New Arrivals

PS Blueberry Coucous Coucous

Sharon Matthews Cous Cous Blueberry Parfait.jpg

Culinary Enthusiast: Sharon Matthews

Makes: 4 – 6 servings

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

INGREDIENTS

  • 1 c cous cous

  • 2 c water

  • ¼ c sunflower seeds

  • 1 ½ c blueberries

  • 1 ½ c raspberries

  • ½ c unsweetened apple juice

  • 2 T maple syrup

  • 2 T kuzu root or arrowroot

DIRECTIONS

Cous Cous

  1. Bring cous cous to a boil in water

  2. Stir in sunflower seeds

  3. Place cover on pot and turn off heat

Berry Compote

  1. Bring blueberries and raspberries to boil in ¼ c apple juice.

  2. Allow mixture to simmer until the berries are soft.

  3. Add 2 T maple syrup.

  4. Add kuzu root to ¼ c chilled apple juice.

  5. Stir kuzu-apple juice mixture to berry mixture while simmering to thick consistency.

  6. Remove from heat.

  7. Starting cous cous, place a layer in bottom of dish or sundae glass.

  8. Then a layer of berry compote. Repeat until parfait is created.

  9. Top with fresh berries.

TIP

  1. Feel free to add additional maple syrup for sweeter taste.

  2. You can serve warm or chill for 1-2 hrs.


Sharon.jpg

Sharon is a health care administrator and adjunct college instructor with over 30 years of study and practice in plant-based nutrition. She holds a Bachelors in Psychology from Cheyney State University and a Masters in Public Health from the University of Pittsburgh School of Public Health, certified in Plant Based Nutrition by the T. Colin Campbell Center for Nutritional Studies and by the Physicians Committee for Responsible Medicine as a Food for Life Instructor. Sharon is particularly enthused by those committed to empowering their health to experience the aliveness of vibrant health. Her teaching focus’ on students empowering themselves.

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PS Creamy Vegan Potato Broccoli Casserole

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Chefs: Alena & Lars Schowalter, Nutriciously.com

Makes: 4 servings

Prep time: 30 min

Cook time: 1 hr

Total time: 1 ½ hrs






INGREDIENTS

Base

  • 1 head of broccoli

  • 1 ½ lbs of potatoes

Sauce

  • 1 lg onion

  • 4 garlic cloves

  • A few T of vegetable broth

  • ¾ c raw cashews

  • 1 ½ c vegetable broth

  • 2 c plant milk

  • ¾ c nutritional yeast

  • 4 T potato or corn starch

  • 2 T lemon juice

  • 1 t salt

  • Pinch black pepper and cayenne

DIRECTIONS

  1. Preheat oven to 375 degrees F and prepare your deep baking dish. Cut broccoli florets as well as the potatoes into thin slices.

  2. In a small pot or pan, saute the onion and garlic in some vegetable broth for a few minutes.

  3. Then, place together with all of the sauce ingredients into your blender jar and blend until smooth.

  4. Pour the mixture into your pot or pan, stir so that everything is mixed well and let it heat up for 2 min, then set aside.

  5. Let’s put it all together into the baking dish! Begin with one layer of thinly sliced potatoes, slightly overlapping.

  6. Add a think layer of sauce, then one layer of sliced broccoli florets.

  7. On top of that, again one thin layer of sauce.

  8. Repeat as many times as necessary (depending on how small or large your baking dish).

  9. Finish with a hefty layer of sauce, then cover your pan and bake for around 50-60 min, leaving it uncovered for the last 5-10 min

Nutriciously.jpg

Hailing from Germany, Alena & Lars are our first “International Chefs”! You can find more healthy & delicious oil-free, whole food plant-based recipes at https://nutriciously.com where we provide you with useful tips on how to transition to a healthy vegan diet, jumpstart your health with actionable steps, and finally lose some pounds without starving yourself! Be sure to say "Hi" on Facebook https://www.facebook.com/nutriciously or Twitter, https://twitter.com/nutriciously and get your daily dose of inspiration.

