Breakfast

PP Cardamom Apple Oatmeal Bread

Jessica Meyers Altman Cardamon Apple Oatmeal Bread 2.jpg

Chef: Jessica Meyers Altman, GardenFreshFoodie.com

Makes: 8-10 Servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour


INGREDIENTS

  • 2 flax eggs =2 T ground flax seeds + 6 T water, let sit until thickened, about 10 minutes (grind whole seeds in a coffee grinder, or purchase already ground meal.)

  • 2/3 c almond milk

  • ½ c maple syrup

  • 3 T apple sauce (sugar fee or homemade)

  • 2 ½ c whole oats (divided, see instructions)

  • 1 T baking powder

  • ½ t ground cardamom

  • ¼ t baking soda

  • ½ t salt

  • 1 t ground psyllium husk (can omit, but may make the bread more fragile)

  • Zest of 1 orange, 2 tsp (use the outer part, and stop once you hit the white pith-it’s bitter)

  • 1 apple~1 c, peeled & finely chopped

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DIRECTIONS

  1. Preheat oven to 350 degrees.

  2. Mix flax eggs and let sit.

  3. Place 1 ½ c of oats into a blender and blend until it creates a flour, about 15 seconds.

  4. Add dry ingredients to a bowl, mix and add apple to coat with flour.

  5. Mix wet ingredients, zest, and add to dry ingredients.

  6. Line loaf pan with parchment/use a non-stick pan and pour batter into pans.

  7. (This recipe made on medium sized loaf, plus a small one (or 3 ½ c of batter). You could also use one large loaf pan (9 x 5) in place of the 2.

  8. Bake at 350 degrees for about 45-60 minutes or until tester comes out clean. I used our convection oven at 325 for 45 minutes.

  9. Allow bread to rest 10 minutes in pan, and then turn out to cool on a rack.

TIPS

  1. Best served warm-and easily reheated the next morning.

  2. Freezes well.




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PP Morning Comfort Brown Rice Porridge with Cranberries

Sharon Matthews Brown Rice Pudding.jpg

Chef: Denise Kling-Pelto

Makes: 3 cups

Prep Time: 10 min

Cook Time: 50 min

INGREDIENTS

  • 1 c sweet brown rice (I use Lundberg)

  • 2 c plant milk

  • 1/4 c maple syrup

  • 1 t cinnamon

  • 1/2 t nutmeg

  • Dried cranberries (low sugar)

  • Sprinkle with cinnammon

DIRECTIONS

  1. Place brown rice and 1 1/2 c of the plant milk in a heavy sauce pan. Once the mixture comes to a boil, simmer for 20 minutes.

  2. About 15 minutes in, preheat oven to 350 degrees.

  3. Take cooked brown rice and place in a 8 x 8 baking dish (I use glass) .

  4. Fold in rest of plant milk, cinnamon, nutmeg, cranberries and maple syrup.

  5. Cover with foil.

  6. Bake for 45 minutes.

  7. Serve hot.

TIPS

Refrigerate for up to 4 days. Yummy cold or reheated.

Any dried fruit can be added before baking. Check that whataever you choose is NOT high in added sugars.

Any fresh fruit can be added whether serving hot or cold.

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PP Tofu Ranchero

Laura Theodore Ranchero.jpg

Chef: Laura Theodore, JazzyVegetarian.com

Makes: 4 servings

Prep Time: 20 min

Cook Time: 25

Total Time: 45 min




INGREDIENTS

  • 4 whole-grain tortillas

  • 2 lg or 3 med tomatoes, roughly chopped

  • 1 med onion, sliced

  • 1 t dried cilantro or 1 tablespoon chopped fresh cilantro

  • 1/4 t ground cumin

  • ⅛ t cayenne pepper

  • ⅛ t sea salt

  • 1 yellow or orange sweet pepper, sliced

  • 14 to 16 oz firm or extra-firm regular tofu, drained

  • 1 t turmeric

  • ¼ t regular or reduced-sodium tamari

DIRECTIONS

  1. Preheat the oven to 375 degrees F. Wrap the tortillas in foil.

  2. Put the tomatoes in a blender and process until the texture resembles a chunky sauce. Put the tomatoes, onion, cilantro, cumin, cayenne pepper, and salt in a large skillet. Bring to a simmer and cook for 7 minutes over medium-low heat. Add the sweet pepper, cover, and simmer for 5 to 7 minutes. Add a bit of water if pan becomes dry.

