Entree

PP Portobello Pepper Steaks

Del Pepper Steak.jpg

Chef: Del Sroufe

Makes: 4 servings

Prep Time: 20 minutes

Cook Time: 30 min

Total Time: 50 min


INGREDIENTS

Pepper Steak

  • 1/3 c whole wheat pastry flour

  • 1 lg yellow onion, thinly sliced

  • 3 lg bell peppers (preferably 1 red, 1 green, and 1 yellow), seeded and thinly sliced

  • 1 lb portobello mushrooms, stems removed, caps cut into 1/2-inch-thick slices

  • 6 garlic cloves, minced

  • 1 T dried basil

  • 2 t dried thyme

  • 1 t dried marjoram

  • 1 28 oz can crushed tomatoes

  • 1 c unsweetened plant milk

  • 1 T mellow white miso

  • 1 T nutritional yeast

  • Sea salt and black pepper to taste

  • 4 c cooked brown rice (recipe below) or mashed potatoes

Brown Rice

  • 2 c brown rice

  • 4 c water

DIRECTIONS

Pepper Steak

  1. Sprinkle the flour in a small skillet and toast it over medium-low heat until it starts to turn brown and fragrant. Set it aside while you finish the rest of the dish.

  2. Sauté the onion, bell peppers, and mushrooms in a large saucepan over medium-high heat until the onion turns translucent and starts to brown, about 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking. Add the garlic, basil, thyme, and marjoram, and cook for another minute.

  3. Add the crushed tomatoes and reduce the heat to medium. Cover the pan and cook for 15 minutes.

  4. In a blender, puree the toasted flour, plant milk, and miso. Add the mixture to the pan with the vegetables, along with the nutritional yeast. Season with sea salt and black pepper to taste and cook until a gravy develops, about 5 minutes.

  5. Serve over brown rice.

Brown Rice

  1. Combine the rice and water in a 2-quart saucepan, cover, and bring the water to a boil over high heat. Reduce the heat to medium-low and let it simmer for 45 minutes, or until the water is absorbed and the rice is tender.

TIPS

Casserole

  1. While I like the color of the three different bell peppers, when all I have is green bell peppers, I am happy to use them instead. But remember, we eat with our eyes as well as our sense of smell and our taste buds, so how a dish looks is part of how it tastes

  2. Toasting flour is tricky because it goes from fragrant to burned in a split second. You can’t walk away from the stove for even a minute.

Brown Rice

  1. The key to cooking any grain is to make sure to leave the lid on for the entire cooking time. Uncovering the pan before the end of the cooking time will release steam, and then you will not have enough liquid left to fully cook the grain.

  2. When a recipe calls for you to simmer a dish, it means to cook it at just below the boiling point, with the liquid barely moving in the pan.

  3. I find it useful to always have a pot of rice on hand for different dishes. This basic recipe can be used in any number of ways—as a side dish, as a filling for burritos, as the base for a hearty stew, or even as a breakfast cereal with a little warm plant milk, chopped dates, and cinnamon.

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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PS or PP Southwestern Loaded Sweet Potatoes

Timaree Stuffed TAter.jpg

Chef: Timaree Hagenburger, TheNutritionProfessor.com

Makes: 4 – 6 sweet potatoes

Prep Time: 10 min

Cook Time: 40 min

Total Time: 50 min

INGREDIENTS

  • 4-6 sweet potatoes, light colored, orange or purple flesh, rinsed, but NOT peeled.

Toppings

  • 1 15 oz can, rinsed and drained (My favorites for this dish are chili or black beans)

  • 1 -2 c fresh greens*, your favorite, chopped

  • Red/Purple cabbage, thinly slice/shaved

  • 1 c salsa

  • 1 avocado (eliminate if PP)

  • 1 bunch cilantro

  • 1 T scallions, chopped, small

  • Lime (to squeeze)

DIRECTIONS

  1. Preheat oven 350-375 degrees F

  2. Place rinsed sweet potatoes* directly on oven rack (do NOT wrap in foil) and place a large piece of foil on the rack below to catch any drips. Roast at until tender, approximately 30-40 min.

