Chocolate Walnut Fudge Bars (Vegan)

These are chewy, yummy, and mildly sweet.

Ingredients:

1 can black beans, drained and rinsed

2 Tbsp. cocoa powder

1/2 C. quick or rolled oats

1/4 tsp. salt

1/3 C. pure maple syrup (1/2 C. if not using coconut sugar)

2 Tbsp. coconut sugar (OR omit and use all maple syrup)

1/4 C. applesauce (or 1/4 C. coconut oil if not oil-free)

2 tsp. vanilla extract

1/2 tsp. baking powder

1/2 C. chocolate chips (use dairy-free for vegan—we like Lily's brand)

1.2 C. chopped walnuts

Optional: extra chocolate chips and walnuts for topping.

Instructions:

1) Preheat oven to 350 degrees. Line 8x8 square baking pan with parchment paper. (Crumple parchment paper before lining to make it easier.)

2) Combine all ingredients except chocolate chips and walnuts in food processor and blend until smooth. (Don't be afraid to blend well!)

3) Add chocolate chips and walnuts to the mixture and stir well.

4) Pour mixture into prepared baking dish and top with optional additional chocolate chips and chopped walnuts, if desired.

5) Bake for 16-18 minutes, then cool at least 10 minutes before cutting.

This recipe is modified slightly from the original at Chocolate Covered Katie.

Iivo’s Black Bean Burgers (Vegan)

3 C. (or 2 cans) cooked black beans (rinse and drain well if using canned)

1 large onion, quartered

1.5 C. rolled oats (maybe more if too wet)

Juice from 1 fresh lime

1 Tbsp. chili powder

1 Tbsp. Emeril's burger seasoning (or the cauliflower seasoning from the black bean taco recipe)

1-2 tsp. organic no-salt seasoning (Costco blend of 21 organic seasonings)

SPG, to taste

NOTE: If doubling, in the interest of space in your food processor, make as individual batches.

1) Pulse onions lightly in the food processor to begin dicing. Add other ingredients, then pulse until mixture is chunky but not pureed. Mixture should be moist but not wet. 

2) With slightly damp hands, shape mixture into patties. They will cook better if they are flatter. (And they will spread out some as they sit, so don't make them too big!)

3) Refrigerate at least 30 minutes.

4) In a large non-stick skillet cook burgers over medium to medium-high heat until burgers are lightly browned and cooked through. You want to cook them slowly so they will cook through and not be mushy inside.

5) Serve burgers with lots of condiments and toppings just like regular beef burgers.

Our favorites toppings:

Vegan mayo (I sub with avocado slices to avoid extra oil)

Mustard

Ketchup

Onion

Pickle

Tomato

Colored pepper slices

Sliced jalapeños 

Lettuce (We like to end with lettuce as the top "bun"!)

NOTE: I have also served this as a patty with seasoned brown rice pilaf and grilled or roasted veggies, topped with a sauce made from 2 cloves minced garlic, 2 Tbsp. tahini, 1-2 Tbsp. fresh lime juice, raw honey, hot water to thin. When served this way, you can prepare them thicker and they can be a little softer inside.

This recipe has been modified slightly from this original recipe for Five-Ingredient Veggie Burgers from Forks Over Knives.

"Snickers" Bars (Vegan)

If you need a vegan treat that everyone will enjoy, this will fit the bill!

Dry Ingredients:

150 g old-fashioned rolled oats (scant 2 cups)

1 tsp. baking powder

1 tsp. sea salt

2 tsp. chia seeds

8 dates, finely chopped (6 if medjool)

2 Tbsp. vegan dark chocolate chips (I use Lily's brand)

Wet Ingredients:

1/4 C. natural creamy peanut butter

3 Tbsp. real maple syrup

1 tsp. pure vanilla extract

1 C. non-dairy milk (I use almond milk)

1/4 C. applesauce

Topping:

1/4 C.  vegan dark chocolate chips

3 Tbsp.+ chopped peanuts

2-3 dates, finely chopped

1) In a medium mixing bowl, combine the dry ingredients and set aside.

