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PP Baked Polenta Fries

Polenta Fries.jpg

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

INGREDIENTS

  • 1 small onion, chopped

  • 3 ½ c vegetable broth or water

  • 1 t salt

  • 2 T fresh parsley, minced

  • 1 T fresh basil, minced

  • 1 c course polenta

  • 1 bay leaf

DIRECTIONS

STOVETOP Polenta Fries

  1. Dry sauté the onion in a saucepan. Once translucent, add the broth or water, salt, parsley and basil.

  2. Sprinkle the polenta over the top. Add bay leaf. DO NOT STIR.

  3. Cook the polenta according to the package directions.

  4. Turn off the heat.

  5. Remove and discard the bay leaf.

  6. Whisk the polenta until smooth.

  7. Carefully pour hot polenta into a heat-proof baking pan. Allow to come to room temperature or chill in the refrigerator.

  8. Once completely set, cut polenta into French fry stick shapes, approximately ¼ “ (or ½”) x 3” each.

ELECTRIC PRESSURE COOKER 

  1. Dry sauté the onion on the Sauté or Brown setting. Once the onion is translucent, add the broth or water, salt, parsley and basil.

  2. Sprinkle the polenta over the top. Add bay leaf. DO NOT STIR.

  3. Lock the lid in place and bring to high pressure. Cook for 5 minutes.

  4. Allow the pressure cooker to naturally release for 10 minutes, and then release any remaining pressure.

  5. Remove and discard the bay leaf.

  6. Whisk the polenta until smooth.

  7. Carefully pour hot polenta into a heat-proof baking pan.

  8. Allow to come to room temperature or chill in the refrigerator.

  9. Once completely set, cut polenta into French Fry stick shapes, approximately ¼” (or 1/2 “) x 3” each.

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

Baked Polenta Fries – in the Air Fryer

  1. Place polenta strips in the Air Fryer and bake at 400 degrees for 1—12 minutes, or just until crispy and golden brown.

  2. Serve immediately with either warm marinara sauce or with ratatouille.

Baked Polenta Fries – in the Oven

  1. Pre heat oven 425 degrees F.

  2. Bake polenta strips on a non-stick baking sheet or griddle for about 20 minutes, or just until crispy and golden brown.

  3. Serve immediately with either warm marinara sauce or with ratatouille.

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

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PP Roasted Butternut Squash and Onions

Vicki Butternut Squash.jpg

Chef:  Vicki Brett-Gach
Makes:  4-6 servings
Prep Time:  10 minutes
Cook Time:  40 minutes
Total Time:  50 minutes

 

 

INGREDIENTS

  • 1 1/2 lbs butternut squash, chopped into 3/4-inch cubes
  • 1 large onion, diced into 1/4-inch pieces
  • 1/2 c water (or more, if needed)
  • salt and pepper, to taste
  • dash of cayenne pepper or creole seasoning, to taste (optional)

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. Place vegetables in a nonstick roasting pan with 1/4 cup water. Add the seasoning and combine gently.
  3. Roast uncovered for 20 minutes, then stir gently, and add another splash of water (1/4 cup or more) if needed. Continue to roast for another 20 minutes, or until very tender.

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 Creamy Vegan Risotto

Alena & Lars Creamy Risotto.jpg

Chefs:  Alena & Lars Schowalter; Nutriciously.com
Makes:  2 servings
Prep Time:  10 min
Cook Time:  25 min
Total Time:  35 min

INGREDIENTS

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 c white mushrooms sliced
  • 1 c risotto rice (Arborio)
  • 2-3 c vegetable broth
  • 2 T nutritional yeast
  • 2 T lemon juice
  • 1 T white wine vinegar
  • 1 c peas, frozen
  • 1 c soy milk
  • ½ c leek, chopped
  • 1 t salt
  • ½ t black pepper
  • 2 t Herbs de Provence (French herb blend widely available)
  • Fresh parsley for garnish (Optional)
Alena & Lars Creamy Risotto 2.jpg

DIRECTIONS

  1. In a large pan, sauté onions, garlic and herbs for a few minutes, adding some vegetable broth if needed.
  2. Add the mushrooms and leek, letting everything heat up for another 3-4 minutes.
  3. Add rice and 2 c of veggie broth into the pan as well as vinegar and the c of soy milk.  
  4. Let everything simmer for about 15-20 minutes, until liquid is soaked up, stirring occasionally.
  5. Once cooked, add in the peas, nutritional yeast and lemon juice for just a few minutes.  
  6. Turn off heat and season with salt and pepper to taste.
  7. Serve warm. 
  8. Garnish with a sprig of parsley if you like.

