2 cans pinto beans (or ~4 cups cooked)
~1/2 cup salsa
1 teaspoon each:
garlic powder
onion powder
cumin
salt
enough water or bean cooking liquid to aid in processing (we like ours on the loose side with plenty of liquid)
Combine all in food processor and process until smooth. Serve on tortillas, over rice, in burritos, however you like!
Serves 5
Chickpea salad
1–2 stalks celery, diced fine
2–4 green onions, diced fine (optional)
1 can chickpeas, drained and rinsed
1/4 cup vegan mayonnaise
2 teaspoons yellow mustard
1–2 tablespoons dill pickle relish
black pepper
Dice celery and onions as fine as possible. Mash up chickpeas with mayo and mustard (leave some texture; don't mash completely). Fold in pickle relish, celery and onions. Add black pepper to taste.
Serves 3–4
Total time: 5 minutes
2–4 green onions, diced fine (optional)
1 can chickpeas, drained and rinsed
1/4 cup vegan mayonnaise
2 teaspoons yellow mustard
1–2 tablespoons dill pickle relish
black pepper
Dice celery and onions as fine as possible. Mash up chickpeas with mayo and mustard (leave some texture; don't mash completely). Fold in pickle relish, celery and onions. Add black pepper to taste.
Serves 3–4
Total time: 5 minutes
Mexican soup
1-gallon freezer bag filled with scraps from onions, peppers, cilantro, parsley, tomatoes, carrots, etc.
1 jalapeño, halved and de-seeded (if desired)
2 bay leaves
4 carrots
4 stalks celery
1 onion
2 tablespoons garlic
salt
1–2 chipotle chiles in adobo sauce, de-seeded and minced as fine as possible
2 teaspoons sauce from canned chipotle chiles
1/2 cup soy curl crumbs
1 tablespoon vegetable bouillon
salt to taste
lime juice
1–2 avocados, diced
2 tomatoes, diced
1/2 bunch green onions, sliced
1/2 bunch cilantro, chopped fine
1 jalapeño, diced
lime wedges
Simmer vegetable scraps, jalapeño, and bay leaves in enough water to cover for about 1 hour. Add scraps from soup veggies as you prepare them. Strain well and set aside.
Sauté carrots, celery, onion, garlic, and salt until soft. Add chipotle chiles, sauce, soy curl crumbs, vegetable bouillon, and vegetable broth. Simmer for 20–30 minutes. Season to taste with salt and lime juice.
Serve with diced veggies and lime wedges.
Serves 6
Total time 1 hour 45 minutes
1 jalapeño, halved and de-seeded (if desired)
2 bay leaves
4 carrots
4 stalks celery
1 onion
2 tablespoons garlic
salt
1–2 chipotle chiles in adobo sauce, de-seeded and minced as fine as possible
2 teaspoons sauce from canned chipotle chiles
1/2 cup soy curl crumbs
1 tablespoon vegetable bouillon
salt to taste
lime juice
1–2 avocados, diced
2 tomatoes, diced
1/2 bunch green onions, sliced
1/2 bunch cilantro, chopped fine
1 jalapeño, diced
lime wedges
Simmer vegetable scraps, jalapeño, and bay leaves in enough water to cover for about 1 hour. Add scraps from soup veggies as you prepare them. Strain well and set aside.
Sauté carrots, celery, onion, garlic, and salt until soft. Add chipotle chiles, sauce, soy curl crumbs, vegetable bouillon, and vegetable broth. Simmer for 20–30 minutes. Season to taste with salt and lime juice.
Serve with diced veggies and lime wedges.
Serves 6
Total time 1 hour 45 minutes
Breadsticks
1 3/4 cups water
2 teaspoons yeast
3 tablespoons sugar
2 teaspoons salt
2 tablespoons oil
4 1/2 to 5 cups flour
2 tablespoons melted butter
garlic salt
Dissolve yeast and sugar and water and let sit a few minutes. Add remaining ingredients and mix until combined, adding the flour a little at a time until the dough is soft but not too sticky. Knead for about 5 minutes, until smooth.
Let rise about 1 hour, until doubled.
Shape into 18 breadsticks and place on two greased pans. Cover and let rise until double, about 1 hour.
Preheat oven to 425°F. Bake breadsticks 12–14 minutes, until golden brown. Brush with melted butter and sprinkle with garlic salt, if desired.
Makes 18
Total time: 3 hours
Original recipe source
2 teaspoons yeast
3 tablespoons sugar
2 teaspoons salt
2 tablespoons oil
4 1/2 to 5 cups flour
2 tablespoons melted butter
garlic salt
Dissolve yeast and sugar and water and let sit a few minutes. Add remaining ingredients and mix until combined, adding the flour a little at a time until the dough is soft but not too sticky. Knead for about 5 minutes, until smooth.
Let rise about 1 hour, until doubled.
Shape into 18 breadsticks and place on two greased pans. Cover and let rise until double, about 1 hour.
Preheat oven to 425°F. Bake breadsticks 12–14 minutes, until golden brown. Brush with melted butter and sprinkle with garlic salt, if desired.
Makes 18
Total time: 3 hours
Original recipe source
Zuppa Toscana
2 onions, chopped
1 tablespoon garlic
1 teaspoon thyme
1 teaspoon fennel seeds, crushed
1 1/2 teaspoons salt
1/2 teaspoon red pepper flakes
2 bay leaves
6 cups diced potatoes (Yukon gold)
8 cups vegetable broth
1/4 cup nutritional yeast
1/4 cup to 1/2 cup soy curl crumbs (optional)
6 to 8 cups chopped kale
Sauté the onions in a little water until soft. Add remaining ingredients except kale, and simmer for about 20 minutes. Fish out bay leaves, add kale, and let simmer another 10 minutes. Season to taste.
Serves 6
Total time: 45 minutes
Original recipe source
1 tablespoon garlic
1 teaspoon thyme
1 teaspoon fennel seeds, crushed
1 1/2 teaspoons salt
1/2 teaspoon red pepper flakes
2 bay leaves
6 cups diced potatoes (Yukon gold)
8 cups vegetable broth
1/4 cup nutritional yeast
1/4 cup to 1/2 cup soy curl crumbs (optional)
6 to 8 cups chopped kale
Sauté the onions in a little water until soft. Add remaining ingredients except kale, and simmer for about 20 minutes. Fish out bay leaves, add kale, and let simmer another 10 minutes. Season to taste.
Serves 6
Total time: 45 minutes
Original recipe source
Olive Garden salad
1 bag iceberg salad OR 1 head iceberg lettuce, chopped
1/4 to 1/2 a red onion, thinly sliced
2 tomatoes, sliced
6 to 12 olives (optional)
6 pepperoncini peppers
croutons
dressing
Put lettuce in a salad bowl. Distribute onions over the top. Put tomatoes around the side, then olives and peppers. Put croutons in the middle. Serve with dressing.
Serves 6
Total time: 15 minutes
Original recipe source
1/4 to 1/2 a red onion, thinly sliced
2 tomatoes, sliced
6 to 12 olives (optional)
6 pepperoncini peppers
croutons
dressing
Put lettuce in a salad bowl. Distribute onions over the top. Put tomatoes around the side, then olives and peppers. Put croutons in the middle. Serve with dressing.
Serves 6
Total time: 15 minutes
Original recipe source
Polenta with Italian roasted vegetables
2 bell peppers
1 pint cherry tomatoes
2 zucchini
1 onion
1 teaspoon oil
1 tablespoon Italian seasoning
1/2 teaspoon salt
6 cups water
1 teaspoon salt
1 1/2 cups cornmeal
2 teaspoons minced garlic
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper
1/2 teaspoon thyme
Preheat oven to 425°F. Dice vegetables and toss with oil, Italian seasoning, and salt. Roast about 30 minutes, until beginning to turn brown.
Bring water and salt to a boil in a thick pot. Gradually whisk in cornmeal and turn heat to low. Simmer very low for the next 30 minutes, using a foil ring between the burner and pot if necessary.
Stir garlic, vinegar, red pepper, and thyme into vegetables. Season polenta with extra salt if necessary. Serve vegetables over polenta.
Serves 6
Total time: 45–60 minutes
Original recipe source
1 pint cherry tomatoes
2 zucchini
1 onion
1 teaspoon oil
1 tablespoon Italian seasoning
1/2 teaspoon salt
6 cups water
1 teaspoon salt
1 1/2 cups cornmeal
2 teaspoons minced garlic
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper
1/2 teaspoon thyme
Preheat oven to 425°F. Dice vegetables and toss with oil, Italian seasoning, and salt. Roast about 30 minutes, until beginning to turn brown.
Bring water and salt to a boil in a thick pot. Gradually whisk in cornmeal and turn heat to low. Simmer very low for the next 30 minutes, using a foil ring between the burner and pot if necessary.
Stir garlic, vinegar, red pepper, and thyme into vegetables. Season polenta with extra salt if necessary. Serve vegetables over polenta.
Serves 6
Total time: 45–60 minutes
Original recipe source
Butter chickpeas
1 can chickpeas
1 pound frozen cauliflower
3/4 teaspoon garlic powder
1/2 teaspoon garam masala
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1 1/2 teaspoons cornstarch
1 1/2 teaspoons nutritional yeast
2 teaspoons minced ginger
2 teaspoons lemon juice
2 teaspoons water
1 15-ounce can tomatoes
1 can green chiles
2 teaspoons minced garlic
1 teaspoon fenugreek
Heat oven to 400° and prepare a baking sheet with parchment paper. Thaw cauliflower and chickpeas.
Mix first group of ingredients in a small bowl. Toss with cauliflower and chickpeas. Spread on baking sheet and roast for 20 minutes.
Blend second group of ingredients until completely smooth. Bring to a simmer. Add cauliflower and chickpeas, and simmer 5+ minutes. Serve over brown rice and/or with naan.
Serves 6
Total time: 30 minutes
Original recipe source
1 pound frozen cauliflower
3/4 teaspoon garlic powder
1/2 teaspoon garam masala
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1 1/2 teaspoons cornstarch
1 1/2 teaspoons nutritional yeast
2 teaspoons minced ginger
2 teaspoons lemon juice
2 teaspoons water
1 15-ounce can tomatoes
1 can green chiles
1/3 cup cashews
2 deglet noor dates
1 tablespoon nutritional yeast
1 tablespoon minced ginger2 teaspoons minced garlic
1 teaspoon fenugreek
1/2 teaspoon garam masala
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 cup water
Mix first group of ingredients in a small bowl. Toss with cauliflower and chickpeas. Spread on baking sheet and roast for 20 minutes.
Blend second group of ingredients until completely smooth. Bring to a simmer. Add cauliflower and chickpeas, and simmer 5+ minutes. Serve over brown rice and/or with naan.
Serves 6
Total time: 30 minutes
Original recipe source
Pumpkin muffins
3 1/2 cups whole wheat flour (may substitute partial amounts of other flours)
1 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
3/4 teaspoon nutmeg
1/4 teaspoon cloves
2 1/2 cups pumpkin
1 cup water
1/2 cup oil
1/4 cup molasses
1 bag chocolate chips
Preheat oven to 400°. Whisk together dry ingredients. Add wet ingredients. Bake in greased or lined muffin cups for 10–15 minutes.
Makes 24
Original recipe source
1 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
3/4 teaspoon nutmeg
1/4 teaspoon cloves
2 1/2 cups pumpkin
1 cup water
1/2 cup oil
1/4 cup molasses
1 bag chocolate chips
Preheat oven to 400°. Whisk together dry ingredients. Add wet ingredients. Bake in greased or lined muffin cups for 10–15 minutes.
Makes 24
Original recipe source
Curried red lentil soup
1 onion, chopped
1 pound carrots, chopped
1 tablespoon ginger, minced
1 tablespoon garlic, minced
4–8 cups water
1 can coconut milk
1 cup red lentils
1 bay leaf
2 teaspoons salt
1 tablespoon curry powder
1 bunch cilantro
Stovetop: Water-sauté first group of ingredients. Add second group and simmer until lentils have disintegrated, 45+ minutes. Salt and pepper to taste and add cilantro just before serving.
Instant Pot: Add first two groups of ingredients to Instant Pot, using 4 cups water. Cook on high pressure for 5 minutes with natural pressure release. Salt and pepper to taste and add cilantro just before serving.
Serves 5
Total time: 60 minutes
Original recipe source
1 pound carrots, chopped
1 tablespoon ginger, minced
1 tablespoon garlic, minced
4–8 cups water
1 can coconut milk
1 cup red lentils
1 bay leaf
2 teaspoons salt
1 tablespoon curry powder
1 bunch cilantro
Stovetop: Water-sauté first group of ingredients. Add second group and simmer until lentils have disintegrated, 45+ minutes. Salt and pepper to taste and add cilantro just before serving.
Instant Pot: Add first two groups of ingredients to Instant Pot, using 4 cups water. Cook on high pressure for 5 minutes with natural pressure release. Salt and pepper to taste and add cilantro just before serving.
Serves 5
Total time: 60 minutes
Original recipe source
Cauliflower alfredo
1 pound frozen cauliflower
2 cups almond milk
1/4 cup cashews (optional)
1/4 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons plain soy yogurt (optional)
pepper and nutmeg to taste
Simmer first three ingredients in a saucepan until cauliflower is completely thawed and heated through.
Add next group of ingredients to a blender. When cauliflower is cooked, add that mixture as well and blend until completely smooth.
Serve over 1 pound pasta. Sprinkle with a pinch of nutmeg and a few grinds of pepper.
Serves 5
Total time: 20 minutes
Original recipe source
2 cups almond milk
1/4 cup cashews (optional)
1/4 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons plain soy yogurt (optional)
pepper and nutmeg to taste
Simmer first three ingredients in a saucepan until cauliflower is completely thawed and heated through.
