pumpkin banana cookies

So easy and so yummy! I could do a bit less on the sugar. I even like these for breakfast!

Ingredients

• 1 1/4 cup old fashioned oats (I sub gluten free quick rolled)
• 1/2 cup ripe mashed banana (roughly 1 medium banana)
• 1/2 cup canned pumpkin
• 2 tbsp brown sugar (could do a bit less for my taste)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 cup chopped walnuts
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger powder
• 1/4 tsp  salt
• optional--raisins are good in this

Directions: mix all together. Form into cookie shape. Place on parchment lined pan. Cook at 350 F for about 15-17 minutes or until done as you like--I made 12 cookies.

Refrigerate the ones you don't eat right away in a sealed container.

Another option that uses less ingredients is a Pumpkin oat recipe found here https://nannykimsrecipes.blogspot.com/2021/01/pumpkin-oatmeal-cookies.html

Marble bundt cake (banana and chocolate) GF vegan

Love it, but had to do some fixing ;-) when I did it was super moist and great.

Banana chocolate bunt cake- vegan recipe found here: https://elavegan.com/marble-bundt-cake/  

 I used peanut butter for the nut butter. I used almond milk instead of the coconut milk so had to add 2 tab of oil. Mine cooked way faster and at 30 minutes mine was over done. I moistened it by making holes and pouring some apple juice over it and placing it in a tupperware  ;-) and it came out so yummy!!  This is GF too.

Next time check it with my bundt pan between 20 and 25 to make sure I don't over cook . But like I say if it needs more moisture, just make toothpick holes and pure some apple juice in it. 

Here are the ingredients --go to the link for the directions: 

Dry ingredients

•  (1 cup) rice flour
•  (2 cups) oat flour (gluten-free if needed)
•  (1/3 cup) ground almonds (*see notes) (Me-almond meal)
• 2 tsp baking powder
• 1/2 tsp baking soda

Wet ingredients

• (2 large) ripe bananas
•  (2/3 cup) coconut milk canned (regular or light)(me sub almond milk +2 tab oil)
•  (1/2 cup) maple syrup (*see notes)
• 2 flax eggs (2 tbsp ground flax seeds + 5 tbsp aquafaba or water)
• 1 tbsp lime juice
• 2 tsp vanilla extract

Chocolate Marble

•  (3.5 oz) dairy-free chocolate (melted)
•  (1/4 cup) nut butter or seed butter of choice (me PB)

EXTRA--have apple juice on hand if it comes out to dry--make holes and pour over! yum

GENERAL TSO’S BROCCOLI MUSHROOM STIR FRY/ chickpea and rice

This was really good; found the recipe here: https://monkeyandmekitchenadventures.com/general-tsos-broccoli-mushroom-stir-fry/

Here is the list of ingredients---I changed a few as noted

8 ounces of cremini mushrooms, sliced (used regular ones)
4 cups broccoli
1 (15 oz can chickpeas) rinsed and drained

Sauce:

1 tab minced garlic
1 tsp minced ginger (used more)
1/4 cup tamari
1/4 cup plus 1 tab organic maple syrup
2 tab rice vinegar
2 tsp tahini (I used hummus with a bit of sesame seed oil)
2 tab vegetable broth
1 tab cornstarch (I used arrow root starch)

steamed rice

go to the link for the directions

Kidney bean butternut casserole /creamy

I like using the Progresso Butternut soup in this dish/ gives a full flavored taste!




Ingredients:

1 med onion , chopped
10 ounces of mushrooms, chopped
1 tab minced garlic
1 tsp oregano
salt (to taste)
1 cup uncooked brown basmati rice ( and then cook it up according to directions on package)
1 can kidney beans OR I think cannellini beans would be good
2 cups broccoli florets or some chopped Brussels sprouts
5-6 green olives chopped
1 can progresso butternut soup

Directions:

Take the 1 cup of uncooked brown basmati rice and cook it according to packaged directions until done.

Preheat oven to 350 when the rice is about 1/2 way done so the oven will be ready.

