My Sister Mary's Plant Perfection Pizza

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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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PS Fresh Crispy Slaw

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PS Fresh Crispy Slaw

Chef:  Patricia Ode
Prep Time:  10 minutes (Add 5 hours for cashew soaking time)

INGREDIENTS

Slaw Base

1 bag of mixed cabbage and carrots 

Dressing

  • 1 c raw cashews
  • 2-4 garlic cloves
  • pink Himalayan salt, to taste
  • ground black pepper
  • pinch dried mustard
  • pinch dried ginger
  • 1 t ground Sumac
  • 1 T black poppy seed
  • 1 T nutritional yeast
  • Juice of one small lemon
  • 1 c filtered water

DIRECTIONS

Slaw Base

  1. For the salad mix you may either purchase a bag of pre-cut veggies, or purchase the ingredients separately. If you choose to purchase the ingredients , you may use a food processor for easier chopping.
  2. Place chopped veggies in a bowl.

Dressing

  1. Combine all sauce ingredients in a high speed blender and blend until creamy.
  2. Slaw
  3. Pour the dressing all over your veggies and mix thoroughly.
  4. Garnish with fresh rosemary and a bit of extra salt. Mix together and let chill in the fridge for 30 minutes to an hour before serving.

TIPS

  1. Soak cashews for minimum of five hours for a creamier texture and better digestion. You may also use raw pine nuts in place of the cashews. 

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 Portabello Bun - Wich

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PS Portabello Bun - Wich

Chef: Patricia Ode
Makes:  One Bun – Wich
Prep Time:  One hour marinating + 5 minutes
Cook Time:  10 minutes
Total Time:  One hour 10 minutes

 

 

 

 

INGREDIENTS

  • 1 portobello mushroom
  • 1/2 ripe avocado (smash w/garlic & Himalayan salt)
  • Alfalfa sprouts
  • sliced tomato
  • 1 can red kidney beans 

DIRECTIONS

  1. Cut the stem off the mushroom then slice in half like a burger bun.
  2. Marinate mushroom in coconut aminos, garlic powder, and red pepper flakes.  Marinate for at least 1 hour.
  3. Saute on medium heat on each side for 3-5 minutes.
  4. Mash the avocado and mix in Himalayan salt and garlic powder.
  5. Spread avocado on bottom half of mushroom.
  6. Top the avocado with tomato, sprouts, and beans. Then place the other portobello half on top.
  7. Sprinkle red pepper flakes on top on mushroom "bun".

TIPS

  1. Portobello can be eaten raw after marinated.

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 Overnight Chia Oats

Chef:  Patricia Ode
Makes:  One Serving
Prep Time:  5 minutes
Cook Time:  (for jam) 20 minutes
Total Time:  25 minutes if you include cooking jam down.

INGREDIENTS

Oat Base

  • 1/2 c raw old fashioned rolled oats
  • 2 T chia seeds
  • 3/4-1 c unsweetened almond or coconut milk
  • 1 t cinnamon
  • 1/8 t Madagascar vanilla extract
  • kiwi for garnish :)
  • raw pepitas (pumpkin seeds)

Jam

  • 1 c frozen berries of choice
  • half lemon                                                                                                                                           1 T coconut sugar, date sugar, maple syrup, or raw local honey (optional)

DIRECTIONS

Oat Base

  1. Mix chia, oats and milk in a bowl and place in fridge overnight uncovered. Can soak for an hour in the morning.
  2. Cut kiwi next morning. Stick on side of jar.
  3. Fill chia / oat mix in jar.

Jam

  1. Put frozen berries in a small pot on the stove over low heat with juice of half a lemon and 1 T of your chosen sweetener.  
  2. Cook until desired thickness.
  3. Use a t-T of jam to sweeten and garnish.

