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PP Harvest Celebration Pasta

PP Harvest Celebration Pasta Sauce.jpg

Chef:  Patricia Ode; GladiatorVeg
Makes: 6 cups of sauce
Prep Time:  20 minutes
Cook Time:  10 minutes (simmer) (pasta according to box 8-10 minutes)
Total Time:  30

INGREDIENTS

  • 1 can pumpkin purée
  • 1 can butternut squash purée
  • 1 c sundried tomato
  • 2 beefsteak tomatoes
  • 2 carrots
  • 1 white onion
  • ½ c Nutritional yeast
  • 4 garlic cloves
  • A few fresh sage sprigs
  • Dried oregano
  • Mineral salt
  • Ground black pepper

DIRECTIONS

  1. Chop tomatoes into quarters and peel the garlic clove.
  2. Place all ingredients in a high-speed blender or food processor. 
  3. Pour into a large pot and simmer for 10 minutes on medium/low to heat.
  4. Mix your choice of pasta in the sauce or pour on top of pasta.

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 Creamy Garlic Mashed Potatoes & Best Ever FF Vegan Gravy

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PP Creamy Garlic Mashed Potatoes & Best Ever FF Vegan Gravy

Holiday EXTRAVAGANZA Chuck Underwood's Best Vegan Gravy EVER.jpg

Culinary Enthusiast:  Dr. Allan Kalmus/Reluctant Vegan
Makes:  5 servings
Prep Time:  15 minutes
Cook Time:  35 minutes
Total Time:  50 minutes

Garlic Mashed Potatoes 

INGREDIENTS

  • 6 medium cloves garlic, peeled (less is okay)
  • ¾ c unsweetened almond milk
  • ½ c low-fat silken tofu
  • 1½ lbs potatoes, peeled and cut into 2-inch chunks
  • 1½ t salt
  • ¼ t White pepper

DIRECTIONS

  1. In small saucepan, combine garlic and broth and bring to a simmer over medium-high heat. Reduce heat to low, cover and simmer until garlic is very tender, 15 to 20 minutes.
  2. Transfer broth to blender or food processor. Add tofu and process until mixture is smooth and creamy. Set aside, and cover to keep warm.
  3. Meanwhile, in large saucepan, combine potatoes with enough cold water to cover. Add 1 tsp. salt and bring to a boil over medium-high heat. Reduce heat to medium, cover and cook until potatoes are tender, 10 to 15 minutes.
  4. Reserving ½ cup of starchy potato cooking water, drain potatoes well.
  5. In large bowl, mash potatoes; gently stir in warm tofu mixture and enough reserved potato water to make smooth puree. Season with remaining ½ tsp. Salt (or to taste), pepper and serve

Best Ever Fat-Free Vegan Gravy

Recipe from Chuck Underwood; BrandNewVegan.com
Makes:  2 1/2 c of gravy
Prep Time:  5 minutes
Cook Time:  Toasting and Simmer:  15 minutes
Total Time:  20  minutes

INGREDIENTS

1/4 c Whole Wheat Flour
2 T Nutritional Yeast
1 t Onion Powder
1/2 t Garlic Powder
1/2 t Black Pepper
2 c Vegetable Broth low sodium
2 T Soy Sauce low sodium
1/2 t Yellow Mustard
1/2 t Kitchen Bouquet optional

DIRECTIONS

Toast dry ingredients over low heat until aromatic
Slowly add veggie broth, whisking to remove any clumps
Add soy sauce, mustard, and kitchen bouquet and stir to combine
Simmer until desired thickness.

 

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PS Oil-Free Festive Power Bowl with Apple Cider Tahini Dressing

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PS Oil-Free Festive Power Bowl with Apple Cider Tahini Dressing

Oil Free Festive  Power Bowl with Apple Cider Tahini Dressing.jpg

Chef:  Jason Arendt; Greenspace Café
Makes:  3-6 servings
Prep Time:  30 minutes
Cook Time:  30 minutes
Total Time:  1 hour

INGREDIENTS

  • 1 head of cauliflower, broken into florets
  • 1 white onion, sliced into thick rounds
  • 3 c Brussel sprouts, sliced in half
  • 1 T vegetable stock
  • 1 t smoked paprika
  • 1 c cooked white quinoa
  • 1 c cooked lentils
  • ½ c dried apricots or dates
  • ¼ c walnuts, toasted
  • 1 bundle of curly kale, shredded
  • 1 T hemp hearts
  • ¼ c tahini
  • 3-4 T water
  • 2 T apple cider vinegar
  • Black Pepper
  • Himalayan Sea Salt

