Vicki Brett-Gach

PP Strawberry Shortcake Bars

Vicki Strawberry Bites.jpg

Chef: Vicki Brett-Gach, Ann Arbor Vegan Kitchen

Makes: 24 bars

Prep Time: 5 minutes

Cook Time: 15 minutes




INGREDIENTS

  • 2 bananas

  • 8 oz, plus 4 ox, fresh or frozen strawberries, divided (If frozen strawberries should be slightly thawed first.)

  • ¾ c rolled oats

  • 1/3 c Medjool dates, pitted

  • 2 t baking powder

  • 1 t vanilla

DIRECTIONS

  1. Preheat oven to 350 degrees.

  2. Into the bowl of a food processor (I use a large Cuisinart), add bananas, 8 oz of strawberries, oats, dates, baking powder and vanilla.

  3. Process until the mixture is well combined.

  4. Remove bowl and blade from base.

  5. Divide batter evenly, filling a silicone brownie bites pan or a nonstick miniature muffin pan.

  6. Dice the remaining 4 oz of strawberries, and dot them over the top of the batter, pressing just slightly so that they stay in place.

  7. Bake 15 min, or until almost firm.

  8. Remove for oven and place on a cooling rack.

  9. Allow to cool and enjoy!

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PP Easy Ancho Chili Lentil Tostadas

Chef: Vicki Brett-Gach, AnnArborVeganKitchen.com

Makes: 3 c

Prep Time: 10 min

Cook Time: 25 min

Total Time: 35 min

INGREDIENTS

  • 1 onion diced

  • 2 stalks celery, diced

  • 1 red bell pepper, diced

  • 1 jalapeno, diced

  • 2 ½ c cooked lentils (I like Trader Joe’s Steamed Lentils for this)

  • 2 c water

  • ¼ c tomato paste

  • 1 T ancho chili powder

  • 2 t oregano

  • 1 t cum

  • 1 t salt

  • 2 fresh limes or 2 T lime juice

  • Whole grain tortillas (such as Ezekiel)

Toppings

  • Shredded lettuce, radicchio, tomatoes, red cabbage, guacamole, etc.

DIRECTIONS

  1. Heat a large non-stick skillet (like Scanpan) over high heat.

  2. Add onion, celery, red bell pepper and jalapeno and dry sauté until translucent. Sprinkle with a few splashes of water as needed to prevent sticking to the pan and continue to sauté until vegetables are tender.

  3. Add cooked lentils, along with water.

  4. Stir in tomato paste, ancho chili powder, oregano, cumin and salt.

  5. Continue to cook until lentils are heated through.

  6. Remove from heat.

  7. Squeeze fresh limes (or lime juice) over lentil mixture.

  8. Spoon Ancho Chili Lentils over toasted tortillas.

  9. Garnish with shredded lettuce, tomatoes, etc., and serve immediately.

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PS Lasagne Minestrone

Vicki Layered Minestrone.jpg

Chef: Vicki Brett-Gach, AnnArborVeganKitchen.com

Makes: 8 to 10 servings

Prep Time: 20 min

Electric Pressure Cooker Time: Build to pressure, cook 3 min, rest for 10 and release

Soup Pot Cook Time: 30 min

INGREDIENTS

  • 1 lg onion, diced

  • 1 clove garlic, minced

  • 2-3 c chopped fresh vegetables (I like celery, red peppers and zucchini)

  • 4 c vegetable broth

  • 2 c water

  • 1 14 oz can crushed tomatoes

  • 1 14 oz can diced tomatoes

  • 1 8 oz can tomato sauce

  • 1/3 c tomato paste

  • 6 – 12 oz uncooked whole wheat lasagna noodles, broken into small pieces

  • 1 ½ t kosher salt, or to taste

  • ½ t coarsely ground black pepper, or to taste

  • ¼ t onion powder

  • 1/3 c cashews

  • 1 14 oz can navy beans, rinsed and drained

  • 2 T nutritional yeast

  • ¼ t red pepper flakes

  • 2 c fresh baby spinach or baby kale, roughly chopped

  • Garnish: ½ c fresh basil leaves, chapped, if desired.

