Jeannie Hudkins

PP Super Quick and Easy Secret Sauce

Jeannie Hudkins Sauce.jpg

Chef: Jeannie Hudkins

Makes: 1 - 2 servings

Prep time: 2 minutes

Cook time: 15 microwave seconds

INGREDIENTS

  • 3 T nutritional yeast

  • ¼ t coriander

  • ¼ t garlic powder

  • ¼ t black pepper

  • ¼ t salt (optional)

  • 1 t tamari soy sauce

  • ¼ c soy or almond milk

DIRECTIONS

  1. Mix all ingredients together until smooth.

  2. Microwave 15 seconds.

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


TIPS

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

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

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet

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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 Moroccan Red Lentil Stew

Curried Lentils.jpg

Chef: Jeannie Hudkins
Makes: 6 servings
Prep time: 15 minutes
Cook time: 45 minutes 

INGREDIENTS

  • 1 onion, diced 
  • 1 carrot, diced
  • 1/3  c parsley, chopped
  • ½ c cilantro, chopped
  • 2 garlic cloves, minced
  • 2 T fresh ginger, minced
  • 1 ½ t ground black pepper
  • 1 t turmeric
  • 1 t ground cinnamon
  • 2 t paprika
  • 1 ¼ c dried red lentils
  • 1 28-0z can whole tomatoes and their liquid, pureed (do not use tomato puree)
  • 8 c vegetable broth

DIRECTIONS

  1. Heat 2-3 T of water in a large saucepan over medium-high heat. Add in diced onion  and carrot. Water-sauté for 2 minutes. 
  2. Add parsley, cilantro, garlic, ginger, black pepper, turmeric, cinnamon, paprika, red lentils, pureed tomatoes, and vegetable broth. 
  3. Bring to a boil, cover, and turn down to a low boil.
  4. Cook for 40 minutes. 

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 Golden Curried Lentil Soup

Jeannie Hudkins Golden Curried Lentil Soup.jpg

Chef: Jeannie Hudkins
Makes: 4 - 6 servings
Prep time: 20 minutes
Cook time: 45 minutes

 

 

 

 

 

Ingredients

  • 1 c diced onion
  • 2 garlic cloves, minced
  • 2 T minced ginger
  • 1/2 t cumin seed
  • 1/3 c yellow split peas
  • 1/2 c red lentils
  • 14 oz can of diced tomatoes
  • 4 c vegetable broth
  • 1 c chopped carrots
  • 2 T apple cider vinegar
  • 1 t maple syrup
  • 2 T curry powder
  • 1 t ground cumin
  • 1/2 t turmeric
  • 1/4 t chili powder
  • 1/4 t coriander
  • 1/4 t black pepper

DIRECTIONS

  1. Heat 2-3 T of water in a large saucepan over medium-high heat. Add in diced onion and water-sauté for 2 minutes. 
  2. Add in garlic, ginger, and cumin seeds and cook for 2 minutes.
  3. Add the yellow split peas, red lentils, tomatoes, broth, carrots, apple cider vinegar, maple syrup, and remaining seasonings. Return to a boil, cover, and turn down to a low boil.  
  4. Cook for 45 minutes. Before removing from heat, test a yellow pea - it should be tender. If not cook another 5-10 minutes.
  5. Remove from heat and allow to cool for 20 minutes. 
  6. Puree in a blender until smooth or use an immersion blender while in the saucepan.

Jeannie Hudkins, Author: Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet and Dietology 101: Be Slim, Be Full, Be Well.  

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PP Roasted Tomatoes

Jeannie Hudkins Roasted Tomatoes.jpg

Chef:  Jeannie Hudkins
Makes: 2 - 4 servings
Prep time: 5 minutes
Cook time: 20 minutes

INGREDIENTS 

  • 2 Heirloom tomatoes
  • Yellow mustard
  • Fresh dill, chopped

DIRECTIONS

  1. Chop tomatoes into ½” slices.
  2. Add ½ -1 T mustard to the center of each tomato.
  3. Sprinkle dill on top of mustard and tomato.
  4. Bake at 350 degrees for 20 minutes. 
  5. When done, broil tomatoes for 1 - 2 minutes, watching closely to make sure they don’t burn.

