American

PS Vegan Shepherdless Pie

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Chef: Chuck Underwood; BrandNewVegan.com

Makes: 8-10 Servings

Prep Time: 20 min; Add 20 min for Cauliflower Taco Crumbles

Cook Time: 40 min; add 30 min for Cauliflower Taco Crumbles

Total Time: 1 hr; add 50 min for Cauliflower Taco Crumbles

INGREDIENTS

  • 7 russet potatoes, peeled and cubed

  • 1 batch Cauliflower Taco Crumbles recipe on PBNSG.org or BrandNewVegan.com

  • 3 celery ribs, diced

  • 1 red bell pepper, diced

  • 1 yellow onion, diced

  • 2 garlic cloves, minced

  • 1 c frozen corn

  • 1 4 oz can green chiles

  • 2 T tomato paste

  • 1 c low sodium vegetable broth

  • Salt & pepper to taste

DIRECTIONS

  1. Prepare “Cauliflower Taco Crumbles” according to recipe, set aside.

  2. Peel and cube potatoes and either boil on the stove until fork tender or cook in an Instant Pot with 1 c water for 5 min using “Quick Release” method afterward.

  3. Mash potatoes until creamy adding vegetable broth or unsweetened almond milk if needed. (you can also use potato water)

  4. Season mashed potatoes with salt & pepper to taste.

  5. Set aside.

  6. Meanwhile, sauté onion, celery, red bell pepper & onion until softened.

  7. Add garlic to onion mixture & stir for 30 seconds.

  8. Stir in frozen corn and chiles. Mix well and simmer 2-3 min

  9. Add tomato paste and vegetable broth and simmer until slightly thickened.

  10. Stir in Taco Crumbles when done and mix well.

  11. Spoon the mixture into a 9” x 13” glass casserole dish and top with mashed potatoes.

  12. Smooth evenly, garnish with paprika if desired, and bake in a 350 degree F oven 30 min.

  13. Allow to cool and cut into squares and serve.



Brand New Vegan.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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PP BBQ Spaghetti Squash

Lauren Well Elephant BBQ Spaghetti Squash.jpg

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

INGREDIENTS

  • Spaghetti Squash (vary dramatically in size; the larger the squash the more servings and longer cook time).

  • Bottled organic BBQ Sauce (I used Annies or you can use your own PP sauce)

  • Oil Free Buns (I used Ezekiel)

DIRECTIONS

  1. Preheat the oven to 375 degrees.

  2. Cut a spaghetti squash in half length-wise and scoop the seeds out.

  3. Roast the squash halves in the oven for about 40 minutes or until tender.

  4. (Squish the skin with oven mitt and if middle pushes out into “spaghetti strips” you know it’s ready)

  5. Let it cool for a few minutes before you attempt to scrape the insides out. It will still be hot so use an oven mitt.

  6. Take a fork and work the strands of squash out into a bowl or colander.

  7. Blot with paper towels to remove the excess water that naturally arises from cooking the squash.

  8. Place the spaghetti squash and BBQ sauces in a pot on the stove. (Put just enough to coat the squash, stir until sauce is heated.)

  9. Toast the buns and top with your favorite BBQ condiments such as caramelized onions and jalapenos.

  10. Enjoy!

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

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PS Maple-Raisin-Date Truffles

laura Theodore Maple Raisin Date Truffles.jpg

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

INGREDIENTS

  • 9 lg Medjool dates, pitted

  • 1/3 c raisins

  • 1/4 c raw unsweetened shredded dried coconut

  • 1 T maple syrup

  • 2 T unsweetened cocoa powder

  • Unbleached parchment paper to line pan

DIRECTIONS

  1. Put the dates, raisins, coconut and maple syrup in a high-performance blending appliance and process to the consistency of soft dough.

  2. Transfer the date mixture to a medium-sized bowl.

  3. Using a cookie scoop, spoon out a heaping T of the date mixture, and roll it into a ball.

  4. Continue in this manner to form 10 to 12 truffle balls.

  5. Put the cocoa powder in a small bowl. Roll the truffles in the cocoa powder until coated and place on the prepared baking sheet.

  6. Refrigerate 1 hr.

  7. Store in an airtight container in the refrigerator. Truffles will keep up to 3 days.

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

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PS or PP Vegan Broccoli & Rice Casserole

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Chef:  Terri Edwards; EatPlant-Based.com
Makes:  8 Servings
Prep Time:  40 min
Cook Time:  30 min
Total Time:  1 hr 10 min

 

 

 

 

 

INGREDIENTS

Creamy Vegan Cheese Sauce

  • I c potatoes; peeled and diced
  • ¼ c carrots, diced
  • ¼ c onions, diced
  • 1 c veggie broth
  • ½ c raw cashews (PS; or, ½ c white beans PP)
  • 4 T nutritional yeast
  • 1 T lemon juice
  • 1 t salt
  • ½ t garlic powder
  • 1 pinch paprika
  • ½ pinch cayenne pepper (Optional)

