PP Quinoa Bowl with Roasted Vegetable Medley

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PP Quinoa Bowl with Roasted Vegetable Medley

Chef:  Brett Vicki Brett-Gach
Makes:  8 servings
Prep Time: 30 minutes
Cook Time:  20-50 minutes

 

 

INGREDIENTS

  • 4 c butternut squash, carrots, or sweet potatoes, peeled and cubed
  • 1 sweet onion, sliced
  • 1/2 C water
  • salt and pepper to taste
  • dash of Creole Seasoning
  • 1 1/2 c quinoa, uncooked
  • 3 c of water
  • 4 c of sliced broccoli (or other fresh vegetables like zucchini or yellow squash)
  • dash of water to pan saute
  • salt and pepper or lemon juice, to taste (optional)
  • Garnish: toasted almonds, and fresh cilantro or parsley (optional; only for PS)


DIRECTIONS

  1. Preheat oven to 400 degrees.  Into a large roasting pan, add the butternut squash, carrots, or sweet potatoes, and onion slices. Season with salt and pepper and a dash of Creole Seasoning. 
  2. Add a 1/2 cup of water to the roasting pan, and roast vegetables uncovered until tender, around 20 – 50 minutes depending on the size.
  3. While vegetables are oven-roasting, prepare the quinoa according to package instructions, using 1 1/2 cups dry quinoa to 3 cups of water.
  4. Once the quinoa has been set up to steam, finish the broccoli separately.  Steam or pan-saute until the florets turn bright green and are tender-crisp. Turn off the heat, and season to taste. 
  5. Toss all ingredients together.
  6. Garnish (if desired) and serve immediately.

Vicki Brett-Gach:  Certified Vegan Lifestyle Coach and Educator / Certified Personal Chef
Starch Solution Certified / Forks Over Knives Plant-Based Certified
Ann Arbor Vegan Kitchen, LLC
Website and Blog: www.annarborvegankitchen.com
Facebook: www.facebook.com/AnnArborVeganKitchen

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PS Super Kale Salad

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PS Super Kale Salad

Chef:  Patricia Ode
Makes:  6 servings
Prep Time:  20 minutes

INGREDIENTS

For Salad

  • One large head of curly kale
  • One container of cherry tomatoes or two beefsteak tomatoes
  • Fresh mixed salad sprouts
  • Fresh garlic
  • One large lemon
  • Filtered Water

For the Cashew Dressing

  • 1 1/2 cups raw soaked (5 hours) cashews
  • 2-3 fresh garlic cloves
  • juice of one fresh lemon
  • 1/2 cup filtered water

DIRECTIONS

To Make the Salad

1. Cut or rip the kale away from the stem in bite size pieces. Wash thoroughly.
2. Mix the washed kale and cashew dressing in a bowl together with your hands. Make sure you really saturate your kale in the dressing.
3. Add tomato and sprouts.

*I picked my sprouts up from a local health market, but you can make your own at home! 

To Make the Dressing

  1. Toss all ingredients in the blender. Start with 1/2 cup water and add more water slowly until you reach your desired consistency.

Patricia Ode:  Certified Plant-Based Nutritionist🌱🍌🍉Raw Foodie 🍋 Yogi 🙏 Runner 🏃🏻‍♀️Rocco 🐶 Wanderlust 🚍Purpose 💜Passion 🙌 Serve others 👫Armenian Lady.  Visit her on Facebook:  https://m.facebook.com/patriciatamaraode?ref=bookmarks and Instagram:  https://www.instagram.com/patriciatamarao/.

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PS Vegan Country Sausage Gravy

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PS Vegan Country Sausage Gravy

Chef:   Chuck Underwood
Prep Time:  15 minutes
Cook Time:  45 minutes
Total Time:  1 hour

 

 

 

 

 

 

 

 

INGREDIENTS

Sausage

  • 1 ½ c cauliflower chopped fine
  • 4 oz mushrooms chopped fine
  • 1 c walnuts chopped fine
  • 2 T low sodium soy sauce or Braggs Aminos
  • 1 t molasses
  • 1 t maple syrup ¼ t Liquid Smoke
  • 2 T nutritional yeast
  • 1 ½ t rubbed sage
  • ½ t ground pepper
  • ½ t garlic powder
  • ¼ t nutmeg
  • ¼ t ground thyme

Gravy

  • ¼ c flour
  • 1 T nutritional yeast
  • 1 t rubbed sage
  • ½ t salt
  • ½ t ground pepper
  • 1/8 t ground thyme
  • 3 -4 c unsweetened almond milk

DIRECTIONS

Sausage

Preheat oven to 350 degrees F
Chop cauliflower, mushrooms, walnuts finely, to a uniform size.
Mix together in bowl and add soy sauce, molasses, maple syrup, and Liquid Smoke.  Mix well.
Add remaining spices and mix very well.
Turn out evenly onto parchment lined baking sheet and bake for 30 minutes.
After 30 minutes, flip/mix with spatula and continue baking for an additional 15 minutes.
Set aside.

