1½ cups whole wheat pastry flour
½ cup rolled oats
2 tsp baking powder
1 tsp baking soda
½ cup brown sugar
1 tsp cinnamon
½ tsp ground ginger
¼ tsp salt
1 cup unsweetened applesauce
¼ cup pure maple syrup
¾ cup wild blueberries, frozen
Preheat oven 350 F. Grease or spray a muffin tin or paper liners if using. In a large bowl, whisk flour, oats, baking soda, baking powder, salt, and spices together until well combined. Add applesauce, sugars and maple then stir until almost combined. Add blueberries, stirring until just combined. Spoon into muffin cups 3/4 full. Sprinkle additional oats and brown sugar on top if desired. Bake 18 to 25 minutes, or until a tooth pick inserted in the center comes out clean.
½ whole cabbage
1 whole sweet onion, diced
2 whole garlic cloves, minced
8 ounces tomato sauce
4 ounces green chiles, diced
2 tbsp tomato paste
1 tsp cumin
½ tsp oregano or majarom
¼ tsp black pepper
1 cup corn, frozen
1 cup black beans, cooked
¼ cup baked corn chips
Chop cabbage into thin strips, set aside. Line a medium saucepan with water and saute onions and garlic over high heat until translucent. Add cabbage, tomato sauce, chilis, paste and spices. Reduce heat to medium and cook until cabbage is tender, about 10 minutes. Turn off heat and stir in frozen corn until evenly distributed. Taste test, adjusting spices as needed. Salt to taste if desired. Mix in black beans before serving. Break corn tortilla chips into small pieces in your hand and sprinkle over top before serving.
Hot & Spicy Italian Burger
14 oz can No Salt added Kidney Beans
1/2 cup dry rolled oats
1/2 cup cooked Brown Rice
2 Tbsp No Salt added Canned Diced Tomatoes
1 TB Italian Spice Mix
Mash Beans, Mix everything together, form into 4-5 patties. Grill or Broil 2-3 minutes each side.
1 jar pizza sauce (I used Muir Glen’s brand)
2 Kabuli crusts (I couldn’t find this so I just used whole wheat crust)
8 oz frozen spinach (I didn’t have frozen so I used handfuls of fresh!)
8 ounces of mushrooms, sliced
1 onion, sliced thinly
2 cloves garlic, minced
2 red bell peppers, seeded and sliced (I used green because I like them better!)
2 Veggie Burger patties, thawed and chopped (I used crumbles to make it easier on myself)
½ Cup Olives, sliced
4 Roma tomatoes, sliced
1-2 tbsp Nutritional Yeast (optional)
Preheat oven to 425.
Spread a thick layer of sauce on the crusts.
Cover with a generous amount of spinach and top with the remaining ingredients except for yeast.
Cook on a sprayed baking sheet or pizza stone for 15-20 minutes.
Sprinkle the pizzas with nutritional yeast before serving.
1 onion, chopped
1 green bell pepper, chopped
1 carrot, halved lengthwise, then sliced
1 clove garlic, crushed or minced
½ cup vegetable broth
1 bunch scallions (green and white parts), cut into 1 inch pieces
1 ½ cups sliced napa cabbage
1 tablespoon regular or reduced-sodium soy sauce
1 teaspoon chili powder
1 teaspoon oregano leaves
2 cups chopped fresh tomatoes
2 cups chopped fresh spinach (packed)
2 15 ounce cans black beans, drained and rinsed
½ cup salsa fresca
1-2 tablespoons chopped fresh cilantro
Tabasco or other hot sauce
6 to 8 whole wheat tortillas, warmed
Put the onion, bell pepper, carrot and garlic in a large saucepan. Add the vegetable broth and cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the scallions, napa cabbage, soy sauce, chili powder and oregano and cook, stirring occasionally for 10 minutes. Add the tomatoes, spinach, beans and salsa and cook 5 minutes longer. Remove the saucepan from the heat and stir in the cilantro and hot sauce to taste.
If you...or anyone else is interested...I can post more when I'm on my desktop! That's where most of my recipes are stored!
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Sounds delicious!! I will definitely try all of those! Here is one that my family loves, that my Mom made a lot when I was growing up. It is a really good tobaggoning day dish as you can start it and then leave it to bake for hours while you are gone.
Take a mallet or sturdy saucer and as many boneless steaks as you wish to make (steaks don't have to be a tender cut--they will end up very tender); dredge the steaks in flour, salt and pepper and pound them with the mallet or edge of the saucer on a cutting board. Keep adding flour if it disappears. Place steaks in a large, heavy casserole dish and just cover with boiling water. Put in a 225 degree oven and let bake for 4 to 6 hours.
While you are pounding the steaks, start some potatoes boiling. They won't be done by the time you are done, but drain and put them in a cool room or in your fridge until you are ready for them.
When you come back or 4 to 6 hours later, bring some veggie or mushroom broth to a boil; add the previously boiled potatoes and let them simmer while you set the table and make a salad. Once they are heated through, mash them with some of the broth. Add the rest of the broth to a saucepan, and if the gravy over the oven steak needs thickening, add some flour to the broth and whisk until simmering and thickened. Add the gravy from the steak casserole dish and whisk; arrange the steaks from the casserole dish on a serving platter and drizzle with gravy if desired; place rest of gravy in a gravy boat for the potatoes.
