Tortilla Soup
8 servings
  • 2 red onions, diced
  • 2 Tbsp oil
  • 8 cloves garlic, minced
  • 2 jalapeños, diced (seeds removed)
  • 2 red bell peppers, diced
  • 4 cans (15oz) fire roasted tomatoes
  • 1.5 cups red lentils, dried
  • 2 cans (15oz) black beans, drained and rinsed
  • 2 cans (15oz) corn, drained
  • 2 Tbsp tomato paste
  • 6 cups vegetable broth 
  • 1 Tbsp chili powder
  • 1 tsp chipotle chili powder
  • 2 Tbsp cumin
  • 2 Tbsp brown sugar
  • 1 tsp salt
  • 2 tsp oregano, dried
  • 1 cup cashew cream (1.5 cups raw cashews with 3/4 cups water and 1 tsp salt blended until smooth)
Toppings
  • Tortilla strips
  • Avocados
  • Limes
  • Cilantro, chopped
 
Directions
  1. Add onions and 2 Tbsp of oil to large soup pot and cook until translucent. 
  2. Add in garlic, jalapeños, bell peppers, cook until tender.
  3. Put tomatoes in a blender and briefly pulse. Add to the pot with remaining ingredients and let simmer for 30 minutes. 
  4. Once lentils are cooked, serve with preferred toppings.
Adopted from eatwithclarity.com

Pho

  • 6 - 2 or 3 inch cinnamon sticks
  • 6 - star anise (not anise seed)
  • 9 - whole cloves (not garlic)
  • 3 large onion*, peeled and quartered (not diced)
  • 12-inch piece of fresh ginger*, peeled and halved lengthwise (or 5 frozen ginger pods)
  • 12 cup (96 ounce) vegetable stock or broth
  • 12 cup water
  • 6 tablespoon reduced-sodium tamari or soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp brown sugar
  • 18 ounce rice noodles
  • 3 tablespoon olive oil
  • 15 ounce  sliced shiitake mushrooms (if you sub portobello you will need to cook longer to cook off the water they put off)
Garnishes
  • Mung bean sprouts (I throw 2 drained cans in at the very end)
  • Sprigs of fresh cilantro
  • Thinly sliced green onions
  • Very thinly sliced fresh jalapeño (omit if sensitive to spice)
  • Avocado
 
  1. Warm a 7.5qt or more soup pot or Dutch oven over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes. Add the onion, ginger, vegetable stock, water and tamari. Raise the heat to high and bring the mixture to a boil, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes to give the flavors time to meld.
    1. In the meantime, prepare your rice noodles by cooking them according to package directions. Set them aside.
  2. To prepare the shiitake mushrooms, warm the oil in a medium skillet over medium heat until shimmering. Add the mushrooms. Cook until the mushrooms are tender and lightly browned, about 4 to 6 minutes, then set them aside
  3. Once the broth is done cooking, strain out the onions, ginger and spices. Season it to taste with extra tamari and/or salt until the flavors of the spices really shine.
  4. Ladle the broth into bowls, add cooked noodles and mushrooms, and fresh garnishes


Shepherds pie
  • 3 pounds yukon gold potatoes, partially peeled (thoroughly washed)
  • 3-4 Tbsp vegan butter
  • Sea salt and black pepper (to taste)
FILLING
  • 1 Tbsp olive oil
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 2 Tbsp tomato paste (optional)
  • 1 healthy pinch each sea salt and black pepper
  • 1 1/2 cups uncooked brown or green lentils (rinsed and drained)
  • 4 cups vegetable stock 
  • 2 tsp fresh thyme (or sub 1 tsp dried thyme per 2 tsp fresh)
  • 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn


Instructions


  • Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
  • Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add desired amount of vegan butter (3-4 Tbsp as original recipe is written // adjust if altering batch size), and season with salt and pepper to taste. Loosely cover and set aside.
  • While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9×13 pan. An 8×8 won’t fit it all but close! // as original recipe is written // adjust number or size of dish if altering batch size).

  • In a large saucepan over medium heat, sauté onions and garlic in olive oil until lightly browned and caramelized – about 5 minutes.
  • Add tomato paste (optional) and a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then cover and reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes). Once tender, remove the lid and continue simmering uncovered, stirring frequently, to evaporate any excess liquid.
  • In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
  • OPTIONAL: To thicken the mixture, add 2-3 Tbsp (amount as original recipe is written // adjust if altering batch size) mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp (amount as original recipe is written // adjust if altering batch size) cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
  • Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.




BA Halloween Vegan Chili


INGREDIENTS
1 large red onion, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
4 cloves garlic, chopped
8 ounces Italian beyond meat vegan sausage
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
4-ounce can tomato paste
12-ounce bottle beer
42 ounces of canned diced tomatoes
14-ounce can diced tomatoes
15-ounce can black beans, drained and rinsed
15-ounce can kidney beans, drained and rinsed
15-ounce can pinto beans, drained and rinsed
    


INSTRUCTIONS
Cook the onions and peppers and saute until soft, about 4 minutes.
Add the garlic and saute until just fragrant.
Stir in the beef and sausage, breaking it up with the back of a wooden spoon, and cook until browned, about 6 minutes.
stir in the chili powder, cumin and oregano. Cook for about 2 minutes.
Stir the tomato paste into the beef mixture; this will “toast” it and give the chili more flavor.
Add the beer and stir up any browned bits on the bottom of the pan.
Bring to a simmer, and then add the diced tomatoes and beans.
Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking


BA Halloween Vegan cornbread


  • 1 cup regular flour
  • 1 cup medium ground cornmeal (I prefer white Maseca tamale flour)
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 2 flax eggs (2 tbsp ground flax seeds mixed in 6 tbsp water) water x4= 1 cup + 2 Tbsp & flax x4= ½ cup
  • 1/3 cup vegan butter or refined coconut oil, melted
  • 1 1/4 cup oat milk (can sub any plant-based milk)
  • 1/4 can corn, drained
  • 1 - 2 jalapeños, seeded and diced


Instructions
  • Preheat the oven to 375 degrees F and grease an 8 inch cast iron skillet with coconut oil.
  • Mix the flour, cornmeal, sugar, salt and baking powder together in a bowl.
  • In a separate bowl, whisk together the flax eggs, coconut oil and almond milk.
  • Pour the wet ingredients into the dry along with corn and jalapeños and mix with a spatula just until combined. Do not overmix!
  • Let the batter sit and rest for 10 minutes.
  • Pour the batter in the skillet and bake for 20-25, or until a toothpick comes out clean.
  • Let cool completely before serving.