Add next group of ingredients to a blender. When cauliflower is cooked, add that mixture as well and blend until completely smooth.
Serve over 1 pound pasta. Sprinkle with a pinch of nutmeg and a few grinds of pepper.
Serves 5
Total time: 20 minutes
Original recipe source
Better-than-ranch dressing
~1 cup plain nondairy yogurt
2 tablespoons vegan mayo, optional
1 heaping tablespoon Plochman's original stone-ground mustard*
1 teaspoon dried dill weed
salt and pepper to taste
a pinch of sugar, optional
Whisk all ingredients together and refrigerate until serving time. The mayo is optional but gives it more of a "normal" flavor and feel.
*Do not use a different kind! This mustard really makes the dressing special.
Makes about 1 cup
Total time: 5 minutes
2 tablespoons vegan mayo, optional
1 heaping tablespoon Plochman's original stone-ground mustard*
1 teaspoon dried dill weed
salt and pepper to taste
a pinch of sugar, optional
Whisk all ingredients together and refrigerate until serving time. The mayo is optional but gives it more of a "normal" flavor and feel.
*Do not use a different kind! This mustard really makes the dressing special.
Makes about 1 cup
Total time: 5 minutes
Instant Pot zucchini pasta sauce
~8 cups chopped zucchini
1/4 cup minced garlic
2 tablespoons mushroom powder (optional)
1 tablespoon vegetable bouillon
1 teaspoon salt
2 teaspoons fennel seed, crushed
1/2 cup nutritional yeast
3/4 cup water
Put all ingredients in 6-quart or larger Instant Pot in the order given. No need to stir. Cook on high pressure for 45 minutes.
Once pressure has released (manual and natural release are both fine), mash up the zucchini with a potato masher. Boil down a little using the sauté function if the sauce is too watery. This will not take long. Add salt and pepper to taste.
Makes 5–6 cups
Total time: 90 minutes
1/4 cup minced garlic
2 tablespoons mushroom powder (optional)
1 tablespoon vegetable bouillon
1 teaspoon salt
2 teaspoons fennel seed, crushed
1/2 cup nutritional yeast
3/4 cup water
Put all ingredients in 6-quart or larger Instant Pot in the order given. No need to stir. Cook on high pressure for 45 minutes.
Once pressure has released (manual and natural release are both fine), mash up the zucchini with a potato masher. Boil down a little using the sauté function if the sauce is too watery. This will not take long. Add salt and pepper to taste.
Makes 5–6 cups
Total time: 90 minutes
Fajitas
1/2 bag (4 ounces) soy curls
1 small onion (or 1/2 large onion), sliced into strips
2 bell peppers, sliced into strips
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon salt
3/4 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
tortillas
guacamole
plain yogurt
tomatoes
cilantro
Set soy curls to soak in warm water. Prepare vegetables. Measure spices into small bowl.
Sauté onion and pepper in a little water. Do not overcook. Add soy curls and spices. Toss and cook until heated through.
Serves 6
Total time: 30 minutes
Original recipe source
1 small onion (or 1/2 large onion), sliced into strips
2 bell peppers, sliced into strips
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon salt
3/4 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
tortillas
guacamole
plain yogurt
tomatoes
cilantro
Set soy curls to soak in warm water. Prepare vegetables. Measure spices into small bowl.
Sauté onion and pepper in a little water. Do not overcook. Add soy curls and spices. Toss and cook until heated through.
Serves 6
Total time: 30 minutes
Original recipe source
Golden coconut lentil soup
2 onions
6 carrots
2 tablespoons minced garlic
1 tablespoon fresh ginger
6 cups water
1/4 teaspoon red pepper flakes
1 14-ounce can light coconut milk
1 tablespoon salt (to taste)
a few drops coconut extract (optional)
1 bunch cilantro
2 cups rice, cooked
Sauté onions and carrots in a little water in large pot. Add garlic and ginger. Add water, lentils, turmeric, and red pepper flakes. Bring to a boil and simmer 20 minutes or more, until lentils are soft. Add coconut milk, salt, and coconut extract and simmer for a few minutes more. Blend lightly with stick blender. Add cilantro right before serving. Serve over rice.
Serves 6–8
Total time: 40–60 minutes
Original recipe source
6 carrots
2 tablespoons minced garlic
1 tablespoon fresh ginger
6 cups water
1 1/2 cups red lentils
1 tablespoon turmeric1/4 teaspoon red pepper flakes
1 14-ounce can light coconut milk
1 tablespoon salt (to taste)
a few drops coconut extract (optional)
1 bunch cilantro
2 cups rice, cooked
Sauté onions and carrots in a little water in large pot. Add garlic and ginger. Add water, lentils, turmeric, and red pepper flakes. Bring to a boil and simmer 20 minutes or more, until lentils are soft. Add coconut milk, salt, and coconut extract and simmer for a few minutes more. Blend lightly with stick blender. Add cilantro right before serving. Serve over rice.
Serves 6–8
Total time: 40–60 minutes
Original recipe source
Leek and potato soup
1 bunch leeks, chopped
5 potatoes, chopped
4 cups vegetable broth
1–2 tablespoons miso (optional)
1 cup plant milk
salt and pepper to taste
Sauté leeks in a little water in large pot. Add potatoes, vegetable broth, and miso. Simmer until potatoes are well cooked. Remove from heat. Purée with a stick blender and add milk and salt and pepper.
Serves 4–6
Total time: 40 minutes
Original recipe source
Pastel de choclo
1 onion, chopped
2–3 cloves garlic, minced
3/4 cup lentils, cooked
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon oregano
1/8 teaspoon pepper
1 teaspoon salt
1 tablespoon flour
3/4 cup vegetable broth
1/4 cup olives
1/4 cup raisins
1 pound frozen corn
1/4 cup cornmeal
1–2 tablespoons cornstarch
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
plant milk
Preheat oven to 375°. Sauté onions and garlic until soft. Add lentils, spices, flour, and broth. Simmer until things come together and sauce thickens. Stir in olives and raisins and remove from heat.
Combine corn, cornmeal, cornstarch, sugar, salt, and pepper in a food processor. Process until mixture forms a thick batter, adding milk as needed.
Spread lentil mixture in a casserole dish. Spread corn mixture over top. Sprinkle sugar over top (optional). Bake about 35 minutes, until bubbling and brown on top.
Total time: 60 minutes
Original recipe source
2–3 cloves garlic, minced
3/4 cup lentils, cooked
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon oregano
1/8 teaspoon pepper
1 teaspoon salt
1 tablespoon flour
3/4 cup vegetable broth
1/4 cup olives
1/4 cup raisins
1 pound frozen corn
1/4 cup cornmeal
1–2 tablespoons cornstarch
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
plant milk
Preheat oven to 375°. Sauté onions and garlic until soft. Add lentils, spices, flour, and broth. Simmer until things come together and sauce thickens. Stir in olives and raisins and remove from heat.
Combine corn, cornmeal, cornstarch, sugar, salt, and pepper in a food processor. Process until mixture forms a thick batter, adding milk as needed.
Spread lentil mixture in a casserole dish. Spread corn mixture over top. Sprinkle sugar over top (optional). Bake about 35 minutes, until bubbling and brown on top.
Total time: 60 minutes
Original recipe source
Saag dip
1 large or 2 small avocados
4 cups fresh spinach
1/2 tablespoon lemon juice
1 teaspoon minced garlic
1/4 teaspoon curry powder
1/8 teaspoon fresh ginger
pinch of chili powder
pinch of cumin
1/2 teaspoon salt
Combine all in food processor, scraping down sides as needed.
Serves 4
Total time: 5 minutes
Original recipe source
———
Serving suggestions: Serve with naan and aloo gobi.
4 cups fresh spinach
1/2 tablespoon lemon juice
1 teaspoon minced garlic
1/4 teaspoon curry powder
1/8 teaspoon fresh ginger
pinch of chili powder
pinch of cumin
1/2 teaspoon salt
Combine all in food processor, scraping down sides as needed.
Serves 4
Total time: 5 minutes
Original recipe source
———
Serving suggestions: Serve with naan and aloo gobi.
Soy yogurt
1 quart soy milk
1 probiotic capsule
jam
Add 1 probiotic capsule to 1 quart soy milk and shake or mix well. Put jam in the bottom of half-pint jars (optional) and fill the rest of the way with milk. Do not cover jars. Place in Instant Pot, cover, set to venting, and push yogurt button. Set to 12 hours.
After time is up, remove from pot and let come to room temperature before covering and refrigerating.
Serves 6
Total time: 12 hours
Original recipe source
1 probiotic capsule
jam
Add 1 probiotic capsule to 1 quart soy milk and shake or mix well. Put jam in the bottom of half-pint jars (optional) and fill the rest of the way with milk. Do not cover jars. Place in Instant Pot, cover, set to venting, and push yogurt button. Set to 12 hours.
After time is up, remove from pot and let come to room temperature before covering and refrigerating.
Serves 6
Total time: 12 hours
Original recipe source
Aloo gobi
1 cauliflower
3 potatoes
1 onion
1 tomato
1 tablespoon fresh ginger
1 tablespoon minced garlic
1 tablespoon garam masala
2 teaspoons cumin
1 1/2 teaspoons salt
1 teaspoon turmeric
1/4 cup water
Chop veggies. Toss all ingredients together in slow cooker or pressure cooker. Cook 4 hours on low in slow cooker, or 3 minutes in pressure cooker.
Serves 4
Original recipe source
3 potatoes
1 onion
1 tomato
1 tablespoon fresh ginger
1 tablespoon minced garlic
1 tablespoon garam masala
2 teaspoons cumin
1 1/2 teaspoons salt
1 teaspoon turmeric
1/4 cup water
Chop veggies. Toss all ingredients together in slow cooker or pressure cooker. Cook 4 hours on low in slow cooker, or 3 minutes in pressure cooker.
Serves 4
Original recipe source
Lemony chickpea orzo soup
1 onion
3 carrots
3 stalks celery
1 tablespoon minced garlic
7 cups vegetable broth
1 can chickpeas
1/2 teaspoon thyme
a few grinds of pepper
pinch of nutmeg
large pinch rosemary
Serves 6–8.
Total time: 45–60 minutes
Original recipe source
3 carrots
3 stalks celery
1 tablespoon minced garlic
7 cups vegetable broth
1 can chickpeas
1/2 teaspoon thyme
a few grinds of pepper
pinch of nutmeg
large pinch rosemary
1 bay leaf
1 cup orzo
2 tablespoons lemon juice
Chop vegetables. Sauté the vegetables in a little water. Add broth and herbs/spices, and bring to a boil. Simmer 15–30 minutes. Add water or broth as needed. Add orzo and cook about 10 minutes more. Take off heat and stir in lemon juice.
Serves 6–8.
Total time: 45–60 minutes
Original recipe source
Super flax muffins
3/4 cup whole wheat flour
3/4 cup ground flax seed
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup plant milk
Heat the oven to 350°F. Whisk together the dry ingredients. Add milk and stir well. Fold in any extras you'd like to add, such as raisins, walnuts, blueberries, grated carrot, etc.
Fill prepared muffin cups about 3/4 full. Bake 20–25 minutes.
Makes 12
Original recipe source
3/4 cup ground flax seed
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup plant milk
Heat the oven to 350°F. Whisk together the dry ingredients. Add milk and stir well. Fold in any extras you'd like to add, such as raisins, walnuts, blueberries, grated carrot, etc.
Fill prepared muffin cups about 3/4 full. Bake 20–25 minutes.
Makes 12
Original recipe source
Buddha's Delight (tofu and vegetable stir-fry)
Stir fry ingredients
~8 cups chopped vegetables (I used snow peas, carrots, mushrooms, broccoli, and baby bok choy)
1 14-ounce package extra firm tofu, cubed
1 can baby corn
1 can bamboo shoots
Sauce ingredients
1/3 cup soy sauce
1 tablespoon sesame oil
2 tablespoons honey
2 tablespoons minced garlic
2 tablespoons fresh ginger
1 heaping tablespoon cornstarch
Instructions
Sauté veggies in a small amount of water in a very large stir fry pan. Add more water a little at a time, as needed.
Whisk together sauce ingredients. When veggies are about 3/4 cooked, drain off or simmer away excess liquid. Add tofu, corn, bamboo shoots, and sauce. Simmer and stir a few minutes until veggies are done and everything is coated with sauce.
Serve over brown rice (about 2 cups, as measured before cooking).
Serves 6.
Original recipe source
~8 cups chopped vegetables (I used snow peas, carrots, mushrooms, broccoli, and baby bok choy)
1 14-ounce package extra firm tofu, cubed
1 can baby corn
1 can bamboo shoots
Sauce ingredients
1/3 cup soy sauce
1 tablespoon sesame oil
2 tablespoons honey
2 tablespoons minced garlic
2 tablespoons fresh ginger
1 heaping tablespoon cornstarch
Instructions
Sauté veggies in a small amount of water in a very large stir fry pan. Add more water a little at a time, as needed.
Whisk together sauce ingredients. When veggies are about 3/4 cooked, drain off or simmer away excess liquid. Add tofu, corn, bamboo shoots, and sauce. Simmer and stir a few minutes until veggies are done and everything is coated with sauce.
Serve over brown rice (about 2 cups, as measured before cooking).
Serves 6.
Original recipe source
Peanut butter chocolate chip oatmeal cookies
2/3 cup peanut butter
1/4 cup oil
2 cups brown sugar
2/3 cup plant milk
2 teaspoons vanilla
1 teaspoon baking soda
2 cups oats
1 1/3 cups chocolate chips
Heat oven to 375°F. Whisk together all ingredients through salt. Stir in flour. Add oats and chocolate chips. Scoop onto greased or parchment-lined cookie sheets. Bake about 10 minutes.
