Thursday, October 17, 2019

Pasta with Zuchinni and Feta


Adapted from Mom 100

INGREDIENTS:
  • 1 pound chunky pasta
  • 1 tablespoon oil
  • 1 onion, diced
  • 5 medium zucchini, sliced and quartered
  • 1 - 28 oz can diced tomatoes, drained
  • 1 - 8.1 oz package Violife Just Like Feta
  • 1 lemon, zest and juice
METHOD:
  • Cook pasta according to package directions
  • Saute onions in oil 3-4 minutes until soft
  • Add zucchini and saute until just becoming tender
  • Add tomatoes
  • Combine cooked pasta and zucchini mixture; stir in lemon zest and juice and crumbled feta

Sunday, September 22, 2019

Cabbage and Potato Bake


Adapted from Food Network

INGREDIENTS:
  • 1 cabbage 2 - 2 1/2 pounds
  • 2 pounds potatoes
  • 1 pound Field Roast vegetarian Italian Sausage
  • 3 large sweet onions
  • 1 tablespoon oil
  • 2 cups chickenless broth
METHOD:
  • Remove outer leaves of cabbage, cut into quarters and wash
  • Remove the hard core, cut quarters in hald and place rounded side down in roasting pan
  • Cut potatoes into large chunks, peeled or unpeeled; arrange in pan alternating with cabbage
  • Slice onions and sautee in oil until soft
  • Cut sausage into quarter rounds and add to onions
  • Distribute onion/sausage mixture evenly over cabbage and potatoes
  • Pour chickenless broth on top and cover
  • Bake at 375 degrees for 1 hour

Saturday, February 2, 2019

Beefless Lentil Stew


Adapted from Genius Kitchen

INGREDIENTS:
  • 2 - 12 ounce packages Trader Joe's beefless ground beef
  • oil
  • 1 large onion, diced
  • 2 cups carrots, sliced
  • 2 cups celery, sliced
  • 2 green peppers, diced
  • 8 cups water
  • 5 tablespoons Frontier Co-op No Beef Broth Powder
  • 1 pound green lentils
  • 4 cups cabbage, chopped
  • 2 teaspoons thyme
  • 1 bunch kale, chopped
  • salt to taste
  • hot sauce to taste
METHOD:
  • In a large stock pot, saute onion in oil
  • Add beefless ground beef, breaking up and stirring until combined
  • Add celery, carrot and green pepper and saute a few minutes longer
  • Add water, broth, lentils, cabbage and thyme; stir to combine
  • Bring to a boil and simmer, covered, for 30 minutes
  • Add kale, cover and simmer an additional 15 minutes
  • Add salt and hot sauce to taste

Saturday, January 26, 2019

Vegan Oatmeal Fruit Pancakes


Adapted from Colourful Palate

INGREDIENTS:
  • 2 cups rolled oats
  • 3/4 cup whole wheat flour
  • 3 teaspoons baking powder
  • 2 1/4 cups almond milk
  • fruit (see below)

FRUIT I HAVE USED (choose one):
  • 3 very ripe bananas
  • 3 pears, cored and unpeeled; 1 teaspoon ginger
  • 3 appled, cored and peeled; 2 teaspoons cinnamon

 METHOD:
  • Grind oats into oat flour in food processor
  • Add rest of dry ingredients and pulse to combine
  • Add almond milk and blend until smooth
  • Add fruit and blend leaving some chunks
  • Pour into lightly oiled skillet (only oiled one time), flip when top bubbles
  • Makes 14 medium (about 4" diameter) pancakes at 100 calories each
  • Serve with maple syrup

Saturday, January 5, 2019

Lentil Soup (Instant Pot)


Adapted from Detoxinista

INGREDIENTS:
  • 1 tablespoon oil
  • 2 onions, dieced
  • 1 pound carrots, diced
  • 5 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 pound dried lentils, rinsed
  • 6 cups water
  • 2 teaspoons ground cumin
  • 2 teaspoons curry powder
  • pinch of cayenne pepper
  • 2 - 15 ounce cans diced tomatoes with juice
  • 2 tablespoons lemon juice
  • 5 ounces fresh spinach
  • salt
METHOD:
  • Heat oil on SAUTE setting in Instant Pot
  • Add onions and saute for a few minutes
  • Add the rest of the ingredients except spinach, lemon juice and salt; stir well to combine
  • Secure and seal Instant Pot lid and change setting to MANUAL for 10 minutes
  • Natural release for 15 minutes
  • Stir in spinach until wilted and salt to taste

Wednesday, January 2, 2019

Black-Eyed Pea Sweet Potato Chili (Instant Pot)


Adapted from Sharon Palmer

INGREDIENTS:
  • 1 tablespoon oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 6 stalks celery, diced
  • 2 tablespoons brown sugar
  • 1 teaspoon tumeric
  • 2 tablespoons chili powder
  • 2 teaspoons dried cilantro
  • 8 cups water
  • 4 sweet potatoes, peeled and diced 
  • 16 ounces dried black-eyed peas soaked for 6-8 hours
  • 2 tablespoons apple cider vinegar
  • 1 - 28 ounce can diced tomatoes with liquid
  • salt
  • hot sauce

METHOD:
  • Set Instant Pot to SAUTE, heat oil, add onion and saute a few minutes
  • Add the remaining ingredients except apple cider vinegar and tomatoes
  • Secure and seal Instant Pot lid and set to MANUAL for 10 minutes
  • Natural release for 30 minutes
  • Stir in apple cider vinegar and tomatoes (will have to divide into another bowl first because Instant Pot bowl will be full to the max line)
  • Salt and add hot sauce to taste

Thursday, December 27, 2018

Chocolate Cherry Trifle


Adapted from:
Pound Cake - Foodal
Chocolate Pudding - Spoon University

POUND CAKE

INGREDIENTS:
  • 1/2 cup Earth Balance margarine
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons ground flax seed
  • 2/3 cup almond milk
  • 1 3/4 cup all purpose flour
  • 1 1/2 teaspoon baking powder
METHOD:
  • Preheat oven to 350 degrees and grease and flour a loaf pan
  • Combine almond milk and flax seeds and set aside to gel
  • Beat margarine, vanilla and sugar until fluffy
  • Combine flour and baking powder
  • Add 1/3 flour to margarine mixture and beat on low until just incorporated
  • Add 1/2 almond milk mixture and beat on low to combine
  • Repeat with 1/2 flour, rest of almond milk and remainder of flour combining after each
  • Spread batter in loaf pan and bake for 50-60 minutes
  • Let cool in pan 15 minutes, then on rack until completely cool
  • Refrigerate overnight
CHOCOLATE PUDDING

INGREDIENTS:
  • 2 - 12 oz. packages silken tofu
  • 1 cup 100% cocoa powder
  • 3/4 cup sugar
  • 2/3 cup almond milk
METHOD:
  • Combine in food processor until smooth
  • Refrigerate overnight
CHOCOLATE CHERRY TRIFLE

INGREDIENTS:
  • Vegan Pound Cake
  • Vegan Chocolate Pudding
  • 1-2 cans cherries, drained
METHOD:
  • Cut pound cake into 1 inch cubes
  • Place 1/2 of the pound cake cubes into a large glass bowl
  • Pour 1/2 of the pudding over the pound cake cubes
  • Place 1/2 of the cherries over the pound cake/pudding layers
  • Repeat with the rest of the ingredients
  • Refrigerate for several hours or even better overnight
  • The pudding seems too runny abut if it sits overnight with the cubed cake, the moisture is absorbed by the pound cake and the texture of everything layered comes out perfect