Crockpot rice pudding

 My opinion is this recipe works better on the stove top cooking for 30 minutes. but then it needs constant stirring.

Please in lightly oiled crockpot—I added raisins .I used my small one. Cook on high between 2 and 1/2 hours and  -and 2 hours and 50 minutes. 

I used long grain rice, but short grain would probably be better,

If you want to use dates instead of sugar go here: https://nannykimsrecipes.blogspot.com/2019/08/stove-top-rice-pudding.html?m=1.    This link is to a stovetop recipe but could probably be adapted.

Tofu veggie bowl

 I love the tofu cooked this way.

Ingredients for baked tofu;

15 ounces extra firm tofu pressed

2 tablespoons soy sauce

4 teaspoons cornstarch 

2 teaspoons maple syrup 

2 teaspoons rice vinegar 

Optional 4 teaspoons sesame seeds

Tahini ginger sauce

3-6 tablespoons tahini depending on your taste

3 tablespoons + 1 teaspoon maple syrup 

1 tablespoon soy sauce

1 tablespoon lime juice

1 tablespoon rice vinegar 

2 teaspoons powdered ginger

The sauce is good even without the ginger for a variation.

Directions:

Preheat oven to 375. Cube the tofu (after you have pressed out the water.)

In a large bowl mix the ingredients listed for the baked tofu.- the soy sauce, cornstarch, maple syrup, vinegar 

Mix the tofu into the mixture and place on a parchment lined baking sheet. Bake 20 minutes then flip and bake another 30 minutes or until desired crispness.

Sprinkle with sesame seeds if desired.

Assemble a rice bowl if desired using cooked rice and vegetables of choice. We used;

1:2 a baked sweet potato, garden peas, sautéed orange bell pepper and onion.

Mix your sauce ingredients and drizzle each serving.

Pumpkin Alfredo

 Nice— we added pimento and some fresh basil to the recipe when serving. Also when serving sprinkled with ground cashews. 

The recipe called for mushrooms, but we don’t always use them.

I used less than a full can of pumpkin because I had some leftover from another recipe. Maybe a 1/3 of cup less? I also used less of the seasonings. I probably used 1/2 teaspoon of the thyme, rosemary, and sage. I did the 1/4 teaspoon nutmeg. . I did add salt, although the recipe doesn’t call for it. Less nutmeg actually for me as it can overwhelm.

Here is the link: https://wellyourworld.com/blogs/youtube-videos/pumpkin-alfredo

A second recipe that is similar can be found here; 

https://nannykimsrecipes.blogspot.com/2014/11/i-so-love-this-dish.html?m=1

Tofu Chick-fil-a style nuggets

 

Really surprised at how good these tasted. Recipe found here: https://nosweatvegan.com/vegan-chick-fil-a-style-nuggets-with-vegan-honey-mustard-dipping-sauce-oil-free/

You are supposed to drain the tofu and then freeze it for at least 4 hours. Then thaw it and then follow the recipe.  Mine was partially frozen in the back of my refrigerator 🤣…and hadn’t been drained. So I thawed it and drained it— pressing out the water and then followed the directions for dipping and cooking. It was still very tasty.

NOTE:

I used tamari sauce for the soy sauce and honey for the agave. I used 1/2 tablespoon poultry seasoning instead of a tablespoon. The recipe called for either tablespoon of vegetable broth or poultry seasoning. Next time I would use less poultry seasoning or just try the broth.

Go to link for details.

Vegetable soup--favorite daily

This is our favorite daily veggie soup>

Ingredients:

1/2 large onion, chopped

1 large celery stock, chopped

1 large carrot, chopped

garlic minced, about a teaspoon or so

Optional; couple handfuls gardein plant-based ground be’f 

1 container of vegetable broth or stock (32 ounces)

1 cup water

1 15 ounce can diced tomatoes (can be diced fire roasted as well)

1 large sweet potato (microwaved for 5 minutes then chopped)-remove skin before chopping

2 medium golden potatoes microwaved 4-5 minutes and chipped, remove skin before chopping

Seasonings: dried basil, thyme, rosemary --I do the amount I like. 2 bay leaves

2 tablespoons of Tamari sauce (or soy)

1/2 tab Worcestershire sauce (for vegans choose a vegan one)

1/2 large zucchini chipped

Handful of frozen spinach

Mixed frozen veggies in the amount you want: Lima beans, corn, peas, string-beans

Optional: turnip and or parsnips 

Directions

Get out the big soup pot. Place some broth in it. Add the onions, carrots, celery and garlic (and gardein plant based ground be’f if using) and simmer about ten minutes. 

