Appetizers

PS or PP Spring Rolls

Lauren Bernick Spring Rolls.jpg

Chef: Lauren Bernick, WellElephant.com

Prep Time: 45 min






INGREDIENTS

  • 1 head butter lettuce

  • 1 Scallion julienned

  • 2 Jalapenos or Serrano peppers seeded and julienned

  • 1 English or 3 mini cucumbers julienned

  • 15 basil leaves

  • 15 mint leaves

  • 15 cilantro leaves

  • 2 carrots shredded

  • 1 c mung or bean sprouts

  • 1 Avocado (if PP, do not add)

  • 15 rice papers

DIRECTIONS

  1. Chop all ingredients and lay them out for assembly.

  2. Dampen a dish towel on which you can lay the rice paper and prepare the rolls.

  3. Prepare rice paper according to directions.

  4. Lay paper out, and place ingredients on the paper.

  5. Stuff and roll.

TIPS

Serve with sriracha sauce (thin with water or tamari).

PS, you can a peanut sauce.

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

Well elephant Lauren Bernick.jpg
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PP Fat-Free Potato Puffs

Chuck Underwood Potato Puffs.jpg

Chef: Chuck Underwood, BrandNewVegan.com

Makes: 9-12 Potato Puffs

Prep Time: Only if including mashed potato cook and chill time, 3 hrs

Cook Time: 20 minutes

Total Time: 20 minutes or 3 hrs 20 minutes if cooking and chilling mashed potatoes


INGREDIENTS

  • 2-3c of cold, unseasoned, mashed potatoes

  • 1 t dried Basil (or Italian seasoning)

  • ½ t salt

  • ¼ t garlic powder

  • ¼ t onion powder

  • ¼ t black pepper

  • Amazing Vegan Cheese Dipping Sauce (optional)

DIRECTIONS

Chuck Underwood Potato Puffs #2.jpg


  1. Prepare mashed potatoes ahead of time and allow them to chill in the fridge. (Potatoes should be cold and stiff, NOT soft and runny.)

  2. Stir in seasonings and mix well.

  3. Line your air-fryer basket (or cookie sheet) with parchment paper. Be sure o poke holes in parchment before placing in the bottom of the fryer.

  4. Using whatever scoop you may have, make ping-pong sized balls of mashed potatoes and drop them in a single layer on the parchment you’ve placed on the bottom of your air fryer. (Or cookie sheet)

  5. Air fry (or bake) at 400 degrees for 20 minutes (may take longer if using your oven)

  6. Serve immediately and enjoy!

  7. Dip, if you like, in your favorite sauce.

Brand New Vegan.jpg

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"! Connect Chuck Underwood at:

https://twitter.com/brandnewvegan/

https://www.pinterest.com/brandnewvegan/

https://www.instagram.com/brandnewvegan/






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PP Refreshing Cucumber Bruschetta Pasta Salad

Jeff Tritten Refreshing Cucumber Pasta Salad.jpg

Chef: Jeff Tritten; Respectfullife.com

Makes: 8-10 servings

Prep time: 20 min

Cook time: 8 min

Total time: 28 min


INGREDIENTS

  • 1 lg tomato, diced

  • 2 medium cucumbers, diced

  • 1 medium white or sweet onion, finely diced

  • 4 medium garlic cloves, minced or pressed

  • 10-12 lg fresh basil leaves

  • 4 sprigs fresh chives

  • 1 ½ T infused champagne vinegar (alternatively red wine vinegar)

Jeff Tritten Refreshing Cucumber Pasta Salad #2.jpg

DIRECTIONS

  1. Dice tomatoes and cucumber.

  2. Finely diced onion, chives, basil and garlic (using a garlic press is OK, too)

  3. In a lg bowl, combine all ingredients and thoroughly mix.

  4. Allow to stand and marinate for approximately one hour at room temperature.

  5. Toss with your favorite pasta, chill and serve cold.

  6. ~or~

  7. Serve on a toasted baguette.

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 Raw Veggie Kabobs

Laura Theodore Raw Veggie Kabobs 1.jpg

Chef: Laura Theodore, The Jazzy Vegetarian
Prep Time:  10 minutes

INGREDIENTS

20 grape or cherry tomatoes
10 pitted green “Queen” or Kalamata olives
½ large sweet red or orange pepper, cut in 10 slices
½ zucchini or cucumber, cut in 10 slices
Sea salt, to taste
Freshly ground pepper, to taste
2 T freshly squeezed lemon juice
6 to 10 basil leaves, very thinly sliced