Gravy

Mix all dry ingredients in skillet and toast over med heat for a few minutes.
Increase heat to med-high and slowly stir in almond milk, whisking continuously to break up any clumps.
Once it begins to bubble, lower heat and add sausage crumbles.
Stir until it has thickened to desired consistency…add more milk to thin.

TIPS

Serve over my Fluffy Vegan Buttermilk Biscuits (see this site or Brand New Vegan), potatoes, rice or old fashioned down home bread.

 

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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Herb Crusted Pizza Dough

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Herb Crusted Pizza Dough

Chef:  Chuck Underwood
Prep Time:  60 minutes
Cook Time:  10 minutes
Total Time:  1 hour 10 minutes

INGREDIENTS

  • 1 c warm water
  • 1 T sugar
  • 2 ¼ t Active Dry Yeast
  • 1 t salt
  • 1 t Italian seasoning
  • ¼ t garlic powder
  • 2 ½ c Bread Flour (you can sub up to 2 c with Whole Wheat)

DIRECTIONS

  1. Mix warm water and sugar together and add yeast.
  2. Allow to proof for 10 minutes.
  3. Add salt and seasonings and mix well.
  4. Add flour and mix until a dough ball forms.
  5. Knead with stand mixer for 5 minutes or by hand for 15 minutes.
  6. Dough will be ready when it pulls away from sides or becomes soft and elastic.
  7. Cover with Saran Wrap and a towel and allow to rise in warm oven for 60 minutes.
  8. Punch down and form into a tight ball.
  9. Cover and rest for 10 minutes.
  10. Stretch dough to fit pizza pan and place in oven for 5 minutes.
  11. Preheat oven with the dough to 500 degrees.
  12. After 5 minutes, remove pizza dough and add sauce and toppings.
  13. Bake in 500 degree oven for 10 minutes.
  14. Finish on preheated pizza stone for 1 minutes if desired.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PP Pasta Veggie Entree

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PP Pasta Veggie Entree

Chef: Jeannie Hudkins
Makes: 2 servings
Prep time: 10 minutes
Cook time: 10 minutes (If using uncooked rice, add an additional 40 minutes)

INGREDIENTS

  •  
  • 3 c  black or brown rice, cooked
  • 2 handfuls of raw spinach
  • ½ can artichoke hearts, quartered
  • 8 oz. mushrooms
  • 1 sweet potato (purple or orange)
  • 1 c corn kernels
  • Sauce Ingredients:
  • 3 T nutritional yeast
  • ¼ t coriander 
  • ¼ t garlic powder
  • ¼ t black pepper
  • ¼ t salt (optional)
  • ¼ t balsamic or wine vinegar
  • 1 t soy sauce
  • ¼ c soy milk

DIRECTIONS

  1. Place all sauce ingredients in a small bowl and mix together. 
  2. Peel and slice sweet potato into ¼’ slices. 
  3. Place in pot, add water to cover potato slices, and bring to a boil. 
  4. Once boiling, reduce heat and cook gently for about 5-8 minutes, until just tender. 
  5. Wash and slice mushrooms, place in a microwave-safe bowl and cook for 2 minutes. 
  6. On each plate, place a serving of rice, arranging it in a large circle to cover the bottom of the plate. 
  7. Place a handful of raw spinach on top of the rice and arrange it to lay flat in a circle, leaving an outer edge of rice showing. 
  8. Add cooked mushroom slices around outer edge of rice.
  9. Add artichoke slices around outside of mushrooms. 
  10. Cut the sweet potato slices in half and arrange them on the inside of the mushroom slices.
  11. Next to the sweet potatoes, arrange a layer of corn kernels. 
  12. Sprinkle the sauce over all the layers.
  13. Heat in microwave.