2) In a medium saucepan, heat the wet ingredients (peanut butter, maple syrup, nut milk, applesauce, vanilla extract) and blend well until peanut butter is melted and mixes in.

3) Add dry ingredients to wet ones. Mix well, then transfer to a 9x9 pan lined with crinkled parchment paper. Press into lined pan with spatula.

4) Bake at 350 degrees for 30-35 minutes or until it is set and it's not sticky or gooey when you touch the middle.

5) Remove from oven. Melt the chocolate chips in a double boiler, thinning with a little water or nut milk until it is a drizzling consistency.

6) Sprinkle on the peanuts and dates, pressing them down into the bars topped with chocolate drizzle.

7) Let cool for 15 minutes, then slice, remove from the pan, and serve.

8) These can be stored in the fridge for up to 5 days. Just bake a few minutes to warm and serve.

This recipe is modified from the original by Vegan Richa, which appears here.

Linka’s WFPB Waffles (Vegan)

Ingredients:

2 Cups Whole Wheat Flour, Or Oat Flour

2 Ripe Bananas

1¾ Cup Almond Milk

2 Tsp Baking Powder

1.5 Tsp Baking Soda

Combine ingredients and cook in your waffle maker as usual.

Taco Soup (Vegan)

This is one of my typical "throw it all together" kinds of recipes that's a little different every time, based on what I have on hand and what quantity I'm making. But I took some to a friend's house recently—and she asked for the recipe—so I'll try to codify something that will produce something close. Know that it is extremely flexible, and that you can modify it to your own preferences very easily. 

For me, it usually goes something like this. I make a huge batch and freeze it for later.

(I've divided the ingredient list into sections that roughly correspond to when I add the ingredient to the soup. Some veggies take longer to cook than others, and some I like more crisp-tender than soft.)

Ingredients:

onion, diced

celery, diced

garlic, diced (or minced—but if minced, add later)

Southwestern seasonings (any combination of chili powder, cumin, paprika, coriander, oregano, garlic powder, onion powder, salt/pepper/cayenne to taste) or a taco seasoning blend

homemade vegetable broth

beans of choice (any combo of black, pinto, cranberry, kidney, cannellini, lentils), precooked

some of the aqua faba from cooking or the cans of beans (if light-colored)

petite diced tomatoes, with the juice

small jar of organic salsa

canned or fresh pumpkin, cooked or diced raw

carrot, diced

leek, diced

kale stalks, finely diced

sweet potato (finely diced)

cauliflower leaves (if I have them on hand from cooking cauliflower), finely diced

fresh jalapeño, finely diced, if you like spicy

zucchini, quartered and sliced

corn (fresh or frozen)

kale leaves, diced

snow peas, sliced into thin strips

For serving:

quinoa, brown rice, or wild rice blend, already prepared

diced avocado, sweet onion, fresh jalapeño, for garnish

corn chips, if not watching oil and processed foods

Preparation:

1) Pre-cook your beans, if not using canned. NOTE: It is important to pre-cook legumes before combining them with acidic foods (like tomatoes) or they may never soften completely. Do not throw out the thickened cooking water.

2) Pre-cook your rice or quinoa.

3) Dry sauté the diced onion, celery, and garlic in a Dutch oven (adding a little water only if it begins to stick).

4) Add the seasonings with a little broth and cook lightly until fragrant (maybe 30 seconds or a minute). Don't skimp on the spices!

5) Add liquids, beans, and harder veggies, and bring to a low boil. Cover and simmer lightly until veggies just begin to soften.

6) Add the remaining veggies (zucchini, corn, kale), which I add last because I want them to stay crisp tender.

7) Serve over rice or quinoa (or add it to the soup before serving, if preferred) and top with avocado, sweet onion, and diced jalapeño, if desired.