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 Twice Baked Sweet Potato Tzimmes


Kenden Tzimmes.jpg

Chef:  Kenden Alfond; Jewish Food Hero Kitchen
Makes:  4-6 Servings
Prep Time:  15 minutes
Cook Time:  1 hr (sweet potatoes) 15 minutes (browning)
Total Time: 1 hr 30 minutes

 

 

 

 

INGREDIENTS

  • 4 lg sweet potatoes (or yams)
  • Juice of 2 oranges
  • 2 t cinnamon
  • ¼ t sea salt, or to taste
  • ¼ c raw sugar or maple syrup
  • 1 c prunes, coarsely chopped
  • Garnish:  2 green onions

DIRECTIONS

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Place Sweet potatoes on a baking sheet.  
  3. Bake for 1 hour, or until completely baked.
  4. Remove from the oven and set aside to cool.
  5. When cool enough to handle, slice sweet potatoes in half lengthwise.
  6. Use a spoon to scoop out the orange flesh and place it in a large bowl.
  7. Reserve the sweet potato skins.
  8. In a large bowl, mash the sweet potato flesh, adding the orange juice, cinnamon, sea salt and raw sugar/maple syrup.
  9. Stir in chopped prunes
  10. Fill the empty sweet potato skins with this mixture and place them on a baking sheet
  11. Bake for 15 minutes, until they are golden on top
  12. Garnish with thinly sliced green onion if desired.

Kenden Alfond coined the archetype of "The Jewish Food Hero".  Passionate about her Jewish culinary heritage, she takes traditional Jewish recipes and spins them into delicious whole plant based cuisine without oil.  “The Jewish Food Hero calls out to the healthy hero within each of us. It helps us all to create a new and healthy food future, one that is connected to our most beautiful traditions...“ View all of Kenden’s projects and her gorgeous website at http://jewishfoodhero.com/about/.  If you like this recipe, you will love the Jewish Food Hero Cookbook: 50 Plant Based Recipes for your Holiday Table. 
 

Click here to review the cookbook. 
 

 

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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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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 Cauliflower Medley Over Whole Grains

Jeannie's Cauliflower Medley Over Whole Grains.jpg

Chef: Jeannie Hudkins
Makes: 4-6 servings
Prep time: 20 minutes
Cook time: 20 minutes

 

 

 

 

INGREDIENTS

  • 1 cauliflower, broken into small florets
  • 1 sweet onion, sliced
  • 4 cloves garlic, diced or minced
  • 8 oz. cremini mushrooms, sliced
  • 1 can black beans or red kidney beans, drained and rinsed
  • 1 T smoked paprika
  • ¼ t black pepper
  • ¼ c whole wheat flour
  • 3 c soy milk
  • Black or brown rice or any whole grain, cooked

DIRECTIONS

  1. Steam cauliflower in a saucepan until al dente (do not overcook).  Drain and set aside.
  2. In a large saucepan, saute the onion in a small amount of water until soft. Stir in the garlic and the mushrooms and saute until soft.
  3. In a coffee mug or measuring cup, mix the flour, paprika, and black pepper, Slowly stir in ½ cup of soy milk to make a thick paste. Stir in more of the milk to fill the mug, stirring until smooth.
  4. Add the steamed cauliflower and the black or red beans to the onion/mushroom mixture as well as the remaining soy milk. Stir over medium heat until the sauce thickens. 
  5. Serve over black or brown rice or any whole grain. 


TIP

  1. To decrease the fat content, decrease soy milk to 1 ½ cups and add 1 ½ cups water. 


Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet, Eatlikeyougiveadamn-thebook.com ,Dietology 101: Be Slim, Be Full, Be Well 

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PP Paprika Roasted Cauliflower

Laura Theodore Paprika Roasted Cauliflower.jpg

Chef:  Laura Theodore; The Jazzy Vegetarian
Makes:  4-6 Servings
Prep Time:  10 minutes
Cook Time:  45-55 minutes
Total Time:  55-65 minutes

INGREDIENTS

  • 1 medium head of cauliflower, cut into bite-size florets
  • 1 medium red or yellow onion, thinly sliced
  • 2 T Italian seasoning
  • 1 t garlic powder
  • 1 t paprika
  • 1/2 t turmeric

DIRECTIONS

  1. Preheat the oven to 400 degrees F. Line a large, rimmed baking pan with unbleached parchment paper. 
  2. Put all of the ingredients in a large bowl. 
  3. Stir to combine.
  4. Spread the mixture in an even layer on the lined baking pan. 
  5. Bake for 45 to 55 minutes, until the cauliflower is tender but still holds its shape.