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet, Eatlikeyougiveadamn-thebook.com

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PP Damn Instant Pot Vegan Chili

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PP Damn Instant Pot Vegan Chili

Chef:  Chuck Underwood
Makes:  12 Servings
Prep Time:  15 minutes
Cook Time:  15 minutes
Total Time:  30 minutes

 

 

INGREDIENTS

  • 1 large chopped onion
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 8 oz Seitan optional ~OR~ 2 c cauliflower crumbles
  • 8 oz mushroom sliced
  • 2 c water
  • ½ t garlic powder
  • ½ t black pepper
  • 1 t paprika
  • 1 t oregano
  • 1 t chipotle chili powder optional
  • 2 t ground cumin
  • ¼ c chili powder
  • 1 15 oz can pinto beans low sodium
  • 1 15 oz can kidney beans low sodium
  • 1 8 oz can tomato sauce low sodium
  • 1 15 oz can diced tomatoes (fire roasted)
  • 1 6 oz can tomato paste
  • 2 T Masa Tamale Flour

DIRECTIONS

  1. Chop all vegetables and add to Instant Pot
  2. Lightly saute vegetables in a small amount of water, veg broth, or bean juice (aquafaba) until softened
  3. If using – add seitan, cauliflower crumbles, or mushrooms for a meat substitute.  Note:  All of these are optional and you could just add another can of beans.
  4. Add water and all spices except Masa and stir well.
  5. Mix in beans and stir well.
  6. Add tomato sauce and diced tomatoes to TOP of stew and DO NOT STIR.
  7. Add lid to Instant Pot and set to MANUAL mode for 10 minutes.  Allow to naturally vent when completed for 10 minutes before CAREFULLY releasing any additional pressure.
  8. Stir in tomato paste, add any last minute garnishes and Masa flour.
  9. Let rest for 10 minutes to thicken, stirring occasionally.

TIPS

  1. Cauliflower Crumble Recipe:  Only use soy sauce to spice, nothing else.
  2. Garnish with pickled jalapenos, green onions, or my Green Chili Sour Cream.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PP Apple Sauce Cinnamon Muffins

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PP Apple Sauce Cinnamon Muffins

Chef:  Terri Edwards
Makes:  12 muffins
Prep Time: 10-15 minutes
Cook Time:  25 minutes

 

 

 

 

 

INGREDIENTS

  • 2 c whole wheat flour
  • 1 t baking powder
  • 1 t baking soda
  • ½ t salt
  • 1 t cinnamon
  • ½ t ground allspice
  • ½ c brown sugar or date past (see below)
  • 15 oz natural applesauce
  • ½ c water
  • 1 t vanilla
  • 1 t apple cider vinegar
  • ½ c raisins
  • ½ c apple, diced

DIRECTIONS

  1. Preheat oven to 350 degrees
  2. In a large bowl, mix together all dry ingredients:  whole wheat flour, baking powder, baking soda, salt, cinnamon, allspice, brown sugar/date paste.
  3. In medium bowl, whisk together applesauce, water, vanilla, vinegar, and brown sugar/date paste.
  4. Pour well-blended wet mixture into a larg
  5. e bowl with dry ingredients.
  6. Peel and dice ½ c apples, add to bowl, along with raisins and mix well.
  7. Spoon batter into a silicon muffin baking non-stick pan or paper muffin cups.  I recommend the silicon pan because these seem to stick to paper cups after baking.  Place in oven and bake for 25 minutes.
  8. Remove from oven, allow to cool and serve. 

Date Paste Recipe

  1. Soak ½ c of dates in ½ c of water overnight or approximately 8 hours
  2. Remove dates from water and set the water aside. 
  3. Puree dates in food processor or blender.
  4. Add a few T of soaking water to the date puree and continue to blend.  Blend until the date paste is creamy.
  5. Add more soaking water if needed.  

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/

 

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PP Rice/Veggie Entree

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PP Rice/Veggie Entree

Chef: Jeannie Hudkins
Makes: 2 servings
Prep time: 10 minutes
Cook time: 10 minutes 

 

 

 

INGREDIENTS

  • any whole-grain pasta (½ pkg will make two large servings)
  • 8 oz. mushrooms
  • ½ red pepper
  • ½ red onion
  • ½ can artichoke hearts, quartered
  • ½ can hearts of palm
  • 1 c corn kernels
  • ½ c cherry tomatoes
  • 2-4 handfuls of raw spinach
  • ¼ c no-oil marinara or ½ c kimchi (depending on your preference (marinara mild or kimch spicy) 