  3. Put the tortillas in the oven and heat for 5 to 10 minutes or until they are warm.

  4. Meanwhile, combine the tofu, turmeric, tamari in a medium bowl and mash with a potato masher or large fork until the tofu resembles the color and texture of cooked scrambled eggs. In a nonstick skillet, cook the tofu mixture for 5 to 7 minutes, or until heated through, stirring frequently. Add a bit of water if pan becomes dry while you are cooking the tofu.

  5. Remove the tortillas from the oven. For each serving, place a tortilla on a large plate. Spoon one-quarter of the tofu mixture over the tortilla and then top with one-quarter of the tomato sauce. Serve immediately.

TIPS

  1. For a gluten-free option, use gluten-free tortillas instead of whole-grain ones.

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.comStreaming Online Television Channel: www.jazzyvegetariantv.comSocial Media: https://twitter.com/Jazzyvegetarian, https://www.facebook.com/JazzyVegetarian/Youtube: https://www.youtube.com/user/thejazzyvegetarian

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PP Breakfast Casserole with Hash Brown Crust (w/ Spicy Breakfast Patties)

Del Breakfast Casserole.jpg

Chef: Del Sroufe

Makes: Patties: 14-16 patties/Casserole: Servings 6-8 servings

Prep Time: Patties: 20 min/Casserole: 20 min

Cook Time: Patties: 50 min /Casserole: 40 min

Total Time: Patties: 1 hr 10 min/Casserole: 1 Hr

INGREDIENTS

Spicy Breakfast Patties

  • 2 c water

  • 1 c millet

  • 1/4 c minced yellow onion

  • 4 garlic cloves, minced

  • 2 sun-dried tomatoes, minced

  • 2 T tamari, or to taste

  • 1/2 t dried sage

  • 1 t crushed fennel seeds

  • 1 t crushed red pepper flakes, or to taste

  • 1/4 c nutritional yeast

  • Sea salt

Casserole

  • 1(12-oz) package extra-firm silken tofu

  • 3 T chickpea flour (see Tip)

  • 2 T nutritional yeast

  • 3/4 t sea salt, or to taste

  • Black pepper, to taste

  • 1/4 t ground nutmeg

  • 1 medium yellow onion, thinly sliced

  • 1 red bell pepper, seeded and diced

  • 8 oz button mushrooms, sliced

  • 4 garlic cloves, minced

  • 1 recipe Spicy Breakfast Patties, crumbled

  • 1 (12-oz) package frozen spinach, thawed and wrung dry

  • 2 large russet potatoes, peeled and grate

DIRECTIONS

Spicy Breakfast Patties

  1. Preheat the oven to 350°F.

  2. Combine the water and millet in a 2-quart saucepan with a tight-fitting lid. Bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook the millet until tender, about 20 minutes.

  3. While the millet cooks, sauté the onion in a small skillet over medium-high heat until it turns translucent and starts to brown, about 5 minutes. Add water 1 or 2 tablespoons at a time to keep the onion from sticking to the pan.

  4. Add the garlic, sun-dried tomatoes, tamari, sage, fennel, and red pepper flakes, and sauté for another minute to toast the seasonings. Remove the skillet from the heat. Add the nutritional yeast and cooked millet, season with sea salt to taste, and mix well.

  5. Using a 1/4-cup measure or small ice cream scoop, shape the millet mixture into patties and place them on a nonstick baking sheet or a regular baking sheet lined with parchment paper.

  6. Bake for 15 minutes, turn over the patties, and continue to bake until the patties are firm to the touch and lightly browned, another 10 minutes or so.

  7. Will be added to casserole.

Casserole

  1. Preheat the oven to 350°F.

  2. Combine the silken tofu, chickpea flour, nutritional yeast, sea salt, black pepper, and nutmeg in a blender, and puree until smooth and creamy.

  3. In a large skillet, sauté the onion, bell pepper, and mushrooms over medium heat until the onion turns translucent and starts to brown, about 8 minutes. Add water 1 or 2 tablespoons at a time to keep the vegetables from sticking. Add the garlic and sauté for another minute.

