Terri Edwards

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 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/PS Spinach Citrus Salad

Chef:  Terri Edwards
Makes:  6 Servings
Prep Time:  10 minutes

 

 

 

INGREDIENTS

Salad

  • 1 10 oz bag of fresh spinach
  • 1 c berries, grapes or 10 sliced strawberries
  • 1 10 oz can mandarin oranges; or clementine oranges peeled and separated; or grapefruit sections
  • 1 t sunflower seeds (plant strong only)
  • 1 t brazil nuts; chopped (plant strong only)

Raspberry Vinaigrette

  • 2 c fresh or frozen raspberries
  • 2 t Dijon mustard
  • 1-2 T balsamic vinegar
  • 1 T fresh herbs, such as thyme or rosemary, freshly chopped (optional)
  • 1 -2 T maple syrup or to taste
  • ¼ t salt or to taste
  • 14 t pepper or to taste

 

DIRECTIONS

Salad

  1. Mix all the chosen salad ingredients above.

Raspberry Vinaigrette

  1. Puree raspberries in a blender.
  2. Remove and place in a bowl.
  3. Whisk in mustard, vinegar, herbs (if using), maple syrup, salt and black pepper.  Start with 1 T vinegar and add more after tasting.  Adjust flavor with maple syrup, salt and black pepper.
  4. Store in a covered container in the refrigerator.  

TIPS

  1. Leftover Raspberry Salad Dressing will keep for up to 3 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 Apple Sauce Cinnamon Muffins

Chef:  Terri Edwards
Makes:  12 muffins
Prep Time: 10-15 minutes
Cook Time:  25 minutes

 

 

 

 

 

INGREDIENTS

  • 2 c whole wheat flour
  • 1 t baking powder
  • 1 t baking soda
  • ½ t salt
  • 1 t cinnamon
  • ½ t ground allspice
  • ½ c brown sugar or date past (see below)
  • 15 oz natural applesauce
  • ½ c water
  • 1 t vanilla
  • 1 t apple cider vinegar
  • ½ c raisins
  • ½ c apple, diced

DIRECTIONS

  1. Preheat oven to 350 degrees
  2. In a large bowl, mix together all dry ingredients:  whole wheat flour, baking powder, baking soda, salt, cinnamon, allspice, brown sugar/date paste.
  3. In medium bowl, whisk together applesauce, water, vanilla, vinegar, and brown sugar/date paste.
  4. Pour well-blended wet mixture into a larg
  5. e bowl with dry ingredients.
  6. Peel and dice ½ c apples, add to bowl, along with raisins and mix well.
  7. Spoon batter into a silicon muffin baking non-stick pan or paper muffin cups.  I recommend the silicon pan because these seem to stick to paper cups after baking.  Place in oven and bake for 25 minutes.
  8. Remove from oven, allow to cool and serve. 

Date Paste Recipe

  1. Soak ½ c of dates in ½ c of water overnight or approximately 8 hours
  2. Remove dates from water and set the water aside. 
  3. Puree dates in food processor or blender.
  4. Add a few T of soaking water to the date puree and continue to blend.  Blend until the date paste is creamy.
  5. Add more soaking water if needed.  

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 Chili Mac with Elbows

Chef:  Terri Edwards
Makes:  4 servings
Prep Time:   15 minutes
Cook Time:  13 minutes
Total Time:  28 minutes

 

 

INGREDIENTS

1 ½ c elbow macaroni, dry-use whole grain
½ c onions, diced
½ c celery, diced
1 medium red bell pepper, diced (use any color you like)
1 15 oz can fire roasted tomatoes, with juice
1 15 oz can red kidney beans or fresh cooked
1 15 oz can white kidney beans (or pintos) or fresh cooked
¼ c ketchup
2 T soy sauce
1 t chili powder
1 t smoked paprika
1 t basil ground
Salt to taste, if desired

DIRECTIONS

Cook macaroni according to package directions
I always use spelt, quinoa, or brown rice pastas that are egg-free.  They are readily available in most grocery stores.  Make sure not to overcook them, as they will become mushy.
Drain well and set to the side.
Dice onions, celery, and bell pepper.
In a sauce pan, add vegetables and 3 T of water or veggie broth.  Saute until they are slightly tender, approximately 5 minutes.  Add more water or broth as necessary.
Stir in all other ingredients (except macaroni).  Mix well and allow to cook 5-7 minutes.
Add cooked macaroni, stir, and cook 1 minute longer.  
Serve immediately with tossed green salad or corn on the cobb.