Meanwhile microwave the potatoes

After onions and carrots are getting tender, add the rest of the broth. tomatoes (diced), and the water. Add seasonings, and soy sauce and Worcestershire sauce. 

Add chopped cooked potatoes (both kinds), zucchini, spinach and frozen vegetables.

Cook until the veggies are tender --about 15 minutes..

Note: If using turnip and parsnips add about the same time as the carrots.

 

 

Buckwheat bread vegan

 All the details can be found here: https://www.powerhungry.com/2021/01/28/gluten-free-buckwheat-sandwich-bread-vegan-no-yeast/  This slices very well, and is a bit crusty on the outside. Very good for toast.

Here are the ingredients;

1&1/2 cups buckwheat flour 

1 & 1/2 cups brown rice flour ( or oat flour)

2 teaspoons baking powder (I sometimes use a whole tablespoon)

3/4 teaspoon fine sea salt

1/2 teaspoon baking soda 

2 & 1/2 cups water

1 tablespoon cider vinegar 

1/3 cup whole psyllium husks 

Optional toppings: rolled oats, sesame seeds, poppy seeds etc

Go to link for all details— it cooks for 90 minutes at 325 in a 9 by 5 bread pan.

Ricotta cheese vegan

I am excited about this one!! Tastes so good and creamy. I plan on using this later in a pasta dish, but it is actually good by itself! Recipe directions found here:  

https://theplantbasedschool.com/vegan-ricotta/

Ingredients:

4 and 1/2 cup organic unsweetened soy milk

1 teaspoon salt

2 and 1/2 tablespoons apple cider vinegar 

Go to link for all the how to stuff!

 

bacon , vegan

I used some with a toasted vegan gf waffle and vegan egg. Waffle recipe found here: https://nannykimsrecipes.blogspot.com/2023/07/waffles-dairy-free-oil-free.html

 This is really good; best yet.  You can do it one of two ways.  One way uses the rice paper with just the seasonings and a second way you add some marinated tofu in between the rice paper.  The second way is what is in my photos. 

For a great vegan egg recipe go here: https://nannykimsrecipes.blogspot.com/2024/01/mung-bean-egg.html

Ingredients:

1/4 cup tamari (for GF---you can use soy sauce but not all are gf)

1/4 cup water

1 teaspoon liquid smoke

1/2 teaspoon of smoked paprika

1 teaspoon garlic powder

2 tablespoons of nutritional yeast

Optional if using 3.5 oz of firm tofu (I used extra firm--this is about 1/4 of a 15 ounce block),drained, pressed and crumbled

a sprinkling of black pepper 

optional: 1 & 1/2 teaspoon mushroom seasoning

3 large sheets of rice paper or 6 small sheets or whatever

Parchment paper or oil to grease your pans

2 cookie sheets

Directions: Preheat oven 400 F

Combine tamari, water, liquid smoke, smoked paprika, garlic powder, nutritional yeast, black pepper, mushroom seasoning in a bowl and mix well.

If using tofu place 2 tablespoons of this liquid in a small bowl and place the crumbled tofu in it mixing it.

Line cookie sheets with parchment paper

Take the rice paper and cut in 1 & 1/2 strips. Dip strips in the large bowl and place on cookie sheet. You don't soak them--you just dip them. Then top immediately with another strip you have dipped in the marinade if not using tofu. 

 If using the Tofu you first place a dipped piece of rice paper on the pan, top with a bit of tofu, and then top this with another dipped piece of rice paper.  Note: the pieces of rice paper with stick to each other as they bake.