DIRECTIONS

  1. Preheat oven to 400 and line two baking sheets with parchment paper.
  2. Prep your veggies, cauliflower through Brussel sprouts, by rinsing and chopping.  
  3. Toss vegetables with vegetable stock and smoked paprika to evenly coat, then distribute evenly onto the baking pan(s). (Use two pans if you need to ensure even baking-I did.)
  4. Roast veggies for ~30 minutes, shaking 1-2 times to evenly brown.
  5. On an additional baking sheet, add your walnuts in an even layer and bake for ~8 minutes until fragrant and lightly toasted.
  6. While your veggies are roasting, prepare quinoa.
  7. Next, prepare your dressing.  To the blender, add ingredients tahini through Himalayan sea salt. Blend until smooth and creamy, adding more water as needed to reach desired consistency.
  8. To assemble your bowl, add a giant handful of shredded kale to a bowl and 1/3 c cooked quinoa to create your base.
  9. Top the base with 1/3 of the roasted cauliflower, Brussel sprouts, white onion, lentils, toasted walnuts and dried fruit.  
  10. Top the recipe with a sprinkle of hemp hearts and generous pours of Oil-Free Apple Cider Tahini Dressing.
  11. Leftovers keep well in the refrigerator for up to a week.

Jason Arendt is now a chef at GreenSpace Cafe.  He was born in Detroit and attended Central Michigan University and then the Institute of Culinary Education in New York City.  He has done advanced training in New York City at Pure Food and Wine, Per Se, Le Bernardine and Candle 79.  In Southeast Michigan he has worked at Inn Season Cafe, Cacao Tree and the Sprout House.

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PP Holiday Fruit Salsa

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PP Holiday Fruit Salsa

Holiday EXTRAVAGANZA  Debra Walter Fruit Salsa.jpg

Chef:  Debra Walter; Chef Veggi
Makes:  6 cups of Salsa
Prep Time:  10 minutes

 

 

 

 

 

 

INGREDIENTS

  • 1 apple, cored and chopped small
  • 1 c strawberries, stemmed and chopped small
  • 2 kiwi, peeled and chopped small
  • ½ pineapple, peeled, cored and chopped small
  • 1 c grapes, chopped small
  • 2 small container blueberries
  • 1 c pomegranate arils
  • 2 T fruit spread/no sugar added jam, any flavor
  • (Optional) 1-2 T Grand Marnier

DIRECTIONS

  1. Put all ingredients in a large bowl and mix together well.  
  2. Serve with a no fat/low-fat cracker or chip. 

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PP Sweet Potato Pineapple Enchiladas

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PP Sweet Potato Pineapple Enchiladas

Del Stroufe Tomato Pinapple Sauce.jpg

Chef:  Del Sroufe
Makes:  4 to 6 Servings/3 c Chili Sauce
Prep Time:
Cook Time:
Total Time:

INGREDIENTS

Chili Sauce

  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • 3 T Ancho chili powder
  • 2 t ground cumin
  • 1 15 oz can of tomato sauce (no oil, low sodium)
  • ¾-1 c of water
  • Salt to taste

Enchiladas

  • 1 medium yellow onion, diced  
  • 1 large sweet potato, peeled and diced small  
  • 1 jalapeno pepper, seeded and minced 
  • 3 cloves garlic, minced  
  • 1 T Ancho chile powder  
  • 1 T ground cumin  
  • 1 15-oz can pineapple chunks, drained  
  • 1 c chopped cilantro  
  • Sea salt to taste  
  • 12 no fat, low fat corn tortillas  
  • 1 recipe Chili Sauce (recipe follows) 
  • Chopped green onion for topping


DIRECTIONS

Chili Sauce

  1. Combine all ingredients in a bowl and whisk thoroughly.
  2. Set aside.

Enchiladas

  1. Preheat the oven to 350 degrees F.  
  2. Saute the onion in a large saucepan over medium-high heat for 7 minutes, until the onions start to brown and turn translucent. 
  3. Add water 1 to 2 T at a time to keep the vegetables from sticking to the pan. 
  4. Add the diced sweet potato and 1/4 c water. 
  5. Cook covered for 8 to 10 minutes until the sweet potatoes are tender. 
  6. Add the jalapeno pepper, garlic, chile powder, and cumin and cook another minute to toast the spices.
  7. Add the pineapple chunks and chopped cilantro to the pan, season with salt, and mix well. 
  8. Cook 5 more minutes to heat the pineapple through.  
  9. Pour 1 cup of the sauce in the bottom of a 9x13-inch pan. Set aside. 
  10. Place a large skillet over medium heat, and let it warm for 5 minutes. 
  11. Place 3 or 4 corn tortillas in the pan and let them heat for 3 minutes. 
  12. Turn and heat the other side for just a minute.  
  13. Place each of the heated corn tortillas on a workspace and spoon 1/3 cup of the sweet potato filling down the center of each tortilla, rolling the tortilla up around the filling. 
  14. Place the filled tortilla in the baking dish. Repeat with the remaining tortillas until all of the filling is used.  
  15. Pour the remaining sauce over the enchiladas in the pan and bake for 35 minutes. 