Meanwhile in a very large frying pan (ceramic or iron) cook the onion, mushrooms, garlic, oregano together cooking till tender. I add the Brussels at the same time if using them.  (If using broccoli I just quickly cook them in the microwave for about 5-7 minutes depending on their size and then add them to the onion mixture when onion combo is done. When veggies are done , add the soup to them in the skillet . Mix in the olives and the cooked rice. Pour into a greased 9 by 13 pan and cook 20-30 minutes until all is nice and bubbly ;-).

Pumpkin spice Latte

INGREDIENTS ---STOVE TOP LATTE :

• ½ cup milk of choice (I like to use almond milk)
• ½ cup brewed coffee
• 1 tablespoon pumpkin puree
• 1 -3 teaspoons maple syrup—I like just 1 tsp since I don’t like too sweet
• ¼ teaspoon pumpkin pie spice
• Combine in a small saucepan on top of stove or whatever. Taste add more of anything you desire.

Chocolate mug cake Gluten Free (2 RECIPES)

Yum, yum and moist---the chips melt nicely on top if added after cooking---I took the photo before spreading them.

Ingredients:

2 tblsp GF oat flour
3 tblsp cocoa powder
2 tblsp maple syrup
1 tblsp peanut butter
3 tblsp almond milk (or whatever) I used vanilla almond milk
1/4 teaspoon baking powder

chocolate chips (optional) sprinkle on top at end

How to:

grease mug, then add all ingredients except for choc chips. Microwave for 40 or 45 or 50 seconds (or whatever works in your microwave). Sprinkle with the chips---and let melt a bit and eat!

Note to self I used my English blue willow mug

Recipe #2

Ingredients

2 tablespoons King Arthur measure for measure GF flour

2 tablespoons of sugar                                                       

2 tablespoons of cocoa powder.                                         

1/4 teaspoon baking powder                                              

3 tablespoons of soy milk or milk of choice                     

1 tablespoon of applesauce                                               

1/4 tablespoon vanilla extract                                           

Dairy free dark chocolate chips                                       

Instructions. In mug mix dry ingredients. Then add the wet ingredients mixing well. Top with chocolate chips. Microwave for 50-60 seconds. I prefer 50 in my microwave.

Chickpea sandwich or salad

Tasty and easy--I had with GF toast and hubby likes with crackers and so on....

Ingredients:

1 can chickpea drained (chop them up some for easier handling in a sandwich)food processor
1 chopped celery stalk
walnuts (handful), chopped
dried cranberries (handful)
onion (chopped as much as desired)

Dressing::

I used an organic mayonnaise , but if you are vegan you can use vegan mayo --as much as desired

or you can mix a bit of hummus or tahini with a bit of white wine vinegar--etc

Another good recipe below;



Ingredients for the one pictured above:

FOR THE SALAD:

• 15 oz canned chickpeas, drained + rinsed (chopped in food processor)
• 3 stalks green onion
• 2 stalks celery
• 1/4 cup chopped shredded carrots
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped dill pickle
• 1/4 cup store bought or homemade mayonnaise vegan or regular
• 1-2 tsp dijon mustard
• 1 tsp yellow mustard
• 1/8 tsp dried dill or fresh, to taste
• 1/8 tsp salt
• 1/8 tsp pepper
• 3 TBSP unsalted roasted sunflower seeds
• 2 TBSP fresh chopped basil plus extra to taste

go here for the how to https://peasandcrayons.com/2017/05/garden-veggie-chickpea-salad-sandwich.html

Pumpkin Chili 3 bean for Crockpot

So yummy especially for the fall. I love the pumpkin in this--thickens it nicely .

Ingredients

1 med onion, chopped
1 med green bell pepper, chopped
4 cloves garlic, minced
3 cups veggie broth
1   15 ounce can of tomato sauce
1  15 ounce can of diced tomatoes
1   15 ounce can of kidney beans, drained and rinsed
1   15 ounce can of white beans (ie northern or cannenellini) , drained and rinsed
1   15 ounce can of black beans, drained and rinsed
1  tab of baking cocoa
1  tsp oregano (or to taste)--I sometimes use more
1/4 teas smoked paprika
1/4 tsp of regular paprika
cumin (I just sprinkled very lightly--I can't have a lot--makes me sweat)
black pepper and salt to taste
1/2  of a can of plain pumpkin puree (not seasoned, not sugared ).
1 cup frozen corn added during last 30 minutes

Directions:

Throw all into a 4 or 5 qt crockpot (except for the corn). 2-3 hours on high OR 4-5 hours low. During last 30 minutes or last hour add corn.