  3. Slice steaming hot sweet potato open and fill with chopped greens, then beans (warm up if cold), cabbage, salsa, cilantro, scallions, avocado and a squeeze of lime juice.

TIPS

  1. When choosing sweet potatoes, be sure that they are heavy for their size, firm (no soft spots or wrinkled ends), and of similar size, so that the will roast in about the same time.

  2. Be sure to roast enough sweet potatoes to used for the rest of the week, so they will be at your fingertips when you come home hungry.

  3. Any fresh greens will work, including baby spinach, kale or Swiss chard.

Timaree Logo.jpg

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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PS Vegan Shepherdless Pie

Chuck Underwood Shepherd.jpg

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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PS Rice Pilaf Stuffed Zucchini Boats

Jeff Tritten PS Rice Pilaf Stuffed Zucchini Boats.jpg

Chef: Jeff Tritten; Respectful Living

Makes: 4 Servings

Prep Time: 10 min

Cook Time: 40 min (could be more depending on type of brown rice)

INGREDIENTS

  • 1 lg zucchini, cut into quarters, remove seeds

  • 2 ¼ c Low Sodium Vegetable broth

  • 1 t thyme

  • 2 medium garlic cloves, minced

  • 1/3 c white onion, diced

  • 1 c brown rice

  • 1/3 c raw walnuts, chopped

  • 1/3 c dried Michigan cherries, chopped (alternatively cranberries)

  • 1 lg celery stalk, chopped

  • ¼ c mushrooms, chopped

DIRECTIONS

  1. Chop all vegetables.

  2. Prepare zucchini by cutting into quarters, scooping out the seeds with a spoon to make a “boat”.

  3. Place zucchini face down in a cast iron pan or on a baking sheet with parchment paper.

  4. Bake at 350 for 30-35 minutes until tender. (Alternatively, you can also steam the zucchini. make sure it is “tender crisp” and NOT mushy.)

  5. While zucchini is baking, in a medium sauce pan, add vegetable broth, onion, garlic and thyme and bring the mixture to a boil.

  6. Add brown rice and cook according to the instructions.

  7. During the last 7 min of cook time of your rice, add walnuts, cherries, celery and mushrooms.

  8. Spoon rice pilaf into zucchini boats and serve.

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 Mediterranean Curried French Lentils over Brown (or Black) Rice

Jeannie Mediterranean Lentils.jpg

Chef:  Jeannie Hudkins
Makes:  6 Servings
Prep Time: 15 minutes
Cook Time:  30-40 minutes for veggies

INGREDIENTS

  • 1 c cooked brown or black rice
  • 1 onion, chopped
  • 1 T garlic, minced
  • 1 T ginger, minced
  • 2 t curry powder
  • 1 t ground cumin
  • 1 t ground fennel
  • ½ t cinnamon
  • 4 c vegetable broth
  • 2 c water
  • 1 ½ c black (French) lentils or 3/4 c brown lentil and ¾ c black lentils
  • 4 c butternut squash, cubed (or use 1 pkg frozen cubed squash)
  • 1 can chickpeas, drained & rinsed
  • 10 oz pkg baby spinach 
  • 2 T lemon juice
  • ¼ c chopped cilantro (for garnish)

DIRECTIONS

  1. Water-sauté chopped onion until translucent, about 5 minutes.
  2. Stir in garlic, ginger; curry, cumin, coriander, fennel & cinnamon.  Stir.
  3. Add veggie broth and water.
  4. Stir in lentils.
  5. Bring to a boil, then reduce heat to a simmer.  
  6. Cover & cook 30-40 minutes until lentils are tender.
  7. Add squash and cook until tender, about 5 minutes.  If using frozen squash, cook one minute.
  8. Stir in chickpeas and spinach.  Cook until spinach wilts.
  9. Stir in lemon juice.
  10. Serve over rice and top with cilantro.

