ketchup)
1 tbsp liquid smoke
1 tsp apple cider vinegar
1/2 tsp ground black pepper(me-just a sprinkle)
1/4 tsp smoked paprika
1/4 tsp onion powder
1/4 tsp garlic powder
2 tsp olive oil (I omit)
Instructions
Drain the tofu. If not using vacuum packed super-firm tofu, wrap it in a clean towel and stack a heavy object (like a cast iron pan) on top of it to press out excess liquid. (Or, use a tofu press if you've got one). Leave the tofu to press while you measure out the other ingredients.
Preheat the oven to 400 degrees Fahrenheit. Place a metal rack on top of a baking sheet and lightly grease it. (If desired, put a piece of parchment on the baking sheet to catch drips, for easy cleanup).
Whisk together the remaining ingredients in a medium sized bowl.
Cut the tofu into thin strips, approximately 1/8 inch thick. Take each tofu slice and dip it fully into the marinade, then place it on the prepared baking rack. Repeat until all of the tofu slices are dipped, spacing them out evenly on the rack. Set aside the excess marinade.
Bake for 10 minutes. Remove the baking sheet from the oven. Gently flip over each piece of tofu. Brush or dab the tops of each tofu piece with some of the remaining marinade. Return to the oven and bake for another 5 to 10 minutes, or until browning around the edges and starting to take on a firm texture - it can burn quickly so keep a close eye on it. Remove from the oven, let cool, and enjoy!
