Holiday

PS Holiday Stuffing Casserole & Acorn Squash

Jazzy Vegetarian harvest pie &   acorn squash.jpg

Chef: Laura Theodore, The Jazzy Vegetarian




Makes: 6 Servings

Prep Time:

Cook Time:

Total Time:

INGREDIENTS

Holiday Stuffing Casserole

Potato/Bean Layer

  • 3 c peeled and chopped white potatoes

  • 1 ½ c cooked white beans (drain and rinsed if canned)

  • ¼ t garlic powder

  • ¼ t sea salt

  • 1 t dried marjoram leaves

Stuffing

  • 4 c whole-grain bread cubes, from 7-9 slices fresh whole-grain bread

  • 3 t Italian seasoning

  • ½ t sea salt

  • 2 c diced onion

  • 1 ¼ c vegetable broth

  • 1 t dried basil

  • 1 c diced celery

  • 4 c diced mushrooms

  • 2/3 chopped pecans

Garnish

  • ½ t paprika, plus more as needed

DIRECTIONS

Preheat the oven to 400 degrees F. Line an 11 x 7” baking pan or casserole dish.

Potato/Bean Layer

  1. Fit a large sauce pan with a steamer insert.

  2. Add 2” of cold water, and then add the potatoes.

  3. Cover and bring to a boil.

  4. Steam for 15 to 20 min, until they are soft, but not mushy.

  5. Put the potatoes, bean, garlic powder and salt in a high performance blending appliance and process until smooth.

  6. Transfer to a medium-size bowl and stir in the marjoram.

Stuffing

  1. While the potatoes are steaming, cut the whole-grain bread into 1/2” cubes.

  2. Put the bread cubes, Italian seasoning and salt in a large bowl and toss to combine.

  3. Transfer to a large, rimmed baking sheet and bake for 10 to 15 min or until the bread is slightly crisp.

  4. Put the pan on a wire rack and let cool.

  5. While bread cubes are cooling, prepare the stuffing by combining the onion, ¼ c vegetable broth and the basil in a lg skillet.

  6. Cook over medium-low heat, stirring occasionally, for 7 min.

  7. Add celery and ¼ c broth, cover and cook, stirring occasionally, for 5 min, or until most of the liquid has cooked down, leaving the mushroom mixture very moist but not soupy.

  8. Stir in the pecans and remove the skillet from the heat.

  9. Put the remaining 1 ½ c vegetable broth into a small sauce pan.

  10. Bring to a simmer over medium heat.

  11. Put 4 c of the toasted bread cubes in a lg bowl.

  12. Add the mushroom-pecan mixture and stir gently to combine.

  13. Pour in ½ c of the hot vegetable and stir to combine.

  14. Add as much of the remaining broth as needed so the mixture is moist but NOT soupy.

  15. (If mixture still seems dry after adding all of the broth, add a small amount of water.)

Assembling Casserole

  1. Spread the stuffing in an even layer in the bottom of the prepared baking pan or casserole dish.

  2. Spread the potato/bean mixture over the stuffing in an even layer.

  3. Sprinkle with paprika.

Bake & Serve

  1. Cover loosely and bake for 40 -45 min.

  2. Uncover and bake for 5- 7 min, until slightly golden on top.

  3. Cool for 15 min.

  4. Serve warm.

Maple Baked Acorn Squash

INGREDIENTS

  • 2 small acorn squash, halved and seeded

  • 4 T maple syrup

  • 1 t ground cinnamon or Pumpkin Pie Spice

DIRECTIONS

  1. Preheat the oven to 400 degrees F.

  2. Line a rimmed baking bap with unbleached parchment paper.

  3. Put the acorn squash halves, cut-side-up, on the prepared baking pan.

  4. Put 2 heaping t of maple syrup and ¼ t cinnamon or pumpkin spice in the center of each squash.

  5. Tent with foil and bake for 40-50 min or until the squash is soft and filling is bubbling.

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 Pomegranate Pistachio Quinoa

Jessica Meyers Altman Pomegranite Pistachio Quinoa #1.jpg

Chef: Jessica Meyers-Altman; GardenFreshFoodie.com

Makes: 7 c

Prep Time: 15 min

Cook Time: 20 min

Total Time: 35 min




INGREDIENTS

  • 2 c dry quinoa, soaked for at least 4 hrs, or overnight, drained

  • 4 c water/vegetable broth

  • 1 c small diced celery

  • ½ c small diced red onion

  • Zest of 1 lemon, juice of 2 (about ½ c)

  • 1 c pomegranate seeds

  • 2/3 c golden raisins, soaked for 5 min in warm water and drained.

