Five and Dime

PS White Bean Dip

Chef: Laura Theodore, Jazzy Vegetarian

Makes: 6 to 8 Servings

Prep Time: 5 min

INGREDIENTS

  • 1 can (15 oz) white beans, drained and rinsed

  • 1/2 c raw cashews

  • 2 T filtered or spring water

  • 4 t freshly squeezed lemon juice

  • 1 clove garlic

  • 1/2 t sea salt

  • 1/4 t cayenne pepper

  • 2 T sweet red or orange pepper, diced

  • Dill weed or fresh dill sprigs, for garnish (optional)

DIRECTIONS


  1. Put the white beans, cashews, water, lemon juice, garlic, salt, and cayenne pepper in a high-performance blending appliance and process until smooth and creamy. Do not overprocess.

  2. Transfer to a pretty bowl and fold in the diced pepper. Top with dill (if using).

  3. Serve with carrot sticks, celery sticks, or whole-grain crackers.

Laura Theodore byline pic.jpg

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

Facebook: https://www.facebook.com/JazzyVegetarian

Youtube: https://www.youtube.com/user/thejazzyvegetarian.

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PP Speedy Cabbage, Apple and Onion Saute

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Chef: Timaree Hagenberger, TheNutritionProfessor.com

Makes: 4-6 Servings

Prep Time: 12 min

INGREDIENTS

  • I medium red onion, diced

  • 2-4 T veggie broth

  • ½ medium purple cabbage, chopped

  • 2 red apples, diced (leave the peel on)

  • 2 T balsamic vinegar, or to taste

  • Black pepper, to taste

DIRECTIONS

  1. Brown onion in a dry pan over medium to medium-high heat, adding a few T of veggie broth to avoid burning or sticking. Let them begin to caramelize before stirring (over-stirring will not allow onions to brown).

  2. Add the cabbage and apple and a few more T of broth, if needed.

  3. Cook for just a few minutes, until the cabbage is just tender. Avoid overcooking.

  4. Toss with a few T of your favorite vinegar.

  5. Sprinkle with pepper and serve immediately!

TIPS

  1. After dicing onion, let it sit for 5-10 min before cooking to maximize the nutrients available to your body!

Timaree Hagenburger, MPH, RD, EP-c, cherishes opportunities to connect her knowledge and passion for food, cooking, physical activity & good health with those who follow her. Her style is marked by a blend of fun and practicality, as she offers strategies and inspiration for finding pleasure in preparing and partaking in nourishing meals. Relish in Timaree’s love for whole plant based nutrition on TheNutritionProfessor.com!

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PP Super Quick and Easy Secret Sauce

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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

Dietology 101: Be Slim, Be Full, Be Well









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PS Homemade Muesli

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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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PS Timaree's Pistachio Kissed Blackberry Pear Oatmeal

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Chef: Timaree Hagenburger; TheNutritionProfessor.com

Makes: 3 c

Prep Time: 5 min

Cook Time: 5 min

Total Time: 5 min prepare additions while oatmeal cooks

INGREDIENTS

  • ½ c uncooked old-fashioned oats

  • Dash of salt (optional)

  • 1 c water

  • 1 t ground cinnamon

  • ½ ripe pear, diced

  • ½ c blackberries; fresh or frozen

  • 2 T crushed pistachios (eliminate to make this recipe Plant Perfect)

DIRECTIONS

  1. Bring water and a dash of salt to a boil

  2. Add oats.

  3. Simmer for 5 minutes.

  4. As oatmeal cooks, thoroughly wash the pear and slice pear in half and dice. Leave skin on the pear.

  5. Thoroughly wash the blackberries if not frozen.

  6. Crush pistachios, if using.

TIPS

  1. Don’t peal the apples/pears that you enjoy…the skin provides a concentrated source of phytonutrients.

  2. Any fresh or frozen berry can be substituted for the blackberries, including black raspberries, when you can find them.

  3. Take a second to admire your beautiful creation. Take a relaxed breath and then enjoy every, single bite.



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Timaree’s innovative and engaging cookbook, The Foodie Bar Way: One Meal. Lots of options. Everyone's Happy., provides incredible options to make everyone happy. Available as an Ebook or a full-color, 303 page, printed book, at www.FoodieBars.com.

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PP Apple Cider Sorbet

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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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PP Easy White Bean Ricotta and Broccoli Pizza

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Chef:  Joey Bruno; ThriveCuisine.com
Makes:  1-2 servings
Prep Time:  5 minutes
Cook Time:  30 minutes

 

 

 

 

 

 

 

INGREDIENTS

  • 1 15.5oz can cannellini beans
  • ½ lemon juiced
  • 2 T nutritional yeast
  • ½ t onion powder
  • ½ t garlic powder
  • Water as needed to blend
  • 7 oz steamed broccoli (fresh or frozen)
  • 1 medium-sized oil free pizza crust or flatbread
  • Chives or basil for garnish

