Vegan fat free breakfast sausage

Note: good addition is some finely chopped walnuts added to the mixture.

I really like the flavor of these--I accidentally left out the bread crumbs and accidentally put more of the soy sauce so I ended up cooking them 12 minutes before flipping them and then another 5 and it still worked well, but they would probably hold together better with the bread crumbs (or oat flour). I love them by themselves, but also had it in a sandwich with kale, pickled onions, parsley, tomatoes, cucumbers, mustard and a bit of hummus---delicious! 

Ingredients

• 1 can pinto beans* - drained, reserve liquid
• 2 tbsp reserved can liquid**
• 3 tbsp breadcrumbs - or oat flour - more if needed (I forgot and they came out ok ;-) in the photo above)
• 1 tbsp maple syrup
• 2 tsp soy sauce - or coconut aminos (I accidently did a tablespoon)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp sage
• 1 tsp smoked paprika
• ½ tsp rosemary
• ¼ tsp thyme
• pinch of chili flakes (I omit since my stomach doesn't always agree).
• pepper to taste

Optional: some ground walnuts really add to this recipe 

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 475 degrees Fahrenheit. Line a baking sheet with parchment paper.
• Pulse together the pinto beans and reserved can liquid. Don't blend into total mush, keep a little texture. 
• Mix the pinto beans with the remaining ingredients.
• Form into patties. This recipe will make 6 patties, if each patty is 2 tbsp worth of mixture. Place onto baking sheet lined with parchment paper.
• Bake for about 16 minutes, flipping the patties over after 8 minutes. Sometimes I cook it a bit longer for the firmness.

More details here :https://www.karissasvegankitchen.com/baked-vegan-breakfast-sausage-patties/

Sweet potato biscuits GF

 

I really enjoy these for lunch or snack. I slice them and have chicken or a bean loaf etc . 

These would probably be great for breakfast with eggs as well--have not tried that yet ;-).

Ingredients:

1 cup mashed sweet potato

1 cup King Arthur measure for measure gf flour

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

2 tablespoons plain yogurt (or more if needed)

 Preheat oven to 400 F. Meanwhile mix  the first 5 ingredients. Then take your hand and continue mixing and kneading  in the bowl, adding enough of the yogurt to make pliable and moist.  Knead making a ball and then divide into 4 biscuits.  Do not over knead.

Bake for 10 minutes on a cookie sheet lined with parchment paper, then turn them over and continue baking for 10 more minutes. Slice and serve.

Roasted dill vegetable

 Easy and tasty--you can vary amounts as desired

1 red bell pepper

1 green bell pepper

1/3 of an onion ( you can add green onions at the end)

1 and 1/2 pounds of red potatoes

2 corn on the cob

coarse salt

Cumin

dried dill ( or fresh if you have it)

black pepper

olive oil

Preheat oven to 425 F

IN a large bowl place chopped bell peppers (green and red), chopped onions, and cut up red potatoes (I leave skin on if they are in good condition--I usually chop them 1/4 to 1/2 inch thick. Toss everything with some olive oil---I just spray mine with olive oil but you can use 2-3 tablespoons.  Sprinkle everything with cumin, dill , salt, and a bit of black pepper.  Wrap corn that you have husked in foil and place at either end of the pan (I used 13 by 9 inch pan). Place the veggies in between (NOTE:you can also leave the husk on and not use foil).  Bake 30 minutes and then remove the corn, saving for later.  Put the pan back in the oven for another 30 minutes or until the potatoes are fork tender.  When the veggies are done in the pan then cut your corn off the cob and mix with the  veggies before serving---You could also cut the corn on the cob in wedges if desired . PS: If you didn't cook with onions and you want green onions now is the time to add them.

coffee cake GF

 Hits the spot! Uses Gluten Free Bisquick mix

For Easter: Spring time fun add sprinkles 

Ingredients 

Streusel Topping 

1/3 cup Bisquick™ Gluten Free pancake & baking mix 

1/2 cup packed brown sugar 

3/4 teaspoon ground cinnamon 

1/4 cup firm butter

 Coffee Cake

1 3/4 cups Bisquick™ Gluten Free pancake & baking mix 

3 tablespoons granulated sugar 

2/3 cup milk or water  

1 1/2 teaspoons pure vanilla extract 

3 eggs 

1 tablespoon oil

Steps 

 1 Heat oven to 350°F. Spray 9-inch round or square pan with cooking spray. In small bowl, mix 1/3 cup Bisquick™ mix, the brown sugar and cinnamon. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.