 

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 Italian Chickpea Spread

Chef:  Terri Edwards
Makes:  4 Servings
Prep Time:  5 minutes  (This time does NOT include several hours of chilling)

 

 

 

INGREDIENTS

  • 1 15 oz can of chickpeas or 1 ½  cup fresh cooked
  • ¼ c water
  • 1 T balsamic vinegar
  • 1 clove garlic
  • 2 T fresh cilantro
  • ½ t basil 
  • ½ t oregano
  • Salt and pepper to taste
  • ½ t smoked paprika

DIRECTIONS

 

  1. If using canned chickpeas, drain and rinse in a colander to remove salt and preservatives.
  2. Combine all ingredients in a blender or food processor and blend into a smooth paste.  Stop to scrape down the sides of blender when necessary
  3. Place in airtight bowl and chill several hours or overnight to allow flavors to blend. 
  4. Serve with fresh cut vegetables, pita bread, or on a sandwiches.  

TIPS

  1. Keeps 5-7 days in the refrigerator.

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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PS: Soy Curl Barbeque Sandwiches

Chef:  Terri Edwards

Makes:  4 Servings
Prep Time:  10 minutes
Cook Time:  1 minute
Total Time:  11 minutes

INGREDIENTS

  • 4 oz Soy Curls or Seitan Strips
  • 1 bottle of BBQ sauce (oil free your choice, or make your own)
  • One package of whole grain, oil free buns

DIRECTIONS

  1. Reconstitute dried soy curls using hot water or vegetable broth.  It only takes about 10 minutes soaking, then they are ready to be used in sandwiches, stir fries or anywhere you would have used chicken strips. 
  2. OR, use seitan strips.
  3. After soaking, drain the liquid.  No need to cook.
  4. Add your favorite barbecue sauce and heat for about one minute in the microwave or stove top.  (See link below for an oil free sauce you can make yourself. 
  5. Serve on a whole grain oil free bun or bread.  We use spinach and onion as a condiment. 
  6. Enjoy!  

TIPS

  1. Haven’t heard of soy curls yet?  I assumed they were highly processed, but I was wrong.  They are simply non-GMO soybeans that have been cooked to the point that they break down into strands.  Then they are dried and packaged. (they can be ordered from Butler on Amazon)
  2. They have a chewy, meaty texture and absorb the seasonings and sauces of whatever recipe in which they are used.
  3. They taste kid of bland by themselves, but once you add the flavorings for the dish they are soaked right up by the curls. 

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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PS or PP: Zucchini Bread

Chef:  Terri Edwards
Makes:  10-12 Servings
Prep Time:  10 minutes
Cook Time:  50 minutes
Total Time:  1 hour


INGREDIENTS

  • 2 c whole wheat flour
  • 2 t baking powder
  • 1 t baking soda
  • 1 t cinnamon
  • 1 t allspice
  • 2 c shredded zucchini
  • ½ c apple sauce
  • ¼ c apple juice concentrate
  • ¼ c maple syrup
  • 1 t vanilla 
  • ¼ c chopped walnuts (If you eliminate the walnuts, this recipe would be PP)

DIRECTIONS

Terri Edwards Zucchini Bread 2.jpg
  1. Preheat oven to 350 degrees
  2. Grate 2 c zucchini (2 small)
  3. Place flour, baking powder, cinnamon and allspice in a large bowl and whisk together.
  4. In a separate bowl, whisk together apple sauce, apple juice concentrate, maple syrup and vanilla.
  5. Add grated zucchini to the wet mixture and stir until blended.
  6. Pour wet ingredients into the dry ingredients.   Mix just until dry ingredients are evenly moistened.   Stir in walnuts if using. 
  7. Spoon batter into a non stick loaf pan.  Bake on center rack of oven for approximately 50 minutes, or until toothpick inserted into the center comes out clean.  Turn bread out onto a cooling rack and let cool completely before slicing or storing.