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Start recipe with on store bought or homemade oil-free pizza crust or flatbread.  
  3. Steam the broccoli.   Make it slightly under cooked because the pizza will be baked, too.
  4. Drain and rinse the canellini beans and place in a blender.
  5. Add the lemon juice, nutritional yeast, onion and garlic powder to beans.
  6. Blend until completely smooth.  (If you’re having trouble with ingredients getting caught on the blender jar, add a little bit of water or unsweetened nondairy mild and blend again).  
  7. Spread the bean “cheese” mixture onto the pizza dough.
  8. Top with the steamed and thoroughly drained broccoli.
  9. Bake for 20-30 minutes depending on the thickness of your crust and oven.
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TIPS

 

  1. Buying a pre-made pizza dough mix makes this easy, just don’t follow the directions to add oil.
  2. When adding liquid, do it slowly, you can’t take it away.
  3. The cheese should be slightly crusty and bubbly when it is done.
  4. Feel free to experiment.  Consider adding whatever veggies you think would complement the recipe.
  5. Some suggestions:  mushrooms, red onions & fresh spinach.
  6. Consider making the pizza dough in advance.  (Check out this site for “Herb Crusted Dough”)
  7. If you don’t have a blender, you can use a potato masher or fork to make a thicker and chunkier version of ricotta.  


Joey Bruno is a vegan blogger, kitchen gear tester and overall food geek.  You can find his work at ThriveCuisine.com or on his YouTube channel -KitchenTipsbyJoe.  He believes whole-food plant-based cuisine is best, but as a former Food Scientist, he loves testing the latest and greatest vegan products.

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PS Creamy Apple Cinnamon Rice Pudding

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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 Tex Mex Potato Meal

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Chef:  Denise Kling-Pelto
Makes: 1-2 Servings
Prep Time:  5 minutes
Cook Time:  10 minutes
Total Time:  15 minutes

INGREDIENTS

  • I large russet or golden potato or 2 medium potatoes
  • ½ - 1 can black beans; rinsed, and well drained
  • ½-1c fresh greens of your choice
  • 1/2c fresh salsa; your favorite no oil, low sodium and sugar, drain excess juice.
  • ½ 12 oz bag frozen peppers and onions (or cut up your own)

DIRECTIONS

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  1. Microwave your potato until softened, about 5-7 minutes on high with some water in a covered bowl.  Check after 5 and proceed when tender.
  2. Cut lengthwise and fluff flesh with a fork to receive other ingredients.
  3. Place black beans, then salsa, greens and last, the peppers and onions on the potato.
  4. Cover, I use paper towel, and cook on high for 3 minutes.

TIPS

  1. Scrub your potato(es) and pierce for easier cooking.
  2. Drain your salsa if you want a dryer potato meal.
  3. If you make the creamy vegan cheese sauce on the PBNSG site by Chuck Underwood, that’s great addition, if you have on hand, place directly on potato and the rest of the ingredients.
  4. You can use a sweet potato, too.  
  5. Your favorite bean, or oil free refried beans can be used, too.

PBNSG’s “Culinary Curator”, Denise teaches many of the Transitions Classes and makes the contacts with chefs from the United States and around the world.  With her partner, Debby Knight Jones, she teaches and presents at multiple venues around the area.

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PP Spicy Tomato Hummus

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Chef:  Denise Kling-Pelto
Prep Time:  5 minutes

 

 

 

 

 

 

INGREDIENTS

  • 1 can or 2 c of chickpeas/garbanzo bean w/ some aqua fava (juice naturally that stays after draining; about 1 t)
  • 1 T organic tomato paste
  • 1 t-T fresh chili paste
  • 1 T fresh squeezed lemon juice
  • 1 T spicy brown mustard
  • 1 clove of peeled garlic

DIRECTIONS

  1. Place the lemon, tomato paste, mustard, garlic clove and chickpeas in a blender.  Process until smooth.
  2. Serve with your favorite veggies.

TIPS

  1. Great spread for any whole plant based veggie sandwich.
  2. I use the bit of aqua fava to make the garlic creamier.  It mimic the tahini smoothness without all the fat.
  3. Don’t use chili paste if you don’t like heat.
  4. Play with recipe and add your favorites; bbq, pesto, etc.

PBNSG’s “Culinary Curator”, Denise teaches many of the Transitions Classes and makes the contacts with chefs from the United States and around the world.  With her partner, Debby Knight Jones, she teaches and presents at multiple venues around the area.

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PP Trollkrem (Troll Cream)

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Chef:  Marla Rose, Vegan Street
Makes: 1-2 Servings
Prep Time:  10 minutes

INGREDIENTS

  • 6 T aquafaba (I used chickpea water)

  • ½ t cream of tartar

  • ¼ c organic sugar

  • 6 T lingonberry or your favorite fruit spread (Lingonberry is traditional)

  • ½ t pure vanilla extract

DIRECTIONS

  1. In a mixer, add your aquafaba and cream of tartar and beat on high for two minutes using the whisk attachment.

  2. One T at a time over about five minutes, add the sugar and jam/spread until fluffy incorporated.

  3. Add vanilla, beat on high.

  4. Add the rest of the ingredients.

  5. When all are added, beat for another minute or two until you have one big bowl or two smaller bowls of fluff.

  6. Enjoy!

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*Trollkrem, literally Troll Cream, a Norwegian mousse-like dessert that somehow is supposed to evoke trolls!
Marla Rose and John Beske hatched the idea for the original VeganStreet.com in 1997. Vegan Street conveyed the sense of community and spirit of optimism they felt about compassionate living. Through combining their convictions about veganism with their passions for writing, communications and the arts, they began to carve out their perfect vehicle to express it with -- VeganStreet.com.