Thanksgiving Cornbread Dressing


INGREDIENTS:
  • 1 pan vegan cornbread
  • 2 cups vegetable broth
  • 2 cups plant based milk
  • 2 tbsp corn starch
  • 2 tsp dried sage
  • 1 tsp dried thyme
  • 4 - 5 stalks of celery
  • 1 large onion
  • 1 can jackfruit in water
  • 2 tsp Vegetable Better Than Bouillon
  • 1 tbsp vegan butter
  • 1 tsp salt
  • 1/2 tsp black pepper
 
  1. Crumble cornbread into a large bowl.
  2. Drain and rinse the jackfruit. Shred between your fingers
  3. Finely dice the onions and celery. Heat a medium skillet on medium heat and melt the butter. Add the jackfruit, onions, celery, and Better Than Bouillon, and cook until the onions are translucent.
  4. In a large bowl, add all of the dry ingredients, mix well, then add in the wet ingredients and continue mixing until well incorporated.
  5. Transfer the mixture to a prepared 9x13 baking dish and bake on a middle oven rack for about 35 - 40 minutes.


Cabbage soup


Ingredients
  • 2 small to medium Heads Cabbage, chopped
  • 2 tbsp extra virgin olive oil
  • 2 chopped white onion
  • 2 cans 14oz fire roasted diced tomatoes
  • 2 tbsp minced garlic
  • 12 cups water
  • 4 Tbs no-chicken broth
  • 1/2 tbsp sea salt or Tony’s
  • 1/2 tsp pepper 
  • 1/2 tsp garlic powder 
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/4 tsp chili powder
  • 1 Tbsp white or red wine vinegar


Optional
½ lb beyond meat with sautéed onions, garlic, and bell peppers


Instructions
  1. Heat the olive oil on medium heat in a large cooking pot and sauté the onion
  2. Immediately pour in all the vegetable broth , stir, and bring it to a simmer.
  3. Next, add in the cabbage and carrots then reduce the heat to medium and place the lid on the pot. 
  4. Cook the cabbage soup for 12 minutes then remove the heat before the cabbage becomes over cooked. 
  5. Allow the cabbage soup recipe to cool for 5 minutes then serve.




Deconstructed Tamale Bowl
5 cups water
2 tsp no-chickens concentrated better the. Bouillion
2 cups polenta (Maseca white corn flour)
2 15oz cans dark red kidney beans, drained
½ cup water
2 tsp chipotle chili powder (regular chili powder if you don’t want it spicy)
1 tsp cumin powder
Toppings
Avocado
Cilantro
Salsa
Diced red onion


Boil 5 cups of water, dissolve Bouillion, slowly whisk in 2 cups of polenta. Stir until cooked (5-10 min). In separate pot, cook red beans, chipotle chili and cumin in ½ cup water until softened. If you want to make it more savory and less health you can melt a couple of slices of chao or vegan Gouda in the polenta. Add a little bit of water to the polenta when reheating to get it back to its creamy consistency after it cooled




Black bean burgers
2 cups no-salt-added canned black beans, drained and liquid reserved
1 medium onion, quartered
½ cup quick-cooking rolled oats
1 Tbsp. lime juice
2 tsp. chili powder
Sea salt and black pepper, to taste
Pulse ingredients in food processor (do not purée) then form into patties. Freeze for 30 minutes then air fry or pan fry




Spaghetti Squash
1 spaghetti squash, large
1 red onion, diced
1 red bell pepper, diced
2 tsp garlic minced
½ c red wine
2 jars ragú garden blend (12oz)
1 pack beyond burger meat balls (12 meatballs)
½ c chao cheese shreds


  • Cut squash in half. Scoop out seeds, place cut side down on baking sheet and place in oven preheated to 350 for 30-45 minutes.
  • On separate baking sheet place frozen meatballs and bake for 15-20 min
  • While the squash and meatballs are cooking, cook onion, bell peppers and garlic until softened in own juices. Add wine. Cook until absorbed. Add spaghetti sauce until heated.
  • When meatballs are cooked, add to sauce.
  • When squash is done fluff/shred with fork and place on plates, add shredded chao cheese and heat in microwave for 39 seconds to melt cheese. Top with sauce




Chickensalad


https://40aprons.com/chickpea-salad-sandwich/

Cauliflower Steaks


https://charming-food.com/blackened-cauliflower-steak-with-roasted-chickpeas-and-chimichurri-sauce/#wprm-recipe-container-3627


Pulled pork-less Burritos


https://www.organicauthority.com/.amp/organic-food-recipes/how-to-make-the-ultimate-bbq-jackfruit-pulled-pork


Place 1/2 slice chao cheese on Carb balance tortilla and microwave for 15 seconds. Fill with BBQ pork, greens, avocado slices, tomatoes, and corn salsa (see below recipe)


https://dinnerthendessert.com/chipotles-jalapeno-lime-corn-salad/


Beef-less Stew


https://www.connoisseurusveg.com/portobello-vegan-beef-stew/#wprm-recipe-container-13339