Author: 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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PP One Pan Tuscan Farro & Bean Skillet

Jeff Tritten Farro Skillet #4.jpg

Chef:  Jeff Tritten
Makes:  2-3 Servings
Prep Time:  10 min
Cook Time:  45 min
Total Time:  55 min

 

INGREDIENTS

  • ½ medium yellow onion, diced

  • 2 medium garlic cloves minced or pressed

  • 2 ½ c low sodium vegetable broth

  • 1 c organic farro

  • 1 can organic beans (white, garbanzo, others OK)

  • 1 15 oz can diced tomatoes drained (1 ½ for fresh tomatoes)

  • 1 c fresh spinach

  • ¼ c fresh basil (save a bit to garnish)

  • 1 t oregano

  • ½ t fennel seed

  • ½ t dried Rosemary

  • ¼ t red pepper flakes (or more to taste)

  • Salt to taste

  • Black pepper to taste

DIRECTIONS

Jeff Tritten Farro Skillet #3.jpg
  1. In a large skillet, add 2/3 c vegetable broth, garlic and onions-sauté until onions are translucent.

  2. Add farro and all spices, bring to boil and simmer 25 min.

  3. Add all other ingredients and heat until spinach is cooked and beans are hot. Depending on liquid content, it could take a few extra min. Simmer until liquids are absorbed.

  4. This is what it will look like when it is almost done cooking. If you need to drain off a little liquid, that is okay. Just continue simmering.

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 Mexican Quinoa

Jessica Meyers Altman Mexican Quinoa Salad.jpg

Chef:  Jessica Meyers Altman; GardenFreshFoodie.com
Makes:  6-8 Servings
Prep Time:  15 min
Cook Time:  20 min
Total Time:  35 min

INGREDIENTS

  • 1 T minced garlic

  • 2 jalepenos , minced and de-seeded

  • 1 c diced red, orange or yellow pepper (total of 1 pepper)

  • 1 c minced red onion

  • 1 15 oz can diced tomatoes or 2 c fresh

  • 1 c quinoa, soaked for 4 hours (or longer), drained and rinsed

  • 1 c water or vegetable broth, or water plus 1 t of my vegetable bouillon

  • 2 c cooked black beans or 1 can, drained and rinsed

  • 1 c frozen organic corn, defrosted (simply run hot water over)

  • 4 c packed greens: kale, swiss chard (green, or spinach, chopped and cooked

  • ½ t cumin

  • ½-3/4 of kosher salt

  • Juice of 1 lime, about 2 T

  • ¼ c cilantro (or parsley)

  • ¼ t cayenne (if desired)

  • Freshly ground pepper to taste

  • Optional PS version: add 1 avocado, diced or add in something crunchy like pepitas (pumpkin seeds) or pistachio nuts

Jessica Meyers Altman Mexican Quinoa Salad 3.jpg

DIRECTIONS

  1. Heat a large skillet. Once hot, add in onions, garlic and 1-2 T water to prevent sticking.

  2. Sauté until slightly golden, add in jalapeno and bell peppers.

  3. Stir in quinoa, beans, broth, tomatoes, cumin, salt and bring to a boil, reduce heat to a simmer.

  4. Cook until quinoa is softened (Not mush), about 15 minutes. Add additional broth if needed.

  5. Fold in corn.

  6. If using spinach, fold in once the quinoa has cooked.

  7. If using kale, blanch in a separate pan and fold in at the end.

  8. Season with freshly ground pepper and cayenne if desired.

  9. Add lime juice and fresh cilantro.

TIPS

  1. Mexican quinoa salad is great on top of a sweet potato, salad or stuffed in peppers as a protein packed, plant-based and oil-free dish.

