PS Rice Pilaf Stuffed Zucchini Boats

Jeff Tritten PS Rice Pilaf Stuffed Zucchini Boats.jpg

Chef: Jeff Tritten; Respectful Living

Makes: 4 Servings

Prep Time: 10 min

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

INGREDIENTS

  • 1 lg zucchini, cut into quarters, remove seeds

  • 2 ¼ c Low Sodium Vegetable broth

  • 1 t thyme

  • 2 medium garlic cloves, minced

  • 1/3 c white onion, diced

  • 1 c brown rice

  • 1/3 c raw walnuts, chopped

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

  • 1 lg celery stalk, chopped

  • ¼ c mushrooms, chopped

DIRECTIONS

  1. Chop all vegetables.

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

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

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

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

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

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

  8. Spoon rice pilaf into zucchini boats and serve.

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

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PP Austin's Black Bean Soup

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

Timaree Hagenburger Austin's Black Bean Soup.jpg

INGREDIENTS

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

DIRECTIONS

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

TIPS

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


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

Nurtrition Professor Logo #1.jpg

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

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

Jeannie Mediterranean Lentils.jpg

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

INGREDIENTS

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

DIRECTIONS

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

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

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PP Easy White Bean Ricotta and Broccoli Pizza

Joey White Bean Dip #3.jpg

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

 

 

 

 

 

 

 

INGREDIENTS

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

DIRECTIONS

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

TIPS

 

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


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

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

Timaree Hagenburger Fruit Pizza.jpg

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

 

T's Dreamy Chocolate Sauce

INGREDIENTS

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

DIRECTIONS

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

PS Hagenburger's Dessert Nacho Foodie Bar

INGREDIENTS


Chip Options:
Sweet Cinnamon Chips /Pizza Crust

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

Apple Chips

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

Pineapple Chips

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

Fruit Toppings

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

Nut Toppings

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

 

DIRECTIONS

Sweet Cinnamon Chips/Pizza Crust

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

Apple Chips

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

Pineapple Chips

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

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

 

TIPS

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

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

Nurtrition Professor Logo #1.jpg

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

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PP One Pan Tuscan Farro & Bean Skillet

Jeff Tritten Farro Skillet #4.jpg

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

 

INGREDIENTS

  • ½ medium yellow onion, diced

  • 2 medium garlic cloves minced or pressed

  • 2 ½ c low sodium vegetable broth

  • 1 c organic farro

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

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

  • 1 c fresh spinach

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

  • 1 t oregano

  • ½ t fennel seed

  • ½ t dried Rosemary

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

  • Salt to taste

  • Black pepper to taste

DIRECTIONS

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

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

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

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

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

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PP Citrus-Infused 50-50 Salad

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

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

INGREDIENTS

Salad

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

Dressing

  • Zest from 1 orange
  • I/2 c fresh orange juice (from about 1 ½ oranges)
  • Zest from 1 lime
  • ¼ c fresh lime juice (from about 1 1 /2 limes)
  • 1-2 T maple syrup or date syrup
  • ½ t ground black pepper
  • ½-1/3 c fresh mint leaves (torn into tiny pieces)
  • Salt to taste (dash-optional)

DIRECTIONS

Dressing

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

Salad

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

Combine

  1. Drizzle with all of dressing and carefully stir until well combined.
  2. Taste and season with a dash of salt if desired.  

 

TIPS

  1. Always zest citrus with a microplane (one of my favorite cooking tools), BEFORE squeezing the fruit for juice.
  2. Watch Timaree shop for Jicama at the Farmer’s Market (California Bountiful TV) and then, make the recipe.


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

Nurtrition Professor Logo #1.jpg

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

Nutrition Professor Logo #2.jpg

 

 

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PS Apple Fennel Summer Salad

Cathy Summer Fennel Salad.jpg

Chef:  Cathy Katin-Grazzini
Makes:  3-4 Servings
Prep Time:  30 min

 

 

 

INGREDIENTS

Dressing

  • ½ c dried unsulphured apricots
  • 1 organic lime, zested and juiced (added AFTER preventing oxidation of apple slices)