So with either recipe with or without tofu you end up with 2 rice paper strips on top of each other--the ones with tofu will have tofu in between teh 2.

Place in oven and cook 7 minutes watching the last few minutes to make sure they don't burn.

Black-eyed pea salad 2

This requires making ahead. You can serve it on top of mixed greens or just by itself!

Ingredients 

1 cup water

1 clove of garlic, minced

A few dashes of black pepper 

1 can black-eyed peas drained

1 cup chopped bell pepper- any color 

1 cup chopped tomato 

1/3 cup fresh parsley 

1/4 cup purple onion or green onions

1 tablespoon balsamic vinegar 

Optional mixed salad greens

Directions 

Heat water, garlic, black pepper , black-eyed peas for ten minutes. Then Drain.

In a bowl mix the rest of the ingredients except the salad greens. Mix in black- eyed peas. 

Refrigerate for 3 hours or overnight. Add to greens when serving if desired.
 

pancakes baked oil free dairy free gf

 Good with the chocolate chips ;-).  This is a sheet pancake recipe found here :https://newthejaroudifamily.com/recipes/healthy-sheet-pan-pancakes

Used GF oat flour

We used a tablespoon of apple cider vinegar instead of the 2 tablespoons of lemon juice.  We also only used two tablespoons of sugar instead of the 6 called for.  We used vanilla extract instead of the vanilla powder.

Vegan goulash with mushrooms

Another nice dish for winter found https://vegancocotte.com/vegan-goulash-mushrooms-potatoes/

Ingredients I used:

2 medium onions

4 garlic cloves

1 large carrot diced

1 sweet red bell pepper diced

8-16 ounce mushrooms (I used the button kind)

1 tablespoon paprika (called for 2 of Hungarian paprika)

1/4  tsp ground black pepper

1 cup or more of marinara (called for 7 oz of passata)

2 medium potatoes cubed 

I added 1 cooked diced sweet potato 

2 bay leaves 

16-20 ounces of vegetable stock (recipe calls for 20 , I used less and more of the marinara

Directions

Place onions in pot with a bit of water and cook to soften about 3 minutes. Add garlic and cook another minute. 

Add carrot and sweet red pepper cooking another 4 minutes. Add mushrooms and cook until they reduce in size and not much liquid is left about 7 minutes (I had already cooked mine separately).

Add seasonings and marinara and potatoes and bay leaves and broth or stock ( I use less broth and add some later if needed to thin it a bit). Cover and stir everything. 

Cook for at least 20 minutes or until potatoes are tender. 

Serve with brown rice or whatever. 

Go to link for added details.

 

Mung bean egg

Good for omelet as well.

 Best Vegan egg I have had! I found the recipe here: https://www.wholly-plants.com/mung-bean-eggs/

Go to link for all the details.

I used my non-stick skillet. If using a regular skillet you need to use oil in the pan.  The key to these is not turning them too soon. You wait until bubbles appear all over and edges look like they are done and test with a silicone spatula prying up the edges carefully. Wait until it easily flips.

Note to self: use my slower largest burner.

You cook these on Medium. You soak the beans overnight.

Ingredients

1/2 cup Split Mung Beans (see photo below)

1/4 teaspoon black salt (I used kosher salt)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon ground turmeric

1 tablespoon Nutritional Yeast

1/2 teaspoon baking powder

3/4 cup soy milk unflavored unsweet (or plant milk)

Soak beans in a bowl filled with water---beans have to be completely covered. Soak at least 8 hours. Drain and rinse.

Place the beans and rest of the ingredients in high speed blender or food processor. Blend until smooth.

Cook 1/4 cup at a time in skillet at medium temp. Don't flip until a while after bubbles appear. If using a regular skillet instead of non-stick you will need oil. Flip and cook other side until done.

Makes about 7

Orzo white bean soup, gf

 A fast tasty soup!!