Makes 4 dozen
Recipe adapted from Fix-It and Forget-It Vegetarian Cookbook by Phyllis Pellman Good
1/4 cup oil
2 cups brown sugar
2/3 cup plant milk
2 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon salt
2 cups whole wheat flour2 cups oats
1 1/3 cups chocolate chips
Heat oven to 375°F. Whisk together all ingredients through salt. Stir in flour. Add oats and chocolate chips. Scoop onto greased or parchment-lined cookie sheets. Bake about 10 minutes.
Makes 4 dozen
Recipe adapted from Fix-It and Forget-It Vegetarian Cookbook by Phyllis Pellman Good
Chickpea patties
1 can chickpeas (no liquid)
1/2 teaspoon poultry seasoning
1 tablespoon vegetable bouillon
1 teaspoon mustard
1 tablespoon mayo
1 teaspoon soy sauce
1/3 cup gluten
3 tablespoons water
Heat oven to 350°F. Prepare a large baking sheet with spray or parchment paper.
Mash first six ingredients. Stir in gluten and water. Mix well and knead a few times.
Divide into 4 parts and shape into patties. Bake 20 minutes on each side.
Makes 4
Total time: 50 minutes
Recipe adapted from Everyday Happy Herbivore
———
Serving suggestions: Serve on buns with lettuce, tomato, pickles, and mayo. Double or triple the recipe.
1/2 teaspoon poultry seasoning
1 tablespoon vegetable bouillon
1 teaspoon mustard
1 tablespoon mayo
1 teaspoon soy sauce
1/3 cup gluten
3 tablespoons water
Heat oven to 350°F. Prepare a large baking sheet with spray or parchment paper.
Mash first six ingredients. Stir in gluten and water. Mix well and knead a few times.
Divide into 4 parts and shape into patties. Bake 20 minutes on each side.
Makes 4
Total time: 50 minutes
Recipe adapted from Everyday Happy Herbivore
———
Serving suggestions: Serve on buns with lettuce, tomato, pickles, and mayo. Double or triple the recipe.
Sweet and sour stir-fry
4 large bell peppers, assorted colors
1 onion
1 tablespoon minced garlic
1 block extra-firm tofu
1 20-ounce can pineapple chunks (reserve juice)
juice from pineapple
3 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons white vinegar
2 tablespoons soy sauce
1 teaspoon paprika
Chop veggies and tofu. Whisk together sauce ingredients. Water-sauté peppers, onion, and garlic until almost done. Add tofu, pineapple, and sauce. Simmer until sauce thickens and everything is heated and cooked through.
Serve over brown rice.
Serves 6
Total time: 20 minutes
1 onion
1 tablespoon minced garlic
1 block extra-firm tofu
1 20-ounce can pineapple chunks (reserve juice)
juice from pineapple
3 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons white vinegar
2 tablespoons soy sauce
1 teaspoon paprika
Chop veggies and tofu. Whisk together sauce ingredients. Water-sauté peppers, onion, and garlic until almost done. Add tofu, pineapple, and sauce. Simmer until sauce thickens and everything is heated and cooked through.
Serve over brown rice.
Serves 6
Total time: 20 minutes
Pasta salad
12 oz. rainbow rotini
3 tomatoes, chopped
2 peppers, chopped
1 bunch green onions, chopped
a few handfuls of fresh spinach, chopped (optional)
1 cup fat-free Italian dressing
Cook pasta; drain and cool. Add chopped veggies and dressing; toss.
Serves 6
Total time: 30 minutes
3 tomatoes, chopped
2 peppers, chopped
1 bunch green onions, chopped
a few handfuls of fresh spinach, chopped (optional)
1 cup fat-free Italian dressing
Cook pasta; drain and cool. Add chopped veggies and dressing; toss.
Serves 6
Total time: 30 minutes
Clafoutis
12 oz. silken tofu
2 tablespoons cornstarch
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup plant milk
1 cup sugar
1 cup whole wheat flour
2 14-ounce cans tart cherries in water, drained
or 1 1/2 12-ounce bags frozen cherries, or other fruit
Preheat oven to 375°F. Lightly grease a 9x13" pan.
Blend up first five ingredients until smooth. Whisk together sugar and flour in a mixing bowl; add tofu mixture and mix. Add fruit. Transfer mixture to pan.
Bake about 45 minutes, until mostly firm. Let cool about 10 minutes before eating.
Total time: 60 minutes
Recipe adapted from Happy Herbivore Abroad
2 tablespoons cornstarch
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup plant milk
1 cup sugar
1 cup whole wheat flour
2 14-ounce cans tart cherries in water, drained
or 1 1/2 12-ounce bags frozen cherries, or other fruit
Preheat oven to 375°F. Lightly grease a 9x13" pan.
Blend up first five ingredients until smooth. Whisk together sugar and flour in a mixing bowl; add tofu mixture and mix. Add fruit. Transfer mixture to pan.
Bake about 45 minutes, until mostly firm. Let cool about 10 minutes before eating.
Total time: 60 minutes
Recipe adapted from Happy Herbivore Abroad
Seed and carrot loaf
3 large carrots
1 cup sunflower seeds
1 cup pumpkin seeds
2 tablespoons garlic
2 teaspoons parsley
1 teaspoon vegetable bouillon
1/2 teaspoon rosemary
1/2 teaspoon thyme
Boil or steam carrots. Grind everything together in a food processor. Firmly press mixture into a parchment-lined loaf pan.
Bake about 45 minutes at 400°F. Let cool slightly, remove from pan, and slice.
Original recipe source
1 cup sunflower seeds
1 cup pumpkin seeds
2 tablespoons garlic
2 teaspoons parsley
1 teaspoon vegetable bouillon
1/2 teaspoon rosemary
1/2 teaspoon thyme
Boil or steam carrots. Grind everything together in a food processor. Firmly press mixture into a parchment-lined loaf pan.
Bake about 45 minutes at 400°F. Let cool slightly, remove from pan, and slice.
Original recipe source
Honey whole wheat bread
4 cups warm water
3/4 cup honey (or sweetener of choice)
1/3 cup gluten
3 tablespoons instant yeast
10–11 cups whole wheat flour
1 tablespoon salt
Heat oven to 170°F and turn off.
Add water, honey, gluten, and yeast to mixer bowl. Let sit a few minutes until yeast foams. Add about half the flour and beat 2 minutes. Knead in remaining flour to form a dough that is barely sticky. Knead 5 minutes.
Put dough in warm oven and allow to rise about 15 minutes. Punch down and form into 3 loaves. Place into well-greased 8" pans. Let rise in warm oven 20–30 minutes.
Remove bread from oven and preheat to 350°F. Bake bread 30 minutes. Remove from pans and cool on racks.
Makes 3 loaves
Total time: 2 hours
Original recipe source
3/4 cup honey (or sweetener of choice)
1/3 cup gluten
3 tablespoons instant yeast
10–11 cups whole wheat flour
1 tablespoon salt
Heat oven to 170°F and turn off.
Add water, honey, gluten, and yeast to mixer bowl. Let sit a few minutes until yeast foams. Add about half the flour and beat 2 minutes. Knead in remaining flour to form a dough that is barely sticky. Knead 5 minutes.
Put dough in warm oven and allow to rise about 15 minutes. Punch down and form into 3 loaves. Place into well-greased 8" pans. Let rise in warm oven 20–30 minutes.
Remove bread from oven and preheat to 350°F. Bake bread 30 minutes. Remove from pans and cool on racks.
Makes 3 loaves
Total time: 2 hours
Original recipe source
Garlic roasted cauliflower
2 heads cauliflower, separated into florets (may include chopped stems as well)
1 head garlic, separated into cloves and peeled
1 teaspoon salt
1 teaspoon Italian seasoning
a few squirts of pan spray
Preheat oven to 425°F. Line a half-sheet pan with parchment. Toss cauliflower and garlic with salt and seasoning in a large bowl. Add a few squirts of pan spray if necessary to help the seasonings stick. Spread on pan and bake for an hour, stirring once or twice.
Serves 4
Total time: 90 minutes
Original recipe source
1 head garlic, separated into cloves and peeled
1 teaspoon salt
1 teaspoon Italian seasoning
a few squirts of pan spray
Serves 4
Total time: 90 minutes
Original recipe source
Thai veggie curry
2 small zucchini, sliced
1 red bell pepper, chopped
2 carrots, chopped
1 onion, chopped
1 package extra-firm tofu, cubed
1 tablespoon red curry paste
1 tablespoon lime juice
2 tablespoons soy sauce
¼ teaspoon ground coriander
¼ teaspoon garlic powder
¼ teaspoon ginger
1 tablespoon peanut butter
1 tablespoon cornstarch
1 14-ounce can light coconut milk
¼ cup chopped cilantro
Put all spices in bowl (middle list of ingredients). Combine cornstarch and coconut milk.
Water-sauté the veggies. Add the spice mixture, tofu and coconut milk; simmer until sauce thickens and veggies are cooked through. Stir in the cilantro.
Serves 4–6
Total time: 30 minutes
Original recipe source
1 red bell pepper, chopped
2 carrots, chopped
1 onion, chopped
1 package extra-firm tofu, cubed
1 tablespoon red curry paste
1 tablespoon lime juice
2 tablespoons soy sauce
¼ teaspoon ground coriander
¼ teaspoon garlic powder
¼ teaspoon ginger
1 tablespoon peanut butter
1 tablespoon cornstarch
1 14-ounce can light coconut milk
¼ cup chopped cilantro
Put all spices in bowl (middle list of ingredients). Combine cornstarch and coconut milk.
Water-sauté the veggies. Add the spice mixture, tofu and coconut milk; simmer until sauce thickens and veggies are cooked through. Stir in the cilantro.
Serves 4–6
Total time: 30 minutes
Original recipe source
Multi-grain seed bread
2 1/4 cups hot water
2/3 cup multi-grain cracked cereal
1 heaping tablespoon millet
1 heaping tablespoon sesame seeds
1 heaping tablespoon flax seeds
1 heaping tablespoon poppyseeds
1/3 cup sunflower seeds
1/8 teaspoon ginger
3 tablespoons gluten
2 tablespoons instant yeast
1/3 cup molasses
2 teaspoons salt
4–5 cups whole wheat flour
Combine all ingredients except salt and flour in mixer bowl. Add 1 cup flour and mix. Let sit about five minutes, allowing the yeast to foam.
Add 2 cups more flour and beat about 2 minutes. Add remaining flour and knead about 8 minutes.
Grease two pans. Make two loaves and allow to rise. (To speed up rising to about 30 minutes, put in a 160°F oven heated and turned off.)
Heat oven to 350°F. Bake 30 minutes and remove from pans to cool.
Makes 2 loaves
Total time: 90+ minutes
Original recipe from Nancy
Enchiladas
1 bag tortillas (about 8)
1 large can enchilada sauce
1 can fat free refried beans, or 1–2 cans whole beans
2 cups cooked grains, such as rice
1/2 cup leftover cheese sauce (optional)
about 1/2 cup salsa (or use some of the enchilada sauce)
Heat oven to 350°F. Mix together beans, grain, cheese sauce, and salsa. Pour some of the enchilada sauce in a 9x13" pan and spread around to cover bottom. Spoon filling into tortillas, roll up, and place in pan. Pour remaining sauce over top. Bake about 45 minutes, until bubbly.
Serves 6–8
Total time: 60 minutes
1 large can enchilada sauce
1 can fat free refried beans, or 1–2 cans whole beans
2 cups cooked grains, such as rice
1/2 cup leftover cheese sauce (optional)
about 1/2 cup salsa (or use some of the enchilada sauce)
Heat oven to 350°F. Mix together beans, grain, cheese sauce, and salsa. Pour some of the enchilada sauce in a 9x13" pan and spread around to cover bottom. Spoon filling into tortillas, roll up, and place in pan. Pour remaining sauce over top. Bake about 45 minutes, until bubbly.
Serves 6–8
Total time: 60 minutes
Puttanesca
1 pound pasta
2 pounds cherry tomatoes, halved
2 tablespoons minced garlic
1 4-ounce jar capers, chopped
1/2 10-ounce jar sliced Kalamata olives
1/2 teaspoon crushed red pepper
1/4 cup parsley, minced
Boil pasta. Meanwhile, heat up a pan with a small amount of water in the bottom and add tomatoes. As the tomatoes start to release their juice, add remaining ingredients except parsley. Simmer for 5–10 minutes. Add parsley and combine with cooked pasta.
Serves 6
Total time: 30 minutes
Original recipe source
2 pounds cherry tomatoes, halved
2 tablespoons minced garlic
1 4-ounce jar capers, chopped
1/2 10-ounce jar sliced Kalamata olives
1/2 teaspoon crushed red pepper
1/4 cup parsley, minced
Boil pasta. Meanwhile, heat up a pan with a small amount of water in the bottom and add tomatoes. As the tomatoes start to release their juice, add remaining ingredients except parsley. Simmer for 5–10 minutes. Add parsley and combine with cooked pasta.
Serves 6
Total time: 30 minutes
Original recipe source
Egg roll stir fry
4–8 carrots
1 onion
1 package coleslaw mix
1 can water chestnuts
1 tablespoon fresh ginger
2 tablespoons minced garlic
1 teaspoon sesame oil
several grinds of black pepper
1/4 cup soy sauce
Start your rice. Slice carrots and dice onion. Water sauté carrots and onion until just about done. Add remaining ingredients, cover and let cabbage steam for a few minutes.
Serves 4–5
Total time: 20 minutes
Original recipe source
———
Serving suggestions
Brown rice
Sushi rice / onigiri
2 cups rice
4 cups water
1/3 cup rice or white vinegar
3 tablespoons sugar
1 teaspoon salt
Cook rice in water. Bring vinegar, sugar, and salt to a boil. Whisk until sugar is dissolved. Stir into cooked rice. For onigiri, let cool, then form into balls.