DIRECTIONS

Electric Pressure Cooker (I like the Zavor brand best)

  1. Combine first 13 ingredients (onion through onion powder) in a large Electric Pressure Cooker.

  2. Lock the lid in place. Select High Pressure and set the timer for 3 min

  3. After the cooking is compete, allow the pot to rest for about 10 min, and then use the quick release method to release the remainder of the pressure. When the valve drops, carefully remove the lid.

  4. In a High-Powered Blender, blend the cashews with about 2 c of hot soup, until smooth and creamy. Return mixture to the soup pot and stir well.

  5. Add in navy beans, nutritional yeast, red pepper flakes and fresh greens. Mix gently, and cover pot for 5 min, just until greens are wilted, and beans are heated through.

  6. Garnish with fresh basil and serve piping hot soup with a loaf of warm crusty whole grain bread.

Large Soup Pot

  1. In a large soup pot, combine first 13 ingredients (onion through onion powder). Bring to a boil.

  2. Reduce heat, cover partially, and simmer gently, until the pasta is tender (approximately 10 min). Turn off heat.

  3. In a High-Powered Blender, blend the cashews with about 2 c of hot soup, until smooth and creamy. Return mixture to soup pot and stir well.

  4. Add in navy beans, nutritional yeast, red pepper flakes and fresh greens. Mix gently, and cover pot for 5 min, just until greens are wilted, and beans are heated through.

  5. Garnish with fresh basil and serve piping hot soup with a loaf of warm crusty whole grain bread.

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PS Lasagna Minestrone

Vicki Layered Minestrone.jpg

Chef: Vicki Brett-Gach, A2VeganKitchen.com

Makes: 8-10 Servings

Prep Time: 20 min

Cook Time: 20-30 min

Total Time: 40-50 min


INGREDIENTS

  • 1 lg onion, diced

  • 1 clove garlic, minced

  • 2-3 c chopped fresh vegetables (I like celery, red peppers and zucchini)

  • 4 c vegetable broth

  • 2 c water

  • 1 14 oz can crushed tomatoes

  • 1 14 oz can diced tomatoes

  • 1 8 oz can tomato paste

  • 6 to 12 oz UNCOOKED whole wheat lasagna noodles, broken into small pieces

  • 1 ½ t kosher salt, or to taste

  • ½ t coarsely ground black pepper, or to taste

  • ¼ t onion powder

  • 1/3 c cashews

  • 1 14 oz can navy beans, rinsed and drained

  • 2 T nutritional yeast

  • ¼ t red pepper flakes

  • 2 c fresh baby spinach or baby kale, roughly chpped.

  • Garnish: ½ c fresh basil leaves, chopped, if desired

DIRECTIONS

Pressure Cooker

  1. Combine first 13 ingredients (onion through onion powder) in a large Electric Pressure Cooker (I like the Zavor brand best

  2. Lock the lid in place. Select High Pressure and set the timer for 3 min

  3. After the cooking is complete, allow the pot to rest for about 10 min, and then use the quick release method to release the remainder of the pressure. When the valve drops, carefully remove the lid.

  4. In a high-powered blender, blend the cashews with about 2 cups of the hot soup, until smooth and creamy. Return mixture to soup pot and stir well.

  5. Add in navy beans, nutritional yeast, red pepper flakes and fresh greens. Mx gently and cover pot for 5 min, just until the greens are wilted and beans are heated through.

  6. Garnish with fresh basil and serve piping hot soup with a loaf of warm crusty whole grain bread

Soup Pot

  1. Combine the first 13 ingredients (onion through onion powder).

  2. Bring to a boil.

  3. Reduce heat, cover partially and simmer gently, until the pasta is tender (approx. 10 min).

  4. Turn off heat.

  5. In a high-powered blender, blend the cashews with about 2 c of the hot soup, until smooth and creamy. Return mixture to soup pot and stir well.