TIPS

  1. Kids, of any age, love the sweet and savory combination of pineapple and sweet potatoes in a corn tortilla.

Chef Del Sroufe teaches cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum.   Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives. Learn more at www.chefdelsroufe.com.

Dels Cookbook for his byline.jpg

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PP Jack-O-Lantern Stuffed Peppers

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PP Jack-O-Lantern Stuffed Peppers

Jack-O-Lantern  Stuffed Peppers.jpg

Chef:  Marla Rose
Makes:  15-20 Jack-O-Lanterns
Prep Time:  60 minutes
Cook Time:  40 minutes
Total Time:  1 hr 40 minutes

INGREDIENTS

  • 1 2/3 c low-sodium vegetable stock, divided
  • 1 yellow onion, diced
  • 3-5 cloves garlic, minced
  • 1 jalapeno, seeded and minced (optional)
  • 1 poblano pepper, seeded andminced (optional)
  • ½ butternut squash, peeled, seeds removed and cut into smallish, uniform squares
  • 1 T tamari (or Braggs Aminos)
  • 1 T basil cut with herb scissors or chop into fine pieces
  • 1 t thyme
  • ¼ - ½ t cinnamon
  • ¼-1/2 t cayenne powder
  • ½ t chili powder (or more)
  • 2 c defrosted organic corn
  • 30 oz black beans, rinsed and drained
  • 28 oz can crushed tomatoes
  • 25 oz hominy, drained and rinsed
  • 1-2 T adobo sauce (optional)
  • 15-20 colorful peppers; try to find flat bottomed peppers
  • Salt and Pepper to taste

DIRECTIONS

  1. Preheat oven 375 degrees
  2. In a large, deep skillet (cast iron is perfect for this if you have one), heat 1/3 c of the vegetable stock over medium heat.
  3. Add the onion, saute.   Stir often, for about 6 minutes
  4. Add the garlic, jalapeno & poblano peppers, butternut squash, additional 1/3 c of vegetable stock, tamari and spices.  Raise the temperature to medium-high, cook, stirring often, for 10-13 minutes, until squash pieces are el dente.
  5. Add the corn, black beans, crushed tomatoes, hominy and adobo sauce as well as ½ - 1c of vegetable stock.  
  6. Take mixture and begin filling the peppers and place on a large cookie sheet.   
  7. Bake for 30-40 minutes or until the peppers are appropriately decrepit looking.

TIPS

  1. Pepper colors are totally up to you.
  2. You can find chipotle peppers packed 

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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SuperFast SuperFood Soup

Chef: Jeannie Hudkins
Makes: 4 - 6  servings
Prep time: 10 minutes
Cook time: 15 minutes

Jeannie Hudkins Superfood Soup.jpg

INGREDIENTS

  • 1 c onion, diced
  • 1 c carrots, sliced
  • 1 8-oz jar roasted red peppers, diced
  • 2 cans chickpeas, rinsed and drained
  • 1 T cumin
  • 2 T tomato paste (or ketchup)
  • ½ (16 oz.) pkg frozen cauliflower florets
  • 2 c vegetable broth
  • 1 24 oz jar diced tomatoes
  • 1 large handful of baby spinach

DIRECTIONS

  1. Saute sliced carrots and diced onion in a small amount of water until tender, about 8 minutes. Add more water if pan begins to brown.
  2. All remaining ingredients into a saucepan with carrots and onion. Simmer until ready to serv.

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet, Eatlikeyougiveadamn-thebook.com ,Dietology 101: Be Slim, Be Full, Be Well

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PP Scalloped Potatoes with Saffron Cream

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PP Scalloped Potatoes with Saffron Cream

Del Sroufe Scallope Potatoes with Saffron Cream.jpg

Chef:  Del Sroufe
Makes:  4-6 Servings/3 c cream
Prep Time:  20 minutes
Cook Time:  45 minutes
Total Time: 1 hr 5 minutes

 

 

 

INGREDIENTS

Saffron Cream

  • 1 12-ounce package frozen cauliflower florets
  • 2 cups vegetable stock
  • 4 cloves garlic, minced
  • 2 t granulated onion
  • 2 t dried thyme
  • large pinch saffron
  • 1/4 c toasted pine nuts
  • sea salt and black pepper to taste 

Base

  • 3 lbs Yukon gold or red skin potatoes, scrubbed and thinly sliced
  • 2 medium yellow onions, thinly sliced
  • sea salt and black pepper to taste
  • 1 recipe Saffron Cream (recipe above) 

DIRECTIONS

Saffron Cream

  1. Combine the vegetable stock and cauliflower in a saucepan and cook for 8 minutes until the cauliflower is tender. 
  2. Add the cauliflower and stock to a blender with the remaining ingredients and puree until smooth and creamy. 
  3. Taste for sea salt and black pepper. 
  4. Set aside for layers of potato base.