  4. Remove the skillet from the heat. Add the pureed tofu mixture, crumbled breakfast patties, and spinach and mix well. Pour the mixture into a nonstick 9×13-inch baking dish.

  5. Season the potatoes with sea salt and black pepper to taste. Scatter the grated potatoes over the casserole and cover with aluminum foil.

  6. Bake for 20 minutes. Remove the foil and continue to bake until the potatoes are browned, 12 to 15 minutes more. Let the casserole sit for 10 minutes before slicing and serving.

TIPS

Patties

  1. One could make the patties one day, the casserole the next.

  2. For the millet to work as a binder to hold everything together in these patties, you need to almost overcook it. If it seems crumbly when you first make it, add 2 to 3 tablespoons more water to the pan, cover tightly, and let it cook for another 2 to 3 min. The millet should hold together when pinched between your fingers or pressed against the side of the pan.

Casserole

  1. Chickpea flour is a gluten-free flour and is not easily exchanged for flours containing gluten. It’s used in this dish as a thickening agent and, while you can use wheat flours instead, chickpea flour imparts a specific flavor that works especially well in this dish.

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 Pumpkin Pancakes

Jeff Tritten Pumpkin Pancakes 1.jpg

Chef: Jeff Tritten; ARespectfulLife.com

Makes: 3 servings

Prep Time: 20 min

Cook Time: 20 min

Total Time: 40 min



INGREDIENTS

  • 2 ½ c oats

  • 1 ½ c Pumpkin fresh cooked or 1 15 oz canned

  • 1 ½ c Nut Milk Almond or flax (Start w/ 1 c add more if needed-depends on liquid in pumpkin)

  • 2 t baking powder

  • 1 ¼ t cinnamon

  • ½ t nutmeg

  • 1 T brown rice syrup

  • 1 pinch salt

Jeff Tritten Pancakes 2.jpg

DIRECTIONS

  1. Add oats to food processor, blend on medium until oats turn into flour. Do not turn it into a powder, you want it slightly course.

  2. Add all ingredients into food processor and blend until mixed thoroughly and its batter.

  3. Let batter stand at least 10 min so oats can absorb liquid.

  4. Using a good non-stick pan – turn on medium heat. If you have a good pan, no oil is necessary. I usually wipe the pan with a tiny bit of oil, (Esselstyn recommends this method in his book Prevent and Reverse Heart Disease.)

  5. Note: Do NOT cook pancakes on more than medium heat! These pancakes are dense, and it takes a little while for oats to cook. If your stove top cooks hot, you are better off turning it down a little and being patient. These are NOT 5 min flap jacks and take a while to cook. About 7-8 min per side.

  6. Serv! I love to add walnuts (This would make the recipe PS), a sprinkle of cinnamon and pure Michigan maple syrup.

  7. NOTE: Do not expect these to be like a fluffy flapjack. If your batter is too thick, they will be gummy in the middle. This recipe can only be made without oil if you have a high quality hard anodized non-stick pan (like Scan Pan brand.) If you are not sure about the temperature setting, start lower than you think.


    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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PS Timaree's Pistachio Kissed Blackberry Pear Oatmeal

Timaree Oatmeal 2.jpg

Chef: Timaree Hagenburger; TheNutritionProfessor.com

Makes: 3 c

Prep Time: 5 min

Cook Time: 5 min

Total Time: 5 min prepare additions while oatmeal cooks

INGREDIENTS

  • ½ c uncooked old-fashioned oats

  • Dash of salt (optional)

  • 1 c water

  • 1 t ground cinnamon

  • ½ ripe pear, diced

  • ½ c blackberries; fresh or frozen

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

DIRECTIONS

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

  2. Add oats.

  3. Simmer for 5 minutes.

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

  5. Thoroughly wash the blackberries if not frozen.

  6. Crush pistachios, if using.

TIPS

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

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

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



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

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PP Fresh Plum & Nectarine Oatmeal Muffins

Chef: Vicki Brett-Gach; AnnArborVeganKitchen.com

Makes: 12 muffins

Prep time: 15 min

Cook time: 25 min

Total Time: 40 min



INGREDIENTS

  • 2 plums, unpeeled, diced

  • 1 nectarine, unpeeled, diced

  • 4 ripe bananas, mashed

  • 2 cups rolled oats

  • 1 cup unsweetened applesauce

  • 2 tablespoons ground flaxseed meal

  • 2 teaspoons cinnamon

  • 1 1/2 teaspoons pure vanilla extract

  • 1 1/2 teaspoons lemon juice

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

DIRECTIONS

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

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

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

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

TIPS

  1. Serve warm or at room temperature.

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

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

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PS 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

