Buckwheat oat bread

 This was an experiment and I like it. I wanted a buckwheat recipe without the psyllium husks. As a result it is not really high in the height. But I love the flavor of this and will experiment more for height. It is about 2 and 1/2 inches in height. Next time I may try letting it rise longer than 25 minutes which is what I did .Actually I have done this without letting rise since the vinegar reacts to the baking soda and causes some rising but I like the taste of the yeast in it.

However on later evaluation, this bread is a bit dry and crumbly and the recipe for buckwheat bread with psyllium husks is better.

Ingreadients

1 and 1/2 cups oat flour (used GF)

1 and 1/2 cups buckwheat flour

1 and 1/2 cups unsweet soy milk

2 and  1/4 teaspoon yeast

1 tablespoon baking powder

1 teaspoon baking soda

1 tablespoon nutritional yeast 

1 teaspoon salt

2 tablespoons ground golden flax seed 

1 tablespoon white wine vinegar

DIRECTIONS

Preheat oven 325 F

Heat milk to lukewarm around 100 degrees and mix in yeast. Let sit a few minutes until bubbly...

Mix The dry ingredients in a bowl.  Add the yeast milk and the vinegar. 

Place in 9" bread pan lined with parchment paper. You can moisten your hand to pat it in place.I let this rise 25 minutes.

Bake 40-45 minutes until done.

Lift out of pan and remove parchment paper immediately.

Chili (Skipper’s) 3 bean

Note; actually takes 5 hours on high in crockpot if using uncooked brown lentils!

We love this.
 Note ; we used cannellini beans in place of black beans. we added 2 cups of kale that had been put through the food processor and chopped like parsley. We only used a teaspoon of the chili powder. We cooked it for 5 hours on high and 20 minutes on low. 

2 medium yellow onions chopped

1 green bell pepper chopped

3/4 cup dry brown lentils ( not cooked)

28 ounces of diced fire roasted tomatoes 

28 ounces of crushed fire roasted tomatoes

2 cups vegetable broth

1 teaspoon of salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon oregano

1 tsp cumin

1 teaspoon chili powder ( more if you like)

15 ounces kidney beans

15 ounces cannellini beans (or black beans if preferred)

2 cups kale that have been finely chopped in food processor (optional)

Saute onions and bell pepper.  Add the onions and bell pepper and all the rest of ingredients to crockpot and cook on high for 5-6 hours or until lentils are tender.  Note: if using canned lentils use less vegetable broth and less time.

Vegan mozzarella

 So good— can use in sandwiches, pizza, on top of vegetables, baked potatoes,as a dip— you name it!

Recipe found here: https://plantifullybasedblog.com/wprm_print/amazing-melty-vegan-mozzarella

Uses: 

• ½ head of cauliflower (10.5 ounces/300g)
• ¼ cup (30g) tapioca flour
• 1 tablespoon (5g) nutritional yeast
• ½ teaspoon salt add to taste
• ½ cup (120ml) non-dairy milk unsweetened and unflavored

Go to link for directions. I cooked my cauliflower in the steamer. When blending in the vitamix , I didn’t have to do the following stovetop step as long because the vitamix can heat it nicely.

Cauliflower Alfredo sauce

 This made around 4-5 servings depending on much pasta you eat 😅. We enjoyed this in combination with basil pesto. 

Sauce Ingredients 

1/2 of a big head cauliflower sliced and sprinkled with garlic powder and onion powder and salt and pepper.

Roast the above 20 minutes per side at 400F for total 40 minutes. Or until tender.

Additional ingredients:

  1 teaspoon minced garlic 

  1/3 cup nutritional yeast 

  1/2-1  teaspoons onion granules 

  2/3 cup soy milk

  Salt and pepper to taste

  1/2 cup cashews soaked in boiling water(enough to cover) — keep the water

  Lemon juice optional 

After cooking the cauliflower add all ingredients in a high speed blender including the water from cashew soaking. If too thick you can add more water or some broth. Add some lemon juice to taste if desired. 