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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PS or PP: Baked Acorn Squash

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

INGREDIENTS

Baked Acorn Squash

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

Acorn Squash Stuffing

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

DIRECTIONS

Baked Acorn Squash

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

 

Acorn Squash Stuffing

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

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/

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PP: Black Bean Burgers

Chef:  Terry Edwards
Makes:  4 servings
Prep Time:  20 minutes
Cook Time:  25 minutes
Total Time:  45 minutes

INGREDIENTS

  • 1 ½ c black beans 15 oz can; (drained and rinsed) or fresh cooked
  • 1 c old fashioned oats
  • ¼ c red pepper diced
  • ¼ c onion diced
  • 3 T ketchup 
  • 1 T Braggs aminos or anchovy- free Worcestershire Sauce
  • 1 t chili powder
  • ½ t garlic powder
  • 1 t smoked paprika
  • 1 t steak seasoning dry spice
  • 1 pinch cayenne pepper (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees (or you can pan fry in a non-stick frying pan)
  2. In a large bowl, mash beans with a potato masher
  3. Dice red pepper and onion
  4. Add all ingredients
  5. Mix thoroughly (I use my hands and knead the ingredients together)
  6. Line baking sheet with parchment paper
  7. Form into patties
  8. Bake for 25 minutes
  9. Serve on a bun with onion, lettuce, tomato and your favorite burger condiments.  

TIP

  1. I use my Chipolte Ranch Sauce that you will find on my link below. 

 

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: Low Fat Chipotle Ranch Sauce

Chef:  Terri Edwards
Makes:  4 Servings
Prep Time:  10 minutes

 

 

 

 

INGREDIENTS


Low Fat Mayo

  • 1 lb silken tofu
  • 1 T sugar (date has lowest glycemic)
  • 1 T lemon juice
  • 1 ½ T Dijon mustard
  • ¼ t sea salt

Chipotle Sauce

  • ½ c low fat mayo (Ingredients above, directions, below)
  • ½ to 1 whole chipotle in adobo sauce
  • 2 t lime juice
  • 1 t sugar (date sugar has lowest glycemic)
  • ½ t paprika
  • 1 t salt
  • ½ t garlic powder
  • Pinch cumin

DIRECTIONS


Low Fat Mayo
Place all ingredients in blender and blend until smooth.
Chipolte Sauce
Place all ingredients in blender and blend until smooth.
 

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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PS: Smashed Chickpea Avocado Sandwich


Chef:  Terri Edwards
Makes: 4 servings
Prep Time:  5 minutes

INGREDIENTS

  • 1 15 oz can chickpeas drained and rinsed
  • 1 avocado
  • 1/4 c fresh cilantro chopped
  • 2 T green onion chopped
  • Juice from 1 lime
  • Salt & Pepper to taste

DIRECTIONS

  1. In a medium bowl, using a fork or potato masher, smash the chickpeas and avocado together.
  2. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
  3. Spread salad on bread and top with your favorite sandwich toppings.  

TIPS

  1. I like to add fresh spinach leaves.
  2. You can also stuff the spread into an endive or other lettuce leaf and serve for a beautiful and delicious appetizer!
  3. This salad also makes a great dip.  Serve with cut up veggies, no oil crackers or pita chips.
  4. Best eaten the day it is made because it turns brown due to the avocado. 

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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PS or PP: Banana Oat Pancakes

Chef:  Terri Edwards
Makes: 6-8 Pancakes
Prep Time:  15 minutes
Cook Time:  15 minutes
Total Time:  30 minutes

INGREDIENTS

  • 1 c oat flour
  • ½ c whole grain flour (oat if you want gluten free)
  • ½ t baking soda
  • ½ t salt
  • ¼ c chopped walnuts (Eliminate walnuts to make recipe PP)
  • 1 ripe banana, mashed
  • 1 T pure vanilla
  • 1 T maple syrup
  • 1 ½ t apple cider vinegar
  • 1 c vanilla almond milk (or not vanilla)


DIRECTIONS

  1. Add all dry ingredients (flours, baking soda, salt, walnuts) to a large bowl, and mix together.  Make sure
  2. to only use oat flour if gluten intolerant.
  3. In another bowl, mash banana with a fork or potato masher.  Add all other ingredients (vanilla, maple syrup, apple cider vinegar and almond milk) Whisk together thoroughly.
  4. Combine ingredients of both bowls, dry and wet, stir thoroughly.
  5. Heat a large non-stick skillet.  I use an Ozeri pan and am able to cook until the tops bubble and edges are dry.  Turn pancakes over and cook the other side for about 1 minute, until golden brown.
  6. Serve immediately with maple syrup drizzled over the top.  