DIRECTIONS

Thread 10, 8-inch bamboo skewers each with 1 tomato, 1 olive, 1 pepper slice, 1 zucchini or cucumber slice and finishing with a second tomato.  

Arrange the kebabs on a pretty serving platter.

Put the lemon juice in a small bowl and briskly whisk until combined.  
Brush kebab with the lemon sauce, using a small pastry brush.
Sprinkle the basil over the top. 
Season with salt and pepper, to taste. 
Serve room temperature or refrigerate for 1 to 2 hours and served chilled.

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

Laura Theodore Book logo.jpg
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PP Holiday Fruit Salsa

Holiday EXTRAVAGANZA  Debra Walter Fruit Salsa.jpg

Chef:  Debra Walter; Chef Veggi
Makes:  6 cups of Salsa
Prep Time:  10 minutes

 

 

 

 

 

 

INGREDIENTS

  • 1 apple, cored and chopped small
  • 1 c strawberries, stemmed and chopped small
  • 2 kiwi, peeled and chopped small
  • ½ pineapple, peeled, cored and chopped small
  • 1 c grapes, chopped small
  • 2 small container blueberries
  • 1 c pomegranate arils
  • 2 T fruit spread/no sugar added jam, any flavor
  • (Optional) 1-2 T Grand Marnier

DIRECTIONS

  1. Put all ingredients in a large bowl and mix together well.  
  2. Serve with a no fat/low-fat cracker or chip. 
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PP Corn and Black Bean Salsa

Chef:  Del Sroufe
Makes:  6-8 Servings
Prep Time:  20 Minutes

INGREDIENTS

  • 2 (15 oz) cans black beans, rinsed and drained, or 3 c cooked black beans
  • 1 (12 os) bag frozen corn, thawed, or 2 c fresh corn
  • 2 roasted red bell peppers, diced (*see Tip)
  • 1 large tomato, diced
  • 1 small red onion, diced
  • 1 jalepeno pepper, seeded and minced
  • 3 garlic cloves, minced
  • ½ c chopped fresh cilantro
  • Grated zest of 1 lime
  • Juice of 2 limes
  • 2 t ground cumin
  • Sea salt, to taste

DIRECTIONS

  1. Combine all the ingredients in a large bowl and mix well.  
  2. Store in an airtight container in the refrigerator for up to 4 days.

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

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PP Easy Deviled Eggs

Chef:  Chuck Underwood; Brand New Vegan
Makes:  20-30 Appetizers
Prep Time:  10 minutes
Cook Time:  40 minutes
Total Time:  50 minutes

INGREDIENTS

  • 10-15 small baby potatoes
  • 15 oz can chickpeas (with reserved juice)
  • 4 T reserved bean juice
  • 2-3 T Lemon Juice
  • 2 lg Garlic Cloves
  • 1 T Dijion Mustard (or more depending on your taste)
  • ¼ t turmeric
  • ¼ t onion powder
  • ¼ t ground cumin
  • Salt and Pepper
  • Paprika for garnish

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. Scrub potatoes and slice in half.
  3. Lay evenly, cut side up, on a cookie sheet and bake for 40 minutes.
  4. Drain the chickpeas, reserving the juice, and rinse.
  5. Add chickpeas to blender along with garlic, lemon juice, mustard and spices.
  6. Pulse until thoroughly mixed.
  7. Add bean juice – 1 T at a time- until desired consistency.
  8. Add more lemon juice and/or mustard to taste.
  9. Salt and pepper to taste.
  10. Once potatoes are finished baking, allow to cool, and then carefully scoop out the middles.
  11. Save the potato middles, or eat them, or add them to your hummus.
  12. More juice may be needed if you add potatoes to hummus.
  13. Using a pastry bag, (ZipLock bag), fill hollowed out potatoes with hummus.
  14. Garnish with paprika and serve.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PP Meatloaf and Mashed Potato Cupcakes

