PS Homemade Muesli

Vicki Muesili Crunch.jpg

Chef: Vicki Brett-Gach, AnnArborVeganKitchen.com

Makes: 2 quarts

Prep Time: 5 min


INGREDIENTS

  • 3 c rolled oats

  • 2 c freeze-dried strawberries or blueberries

  • 1 c unsweetened whole grain crisped brown rice cereal

  • 1 c unsweetened sprouted whole grain corn flakes cereal

  • 1 c raisins

  • ½ c toasted almonds

DIRECTIONS

  1. In a large bowl, combine all the ingredients.

  2. To serve, top with fresh fruit (if desired) and a splash of nondairy milk.

TIPS

  1. Store in glass jar(s) and refrigerate to keep fresh.

  2. Great snack to bring on a road trip!

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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PS Holiday Stuffing Casserole & Acorn Squash

Jazzy Vegetarian harvest pie &   acorn squash.jpg

Chef: Laura Theodore, The Jazzy Vegetarian




Makes: 6 Servings

Prep Time:

Cook Time:

Total Time:

INGREDIENTS

Holiday Stuffing Casserole

Potato/Bean Layer

  • 3 c peeled and chopped white potatoes

  • 1 ½ c cooked white beans (drain and rinsed if canned)

  • ¼ t garlic powder

  • ¼ t sea salt

  • 1 t dried marjoram leaves

Stuffing

  • 4 c whole-grain bread cubes, from 7-9 slices fresh whole-grain bread

  • 3 t Italian seasoning

  • ½ t sea salt

  • 2 c diced onion

  • 1 ¼ c vegetable broth

  • 1 t dried basil

  • 1 c diced celery

  • 4 c diced mushrooms

  • 2/3 chopped pecans

Garnish

  • ½ t paprika, plus more as needed

DIRECTIONS

Preheat the oven to 400 degrees F. Line an 11 x 7” baking pan or casserole dish.

Potato/Bean Layer

  1. Fit a large sauce pan with a steamer insert.

  2. Add 2” of cold water, and then add the potatoes.

  3. Cover and bring to a boil.

  4. Steam for 15 to 20 min, until they are soft, but not mushy.

  5. Put the potatoes, bean, garlic powder and salt in a high performance blending appliance and process until smooth.

  6. Transfer to a medium-size bowl and stir in the marjoram.

Stuffing

  1. While the potatoes are steaming, cut the whole-grain bread into 1/2” cubes.

  2. Put the bread cubes, Italian seasoning and salt in a large bowl and toss to combine.

  3. Transfer to a large, rimmed baking sheet and bake for 10 to 15 min or until the bread is slightly crisp.

  4. Put the pan on a wire rack and let cool.

  5. While bread cubes are cooling, prepare the stuffing by combining the onion, ¼ c vegetable broth and the basil in a lg skillet.

  6. Cook over medium-low heat, stirring occasionally, for 7 min.

  7. Add celery and ¼ c broth, cover and cook, stirring occasionally, for 5 min, or until most of the liquid has cooked down, leaving the mushroom mixture very moist but not soupy.

  8. Stir in the pecans and remove the skillet from the heat.

  9. Put the remaining 1 ½ c vegetable broth into a small sauce pan.

  10. Bring to a simmer over medium heat.

  11. Put 4 c of the toasted bread cubes in a lg bowl.

  12. Add the mushroom-pecan mixture and stir gently to combine.

  13. Pour in ½ c of the hot vegetable and stir to combine.

  14. Add as much of the remaining broth as needed so the mixture is moist but NOT soupy.

  15. (If mixture still seems dry after adding all of the broth, add a small amount of water.)

Assembling Casserole

  1. Spread the stuffing in an even layer in the bottom of the prepared baking pan or casserole dish.

  2. Spread the potato/bean mixture over the stuffing in an even layer.

  3. Sprinkle with paprika.

Bake & Serve

  1. Cover loosely and bake for 40 -45 min.

  2. Uncover and bake for 5- 7 min, until slightly golden on top.

  3. Cool for 15 min.

  4. Serve warm.

Maple Baked Acorn Squash

INGREDIENTS

  • 2 small acorn squash, halved and seeded

  • 4 T maple syrup

  • 1 t ground cinnamon or Pumpkin Pie Spice

DIRECTIONS

  1. Preheat the oven to 400 degrees F.

  2. Line a rimmed baking bap with unbleached parchment paper.

  3. Put the acorn squash halves, cut-side-up, on the prepared baking pan.

  4. Put 2 heaping t of maple syrup and ¼ t cinnamon or pumpkin spice in the center of each squash.

  5. Tent with foil and bake for 40-50 min or until the squash is soft and filling is bubbling.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian.