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: Hot Fudge Cake-Vegan Style

Chef:  Terri Edwards
Makes:  8 servings
Prep Time:  20 minutes
Cook Time: 40-45 minutes
Total Time:  Approximately 1 hour

 

 

INGREDIENTS

  • 1 c whole wheat flour
  • 1/2 c unsweetened cocoa powder (divide in half)
  • 2 t baking powder
  • 1/4 t salt
  • 3/4 c vanilla almond milk (or any plant milk)
  • 1/2 c apple sauce
  • 1 t vanilla extract
  • 3/4 c dark brown sugar (use 1 cup if you like it sweeter) or date paste for lower glycemic impact
  • 1-1/2 c hot water

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Place flour, baking powder, salt, and 1/4 c of the cocoa powder in a large bowl.
  3. Whisk dry ingredients together.
  4. In a separate bowl, whisk together milk, vanilla, and apple sauce.
  5. Pour wet mixture into flour mixture and mix well.
  6. Spoon mixture into a silicone nonstick 8-9" square pan. Since silicone pans are very flexible, you will need to use a baking sheet underneath for stability. Glass or metal pans lined with parchment paper also will work fine.
  7. In a clean bowl, combine brown sugar and last half of cocoa powder. Gradually beat in hot water using a whisk and blend thoroughly.
  8. Pour evenly over batter in pan. It will be thin but will thicken up when baked. It will be a frosting-like covering over the cake and is delicious! If you leave the cake in pan instead of dumping out, just spoon the gooey fudge over each serving.
  9. Bake on center rack, 40-45 minutes

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: Chocolate Mousse

Chef:  Terri Edwards
Makes:  4-5 Servings
Prep Time:  15 minutes
Chill Time:  1 hour
Total Time:  1 hour 15 minutes

INGREDIENTS

  • ¼ c cocoa powder
  • ¼ c agave
  • 1 package silken tofu
  • 2 T vanilla almond milk
  • 1 t vanilla extract
  • Fresh blueberries for topping (optional)

DIRECTIONS

  1. Add all ingredients to your blender or food processor.  Blend until completely smooth, pausing to scrape down the sides if necessary.
  2. Chill mixture in serving bowls for one hour.  
  3. Top with fresh berries and serve.  

TIP

 

 

 

This recipe can also be made into a Chocolate Mousse Pie.  Pour into pie crust and chill in the refrigerator or freezer.  Top with berries.  See link on my site.


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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PS or PP: Nachos Supreme

Chef:  Terri Edwards
Makes: 5-6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

 

INGREDIENTS

Bean/Bulgur/Taco Mix

  • 1/2 c cooked bulgur
  • 3-15 oz cans beans, any variety (pinto, navy, red kidney, black, etc)
  • 1/4 c dry taco seasoning (purchased or homemade)
  • 1 can fire roasted tomatoes
  • pinch cayenne pepper optional

Vegan Cheese Sauce

  • 1 c potatoes, peeled & diced
  • 1/4 c carrots, diced
  • 1/4 c onions, chopped
  • 1 c broth from veggies
  • 1/2 c raw cashews, unsoaked (1/2 c white beans to make PP)
  • 4 T nutritional yeast flakes
  • 1 T lemon juice
  • 1 t sea salt
  • 1/2 t garlic powder
  • pinch paprika
  • pinch cayenne (optional)

DIRECTIONS

Bean/Bulgur/Taco Mix

  1. Drain and rinse cans of beans (or use fresh cooked). I do this by dumping them in a large drainer in the sink and running lots of water over them. For this recipe I used pinto, navy, and black beans.
  2. Add beans to a large glass (or microwavable) bowl and add cooked bulgur, taco seasoning mix, fire roasted tomatoes with juice, and cayenne.
  3. Cook in microwave for approximately 3 minutes.
  4. Stir and cook an additional 3 minutes.
  5. While this is cooking, chop any veggies you like & add.  My favorites:  fresh spinach, tomatoes, cilantro, and onions.
  6. Layer bean/bulgur/taco mixture, chips, fresh veggies, vegan cheese sauce, salsa, and tofu sour cream.

