I mixed a lot of recipes together to make this one and it turned out really well.
3 cups of raw kale
1 cup of almond milk
1 tsp vanilla
1 tsp apple cider vinegar
1/2 cup pumpkin puree
1 cup Bob Red Mill’s All purpose flour
1 scoop Vega One Protein Powder
1 tsp baking soda
1 tsp baking powder
whatever spices you want: cinnamon, nutmeg, ginger etc
1 tablespoon of coconut oil (for frying)
Blend the cup of almond milk with the kale in a high speed blender until you basically have green milk. Then add the other wet ingredients on a low speed until thoroughly mixed. Whisk together the dry ingredients. Then mix the two together with a spoon. Then fry as one would any pancakes on a low to med temperature in the coconut oil. Top with maple syrup or any fruit, optional. I ate half the pancakes without anything. Makes about 3 gigantic pancakes.
8 large or 10 medium potatoes (I used 12 smallish red potatoes and left the skin on)
2 tablespoons nonhydrogenated margarine* (I used coconut oil)
1/2 cup rice milk (I used soy milk)
Salt to taste
2 tablespoons olive oil* (I didn’t use)
1 large onion, finely chopped
2 cloves garlic, minced
6 ounces cremini or baby bella mushrooms (I used baby bellas)
Two 15-ounce cans lentils, lightly drained but not rinsed (I used two cans of beans, one black eyed peas, one Roman, rinsed, but I added some vegetable broth)
2 tablespoons dry red wine, optional (I didn’t use)
1 to 2 tablespoon reduced-sodium soy sauce or Bragg’s liquid aminos* (I used Braggs)
2 teaspoons seasoning blend (such as Spike or Mrs. Dash) (I used McCormick’s Poultry seasoning and I probably added more because I didn’t measure)
1/2 teaspoon dried thyme (I didn’t add because there is thyme in the McCormick’s seasoning)
Freshly ground pepper to taste
3 tablespoons cornstarch or arrowroot (I used Organic Cornstarch)
8 to 10 ounces baby spinach or arugula leaves (I used spinach)
1 cup fresh bread crumbs or panko bread crumbs (gluten-free if needed, I used rice flour bread crumbs)
Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.
Stir the margarine into the potatoes until melted, then add the rice milk and mash until fluffy. Cover and set aside until needed. Preheat the oven to 400 degrees.
While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden.
Add the lentils and their liquid and bring to a gentle simmer. Stir in the optional wine, soy sauce, seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture.
Add the spinach, a little at a time, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.
Lightly oil a 2-quart (preferably round) casserole dish, or two deep-dish pie plates. Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top. If using two pie plates, divide each mixture evenly between them.
Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve. (or just eat right out of the pan :P)
My next dish and the most popular was the sweet potato casserole. It was also the easiest dish of the night.
I don’t actually have a picture of just the casserole.
6 sweet potatoes
2 tablespoons coconut oil
1 tablespoon raw coconut sugar (also known as coconut crystals)
1 tablespoon cinnamon
1/2 tbsp ginger
1 teaspoon nutmeg
1 teaspoon allspice
Bake the sweet potatoes until soft at 350 degrees. Cover with aluminum foil to make them cook faster. Then peel the potatoes (and I just ate the peel) and mash the potatoes with melted coconut oil and the spices. Serve while still warm.
(I just made these again on 12/20 and I baked 4 huge sweet potatoes. I used the same spice mixture but added 1-2 tablespoons of agave nectar and somewhere between a 1/4-1/2 cup of unsweetened vanilla soy milk.)
My next recipe was a green bean casserole I never got a good picture of. I was really surprised at how delicious it turned out.
I also messed the recipe up so I just ended up leaving the mushrooms and onions on top.
The website makes it look really complicated, but it really isn’t that hard.
Ingredients of original recipe
1 yellow onion, sliced thinly
1 tablespoon coconut oil, or butter
2 cups parsnips, chopped
10 oz. mushrooms, chopped
3 cloves garlic, minced
¼ cup nutritional yeast
1½ cups water (I used 1 cup of water and 1/2 cup unsweetened organic soy milk)
1½ teaspoons fine sea salt (I left out)
1 lb. fresh green beans
Instructions (simplified/what I did)
Chop parsnips and steam anyway you can. I cut them up and put them in a pan with a little bit of water for about ten minutes
Chop onion and put with a tablespoon of coconut oil in a pan on medium-high for 45 minutes or until caramelized. Add garlic and mushrooms to the onions after 45 minutes and cook them until the mushrooms are done.
Take the parsnips when they are done and put them into blender or food processor (I used a Vitamix) with the nutritional yeast and water/soy milk.
Steam the green beans until they are done (I bought three 12 oz bags from Wegmans and steamed them in the microwave) and then poor the nutritional yeast and parsnip mixture over them. Then place the mushrooms and onions on top. Then place in the oven at 350 for 30 minutes.
I also made some pumpkin cornbread which was kinda dry but really good with the sweet potato casserole on top of it.
Preheat oven to 350° F static or 325° F convection.