I used 1/4 cup of homemade roux instead of the 1/4 cup flour. The wine was a Malbec from Walmart. I added a can of jackfruit in water (drained, rinsed, and crushed) after the onions and carrots cooked down


Zappa Toscana Soup


https://www.yummymummykitchen.com/2017/11/zuppa-toscana.html


  •         2 tablespoons extra virgin olive oil, divided
  •         1 yellow onion, diced
  •         4 cloves garlic, minced
  •         1 tablespoon Italian seasoning blend
  •         1/4 teaspoon red pepper flakes
  •         7 baby yellow potatoes or 3 Russet potatoes, cut into bite-sized pieces
  •         32 oz. vegetable stock
  •         1 bunch kale, de-stemmed and torn into pieces
  •         1 can coconut milk
  •         1 tablespoon flour
  •         2 vegan Italian sausages (I use Field Roast) or 1 can chickpeas
  •         salt and pepper, to taste
  •         Parmesan (I used Follow Your Heart brand) or nutritional yeast




Blueberry Pancakes


https://40aprons.com/blueberry-oatmeal-pancakes-vegan-gluten-free/
Serves 9

3 tablespoon freshly ground flaxseed meal
9 tablespoons warm water (1/2c + 1Tbsp)
1.5 cup all purpose flour
1.5 cup quick cooking oats
3 tablespoon agave nectar
3 teaspoon baking powder (1Tbsp)
1.5 teaspoon baking soda
1.5 teaspoon salt
3 teaspoon apple cider vinegar (1Tbsp)
2.25 cup almond milk
3 teaspoon vanilla extract
3 tablespoon coconut oil , melted
3 cup blueberries
3 tbsp maple syrup , to serve


For waffles, add 2 more tablespoon of agave and ½ tsp of cinnamon
4Tbsp batter per waffle iron half. Close and let cook for 1.5 min


Homemade Oatmeal


  • 2 cups old-fashioned rolled oats
  • 1 ½ cups water
  • ½ cup milk of choice or additional water
  • Generous pinch of fine salt
  • Pinch of ground cinnamon


Heat oatmeal in a pot without oil or water for 5-7 min. Add remaining ingredients. Return to a boil fir 3 minutes then remove from heat and cover for 7 minutes. If still wet, cover for additional 2 minutes or until liquid is absorbed. Add desired toppings.


You can add the below recipe to the oatmeal


Apple-Lemon Breakfast Bowl


Ingredients


* 4-5  medium apples (coarsely chopped)
* 5-6  dates (pitted)
* 3 Tbsp lemon juice
* 2 Tbsp walnuts
* ¼ tsp ground cinnamon


Method


* Core the apples and cut into large pieces.


* Place dates, half of the lemon juice, walnuts, cinnamon, and three quarters of the apple in the bowl of a food processor. Puree until finely ground, scraping down the sides of the bowl as needed.


* Add the remainder of the apples and lemon juice and pulse until the apples are shredded and the date mixture is evenly distributed.


(I think it is meant to be served cold, but I put it in the microwave to heat it up)


From Forks Over Knives


Portabella Au Jus Sandwich
2 Portabella mushrooms, stem removed
2 Tbsp balsamic vinegar
2 Tbsp olive oil
1 Tbsp minced garlic
2 Tbsp minced onion
½ tsp salt
½ tsp pepper


2 Sandwich rounds, poboys or buns
2 slices vegan Gouda cheese (follow your heart brand)
Handful of greens (spinach, spring mix, etc)


Put all ingredients in a Ziploc bag and marinate for 2 to 6 hours, turning occasionally. Remove mushrooms and place on baking sheet. Bake at 400 for 10 minutes. Flip and bake again for 10 minutes. In last minute, place cheese on gills of each mushroom. Resume cooking for last minute. Remove from oven and place on bread and greens.


Balsamic Portobello Steaks


Ingredients
1 Tbs. balsamic vinegar
2 tsp. dark brown sugar
2 Tbs. unsalted vegan butter
2 Tbs. extra-virgin olive oil
3 Portobello mushroom caps
1/4 tsp Kosher salt
2 tsp. minced garlic
Freshly ground black pepper


Preparation
Combine the balsamic vinegar, brown sugar, and 1 Tbs. water in a small dish

Turn on the exhaust fan. In a 10-inch straight-sided sauté pan, heat 1 Tbs. of the vegan butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and 1/4 tsp. salt. Baste and flip caps until the mushrooms are well coated.
Let the mushrooms cook undisturbed for 2 minutes and then flip once. The pan will look dry, but keep the heat at medium high and continue to cook, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more (the bottom of the pan will be brown).
Turn the heat to low, add the garlic and the remaining 1 Tbs. butter and cook, flipping, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture (you’ll need to scrape the brown sugar into the pan with a rubber spatula). Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with a few grinds of pepper.
Immediately transfer the mushrooms to the serving dish, scraping the pan with a rubber spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.


