Chickpea salad/ loaded

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

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 (If using this might not need added salt!)
• 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 (or not!)
• 1/8 tsp pepper
• 3 TBSP unsalted roasted sunflower seeds
• 2 TBSP fresh chopped basil plus extra to taste

If not using mayo I add lemon juice , some liquid from the chickpea can and mash part of the ingredients better like hummus to add creamy texture. Sometimes I add a small amount of ketchup.

Butternut squash soup

not the best photo—just want to put this here as I love this soup  https://www.halfbakedharvest.com/moroccan-butternut-squash-goat-cheese-soup-wcoconut-ginger-cream-pistachios/  go to link for directions. Here are ingredients:

INGREDIENTS

• 1 cloves head garlic for roasting (or you may sub 2 garlic, not roasted)
• 2 tablespoons coconut oil
• 1 red bell pepper chopped
• 4 cups butternut squash peeled + cubed
• 1 teaspoon spicy curry powder (me see my note below for sub)
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon cinnamon
• ½ teaspoon cayenne pepper (me omit)
• ½ teaspoon fresh thyme chopped (or ¼ teaspoon dried)
• 1 (14 ounce) can coconut milk
• 2 cups veggie broth
• salt and pepper to taste
• 4 ounces goat cheese softened + more for topping
• roughly chopped cilantro + pistachios for topping
• arils from one pomegranate for topping

COCONUT GINGER CREAM

• ½ cup canned coconut milk
• 1-2 tablespoons fresh ginger

Note--I omit cayenne pepper and spicy curry.  For the spicy curry I sub a bit of tumeric, garam marsala, cardamom, coriander , plain paprika, and cumin

Irish stew --vegan and crockpot

This was very tasty and I found the recipe at Forks over knives here: https://www.forksoverknives.com/recipes/irish-white-bean-and-cabbage-stew/#gs.kv2r3t

This makes a huge crockpot full of soup--tasty and nice especially for the winter. 

Go to the link for directions --here are the

Ingredients:

• 1 large onion, chopped
• 3 ribs celery, chopped
• 2 to 3 cloves garlic, minced
• ½ head cabbage, chopped
• 4 carrots, sliced
• 1 to 1-½ pounds potatoes, cut in large dice
• 1⁄3 cup pearled barley (optional orME substitute with gluten-free grain)
• 1 bay leaf
• 1 teaspoon thyme
• ½ teaspoon caraway seeds
• ½ teaspoon rosemary, crushed
• ½ teaspoon freshly ground black pepper
• 6-8 cups vegetable broth or low-sodium vegetable broth(me-8 cups)
• 3 cups cooked great northern beans (2 cans, drained)ME cannelloni beans 
• 1 tablespoon chopped parsley
• salt to taste

Basically you put everything -except the beans and tomatoes and parsley -into the crockpot and cook on low for 7 h and then add the beans and tomatoes and parsley and cook for one more hour.

note--you want enough broth to cover the veggies while cooking.

Go to link for stovetop directions

GF Vegan pumpkin pie

Easy–and the crust and the pumpkin filling all just mix up in the food processor. Recipe was found   https://minimalistbaker.com/1-bowl-pumpkin-pie-vegan-gf/

Hover if you want a gf vegan version without the coconut items here is a different version https://nannykimsrecipes.blogspot.com/2023/10/pumpkin-pie-vegan.html?m=0

Ingredients:

CRUST

• 1 ¼ cups raw cashews
• ½ cup rolled oats (gluten-free)
• 2 pitted medjool dates (I omitted and it was fine)
• ¼ tsp sea salt
• 2 ½ tsp ground ginger
• ¾ cup gluten-free flour blend (if not gluten-free, sub spelt or all-purpose flour)(me-GF Bisquick)
• ¼ cup scoopable (firm) coconut oil (virgin or refined for less-prominent coconut flavor // or sub avocado oil for similar result)
• ¼ cup maple syrup, plus more as needed

FILLING

• 2 cups pumpkin purée (unsweetened // we like Libby’s brand)
• 2 ½ Tbsp arrowroot starch (for thickening)
• ¾ cup full fat coconut milk (canned)
• ¼ cup coconut sugar (or sub organic brown sugar)
• ¼ cup maple syrup
• 1 Tbsp pumpkin pie spice (or store-bought)

Go to link for how to https://minimalistbaker.com/1-bowl-pumpkin-pie-vegan-gf/

PS the 9 inch springform pan makes it easy

Here is her video

Cranberry jello dish/ old fashioned

Above is without the cream cheese topping and below is the finished dish and NOTE: this is good without the topping too if you don't want the cream cheese! 


I found the recipe here: https://www.thekitchenismyplayground.com/2019/11/7-up-cranberry-jello-salad.html  If you go to the link you will also discover links to other jello type dishes.

This is good for church pot luck or Thanksgiving or whatever. Easy to make, but you need to make it early in the day or the night before.

Pictured above is 1/2 of the recipe--I had it in about a 9 by 7 pan I believe. The full recipe is 13 by 9. I just used 1/2 the ingredients. 

Full recipe ingredients:

INGREDIENTS:

Cranberry Jello Layer:

• 1 c. 7-up soda (boiled with the water)
• 1 c. boiling water
• 2 ( 3 oz.) packages raspberry Jell-o
• 2 (14 oz.) cans whole berry cranberry sauce
• 1 (20 oz.) can crushed pineapple, drained (BUT reserve the juice)
• 1 c. chopped pecans

Topping:

• 1 (8 oz.) package cream cheese, softened
• 1 T. granulated sugar
• 1/4 c. pineapple juice (reserved from draining the can of crushed pineapple)
• about 1/4 c. pecan pieces and/or chopped pecans

Directions at https://www.thekitchenismyplayground.com/2019/11/7-up-cranberry-jello-salad.html
Read more at https://www.thekitchenismyplayground.com/2019/11/7-up-cranberry-jello-salad.html#oY1d4BhBFH4LC61l.99

NOTE: I had to wait till mine had jelled 4 hours to spread the topping, earlier than that it was not set firm enough to spread without mixing the jello and the topping! 