Casserole

  • 4 c broccoli, cut into small florets
  • ¾ c onion, diced
  • 2 cloves of garlic, minced
  • ½ c red bell pepper, diced
  • ½ c celery, diced
  • 3-4 T veggie broth
  • 1 c chickpeas, cooked
  • 3c brown rice, cooked
  • 3 c Creamy Vegan Cheese Sauce (see recipe below)
  • 1 t garlic powder
  • 1 t rosemary
  • ½ t dried thyme
  • 1 t smoked paprika
  • ½ t dry steak seasoning
  • 2 T slivered almonds (optional; NOT PP)
  • Salt & pepper

DIRECTIONS 

  1. Preheat Oven 350 degrees and line a 9 x 13 baking dish with parchment paper

Creamy Vegan Cheese Sauce

  1. In a medium pot, bring about 3 c of water to a boil.  Place potatoes, carrots and onion in pot and allow to cook until veggies are tender; approximately 15 min. (Cooking time will vary based on how small the veggies are diced).
  2. If using cashews (PS), blend into a cashew butter.  If using beans (PP), rinse well.
  3. When veggies are tender, (reserve 1 c of the liquid broth) drain and place them in blender. 
  4. Place cashew butter or beans into the blender.
  5. Add I c of liquid potato broth.
  6. Blend until smooth.   

Casserole

  1. In a medium size sauce pan, sauté onion, garlic, red bell pepper and celery in veggie broth.  
  2. Cook until slightly tender, approximately 3 minutes.
  3. Add the broccoli florets and cook another 3 minutes.
  4. Stir in the chickpeas, brown rice, 2 c of the cheese sauce, (almonds, if using) and spices.
  5. Save the remaining 1 c of cheese sauce for topping.
  6. Mix thoroughly and remove from the heat.
  7. Pour mixture into your prepared baking dish, pressing in with spoon to fill the pan. 
  8. Drizzle the remaining 1 c of cheese sauce over the top.  (I like to sprinkle a little more smoked paprika on top.
  9. Place in the oven and bake for 30 minutes.

TIPS

  1. Cheese sauce is ready to use in this casserole or anything else you make that would be complimented by a creamy, cheesy sauce.  
  2. Cheese sauce recipe makes approximately 1 qt.
  3. Cheese sauce can be stored in the refrigerator up to 2 weeks. 

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 Chelly's 4 Way Veg Loaf & Potatahs

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Chef:   Chelly
Makes:  4-6 Servings
Prep Time: 10 min
Cook Time:  45 min to 1 hr
Total Time:  55 min to 1 hr 10 min

 

 

 

 

 

INGREDIENTS

Rice & Sweet Potatahs Base

  • 1-2 c brown rice, cooked
  • 2 medium Japanese sweet potatoes
  • Quick Lentil Loaf
  • 1 c cooked lentils (brown, green or French)
  • ¼ onion
  • 2 cloves of garlic
  • 1 T Your favorite herbs (Basil, Oregano, Rosemary/Italian blend) 
  • ½  t Your favorite spices (Cumin, Smoked Paprika, Cayenne)
  • ½ t sea salt
  • pepper 
  • 2 c oil-free bread crumbs/toasted oil-free bread 

Sauces

  • Commercial Oil free Teriyaki, Vegan Worcestershire Sauce, Marinara Sauce, Sriracha or BBQ Sauce

DIRECTIONS

Sweet Potatahs and Rice Base

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Wash Japanese sweet potato & wrap in foil.
  3. While Sweet Potatahs are baking, cook brown rice following package directions.
  4. Bake until soft (approximately 35-40 minutes, but firm enough to slice. (Test with fork)
  5. Cool before slicing into ½”  slices.

Quick Veg Loaf

  1. At the same time rice is cooking, cook lentils following package directions (brown/green take about 20 minutes, French about 35-40 min)
  2. Place drained (if necessary) cooked lentils in blender.
  3. Place onion, garlic cloves, herbs, spices, salt & pepper in blender, also.
  4. Add the bread crumbs/torn bread.
  5. Blend, until ingredients can hold together in a ball.   If not, add more bread crumbs/torn bread.
  6. Form fit veg loaf into a loaf. 
  7. Place in a parchment lined pan and bake at 350 degrees for 30 minutes.  
  8. Allow to cool.

Constructing recipe

  1. Place rice on the bottom of a baking dish
  2. Slice cooled baked sweet potatahs and place slices atop the rice.
  3. Slice cooled baked veg loaf into ¾ “ slices
  4. Place veg loaf slices atop the brown rice & Sweet Potatahs
  5. Pick your favorite sauce, or use all different sauces for the 4-way Veg loaf
  6. Enjoy! 

Raw Chef Chelly, "Serving the Message of Health One Dish at a Time" is a RAW VEGAN EXPERT & HOLISTIC HEALTH PRACTITIONER who can help you learn the art are eating healthy food that taste amazing!   Check out her amazing work at WWW.IHAVEDIVINEHEALTH.COM & WWW.NO-BONEZ.BLOGSPOT.COM.