Tuscan skillet


https://www.nourish-and-fete.com/tuscan-white-bean-skillet/#wprm-recipe-container-8237


ADA Chili


https://peasandcrayons.com/2017/10/instant-pot-vegetarian-quinoa-chili.html#wprm-recipe-container-21078


White Bean Soup


https://www.goodinthesimple.com/rosemary-garlic-white-beans-zoes-kitchen-copycat-recipe/


Purple hulls
8 c fresh purple hulls
1 cup vegetable stock
1/2 tsp salt
1/8 c sugar (or 1 Tbsp)
Put all ingredients in pressure cooker for 15 minutes and quick release


Roasted carrots with dill pesto


https://withfoodandlove.com/roasted-carrots-with-dill-pesto-vegan/


Breakfast grains


https://myplantbasedfamily.com/2014/07/09/multi-grain-breakfast-bowl-goodbye-oatmeal/


Quinoa, sweet potato, and avocado Thimble


http://theleancleaneatingmachine.com/2013/11/30/quinoa-avocado-sweet-potato-timbale/




Balsamic veggies


https://www.justwhatweeat.com/balsamic-roasted-vegetables-gluten-free-vegan/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=556929324_20539158_478162


Split pea soup


http://www.themostlyvegan.com/perfect-pea-soup/ 


Vegan Bolognese


https://veganhuggs.com/vegan-bolognese-sauce/#wprm-recipe-container-14058


Tofu Scramble


https://athousandbitsofpaper.com/2020/06/07/tofu-breakfast-scramble-with-the-life-changing-black-salt/amp/


Ingredients:
1 tsp garlic powder
1 tsp onion powder
1 tsp tumeric
1 tsp black salt
1 block extra firm tofu (pressed and crumbled)
olive oil
6 oz sliced mushroom
½ red onion diced
15 oz seasoned black beans


Topping
Avocado
Diced cherry tomatoes
Hell on the red sauce


Lentil Soup
https://cookieandkate.com/2015/vegan-lentil-soup-recipe/


Brussels Sprouts


  • 3 pounds Brussels sprouts trimmed and halved
  • 8 cloves garlic very roughly chopped (leave the pieces a bit chunky; add more if you live in a house of garlic lovers)
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper


Bake uncovered, 400 F for 20 min, toss, cover, bake for additional 10 min


7 layer bean dip
https://minimalistbaker.com/vegan-7-layer-mexican-dip/
Layer Refried beans, spicy black beans, diced bell pepper (red or orange is my favorite) , and pico. Enjoy with blue corn tortillas


Chocolate chip cookies 🍪
http://bakerbynature.com/the-most-wonderful-vegan-chocolate-chip-cookies-ever/


BLT
http://chezbettay.com/pages/lunches_snacks_sandwiches1/lss_blt1.html




PB 🍪 dough bites
http://kidtestedfirefighterapproved.com/2012/06/11/peanut-butter-chocolate-chip-cookie-dough-bites/


Crunch wrap


https://pinchofyum.com/vegan-crunchwrap


Use beans, corn and queso from chipotle recipe


Vegan Gumbo


https://www.bitchyvegankitchen.com/home/legit-vegan-gumbo


Or


https://www.simplychar.com/blog/vegan-gumbo


Ingredients:
  • brown rice 
  • 1/2 cup of flour
  • ½ cup vegetable oil
  • 3 cloves of garlic, minced 
  • 1 green bell pepper, diced 
  • 1 yellow bell pepper, diced 
  • 1 red bell pepper, diced 
  • 1 orange bell pepper, diced
  • 1/2 cup chopped green onion
  • 1 pack of veggie sausages of choice (Field Roast Smoked sausages, chopped into pieces 
  • 2 yellow onion, diced 
  • 2 stalks celery
  • 2 can diced tomatoes (preferably fire roasted)
  • 4 cups veggie broth
  • 1 - 2 tbsp Cajun seasoning
  • 1-2 tsp cayenne pepper (optional depending on if you like spice or not; highly recommend that you add it in)
  • 1 tbsp garlic powder
  • Salt
  • Pepper 


Directions: 


  1. Prepare chopped veggies and veggie sausages 
  2. Place oil in a pot over medium heat. 
  3. Add in flour and stir until well combined to make “roux”. You are going to want to stir this every 30-45 seconds to avoid burning the roux. Continue to do this for 12-15 mins or until the roux is a amber brown color. 
  4. Once roux is done, add in chopped veggies (bell peppers, okra, onion, garlic) into the roux. Stir it in and let it cook for 3-5 mins. Stir occasionally to avoid burning. 
  5. Add in the can of tomatoes, veggie sausage, veggie broth, and spices into pot. Stir everything in. Lower heat and let cook for 25-30 mins or until the food is at the desired thickness you want. 
  6. Let gumbo cool before serving with rice. I love it with corn bread as well if you’re fancy. 


Or




https://www.onegreenplanet.org/vegan-recipe/spicy-gumbo-vegan/


Ingredients
  •         1 tablespoon and 1/2 cup vegetable oil
  •         2 vegan sausages, sliced
  •         1 package vegan chicken strips, cut into bite-size pieces
  •         1/2 cup flour
  •         1 onion, chopped
  •         1 green pepper, chopped
  •         2 stalks celery, sliced
  •         2 cloves garlic, minced
  •         2 packs vegetable broth
  •         1 teaspoon thyme
  •         1/2 teaspoon black pepper
  •         1/4 teaspoon red pepper flakes
  •         1/4 cup parsley
  •         Green onion slices for garnish


Preparation
  •         Heat 1 tablespoon of oil in a Dutch oven over medium heat. Add in sausage and chicken, cook until they begin to brown, about 5 minutes. Set aside.
  •         Clean out Dutch oven and heat remaining oil over medium heat, gradually whisking in flour. Keep whisking and cook until mixture starts to darken about 10 minutes.
  •         Stir in onions, green pepper, celery, and garlic. Cook, stirring frequently until they start to get tender, about 15 minutes. Stir in thyme, black pepper, and red pepper.
  •         Bring mixture to a boil and reduce to a simmer, stirring occasionally. Cook for 1 hour.