Vegan Cheese Sauce

  1. In medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. (Cooking time will vary based on how small the veggies are diced.)
  2. When veggies are tender, drain and place them in blender. NOTE: reserve 1 cup of the broth, and add to blender.
  3. Add all the remaining ingredients, and blend until smooth.
  4. You can add your own dairy-free/oil free cheese to these nachos, but I like this simple Vegan Cheese Sauce made with potatoes, carrots, onions, and nutritional yeast in blender (after veggies are boiled). It's absolutely the BEST plant-based cheese I've ever tasted! 

TIPS

Homemade tortilla no oil added, tortilla chips can be easily made;

  1.      Use regular corn tortillas. 
  2.      Slice each one into 8 slices using a pizza slicer. 
  3.      Arrange on a baking sheet and spritz with a water bottle. Sprinkle with sea salt and           garlic powder.
  4.      Bake at 400 degrees for about 5-7 minutes until crispy and golden brown. Very easy        and delish!

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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PS or PP: Loaded Potato Skin Bites

Chef:  Terri Edwards
Makes: 4 servings
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour

INGREDIENTS

Loaded Potatoes Skins

  • 1 lb. small potatoes red, Russet, or your choice
  • 1/4-1/2 c plant-based milk almond, soy, etc.
  • 2 T plant based low-fat mayo recipe below
  • 1 t salt (I really like black salt) or to your taste
  • 1 t garlic powder
  • 1 t smoked paprika
  • 1 t onion powder

Low-Fat Eggless Mayo

  • 1 container low fat, firm silken tofu
  • 1 T sweetener sucanat, agave, sugar, date paste, etc
  • 1 T lemon juice or red wine vinegar
  • 1-1/2 T Dijon mustard
  • 1/4 t salt

Creamy Vegan Cheese Sauce

  • 1 c potatoes, peeled & diced
  • 1/4 c carrots, diced
  • 1/4 c onions, diced
  • 1 c broth from veggies
  • 1/2 c raw cashews (raw) ~OR~ (white beans to make PP)
  • 1/4 c  nutritional yeast
  • 1 T lemon juice
  • 1 t salt
  • 1/2 t garlic powder
  • 1 pinch paprika
  • 1 pinch cayenne pepper

DIRECTIONS

Loaded Potatoes Skins

  1. Preheat oven to 400 degrees and bake whole small potatoes until tender, approximately 30 minutes, depending on size of little potatoes.
  2. Remove potatoes from oven and allow to cool. Slice potatoes in half, scoop out pulp leaving 1/4" in shell. Place pulp in a medium bowl.
  3. Add plant-based milk, low-fat mayo, salt, pepper, garlic powder, onion powder, and smoked paprika to potato in bowl and mash together using a potato masher or fork.
  4. Fill potato skins with mashed potato mixture.
  5. Drizzle with Creamy Vegan Cheese sauce, then top with more smoked paprika, chives, and cilantro. Serve warm.

Eggless Low-Fat Mayo

  1. Drain tofu and squeeze excess water out on paper towels.
  2. Blend all ingredients in blender.
  3. Leftover mayo can be used on sandwiches, wraps, and in other sauces.
  4. Store in refrigerator for up to 2 weeks.

Creamy Vegan Cheese Sauce

  1. In medium pot, bring about 3 c of water to a boil.
  2. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
  3. When veggies are tender, drain and place them in blender. NOTE: reserve 1 c of the broth, and add to blender.
  4. Add all the remaining ingredients, and blend until smooth.
  5. Now, it's ready to use as a Loaded Potato Skins topping, nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator up to 2 weeks.

TIPS

  1. Loaded Vegan Potato Skin Bites are the perfect appetizer for your family and social gatherings or game day.
  2. This is a healthy mouthwatering version drizzled with Creamy Vegan Cheese sauce, sprinkled with smoked paprika, and piled high with chives, and cilantro. Completely irresistible!

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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