 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 SuperFast SuperFood Soup

Chef: Jeannie Hudkins
Makes: 4 - 6  servings
Prep time: 10 minutes
Cook time: 15 minutes

Jeannie Hudkins Superfood Soup.jpg

INGREDIENTS

  • 1 c onion, diced
  • 1 c carrots, sliced
  • 1 8-oz jar roasted red peppers, diced
  • 2 cans chickpeas, rinsed and drained
  • 1 T cumin
  • 2 T tomato paste (or ketchup)
  • ½ (16 oz.) pkg frozen cauliflower florets
  • 2 c vegetable broth
  • 1 24 oz jar diced tomatoes
  • 1 large handful of baby spinach

DIRECTIONS

  1. Saute sliced carrots and diced onion in a small amount of water until tender, about 8 minutes. Add more water if pan begins to brown.
  2. All remaining ingredients into a saucepan with carrots and onion. Simmer until ready to serv.

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 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 Luscious Lentil Soup

Chef: Jeannie Hudkins
Makes: 4 - 6 servings
Prep time: 15 minutes
Cook time: 40 minutes

Jeannie Hudkins Luscious Lentil Soup Pic.jpg

INGREDIENTS

  • 1 red onion, sliced

  • 1 sweet onion, sliced

  • 1 green pepper, diced

  • 4 carrots, sliced

  • 4 cloves garlic, diced or minced

  • 3 - 4 small potatoes, cut in bite-sized cubes

  • 32 oz vegetable broth

  • 1 ½ c red lentils

  • 1 T smoked paprika

  • Salt and pepper, to taste

DIRECTIONS

  1. Saute the onions in a small amount of water in a large saucepan over medium-high heat until soft.

  2. Add green peppers and carrots and saute until soft.

  3. Stir in the garlic and saute for a couple more minutes

  4. Stin in the remaining ingredients, bring to a boil, then turn heat down to simmer.

  5. Cover and cook 30 minutes, stirring occasionally.


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PP My Sister Mary's Plant Perfection Pizza

Jeannie Hudkins Pizza.jpg

Chef: Jeannie Hudkins
Makes: 3 - 4 servings
Prep time: 40 minutes
Cook time: 20 minutes 

INGREDIENTS

Crust

  • 3 c whole wheat flour
  • ½ t salt
  • 1 T sugar (or dehydrated cane juice)
  • 1 T yeast

Toppings

  • ½ - 1 c no-oil marinara sauce
  • 10 oz. spinach (wilted and drained)
  • ½ red onion, thinly sliced
  • 8 oz mushrooms, sliced, and water-sauteed until water is released
  • 1 large tomato, thinly sliced
  • olives, sliced (Optional. If using, pizza will be plant-strong with the added fat.)

DIRECTIONS

  1. In a bowl, place 3c whole wheat flour. 
  2. Add ½ t salt. Mix.
  3. In a separate small bowl, place ½ c warm water. Add the sugar and yeast; stir until
  4. yeast dissolves. Let mixture sit for 5 minutes for bubbles to form, indicating yeast is good. 
  5. Add yeast mixture to flour, mix well. Add another ½ c warm water, and mix with hands to form a stiff dough ball. 
  6. Place a tablespoon of flour on bread board (or work directly on a granite counter, as it keeps the dough from sticking).
  7. Knead 9 - 10 minutes. 
  8. Place dough back into bowl and cover with a plate, foil, or plastic wrap.
  9. Place bowl inside unheated oven and let rise for 1 ½ hours. 
  10. When ready, take bowl out of oven, place on counter, and punch dough ball flat. 
  11. Line a pizza pan with non-stick aluminum foil. Form the dough to fit inside the pizza pan. Flatten dough so it is even and not too thick inside the pizza pan. Let crust extend quite a bit over the edge. (If you have excess dough, simply tear off excess from crust.)
  12. Place toppings on in the following order: marinara sauce, spinach, uncooked red onion, mushrooms, tomato slices, and olives, if using. 
  13. Bake at 425 degrees for 20 minutes. 
  14. Enjoy!