Black bean tortilla soup


https://minimalistbaker.com/chipotle-black-bean-tortilla-soup/


Lemony Chick pea and wheatberry salad


https://www.anediblemosaic.com/lemony-chickpea-herb-wheat-berry-salad/


Grits and Greens










Egg roll Ramen


2 diced onions
4 tsp garlic
2 frozen ginger pods (frozen fruit section at Walmart or 4” of grated fresh ginger)
2 packs of sliced white mushrooms chopped
1 small head cabbage shredded (3c)
2 can bean sprouts drained
1 can baby corn drained
1 can corn, drained
1 can water chestnuts, drained
4 stalks of green onions, diced
8 cups water
4 tablespoons White Miso paste
8 tsp better than Bouillion veggie broth concentrate
2 tsp marmite
1 cup unsweetened plain soy milk
1 Tbsp sriracha (I used Tabasco brand)
4 blocks of dried ramen noodles (8 oz)


In a large pot, cook down onion, garlic, ginger, baby corn, can of corn, bean sprouts and mushrooms. Allow to cook down until all liquid produced by mushrooms are evaporated. Add cabbage and cook until wilted, add water, base, miso, noodles, and green onions. Cook 10 minutes or until ramen is cooked. Add additional vegetables if desired (seared bok choy, pan fried tofu, corn, etc) Add toppings (soy sauce, Sriracha sauce, green onions, etc)


Shrimp Tacos
Chipotle corn salsa
Chipotle queso
Chipotle rice
Vegan fish or shrimp
Avocado
Cilantro
Tomatoes
Tiny Corn tortillas




Chipotle


https://dinnerthendessert.com/chipotles-jalapeno-lime-corn-salad/


https://dinnerthendessert.com/chipotle-black-beans-copycat/


https://skinnyms.com/cilantro-lime-basmati-rice-chiptole-copycat-recipe/


Queso Cheese Sauce
Be sure to use a very very good blender to get this sauce to a creamy consistency
  • 1.5 cups raw, unroasted cashews
  • 3 Tbsp lemon juice
  • 3/4 cup water
  • 1/2 tsp salt
  • ½ tsp minced garlic
  • ½ cup nutritional yeast
  • ½ tsp chili powder (chipotle chili powder for spicy queso)
  • 1/4 tsp mustard
  • 1/4 tsp turmeric
  • ½ tsp black powder
Add all ingredients except the black powder to a high powered blender. Blend until smooth. Add black pepper and pulse briefly. Serve immediately. 



Alternate cheese recipe


https://eatplant-based.com/creamy-vegan-cheese-sauce/


Hash brown casserole


https://eatplant-based.com/vegan-hash-brown-casserole/






https://www.runtothefinish.com/plant-based-recipes-anti-inflammatory-foods/#_a5y_p=6160377


https://minimalistbaker.com/2-ingredient-dark-chocolate-truffles/


Candied hibiscus flowers
http://www.cupcakeproject.com/2010/08/candied-flowers-hibiscus.html

"Eel Sauce"
https://www.google.com/amp/s/allrecipes.com/recipe/201093/eel-sauce/amp/

Uncle Roberts hummus
1 can chickpea
1 bell pepper roasted
2 TBS lemon juice( just squeeze all you can get)
1/4 cup Tahini
2 TBS olive oil
1 TSP cumin
Pinch of salt
A few TBS water to thin out at the end. Top with paprika


“J. W. Anderson and K. Ward, “High-Carbohydrate, High-Fiber Diets for Insulin-Treated Men with Diabetes Mellitus,” Am J Clin Nutr 32, no. 11 (1979): 2312–21.”
#Polenta w/white beans


https://www.emilieeats.com/creamy-vegan-polenta-with-mushrooms-and-beans/?fbclid=IwAR35EXPMAkDjxQYAxKfAgZ_duJuiOxoleTfdOJKIsH9c5K-tAi6Lv7yeHyE


Vegan Brown Gravy
  • 2 cups cooked brown rice (see note)
  • 8 ounces button mushrooms, sliced (about 4 cups)
  • 4 cups low-sodium vegetable broth
  • ½ teaspoon dried sage
  • ½ teaspoon dried marjoram
  • ½ teaspoon dried thyme
  • 1 clove garlic, minced
  • 2 tablespoons fresh lime juice (from 1 to 2 limes)
  • ⅛ teaspoon freshly ground black pepper
  • Sea salt
INSTRUCTIONS
  • In a saucepan, combine the rice, mushrooms, and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the mushrooms are tender, about 10 minutes.
  • Remove from the heat and let cool slightly.
  • Carefully transfer the mixture to a blender or food processor and blend until smooth. (Alternatively, leave the mixture in the pan and use an immersion blender to blend until smooth.)
  • If necessary, return the mixture to the pan. Add the sage, marjoram, thyme, garlic, lime juice, pepper, and salt to taste.
  • Cook over medium heat for 10 minutes to blend the flavors. Cover to keep the gravy warm, and serve with mashed potatoes, biscuits, or whatever dish calls for great gravy.


Kale Mashed Potatoes
2½ lb. unpeeled round red potatoes, quartered
3 cups stemmed and thinly sliced kale
2 cloves garlic, minced
½ to ¾ cup unflavored, unsweetened plant-based milk
1 teaspoon chopped fresh dill
Sea salt, to taste
Freshly ground black pepper, to taste
INSTRUCTIONS
  • In a 4- to 5-quart Dutch oven combine potatoes and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or until potatoes are fork-tender.
  • When potatoes are nearly done, in a large skillet cook kale and garlic over medium 2 to 3 minutes or until kale is wilted, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
  • Drain and mash potatoes. Gradually stir or beat in enough of the milk to make potatoes light and fluffy. Stir in dill; fold in kale mixture. Season with salt and pepper. If desired, top with additional dill.