 2 In medium bowl, stir all coffee cake ingredients until blended. Spread in pan; sprinkle with topping.

 3 Bake 25 to 30 minutes or until golden brown. Store tightly covered.

Chicken cauliflower Parmesan

I use boneless skinless ones

• 8 skin-on bone-in chicken thighs
• ¾ pound baby round red or round white potatoes, halved
• 1 cauliflower, broken into good-sized florets
• 2 onions, cut into wedges
• 8 sprigs of thyme (or more, to taste)
• ¼ cup extra virgin olive oil (or more, to taste)
• Sea salt flakes and pepper
• ⅓ cup Parmesan cheese, finely grated

I place the chicken in the middle of a 13 by 9 inch glass pan. I place the cauliflower on one side and the potatoes on the other. I actually use less of the cauliflower because I can't fit it all in the pan. I use 1 good sized onion and actually chop it up and sprinkle it all over. I spray everything with olive oil, sprinkle with salt and Parmesan and thyme (fresh or dry--whatever I have on hand) and cook it at 400 F for 45 minutes until everything is done to my liking. You want the cauliflower to brown some.  About 30 minutes into the cooking I sometimes move the veggies around a bit. So delicious.

If you want more of the veggies or more of the chicken then you need a bigger pan or two pans. 

Here are more detailed suggestions at this link: https://kitchenonfourth.com/parmesan-roast-chicken-with-cauliflower-thyme/

Flat Bread Gluten free

The thinner the better on these I find.  Enjoyable for a change ;-) . For a regular flour recipe for those that can have gluten just sub regular flour (I have not tried regular flour however)

Note: for a different version with oil and herbs go here https://nannykimsrecipes.blogspot.com/2022/05/flat-bread-gf.html?m=0

This recipe makes 4

1 cup King Arthur's Gluten Free Measure for Measure flour

1 and 1/2 teaspoons of Baking powder

1/4 teaspoon of salt

1/2 cup plus a few more rounded tablespoons of Greek Yogurt (works with regular plain yogurt too)

Mix the flour and the baking powder and salt together. Add the 1/2 cup of Greek Yogurt mixing with a spoon.  It will probably be too dry so add more by adding a heaping tablespoon at a time.  Mix with your fingers adding more yogurt until you have a nice ball formed. On a floured cutting board cut the ball into 4 equal sections. Round each section into a ball and then roll out with a rolling pin. I like mine as thin as possible.  You can experiment.  Sometimes I get them to a certain thickness and then flatten them more when placed in the hot pan.

I used a non-stick ceramic pan and did one at a time cooking about 2 minutes on each side.  (You flip after 2 minutes).  So it takes about a total of 4 minutes.  You want them browned as in photo.

NOTE: I prefer cooking it in my flat iron skillet---great with just a tiny bit of olive oil. 

 

Red lentil chickpea soup

Nice/ yummy

• 
  
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 large carrot, diced
• Heaping 1/4 teaspoon smoked paprika
• 3/4 teaspoon ground cumin
• 1/2 teaspoon of turmeric or to taste (optional)
• 4 cups low-sodium vegetable or chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1/3 cup red lentils
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt (or add at the end to taste)
• 1/4 teaspoon freshly ground black pepper (or just add at end according to taste)
• 1 (14.5-ounce) can chickpeas, drained and rinsed
• 1 cup or so of vegetables ( frozen corn, frozen peas & frozen chopped green beans)

D

 

Directions

Place enough broth in a big pot to cover the bottom and cook the onions for 5 minutes with the carrots. Add the garlic, smoked paprika and cumin; cook about 2 min, stirring so garlic doesn't brown--you can add more of the broth as needed.

Add the rest of the broth, tomatoes, lentils, thyme, bay leaves, turmeric, salt and pepper (or do the salt and pepper at the end to taste).   Bring to boil then cover and simmer until red lentils are done--ten or 15 minutes (however some red lentils take a much longer time depending on the brand). When the lentils are done, add the frozen veggies and cook about ten minutes more until all the veggies are cooked to your desired tenderness.

Take your can of chickpeas and drain. Mash about 1/3 or so of them with a potato masher or in blender.  Add to the soup.  Taste and season with salt and pepper if desired. 