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 Baked Tempeh or Tofu Marinade

Jeff Tritten Marinade and Marinated Tofu or Tempeh.jpg

Chef:  Jeff Tritten; A RespectfulLife.com
Makes:  4 Servings (Enough for 1 16 oz pkg of tofu or tempeh)
Prep Time:  5 minutes (to make Marinade)  10 min each side (for marinating)
Cook Time:  45 min  
Total Time:  1 hr 10 min (Making marinade, marinating & baking)

INGREDIENTS

Marinade

  • 2 medium garlic cloves, minced or pressed
  • ¼ c low sodium tamari (or low sodium soy sauce or coconut aminos)
  • 1 T ginger, freshly grated
  • 1 T Dijon mustard
  • 1 t ground cumin

To flavor & marinate

  • 1 16 oz pkg Extra Firm Tofu or Tempeh

DIRECTIONS

Marinade

  1. Whisk all marinade ingredients together.
  2. Place in a 9 x9 or pie pan.
Jeff Tritten Marinated Baked Tofu.jpg

Tofu or Tempeh

  1. Preheat oven 300 degrees F
  2. Slice into ¼“ strips
  3. Place Tofu or Tempeh into marinade, let soak up marinade for 10 minutes, flip.
  4. Spoon the marinade over the other side of Tofu or Tempeh, let sit an additional 10 minutes.
  5. Bake in oven for 30 minutes.  
  6. Flip and bake for an additional 15 minutes.
Jeff Tritten Marinade Baked Tempeh.jpg

TIPS

  1. Tofu will brown and puff up, Tempeh will brown.
  2. You can use hot-out-of-the-oven Tofu/Tempeh immediately for a sandwich.
  3. You can cool Tofu/Tempeh, and then use in a sandwich or stir fry, too.

Jeff Tritten is a respectful plant-based advocate.   He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line.  Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/, 
https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

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PS or PP Vegan Broccoli & Rice Casserole

Terri Brocolli Bake.jpg

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 Black Bean and Sweet Potato Lettuce Wraps

Jeff Tritten, Black Bean Seet Potato Lettuce Wraps.jpg

Chef:  Jeff Tritten, ARespectfullife.com
Makes:  4 Servings
Prep Time:  10 minutes
Cook Time:  25 minutes
Total Time:  35 minutes

INGREDIENTS

  • ½ medium onion, diced
  • 2 medium garlic cloves, minced or pressed
  • ¼ c Fresh Cilantro, chopped
  • 2 medium sweet potatoes, cubed
  • 1 15 oz can black beans, drained and rinsed
  • 1 14.5 oz can diced tomatoes, drained
  • 1 t lime juice (for deglazing pan)
  • 1 t ground cumin
  • ¾ t chili powder
  • 1 t oregano
  • ½ t black pepper
  • ¼ t cayenne pepper (Optional; use if you want it spicy)
  • salt to taste (Optional)
Jeff Tritten,Black Bean Sweet Potatoe Lettuce Wraps #2.jpg

DIRECTIONS

  1. In a non-stick pan, steam cubed sweet potatoes on medium-high heat with a little bit of water for 8-10 min until soft (but not mushy and set aside.
  2. Sauté cilantro, onion and garlic until onions are translucent.  Deglaze pan with lime juice.
  3. Add ALL ingredients together, stir in spices and heat on medium heat until hot.  About 15 min. 
  4. I usually wait a few minutes to add the black beans so they do not get mushy.
  5. Serve in tacos, burritos, lettuce wraps or on salad greens.  

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 Winter Vegetable Vindaloo

Jessica Meyers Altman Winter Vindaloo.jpg

Chef:  Jessica Meyers Altman, Garden Fresh Foodie
Adapted from Vegan Richa
Makes:  4 Servings
Prep Time:  15 min
Cook Time:  30 min
Total Time:  45 min

INGREDIENTS

Spice Blend

  • ½ t cumin seed
  • ¾ t mustard seed
  • 1 t Sichuan peppercorns (these have a floral taste that is different from traditional peppercorns, if you don’t wish to purchase, then use regular)
  • ½ t red pepper flakes
Jessica meyers Altman Winter Vindaloo #4.jpg