Experience the JazzyVegetarian @ www.jazzyvegetarian.com,

www.lauratheodore.com, www.vegan-ease.com

Streaming Online Television Channel: www.jazzyvegetariantv.com

Social Media: https://www.facebook.com/JazzyVegetarian/

Youtube: https://www.youtube.com/user/thejazzyvegetarian

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PS Pumpkin Pie with Date Nut Crust

Jazzy Vegetarian pumpkin pie.jpg

Chef: Laura Theodore; TheJazzyVegetarian.com

Makes: 8 servings

Prep Time: 45 min

Chill Time: 2-4 hrs (Make whip cream first)

Cook Time: 40-50 min

Total Time: 2 hrs

INGREDIENTS

Crust

  • 10 lg pitted Medjool dates, plus more as needed

  • ½ c pecan halves

  • ¾ c rolled oats

Filling

  • 14 -16 oz firm regular tofu

  • 1 can (about 16 oz) pumpkin puree

  • 2/3 c maple sugar

  • 1 T maple syrup

  • ½ t vanilla extract

  • 1 ½ t pumpkin spice

  • 1/8 t sea salt

Topping

Bourbon Vanilla Whipped “Cream”

  • 14-16 oz extra firm regular tofu (drained; sprouted variety is preferred)

  • 3 T maple syrup

  • 1 t bourbon or vanilla extract

DIRECTIONS

Preheat the oven to 350 degrees F. Line a 9” pie plate with unbleached parchment paper

Crust

  1. Put dates, pecans and oats in a high-performance blending appliance and process until the mixture forms a dough.

  2. If the mixture is still too crumbly to hold together, add more pitted dates, on at a time, until the consistency is doughy.

  3. Form the date mixture into a ball and place it in the center of the prepared pie plate.

  4. Press the date mixture evenly over the bottom of the plate, pushing it up the sides of the pie plate as you go, to make a crust.

  5. To craft a pretty edge to the crust, use your index finger to push the inner edge of the crust out, while pinching the outer edge in with the thumb and index finger of your other hand to make a classic scalloped edge around the pie crust.

Filling

  1. Put all the filling ingredients in a blender and process until smooth.

  2. Pour the filling into the crust and bake for 20 min.

  3. Remove the pie from the oven and cover the crust edges with small strips of foil

Pie

  1. Bake the pie for 20 to 30 min more, or until the filling is somewhat firm to touch (the center will be slightly soft).

  2. Place the pie on a wire rack to cool completely.

  3. Before serving, pipe with whipped “cream” around the perimeter of the pie using a star tip, or simply serve a dollop of the whipped “cream” on the side.

Bourbon Whipped Cream

  1. Put all the ingredients in a blender and process until smooth.

  2. Taste and add more maple syrup for greater sweetness.

  3. Refrigerate for 2 to 4 hours before serving or up to 24 hrs and serve.

TIPS

  1. If you are serving the pie warm, let it stand at the room temperature for 45 min to 1 hr before serving.

  2. If you are serving the pie chilled, cool, then cover it with foil and place it in the refrigerator for 3 to 24 hrs before serving.

  3. Cover tightly and store in the refrigerator.

  4. Left over pie will keep about 2 days.

  5. If desired, you may use a rolling pin to roll the dough into a 10” round before placing it in the pie plate.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian.

Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com Streaming Online Television Channel: www.jazzyvegetariantv.com Social Media: https://www.facebook.com/JazzyVegetarian/ Youtube: https://www.youtube.com/user/thejazzyvegetarian

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PS Pomegranate Pistachio Quinoa

Jessica Meyers Altman Pomegranite Pistachio Quinoa #1.jpg

Chef: Jessica Meyers-Altman; GardenFreshFoodie.com

Makes: 7 c

Prep Time: 15 min

Cook Time: 20 min

Total Time: 35 min




INGREDIENTS

  • 2 c dry quinoa, soaked for at least 4 hrs, or overnight, drained

  • 4 c water/vegetable broth

  • 1 c small diced celery

  • ½ c small diced red onion

  • Zest of 1 lemon, juice of 2 (about ½ c)

  • 1 c pomegranate seeds

  • 2/3 c golden raisins, soaked for 5 min in warm water and drained.

  • 1 c chopped pistachios

  • ½ t sea salt

  • 2 T fresh parsley (or more to taste)

  • Freshly ground pepper if desired

Jessica Meyers Altman Pomegranite Pistachio Quinoa #2.jpg

DIRECTIONS

Jessica Meyers Altman Pomegrantie Quinoa #3.jpg
  1. Make quinoa: Place soaked and drained quinoa into a pot with water.

  2. Bring to a boil and reduce to a simmer.

  3. Cook until water is absorbed and/or quinoa is tender but NOT mushy. (If additional water remains, drain using a mesh colander.)

  4. Let cool for 30 min

  5. Add in remaining ingredients. (If serving right away, add in the pistachios. If you plan on serving this later, add pistachios right before serving to maintain the crunch.

TIPS

  1. Recipe stays fresh in refrigerator for up to one week.

  2. Serve on its own or on top of a salad or a roasted potato.

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 Fat-Free Potato Puffs

Chuck Underwood Potato Puffs.jpg

Chef: Chuck Underwood, BrandNewVegan.com

Makes: 9-12 Potato Puffs

Prep Time: Only if including mashed potato cook and chill time, 3 hrs

Cook Time: 20 minutes

Total Time: 20 minutes or 3 hrs 20 minutes if cooking and chilling mashed potatoes


INGREDIENTS

  • 2-3c of cold, unseasoned, mashed potatoes

  • 1 t dried Basil (or Italian seasoning)

  • ½ t salt

  • ¼ t garlic powder

  • ¼ t onion powder

  • ¼ t black pepper

  • Amazing Vegan Cheese Dipping Sauce (optional)

DIRECTIONS

Chuck Underwood Potato Puffs #2.jpg


  1. Prepare mashed potatoes ahead of time and allow them to chill in the fridge. (Potatoes should be cold and stiff, NOT soft and runny.)