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PP Smokey Beans & Quinoa Stuffed Peppers

Katie Mae Smoky Beans & Peppers.jpg

Chef:  Katie Mae, PlantzSt.com
Makes:  4 servings
Prep Time:  15 minutes
Cook Time:  45 minutes
Total Time:  1 hour

INGREDIENTS

  • ½ small onion, diced (3oz)
  • 2 cloves garlic, minced
  • 1 T chili powder
  • ½ - 1 t smoked paprika or liquid smoke
  • 1 c uncooked quinoa (6oz)
  • 1 c water
  • 15 oz fire-roasted tomatoes, no salt added
  • 2 c cooked black beans (12 oz)
  • 3 T nutritional yeast
  • 5 c baby spinach (2.5)
  • 4 large red, yellow or orange bell peppers

DIRECTIONS

  1. Cut tops off peppers and discard the seeds.  Feel free to save the tops and roast them with the dish.
  2. Add the onions, garlic, and spices to a medium sauce pan over medium-high heat.  Dry-sauté for a few minutes, stirring occasionally.
  3. Preheat the oven to 375 degrees F.  Line a baking dish or rimmed baking sheet with parchment paper.
  4. Add the quinoa, water, and fire-roasted tomatoes and cover with a lid.  Bring the water to a boil, and then reduce the heat to low.  Simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
  5. Transfer the quinoa to a large mixing bowl.  Add the black beans, nutritional yeast, and spinach.  Mix well.
  6. Generously stuff the peppers with quinoa mixture until all peppers are full.  Place the tops back on the peppers and then cover the dish with foil.
  7. Bake for 30 minutes covered.  Then remove the foil and increase heat to 400 degrees F. 
  8. Bake for 15 minutes, or until peppers are soft and slightly golden brown.  For softer peppers, bake for an extra 5 to 10 minutes.

TIPS

  1. Parboil the peppers in boiling water for 5 minutes to cut the cooking time in half.To parboil:  and the peppers to a large pot of boiling water and cook for 3 to 5 minutes.  Drain and rinse in cold water; set aside.
  2. Red, orange, or yellow bell peppers are the best choice for this recipe, because they are sweeter than green bell peppers.
     

Katie Mae, founder of Plantz St Culinary Gym, uses her culinary talents and endless vitality to help others thrive on fresh, colorful plants.  Creating delicious recipes, interactive classes and private coaching in sunny California; she champions a wholesome, plant-based diet in all of her works.   Find her free e-book and wonderful recipes on PlantzSt.com.

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PP Spicy Black-Eyed Peas & Baby Kale

Vicki Brett-Gach Spicy Black Eyed Peas and Baby Kale.jpg

Chef:  Vicki Brett-Gach
Makes:  8 Servings
Prep Time:  10 minutes
Cook Time:  30 minutes
Total Time:  40 Minutes

 

INGREDIENTS

  • 1 large sweet onion, diced
  • 1 large shallot, diced
  • 2 or 3 stalks celery, diced
  • 1 14 oz can diced tomatoes
  • 1 c vegetable broth
  • 2 c pre-cooked black-eyed peas (or 1 15 oz can, drained and rinsed)
  • ¾ t ground cumin
  • ½ t turmeric
  • ½ t coriander
  • ¼ t cayenne pepper (use more or less to taste)
  • 1 ½ t Kosher salt, or to taste
  • ½ t coarsely ground black pepper, or to taste
  • 4 c of raw baby kale, chopped

DIRECTIONS

  1. Heat a large pot over high heat.  Add the onion, and dry saute until the onion becomes translucent.  
  2. Sprinkle a little bit of water as needed to prevent sticking to the pan.
  3. Add shallot and celery, continue to saute vegetables until golden.
  4. To the sautéed vegetables, add tomatoes, broth, cooked black-eyed peas and seasonings.
  5. Combine well.  
  6. Toss the kale on top.
  7. Bring mixture to a boil, then cover and reduce heat.
  8. Simmer together for 20 to 30 minutes, or until vegetables are all very tender.
  9. Remove lid and continue to simmer for a few minutes more, reducing liquid to desired consistency.
  10. Serve bean and greens hot, over creamy mashed potatoes, or alongside warmed who grain tortillas.