Fried Green Tomatoes
Dry ingredients
1/3 cup flour
1 tsp salt
1 cup cornmeal
2 tsp salt free Cajun seasoning


Wet ingredients
3/4 cup unsweetened plain plant based milk
1 tsp apple cider vinegar
1 tsp salt free Cajun seasoning
2 Tbsp flax seed meal


Slice green tomatoes, dredge in wet ingredients, shake well, dredge in dry ingredients, shake well, fry in vegetable oil


Chicken Noodle Soup
1 x canned Jack fruit in water
2 x carrots
2 x celery stalks
1 x medium red onion
2 tsp minced garlic
2 tsp vegan chicken broth
3 cups water
½ tsp thyme
½ tsp Rosemary
½ tsp black pepper
1/4 tsp turmeric


Noodles of your choosing


Sauté onions and carrots, celery in oil or water until softened, add garlic for a few minutes. While onions, carrots, garlic is cooking, rinse jackfruit and crush. Once carrots and onions are softened add jackfruit, vegan chicken broth paste, water and seasonings. Let boil for a few minutes, then turn down to a simmer for 30 minutes. Adjust seasonings as preferred. Salt to taste at end. Serve with noodles or rice


Puerto Rican Bean Soup






Pad Thai


SAUCE
STIR FRY
  • 1 Tbsp sesame oil (if avoiding oil, omit and use a nonstick pan)
  • 1 cup cubed extra firm tofu
  • 2 Thai red chilies (fresh or dried), chopped OR 1/2 tsp chili flakes (optional)
  • 2 cloves garlic, minced (~1 Tbsp)
  • 1 Tbsp tamari
  • 1 cup bean sprouts
  • 1 cup chopped green onions
  • 1/3 cup chopped roasted salted peanuts
NOODLES
FOR SERVING optional


Instructions
  • To a small saucepan, add tamarind, tamari/soy sauce, sugar, chili garlic sauce, lime juice, and vegetarian fish sauce (optional) and heat over medium heat until just simmering. Cook for 30 seconds, stirring occasionally, then turn off heat. Set aside.
  • Ensure all stir fry ingredients are prepped, including cubed (pressed) tofu, chopped green onions, minced garlic, bean sprouts, and chopped peanuts.
  • Add Pad Thai noodles to a large bowl and cover with just boiling water. Stir and cover and cook according to package instructions (usually about 5-6 minutes or until al dente).
  • Drain noodles and toss with a little sesame oil to prevent sticking. Set aside.
  • Heat a large-rimmed skillet over medium heat. Once hot, add oil and tofu and sauté for about 4 minutes, turning occasionally so it browns on all sides. Add red pepper flakes or Thai chilies, garlic, and tamari/soy sauce. Toss gently to combine until garlic is just slightly browned. 
  • Add noodles, Pad Thai sauce, bean sprouts, green onions, and peanuts and cook over medium-high heat, tossing occasionally (tongs are most useful) for about 2-3 minutes or until the sauce has coated everything and the dish is hot.




Raspberry Cheesecake
https://themovementmenu.com/recipes/easy-vegan-raspberry-cheesecake/?utm_content=buffer26809&utm_medium=social&utm_source=pinterest.com&utm_campaign=gitkbuffer


Penne with Artichokes, Leeks, and Lentils


8 oz dry whole grain penne
* 1  lemon
* 2 cups thinly sliced leeks
* 1 12oz. pack frozen artichoke hearts
* 1 15oz can green lentils
* 2 Tbsp tahini
* 1 clove garlic
* ½ tsp cracked black pepper
* ½ cup chopped green onions
*   sea salt
*   freshly ground black pepper








Tostadas












I added smoked paprika and chipotle chili powder and a dash of cayenne to the beans while cooking then  melted in 1/4 c of Mexican chao shreds a few minutes before serving
I also used diced red onions instead of green onions. Also I didn’t make my tostadas. I just bought the premade ones. You can modify this to make breakfast tostadas by adding the scrambled tofu to it. I also like making polenta and using that as a base.




Tofu Scramble
https://itdoesnttastelikechicken.com/tofu-scramble-breakfast-vegan-champions/


Breakfast Smoothie
http://www.thekitchn.com/recipe-5-minute-vegan-breakfast-smoothie-drink-recipes-from-the-kitchn-203016


Mexican quinoa casserole (not tested)
Slightly modified (http://citronlimette.com/recipe_archive/appetizers/mexican-quinoa-casserole-recipe/)guacamole


Chicken Pot Pie


Ingredients
For the Filling:
  •         1 can of green jackfruit in water (not brine or syrup)
  •         2 1/2 cups unsweetened almond milk, divided
  •         1/2 of a yellow onion, diced
  •         2 cloves of garlic, pressed
  •         2 bay leaves
  •         2 sprigs of rosemary
  •         1 tablespoon olive oil
  •         3/4 cup potatoes, diced into small chunks
  •         3/4 cup carrots, cut into rings
  •         1/2 cup frozen peas
For the Roux:
  •         3 tablespoons plain flour
  •         3 tablespoons vegan butter
  •         Reserved almond milk from the cooked down mixture plus excess to make up half a pint of liquid
For the Pastry:


Ratatouille


https://tasty.co/recipe/ratatouille?epik=dj0yJnU9T1RWczFFUkotb3lnaDQ1cmpOcF82cGF2eG0yTTdOa1AmcD0wJm49WF9sTGtpbnZMMENtbHdWbkNSTkUzdyZ0PUFBQUFBR0RzdTU4


Produce
4 tbsp Basil, fresh
2 Eggplants
4 cloves Garlic
1 tsp Garlic
1 Onion
1 tbsp Parsley, dried
1 Red bell pepper
6 Roma tomatoes
1 tsp Thyme, dried
1 28 oz can Tomatoes
1 Yellow bell pepper
2 Yellow squashes
2 Zucchinis


Baking & Spices
2 Pepper
2 Salt


Oils & Vinegars
6 tbsp Olive oil


Preparation
Preheat the oven for 375˚F (190˚C).
  • Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
  • Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
  • Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
  • Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
  • Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened