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PP Pasta Veggie Entree

Chef: Jeannie Hudkins
Makes: 2 servings
Prep time: 10 minutes
Cook time: 10 minutes (If using uncooked rice, add an additional 40 minutes)

INGREDIENTS

  •  
  • 3 c  black or brown rice, cooked
  • 2 handfuls of raw spinach
  • ½ can artichoke hearts, quartered
  • 8 oz. mushrooms
  • 1 sweet potato (purple or orange)
  • 1 c corn kernels
  • Sauce Ingredients:
  • 3 T nutritional yeast
  • ¼ t coriander 
  • ¼ t garlic powder
  • ¼ t black pepper
  • ¼ t salt (optional)
  • ¼ t balsamic or wine vinegar
  • 1 t soy sauce
  • ¼ c soy milk

DIRECTIONS

  1. Place all sauce ingredients in a small bowl and mix together. 
  2. Peel and slice sweet potato into ¼’ slices. 
  3. Place in pot, add water to cover potato slices, and bring to a boil. 
  4. Once boiling, reduce heat and cook gently for about 5-8 minutes, until just tender. 
  5. Wash and slice mushrooms, place in a microwave-safe bowl and cook for 2 minutes. 
  6. On each plate, place a serving of rice, arranging it in a large circle to cover the bottom of the plate. 
  7. Place a handful of raw spinach on top of the rice and arrange it to lay flat in a circle, leaving an outer edge of rice showing. 
  8. Add cooked mushroom slices around outer edge of rice.
  9. Add artichoke slices around outside of mushrooms. 
  10. Cut the sweet potato slices in half and arrange them on the inside of the mushroom slices.
  11. Next to the sweet potatoes, arrange a layer of corn kernels. 
  12. Sprinkle the sauce over all the layers.
  13. Heat in microwave.

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet, Eatlikeyougiveadamn-thebook.com

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PP Rice/Veggie Entree

Chef: Jeannie Hudkins
Makes: 2 servings
Prep time: 10 minutes
Cook time: 10 minutes 

 

 

 

INGREDIENTS

  • any whole-grain pasta (½ pkg will make two large servings)
  • 8 oz. mushrooms
  • ½ red pepper
  • ½ red onion
  • ½ can artichoke hearts, quartered
  • ½ can hearts of palm
  • 1 c corn kernels
  • ½ c cherry tomatoes
  • 2-4 handfuls of raw spinach
  • ¼ c no-oil marinara or ½ c kimchi (depending on your preference (marinara mild or kimch spicy) 

DIRECTIONS

  1. Cook pasta according to package directions. You will need about ½ package for two large servings. Drain pasta and set aside. 
  2. Wash and slice mushrooms, place in a microwave-safe bowl and cook for 2 minutes. 
  3. Chop red pepper and red onion. Place in a microwave-safe bowl and cook for 2 minutes.
  4. Slice hearts of palm into bite-sized pieces. 
  5. Cut tomatoes in half.
  6. Place a handful of raw spinach on each plate.
  7. Place cooked pasta in a bowl and mix it with either the marinara or kimchi sauce. When well combined, place the pasta directly on top of the plated raw spinach. 
  8. Arrange the mushrooms, red pepper, red onion, artichoke hearts, corn, hearts of palm, and tomatoes on top of pasta.
  9. Heat in microwave.

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PS: Open Faced Tuno Melt Sandwich

Chef: Jeannie Hudkins
Makes: 2 - 3 servings
Prep time: 20 minutes
Cook time: 10 minutes (sauce) 5 minutes (broil)

 

 

 

 

INGREDIENTS

Sauce

  • ¼ c cashews
  • 1 ½ T lemon juice
  • 1 t rice vinegar
  • 1 T miso (or substitute Dijon mustard)
  • 1 t kelp flakes
  • ¼ c water

Sandwich Spread

  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 celery stalk, chopped
  • 1 medium slice red onion, finely chopped
  • 10 basil leaves, chopped
  • 2 slices whole grain bread

Cheeze Sauce

  • ½ c nondairy milk
  • ¼ c nutritional yeast
  • ⅛ c ketchup (or tomato sauce)
  • 1 T cornstarch
  • ¼ t onion powder
  • ¼ t garlic powder
  • ⅛ t cumin
  • ½ t turmeric