Vindaloo

  • 1 ½ c minced red onion
  • 22 oz of canned, diced tomatoes (this is most of a 28 oz can, when doubling, I use 1-28 oz can + 1 15 oz can)
  • 1 ½ T garlic minced
  • 1 ½ T ginger, peeled and minced
  • ½ t ground cardamom
  • ½ t turmeric
  • 1 t paprika
  • 4 T apple cider vinegar
  • ¼ t fenugreek (Indian spice, found as a whole seed)
  • 2 c cauliflower, packed as florets
  • 1 c diced carrots
  • 1 c diced red potatoes
  • ½ t salt
  • ½ c water
  • Optional:  add in some fresh greens like spinach, kale, Swiss chard
  • 1 c peas fresh/frozen (thawed
  • ½ lemon juiced
  • Fresh cilantro for garnish
Jessica Meyers Altman Winder Vindaloo #2.jpg

DIRECTIONS

  1. Place spice blend into a hot pan and heat until seeds begin to pop (be sure they do not burn)
  2. Remove spices and place into a spice grinder (coffee grinder works)
  3. Heat a heavy bottom pot, once hot, add onion, garlic and ginger plus 2-4 T water so onions do not stick.  Sauté until slightly golden.
  4. Add ground spice blend and remainder of vindaloo ingredients except peas, cilantro and lemon juice.
  5. (If needed, add a little more water.)
  6. Once vegetables have cooked and become softened, about 20-30 mins, stir in optional greens until wilted.
  7. Add peas and lemon juice.  Stir to mix.
  8. Serve over rice, alongside fresh naan, daal and or chana masala.
Jessica Meyers Altman Winter Vindaloo #3.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 Creamy Vegan Mushroom Stroganoff

Terri Mushroom Casserole.jpg

Chef:  Terri Edwards; EatPlant-Based.com
Makes:  4 Servings
Prep Time:  10 min
Cook Time:  30 min
Total Time:  40 min

 

 

 

INGREDIENTS

Mushroom Stroganoff

  • 1 lb whole grain pasta (fettuccine or Penne work well)

  • ¼ c veggie broth or water

  • 1 c onion, diced

  • 4 cloves garlic, minced

  • 1 lb mushroom of choice (Portobello, button or others)

  • 1 t rosemary

  • 1 t thyme

  • Salt & pepper to taste

  • ½ c dry white wine

  • 2 c Tofu Sour Cream (see below)

  • 1 T fresh chopped parsley or flakes

Tofu Sour Cream

  • 1 pkg tofu, firm

  • 2 T lemon juice

  • 1 T vinegar (red wine or apple cider work well)

  • 1 clove garlic minced (approx. 1 t)

  • ¼ t salt, to taste

DIRECTIONS

Mushroom Stroganoff

  1. Begin by putting pasta on to cook according to package directions. While this is cooking start the mushroom stroganoff.

  2. In large skillet, sauté diced onion in 3 T of veggie broth or water approximately 5 min or until tender. (Add more veggie broth, 1 T at a time, if needed to keep from sticking.)

  3. Add minced garlic, and cook another minute, adding more veggie broth if needed.

  4. Stir in mushrooms, thyme, rosemary, salt/pepper and dry white wine. Cook on medium-low heat for approximately 15 minutes.

  5. While this is cooking, make tofu sour cream in blender. (directions below)

  6. Drain cooked pasta and set to the side.

  7. Add tofu sour cream to stroganoff mixture, along with cooked pasta. Stir well.

  8. Remove from heat. Garnish with parsley and serve warm.

Tofu Sour Cream (makes approximately 1 pint; 2c)

  1. Open tofu container and drain water.

  2. Blend all ingredients in blender until creamy, scraping down sides of blender as needed.

TIPS

  1. Tofu Sour Cream can also be served on baked potatoes, tacos or enchiladas.

  2. Sour Cream keeps in the refrigerator about 10 days.

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 Cuban Sushi Burrito with Beans and Rice, Sauteed Garlic Lime Corn with a Spicy Sriracha "Aioli"

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Chef:  Lisa Franzino; Kailo Nutrition
Makes:  4 Servings
Prep & Cook Time:  30 minutes

 

 

 

INGREDIENTS

Beans and Rice

  • 1 c long grain rice, cooked
  • ½ white or yellow onion, diced
  • 1 lg green pepper, diced
  • 2 lg garlic cloves, minced
  • ¼-1/2 c vegetable broth
  • ¼ c tomato paste
  • 2 T white vinegar
  • 2 cans (15 oz) black beans, drained and rinsed
  • 1 t brown sugar
  • 1 t oregano
  • ½ t cumin
  • ½ t sea salt
  • 1 pkg Nori (seaweed) sheets (If making burritos)