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 Hearty Vegetable Stew

Chuck Underwood Hearty Stew.jpg


Chef:  Chuck Underwood; Brand New Vegan
Makes:  12 Bowls
Prep Time:  20 minutes
Cook Time:  1 hr
Total Time:  1 hr 20 minutes

 

 

INGREDIENTS

  • 1 clove garlic minced fine

  • 1 stalk celery minced fine

  • 1 medium carrot minced fine

  • 1/4 c vegetable broth low sodium

  • 1 large onion chopped

  • 8 oz Button Mushrooms sliced

  • 8 oz Portabello Mushrooms sliced

  • 1 t dried rosemary

  • 1 t italian seasoning

  • 1/2 c red wine (ok to sub with more broth but the wine really adds a good flavor)

  • 3 c veggie broth low sodium

  • 1/2 t salt

  • 1/4 t ground pepper

  • 15 oz can diced tomatoes no salt added

  • 2 medium carrots sliced

  • 2 stalks celery sliced

  • 2 yukon gold potatoes rough chopped

  • 8 oz can of tomato sauce

  • 1/2 t kitchen bouquet

  • 1 T balsamic vinegar

  • 1 T cornstarch

  • 1 c frozen peas

DIRECTIONS

  1. Mince the carrot, celery stalk, and small onion very fine.

  2. Saute this mixture in 1/4 c of veggie broth until the veggies are nice and soft.

  3. Add the large chopped onion and continue cooking until softened.

  4. It’s ok if the liquid gets a little low – the brown bits add to the flavor.

  5. Add the mushrooms and cook on medium high until they lose their liquid.

  6. Season with the rosemary and Italian seasoning.

  7. Add the wine and deglaze any brown spots in your pan. (This is the good stuff!)

  8. After a few minutes add the rest of the broth, the tomatoes and tomato sauce.

  9. Add all your chopped veggies and turn the heat up to boil.

  10. Add the rest of the seasonings – but not the cornstarch.

  11. Once it’s boiling, turn down the heat to low and add the peas.

  12. Mix the cornstarch with a tablespoon of cold water and stir this in to thicken.

  13. Simmer to desired consistency.

Brand New Vegan.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 The Real-Deal Veggie Burger

Jessica Meyers Real Deal Burger.jpg

Chef:  Jessica Meyers Altman; GardenFreshFoodie.com
Makes:  7
Prep Time:  15 minutes
Cook Time: 25 minutes
Total Time:  40 minutes

INGREDIENTS

  • 1 c cubed sweet potato, cubed and cooked until tender (can use white potato if desired)
  • ½ c fresh or frozen peas, if frozen, thaw
  • 2 c of cauliflower cut into small florets
  • ¼ c green onions
  • 1 T garam masala
  • ½ c almond meal (can use ½ c whole almonds and grind in processor or Vitamix)
  • 3 T red onion, chopped
  • 3 T parsley or basil, minced
  • ¼ c roasted red pepper (1/2 red pepper-or use raw-if so, then add to food processor)
  • ¼ t black pepper
  • ¼ t kosher/sea salt
Jessica Meyers Real Deal Burger 2.jpg

DIRECTIONS

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  1. Preheat oven to 400 degrees
  2. Cook the potato in boiling water until knife tender
  3. Add cauliflower to food processor and pulse until it looks rice like.  Add in potato, then peas, garam masala, salt, pepper and red onion; pulse.  Add in almond meal and check for consistency (should bind together)
  4. Stir in red pepper, green onion and parsley
  5. Line a baking sheet with parchment or use Silpat (high temp silicone sheet)
  6. Using a 1/3 c, scoop out and create burgers.  Ours made 7.  You can use the back of the measuring cup to slightly flatten the burgers.
  7. Bake for 20 minutes and then flip and cook for an additional 5-7 minutes.
  8. Serve a top a salad or on a roll/gluten free bread add a garlicky dill.  
  9. Top with a mango chutney, avocado (only if PS) or our garden fresh.
jessica Meyers Altman Real Deal Burger.jpg

Jessica Meyers Altman; Garden Fresh Foodie
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com 
Instagram:  www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest:  www.pintrest.com/gardenfreshfood

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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 Cauliflower Steaks with Sweet Pepper Sauce

Laura Theodore Cauliflower Steaks.jpg

Chef:  Laura Theodore; The Jazzy Vegetarian
Makes:  4-6 servings
Prep Time:  25 minutes
Cooking Time:  25-35 minutes
Total Time:  50-60 minutes

INGREDIENTS

  •  
  • 2 small heads of cauliflower
  • 1 red onion, thinly sliced
  • 1 yellow or sweet onion, thinly sliced
  • 2 t Italian seasoning
  • 1 t reduced-sodium tamari
  • 1/4 c water, divided, plus more as needed
  • 2 c cremini or white button mushrooms, thinly sliced
  • 2 sweet red peppers, thinly sliced
  • 1 green pepper, thinly sliced
  • 2 c jarred, oil-free marinara sauce

