Bannocks gf

 Loving these. They are like English muffins. Nice and moist inside.  I added a teaspoon of cinnamon to the mixture-/ next time a bit more. 

INGREDIENTS 

1 & 1/2 cups oat flour

1 cup chickpea flour

3/4 gf all purpose flour with xanthan gum (me King Arthur measure for measure)

1 teaspoon baking soda

1 teaspoon granulated sugar ( or sweetener of choice)

1/4 teaspoon salt

2 cups milk of choice ( me almond milk)

1 Tablespoon apple cider vinegar 

1/2 cup raisins 

1 teaspoon ground cinnamon ( or more)

Oil for pan

DIRECTIONS

1. Mix dry ingredients 

2. Mix wet ingredients and add to the dry ingredients.

3. Add raisins

4. Heat iron skillet  over medium low heat( I later turned it down to less once my pan gets hot it stays really hot on my fast burner).

5. Spray with oil. Scoop about 1/2 cup dough making about a 4 inch patty between 1/4 to 1/3 inch think— it rises as it cooks.

6. Cook 3-4 minutes on each side— getting both sides brown and the middle seems firm. 

Makes 8

You slice like an English muffin

To get more details on substitutes and directions go to this link:

https://moonandspoonandyum.com/gluten-free-bannock-bread/

Mac and cheese #3 vegan

 We made this using the first sauce described here: https://youtu.be/Koiheov-qU8?si=MYseZAFAlEJftFda     I liked this.

What I used;

Sauté these first two ingredients:

3 cloves minced garlic 

1 onion

Meanwhile cook two medium golden potatoes- he says you don’t have to peel , but I think next time I will to change up the taste.

Add the following to the garlic onions:

1/3 cup nutritional yeast 

1/2 teaspoon turmeric 

1/2 teaspoons black pepper (me omit, but a tad wound be good- we add to individual servings.

Tiny bit of miso ( me omit)

1 teaspoon paprika (me less about 1/2 teaspoons)

1/2 teaspoons cumin 

1 teaspoons red pepper crushed (me omit, but some would be good)

1/2 cup vegetable stock 

Salt to taste

Then add all of the above including the 2 cooked potatoes to a high speed blender.

Made about 2 cups for me. Pour over whatever you desire.

Corn muffins oil free moist

Very moist and 100% corn for the flour part.

This made 9 muffins and takes approximately 15 minutes to cook. You want the sides browned and toothpick pretty much clean.

Directions

 

Found on Facebook - 

Preheat oven 400 F

1 cup corn meal ( me Palmetto brand)

1 cup masa flour ( the kind for tortillas- I used organic King Arthur brand)

2 teaspoons baking powder 

2 tablespoons nutritional yeast 

1/2 teaspoon baking soda

Wet ingredients:

1 tablespoon apple cider vinegar 

2 to 5 tablespoons maple syrup depending on how sweet you like them

1 and 1/4 cup plant milk- I used almond milk

1 cup applesauce (2 of the individual servings)

I didn’t use jalapeños.

Mix dry ingredients. Mix wet ingredients in separate bowl. Mix the two together. Use a 1/2 cup scoop to ladle into muffin tins. I oiled mine with olive oil spray lightly.

Baked 9 muffins at 400 degrees for 14-15 minutes.

Quiche vegan

Here is the link for directions. https://www.asaucykitchen.com/crustless-vegan-quiche/#mv-create-recipe

 I like this with picante sauce! But I don’t like the leftovers as well. Pretty strong chickpea taste. Better with ketchup for leftovers.

I will tell what I changed below the ingredients. 

I used a large golden potato in place of russet.

I used about 1/3 cup red onion 

In place of the red chili diced I used some red bell pepper 

Instead of sun dried tomatoes in oil I used sliced cherry tomatoes that I had roasted in the oven
 

Millet bread 2 / oil free dairy free gf

Easy, yeast free, slices really well!

At long last—a dairy free, egg free, yeast free, oil free, gf, whole grain bread that slices fantastically and doesn’t crumble!! Great for sandwiches and snacks!

Note: see warning here: https://www.thehealthyhomeeconomist.com/beware-of-millet/

 The recipe can be found under this YouTube video: https://youtu.be/Z2EWRYhBQqM?si=IVyVGFgKeHjDD3Dv

I am going to give the ingredients, but go to link for how to do. note: I cook mine about an hour and 35 minutes for a total of 95 minutes at 325.- 

2 and 1/2 cups millet flour

2 and 1/2 teaspoon baking powder ( I prefer a whole tablespoon)

1/2 teaspoon baking soda 

2 tablespoons ground flax seed or chia

3/4 teaspoon salt (reduce or preference)

2 and 1/2 cups water

1 tablespoon apple cider vinegar 

1/3 cup whole psyllium husks ( not powder)

2-3 tablespoons date syrup (optional)me omit

Sesame seeds for topping or I used everything bagel

Go to link and watch video for the how or hit the more buttons under the video. 