DIRECTIONS

  1. Cook pasta according to package directions. You will need about ½ package for two large servings. Drain pasta and set aside. 
  2. Wash and slice mushrooms, place in a microwave-safe bowl and cook for 2 minutes. 
  3. Chop red pepper and red onion. Place in a microwave-safe bowl and cook for 2 minutes.
  4. Slice hearts of palm into bite-sized pieces. 
  5. Cut tomatoes in half.
  6. Place a handful of raw spinach on each plate.
  7. Place cooked pasta in a bowl and mix it with either the marinara or kimchi sauce. When well combined, place the pasta directly on top of the plated raw spinach. 
  8. Arrange the mushrooms, red pepper, red onion, artichoke hearts, corn, hearts of palm, and tomatoes on top of pasta.
  9. Heat in microwave.

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet, EatLikeYouGiveaDamn .

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PP or PS Springtime Cauliflower Rice

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PP or PS Springtime Cauliflower Rice

Chef:  Jessica Meyers Altman; Garden Fresh Foodie
Prep Time:  20 minutes
Cook Time:  15 minutes
Total Time:  35 minutes

 

INGREDIENTS


Pilaf Base

  • 2 c  red onions-about 1 large (could use regular onions, too)
  • 3 c mushrooms, sliced (omit if you are not a fan, of course)
  • 7 c of shredded cauliflower (this is about half of a head of cauliflower-use the left overs to roast up for salads)
  • 2 T garlic (about 3 cloves) minced
  • Several T of water/vegetable broth
  • ¾ t-1t salt
  • 1 lg or sm bay leaves, remove before eating
  • Fresh pepper to taste

2nd step ingredients to Pilaf Base (above)

  • Cauliflower Rice Base
  • 1 c diced bell pepper, we used red and yellow
  • ¾ t dried dill weed
  • 2 c of defrosted peas, or fresh snap peas
  • 2 lemons, juiced, about 4T
  • 4 c of chopped greens (it can be any kind, I used Swiss chard, but have used kale, spinach and collards)
  • 2 c blanched broccoli, chopped (to blanch, boil water, and drop florets into water for 1 minute, until bright green.
  • ½ c fresh parsley
  • 2 T fresh dill (or more to taste)
  • Additional salt/pepper as desired
  • Serving:  freshly chopped scallions, nuts for serving (this would make the recipe Plant Strong):  pistachios, slivered almonds, or pumpkin seeds.

DIRECTIONS

  1. Shred the cauliflower in a food processor by placing florets in and hitting pulse until finely shredded (but not mush)
  2. Heat a large pan, like a wok.  Add onions along with a little broth/water to help saute (not too much, as you want the onions to caramelize slightly, about 2 T.
  3. Saute onions until translucent, then add mushrooms, and garlic
  4. Add in cauliflower and a bay leaf
  5. Saute until cauliflower softens, adding in broth/water as needed to prevent sticking, but just enough to soften the rice without getting too watery
  6. Add salt/pepper to taste
  7. Add Spring Rice Ingredients (remaining ingredients) quickly to prevent overcooking
  8. After making the cauliflower rice pilaf, add in peppers and dried dill, and saute until slightly softened, about 2-3 minutes
  9. Add greens and lemon juice, with a few T of water (if needed) to allow greens to wilt.
  10. When finished, add broccoli, parsley, peas, and fresh dill.  Season with salt/pepper, if needed.
  11. Serve topped with scallions, (this next addition would make the recipe PLANT STRONG) and/or slivered almonds, pistachios (what I used), toasted pine nuts, or pumpkin seeds & enjoy! 

TIPS

  1. If desired, add in some chickpeas for additional protein.  
  2. Great on top of a salad, sweet potato
  3. or as a side dish.
  4. For a different take on this base, try my Indian Cauliflower Rice Bowl.