  2. Stir in seasonings and mix well.

  3. Line your air-fryer basket (or cookie sheet) with parchment paper. Be sure o poke holes in parchment before placing in the bottom of the fryer.

  4. Using whatever scoop you may have, make ping-pong sized balls of mashed potatoes and drop them in a single layer on the parchment you’ve placed on the bottom of your air fryer. (Or cookie sheet)

  5. Air fry (or bake) at 400 degrees for 20 minutes (may take longer if using your oven)

  6. Serve immediately and enjoy!

  7. Dip, if you like, in your favorite sauce.

Brand New Vegan.jpg

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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PS Timaree's Pistachio Kissed Blackberry Pear Oatmeal

Timaree Oatmeal 2.jpg

Chef: Timaree Hagenburger; TheNutritionProfessor.com

Makes: 3 c

Prep Time: 5 min

Cook Time: 5 min

Total Time: 5 min prepare additions while oatmeal cooks

INGREDIENTS

  • ½ c uncooked old-fashioned oats

  • Dash of salt (optional)

  • 1 c water

  • 1 t ground cinnamon

  • ½ ripe pear, diced

  • ½ c blackberries; fresh or frozen

  • 2 T crushed pistachios (eliminate to make this recipe Plant Perfect)

DIRECTIONS

  1. Bring water and a dash of salt to a boil

  2. Add oats.

  3. Simmer for 5 minutes.

  4. As oatmeal cooks, thoroughly wash the pear and slice pear in half and dice. Leave skin on the pear.

  5. Thoroughly wash the blackberries if not frozen.

  6. Crush pistachios, if using.

TIPS

  1. Don’t peal the apples/pears that you enjoy…the skin provides a concentrated source of phytonutrients.

  2. Any fresh or frozen berry can be substituted for the blackberries, including black raspberries, when you can find them.

  3. Take a second to admire your beautiful creation. Take a relaxed breath and then enjoy every, single bite.



Nurtrition Professor Logo #1.jpg

Timaree’s innovative and engaging cookbook, The Foodie Bar Way: One Meal. Lots of options. Everyone's Happy., provides incredible options to make everyone happy. Available as an Ebook or a full-color, 303 page, printed book, at www.FoodieBars.com.

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PP Fresh Plum & Nectarine Oatmeal Muffins

Chef: Vicki Brett-Gach; AnnArborVeganKitchen.com

Makes: 12 muffins

Prep time: 15 min

Cook time: 25 min

Total Time: 40 min



INGREDIENTS

  • 2 plums, unpeeled, diced

  • 1 nectarine, unpeeled, diced

  • 4 ripe bananas, mashed

  • 2 cups rolled oats

  • 1 cup unsweetened applesauce

  • 2 tablespoons ground flaxseed meal

  • 2 teaspoons cinnamon

  • 1 1/2 teaspoons pure vanilla extract

  • 1 1/2 teaspoons lemon juice

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

DIRECTIONS

  1. Preheat oven to 350 degrees. Line muffin pans with parchment paper liners or have a silicone muffin pan available.

  2. In a large mixing bowl, stir together all ingredients until just combined.

  3. Divide batter evenly into muffin cups, and bake about 25 minutes, or until tops are almost golden and feel just about firm to the touch.

  4. Remove muffins from the oven, and place on cooling racks.

TIPS

  1. Serve warm or at room temperature.

  2. Extras freeze well, and can be warmed up later in the week

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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PS Lentil Cassoulet or Lentil Mock Meat Loaf

Jessica Meyers Altman Lentil Casserole 2.jpg

Chef: Jessica Meyers Altman; www.gardenfreshfoodie.com

Makes: 10-12 servings

Prep Time: 20 min

Cook Time: 1 hr 20 min

Total Time: 1 hr 40 min


INGREDIENTS

Lentils

  • 1 c lentils

  • 1 ½ water (or more if they look dry while cooking)

  • 1 bay leaf

  • 1 t dried thyme

  • ¼ t salt

Jessica Meyers Altman Lentil Casserole 3.jpg

Remaining Ingredients

1 lb of mushrooms, cleaned with a damp cloth

2 c minced red onion (or white)

2 c chopped red or green peppers (or combo, this is roughly 2 peppers)

½ c chopped banana peppers (can use Pobloano as well)

1 c shredded carrot

¼ c minced garlic

¾ c raw cashews (or almonds)

½ c fresh basil (or whatever fresh soft herb (parsley, cilantro whatever you have on hand, knowing this will change the flavor slightly) or a fresh hardy herb like sage, thyme-using less of these, 2 T. If no fresh herbs on hand, I have also used 2 t of ground sage or Italian seasoning.

1 t dried rosemary, or 1 T fresh

¼ c BBQ sauce

¼ c spicy brown mustard (or dijon)

Season with salt/pepper as desired (taste once mixed)

Topping: siracha &/or some ketchup (use organic) or additional BBQ sauce

Jessica Meyers Altman Lentil Casserole 4.jpg

DIRECTIONS

  1. Preheat oven to 375 degrees.

  2. Place all of the lentil ingredients into a pot, bring to a boil, and then reduce to a simmer until water is absorbed or lentils become tender, about 25-30 minutes. If lentils are softened before all the water is absorbed, then drain extra water, adding more water if they appear dry.

