Roasted cauliflower

 I am surprised at how easy and tasty this is! A video and complete directions can be found here: https://plantbasedcookingshow.com/2022/11/05/roasted-cauliflower/

Here are the ingredients:

1 large cauliflower 

3 dates

1 tablespoon tomato paste 

1 teaspoon Dijon mustard or stone ground 2teaspoons smoked paprika 

2 teaspoons onion powder 

1 tablespoon tamari 

1 teaspoon thyme 

1 teaspoon rosemary 

1/2 teaspoon sage 

Basically you put your Dutch oven empty in oven at 400 F. I did this while the oven was preheating.

You trim the leaves off the bottom of the cauliflower and remove a bit of the bottom stem just so it sits flat-(watch her linked video)

Make the sauce in high powered blender mixing the broth, dates, tomato paste, mustard, smoked paprika, onion powder, and tamari.

When pot is hot and oven ready place cauliflower in the pot and brush and pour your sauce over the cauliflower.  Brushing helps get more into the crevices.

Sprinkle it all with the 3 remaining spices: thyme, rosemary, sage.

Cook covered for 45 minutes to an hour until fork tender. 

If you desire it browned more remove cover after cooking and raise temperature to 450 and bake 5 more minutes or so— note: I did not do the browning.

Chocolate Almond cookies vegan

 These are easy and fast and nice with tea and or coffee. They make about 10 small cookies. I made them less healthy and added a bit of powdered sugar to the tops ( although not shown in my photos.

The recipe and directions I found at this blog https://wellnessdove.com/easy-chocolate-vegan-fudge-cookies-with-almonds/. So check it out.

Easy to do— just preheat oven 350 and cook 15 minutes ( I did mine on parchment paper). 

You place all ingredients except water in food processor and mix about a minute. Then dump into a bowl and add the water. Form by teaspoon into balls and press slightly down. I might try 14 minutes next time, but 15 did work.

Pumpkin pie vegan

 This is a vegan impossible type pumpkin pie that sort of makes its own crust. Therefore it is without a crust and is also GF.

This is not my favorite pumpkin pie---

INGREDIENTS

1 and 1/2 cups of soy milk (or whatever)

5 teaspoons of flax seed meal (golden) NOT not not 😜tablespoons!! One time I did wrong. I t IS teaspoons !!

6 tablespoons of water

1 tablespoon cornstarch

1 teaspoon vanilla

1 can pure pumpkin

1/2 cup rice flour (I was out and used King Arthur measure for measure gf flour--I think it will be better with plain rice flour---I will update next time)

2 teaspoons of baking powder

1/3 cup of dates pureed (may need to soak first) add more for more sweetness- can add some maple syrup as well .- a tablespoon or 2 of maple syrup.

1/4 teaspoon ginger powder

1 teaspoon cinnamon  or 1 and 1/2 teaspoons 

1/2 teaspoon nutmeg

1/8-1/4 ground cloves

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

TOPPING if desired

chopped walnuts, cinnamon and maple syrup (mix whatever amounts you like and after the pie is done spread over the top.

NOTE: this pie is much better completely cold--really good the next day.

Preheat oven 350--spray 9' pie with cooking spray.

Place flax seed meal and 6 tablespoons of water in small dish for 5 minutes until it thickens. (This replaces 2 eggs). Note--if you have used water to soak your dates if your dates were dry, you can use some of that water as part of the 6 tablespoons placing it with the flax seed to soak.

Mix milk, flax seed mixture, cornstarch and vanilla very well (blender or hand mixer)

Add the pumpkin and the rest of the pie ingredients (not the topping) together. Pour into pan and bake 40-60 minutes or until top and edges look brown but not over done. This is a custard like pie so the knife test may not work as it will remain moist in center. I cooked this first attempt 60 full minutes and I did do the knife test in the center and it came out pretty clean--just a tiny bit adhered. It seemed to me that this pie was fine this way as you don't want it under cooked. 

Remove from oven and cool. After it has cooled a bit you can spread the topping on and refrigerate. Best really cold.