  6. Add in navy beans, nutritional yeast, red pepper flakes and fresh greens.

  7. Mix gently, and cover pot for 5 min, until greens are wilted, and beans are heated through.

  8. Garnish with fresh basil and serve piping hot soup with a loaf of warm crusty whole grain bread.

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PP EASY SEVEN-LAYER TEX-MEX DIP

Chef: Vicki Brett-Gach, AnnArborVeganKitchen.com

Makes: 8-12 small individual glasses or one 10” x 10” casserole dish

Prep Time: 15 min

Vicki Brett Gach Layered Dip.jpg

INGREDIENTS

  • 1 14 oz can of spicy fat-free refried beans

  • 1 12 oz jar spicy red or green salsa

  • 1 1/2 c non-dairy unsweetened yogurt (like Kate Hill)

  • 1-2 ripe avocado, diced or mashed

  • sliced black olives

  • 1-2 red pepper, diced

  • 1 cucumber, diced

DIRECTIONS

  1. Layer ingredients in the order above into (our choice of) a 10” x 10” glass casserole dish - or - into 8-12 individual serving glasses, depending the glass size and the depth of each layer.

  2. Start with refried beans, to create an even base.

  3. Top with salsa, then oyogurt, then avocado or guacamole and finally with sliced olives, red peppers and cucumbers.

  4. Cover and chill until serving time and serve with toasted tortilla chips or fat-fee whole grain crackers.

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PP Fresh Raw Cranberry Sauce

Vicki Raw Freshe Cranberry Sauce.jpg





Chef: Vicki Brett-Gach, AnnArborVeganKitchen.com

Prep Time: 5 min





INGREDIENTS

  • 1 12 oz bag of fresh cranberries

  • 2 apples, peeled & cored

  • 1 orange, peeled

  • 2/3 c pitted Medjool dates (approximately 10)

DIRECTIONS

  1. Rinse and towel dry the cranberries

  2. Place the cranberries along with all the other ingredients in a food processor bowl.

  3. Pulse together briefly until desired texture is achieved (somewhat diced, somewhat chunky).

  4. Serve immediately at room temperature, or refrigerate to serve chilled.

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PS Homemade Muesli

Vicki Muesili Crunch.jpg

Chef: Vicki Brett-Gach, AnnArborVeganKitchen.com

Makes: 2 quarts

Prep Time: 5 min


INGREDIENTS

  • 3 c rolled oats

  • 2 c freeze-dried strawberries or blueberries

  • 1 c unsweetened whole grain crisped brown rice cereal

  • 1 c unsweetened sprouted whole grain corn flakes cereal

  • 1 c raisins

  • ½ c toasted almonds

DIRECTIONS

  1. In a large bowl, combine all the ingredients.

  2. To serve, top with fresh fruit (if desired) and a splash of nondairy milk.

TIPS

  1. Store in glass jar(s) and refrigerate to keep fresh.

  2. Great snack to bring on a road trip!

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

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PP Fresh Plum & Nectarine Oatmeal Muffins

Chef: Vicki Brett-Gach; AnnArborVeganKitchen.com

Makes: 12 muffins

Prep time: 15 min

Cook time: 25 min

Total Time: 40 min



INGREDIENTS

  • 2 plums, unpeeled, diced

  • 1 nectarine, unpeeled, diced

  • 4 ripe bananas, mashed

  • 2 cups rolled oats

  • 1 cup unsweetened applesauce

  • 2 tablespoons ground flaxseed meal

  • 2 teaspoons cinnamon

  • 1 1/2 teaspoons pure vanilla extract

  • 1 1/2 teaspoons lemon juice

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

DIRECTIONS

  1. Preheat oven to 350 degrees. Line muffin pans with parchment paper liners or have a silicone muffin pan available.

  2. In a large mixing bowl, stir together all ingredients until just combined.

  3. Divide batter evenly into muffin cups, and bake about 25 minutes, or until tops are almost golden and feel just about firm to the touch.