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

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PP Crispy Easy Air Fried Potatoes

Vicki Air Fries.jpg

Chef:  Vicki Brett Gach
Makes:  1-3 servings
Prep:  3 minutes
Cook Time:  12-14 minutes
Total Time:  15-17 minutes

 

 

 

 

INGREDIENTS

  • 1 or 2 potatoes, scrubbed and trimmed
  • Kosher salt and black pepper to taste
  • sauce for dipping (optional)

DIRECTIONS

  1. Microwave (or bake) potatoes, and allow to cool to at least room temperature.
  2. Slice potatoes in half, and each half into quarters, lengthwise, so that you have 8 wedges from each potato. Follow instructions for your air fryer.   Mine (Phillips) usually takes around 12 to 14 minutes at 375 degrees.
  3. Once the potatoes are golden and crispy, carefully remove from air fryer, season with salt and pepper, and serve (if desired) with ketchup, or with a mixture of unsweetened nondairy yogurt, hot sauce, and green salsa (pictured above).

Note:  JL Fields, who wrote the book on air fryers, literally. JL is an air frying expert, and author of the best-selling The Vegan Air Fryer: The Healthier Way to Enjoy Deep-Fried Flavors . Until you experience this firsthand, you won’t believe how crunchy these are – and especially while using no oil, no oil, no oil!

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 Crispy, Oven Baked, Fat Free Fries

Chef:  Chuck Underwood
Makes:  3-4 Servings
Prep Time:  5 minutes
Cook Time:  25 minutes
Total Time:  30 minutes

INGREDIENTS

  • 7-8 small to medium sized potatoes
  • 1 T flour
  • 1 t garlic powder
  • 1 t onion powder
  • 1 teaspoon paprika
  • 1 t chili powder
  • Salt and pepper to taste

DIRECTIONS

  1. Clean and slice potatoes into fairly thick French fries ¾” to 1” thick.
  2. Add to pot of cold water (enough to cover) and bring to a boil.
  3. Boil for 5 minutes
  4. Preheat oven to 425 degrees and line cookie sheet with parchment paper.
  5. After boiling, drain potatoes and place back into the pot.
  6. Add all seasoning, cover, and shake to distribute.
  7. Spread evenly on cookie sheet and bake for 20-25 minutes.

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

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PP Best Dang Vegan Baked Beans!

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

INGREDIENTS

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

 
BBQ Mixture

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

DIRECTIONS

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

 

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

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PP Kale Surprise

Culinary Enthusiast:  Cathi Salach
Makes:  4 to 6 servings
Prep Time:  None
Cook Time:  12 minutes

INGREDIENTS

  • 1 10 oz bag chopped Tuscan kale (Lacinato)
  • 1 14 oz bag fire roasted bell peppers & onions
  • 1 12 oz bag frozen corn, thawed
  • 1 c peach &  mango salsa

DIRECTIONS

  1. Put kale in a large pan or pot with ½ c water. Put lid on and cook on medium heat for 5 or 6 minutes. 
  2. Add onion and peppers and corn. Cover again and cook till kale is tender. 
  3. Add salsa, mix well and heat.

TIP

Any kind of salsa will work, however,  I highly recommend a peach/mango salsa.

"It's the food!"

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PP Two Potato Kugel

Chef:  Marla Rose; Vegan Street
Makes:   8 servings
Prep Time: 20 minutes
Cook Time:  1 hr 10 minutes
Total Time:  1 hr 30 minutes

 

 

 

 

INGREDIENTS

  • 2 lbs. russet potatoes, peeled and julienned
  • 1 large or two medium sweet potatoes, peeled and julienned
  • 2 1/2 c low-sodium vegetable broth
  • 1 T dried dill
  • 1/2 T dried thyme
  • 1 bay leaf
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
  • 5 T matzo meal (optional)
  • 2 T Veggie Broth
  • 1/2 - 2/3 c curly parsley, minced


DIRECTIONS

  1. Preheat oven 425. Line a large casserole pan with parchment and keep lid aside. 
  2. In a colander, press the russet potatoes with your hands to release any water. 
  3. Meanwhile, make your stock. In a medium pot, combine the vegetable broth, dill, thyme, bay leaf, garlic, salt and pepper and bring to a simmer over medium heat. Allow to simmer for 15 minutes.
  4. Remove from heat and, if using, whisk in the matzo meal.
  5. Layer your potatoes in the prepared casserole pan. I did half white potatoes, half sweet potatoes, then the final half of white and sweet. Pour the warm broth over the potatoes, removing the bay leaf.
  6. one tablespoon of vegetable broth over the top, cover, and bake for 30 minutes.
  7. Remove from oven, remove the lid, and drizzle the top with the second tablespoon of vegetable broth.
  8. Lower the temperature to 400 degrees and bake, uncovered, for 25 more minutes.
  9. Sprinkle the top with parsley, serve and enjoy!