Tagalongs


Ingredients
• 1/4 cup (50g) coconut oil
• 1/4 cup (80g) maple syrup
• 1 cup (120g) almond flour
• 1/4 cup (30g) coconut flour
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/3 cup nut/seed butter
• 1 cup (180g) dark chocolate chips, melted


Instructions
• Preheat the oven to 350ºF.
• Whisk together the coconut oil, maple syrup, and vanilla.
• Add the flours, baking powder, and salt.
• Mix to form a sticky dough.
• Roll into balls, flatten into cookies, use a teaspoon to create an indentation in the center of each cookie.
• Bake for 12-14 minutes at 350ºF until golden brown.
• Cool completely.
• Spoon a dollop of nut/seed butter into the center of each cookie.
• Freeze until the SunButter is firm.
• Coat in melted chocolate. Chill until set.
• Eat! Keep leftovers in the fridge in an airtight container for up to a week.


No bake cookie dough balls
½ cup nut butter
4 packs of maple, date oatmeal blended to flour
½ cup chopped train mix (kind walnut cranberry pumpkin seed mix)
3tsp vanilla extract
3 Tbsp maple syrup
Chia seeds to taste


Cinnamon Ginger tea
1 tsp ground cinnamon (or two cinnamon sticks)
2-4 tsp crushed or sliced ginger
4 cups water
1 Tbsp agave


If using, Boil cinnamon sticks for 5 minutes. Decrease heat and stir in ginger, agave (if using ground cinnamon, add now) and heat for 5 minutes. Strain and serve








Mocktails
Grapefruit spritz
4 dashes angostura bitters
4 dash orange bitters
Splash grenadine
6 oz grapefruit juice
Splash lime
Luxardo cherry 🍒


Cocktails
Baileys Bite
2oz almond milk baileys
1oz kaluah
1oz gator bite coffee liquor
Shake with ice, strain into martini glass


DeSkunking solution




Vegan Biscoff Cake


https://bakedbyclo.com/biscoff-cake-vegan/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=1012294176_45706176_216207


Ingredients
  • 315 ml Soy milk (1+¼ cups)
  • 1 Tablespoon Apple cider vinegar (sub white vinegar or lemon juice)
  • 350 g All-purpose flour (2+⅔ cups)
  • 1 Teaspoon Bicarbonate of soda (baking soda)
  • 1 Teaspoon Ground cinnamon (optional)
  • 200 g Caster/superfine sugar (1 cup)
  • 180 g Vegan butter (¾ cup)
  • 1 Teaspoon Vanilla extract
  • 10 Biscoff biscuits, crushed into crumbs
For the Biscoff buttercream frosting:
  • 240 g Vegan butter (1 cup)
  • 250 g Creamy Biscoff spread (1 cup)
  • 500 g Icing/powdered sugar (4 cups)
  • 2 Tablespoons Plant-based milk
To top (optional):
  • 8 Biscoff biscuits
  • 1 Tablespoon Creamy Biscoff spread
Instructions
  1. Preheat your oven to 180°C/350°F (160°C/325°F if using a fan or convection oven). Grease, flour and line 3 7-inch cake pans.
  2. Mix together the soy milk and the vinegar. Whisk briefly with a fork and set to one side- this will become "curdled" and will act as vegan buttermilk.
  3. In a large bowl, mix together the flour, sugar, baking soda and cinnamon.
  4. Melt the butter in the microwave for 20-30 seconds, or until there are no lumps left, and leave it to cool for a few minutes.
  5. Add the melted butter to the bowl along with the buttermilk from earlier and the vanilla extract. Mix everything until well combined.
  6. Add the crushed Biscoff biscuits and fold the crumbs into the batter.
  7. Divide the cake batter between your 3 lined tins and bake for 15-18 minutes, or until a toothpick through the middle comes out clean.
  8. Leave the cakes in the tins for 10 minutes then flip them out onto a wire rack and let them cool completely.
For the Biscoff buttercream frosting:
  1. Using an electric whisk or stand mixer, beat the vegan butter in a large bowl until soft and fluffy. Add in the Biscoff spread and whisk again until combined.
  2. Add in half of the icing sugar, a little at a time, whisking in between.
  3. Add the rest of the icing sugar and the plant-based milk. Whisk until it becomes soft and fluffy.
To assemble:
  1. Spread a thick layer of the Biscoff frosting onto the first cake using a palette knife. Place the second cake on top and repeat until you have a stack of 3 iced cakes.
  2. Spread some frosting down the sides of the cake and use a scraper to smooth it out and make a crumb coat. Place the whole cake in the fridge for 1 hour, then repeat so the cake has 2 layers of frosting in total.
  3. Place 6 of the Biscoff biscuits on the cake, standing them upright in a circle (as shown in pictures). Pipe some swirls around the biscuits using the leftover frosting.
  4. Melt the Biscoff spread in the microwave for 10-20 seconds and drizzle it over the top of the cake.
  5. Crush the remaining 2 biscuits into crumbs and press the crumbs into the bottom edges of the cake.
Recipe Notes
  • The consistency of the frosting will depend on the type of vegan butter you use. I recommend using a block such as Stork baking block. If your frosting is too runny, add more icing sugar until you reach your desired consistency. 
  • Store the cake covered in the fridge for up to 3 days.