Marinara Sauce (Vegan)

This is a transcription of a YouTube video from Jane Esselstyn. This sauce is sugar- and oil-free, which is difficult to find in pre-made marinara sauces. It is used in her vegan lasagna. The original recipe is found on page 227 of the Plant Strong cookbook.

28-oz. can/box crushed tomatoes (or Pomi strained)

28-oz. can/box petite diced tomatoes (or Pomi finely diced)

Combine over medium-high heat with: 

3 Tbsp. oregano

tad red pepper flakes

1 tsp. onion powder

1 tsp. garlic powder

2 tsp. thyme

3 Tbsp. fresh basil (or 1 Tbsp. dried)

2 Tbsp. fresh maple syrup

Simmer for a few minutes. 

This is great to double and freeze for later.

Vegetable Lasagna (Vegan)

This is a transcription of a YouTube recipe from Jane Esselstyn, which is heavily modified from a recipe in Rip Esselstyn's Plant Strong cookbook (p. 199 "Raise the Barn Butternut Squash Vegetable Lasagna).

1 butternut squash

1 onion

garlic

zucchini, diced

yellow squash, diced

8 oz. forest blend mushrooms, finely diced

1 red pepper, diced

2 stalks bok choy, diced

frozen or fresh spinach 

1 block firm tofu, drained

1/2 C. walnuts, crushed

1 Tbsp. oregano

1 clump fresh basil

1 tsp. thyme

1) Prep the butternut squash—halve it, scrape out the seeds, bake at 350 degrees for 45 minutes cut side down, then remove the skin and mash.

2) Season and cook down the chopped veggies.

3) Prep the tofu "ricotta" by pulsing in food processor with spices and walnuts until good "ricotta" consistency.

4) Stir "ricotta" into vegetables and mash together.

5) Split the quantity in half in the pan.

6) Layer into a deep lasagna pan as follows:

* a little marinara in the bottom of the pan

* uncooked rice noodles on top of sauce

* add half of ricotta/veggie mixture

* add sauce and noodles again

* add half of butternut squash

* repeat layers (marinara, noodles, ricotta/veggie mixture, sauce, noodles, more sauce)

* top with nutritional yeast, crushed walnuts, and snipped fresh basil

7) Bake in a preheated oven for at least 1 hour, covered with foil.

They like Tinkyada brown rice lasagna noodles. It will take two boxes.

Plant-Based Sheet Cake & Magnificent Tofu Frosting (Vegan)

This is a transcription of a YouTube recipe from Jane Esselstyn. It is yummy and comes together quickly and easily if you need a cake for a crowd on a special occasion.

3 C. oat flour (I grind oats in my Vitamix)

1/3 C. cocoa

2 tsp. baking soda

3/4 C. applesauce

1 1/3 C. pure maple syrup

2 Tbsp. vinegar

1 1/2 C. cold water

2 tsp vanilla

1) Line sheet pan with crinkled parchment paper.

2) Pour combined ingredients into lined sheet pan.

3) Bake at 350 degrees for 20 minutes.

4) Top with Magnificent Tofu Frosting and garnish with toasted pecans and fresh fruit, if desired.

Magnificent Tofu Frosting

1-2 silken extra firm tofu  (this is tricky to find!), drained by wrapping in towels overnight

cocoa powder (to taste)

maple syrup (to taste and desired consistency)

coconut sugar (to taste)

1) Whip silken tofu in the food processor until smooth. 

2) Add in other ingredients and blend just until well combined.

3) Dollop and spread onto individual slices of cake, garnishing with toasted pecans and a strawberry if desired.

Red Lentil Curry (Vegan)

This is absolutely delicious. It is kinda spicy. It uses SO. MANY. SPICES. You will be tempted to skimp on them because it can't possibly take that many. It does! Don't skimp at all on the spices!

