Vegan mushroom gravy instant

  This was delicious. You mix the dry ingredients and keep them on hand for making gravy.

The only thing I will try next time is I will substitute corn starch for the arrowroot powder. The recipe calls for flour or arrowroot powder if wanting to be GF. The arrowroot powder makes the gravy a little stretchy like mozzarella.  I'm thinking corn starch might work better. But it is tasty.

Ingredients:

4 T flour (or arrowroot powder for GF---I will try corn starch next time)

1 T nutritional yeast

1 T onion powder

1 T garlic powder 

1 T mushroom powder (the recipe says you can sub poultry seasoning but I haven't tried this.)

You mix the above ingredients and place in a jar. To make a 1/2 cup serving you mix 2 T of the mix you have taken out of the jar, 1/2 cup water and 2 T soy sauce. Wisk it together. Place in small sauce pan over medium heat stirring continually until it reaches the consistency you desire.  You can add more liquid if needed.

Below is the mushroom powder I used--found on Amazon:

Tofu ham

 I like this. I wanted to give this a try and it is good served with mushroom gravy. It is a tad on the sweet side. I found the recipe here:

https://plantyou.com/vegan-ham-recipe/   Go to the link for all the directions and other vegan recipes. I shall list the ingredients here. 

INGREDIENTS

750 gram extra firm tofu two blocks, pressed for 20 minutes (I just used one block )

12 cloves or more to taste

MARINADE

1/4 cup soy sauce tamari if gf

1 T Dijon mustard

2 T maple syrup

1 T apple cider vinegar

1 tsp paprika

3 cloves garlic minced

1 orange zest only (I just used a tablespoon of OJ

Glaze

1/4 cups maple syrup

4 T water

1 T molasses

2 T Dijon mustard

1 tsp cinnamon 

1 T balsamic glaze (I subbed 2 tsp balsamic vinegar)

1 orange same one you zested, juiced (I used 1/4 cup OJ)

Go to link for directions. https://plantyou.com/vegan-ham-recipe/

You cut each block in 1/2 horizontally and then marinated them. I marinated mine overnight-- cook at 375 for 20 minutes then put the glaze on for last 20  minutes for a total of 40 minutes. The glaze is cooked on stove top while the first 20 minutes of cooking the  tofu is occurring then spread over the tofu for last 20.

Check out the directions at the link--gives full details. Also try serving this with instant vegan gravy found here:  https://highcarbhannah.co/recipes/instant-vegan-gravy/ 

Left overs are good in this casserole dish:https://nannykimsrecipes.blogspot.com/2024/11/dump-and-bake-fried-rice.html

Greek yogurt cake

This was a fun experiment. I found the recipe on Pinterest. There are different versions, but I used this one: https://uniquecooks.com/greek-yogurt-cake/#recipe

I cooked mine in a 7 inch round container:

You line it with crinkled parchment paper. They tell you to cook it until browned on top. It shrinks after cooking. I cooked mine 65 minutes— would cook less in an 8” one. But next time I will cook mine less.

Ingredients 

1&1/2 cups full fat Greek yogurt ( plain, unflavored)

4 eggs

5 tablespoons cornstarch 

1/4 cup sugar

1 teaspoon vanilla optional 

Directions 

Mix yogurt by itself until smooth. Sift in cornstarch and sugar. Mix. Whip in the 4 eggs until very creamy. Add vanilla if desired.

Note: some add vanilla or lemon or cinnamon— each separately would be fun to try. I would like to try some lemon juice.

Place in parchment lined container 7-8 inches wide. Make sure it has some height like a springform cheesecake pan because it rises. 

Cook in preheated 350 degree oven for 50-65 minutes until it starts browning on top. I actually think mine would be creamier if I had cooked mine for 60 instead of 65, but it would not have been browned on the top.

Remove from oven —Lift out of the pan by holding onto the parchment paper and let cool to room temperature. Then refrigerate at least 2 hours. They say when serving let it sit at room temp for 15 minutes after taking out of refrigerator.