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PP Speedy Cabbage, Apple and Onion Saute

Timarree Cabbage Salad.jpg

Chef: Timaree Hagenberger, TheNutritionProfessor.com

Makes: 4-6 Servings

Prep Time: 12 min

INGREDIENTS

  • I medium red onion, diced

  • 2-4 T veggie broth

  • ½ medium purple cabbage, chopped

  • 2 red apples, diced (leave the peel on)

  • 2 T balsamic vinegar, or to taste

  • Black pepper, to taste

DIRECTIONS

  1. Brown onion in a dry pan over medium to medium-high heat, adding a few T of veggie broth to avoid burning or sticking. Let them begin to caramelize before stirring (over-stirring will not allow onions to brown).

  2. Add the cabbage and apple and a few more T of broth, if needed.

  3. Cook for just a few minutes, until the cabbage is just tender. Avoid overcooking.

  4. Toss with a few T of your favorite vinegar.

  5. Sprinkle with pepper and serve immediately!

TIPS

  1. After dicing onion, let it sit for 5-10 min before cooking to maximize the nutrients available to your body!

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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PP Vegan Posole

Brand New Vegan Posole.jpg

Chef: Chuck Underwood, BrandNewVegan.com

Makes: 8-10 servings

Prep Time: 45 min

Cook Time: 45 min

Total Time: 1 hr 30 min

INGREDIENTS

Red Chile Sauce

  • 10 New Mexican, California or Guajillo Dried Chile Pods

  • 1-2 dried Chile de Arbol Chile Pods (optional)

  • 1 c water

  • 2 garlic cloves

  • ¼ yellow onion diced

  • ½ t Mexican oregano

  • ¼ t cumin

  • ¼ t salt

Vegan Posole

  • 16 oz Portobello mushrooms, sliced

  • 2 T soy sauce, low sodium

  • ½ t smoked paprika

  • ¾ yellow onion, diced

  • 3 garlic cloves, minced

  • 4 c vegetable broth, 32 oz, low sodium

  • 2 c water

  • 2 cans white hominy (25 oz each), rinsed and drained

  • 2 bay leaves

  • 2 t Mexican oregano

  • 1 ½ t cumin

  • 1 batch of Red Chile Sauce (above)

  • 2 Yukon Gold potatoes, diced

DIRECTIONS

Red Chile Sauce

  1. Begin by roasting the chiles for 20 min in a 250 degree oven.

  2. Then, snip off the stems and clean out any seeds or membranes.

  3. BE SURE AND WASH YOUR HANDS AFTER HANDLING CHILES!

  4. Add cleaned chiles to a large pot and cover them with water.

  5. Add ¼ onion and 2 garlic cloves, bring to a simmer, reduce heat and cover.

  6. Let steep for 10 min.

  7. Add softened chiles, garlic, onion and 1 c of chile water to a blender.

  8. Add spices and blend until smooth.

  9. Set aside for now.

Vegan Posole

  1. Clean and slice mushrooms and add to a large soup pan or Dutch oven.

  2. Stir in soy sauce and smoked paprika – sauté until softened.

  3. Stir in remaining ¾ onion and garlic.

  4. Add 4 c of vegetable broth and 2 c of water, stir.

  5. Add 2 cans of hominy, rinsed and drained and stir to combine.

  6. Add bay leaves, oregano, cumin and Red Chile, stir to combine.

  7. Add diced potatoes and bring to a simmer.

  8. Simmer over low heat, covered, for 30-45 min or until potatoes are tender.

  9. Season to taste.

Brand New Vegan Logo.docx.jpg

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"! Connect Chuck Underwood at:

https://twitter.com/brandnewvegan/

https://www.pinterest.com/brandnewvegan/

https://www.instagram.com/brandnewvegan/

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PS Carribean Kidney Bean and Carrot Stew with Baked Plantains

Chef: Marla Rose, VeganStreet.com

Makes: 6 Servings

Prep Time: 30 min

Cook Time: 35 min

Marla Rose Carribean Stew 2.jpg

Total Time: 1 hr 5 min

INGREDIENTS

  • 2 c brown rice cooked with water or vegetable broth

  • 1 c shallots, minced

  • ¼ c low sodium vegetable broth

  • 3-4 cloves garlic, minced

  • 1 T ginger, minced

  • 1 hot pepper, seeded and diced (optional)

  • 2 c carrots, slice

  • 1 red bell pepper, seeded and diced

  • 15 oz can red kidney beans, rinsed and drained

  • 2 t thyme

  • 2 t curry powder

  • Salt and pepper to taste

  • 28 ox crushed tomatoes

  • 14 oz lite coconut/plant milk

  • 1 c roasted red bell pepper

  • 2 t maple syrup

  • 2 c frozen peas, defrosted

  • 2 c baby spinach

  • 3 ripe plantain bananas

  • cashew halves (optional)

DIRECTIONS

Marla Rose Carribean Stew.jpg
  1. Start your rice and preheat your oven to 375 for baking plantain bananas.