Salad

  • 1 med-lg fennel bulb w/ a few fronds, slivered
  • 1 sm yellow & 2 sm orange organic carrots, slivered
  • 3-4 French radishes, slivered
  • 1 organic Fuji apple, sliced
  • ¼ c green Lebanese olive or similar
  • 2 T shelled unsalted pistachios, finely chopped
  • ¼ c purple-podded sweet peas, shelled
  • 1 scallion slivered on its bias

DIRECTIONS

Dressing

  1. Make apricot paste by covering apricots with boiling water, or microwave 1 minutes.  Allow to cool.
  2. Blend apricots & soaking water until smooth scraping down sides as needed.  Add 1-2 t of water in order to accomplish a jam-like consistency.
  3. Zest and juice the lime and set aside.
  4. To make the dressing, drain the apples from the lime juice & whisk it with sufficient apricot paste to suit your taste.   

Salad

  1. Core and slice apple and cover with lime juice and zest to prevent oxidation of slices. 
  2. Using a mandolin on fine setting, slice fennel radishes and carrots into tender slivers.
  3. After removing lime juice, add apple slices to the vegetable slivers.
  4. Drizzle apricot paste lime juice dressing.
  5. Mix to showcase all the textures & brilliant colors.
  6. Garnish with peas and olive on top.

Cathy Katin-Gazzini, a seasoned plant-based nutritional coach and chef, teaches the profound health benefits of plant-based nutrition, without oil, by working with patients to prevent, treat and often reverse their chronic disease conditions through lifestyle counseling, group immersion programs and her empowering cooking classes.  Visit Cathy at cathyskitchenprescription.com, https://www.facebook.com/cathyskitchenprescription/, https://twitter.com/CathysKitchenRx and https://www.instagram.com/cathyskitchenprescription.

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PP or PS Mexican Quinoa

Jessica Meyers Altman Mexican Quinoa Salad.jpg

Chef:  Jessica Meyers Altman; GardenFreshFoodie.com
Makes:  6-8 Servings
Prep Time:  15 min
Cook Time:  20 min
Total Time:  35 min

INGREDIENTS

  • 1 T minced garlic
  • 2 jalepenos , minced and de-seeded
  • 1 c diced red, orange or yellow pepper (total of 1 pepper)
  • 1 c minced red onion
  • 1 15 oz can diced tomatoes or 2 c fresh
  • 1 c quinoa, soaked for 4 hours (or longer), drained and rinsed
  • 1 c water or vegetable broth, or water plus 1 t of my vegetable bouillon
  • 2 c cooked black beans or 1 can, drained and rinsed
  • 1 c frozen organic corn, defrosted (simply run hot water over)
  • 4 c packed greens:  kale, swiss chard (green, or spinach, chopped and cooked
  • ½ t cumin
  • ½-3/4 of kosher salt
  • Juice of 1 lime, about 2 T
  • ¼ c cilantro (or parsley)
  • ¼ t cayenne (if desired)
  • Freshly ground pepper to taste
  • Optional PS version:  add  1 avocado, diced or add in something crunchy like pepitas (pumpkin seeds) or pistachio nuts
Jessica Meyers Altman Mexican Quinoa Salad 3.jpg

DIRECTIONS

  1. Heat a large skillet.  Once hot, add in onions, garlic and 1-2 T water to prevent sticking.
  2. Sauté until slightly golden, add in jalapeno and bell peppers.
  3. Stir in quinoa, beans, broth, tomatoes, cumin, salt and bring to a boil, reduce heat to a simmer.
  4. Cook until quinoa is softened (Not mush), about 15 minutes.  Add additional broth if needed.
  5. Fold in corn.
  6. If using spinach, fold in once the quinoa has cooked. 
  7. If using kale, blanch in a separate pan and fold in at the end.
  8. Season with freshly ground pepper and cayenne if desired.
  9. Add lime juice and fresh cilantro.

TIPS

  1. Mexican quinoa salad is great on top of a sweet potato, salad or stuffed in peppers as a protein packed, plant-based and oil-free dish.