  • 1 c chopped pistachios

  • ½ t sea salt

  • 2 T fresh parsley (or more to taste)

  • Freshly ground pepper if desired

Jessica Meyers Altman Pomegranite Pistachio Quinoa #2.jpg

DIRECTIONS

Jessica Meyers Altman Pomegrantie Quinoa #3.jpg
  1. Make quinoa: Place soaked and drained quinoa into a pot with water.

  2. Bring to a boil and reduce to a simmer.

  3. Cook until water is absorbed and/or quinoa is tender but NOT mushy. (If additional water remains, drain using a mesh colander.)

  4. Let cool for 30 min

  5. Add in remaining ingredients. (If serving right away, add in the pistachios. If you plan on serving this later, add pistachios right before serving to maintain the crunch.

TIPS

  1. Recipe stays fresh in refrigerator for up to one week.

  2. Serve on its own or on top of a salad or a roasted potato.

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

Jessica Meyers Altman Byline pic.jpg
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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.

Nutrition Professor Logo #2.jpg
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PP Thanksgiving Savory Lentil Loaf

Holiday EXTRAVAGANZA Amber Poupore.jpg

Chef: Amber Poupore; Cacao Tree Café & Clean Plate
Makes:  1 loaf
Prep Time:  30 minutes
Cook Time:   45-50 minutes
Cooling Time:  15 minutes
Total Time:  1 hour 40 minutes

 

 

 

INGREDIENTS

Lentil Loaf

  • 1 c dry lentils (green or French petit)
  • 2 1/2 c water or vegetable broth (low sodium, oil-free)
  • 1-2 T sea salt for sautéing vegetables 
  • 4 garlic cloves, minced
  • 1 medium yellow onion, finely diced
  • 1 medium sweet potato, peeled and finely diced
  • 2 celery stalk, finely diced
  • 3/4 c rolled oats (GF oats)
  • 1/2 c oat flour or besan flour (garbanzo bean flour)
  • 1 heaping t dried thyme
  • 1/2 heaping t cumin
  • 1/2 t each garlic powder & onion powder
  • 3 bay leaves
  • 3 T flaxseed meal (ground flaxseeds)
  • 1/3 c water (6 tablespoons)

Glaze (Optional)

  • 3 T organic ketchup
  • 1 T balsamic vinegar
  • 1 T pure maple syrup

DIRECTIONS


Lentil Loaf

  1. Thoroughly rinse lentils. In a large pot add 2 1/2 cups water (or broth) with lentils and 3 bay leaves.
  2. Bring to a boil, reduce heat, cover and simmer for about 35 minutes, stirring occasionally.  Once done, remove the lid and set aside to cool. they will thicken upon standing, about 15 minutes is good.
  3. Preheat oven to 350 degrees.
  4. In a small bowl combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting.
  5. Prepare vegetables.  Sauté sea salt, garlic, onion, sweet potato and celery for 5-7 minutes on medium heat.
  6. Add spices, mixing well to incorporate and keep cooking on medium heat for 5 minutes. Set aside to cool.
  7. Using a food processor or blender, mix 3/4 of cooked lentils and lentil stock water. 
  8. In a mixing bowl, combine sautéed vegetables, pureed lentils and whole lentils, oats and oat flour and the flaxseed mix.  Salt and pepper to taste if preferred. 
  9. Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later.  Press down firmly, filling in along the edges too.  Gently tap pan on the counter to ensure that the loaf has settled completely into the pan.
  10. Bake uncovered in oven for 45 - 50 minutes.  Allow to cool 15-20 minutes, remove from pan and slice.  The loaf can be refrigerated and reheated for leftovers for up to 6 days.

Optional Glaze

  1. Prepare your glaze by combining all ingredients in a small bowl, mix until incorporated. 
  2. Spread evenly over the top of the loaf.  The glaze is not needed to bake the loaf.