  2. In a large skillet, heat ¼ c vegetable broth over medium high heat.

  3. Add the shallots and sauté for 4-5 min.

  4. Add the garlic, ginger and optional hot pepper, adding more broth by the T if the pan becomes dry. Sauté for 3-4 min and then add the carrots, red bell pepper, kidney beans, thyme, curry powder and salt and pepper as desired, sautéing for 6 minutes or so.

  5. Meanwhile, make your sauce. In a blender or food processor, combine and crushed tomatoes, plant milk, roasted bell pepper and maple syrup.

  6. Blend until smooth and add to the skillet with the sautéed ingredients.

  7. Simmer on medium-low for 15 min.

  8. Stir in defrosted peas and cook another 5 min, turn off the heat and stir in the baby spinach until it’s just wilted.

  9. Slice the ends off the plantains and make slits through the peel of the plantain on opposite sides. Pull off the peel.

  10. Slice on a diagonal in ½” pieces.

  11. Place flat on a prepare baking sheet and bake in the pre-heated oven for 15 min. (Silpat baking sheet or high temp parchment paper) Flip and bake another 8 min. Salt if you like. These plantains should be served fresh from the oven.

  12. To serve, scoop some rice, spoon on some stew and arrange plantains on the out edge of the serving.

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






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PP/PS Spicy Bok Choy with Beet Infused Quinoa

Artistic Vegan Beet Infused Quinoa.jpg

Chef: Christa Clark, ArtisticVegan.com

Makes: 2 servings

Prep Time: 20 min

Cook Time: 20 min

Total Time: 40 min








INGREDIENTS

Quinoa

  • ½ c quinoa (*or your favorite grain)

  • ¼ c lentils

  • 1 ½ c filtered water (*or vegetable broth)

  • 1 ½ t beet powder

  • 1 T chopped fresh herbs (your choice, I used dill)

Base

  • 1 large bundle of Bok Choy

  • ¼ c tamari (or GF soy sauce)

  • ½ c water

  • 3 cloves garlic minced

  • 1 lime, juiced

  • ¼ c sesame seeds (Optional, PS if you use these)

  • Red pepper flakes to taste

  • Black pepper to taste

DIRECTIONS

  1. Place the quinoa and lentils with water in a rice cooker. Add 1 ½ t beet powder, stir and press cook.

  2. Meanwhile, bring a pot of water to a boil.

  3. Rinse and cut Bok Choy lengthwise and in half.

  4. Set aside.

  5. Prepare the sauce by mixing the tamari sauce, water, garlic, lime juice, sesame seeds (if using) red pepper flakes and black pepper in a small bowl. Set aside.

  6. Once the water is boiling add the Bok Choy to balance. Stir for 1-2 min watching closely as to not overcook.

  7. Drain (save water for plants or other meals if you can) rinse to cool to touch and squeeze the excess water out.

  8. Place the squeezed Bok Choy in the small bowl with sauce, mix well to incorporate the flavor.

  9. Take a measuring cup (I used 1) and pack it with quinoa lentil mixture.

  10. Place it in a blow and surround it with the Spicy Bok Choy.

  11. Pour excess sauce on top of the quinoa and lentils.

  12. Top with a fresh herb and serve.

  13. ENJOY!

Artistic Vegan Logo.jpg

Christa is a passionate plant-based food blogger and author of The Artistic Vegan Cookbook. Christa offers cooking classes on YouTube with the Artistic Vegan Show sharing her love of food from her kitchen to yours.