Base

  1. Preheat the oven to 425°F.
  2. Add the potatoes to a pot with water to cover and cook over medium heat for 5 - 6 minutes, until the potatoes are just tender. Do not overcook them since they will finish cooking in the oven. 
  3. While the potatoes cook, saute the onions over medium heat until they are lightly browned and tender, about 10 minutes. 
  4. Add half of the potatoes to a 9 × 13 baking dish. Sprinkle with sea salt and black pepper to taste. 
  5. Pour half of the Saffron Cream over the potatoes. Top with the remaining potatoes, season with sea salt and black pepper again, and spread the rest of the Saffron Cream over the potatoes. 
  6. Sprinkle the cooked onions over the sauce. Bake for 25 minutes, until bubbly. 

Chef Del Sroufe teaches cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum.   Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives. Learn more at www.chefdelsroufe.com.

Dels Cookbook for his byline.jpg

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PP Cauliflower Medley Over Whole Grains

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PP Cauliflower Medley Over Whole Grains

Jeannie's Cauliflower Medley Over Whole Grains.jpg

Chef: Jeannie Hudkins
Makes: 4-6 servings
Prep time: 20 minutes
Cook time: 20 minutes

 

 

 

 

INGREDIENTS

  • 1 cauliflower, broken into small florets
  • 1 sweet onion, sliced
  • 4 cloves garlic, diced or minced
  • 8 oz. cremini mushrooms, sliced
  • 1 can black beans or red kidney beans, drained and rinsed
  • 1 T smoked paprika
  • ¼ t black pepper
  • ¼ c whole wheat flour
  • 3 c soy milk
  • Black or brown rice or any whole grain, cooked

DIRECTIONS

  1. Steam cauliflower in a saucepan until al dente (do not overcook).  Drain and set aside.
  2. In a large saucepan, saute the onion in a small amount of water until soft. Stir in the garlic and the mushrooms and saute until soft.
  3. In a coffee mug or measuring cup, mix the flour, paprika, and black pepper, Slowly stir in ½ cup of soy milk to make a thick paste. Stir in more of the milk to fill the mug, stirring until smooth.
  4. Add the steamed cauliflower and the black or red beans to the onion/mushroom mixture as well as the remaining soy milk. Stir over medium heat until the sauce thickens. 
  5. Serve over black or brown rice or any whole grain. 


TIP

  1. To decrease the fat content, decrease soy milk to 1 ½ cups and add 1 ½ cups water. 


Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet, Eatlikeyougiveadamn-thebook.com ,Dietology 101: Be Slim, Be Full, Be Well 

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PP Potato, Corn and Poblano Pepper Taquitos

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PP Potato, Corn and Poblano Pepper Taquitos

Del Stroufe Potato corn & Pablano Pepper Taquitos.jpg

Chef:  Del Sroufe
Makes:  16 Tortillas
Prep Time:  20 minutes
Cook Time: 30 minutes
Total Time:  50 minutes

 

 

INGREDIENTS

  • 1 small yellow onion, diced small
  • 1 large poblano pepper, diced small
  • 1 10 oz bag frozen corn, or 1 ½ c fresh corn kernels
  • 1 clove minced garlic
  • 1 t ground cumin
  • 3 c (left over) mashed potatoes or frozen no oil hash browns
  • Sea salt to taste
  • Pinch cayenne pepper, optional
  • 16 corn tortillas
  • Chopped fresh cilantro for garnish
  • Salsa or Guacamole (plant strong only) for serving

DIRECTIONS

  1. Preheat the oven to 375 degrees
  2. Saute the onion and pablano pepper in a large skillet over medium high heat for 7 to 8 minutes, until the vegetables are tender and the onions have started to brown.
  3. Add water to 1 to 2 tablespoons at a time to keep the vegetables from sticking. 
  4. Add the corn and cook 5 minutes.
  5. Add the garlic, and ground cumin and cook another minute to toast the cumin.
  6. Add the potatoes, sea salt and cayenne pepper, and mix well.  Set aside, so you can toast the tortillas.
  7. To toast the corn tortillas, heat a skillet over medium heat for 5 minutes.  Place a layer of tortillas in the pan and let them cook for 2 minutes.  Turn and cook the other side for 2 minutes.  Repeat with the remaining tortillas.
  8. As you pull the tortillas from the pan, fill each with ¼ c of the potato filling and roll the tortilla up around the filling.
  9. Place the rolled-up taquitos on a baking sheet.  When all the taquitos are made, bake them for 10-12 minutes until the tortillas start to brown.
  10. To serve, place the taquitos on a serving platter and garnish them with the chopped cilantro.
  11. Serve with your choice of salsa &/or guacamole (plant strong only).