TIP

  1. Serve with your favorite savory mushroom gravy and/or bake with a tomato glaze.  

Amber Poupore's passion is bringing plant-based nutrition to everyone and anyone who chooses health, compassion for animals and love of the environment.  She opened the Cacao Tree in 2010, launched the transitioning restaurant “Clean Plate” in 2013 and just launched her new catering kitchen this year.  Visit her @ https://www.facebook.com/amber.poupore.

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PP Harvest Celebration Pasta

PP Harvest Celebration Pasta Sauce.jpg

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

INGREDIENTS

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

DIRECTIONS

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

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

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PP Creamy Garlic Mashed Potatoes & Best Ever FF Vegan Gravy

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

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

Garlic Mashed Potatoes 

INGREDIENTS

  • 6 medium cloves garlic, peeled (less is okay)

  • ¾ c unsweetened almond milk

  • ½ c low-fat silken tofu

  • 1½ lbs potatoes, peeled and cut into 2-inch chunks

  • 1½ t salt

  • ¼ t White pepper

DIRECTIONS

  1. In small saucepan, combine garlic and broth and bring to a simmer over medium-high heat. Reduce heat to low, cover and simmer until garlic is very tender, 15 to 20 minutes.

  2. Transfer broth to blender or food processor. Add tofu and process until mixture is smooth and creamy. Set aside, and cover to keep warm.

  3. Meanwhile, in large saucepan, combine potatoes with enough cold water to cover. Add 1 tsp. salt and bring to a boil over medium-high heat. Reduce heat to medium, cover and cook until potatoes are tender, 10 to 15 minutes.

  4. Reserving ½ cup of starchy potato cooking water, drain potatoes well.

  5. In large bowl, mash potatoes; gently stir in warm tofu mixture and enough reserved potato water to make smooth puree. Season with remaining ½ tsp. Salt (or to taste), pepper and serve

Best Ever Fat-Free Vegan Gravy

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

INGREDIENTS

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

DIRECTIONS

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

 

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

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

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

INGREDIENTS

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

DIRECTIONS

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

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

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PP Holiday Fruit Salsa

Holiday EXTRAVAGANZA  Debra Walter Fruit Salsa.jpg

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

 

 

 

 

 

 

INGREDIENTS

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

DIRECTIONS

  1. Put all ingredients in a large bowl and mix together well.  
  2. Serve with a no fat/low-fat cracker or chip. 
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PP Baked Potato, Sweet Potato & Zucchini Latkes

Holiday EXTRAVAGANZA Vicki Brett Gach Baked Potato, Sweet Potato & Zucchini Latkes.jpg

Chef:  Vicki Brett-Gach
Makes: 20 (3-inch) Latkes
Prep Time:  30 minutes
Cook Time:  20-22 minutes
Total Time:  50 minutes

 

 

INGREDIENTS

  • 4 medium russet or Yukon Gold potatoes, scrubbed, unpeeled, and shredded
  • 1 medium sweet potato, peeled and shredded
  • 1 medium zucchini, shredded
  • 1 medium Vidalia onion, minced
  • 1/4 c white whole wheat flour
  • 1 1/2 T nutritional yeast
  • 1 1/2 t kosher salt
  • 1/2 t black pepper

DIRECTIONS

  1. Preheat oven to 450 degrees. Line 2 baking sheets with baking (high temp) parchment (or Silpat).
  2. Place the shredded potatoes, shredded sweet potatoes, shredded zucchini, and minced onion in a large colander in the sink, and allow excess moisture to drain.
  3. In a large bowl, mix together the flour, nutritional yeast, salt, and pepper.
  4. Squeeze out the excess liquid from the vegetables in the colander, one handful at a time. Then add the vegetables to the large bowl of seasoned flour. Combine well, making sure all of the vegetables become well coated with flour.
  5. Scoop out rounded heaping tablespoons of the latke batter, and place on the baking sheets to create 3-inch pancakes. Use a spoon or spatula to flatten evenly.
  6. Bake for 20-22 minutes or until golden brown. Remove from oven and serve warm with your favorite toppings.