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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Edamame Salad With Herb Vinaigrette

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Edamame Salad With Herb Vinaigrette

Chef:  Jessica Meyer Altman; Garden Fresh Foodie
Makes:  16-20
Prep Time:  15 minutes
Cook Time:  3 minutes
Total Time:  18 minutes

 

 

INGREDIENTS

Salad

  • 6 c of edamame
  • 4 c of corn kernels, fresh is best, but frozen is fine (just defrost)
  • 2 c of medium diced peppers – we use 1 red and 1 orange
  • 1 c chopped scallions
  • ½ c chopped parsley
  • 3 T fresh dill (or 1 tsp dried)

Summer Herb Dressing

  • ½ c apple cider vinegar
  • ½ c fresh basil
  • 2 T fresh or 1 t dried dill
  • 3 T fresh parsley
  • 2 T of sweetener of choice-maple syrup, date paste-if desired, you can omit to have no added sugars
  • Pinch sea salt (or to taste), about ½ t
  • Freshly ground pepper or to taste
  • Water to thin if desired (we didn’t)

 

DIRECTIONS

  1. Mix dressing ingredients together in a blender, taste to season.
  2. Blanch edamame in boil water until they turn bright green and soften slightly.   Drain.
  3. If using frozen corn, defrost.  Toss remaining ingredients into a bowl and added as much dressing as you feel you need.
  4. Season to taste and serve as a salad topper or as a side dish.  This would also be great on top of a baked sweet potato!  In the picture below, I show it with my home-grown sprouts, Red Cabbage Slaw, and Buckwheat Tabbouleh.

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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Vegan Corn Butter

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Vegan Corn Butter

Chef:  Chuck Underwood
Makes:  2 cups of Corn Butter
Prep time:  5 minutes
Cook time:  5-10 minutes
Total Time:  10-15 minutes

 

 

INGREDIENTS

  • 2 cans Sweet Corn, no salt added 15oz
  • OR...16 oz bag Frozen Corn (thawed)
  • 1-2 Tbs Water
  • 1 Tbs Lemon Juice
  • 3/8 tsp Salt
  • 1/4 tsp Garlic Powder
  • OR..1-2 cloves Freshly Minced Garlic (for garlic butter)


DIRECTIONS

  1. Drain liquid from cans of corn and add the drained corn directly to your blender.   If using frozen, add the thawed bag of corn instead.  
  2. Add remaining ingredients and blend until smooth and creamy.  If using frozen you may need to add an additional tablespoon of water.   For more of a 'garlic butter' taste, add 1-2 cloves of freshly minced garlic instead of the powder.
  3. Scrape into pan and simmer on low heat until slightly thickened.

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 Oil Free Vegan Pasta Salad

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PP Oil Free Vegan Pasta Salad

Chef:  Chuck Underwood
Makes:  8 Servings
Prep Time:  20 minutes
Cook Time:  Follow pasta directions
Chill Time:  1-2 Hours
Total Time: 1 hour 20 minutes to 2 hours and 20 minutes

 

INGREDIENTS

Salad

  • 4 c whole wheat pasta
  • 2 ribs celery; chopped
  • 3 green onions; chopped fine
  • ½ red bell pepper
  • 1-2 radishes chopped fine
  • 2 T pimento (packed in water)
  • 2 T sweet pickle relish

Dressing

  • 1 15 oz can Cannellini beans w/juice 
  • 3 T lemon juice
  • 1 T red wine vinegar
  • 1 T miso
  • 1 T dill pickle juice
  • 1 T spicy brown mustard
  • ½ t garlic powder
  • ½ t ground pepper
  • ¼ t dill weed
  • ¼ t onion powder
  • ¼ t salt

DIRECTIONS

  1. Cook the pasta according to package instructions.  Drain and rinse well when finished and set aside.
  2. Chop all veggies and add to a large bowl.
  3. Add all dressing ingredients to your blender, including the liquid from the can of beans and blend on high until smooth.  It may look a little thin, that’s ok, the pasta will soak it up.
  4. Gently toss pasta and veggies together and fold in dressing.  Gently stir until everything is well coated.
  5. Cover and chill in the refrigerator for at least 1-2 hours before serving. 

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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Cherry Chocolate Chip Soft Serve

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Cherry Chocolate Chip Soft Serve

Chef:  Marla Rose; Vegan Street
Makes:  2 generous servings
Prep:  5 minutes

 

INGREDIENTS

  • 2 large frozen bananas, sliced
  • 1/3 cup frozen cherries
  • 1 tablespoon organic, Fair Trade Vegan chocolate chips
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon non-dairy milk (I used almond)

DIRECTIONS

  1. Put your frozen banana pieces in your food processor and pulse until it is crumbly. For me, this takes about 20 pulses. 
  2. Add the frozen cherries, chocolate chips, and vanilla, pulsing some more until it becomes integrated. 
  3. You will likely need to remove the top of your food processor at various points and stir to separate as it gathers in one big lump as it processes. 
  4. Add the amount of milk you need to get the creamy texture you want.

