Tofu shredded for sandwich

 Very yummy--you shred the firm or extra firm tofu and bake it. Very nice for sandwiches or snacking. Here is a link for a different version and directions:https://www.instagram.com/reel/C-dcRN2JNk6/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Ingredients:

1/2 block of extra firm tofu

olive oil (I just spray some on it)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoke paprika

1/2 tablespoons nutritional yeast

salt and pepper to taste

Directions:

oven at 400 (or oven setting for air bake if your oven has this option.) (Note you can also do it at 450 if it doesn't set off your smoke detectors ;-)  

Shred the tofu with a grater. Then mix with the ingredients. Spread on a parchment lined or silicone lined pan.

Bake 30 minutes (I usually toss half way through). Cool ten minutes. You can slice it further if desired.

Blueberry Banana oat muffins GF dairy free

 I love muffins and these came out very tasty for me.Makes 8 muffins.

Preheat 350 F

 

Ingredients

2 cups of gf Oat flour (I did mostly oat flour but part of the two cups was a tablespoon or 2 of almond flour) However recently I just use all oat flour.

Less than 1/4 cup sugar. Sometimes I only use a rounded teaspoon especially when bananas are really ripe and sweet.

2 & 1/2 small bananas (they were 6 inches each or there about)

3/4 cup soy milk

1 tablespoon ground golden flax seed

1 tablespoon baking powder

1 teaspoon vanilla

3/4 -1 cup small frozen wild blueberries ( these come out nice and moist with these little frozen blueberries- I let them thaw while doing the rest.Fresh blueberries aren’t as good.

Direcations:

Preheat 350. 

Blend bananas very well (I used food processor)

Meanwhile mix dry ingredients then add wet ingredients, including bananas ,mixing well. Fold in Blueberries carefully.

Place in silicone muffin pan and cook about 24 minutes until toothpick clean and muffins aren't mushy. Note: if using fresh blueberries it takes less time.

I removed immediately from the pans to cool. Ones not eaten right away I refrigerate in a sealed container. I like them cold as well as hot 🤣

Lentil soup basic

 Here is the link with directions: https://www.instagram.com/p/C-vXMRESsLT/?igsh=czljcW5lMzdhNWFh

We used just one can of diced tomatoes and added a few tablespoons of marinara. Omitted pepper and cumin to make a milder version. Used frozen spinach.omitted olive oil. Used 32 ounces of broth.Used just one carrot instead of 2.

Fagioli Bob’s

We actually use a whole jar of marinara— about 26 ounces. We actually cook it 4 hours on high to get carrots done unless we microwave first.  

We add pasta separately as I need gf. Sometimes I use rice.
 

Millet porridge

 Very creamy and oh so good for breakfast. See additions to add after cooking.

Note:” “Soaking millet can help make it easier to digest and release enzyme inhibitors, which can help you get more nutrients from it.”So you can soak the night before and then discard the water before cooking.

Ingredients: 2 servings

1/3 cup hulled millet ( can soak overnight first if desired)

1 cup soy milk (or whatever)

3/4 cup water

pinch of salt

cinnamon (to taste)

Direstions:

Combine millet, water, milk and salt. Bring to a boil. Reduce heat and cover and simmer about 25 minutes--stirring once or twice.

Additions:  1 banana mashed (or 1/2 a banana for each serving), walnuts, a bit of vanilla.

Ceasar salad dressing favorite vegan

 We love this so much/ it is one of our very favorites. It is also good as a dip.

2 tablespoons almond meal

3 cloves minced garlic

3 tablespoons Dijon mustard

3 tablespoons nutritional yeast flakes

1 and 1/2 to 2 tablespoons lemon juice

2 tablespoons soy sauce (tamari)

1 tablespoon of maple syrup (or to taste)

1-2 tablespoons of water (for desired consistency

Mix all together in a jar

Brown Rice Casserole

 This is delicious. I adapted this from another recipe.

Ingredients:

2 cups short grain BROWN rice

2 cups fresh chopped baby spinach

15.5 ounces can of cannellini beans

1 cup sliced black olives (Or a 2.25 oz can black sliced olives drained)

1 red bell pepper chopped

1/2 medium red onion, chopped

2 tablespoons lemon juice

1 & 1/2 teaspoon dried basil

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon nutritional yeast 

3 cups HOT chicken broth or vegetable broth

Directions:

Preheat oven 350 F

In large bowl mix rice, spinach, white beans, tomatoes, olives, bell pepper, red onion, lemon juice, herbs, spices, salt. Mix well. 

Pour into 13 by 9 baking dish (mine was actually a bit bigger). Heat your broth until hot and add to the dish---mixing.

COVER with foil and bake an hour. Then take out and mix it up otherwise the rice will stay on the bottom. COVER again and cook another 45 minutes or until rice is done.  I actually turned up the oven to 375 for the last 20 minutes.

NOTE: The original recipe called for a shorter time so you may want to check it earlier. 

Note: for another bake white rice casserole with veggies go here: https://nannykimsrecipes.blogspot.com/2022/05/vegetable-rice-casserole.html

Note for an Oriental version that uses white rice go here:https://nannykimsrecipes.blogspot.com/2024/11/dump-and-bake-fried-rice.html

Polenta fries

Super tasty. I forgot the brushing with oil part of the recipe, but these were really great. Nice with a dip or marinara sauce. Also good just by themselves. I have trouble keeping myself from eating them all. They have a nice crispy outer layer— just wonderful for snacking. Great with soup as well , instead of bread. The photo doesn't show them all, as I was munching before taking the photo.

All the details can be found here; https://elavegan.com/polenta-fries-crispy-gluten-free/

Ingredients

Polenta

1  cup yellow cornmeal (I used organic medium grind)

2 and 1/2 cups vegetable broth

3 tbsp nutritional yeast

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp ground oregano

salt and pepper to taste

vegetable oil for brushing

Breading

1/2 cups oat flour

2 tbsp nutritional yeast

1 tsp onion powder

1/2 tsp ground oregano

1/2 tsp smoked paprika

salt and pepper to taste

Go to the link for the how to do. She also gives some options.

 

Millet salad

See my alterations below*

 So tasty directions here: https://www.farmonplate.com/2014/07/04/broccoli-salad/

This is very good even with the millet and turmeric by itself! Nice warm which is how I have had it.

*For the dressing I used a cup of Basil leaves since I didn't have mint or cilantro.  I added a small amount of Greek oregano. I added a bit of dried mint and dried cilantro. I used only 1 tablespoon of olive oil for the warm version. I used maple syrup in place of honey. I use 1 and 1/2 lemons. Salt and Pepper.  Mix dressing in food processor.

You pan roast the millet first in this recipe. You then add the broth and turmeric and salt to the millet and cook  covered 20 minutes after it comes to a boil.  Then let it rest ten minutes covered. If not tender add water and cook longer. Fluff with a fork and add the rest.

I forgot the avocado and arugula :-)