Chef Del Sroufe teaches cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum.   Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives. Learn more at www.chefdelsroufe.com.

Dels Cookbook for his byline.jpg

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PS The Real-Deal Veggie Burger

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PS The Real-Deal Veggie Burger

Jessica Meyers Real Deal Burger.jpg

Chef:  Jessica Meyers Altman; GardenFreshFoodie.com
Makes:  7
Prep Time:  15 minutes
Cook Time: 25 minutes
Total Time:  40 minutes

INGREDIENTS

  • 1 c cubed sweet potato, cubed and cooked until tender (can use white potato if desired)
  • ½ c fresh or frozen peas, if frozen, thaw
  • 2 c of cauliflower cut into small florets
  • ¼ c green onions
  • 1 T garam masala
  • ½ c almond meal (can use ½ c whole almonds and grind in processor or Vitamix)
  • 3 T red onion, chopped
  • 3 T parsley or basil, minced
  • ¼ c roasted red pepper (1/2 red pepper-or use raw-if so, then add to food processor)
  • ¼ t black pepper
  • ¼ t kosher/sea salt
Jessica Meyers Real Deal Burger 2.jpg

DIRECTIONS

Jessica Meyers Real Deal Burger 4.jpg
  1. Preheat oven to 400 degrees
  2. Cook the potato in boiling water until knife tender
  3. Add cauliflower to food processor and pulse until it looks rice like.  Add in potato, then peas, garam masala, salt, pepper and red onion; pulse.  Add in almond meal and check for consistency (should bind together)
  4. Stir in red pepper, green onion and parsley
  5. Line a baking sheet with parchment or use Silpat (high temp silicone sheet)
  6. Using a 1/3 c, scoop out and create burgers.  Ours made 7.  You can use the back of the measuring cup to slightly flatten the burgers.
  7. Bake for 20 minutes and then flip and cook for an additional 5-7 minutes.
  8. Serve a top a salad or on a roll/gluten free bread add a garlicky dill.  
  9. Top with a mango chutney, avocado (only if PS) or our garden fresh.
jessica Meyers Altman Real Deal Burger.jpg

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 Paprika Roasted Cauliflower

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PP Paprika Roasted Cauliflower

Laura Theodore Paprika Roasted Cauliflower.jpg

Chef:  Laura Theodore; The Jazzy Vegetarian
Makes:  4-6 Servings
Prep Time:  10 minutes
Cook Time:  45-55 minutes
Total Time:  55-65 minutes

INGREDIENTS

  • 1 medium head of cauliflower, cut into bite-size florets
  • 1 medium red or yellow onion, thinly sliced
  • 2 T Italian seasoning
  • 1 t garlic powder
  • 1 t paprika
  • 1/2 t turmeric

DIRECTIONS

  1. Preheat the oven to 400 degrees F. Line a large, rimmed baking pan with unbleached parchment paper. 
  2. Put all of the ingredients in a large bowl. 
  3. Stir to combine.
  4. Spread the mixture in an even layer on the lined baking pan. 
  5. Bake for 45 to 55 minutes, until the cauliflower is tender but still holds its shape.

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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PP Peppers Stuffed with Italian Lentils and Rice

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PP Peppers Stuffed with Italian Lentils and Rice

Jessica Meyers Stuffed Peppers.jpg

Chef:  Jessica Meyers Altman; Gardenfreshfoodie.com
Makes:  12 Servings
Prep Time:  20 minutes
Cook Time:  60 minutes
Total Time:  1 hour 20 minutes

INGREDIENTS

For the lentils

  • 1 ½ c brown or green lentils, rinsed
  • 1 ½ c onion, small diced
  • 1 ½ c carrots, small diced
  • 1 ½ c celery, small diced
  • 1 quart of canned tomatoes, or 28 oz can, separate out the liquid and set aside
  • 2 T garlic minced
  • 1 T rosemary, thyme, and oregano
  • 1 t salt, reduced to ½ t if using salted broth
  • 2 bay leaves
  • 2 T tomato paste
  • ¼ t black pepper
Jessica Meyers Stuffed Peppers 3.jpg