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 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 Meatloaf and Mashed Potato Cupcakes

Chef:  Vicki Brett Gach
Makes:  20 meatloaf cupcakes
Prep Time:  30 minutes
Cook Time:  35 to 45 minutes
Total Time:  1 hr 5 minutes to 1 hr 15 minutes

 

 

INGREDIENTS

Meatloaf

 

  • 1/2 sweet onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 2 stalks celery, diced
  • 1 package extra low fat firm tofu, drained
  • 1 1/2 c cooked lentils
  • 1 1/4 c instant oats
  • 1/4 c ketchup
  • 2 T brown mustard
  • 1 1/2 t vegan Worcestershire sauce
  • 2 t dried oregano
  • 1 t dried basil
  • 1/4 t garlic powder
  • pinch cayenne

Mashed Potatoes

  • 4 Yukon Gold potatoes
  • Soy milk, plain and unsweetened
  • dash of onion powder
  • kosher salt
  • coarsely ground black pepper

DIRECTIONS

Meatloaf

  1. Preheat oven to 350 degrees.  Have ready 2 muffin pans, lined with parchment paper liners.
  2. Heat a large non-stick skillet over high heat.  Add the onion, peppers, and celery, and stem saute until soft and caramelized, adding a little water as needed to prevent sticking to the pan.
  3. Meanwhile, in a large mixing bowl, mash tofu.  Once the vegetables are soft, add them to the bowl, along with all the other ingredients, except the mashed potatoes.  Stir ingredients together, combining very well.
  4. Carefully spoon mixture evenly into muffin cups.  Bake meatloaf cups 35 to 45 minutes, or until a toothpick comes out clean.
  5. While meatloaf cups are baking, prepare mashed potatoes.

Mashed Potatoes

  1. Peel and chop potatoes.  
  2. Place potatoes in a pot of water, and bring to a boil.  
  3. Cover, reduce heat, and continue to simmer until tender.  
  4. Drain potatoes, and mash until creamy with soy milk and seasonings, to taste.

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 http://annarborvegankitchen.com for new recipes as soon as they are published.

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PP: Baguettes Mushroom

Chef:  Will Kriski
Makes:  18 appetizers
Prep Time:  5 minutes
Cook time:  10-20 minutes
Total Time:  15-25 minutes
 

 

INGREDIENTS

  • 1 lb Cremini mushrooms
  • 1 garlic clove, pressed 
  • 1 medium to large onion, diced
  • 1 whole grain NO OIL baguette, sliced into 18 or more (see PotatoStrong.com for recipe)
  • 1/4-1/2t black pepper (the more the hotter/spicier it will be)
  • ½ t red pepper flakes (add more if you like it really hot)
  • Optional salt to taste or use a little low sodium veggie stock when cooking onions

DIRECTIONS

  1. Preheat oven to 350-400F.  
  2. Slice up baguette into 18 or more slices.
  3. Put on non-stick Silpat sheet (or parchment paper).
  4. Bake slices for 10-20 minutes until crispy (keep an eye on it) but not burned or too brown (depending on how you like it).
  5. Dry or veggie broth saute onions on high heat, until starting to brown and then add a little water or veggie broth to bring out the sugars (caramelize).
  6. Repeat this process as the water burns off.  As the onions brown then add the pressed garlic clove and chopped mushrooms.
  7. The mushrooms will release some liquid so cook until the liquid is basically burned off (I don’t like it too dry).
  8. Add the black pepper and pepper flakes as the liquid is being cooked off.
  9. Put the mushroom mixture on the slices and serve.

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: Spicy Green Beans with Shallots, Garlic and Ginger

Chef:  Vicki Brett Gach

Makes:  6 servings
Prep Tiime:  5 minutes
Cook Time:  10 minutes
Total Time:  15 minutes

 

INGREDIENTS

  • 2 shallots, sliced thinly
  • 2 cloves garlic, minced
  • 1 small jalapeño, seeded and minced
  • 1 pound green beans
  • 1 1/2 tablespoons grated fresh ginger
  • 4 tablespoons Braggs Liquid Aminos (or soy sauce)
  • sea salt and coarsely ground black pepper (to taste)

DIRECTIONS 

  1. Heat large skillet over medium high heat. Add the shallots and sauté for about 5 minutes, or until they begin to soften. Add a bit of water or broth to avoid sticking to the pan as needed. Once they start to brown, add the garlic and jalapeño, and continue to cook for about 30 seconds.
  2. Add all of the green beans to the hot pan, along with the ginger and Braggs or soy sauce. Turn down the heat to medium, and stir frequently until the beans are well coated with the sauce, and the beans become just tender-crisp.
  3. Remove from heat. Season to taste, 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: Dark Chocolate Holiday Bark