NOTE: if you can tolerate chili you can put 1/2 teaspoon or so in it.

GF Stout! Yes!

I love their GF beer! and here is a great stout.  https://glutenberg.ca/en/verify_age

Vegan tofu with pasta

We really loved this. We used the Tossibles Tofu in this dish--

We used in varying amounts:

5 good sized button mushrooms, chopped
1 onion, chopped
1 teaspoon or so chopped garlic
3 tab of tomato paste
water
1-2 tsp maple syrup
2 tab almond milk plain

4-5 Brussel sprouts sliced up
1 bell pepper, chopped (green)
couple handfuls fresh spinach
a dash or two of balsamic vinegar
a dash or two soy sauce
Italian seasoning (dry) sprinkled over
fresh oregano
fresh basil
salt
seasoned tofu (above)

optional olive oil, Parmesan cheese


We place some water in a ceramic non-stick pan and cooked the onions, peppers and mushrooms, Brussels sprouts until onions looked fairly tender. We sprinkled with the It seasoning, and salt, and the balsamic and soy sauce, tomato paste, maple syrup and 1/2 cup or more of water. We threw in the seasoned tofu pictured above and several handfuls of spinach (next time more of the spinach) and some fresh basil and fresh oregano (Probably a small handful of each of these herbs, chopped).  You can add more tomato paste or water until you get the desired consistency.

serve over pasta of choice and top with some sprinkles of extra virgin olive oil and Parmesan cheese (or a vegan choice) if desired

Note: tossibles were better cut in half in this dish/ would be also good baked.

Cornbread GF

The above muffins are the best cornbread GF and oil Free muffins I have ever had!! The key is do not over cook! GREAT.

Makes 12:

1 and 1/2 tablespoons ground flaxseed
1 cup plain almond milk
1/2 cup unsweetened applesauce
1/2  cup pure maple syrup
1 cup cornmeal (the fine kind)
1 cup oat flour (I grind in my food processor)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup of corn kernels (I defrosted some frozen ones)

Directions:

Mix the flax seed and milk and let sit for 5 whole minutes (important!). Preheat oven to 375F.  Line muffin tin (normal size) with 12 liners.

In large bowl stir applesauce and maple syrup. Stir in baking soda, baking powder, salt--mixing well. Then add the cornmeal and oat flour and flax/milk mixture. Stir well , but don't over mix. Fold in the corn.

Divide evenly into tin--(I used about 1/3 cup scoop for each. Bake 15-16 minutes until toothpick in center is about clean (doesn't have to be totally clean--but mostly---you can experiment.  Mine came out great right around 16 minutes.

Below is another recipe which came out very dry---I think it needs more applesauce . The one below has oil however. I threw it out since it was so dry. .....whereas the one above is great.

This was way to dry---I may have overcooked it--try at your own risk. Will have to experiment.

I like this because it is an easy way to have GF cornbread!

Ingredients:

• 1 tablespoon flax meal + 2 1/2 tablespoons water
• 1 cup unsweetened almond milk + 1 teaspoon apple cider vinegar
• 1 1/2 cups organic fine cornmeal
• 1/2 cup oat flour (used GF)
• 1 1/2 tablespoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 cup unsweetened applesauce
• 1–3 tablespoons coconut palm sugar, depending on how sweet you want your bread
• 1 tablespoon coconut oil (melted) or canola oil or more!!! This can be a bit on dry side especially
•            if you over cook it. Better perhaps to cook less or add mORE OIL