Visit her at:

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PS/PP Oil Free Apple Slaw

Jessica Meyers Altman PP Apple Slaw.jpg

Chef: Jessica Meyers Altman, GardenFreshFoodie.com

Makes: 20 servings

Prep Time: 20 min




INGREDIENTS

  • 1 head of cabbage, roughly 15-18 c, sliced thinly in strips

  • 4 c shredded carrots (use a food processor for ease)

  • 5 c thinly sliced apples, about 5 apples

  • 1 c apple cider vinegar, (preferably raw/fermented)

  • 2 c fruit juice sweetened (not with sugar) craisins Craisins or dried cherries

  • 2 t kosher or sea salt

  • 1 ½ - 2 t black pepper

  • 1 c minced parsley

  • 2 c pumpkin seeds (sunflower seeds or other nuts work, too), eliminate for Plant Perfect

Jessica Meyers Altman Apple Slaw 2.jpg

DIRECTIONS

  1. Place all ingredients except parsley and seed/nuts into a bowl.

  2. Massage the ingredients by running them for a little while until well mixed and slightly softened.

  3. Add parsley.

  4. When ready to serve add in the seed (do this right before serving so that they keep their crunch).

Jessica Meyers Altman Apple Slaw 3.jpg

TIPS

  1. Serve alongside your favorite dishes!

  2. This would go well with my Asian Sloppy Joe’s (coming soon), Lentil Cassoulet or veggie burgers available under my recipes on PBSNG.

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Jessica Meyers Altman; Garden Fresh FoodieAssociate 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 Super Quick and Easy Secret Sauce

Jeannie Hudkins Sauce.jpg

Chef: Jeannie Hudkins

Makes: 1 - 2 servings

Prep time: 2 minutes

Cook time: 15 microwave seconds

INGREDIENTS

  • 3 T nutritional yeast

  • ¼ t coriander

  • ¼ t garlic powder

  • ¼ t black pepper

  • ¼ t salt (optional)

  • 1 t tamari soy sauce

  • ¼ c soy or almond milk

DIRECTIONS

  1. Mix all ingredients together until smooth.

  2. Microwave 15 seconds.

  3. Drizzle onto food as is or add a little water for a thin consistency.


TIPS

  1. This super easy, low-fat sauce is delicious over pasta, broccoli, and kale.

  2. If you still have not made peace with kale, this will make you fall in love forever.

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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PS Lasagna Minestrone

Vicki Layered Minestrone.jpg

Chef: Vicki Brett-Gach, A2VeganKitchen.com

Makes: 8-10 Servings

Prep Time: 20 min

Cook Time: 20-30 min

Total Time: 40-50 min


INGREDIENTS

  • 1 lg onion, diced

  • 1 clove garlic, minced

  • 2-3 c chopped fresh vegetables (I like celery, red peppers and zucchini)

  • 4 c vegetable broth

  • 2 c water

  • 1 14 oz can crushed tomatoes

  • 1 14 oz can diced tomatoes

  • 1 8 oz can tomato paste

  • 6 to 12 oz UNCOOKED whole wheat lasagna noodles, broken into small pieces

  • 1 ½ t kosher salt, or to taste

  • ½ t coarsely ground black pepper, or to taste

  • ¼ t onion powder

  • 1/3 c cashews

  • 1 14 oz can navy beans, rinsed and drained

  • 2 T nutritional yeast

  • ¼ t red pepper flakes

  • 2 c fresh baby spinach or baby kale, roughly chpped.

  • Garnish: ½ c fresh basil leaves, chopped, if desired

DIRECTIONS

Pressure Cooker

  1. Combine first 13 ingredients (onion through onion powder) in a large Electric Pressure Cooker (I like the Zavor brand best

  2. Lock the lid in place. Select High Pressure and set the timer for 3 min

  3. After the cooking is complete, allow the pot to rest for about 10 min, and then use the quick release method to release the remainder of the pressure. When the valve drops, carefully remove the lid.

  4. In a high-powered blender, blend the cashews with about 2 cups of the hot soup, until smooth and creamy. Return mixture to soup pot and stir well.

  5. Add in navy beans, nutritional yeast, red pepper flakes and fresh greens. Mx gently and cover pot for 5 min, just until the greens are wilted and beans are heated through.

  6. Garnish with fresh basil and serve piping hot soup with a loaf of warm crusty whole grain bread

Soup Pot

  1. Combine the first 13 ingredients (onion through onion powder).

  2. Bring to a boil.

  3. Reduce heat, cover partially and simmer gently, until the pasta is tender (approx. 10 min).

  4. Turn off heat.

  5. In a high-powered blender, blend the cashews with about 2 c of the hot soup, until smooth and creamy. Return mixture to soup pot and stir well.