WARNING-/ people with thyroid issues shouldn’t eat millet. Normal people should only eat it about 3x a week as it could cause goiter , although I don’t know how much they are referring to—. See here; 

https://www.thehealthyhomeeconomist.com/beware-of-millet/

Tofu cacciatore

 Nice flavorful dish. Recipe found here: https://theplantbasedschool.com/tofu-cacciatore/#recipe

Asian slaw

 Uses Napa cabbage— nice peanut dressing.

https://www.allrecipes.com/recipe/14297/asian-coleslaw/

Eggplant baked oil free

Easy , fast, tasty. So much easier than many recipes I have tried and this is vegan!

Recipe here: https://simplyplantbasedkitchen.com/vegan-baked-eggplant-parmesan-recipe-oil-free/
 

Here are the Ingredients, but go to link for directions:

400 degrees about 15 minutes or more- flip and 15 minutes or more.

Snickers healthy vegan

A very fast no bake delicious desert or snack!

Below are the dates I used after removing pits😀

 Two ways !

1.This recipe just used soft dates, a few peanuts and peanut butter and dairy free chocolate. There is a recipe that adds coconut oil, but I didn’t use it. https://www.eatingbirdfood.com/wprm_print/129659

Dates

Peanut butter

Chopped peanuts

Dairy free dark chocolate chips

Go to link for all the how to do— basically you press your dates open and flat together on parchment. You spread a bit of peanut butter on top. Sprinkle chopped peanuts over it. Then you microwave the chocolate until it starts to soften. You stir the chocolate until it is nicely melted and spread over the top of the mixture.

You freeze for 10-15 minutes and cut and serve. You can sprinkle sea salt lightly if desired.

Recipe below

2.

Dates

Peanut butter

Dairy free chocolate chips melted

Slice open your date removing pit and the hard little top of it has one. Stuff with peanut butter. Close the date. Roll in melted chocolate. Let it ready a few minutes until chocolate has a chance to harden. Then devour.

Carrot cake vegan gf

This is very tasty and moist. The recipe can be found https://www.forksoverknives.com/recipes/vegan-desserts/vegan-carrot-cake/

We served ours with a nice cream made with 2 bananas (frozen) a few dates, a few cashews, and some vanilla and a bit of almond milk. But the recipe gives a link for a vanilla type icing.
 

The cake recipe uses oats, dates, walnuts(optional), raisins, vanilla, baking soda,  and baking powder , carrots and spices. Really good.

Note: we guessed on the amount of dates since the  measurement was in grams. We did about 16 dates ( not the really big ones).Actually the recipe calls for 4 and 12/ ounces of dates , I think. The next time I put a bit over a half a cup— maybe close to 3/4 cup chopped dates and it worked fine.  

Note: I like it cooked longer and less nutmeg and more cloves.

Oat flax skillet bread vegan

Nice with jam or topped with peaches or other fruit!

An easy 9” bread type dish. It is vegan and oil free. Go to this link for all the details (I will just give the ingredients). https://www.powerhungry.com/2019/05/30/3-ingredient-oat-flax-skillet-bread-vegan-oil-free-gluten-free/

The directions include presoaking, and also preheating a 9” iron skillet. Recipe gives directions if you don’t have that kind of skillet.

2 cups oats

1/4 cup flaxseed meal

2 cups water

1 tablespoon baking powder 

1/8 teaspoon salt

I think I cooked mine about 18 minutes although the recipe called for 25-30. Mine could have cooked a few minutes longer.The second time it did take 25 minutes in my new oven.

 

PS nice reheated under the broiler!!—adds a crispy finish. Nice topped with fruit, or jam, or honey or maple syrup— you get the idea 😁

Stuffed shells vegan

 This made a 13 by 9 inch pan full: about 4 servings. Recipe can be found here: https://plantifulkiki.com/vegan-stuffed-shells/

It used cashew creamed with riced cauliflower and seasonings and a bit of spinach.

I used the brown rice shells from Tinkyada.

My only problem was I didn’t cook the shells long enough before the baking part. Fifteen minutes wasn’t enough, so next time I will taste one first 🙃

But it is a nice vegan dish.