  4. Remove muffins from the oven, and place on cooling racks.

TIPS

  1. Serve warm or at room temperature.

  2. Extras freeze well, and can be warmed up later in the week

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

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PP Apple Cider Sorbet

Vicki Apple Cider Sorbet.jpg

Chef: Vicki Brett-Gach, Ann Arbor Vegan Kitchen

Makes: 1 quart

Prep: 10 minutes

Note: You will need an automatic ice cream machine



INGREDIENTS

  • 2 c fresh apple cider

DIRECTIONS

  1. Carefully pour apple cider into the bowl of an automatic ice cream machine

  2. Process according to manufacturer’s instructions until desired texture is achieved.

  3. Enjoy immediately, or harden further in freezer for an hour or more.

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

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PS Creamy Apple Cinnamon Rice Pudding

Vicki Rice Pudding.jpg

Chef:  Vicki Brett-Gach; Ann Arbor Vegan Kitchen
Makes:  6 Servings
Prep Time:  5 minutes
Cook Time:  For rice 20-45 minutes depending on type of rice
Total Time:  25-50 minutes

 

 

 

INGREDIENTS

  • 3 c cooked brown rice
  • 2 ½ c coconut milk
  • 1 apple, peeled and diced
  • 1/3 c maple syrup 
  • (1/3 c date paste can be used)
  • 1 t cinnamon
  • 1 t vanilla

DIRECTIONS

  1. Mix together all ingredients in a heavy saucepan, and bring just to a boil, stirring occasionally.  
  2. Immediately reduce heat, cover and allow to simmer for approximately 10 minutes, or until the rice is soft and creamy.
  3. Remove cover and continue to simmer for 10 more minutes, until apples are just about tender. 
  4. Turn off heat and allow to rest briefly. 
  5. Serve warm or chilled.

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

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PP Baked Polenta Fries

Polenta Fries.jpg

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

INGREDIENTS

  • 1 small onion, chopped

  • 3 ½ c vegetable broth or water

  • 1 t salt

  • 2 T fresh parsley, minced

  • 1 T fresh basil, minced

  • 1 c course polenta

  • 1 bay leaf

DIRECTIONS

STOVETOP Polenta Fries

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

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

  3. Cook the polenta according to the package directions.

  4. Turn off the heat.

  5. Remove and discard the bay leaf.

  6. Whisk the polenta until smooth.

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

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

ELECTRIC PRESSURE COOKER 

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

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

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

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

  5. Remove and discard the bay leaf.

  6. Whisk the polenta until smooth.

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

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

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

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

Baked Polenta Fries – in the Air Fryer

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

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

Baked Polenta Fries – in the Oven

  1. Pre heat oven 425 degrees F.

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

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

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

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PP Curried Cauliflower Stew Over Brown Rice

Vicki Cauliflower Curried Stew.jpg

Chef:  Vicki Brett-Gach
Makes:  6-8 Servings
Prep Time:  15-20 min
Cook Time:  15-20 min
Total Time:  30-40 min

INGREDIENTS

  • 1 large onion, diced
  • 1  clove of garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and diced
  • 2 ½ c  vegetable broth
  • ½ c water
  • 1 head of cauliflower, trimmed and cut into small florets
  • 8 oz frozen green beans
  • 1 14-oz  can chickpeas, rinsed and drained
  • 1 14-oz can diced tomatoes
  • 1 ½ T curry powder
  • 2 t kosher salt (generous), or to taste
  • ½ t smoked paprika

DIRECTIONS 

  1. In a large soup pot over medium-high heat, dry sauté onions for about five minutes, or until soft and translucent. Add a splash of the water, if needed. Once translucent, add garlic, and continue to sauté for 30 seconds.
  2. Toss the remainder of the ingredients into the pot and stir well.
  3. Bring the stew to a boil, and then reduce heat to medium-low. 
  4. Cover, and simmer until the vegetables are tender, about 20 minutes.
  5. Ladle over brown rice.
  6. Enjoy!

TIPS

  1. Use an immersion blender to create a slightly creamier texture, if desired. Serve hot, over steamed brown rice or mashed potatoes.
  2. This stew would be great over potatoes, too!

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

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PP Roasted Butternut Squash and Onions

Vicki Butternut Squash.jpg

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

 

 

INGREDIENTS

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

DIRECTIONS

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

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

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PP Spicy Black-Eyed Peas & Baby Kale

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

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

 

INGREDIENTS

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

DIRECTIONS

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

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

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PP Baked Red Flannel Hash

Vicki Hash.jpg

Chef:  Vicki Brett-Gach
Makes:  8 servings
Prep Time:  25 minutes
Cook Time:  35 minutes
Total Time:  1 hr