  6. Add in navy beans, nutritional yeast, red pepper flakes and fresh greens.

  7. Mix gently, and cover pot for 5 min, until greens are wilted, and beans are heated through.

  8. Garnish with fresh basil and serve piping hot soup with a loaf of warm crusty whole grain bread.

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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 Healing Soup For Colds

Artistic Vegan Healing Soup.jpg

Chef: Christa Carlson, ArtisticVegan.com

Makes: 4-6 Servings

Prep Time: 20 min

Cook Time: 30 min

Total Time: 50 min

INGREDIENTS

  • • 4 cups vegetable broth

  • • 1 red onion diced

  • • 6-8+ garlic cloves diced

  • • 2-4" chunk of ginger diced

  • • 4+ jalapenos sliced (or 1/4 cup pickled jalapenos, add juice for flavor and spice)

  • • 1 carrot - diced

  • • 1 red potato - diced

  • • 1/2 cup fresh herbs sliced - (Bunch of Basil, Oregano, Thyme and Rosemary)

DIRECTIONS

  1. Combine ingredients together in large pot

  2. Cook on med to low heat for 20-30 minutes

  3. Serve hot

Artistic Vegan Logo.jpg

Christa is a passionate plant-based food blogger and author of The Artistic Vegan Cookbook. Christa offers cooking classes on YouTube with the Artistic Vegan Show sharing her love of food from her kitchen to yours.

Visit her at:

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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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PP Pumpkin and Leek Soup

Jeff Tritten Pumpkin Leek Soup Main.jpg

Chef: Jeff Tritten; Respectful Living

Makes: 4-6 servings

Prep Time: 30 min

Cooking Time: 25 min




INGREDIENTS

  • 4 c pumpkin, organic canned or par cooked & mashed

  • 4 c low sodium vegetable broth

  • 2 lg leeks, sliced in 1/4’ slices

  • 2 stalks celery sliced

  • 1 clove fresh garlic, minced or pressed

  • 1 T fresh rosemary chopped

  • ¼ t black pepper, fresh ground

  • Optional, salt to taste

DIRECTIONS

Jeff Tritten Pumpkin Leek Soup.jpg
  1. Start with Leeks, celery and garlic and about 1 c veggie broth – Simmer until tender (about 5 min or so)

  2. Add pumpkin, pepper, rosemary and remaining vegetable broth.

  3. Cook about 25 min.

  4. Use ladle and spoon soup into blender until about half full, blend until smooth. (Entire batch will not fit into a household size blender)

  5. Continue to do this until all the ingredients have been blended.

  6. Stir together in a mixing bowl.

  7. Serve and garnish with a sprig of fresh rosemary.

Jeff Tritten Pumpkin Leek Soup 2.jpg

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 or PS Complete Plant-Based Meal

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Chef: Christa Clark, Artistic Vegan

Makes: 8 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hr

INGREDIENTS

Quinoa

  • 1 ¼ c quinoa

  • 2 ½ c water

  • Pinch of salt, optional

Asparagus

  • Small bundle fresh asparagus

  • Squeeze of lemon juice

  • Salt and pepper to taste

Salad

  • 1 head of organic lettuce/greens

  • Generous handful of chopped Nopales or green bell peppers

  • 2 stalks of celery, diced

  • 1 carrot, peeled and diced

  • 2 small beets (canned), peeled and diced

  • Small handful fresh herb of your choice (I used a little cilantro and parsley)

  • 1 c cherry tomatoes

  • 1 Serrano pepper, diced

  • ¼-1/3 c cranberries

    Serve with your favorite Oil Free Balsamic Vinaigrette

Optional: If you follow a Plant Stong Diet, add the ingredients below.Transforming recipe to PS.

  • 1 c pumpkin seeds

  • Handful of Brazil nuts

DIRECTIONS

  1. Combine the quinoa ingredients in a rice cooker, stir, press cook. You may also cook on the stove.

  2. Steam a small bundle of asparagus until desired consistency.

  3. Wash and chop the veggies for the salad, combine in a bowl and toss.

  4. Add desired quinoa to your plate(s), a handful or two of salad, add some dressing on top and then add the steamed asparagus and drizzle some lemon juice on top.

  5. Sprinkle with salt and pepper if desired

  6. Serve.

  7. Stores well for future meals (2-3 days)

Artistic Vegan Logo.jpg

Christa is a passionate plant-based food blogger and author of The Artistic Vegan Cookbook. Christa offers cooking classes on YouTube with the Artistic Vegan Show sharing her love of food from her kitchen to yours.