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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PS Creamy Apple Cinnamon Rice Pudding

Vicki Rice Pudding.jpg

Chef:  Vicki Brett-Gach; Ann Arbor Vegan Kitchen
Makes:  6 Servings
Prep Time:  5 minutes
Cook Time:  For rice 20-45 minutes depending on type of rice
Total Time:  25-50 minutes

 

 

 

INGREDIENTS

  • 3 c cooked brown rice
  • 2 ½ c coconut milk
  • 1 apple, peeled and diced
  • 1/3 c maple syrup 
  • (1/3 c date paste can be used)
  • 1 t cinnamon
  • 1 t vanilla

DIRECTIONS

  1. Mix together all ingredients in a heavy saucepan, and bring just to a boil, stirring occasionally.  
  2. Immediately reduce heat, cover and allow to simmer for approximately 10 minutes, or until the rice is soft and creamy.
  3. Remove cover and continue to simmer for 10 more minutes, until apples are just about tender. 
  4. Turn off heat and allow to rest briefly. 
  5. Serve warm or chilled.

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 BBQ Spaghetti Squash

Lauren Well Elephant BBQ Spaghetti Squash.jpg

Chef:  Lauren Bernick; Wellelephant.com
Makes:  4 servings
Prep Time:  15 minutes
Cook Time:  40 minutes
Total Time:  55 minutes

INGREDIENTS

  • Spaghetti Squash (vary dramatically in size; the larger the squash the more servings and longer cook time).  
  • Bottled organic BBQ Sauce (I used Annies or you can use your own PP sauce)
  • Oil Free Buns (I used Ezekiel)

DIRECTIONS

  1. Preheat the oven to 375 degrees.
  2. Cut a spaghetti squash in half length-wise and scoop the seeds out.
  3. Roast the squash halves in the oven for about 40 minutes or until tender.
  4. (Squish the skin with oven mitt and if middle pushes out into “spaghetti strips” you know it’s ready)
  5. Let it cool for a few minutes before you attempt to scrape the insides out.  It will still be hot so use an oven mitt.
  6. Take a fork and work the strands of squash out into a bowl or colander.
  7. Blot with paper towels to remove the excess water that naturally arises from cooking the squash.
  8. Place the spaghetti squash and BBQ sauces in a pot on the stove.  (Put just enough to coat the squash, stir until sauce is heated.)
  9. Toast the buns and top with your favorite BBQ condiments such as caramelized onions and jalapenos.
  10. Enjoy!

“No one can become a well-balanced herbivore on their own...we need the support of our "herd."”  Learn more about Lauren at Wellelephant.com , https://www.instagram.com/laurenbernick_well_elephant/ and https://www.facebook.com/WellElephant/ , where she shares her recipes, menus, resource and videos to help support each of us to health.

Well elephant Lauren Bernick.jpg

 

 

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PP Tex Mex Potato Meal

Denise Kling Pelto Tex Mex Potato Meal.jpg

Chef:  Denise Kling-Pelto
Makes: 1-2 Servings
Prep Time:  5 minutes
Cook Time:  10 minutes
Total Time:  15 minutes

INGREDIENTS

  • I large russet or golden potato or 2 medium potatoes
  • ½ - 1 can black beans; rinsed, and well drained
  • ½-1c fresh greens of your choice
  • 1/2c fresh salsa; your favorite no oil, low sodium and sugar, drain excess juice.
  • ½ 12 oz bag frozen peppers and onions (or cut up your own)

DIRECTIONS

Denise Kling-Pelto Tex Mex Potato Meal 2.jpg
  1. Microwave your potato until softened, about 5-7 minutes on high with some water in a covered bowl.  Check after 5 and proceed when tender.
  2. Cut lengthwise and fluff flesh with a fork to receive other ingredients.
  3. Place black beans, then salsa, greens and last, the peppers and onions on the potato.
  4. Cover, I use paper towel, and cook on high for 3 minutes.

TIPS

  1. Scrub your potato(es) and pierce for easier cooking.
  2. Drain your salsa if you want a dryer potato meal.
  3. If you make the creamy vegan cheese sauce on the PBNSG site by Chuck Underwood, that’s great addition, if you have on hand, place directly on potato and the rest of the ingredients.
  4. You can use a sweet potato, too.  
  5. Your favorite bean, or oil free refried beans can be used, too.

PBNSG’s “Culinary Curator”, Denise teaches many of the Transitions Classes and makes the contacts with chefs from the United States and around the world.  With her partner, Debby Knight Jones, she teaches and presents at multiple venues around the area.