Spoon out, 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/PS Spinach Citrus Salad

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PP/PS Spinach Citrus Salad

Chef:  Terri Edwards
Makes:  6 Servings
Prep Time:  10 minutes

 

 

 

INGREDIENTS

Salad

  • 1 10 oz bag of fresh spinach
  • 1 c berries, grapes or 10 sliced strawberries
  • 1 10 oz can mandarin oranges; or clementine oranges peeled and separated; or grapefruit sections
  • 1 t sunflower seeds (plant strong only)
  • 1 t brazil nuts; chopped (plant strong only)

Raspberry Vinaigrette

  • 2 c fresh or frozen raspberries
  • 2 t Dijon mustard
  • 1-2 T balsamic vinegar
  • 1 T fresh herbs, such as thyme or rosemary, freshly chopped (optional)
  • 1 -2 T maple syrup or to taste
  • ¼ t salt or to taste
  • 14 t pepper or to taste

 

DIRECTIONS

Salad

  1. Mix all the chosen salad ingredients above.

Raspberry Vinaigrette

  1. Puree raspberries in a blender.
  2. Remove and place in a bowl.
  3. Whisk in mustard, vinegar, herbs (if using), maple syrup, salt and black pepper.  Start with 1 T vinegar and add more after tasting.  Adjust flavor with maple syrup, salt and black pepper.
  4. Store in a covered container in the refrigerator.  

TIPS

  1. Leftover Raspberry Salad Dressing will keep for up to 3 days.

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 Colorful Southwest Salad

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PP Colorful Southwest Salad

Chef:  Brandi Doming; Vegan 8
Makes:  2-4 servings
Prep Time:  15 minutes
Cook Time:  15 minutes
Total Time:  30 minutes

INGREDIENTS

  • 1 huge red bell pepper or 2 small ones, finely chopped (200 g, you’ll need about 2 c chopped)
  • 1 ¼ c pre-cooked corn (I just use frozen)
  • 2 15 oz cans low-sodium black beans, drained and rinsed
  • ¼ c fresh lime juice (about 4-5 limes, make sure to measure)
  • 1 T pure maple syrup 
  • 1 t chili powder
  • ½ t ground cumin
  • 1/8 t fine sea salt
  • 1 avocado chopped

DIRECTIONS

  1. Preheat the oven to 400 degrees and line 2 sheet pans with parchment paper. 
  2. Place the chopped bell pepper to one of the pans and season with salt and pepper.
  3. Spread the corn out on the second pan.
  4. Put the bell peppers on the middle rack and the corn on the bottom rack.  Roast for 10 minutes.
  5. This is just enough to give them some flavor and soften them, but still retain firmness. 
  6. While the veggies are roasting, drain and rinse the beans and warm them up.
  7. Next, prepare your lime sauce by combining the lime juice, syrup, chili powder, cumin and salt; whisk well.
  8. Add to a small pan over the stove over medium-low heat.  Cook for just a couple of minutes to heat through.
  9. Once the veggies are done from the oven, add them to large serving bowl.  
  10. Add the beans and pour the lime sauce over and toss to coat everything evenly.
  11. Chop your avocado and add last, right before serving.

TIPS

  1. Citrus flavor gives a wonderful flavor to this salad; so hardly any salt is needed.  
  2. But taste and adjust seasonings if necessary. 
  3. I sprinkle more chili powder and just a pinch of salt.
  4. If serving this as a main meal, it will probably only be enough for 2 servings, but as a side dish, it will be good for 4.  
  5. We’ve eaten this as a salad and also added it as a filling inside tacos with my Mexican Tahini Sauce.  YUM.
  6. This salad is delicious both chilled and warm.