Chickpea/sweet potato curry

 

Nice dish. I found the recipe here  http://www.oneingredientchef.com/sweet-potato-stew/  Go to the link for the how to.  Just serve on rice or whatever. Here are the ingredients:

Ingredients:

• 1 small yellow onion
• 1 tablespoon vegetable oil
• 3 cloves garlic
• 1/2 teaspoon of each of the dried spices: cinnamon, turmeric, cumin, coriander, ground cloves
• Salt, to taste
• 1 teaspoon fresh grated ginger

• 1 red chili (Me omit)
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) chickpeas
• 1 large sweet potato
• 1 can (15 oz) light coconut milk
• 1/2 cup chopped parsley
• Jasmine rice, for serving

French ONion dip

 Easy and oh so yummy

1 tbsp oil

1 medium onion diced

2 garlic cloves minced

1 and 1/3 cup low fat sour cream

1 tsp tamari

3/4 tsp onion powder

1/4 tsp garlic powder

1 pinch smoked paprika

Optional  white vinegar to taste--I didn't use

Heat onion in pan with oil cooking until caramelized--easy in an iron skillet. Meanwhile add all your other ingredients together in a bowl. When onions done add those into the bowl.

Rice pudding cake GF

This is a very different cake.  More like a firm rice pudding. The recipe is a British recipe and I had to guess on the conversions; Here is the link https://www.bbc.co.uk/food/recipes/rice_pudding_cake_with_84020

I am going to place what I used for ingredients , but go to the link for the actual British measurements and directions.

INGREDIENTS

3/4 cup arborio rice

1 and 1/4 pints of full fat milk (I used some coconut milk--the drinkable kind-not much fat , lol)

1/4 teaspoon of fine sea salt

1 lemon, zest, and 2 tsp lemon juice

1/3 cup unsalted butter, plus a bit more for greasing the pan

3 large eggs, separated

1/3 cup caster sugar (I didn't have-I blended regular sugar to a finer size)

2 teaspoons vanilla extract

nutmeg for grating (I didn't have--I used nutmeg seasoning)

For the sauce (I didn't have the ingredients so I used a bit of cherry pie filling)

7 oz seedless raspberry jam

2 tbsp lemon juice

dash raspberry liqueur

The directions are long so go to the link.  You need an eight inch springform pan

 

Substitution for soy sauce

I was out of soy sauce today and found this substitution which I think will work fine. Has a pretty good flavor.

INGREDIENTS

1 cup of low sodium or no salt beef stock. (I used a low sodium beef boullion  in 1 cup of water)

2 Tbsp balsamic vinegar

2 tsp cider vinegar

1 Tbsp plus 1 tsp cooking molasses

pinches of white pepper, garlic powder and ground ginger

salt to taste (optional)

Place everything in a pot bring to a simmer (bubbles breaking surface) and simmer to reduced a bit.

Can refrigerate up to ten days.

Cannellini bean and kale/ potato soup

 

Tasty soup and nice for lunch as it only takes about 30 minutes to cook and few ingredients.

INGREDIENTS:

• 2 teaspoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 teaspoons minced fresh rosemary leaves (I used dried/to taste)
• 4 cups water
• 1 pound white or gold potatoes, peeled, cut into small cubes
• fine sea salt & ground black pepper
• 1 15-ounce can white beans, rinsed and drained
• 3 cups coarsely chopped kale (tough ribs removed)

(note--you mash part of it after cooking to make it thicken--nice flavors

Found this recipe here https://www.powerhungry.com/2019/01/kale-potato-white-bean-soup-vegan/

Go to link for directions

Black bean and corn soup (quick)

 

Fast and tasty--nice for lunch 

Ingredients

1 can of black beans (undrained)

1 can of corn (drained)

1 small onion

1 green bell pepper

3 cloves of garlic minced

1/2 to 1 teaspoon of cumin (according to your taste)

1/2 teaspoon of smoked paprika (or to taste)

1/2 teaspoon of oregano (or to taste)

1/3 can of diced tomatoes

2 cups of vegetable broth

Directions:

In a pot simmer the onions and bell pepper and garlic for about 5 minutes with a bit of the vegetable broth. Add the  rest of the ingredients and cook until vegetables are ended.  With a potato masher mash the soup a bit to thicken .

Pinto Bean soup

Hearty and easy to make.  This recipe as is makes about 3 good sized bowls. Good served with tortilla chips and a salad.  Sour cream would be good with this too.

 

The original recipe was found here  https://elavegan.com/pinto-bean-soup/  Go to her page for tips and ideas of serving.