Preheat to 400F.  Line 8 by 8 with parchment paper.  Mix flax and water and place in frig for ten minutes. Do the same with the milk and vinegar. Meanwhile mix dry ingredients in large bowl--cornmeal, oat flour, bk powder, salt, bak soda. After ten minutes add the flax mix and the milk mixture and applesauce and sugar and oil. Let sit a few minutes giving the baking soda time to cause it to rise. Carefully place in pan and cook for 22 minutes (possibly less or more--you want toothpick clean in center---all depends how dry you like it)  22 minutes was really a bit too long for me (I did cook it in a glass pan and it can differ if you cook in metal.  Next time less for me or more oil)

Oatmeal -overnight breakfast chai oats

At first I didn't know if I really liked this , but when you add fruit it is a refreshing cool summer way to have oats! I am now hooked on this! I love it adding the fruit in the mornings especially with blueberries, strawberries and bananas! YUM.

1/2 cup GF quick oats (or whatever)
1 cup almond milk (plain---or whatever you want)
2 tab chia seeds

Mix and place in frig over night.  Mix again before serving and add fruit.

Also the one below and add oatmeal 

Another one below:



Another recipe I like:Actually I love this one below the best!! Blueberry! pictured above

1 cup almond milk
1 cup GF quick cooking rolled oats
1 tab chia seeds
1 tsp maple syrup
1/4 tsp cinnamon
1/2 tsp vanilla
1/2 cup blueberries

mix all the night before serving adding more milk if desired in the morning.

Black bean brownies GF with peanut butter swirls

Very moist and yummy

Ingredients:

1 can black beans drained and rinsed
1/2 cup cocoa powder
1/3 cup sugar
1/4 cup canola oil
1/4 cup plain almond milk
1 tsp vanilla
1/2 tsp baking powder
1/4 tsp salt
1-2 tab creamy peanut butter (for swirling--or however much you desire)
Chocolate chips OPTIONAL--for sprinkling top--I didn't use and it is still great

Directions:

Preheat 350 F  --grease 8 by 8 (I used glass)

Dump all in food processor except last two ingredients (save peanut butter and chips for top)
After well blended place in pan. Swirl in some PB and sprinkle chips if using.

Cook 22-25 minutes(actually I don't like the toothpick coming out clean because then it would be too dry, but the recipe says or until toothpick in center comes out clean) . I usually cook for 25 minutes--you want the center to rise and the top to crack a bit.  Let cool and then cut.

Creamy cauliflower sauce for pasta, or rice etc

This was very creamy and tasty. Good for pasta or rice dishes especially. We had this mixed in brown rice with some mushrooms, broccoli, summer squash, onions--very good.

For the sauce:

head of cauliflower
sweet potato (I just had a small amount from an old sweet potato) optional
2 teaspoons of minced garlic (or to taste)
Dijon mustard (1 tsp or so --to taste)
onion powder (to taste--I sprinkled it over)
lemon juice (1 tab or 1 and1/2 , it depends on how big your cauliflower is)
almond milk (for blending)
water (for cooking and blending)
salt and pepper to taste

Directions:

Chop up cauliflower (leave out the core).  Chop sweet potato into small pieces if using. Cook these covered in non stick pan with water and garlic until very tender. Drain, reserving liquid. Place the vegetables in a blender adding some of the cooking water. Add the mustard, onion powder, lemon juice and enough almond milk to make a smooth creamy sauce. Add salt and pepper to taste, and if needed add more of the mustard or lemon or onion---all to your preference.

BQ tofu or Tempeh

Easy recipe especially if you have BQ sauce on hand. Great topped with red cabbage slaw on a sandwich---I think these taste a lot like BQ chicken--satisfying.

I found a sweet BQ from Aldi's that I like that doesn't have high fructose corn syrup--



If you go to the following link there is a good recipe for making it with Tempeh and a good slaw recipe: https://www.veggiesdontbite.com/bbq-tempeh-sandwich/#wprm-recipe-container-11856

DIRECTIONS:

In the picture above I just used some extra firm tofu (which came without water and already pressed) sliced into 5 pieces (horizontally) and dipped in the BQ sauce and placed it on parchment paper and cooked at 400 degrees F. for 30 minutes. BUT NOTE: IT IS MUCH BETTER USING TEMPEH IN MY OPINION--I FORGOT TO PHOTO THE TEMPEH

Note if using Tempeh it is good to cut it in half and boil ten minutes first (helps remove bitterness) and then slice the 2 halves horizontally making 4. The link above has details on how to on Tempeh.