DIRECTIONS

  1. Preheat the oven to 375 degrees F.
  2. Trim one to two inches off two opposite sides of the cauliflower heads and set aside for use another time.
  3. Steam the trimmed cauliflower heads for 12 to 18 minutes or until they are just crisp-tender. 
  4. Cool for 20 minutes.
  5. Meanwhile, put the onions, Italian seasoning, tamari, and 2 tablespoons water in a large skillet. 
  6. Cover and cook over medium heat for 5 minutes, adding more water, 1 tablespoon at a time, as needed to prevent sticking. 
  7. Add the mushrooms and cook for 5 minutes more. 
  8. Add the peppers and 2 tablespoons water, and continue to cook for 5 minutes. 
  9. Decrease the heat to medium-low and stir in 1 cup of the marinara. 
  10. Cover and simmer for 8 minutes.
  11. Spread 1 cup marinara sauce evenly in the bottom of a rimmed casserole that is large enough to accommodate the cauliflower steaks. 
  12. Cut each cauliflower head down the center into two or three 3/4-inch to 1-inch thick slices, as if slicing a loaf of bread. 
  13. Set the cauliflower slices in the prepared casserole. 
  14. Top each cauliflower slice with one-quarter of the onion and pepper sauce. 
  15. Cover and bake 25 to 35 minutes or until the cauliflower steaks are tender.
  16. Uncover the casserole for the last 10 minutes of cooking time. Cool for 5 minutes. Serve with extra sauce on the side.

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 Oil Free Vegan Pasta Salad

Chef:  Chuck Underwood
Makes:  8 Servings
Prep Time:  20 minutes
Cook Time:  Follow pasta directions
Chill Time:  1-2 Hours
Total Time: 1 hour 20 minutes to 2 hours and 20 minutes

 

INGREDIENTS

Salad

  • 4 c whole wheat pasta
  • 2 ribs celery; chopped
  • 3 green onions; chopped fine
  • ½ red bell pepper
  • 1-2 radishes chopped fine
  • 2 T pimento (packed in water)
  • 2 T sweet pickle relish

Dressing

  • 1 15 oz can Cannellini beans w/juice 
  • 3 T lemon juice
  • 1 T red wine vinegar
  • 1 T miso
  • 1 T dill pickle juice
  • 1 T spicy brown mustard
  • ½ t garlic powder
  • ½ t ground pepper
  • ¼ t dill weed
  • ¼ t onion powder
  • ¼ t salt

DIRECTIONS

  1. Cook the pasta according to package instructions.  Drain and rinse well when finished and set aside.
  2. Chop all veggies and add to a large bowl.
  3. Add all dressing ingredients to your blender, including the liquid from the can of beans and blend on high until smooth.  It may look a little thin, that’s ok, the pasta will soak it up.
  4. Gently toss pasta and veggies together and fold in dressing.  Gently stir until everything is well coated.
  5. Cover and chill in the refrigerator for at least 1-2 hours before serving. 

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 Carrot Dogs

Chef:  Del Sroufe
Makes:  6 hot dogs
Prep Time:  10 minutes
Cook Time:  10 minutes to cook marinated dogs & brown
Total Time:  20 minutes (This does NOT include 12 hours of marinating time)

 

INGREDIENTS

  • 6 large carrots, peeled and trimmed to fit your hot dog buns
  • 2 c water
  • ¼ c tamari
  • 1 T red wine vinegar
  • 4 garlic cloves, minced
  • 1 t granulated onion
  • 1 t mustard powder
  • 1 t ground coriander
  • ½ t ground mace
  • ½ t smoked paprika
  • ¼ t black pepper
  • 6 hot dog buns, toasted if desired. 

DIRECTIONS

  1. Bring a 2 qt pot of water to a boil over medium-high heat.  Add carrots and bring the water back to a boil  Reduce the heat to medium and let the carrots cook until they are tender, 8 to 10 minutes.  Drain the carrots and rinse them under cook water to stop the cooking process.
  2. While carrots are cooking, whisk together the water, tamari, red wine vinegar, garlic, granulated onion, mustard powder, coriander, mace, smoked paprika, and black pepper in a baking dish.  Add the carrots to the marinade and toss to coat.  Cover the dish and refrigerate for at least 12 hours.
  3. Heat a large skillet over medium–high heat.  Add the carrots and the marinade and cook, turning the carrots occasionally, until most of the marinade has evaporated and the carrots have started to brown, about 10 minutes.
  4. Serve in a bun with your favorite toppings.

TIPS

  1. Be sure to choose carrot of equal size so they all cook the same amount of time. 
  2. Check out The China Study Family Cookbook on page 179 to create a “Lentil Chili” dog!

Chef Del Sroufe teaches cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum.   Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives. Learn more at www.chefdelsroufe.com.