Corn

  • I pkg frozen organic corn or kernels removed from 4 cobs of fresh corn
  • 2-3 T vegetable broth
  • 2 lg minced garlic cloves, minced
  • Juice of 1 lime
  • ¼  t sea salt

Spicy Sriracha Aioloi

  • ½  c canned cannellini beans (white kidney beans) rinsed
  • ¼  c non-dairy (unsweetened) milk
  • 2 t Sriracha (or to taste depending on how much heat you like)
  • ¼  t sea salt
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DIRECTIONS

  1. In a large sauté pan heated to medium high, dry sauté the onions for about a minute.
  2. Deglaze the pan with a teaspoon of vegetable broth at a time.
  3. Add the pepper and continue to sauté.
  4. Stir in the garlic and sauté for another 30 seconds.
  5. Stir in the vinegar, beans, tomato paste, sugar, oregano, cumin and salt. 
  6. Mash some of the mixture with a potato masher (about a cup) and continue adding the rest of the vegetable broth to keep the mixture moist.
  7. Reduce the heat and simmer for 15 minutes stirring occasionally.
  8. In the meantime, heat another sauté pan to medium high.
  9. Add the garlic and dry sauté for 30 seconds. 
  10. Add the corn and a few teaspoons of vegetable broth and continue to stir.
  11. Add lime juice and sea salt and stir until the corn is slightly browned.
  12. Remove from heat.
  13. Process the beans, milk, Sriracha and sea salt in a blender until smooth and creamy.
  14. Enjoy the beans and corn over cooked rice with some spicy bean Aioli or roll into a sushi burrito.
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TIPS

  1. Use in a no oil added taco shell, soft tortilla, a steamed collard-wrap or a rice paper wrap.  
  2. Mix into a leafy green salad.
  3. Serve over cooked quinoa or millet.

Chef Lisa Franzino, Director of "Culinary Empowerment", in concert with founder Heather Borders, the "Chief Empowerment Officer" at Kailo Nutrition, teach Floridians to empower their health with a plant based lifestyle.  Visit them at Kailonutrition.com.

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PP Chelly's Raw Summertime BBQ Stir-fry

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Chef:  Chelly
Makes:  4-8 Servings
Prep Time:  20 minutes

INGREDIENTS

Vegetables

  • 2 zucchini or squash, spiralized
  • 1 head of broccoli, cut into individual florets
  • 2 carrots, sliced
  • 1 red bell pepper, julienned
  • 1 orange bell pepper, julienned
  • ½ red onion, sliced
  • 4 stalks of celery, sliced

Sauce

  • ¼ c vegan bbq sauce
  • 1/8 c Bragg liquid Aminos
  • 3 T Bragg Apple Cider Vinegar

DIRECTIONS

  1. Wash and spiralize zucchini and cut and prep other vegetables, add them to a large bowl.
  2. Add sauce ingredients to a small bowl.  
  3. Whisk and pour over the stir fry vegetables.
  4. Mix well and enjoy or save for later.  

TIPS

  1. You can marinate in your refrigerator overnight.
  2. Last 5 days.

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 atWWW.IHAVEDIVINEHEALTH.COM & WWW.NO-BONEZ.BLOGSPOT.COM.