Vegan mushroom bolognese

 We loved this/ nice flavors. Mine didn’t take as long to cook the mushroom part. We used a bit of nutritional yeast in place of the Parmesan.

Here is the link: https://theplantbasedschool.com/vegan-bolognese/

We omitted the oil—

Ingredients we used:

1 large onion

1 large carrot 

1 large celery stalk

2 cloves garlic

Sprinkle of dried thyme 

1/3 cup Tomato paste

8 ounce s of mushrooms (white button)

Salt

8 ounces brown rice pasta

Parsley 

This made 2 large servings. The original recipe makes 5 servings and calls for a pound of pasta  and 2 pounds of mushrooms. It also used some sage.

Go to link for how to do. https://theplantbasedschool.com/wprm_print/21832

Rice or orzo pesto salad

Found some gf orzo

Good tasty way to use up all that basil and zucchini 🤗

Got the idea from this orzo salad which I can’t eat https://youtu.be/O9cl309ADsA?si=J-7PAfPK8N4b1RnE

So for my version:

Salad ingredients:

8 ounces cherry tomatoes sliced

Salt and pepper to taste

2 cups chickpeas

4 cups of cooked rice or orzo ( found gf at Amazon!)

2 small zucchini - sliced

2 peaches sliced ( or used canned ones)

Save some pasta water to add to the finished mix

Pesto ingredients:

2 cups basil

1 cup parsley 

1/4 cup almonds 

1/4 teaspoon salt

Pepper if desired 

1 garlic clove

2 tablespoons hemp hearts

1/3 cup olive oil (we did less- just added to individual portions to use less oil) Sometimes I add a little cashew cream.

Preheat oven to 400F

Place cut up cherry tomatoes on parchment lined pan and sprinkle with salt and pepper. Cook about 30 minutes or until tender and roasted looking. Do the same with zucchini but cook less— 15-20 minutes or until tender.

Meanwhile cook your rice.

Place pesto ingredients In food processor and blend well.

Mix pesto with garbanzo beans ( chickpeas), and tomatoes and squash. Add some pasta water if desired.

Dish rice into deep bowls and mix as much of the veggie pesto mixture into each as desired. Add sliced peaches and serve.

I forgot the peaches in the photo. 

Go to link for the pasta version. He used asparagus. He roasts the garbanzo beans— I prefer them without the crunch. He adds oil to the vegetables to be roasted- we omit for less oil.

 

Bread dairy free, egg free, gf

This is really delicious. Notice that mine overflowed the bread pan! Next time I will not allow it to rise 45 minutes which the recipe called for. Mine takes about 20 minutes to rise and I now use 9” bread pan.

USE THE 9 inch BREAD PAN! 

If wanting oil free substitute unsweetened applesauce for the oil in equal amount,

Mine did take 45 minutes cooking time. 

In place of eggs the recipe uses 6 tablespoons of aquafaba (the liquid from a can of chickpeas).

This made 13 slices for me.

Here is the link: https://allergyawesomeness.com/gluten-free-dairy-free-bread/

I used King Arthur measure for measure gf flour although the recipe called for King Arthur gf all purpose.

 

Pickles

Fast recipe for refrigerated pickles with a nice crunch.

Small cucumbers— called pickling cucumbers around here.

1/2 cup white vinegar 

1/2 cup filtered water 

3 sprigs fresh dill

1/2 teaspoon of salt ( if I recall correctly)

1 cloves minced garlic 

Pickling spices( I probably used 1/2 teaspoon?

Mix all ingredients in a 2 cup jar and then add cut up cucumbers . Refrigerate 24 hours and then eat. Should last about a month in refrigerator.

 

Walnut pumpkin muffins

 Theses are a very hearty plant based pumpkin oat recipe found here: https://plantstrongfoods.com/blogs/plant-strong-recipes/no-oil-no-salt-spiced-pumpkin-oat-muffins

Note to self: don’t cook for 45 minutes. More like 35 for my oven. Do add the yellow raisins- adds moisture and sweetness.

I do like these— they are a heavier and heartier muffin than most pumpkin muffins.

Go to link. Note:? I printed it. I really thought I had this in one of my books but couldn’t find it!

Chickpea blondies gf dairy free

Excellent/ very moist. But there is 1/2 cup of natural peanut butter!

Here is the recipe https://www.ambitiouskitchen.com/flourless-chocolate-chip-chickpea-blondies-with-sea-salt-vegan-gluten-free-healthy/

Uses a can of chickpeas drained, non- dairy chocolate chips,peanut butter.maple syrup, vanilla, baking soda, baking powder, and salt.
 

