Ziti with lentils , vegan

Wow!! So good. We did use the can of lentils rinsed and drained. I used my favorite vegan cheese sauce (2 cups of it which I will link at bottom. ) This is so creamy. I  followed the rest but used 12 ounces of gf ziti instead of 16.

Link to casserole: https://plantbasedjess.com/vegan-baked-ziti-with-lentils/

Link to the cheese sauce: https://nannykimsrecipes.blogspot.com/2023/11/macaroni-and-cheese-sauce-vegan.html?m=0
 

Chickpea noodle casserole gf, dairy free

 Easy/ delicious— uses uncooked noodles that you bake.

This was delicious and easy to make because you don’t cook the noodles! They bake in the oven.

Note: I omit the paprika as we don’t prefer that flavor. I do add a bit of stone ground mustard— maybe a teaspoon or 2. Here is the link: https://frommybowl.com/chickpea-noodle-casserole/

I used Tinkyada brown rice noodles 
 

Biscuits, gf vegan oil free

 These are the best vegan, oil free gf biscuits I have had and so fast to make!

INGREDIENTS 

1/2 cup soy milk ( or whatever you want)

3/4 teaspoon white vinegar ( or if out can use cider vinegar)

3/4 cup almond flour 

1/2 cup chickpea flour 

2 tablespoons arrowroot powder 

1 & 1/2 teaspoons baking powder 

1/8 teaspoon salt

DIRECTIONS 

Oven 425

Line air bake pan with parchment paper 

Blend milk with vinegar and let sit a minute.

Whisk dry ingredients together.

Add wet ingredients to dry , just until blended- don’t over mix.

Scoop into 6 mounds.

Bake 9-12 minutes. 

Vegetable bean soup

 Nice easy soup for lunch: I did add some lemon juice and tamari sauce and rosemary and thyme along with the other ingredients. Recipe here: https://minimalistbaker.com/simple-but-perfect-vegetable-soup/

Almond cookies

 Easy fast almond cookies for a quick snack. Makes 8 small cookies.

1 cup almond flour

3 tablespoons sugar 

1/2 teaspoon baking powder 

1/8 teaspoon salt

2 tablespoons water

Optional: chocolate chips

Directions:

Preheat oven 350. 

Mix throughly until batter clings together. Form into cookie shapes. Place on parchment lined pan. Bake 11-13 minutes or until done. These can brown on the bottom so watch as it nears the end time.

Chickpea omelette

 

This recipe really surprised me— I love it! 

Recipe and directions found here: https://thehiddenveggies.com/chickpea-omelette-the-best-vegan-omelette/ 

Ingredients 

1/4 cup chickpea flour 

1/3 cup water

1 tablespoon nutritional yeast 

1/4 teaspoons salt

1/4 cup vegetable of choice/— I used onion and orange bell pepper 

Oil for pan

Go to link for directions 

Tofu pastrami

 Great in sandwich with shredded kraut ! Coleslaw too! 

Best if marinated overnight.

Here is the link https://cookingforpeanuts.com/wprm_print/18239

Ingredients I used:

1 15.5 ounces of extra firm tofu 

Canned beets- about the size of two walnuts

1 cup vegetable broth 

3 tablespoons apple cider vinegar 

2 tablespoons tamari ( recipe calls for mellow white miso— I was out)

2 teaspoons Dijon mustard 

1 teaspoon black pepper( I used way less and just added more individually )

1 teaspoon ground coriander 

1 teaspoon paprika 

1 teaspoon garlic powder 

1 teaspoon onion powder 

Vito link for all information.

Nut butter cake

 Easy dish and nice way to use ripe bananas.

Ingredients 

3 ripe bananas - mashed well

1/2 cup creamy nut butter of choice

2 cups gf rolled oats

1 cup chocolate chips dairy free

Optional

1 teaspoon vanilla 

1 teaspoon ground cinnamon 

Walnuts- up to 2/3 cup, chopped 

1:4 teaspoon salt if your nut butter is unsalted 

Directions 

350 oven .

Place parchment in 9 by 9 pan

Mix mashed bananas and nut better well and then add the rest.

I place in pan and cook 20-25 minutes until it starts turning golden brown on edges.

Almond flour wraps

 Easy and delicious!

Ingredients:

1 cup almond flour

2 & 1/2 tablespoons WHOLE Psyllium husks

1/2 cup room temperature water

Optional 1/4 teaspoon of salt and if desired any other seasonings like 1/4 teaspoon of garlic powder etc

Mix all of the ingredients together and let sit 5 minutes. Then divide into 3 or 4 balls. Roll balls between parchment paper and cook on a nonstick pan for about 1-2 minutes per side at medium temperature on my stove.

cake, 8 layer vegan mini cake

 The above picture is a four layer little rectangular mini cake made from the left overs.

Above is the 8 layer--

A complete video and directions can be found at this link: https://plantbasedcookingshow.com/2023/12/10/vegan-chocolate-little-layer-cake/

This uses dates for the sweetness (no sugar). It uses oat flour and arrowroot powder for the flour part of the cake. There is a bit of almond flour in the icing.

Go to link for the complete ingredients and directions.

Note: this is a sponge type cake in consistency, I used my Pyrex custard cup to cut the circles for the layers. 

Next time a bit more cocoa powder.

Broccoli rice casserole vegan

 Nice holiday dish. Recipe can be found here: https://eatplant-based.com/wprm_print/18932

Note: I substituted my favorite vegan cheese sauce which is similar to the one in this recipe. 

Note: I like this much better cooked in oven and without the paprika! I like a bit of stone ground mustard added and no steak sauce.

This is the link for just the cheese sauce I like: https://nannykimsrecipes.blogspot.com/2023/11/macaroni-and-cheese-sauce-vegan.html?m=0

Tofu cutlets

 Nice satisfying recipe. I used gf panko crumbs. Here is the link for the recipe: https://plantifullybasedblog.com/wprm_print/11052

Peppermint truffles vegan

 So good and easy. Makes 9 big ones— more if made in the size of walnuts.

The directions and info can be found here: https://plantifulkiki.com/chocolate-peppermint-truffles/

These are the ingredients but go to link for information:

1 can chickpeas, drained

1 teaspoon vanilla extract 

1 teaspoon peppermint extract ( might use a bit less)

3 tablespoons cocoa powder 

4-5 tablespoons maple syrup 

1/2 cup dairy free chocolate,, melted 

Optional 1 peppermint candy cane crushed

whole wheat vegan pancakes

 Fast and easy. Must have non-stick skillet

INGREDIENTS

1 & 1/4 cups whole wheat flour

1 tablespoon baking powder

2 tablespoons coconut sugar (or regular sugar)

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup dairy free milk

1 teaspoon vanilla extract

Mix dry ingredients. Add wet ingredients. Batter will be thick. 

Preheat your non-stick skillet to medium. Cook as usual. Makes about 4 pancakes.