Cheese spread vegan

 Tasty with veggies, crackers, toast, bagels etc. Yummy. At Christmas you can roll it in a log and coat it with pecans, chives and parsley. How to here; https://plantifulkiki.com/vegan-herbed-cheese-log/

Ingredients 

1 cup cashews soaked 4 hours in hot water and drained 

1 - 15. Ounce can chickpeas drained 

1/2 teaspoon onion powder 

1/2 to 3/4 teaspoons salt ( the recipe called for one teaspoon, but my cashews had a bit of salt and my chickpeas did too)

1&1/2 tablespoons lemon juice

1 tablespoons Dijon mustard

Spices to add at end:

     2 tablespoons fresh parsley, chopped (or 1/2 the amount dried)

    2 tablespoons fresh chives chopped (I omitted)

     1 tablespoons fresh basil chopped ( or 1/2 dried )

     1 tablespoons fresh oregano (or 1/2 dried)

Chopped bell pepper good in it also

I f rolling into logs 1/2 cup chopped pecans, 1 tablespoons fresh chives, 1 tablespoons fresh parsley 

Go to https://plantifulkiki.com/vegan-herbed-cheese-log/  For full directions.

     

Oat bread 100%

 Easy recipe and all oat flour. Recipe and details are here: https://www.powerhungry.com/2023/03/17/4-ingredient-100-oat-flour-bread-v-gf-oil-free/

This only is about 1 and 1/2 inches in height in a 9 by 5 pan. Might try a smaller pan next time. This is tasty. I used gf oats turned into flour in my vitamix blender.

INGREDIENTS 

1 & 1/2 cups plant milk

1 & 1/2 tablespoons light colored vinegar (I used rice vinegar)

3 cups oat flour ( I sometimes add a handful of quick oats too)

1 teaspoon baking soda 

Optional 1/2 teaspoon salt

350f and I used parchment paper to line my pan. You soak the milk and vinegar first for 5 minutes, then mix. But you have to place immediately in the bread pan and oven. Mine took 48 minutes.or sometimes 67 minutes — but I need a new oven😂

Go to link for more details and helpful comments and a printable page 😊

Thanks ps I have also done 2 teaspoons of baking powder and 1/4 teaspoon of baking soda in place of the baking soda called for.

Muesli

 Easier than granola and makes a healthy snack with plant milk. This is from Forks Over Knives. I  like more cinnamon 😂https://www.forksoverknives.com/how-tos/plant-based-budget-one-week-vegan-meal-plan/

Kale potato white bean soup

 Nice recipe here https://umamigirl.com/easy-kale-soup-white-beans-potatoes/

The only thing different: I didn’t use oil, I added some thyme and oregano and puréed one of the cans of beans.

Baked beans

Very tasty.. recipe and ingredients found here:

https://veganhuggs.com/vegan-baked-beans/#recipe

This is vegan , loads of flavor. I made half the recipe using about 3 cups (cooked) navy beans which was about a cup of dry beans I think.
 

Pumpkin pie dairy free, egg free

 Very nice flavors . We did this without a crust, but it needs a crust or it falls apart when serving. It didn’t matter-/ we just spooned it out 😅. Comments on the recipe said some didn’t like the crust and that is why I didn’t try it. Next time I will. However the next day we were able to serve sections without it falling apart and with no crust.  

Here is the link: https://www.forksoverknives.com/recipes/vegan-desserts/pumpkin-tart-with-oat-crust/

However we like the following recipe better: 

https://nannykimsrecipes.blogspot.com/2023/10/pumpkin-pie-vegan.html?m=0

Corn sauce

We were so surprised at how good this sauce tasted!  Great on mashed potatoes. I found it here : https://youtu.be/vURYLN6wG2o?si=fZRBHlvVI4SG-0zY

1  sixteen ounce bag of sweet frozen corn

1 small sweet onion like vadallia

1/2 cup vegetable broth 

Directions 

They said to blend it in a food processor and then cook it on the stove stirring it until the onions were done. 

Instead, I cooked the onions first in a bit of vegetable broth. I thawed part of the corn in the microwave. Then I put a 1/2 cup broth, corn and onions in the food processor and got it nice and creamy.  Then I cooked it on the stove to get it warm. 

It almost tastes like butter on the mashed potatoes! So good. They said it is good on greens as well,

 

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/

However it is a good grain for diabetes: https://nutritionfacts.org/blog/what-about-millet-and-diabetes/?utm_source=NutritionFacts.org&utm_campaign=b8078d1fec-RSS_BLOG_DAILY&utm_medium=email&utm_term=0_40f9e497d1-b8078d1fec-23900221&mc_cid=b8078d1fec

 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.- HOWEVER I just realized it is supposed to cook at 350– so that is why mine takes longer. Now I will have to adjust! So at 350 it took 1 hour and 15 minutes  Recipe actually calls for 50-60 minutes— so depending on the oven!

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!