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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 or PS Vegan Banana and Oat Pancakes ~ Gluten Free

Jeff Tritten, Banana Oat Pancakes #2.jpg

Chef:  Jeff Tritten
Makes:  3 Servings
Prep Time:  15 min
Cook Time:  16 min
Total Time:  31 min

INGREDIENTS

  • 2 ½ c oats (Oatmeal)
  • 2 medium Bananas, Ripe
  • 1 ½ c nut milk (I used almond milk)
  • 2 t baking powder
  • ¾ t cinnamon
  • 1 T brown rice syrup (maple okay)
  • 1 pinch salt (optional)
  • Garnish with fruit & or slivered almonds (PS if using almonds(

DIRECTIONS

Jeff Tritten, Banana Oat Pancakes #3.jpg
  1. Add oat to food processor, blend on medium until oats turn into oat flour.
  2. Add all ingredients into food processor and blend until mixed thoroughly and is a batter.
  3. Let batter stand at least 10 min in order for oats to absorb liquids.
  4. Using a good non-stick pan – turn on medium heat.  If you have a good pan no oil is necessary.  Esselstyne says if needed, you can use cooking spray and wipe out the excess.  
  5. Use ¼ scoop per pancake.
Jeff Tritten, Banana oat Pancakes #5.jpg

TIPS

  1. Do not cook pancakes on more than medium heat!  These pancakes are dense and it takes a little while for the oats to cook. 
  2. If your stove top cooks hot, you are better off turning it down a little and being patient.  

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 Baked Red Flannel Hash

Vicki Hash.jpg

Chef:  Vicki Brett-Gach
Makes:  8 servings
Prep Time:  25 minutes
Cook Time:  35 minutes
Total Time:  1 hr

INGREDIENTS

  • 2 1/2 lbs Yukon gold potatoes, scrubbed, unpeeled and diced into ½ cubes
  • 1 lb sweet potatoes, peeled and diced in ½” cubes
  • I medium sweet onion, diced
  • 1/2 lbs cooked beets, diced in ½” cubes
  • 1 t Kosher salt (or to taste)
  • 1 t black pepper
  • 1/4-1/2t Creole Seasoning
  • Fresh Italian parsley, chopped (optional)

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. Have a large non-stick roasting pan ready
  3. Toss all ingredients, except parsley, together in the pan.
  4. Add ¼ c water to prevent sticking.
  5. Roast uncovered for 20 minutes.
  6. Stir gently, and add another splash or two of water, if vegetables begin to look like they are becoming too dry.
  7. Continue to roast for another 15 min, or until all of the vegetables are tender.
  8. Remove from the oven.  
  9. Garnish with fresh parsley, and serve immediately

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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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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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 Navy Oat Waffles

Chef:  Sue Stauffacher
Makes: 4
Prep Time: 15
Cook Time: 30
Total Time: 45 minutes depending on size of waffle iron

INGREDIENTS

  • ½ c dried white beans (cannellini, great northern, navy) or 1 c white lentils or 1 c millet, soaked overnight and drained
  • 1 ¾ c old-fashioned oats
  • 2 ¼ c water
  • 1 T maple syrup
  • 1 T whole flax seed
  • 2 1/2 t baking powder
  • 2 t vanilla extract
  • ½ t salt

DIRECTIONS

  1. Drain beans and place in a high speed blender. Add the rest of the ingredients, putting in the water last. Blend until smooth and foamy. Set aside and preheat your waffle iron.
  2. When the griddle is hot, put a generous 1/3 cup of batter onto the center. These waffles take about twice as long to cook (10 minutes at least, but some irons require 13-15) as normal waffles, but they are so crispy, delicious and good for you, that you won’t mind!

TIPS

  1. To keep these oil-free, I use an Oster brand ceramic waffle iron. I have not had luck with non-stick waffle irons without using a thin film of oil.
  2. These freeze beautifully. I make a double or triple batch on two waffle irons and have enough for a month. I eat them in both sweet and savory applications and in the place of bread as they are gluten free.