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: 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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PP: Fluffy Buttermilk (like) Biscuits

Chef:  Chuck Underwood
Makes:  12 Biscuits
Prep  time:  10 mins
Cook Time: 15 minutes
Total time:  25 mins for biscuits IF cheese sauce ingredient is pre-made.


ATTENTION!!! This recipe calls for Chuck's "Amazing Vegan Cheese Sauce".  This will take you about 25 minutes to prepare PLUS it works better if it has chilled to a gelatinous state)


INGREDIENTS

  • 2 c flour (I use King Arthur bread flour)
  • 1 T baking powder
  • ½ t baking soda
  • ¾ t salt
  • ½ c Cheese Sauce (see recipe on Brand New Vegan or PBNSG)
  • 1 c unsweetened plain Almond Milk
  • 2 t Apple Cider Vinegar

DIRECTIONS

  1. Preheat oven to 450 degrees
  2. Whisk almond milk and vinegar together and set aside
  3. Mix all dry ingredients in a large bowl
  4. Add cheese sauce and stir in with a fork until it resembles large crumbs
  5. Slowly pour in buttermilk mixture and stir with a wooden spoon until just slightly combined
  6. Spoon out onto a floured work surface and gently knead 2-3 times
  7. Roll out dough to 1" thickness and cut circles with cup, glass, jar, or biscuit cutter.
  8. Place biscuits on parchment lined cookie sheet so they touch each other
  9. Bake for 15 minutes or until golden brown.

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: Baked, Crispy No Oil Onion Rings

Chef:  Will Kriski
Makes:  4 Servings
Prep Time:  10 minutes
Cook Time:  20 minutes

 

INGREDIENTS

  • 1 c of whole wheat flour (or chick pea flour, quinoa flour, etc)
  • 1 c of water
  • 2 large yellow onions
  • 1 c or more of whole wheat bread crumbs (make your own from oil-free bread, use gluten free, etc)

DIRECTIONS

  1. Mix the water and flour together to form a thick paste like pancake batter. 
  2. Slice onions into ring shapes. 
  3. Dip each ring into the batter and then in the bread crumb coating. Place on 2 baking sheets lined with Silpat non-stick sheets or parchment paper. 
  4. Bake at 450F on upper rack for about 20 minutes – time depends on oven, etc so watch to make sure they are crispy but not burnt. 
  5. Dip with ketchup, tofu ranch dip, bbq sauce, etc.

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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PS or PP: Baked Acorn Squash

Chef:  Terri Edwards
Makes:  2 servings
Prep Time:  20 minutes
Cook Time:  40 minutes (overlap squash and stuffing cook times)
Total Time:  1 hour 

INGREDIENTS

Baked Acorn Squash

  • 1 whole Acorn Squash
  • 1 t ground cinnamon
  • 1 t salt
  • 1 t maple syrup

Acorn Squash Stuffing

  • 1 small onion chipped
  • 2 cloves garlic minced
  • 1 c wild or long brown rice (or your favorite)
  • 1 ½ c water
  • ½ t ground curry; mild
  • 1 t ground cinnamon
  • 2 whole cloves
  • ½ t sage
  • ¼ c walnuts, chopped (If you leave out the walnuts and black sesame seeds below, this recipe would be PP)
  • Fresh chopped parsley
  • Maple syrup
  • Kosher salt and pepper
  • Black sesame seeds (Eliminate for PP)

DIRECTIONS

Baked Acorn Squash

  1. Preheat oven to 400 degrees
  2. Take Acorn Squash and puncture with a knife, 5-6 times is plenty
  3. Place in preheated oven (on parchment) and bake for 30-40 minutes.  While this is cooking start your stuffing.
  4. After baking, slice in half.
  5. Remove seeds and stringy parts with a spoon in the center.
  6. Sprinkle with salt and cinnamon., then the maple syrup.