A different salad is Mandarin Orange salad--I haven't made it but it looks good-I found this on facebook.

MANDARIN ORANGE SALAD!! My family's favorite side dish!!

Ingredients:
1 pkg Vanilla Instant Pudding Mix (use dry) I would use sugar free
1 Large can Crushed Pineapple (undrained)
2 Medium/Large cans Mandarin Oranges (drained)
1 pkg Cool Whip 8 oz ( and you could use fat free)

Directions:
Mix together Cool Whip and Instant vanilla pudding (do NOT make the pudding, just use it dry). Add undrained crushed pineapple and both cans of drained Mandarin Oranges. (Use as many mandarins as you like, more/less) Save a few mandarin oranges to decorate the top of salad. Refrigerate until it thickens again maybe a couple of hours before you need to use it.

Kale, wild rice, apple, walnut salad

Nice change up salad found at https://eatwithclarity.com/apple-and-kale-salad-with-maple-tahini-dressing/.   

Note: I prefer leaving out the wild rice

INGREDIENTS

Salad:

• 1 bunch curly kale 
• 1 1/2 cups cooked wild rice (about 1/2 cup uncooked) (can omit)
• 1 large apple 
• 1/4 cup walnuts
• 1/4 cup pomegranate airls 

Dressing:

• 1/3 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• 2 cloves garlic, finely minced
• 1 1/2 tbsp dijon mustard
• 1/4 tsp salt
• Black pepper to taste

Go to the link for directions. She had a good idea for preparing the kale by washing and massaging it under warm water. I tore it up.Then I cut it with my kitchen scissors to get bite sized pieces. A bit of lemon would be good in this too.I used straight dark wild rice, she used a mixed kind. I didn't need as much as the recipe called for, but it would depend on how much kale you use.

Another optional way is using the ingredients below:

Ingredients

• 4 cups Kale, shredded
• 1/2 cup Apple, chopped
• 1/3 cup Walnuts, chopped
• 1/4 cup Lemon Juice
• 1/4 cup olive oil
• 2 tsp. honey or maple syrup

recipe found  :https://www.freshfitkitchen.com/kale-apple-and-walnut-salad/#wprm-recipe-container-5545

Red lentil soup/ Moroccan carrot

Morroccan carrot red lentil soup/very hearty and tasty/loving the seasonings. Recipe found here: https://www.acedarspoon.com/moroccan-carrot-red-lentil-soup/

For the how to --go to the link.  Here are the ingredients you need:

INGREDIENTS

• 2 Tablespoons olive oil
• 1/2 medium sweet onion, chopped
• 3 garlic cloves, minced
• 2 cups chopped carrots or about 4 medium carrots, peeled and chopped
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 2 teaspoon coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon
• 2 cups red lentils, rinsed until water runs clear **
• 1-15 oz can diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• Garnish:
• Fresh cilantro or Italian parsley
• Lemon wedges
• **NOTE: on the red lentils. Some brands cook fast and I have had other brands take forever. Those brands might do better with a pre-soak time!

Tempeh sandwich

This was yummy and easy. I found the recipe here: https://www.loveandlemons.com/tempeh-vegan-club-sandwiches/   The link also tells how to make a special spread to go with it if you desire--I just used hummus.

I marinated and baked the tempeh and then used GF toast, tomato, spinach and hummus--also thinly sliced cucumber is good on this sandwich.

Ingredients for the tempeh marinade:

• 1 (8-ounce) package tempeh, sliced into about 15 slices
• ¼ cup tamari
• 2 tablespoons extra-virgin olive oil
• 2 tablespoon rice vinegar
• 2 tablespoon maple syrup
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• Freshly ground black pepper

Cut tempeh in 16 slices then

Marinate it at least 30 min in frig.  Cook at 425 on parchment paper for 15-20 minutes or until starting to turn black on edges---or however you like!

Vegan substitution for chicken or turkey

We really liked the Tofu this way and if you are not vegan , but are cutting back on poultry you can always make a gravy using cream of mushroom or cream of chicken soup. But for the full vegan recipe here is the link for the Tofu: https://fatfreevegan.com/blog/2010/02/25/baked-tofu/  and here is the link for the gravy found at the bottom of this link: https://blog.fatfreevegan.com/2008/11/mushroom-lentil-and-wild-rice-timbales.html#gravy

The ingredients you need for the Tofu:

extra firm Tofu
poultry seasoning
soy sauce

The temp is 375 F for 30 to 35 minutes flipping 1/2 way at the 15 minute point.

Directions: go to her webpage at the above link.


Another vegan gravy recipe--I have not tried can be found here: https://www.connoisseurusveg.com/vegan-gravy/?utm_source=newsletter&utm_medium=email&utm_campaign=healthier_vegan_holiday_recipes&utm_term=2019-11-17

Lentil feta grape walnut celery salad

Nice change up salad. I like the texture combo.  This recipe can be found here: https://www.cheaprecipeblog.com/2011/10/lentil-feta-grape-and-walnut-salad-recipe/  Note--I would prefer a different dressing--it was too tart for me. I think goat cheese would be nice with this.

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