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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PS Amazing Cauliflower Taco "Meat"

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PS Amazing Cauliflower Taco "Meat"

Chef:  Chuck Underwood
Makes:  4-6 Servings
Prep Time:  15 minutes
Cook Time:  45 minutes
Total Time:  1 hour

 

 

INGREDIENTS

  • 1 small head cauliflower
  • 4 oz fresh mushrooms
  • 1 c walnuts
  • 2 T soy sauce
  • 2 T chili powder
  • 2 t ground cumin
  • 1 t smoked paprika
  • ½ t garlic powder
  • ½ t onion powder
  • ¼ t ground pepper
  • ¼ t salt (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees F
  2. Lightly pulse the mushrooms in a food processor until you have a rice like consistency
  3. Now pulse (or chop) the walnuts to the same consistency and mix in a large bowl
  4. Remove the core and leaves of your cauliflower and cut into small pieces
  5. Pulse the cauliflower to the same consistency and add to bowl
  6. Stir in soy sauce and mix
  7. Stir in spices and mix well, making sure everything is mixed thoroughly
  8. Spread mixture onto a parchment lined baking sheet and bake for 30 minutes
  9. Stir lightly and continue baking for an additional 10-15 minutes

TIPS

Garnish with lettuce, tomatoes, jalapenos, or avocado.  My Green Chile Sour Cream goes very well with these tacos as does my Taco Bell Fire Sauce.

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 Best Dang Vegan Baked Beans!

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PP Best Dang Vegan Baked Beans!

Chef:  Chuck Underwood
Prep Time:  30 minutes
Cook Time:  360 minutes
Total Time:  6 hours 30 minutes

INGREDIENTS

  • 3 c dried Great Northern Beans
  • 2 c bean liquid
  • 2 c vegetable broth, low sodium
  • 1 t salt
  • 1 onion, diced
  • 1 bell green pepper, diced
  • 3-4 garlic cloves, minced
  • ¼ to ½ jalapeno pepper minced

 
BBQ Mixture

  • 6 oz can tomato paste
  • ¼ c molasses
  • ¼ c brown sugar
  • 1 T yellow mustard
  • 1 t apple cider vinegar
  • ¼ t ground pepper
  • ¼ t chipotle powder

DIRECTIONS

  1. Soak bean overnight in several inches of water.
  2. Drain and rinse beans next morning.
  3. Add enough water to cover and bring to a boil.
  4. As soon as the beans begin to boil, remove from the heat and cover.
  5. Let rest 30 minutes.
  6. Drain and rinse beans, reserving 2 c bean juice.
  7. Add vegetable broth, onion, garlic, peppers and salt.
  8. Bring to a boil again and simmer on low for 1 hr.
  9. Add mixture to a crock pot.
  10. Add remaining ingredients and slow cook on low 4-6 hours.

 

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 Mixed Berry Oatmeal Muffin Cups

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PP Mixed Berry Oatmeal Muffin Cups

Chef:  Vicki Brett-Gach
Makes:  12 muffins
Prep Time:  10 minutes
Cook Time:  25 minutes
Total Time:  35 minutes

INGREDIENTS

  • 4 ripe bananas, mashed
  • 1 c unsweetened applesauce
  • 2 c rolled oats
  • 2 T ground flaxseed meal
  • 1 t cinnamon
  • 1 ½ t baking powder
  • ½ t baking soda
  • 1 ½ t pure vanilla extract
  • 1 ½ t apple cider vinegar
  • 2 c frozen mixed berries

DIRECTIONS

  1. Preheat oven to 350 degrees.  Line muffin pans with parchment paper liners or use a silicone muffin pan.
  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.
  5. Serve warm or at room temperature.  