Chef:  Vicki Brett Gach
Makes:  20 meatloaf cupcakes
Prep Time:  30 minutes
Cook Time:  35 to 45 minutes
Total Time:  1 hr 5 minutes to 1 hr 15 minutes

 

 

INGREDIENTS

Meatloaf

 

  • 1/2 sweet onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 2 stalks celery, diced
  • 1 package extra low fat firm tofu, drained
  • 1 1/2 c cooked lentils
  • 1 1/4 c instant oats
  • 1/4 c ketchup
  • 2 T brown mustard
  • 1 1/2 t vegan Worcestershire sauce
  • 2 t dried oregano
  • 1 t dried basil
  • 1/4 t garlic powder
  • pinch cayenne

Mashed Potatoes

  • 4 Yukon Gold potatoes
  • Soy milk, plain and unsweetened
  • dash of onion powder
  • kosher salt
  • coarsely ground black pepper

DIRECTIONS

Meatloaf

  1. Preheat oven to 350 degrees.  Have ready 2 muffin pans, lined with parchment paper liners.
  2. Heat a large non-stick skillet over high heat.  Add the onion, peppers, and celery, and stem saute until soft and caramelized, adding a little water as needed to prevent sticking to the pan.
  3. Meanwhile, in a large mixing bowl, mash tofu.  Once the vegetables are soft, add them to the bowl, along with all the other ingredients, except the mashed potatoes.  Stir ingredients together, combining very well.
  4. Carefully spoon mixture evenly into muffin cups.  Bake meatloaf cups 35 to 45 minutes, or until a toothpick comes out clean.
  5. While meatloaf cups are baking, prepare mashed potatoes.

Mashed Potatoes

  1. Peel and chop potatoes.  
  2. Place potatoes in a pot of water, and bring to a boil.  
  3. Cover, reduce heat, and continue to simmer until tender.  
  4. Drain potatoes, and mash until creamy with soy milk and seasonings, to taste.

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 http://annarborvegankitchen.com for new recipes as soon as they are published.

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PP: Baguettes Mushroom

Chef:  Will Kriski
Makes:  18 appetizers
Prep Time:  5 minutes
Cook time:  10-20 minutes
Total Time:  15-25 minutes
 

 

INGREDIENTS

  • 1 lb Cremini mushrooms
  • 1 garlic clove, pressed 
  • 1 medium to large onion, diced
  • 1 whole grain NO OIL baguette, sliced into 18 or more (see PotatoStrong.com for recipe)
  • 1/4-1/2t black pepper (the more the hotter/spicier it will be)
  • ½ t red pepper flakes (add more if you like it really hot)
  • Optional salt to taste or use a little low sodium veggie stock when cooking onions

DIRECTIONS

  1. Preheat oven to 350-400F.  
  2. Slice up baguette into 18 or more slices.
  3. Put on non-stick Silpat sheet (or parchment paper).
  4. Bake slices for 10-20 minutes until crispy (keep an eye on it) but not burned or too brown (depending on how you like it).
  5. Dry or veggie broth saute onions on high heat, until starting to brown and then add a little water or veggie broth to bring out the sugars (caramelize).
  6. Repeat this process as the water burns off.  As the onions brown then add the pressed garlic clove and chopped mushrooms.
  7. The mushrooms will release some liquid so cook until the liquid is basically burned off (I don’t like it too dry).
  8. Add the black pepper and pepper flakes as the liquid is being cooked off.
  9. Put the mushroom mixture on the slices and serve.