Dels Cookbook for his byline.jpg
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PP Sloppy Joes

Chef:  Del Sroufe
Makes:  6 sandwiches
Prep Time:  30 minutes
Cook Time:  70-80 minutes (50-60 for cooking wheat berries, rest for simmering & date puree 10 minutes)
Total Time :  1 hour 20-30 minutes

INGREDIENTS

  • 1 medium yellow onion, finely chopped
  • ½ green bell pepper, finely chopped
  • 1 celery stalk, finely chopped
  • 2 cloves of garlic, minced
  • 2 c cooked wheat berries (*see tip)
  • 1 15 oz can tomato puree
  • 1/3 c date puree (*recipe below)
  • 1/4 c ketchup
  • 1 T vegan Worcestershire sauce or tamari
  • 6 whole-grain hamburger buns

DIRECTIONS

  1. Saute the onion, bell pepper and celery in a medium–size skillet over medium heat for 7 to 8 minutes.  Add water 1 to 2T at a time to keep the vegetables from sticking to the pan.  Add the garlic and cook for another minute.
  2. Add the cooked wheat berries, tomato puree, date puree, ketchup and Worcestershire sauce and cook, stirring occasionally, until the sauce thickens, about 10 minutes.  Season with sea salt and black pepper to taste.
  3. Place the bottom halves of each hamburger bun on a work surface and top with some of the filling.  Place the tops of the buns on the sandwiches and serve.

TIPS

  1. Wheat berries can be found at natural food stores and online retailers.  To cook them, combine 2/3 c wheat berries and 21 c water in a small sauce pan.  Bring the water to a boil over medium-high heat, reduce the heat to medium, cover and cook for 50-60 minutes, until water is absorbed and the wheat berries are tender.

Date Paste Puree

Makes:  3 c
Prep Time:  5 minutes
Cook Time:  10 minutes
Total Time:  15 minutes

INGREDIENTS

  • 2 c pitted dates
  • 2 c water

DIRECTIONS

Combine the dates and water in a small saucepan.   Cover and cook over medium heat until the dates are tender, about 10 minutes.  Drain and reserve the cooking water.

Puree dates in a blender, adding just enough water to make a creamy consistency.  Let cool to room temperature, then store in an airtight container for up to a week.

TIPS

  1. Add as little water as possible to the dates to concentrate the sweetness in the puree.  
  2. Date puree is not a 1:1 replacement for sugar and, to the newbie, may not taste as sweet.
  3. If you are trying to use this date puree instead of sugar in your favorite recipes, you may need to cut back a bit on the liquid in your recipe, and it may take a little experimentation to figure out exactly how much date puree to use.

You can use this puree in a lot of dessert recipes.  It is a great way to get your family off processed sugar.

 

Chef Del Sroufe teaches cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum.   Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives. Learn more at www.chefdelsroufe.com.

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PP Quinoa Bowl with Roasted Vegetable Medley

Chef:  Brett Vicki Brett-Gach
Makes:  8 servings
Prep Time: 30 minutes
Cook Time:  20-50 minutes

 

 

INGREDIENTS

  • 4 c butternut squash, carrots, or sweet potatoes, peeled and cubed
  • 1 sweet onion, sliced
  • 1/2 C water
  • salt and pepper to taste
  • dash of Creole Seasoning
  • 1 1/2 c quinoa, uncooked
  • 3 c of water
  • 4 c of sliced broccoli (or other fresh vegetables like zucchini or yellow squash)
  • dash of water to pan saute
  • salt and pepper or lemon juice, to taste (optional)
  • Garnish: toasted almonds, and fresh cilantro or parsley (optional; only for PS)


DIRECTIONS

  1. Preheat oven to 400 degrees.  Into a large roasting pan, add the butternut squash, carrots, or sweet potatoes, and onion slices. Season with salt and pepper and a dash of Creole Seasoning. 
  2. Add a 1/2 cup of water to the roasting pan, and roast vegetables uncovered until tender, around 20 – 50 minutes depending on the size.
  3. While vegetables are oven-roasting, prepare the quinoa according to package instructions, using 1 1/2 cups dry quinoa to 3 cups of water.
  4. Once the quinoa has been set up to steam, finish the broccoli separately.  Steam or pan-saute until the florets turn bright green and are tender-crisp. Turn off the heat, and season to taste. 
  5. Toss all ingredients together.
  6. Garnish (if desired) and serve immediately.

Vicki Brett-Gach:  Certified Vegan Lifestyle Coach and Educator / Certified Personal Chef
Starch Solution Certified / Forks Over Knives Plant-Based Certified
Ann Arbor Vegan Kitchen, LLC
Website and Blog: www.annarborvegankitchen.com
Facebook: www.facebook.com/AnnArborVeganKitchen

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PS Vegan Country Sausage Gravy

Chef:   Chuck Underwood
Prep Time:  15 minutes
Cook Time:  45 minutes
Total Time:  1 hour

 

 

 

 

 

 

 

 

INGREDIENTS

Sausage

  • 1 ½ c cauliflower chopped fine
  • 4 oz mushrooms chopped fine
  • 1 c walnuts chopped fine
  • 2 T low sodium soy sauce or Braggs Aminos
  • 1 t molasses
  • 1 t maple syrup ¼ t Liquid Smoke
  • 2 T nutritional yeast
  • 1 ½ t rubbed sage
  • ½ t ground pepper
  • ½ t garlic powder
  • ¼ t nutmeg
  • ¼ t ground thyme

Gravy

  • ¼ c flour
  • 1 T nutritional yeast
  • 1 t rubbed sage
  • ½ t salt
  • ½ t ground pepper
  • 1/8 t ground thyme
  • 3 -4 c unsweetened almond milk

DIRECTIONS

Sausage

Preheat oven to 350 degrees F
Chop cauliflower, mushrooms, walnuts finely, to a uniform size.
Mix together in bowl and add soy sauce, molasses, maple syrup, and Liquid Smoke.  Mix well.
Add remaining spices and mix very well.
Turn out evenly onto parchment lined baking sheet and bake for 30 minutes.
After 30 minutes, flip/mix with spatula and continue baking for an additional 15 minutes.
Set aside.