Follow BRANDI @ http://thevegan8.com/ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion!  Hope you love the recipes!  Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #thevegan8 or share them on my Facebook page https://www.facebook.com/TheVegan8/

 

 

 

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PP BBQ Jackfruit Taco "Meat" w/ Dilly Slaw

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PP BBQ Jackfruit Taco "Meat" w/ Dilly Slaw

Chef:  Marla Rose; Vegan Street
Makes:  4-6 Servings
Prep Time:  20 minutes (Dilly Slaw) 10 minutes (BBQ Jackfruit Taco “Meat”)
Cook Time:  35 minutes or until tender
Total Time:  1 hour 11 minutes

INGREDIENTS

  • 40 oz canned jackfruit in water or brine, drained, rinsed and shredded with a fork or sharp knife
  • 1 T low sodium tamari
  • 3 cloves garlic, minced
  • ¼ t liquid smoke
  • ½ c plus 2 T of your favorite (no oil) vegan BBQ sauce, homemade/store bought, divided
  • ¼ c low sodium vegetable broth
  • 1 t cayenne powder (optional)
  • Salt & pepper to taste

DIRECTIONS

Slaw

  1. Prepare slaw first.  In a medium bowl, combine all ingredients and stir; season to your preference.  
  2. Allow to sit for 20 minutes or more to absorb the flavors and soften.

Jackfruit

  1. Heat a large skillet over medium heat.  
  2. (You will be healthy sautéing w/ water or veggie broth.  To prevent sticking, put a little and let it bubble in pan.)
  3. Add the shredded jackfruit and saute, stirring often with a spatula, for about 5 minutes.  
  4. Add garlic, tamari and liquid smoke, sautéing for 6 minutes.
  5. Add ½ c of BBQ sauce, vegetable broth and cayenne (if using), bring to a simmer, then lower the heat to medium low.  
  6. Cook for 25-30 minutes, stirring occasionally, until softened.  
  7. Add more broth by the tablespoon if mixture gets too dry.  
  8. When jackfruit has reached the desired level of tenderness, add the final two tablespoons of BBQ sauce, stir through and remove from heat.
  9. Serve hot and garnish as you wish with Dilly Slaw on top!

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/PS Tabbouleh Made with Buckwheat

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PP/PS Tabbouleh Made with Buckwheat

Chef:  Jessica Meyer Altman; Garden Fresh Foodie
Makes:  6-8 Servings
Prep Time:  20 minutes
Cook Time:  12 minutes
Total Time:  32 minutes

 

 

INGREDIENTS

  • 1 c raw buckwheat groats (or could use 1 c quinoa, soaked for 4 hours and drained before cooking)
  • 3 T fresh lemon juice (zest it first)
  • 1 t lemon zest
  • ¾ c chopped parsley
  • ¼ c minced red onion or ½ c chopped scallions
  • 1 c diced heirloom tomatoes
  • 1 c diced cucumber
  • 1 ½-2 T fresh dill, or 1 ½ t dried (fresh is SOOO much better)
  • Dash cayenne
  • 1/3 c pumpkin seeds (or could do toasted pine nuts) (PP would not use seeds or pine nuts)
  • Salt & pepper to taste

DIRECTIONS

  1. Place a pot filled with about 2 quarts of water, a pinch of salt, and buckwheat in a pan and bring to a boil.  Reduce and simmer for 12 minutes (or until grains are soft but not mushy).  Drain and let cool.
  2. Add in remainder of ingredients.  Salt and pepper to taste.  If not serving right away, add pumpkin seeds or pine nuts right before, so that they keep their crunch.
  3. Serve with falafel, chipotle hummus, or any number of dishes.

 

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 Corn and Black Bean Salsa

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PP Corn and Black Bean Salsa

Chef:  Del Sroufe
Makes:  6-8 Servings
Prep Time:  20 Minutes

INGREDIENTS

  • 2 (15 oz) cans black beans, rinsed and drained, or 3 c cooked black beans
  • 1 (12 os) bag frozen corn, thawed, or 2 c fresh corn
  • 2 roasted red bell peppers, diced (*see Tip)
  • 1 large tomato, diced
  • 1 small red onion, diced
  • 1 jalepeno pepper, seeded and minced
  • 3 garlic cloves, minced
  • ½ c chopped fresh cilantro
  • Grated zest of 1 lime
  • Juice of 2 limes
  • 2 t ground cumin
  • Sea salt, to taste

DIRECTIONS

  1. Combine all the ingredients in a large bowl and mix well.  
  2. Store in an airtight container in the refrigerator for up to 4 days.