Sue Stauffer knows that eating all the wonderful nutrients in these foods helps you lose weight, strengthen your immune system, improve your sleep and energy levels and brings a new glow to your skin. Her motto is,  "Food you love that loves you back!" Check out her site Stirthepotgr.com.

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PS Lime and Coconut Corn Muffins

Chef:  Laura Theodore; Jazzy Vegetarian
Makes:  12 muffins
Prep Time:  10 minutes
Cook Time:  25-27 minutes
Total Time:  35-37 minutes

INGREDIENTS

  • 3 T flaxseeds
  • 1 1/2 c whole wheat flour
  • 1 c fine grind cornmeal
  • 1/2 c raw unsweetened shredded dried coconut
  • 1 1/2 t baking soda
  • 1 t baking powser
  • 1/2 c Sucanat or brown sugar
  • 1 1/2 c filtered or spring water
  • 1/4 c maple syrup
  • 3 1/2 T freshly squeezed lime juice

DIRECTIONS

  1. Preheat the oven to 375 degrees F.  
  2. Line a twelve-c standard muffin pan with paper liners.
  3. Put the flax seeds in a high-performance blending appliance and process into fine flour.
  4. Transfer to a large bowl.
  5. Add the whole wheat flour, cornmeal, coconut, baking soda, baking powder and Sucanat (or brown sugar)
  6. Stir with a dry whisk to combine.
  7. Stir in the water, maple syrup and lime juice
  8. Mix just until incorporated.
  9. Divide the mixture amon the lined muffin cups.  Bake for 24-27 minutes, or until golden and a toothpick inserted in the center of a muffin comes out clean.
  10. Put the pan on a wire rack.
  11. Let cool for about 5 minutes.
  12. Carefully remove the muffins from the pan and cool for about 10 minutes longer.  
  13. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 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://twitter.com/Jazzyvegetarian, https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian

 

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PP or PS: Family Filling Mexican Breakfast Burritos

Chef:  Brandi Doming; Vegan 8
Prep Time:   10 minutes
Cook Time:  20 minutes
Total Time:  30 minutes

INGREDIENTS

Burrito

  • 2 c chopped red or gold potatoes about ¼” size.  (you want them small so they fill burritos easily)
  • 2 c chopped bell pepper strips about 2” long (a tri-color bag is great!)
  • ¼ c water
  • ½ t fine sea salt
  • 1 c cooked chickpeas, drained and rinsed (if using canned)
  • 1 c corn
  • 1 c smooth salsa, not chunky ( I use mild or may too spicy for some)
  • 1 t ground cumin
  • ¼ t – 1/8 t ground chipotle chili pepper spice (optional for extra heat)

Avocado Cumin Cream (If you eliminate the cream, this recipe would be PP)

  • 1 lg avocado
  • ½ t ground cumin
  • 2 T salsa
  • ½ T water
  • ¼ t fine sea salt
  • Whole Grain Tortilla Wraps of your choice.  

Optional Garnish:  fresh chopped jalapenos

DIRECTIONS

  1. First, you’ll need to roast your potatoes.  Preheat the oven to 400 degrees F and line a sheet pan with parchment paper, so they don’t stick.  Spread the chopped potatoes out evenly and season lightly with salt and pepper.  Mae sure you’ve chopped your potatoes about ¼” inch each.  Bae for 20 minutes until tender and starting to brown.  Make sure they are done by checking one with a fork.
  2. While the potatoes are cooking, chop our bell peppers into 2” strips.  Get all your chickpeas, corn and spices ready.  When there is about 1- minutes left cooking for your potatoes, you can start to cook the bell peppers.  That way everything should be done the same time.
  3. Add your bell peppers to a large pan with the ¼ c water.  Turn to medium heat and cook for 5-8 minutes until tender and the water is basically all evaporated.  Don’t move on to the next step until all the water has evaporated.
  4. Add the chickpeas, corn, salsa, cumin and chipotle chile pepper (if using).  Stir well to coat everything.  Cook 5-10 minutes until everything is heated through and the sauce has thickened up.
  5. While the veggie mixture is cooking, prepare the avocado cumin cream by processing the ingredients either in a food processor or for faster results, I just used a hand immersion blender.  Blend until smooth.  Add more water if you want it thinner.
  6. Add the cooked veggie mixture to your tortillas and drizzle the avocado cream inside and on top for presentation, if desired.  Add optional chopped jalapeno for garnish.   I loved the jalapeno, but left it off for my hubby and daughter.   The avocado cream is only good eaten right away, as it will turn brown.
  7. You can wrap extra burritos tightly in foil (minus the avocado cream) and store them in the fridge.  Just reheat in a toaster oven or regular oven at 300 degrees F until warmed through.