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PS Raw Pad Thai Bowl

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Chef:   Lisa Franzino; Kailo Nutrition
Makes:  6 Servings
Prep Time:  45 (You will need a dehydrator)

 
 INGREDIENTS

Vegetables 

  • 2 carrots, peeled and julienned
  • 1 zucchini, skin peeled and discarded; peel with potato peeler
  • 2 c purple cabbage, shredded
  • 2 c green cabbage, shredded
  • 2 c small broccoli florets

 
Garnish
 

  • 1/2 c fresh cilantro, chopped
  • 1/2 c fresh thai basil, chopped

 
Marinade
 

  • 1/4  c fresh squeezed orange juice
  • 2 T tamari
  • 1 t maple syrup

Peanut Sauce

 

  • ¼ c peanut or almond butter
  • 2 garlic cloves, roughly chopped or crushed
  • 2 t ginger, peeled
  • 4 cherry tomatoes
  • 2 T lime juice
  • 2 T tamari
  • 1 t  RAW tahini
  • 1 t maple syrup or 1 date
  • ¼ t sea salt
  • ¼ t hot sauce or ½ jalapeno (optional) 

 
DIRECTIONS

 

  1. Whisk the orange juice, tamari and maple syrup pour over all of the cut vegetables (not the cilantro and basil). Mix well. Marinate in the dehydrator for 30 minutes while you prepare the peanut sauce.  
  2. For the peanut sauce, put all of the ingredients except the tahini in the VitaMix and process until smooth. Add the tahini and blend again. Add water as needed for desired consistency.  
  3. Remove vegetables from dehydrator and toss. Portion into individual bowls. Drizzle about a teaspoon of peanut sauce over vegetables and top with cilantro and basil. 

TIPS

  1. Use as the stuffing in a collard over rice paper (not raw) wrap. 
  2. Add  baked tofu and rice noodles to vegetables (not raw).  

Chef Lisa Franzino, Director of "Culinary Empowerment", in concert with founder Heather Borders, the "Chief Empowerment Officer" at Kailo Nutrition, teach Floridians to empower their health with a plant based lifestyle.  Visit them at Kailonutrition.com

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PP Vegan Jambalaya-Smokey Creole Style

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Chef:  Jeff Tritten
Makes:  4 servings
Prep Time:  15 min
Cook Time:  60 min
Total Time:  1 hr 15 min

INGREDIENTS

  • 1 medium white onion, diced
  • 1 lg red bell pepper, diced
  • 4 cloves garlic, finely diced or minced
  • 1 c fresh Okra, chopped in rounds
  • 2 stalks celery, chopped
  • 3 c low sodium vegetable broth
  • 1 15 oz can diced tomatoes, NOT drained
  • 1 15 oz can red kidney beans, drained and rinsed
  • 1 7 oz can tomato paste
  • 1 T low sodium tamari
  • ¾ t oregano
  • 3/5 t thyme
  • 1 & ½ t smoked paprika
  • 2 bay leaves
  • ¼ t cayenne pepper (optional-or more to taste)
  • 1/8 t Red Pepper Flakes (optional-spicy)
  • 1 c brown rice
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DIRECTIONS

  1. Sauté onions, garlic, red pepper and okra.  Okra will be a bit slimy which is normal.  Sauté with a splash of water.
  2. Sauté until onions begin to get translucent.
  3. Add diced tomatoes, kidney beans, celery and tomato paste and stir.   
  4. Stir in all spices.  Simmer 15 minutes.
  5. Add rice.  Brown rice takes at least 40 minutes to cook.  Alternatively, white rice works and will only take about 20 minutes.  Cook until rice is tender and most liquids are absorbed. 

TIPS

  1. If you like, feel free add to add to taste.  Alternatively, you could use low sodium soy sauce which will make it saltier. 
  2. You may use cooked beans and fresh tomato if you prefer.

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 Seitan Piccata

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Chef:  Laura Theodore; The Jazzy Vegetarian
Makes: 4 servings
Prep Time:  5 minutes
Cook Time:  10 minutes
Total Time:  15 minutes

INGREDIENTS  

  • 16 oz low fat seitan, drained and sliced or cubed 
  • 1 c vegetable broth
  • 1 t all-purpose seasoning blend
  • Dash cayenne pepper
  • 1 large lemon, sliced in half
  • 2 T capers, drained and rinsed
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • Chopped fresh flat-leaf parsley, for garnish