Denise Kling-Pelto PHG Logo.jpg

 

 

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PP Spicy Tomato Hummus

Denise Kling-pelto Hummus.jpg

Chef:  Denise Kling-Pelto
Prep Time:  5 minutes

 

 

 

 

 

 

INGREDIENTS

  • 1 can or 2 c of chickpeas/garbanzo bean w/ some aqua fava (juice naturally that stays after draining; about 1 t)
  • 1 T organic tomato paste
  • 1 t-T fresh chili paste
  • 1 T fresh squeezed lemon juice
  • 1 T spicy brown mustard
  • 1 clove of peeled garlic

DIRECTIONS

  1. Place the lemon, tomato paste, mustard, garlic clove and chickpeas in a blender.  Process until smooth.
  2. Serve with your favorite veggies.

TIPS

  1. Great spread for any whole plant based veggie sandwich.
  2. I use the bit of aqua fava to make the garlic creamier.  It mimic the tahini smoothness without all the fat.
  3. Don’t use chili paste if you don’t like heat.
  4. Play with recipe and add your favorites; bbq, pesto, etc.

PBNSG’s “Culinary Curator”, Denise teaches many of the Transitions Classes and makes the contacts with chefs from the United States and around the world.  With her partner, Debby Knight Jones, she teaches and presents at multiple venues around the area.

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PP Moroccan Red Lentil Stew

Curried Lentils.jpg

Chef: Jeannie Hudkins
Makes: 6 servings
Prep time: 15 minutes
Cook time: 45 minutes 

INGREDIENTS

  • 1 onion, diced 
  • 1 carrot, diced
  • 1/3  c parsley, chopped
  • ½ c cilantro, chopped
  • 2 garlic cloves, minced
  • 2 T fresh ginger, minced
  • 1 ½ t ground black pepper
  • 1 t turmeric
  • 1 t ground cinnamon
  • 2 t paprika
  • 1 ¼ c dried red lentils
  • 1 28-0z can whole tomatoes and their liquid, pureed (do not use tomato puree)
  • 8 c vegetable broth

DIRECTIONS

  1. Heat 2-3 T of water in a large saucepan over medium-high heat. Add in diced onion  and carrot. Water-sauté for 2 minutes. 
  2. Add parsley, cilantro, garlic, ginger, black pepper, turmeric, cinnamon, paprika, red lentils, pureed tomatoes, and vegetable broth. 
  3. Bring to a boil, cover, and turn down to a low boil.
  4. Cook for 40 minutes. 

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

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PP Baked Polenta Fries

Polenta Fries.jpg

Chef:  Vicki Brett-Gach
Makes:  4 servings
Prep Time: 20 minutes
Cook Time: Depends upon method of cooking

INGREDIENTS

  • 1 small onion, chopped
  • 3 ½ c vegetable broth or water
  • 1 t salt
  • 2 T fresh parsley, minced
  • 1 T fresh basil, minced
  • 1 c course polenta
  • 1 bay leaf

DIRECTIONS

STOVETOP Polenta Fries

  1. Dry sauté the onion in a saucepan.  Once translucent, add the broth or water, salt, parsley and basil.
  2. Sprinkle the polenta over the top.  Add bay leaf.  DO NOT STIR.
  3. Cook the polenta according to the package directions.
  4. Turn off the heat. 
  5. Remove and discard the bay leaf.
  6. Whisk the polenta until smooth.
  7. Carefully pour hot polenta into a heat-proof baking pan.  Allow to come to room temperature or chill in the refrigerator.
  8. Once completely set, cut polenta into French fry stick shapes, approximately ¼ “ (or ½”) x 3” each.

ELECTRIC PRESSURE COOKER 

  1. Dry sauté the onion on the Sauté or Brown setting.  Once the onion is translucent, add the broth or water, salt, parsley and basil. 
  2. Sprinkle the polenta over the top.  Add bay leaf.  DO NOT STIR.
  3. Lock the lid in place and bring to high pressure.  Cook for 5 minutes.
  4. Allow the pressure cooker to naturally release for 10 minutes, and then release any remaining pressure.
  5. Remove and discard the bay leaf. 
  6. Whisk the polenta until smooth.
  7. Carefully pour hot polenta into a heat-proof baking pan. 
  8. Allow to come to room temperature or chill in the refrigerator.
  9. Once completely set, cut polenta into French Fry stick shapes, approximately ¼” (or 1/2 “) x 3” each.