For a quick slaw use the following ingredients.

• 2 cups shredded cabbage
• 3 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1/2 teaspoon ground mustard
• 1/4 teaspoon sea sal

Good with pickles too.

Cabbage Rice crockpot dish

This was nice and hearty. We added beanballs( )https://nannykimsrecipes.blogspot.com/2019/08/meatballs-vegan-gf.html )one time after the cooking. ...another time we added  kidney beans after cooking. Note: this is also great with pasta noodles--we used the left overs this way.

The above rice is what I used from Aldi---

Ingredients

• 6 cups chopped cabbage (I used purple and green)
• 1 cup quick cook rice (I used a brown kind)
• 1 28 ounce can diced tomatoes
• 2, 28 ounce jars Pasta Sauce (or 1  jar 28 ounce pasta sauce and 1 can 28 ounce fire roasted chopped tomatoes--note- you still need the above mentioned can of diced tomatoes. )
• 1 tablespoon minced onion
• 1/2 teaspoon Italian Herbs
• 1/2 teaspoon black pepper or less  
• 2 cans of kidney beans (if desired) or you could add meatballs or beanballs
• balsamic vinegar to taste (I use this if the dish comes out too sweet
• Directions:
• Mix everything in a crockpot except for the beans (or meatballs) and leave out vinegar until the end-- and cook on low for 8-10 hours depending on your crock pot. I used and 4 and 1/2 quart one and did 1 hour on high and about 7 or 8 on low. Add balsamic vinegar if desired to taste. Add the kidney beans at the very end or your cooked beanballs

Good also served on pasta

Fudge like, banana, bean, peanut butter, muffins with added chocolate

Theses are surprisingly yummy--fudge like. I added chocolate chips to the blender; These are blender muffins so an easy mix.

 Recipe found here: https://chocolatecoveredkatie.com/2016/04/04/flourless-blender-muffins-banana-vegan/


Go to the link for the how to---here are the ingredients:

Ingredients

• 1/2 cup quick oats 
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/8 tsp baking soda
• 1/2 cup mashed overripe banana
• 1 can white beans drained and patted dry (me-cannellini)
• 1/4 cup peanut butter or allergy-friendly sub
• 1/4 cup pure maple syrup or honey (For a sugar-free version, click here)
• 2 tsp pure vanilla extract
• optional handful mini chocolate chips, crushed walnuts, shredded coconut, pinch cinnamon, etc.

ps These mix up in my food processor and cook at 350 for 20 min and then cool 20 min.  

Cowboy Caviar

I like a batch of this for tortilla lunches and salads.  Could do for potluck as well.

• 2-3 plum tomatoes chopped  small
• 1 small chopped cucumber (optional---I like the crunch-pickle sized ones)
• 1/3 cup red onion diced or white --the red sometimes tints the color of the corn funny
• 1 15 oz can black beans rinsed and drained
• 1 15 oz can black eyed peas rinsed and drained
• 1 1/2 cups frozen sweet corn (just put it in frozen/ thaws quickly)or fresh raw corn
• 1 bell pepper 
• ⅓ cup Cilantro finely chopped
•  cumin--sprinkle to taste
• 2 Tablespoons lime juice 
• 1/4 teaspoon garlic powder
• optional---black olives or green olives would be nice as well
• Tortilla chips for serving avocado just before serving would be good too

Mix all together---to your taste. You can add olive oil if desired--I don't need it.

Another recipe I love that I got from a friend  is below

Use a large bowl put all the following ingredients in and stir in as much Italian dressing as you like

2 cans drained black beans

2 cans drained black eyed peas

1 can drained nibbles corn

1 can drained showpeg corn

1 container of chopped onions

1 container of mixed green peppers chopped

1 container of chopped green onions

1 container of chopped tomatoes

Chopped cilantro to your taste

1 small can of mild rotel

When I say container I buy the pre chopped stuff from Ingels or Walmart.  I like wishbone Italian dressing but have used knockoffs also.  