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.

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PP Carrot Dogs

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PP Carrot Dogs

Chef:  Del Sroufe
Makes:  6 hot dogs
Prep Time:  10 minutes
Cook Time:  10 minutes to cook marinated dogs & brown
Total Time:  20 minutes (This does NOT include 12 hours of marinating time)

 

INGREDIENTS

  • 6 large carrots, peeled and trimmed to fit your hot dog buns
  • 2 c water
  • ¼ c tamari
  • 1 T red wine vinegar
  • 4 garlic cloves, minced
  • 1 t granulated onion
  • 1 t mustard powder
  • 1 t ground coriander
  • ½ t ground mace
  • ½ t smoked paprika
  • ¼ t black pepper
  • 6 hot dog buns, toasted if desired. 

DIRECTIONS

  1. Bring a 2 qt pot of water to a boil over medium-high heat.  Add carrots and bring the water back to a boil  Reduce the heat to medium and let the carrots cook until they are tender, 8 to 10 minutes.  Drain the carrots and rinse them under cook water to stop the cooking process.
  2. While carrots are cooking, whisk together the water, tamari, red wine vinegar, garlic, granulated onion, mustard powder, coriander, mace, smoked paprika, and black pepper in a baking dish.  Add the carrots to the marinade and toss to coat.  Cover the dish and refrigerate for at least 12 hours.
  3. Heat a large skillet over medium–high heat.  Add the carrots and the marinade and cook, turning the carrots occasionally, until most of the marinade has evaporated and the carrots have started to brown, about 10 minutes.
  4. Serve in a bun with your favorite toppings.

TIPS

  1. Be sure to choose carrot of equal size so they all cook the same amount of time. 
  2. Check out The China Study Family Cookbook on page 179 to create a “Lentil Chili” dog!

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 White Bean Salad with Apricots and Pistachios

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PP White Bean Salad with Apricots and Pistachios

Del Sroufe White Bean Salad with Apricots and Pitstachios.jpg

Chef:  Del Sroufe
Makes:  4 Servings
Prep Time:  20 minutes

INGREDIENTS

  • 2 (15 oz) cans white beans, rinsed and drained, or 3 c cooked white beans (*see tip)
  • 1 medium red onion
  • 1 medium red bell pepper, seeded and diced
  • ¾ c dried unsulfured apricots, chopped
  • 3 T chopped fresh mint
  • ½ c toasted pistachios
  • Grated zest of one orange
  • Juice of 2 oranges
  • Juice of 1 lemon
  • ½ t crushed red pepper flakes
  • Sea salt, to taste

DIRECTIONS

  1. Combine all the ingredients in a large bowl and mix well.  
  2. Store in an airtight container in the refrigerator for up to 5 days.

TIPS

  1. Any white beans will work in this recipe –Great Norther, cannellini or navy-so use whatever you have on hand.  
  2. You can use this recipe as a template for different bean salads.  Try different beans, different dried or fresh fruits, and different herbs like basil, cilantro or tarragon.  If you are not a fan of beans, substitute 4 cups brown rice or cooked quinoa.
  3. You might be tempted to skip the orange zest in this dish or to use bottled orange juice or lemon juice in place of fresh juice, but the fresh juice has much better flavor than the bottled.  Have fun at home and do your own taste test to see which your family like better.

*Note for the cook:   You can toast nuts in the oven or on the stove top.  I prefer the oven method because it is a little more forgiving if I happen to walk away from the kitchen and leave them unattended.  On the stove top, nuts quickly go from toasted to burned, so you have to stay with them to avoid burning.  Stove top method:  Coarsely chop the nuts and toast them in a skillet over medium-low heat, shaking the pan frequently, until fragrant and lightly browned, 4 to 5 minutes.  Oven method: Preheat the oven to 350 degrees F. Coarsely chop the nuts and spread them out on a rimmed baking sheet. Bake the nuts until fragrant and lightly browned, 7 to 8 minutes. 

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.

