Buckwheat oat bread

 This was an experiment and I like it. I wanted a buckwheat recipe without the psyllium husks. As a result it is not really high in the height. But I love the flavor of this and will experiment more for height. It is about 2 and 1/2 inches in height. Next time I may try letting it rise longer than 25 minutes which is what I did .Actually I have done this without letting rise since the vinegar reacts to the baking soda and causes some rising but I like the taste of the yeast in it.

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.

Chili (Skipper’s) 3 bean

Note; actually takes 5 hours on high in crockpot if using uncooked brown lentils!

We love this.
 Note ; we used cannellini beans in place of black beans. we added 2 cups of kale that had been put through the food processor and chopped like parsley. We only used a teaspoon of the chili powder. We cooked it for 5 hours on high and 20 minutes on low. 

2 medium yellow onions chopped

1 green bell pepper chopped

3/4 cup dry brown lentils ( not cooked)

28 ounces of diced fire roasted tomatoes 

28 ounces of crushed fire roasted tomatoes

2 cups vegetable broth

1 teaspoon of salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon oregano

1 tsp cumin

1 teaspoon chili powder ( more if you like)

15 ounces kidney beans

15 ounces cannellini beans (or black beans if preferred)

2 cups kale that have been finely chopped in food processor (optional)

Saute onions and bell pepper.  Add the onions and bell pepper and all the rest of ingredients to crockpot and cook on high for 5-6 hours or until lentils are tender.  Note: if using canned lentils use less vegetable broth and less time.

Vegan mozzarella

 So good— can use in sandwiches, pizza, on top of vegetables, baked potatoes,as a dip— you name it!

Recipe found here: https://plantifullybasedblog.com/wprm_print/amazing-melty-vegan-mozzarella

Uses: 

• ½ head of cauliflower (10.5 ounces/300g)
• ¼ cup (30g) tapioca flour
• 1 tablespoon (5g) nutritional yeast
• ½ teaspoon salt add to taste
• ½ cup (120ml) non-dairy milk unsweetened and unflavored

Go to link for directions. I cooked my cauliflower in the steamer. When blending in the vitamix , I didn’t have to do the following stovetop step as long because the vitamix can heat it nicely.

Cauliflower Alfredo sauce

 This made around 4-5 servings depending on much pasta you eat 😅. We enjoyed this in combination with basil pesto. 

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

White bean soup (Greek)

 Nice tasting— like the white wine addition!

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.

Chickpea vegetable salad

 Very good— I used 1/2 

the oil.   Here is the link— he has lots of great recipes https://www.instagram.com/reel/C7biBqLtvNs/?igsh=M2M2bmUwa251eG4z

Good on a bed of arugula!!

Baby kale cooked

Note:I didn’t use red pepper flakes.

Here is link to the blog post : https://www.thegraciouspantry.com/clean-eating-garlic-baby-kale-with-crushed-red-peppers/
 

Roasted cannellini beans

 Easy tasty snack— also great on salads.

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. 

Tofu sandwich

 https://youtu.be/P1JpxK4_1uc?si=aIv_awVkdgG24Tsdi

So delicious…

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.