 

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PP Chelly's Raw Summertime BBQ Stir-fry

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

INGREDIENTS

Vegetables

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

Sauce

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

DIRECTIONS

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

TIPS

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

Raw Chef Chelly, "Serving the Message of Health One Dish at a Time" is a RAW VEGAN EXPERT & HOLISTIC HEALTH PRACTITIONER who can help you learn the art are eating healthy food that taste amazing!   Check out her amazing work atWWW.IHAVEDIVINEHEALTH.COM & WWW.NO-BONEZ.BLOGSPOT.COM.

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PP Roasted Butternut Squash and Onions

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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 Seitan Piccata

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

INGREDIENTS  

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

DIRECTIONS

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

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian

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PP Roasted Tomatoes

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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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Vegan Corn Butter

Chef:  Chuck Underwood
Makes:  2 cups of Corn Butter
Prep time:  5 minutes
Cook time:  5-10 minutes
Total Time:  10-15 minutes

 

 

INGREDIENTS

  • 2 cans Sweet Corn, no salt added 15oz
  • OR...16 oz bag Frozen Corn (thawed)
  • 1-2 Tbs Water
  • 1 Tbs Lemon Juice
  • 3/8 tsp Salt
  • 1/4 tsp Garlic Powder
  • OR..1-2 cloves Freshly Minced Garlic (for garlic butter)


DIRECTIONS

  1. Drain liquid from cans of corn and add the drained corn directly to your blender.   If using frozen, add the thawed bag of corn instead.  
  2. Add remaining ingredients and blend until smooth and creamy.  If using frozen you may need to add an additional tablespoon of water.   For more of a 'garlic butter' taste, add 1-2 cloves of freshly minced garlic instead of the powder.
  3. Scrape into pan and simmer on low heat until slightly thickened.

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 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.

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

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PP Oven Baked Two-Bean Chili

Chef:  Laura Theodore; Jazzy Vegetarian
Makes:  4 Servings
Prep Time:  5 minutes
Cook Time: 45 minutes
Total Time:  50 minutes

INGREDIENTS


Chile
 

  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) garbanzo beans, drained and rinsed
  • 2    medium sweet onions, chopped
  • 1/4 t garlic powder
  • 1/2 t chili powder
  • 1/8 t cayenne pepper
  • 1 heaping T unsulphured blackstrap molasses, plus more as needed
  • 1/3 c organic catsup, plus more as needed
  • 1/4 t salt

 Toppings 

  • 1/4 c sliced scallions
  • 1/2 t chili powder

DIRECTIONS

  1. Preheat the oven to 375 degrees F. 
  2. Put all of the chili ingredients in a large bowl and stir to combine. Pour the mixture into a medium casserole dish. 
  3. Cover, and bake for 35 minutes. Remove the chili from the oven and stir it. If the chili seems dry, add more molasses or catsup to achieve the desired consistency.
  4. Cover and bake for 10 minutes more, or until bubbling and browned around the edges. 
  5. Transfer the pan to a wire rack and let cool 10 minutes before serving. Serve the chili in deep bowls, topped with scallions. Dust with chili powder (if using).

 
Recipe used by Permission from Publisher/Ben Bella Books © 2013 Laura Theodore, the Jazzy Vegetarian, host and creator of Jazzy Vegetarian on PBS and author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine That's Easy and Delicious.

Laura Theodore
CEO, Jazzy Vegetarian, LLC
www.jazzyvegetarian.com
Winner of the Taste Award, "Best Health and Fitness Program (Food and Diet)"

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PP Simple Fresh Blueberry Sauce

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Culinary Enthusiast:  Cathi Salach
Makes: 6 to 8 servings
Prep Time: 2 minutes
Cook Time: 15 to 20 minutes
Total Time: 25 minutes

 

 

 

Ingredients

  • 1 qt. fresh sweet blueberries
  • 1-2 T balsamic vinegar

Directions

  1. Put rinsed blueberries in a small sauce pan. 
  2. Over medium high heat let blueberries start to pop open. 
  3. Just when they are starting to look juicy add vinegar. 
  4. Let reduce over a strong simmer for 15 min. or longer. 
  5. The sauce may look too watery but thickens once the heat is turned off. 
  6. Serve warm over your favorite vegetables.

TIPS 

  1. Served here over baked sweet potatoes and steamed Brussels sprouts. 
  2. Also wonderful over steamed or grilled asparagus and over grilled or roasted peaches. 
  3. I often make my sauce with blueberry balsamic........heavenly.

It's the food! 🍎

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