          

 

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PS Cheesecake Pops

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PS Cheesecake Pops

Chef:  Del Sroufe
Makes:  9 ice pops
Prep Time:  5 minutes
Soak Time:  4 hours (cashews & dates)
Freeze Time:  3 hours (ice pops)

 

 

INGREDIENTS

  • ½ c raw cashews
  • 1 c Medjool dates, pitted
  • 1 c strawberries or blue berries, or raspberries; fresh or frozen
  • 2 T fresh lemon juice

DIRECTIONS

  1. Put the cashews and dates in a bowl, cover with water, and soak for at least 4 hours or overnight.
  2. Drain and reserve the soaking liquid.  
  3. Transfer the cashews and dates to a blender, along with the berries and lemon juice. 
  4. Puree until smooth and creamy, adding enough of the soaking liquid to make a creamy consistency.
  5. Spoon the puree into freezer pop molds, cover, and place craft sticks in the molds.
  6. Freeze until firm, about 3 hours.
  7. To remove the pops from the molds, rinse the molds under cool water for 30 seconds,
  8. Remove the lid, and gently pull the pops from the molds.  
  9. Serve immediately or store frozen in zip-top bags.

TIPS

  1. To make vanilla cheesecake pops, leave out the berries and add 2 T more cashews, ¼ c water, and 1 t pure vanilla extract to blender.
  2. Removing the pops from the molds can take a little effort and a little patience. The first time I made freezer pops I thought that hot water was the best way to get the pops out of the mold.  Instead, I made a mess.  Practice patience in the kitchen and teach your kids the same.  You will be rewarded with a better treat for your efforts.
  3. Sugar-free dessert may not taste sweet enough for those first starting to eat a healthier diet.  It can take several weeks for your taste buds to down-regulate.  If your kids, or you, are not enjoying sugar-free choices like this one, start by replacing half of the dates with an equal amount of maple syrup and then slowly reducing the amount of maple syrup while increasing the amount of dates in subsequent batches.

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.

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PS Quick and Easy Stir Fry

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PS Quick and Easy Stir Fry

Chef:  Debra Walter
Makes:  6-8 Servings
Prep Time:  20 Minutes
Cook Time:  6 minutes veggies/20 minutes quinoa
Total Time:  40 Minutes

INGREDIENTS

  • 6 c vegetables, washed and cut into bite size pieces (I use carrots, celery, red pepper, mushrooms,  broccoli, pea pods, sugar snap peas, zucchini, onions)
  • Shoyu and gomasio* to taste
  • 1 ½ c quinoa 

DIRECTIONS

  1. Cook quinoa according to package instructions; when finished cooking, turn off heat, but leave covered.
  2. While quinoa is cooking, in a large saute pan, pour in ¼ c water or vegetable broth and bring to a boil.
  3. When the liquid is boiling, add the vegetables and stir fry for 6 minutes or until everything is crisp tender.
  4. If the broccoli isn’t soft add a tablespoon of water and cover the pan for 2 minutes.  
  5. Splash with shoyu and gomasio to taste.
  6. Serve stir fry over the quinoa.
  7. Enjoy!

*Gomasio is a dry condiment of sea salt and sesame seeds, toasted and ground.  

Debra Walter, who has lived a vegetarian/vegan/gluten free for more than 30 years, is passionate about baking and cooking.   She would love to answer your questions or tell you about her personal chef services at chefveggi@aol.com

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PP Sloppy Joes

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PP Sloppy Joes

Chef:  Del Sroufe
Makes:  6 sandwiches
Prep Time:  30 minutes
Cook Time:  70-80 minutes (50-60 for cooking wheat berries, rest for simmering & date puree 10 minutes)
Total Time :  1 hour 20-30 minutes

INGREDIENTS

  • 1 medium yellow onion, finely chopped
  • ½ green bell pepper, finely chopped
  • 1 celery stalk, finely chopped
  • 2 cloves of garlic, minced
  • 2 c cooked wheat berries (*see tip)
  • 1 15 oz can tomato puree
  • 1/3 c date puree (*recipe below)
  • 1/4 c ketchup
  • 1 T vegan Worcestershire sauce or tamari
  • 6 whole-grain hamburger buns

DIRECTIONS

  1. Saute the onion, bell pepper and celery in a medium–size skillet over medium heat for 7 to 8 minutes.  Add water 1 to 2T at a time to keep the vegetables from sticking to the pan.  Add the garlic and cook for another minute.
  2. Add the cooked wheat berries, tomato puree, date puree, ketchup and Worcestershire sauce and cook, stirring occasionally, until the sauce thickens, about 10 minutes.  Season with sea salt and black pepper to taste.
  3. Place the bottom halves of each hamburger bun on a work surface and top with some of the filling.  Place the tops of the buns on the sandwiches and serve.