DIRECTIONS

  1. To prepare the sauce, place cashews in blender and blend until finely ground. 
  2. Add lemon juice, vinegar, miso, kelp, and ¼ cup water to the blender and blend until well combined. Transfer sauce to a bowl. 
  3. To prepare the sandwich spread, place garbanzo beans in a blender and pulse until the beans are just broken up but still flaky. Do not over blend. 
  4. Transfer beans to the bowl containing the sauce. Add the celery, red onion, and basil, and stir to combine. 
  5. Toast two (or three)  pieces of whole grain bread.
  6. Spoon the sandwich spread over the toast. Set aside.
  7. To make the cheeze: Into a saucepan, place the nondairy milk, nutritional yeast, ketchup, cornstarch, onion powder, garlic powder, cumin, and turmeric. 
  8. Whisk over low heat until thickened. 
  9. Top each sandwich with cheeze sauce. 
  10. Place sandwiches under a broiler and bake until cheeze is slightly brown. (Keep a close eye on the sandwich while broiling!)
  11. Enjoy!

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PS or PP: Grains, Greens & Beans Buffet

Chef: Jeannie Hudkins                        
Makes: 6 - 12 servings                     
Prep time: 30 minutes
Cook time: 40 minutes (can be done the day before serving)

 

INGREDIENTS

  • 4 c brown rice, cooked
  • 1 14-oz. package, extra-firm tofu, baked (see recipe at pbnsg.org via ‘recipe search’)
  • 4 c greens (kale, Romaine lettuce, etc.), chopped
  • 1 c hummus (without oil)
  • 1 12-oz. package frozen corn, thawed
  • 1 bunch green onions, chopped
  • 1 can or 3 fresh beets, cooked and chopped
  • 2 c red cabbage, chopped
  • 3 cans beans, rinsed and drained
  • ½ c olives, chopped (If you eliminate the olives, this recipe would be PP)
  • 1 cucumber, chopped

Suggested Sauces: (serve warm)

Peanut Sauce: Mix ½ c peanut butter, ¼ c tamari, 1 t minced garlic, 1 t minced ginger, ½ - 1 C water. 

Pad Thai Sauce: Mix 4 T tamari, 2 T peanut butter, 2 T sweet red chili sauce, ½ t garlic powder, ½ t ground ginger, ½ t hot sauce, 6 T water

Red Curry Sauce: Mix 1 can light coconut milk, 2 ½ t red curry paste, 1 t curry powder, 1 - 2 T maple syrup (sweetened to preference), ½ t cayenne


DIRECTIONS

  1. If cold, reheat rice and grains.
  2. Place all ingredients in individual serving dishes  and arrange on a serving table. Suggested order: rice, beans, corn, greens, cabbage, cucumber, beets, green onions, olives, hummus, sauces, baked tofu
  3. Have guests layer the rice, beans, and vegetables in a bowl or plate as desired. Top it all off with a preferred sauce. Enjoy!

TIPS

  1. Add any other ingredients you’d like, such as quinoa, millet, tomatoes, peppers, carrots, water chestnuts, salsa, etc. 
  2. Any leftovers from this meal can be placed in a storage container and eaten the next day. 
  3. Or try putting leftovers in a sandwich or wrap with hummus, tomato, and your favorite greens. Delicious! 

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PS or PP: Leftovers for Lunch (served inside a squash!)

Chef: Jeannie Hudkins
Makes: 1 serving
Prep time: 10 minutes
Cook time:  40 - 60 minutes (unattended cooking)

INGREDIENTS

  • 1 small round squash
  • Leftovers, i.e. rice, beans, and any cooked vegetable

Sauce (Eliminate this particular sauce because of the peanut butter, to make PP.  Vegan Cheese Sauce made with Yukon Gold & Carrots, may be a PP alternative)

  • 1 T peanut butter
  • ½ T tamari soy sauce
  • 1 T water
  • Dash of ginger powder
  • Dash of garlic powder
  • 1 t maple syrup (0ptional)

DIRECTIONS

  1. Cut the top off squash. Scoop out the seeds, and place water in the cavity. 
  2. Bake at 400 degrees for 40 - 60 minutes, depending on the size of the squash. Use a fork to test for desired tenderness. 
  3. Reheat the leftover rice, beans, and veggies in a microwave. Place the rice and beans inside the squash cavity. Place on a plate and surround the filled squash with the reheated vegetables. 
  4. Mix the sauce ingredients together until smooth.
  5. Drizzle on top of squash. 

