Pizza sauce

 

Found this online. I used the 14 ounce can and just did 1/2 the additions . Easy and nice consistency!

Creamy cannellini and kale soup

 We love this— sometimes I call it green soup 😃.

5 medium golden potatoes chopped 

1 large onion chopped 

2 large carrots chopped 

2 celery stalks chopped 

4 cloves of garlic

1 can grained white beans ( navy or cannellini etc)

1 tablespoons dry oregano 

1/2 tablespoon dry thyme 

Salt and pepper to taste

5 cups of water or vegetable broth ( I actually use 4 cups vegetable broth and 1-15 ounce can chicken broth)

4 cups chopped kale- we do ours in food processor very tiny

1/3 cup cashews soaked in hot water then drained after they get soft

Place all ingredients into pot except the cashews which you leave soaking. Cook until vegetables are done about 20 minutes.

Remove about two cups of the soup to a vitamix blender with the drained cashews and blend till creamy. Add back into soup.

Note: some nutritional yeast might be good added as well.

Chocolate no bake pie.

Easy non-bake chocolate pie. I think I would prefer an almond crust. The filling is good by itself too. 

Recipe here: https://wellnessdove.com/easy-no-bake-chocolate-pudding-pie/?fbclid=IwZXh0bgNhZW0CMTEAAR0pYnoxs_V2nOwnItIh29PrYa3NKw5_R_ngCeyuIm34RbFQfp5cln7GQMM_aem_AZtmrsjLh7mRW9SwHf9gTko4GfYfZXTmGrsgxvyChX5Fu5iRoRAafzpxl3e7YGtQfQc3wBfKf9udsmqCMcuQd9mB#google_vignette

 

Chickpea pasta sauce

My hubby went back for thirds 😂.  I did add fresh spinach at the end. Also I didn’t add chickpeas until the last 30 minutes as my husband doesn’t like them crunchy. I added a whole can of broth and at the very end some of the pasta water. Not pictured is the pasta mixed in. Recipe here: https://wanderingchickpea.com/2023/08/21/slow-roasted-tomato-and-chickpea-pasta/
 

• Cherry tomatoes
• Canned chickpeas
• Onion & garlic
• Olive oil
• Oregano (fresh or dried)
• Crushed red pepper flakes
• Chicken stock or vegetable stock
• Pasta of choice (I used angel-hair)
• Fresh basil

Go to link for directions etc

Tomato sauce FAVORITE

 

This is such a tasty sauce and the secret is the San Marzano Tomatoes.

INGREDIENTS:

1 large red bell pepper chopped

1 medium sweet onion chopped

garlic--about 3 really large cloves chopped

olive oil

2 cans of San Marzano Tomoes (the large cans--see photo)

oregano (I used about 1 tablespoon dried)

chili flakes (just a small pinch)

thyme (a pinch or so dried)

salt and pepper

water

tomato paste (the small can about 6 oz I think?)

Fresh basil

Splash some olive oil in large pot. Add the onions and red bell pepper and saute until limp--about 8-10 minutes. Add garlic and oregano, thyme and cook a few more minutes.

Then add a touch of chili flakes and some salt and pepper.

Add 2 big cans of the tomatoes and add 1/2 can of water.  Add tomato paste. Chop some of the tomatoes with a spatula.  Cook 1 and 1/2 hours and stir off and on frequently , breaking up tomatoes occasionally.

After it has reduced and done to your desired consistency, use an immersion blender to blend more if you desire. Add some splashes of olive oil and some fresh basil if desired. Add salt and pepper if needed.

Bierkenmouse

 Found this online and will give it a try. Posting it here to remind myself! Sounds like a good warm weather way to have oats!

The top photo is my version— very tasty. I soaked oats overnight in orange juice. In morning added banana, coconut flakes, and fresh pineapple and a grated apple.ps walnuts would be good too.