DIRECTIONS

  1. Put the seitan, vegetable broth, all-purpose seasoning and cayenne pepper in a large skillet. Bring to a simmer, cover and cook over medium-low heat, stirring occasionally, for 5 minutes. 
  2. Meanwhile, squeeze 11⁄2 to 2 t juice from half the lemon. Cut the remaining lemon half into 4 wedges and set aside.
  3. Add 1 t of the lemon juice and the capers to the skillet. Cover and cook 5 minutes, stirring occasionally. Taste and add more lemon juice, if desired. Season with salt and pepper, to taste.
  4. To serve, spoon over cooked rice, pasta or quinoa. Garnish with parsley and serve with a lemon wedge 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 Farfalle in Sweet Pepper Cream with Roasted Mini Tomatoes

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Chef:  Cathy Katin-Grazzini
Makes:  4-6 Servings
Prep Time:  30 minutes
Cook Time:  1 hr
Total Time:  1 hr & 30 minutes

 

 

 

INGREDIENTS

Pasta Base

  • 1 lb Good quality whole wheat farfalle (or other short, whole grain pasta)
  • 2 lbs multicolored cherry & grape tomatoes, cut in half lengthwise
  • Sprigs of fresh thyme or 1 t thyme leaves
  • 1 medium large red onion, medium dice
  • 2 cloves garlic, minced
  • Approx ¼ - ½ c Unsalted veggie broth, dry vermouth or white wine vinegar to deglaze pan
  • 3-4 orange & yellow bell peppers, seeded & sliced
  • Several fresh basil sprigs

Plant-Based Mornay Sauces

  • 4 T tapioca flour
  • ¾ t iodized sea salt
  • ¼ t ground white pepper
  • 1 t granulated onion (or powder)
  • 1 t granulated garlic (or powder)
  • 4 T nutritional yeast
  • 2 t lemon juice (or white wine vinegar OR apple cider vinegar)
  • ½ c silken tofu
  • 2 c almond or soy milk, unsweetened
  • ¼ t freshly ground hing (asafetida), available online or in Indian groceries
  • Pinch of freshly ground nutmeg

Garnish

  • Zest of 1 organic lemon
  • Fresh basil leaves, cut chiffonade

DIRECTIONS

  1. Heat oven to 350 degrees F/175 degrees C.  
  2. On parchment, sprinkle thyme leaves over tomatoes, salt & pepper very lightly.
  3. Dry roast for 35-45 minutes or until they’ve released their liquid.  (Concentrates their flavor) Make sure they are only lightly toasted along their edges.  
  4. Remove thyme sprigs.
  5. For the Mornay Sauce, blend all dry ingredients in a food processor or blender.  Add the tofu, lemon juice & plant milk; blend until smooth.
  6. Transfer to a saucepan & cook over medium heat, whisking until thickened to the consistency of cream.
  7. Set aside.
  8. In a stainless or non-stick skillet, dry sauté onions over medium heat, stirring until they brown & begin to adhere to the pan bottom.  
  9. Add garlic & stir for 1 minute.
  10. Deglaze pan.  (pour in veggie broth, dry vermouth or white wine) 
  11. Add peppers, lower flame, sauté until very soft (15-20, minutes), adding minimal liquid as needed.  
  12. Add basil leaves in final few minutes.
  13. Cool slightly, transfer to a food processor & puree until smooth.  
  14. Add the Mornay sauce & blend.  This is now your pepper Crème.
  15. Cook pasta in abundant boiling water, salted lightly to taste, until al dente.  
  16. Drain.  
  17. Transfer to a warmed serving bowl, add sufficient pepper crème to coat well.
  18. Plate, top with warmed roasted tomatoes, garnish with basil chiffonade & lemon zest & serve immediately.

Cathy Katin-Gazzini, a seasoned plant-based nutritional coach and chef, teaches the profound health benefits of plant-based nutrition, without oil, by working with patients to prevent, treat and often reverse their chronic disease conditions through lifestyle counseling, group immersion programs and her empowering cooking classes.  Visit Cathy at cathyskitchenprescription.com, https://www.facebook.com/cathyskitchenprescription/, https://twitter.com/CathysKitchenRx and https://www.instagram.com/cathyskitchenprescription.

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PP Smokey Beans & Quinoa Stuffed Peppers

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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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