To see more simple, quick & no-oil-starch-based recipes along with healthy weight loss advice, visit Will Kriski’s site www.potatostrong.com

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PP: Veggie Stuffed Mushrooms

Chef:  Jessica Meyers-Altman; Garden Fresh Foodie
Makes:  36 Appetizers
Prep Time:  10 minutes
Cook Time:  15 minutes
Total Time:  25 minutes
 

INGREDIENTS

  • 1 ½ lbs of cremini mushrooms (that’s the baby portabellas)
  • ½ c finely diced red pepper
  • ½ c finely diced red/white onion
  • 1 ½ c if bread crumb of choice, or add in almond meal or rice to help veggies bined (can grind up bread in a food processor to make your own and avoid pre-packaged bread crumbs with preservatives/oils-took me 4 pieces of no oil prepared whole grain bread, and I had left overs)
  • ¾ t salt, pepper, and thyme
  • ½ t turmeric
  • Water/broth to prevent sticking

DIRECTIONS

  1. Wipe clean the mushrooms, and de-stem.  Finely chop up enough of the stems to equal out 1 1/4 c.
  2. Heat pan, add onions and saute until golden, adding in water or broth to prevent sticking.
  3. Add peppers, mushrooms, bread crumbs/almond meal if using and seasonings and saute until softened.
  4. Place mushroom caps on a cookie sheet and add filling to mushroom caps.
  5. Heat oven to 350 and bake for about 15 minutes, until they look softened, and the bread crumbs, almond meal or rice have browned slightly.  If a more crunchy top is desired, place under broiler for 2-3 minutes (be careful not to burn).

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living

"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

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

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PS: Chipolte Maple Walnuts

Chef:  Jessica Meyers Altman; Garden Fresh Foodie
Makes:  2 cups
Prep Time: 2 minutes
Cook Time:  12 minutes
Total Time:  14 minutes

 

 

INGREDIENTS

  • 2 c raw walnuts, soaked for a few hours if desired (or not)
  • 3 T maple syrup
  • ½ T cinnamon
  • ¼ t Chipotle powder
  • 1 t sea salt

DIRECTIONS

  1. Preheat oven to 400 degrees. Bake soaked nuts on a cookie sheet for 10 minutes
  2. Mix together cinnamon, Chipotle powder, and salt
  3. Drizzle with maple syrup and toss in spice mixture, place back in oven for 2 minutes and let cool. Stores for 1 week.
  4. Serve on their own, or a top your favorite salad (like our Arugala lentil salad)
These  flavorful Maple Chipolte Walnuts finish this Arugula salad beautifully!  Great for the holidays!

These  flavorful Maple Chipolte Walnuts finish this Arugula salad beautifully!  Great for the holidays!

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

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

Jessica Meyers Altman Byline pic.jpg
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PP: White Bean and Artichoke Dip

Chef:  Jessica Meyers-Altman; Garden Fresh Foodie
Makes:  6 servings
Prep Time:  1 minutes

INGREDIENTS

  • 1 14 oz can cannelleni beans rinsed and drained
  • 1 14 oz can artichoke hearts drained
  • 2-3 t fresh lemon juice
  • 2 cloves garlic
  • ¼ t sea salt (or to taste)
  • ¼ t cayenne pepper
  • Fresh basil

DIRECTIONS

  1. Place all ingredients into a food processor or blender, except for basil. Blend.
  2. Cover and set for a few hrs.
  3. Top with basil (chopped) or as you like for presentation. Or use the white bean and artichoke dip as a stuffing for banana peppers!

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

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

Jessica Meyers Altman Byline pic.jpg
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PP: Stuffed Baked Potatoes

Chef:  Vicki Brett-Gach
Makes: 2 servings
Prep Time: 10 minutes
Cook Time: 1 hour plus 15 minutes
Total Time: 1 hour and 30 minutes

INGREDIENTS 

  • 2 large Russet or Yukon Gold potatoes, about 8 oz. each
  • 1/3 c nondairy milk, plain, unsweetened
  • 4 T no-oil added hummus
  • 1 c of cooked vegetables, chopped (onions, broccoli, cauliflower, etc.)
  • 1/2 t hot sauce
  • 1/2 t kosher salt (or to taste)