Mung bean omelet

 

Great: use this recipe , but cook onions and peppers first and then pour over:  https://nannykimsrecipes.blogspot.com/2024/01/mung-bean-egg.html?m=1

Cauliflower piccata

 Tasty recipe found here: https://makeitdairyfree.com/the-best-cauliflower-piccata/

You can serve over rice, or pasta or mashed potatoes. We did it over rice. I would make twice the amount of sauce next time. We used half of a cauliflower for the 2 of us and the full sauce recipe, but a bit more on the sauce would be nice.

Brussels sprouts smashed

 Note-/ oil is optional 

Vegan scallop potatoes

Not the best photo as I sampled from the center 😂. Recipe here: https://www.noracooks.com/scalloped-potatoes/.  

Note : I covered mine about 45 minutes in— I did half the recipe. It took about an hour and 15 minutes or so.

But this is not my favorite recipe 😆
 

Broccoli slaw rice chickpea salad

Nice easy salad. I used short grain brown rice. Uses a tahini lemon dressing.

Recipe: https://theyummyvegan.com/blog/broccolislawandchicpearice
 

Red lentil loaf

 Recipe found here: https://wellnessdove.com/wprm_print/38173

I didn’t really like this that much. If ever have to go off certain grains I could consider it.

Brussels sprouts vegan

 Quarter the sprouts and roast on mat for12 minutes at 375 and then turn over and roast another 10-12 minutes until as desired. Season beforehand if desired— this is with no oil.

A nice sauce to add after cooking if desired:

1.5 tablespoons olive oil 

2 tablespoons reduced salt tamari sauce 

1 tablespoon either honey or maple syrup 

( latter for vegan)

1.5 teaspoons rice vinegar 

1 teaspoon sesame oil

1/2 tsp garlic powder 

Optional: 1 teaspoon Asian garlic chili paste 

Chickpea scramble

 I love this and it is actually great for breakfast. Original recipe here: https://desireerd.com/wprm_print/11427

1 can chickpeas 

I used my ceramic pan and no oil. I processed half the can with some aquafaba and the other half used whole. Just heat in pan with a bit of salt, black pepper,turmeric, cumin and 3 handfuls of fresh spinach. Add avocado when serving if desired.

Tofu -Nutritional yeast tofu

 Absolutely delicious: recipe found here: https://avirtualvegan.com/nutritional-yeast-tofu/#recipe

Love these in a wrap with arugula and stone ground mustard!!

Ingredients I used:

14 oz or whatever of extra firm tofu

5 tablespoons nutritional yeast ( I actually use 5 instead of the 4 called for).

1 tablespoon corn starch

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder

You tear the tofu and sprinkle all seasoning over and mix well in a bowl. 

I cooked at 375 for 15 minutes- then flipped and cooked another 15-20 minutes until crisp on outside.  The recipe , linked above, calls for a higher temperature than this. My Tofu came drained— the recipe called for drained, not pressed. Original recipe calls for salt and pepper.

Roasted cauliflower soup

 Nice tasty way to have cauliflower. The recipe is found: https://plantbasedandveganism.com/roasted-cauliflower-soup-1004rk/

Ingredients:

1 medium- large head of cauliflower ( cut in florets and roasted)- I did mine without oil or seasoning and roasted them at 375 until tender somewhere around 45 minutes so I wouldn’t set off my sensitive smoke detector 🥸)

1 medium onion, diced

3 cloves garlic minced

1 medium carrot grated (me food processor finely)

1 celery stalk, diced 

4 and 1/2 cups broth

2 tablespoons nutritional yeast

1/4 teaspoon celery seed (note they used 3/4 teaspoons celery salt)

1/2 teaspoon Italian seasoning 

1/2 teaspoon dried thyme 

Can add salt and pepper and oil if you look at original ingredients and they add 1-2 tablespoons lemon juice just before serving. They also use 1 and 1/2 tablespoons better than bouillon vegetarian no chicken base)

Before serving when soup done you take 4 ladle full of soup 

and blend and add back to the soup.