Visit her at:

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PP Chile Lime Quinoa Bowl

Artistic Vegan Quinoa Chile Lime.jpg

Chef: Christa Clark, Artistic Vegan

Makes: 6-8 Servings

Prep Time: 20 min

Cook Time: 20 min for ingredients, 20 min for quinoa

Total Time: 1 hour

INGREDIENTS

Chili Lime Sauce

  • 14 tomatillos

  • 1 c chopped onions

  • 1 T minced garlic

  • 2 jalapenos, sliced (less if you prefer a milder finish)

  • 2 chile de Gualjillo, dried

  • 1 t sea salt

  • 3 T lime juice

  • 1 small handful, ½ c of cilantro

Base

  • 1c quinoa

  • ½ c corn, fresh off cob

  • ½ c black beans (cooked or canned)

  • 1 c romaine or preferred greens

DIRECTIONS: Peaceful Preparation

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  1. Bring a small pot of water to a boil.

  2. Add the tomatillos, husks removed.

  3. Remove from heat, drain.

  4. In a skillet, add vegetable broth or water.

  5. Sauté onions for 3-5 min until soft.

  6. Add minced garlic and sauté until fragrant.

  7. Add the jalapenos and dried chili peppers.

  8. Sauté for another 3-5 min.

  9. In a blender, add ` t salt, the lime juice, cilantro, drained and boiled tomatillos, cooked onion, garlic and pepper mixture.

  10. Blend until smooth.

  11. Transfer to a dish.

  12. Serve as desired. In this case add equal parts of quinoa, corn, beans and salad to a bowl.

  13. Cover with desired amount of chili lime sauce and mix together.

  14. Top with a sprig of cilantro and ahlf a lime for garnish, serve with additional sauce on the side.

TIPS

  1. Serve with additional sauce on the side, tostadas or chips. Yum!

Artistic Vegan Logo.jpg

Christa is a passionate plant-based food blogger and author of The Artistic Vegan Cookbook. Christa offers cooking classes on YouTube with the Artistic Vegan Show sharing her love of food from her kitchen to yours.


Visit her at:





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PP INDIAN SPICED SWEET POTATO LATKES: GLUTEN FREE AND PLANT BASED

Jessica Meyers Altman Latkes 5.jpg

Chef: Jessica Meyers Altman, GardenFreshFoodie.com

Makes: Serves 26-27

Prep Time: 15 min

Cook Time: 28 min

Total Time: 43 min




INGREDIENTS

Jessica Meyers Altman Latkes 2.jpg
  • 4 c shredded unpeeled sweet potatoes (Use a food processor and this is a breeze! Make sure ou wash them well and use organic potatoes)

  • 1/3 c oat flour

  • ½ c grated onion (you can do this in a food processor too.)

  • ¼ c chopped parsley

  • 3 T fresh lemon juice

  • 4 flax eggs (Combine ¼ c ground flaxseed, and 3/4c of water.) Allow to sit for at least 10 min to thicken.

  • ¾ t salt

  • 2 t garam masala (Indian curry spice) If you don’t have this seasoning, you can add ¼ t of coriander, cardamom, cinnamon, allspice, 1 t cumin to make your own curry blend.

  • Black pepper to taste

DIRECTIONS

  1. Combine all ingredients in a bowl and mix well (we’ve even mixed this up the night before and kept batter in the fridge.)

  2. If baking, preheat oven to 375. (use a non-stick baking pan or a pan lined with parchment).

  3. Form small-medium sized pancakes, patting batter down only slightly. Small pancakes are easier to manage and make great appetizer-sized portions. We used a cookie scoop to make our pancakes uniform ad used the underside of the scoop to press down the latkes.

  4. Bake the 1st side for 20 minutes. (Because these are plant-based, they need to be cooked well on the 1st side before flipping.)

  5. Flip, and press down a little and bake for 8 min more.

  6. Serve hot with apple sauce or cranberry sauce.

Jessica Meyers Altman Latkes 4.jpg

TIPS

  1. These freeze VERY well. To freeze: place on a cookie sheet lined with parchment and put into freezer for a few hours to firm up. Remove and put into freezer container, lining each layer with way paper. You can also “vacuum” seal them.

  2. To reheat: Preheat oven to 350 degrees. Take latkes straight from the freezer and place on a non-stick cookie sheet to reheat until warm (about 10-15 min).