Gravy

Mix all dry ingredients in skillet and toast over med heat for a few minutes.
Increase heat to med-high and slowly stir in almond milk, whisking continuously to break up any clumps.
Once it begins to bubble, lower heat and add sausage crumbles.
Stir until it has thickened to desired consistency…add more milk to thin.

TIPS

Serve over my Fluffy Vegan Buttermilk Biscuits (see this site or Brand New Vegan), potatoes, rice or old fashioned down home bread.

 

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 or PS Springtime Cauliflower Rice

Chef:  Jessica Meyers Altman; Garden Fresh Foodie
Prep Time:  20 minutes
Cook Time:  15 minutes
Total Time:  35 minutes

 

INGREDIENTS


Pilaf Base

  • 2 c  red onions-about 1 large (could use regular onions, too)
  • 3 c mushrooms, sliced (omit if you are not a fan, of course)
  • 7 c of shredded cauliflower (this is about half of a head of cauliflower-use the left overs to roast up for salads)
  • 2 T garlic (about 3 cloves) minced
  • Several T of water/vegetable broth
  • ¾ t-1t salt
  • 1 lg or sm bay leaves, remove before eating
  • Fresh pepper to taste

2nd step ingredients to Pilaf Base (above)

  • Cauliflower Rice Base
  • 1 c diced bell pepper, we used red and yellow
  • ¾ t dried dill weed
  • 2 c of defrosted peas, or fresh snap peas
  • 2 lemons, juiced, about 4T
  • 4 c of chopped greens (it can be any kind, I used Swiss chard, but have used kale, spinach and collards)
  • 2 c blanched broccoli, chopped (to blanch, boil water, and drop florets into water for 1 minute, until bright green.
  • ½ c fresh parsley
  • 2 T fresh dill (or more to taste)
  • Additional salt/pepper as desired
  • Serving:  freshly chopped scallions, nuts for serving (this would make the recipe Plant Strong):  pistachios, slivered almonds, or pumpkin seeds.

DIRECTIONS

  1. Shred the cauliflower in a food processor by placing florets in and hitting pulse until finely shredded (but not mush)
  2. Heat a large pan, like a wok.  Add onions along with a little broth/water to help saute (not too much, as you want the onions to caramelize slightly, about 2 T.
  3. Saute onions until translucent, then add mushrooms, and garlic
  4. Add in cauliflower and a bay leaf
  5. Saute until cauliflower softens, adding in broth/water as needed to prevent sticking, but just enough to soften the rice without getting too watery
  6. Add salt/pepper to taste
  7. Add Spring Rice Ingredients (remaining ingredients) quickly to prevent overcooking
  8. After making the cauliflower rice pilaf, add in peppers and dried dill, and saute until slightly softened, about 2-3 minutes
  9. Add greens and lemon juice, with a few T of water (if needed) to allow greens to wilt.
  10. When finished, add broccoli, parsley, peas, and fresh dill.  Season with salt/pepper, if needed.
  11. Serve topped with scallions, (this next addition would make the recipe PLANT STRONG) and/or slivered almonds, pistachios (what I used), toasted pine nuts, or pumpkin seeds & enjoy! 

TIPS

  1. If desired, add in some chickpeas for additional protein.  
  2. Great on top of a salad, sweet potato
  3. or as a side dish.
  4. For a different take on this base, try my Indian Cauliflower Rice Bowl.

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

Jessica Meyers Altman Byline pic.jpg
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PP Fabulous Beet Burgers

Chef:  Vicki Brett Gach
Makes: 8-10 beet burgers
Prep Time: 1 hour (to roast beets and onions) and simultaneously cook rice with greens
Cook Time: 25 minutes to bake beet burgers in the oven
Total Time: 1 hour and 25 minutes

INGREDIENTS

  • 3 medium roasted beets (see below)*
  • 1 large roasted onion (see below)*
  • 1 c brown rice, mixed with steamed greens (see below)**
  • 1 14-ounce can black beans, drained, rinsed
  • 1/4 c balsamic vinegar
  • 1/3 c ground flaxseed meal
  • 1 t kosher salt
  • 1/2 t cumin
  • 1/2 t Creole Seasoning

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. In a food processor or blender, add the beets, onion, and all other ingredients, and process until almost (but not entirely) smooth.
  3. Empty contents into a color-safe bowl, or onto a clean color-safe surface. Divide mixture evenly into 8 to 10 portions. Form each one into a flat burger-shaped patty.
  4. Place burgers on a non-stick baking sheet or oven-safe griddle.
  5. Bake for approximately 25 minutes, or until almost firm to the touch. 
  6. Remove beet burgers from oven, and serve immediately on toasted whole grain buns, along with your favorite condiments and toppings (lettuce, tomato, pickles, mustard, hummus, etc.).