Note: we like ours mixed in the pasta with some basil pesto. Sometimes we add olives. 

This is the pesto we like: https://nannykimsrecipes.blogspot.com/2024/06/walnut-basil-pesto-vegan.html?m=1

White bean soup (Greek)

 Nice tasting— like the white wine addition!

Ingredients 

1 medium onion, diced 

2 large carrots diced 

2 large celery diced 

4 cloves garlic chopped 

1 rounded tablespoon tomato paste 

3/4 teaspoons paprika 

1 teaspoon or less salt

1/2 teaspoons Italian herbs 

1/4 teaspoons chili powder 

Black pepper to taste 

1/3 cup white wine (I use Josh Sauvignon blanc

3 cans white beans (drained and rinsed)

3 -4 cups low sodium vegetable or chicken broth 

1-2 handful baby spinach chopped 

Directions 

Sauté onions, carrots, celery in a bit of broth for 7 minutes or until getting tender. Add garlic one minute.

Add paste and seasonings , 2 cans beans ,wine, 3 cups broth simmer 15 minutes. Blend the remaining can of beans with some broth until smooth. Add this to soup cook 5 more minutes. Add chopped baby spinach and cook until wilted. Serve with a bit of lemon if desired.

Chickpea vegetable salad

 Very good— I used 1/2 

the oil.   Here is the link— he has lots of great recipes https://www.instagram.com/reel/C7biBqLtvNs/?igsh=M2M2bmUwa251eG4z

Good on a bed of arugula!!

Baby kale cooked

Note:I didn’t use red pepper flakes.

Here is link to the blog post : https://www.thegraciouspantry.com/clean-eating-garlic-baby-kale-with-crushed-red-peppers/
 

Roasted cannellini beans

 Easy tasty snack— also great on salads.

1-2 cans of white beans drained

Salt and pepper and chili (Or cumin ) powder to taste

Fresh chopped rosemary 

Olive oil

Mix all together and roast in 425 F oven for 35- 40 minutes or until desired crispness. 

Tofu sandwich

 https://youtu.be/P1JpxK4_1uc?si=aIv_awVkdgG24Tsdi

So delicious…

I like it with sautéed onions and bell pepper. After cooking tofu I like nutritional yeast and onion powder, garlic powder, salt and pepper. I use some gf vegan bagels for the bread if using bread. I do cook the tomatoes like he does. I add some whole grain mustard and some low sugar ketchup.

Apple crisp vegan

Very easy / takes minutes/ nice! Recipe found on instagram  Better with 3 apples!

 

Lentil patties

 Tasty- quick and easy. Love the flavors!

Here is the link which gives full directions with video and optional ways to serve: https://www.instagram.com/reel/C8jKUrkyywF/?igsh=MW1sZHk2dGJtcjlqMQ==

Note — I was cooking this first batch at a lower temperature so had to cook them longer as I was cooking banana zucchini bread with it 😀. I ended up having to flip them over also.

Ingredients 

2 cans drained lentils ( go to link if you don’t have cans)

4 tablespoons flour or chickpea flour or me King Arthur measure for measure gf

1 medium onion chopped 

1/4 cup parsley (plus 2 tablespoons cilantro optional)

3 cloves garlic chopped 

1 teaspoon cumin (ground)

1 teaspoon coriander (ground)

4 tablespoons nutritional yeast ( or Parmesan)

1 teaspoon salt

1/8 teaspoon black pepper 

Put onions, parsley, garlic in food processor and chop some. Add rest of ingredients and chop at intervals for about 1 minute. You can add a tablespoon or 2 of water if needed.

Form into patties and bake 400 degrees for 20 minutes or until browned.

If you go to link he tells how to air fry or fry if desired.

At 400 degrees I cook 15 minutes then flip and cook about 12 more.

Zucchini bread

 Very moist with a nice crust// dairy free and egg free and gf if you use King Arthur measure for measure flour as I did. 

This is a banana chocolate chip zucchini bread! I used dairy free chocolate chips.