For the rice

  • 1 ½ c brown rice
  • 3 c water
  • 3 t freshly prepared bouillon (see recipe on PBNSG or Gardenfreshfoodie.com) or add additional salt and paste to taste
  • 2 T tomato paste

For assembly

  • 10 multi-colored peppers
  • Jarred or freshly prepared pasta sauce (no oil added), about ½ a jar
  • Freshly chopped parsley and crushed red pepper for garnish
Jessica Meyers Stuffed Peppers 2.jpg

DIRECTIONS

  1. To cook rice in a pressure cooker:  place rice, tomato paste, water/broth, and bouillon into a pressure cooker, cover, bring to pressure, reduce heat to low and cook for 12 minutes.   Turn off and let pressure drop.  
  2. To cook in a traditional pot:  bring water/broth to a boil, add in bouillon if using, rice and tomato paste.  Reduce heat to low and cook until water has been absorbed and rice has softened, about 40 minutes.
  3. While rice is cooking make the lentils:  Sauté onions, carrots, celery, herbs & garlic in a good-sized soup pot., along with a little of the reserved tomato juice to prevent sticking.  Add bay leaves and cook until vegetables have softened.  Season with salt, pepper and add in tomato paste.
  4. To the reserved tomato juice, add enough water/broth to measure out 4 cups of liquid.  Add to the pot along with tomatoes and lentils.  Cover and cook until lentils have softened.
  5. Once lentils and rice are finished cooking, add rice to lentils until desired consistency is found.  We added almost all of the rice, leaving a little for a lunch the next day.
  6. While lentils and rice cook, bring a pot of water to boil, along with a pinch of salt.  Slice peppers in half and remove their seeds.  Drop into boiling water and cook for 1 ½ minutes.  Remove from the water.
  7. Pour enough of the jarred tomato sauce into 2 9 x 13” pans to coat the bottom and prevent the peppers from sticking.  Put the peppers into the sauce (we found 10 halves/5peppers fit in each pan).  Fill with lentil stew and top each pepper with 1-2 tablespoons of sauce.
  8. Bake covered at 350 for 30 minutes, uncover and cook for 10 more minutes
  9. Sprinkle with freshly chopped parsley and crushed red pepper if desired.  Serve with a big salad and enjoy those colors!
Jessica Meyers Stuffed Peppers 4.jpg

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 Chili Mac

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PP Chili Mac

Chef:  Marla Rose; Vegan Street
Makes:  6 servings
Prep Time:  20 minutes
Cook Time:  20 minutes
Total Time:  40 minutes

Marla Rose; Chili mac.jpg

INGREDIENTS

  • 16 oz. pasta, such as macaroni or penne, gluten-free or regular
  • 1 yellow onion, diced
  • 2 celery stalked, sliced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeds and membrane removed for milder spice
  • 30 oz. tomato sauce 
  • 1 1/3 c low-sodium vegetable broth, divided
  • 15 oz kidney beans, cooked
  • 2 c defrosted frozen corn
  • 1 c defrosted frozen peas
  • ¼ c nutritional yeast
  • 1 T dried basil
  • 2 teaspoons chili powder, more or less depending on desired spiciness
  • 2 teaspoons thyme
  • 3 handfuls baby spinach
  • Salt and pepper to taste

DIRECTIONS

  1. Begin cooking your pasta, usually 10-12 minutes el dente.
  2. Meanwhile, in a large pan, heat 1/3 cup of broth or 1 tablespoon olive oil for a minute over medium heat.
  3. Add the onion and celery; sauté for six minutes or so, then add the garlic and jalapeno. Add a broth by the tablespoon if the pan becomes too dry.  
  4. Sauté for a few minutes, then add the tomato sauce, kidney beans, 1 cup remaining broth, corn, peas, nutritional yeast and spices.
  5. Cook for about ten minutes, then stir in your drained pasta and spinach. Cook until heated through. Serve and enjoy!

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 Creamy Cauliflower Soup

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PP Creamy Cauliflower Soup

Laura Theodore Creamy Cauliflower Soup.jpg

Chef:  Laura Theodore; The Jazzy Vegetarian
Makes:  4 Servings
Prep Time:  5 minutes
Cook Time:  30 minutes
Total Time:  35 minutes

 

 

INGREDIENTS

  • 1 medium head cauliflower, cut into florets
  • 1 c vegetable broth, plus more as needed
  • 1/4 c plus 2 T unsweetened almond milk, plus more as needed
  • 1/2 t ground cumin
  • 1/4 t sea salt
  • Freshly ground pepper

DIRECTIONS

  1. Steam the cauliflower florets for about 20 minutes until tender. 
  2. Put the florets, vegetable broth, almond milk, ground cumin, sea salt, and pepper in a blender and process until smooth. 
  3. Add more broth or nondairy milk to achieve the desired consistency. 
  4. Pour into a medium saucepan, cover and cook over medium heat for about 10 minutes, stirring often, until heated through. 
  5. Serve piping hot.