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com 
Instagram www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest: www.pintrest.com/gardenfreshfood

Jessica Meyers Altman; Garden Fresh Foodie
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com
Instagram:  www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest: www.pintrest.com/gardenfreshfood

 

 

 

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PP Oven Baked Two-Bean Chili

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PP Oven Baked Two-Bean Chili

Chef:  Laura Theodore; Jazzy Vegetarian
Makes:  4 Servings
Prep Time:  5 minutes
Cook Time: 45 minutes
Total Time:  50 minutes

INGREDIENTS


Chile
 

  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) garbanzo beans, drained and rinsed
  • 2    medium sweet onions, chopped
  • 1/4 t garlic powder
  • 1/2 t chili powder
  • 1/8 t cayenne pepper
  • 1 heaping T unsulphured blackstrap molasses, plus more as needed
  • 1/3 c organic catsup, plus more as needed
  • 1/4 t salt

 Toppings 

  • 1/4 c sliced scallions
  • 1/2 t chili powder

DIRECTIONS

  1. Preheat the oven to 375 degrees F. 
  2. Put all of the chili ingredients in a large bowl and stir to combine. Pour the mixture into a medium casserole dish. 
  3. Cover, and bake for 35 minutes. Remove the chili from the oven and stir it. If the chili seems dry, add more molasses or catsup to achieve the desired consistency.
  4. Cover and bake for 10 minutes more, or until bubbling and browned around the edges. 
  5. Transfer the pan to a wire rack and let cool 10 minutes before serving. Serve the chili in deep bowls, topped with scallions. Dust with chili powder (if using).

 
Recipe used by Permission from Publisher/Ben Bella Books © 2013 Laura Theodore, the Jazzy Vegetarian, host and creator of Jazzy Vegetarian on PBS and author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine That's Easy and Delicious.

Laura Theodore
CEO, Jazzy Vegetarian, LLC
www.jazzyvegetarian.com
Winner of the Taste Award, "Best Health and Fitness Program (Food and Diet)"

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PS Zesty Collard Burrito Wrap

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PS Zesty Collard Burrito Wrap

Chef:  Patricia Ode
Makes:  4-6
Prep Time:  30 minutes

 

 

 

 

 

Ingredients

  • One bunch of fresh organic collards
  • Sliced tri-color bell peppers(or peppers of choice)
  • Sliced zucchini
  • Sliced cucumber
  • Sliced tomato
  • Sliced carrot
  • Chopped radish
  • Chopped green onion

For the Sun Dried Tomato Spread

In a blender

  • 1 c raw sesame seeds
  • 1 c sundried tomatoes (not kept in oil or preservatives)
  • 1/2 red bell pepper
  • Juice of one lemon
  • 2-3 garlic cloves (or as many as you like)
  • 2 c water (start here and add what you like for desired consistency)

DIRECTIONS

  1. Thoroughly wash collards with your hands and scrape any blemishes off. After you have washed, lay your collard dark side down. Using a small and sharp knife, slice the vein down as level to the leaf as possible. This make for easier wrapping and eating.
  2. Blend Sun Dried Tomato Spread
  3. With the dark side of the collard still laying flat, spread Sun Dried Tomato mixture on the inside. 
  4. After slicing and chopping your veggies, add a bit of each to start forming your burrito. Layer your veggies towards one side of the wrap and not directly in the middle. Don't be afraid to add a good amount! Fill those babies up!
  5. Fold the bottom of the collard up and then start to roll. Cut in half.
  6. Enjoy!

TIPS

  1. You can make your collard burrito with any filling you like! Please feel free to add or take away to suit your taste buds :) 
  2. Sprouts are always a crispy, and nutritious addition.

Patricia Ode:  Certified Plant-Based Nutritionist🌱🍌🍉Raw Foodie 🍋 Yogi 🙏 Runner 🏃🏻‍♀️Rocco 🐶 Wanderlust 🚍Purpose 💜Passion 🙌 Serve others 👫Armenian Lady.  Visit her on Facebook:  https://m.facebook.com/patriciatamaraode?ref=bookmarks and Instagram:  https://www.instagram.com/patriciatamarao/.

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PP Simple Fresh Blueberry Sauce

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PP Simple Fresh Blueberry Sauce

2 Cathi Salach BB Sauce.jpg

Culinary Enthusiast:  Cathi Salach
Makes: 6 to 8 servings
Prep Time: 2 minutes
Cook Time: 15 to 20 minutes
Total Time: 25 minutes

 

 

 

Ingredients

  • 1 qt. fresh sweet blueberries
  • 1-2 T balsamic vinegar

Directions

  1. Put rinsed blueberries in a small sauce pan. 
  2. Over medium high heat let blueberries start to pop open. 
  3. Just when they are starting to look juicy add vinegar. 
  4. Let reduce over a strong simmer for 15 min. or longer. 
  5. The sauce may look too watery but thickens once the heat is turned off. 
  6. Serve warm over your favorite vegetables.