Makes 7–8 large onigiri
Total time: 45–60 minutes
Original recipe source
4 cups water
1/3 cup rice or white vinegar
3 tablespoons sugar
1 teaspoon salt
Cook rice in water. Bring vinegar, sugar, and salt to a boil. Whisk until sugar is dissolved. Stir into cooked rice. For onigiri, let cool, then form into balls.
Makes 7–8 large onigiri
Total time: 45–60 minutes
Original recipe source
Spinach and potato curry
1 onion, chopped
1/2 cup water
6 potatoes, cubed
1 can coconut milk
2 teaspoons garlic powder
1 1/2 teaspoons salt
1–2 teaspoons garam masala
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon black pepper
Sauté onion in water. Add potatoes, coconut milk, and spices. Simmer about 20 minutes, until potatoes are nearly cooked. Add spinach and simmer until fully thawed/cooked.
Serves 5
Total time: 35 minutes
Original recipe source
———
Serving suggestions
Serve alone or over rice
1/2 cup water
6 potatoes, cubed
1 can coconut milk
2 tablespoons curry powder
2 teaspoons sugar2 teaspoons garlic powder
1 1/2 teaspoons salt
1–2 teaspoons garam masala
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1–2 10 ounce packages fresh or frozen spinach
Serves 5
Total time: 35 minutes
Original recipe source
———
Serving suggestions
Serve alone or over rice
Cashew sour cream
1 cup cashews
1 tablespoon apple cider vinegar
2 tablespoons lemon juice
1/2 teaspoon salt
1 teaspoon nutritional yeast
1/3+ cup water
Blend all ingredients together until completely smooth.
Makes 1+ cup
Total time: 5 minutes
Original recipe source
1 tablespoon apple cider vinegar
2 tablespoons lemon juice
1/2 teaspoon salt
1 teaspoon nutritional yeast
1/3+ cup water
Blend all ingredients together until completely smooth.
Makes 1+ cup
Total time: 5 minutes
Original recipe source
Yellow split pea and green tomato stew
5 cups water
3/4 cup yellow split peas
4 cups chopped green tomatoes
1 teaspoon vegetable bouillon
1/2 teaspoon red curry paste
1/2 teaspoon turmeric
1/2 – 1 teaspoon red pepper flakes
1 tablespoon fresh grated ginger
salt to taste
Bring water and split peas to a boil. Cook until tender, 30–40 minutes. Add remaining ingredients and simmer 30 minutes or more, until mixture reduces and thickens.
Serve over rice.
Total time: 60–90 minutes
Original recipe source
Tofu cutlets
1 12-ounce package extra-firm tofu
1/2 cup rice flour (or other flour)
2 tablespoons ground flaxseed
1/2 cup water
1/4 cup panko
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon salt
pepper
Heat oven to 400°F. Cut tofu into 6 cutlets. Set out three pie pans. Put the flour in the first pan. Whisk together panko and spices and put in the third pan. Whisk together flax and water and put in the second.
Dip tofu slices into flour, flax, and crumb mixtures, coating well with crumbs. Place on parchment-lined baking pan. Bake about 15 minutes per side.
See alternate seasoning suggestions at original recipe link.
Serves 4–6
Total time: 45 minutes
Original recipe source
1/2 cup rice flour (or other flour)
2 tablespoons ground flaxseed
1/2 cup water
1/4 cup panko
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon salt
pepper
Heat oven to 400°F. Cut tofu into 6 cutlets. Set out three pie pans. Put the flour in the first pan. Whisk together panko and spices and put in the third pan. Whisk together flax and water and put in the second.
Dip tofu slices into flour, flax, and crumb mixtures, coating well with crumbs. Place on parchment-lined baking pan. Bake about 15 minutes per side.
See alternate seasoning suggestions at original recipe link.
Serves 4–6
Total time: 45 minutes
Original recipe source
Apple pie oatmeal
4 cups water
2 cups rolled oats
1/8 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/4 cup brown sugar
1 pint canned apples (or fresh apples, cooked)
Combine water in oats in saucepan and turn on heat. Add remaining ingredients and bring to a boil. Simmer until done.
Serves 4–5
Total time: 20 minutes
2 cups rolled oats
1/8 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/4 cup brown sugar
1 pint canned apples (or fresh apples, cooked)
Combine water in oats in saucepan and turn on heat. Add remaining ingredients and bring to a boil. Simmer until done.
Serves 4–5
Total time: 20 minutes
Minestrone
1 onion, diced
4 cloves garlic, minced
4 carrots, diced
4 stalks celery, diced
1 can green beans
6–8 cups water
½ head cabbage, chopped, or ½–1 bag coleslaw mix
2 15-ounce cans tomatoes
1 8-ounce can tomato sauce
10-ounce package frozen chopped spinach
1 small zucchini, diced
2 teaspoons vegetable bouillon
½ teaspoon crushed red pepper
½ teaspoon oregano
½ teaspoon basil
½ teaspoon thyme
1 bay leaf
1–2 15-ounce cans beans, drained
salt and pepper to taste
1 cup pasta shells (optional)
In 6-quart or larger pot, water-sauté onion, garlic, carrots, and celery. Cook about 20 min., stirring occasionally.
Add remaining ingredients. Heat to boiling.
Reduce heat to low; cover and simmer 40 or more minutes or until all vegetables are very tender.
Add pasta if desired, and cook 10–15 minutes longer. Alternately, cook pasta separately and add to each serving at table.
Serves 12
Total time: 60 minutes
4 cloves garlic, minced
4 carrots, diced
4 stalks celery, diced
1 can green beans
6–8 cups water
½ head cabbage, chopped, or ½–1 bag coleslaw mix
2 15-ounce cans tomatoes
1 8-ounce can tomato sauce
10-ounce package frozen chopped spinach
1 small zucchini, diced
2 teaspoons vegetable bouillon
½ teaspoon crushed red pepper
½ teaspoon oregano
½ teaspoon basil
½ teaspoon thyme
½ teaspoon rosemary
½ teaspoon fennel seed, crushed1 bay leaf
1–2 15-ounce cans beans, drained
salt and pepper to taste
1 cup pasta shells (optional)
In 6-quart or larger pot, water-sauté onion, garlic, carrots, and celery. Cook about 20 min., stirring occasionally.
Add remaining ingredients. Heat to boiling.
Reduce heat to low; cover and simmer 40 or more minutes or until all vegetables are very tender.
Add pasta if desired, and cook 10–15 minutes longer. Alternately, cook pasta separately and add to each serving at table.
Serves 12
Total time: 60 minutes
Mashed potatoes
potatoes
per medium-sized potato, add approximately:
2 teaspoons nutritional yeast
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
salt and pepper to taste
potato water
Peel or scrub potatoes. Chop into large pieces. Boil until very soft. Save some of the water to use in mashing. Drain potatoes.
Add seasonings and mash well, using as much water as is needed. For very smooth potatoes, run through the food processor.
Total time: 40 minutes
per medium-sized potato, add approximately:
2 teaspoons nutritional yeast
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
salt and pepper to taste
potato water
Peel or scrub potatoes. Chop into large pieces. Boil until very soft. Save some of the water to use in mashing. Drain potatoes.
Add seasonings and mash well, using as much water as is needed. For very smooth potatoes, run through the food processor.
Total time: 40 minutes
Brown gravy
1/4 cup whole wheat flour (or brown rice flour)
1/4 cup nutritional yeast
1 teaspoon onion powder
1/2 teaspoon garlic powder
a few grinds of black pepper
2 cups vegetable broth
2 tablespoons soy sauce
Whisk together dry ingredients in pot. Toast over medium heat a few minutes until it smells good. Whisk in broth and soy sauce. Boil for a few minutes until gravy thickens.
Serves 4
Total time: 15 minutes
Original recipe source: The Happy Herbivore
1/4 cup nutritional yeast
1 teaspoon onion powder
1/2 teaspoon garlic powder
a few grinds of black pepper
2 cups vegetable broth
2 tablespoons soy sauce
Whisk together dry ingredients in pot. Toast over medium heat a few minutes until it smells good. Whisk in broth and soy sauce. Boil for a few minutes until gravy thickens.
Serves 4
Total time: 15 minutes
Original recipe source: The Happy Herbivore
Molasses cake
Dry ingredients
1 1/2 cups whole wheat flour
1/2 cup oat flour
2/3 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Wet ingredients
1 cup plant milk
1/4 cup molasses
1/4 cup applesauce
1 teaspoon vanilla
Glaze ingredients
1 cup powdered sugar
1 teaspoon vanilla
1–2 tablespoons plant milk
Preheat oven to 350°F. Whisk together dry ingredients. Add wet ingredients and mix. Pour into prepared pan (bundt or other). Bake about 30–35 minutes, until pick comes out clean.
Turn cake from pan after about 15 minutes, if you like. When mostly cool, poke cake with fork. Mix up glaze and pour over cake.
Serves 8
Total time: 1 hour, plus cooling
1 1/2 cups whole wheat flour
1/2 cup oat flour
2/3 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Wet ingredients
1 cup plant milk
1/4 cup molasses
1/4 cup applesauce
1 teaspoon vanilla
Glaze ingredients
1 cup powdered sugar
1 teaspoon vanilla
1–2 tablespoons plant milk
Preheat oven to 350°F. Whisk together dry ingredients. Add wet ingredients and mix. Pour into prepared pan (bundt or other). Bake about 30–35 minutes, until pick comes out clean.
Turn cake from pan after about 15 minutes, if you like. When mostly cool, poke cake with fork. Mix up glaze and pour over cake.
Serves 8
Total time: 1 hour, plus cooling
Lemon poppyseed cake
Dry ingredients
1 1/2 cups whole wheat flour
1/2 cup oat flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon nutritional yeast
2 tablespoons poppy seeds
Wet ingredients
1 cup plant milk
1/4 cup agave nectar
2 tablespoons applesauce
1 teaspoon lemon extract
Glaze ingredients
1 cup powdered sugar
2 tablespoons lemon juice
Preheat oven to 350°F. Whisk together dry ingredients. Add wet ingredients and mix. Pour into prepared pan (bundt or other). Bake about 30–35 minutes, until pick comes out clean.
Turn cake from pan after about 15 minutes, if you like. When mostly cool, poke cake with fork. Mix up glaze and pour over cake.
Serves 8
Total time: 1 hour, plus cooling
Mushroom French dip sandwiches
2–4 onions, sliced thin
1 pound mushrooms, sliced
1 tablespoon minced garlic
2 cups water
2 tablespoons nutritional yeast
2 tablespoons soy sauce
1 tablespoon worcestershire sauce
1 tablespoon balsamic vinegar
1/2 teaspoon onion powder
1/4 teaspoon ground ginger
1/8 teaspoon pepper
salt to taste
8 sandwich buns
Sauté onions in a little water and cook as long as you have time, preferably until they are caramelized. Add garlic and mushrooms. Add remaining ingredients. Simmer until mushrooms are cooked.
Serve on buns, with broth for dipping.
Serves 4–6
Total time: 40 minutes
Original recipe source
1 pound mushrooms, sliced
1 tablespoon minced garlic
2 cups water
2 tablespoons nutritional yeast
2 tablespoons soy sauce
1 tablespoon worcestershire sauce
1 tablespoon balsamic vinegar
1/2 teaspoon onion powder
1/4 teaspoon ground ginger
1/8 teaspoon pepper
salt to taste
8 sandwich buns
Sauté onions in a little water and cook as long as you have time, preferably until they are caramelized. Add garlic and mushrooms. Add remaining ingredients. Simmer until mushrooms are cooked.
Serve on buns, with broth for dipping.
Serves 4–6
Total time: 40 minutes
Original recipe source
Quinoa taco filling
1 cup quinoa (red, or any color)
1 3/4 cup water
1 teaspoon vegetable bouillon
1 tablespoon nutritional yeast
2 teaspoons cumin
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup salsa
Cook quinoa with water and vegetable bouillon until water is absorbed, about 20 minutes. Heat oven to 375°.
Toss cooked quinoa with spices and salsa. Spread on parchment-covered pan and bake about 25 minutes. Serve in tacos.
Serves 6
Total time: 50 minutes
Original recipe source
———
Serving suggestions: Tortillas, shredded lettuce, tomatoes, salsa.
Sweet Korean lentils
1 onion, chopped
3 cups water
1/3 cup soy sauce
1/4 cup brown sugar
1 tablespoon sesame seeds
1 tablespoon garlic
1 tablespoon minced ginger
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes
1 cup red lentils
1 bunch green onions, chopped
Sauté onion in a little water in large frying pan. Add next group of ingredients. Add lentils. Simmer about 15 minutes, until liquid is absorbed. Add green onions.
Serves 6
Total time: 30 minutes
Original recipe source
3 cups water
1/3 cup soy sauce
1/4 cup brown sugar
1 tablespoon sesame seeds
1 tablespoon garlic
1 tablespoon minced ginger
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes
1 cup red lentils
1 bunch green onions, chopped
Sauté onion in a little water in large frying pan. Add next group of ingredients. Add lentils. Simmer about 15 minutes, until liquid is absorbed. Add green onions.
Serves 6
Total time: 30 minutes
Original recipe source
Beefaroni
12 ounces small pasta
1/4 cup vegetable broth or water
2 tablespoons garlic
1/4 cup flour
2 cups plant milk
1 8-ounce can tomato sauce
1/4 cup nutritional yeast
2 tablespoons mushroom powder
2 tablespoons dried peppers (optional)
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon salt, or to taste
1 15-ounce can diced tomatoes
Cook pasta. Meanwhile, sauté garlic in vegetable broth. Whisk in flour, then add milk a little at a time to make a white sauce, whisking constantly. Add tomato sauce. Add remaining ingredients except diced tomatoes; simmer to thicken a little.