You can go to link for more details— here is how mine looked after it shrunk from cooling at room temperature:

We served ours with chocolate syrup. Would be really good with strawberries or caramel sauce!!😍😄 would be good served with some fresh plain yogurt that was mixed with vanilla and sugar—spreading over the top just before serving. Some sprinkle powdered sugar over the top. Cherry pie filling would be good served on top! (Actually I have tried it with cherry pie filling but I really prefer it without---still experimenting ;-)
 

Turkey breast in crockpot

A very easy way to cook a turkey breast, and tasty ---I accidentally bought a fresh turkey breast today, so I decided to try a new recipe.  This was great! I found it at this link and will store the recipe in my holiday cookbook: https://www.recipetineats.com/juicy-slow-cooker-turkey-breast/

The ingredients are listed below, but go to the link for all of the details. I had a 4.25 pound fresh breast and it took about 4 hours in my pot. I had to turn it on its side partially to fit as it sits on top of the cut onion and garlic and thyme.  Makes a very nice gravy.

What I like is this only takes minutes to prepare!!  I did over cook mine a bit to 180 degrees by mistake. You have to check the temperature ahead of the hours given by inserting a thermometer --it still was good.  One should only cook it on low. I should have listened, but made the mistake midway of cooking it on high for 20 minutes.What is cool is that you add no liquid to the pot!

Ingredients:

2kg/4 pounds of turkey breast, skin on, bone in or boneless. (mine was bone in. If frozen thaw first.

1 head of garlic, cut in half horizontally (yes, a whole head ,cut)

1 onion (I peeled mine--they said not to, but mine was just too dirty) cut in half.

5 sprigs of fresh thyme

RUB:

1&1/2 tsp garlic powder

1&1/2 tsp onion powder

1 tsp paprika

2 tsp salt

5 grinds of black pepper 

1&1/2-2 tablespoons olive oil (I did 2)

GRAVY

chicken stock or broth for topping off liquid needed when making gravy

4 tbsp butter (I omitted)

1/4 cups flour (I subbed 2 tablespoons of cornstarch)

salt and pepper

Go to link for directions.  Basically you make the rub by mixing all the rub ingredients in a small bowl and rub it all over the turkey.  You place the onion, garlic, and thyme on the bottom of the pot and the turkey on top and cook on low only for 4-5 hours until the temperature reads 165 when inserted in middle.  You then remove it and let it cool for 20 minutes and if you want the skin to crisp you THEN  place under the broiler--- see link.

You strain the juices in the crockpot and add enough chicken broth to make 2 cups and then make gravy as usual.  See directions at link.

I always let the turkey cool some to retain juices before slicing.

 

Red lentil dish

 This is a mild red lentil dish. Recipe found here;

https://jackfruitful.com/wprm_print/one-pot-marry-me-lentils

We like this with macaroni or shells.

Tofu baked favorite

 We like these in sandwiches and served with pumpkin grits.

You can slice them in whatever direction you prefer.

Preheat oven 400 

Ingredients 

3 tablespoons cornstarch 

2 tablespoons nutritional yeast 

1 teaspoon garlic powder 

1 teaspoon onion powder 

Italian seasoning for sprinkling 

15.5 block extra firm tofu (actually double the above ingredients for a 15.5 block.

 

directions 

oven 400( I use my air bake setting on oven

Mix dry ingredients in bowl except for Italian seasoning 

Dip both sides of sliced tofu ( don’t need to squeeze tofu first). Place on silicone mat on baking pan. Sprinkle with Italian seasoning.

Bake for 30-40 minutes depending on how thick your slices.

Carrot potato soup vegan creamy

 Very creamy. Nice comforting soup.  If you are not vegan you can always add a bit of canned Salmon just before serving if desired. 