TIPS

  1. Extras freeze well.
  2. Can be warmed up later in the week.

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 Potato Leek Soup

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PP Potato Leek Soup

Chef:  Jessica Meyers-Altman; Garden Fresh Foodie
Makes: 8 Servings
Prep Time: 20 minutes
Cook Time:  20 minutes
Total Time:  40 minutes

 

INGREDIENTS
 
2 lbs of potatoes; washed and cut into cubes (we don’t skin)
4 c of cleaned and chopped leeks
2 c of chopped carrots
1 ¼ c chopped celery
5 c of water
1 ½ - 2 t kosher salt (depending on your taste)
1 T dried dill, or 3 T fresh
1 ½ T chopped fresh garlic
¾ t freshly ground pepper (to taste)
*optional:  milk to thin:  can use soy, almond, or other milk of choice
*optional toppings:  freshly chopped parsley or chives

DIRECTIONS

Place all ingredients into soup pot, except optional milk.  We add 1 12 t of salt, and add more if needed after cooking.
Heat until boiling, and turn down to a simmer until potatoes are softened.
Using a stick blender, or a traditional blender, puree soup until smooth.  If using a traditional blender, be sure to vent soup, as it will expand due to heat.
If soup is too thick, add additional water or milk to thin.  Season to taste with salt and pepper.  
Serve topped with fresh herbs if desired, salad, and a yummy muffin, like a corn muffin. (these had corn and kale added to them.)
Soup can be frozen for up to 6 months.

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

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

 

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PP Quinoa Bowl with Roasted Vegetable Medley

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PP Quinoa Bowl with Roasted Vegetable Medley

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

 

 

INGREDIENTS

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


DIRECTIONS

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

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

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PS Super Kale Salad

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PS Super Kale Salad

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

INGREDIENTS

For Salad

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

For the Cashew Dressing

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

DIRECTIONS

To Make the Salad

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

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

To Make the Dressing

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

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

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PS Vegan Country Sausage Gravy

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PS Vegan Country Sausage Gravy

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

 

 

 

 

 

 

 

 

INGREDIENTS

Sausage

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

Gravy

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

DIRECTIONS

Sausage

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

Gravy

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

TIPS

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

 

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

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Herb Crusted Pizza Dough

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Herb Crusted Pizza Dough

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

INGREDIENTS

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

DIRECTIONS

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

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

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PP Pasta Veggie Entree

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PP Pasta Veggie Entree

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

INGREDIENTS

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

DIRECTIONS

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

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

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PP Damn Instant Pot Vegan Chili

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PP Damn Instant Pot Vegan Chili

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

 

 

INGREDIENTS

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

DIRECTIONS

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

TIPS

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

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

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PP Apple Sauce Cinnamon Muffins

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PP Apple Sauce Cinnamon Muffins

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

 

 

 

 

 

INGREDIENTS

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

DIRECTIONS

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

Date Paste Recipe

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

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

 

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PP Rice/Veggie Entree

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PP Rice/Veggie Entree

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

 

 

 

INGREDIENTS

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

DIRECTIONS

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

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

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PP or PS Springtime Cauliflower Rice

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PP or PS Springtime Cauliflower Rice

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

 

INGREDIENTS


Pilaf Base

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

2nd step ingredients to Pilaf Base (above)

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

DIRECTIONS

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

TIPS

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

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

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

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

Garden Fresh Foodie blog: www.gardenfreshfoodie.com
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PP Oven Baked Two-Bean Chili

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PP Oven Baked Two-Bean Chili

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

INGREDIENTS


Chile
 

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

 Toppings 

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

DIRECTIONS

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

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

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

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PS Zesty Collard Burrito Wrap

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PS Zesty Collard Burrito Wrap

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

 

 

 

 

 

Ingredients

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

For the Sun Dried Tomato Spread

In a blender

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

DIRECTIONS

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

TIPS

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

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

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PP Simple Fresh Blueberry Sauce

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PP Simple Fresh Blueberry Sauce

2 Cathi Salach BB Sauce.jpg

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

 

 

 

Ingredients

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

Directions

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

TIPS 

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

It's the food! 🍎

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PP Fabulous Beet Burgers

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PP Fabulous Beet Burgers

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

INGREDIENTS

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

DIRECTIONS

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

*To roast the beets and onion

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

*Brown rice and steamed greens

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

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

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PP Chili Mac with Elbows

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PP Chili Mac with Elbows

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

 

 

INGREDIENTS

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

DIRECTIONS

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

 

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

 

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