Tag Archives: recipe

Cauliflower Alfredo Sauce

Notes: We both thought this was good. Tossed it with spinach fettuccine and topped with cooked mushrooms and broccoli, grated cashews and red pepper flakes.


Ingredients:
2 1/2 cups chunked cauliflower
1 1/2 cups plain unsweetened almond milk
1/3 cup nutritional yeast
3-4 tablespoons tahini
1 clove garlic – chopped
1 lemon (juice)
sea salt
black pepper
Whole wheat fettuccine, macaroni, or any pasta
2 cups broccoli (optional)
grated cashews (garnish)

Directions:
Break up the cauliflower head into 2 1/2 cups of medium-sized pieces and add them to a pot with the almond milk, nutritional yeast, tahini, garlic, lemon juice, salt and pepper. Cover and allow the ingredients to gently simmer for at least 15-20 minutes, but do not let the mixture boil.

When the cauliflower has begun to break down and becomes soft, transfer the mixture to a blender and blend thoroughly until the sauce is totally creamy and no chunks remain. At this point, give the sauce a taste and adjust any ingredients as necessary – feel free to add more tahini, salt, lemon juice, etc.

The sauce will thicken as it sits, which can be a good thing or a bad thing. If the sauce becomes too thick when tossing with pasta, simply add a few tablespoons of water to find the right consistency.

Prepare the pasta according to the package instructions, and (optionally) steam some broccoli, zucchini, peas, or other veggies. When the pasta is fully cooked, drain it and return to the pan. Pour the sauce over the pasta and gently toss. Add in the vegetables if you’re using them. Transfer to plates and top with black pepper or grated cashews as a substitute for parmesan cheese.

Source: One Ingredient Chef

Home-Made Chocolate Bars

Source: My Whole Food Life

Notes: I made this chocolate heart for Nova for Valentine’s Day. So simple to make and we both really like this.

Ingredients:
1/4 cup coconut oil (measure after melting)
1/4 cup cocoa powder or cacao powder
2-3 Tbsp maple syrup or honey
2-3 Tbsp rice cereal for a Crunch/Krackel type bar.

Instructions:
Mix all ingredients well. Pour into mold. Place in freezer. Eat when firm.


The 3 ingredients.

Plant-Based Pancakes

Notes: We both really liked these. I normally burn pancakes but I think these came out as near as perfect as I”m going to make a pancake.

Ingredients:
1 cup flour (all-purpose or whole wheat)
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground flax seed
1 cup + 1 tablespoon non-dairy milk
1 teaspoon apple cider vinegar
1 tablespoon coconut oil

Directions:
In a medium mixing bowl, add the dry ingredients (flour, sugar, baking powder, baking soda, salt) and stir together.
In a separate bowl, add the non-dairy milk and apple cider vinegar to create buttermilk. Then add one tablespoon melted coconut oil and finally the flax egg. Mix the wet ingredients.
Now, carefully mix the two together without stressing the batter. To do this, form a “crater” in the middle of the dry ingredients, then pour the wet ingredients (as shown) into the crater. Slowly stir until most of the batter is incorporated. A few small lumps are your friend, too much mixing is not.
Warm the pan over medium-high heat for 3-5 minutes. Then, use a paper towel to spread a little vegetable oil over the bottom of the pan. Test the temperature by cooking one small pancake first. If it sizzles when it hits the pan and forms bubbles after 1-2 minutes without burning, your temperatures are right.
Use a 1/4 cup measurement to create the perfect 4-inch pancakes. If your pan is large enough, you can cook 2-3 at a time. Again, wait 2 minutes for large bubbles to form on the surface, then flip and cook for another 90 seconds. Store the first batches in a warm oven while you finish the rest. Then, top with blueberries, maple syrup, chocolate, peanut butter, coconut whipped cream, or whatever you love on pancakes.

Source: One Ingredient Chef

Curry Quinoa And Vegetables

Notes: We both thought this was pretty good. Might add water chestnuts for some crunch next time. Pictured above using red quinoa.

Ingredients:
3/4 cup uncooked quinoa
1 teaspoon granulated onion
1/2 teaspoon curry powder
1 bag (16 ounces) of frozen “stir fry” blend vegetables
4 to 5 medium cloves garlic minced
1 teaspoon ginger
1 teaspoon curry powder
2 tablespoons tahini
sesame seeds to garnish (optional)
1/2 avocado (optional)

Directions:
1. Cook the Quinoa according to package directions including the granulated onion, and ½ teaspoon curry powder. I used the rice cooker.

2. While the quinoa is cooking, cook the frozen vegetables in a covered pan or pot on medium-low heat. Stirring occasionally and adding a little vegetable broth or water if needed. While the vegetables are warming, mince the garlic and ginger.

3. When the vegetables have thawed, increase the heat to medium and stir in the garlic, ginger, and 1 teaspoon curry powder. Cook for another minute or 2 and then add the tahini and a little broth or water mixing thoroughly. Stir the quinoa into the vegetables. Serve with sesame seeds on top or garnish with sliced avocado.

Chili Mac

Notes: I also added 2 diced jalapenos and crushed red pepper.

Ingredients:
8 ounces dry macaroni noodles
1/2 cup water
1 onion, chopped
3 garlic cloves, minced
1 small red or green bell pepper, seeded and diced
1 8-ounce package vegan ground beef substitute
1 28-ounce can crushed tomatoes
1 15-ounce can kidney beans, undrained
1 15-ounce can corn, undrained
2 tablespoons chili powder
1 teaspoon ground cumin

Directions:
Cook macaroni according to package directions. Drain, rinse, and set aside.
Heat water in a large pot. Add onion and garlic. Cook until onion is soft, about 5 minutes.
Add bell pepper and vegetarian ground beef substitute or chopped vegetarian burgers. Mix in tomatoes, beans and their liquid, corn and its liquid, chili powder, and cumin. Cover and simmer over medium heat, stirring occasionally, for 20 minutes.
Add cooked pasta and check seasonings. Add more chili powder if a spicier dish is desired.