Proceed to bake Polenta Fries, either in the oven or Air Fryer as described below.

Baked Polenta Fries – in the Air Fryer

  1. Place polenta strips in the Air Fryer and bake at 400 degrees for 1—12 minutes, or just until crispy and golden brown.  
  2. Serve immediately with either warm marinara sauce or with ratatouille. 

Baked Polenta Fries – in the Oven

  1. Pre heat oven 425 degrees F.
  2. Bake polenta strips on a non-stick baking sheet or griddle for about 20 minutes, or just until crispy and golden brown.  
  3. Serve immediately with either warm marinara sauce or with ratatouille.

Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

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PS Raw Veggie Kabobs

Laura Theodore Raw Veggie Kabobs 1.jpg

Chef: Laura Theodore, The Jazzy Vegetarian
Prep Time:  10 minutes

INGREDIENTS

20 grape or cherry tomatoes
10 pitted green “Queen” or Kalamata olives
½ large sweet red or orange pepper, cut in 10 slices
½ zucchini or cucumber, cut in 10 slices
Sea salt, to taste
Freshly ground pepper, to taste
2 T freshly squeezed lemon juice
6 to 10 basil leaves, very thinly sliced

DIRECTIONS

Thread 10, 8-inch bamboo skewers each with 1 tomato, 1 olive, 1 pepper slice, 1 zucchini or cucumber slice and finishing with a second tomato.  

Arrange the kebabs on a pretty serving platter.

Put the lemon juice in a small bowl and briskly whisk until combined.  
Brush kebab with the lemon sauce, using a small pastry brush.
Sprinkle the basil over the top. 
Season with salt and pepper, to taste. 
Serve room temperature or refrigerate for 1 to 2 hours and served chilled.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian

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PS Maple-Raisin-Date Truffles

laura Theodore Maple Raisin Date Truffles.jpg

Chef:  Laura Theodore, The Jazzy Vegetarian
Makes:  10 to 12 Truffles
Prep Time:  5 minutes, plus 1 hr refrigeration

INGREDIENTS

  • 9 lg Medjool dates, pitted
  • 1/3 c raisins
  • 1/4 c raw unsweetened shredded dried coconut
  • 1 T maple syrup
  • 2 T unsweetened cocoa powder
  • Unbleached parchment paper to line pan

DIRECTIONS

  1. Put the dates, raisins, coconut and maple syrup in a high-performance blending appliance and process to the consistency of soft dough.
  2. Transfer the date mixture to a medium-sized bowl.
  3. Using a cookie scoop, spoon out a heaping T of the date mixture, and roll it into a ball.
  4. Continue in this manner to form 10 to 12 truffle balls.
  5. Put the cocoa powder in a small bowl.  Roll the truffles in the cocoa powder until coated and place on the prepared baking sheet.  
  6. Refrigerate 1 hr. 
  7. Store in an airtight container in the refrigerator.  Truffles will keep up to 3 days. 

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 Spring Moroccan Tangine

Prescription Kitchen Morrocan.jpg

Chef:  Cathy Katin-Grazzini
Makes:  4-6 servings
Prep Time:  1 ½ hrs
Cooking Time:  45 min
Total Time:  2 hrs 15 min

 

 

INGREDIENTS

  • 1 lg red onion, medium dice
  • 3-4 large garlic cloves, minced
  • 1 T grated fresh ginger (about 1”)
  • 2 T Ras el hanout spice blend or to taste (widely available online, Kroger or Whole Foods)
  • 1 medium sweet potato, diced
  • 2 medium carrots, diced
  • Handful of mint leaves, cut in thin ribbons (herb shears are great for this)
  • 2 c unsalted veggie broth
  • 2 T tomato paste
  • Small pinch of saffron filaments (10), toasted lightly, crumbled & soaked in a little veggie broth for 30 minutes.
  • 3 c cooked chickpeas
  • ½-t pf Aleppo pepper flakes or ground Kashmiri peppers or to taste
  • ½ lb baby Morelli or violetti artichokes (if you can find them), halved or quartered with outer leaves and tips removed, soaked in water with vinegar, lime or lemon juice (prevents discoloration) until use, OR 1 pkg frozen or canned artichoke hearts, quartered
  • Juice from 1 lemon
  • 1-2 t ground sumac or to taste (optional)
  • 1 lb asparagus, tough lower stalk removed, cut in ½” sections
  • 1/2c flavorful whole green olives (e.g. taggiasca, cerignola, picholine, etc.)
  • 1 c sweet peas, fresh or defrosted
  • ½ c dried apricots, soaked 10 minutes in water, quartered
  • ¼ c golden raisins or 1/8 c Indian lack raisins, soaked 10 minutes in water
  • ½ c unsalted shelled pistachios, rubbed in a towel to loosen/remove skins
  • 2 t sea salt to taste