Drain pasta and add sauce and canned tomatoes. Let simmer a few minutes on warm burner. Mixture will be a bit soupy. Serve in bowls.
Serves 4–5
Total time: 30 minutes
Original recipe source
1/4 cup vegetable broth or water
2 tablespoons garlic
1/4 cup flour
2 cups plant milk
1 8-ounce can tomato sauce
1/4 cup nutritional yeast
2 tablespoons mushroom powder
2 tablespoons dried peppers (optional)
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon salt, or to taste
1 15-ounce can diced tomatoes
Cook pasta. Meanwhile, sauté garlic in vegetable broth. Whisk in flour, then add milk a little at a time to make a white sauce, whisking constantly. Add tomato sauce. Add remaining ingredients except diced tomatoes; simmer to thicken a little.
Drain pasta and add sauce and canned tomatoes. Let simmer a few minutes on warm burner. Mixture will be a bit soupy. Serve in bowls.
Serves 4–5
Total time: 30 minutes
Original recipe source
Romaine, avocado, tomato, and smoked tofu salad
1 head romaine
4 tomatoes
2 avocados
1 package smoked tofu
2 tablespoons white vinegar
1 tablespoon balsamic vinegar
1 tablespoon grainy mustard
1 teaspoon honey
1/2 teaspoon salt
2 tablespoons water
Wash and chop all veggies and tofu. Whisk together dressing ingredients. Toss dressing with salad.
Serves 6
Total time: 20 minutes
4 tomatoes
2 avocados
1 package smoked tofu
2 tablespoons white vinegar
1 tablespoon balsamic vinegar
1 tablespoon grainy mustard
1 teaspoon honey
1/2 teaspoon salt
2 tablespoons water
Wash and chop all veggies and tofu. Whisk together dressing ingredients. Toss dressing with salad.
Serves 6
Total time: 20 minutes
Roasted red pepper pasta
1 pound pasta
1 onion
2 jars roasted red peppers, drained
1 8-ounce can tomato sauce
1/2 cup plant milk
1/4 cup nutritional yeast
1 tablespoon garlic
1 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1/4 cup parsley and/or basil, minced (optional)
Boil pasta until almost al dente. Meanwhile, water-sauté onion. Add remaining ingredients except parsley to blender. Add cooked onion to blender. Blend well.
Add sauce to pot with drained pasta and gently simmer for a few minutes, until things come together. Add minced herbs.
Serves 6–8
Total time: 30 minutes
1 onion
2 jars roasted red peppers, drained
1 8-ounce can tomato sauce
1/2 cup plant milk
1/4 cup nutritional yeast
1 tablespoon garlic
1 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1/4 cup parsley and/or basil, minced (optional)
Boil pasta until almost al dente. Meanwhile, water-sauté onion. Add remaining ingredients except parsley to blender. Add cooked onion to blender. Blend well.
Add sauce to pot with drained pasta and gently simmer for a few minutes, until things come together. Add minced herbs.
Serves 6–8
Total time: 30 minutes
Greek chickpeas on toast
1/2 an onion, diced
1 tablespoon garlic
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon smoked paprika
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1 14-ounce can tomatoes
1 can chickpeas
Minced fresh parsley and oregano, optional
1 loaf French bread
Kalamata olives
Water-sauté onion. When nearly done, add garlic. Mash half the chickpeas, if you like. Add spices, tomatoes, and chickpeas. Simmer 10–15 minutes, until mixture comes together. Add fresh herbs and simmer 5 minutes more.
Serve on toasted French bread and garnish with olives.
Serves 4
Total time: 25 minutes
Original recipe source
1 tablespoon garlic
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon smoked paprika
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1 14-ounce can tomatoes
1 can chickpeas
Minced fresh parsley and oregano, optional
1 loaf French bread
Kalamata olives
Water-sauté onion. When nearly done, add garlic. Mash half the chickpeas, if you like. Add spices, tomatoes, and chickpeas. Simmer 10–15 minutes, until mixture comes together. Add fresh herbs and simmer 5 minutes more.
Serve on toasted French bread and garnish with olives.
Serves 4
Total time: 25 minutes
Original recipe source
Beans with carrot hot dogs
Hot dogs
2 pounds baby carrots
2/3 cup water
1/3 cup cider vinegar
1/4 cup soy sauce
1 teaspoon liquid smoke
1/2 teaspoon garlic powder
Boil carrots until barely cooked, about 10–15 minutes. Drain and rinse with cold water. Add to gallon ziplock bag. Whisk together marinade ingredients and pour over carrots in bag. Seal, place in dish, and refrigerate overnight, turning occasionally.
Beans
1 onion
2 cans beans
a few jalapeño slices, minced (optional)
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons molasses
1 tablespoon mustard
1/2 teaspoon liquid smoke
Sauté onion in water. Add remaining ingredients and simmer a few minutes. Drain and add carrot hot dogs (may reserve marinade and add a small amount to flavor beans to taste). Simmer 10–15 minutes.
Serves 6–8
Total time: 25 minutes day before + 25 minutes day of
Original recipe source
———
Slow cooker instructions: Marinate carrots the night before according to instructions above. Add all ingredients for beans to slow cooker and cook on low for 4 hours. An hour before eating, add carrots.
Prep time: 25 minutes day before + 5 minutes day of
2 pounds baby carrots
2/3 cup water
1/3 cup cider vinegar
1/4 cup soy sauce
1 teaspoon liquid smoke
1/2 teaspoon garlic powder
Boil carrots until barely cooked, about 10–15 minutes. Drain and rinse with cold water. Add to gallon ziplock bag. Whisk together marinade ingredients and pour over carrots in bag. Seal, place in dish, and refrigerate overnight, turning occasionally.
Beans
1 onion
2 cans beans
a few jalapeño slices, minced (optional)
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons molasses
1 tablespoon mustard
1/2 teaspoon liquid smoke
Sauté onion in water. Add remaining ingredients and simmer a few minutes. Drain and add carrot hot dogs (may reserve marinade and add a small amount to flavor beans to taste). Simmer 10–15 minutes.
Serves 6–8
Total time: 25 minutes day before + 25 minutes day of
Original recipe source
———
Slow cooker instructions: Marinate carrots the night before according to instructions above. Add all ingredients for beans to slow cooker and cook on low for 4 hours. An hour before eating, add carrots.
Prep time: 25 minutes day before + 5 minutes day of
Black bean burgers
2 cans black beans, drained and rinsed
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
1 1/2 teaspoons liquid smoke
Preheat oven to 350°F. Mash beans with seasonings and flax. Stir in breadcrumbs until mixture holds together. Form into 8 patties. Bake 20–30 minutes on a parchment-covered baking sheet, turning once. Brush with barbecue sauce halfway through if desired.
Makes 8
Total time: 40 minutes
Original recipe source
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
1 1/2 teaspoons liquid smoke
2 tablespoons ground flaxseed + 1/3 cup water
1 1/2 cups bread crumbsPreheat oven to 350°F. Mash beans with seasonings and flax. Stir in breadcrumbs until mixture holds together. Form into 8 patties. Bake 20–30 minutes on a parchment-covered baking sheet, turning once. Brush with barbecue sauce halfway through if desired.
Makes 8
Total time: 40 minutes
Original recipe source
Pancakes or waffles
2 cups whole wheat flour (may sub 1/2 cup oat flour)
1/4 cup sugar or sweetener of choice
2 tablespoons baking powder
2 tablespoons ground flaxseed
1/2 teaspoon cinnamon1/4 teaspoon salt
2 cups plant milk
1/2 cup water (for waffles only)
1 teaspoon vanilla
Whisk together dry ingredients. Add milk and mix with whisk just until smooth.
Add water as needed. Waffle batter should be very thin (add the full amount); pancake batter can be thicker (add up to 1/4 cup if necessary).
Cook on hot nonstick griddle or waffle iron.
Serves 6
Total time: 30 minutes
Pumpkin bread with maple glaze
Bread ingredients
1/4 cup plant milk
1/4 teaspoon lemon juice
1 15-ounce can pumpkin (or 2 cups)
1 cup brown sugar
1 teaspoon vanilla
1 1/2 tablespoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon turmeric
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups whole wheat flour
1/2 cup walnuts
Glaze ingredients
1 cup powdered sugar
2 teaspoons maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla
pinch salt
~1 tablespoon plant milk
Preheat oven to 350°. In medium bowl, whisk together milk and lemon juice. Add all remaining ingredients except flour and whisk well. Stir in flour and walnuts.
Put batter in lightly greased or parchment-lined bread pan (9" loaf pan or glass meatloaf pan). Bake 1 hour, until toothpick comes out clean.
Make glaze by whisking together all ingredients, using as much milk as necessary to form a thick glaze.
Makes 1 9" loaf
Total time: 75 minutes
1/4 cup plant milk
1/4 teaspoon lemon juice
1 15-ounce can pumpkin (or 2 cups)
1 cup brown sugar
1 teaspoon vanilla
1 1/2 tablespoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon turmeric
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups whole wheat flour
1/2 cup walnuts
Glaze ingredients
1 cup powdered sugar
2 teaspoons maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla
pinch salt
~1 tablespoon plant milk
Preheat oven to 350°. In medium bowl, whisk together milk and lemon juice. Add all remaining ingredients except flour and whisk well. Stir in flour and walnuts.
Put batter in lightly greased or parchment-lined bread pan (9" loaf pan or glass meatloaf pan). Bake 1 hour, until toothpick comes out clean.
Make glaze by whisking together all ingredients, using as much milk as necessary to form a thick glaze.
Makes 1 9" loaf
Total time: 75 minutes
Chickpeas and dumplings
2 cups vegetable broth
1–2 onions, chopped, or 1/2–1 bag frozen onions
2 tablespoons garlic
4 stalks celery
1 box mushrooms
2 cups whole wheat flour
2 teaspoons salt
2/3 cup water
2 tablespoons cornstarch
1/4 cup water
1 tablespoon poultry seasoning
1 1/2 teaspoons curry powder
1 teaspoon thyme
1/4 teaspoon nutmeg
1/4 teaspoon turmeric
1/4 cup nutritional yeast
1–2 cups unsweetened plant milk
1–2 cans chickpeas
1 pound frozen peas and carrots
In a 4–6 quart pot, heat up half the broth and sauté the vegetables.
Meanwhile, combine flour, salt, and water. Mix well, then knead until the dough comes together. Roll out 1/2" thick and cut into small pieces.
Mix together the cornstarch and water and set aside. Measure out the spices.
When vegetables are well done, add remaining vegetable broth, spices, and 1 cup milk. Bring to a simmer. Add more milk if needed. Add dumplings and simmer about 5 minutes.
Add chickpeas and peas and carrots. Cook until heated through. Add salt and pepper to taste.
Serves 4–6
Total time: 40 minutes
1–2 onions, chopped, or 1/2–1 bag frozen onions
2 tablespoons garlic
4 stalks celery
1 box mushrooms
2 cups whole wheat flour
2 teaspoons salt
2/3 cup water
2 tablespoons cornstarch
1/4 cup water
1 tablespoon poultry seasoning
1 1/2 teaspoons curry powder
1 teaspoon thyme
1/4 teaspoon nutmeg
1/4 teaspoon turmeric
1/4 cup nutritional yeast
1–2 cups unsweetened plant milk
1–2 cans chickpeas
1 pound frozen peas and carrots
In a 4–6 quart pot, heat up half the broth and sauté the vegetables.
Meanwhile, combine flour, salt, and water. Mix well, then knead until the dough comes together. Roll out 1/2" thick and cut into small pieces.
Mix together the cornstarch and water and set aside. Measure out the spices.
When vegetables are well done, add remaining vegetable broth, spices, and 1 cup milk. Bring to a simmer. Add more milk if needed. Add dumplings and simmer about 5 minutes.
Add chickpeas and peas and carrots. Cook until heated through. Add salt and pepper to taste.
Serves 4–6
Total time: 40 minutes
Broccoli and tofu stir-fry
2 1-pound bags frozen broccoli florets
1 block smoked tofu, extra-firm tofu, or tempeh
1/2 cup soy sauce
2 tablespoons flour
1 tablespoon balsamic vinegar
2 cups rice, cooked
Heat some water in a stir-fry pan. Add broccoli. Meanwhile, dice tofu and whisk together sauce ingredients. When broccoli is cooked, add tofu and sauce. Simmer about 5 minutes. If sauce is too thick add some water.
Serves 5
Total time: 20 minutes
Original recipe source
1 block smoked tofu, extra-firm tofu, or tempeh
1/2 cup soy sauce
2 tablespoons flour
2 tablespoons brown sugar
1 tablespoon garlic1 tablespoon balsamic vinegar
2 cups rice, cooked
Heat some water in a stir-fry pan. Add broccoli. Meanwhile, dice tofu and whisk together sauce ingredients. When broccoli is cooked, add tofu and sauce. Simmer about 5 minutes. If sauce is too thick add some water.
Serves 5
Total time: 20 minutes
Original recipe source
Sunday night pasta
1 pound pasta
4 14-ounce cans petite diced tomatoes
1 1/2 tablespoons minced garlic (from a jar; use less if using fresh)
3/4 teaspoon red pepper flakes
1/2 teaspoon salt
Cook pasta. Meanwhile, simmer tomatoes with remaining ingredients. Drain pasta and return to pot; add tomato sauce. Return pot to warm burner for a few minutes, stirring frequently.
Serves 4–5
Total time: 25 minutes
4 14-ounce cans petite diced tomatoes
1 1/2 tablespoons minced garlic (from a jar; use less if using fresh)
3/4 teaspoon red pepper flakes
1/2 teaspoon salt
Cook pasta. Meanwhile, simmer tomatoes with remaining ingredients. Drain pasta and return to pot; add tomato sauce. Return pot to warm burner for a few minutes, stirring frequently.