  3. While lentils cook, place cleaned mushroom into a food processor-pulse until finely chapped and dump into a large bowl.

  4. Place cashews into the food processor and pulse until ground into a meal texture, add fresh or dried herbs, rosemary and garlic and pulse until combined, but not mush. Add this to the mushrooms.

  5. Place onions and peppers into processor and pulse until fine, but keep some texture and add to the mushroom mixture.

  6. Add remaining ingredients into the bowl and mix until combined.

  7. Season with salt &/or pepper to taste (if needed) – yes you can taste this version. (No e. Coli or salmonella harboring here!).

  8. Spread mixture into a 9 x 13 pan or 2 glass pie plates, pressing the mixture into place. (If using pie plates, you can save one for another night if desired (can freeze). You can line the dishes with parchment, but I have found this isn’t necessary using glass. If using a metal pan, you may want to line to prevent sticking.

  9. Drizzle top with some siracha and a few drizzles or organic ketchup or BBQ sauce.

  10. Bake uncovered for 1 hr 20 min.

Jessica Meyers Altman Lentil Casserole 1.jpg

TIPS

  1. This dish is great frozen, and/or reheated. To reheat: place loaf onto a stone pizza or baking sheet, or a cooking sheet with parchment. The stone will help the loaf crisp up.

  2. Can be topped with additional ketchup or BBQ sauce, and cook until reheated. Loaf with crisp up.

  3. Serve with a baked potatoes or baked sweet potato fries, and a big salad!

Jessica Meyers Altman; Garden Fresh FoodieAssociate 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 Byline pic.jpg
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PP or PS Crazy Summer/Fall Salad

Timaree Crazy Summer Salad.jpg

Chef: Timaree Hagenburger; The Nutrition Professor

Makes: 10 servings

Prep time: 10 min-30 min, depending on number of ingredients and toppings

INGREDIENTS

  • 1 bunch kale, Lacinato

  • 1 bunch kale, purple/red, (keep stems to chopped finely)

  • 1 bunch scallions

  • 5-9 celery, ribs with leaves

  • 1 large bunch parsley, fresh kale stems, reserved

  • 1 bag rainbow salad

  • 16 oz container greens, mixed, salad




DIRECTIONS




  1. Rinse the kale under running water and then add to a large bowl of ice water, to allow any debris to fall away.

  2. Then, toss it into a salad spinner (in batches) to remove excess water.

  3. The parsley and scallions get the ice water treatment, too, though I am even more thorough when I remove any sand/dirt clinging inside the green stems of the scallions.

  4. As theses veggies leave the salad spinner, I roll them in paper towel and refrigerate until I am ready to chop and assemble the Crazy Salad Base.

  5. I like each bite of my salad to be a great mix of textures and flavors, so I chop all of the delightful vegetables very small. However, before I grab a knife and cutting board, I get out one of my very large catering bowls, so that I have plenty of room to combine all of the ingredients.

  6. Then, I finely chop the celery, kale stems, and scallions, adding them to the large bowl.

  7. Next, I shred the kale (and then cut across the shredded pieces to end up with medium-sized confetti pieces), and

  8. add that to the bowl, along with a bag of “Rainbow Salad” – (a sibling of Broccoli Slaw) which contains a mix of julienned purple cabbage, carrots, cauliflower and broccoli.

  9. That mixture then gets tossed well, and then a one pound container of organic mixed greens, goes in as the last ingredient for the base

TIPS

  1. This salad base has become my staple lunch, as I prepare it on Sunday and divide it up into containers, two for each day (one for me and one for my husband).

  2. I add my hearty toppings the night before and pack my dressing separately.

  3. I typically rotate through my favorite whole food, plant-based dressing recipes, to change up the flavors from week to week. I have NEVER grown tired on this salad. I actually look forward to it EVERY DAY!

  4. The advanced preparation saves me so much time and money throughout the week, as all I need to do in reach in to the fridge, pop the lid open to add dressing, secure the lid, shake it up and grab a fork.

  5. Timaree's Hearty Topping Ideas-

  6. Root veggies and more: steamed diced sweet potato, roasted and diced beets, frozen green peas, steamed and cooled green beans, corn (frozen or cut from cob)

  7. Legumes*: ANY cooked (and/or sprouted) legume: black beans, kidney beans, garbanzo beans, black-eyed peas, pigeon peas, lentils;

  8. Whole grains: Any cooked (or sprouted) whole grain: quinoa, brown rice, wild rice, black/purple rice, whole wheat couscous, bulgur, teff, amaranth, wheat berries

  9. Fruit: Diced fresh fruit – apple, orange, Fuyu persimmon (use your imagination!), blueberries; Dried fruit: raisins, cranberries, goji berries

  10. Nuts/Seeds: Sesame seeds, pepita/pumpkin seeds, sunflower seeds, ground flaxseed, walnuts, almonds, pistachios

  11. A few more vegetable options* to add to your salad the morning you plan to eat it: my pickled red onions, zucchini, cucumber, chopped fresh tomato, basil, cilantro, avocado and/or diced mango…

My "salads" are truly a “party” of flavors and textures, keep me energized and savoring even the very last, delectable bite!

Nurtrition Professor Logo #1.jpg

Timaree’s innovative and engaging cookbook, The Foodie Bar Way: One Meal. Lots of options. Everyone's Happy., provides incredible options to make everyone happy. Available as an Ebook or a full-color, 303 page, printed book, at www.FoodieBars.com.