Enjoy

Scrambled tofu with tater tots

Love this for breakfast or quick supper if tater tots are already cooked---hash browns or potatoes would be good as well and healthier ;-)

Ingredients:

Use as much or as little as you want

onion chopped
garlic
red bell pepper (or any kind of bell pepper)
mushrooms chopped
fresh spinach chopped
extra firm tofu (drained and broken up)
turmeric
salt and pepper
onion powder
garlic powder
peas (garden peas frozen)

tater tots (or some kind of potato)

Directions:

Cook your potatoes (tater tots in oven--follow directions on package). Can do this earlier in day if desire.

Meanwhile during the last 15 minutes of cooking time for the potatoes:

In a ceramic pan with a bit of water saute onion, pepper, and mushrooms. Do this about 5 minutes or until they are basically tender and done. Add frozen peas and chopped fresh spinach and more water if needed. When spinach is tender break up  tofu and add to the pan. Sprinkle with turmeric, s and p,onion powder, garlic powder to your taste. When Tofu is hot just add your cooked potatoes and serve.

Pumpkin walnut oat cornbread

This will be nice for the fall, but good anytime especially with fresh fruit and cinnamon.
Next time I might try cinnamon in the batter--but it is good sprinkled on top. I like this because no added fat (besides the walnuts and what may be in the flours and no added sugar except dates.

I found this here: https://www.straightupfood.com/blog/2017/11/19/pumpkin-walnut-cornbread/

Here are the ingredients:
 t

• 1 cup water
• 3 ounces pitted dates (5 to 6 Medjool or 10 to 12 Deglet Noor), cut in half
• 1 cup old-fashioned rolled oats (grind to make flour--used GF)
• 1½ cups yellow cornmeal (If using medium Cornmeal, grind finer)
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• 1½ cups pumpkin puree (or 1 15-ounce can, see Notes)
• ½ cup chopped walnuts
• ME--perhaps add cinnamon (Ceylon type) and raisins would be nice!!

Go to link for directions. Basically you soak the dates in the water (I nuked mine a bit to soften more quickly)--she says 15 minute soak.  Use parchment in bottom of pan. She says metal pans cook better for this and makes it more moist and you cook till cracks appear and the edges just start turning brown. She used 8" sq pan, but I didn't have a metal one in that size so I used a 9" round one which is very close in square inches to the 8" and it worked perfectly.  cooked about 35 -38 minutes.

Like I say, I like fresh fruit and cinnamon with this or honey and cinnamon on top.

Vegan Shepherd pie

We really like this shepherd pie a lot. I made it in a 9 by 13 inch pan. The recipe can be found here:
https://itdoesnttastelikechicken.com/seriously-the-best-lentil-shepherds-pie/   I changed the vegan potatoes just a bit and I love love them. My take on the vegan mashed potatoes is here: http://nannykimsrecipes.blogspot.com/2019/08/vegan-mashed-potatoes.html.  Actually NOW I use Mcdougall recipe.

Another alternative is the tater tot casserole! https://nannykimsrecipes.blogspot.com/2019/06/tater-tot-casserole.html?m=1

Ingredients

• 1 tablespoon oil (olive, canola, vegetable)
• 1 onion , chopped
• 2 carrots , peeled and chopped
• 16 oz mushrooms , sliced (I did 3/4 a pound and next time might increase peas)
• 4 cloves garlic , minced
• 2 teaspoons dried thyme leaves
• 1 1/2 cups brown or green lentils (or 38oz canned lentils, see notes)
• 3 cups vegetable broth (or 1 vegetable bouillon cube, see notes)
• 1 cup peas , fresh or frozen
• 2 tablespoons soy sauce
• 1/4 cup BBQ sauce (check to make sure it's vegan)
• 1 recipe Vegan Garlic Mashed Potatoes (this is from the original-I changed mine-see above.

NOTE: for bq sauce I use 1/4 cup ketchup mixed with a tablespoon balsamic vinegar and 1 tablespoon maple syrup.