Serves 4–5
Total time: 25 minutes
Slow cooker multi-bean soup
3 cups multi-bean soup mix
2 tablespoons ground coriander
2 tablespoons paprika
1 tablespoon cumin
1 tablespoon salt
1 1/2 teaspoons garlic powder
1/3 cup dried onion
8 cups water
Soak beans overnight; drain and rinse. Add all ingredients to slow cooker and cook on high 4–5 hours or on low 8–10 hours.
Serves 6–8
Original recipe source
2 tablespoons ground coriander
2 tablespoons paprika
1 tablespoon cumin
1 tablespoon salt
1 1/2 teaspoons garlic powder
1/3 cup dried onion
8 cups water
Soak beans overnight; drain and rinse. Add all ingredients to slow cooker and cook on high 4–5 hours or on low 8–10 hours.
Serves 6–8
Original recipe source
Cream cheese
1 cup raw cashews, soaked overnight
2 tablespoons water
2 tablespoons lemon juice
1/2 teaspoon apple cider vinegar
1/2 tablespoon nutritional yeast
1/4 teaspoon salt
Soak cashews the night before. Blend all ingredients well. Refrigerate several hours or overnight for best texture.
Serves 6
Total time: 5 minutes
Original recipe source
2 tablespoons water
2 tablespoons lemon juice
1/2 teaspoon apple cider vinegar
1/2 tablespoon nutritional yeast
1/4 teaspoon salt
Soak cashews the night before. Blend all ingredients well. Refrigerate several hours or overnight for best texture.
Serves 6
Total time: 5 minutes
Original recipe source
Blueberry muffins
1 cup whole wheat flour
1 cup oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup sweetener of choice
1/2 cup applesauce
2 teaspoons vanilla
1 cup plant milk
1 cup blueberries
Preheat oven to 400°F. Prepare 12 muffin cups. Mix dry ingredients. Add remaining ingredients. Divide batter between cups. Bake about 20–25 minutes, until tops are brown.
Serves 10–12
Total time: 35 minutes
Original recipe source
1 cup oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup sweetener of choice
1/2 cup applesauce
2 teaspoons vanilla
1 cup plant milk
1 cup blueberries
Preheat oven to 400°F. Prepare 12 muffin cups. Mix dry ingredients. Add remaining ingredients. Divide batter between cups. Bake about 20–25 minutes, until tops are brown.
Serves 10–12
Total time: 35 minutes
Original recipe source
Pinto beans
2 cans pinto beans, drained
2 2/3 cups tomato juice
2 tablespoons garlic
1/4 cup chopped cilantro
Combine all ingredients except cilantro and simmer until thick, 20–30 minutes. Stir in cilantro just before serving.
Serves 4–6
Total time: 30 minutes
Original recipe source
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Serving suggestions
Taco salad with cilantro-lime dressing
Mexican rice bowls
2 2/3 cups tomato juice
2 tablespoons garlic
1 1/2 teaspoons salt
2 teaspoons cumin1/4 cup chopped cilantro
Combine all ingredients except cilantro and simmer until thick, 20–30 minutes. Stir in cilantro just before serving.
Serves 4–6
Total time: 30 minutes
Original recipe source
———
Serving suggestions
Taco salad with cilantro-lime dressing
Mexican rice bowls
Sesame noodles
1 pound pasta
1/3 cup sugar
1/3 cup soy sauce
1/3 cup white or rice vinegar
1 tablespoon sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon ginger
1/2 teaspoon chili garlic sauce
green onions
sesame seed
Cook pasta.
Combine remaining ingredients except garnishes in 2-cup glass measuring cup or small bowl. Microwave about 2 minutes, or until sugar dissolves.
Toss noodles with sauce; return to warm burner until most of the sauce is absorbed. Add onions and sesame seed to garnish.
Serves 6
Total time: 30 minutes
Original recipe source
1/3 cup sugar
1/3 cup soy sauce
1/3 cup white or rice vinegar
1 tablespoon sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon ginger
1/2 teaspoon chili garlic sauce
green onions
sesame seed
Cook pasta.
Combine remaining ingredients except garnishes in 2-cup glass measuring cup or small bowl. Microwave about 2 minutes, or until sugar dissolves.
Toss noodles with sauce; return to warm burner until most of the sauce is absorbed. Add onions and sesame seed to garnish.
Serves 6
Total time: 30 minutes
Original recipe source
Black forest ice cream
1 12-ounce bag frozen sweet cherries
1–2 frozen bananas (optional)
2 tablespoons cocoa powder
1/4 cup plant milk
2–4 tablespoons sweetener (agave)
Microwave cherries for about 30 seconds and bananas for about 20 seconds. Add to blender with remaining ingredients. Blend.
Serves 2–4
Total time: 5 minutes
Original recipe source
1–2 frozen bananas (optional)
2 tablespoons cocoa powder
1/4 cup plant milk
2–4 tablespoons sweetener (agave)
Microwave cherries for about 30 seconds and bananas for about 20 seconds. Add to blender with remaining ingredients. Blend.
Serves 2–4
Total time: 5 minutes
Original recipe source
Baba ganoush
2 large eggplants
1 tablespoon garlic
1/4 cup tahini
1/4 cup lemon juice
salt to taste
Slice eggplant into 1/4" rounds (about 12 each). Sprinkle with salt and let sit in colander in the sink about 10 minutes. Rinse and dry between two towels.
Prepare two baking sheets with parchment paper. Arrange eggplant slices on sheets. Broil each sheet 10 minutes, turning eggplant over in the middle.
Place towel over baking sheet and let sit about 5 minutes. Pull skins off eggplant rounds and put in food processor. Add remaining ingredients and process until smooth.
Make about 3 cups
Total time 45 minutes
Original recipe source
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Serving suggestions: Spread on toast or sandwiches, use as a dip for veggies, pita bread, etc.
1 tablespoon garlic
1/4 cup tahini
1/4 cup lemon juice
salt to taste
Slice eggplant into 1/4" rounds (about 12 each). Sprinkle with salt and let sit in colander in the sink about 10 minutes. Rinse and dry between two towels.
Prepare two baking sheets with parchment paper. Arrange eggplant slices on sheets. Broil each sheet 10 minutes, turning eggplant over in the middle.
Place towel over baking sheet and let sit about 5 minutes. Pull skins off eggplant rounds and put in food processor. Add remaining ingredients and process until smooth.
Make about 3 cups
Total time 45 minutes
Original recipe source
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Serving suggestions: Spread on toast or sandwiches, use as a dip for veggies, pita bread, etc.
Chocolate muffins
2 cups whole wheat flour
1/2 cup sugar or other sweetener
1/4 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 cup applesauce
1 tablespoon balsamic vinegar
1 teaspoon vanilla
1/2 cup chocolate chips (optional)
1/2 cup nuts (optional)
1/2 cup raisins or dried cranberries (optional)
Preheat oven to 350°F. Prepare 18 muffin cups.
Combine dry ingredients. Add wet ingredients and stir well. Add optional chocolate chips, nuts, and/or raisins.
Fill muffin cups 3/4 full. Bake about 15 minutes, or until toothpick comes out clean.
Serves 16–18
Total time: 25 minutes
1/2 cup sugar or other sweetener
1/4 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 cup applesauce
3/4 cup water
1 tablespoon molasses1 tablespoon balsamic vinegar
1 teaspoon vanilla
1/2 cup chocolate chips (optional)
1/2 cup nuts (optional)
1/2 cup raisins or dried cranberries (optional)
Preheat oven to 350°F. Prepare 18 muffin cups.
Combine dry ingredients. Add wet ingredients and stir well. Add optional chocolate chips, nuts, and/or raisins.
Fill muffin cups 3/4 full. Bake about 15 minutes, or until toothpick comes out clean.
Serves 16–18
Total time: 25 minutes
Vegetable bouillon powder
3/4 cup nutritional yeast
1/3 cup salt
1/4 cup dried mushrooms
1/4 cup dried mixed vegetables
1 1/2 tablespoons onion powder
1 tablespoons garlic powder
2 teaspoons parsley
1 teaspoon celery seed
1 teaspoon dill
1 teaspoon thyme
1 teaspoon marjoram
Blend to a fine powder in blender. Use 1 teaspoon per cup water.
Total time: 5 minutes
Original recipe source
1/3 cup salt
1/4 cup dried mushrooms
1/4 cup dried mixed vegetables
1 1/2 tablespoons onion powder
1 tablespoons garlic powder
2 teaspoons parsley
1 teaspoon celery seed
1 teaspoon dill
1 teaspoon thyme
1 teaspoon marjoram
Blend to a fine powder in blender. Use 1 teaspoon per cup water.
Total time: 5 minutes
Original recipe source
One pot creamy garlic pasta
2 onions
2 tablespoons garlic
4 cups vegetable broth
3 cups soy milk
1 pound pasta
1/3 cup nutritional yeast
1 tablespoon parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
salt to taste
vegetables: about 1 pound frozen (peas, broccoli, etc.) or fresh
Sauté onions and garlic in a little water. Add broth, milk, pasta, and spices. Let simmer until pasta is done and sauce is a good thickness. Add vegetables at the appropriate time (broccoli halfway through, spinach at the end, etc.).
Serves 6
Total time: 40 minutes
Original recipe source
2 tablespoons garlic
4 cups vegetable broth
3 cups soy milk
1 pound pasta
1/3 cup nutritional yeast
1 tablespoon parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
salt to taste
vegetables: about 1 pound frozen (peas, broccoli, etc.) or fresh
Sauté onions and garlic in a little water. Add broth, milk, pasta, and spices. Let simmer until pasta is done and sauce is a good thickness. Add vegetables at the appropriate time (broccoli halfway through, spinach at the end, etc.).
Serves 6
Total time: 40 minutes
Original recipe source
Creamy broccoli casserole
3 small to medium potatoes
2–3 carrots, chopped small
1 onion
8 oz. sliced mushrooms
1 tablespoon garlic
2 cups vegetable broth
1 cup brown rice
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon turmeric
1/2 teaspoon ground mustard
black pepper
1 pound frozen broccoli
1/2 cup nutritional yeast
2 cups unsweetened soy or other plant milk
salt to taste
Preheat oven to 375 degrees.
Sauté veggies except broccoli in a little water in an oven-proof lidded pot. They do not have to be completely cooked. Add broth, brown rice, and spices. Bring to a boil.
Cover, transfer to oven, and bake 30 minutes. Turn off oven and leave in for 30 more.
Transfer back to stovetop and add remaining ingredients, being flexible with the milk to get the right texture. The broccoli should thaw and cook if you stir it in and cover the dish for 5–10 minutes.
Serves 6
Total time: 90 minutes
Original recipe source
2–3 carrots, chopped small
1 onion
8 oz. sliced mushrooms
1 tablespoon garlic
2 cups vegetable broth
1 cup brown rice
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon turmeric
1/2 teaspoon ground mustard
black pepper
1 pound frozen broccoli
1/2 cup nutritional yeast
2 cups unsweetened soy or other plant milk
salt to taste
Preheat oven to 375 degrees.
Sauté veggies except broccoli in a little water in an oven-proof lidded pot. They do not have to be completely cooked. Add broth, brown rice, and spices. Bring to a boil.
Cover, transfer to oven, and bake 30 minutes. Turn off oven and leave in for 30 more.
Transfer back to stovetop and add remaining ingredients, being flexible with the milk to get the right texture. The broccoli should thaw and cook if you stir it in and cover the dish for 5–10 minutes.
Serves 6
Total time: 90 minutes
Original recipe source
Potato salad
10–12 cups chopped potatoes (red potatoes are nice, but any kind works)
1 recipe ranch dressing
Boil, drain, and rinse potatoes. Toss with dressing.
Serves 10
Total time:
Original recipe source
1 recipe ranch dressing
Boil, drain, and rinse potatoes. Toss with dressing.
Serves 10
Total time:
Original recipe source
Ranch dressing
1/2 cup raw sunflower seeds
1 cup unsweetened plant milk
1 1/2 tablespoons apple cider vinegar
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon parsley
3/4 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon celery seed
1/4 teaspoon mustard powder
Blend well in blender.
Serves 10
Total time: 10 minutes
Original recipe source
1 1/2 tablespoons apple cider vinegar
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon parsley
3/4 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon celery seed
1/4 teaspoon mustard powder
Blend well in blender.
Serves 10
Total time: 10 minutes
Original recipe source
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Serving suggestions
Potato salad
Cilantro-lime dressing
1/2 cup raw sunflower seeds
1 cup unsweetened plant milk
1 1/2 tablespoons apple cider vinegar
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon parsley
3/4 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon celery seed
1/4 teaspoon mustard powder
2 tomatillos
1/2 bunch cilantro
juice of 1 lime
1/2 jalapeño, seeds and membrane removed
Blend well in blender.
Serves 10
Total time: 10 minutes
Original recipe source 1 and 2
———
Serving suggestions
Taco salad
1 cup unsweetened plant milk
1 1/2 tablespoons apple cider vinegar
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon parsley
3/4 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon celery seed
1/4 teaspoon mustard powder
2 tomatillos
1/2 bunch cilantro
juice of 1 lime
1/2 jalapeño, seeds and membrane removed
Blend well in blender.