Whole Wheat Machine Bread

Notes: Yield: 1 2lb loaf. Prep Time: 10 minutes. Cooking Time: 2-4 hours (depends on your machine).

Ingredients:
1 cup almond milk (or buttermilk, skim milk, any kind of milk)
2/3 cup water
2 tbsp canola oil
2 tbsp molasses
2 tsp salt
3 3/4 cups whole wheat flour
3/4 cup cereal or seeds (we used old fashioned oats)
2 1/4 tsp (or 1 pkg) Active dry yeast
2 tbsp vital wheat gluten (optional, but will guarantee a fluffy loaf)

Directions:
Place all ingredients in the order they are listed into the baking pan of your bread machine. We used the Large WW setting on bread machine.

Basic Black Bean Burgers

Notes: Simple and good. Pictured served on whole wheat skinny buns.

Ingredients:
15 ounces black beans drained
1/3 cup instant oats (I slightly chop whole oats in food processor or coffee grinder)
2 tbsp ketchup
1 tbsp yellow mustard
1 tsp liquid smoke
1 tsp garlic powder
1 tsp onion powder

Instructions:
Preheat oven to 400F.
Mash beans in a mixing bowl
Add the rest of the ingredients to the beans and mix well
Divide mixture into 3rds or 4ths and roll into a balls
Place balls on a lined or sprayed cookie sheet then lightly press them in to a thin patty
Cook 8-10 minutes on each side

Vegan Cinnamon Rolls

Notes: Nova made these sans frosting. They were pretty good. More filling would be nice.

Ingredients:
¾ cup plant-based milk
1 packet active yeast
3 cups whole wheat pastry flour
1 tbsp baking powder
¼ cup raw sugar
2 tsp cinnamon
¼ tsp salt
6 tbsp unsweetened applesauce
4 tbsp brown sugar
2 tbsp raisins (optional)
1 cup confectioners sugar
1 tsp plant-based milk

Directions:
Preheat oven to 350F. Grease a circular cake pan and set aside. Gently warm 3/4 cup non-dairy milk to about 110 degrees. Sprinkle yeast over warmed non-dairy milk and let it dissolve, about 5 minutes. Combine 2 cups of flour, 1/4 cup sugar, baking powder, 1 tsp cinnamon and 1/4 salt in a large bowl. Add 5 tbsp applesauce and yeast mixture, stirring spatula to combine. Add in another 1/2 cup flour, stirring to combine. Sprinkle remaining flour on a flat surface and knead dough, kneading in most of the flour. Knead about 15-20 times. Using a floured rolling pin, roll dough out into large, thin rectangle and set aside. Prepare filling by combining 4 tbsp brown sugar with 1 tbsp unsweetened applesauce, 1 tsp cinnamon and raisins if using. Spoon filling in the center of the dough and spread it around, leaving 1″ edge clear. Gently but tightly roll the dough up. Use a pizza cutter, sharp knife or string to cut off 6 rolls and place into prepared cake pan and bake 20 to 25 minutes, until golden and cooked through. Meanwhile, prepare icing by mixing 1 cup confectioners sugar with 1 tsp non-dairy milk (plain or vanilla), whipping until it becomes a thick glaze with no sugar chunks. Spread glaze over hot buns.

Source: The Happy Herbivore Cookbook

Quinoa and Edamame Salad

Notes: We both thought this was just ok. Don’t know that well make it again. I added the veggies into the pot once the quinoa was done to heat up the veggies.

Ingredients:
1 cup uncooked quinoa, rinsed
2 cups fat-free, low sodium vegetable broth
1/2 cup drained roasted red peppers, chopped
2 roma tomatoes, seeded and chopped
1 small zucchini, halved lengthwise and sliced
1 cup frozen edamame, thawed
Zest of 1 large lemon
3 tbsp lemon juice
2 tbsp olive oil
1/4 cup fresh flat leaf parsley, chopped

Directions:
Toast uncooked quinoa in a medium skillet for 5 minutes. Transfer quinoa to a large pot, add vegetable broth and bring to a boil. Cover and reduce heat, and cook for 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and empty into a serving bowl.

Add chopped peppers, tomato, sliced zucchini and thawed edamame. Stir well.

Whisk lemon zest, lemon juice and olive oil together and pour over quinoa mixture. Toss well. Sprinkle with parsley.

Vegan Sugar Cookies

Ingredients:
Cookies
1 1/2 cups powdered sugar
1 cup vegan margarine, softened
1/4 cup vanilla milk substitute
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
1/8 teaspoon salt

Icing
4 cups powdered sugar
4 tablespoons vanilla milk substitute
1/2 teaspoon vanilla

Directions:
In large bowl, beat 1 1/2 cups powdered sugar, the margarine, 1/4 cup soymilk, 1 teaspoon vanilla and almond extract with electric mixer on medium speed to combine. Stir in flour, cornstarch, baking soda and cream of tartar until blended. Cover and refrigerate at least 2 hours.
2 Heat oven to 375° F. Lightly grease cookie sheet with shortening or cooking spray. Divide dough in half. Roll each dough half to1/4 inch thickness on generously floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. On cookie sheet, place cutouts about 2 inches apart.
3 Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to cooling rack.
4 In large mixing bowl, beat icing ingredients with fork or whisk until smooth. If icing is too thick, beat in 1 additional teaspoon soymilk. Frost cookies. Sprinkle with colored sugar if desired.