Chef:  Vicki Brett-Gach

Makes: 8 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 1 hour and 10 minutes

INGREDIENTS

  • 5 oz of vegan dark chocolate
  • 2 T raw pecans, chopped
  • 2 T raw hazelnuts, chopped
  • 1 T dried apricots, diced
  • 1 T unsweetened dried cranberries
  • 2 T candied ginger, diced

DIRECTIONS

  1. Line a baking sheet with a silicone baking mat (like Silpat) or with parchment paper.
  2. In a double boiler heat the chocolate until just melted. Stir until smooth.
  3. Meanwhile, toast the pecans and hazelnuts briefly in a small skillet over medium heat. Don't allow the nuts to burn. Remove from heat.
  4. Spread the chocolate evenly on the prepared baking sheet into a 6 x 8-inch rectangle. Sprinkle with the toasted pecans and hazelnuts, and then the apricots and cranberries. Finally sprinkle with the candied ginger. Press ever so lightly to make sure it all touches the chocolate.
  5. Allow the bark to sit at room temperature for about an hour, or until firm. Break bark into pieces, and serve.

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 http://annarborvegankitchen.com for new recipes as soon as they are published.

 

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PS: Holiday Gingersnap Pepperment Muffins

Chef:  Brandi Doming; Vegan 8
Makes:  10  muffins
Prep Time:  10 minutes
Cook Time: 15-20 minutes
Total Time:  25-30 minutes


INGREDIENTS


Dry Ingredients

  • 1 c + 2 T whole wheat pastry flour
  • 1/4 c+ 2 T oat flour (I ground up my own oats for a rougher texture, just make sure to measure after grinding. Grind about 1/2 c regular oats into a fine flour and then measure)
  • 3/4 c + 2 T organic sugar (I tried coconut sugar and it was not sweet enough with these measurements, so adjust accordingly if you use it)
  • 1 1/2 t baking powder
  • 1 T ground cinnamon
  • 1 1/2 to 2 t roasted ground ginger (depending on how spicy you want it, regular ginger will work, it just won't be quite as spicy)
  • 3/4 t ground allspice
  • just under 1/2 t fine sea salt
  • couple of T of crushed peppermint candies (optional)

Wet Ingredients

  • 1/2 c+ 1 T "lite" unsweetened coconut milk (or soymilk)
  • 3 T applesauce 
  • 3 T almond butter
  • 3 T blackstrap molasses (unsulphered will work too I'm sure)
  • 1 1/2 t vanilla extract
  • 1 1/2 T apple cider vinegar

DIRECTIONS

  1. Pre-heat the oven to 350 degrees. Line a muffin pan with Reynolds Stay-brite liners...these work phenomenal and will not stick whatsoever. Paper liners may stick to the muffins. 
  2. Sift together or use a mesh strainer to combine all the dry ingredients into a medium sized bowl.
  3. Whisk very well until thoroughly combined and no lumps remain. Stir in the peppermint candies, if using.
  4. In a small coffee mug, combine the milk, apple sauce, almond butter, molasses and vanilla and whisk well. Now whisk in the apple cider vinegar and immediately pour into the dry ingredients.
  5. Stir with a spoon just until combined, being careful not to over mix.
  6. Carefully spoon the batter into the prepared muffin pan, filling up 10 liners.
  7. Bake for 15 minutes, or until a few dry crumbs on a toothpick remain when inserted in the center of a muffin. 
  8. Bake for 15-20 minutes. Mine took exactly 19 minutes with a few dry crumbs on a toothpick and were perfect. Do not over bake, or they will be dry!
  9. Let them cool for 10 minutes and then remove from the pan. It is best to let them cool completely, as they will be tender warm.
  10. Sprinkle crushed peppermint on top of the muffins once they have completely cooled.

TIP

  1. If you don't want to put any peppermint candies in the actual muffins, you can just sprinkle them on top after they have cooled completely after coming out of the oven. I did this with one of the batches and loved it! Just a touch of peppermint!