TIPS

  1. Wheat berries can be found at natural food stores and online retailers.  To cook them, combine 2/3 c wheat berries and 21 c water in a small sauce pan.  Bring the water to a boil over medium-high heat, reduce the heat to medium, cover and cook for 50-60 minutes, until water is absorbed and the wheat berries are tender.

Date Paste Puree

Makes:  3 c
Prep Time:  5 minutes
Cook Time:  10 minutes
Total Time:  15 minutes

INGREDIENTS

  • 2 c pitted dates
  • 2 c water

DIRECTIONS

Combine the dates and water in a small saucepan.   Cover and cook over medium heat until the dates are tender, about 10 minutes.  Drain and reserve the cooking water.

Puree dates in a blender, adding just enough water to make a creamy consistency.  Let cool to room temperature, then store in an airtight container for up to a week.

TIPS

  1. Add as little water as possible to the dates to concentrate the sweetness in the puree.  
  2. Date puree is not a 1:1 replacement for sugar and, to the newbie, may not taste as sweet.
  3. If you are trying to use this date puree instead of sugar in your favorite recipes, you may need to cut back a bit on the liquid in your recipe, and it may take a little experimentation to figure out exactly how much date puree to use.

You can use this puree in a lot of dessert recipes.  It is a great way to get your family off processed sugar.

 

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.

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PP Easy Deviled Eggs

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PP Easy Deviled Eggs

Chef:  Chuck Underwood; Brand New Vegan
Makes:  20-30 Appetizers
Prep Time:  10 minutes
Cook Time:  40 minutes
Total Time:  50 minutes

INGREDIENTS

  • 10-15 small baby potatoes
  • 15 oz can chickpeas (with reserved juice)
  • 4 T reserved bean juice
  • 2-3 T Lemon Juice
  • 2 lg Garlic Cloves
  • 1 T Dijion Mustard (or more depending on your taste)
  • ¼ t turmeric
  • ¼ t onion powder
  • ¼ t ground cumin
  • Salt and Pepper
  • Paprika for garnish

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. Scrub potatoes and slice in half.
  3. Lay evenly, cut side up, on a cookie sheet and bake for 40 minutes.
  4. Drain the chickpeas, reserving the juice, and rinse.
  5. Add chickpeas to blender along with garlic, lemon juice, mustard and spices.
  6. Pulse until thoroughly mixed.
  7. Add bean juice – 1 T at a time- until desired consistency.
  8. Add more lemon juice and/or mustard to taste.
  9. Salt and pepper to taste.
  10. Once potatoes are finished baking, allow to cool, and then carefully scoop out the middles.
  11. Save the potato middles, or eat them, or add them to your hummus.
  12. More juice may be needed if you add potatoes to hummus.
  13. Using a pastry bag, (ZipLock bag), fill hollowed out potatoes with hummus.
  14. Garnish with paprika and serve.

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 Crispy, Oven Baked, Fat Free Fries

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PP Crispy, Oven Baked, Fat Free Fries

Chef:  Chuck Underwood
Makes:  3-4 Servings
Prep Time:  5 minutes
Cook Time:  25 minutes
Total Time:  30 minutes

INGREDIENTS

  • 7-8 small to medium sized potatoes
  • 1 T flour
  • 1 t garlic powder
  • 1 t onion powder
  • 1 teaspoon paprika
  • 1 t chili powder
  • Salt and pepper to taste

DIRECTIONS

  1. Clean and slice potatoes into fairly thick French fries ¾” to 1” thick.
  2. Add to pot of cold water (enough to cover) and bring to a boil.
  3. Boil for 5 minutes
  4. Preheat oven to 425 degrees and line cookie sheet with parchment paper.
  5. After boiling, drain potatoes and place back into the pot.
  6. Add all seasoning, cover, and shake to distribute.
  7. Spread evenly on cookie sheet and bake for 20-25 minutes.

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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