Jessica Meyers Altman; Garden Fresh FoodieAssociate 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 EASY SEVEN-LAYER TEX-MEX DIP

Chef: Vicki Brett-Gach, AnnArborVeganKitchen.com

Makes: 8-12 small individual glasses or one 10” x 10” casserole dish

Prep Time: 15 min

Vicki Brett Gach Layered Dip.jpg

INGREDIENTS

  • 1 14 oz can of spicy fat-free refried beans

  • 1 12 oz jar spicy red or green salsa

  • 1 1/2 c non-dairy unsweetened yogurt (like Kate Hill)

  • 1-2 ripe avocado, diced or mashed

  • sliced black olives

  • 1-2 red pepper, diced

  • 1 cucumber, diced

DIRECTIONS

  1. Layer ingredients in the order above into (our choice of) a 10” x 10” glass casserole dish - or - into 8-12 individual serving glasses, depending the glass size and the depth of each layer.

  2. Start with refried beans, to create an even base.

  3. Top with salsa, then oyogurt, then avocado or guacamole and finally with sliced olives, red peppers and cucumbers.

  4. Cover and chill until serving time and serve with toasted tortilla chips or fat-fee whole grain crackers.

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.

Ann Arbor Vegan Kitchen

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PP Fresh Raw Cranberry Sauce

Vicki Raw Freshe Cranberry Sauce.jpg





Chef: Vicki Brett-Gach, AnnArborVeganKitchen.com

Prep Time: 5 min





INGREDIENTS

  • 1 12 oz bag of fresh cranberries

  • 2 apples, peeled & cored

  • 1 orange, peeled

  • 2/3 c pitted Medjool dates (approximately 10)

DIRECTIONS

  1. Rinse and towel dry the cranberries

  2. Place the cranberries along with all the other ingredients in a food processor bowl.

  3. Pulse together briefly until desired texture is achieved (somewhat diced, somewhat chunky).

  4. Serve immediately at room temperature, or refrigerate to serve 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

Ann Arbor Vegan Kitchen

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PP Creamy Cauliflower and Mushroom Soup

PP Cream of Mushroom Soup.jpg

Chef: Denise Kling-Pelto

Makes: 4 cups

Prep Time: 15 min

Cook Time: 20 minutes

Total Time: 35 min

INGREDIENTS

  • ½ a head of cauliflower, cut into florets, about 2 c

  • 1 c almond milk

  • 8 oz mini portabellas, sliced

  • 1 sweet onion, diced (about ½ c)

  • 1T Bays Seasoning

  • 1 T parsley

  • vegetable broth or water for healthy saute

  • sprinkle a little paprika, smoked or regular as a garnish

DIRECTIONS

  1. Place cauliflower and plant milk in a medium size sauce pan.

  2. Bring to a boil and reduce heat to simmer and cook until cauliflower is soft.

  3. Set aside to cool.

  4. Dice onions and slice mushroom. Healthy sauté onions. Once they become translucent and caramelization of the sugars start clinging to the bottom of your pan, add the mushrooms. Allow all the liquid to evaporate transferring the flavoring onto the onions and mushroom.

  5. Now that your cauliflower and plant milk have cooled, place in a blender or processor and blend until smooth.

  6. Add blended cauliflower and plant milk to the sauteed mixture and mix.

  7. Add the Bays and parsley.

  8. Mix well.

  9. Serve immediately, refrigerate or freeze.

TIPS

  1. This cream of mushroom soup can be used as a gravy or the sauce for the infamous “Green Bean Casserole” around the holidays.

  2. Make sure your dicing and slices are uniform in size, that way they will cook evenly.



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PS Homemade Muesli

Vicki Muesili Crunch.jpg

Chef: Vicki Brett-Gach, AnnArborVeganKitchen.com

Makes: 2 quarts

Prep Time: 5 min


INGREDIENTS

  • 3 c rolled oats

  • 2 c freeze-dried strawberries or blueberries

  • 1 c unsweetened whole grain crisped brown rice cereal

  • 1 c unsweetened sprouted whole grain corn flakes cereal

  • 1 c raisins

  • ½ c toasted almonds

DIRECTIONS

  1. In a large bowl, combine all the ingredients.

  2. To serve, top with fresh fruit (if desired) and a splash of nondairy milk.

TIPS

  1. Store in glass jar(s) and refrigerate to keep fresh.

  2. Great snack to bring on a road trip!

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 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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