4 cloves garlic, minced

2-inch piece of fresh ginger, peeled and minced or grated fine

1 Tbsp. fresh turmeric, minced (or 1 tsp. ground turmeric)

1-2 serrano peppers, diced fine

1 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. Indian red chili powder (or 1 tsp. regular chili powder blend)

2 tsp. curry powder

1 tsp. garam masala

1 tsp. sea salt, or to taste

freshly cracked black pepper, to taste

1 C. red lentils

2 C. veggie broth

1 14-oz container crushed tomatoes

1 can full-fat coconut milk

1/2 small lemon, juiced

1/2 C. fresh cilantro, roughly chopped (stems and all)

basmati or jasmine long-grain rice, for serving

1) Rinse the lentils in cold water until the water runs clear. Leave to soak in a water.

2) Head a large, deep skillet or large saucepan over medium-high heat and add the garlic, ginger, fresh turmeric, and seranno pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.

3) Add the cumin, coriander, chili powder, curry powder, garam masala. salt, and black pepper to taste. Cook for 30-60 seconds until fragrant, adding a tiny bit of water or veggie broth if it begins to stick. If using dried turmeric instead of fresh, add it now along with the other spices.

4) Pour in the veggie broth, red lentils, and crushed tomatoes and mix well. Reduce heat to low and simmer, covered, for 20-25 minutes, or until lentils are cooked through and have mostly softened.

5) Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste. Continue cooking on low heat, uncovered for 5–8 minutes until the curry has thickened and is creamy.

6) Finally, stir in the lemon juice and cilantro and turn off the heat. 

7) Serve the curry over rice.

I like to make this and serve alongside a dish of cooked chickpeas seasoned with coconut milk and Maesri green curry paste; a cucumber salad made with dill, Indian spices, and cashew yogurt (think raita or tatziki here); and homemade chutney (which I make in huge batches and freeze in smaller jars). I love having two or three different dishes to make it feel like an Indian buffet!

The original recipe appears on rainbowplantlife.com.

Quick Rice Pudding (Vegan)

Found this recipe tonight when I had way too much leftover rice that was way too mushy to save and use. It is yummy!!

4 C. leftover cooked rice 

(any kind—I just used wild rice blend and even that was delicious!!)

3–4 C. almond milk

1 can full-fat coconut milk

3 tsp. cinnamon

2 Tbsp. pure vanilla extract

1-2 C. dates, diced (to taste)

1C. sliced almonds

1/2 C. pure maple syrup (or to taste)

1) In a medium saucepan, combine all ingredients and bring to a boil.

2) Reduce heat and simmer on low heat about 10-20 minutes or until pudding thickens to desired consistency, stirring occasionally.

3) Pour up into individual serving bowls and refrigerate.

This recipe is heavily modified from this original by Sharon123 on Food.com.

Basic Stir-Fry Sauce (Vegan)

This is my best attempt at a vegan "knock-off Chinese food" sauce for stir-fried vegetables. Usually I do the following:

1) Dice whatever veggies I have on hand and want to include: any combination of onion, celery, carrot, pepper, broccoli, zucchini, snow peas, etc.

2) Pan fry the veggies in a large skillet (see NOTE, below) seasoning with SPG. I don't use any oil, just add a little water or veggie broth each time they start to stick a little. 

NOTE: Start with the onion, then add the harder veggies once the onion is clear, and then the softer ones once the harder ones (broccoli stalks, carrots, celery) have softened slightly.

3) These veggies are yummy at this stage as is, and sometimes I just serve them over brown rice with a little Bragg's liquid aminos or tamari sauce. But if I want a semi-thick dish reminiscent of those at Chinese restaurants, I make a sauce of the following (usually doubling for my large family):

Combine in saucepan:

3+ Tbsp. tamari sauce or Bragg's liquid aminos

2+ Tbsp. white wine (if I have it on hand) or tasty vinegar

2+ Tbsp freshly squeezed orange juice

1 Tbsp. real maple syrup (if you want a sweetish sauce)

4) Add Asian seasonings and maybe some grated fresh ginger and simmer lightly.  

5) Add:

1 C pureed great northern or navy beans (for thickening and protein)

Veggie stock or more juice/aminos (to get consistency you like)

6) Combine with veggies and serve over brown rice.  