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PS Vegan Shepherdless Pie

Chuck Underwood Shepherd.jpg

Chef: Chuck Underwood; BrandNewVegan.com

Makes: 8-10 Servings

Prep Time: 20 min; Add 20 min for Cauliflower Taco Crumbles

Cook Time: 40 min; add 30 min for Cauliflower Taco Crumbles

Total Time: 1 hr; add 50 min for Cauliflower Taco Crumbles

INGREDIENTS

  • 7 russet potatoes, peeled and cubed

  • 1 batch Cauliflower Taco Crumbles recipe on PBNSG.org or BrandNewVegan.com

  • 3 celery ribs, diced

  • 1 red bell pepper, diced

  • 1 yellow onion, diced

  • 2 garlic cloves, minced

  • 1 c frozen corn

  • 1 4 oz can green chiles

  • 2 T tomato paste

  • 1 c low sodium vegetable broth

  • Salt & pepper to taste

DIRECTIONS

  1. Prepare “Cauliflower Taco Crumbles” according to recipe, set aside.

  2. Peel and cube potatoes and either boil on the stove until fork tender or cook in an Instant Pot with 1 c water for 5 min using “Quick Release” method afterward.

  3. Mash potatoes until creamy adding vegetable broth or unsweetened almond milk if needed. (you can also use potato water)

  4. Season mashed potatoes with salt & pepper to taste.

  5. Set aside.

  6. Meanwhile, sauté onion, celery, red bell pepper & onion until softened.

  7. Add garlic to onion mixture & stir for 30 seconds.

  8. Stir in frozen corn and chiles. Mix well and simmer 2-3 min

  9. Add tomato paste and vegetable broth and simmer until slightly thickened.

  10. Stir in Taco Crumbles when done and mix well.

  11. Spoon the mixture into a 9” x 13” glass casserole dish and top with mashed potatoes.

  12. Smooth evenly, garnish with paprika if desired, and bake in a 350 degree F oven 30 min.

  13. Allow to cool and cut into squares and serve.



Brand New Vegan.jpg

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 Sugar Free Raspberry Apple Crisp

Artistic Vegan Surgar Free Raspberry Apple Crisp.jpg

Chef: Christa Clark; Artistic Vegan

Makes: 4 Servings

Prep Time: 15 minutes

Cook Time: 30 to 40 minutes

Total Time: 45 to 55 minutes



INGREDIENTS

• 2 Apples– Peeled, cored & diced fine

• 2 Cups Raspberries

• ½ Ripe Banana

• ½ Cup Medjool Dates, (Soaked in boiling water for 5 minutes, reserve water)

• 1 Cup Old Fashioned Oats (or GF Oats)

• 1 ½ tsp Cinnamon Powder

DIRECTIONS

1. Preheat the oven to 350° F. Lightly grease preferred deep baking dish.

2. Add the apples and raspberries to your baking dish.

3. In a food processor or blender combine the soaked dates and water along with the banana. Process until relatively smooth, some chunks are okay.

4. Add oats and cinnamon powder to the banana and date mixture. Stir to combine.

5. With wet hands press this sticky mixture on top of the berries and apples.

6. Bake for 30 minutes to 40 minutes.

7. Remove from the oven, transfer to a cooling rack and allow to rest briefly.

8. Serve warm, perhaps with banana nice cream and a fresh berry or chilled.

Artistic Vegan Logo.jpg

Christa is a passionate plant-based food blogger and author of The Artistic Vegan Cookbook. Christa offers cooking classes on YouTube with the Artistic Vegan Show sharing her love of food from her kitchen to yours.

Visit her at:












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PP Refreshing Cucumber Bruschetta Pasta Salad

Jeff Tritten Refreshing Cucumber Pasta Salad.jpg

Chef: Jeff Tritten; Respectfullife.com

Makes: 8-10 servings

Prep time: 20 min

Cook time: 8 min

Total time: 28 min


INGREDIENTS

  • 1 lg tomato, diced

  • 2 medium cucumbers, diced

  • 1 medium white or sweet onion, finely diced

  • 4 medium garlic cloves, minced or pressed

  • 10-12 lg fresh basil leaves

  • 4 sprigs fresh chives

  • 1 ½ T infused champagne vinegar (alternatively red wine vinegar)

Jeff Tritten Refreshing Cucumber Pasta Salad #2.jpg

DIRECTIONS

  1. Dice tomatoes and cucumber.

  2. Finely diced onion, chives, basil and garlic (using a garlic press is OK, too)

  3. In a lg bowl, combine all ingredients and thoroughly mix.

  4. Allow to stand and marinate for approximately one hour at room temperature.

  5. Toss with your favorite pasta, chill and serve cold.

  6. ~or~

  7. Serve on a toasted baguette.

Jeff Tritten is a respectful plant-based advocate. He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line. Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/, https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

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PP Apple Cider Sorbet

Vicki Apple Cider Sorbet.jpg

Chef: Vicki Brett-Gach, Ann Arbor Vegan Kitchen

Makes: 1 quart

Prep: 10 minutes

Note: You will need an automatic ice cream machine



INGREDIENTS

  • 2 c fresh apple cider

DIRECTIONS

  1. Carefully pour apple cider into the bowl of an automatic ice cream machine

  2. Process according to manufacturer’s instructions until desired texture is achieved.

  3. Enjoy immediately, or harden further in freezer for an hour or more.

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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PS Rice Pilaf Stuffed Zucchini Boats