Recipe here: https://theplantbasedschool.com/banana-zucchini-bread/

Note: I have reduced sugar down to 1/3 cup instead of 1/2

Chocolate cake gf

 This is when you want a quick easy fast gf cake. The taste is a tad different because it uses maple syrup for the sweetener. Plus it is oil free and dairy free.

 1 and 1/2 cups of King Arthur measure for measure gf flour.

3 tablespoons unsweetened cocoa powder 

1 teaspoon baking soda

2/3 cup maple syrup 

6 tablespoons unsweetened applesauce 

1 tablespoon white vinegar 

1 teaspoon vanilla extract 

3/4 cup cold water

Optional/ a little added salt

Preheat oven to 350. Line a 9 by 9 pan with parchment paper.

Mix dry ingredients well. Add the rest mixing well. Pit into pan and cook 25-30 minutes or until toothpick fairly clean.

Mine was about 26 minutes.

For the icing I used about 1/2 cup of dairy free dark chocolate chips with soy milk to cover and microwaved for 30 seconds. You stir until chips are melted and it thickens.

Summer vegetable soup

 Tasty and makes a big pot.

• 3 tablespoons extra virgin olive oil (optional- can just use broth)
• 4 carrots, peeled and chopped
• 1 medium onion, chopped
• 4 stalks celery, thinly sliced
• 6 cloves garlic, thinly sliced

• Sea salt
• Ground pepper

-1 large zucchini (or 2 small ones),

sliced

-1 (15.5-oz.) can cannellini beans, rinsed and drained

• 2 (28-oz.) cans diced tomatoes
• 2 cups quinoa or me gf rice macaroni— just a handful of the macaroni)
• Ground cumin to taste and or Italian seasoning and a bit of turmeric 
• Crushed red pepper flakes to taste- optional 
• 4 cups chicken broth or more is nice if using noodles 
• Handful of kale, ribs removed and leaves sliced
• 1/2 a lemon, 

Directions 

• add olive oil to a large pan and heat over medium-high heat
• add carrots, onions, celery and garlic
• season with salt and pepper and cook for 10 minutes, stirring occasionally, until veggies are soft
• add zucchini, cannellini beans, diced tomato, quinoa and chicken broth

• season with cumin and crushed red pepper
• bring to a boil and boil for 15 minutes
• add kale and stir
• add lemon and rotisserie chicken (optional) and stir again
• enjoy! Top with

Tofu mousse chocolate

 I like this best the next day-/ I added a bit of maple syrup to my mix. Recipe found here https://www.instagram.com/reel/C7U0Ya5qLah/?igsh=MW53cW0yejM2aW43Mg==

Note: had to do in my food processor first and then my vitamix as my dates were a bit too tough 😂

Roasted tofu

Nice— has a panko type stuffing on the top.

 We made 1/3 of his recipe, which is found here:

https://youtu.be/ceYKxwdB78A?si=juI96K4nu6TSrHe4

It has a panko type ( I used gf) stuffing on the top. I did substitute hummus for the vegan mayo and instead of the optional sherry I used Josh’s Sauvignon Blanc. There is a gravy recipe that goes with this as well.

Walnut basil pesto vegan

 Great vegan walnut basil pesto: https://www.resplendentkitchen.com/wprm_print/easy-vegan-walnut-pesto-recipe-with-basil

1/2 cup walnut halves (the recipe calls for toasting them--go to link if you desire this)

1 large clove garlic

2 cups fresh basil

2 tablespoons of nutritional yeast

2 tablespoons lemon juice

1/2 teaspoon of coarse sea salt

4 tablespoons olive oil

Optional additions: cherry tomatoes, olives 

Gp to link if you need directions.

Tofu waffles fries

 Yup! Slice extra firm tofu into about 1/2 inch thick ( maybe a bit less) rectangles and cook for between 10-20 minutes until crisp. Then you can slice into fry shapes and sprinkle seasoning and or use it in dips— nice and crunchy. Pictured is before cutting into smaller fry shape. Mine took about 20 minutes.

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.