Sweet potato vegan truffles

 

Makes ten (I ate one 🤣)  Recipe and details here;

https://wellnessdove.com/easy-vegan-sweet-potato-vegan-truffles/

Here are the ingredients:

1/2 cup mashed sweet potatoes 

10 tablespoons almond flour 

3 regular pitted dates 

1/2 tablespoon peanut butter

1/8 tsp vanilla powder ( I used vanilla extract)

For rolling:

1/2 tablespoon cocoa powder 

Lentil/ pasta dish

Very tasty one pot meal. This is a lentil pasta dish originally, but since I didn’t have the tiny pasta I substituted some cooked brown rice and some uncooked gf orzo— nice combo but my orzo was not whole grain. Recipe found at link:

https://theplantbasedschool.com/lentil-pasta/

 Ingredients: but go to link for how

• 2 tablespoons extra virgin olive oil (omitted)
• 1 onion chopped
• 1 carrot chopped
• 2 cloves garlic minced
• 1 sprig rosemary or thyme( used fresh thyme and dried rosemary 
• 2 bay leaves or sage
• 2 tablespoons tomato paste
• 1 cup (200 grams) dry lentils green or brown
• 12 cherry tomatoes halved
• 6 cups (1½ liters) vegetable broth or more if you want a soupier lentil pasta
• 2 cups (250 grams) ditalini pasta or other short pasta like penne, ditaloni, conchiglie, or rotini (me cooked brown rice 1 cup and gf orzo uncooked one cup— did add an extra cup water)
• 1 teaspoon salt
• 2 twists black pepper
• 1 handful parsley chopped

Really nice with picante sauce too- with or without a wrap.

Frozen mandarin orange nice cream

 Wow, tastes similar to a creamsicle or orange sherbet.

For one serving take two fresh mandarin oranges ( also called cuties).  Peel and break into individual segments and freeze for a few hours.  Then blend in a food processor(you can ad a bit of water). Keep blending then press with a spoon to get the creamy consistency.

Vegan cheesy rice broccoli dish

 Excellent/so tasty and easy if you cook brown rice or whatever you use ahead.

Note: I used gf panko crumbs for the top.

Here is the recipe: https://bitesofwellness.com/vegan-broccoli-casserole/

My son has also used a combination of buckwheat grouts, quinoa and brown rice for the rice part.

Cauliflower lentil salad

 

Very tasty and easy if you have canned lentils. I get mine from Harris Teeters. 

The recipe is here: https://theplantbasedschool.com/cauliflower-lentil-salad/

The dressing is delicious—I cut way back on the olive oil, plus when I roast the cauliflower I don’t use oil.

Brussels sprouts lentil salad

Healthy and tasty.  I was supposed to serve it on a bed of fresh spinach which I didn’t have.

Brussels sprouts quartered and roasted without oil on silicone mat at 425 ten minutes per side , for a total of 20 minutes.

Mix 

Roasted Brussels sprouts 

Apples

Raisins 

Lentils (used canned)

Pecans

Mix the above and put on top of fresh spinach if using.

Top everything with a honey Dijon sauce. I used a watered down one from McDougall
 McDougall Recipes

Honey Mustard Dressing

Prep: 5 minutes. Cook: 0 minutes Serves: Makes about 1 cup

My version 

Ingredients

1/4cup wine vinegar (use flavored vinegar if desired)

1/4 cup water

 3 tbsp Dijon mustard

3 tbsp honey

1/3 cup water

several twists freshly ground pepper Directions

Place all ingredients in a jar with a tight fitting lid and shake well until blended, or use a blender and process until well mixed. Keeps well in ref

Chocolate donuts vegan

This makes 4 in my pan , but is supposed to make 6. I have this problem with my pan in most donut recipes. 

Very tasty— I used cocoa powder instead of what the recipe called for in the donut part and for the glaze I used dairy free dark chocolate chips melted in a bit of soy milk. Here is the recipe and link:

https://youtu.be/wCGUS3VKjwU?si=vg9vck7onpDm4Edp

 

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.