This is one of my favorite accompaniments to the above, especially since I don't eat meat but this along with potatoes and veggies is one of my favorite meals
Saute some diced onions in a tablespoon of olive oil; add a pound of washed mushrooms of your choice. Personally I love whole button mushrooms for this dish. While those are cooking, chop up a little red pepper finely; add the red pepper, and drain the liquid if there is too much. Add broth or consomme and when that is hot, a little cream or if you are a vegetarian like me, some coconut cream. Done!
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2 pounds Yukon gold or red potatoes
1/2 cup soy milk
salt and pepper, to taste
1 large onion, diced
2 cloves garlic, minced
2 large carrots, diced
2 ribs celery, diced, leaves minced and reserved
8 ounces mushrooms, diced
2 cups fat-free vegetable broth
16 ounces kidney beans, cooked
2 cups green beans, cut in 1" pieces
1 1/2 teaspoons thyme
2 teaspoons fresh rosemary, minced (or 1 tsp. dried)
1/4 teaspoon sage
2 cups baby spinach leaves, packed
1 tablespoon cornstarch
2 tablespoons water (or veg. broth)
extra rosemary for garnish
Scrub the potatoes and cut them into cubes. (I leave mine unpeeled, but if you want you can peel them before dicing.) Place potatoes in a large pot and cover with water. Bring to a boil and simmer until potatoes are tender. Reserve a cup of their cooking water, if possible, and drain. Place in a large bowl, add the soymilk, and mash until smooth, adding a little of the potato-cooking water if they seem too dry. Add salt and freshly ground pepper to taste and set aside in a warm place.
While the potatoes are cooking, make the "pie." Spray a large non-stick or cast iron skillet with canola oil. Heat it on a medium-high burner and add the onions. Sauté until onions are translucent. Add the garlic, carrots, celery, and mushrooms, and sauté for 3 more minutes.
Add the vegetable broth, kidney beans, green beans, and herbs. Simmer on medium heat for 20 minutes and all vegetables are tender. Add salt and pepper to taste (I added a little hickory salt). There should still be some liquid in the pan, but if it has become too dry, add a little of the potato-cooking water. Add the spinach and stir until it's completely wilted. Mix the corn starch with the water until smooth, and add it to the pan. Cook, stirring, until mixture has thickened.
Spoon the potatoes evenly over the top of the filling and sprinkle with chopped rosemary. If potatoes have cooled, put the skillet under the broiler for a minute or two. Serve immediately while hot.
Impossible Vegan Pumpkin Pie
• 1 1/2 cups soymilk
• 1 tbsp. Ener-G egg replacer*
• 1/4 cup water*
• 1 tbsp. cornstarch
• 1 tsp. vanilla
• 2 cups pureed or mashed cooked pumpkin (or cushaw or winter squash)**
• 1/2 cup rice flour (see note)***
• 2 tsp. baking powder
• 3/4 cup sugar
• 1/4 tsp. ginger powder
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. ground cloves
• 1/2 tsp. salt
Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. (I used a Pyrex pan, and it came out with no sticking.) A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.
1. Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn’t be uncooked.)
2. Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.
I just used 1 tbsp of ground flax seed as the egg replacement, I didn't even add any water because I used canned pumpkin, which is wetter than using fresh roasted pumpkin, or so I think. I've never used the Ener-G stuff.
• 2 cups elbow macaroni
• 1 onion, chopped
• 1 15-ounce can tomato sauce
• 1 1/2 cups water
• 4 teaspoons mild chili powder*
• 1/4 teaspoon chipotle chili powder
• 10 ounces frozen corn kernels
• 1 16-ounce can pinto or kidney beans, rinsed and drained
• 2 to 3 tablespoons nutritional yeast
• 5 cups thinly-sliced kale (thick stems removed before slicing) or other greens**
• salt and pepper, to taste
1. Cook the pasta in plenty of boiling water until tender. Drain. Sauté onion in a large non-stick pot until translucent. Add remaining ingredients, as well as cooked pasta. Simmer for 15 minutes, stirring occasionally. Serve hot.
*This is chili powder, not pepper, a mixture of mild chili peppers and cumin that adds no heat to the dish. If you want it spicy, add cayenne or additional chipotle chili powder.
**If you use a faster-cooking green such as spinach, add it during the last 3 minutes of cooking.
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
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.
Deviled Eggs (Vegan)
a dash of black salt
¼ tsp onion powder
¼ tsp garlic powder
¼ cup hummus
6 small red potato
a dash of paprika
a dash of hot sauce (optional)
¼ tsp Dijon mustard
Boil potatoes until fork-tender, then let cool completely. Meanwhile, mix hummus, mustard, garlic and onion together, plus a pinch of black salt, stirring to combine. (Add hot sauce here if you prefer a spicy deviled egg). Taste, adding more Dijon or black salt to taste, then set aside. Once potatoes cool, slice in half long-ways and use a little spoon or melon baller to scoop out a small circle of the potato flesh (this is your “egg”). Spoon hummus mixture into the hole and garnish with paprika or smoked paprika.
15 ounces black beans, drained and rinsed
1 whole onion, diced
2 whole garlic cloves, minced
1 whole carrot, minced
2 whole celery stalks, minced
1 cup mushrooms, coarsely chopped
1 cup quinoa, cooked
1 tbsp italian seasoning
3 tbsp brown rice flour
2 tbsp ketchup
2 tbsp tamari
Preheat oven to 350F.
Grease a standard bread pan and set aside.
Mash black beans in a large bowl and combine all ingredients until evely combined.
Transfer to pan and pat down firmly and tightly using a spatula.
Bake 45 minutes to one hour, until firm and browned on the outside.
Allow the loaf to cool and firm up before serving, about 15 to 20 minutes.
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