Serves 10
Total time: 10 minutes
Original recipe source 1 and 2
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Serving suggestions
Taco salad
Mushroom pepper steak
1 onion
3 bell peppers
2 14.5-ounce cans tomatoes
2 tablespoons soy sauce
2 tablespoons worcestershire sauce
1/4 teaspoon liquid smoke
1 pound mushrooms, sliced
1–2 tablespoons cornstarch
salt and pepper
Sauté onion in a little water. Purée 1 can of the tomatoes. Add remaining ingredients through liquid smoke. Simmer 20–30 minutes. Add mushrooms and simmer 5–10 minutes longer. Add 1–2 tablespoons of cornstarch mixed with cold water if necessary to thicken. Add salt/pepper to taste. Serve over rice.
Serves 6
Total time: 40 minutes
Original recipe source
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Slow cooker instructions:
Prep time:
3 bell peppers
2 14.5-ounce cans tomatoes
2 tablespoons soy sauce
2 tablespoons worcestershire sauce
1/4 teaspoon liquid smoke
1 pound mushrooms, sliced
1–2 tablespoons cornstarch
salt and pepper
Sauté onion in a little water. Purée 1 can of the tomatoes. Add remaining ingredients through liquid smoke. Simmer 20–30 minutes. Add mushrooms and simmer 5–10 minutes longer. Add 1–2 tablespoons of cornstarch mixed with cold water if necessary to thicken. Add salt/pepper to taste. Serve over rice.
Serves 6
Total time: 40 minutes
Original recipe source
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Slow cooker instructions:
Prep time:
Ranch hummus
2 cans chickpeas (3 cups)
1/2 cup water
1/4 cup chopped onion OR 3 green onions OR 1/2 teaspoon onion powder
2 tablespoons nutritional yeast
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon parsley
1/2 teaspoon garlic powder
1/2 teaspoon dill
1 1/2 teaspoons salt
Combine all ingredients in food processor.
Total time: 10 minutes
Original recipe source
1/2 cup water
1/4 cup chopped onion OR 3 green onions OR 1/2 teaspoon onion powder
2 tablespoons nutritional yeast
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon parsley
1/2 teaspoon garlic powder
1/2 teaspoon dill
1 1/2 teaspoons salt
Combine all ingredients in food processor.
Total time: 10 minutes
Original recipe source
Hawaiian haystacks
2 cups rice, cooked
A double batch of brown gravy
Tomatoes
Bell peppers
Green onions
Frozen peas
Frozen broccoli
Canned pineapple
Crunchy things
A can of beans (chickpeas, red beans, etc.)
Choose from the ingredients above, subbing in anything you like, especially leftover veggies or grains. Chop and cook as necessary. Let everyone choose what they want on their rice.
Serves 4–6
Total time: 30 minutes (longer to cook brown rice)
A double batch of brown gravy
Tomatoes
Bell peppers
Green onions
Frozen peas
Frozen broccoli
Canned pineapple
Crunchy things
A can of beans (chickpeas, red beans, etc.)
Choose from the ingredients above, subbing in anything you like, especially leftover veggies or grains. Chop and cook as necessary. Let everyone choose what they want on their rice.
Serves 4–6
Total time: 30 minutes (longer to cook brown rice)
Waffles
2 cups plant milk
1 tablespoon apple cider vinegar
2 tablespoons ground flaxseed
1/2 cup water
1 teaspoon vanilla
1 3/4 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup rolled oats
1/4 cup wheat bran, wheat germ, additional oats, etc.
Preheat waffle iron.
Combine wet ingredients in small bowl and set aside. Whisk together dry ingredients. Add wet ingredients and stir until just combined. Let sit about 5 minutes.
Bake on greased waffle iron. Makes 3–4 big waffles.
Total time: 35 minutes
Original recipe source
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Serving suggestions
Make a syrup with about 1 cup frozen berries, 2 T water, and 1/4 cup sugar boiled together.
1 tablespoon apple cider vinegar
2 tablespoons ground flaxseed
1/2 cup water
1 teaspoon vanilla
1 3/4 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup rolled oats
1/4 cup wheat bran, wheat germ, additional oats, etc.
Preheat waffle iron.
Combine wet ingredients in small bowl and set aside. Whisk together dry ingredients. Add wet ingredients and stir until just combined. Let sit about 5 minutes.
Bake on greased waffle iron. Makes 3–4 big waffles.
Total time: 35 minutes
Original recipe source
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Serving suggestions
Make a syrup with about 1 cup frozen berries, 2 T water, and 1/4 cup sugar boiled together.
Tomato-avocado pasta salad
16 ounces pasta (fusilli or rotini are nice)
8–10 tomatoes, diced
1 bunch green onions, sliced, or 1/2 an onion, minced
2 avocados
1/2 cup white vinegar
2 tablespoons grainy mustard
2 tablespoons balsamic vinegar
2 teaspoons sugar or other sweetener
1 1/2 teaspoons salt
several grinds black pepper
Cook pasta and place in bowl with tomatoes and onions. Whizz remaining ingredients together in food processor or blender. Add to salad; mix well.
Serves 6 as a main dish
Total time: 25 minutes
Lasagna
1 box lasagna noodles
1 recipe garlic alfredo sauce
1 recipe tofu ricotta (below)
2 10-ounce boxes frozen chopped spinach
2–3 cups sliced mushrooms
2 28-ounce cans spaghetti sauce
Preheat oven to 350°. Prepare alfredo sauce and tofu ricotta. Boil noodles until not quite done. Thaw and squeeze out spinach. Mix together alfredo sauce, tofu ricotta, and spinach. Add salt to taste.
Pour some spaghetti sauce to cover the bottom of a 9x13" pan. Layer as follows:
Noodles
1/2 the spinach mixture
Noodles
1/2 the mushrooms, tomato sauce
Noodles
1/2 the spinach mixture
Noodles
1/2 the mushrooms, tomato sauce
Noodles
Tomato sauce
Cover loosely with foil. If pan is very full, place on rimmed cookie sheet. Bake 30–60 minutes, until hot.
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Tofu ricotta
12 oz. extra-firm tofu
1/4 cup nutritional yeast
1 teaspoon lemon juice
1 tablespoon Italian seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Squeeze extra moisture from tofu. Crumble. Add remaining ingredients. Mix well with fork and/or hands.
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Total time: 90 minutes
Original recipe source: Happy Herbivore Holidays and Gatherings
1 recipe garlic alfredo sauce
1 recipe tofu ricotta (below)
2 10-ounce boxes frozen chopped spinach
2–3 cups sliced mushrooms
2 28-ounce cans spaghetti sauce
Preheat oven to 350°. Prepare alfredo sauce and tofu ricotta. Boil noodles until not quite done. Thaw and squeeze out spinach. Mix together alfredo sauce, tofu ricotta, and spinach. Add salt to taste.
Pour some spaghetti sauce to cover the bottom of a 9x13" pan. Layer as follows:
Noodles
1/2 the spinach mixture
Noodles
1/2 the mushrooms, tomato sauce
Noodles
1/2 the spinach mixture
Noodles
1/2 the mushrooms, tomato sauce
Noodles
Tomato sauce
Cover loosely with foil. If pan is very full, place on rimmed cookie sheet. Bake 30–60 minutes, until hot.
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Tofu ricotta
12 oz. extra-firm tofu
1/4 cup nutritional yeast
1 teaspoon lemon juice
1 tablespoon Italian seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Squeeze extra moisture from tofu. Crumble. Add remaining ingredients. Mix well with fork and/or hands.
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Total time: 90 minutes
Original recipe source: Happy Herbivore Holidays and Gatherings
Garlic alfredo sauce
1 onion, chopped (1.5 cups)
1–2 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
3–4 garlic cloves
2/3 cup cashews
1 tablespoon lemon juice
1/4 cup nutritional yeast
Simmer onion and garlic in 1 cup vegetable broth until broth is almost gone. Blend together all ingredients with 3/4 cup vegetable broth, adding more as necessary.
Total time: 20 minutes
Original recipe source
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Serving suggestions
Pasta
Vegan lasagna
1–2 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
3–4 garlic cloves
2/3 cup cashews
1 tablespoon lemon juice
1/4 cup nutritional yeast
Simmer onion and garlic in 1 cup vegetable broth until broth is almost gone. Blend together all ingredients with 3/4 cup vegetable broth, adding more as necessary.
Total time: 20 minutes
Original recipe source
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Serving suggestions
Pasta
Vegan lasagna
Oven-fried eggplant sandwiches
1 large eggplant, or 3 medium-sized, about 1.25 pounds
1/2 cup cornmeal
1/4 cup brown rice flour
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 cup plant milk
1 tablespoon lemon juice
Preheat oven to 400°F. Peel eggplant if desired. Cut into 1/2" slices.
Mix together remaining ingredients. Grease a baking sheet. Dip eggplant slices in batter to coat and lay out on baking sheet. Add more rice flour if necessary for a thicker batter.
Bake 20 minutes, turn each slice, and bake 15 more minutes. Serve on whole wheat buns with a variety of sauces (cocktail, tomato, barbecue, horseradish, ketchup, etc.).
Makes enough to fill one baker's half-sheet. Serves 4-6.
Total time: 50 minutes
Original recipe source
1/2 cup cornmeal
1/4 cup brown rice flour
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 cup plant milk
1 tablespoon lemon juice
Preheat oven to 400°F. Peel eggplant if desired. Cut into 1/2" slices.
Mix together remaining ingredients. Grease a baking sheet. Dip eggplant slices in batter to coat and lay out on baking sheet. Add more rice flour if necessary for a thicker batter.
Bake 20 minutes, turn each slice, and bake 15 more minutes. Serve on whole wheat buns with a variety of sauces (cocktail, tomato, barbecue, horseradish, ketchup, etc.).
Makes enough to fill one baker's half-sheet. Serves 4-6.
Total time: 50 minutes
Original recipe source
Perfect brown rice
Any kind of brown rice will work, including jasmine,
basmati, long-grain, short-grain, pink, or black.
Rice, water, salt amounts
1 cup rice, 1 1/2 cups water, 1/2 teaspoon salt
1 1/2 cups rice, 2 1/3 cups water, 1/2 teaspoon salt
2 cups rice, 3 cups water, 1 teaspoon salt
2 1/2 cups rice, 3 7/8 cups water, 1 teaspoon salt
Preheat oven to 375°F. Bring water and salt to a boil in an ovenproof lidded dish (I use an enameled Dutch oven). If you don't have one, you can transfer to an oven-safe lidded dish, or even use foil instead of a lid.
Add rice and return to a rolling boil. Cover and transfer to oven. Bake 30 minutes at 375°. Then turn oven off (leave door shut) and let cook for 30 minutes more.
Remove rice from oven and fluff up with a fork. The rice around the edges might be harder; stir well to incorporate and cover 5–10 minutes longer.
This freezes well. Thaw and heat in microwave.
Serves: 1 1/2 cups serves 4
Total time: 90 minutes
Rice, water, salt amounts
1 cup rice, 1 1/2 cups water, 1/2 teaspoon salt
1 1/2 cups rice, 2 1/3 cups water, 1/2 teaspoon salt
2 cups rice, 3 cups water, 1 teaspoon salt
2 1/2 cups rice, 3 7/8 cups water, 1 teaspoon salt
Preheat oven to 375°F. Bring water and salt to a boil in an ovenproof lidded dish (I use an enameled Dutch oven). If you don't have one, you can transfer to an oven-safe lidded dish, or even use foil instead of a lid.
Add rice and return to a rolling boil. Cover and transfer to oven. Bake 30 minutes at 375°. Then turn oven off (leave door shut) and let cook for 30 minutes more.
Remove rice from oven and fluff up with a fork. The rice around the edges might be harder; stir well to incorporate and cover 5–10 minutes longer.
This freezes well. Thaw and heat in microwave.
Serves: 1 1/2 cups serves 4
Total time: 90 minutes
Stir fry sauce
Basic stir fry sauce
1/3 cup soy sauce
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon cornstarch
1/4 teaspoon ground ginger
3 tablespoons cold water
Whisk all ingredients together in small pot. Bring to a boil. Sauce will thicken within a minute or two. Remove from heat.
Makes enough sauce for two 16-ounce bags of frozen vegetables and 1 block of tofu.
Serves 5
Total time: 5 minutes (20 minutes for stir fry)
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Orange stir fry sauce
1/2 cup water
1/4 cup soy sauce
1/4 cup honey
3 tablespoons white vinegar
3 tablespoons cornstarch
1/2 teaspoon chili-garlic sauce
1/2 teaspoon orange extract
1/4 teaspoon ginger
Whisk all ingredients together. Pour over veggies when they're just about cooked and let simmer a few minutes.
1/3 cup soy sauce
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon cornstarch
1/4 teaspoon ground ginger
3 tablespoons cold water
Whisk all ingredients together in small pot. Bring to a boil. Sauce will thicken within a minute or two. Remove from heat.
Makes enough sauce for two 16-ounce bags of frozen vegetables and 1 block of tofu.
Serves 5
Total time: 5 minutes (20 minutes for stir fry)
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Orange stir fry sauce
1/2 cup water
1/4 cup soy sauce
1/4 cup honey
3 tablespoons white vinegar
3 tablespoons cornstarch
1/2 teaspoon chili-garlic sauce
1/2 teaspoon orange extract
1/4 teaspoon ginger
Whisk all ingredients together. Pour over veggies when they're just about cooked and let simmer a few minutes.
Breakfast rice pudding
1 cup brown rice
2 cups plant milk
2 cups water
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 cup raisins or other dried fruit
Combine all ingredients in slow cooker (4 quarts or smaller). Cook on low 6–8 hours.
Serves 4
Prep time: 5 minutes
Original recipe source: The Vegan Slow Cooker by Kathy Hester
2 cups plant milk
2 cups water
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 cup raisins or other dried fruit
Combine all ingredients in slow cooker (4 quarts or smaller). Cook on low 6–8 hours.