Garnish

  • Zest from 3 lemons
  • Handful of cilantro leaves, whole
  • Handful of parsley leaves, whole
  • Sumac
  • Alleppo or Kashmiri pepper flakes or powder

DIRECTIONS

  1. Toast & soak saffron (if using).  Dry sauté onion in hot deep skillet over medium flame with a pinch of salt until onion has released its moisture & begun to carmelize, 3-4 min
  2. Add garlic and ginger
  3. Cook for a minute & deglaze pan with a minimal amount of broth.  
  4. Add sweet potato, carrot, raw artichokes (if using), ras el hanout & mint.  
  5. Sauté several minutes.
  6. Dissolve tomato past in broth.
  7. Add saffron and its water to the broth mixture and stir into skillet. 
  8. Add chickpeas and chili powder flakes.
  9. Cook 1 minute.
  10. Add lemon juice & sumac, if using, tasting as you go to not overdo the acidity.  
  11. Add asparagus.
  12. Wait 1 minute for thin asparagus, 2-3 minutes for thicker stems
  13. When carrots, artichokes and sweet potatoes are softened, add olives, peas (if fresh), artichokes (if frozen or canned) and fruits.
  14. Salt to taste. 
  15. Cook another minute and correct all seasonings as needed (acidity, spice, heat and salt).  Add pistachios and peas (if defrosted) and cook for final minute.
  16. Serve with your favorite whole wheat khobz flatbread, couscous or your favorite whole grain or warmed plates.
  17. Garnish with lots of lemon zest, parsley and cilantro leaves, and if you like, (for a little more heat and color), sprinkle on Aleppo.

Cathy Katin-Gazzini, a seasoned plant-based nutritional coach and chef, teaches the profound health benefits of plant-based nutrition, without oil, by working with patients to prevent, treat and often reverse their chronic disease conditions through lifestyle counseling, group immersion programs and her empowering cooking classes.  Visit Cathy at cathyskitchenprescription.com, https://www.facebook.com/cathyskitchenprescription/, https://twitter.com/CathysKitchenRx and https://www.instagram.com/cathyskitchenprescription.

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PP or PS Kenchin-Jiru with Miso

Prescription Kitchen Kenchin-Jiru with Miso.jpg

Chef:  Cathy Katin-Grazzini
Makes:  Serves 6-8
Presoak:  8 hrs (Kombu & Shiitake)
Prep Time:  1 hr
Cooking Time:  30 min
Total Time:  1 hr 30 min (not including presoak)

 

INGREDIENTS

Vegan dashi broth

  • 1 4”x 4”  piece of Kombu seaweed
  • 6-8 dried shiitake mushrooms
  • Water

Rest of Soup Ingredients

  • 3 taro (satimo), peeled, halved lengthwise, sliced in ¼” slices and place in water to prevent browning
  • 1-8” daikon radish, halved lengthwise, sliced in ¼” slices
  • 1 jicing carrot (or 2 regular), halved lengthwise, sliced in ¼” slices
  • ½ burdock root (gobo), peeled, cut in slivers or shavings, place in water to prevent browning
  • 1 medium yellow onion, medium dice
  • 1 block firm tofu
  • 1 block white or gray konnyaku (konjac)
  • 4 fresh shiitake mushrooms, stems removed, quartered
  • 1-2 t sea salt (optional)
  • 2-3 Japanese green onion (negi) or 1 bunch scallion, greens and whites sliced
  • 2 T fermented soy sauce
  • 1/3 – ½ c red miso

Garnish

  • Freshly toasted sesame seeds (PS if use sesame seeds)
  • Schichimi togarashi (Japanese 7-spice seasoning)
  • Sanscho pepper

DIRECTIONS

Vegan Dashi Broth 

  1. In a separate glass or ceramic bowls separately soak kombu and dried shiitake in 6 c water each.
  2. Cover with wrap and refrigerate overnight.
  3. Discard Kombu, discard shiitake stems, quartered caps and reserve, strain stocks and combine.  