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

 

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PS: A Wonderful Winter Salad

Chef:  Cathy Katin-Grazzini
Makes:  2-4 servings
Prep Time:  45 Minutes
Cook Time:  25-30 minutes for squash  & reduction
Total Time:  45 -50 minutes

 

 

 

INGREDIENTS

  • I delicate squash, cut lengthwise, seeded
  • 3 T date sugar or maple syrup
  • Arils from ½ lg pomegranate or 1 small whole pomegranate
  • 2 shallots, peeled, small dice
  • ½ c fresh raw walnut halves, broken into small pieces (Option soak & dehydrate to increase nutrient bioavailability) (If eliminated, recipe would be PP)
  • 4 c young arugula leaves, washed
  • 1 lg tight Chioggia radicchio or 2 Treviso rosso radicchio, thinly sliced
  • Iodized sea salt to taste
  • Freshly ground pepper to taste
  • A nice drizzle of white balsamic vinegar reduction

DIRECTIONS

Dressing

  1. To dress, use a reduction of white balsamic vinegar straight up or diluted with a splash of orange or lemon juice.  
  2. To reduce balsamic vinegar, pour a large bottle of milder white balsamic vinegar (avoid those with preservatives or coloring additives) contents in a pot over a low flame and allow water to evaporate slowly & flavors to concentrate.  
  3. Remove when it coats the back of a spoon or to a desired viscosity.
  4. Reduce in a well-ventilated kitchen as the vapors are strong.  Store in a squeeze bottle in the refrigerator or if you are a fan and like to use quite a bit, at room temperature.

Salad

  1. Preheat oven to 400 degree F (200 C).  On parchment paper, place the delicate halves face down and bake for 15 minutes.  Turn over, sprinkle on date sugar or brush maple syrup on squash flesh and return to oven for 10-15 minutes or until fork penetrates easily.  Remove.  Cool.  Cut in ½ inch slices.
  2. Combine all the salad components in a bowl or arrange them on a platter or individual plates.
  3. Season and dress immediately before serving.
  4. Yum!  

Cathy Katin-Grazzini is a Plant Based Nutrition Coach, Culinary instructor & Personal Chef.  "Discover the joys of cooking with plants, wake up your senses & take back your health."
 Visit me at www.cathyskitchenprescription.com

 

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PS: Vegan Street Holiday Brownies

Vegan Street:  Marla Rose
Makes:  8 x 8 pan, 9 large or 16 small brownies.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time:  1 hour

INGREDIENTS

  • 1 T ground flax seed
  • 3  T chickpea aquafaba (juice in can)
  • ½ c pure maple syrup
  • ¼ c brown rice syrup
  • 1 ¼ c gluten-free all-purpose flour blend or regular flour
  • ½ c Fair Trade cocoa powder
  • 2 t baking soda
  • 1/8 t salt
  • 3/4 c sweet potato purée 
  • 1 T pure vanilla extract
  • ¼ t peppermint extract
  • ½ c, plus two T Fair Trade non dairy chocolate chips, divided
  • 1 - 2 full size, vegan candy canes (not a mini and not a giant one), crushed

DIRECTIONS

  1. Preheat the oven to 325 degrees. Line a 8-X-8 baking pan with parchment paper or lightly grease. 
  2. In a cup, mix together the flax and aquafaba with a small whisk or fork. Allow to sit for 15 minutes in the fridge. 
  3. In a small saucepan, heat together the maple syrup and brown rice syrup over low heat until integrated and more liquid-y. 
  4. In a medium bowl, combine all your dry ingredients – the flour, cocoa powder, baking soda and salt. In another bowl, mix together the syrups, extract, flax mix and sweet potato purée. Pour the wet into the dry ingredients; fold in ½ c of the non-dairy chocolate chips. (If the syrup is still warm, this will melt the non-dairy chocolate chips, which is fine.)
  5. Mix together until you have a smooth, thick batter. Spoon into your prepared pan and top with reserved non-dairy chocolate chips.
  6. Bake for 20 minutes. Turn down to 180 degrees and bake for five minutes. Sprinkle the crushed candy canes and bake 10 more minutes. Allow to cool. 

Marla Rose and John Beske hatched the idea for the original VeganStreet.com in 1997.  Vegan Street conveyed the sense of community and spirit of optimism they felt about compassionate living. Through combining their convictions about veganism with their passions for writing, communications and the arts, they began to carve out their perfect vehicle to express it with -- VeganStreet.com.