NOTE: After the soup is blended it may be cooled thoroughly, packed in a tightly sealed container, and stored in the refrigerator for up to 24 hours. To serve, pour into a medium saucepan, cover, and simmer over medium-low heat for about 20 minutes, stirring often, until heated thoroughly.

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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PP Indian Pakora

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PP Indian Pakora

Chef:  Will Kriski/Potato Strong
Makes:  About 30
Prep Time:  15 minutes
Cook Time:  20 minutes
Total Time:  35 minutes

Will Kriski Indian Pakora.jpg

INGREDIENTS

  • 2 c chickpea flour
  • 1 t baking powder
  • 1 t salt (optional)
  • 2 t garam masala
  • ½ t turmeric
  • ½ t crushed red pepper
  • 1 ½ t cumin
  • 2 crushed garlic cloves or ½ t garlic powder
  • 1 c water, later another ½ c
  • ½ c peas
  • 1 potato (I used Yukon Gold or you can use Red) grated
  • 1 large carrot grated
  • 1 onion diced or minced
  • 3 c diced cauliflower

DIRECTIONS

  1. Preheat oven 450 to 500 degrees
  2. Line pan with Silpat or high temperature parchment paper
  3. Place all dry ingredients in a bowl and mix well
  4. Stir in 1 c of water and mix well.  
  5. Add ½ c peas, stir
  6. Add potato, stir
  7. Add carrot, stir
  8. Add onion, stir
  9. Add 3c diced cauliflower.  Use up to ½ cup of water to make sure all ingredients are covered by the mixture.  Consistency should be like a thick pancake or drop cookie batter.  
  10. Spoon onto Silpat (high temperature silicone sheet) or high temperature resistant parchment paper placed on a large cookie sheet pan.
  11. Place in oven.  After 10 minutes, carefully turn over.
  12. Bake for another 10 minutes. 
  13. Serve with a ketchup, tomato paste dip complimented by your favorite Indian spices or mixture.

To see more simple, quick & no-oil-starch-based recipes along with healthy weight loss advice, visit Will Kriski’s site www.potatostrong.com

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PP Crispy Easy Air Fried Potatoes

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PP Crispy Easy Air Fried Potatoes

Vicki Air Fries.jpg

Chef:  Vicki Brett Gach
Makes:  1-3 servings
Prep:  3 minutes
Cook Time:  12-14 minutes
Total Time:  15-17 minutes

 

 

 

 

INGREDIENTS

  • 1 or 2 potatoes, scrubbed and trimmed
  • Kosher salt and black pepper to taste
  • sauce for dipping (optional)

DIRECTIONS

  1. Microwave (or bake) potatoes, and allow to cool to at least room temperature.
  2. Slice potatoes in half, and each half into quarters, lengthwise, so that you have 8 wedges from each potato. Follow instructions for your air fryer.   Mine (Phillips) usually takes around 12 to 14 minutes at 375 degrees.
  3. Once the potatoes are golden and crispy, carefully remove from air fryer, season with salt and pepper, and serve (if desired) with ketchup, or with a mixture of unsweetened nondairy yogurt, hot sauce, and green salsa (pictured above).

Note:  JL Fields, who wrote the book on air fryers, literally. JL is an air frying expert, and author of the best-selling The Vegan Air Fryer: The Healthier Way to Enjoy Deep-Fried Flavors . Until you experience this firsthand, you won’t believe how crunchy these are – and especially while using no oil, no oil, no oil!

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 Cauliflower Steaks with Sweet Pepper Sauce

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PP Cauliflower Steaks with Sweet Pepper Sauce

Laura Theodore Cauliflower Steaks.jpg

Chef:  Laura Theodore; The Jazzy Vegetarian
Makes:  4-6 servings
Prep Time:  25 minutes
Cooking Time:  25-35 minutes
Total Time:  50-60 minutes

INGREDIENTS

  •  
  • 2 small heads of cauliflower
  • 1 red onion, thinly sliced
  • 1 yellow or sweet onion, thinly sliced
  • 2 t Italian seasoning
  • 1 t reduced-sodium tamari
  • 1/4 c water, divided, plus more as needed
  • 2 c cremini or white button mushrooms, thinly sliced
  • 2 sweet red peppers, thinly sliced
  • 1 green pepper, thinly sliced
  • 2 c jarred, oil-free marinara sauce