Soup

  1. If using,dry sauté sesame seeds in a skillet until fragrant and lightly toasted.  Set aside.
  2. Drain tofu, wrap in paper towels, weigh with a dinner plate to express excess moisture for 1.  
  3. Tear into bite-sized pieces.
  4. Rinse konnyaku well, boil for 3-4 minutes in water, drain. Tear into bite sized pieces.
  5. Parboil taro for 5 minutes, skim as needed.
  6. In a large pot bring the dashi broth to a low simmer.
  7. In a stainless or nonstick skillet, dry sauté onion over medium-high heat, for 2-3 minutes. 
  8.  
  9. Add fresh shiitake and shiitake from the dashi, carrot, daikon, burdock and taro and sauté  3 minutes.  
  10. Add konnyaku, tofu and salt.  Cook until veggies are not quite soft.  DO NOT OVERCOOK.
  11. Add sautéed veggies to the dashi.  Bring to a simmer and cook for 10 minutes or until veggies are tender.  
  12. Stir in green onion/scallion and cook 1 minute.
  13. Remove from heat and stir in the soy sauce.

TIPS

  1. If you are serving the entire soup at a sitting, place miso in a large ladle.  Submerse ladle partially into the pot with chopsticks or a spoon, dissolve the miso in the ladle’s hot soup. 
  2. Add it to the pot, stirring gently to disperse it throughout.
  3. Miso is a live, probiotic food, that will not survive reheating.  If you don’t plan to serve the entire pot, remove the portion of soup for your meal and adjust the quantity of miso accordingly. 

Cathy Katin-Gazzini, a seasoned plant-based nutritional coach and chef, teaches the profound health benefits of plant-based nutrition, without oil, by working with patients to prevent, treat and often reverse their chronic disease conditions through lifestyle counseling, group immersion programs and her empowering cooking classes.  Visit Cathy at cathyskitchenprescription.com, https://www.facebook.com/cathyskitchenprescription/, https://twitter.com/CathysKitchenRx and https://www.instagram.com/cathyskitchenprescription.

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PP Baked Tempeh or Tofu Marinade

Jeff Tritten Marinade and Marinated Tofu or Tempeh.jpg

Chef:  Jeff Tritten; A RespectfulLife.com
Makes:  4 Servings (Enough for 1 16 oz pkg of tofu or tempeh)
Prep Time:  5 minutes (to make Marinade)  10 min each side (for marinating)
Cook Time:  45 min  
Total Time:  1 hr 10 min (Making marinade, marinating & baking)

INGREDIENTS

Marinade

  • 2 medium garlic cloves, minced or pressed
  • ¼ c low sodium tamari (or low sodium soy sauce or coconut aminos)
  • 1 T ginger, freshly grated
  • 1 T Dijon mustard
  • 1 t ground cumin

To flavor & marinate

  • 1 16 oz pkg Extra Firm Tofu or Tempeh

DIRECTIONS

Marinade

  1. Whisk all marinade ingredients together.
  2. Place in a 9 x9 or pie pan.
Jeff Tritten Marinated Baked Tofu.jpg

Tofu or Tempeh

  1. Preheat oven 300 degrees F
  2. Slice into ¼“ strips
  3. Place Tofu or Tempeh into marinade, let soak up marinade for 10 minutes, flip.
  4. Spoon the marinade over the other side of Tofu or Tempeh, let sit an additional 10 minutes.
  5. Bake in oven for 30 minutes.  
  6. Flip and bake for an additional 15 minutes.
Jeff Tritten Marinade Baked Tempeh.jpg

TIPS

  1. Tofu will brown and puff up, Tempeh will brown.
  2. You can use hot-out-of-the-oven Tofu/Tempeh immediately for a sandwich.
  3. You can cool Tofu/Tempeh, and then use in a sandwich or stir fry, too.

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

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