*To roast the beets and onion

  1. Preheat oven to 350 degrees.
  2. Wash and trim beets. Wrap each one individually in aluminum foil.
  3. Trim and peel the onion, and wrap in foil.
  4. Place the 4 foil packets in the oven and roast for one hour. Remove from oven and allow the packets to cool, without opening.  (Roasting can be completed early in the day, or even the day before. If making ahead, refrigerate cooled vegetables until ready to use.)
  5. Once the beets have cooled, open foil packets and carefully remove and discard the thin outer skin.

*Brown rice and steamed greens

  1. For convenience, cook the greens along with your rice. The amount of greens you use is up to you!
  2. Just wash and chop your choice of fresh greens (beet greens or kale work great). 
  3. Add uncooked greens to the uncooked rice and allow both to steam together on the stove or in a rice cooker. (This combination is optional. Plain cooked brown rice is fine, too.)

Vicki Brett-Gach:  Certified Vegan Lifestyle Coach and Educator / Certified Personal Chef
Starch Solution Certified / Forks Over Knives Plant-Based Certified
Ann Arbor Vegan Kitchen, LLC
Website and Blog: www.annarborvegankitchen.com
Facebook: www.facebook.com/AnnArborVeganKitchen

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PP Lentil, Brown Rice and Carrot Stew

Chef:  Laura Theodore; Jazzy Vegetarian
Makes:  6-8 Servings
Prep Time:  20 minutes
Cook Time:  30 minutes
Total Time:  50 minutes

 

 

 

 

 

 

 

 

INGREDIENTS

  • 4 1/2 c cubed zucchini (cut in 1-11/2 " cubes)
  • 2 c chopped fresh tomatoes
  • 1 2/3 c sliced carrots
  • 1 c long-grain brown rice, rinsed
  • 1 c green lentils, sorted, cleaned and rinsed
  • 1 small sweet onion, chopped
  • 1/4 c sliced fresh garlic
  • 2 lg vegan bouillon cubes
  • 1 1/2 t reduced sodium tamari
  • 10 c filtered or spring water
  • 3 c lightly packed, thinly sliced kale
  • 1/4 c chopped fresh basil
  • Sea salt, to taste
  • Freshly ground pepper, to taste


DIRECTIONS

  1. Put the zucchini, tomatoes, carrots, rice, lentils, onion, garlic, bouillon cube and tamari in a large soup pot.
  2. Pour in the water and stir to combine.
  3. Cove and cook over medium-low jeat, stirring occasionally, for 40 minutes.
  4. Add the kale, cover and cook, stirring occasionally, for 20 minutes.
  5. Add the basil and cook for 5 to 10 minutes, or until the lentils and rice are soft.
  6. Season with salt and pepper, to taste.
  7. Serve hot with crusty whole-grain bread and a crisp green salad on the side.

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

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PP or PS Portabella Pepper Steak

Chef:  Marla Rose; Vegan Street
Makes:  4-6  Servings
Prep Time:  10 minutes
Cook Time:  18 minutes
Total Time:  28 minutes

 

 

 

 

INGREDIENTS

  • 1/3 c low-sodium vegetable broth
  • ½ large yellow onion (or 1 medium yellow onion), cut into half-moons
  • 1 T tamari
  • 16-ounces baby or whole portabella mushrooms, sliced
  • 3 bell peppers, seeded and sliced
  • 6 scallions, sliced
  • 3 -4 cloves garlic, minced
  • 1 T fresh ginger, minced
  • 3 T organic cornstarch
  • 1 t Chinese five-spice powder
  • 1 ¾ c low-sodium vegetable broth
  • 1 T tomato sauce
  • ¼ t liquid smoke (optional)
  • Sprinkling of sesame seeds on top (If you choose to add these PS)

DIRECTIONS

  1. Heat 1/3 cup low-sodium vegetable broth over medium-high heat in a large skillet for one minute.
  2. Add the onions and tamari; cook for four minutes, until softened. Add the mushrooms, peppers, scallions, garlic and ginger and sauté for six minutes.
  3. Meanwhile, put the cornstarch and the five-spice powder in a bowl or large measuring cup. Slowly, add the broth, whisking to avoid clumps, and the tomato sauce and liquid smoke.
  4. Add to the sauté pan and cook for seven minutes over medium heat, stirring occasionally as the sauce thickens.
  5. Serve over rice or your grain of choice and sprinkle some sesame seeds over the top. 

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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