Jeff Tritten PS Rice Pilaf Stuffed Zucchini Boats.jpg

Chef: Jeff Tritten; Respectful Living

Makes: 4 Servings

Prep Time: 10 min

Cook Time: 40 min (could be more depending on type of brown rice)

INGREDIENTS

  • 1 lg zucchini, cut into quarters, remove seeds

  • 2 ¼ c Low Sodium Vegetable broth

  • 1 t thyme

  • 2 medium garlic cloves, minced

  • 1/3 c white onion, diced

  • 1 c brown rice

  • 1/3 c raw walnuts, chopped

  • 1/3 c dried Michigan cherries, chopped (alternatively cranberries)

  • 1 lg celery stalk, chopped

  • ¼ c mushrooms, chopped

DIRECTIONS

  1. Chop all vegetables.

  2. Prepare zucchini by cutting into quarters, scooping out the seeds with a spoon to make a “boat”.

  3. Place zucchini face down in a cast iron pan or on a baking sheet with parchment paper.

  4. Bake at 350 for 30-35 minutes until tender. (Alternatively, you can also steam the zucchini. make sure it is “tender crisp” and NOT mushy.)

  5. While zucchini is baking, in a medium sauce pan, add vegetable broth, onion, garlic and thyme and bring the mixture to a boil.

  6. Add brown rice and cook according to the instructions.

  7. During the last 7 min of cook time of your rice, add walnuts, cherries, celery and mushrooms.

  8. Spoon rice pilaf into zucchini boats and serve.

Jeff Tritten is a respectful plant-based advocate.   He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line.  Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

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PP Austin's Black Bean Soup

Chef:  Timaree Hagenburger; The Nutrition Professor
Makes:  13 c of soup
Prep Time:  25 minutes
Cook Time:  30 minutes
Total Time:  55 minutes

Timaree Hagenburger Austin's Black Bean Soup.jpg

INGREDIENTS

2-3 garlic cloves, pressed or minced
1 lg onion, diced
2 celery ribs, diced
2 carrots, peeled and diced
Stems from one bunch of chard, diced (roughly chop leaves for use later in the recipe)
2 cans black beans (drained and rinsed) or 3 c of beans cooked from dry
3 c of ripe tomatoes (or 2 cans fire-roasted tomatoes, with jalapenos spicier soup)
2 bell peppers (red/yellow/orange) cut into strips and roasted under the broiler (or jarred roasted peppers)
32 oz vegetable broth
1 c corn (frozen or freshly removed from cob)
1 T ground cumin
¼ t chipotle chili powder
2 t ground coriander
Leaves from one bunch of chard, roughly chopped
Salt and pepper to taste

DIRECTIONS

Sauté the onion, celery, carrot, chard stems and garlic in a few T of vegetable broth until the vegetables begin to soften and onion is nearly translucent. 
Add the spices and corn.
Cook for 1 to 2 min.
Add the chard leaves, broth, beans, tomatoes and simmer for 15-20 min, until all the vegetables are tender.
Add roasted pepper right before blending the soup, using an immersion blender, or for an even more velvety texture, puree it in batches in a blender.

TIPS

Any type of green can be used in this recipe, kale, for example.
Feel free to freeze leftovers.  
Defrost left over soup completely in the refrigerator, 24 hours before reheating.
Stir the soup to reincorporate some of the water that will separate, and it will reheat perfectly!


Timaree Hagenburger, MPH, RD, EP-c, cherishes opportunities to connect her knowledge and passion for food, cooking, physical activity & good health with those who follow her.  Her style is marked by a blend of fun and practicality, as she offers strategies and inspiration for finding pleasure in preparing and partaking in nourishing meals.  Relish in Timaree’s love for whole plant based nutrition on TheNutritionProfessor.com! 

Nurtrition Professor Logo #1.jpg

Timaree’s innovative and engaging cookbook, The Foodie Bar Way: One Meal. Lots of options. Eveeryone's Happy., provides incredible options to make everyone happy.  Available as an Ebook or a full-color, 303 page, printed book, at www.FoodieBars.com.

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PP Mediterranean Curried French Lentils over Brown (or Black) Rice

Jeannie Mediterranean Lentils.jpg

Chef:  Jeannie Hudkins
Makes:  6 Servings
Prep Time: 15 minutes
Cook Time:  30-40 minutes for veggies

INGREDIENTS

  • 1 c cooked brown or black rice
  • 1 onion, chopped
  • 1 T garlic, minced
  • 1 T ginger, minced
  • 2 t curry powder
  • 1 t ground cumin
  • 1 t ground fennel
  • ½ t cinnamon
  • 4 c vegetable broth
  • 2 c water
  • 1 ½ c black (French) lentils or 3/4 c brown lentil and ¾ c black lentils
  • 4 c butternut squash, cubed (or use 1 pkg frozen cubed squash)
  • 1 can chickpeas, drained & rinsed
  • 10 oz pkg baby spinach 
  • 2 T lemon juice
  • ¼ c chopped cilantro (for garnish)

DIRECTIONS

  1. Water-sauté chopped onion until translucent, about 5 minutes.
  2. Stir in garlic, ginger; curry, cumin, coriander, fennel & cinnamon.  Stir.
  3. Add veggie broth and water.
  4. Stir in lentils.
  5. Bring to a boil, then reduce heat to a simmer.  
  6. Cover & cook 30-40 minutes until lentils are tender.
  7. Add squash and cook until tender, about 5 minutes.  If using frozen squash, cook one minute.
  8. Stir in chickpeas and spinach.  Cook until spinach wilts.
  9. Stir in lemon juice.
  10. Serve over rice and top with cilantro.