TIPS 

  1. Served here over baked sweet potatoes and steamed Brussels sprouts. 
  2. Also wonderful over steamed or grilled asparagus and over grilled or roasted peaches. 
  3. I often make my sauce with blueberry balsamic........heavenly.

It's the food! 🍎

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PP Fabulous Beet Burgers

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PP Fabulous Beet Burgers

Chef:  Vicki Brett Gach
Makes: 8-10 beet burgers
Prep Time: 1 hour (to roast beets and onions) and simultaneously cook rice with greens
Cook Time: 25 minutes to bake beet burgers in the oven
Total Time: 1 hour and 25 minutes

INGREDIENTS

  • 3 medium roasted beets (see below)*
  • 1 large roasted onion (see below)*
  • 1 c brown rice, mixed with steamed greens (see below)**
  • 1 14-ounce can black beans, drained, rinsed
  • 1/4 c balsamic vinegar
  • 1/3 c ground flaxseed meal
  • 1 t kosher salt
  • 1/2 t cumin
  • 1/2 t Creole Seasoning

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. In a food processor or blender, add the beets, onion, and all other ingredients, and process until almost (but not entirely) smooth.
  3. Empty contents into a color-safe bowl, or onto a clean color-safe surface. Divide mixture evenly into 8 to 10 portions. Form each one into a flat burger-shaped patty.
  4. Place burgers on a non-stick baking sheet or oven-safe griddle.
  5. Bake for approximately 25 minutes, or until almost firm to the touch. 
  6. Remove beet burgers from oven, and serve immediately on toasted whole grain buns, along with your favorite condiments and toppings (lettuce, tomato, pickles, mustard, hummus, etc.).

*To roast the beets and onion

  1. Preheat oven to 350 degrees.
  2. Wash and trim beets. Wrap each one individually in aluminum foil.
  3. Trim and peel the onion, and wrap in foil.
  4. Place the 4 foil packets in the oven and roast for one hour. Remove from oven and allow the packets to cool, without opening.  (Roasting can be completed early in the day, or even the day before. If making ahead, refrigerate cooled vegetables until ready to use.)
  5. Once the beets have cooled, open foil packets and carefully remove and discard the thin outer skin.

*Brown rice and steamed greens

  1. For convenience, cook the greens along with your rice. The amount of greens you use is up to you!
  2. Just wash and chop your choice of fresh greens (beet greens or kale work great). 
  3. Add uncooked greens to the uncooked rice and allow both to steam together on the stove or in a rice cooker. (This combination is optional. Plain cooked brown rice is fine, too.)

Vicki Brett-Gach:  Certified Vegan Lifestyle Coach and Educator / Certified Personal Chef
Starch Solution Certified / Forks Over Knives Plant-Based Certified
Ann Arbor Vegan Kitchen, LLC
Website and Blog: www.annarborvegankitchen.com
Facebook: www.facebook.com/AnnArborVeganKitchen

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PP Chili Mac with Elbows

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PP Chili Mac with Elbows

Chef:  Terri Edwards
Makes:  4 servings
Prep Time:   15 minutes
Cook Time:  13 minutes
Total Time:  28 minutes

 

 

INGREDIENTS

1 ½ c elbow macaroni, dry-use whole grain
½ c onions, diced
½ c celery, diced
1 medium red bell pepper, diced (use any color you like)
1 15 oz can fire roasted tomatoes, with juice
1 15 oz can red kidney beans or fresh cooked
1 15 oz can white kidney beans (or pintos) or fresh cooked
¼ c ketchup
2 T soy sauce
1 t chili powder
1 t smoked paprika
1 t basil ground
Salt to taste, if desired

DIRECTIONS

Cook macaroni according to package directions
I always use spelt, quinoa, or brown rice pastas that are egg-free.  They are readily available in most grocery stores.  Make sure not to overcook them, as they will become mushy.
Drain well and set to the side.
Dice onions, celery, and bell pepper.
In a sauce pan, add vegetables and 3 T of water or veggie broth.  Saute until they are slightly tender, approximately 5 minutes.  Add more water or broth as necessary.
Stir in all other ingredients (except macaroni).  Mix well and allow to cook 5-7 minutes.
Add cooked macaroni, stir, and cook 1 minute longer.  
Serve immediately with tossed green salad or corn on the cobb.