Mix the liquid ingredients and pumpkin until combined. Whisk in the dry ingredients until the lumps are removed. Expect the batter to be a bit thin, but not watery.
Pour the batter into an oiled 8 x 8 baking pan or into oiled or lined muffin pans. Bake for 30 minutes for the cornbread, 20 minutes for regular corn muffins, or 12-15 minutes for mini-muffins. Insert a cake tester into the center of the bread to test for doneness; they should be lightly browned around the edges and firm to the touch in the centers.”
I did use chia seeds though. The cornbread is on the top.
The pumpkin bread is on the bottom.
I used the recipe from http://detoxinista.com/2013/09/vegan-pumpkin-bread-gluten-free/
only I couldn’t find buckwheat flour so I used bob red mill’s all purpose gluten free flour. The recipe is as follows.
1 cup buckwheat flour
1 cup pumpkin puree
1 tablespoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ cup coconut oil, melted
6 Tablespoons pure maple syrup
1 teaspoon vanilla
¼ cup water
1 teaspoon baking soda
1 tablespoon apple cider vinegar
Preheat your oven to 350F and line a standard loaf pan with parchment paper. (Not to be confused with wax paper!)
In a medium mixing bowl, whisk together the buckwheat flour, cinnamon, ginger, cloves and baking soda, then stir in the pumpkin puree, melted coconut oil, maple syrup, vanilla and water. Finally, add in the apple cider vinegar, which will help the loaf rise when it reacts with the baking soda.
Transfer the batter to the lined loaf pan, and smooth the top with a spatula. Bake at 350F for 50-60 minutes, until a toothpick inserted in the center comes out clean.
Allow to cool completely before slicing and serving.”
I also mixed some coconut sugar and pumpkin pie spice (cinnamon, ginger, nutmeg, allspice) together in a small bowl. I sprinkled it on top before baking.
We also had a salad for our thanksgiving. It was spring salad mix with romaine and cucumbers, red pepper, carrots, sprouts, broccoli, tomato and with avocado, chickpeas, olives, applies and peas.
This is probably the easiest thing I could ever make. You just blend some frozen fruit with water or vegan milk (I have used unsweetened coconut and soy) in a Vitamix and walla! sorbet! I use a mixture of blackberries, raspberries, strawberries and banana. If I have cherries I also add that. Frozen mango is also really good as sorbet by itself.
Have you tried Chipotle’s new Sofritas? I really like them but in my moms words “It’s too spicy”. So if you are sensitive to spices it’s probably not for you. Same if you are sensitive to salt… I had to drink soooo much water and go to hot yoga to try and get all that salt out- it also doesn’t help that I get all the salsas, guacamole and extra black beans. But the tofu also, I would say although I may not have the best say in this having been vegetarian for more than three years now, has a similar texture to some ground meat. It’s still delicious and I will still be getting it every time I go… I will just watch the rest of the salt I eat for the few days after or before. I always get the salad with brown rice, extra black beans, sofritas, each salsa (including the corn), and the guac.
My “infamous” gluten free vegan banana bread. I get asked way to much to make this, but that doesn’t make it any less delicious.
4 Ripe Bananas, mashed
¼ cup oil, (I used coconut, melted)
½ cup of Agave Nectar (I used light)
1 ½ cup of bob red mills gluten free flour mix
½ tsp of xanthan gum (it will probably work without)
½ tsp of baking soda
½ milled flax seed (I used golden milled flax seed)
1 tbsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice
1 tbsp molasses
Preheat oven to 350. Mix all dry ingredients first, and then mix bananas, and other wet ingredients (if you measure out oil first, when you pour out the agave it will all slide cleanly out the cup). Pour into oiled bread pan (I oiled it with melted coconut oil but pam would probably work) and bake for 45 minutes or until a knife comes out cleaning from the middle.
Add some coconut sugar and some extra pumpkin pie spices (cinnamon, ginger, nutmeg, allspice) to the top and it melts into deliciousness.
What I eat for lunch and dinner when I am at school. Not too exciting because I eat about two salads for lunch and dinner but they do change up what they have at the salad bar at my college. The veges are usually the same though. Sorry for the blurry photo. I do love it when they have cooked garbanzo beans and kidney beans versus just the ones straight out of a can. Olives are also really good. Balsamic vinegar is also my dressing of choice.
One of my favorite meals. Spaghetti squash with pasta sauce or any sort of tomato based anything. And of course toppings. Anything you might want to add to pasta. My favorite is peas and mushrooms. It is really easy to make too. Just steam the spaghetti squash in the oven or microwave. I did the microwave because it takes about 5 minutes each side after stabbing some holes in it. Then just scoop the seeds out and use a fork to get the “spaghetti” out. Warm the pasta sauce up and cook whatever you are putting in it. Other squash and eggplant are also good toppings.
Spaghetti Squash with Peas and a Portobello Mushroom
Spaghetti Squash with Eggplant
Last night I even had spaghetti squash with what my friend calls stew- its tomato paste warmed up with oil on the stove and spices added to it. I don’t really know what spices but I’m pretty sure garlic and cayenne are in there somewhere.