Author: Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet & 
Dietology 101: Be Slim, Be Full, Be Well.

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PP Easy White Bean Ricotta and Broccoli Pizza

Joey White Bean Dip #3.jpg

Chef:  Joey Bruno; ThriveCuisine.com
Makes:  1-2 servings
Prep Time:  5 minutes
Cook Time:  30 minutes

 

 

 

 

 

 

 

INGREDIENTS

  • 1 15.5oz can cannellini beans
  • ½ lemon juiced
  • 2 T nutritional yeast
  • ½ t onion powder
  • ½ t garlic powder
  • Water as needed to blend
  • 7 oz steamed broccoli (fresh or frozen)
  • 1 medium-sized oil free pizza crust or flatbread
  • Chives or basil for garnish

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Start recipe with on store bought or homemade oil-free pizza crust or flatbread.  
  3. Steam the broccoli.   Make it slightly under cooked because the pizza will be baked, too.
  4. Drain and rinse the canellini beans and place in a blender.
  5. Add the lemon juice, nutritional yeast, onion and garlic powder to beans.
  6. Blend until completely smooth.  (If you’re having trouble with ingredients getting caught on the blender jar, add a little bit of water or unsweetened nondairy mild and blend again).  
  7. Spread the bean “cheese” mixture onto the pizza dough.
  8. Top with the steamed and thoroughly drained broccoli.
  9. Bake for 20-30 minutes depending on the thickness of your crust and oven.
Joey White Bean Dip #2.jpg

TIPS

 

  1. Buying a pre-made pizza dough mix makes this easy, just don’t follow the directions to add oil.
  2. When adding liquid, do it slowly, you can’t take it away.
  3. The cheese should be slightly crusty and bubbly when it is done.
  4. Feel free to experiment.  Consider adding whatever veggies you think would complement the recipe.
  5. Some suggestions:  mushrooms, red onions & fresh spinach.
  6. Consider making the pizza dough in advance.  (Check out this site for “Herb Crusted Dough”)
  7. If you don’t have a blender, you can use a potato masher or fork to make a thicker and chunkier version of ricotta.  


Joey Bruno is a vegan blogger, kitchen gear tester and overall food geek.  You can find his work at ThriveCuisine.com or on his YouTube channel -KitchenTipsbyJoe.  He believes whole-food plant-based cuisine is best, but as a former Food Scientist, he loves testing the latest and greatest vegan products.

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PS T's Dreamy Chocolate Sauce & Hagenburger's Dessert Nacho Foodie Bar

Timaree Hagenburger Fruit Pizza.jpg

Chef:  Timaree Hagenburger, The Nutrition Professor
Makes:  12 oz
Prep Time:  Date & Cashew Soaking (at least 30 minutes) Measuring and blending: 3 minutes
Total Time:  33 minutes

 

T's Dreamy Chocolate Sauce

INGREDIENTS

  • 5 Medjool dates (pits removed, soaked in ¾ c water)
  • 1 T cashews (soak with dates)
  • 2 T unsweetened cocoa/cacao powder
  • ½ c cooked black beans
  • ¼ t cinnamon
  • ½ t vanilla
  • Extra water on hand to add during blending for desired consistency

DIRECTIONS

  1. In a high-powered blender (e.g. Vitamix or Blendtec), combine all ingredients, including the soaking water for the dates/cashews, and blend until silky smooth. 
  2. Add extra water, a T or so at a time, (up to 5 T total), to achieve the right consistency, (a semi-thick sauce rather than a stiff dip).  

PS Hagenburger's Dessert Nacho Foodie Bar

INGREDIENTS


Chip Options:
Sweet Cinnamon Chips /Pizza Crust

  • Whole grain lavash bread
  • 1-2 T of almond or soy milk
  • ½ t cinnamon
  • 2 T coconut sugar or date sugar

Apple Chips

  • 2 apples (your choice) cored and thinly sliced (leave peel on)

Pineapple Chips

  • 1 small to large pineapple sliced into “chip size” pieces, just thick enough to hold the toppings.

Fruit Toppings

  • Fresh fruit, diced small - strawberries, peaches, nectarines, kiwi, mango,
  • Fresh or frozen berries -  Blueberries, blackberries, raspberries, pomegranate arils
  • Banana slices (cut in half or quartered)

Nut Toppings

  • Almonds, pecans, walnuts, hazelnuts are my favorites!

 

DIRECTIONS

Sweet Cinnamon Chips/Pizza Crust

  1. Preheat oven 375 degrees.
  2. Brush with a little almond or soy milk.
  3. Dust with cinnamon and coconut/date sugar.
  4. Cut into triangles. (Skip this step if making a pizza.)
  5. Place on a parchment lined cookie sheet.
  6. Bake for 5 minutes, just until crispy-don’t let them burn.