Serves 4
Prep time: 5 minutes
Original recipe source: The Vegan Slow Cooker by Kathy Hester
Make-ahead bread and pizza dough
3 3/4 cups whole wheat flour
2 tablespoons gluten
1 tablespoon yeast
2 teaspoons salt
2 cups warm water
Stir until well combined. Cover and let rise until dough collapses. Store in fridge until needed.
To use: coat portion of dough in flour and shape as desired.
For bread: Shape into round. Let rise 40 minutes. Bake at 450° for about 30 minutes in floured, preheated, covered Dutch oven.
For breadsticks: Roll out and cut into sticks. Bake at 450° for about 15 minutes on floured or greased pan.
For pizza: Roll out and add toppings of choice. Bake at 550° for about 10 minutes on floured or greased pan.
Original recipe source: Healthy Bread in Five Minutes a Day
2 tablespoons gluten
1 tablespoon yeast
2 teaspoons salt
2 cups warm water
Stir until well combined. Cover and let rise until dough collapses. Store in fridge until needed.
To use: coat portion of dough in flour and shape as desired.
For bread: Shape into round. Let rise 40 minutes. Bake at 450° for about 30 minutes in floured, preheated, covered Dutch oven.
For breadsticks: Roll out and cut into sticks. Bake at 450° for about 15 minutes on floured or greased pan.
For pizza: Roll out and add toppings of choice. Bake at 550° for about 10 minutes on floured or greased pan.
Original recipe source: Healthy Bread in Five Minutes a Day
Oatmeal raisin cookie bites
1/3 cup oats
1/2 cup raisins
1/2 cup walnuts
1/4 teaspoon cinnamon
Run oats through food processor. Add remaining ingredients. Process until dough holds together when squeezed. Add water 1/2 teaspoon at a time if needed.
Squeeze and roll into balls.
Makes 8
Total time: 5 minutes
Original recipe source
1/2 cup raisins
1/2 cup walnuts
1/4 teaspoon cinnamon
Run oats through food processor. Add remaining ingredients. Process until dough holds together when squeezed. Add water 1/2 teaspoon at a time if needed.
Squeeze and roll into balls.
Makes 8
Total time: 5 minutes
Original recipe source
Lentil sloppy joes
3/4 cup lentils
1 can tomato paste
2 teaspoons onion powder
1 1/2 teaspoons sugar
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
1/4 teaspoon dry mustard
Boil lentils in unsalted water until soft but not mushy (15–20 minutes). Meanwhile, combine all spices in a small bowl.
Drain lentils and return to pot. Add tomato paste, 1/2 can water, and seasonings. Return pot to warm burner and stir until combined. Add more water if necessary.
Serves 6
Total time: 25 minutes
Original recipe source
1 can tomato paste
2 teaspoons onion powder
1 1/2 teaspoons sugar
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
1/4 teaspoon dry mustard
Boil lentils in unsalted water until soft but not mushy (15–20 minutes). Meanwhile, combine all spices in a small bowl.
Drain lentils and return to pot. Add tomato paste, 1/2 can water, and seasonings. Return pot to warm burner and stir until combined. Add more water if necessary.
Serves 6
Total time: 25 minutes
Original recipe source
Caponata
2 pounds eggplant
1 1/2 tablespoons salt
1 onion
1/2 cup celery
1 can chopped tomatoes
3 tablespoons capers
1–2 tablespoons balsamic vinegar
black pepper
a handful of fresh basil
Toss eggplant with salt and let sit for an hour. Do not rinse. Heat oven to 400°F. Roast eggplant for 25 minutes.
Sauté onions and celery in a bit of water. Add tomatoes, capers, and vinegar. Simmer until onions and celery are soft and everything is combined. Season to taste with pepper, basil, and more vinegar. Mix with roasted eggplant.
Total time: 40 minutes
Original recipe source
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Serving suggestions
French bread
1 1/2 tablespoons salt
1 onion
1/2 cup celery
1 can chopped tomatoes
3 tablespoons capers
1–2 tablespoons balsamic vinegar
black pepper
a handful of fresh basil
Toss eggplant with salt and let sit for an hour. Do not rinse. Heat oven to 400°F. Roast eggplant for 25 minutes.
Sauté onions and celery in a bit of water. Add tomatoes, capers, and vinegar. Simmer until onions and celery are soft and everything is combined. Season to taste with pepper, basil, and more vinegar. Mix with roasted eggplant.
Total time: 40 minutes
Original recipe source
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Serving suggestions
French bread
Wheat and oat porridge
1 1/4 cups cooked wheat berries
1 1/4 cups rolled oats
2 1/2 cups water
pinch salt
1/2 cup raisins
1/2 cup sliced almonds
1 tablespoon brown sugar
1 teaspoon cinnamon
Combine all ingredients and simmer until oats are soft.
Serves 4
Total time: 10 minutes
Original recipe source
1 1/4 cups rolled oats
2 1/2 cups water
pinch salt
1/2 cup raisins
1/2 cup sliced almonds
1 tablespoon brown sugar
1 teaspoon cinnamon
Combine all ingredients and simmer until oats are soft.
Serves 4
Total time: 10 minutes
Original recipe source
Chocolate brownie bites
1/4 cup walnuts
1/4 cup almonds (or more walnuts)
2/3 cup dates
1/2 teaspoon vanilla
2 tablespoons cocoa powder
Combine all ingredients in food processor until mixture holds when pressed together. Add water a few drops at a time if necessary. Roll into balls and store in refrigerator.
Makes 10
Total time: 15 minutes
Original recipe source
1/4 cup almonds (or more walnuts)
2/3 cup dates
1/2 teaspoon vanilla
2 tablespoons cocoa powder
Combine all ingredients in food processor until mixture holds when pressed together. Add water a few drops at a time if necessary. Roll into balls and store in refrigerator.
Makes 10
Total time: 15 minutes
Original recipe source
Raspberry oatmeal cookies
1 1/2 cups oats
2 bananas
splash of milk, any sort
1 cup frozen raspberries
Preheat oven to 350°F. Combine banana and half of oats in blender with milk. Add remaining oats and raspberries and pulse until just combined and still chunky. (Alternately, mash up bananas with oats and fold in raspberries.)
Drop spoonfuls of batter onto greased baking sheet. Bake 18–20 minutes, until cookies hold together when lifted up.
Makes 12+
Total time: 30 minutes
Original recipe source
2 bananas
splash of milk, any sort
1 cup frozen raspberries
Preheat oven to 350°F. Combine banana and half of oats in blender with milk. Add remaining oats and raspberries and pulse until just combined and still chunky. (Alternately, mash up bananas with oats and fold in raspberries.)
Drop spoonfuls of batter onto greased baking sheet. Bake 18–20 minutes, until cookies hold together when lifted up.
Makes 12+
Total time: 30 minutes
Original recipe source
Carrot cake muffins
3 cups white whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon cinnamon
1/4 cup sugar
2 carrots (or 10 baby carrots)
1 can pineapple
1 cup raisins
Heat oven to 350°F. Whisk together dry ingredients. Combine carrots and pineapple (with juice) in blender; wet chop to speed 6 until carrots and pineapple are shredded. Add blended mixture and raisins to dry ingredients; mix.
Spoon into 24 prepared muffin cups (these muffins stick to paper cups). Baked for about 20 minutes, until pick comes out clean.
Makes 24
Total time: 30 minutes
Original recipe source: cookbook
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon cinnamon
1/4 cup sugar
2 carrots (or 10 baby carrots)
1 can pineapple
1 cup raisins
Heat oven to 350°F. Whisk together dry ingredients. Combine carrots and pineapple (with juice) in blender; wet chop to speed 6 until carrots and pineapple are shredded. Add blended mixture and raisins to dry ingredients; mix.
Spoon into 24 prepared muffin cups (these muffins stick to paper cups). Baked for about 20 minutes, until pick comes out clean.
Makes 24
Total time: 30 minutes
Original recipe source: cookbook
Cheese sauce
2 potatoes, peeled or not
1 carrot
1/4 onion
1/2 cup cashews
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon lemon juice
3 tablespoons nutritional yeast
Boil potatoes, carrot, and onion about 15 minutes or until soft. Save 1.5 cups cooking water. Add veggies and water to blender with remaining ingredients. Blend well. Serve with 8–12 ounces cooked pasta.
Sauces 8–12 ounces of pasta.
Total time: 30 minutes
Original recipe source
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Serving suggestions
Pasta
Mixed with chili as a dip
Cornbread
1 1/2 cups cornmeal
1 1/2 cups whole wheat flour
1 1/2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups plant milk
1/3 cup applesauce
3 tablespoons agave nectar
Heat oven to 400°F. Whisk together dry ingredients. Stir in remaining ingredients just until combined.
Pour into lightly greased 9" square pan; bake 25–30 minutes until pick comes out clean.
Total time: 35 minutes
Original recipe source
1 1/2 cups whole wheat flour
1 1/2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups plant milk
1/3 cup applesauce
3 tablespoons agave nectar
Heat oven to 400°F. Whisk together dry ingredients. Stir in remaining ingredients just until combined.
Pour into lightly greased 9" square pan; bake 25–30 minutes until pick comes out clean.
Total time: 35 minutes
Original recipe source
Slow cooker white bean soup
1 pound white beans
3 bay leaves
1 sprig rosemary (optional)
2 tablespoons minced garlic
1/4–1/2 teaspoon crushed red pepper
salt to taste
Rinse beans and soak overnight. The next morning, drain beans and rinse well. Put beans in a slow cooker (I use a four-quart slow cooker) with six cups of water and remaining ingredients.
Cook on low 12 hours, or cook on high 2–4 hours, then turn to low for 4–6 hours.
In the last hour or two of cooking, fish out the bay leaves and rosemary and mash up the beans with a potato masher. Season soup to taste with salt (I usually add about 2 teaspoons).
Prep time: 20 minutes (plus overnight soak)
Original recipe source
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Serving suggestions
No-knead bread
3 bay leaves
1 sprig rosemary (optional)
2 tablespoons minced garlic
1/4–1/2 teaspoon crushed red pepper
salt to taste
Rinse beans and soak overnight. The next morning, drain beans and rinse well. Put beans in a slow cooker (I use a four-quart slow cooker) with six cups of water and remaining ingredients.
Cook on low 12 hours, or cook on high 2–4 hours, then turn to low for 4–6 hours.
In the last hour or two of cooking, fish out the bay leaves and rosemary and mash up the beans with a potato masher. Season soup to taste with salt (I usually add about 2 teaspoons).
Prep time: 20 minutes (plus overnight soak)
Original recipe source
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Serving suggestions
No-knead bread
Slow cooker split pea soup
4 3/4 cups water
1 1/2 cups split peas, rinsed (green or yellow)
1 teaspoon salt
1/4 teaspoon thyme
A few grinds of black pepper
1 bay leaf
2 carrots, diced
2 stalks celery, diced
1 onion, diced
1 lemon (juice and zest)
Combine all ingredients except lemon in 4-quart slow cooker. Cook on low 8–10 hours or on high 4–5 hours. Discard bay leaf. Salt to taste. Stir in lemon just before serving.
Serves 4–5.
Prep time: 10 minutes
Original recipe source
1 1/2 cups split peas, rinsed (green or yellow)
1 teaspoon salt
1/4 teaspoon thyme
A few grinds of black pepper
1 bay leaf
2 carrots, diced
2 stalks celery, diced
1 onion, diced
1 lemon (juice and zest)
Combine all ingredients except lemon in 4-quart slow cooker. Cook on low 8–10 hours or on high 4–5 hours. Discard bay leaf. Salt to taste. Stir in lemon just before serving.
Serves 4–5.
Prep time: 10 minutes
Original recipe source
Chili
1 onion, chopped
1–3 celery stalks, chopped
1 bell pepper, chopped (or 2 tablespoons dehydrated)
1 8-ounce can tomato sauce
1 14-ounce can diced tomatoes
2 14-ounce cans beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
Sauté onion, celery, and pepper. Add remaining ingredients plus 1 cup water. Simmer 30–60 minutes.
Serves 4
Total time: 60–90 minutes
Original recipe source
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Slow cooker instructions: Sauté onion and celery (optional). Combine all ingredients in 4-quart slow cooker. Cook on low for 7-8 hours.
Prep time: 30 minutes
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Serving suggestions
Corn chips
Shredded cheese
1–3 celery stalks, chopped
1 bell pepper, chopped (or 2 tablespoons dehydrated)
1 8-ounce can tomato sauce
1 14-ounce can diced tomatoes
2 14-ounce cans beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
Sauté onion, celery, and pepper. Add remaining ingredients plus 1 cup water. Simmer 30–60 minutes.
Serves 4
Total time: 60–90 minutes
Original recipe source
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Slow cooker instructions: Sauté onion and celery (optional). Combine all ingredients in 4-quart slow cooker. Cook on low for 7-8 hours.
Prep time: 30 minutes
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Serving suggestions
Corn chips
Shredded cheese
One-pot tomato basil pasta
12 ounces whole wheat spaghetti
1 14-ounce can diced tomatoes
1 onion
1 tablespoon garlic
1/4 teaspoon red pepper flakes
2 teaspoons oregano
4 1/2 cups vegetable broth
1 bunch basil, chopped
Layer ingredients in pot and top with broth. Bring to a boil and simmer, covered, about 10 minutes, until most liquid is gone and pasta is soft. Season to taste with basil, salt, and pepper.
Serves 4-6
Total time: 30 minutes
Original recipe source
1 14-ounce can diced tomatoes
1 onion
1 tablespoon garlic
1/4 teaspoon red pepper flakes
2 teaspoons oregano
4 1/2 cups vegetable broth
1 bunch basil, chopped
Layer ingredients in pot and top with broth. Bring to a boil and simmer, covered, about 10 minutes, until most liquid is gone and pasta is soft. Season to taste with basil, salt, and pepper.
Serves 4-6
Total time: 30 minutes
Original recipe source
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