TIP

Substitute the sauce for any favorite you have on hand. 

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PS: Yummy Creamy Noodles

Chef: Jeannie Hudkins
Makes: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Total time:  20 minutes

INGREDIENTS

  • 8 oz. whole grain elbow macaroni
  • ¼ c cashews
  • ¼ jar roasted red peppers
  • 1 T lemon juice
  • 1 t salt
  • ½ t onion powder
  • ¼ t garlic powder
  • 4  T nutritional yeast
  • 1 ½ T cornstarch
  • 2 c soy milk

DIRECTIONS

  1. Cook pasta according to package directions. Drain and set aside.
  2. In a blender, blend cashews until finely ground. 
  3. Add roasted red peppers, lemon juice, salt, onion powder, garlic powder, nutritional yeast, and cornstarch and blend. 
  4. Add soy milk and blend briefly until combined.
  5. Transfer sauce to saucepan and cook on medium-low heat until thick, stirring constantly.
  6. Pour sauce over noodles and serve.

TIP

For an additional nutritional boost, mix in cooked spinach, mushrooms, or onions.

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PP: TO-FU Young

Chef: Jeannie Hudkins
Makes: 2 servings
Prep time: 20 minutes
Cook time: 30 minutes (mostly unattended)

INGREDIENTS

  • 2 portobello mushrooms, rinsed
  • 2 scallions, chopped
  • 1 c mushrooms, chopped
  • 1 pkg. bean sprouts, rinsed
  • 1 12.3-oz. pkg. firm or extra-firm silken tofu (sold in Asian sections of supermarkets)
  • 2 t Turmeric
  • 2 T soy sauce

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Water-saute portobello mushrooms for 10 minutes. Remove from pan and set aside
  3. Water-saute scallions and mushrooms for 5 minutes. Add bean sprouts and saute until bean sprouts are tender, being careful not to overcook them. Drain excess water and set aside.
  4. In a blender, blend tofu, turmeric, and soy sauce.
  5. In a large bowl, combine the tofu mixture with the bean sprout/mushroom mixture.
  6. Line a pan with non-stick aluminum foil. Using a large spoon, place tofu mixture on foil-lined pan to resemble two large pancakes. 
  7. Cook for 15 minutes, then carefully flip the ‘pancakes’. (If they break, simply rearrange into pancake shapes.) Cook for another 15 minutes. Optionally, broil for a few minutes to crisp the topside.
  8. Serve each To-Fu Yung pancake on top of a portobello mushroom. Enjoy with a side of black rice and steamed kale. 

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PP: Huevos Rancheros

Chef: Jeannie Hudkins
Makes: 2 servings
Prep time: 20 minutes
Cook time: 10 minutes
Total time:  30 minutes

 

 

 

 

 

Ingredients

Enchiladas  

  • two whole grain tortillas
  • ⅔ can black beans, rinsed and drained
  • ½ t cumin
  • 1 t chili powder
  • 1 potato, chopped into small bite-sized pieces
  • cilantro, chopped (optional)

Enchilada Sauce

  • 1 T whole wheat flour
  • ½ t cocoa powder
  • 1 T chili powder
  • ½ t oregano
  • ½ t cumin
  • ¼ t  garlic powder
  • 1 c vegetable broth
  • ¼ c tomato sauce or ketchup

Cheeze Sauce

  • ½ c nondairy milk
  • ¼ c nutritional yeast
  • ⅛ c ketchup
  • 1 T cornstarch
  • ¼ t onion powder
  • ¼ t garlic powder
  • ⅛ t cumin

Directions

  1. Place one tortilla on each of two plates.
  2. Combine black beans with cumin and chili powder. Place on top of tortillas.
  3. Place potato bites in saucepan and cover with water. Cook for a few minutes until pieces are tender. (Be aware: small pieces cook quickly!) Rinse, drain, and place on top of black beans.
  4. Place cilantro (if using) on top of potatoes.
  5. To make Enchilada Sauce, mix all ingredients in a saucepan. Whisk over medium heat until sauce thickens.
  6. To make Cheeze Sauce, whisk all ingredients together in a saucepan and heat over medium-high heat until thick, stirring constantly. 
  7. Pour Enchilada sauce and Cheeze Sauce on top of the potato/bean mix.
  8. Heat in oven or microwave to desired temperature. Serve.