INGREDIENTS

  • 2 1/2 lbs Yukon gold potatoes, scrubbed, unpeeled and diced into ½ cubes
  • 1 lb sweet potatoes, peeled and diced in ½” cubes
  • I medium sweet onion, diced
  • 1/2 lbs cooked beets, diced in ½” cubes
  • 1 t Kosher salt (or to taste)
  • 1 t black pepper
  • 1/4-1/2t Creole Seasoning
  • Fresh Italian parsley, chopped (optional)

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. Have a large non-stick roasting pan ready
  3. Toss all ingredients, except parsley, together in the pan.
  4. Add ¼ c water to prevent sticking.
  5. Roast uncovered for 20 minutes.
  6. Stir gently, and add another splash or two of water, if vegetables begin to look like they are becoming too dry.
  7. Continue to roast for another 15 min, or until all of the vegetables are tender.
  8. Remove from the oven.  
  9. Garnish with fresh parsley, and serve immediately

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

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PP Baked Potato, Sweet Potato & Zucchini Latkes

Holiday EXTRAVAGANZA Vicki Brett Gach Baked Potato, Sweet Potato & Zucchini Latkes.jpg

Chef:  Vicki Brett-Gach
Makes: 20 (3-inch) Latkes
Prep Time:  30 minutes
Cook Time:  20-22 minutes
Total Time:  50 minutes

 

 

INGREDIENTS

  • 4 medium russet or Yukon Gold potatoes, scrubbed, unpeeled, and shredded
  • 1 medium sweet potato, peeled and shredded
  • 1 medium zucchini, shredded
  • 1 medium Vidalia onion, minced
  • 1/4 c white whole wheat flour
  • 1 1/2 T nutritional yeast
  • 1 1/2 t kosher salt
  • 1/2 t black pepper

DIRECTIONS

  1. Preheat oven to 450 degrees. Line 2 baking sheets with baking (high temp) parchment (or Silpat).
  2. Place the shredded potatoes, shredded sweet potatoes, shredded zucchini, and minced onion in a large colander in the sink, and allow excess moisture to drain.
  3. In a large bowl, mix together the flour, nutritional yeast, salt, and pepper.
  4. Squeeze out the excess liquid from the vegetables in the colander, one handful at a time. Then add the vegetables to the large bowl of seasoned flour. Combine well, making sure all of the vegetables become well coated with flour.
  5. Scoop out rounded heaping tablespoons of the latke batter, and place on the baking sheets to create 3-inch pancakes. Use a spoon or spatula to flatten evenly.
  6. Bake for 20-22 minutes or until golden brown. Remove from oven and serve warm with your favorite toppings.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

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PP Crispy Easy Air Fried Potatoes

Vicki Air Fries.jpg

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

 

 

 

 

INGREDIENTS

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

DIRECTIONS

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

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

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

 

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PP Mixed Berry Oatmeal Muffin Cups

Chef:  Vicki Brett-Gach
Makes:  12 muffins
Prep Time:  10 minutes
Cook Time:  25 minutes
Total Time:  35 minutes

INGREDIENTS

  • 4 ripe bananas, mashed
  • 1 c unsweetened applesauce
  • 2 c rolled oats
  • 2 T ground flaxseed meal
  • 1 t cinnamon
  • 1 ½ t baking powder
  • ½ t baking soda
  • 1 ½ t pure vanilla extract
  • 1 ½ t apple cider vinegar
  • 2 c frozen mixed berries

DIRECTIONS

  1. Preheat oven to 350 degrees.  Line muffin pans with parchment paper liners or use a silicone muffin pan.
  2. In a large mixing bowl, stir together all ingredients until just combined.
  3. Divide batter evenly into muffin cups and bake about 25 minutes, or until tops are almost golden and feel just about firm to the touch.  
  4. Remove muffins from the oven and place on cooling racks.
  5. Serve warm or at room temperature.  

TIPS

  1. Extras freeze well.
  2. Can be warmed up later in the week.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

 

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PP Quinoa Bowl with Roasted Vegetable Medley

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

 

 

INGREDIENTS

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


DIRECTIONS

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

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

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PP Fabulous Beet Burgers

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

INGREDIENTS

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

DIRECTIONS

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

*To roast the beets and onion

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

*Brown rice and steamed greens

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

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

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