 

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/

 

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PP Farmer's Market Ratatouille Over Teff

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PP Farmer's Market Ratatouille Over Teff

Chefs:  Lisa Franzino; Kailo Nutrition
Makes:  6 Servings
Prep Time: 20 minutes
Cook Time:  1 hour
Total Time:  1 hour and 20 minutes

INGREDIENTS

  • 2 T vegetable stock, plus more as needed
  • 1 large yellow onion diced
  • 2 cloves minced garlic
  • 2 medium eggplant, diced, skin on
  • 1 T fresh thyme leaves
  • 2 medium green bell peppers, chopped
  • 1 medium red bell peppers, chopped
  • 1 large zucchini, cut into quarter inch rounds
  • 2 large tomatoes, cut into ½ inch chunks
  • 1 pint cherry tomatoes, halved (about 20)
  • ¼ c thinly sliced fresh basil leaves, loosely packed
  • 1 T chopped fresh parsley leaves
  • 1 T balsamic vinegar
  •  ½ a lemon, juice of (about 1 ½ tablespoons)
  • ½ t Herbs de Provence
  • Salt and freshly ground black pepper
  • ½ c teff

DIRECTIONS

  1. Preheat the oven to 400°. Spread the tomatoes out on a baking pan lined with parchment paper and roast   for 30 minutes.
  2. Cook the teff by adding ½ -cup teff grain to 1 ½ cups boiling water or stock. Cover, reduce heat to low and simmer 15 – 20 minutes or until water is absorbed. Stir occasionally.
  3. Preheat a large sauté pan. Add the onions and dry sauté for a few minutes until translucent. 
  4. Add a teaspoon of vegetable stock to deglaze the pan and keep the onions from sticking. Add the garlic
  5. and the fresh thyme leaves and sauté for another minute seconds. 
  6. Add the peppers and continue to sauté for another minute, stirring constantly and adding a teaspoon of vegetable stock as needed. 
  7. Add the zucchini and eggplant and continue to sauté until vegetables are softened (about 5 minutes). 
  8. Remove the tomatoes from the oven and add to the pan.
  9. Stir to further break up the tomatoes and incorporate. 
  10. Reduce the heat to low. 
  11. Add the lemon juice, balsamic, salt and pepper and simmer for 30 - 35 minutes. 
  12. Add the basil and parsley. 
  13. Serve over cooked teff.

Chef Lisa Franzino, Director of "Culinary Empowerment", in concert with founder Heather Borders, the "Chief Empowerment Officer" at Kailo Nutrition, teach Floridians to empower their health with a plant based lifestyle.  Visit them at Kailonutrition.com

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PS or PP Spicy Black Beans & Greens Over Rice

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PS or PP Spicy Black Beans & Greens Over Rice

Chef:  Vicki Brett Gach
Makes:  5-7 Servings
Prep Time:  5 minutes
Cook Time:  5 minutes
Total Time:  10 minutes

 

 

 

 

INGREDIENTS

  • 2 c of prepared black beans, or one 15-ounce can, drained and rinsed
  • 3/4 c fresh salsa (or to taste)
  • 4 c of raw greens, stems stripped, and leaves rinsed and chopped
  • salt and pepper to taste
  • 4 c of cooked brown rice (warm)

Optional Garnishes: avocado (Plant Strong only)  chopped tomatoes, diced bell peppers, and fresh cilantro or basil


DIRECTIONS

  1. Heat rinsed black beans in a large saucepan.
  2. Stir in salsa, and then add the chopped greens. Cover to steam until tender.
  3. Season to taste with salt and pepper.
  4. Serve over warm brown rice.

TIPS

  1. Garnish with avocado (Plant Strong only) , chopped tomatoes, diced bell peppers, and fresh cilantro or basil.
  2. You can also serve along with toasted corn tortillas, if desired.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

 

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PP Italian Chickpea Spread

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PP Italian Chickpea Spread

Chef:  Terri Edwards
Makes:  4 Servings
Prep Time:  5 minutes  (This time does NOT include several hours of chilling)

 

 

 

INGREDIENTS

  • 1 15 oz can of chickpeas or 1 ½  cup fresh cooked
  • ¼ c water
  • 1 T balsamic vinegar
  • 1 clove garlic
  • 2 T fresh cilantro
  • ½ t basil 
  • ½ t oregano
  • Salt and pepper to taste
  • ½ t smoked paprika

DIRECTIONS

 

  1. If using canned chickpeas, drain and rinse in a colander to remove salt and preservatives.
  2. Combine all ingredients in a blender or food processor and blend into a smooth paste.  Stop to scrape down the sides of blender when necessary
  3. Place in airtight bowl and chill several hours or overnight to allow flavors to blend. 
  4. Serve with fresh cut vegetables, pita bread, or on a sandwiches.  