Apple Chips

  1. Wash apple thoroughly and core.
  2. Thinly slice (thick enough to hold toppings)

Pineapple Chips

  1. Remove the peeling from the pineapple (you could leave on if you choose; pretty, but not edible)
  2. Core pineapple (you can retain the core, if you choose)
  3. Thinly slice (thick enough to hold toppings)
  4. Slice into “chip size pieces”

Once chips/pizza crust are made top with your choice of fruits and nuts.  ~OR~ create a bar and let guests construct their own.  Serve immediately.  Your guests will love this colorful, healthy and delicious indulgence!

 

TIPS

  1. A fun way to share this yummy sauce with your family and friends, while celebrating some of the incredible summer fruits at local Farmers’ Market, is to set up a Dessert Nacho Foodie Bar!  Let your imagination run wild when you select whole plant based delectable toppings.
  2. Store in a squeeze bottle, at the back of the refrigerator.
  3. If you don’t have a squeeze bottle, pour some of the sauce into a sandwich sized zip-top bag, removing as much air as possible before sealing.  Then, just cut the very tip of one of the lower corners off (don’t make the hole too big) and use that as a disposable pastry bag!

Timaree Hagenburger, MPH, RD, EP-c, cherishes opportunities to connect her knowledge and passion for food, cooking, physical activity & good health with those who follow her.  Her style is marked by a blend of fun and practicality, as she offers strategies and inspiration for finding pleasure in preparing and partaking in nourishing meals.  Relish in Timaree’s love for whole plant based nutrition on TheNutritionProfessor.com

Nurtrition Professor Logo #1.jpg

Timaree’s innovative and engaging cookbook, The Foodie Bar Way:  One Meal.  Lots of options.  Everyone’s Happy; provides incredible options to delight everyone.  Available as a Ebook or a full-color, 303 page, printed book, at www.FoodieBars.com.

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PP One Pan Tuscan Farro & Bean Skillet

Jeff Tritten Farro Skillet #4.jpg

Chef:  Jeff Tritten
Makes:  2-3 Servings
Prep Time:  10 min
Cook Time:  45 min
Total Time:  55 min

 

INGREDIENTS

  • ½ medium yellow onion, diced

  • 2 medium garlic cloves minced or pressed

  • 2 ½ c low sodium vegetable broth

  • 1 c organic farro

  • 1 can organic beans (white, garbanzo, others OK)

  • 1 15 oz can diced tomatoes drained (1 ½ for fresh tomatoes)

  • 1 c fresh spinach

  • ¼ c fresh basil (save a bit to garnish)

  • 1 t oregano

  • ½ t fennel seed

  • ½ t dried Rosemary

  • ¼ t red pepper flakes (or more to taste)

  • Salt to taste

  • Black pepper to taste

DIRECTIONS

Jeff Tritten Farro Skillet #3.jpg
  1. In a large skillet, add 2/3 c vegetable broth, garlic and onions-sauté until onions are translucent.

  2. Add farro and all spices, bring to boil and simmer 25 min.

  3. Add all other ingredients and heat until spinach is cooked and beans are hot. Depending on liquid content, it could take a few extra min. Simmer until liquids are absorbed.

  4. This is what it will look like when it is almost done cooking. If you need to drain off a little liquid, that is okay. Just continue simmering.

Jeff Tritten is a respectful plant-based advocate.   He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line.  Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/
https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

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PP Citrus-Infused 50-50 Salad

The Nutrition Professor Citrus-Infused 50-50 Salad.jpg

Chef:  Timaree Hagenburger, The Nutrition Professor
Makes:  8 cups
Prep Time: 30 minutes

INGREDIENTS

Salad

  • 4 c watermelon, ¼” diced

  • 4 c jicama, well peeled and cut into ¼” dice

Dressing

  • Zest from 1 orange

  • I/2 c fresh orange juice (from about 1 ½ oranges)

  • Zest from 1 lime

  • ¼ c fresh lime juice (from about 1 1 /2 limes)

  • 1-2 T maple syrup or date syrup

  • ½ t ground black pepper

  • ½-1/3 c fresh mint leaves (torn into tiny pieces)

  • Salt to taste (dash-optional)

DIRECTIONS

Dressing

  1. Make a dressing in a small bowl by whisking together the zest from orange and lime, orange juice, lime juice, maple/date syrup and black pepper.

Salad

  1. In a large bowl, combine watermelon, Jicama and mint.

Combine

  1. Drizzle with all of dressing and carefully stir until well combined.

  2. Taste and season with a dash of salt if desired.

 

TIPS

  1. Always zest citrus with a microplane (one of my favorite cooking tools), BEFORE squeezing the fruit for juice.

  2. Watch Timaree shop for Jicama at the Farmer’s Market (California Bountiful TV) and then, make the recipe.


Timaree Hagenburger, MPH, RD, EP-c, cherishes opportunities to connect her knowledge and passion for food, cooking, physical activity & good health with those who follow her.  Her style is marked by a blend of fun and practicality, as she offers strategies and inspiration for finding pleasure in preparing and partaking in nourishing meals.  Relish in Timaree’s love for whole plant based nutrition on TheNutritionProfessor.com

Nurtrition Professor Logo #1.jpg

Timaree’s innovative and engaging cookbook, The Foodie Bar Way: One Meal. Lots of options. Eveeryone's Happy., provides incredible options to make everyone happy.  Available as an Ebook or a full-color, 303 page, printed book, at www.FoodieBars.com.

Nutrition Professor Logo #2.jpg

 

 

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