DIRECTIONS

  1. Preheat the oven to 375 degrees F.
  2. Trim one to two inches off two opposite sides of the cauliflower heads and set aside for use another time.
  3. Steam the trimmed cauliflower heads for 12 to 18 minutes or until they are just crisp-tender. 
  4. Cool for 20 minutes.
  5. Meanwhile, put the onions, Italian seasoning, tamari, and 2 tablespoons water in a large skillet. 
  6. Cover and cook over medium heat for 5 minutes, adding more water, 1 tablespoon at a time, as needed to prevent sticking. 
  7. Add the mushrooms and cook for 5 minutes more. 
  8. Add the peppers and 2 tablespoons water, and continue to cook for 5 minutes. 
  9. Decrease the heat to medium-low and stir in 1 cup of the marinara. 
  10. Cover and simmer for 8 minutes.
  11. Spread 1 cup marinara sauce evenly in the bottom of a rimmed casserole that is large enough to accommodate the cauliflower steaks. 
  12. Cut each cauliflower head down the center into two or three 3/4-inch to 1-inch thick slices, as if slicing a loaf of bread. 
  13. Set the cauliflower slices in the prepared casserole. 
  14. Top each cauliflower slice with one-quarter of the onion and pepper sauce. 
  15. Cover and bake 25 to 35 minutes or until the cauliflower steaks are tender.
  16. Uncover the casserole for the last 10 minutes of cooking time. Cool for 5 minutes. Serve with extra sauce on the side.

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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PP Luscious Lentil Soup

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PP Luscious Lentil Soup

Chef: Jeannie Hudkins
Makes: 4 - 6 servings
Prep time: 15 minutes
Cook time: 40 minutes

Jeannie Hudkins Luscious Lentil Soup Pic.jpg

INGREDIENTS

  •  1 red onion, sliced
  • 1 sweet onion, sliced
  • 1 green pepper, diced
  • 4 carrots, sliced
  • 4 cloves garlic, diced or minced
  • 3 - 4 small potatoes, cut in bite-sized cubes
  • 32 oz vegetable broth
  • 1 ½ c red lentils
  • 1 T smoked paprika
  • Salt and pepper, to taste

DIRECTIONS

  1. Saute the onions in a small amount of water in a large saucepan over medium-high heat until soft. 
  2. Add green peppers and carrots and saute until soft. 
  3. Stir in the garlic and saute for a couple more minutes
  4. Stin in the remaining ingredients, bring to a boil, then turn heat down to simmer.
  5. Cover and cook 30 minutes, stirring occasionally. 


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

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PP My Sister Mary's Plant Perfection Pizza

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PP My Sister Mary's Plant Perfection Pizza

Jeannie Hudkins Pizza.jpg

Chef: Jeannie Hudkins
Makes: 3 - 4 servings
Prep time: 40 minutes
Cook time: 20 minutes 

INGREDIENTS

Crust

  • 3 c whole wheat flour
  • ½ t salt
  • 1 T sugar (or dehydrated cane juice)
  • 1 T yeast

Toppings

  • ½ - 1 c no-oil marinara sauce
  • 10 oz. spinach (wilted and drained)
  • ½ red onion, thinly sliced
  • 8 oz mushrooms, sliced, and water-sauteed until water is released
  • 1 large tomato, thinly sliced
  • olives, sliced (Optional. If using, pizza will be plant-strong with the added fat.)

DIRECTIONS

  1. In a bowl, place 3c whole wheat flour. 
  2. Add ½ t salt. Mix.
  3. In a separate small bowl, place ½ c warm water. Add the sugar and yeast; stir until
  4. yeast dissolves. Let mixture sit for 5 minutes for bubbles to form, indicating yeast is good. 
  5. Add yeast mixture to flour, mix well. Add another ½ c warm water, and mix with hands to form a stiff dough ball. 
  6. Place a tablespoon of flour on bread board (or work directly on a granite counter, as it keeps the dough from sticking).
  7. Knead 9 - 10 minutes. 
  8. Place dough back into bowl and cover with a plate, foil, or plastic wrap.
  9. Place bowl inside unheated oven and let rise for 1 ½ hours. 
  10. When ready, take bowl out of oven, place on counter, and punch dough ball flat. 
  11. Line a pizza pan with non-stick aluminum foil. Form the dough to fit inside the pizza pan. Flatten dough so it is even and not too thick inside the pizza pan. Let crust extend quite a bit over the edge. (If you have excess dough, simply tear off excess from crust.)
  12. Place toppings on in the following order: marinara sauce, spinach, uncooked red onion, mushrooms, tomato slices, and olives, if using. 
  13. Bake at 425 degrees for 20 minutes. 
  14. Enjoy!

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

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