Tip

  1. Make sauces and cook potatoes the day before (a total of 20 minutes to prep and cook)  to enjoy a quick meal the next day. 

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PP: Artichoke/Spinach Casserole

Chef: Jeannie Hudkins
Makes: 4 - 6 servings
Prep time: 10 minutes
Cook time: 30 minutes

 

 

 

 

 

Ingredients

  • 8 oz. dried penne
  • 1 12-oz. box extra-firm silken tofu
  • ½ cup plus 2 T nutritional yeast
  • ¼ cup plus 2 T soy milk
  • 1 tsp. garlic granules
  • 1 tsp. onion granules
  • black pepper, to taste
  • 1 16-oz. bag frozen spinach, thawed and squeezed dry
  • 1 can artichoke hearts, drained and cut in halves

Directions

Preheat oven to 400 degrees. 
Cook pasta according to package directions. Drain and set aside.
In a blender, combine the tofu, nutritional yeast, soy milk, onion, garlic, and black pepper. Blend until smooth.
Add the spinach to the tofu mixture and blend. 
Add the artichoke hearts and pulse a few times until chunky.
Pour the spinach/artichoke sauce over the cooked pasta and mix until the pasta is coated. 
Place the pasta into a ceramic baking dish and bake for 30 minutes. 

Tip

Before baking, sprinkle vegan Parmesan on top for a crunchy topping. To make the Parmesan, simply blend together ¼ cup walnuts, ¼ cup nutritional yeast, ¼ cup panko bread crumbs, and ¼ tsp. dried basil.

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PP: P.F. Chung's Lettuce Wrap

Chef: Jeannie Hudkins
Makes: 2 - 4 servings
Prep time: 20 minutes
Bake time:  30 - 40 minutes
Cook time: 10 minutes
Total Time:  1 hr 10 minutes

Ingredient

  • 1 pkg. extra-firm tofu
  • 5 T soy sauce, divided
  • 3 T hoisin sauce
  • 2 T rice vinegar
  • 2 tsp. ginger
  • ¼ tsp. red pepper flakes
  • 8 oz. mushrooms, finely chopped
  • 1 can water chestnuts, finely chopped
  • 2 green onions, sliced
  • Lettuce leaves

Directions

  1. Wrap block of tofu in a paper towel or linen cloth to remove excess moisture.
  2. Cut tofu into small cubes. Place tofu cubes in a bowl and add 2 T of the soy sauce.
  3. Mix gently to coat all cubes. Place tofu cubes on a parchment-lined pan and bake for 30 to 40 minutes - until firm on the outside but still soft on the inside. 
  4. Mix together hoisin sauce, the remaining 3 T soy sauce, rice vinegar, ginger, and red pepper flakes. Set aside.
  5. Water-saute the mushrooms and green onions until tender. Add water chestnuts, baked tofu, and the hoisin/soy mixture. Cook for 8 - 10 minutes, stirring frequently.
  6. To serve, place a scoop of the bean mixture on lettuce leaf. 


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PS: Strawberry Breakfast Cake

Jeannie Hudkins Strawberry Breakfast Cake.jpg

Chef: Jeannie Hudkins
Makes: 4-6 servings
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients

  • 3 bananas
  • ⅓ cup maple syrup
  • 2 cups rolled oats
  • ½ cup raisins
  • ½ cup strawberry preserves without sugar
  • ⅓ cup walnuts, chopped
  • fresh strawberries, about ½ - 1 cup, sliced

Directions

  1. In a large bowl, mash the three bananas.
  2. Add the maple syrup to the mashed bananas and stir to combine.
  3. Add the oats and raisins, and stir to combine.
  4. Line a round baking pan with parchment paper. Spread half of the banana mixture evenly over the bottom of the lined pan.
  5. Spread the strawberry preserves evenly over the oat mixture.
  6. Sprinkle the chopped walnuts over the preserves.
  7. Spread the remainder of the oat mixture over the preserves/walnuts.
  8. Decorate the top of the cake with fresh sliced strawberries.
  9. Bake at 375 degrees for 30 minutes, or until a toothpick inserted into the center comes out clean.

Tip

For an equally delicious cake, ubstitute strawberries for blueberries and strawberry preserves for blueberry preserves.

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