Whole Grain Bread


https://veeatcookbake.com/vegan-seed-bread/


Ingredients
  • 5 cups (650 g) wholegrain flour (spelt or wheat) *
  • 1 cup + 1 tbsp (100 g) oat flour
  • 8 oz or 1.5 cups (225 g) of seeds, nuts, etc. ** + to sprinkle the loaf
  • 2-3 tsp of Himalayan salt or Sea Salt
  • 2 3/4 cups (650 g) of water
  • 21g fresh yeast or 2 1/4 tsp (7 g) active dry yeast
  • 2 tbsp apple cider vinegar
  • 1 tsp maple syrup


Instructions
First, mix the water with the yeast vinegar, and maple syrup. Now, grind the oat flakes. For this I just use my high speed blender. Now add the spelt flour or wheat flour with oat flour and add the water and yeast mixture and let it knead for about 3 minutes with the dough hook of a food processor. Remove the mixing bowl and cover the bowl with a damp dishcloth.
Now take the seeds and nuts and roast them briefly. Pour over a little water. Seeds do absorb a relatively large amount of water.
Let it stand for about 30 minutes, let the dough rise in this time.
Now pour off the excess water and add the seeds and nuts to the dough with the salt and knead it for about 7 minutes.
Put the bread dough in a bread baking pan and cover it. Preheat the oven to 400F (200C). The dough should have risen well by now. This can take a while. Sprinkle the bread with some seeds and oatmeal. Put the bread dough into the oven and bake for about 50 minutes. Remove the bread from the pan. Remember the pan is hot!  Bake the bread again for about 10-20 min without the pan.


Whole grain bread


Ingredients
  • 1 1/3 cups (301g) lukewarm water
  • 3 tablespoons (35g) olive oil
  • 5 tablespoons (106g) molasses or maple syrup
  • 4 cups whole wheat flour(454g)
  • 1 tbsp vital wheat gluten
  • 1/4 cup (35g) sunflower seeds chopped*
  • 1/4 cup (28g) walnuts, chopped*
  • 1 1/2 teaspoons (9g) salt
  • 1 tablespoon instant yeast
*A quick whirl in the food processor does the job nicely.
Instructions
  • To prepare the dough, weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine flour with all of the ingredients, and mix them until you have a shaggy dough.
  • Let the dough rest, covered, for 20 minutes, then knead until fairly smooth.
  • Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk.
  •         Gently deflate the dough, shape it into a log, and place it in a lightly greased 9" x 5" bread pan.
  • Cover the pan with lightly greased plastic wrap (or a clear shower cap), and allow it to rise for 1 to 2 hours, until it's crowned about 1" to 2" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
  • Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking. The bread should be golden brown, and its interior should register 195°F to 205°F on an instant-read thermometer inserted into its center.
  • Remove it from the oven, and after 5 minutes turn it out of the pan onto a rack to cool.


Peanut butter bread
2 cups whole wheat flour
Pinch salt
4 tsp baking powder
1/4 c sugar
1 1/3 cup milk
½ cup peanut butter
Bake at 325 for 1hr 10 minutes


Creamy Rice Risotto


Ingredients


* 1/2 cup cashews (soaked in 1 c water)
* 2 cup onions
* 16 oz button mushrooms
* ½ tsp freshly ground black pepper
* 3 cup fresh or frozen veggies
* 8 cups low-sodium vegetable stock
* 2 cup short grain brown rice
* 4 cloves garlic
* 2 tsp dried thyme
* 2 tsp apple cider vinegar
* 2 Tbsp nutritional yeast
* 1 Tbsp Tony’s


Method


* Place the cashews in a small bowl and cover with 1.5 cups water. Set aside to soak for 30 minutes.


* In a large skillet with a cover, combine the onion and ¼ cup water. Cover and cook over high heat for 5 minutes.


* Stir in the mushrooms and pepper and cook over medium heat, uncovered, until the mushrooms are tender, 8 to 10 minutes.


* Add the veggies and cook for 5 minutes, adding water 1 to 2 tablespoons at a time as needed to keep the vegetables from sticking. Remove the pan from the heat and set aside.


* In a medium saucepan, combine the vegetable broth, rice, garlic, and thyme. Bring to a boil over high heat. Reduce the heat to medium, cover the pan, and simmer, stirring occasionally, until the rice is cooked, about 45 minutes.


* Meanwhile, transfer the cashews and their soaking water to a blender. Blend until smooth. Set aside.


* To the pan with the rice add the reserved mushroom mixture and cashew milk along with the vinegar, nutritional yeast, and salt. Cook, uncovered, over medium heat, stirring often, until the rice is completely cooked and still creamy, about 30 minutes (add more water if the liquid has been completely absorbed).


* Remove the pan from the heat. Cover with a lid and let stand for 5 minutes. Taste and adjust the seasoning. Serve hot.




To adjust


INGREDIENTS:
  • 1 tablespoon olive oil
  • 1 pound Italian beyond sausage
  • 3 cloves garlic, minced
  • 1 medium sweet onion, diced
  • 2 teaspoons Italian seasoning
  • salt and ground black pepper
  • 2 tablespoons all-purpose flour
  • 4 cups no-chicken stock
  • 1 (8-ounce) can tomato sauce
  • 9-ounces refrigerated vegan tortellini
  • 1/2 bunch kale, stems removed and leaves chopped
  • 1/3 cup cashews (raw, soaked, then blended in 1/2 cup water)
  • 3 tablespoons chopped fresh basil


  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  • Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
  • Whisk in flour until lightly browned, about 1 minute.
  • Gradually whisk in no-chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
  • Stir in vegan tortellini; cover and cook until tender, about 5-7 minutes.
  • Stir in kale until wilted, about 1-2 minutes. Stir in cashew cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.


Hair gel


Not at all 😊
1/4 cup whole flax seed
2 cups water
Boil 5 minutes stirring occasionally
Add 6 drops of essential oil to a 16 oz wide mouth Mason jar
Strain gel into jar
Cap and store in fridge for up to 2 weeks




https://www.kulinarian.com/recipes/living-healthy-pumpkin-pie?embed=link