DIRECTIONS

  1. Preheat oven to 375 degrees. 
  2. Prepare potatoes for baking by washing well, and poking several times with a fork or knife for steam to escape during baking. Bake for approximately one hour, or until fork tender. 
  3. Remove from oven and allow to rest until cool enough to touch.
  4. Slice potatoes lengthwise.
  5. Scoop insides of potatoes into a bowl, being careful not to tear the skins. Leave a small rim of potato intact for support.
  6. Lay the hollowed out potato shells on a baking sheet.
  7. Mash the potato flesh in a bowl along with the remaining ingredients, combining thoroughly.
  8. Spoon mixture back into the potato shells evenly until each half is rounded and almost overflowing. 
  9. Pop them back into the oven, and bake until heated all the way through, approximately 15 minutes. Remove from oven, 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 http://annarborvegankitchen.com for new recipes as soon as they are published.

 

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PP: Butternut-Lentil Lettuce Cups

Chef:  Katie Mae
Makes:  4 servings (eight 6-oz cups) 
Prep Time:  10 minutes
Cook Time:  20 minutes
Total Time:  30 minutes

INGREDIENTS

  • 2 c cooked green lentils (just over 1 c uncooked, takes 20 minutes)
  • 1 red onion, diced
  • 1 butternut squash, diced into ½-inch pieces
  • 8 garlic cloves, minced
  • 1 T fresh ginger, minced
  • 2 t ground coriander
  • 1 c water
  • 8 butter lettuce leaves
  • ¼ c of cilantro, diced

DIRECTIONS

  1. In a large pot over medium heat, add onion, butternut squash, garlic, ginger and coriander.
  2. Cover with lid to keep the moisture released from the veggies in the pan. Cook for 5 minutes, stirring occasionally.
  3. Add 1 c of water and continue to cook for 5 more minutes, or until the squash is tender when poked with a fork.
  4. Stir in cooked green lentils. Spoon mixture into the butter lettuce leaves. Garnish with cilantro and serve.

TIPS

  1. Stores for 6 days in fridge (lettuce kept separate)
  2. My favorite way to enjoy this recipe is with a little salsa drizzled over the filled cups. 
  3. Another great topping is my Better Than Sour Cream recipe from my Mexican Plantz eCookbook.

Find more recipes from Katie Mae at PlantzSt.com

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PP: Texas Caviar

Chef:  Jessica Meyer Altman; Garden Fresh Foodie
Makes:  15 Servings
Prep Time:  10 minutes
Cook Time:  2 minutes
Total Time: 12 minutes

INGREDIENTS

  • 1-15 oz. can pinto beans (or 1¾ c cooked beans)
  • 1-15 oz can black eyed peas (or 1¾ c cooked beans)
  • 2 c fresh or frozen corn (raw), if frozen, thaw by running water over and strain
  • 1-15 oz can diced tomatoes or 2 c fresh chopped tomato
  • 4 oz of pimentos-drained
  • 1 large chopped red/orange or green pepper-about 2 c
  • 1 c scallions, chopped or ½ c minced red onion
  • ½ c chopped parsley/fresh minced basil or cilantro, or combo

Sauce

  • ½ c apple cider vinegar +2 T
  • 2 T maple syrup
  • 2 cloves garlic
  • ½ t kosher salt
  • 1 t ground pepper

DIRECTIONS

  1. Drain and rinse beans if using canned, adding pimentos, tomatoes (with juice), peppers, scallions, and basil/parsley and place in a medium sized.

       Sauce

  1. Bring sauce ingredients to a boil in a pot and pour over caviar ingredients
  2. Mix well.                                                                                                                            
  3. Chill overnight.  Best the next day. Serve with chips, fresh scooping veggies, or topped on some greens for a great salad!