Cranberry salsa

 Nice change for a salsa. Nice on tacos or with crackers, or on baked potatoes, etc.—original online recipe here: https://grandcentralpub.medium.com/cranberry-salsa-d1f7a39fac30 

Page 89 in Engine2 cookbook.

Also a video here: https://youtu.be/j9_gi0A04PQ?si=t1qiHhrxxM4lxENV

I did some substitutes as I didn’t have the peppers.

Me: I made 1/2 the recipe— here is what I used.—place all in food processor and chop pretty finely.

1/2 bag cranberries (6 ounces)

1/4 cup maple syrup 

2 green onions chopped,

 dash or so of sriracha ( or omit)

1 & 1/2 tablespoons of fresh lime juice

Another way pictured above:

1/2 bag fresh or frozen cranberries 

1/4 cup maple syrup 

Pineapple tidbits

Walnuts or pecans 

Cinnamon and allspice to taste

Options: diced apple , mandarin oranges , coconut flakes 

In food processor chop the cranberries with the maple syrup to relish consistency. Remove to a bowl and add the rest.

Buckwheat grouts taco filling

Love this meatless taco filling. My son came up with this idea.

I used Bob’s red mill brand.

Basically you cook your grouts according to the package and then add your favorite taco seasoning and picante sauce.

I made mine in my rice cooker. You need a 2 to one ratio of water to grouts. Rinse grouts and I did two 3/4 scoops of my rice measure and twice as much water. Setting for white rice and after it dings the done sound let it remain on the warm cycle for about 15 minutes.

Remove and add seasonings and picante sauce.
 Serve right away. If you have leftovers you will need to add liquid when warming as they absorb any moisture sitting in the refrigerator just like some pastas do.

Anne’s Pumpkin Muffins

So

So nice to have a healthy pumpkin muffin recipe with no oil or dairy. Very moist!!

Recipe can be found here: https://www.bigoven.com/recipe/annes-pumpkin-muffins-my-beef-with-meat-by-rip-esselstyn/952724

Or in the book My Beef with Meet page 145.

Ingredients needed:

14  can ounces pumpkin purée ( no sugar or spice added)

2 ripe bananas 

1 cup unsweetened applesauce 

2-3 dashes of pumpkin pie spice ( I also added some apple pie spice and tasted it all and added more if needed)

1 teaspoon vanilla extract 

3 cups oat flour 

1 teaspoon baking soda

1 teaspoon baking powder 

1/2 teaspoon sea salt (optional)

Go to link or book for directions. I used bananas on the small size so next time if this occurs I might add a tsp of maple syrup. The bigger bananas would make more sweet—but I liked them even without the syrup.

Mine filled very full 12 muffin cups and took 30 minutes although the recipe calls for 33– might be needed if bigger bananas.

 

Vegan cassoulet

 Nice Fall slow cooker dish. Vegan too. The recipe can be found here: https://www.forksoverknives.com/recipes/vegan-soups-stews/slow-cooker-vegan-cassoulet/

Nice because it uses 3 types of beans, fire roasted tomatoes, parsnips, celery, carrots, kale, etc.

We only used 1 tablespoon of the balsamic vinegar at the end instead of two. we sprinkled a bit of nutritional yeast on each serving. 

Some people mash theirs a bit to thicken the soup which would also be good.

We served it with Ann Esselstyn’s Short Flax biscuits from page 208 in her Be a plant-based Woman Warrior book.

Buckwheat crackers vegan gf oil free

 Now these are great tasting crackers. Makes about 36.  The recipe with very detailed instructions is here: https://riseshinecook.ca/snacks/oil-free-vegan-crackers/

My timer accidentally didn’t set so for this first batch I had to keep checking. I actually cut mine with a pizza cutter when they were halfway done.

Ingredients 

1/2 cup blanched almond meal

1/2 cup buckwheat flour

2 tablespoons sesame seeds  ( I used everything bagel seasoning)

2 tablespoons chia seeds 

1/2 teaspoon dried rosemary 

1/2 teaspoon dried thyme 

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 cup water

You mix it all together using a silicone spatula. Keep mixing even though it appears dry at first. Then knead a bit and form it into a ball. The recipe says sometimes you have to add a bit more of water— mine worked fine,

Roll out between parchment paper about 6 by 14 for the dough. 

I just placed mine in oven at 350 degrees and when half way done cut them with a pizza cutter. 

You bake about 25-27 minutes. Mine actually needed turning as the bottoms cooked faster. 

Go to link for more details.

I even like eating them frozen!