Ingredients:

4 cups of vegetable broth

1 medium onion

3 large carrots chopped (2 cups worth)

3 large celery chopped

3 cloves minced garlic

2 medium potatoes chopped

1/2 teaspoon dried thyme

1 bay leaf

1/2 cup cashews soaked in 1 cup boiling water

1/2 cup water

1 teaspoon lemon juice

salt and pepper to taste

DIRECTIONS:

Place a bit of broth in a large pot. Add onions and carrots and celery. Cook about ten minutes.  

Add the garlic ,potatoes, thyme, bay leaf and the rest of the broth and cook 20 minutes or until everything is tender. Remove bay leaf.

Meanwhile place soaked and drained cashews in  high speed blender with a 1/2 cup water and the teaspoon of lemon juice.  Blend thoroughly until very creamy.

When soup in pot is done remove a cup of it and blend with the cashew cream you have made, making sure to leave space for steam to escape.  Add all back to the pot and stir and serve. Salt and pepper to taste.

Stew vegan

 Very nice hearty vegan fall soup. This is without beans, but you can always add them. 3-4 servings 

Ingredients:

3 cup broth of choice

1 onion chopped small

2 minced garlic cloves

3 large carrots sliced

2 celery stalks sliced

2 cups of potatoes cut in nice chunks (or baby potatoes cut in half

1    8 ounce package of baby bell mushrooms quartered

1 cup frozen garden peas

1 teaspoon Italian seasoning

15 ounces can diced tomatoes (the kind with garlic is nice)

3 tablespoons low sodium tamari sauce (or soy sauce)

1 tablespoon balsamic vinegar

2 sprigs rosemary stripped --chop--the sprigs without main stem

5 thyme stems--strip leaves

2 tablespoons cornstarch

3 tablespoons water

Directions:

Heat a bit of broth in large ssoup pot.  (Or if you like using oil you can use 2 tablespoons of oil instead) Heat onion and garlic about 5 -10 minutes until onion is soft.

Add carrots, celery, potatoes cooking another 15 minutes adding more of the broth if needed.

Meanwhile in separate pan brown the mushrooms.

Add the mushrooms to the pot along with the Italian seasoning, rest of the broth, diced tomatoes, soy sauce, balsamic vinegar, rosemary and thyme and garden peas.

Bring to a boil .

Mix the cornstarch and the water in a small bowl then add to the stew, stirring well.

Turn heat to low and cook 45 minutes or longer depending on how large your potatoes and vegetables were cut. Can take an hour. 

Gingerbread gf, dairy free

Very moist, dairy free, egg free, no added oil.
 

Ingredients:

3/4 cup plain Seltzer water

1/2 tsp baking soda

2/3 cup blackstrap molasses 

1 & 1/2 cup King Arthur measure for measure Gf flour

1/2 cup sugar

1/2 teaspoon baking powder

1/2 tablespoon ginger powder or less*

dash black pepper 

1/2 tsp salt

1/3 cup unsweetened applesauce

2 tablespoons ground flaxseed soaked in 6 tablespoons of water until thickened.

Directions:

Preheat 350

oil an 8 by 4 loaf pan

Mix flaxseed with water let it thicken--takes some minutes.

Boil the Selzer water and then remove from heat adding the baking soda.  Then add the molasses and sugar and stir until dissolved.

Mix The other dry ingredients in a separate bowl--flour, baking powder, ginger, pepper, salt.

Mix the molasses mixture, applesauce, flaxseed mixture into the dry ingredients. Mix until combined.

Pour into loaf pan . Tap on counter to pop any air bubbles. Bake 45-55 minutes until bread feels firm to the touch and toothpick is pretty clean.

Cool in pan for an hour and a half and then remove.

*The original recipe called for 1 tablespoon of dried ginger --I used a tablespoon of dried powdered ginger which is too much ;-)  .  I would try 1/2 of the ginger next time.

Chickpea sauce for pasta

A favorite sauce of my husband’s. (Pictured here with zucchini noodles and black olives.

Ingredients:

1 Rosemary Sprig (about 3 inches)

1 small onion, chopped

2 cloves garlic, minced

1 can ( 15 ounces) of drained chickpeas

1 can (15 ounces ) chicken broth or vegan substitute

1-2 tablespoons fresh lemon juice

1/3 cup of cashews covered in boiling water

2 tablespoons nutritional yeast

salt and pepper to taste

Optional Italian seasoning when serving.