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

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

Jessica Meyers Altman Byline pic.jpg
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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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PP: Spicy Cauliflower Wings

Chef:  Will Kritis
Makes:  6 Servings
Prep Times:  10 minutes
Cook Time:  20 minutes
Total Time:  30 minutes

 

Ingredients

  • 1 head of cauliflower
  • 1 c of flour (whole wheat, chickpea, your choice)
  • 1 c water (or unsweetened almond milk)
  • 1 t onion powder
  • 1 t garlic
  • 1 T nutritional yeast
  • 1 c breadcrumbs (brown rice panko if you want gluten free)
  • ½ c of your favorite no oil, no high fructose bbq sauce
  • Dashes of Tabasco (if you like heat)

Directions

  1. Preheat oven to 450 degrees.
  2. Wash and cut cauliflower into bite size florets
  3. Mix the flour, water or nondairy milk, spice and nutritional yeast by whisking until smooth and clump free
  4. Dip each floret into a bowl of bread crumbs and lay on to a baking sheet lined with Silpat non-stick sheet or high temperature tolerant parchment paper.
  5. Repeat until all florets are coated, breaded and put onto sheet
  6. Bake the florets until they are crispy and browned, about 15-20 minutes

Tips

  1. You can take baked florets and scrape into a bowl with more bbq sauce (with hot sauce if you want to add heat).  Then re-bake another 20 minutes.  It takes a while for them to crisp up again. 
  2. If you don’t want to re-bake, just supply more sauce for dipping.
  3. You can also bake them without breading, if you like.

To see more simple, quick & no-oil-starch-based recipes along with healthy weight loss advice, visit Will Kriski’s site www.potatostrong.com

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PS Mexican Salsa

Chef: Jeannie Hudkins
Makes: 4 - 6 servings
Prep time: 10 minutes
Cook time: None

 

 

 

Ingredients

  • 1 tomato, coarsely chopped
  • 1 avocado, diced
  • 1 can black beans, rinsed and drained
  • ½ cup canned or frozen corn
  • 2 T chopped cilantro
  • 1 T chopped canned medium chili peppers (or use the whole 4 oz. can if using mild peppers)
  • Juice of 1 lime
  • 1 tsp. ground cumin
  • 4 - 5 drops hot pepper sauce

Directions

  1. In a large bowl, combine the tomato, avocado, beans, corn, cilantro, and peppers. 
  2. Stir in the lime juice, cumin, and hot pepper sauce.
  3. Set aside at room temperature for at least one hour.

Tip

  1. Enjoy this dip on crackers, as a pasta topping, or in a tortilla. 

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

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PS: Potato Poppers

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

Ingredients

  • 1 dozen small red potatoes (the small bite-size potatoes work best)
  • 1 small container baba ghonouj without oil (Whole Foods sells brands without oil) 
  • 1 jar roasted red peppers
  • parsley
  • basil

Directions

  1. Boil potatoes 5 - 10 minutes until tender. Drain.
  2. When potatoes are cool enough to handle, cut each in half. 
  3.  Slice off a portion of the rounded bottom of each potato so the potato will sit on a plate without leaning. 
  4. Using a spoon, carefully scoop out the center, making it large enough to hold the filling.
  5. Fill half of the potatoes with baba ghonouj. Fill the other half with slices of roasted red peppers.
  6. Top the baba ghonouj with parsley. Top the red peppers with basil. 

*Baba ghanouj, also called baba ghanoush, is a savory purée of eggplant flavored with tahini, lemon juice and fresh herbs.

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

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PP: Lettuce Wraps

Chef: Jeannie Hudkins
Makes: 2 - 4 servings
Prep time: 20 minutes
Cook time: None

Ingredients

  • 1 15-oz. Can garbanzo beans, drained and washed
  • ½ cup oil-free mayonnaise (see ‘Tip’ below)
  • 1 small onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 T Dijon mustard
  • Black pepper, to taste
  • Lettuce leaves

Directions

  1. Place garbanzo beans in a blender or food processor and blend until beans are flaky pieces.
  2. In a large bowl, combine the beans, mayonnaise, onion, red bell pepper, carrots, celery, Dijon, and black pepper. Mix well. 
  3. To serve, place a scoop of the bean mixture on lettuce leaf. 

Tips:

  1.  For the mayonnaise, place a 12-oz container of silken tofu in a blender. Add 3 T red wine vinegar, 1 tsp ground mustard, ½ tsp onion granules, ½ tsp garlic powder, and ½ tsp salt (optional). Blend until smooth.
  2. The lettuce wrap recipe will use about half of this mayonnaise. Save the remainder for potato salad or a yummy tomato sandwich! 

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

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