 

 

 

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PS: Date and Nut Bites

Chef:  Jessica Meyers Altman; Garden Fresh Foodie
Makes: 23
Prep Time:  15 minutes

INGREDIENTS

Bites

  • 1 c dates, soaked in warm water for 10 minutes drained
  • ½ c dried cranberries or cherries, soaked in warm water for 10 minutes and drained
  • 1 c raw almonds
  • 1 c raw pecans
  • ¾ t ground cinnamon
  • ¾ t ground ginger
  • 1/8 t sea salt (about a pinch)

Toppings

  • Raw coconut
  • Raw hemp seeds

DIRECTIONS

  1. Place all ingredients into a food processor and pulse until mixture comes together and can be pressed into a ball.
  2. Roll date/nut mixture into bite-sized shapes.  If you moisten your hands, the mixture will stick less.  As an alternative, you could shape these into small bars for something different.
  3. Roll into toppings if desired.
  4. Place on freezer tray, freeze for a few hours until firm, and store. 
  5. These bites are great straight from freezer, or fridge.  They’re best served cold, but can be room temp, too.  I love them as a post-workout snack, dessert, or fast, grab-and-go breakfast treat.

TIP

  1. Be sure not to get cranberries/cherries dried with added sugars (I get my cranberries at our local food co-op and dry my own cherries).  Often, the natural varieties are soaked in apple juice.  When I dry my cherries at home, I add nothing

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: Pumpkin Pudding Pie

Chef:  Vicki Brett Gach
Makes:  1-9 to 10“  pie
Prep Time:  5 minutes
Cooking Time:  40-50 minutes
Total Time:  45-55 minutes
Refrigerate at least an hour after cooling

INGREDIENTS

  • 1 15-oz can cooked pumpkin 
  • 1 c unsweetened soy milk
  • 1/3 c organic brown sugar
  • 1/3 c sucanat or organic whole cane sugar
  • 3 T organic cornstarch
  • 3/4 t cinnamon
  • 1/2 t pumpkin pie spice
  • 1/8 t nutmeg
  • 1 t vanilla extract

DIRECTIONS

  1. Preheat oven to 375 degrees. 
  2. In a blender process all ingredients together until combined well. Pour mixture into a ceramic pie dish.
  3. Bake 40 to 50 minutes, or until center is set. Remove from oven, and cool on wire rack for 1 hour.
  4. Refrigerate for at least 1 hour. Serve chilled.

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: Apple Chia Seed Pudding Parfait

Chef:  Jessica Meyers Altman; Garden Fresh Foodie
Makes:  4 Servings
Prep Time:  5 minutes
Cook Time:  2 minutes
Total Time:  7 minutes
 

Makes:  4 servings
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time:  7 minutes

INGREDIENTS

Pudding

  • 1 ½ c almond milk (or other non-dairy milk)
  • 1/3 c/2 oz white chi seed (I use this so my kids can’t see the chia seeds, you can use black)
  • ½ t lemon zest
  • ½ t  cinnamon
  • ½ t vanilla
  • 3 oz of dates (4-5)

Parfait

  • 2 cups apples (1 large apple, small dice/cut into bite sized pieces, no need to peel)
  • 1 t cinnamon
  • Water to saute

DIRECTIONS

  1. Place all ingredients into a Vitamix and blend, except assembling ingredients
  2. Saute apples in 1 T of water (just enough to prevent sticking, but not too much to steam, add cinnamon, cook until just softened, about 3 minutes
  3. Layer pudding, apples, pudding, and end with a layer of apples
  4. Top with some pomegranate seeds for holiday color, granola or maple chipotle walnuts for a kick!

TIPS

  1. You can spruce up this dessert any way you choose. Layer my tahini ginger granola(see my site) in between you apple layers (just make sure it’s not a granola loaded with fat, sugar, and oil). Or skip the apples and layer in mangoes, pomegranate seeds, or any other berry that’s in season. Go crazy.
  2. This pudding provides a great base. It’s so good, you can serve it to the kiddos even for breakfast! What kid doesn’t like dessert for breakfast?
  3. In the summer I love to pair it with my strawberry rhubarb compote instead of the apples.

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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