Ingredients:

1 medium onion diced

3 cloves garlic minced

1/2 teaspoon or up to 1 tsp basil (dried)

1/2 teaspoon dried thyme

4 cups vegetable stock or broth

2 bay leaves

1 cup of uncooked orzo pasta (I used a gf one)

1 cup water

2 cups of baby spinach (I just used about a cup of frozen chopped spinach)

1 can white northern beans drained and rinsed

juice of one lemon

chopped fresh parsley to use when serving if desired

salt and pepper to taste

Directions

Place a bit of broth in big soup pot. Add onion and garlic and simmer about 4 minutes until getting tender. Add the thyme and basil and simmer a minute more.

Add the vegetable stock or broth, the bay leaves and 1 cup water. Add orzo. Bring to a boil and then simmer about 9 minutes, add the spinach and simmer another 3-4 minutes until the orzo and spinach is done. If using frozen spinach I add earlier than fresh.

Add beans. Heat through.

Stir in lemon, parsley and season with salt and pepper.

Below is the Gluten Free Orzo I use from Amazon.

Cranberry blueberry bread, gf, dairy free, oil free

 Moist and healthy and tasty! Here is the link https://pin.it/oKRIwq3

Here are the Ingredients:

Dry ingredients:

2 cups oat flour (used GF)

2 and 1/2 teaspoon baking powder

3/4 teaspoon cinnamon

WET Ingredients:

1 cup dates

1 and 1/2 cup water

1/2 cup Orange juice

1/3 cup applesauce

1/2 cup cranberries

1/2 cup blueberries

1 and 1/2 teaspoon of vanilla

optional tablespoon orange zest (I omit)

Directions:

Preheat oven 350 and line a 9 by 5 bread pan with parchment paper.

 Mix dry ingredients

Blend dates and water in high speed blender. Add 1 and 1/2 cups of this to your dry ingredients. Any left of this liquid will be used in the glaze later.

Add OJ, applesauce, and vanilla -mix until combined.

Fold in cranberries and blueberries.

Bake 45-50 min or until toothpick in center is clean. sometimes takes mine longer!

Cool 10 minutes before removing from pan.

Make glaze by combining left over date mixture with 1-2 tab of OJ

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! Actually the ones at this link are pretty good as well; https://nannykimsrecipes.blogspot.com/2023/11/oat-biscuits-oil-free-dairy-free.html?m=1

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.

Blueberry oat bars

Found this from a Publix recipe- Note: after baking it is nice with this added topping: Also instead of the chia seed you can do 2 tablespoons flax and 1 tablespoon chia.

TOPPING 

The topping used is  mixed in food processor and placed on the top after the dish is done cooking;

a cup of nuts of choice- walnuts, pecans

2 medjool dates 

1/2 teaspoon vanilla extract 

For the main dish:

• 
  
• 2 cups rolled oats
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup chia seeds
• 1 teaspoon vanilla
• 2 tablespoons maple syrup
• 1 ½ cups Elmhurst almond milk
• 1 ½ cup Dole frozen blueberries

Instructions

1. Preheat oven to 375 degrees
2. Spray an 8×8 baking dish with non-stick cooking spray.
3. In a large bowl, combine the oats, baking powder, salt and chia seeds. Stir until combined.
4. Add the vanilla, maple syrup, and Elmhurst almond milk. Stir until well combined.
5. Gently fold in the blueberries until just mixed.
6. Bake for 30-35 minutes until brown on the edges.
7. Let cool for 15 minutes before slicing.
8. Cut into 6 pieces.
9. 
   

 

Oat biscuits oil free dairy free

 

Quick, easy, gf. Great with soup/ whatever. Makes about 8. I think these are better with King Arthur measure for measure,

1 cup oat flour ( gf if needed)can use King Arthur measure for measuring instead 

2 tablespoons flaxseed meal

1 teaspoon baking powder 

3 tablespoons almond meal

Dash of salt if desired 

2/3 cup plant milk of choice .

Preheat 400F

Mix dry ingredients 

Add milk and mix briefly— don’t over mix.

Drop by spoonful on parchment lined baking pan. Cook 14 minutes. If using King Arthur then more like 11-12 minutes.

Note: you can make these without almond meal , but then they don’t rise as high and they come out more like a cookie biscuit 😆