Here are the ingredients:

I didn't use the red pepper flakes as I can not tolerate ;-).   Go to her link for directions. Also when it is done cooking you have to mash about half of it---makes it thick and creamy.

Marco Polo spaghetti recipe/ Julia Child

One of our families favorites.  We also like it with green olives and black beans as optional additions. My husband heard this recipe a long time ago while driving in the car and he copied it down.  It can be found at various websites.  Julia Child did a demonstration of it on the Mr. Rogers' show  https://www.misterrogers.org/videos/julia-child/?fbclid=IwAR3uz1vdSEJ7QVGBSB49dtCazCBe13VgfeV60hmrRLYiNW78Dqq2HSpzAVA  also here 

 https://www.misterrogers.org/videos/julia-child/

INGREDIENTS We often use more of these ingredients

• 1

  lb spaghetti
• 2

  tablespoons butter
• 2

  tablespoons olive oil
• 1

  teaspoon salt
• black pepper
• 1

  (6 ounce) can tuna packed in oil, flaked, undrained
• 2

  tablespoons pimiento, diced or 2 tablespoons roasted red peppers, sliced into strips  (Note we also like green olives stuffed with pimiento and chopped in this recipe)
• 2

  tablespoons green onions with tops, sliced
• 2

  tablespoons black olives, sliced
• 2

  tablespoons walnuts, chopped
• 1⁄3

  cup swiss cheese, shredded (we often sub Parmesan cheese 
• 2

  tablespoons fresh parsley or 2 tablespoons cilantro, chopped    
• Optional additions we like are Black beans and green olives
• 
  

• Cook pasta according to package directions.
• Drain pasta and return to pot, stirring in butter, olive oil, and salt and pepper.
• Toss with remaining ingredients and serve, garnished with parsley or cilantro.

Pumpkin oatmeal cookies

 

Easy and tasty/ fast!

INGREDIENTS

• 2.5 cups  oats 
• 1 cup pure pumpkin puree
• 2–3 tbsp maple syrup, (Probably could sub sugar -haven't tried)
• 1 tsp apple pie spice (or pumpkin pie spice or cinnamon, optional but recommended

Additions optional:

• 1/2 cup chocolate chips, optional but recommended
• Walnuts are a great addition as well
• Shredded coconut would be good as well

Mix all together--sometimes I use a bit more of the pumpkin, but you want a nice thick consistency.  Roll by hand into balls and press to right size--these will remain the size you make them. Place on non-stick cookie sheet or line with parchment. (Might not need either, but I haven't tried in a regular cookie sheet) Cook at 350 F for 10-11 minutes.

Another recipe for pumpkin cookies is a pumpkin banana one that uses more ingredients: 

https://nannykimsrecipes.blogspot.com/2019/10/pumpkin-banana-cookies.html

black bean potato vegan loaf (like meatloaf)

I found this tasty and pretty easy to make. The only catch is to make it ahead since it slices better with 3 hours in the refrigerator.  This is nice for sandwiches too!. You can serve it with a vegan gravy which can be found at the link, or with a tomato based topping or barbecue sauce---or whatever.  Here is the link with all the details https://elavegan.com/vegan-meatloaf-gluten-free-recipe/

 I will give the ingredients --go to the link for all the info. 

Note: I especially like the leftovers for sandwiches with red  Sauerkraut! 

INGREDIENTS:

2 large (400 g) potatoes peeled, or sweet potato

• 1 tbsp oil
• 2/3 cup (100 g) onion chopped
• 2 medium-sized (100 g) celery stalks chopped
• 3 garlic cloves minced
• 1/2 tbsp onion powder
• 3/4 tsp sea salt
• 1/2 tsp caraway seeds
• 1/2 tsp ground cumin
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/3 tsp red pepper flakes (I OMIT)
• Black pepper to taste (I OMIT)
• 1 tbsp soy sauce tamari, or coconut aminos
• 1 tbsp balsamic vinegar
• 2 (15 oz) cans black beans or kidney beans, about 500 g when drained and rinsed
• 1/2 cup (60 g) walnuts chopped or sunflower seeds for a nut-free version
• 1 cup (90 g) oats preferably instant oats (*see notes)
• 2 tbsp (60 g) tomato paste (I use ketchup)

Note: the first 3 photos were with 1 can black beans and 1 can kidney beans. I prefer it over the 2 cans black beans.