Directions:

In a sauce pan place a bit of water-just enough to keep onion from sticking to pan--- and a spray of olive oil (if desired). Add Rosemary,  onion, and garlic and simmer 10 minutes,

Meanwhile let cashews soak.

After the 10 minutes add the broth, drained chickpeas. Bring to a boil and then simmer 15 minutes.

After cooking--Remove the hard center stock of the rosemary add the cashews/water mixture and place the ingredients that are in the sauce pan, along with the lemon  juice and nutritional yeast into a high speed blender. Once fully blended taste and add salt , pepper, and more lemon juice if desired.

Serve over pasta or rice or veggies.

Note: for my zucchini noodles after spiraling , sprinkle with Italian seasoning and nuke in microwave one minute. Combine with sauce.

Great with can salmon if you eat fish.

 

Tofu shredded for sandwich

 Very yummy--you shred the firm or extra firm tofu and bake it. Very nice for sandwiches or snacking. Here is a link for a different version and directions:https://www.instagram.com/reel/C-dcRN2JNk6/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Ingredients:

1/2 block of extra firm tofu

olive oil (I just spray some on it)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoke paprika

1/2 tablespoons nutritional yeast

salt and pepper to taste

Directions:

oven at 400 (or oven setting for air bake if your oven has this option.) (Note you can also do it at 450 if it doesn't set off your smoke detectors ;-)  

Shred the tofu with a grater. Then mix with the ingredients. Spread on a parchment lined or silicone lined pan.

Bake 30 minutes (I usually toss half way through). Cool ten minutes. You can slice it further if desired.

Blueberry Banana oat muffins GF dairy free

 I love muffins and these came out very tasty for me.Makes 8 muffins.

Preheat 350 F

 

Ingredients

2 cups of gf Oat flour (I did mostly oat flour but part of the two cups was a tablespoon or 2 of almond flour) However recently I just use all oat flour.

Less than 1/4 cup sugar. Sometimes I only use a rounded teaspoon especially when bananas are really ripe and sweet.

2 & 1/2 small bananas (they were 6 inches each or there about)

3/4 cup soy milk

1 tablespoon ground golden flax seed

1 tablespoon baking powder

1 teaspoon vanilla

3/4 -1 cup small frozen wild blueberries ( these come out nice and moist with these little frozen blueberries- I let them thaw while doing the rest.Fresh blueberries aren’t as good.

Direcations:

Preheat 350. 

Blend bananas very well (I used food processor)

Meanwhile mix dry ingredients then add wet ingredients, including bananas ,mixing well. Fold in Blueberries carefully.

Place in silicone muffin pan and cook about 24 minutes until toothpick clean and muffins aren't mushy. Note: if using fresh blueberries it takes less time.

I removed immediately from the pans to cool. Ones not eaten right away I refrigerate in a sealed container. I like them cold as well as hot 🤣

Lentil soup basic

 Here is the link with directions: https://www.instagram.com/p/C-vXMRESsLT/?igsh=czljcW5lMzdhNWFh

We used just one can of diced tomatoes and added a few tablespoons of marinara. Omitted pepper and cumin to make a milder version. Used frozen spinach.omitted olive oil. Used 32 ounces of broth.Used just one carrot instead of 2.

Fagioli Bob’s

We actually use a whole jar of marinara— about 26 ounces. We actually cook it 4 hours on high to get carrots done unless we microwave first.  

We add pasta separately as I need gf. Sometimes I use rice.
 

Millet porridge

 Very creamy and oh so good for breakfast. See additions to add after cooking.

Note:” “Soaking millet can help make it easier to digest and release enzyme inhibitors, which can help you get more nutrients from it.”So you can soak the night before and then discard the water before cooking.