TIP

  1. If you are in the mood for a cheesy Mexican burrito, then be sure and add my Easy Vegan Mexican Cheese Sauce to it for total bliss.

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.

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PP: Apple and Butternut Squash Quinoa

Member Contributor:  Jessica Hallenbeck
Makes:  4 servings
Prep Time:  5 minutes
Cook Time:  30-40 minutes
Total Time:  35-45 minutes

 

 

 

 

 

INGREDIENTS

  • 2 Apples, cored
  • 2 C Butternut squash
  • 1 C Quinoa, cooked
  • 1 t Cinnamon
  • 1/4 t Nutmeg
  • Non-dairy milk, optional

DIRECTIONS

  1. Preheat Oven to 350 degrees
  2. Place apples on roasting pan, sprinkle cinnamon on flesh. 
  3. Cut butternut squash lengthwise and remove seeds. Place on roasting pan flesh side down. 
  4. Bake for 25-35 min, or until you can easily pierce flesh with a fork.
  5. Remove skin from butternut squash (use a knife or scoop out with a spoon). Place cooked squash in blender to puree (may need to add a bit of milk or water, I used a splash of almond milk).
  6. In a saucepan combine all ingredients and cook for about 5-10 min or until heated through.
  7. I topped mine off with a splash of coconut milk.

TIPS

  1. Cook quinoa in bulk ahead of time so it's ready to use for a dish like this.
  2. I prepared the quinoa in this recipe with homemade vegetable stock, no salt was added.
     

An enthusiastic PBNSG member, Jessica is passionate about plant based nutrition dishes that are delicious.  Visit her on Facebook& Instagram:  http://www.facebook.com/jauntingwithjess
http://www.instagram.com/jauntingwithjess

 

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PS or PP: Zucchini Bread

Chef:  Terri Edwards
Makes:  10-12 Servings
Prep Time:  10 minutes
Cook Time:  50 minutes
Total Time:  1 hour


INGREDIENTS

  • 2 c whole wheat flour
  • 2 t baking powder
  • 1 t baking soda
  • 1 t cinnamon
  • 1 t allspice
  • 2 c shredded zucchini
  • ½ c apple sauce
  • ¼ c apple juice concentrate
  • ¼ c maple syrup
  • 1 t vanilla 
  • ¼ c chopped walnuts (If you eliminate the walnuts, this recipe would be PP)

DIRECTIONS

Terri Edwards Zucchini Bread 2.jpg
  1. Preheat oven to 350 degrees
  2. Grate 2 c zucchini (2 small)
  3. Place flour, baking powder, cinnamon and allspice in a large bowl and whisk together.
  4. In a separate bowl, whisk together apple sauce, apple juice concentrate, maple syrup and vanilla.
  5. Add grated zucchini to the wet mixture and stir until blended.
  6. Pour wet ingredients into the dry ingredients.   Mix just until dry ingredients are evenly moistened.   Stir in walnuts if using. 
  7. Spoon batter into a non stick loaf pan.  Bake on center rack of oven for approximately 50 minutes, or until toothpick inserted into the center comes out clean.  Turn bread out onto a cooling rack and let cool completely before slicing or storing.

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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PS or PP: Banana Oat Pancakes

Chef:  Terri Edwards
Makes: 6-8 Pancakes
Prep Time:  15 minutes
Cook Time:  15 minutes
Total Time:  30 minutes

INGREDIENTS

  • 1 c oat flour
  • ½ c whole grain flour (oat if you want gluten free)
  • ½ t baking soda
  • ½ t salt
  • ¼ c chopped walnuts (Eliminate walnuts to make recipe PP)
  • 1 ripe banana, mashed
  • 1 T pure vanilla
  • 1 T maple syrup
  • 1 ½ t apple cider vinegar
  • 1 c vanilla almond milk (or not vanilla)


DIRECTIONS

  1. Add all dry ingredients (flours, baking soda, salt, walnuts) to a large bowl, and mix together.  Make sure
  2. to only use oat flour if gluten intolerant.
  3. In another bowl, mash banana with a fork or potato masher.  Add all other ingredients (vanilla, maple syrup, apple cider vinegar and almond milk) Whisk together thoroughly.
  4. Combine ingredients of both bowls, dry and wet, stir thoroughly.
  5. Heat a large non-stick skillet.  I use an Ozeri pan and am able to cook until the tops bubble and edges are dry.  Turn pancakes over and cook the other side for about 1 minute, until golden brown.
  6. Serve immediately with maple syrup drizzled over the top.  