 

Acorn Squash Stuffing

  1. While squash is baking in the oven, prepare stuffing by cooking the rice.
  2. Heat 3 T of veggie broth over medium high heat.  Add onions and garlic and cook, until                                                                                                             
  3. soft and golden brown.
  4. Add rice, curry powder, cinnamon, sage, cloves and ½ t salt and stir until spices are toasted, about 1 minute.
  5. Add 1 ½ c water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed.  Simmer 30-40 minutes (different brands may take different times or require more liquid if needed).  Remove from heat.
  6. Evenly stuff the scooped-out squash halves with filling.
  7. Drizzle with maple syrup, cinnamon, parsley, walnuts and a few grinds of pepper. 
  8. Serve warm.

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: Roasted Potatoes, Carrots and Onions

Chef:  Vicki Brett-Gach
Makes:  8 – 10 Servings
Prep Time:  15 minutes
Cook Time:  1 hour
Total Time:  1 hour 15 minutes

 

 

INGREDIENTS

  • 1 ½ lbs Yukon Gold Potatoes, diced
  • 1 ½ lbs Carrots, chopped into ¾” pieces
  • 1 lg onion, diced into ¼” pieces
  • ½ c water, or more if desired/needed
  • Salt and pepper to taste (optional)
  • Creole seasoning to taste
  • 1 t for dried dill for garnish

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. Place vegetable into a large non-stick roasting pan with ¼ c water.
  3. Add seasoning, ( except dill), and combine gently.
  4. Roast uncovered for  40 minutes.
  5. Stir gently, add another ¼ (or slightly more), if needed.
  6. Continue to roast for another 20 minutes, or until all of the vegetables are nice and tender. Remove from oven.

TIPS

  1. Use a good quality nonstick roasting pan.
  2. Let your vegetables begin to caramelize before roasting.

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: Stuffed Baked Potatoes

Chef:  Vicki Brett-Gach
Makes: 2 servings
Prep Time: 10 minutes
Cook Time: 1 hour plus 15 minutes
Total Time: 1 hour and 30 minutes

INGREDIENTS 

  • 2 large Russet or Yukon Gold potatoes, about 8 oz. each
  • 1/3 c nondairy milk, plain, unsweetened
  • 4 T no-oil added hummus
  • 1 c of cooked vegetables, chopped (onions, broccoli, cauliflower, etc.)
  • 1/2 t hot sauce
  • 1/2 t kosher salt (or to taste)

DIRECTIONS

  1. Preheat oven to 375 degrees. 
  2. Prepare potatoes for baking by washing well, and poking several times with a fork or knife for steam to escape during baking. Bake for approximately one hour, or until fork tender. 
  3. Remove from oven and allow to rest until cool enough to touch.
  4. Slice potatoes lengthwise.
  5. Scoop insides of potatoes into a bowl, being careful not to tear the skins. Leave a small rim of potato intact for support.
  6. Lay the hollowed out potato shells on a baking sheet.
  7. Mash the potato flesh in a bowl along with the remaining ingredients, combining thoroughly.
  8. Spoon mixture back into the potato shells evenly until each half is rounded and almost overflowing. 
  9. Pop them back into the oven, and bake until heated all the way through, approximately 15 minutes. Remove from oven, 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 http://annarborvegankitchen.com for new recipes as soon as they are published.

 

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PP: Vegetarian Molasses Baked Beans

Chef:  Jessica Meyers Altman
Makes:  8-10 Servings
Prep Time:  5 Minutes
Cook Time:  1 Hour 15 minutes
Total Time:  1 Hour 20 minutes

 

 

 

INGREDIENTS

  • 5 c of cooked pinto or kidney beans (we used a combo, 4 c kidney and 1½ c of pinto, because that's what we had)-equals about 3 cans of beans, since we made our own, we threw in the extras
  • ¾ c of prepared tomato sauce  (be sure to check the label so you know you're getting quality ingredients, without oil and that they're plant-based)
  • ½ c of mustard
  • ⅓ c molasses
  • 1 c of chopped onion (we used a red onion)
  • 2 T apple cider vinegar, we use Bragg's Raw Vinegar
  • ¾ t liquid smoke (or smoked paprika)

 

DIRECTIONS

  1. Preheat oven to 375  degrees.
  2. Mix all ingredients together in a large bowl.
  3. Pour into a baking dish, the one I used was about an 8 x 10 oval.
  4. Cover with foil and bake for about an hour, or until the mixture is nice and bubbling (really, it's hard to overcook them)
  5. Take the cover off, and let brown up, about another 15 minutes.

TIPS

  1. These beans are even better the next day, and are awesome cold too! 
  2. Utilize these beans as a great side.

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 
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Jessica Meyers Altman Byline pic.jpg

 
 

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