Ingredients: 2 servings

1/3 cup hulled millet ( can soak overnight first if desired)

1 cup soy milk (or whatever)

3/4 cup water

pinch of salt

cinnamon (to taste)

Direstions:

Combine millet, water, milk and salt. Bring to a boil. Reduce heat and cover and simmer about 25 minutes--stirring once or twice.

Additions:  1 banana mashed (or 1/2 a banana for each serving), walnuts, a bit of vanilla.

Ceasar salad dressing favorite vegan

 We love this so much/ it is one of our very favorites. It is also good as a dip.

2 tablespoons almond meal

3 cloves minced garlic

3 tablespoons Dijon mustard

3 tablespoons nutritional yeast flakes

1 and 1/2 to 2 tablespoons lemon juice

2 tablespoons soy sauce (tamari)

1 tablespoon of maple syrup (or to taste)

1-2 tablespoons of water (for desired consistency

Mix all together in a jar

Brown Rice Casserole

 This is delicious. I adapted this from another recipe.

Ingredients:

2 cups short grain BROWN rice

2 cups fresh chopped baby spinach

15.5 ounces can of cannellini beans

1 cup sliced black olives (Or a 2.25 oz can black sliced olives drained)

1 red bell pepper chopped

1/2 medium red onion, chopped

2 tablespoons lemon juice

1 & 1/2 teaspoon dried basil

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon nutritional yeast 

3 cups HOT chicken broth or vegetable broth

Directions:

Preheat oven 350 F

In large bowl mix rice, spinach, white beans, tomatoes, olives, bell pepper, red onion, lemon juice, herbs, spices, salt. Mix well. 

Pour into 13 by 9 baking dish (mine was actually a bit bigger). Heat your broth until hot and add to the dish---mixing.

COVER with foil and bake an hour. Then take out and mix it up otherwise the rice will stay on the bottom. COVER again and cook another 45 minutes or until rice is done.  I actually turned up the oven to 375 for the last 20 minutes.

NOTE: The original recipe called for a shorter time so you may want to check it earlier. 

Note: for another bake white rice casserole with veggies go here: https://nannykimsrecipes.blogspot.com/2022/05/vegetable-rice-casserole.html

Note for an Oriental version that uses white rice go here:https://nannykimsrecipes.blogspot.com/2024/11/dump-and-bake-fried-rice.html

Polenta fries

Super tasty. I forgot the brushing with oil part of the recipe, but these were really great. Nice with a dip or marinara sauce. Also good just by themselves. I have trouble keeping myself from eating them all. They have a nice crispy outer layer— just wonderful for snacking. Great with soup as well , instead of bread. The photo doesn't show them all, as I was munching before taking the photo.

All the details can be found here; https://elavegan.com/polenta-fries-crispy-gluten-free/

Ingredients

Polenta

1  cup yellow cornmeal (I used organic medium grind)

2 and 1/2 cups vegetable broth

3 tbsp nutritional yeast

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp ground oregano

salt and pepper to taste

vegetable oil for brushing

Breading

1/2 cups oat flour

2 tbsp nutritional yeast

1 tsp onion powder

1/2 tsp ground oregano

1/2 tsp smoked paprika

salt and pepper to taste

Go to the link for the how to do. She also gives some options.

 

Millet salad

See my alterations below*

 So tasty directions here: https://www.farmonplate.com/2014/07/04/broccoli-salad/

This is very good even with the millet and turmeric by itself! Nice warm which is how I have had it.

*For the dressing I used a cup of Basil leaves since I didn't have mint or cilantro.  I added a small amount of Greek oregano. I added a bit of dried mint and dried cilantro. I used only 1 tablespoon of olive oil for the warm version. I used maple syrup in place of honey. I use 1 and 1/2 lemons. Salt and Pepper.  Mix dressing in food processor.

You pan roast the millet first in this recipe. You then add the broth and turmeric and salt to the millet and cook  covered 20 minutes after it comes to a boil.  Then let it rest ten minutes covered. If not tender add water and cook longer. Fluff with a fork and add the rest.

I forgot the avocado and arugula :-)

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.