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: Hash Brown Omelete

Chef:  Will Kriski
Makes:  4-5 Servings
Prep Time:  10 minutes
Cook Time:  15-20 minutes (grill) 30 minutes (bake) 
Total Time:  25-30 minutes (grill)  40 minutes (bake)

INGREDIENTS

Filling

  • 1 medium onion, chopped
  • 1 green pepper, chopped 1 red pepper, chopped
  • 1 c/handful of spinach
  • 1 tomato, chopped

Outer layer

  • 5 medium potatoes (I use yellow-fleshed)
  • Optional spices – onion powder, garlic powder, seasoning salt (optional) 
  • Season to taste.  

DIRECTIONS

  1. Wash and shred potatoes using a grater. It’s a good workout! 
  2. Put the shredded potatoes in a strainer and rinse under the tap, mixing the potatoes around as you rinse them. Squeeze out the excess water – I push with both hands while the strainer is in the sink to drain out excess water. 
  3. Add any spices to the shredded potatoes and mix.
  4. Turn on your griddle, portable grill, waffle iron, panini or 5 in 1 grill on the highest heat setting. 
  5. Cook the potatoes in the grill for about 15-20 minutes until they are a solid layer, don’t stick to the plates and are browning nicely (times may vary depending on your device).                                                           ~or~
  6. Bake in 400 – 450 degree oven for 20-30 minutes. Use Spat or parchment paper(flip so both sides get crispy)
  7. Meanwhile, chop up your veggies (I used onions, green/red pepper) and fry in a non-stick pan with a little water or veggie broth. 
  8. I like to dry fry my onions first before adding the other veggies and water, in order to bring out the natural sugars of the onions. If the water disappears over time, add a bit more water to the pan. 
  9. You might want to add mushrooms or whatever other veggies you like. 
  10. When the veggies get close to being soft, toss in some spinach if you like and cook for a minute or two until the spinach shrinks down in size.
  11. When the potatoes are done you should be able to lift the lid without anything sticking. 
  12. Take the potatoes out with a spatula and carefully lay onto a plate. 
  13. Then add the veggies to one side of the layer. 
  14. I also add in some fresh chopped tomatoes. 
  15. Flip the half of the potatoes with no veggies over the half with the veggies to cover them .

TIPS

  1. For the filling use whatever veggies you like.  
  2. You can top with the Cheeze sauce on my site if you like. (I didn’t)
  3. For the removable plates use the grill side – the grill is the bumpy side and the griddle has the smooth side (pancakes).

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

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PP: Savory Oatmeal

Chef:  Katie Mae
Makes: 2–3 servings
Prep Time:  5 minutes
Cook Time:  10 minutes
Total Time:  15 minutes

 

 

INGREDIENTS

  • ½ red onion, diced (3 oz)
  • 6 Crimini mushrooms, diced (2 oz)
  • 1 small zucchini, sliced in half moons (4 oz)
  • 1½ c broccoli, diced (3 oz)
  • 2½ c water
  • 1 c rolled oats
  • ½ T tamari (optional)
  • ½ T curry powder
  • 1 t ground coriander
  • ½ lemon, juiced

DIRECTIONS

  1. Place a large skillet over medium-high heat. Add onion, mushrooms, zucchini, and broccoli. Cover with a lid and dry-sauté for 3 minutes, stirring occasionally.
  2. Add the water and rolled oats. Bring the water to a boil and then turn the heat to low. 
  3. Let simmer for 4 to 6 minutes until the oats reach your desired consistency.
  4. Stir the tamari, spices, and lemon into the oatmeal. Serve warm.

TIPS

Stores 6 days in fridge

Find more recipes from Katie Mae at PlantzSt.com

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