TIPS

  1. Keeps 5-7 days in the refrigerator.

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/

 

 

 

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PP Spicy Tomato Soup with Orzo

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PP Spicy Tomato Soup with Orzo

Chef:  Vicki Brett Gach
Makes:  8-10 Servings
Prep Time:  12 minutes
Cook Time:  10 minutes
Total Time:  22 minutes

 

 

 

INGREDIENTS

  • 1 medium Vidalia onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 26 oz jar oil free marinara sauce, oil free homemade marinara or 3 1/2 cups strained tomatoes
  • 1 quart vegetable broth
  • 1 15 oz can navy or pinto beans, rinsed and drained
  • 1 c whole wheat orzo
  • 1/4 t red pepper flakes
  • 1 t kosher salt (or to taste)
  • 1/4 t freshly ground black pepper

DIRECTIONS 

  1. In a large soup pot, steam-sauté onion and carrots in a little water for about 5 to 8 minutes, or until tender. 
  2. Add the celery and continue cooking for another minute. 
  3. Add the marinara sauce (or tomatoes), broth, beans, pasta, and seasonings.
  4. Simmer for approximately 10 minutes or until orzo is al dente. 
  5. Ladle into bowls and serve immediately.

TIPS

  1. Serve this hearty soup any night of the week, along with a fresh green salad and toasted whole grain         bread. 
  2. If you have leftovers, Spicy Tomato Soup with Orzo is great for lunch the next day, too.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

 

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PP Banana Creamsicle Sorbet

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PP Banana Creamsicle Sorbet

Chef :  Marla Rose; VeganStreet.com
Prep Time:  4 minutes

 

 

 

 

 

 

INGREDIENTS

  • 2 1/2 ripe bananas, peeled, chopped and frozen overnight or for a few hours
  • 1/2 c orange juice (I used orange-peach juice)
  • 1 t pure vanilla extract

DIRECTIONS

  1. In a food processor:
  2. Add the bananas to the food processor and process on pulse until it all gathers up together. Add your liquids and process until everything is integrated.  
  3. Or in a blender:. 
  4. Add the liquids first and then the banana on top of that. Blend until all is combined.
  5. Enjoy!

 TIPS

  1. To make it less orange-y/more creamy, use 1/4 cup of orange juice and 1/4 cup almond milk or vegan creamer. 
  2. Sprinkle with nutmeg or cinnamon and eat that nomminess up.

Marla Rose and John Beske hatched the idea for the original VeganStreet.com in 1997. Vegan Street conveyed the sense of community and spirit of optimism they felt about compassionate living. Through combining their convictions about veganism with their passions for writing, communications and the arts, they began to carve out their perfect vehicle to express it with -- VeganStreet.com.

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PP Navy Oat Waffles

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PP Navy Oat Waffles

Chef:  Sue Stauffacher
Makes: 4
Prep Time: 15
Cook Time: 30
Total Time: 45 minutes depending on size of waffle iron

INGREDIENTS

  • ½ c dried white beans (cannellini, great northern, navy) or 1 c white lentils or 1 c millet, soaked overnight and drained
  • 1 ¾ c old-fashioned oats
  • 2 ¼ c water
  • 1 T maple syrup
  • 1 T whole flax seed
  • 2 1/2 t baking powder
  • 2 t vanilla extract
  • ½ t salt

DIRECTIONS

  1. Drain beans and place in a high speed blender. Add the rest of the ingredients, putting in the water last. Blend until smooth and foamy. Set aside and preheat your waffle iron.
  2. When the griddle is hot, put a generous 1/3 cup of batter onto the center. These waffles take about twice as long to cook (10 minutes at least, but some irons require 13-15) as normal waffles, but they are so crispy, delicious and good for you, that you won’t mind!

TIPS

  1. To keep these oil-free, I use an Oster brand ceramic waffle iron. I have not had luck with non-stick waffle irons without using a thin film of oil.
  2. These freeze beautifully. I make a double or triple batch on two waffle irons and have enough for a month. I eat them in both sweet and savory applications and in the place of bread as they are gluten free.

Sue Stauffer knows that eating all the wonderful nutrients in these foods helps you lose weight, strengthen your immune system, improve your sleep and energy levels and brings a new glow to your skin. Her motto is,  "Food you love that loves you back!" Check out her site Stirthepotgr.com.

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