7) We like nuts in it, too!  Add almonds, peanuts, cashews, or even walnuts. We just have them available on the table as a topping.

Molly's Moroccan Spiced Lentil & Chickpea Soup (Vegan)

1 large onion, diced

3 garlic cloves, minced

2 celery sticks, chopped fine

2 carrots, chopped fine

1 tsp. cumin seeds (I used ground)

1/2 tsp. cinnamon

1/2 tsp. turmeric

1 tsp. smoked paprika

1/2 tsp. chili flakes (opt)

5 tomatoes, roughly chopped (I used canned diced)

4-5 C. veggie broth

200 g red split lentils

2 Tbsp. rose harissa or 1 Tbsp. harissa (I omitted)

1 tsp. sea salt

1 can chickpeas (use the aqua faba in your broth)

Chopped kale, to taste

3 handfuls coriander (cilantro), roughly chopped for topping

TAHINI DRESSING

juice 1 lemon

1 Tbsp. tahini

3-4 Tbsp. water

1/2 tsp. sea salt

twist black pepper

1) In a large pan, water saute the onion on medium heat until soft and browning. (Add a little water at a time as it begins to stick.)

2) Add in garlic, celery, and carrots, along with SPG. Stir to combine and cook for 2-3 minutes or so. Add the spices and stir until the veggies are coated.

3) Add the chopped tomatoes, allowing them to soften a little. Next add the broth, lentils, and harissa. Simmer for 10 minutes, covered, then removed the lid and simmer for 10 minutes more. Add the chickpeas and kale and stir to combine.

4) Taste and add more seasonings as needed.

5) Combine ingredients for tahini dressing and blend until creamy.

TO SERVE:

1) Drizzle hot soup with tahini dressing then top with cilantro leaves and chili flakes to taste.

This recipe is modified from this original from Rebel Recipes.

Olivia's Sweet Potato Bowls (Vegan)

Layer in a bowl:

* jasmine rice

* steamed broccoli

* roasted sweet potato & chickpeas (see recipe below)

* crispy tofu (see recipe below)

* avocado, diced

* edamame

* peanuts

* peanut sauce (see recipe below)

Roasted Sweet Potato & Chickpeas:

1) Cube sweet potatoes and toss with chickpeas (drained but not blotted). 

2) Season with sea salt, garlic powder, and paprika.

3) Bake at 400 degrees for 30 minutes.

Crispy Tofu:

1) Cube a firm block of tofu (pressed to release liquid).

2) Season with garlic powder, paprika, sea salt, and pure maple syrup, then air fry.

Peanut Sauce

Combine the following:

3 Tbsp. peanut butter

2 tsp. soy sauce (or liquid aminos for GF)

2 tsp. pure maple syrup

lime juice

chili powder (or red curry)

water to thin

This recipe is modified from the original from Rachwolfson on TikTok.

Evie's Lentil Meatballs & Curry (Vegan)

1 C. black lentils (uncooked)

1 tsp. fennel seed

1/2 C. quinoa (uncooked)

1 tsp. salt

1 tsp. granulated garlic

1/3 C. chopped cilantro (or more for optional garnish)

6 oz. firm tofu, pressed down (to release water) and patted dry (NOT silken tofu)

1 Tbsp. tahini

Coconut Curry Fenugreek Sauce

8 cloves garlic, minced

2 Tbsp. fresh ginger, grated

2 tsp. fresh turmeric, grated (or 1 tsp ground turmeric)

2 extra large tomatoes, finely diced, with juices

2 Tbsp. dried fenugreek leaves

2 cans coconut milk (not light!)

2 Tbsp. lime juice

2 tsp. brown sugar (I use coconut sugar)

1 tsp. salt, or more to taste

1/2 tsp. cayenne, or more to taste

fresh cracked pepper

1) On high heat, bring lentils and fennel seeds to a boil in a small pot with 3 cups water. Cover, turn heat to low, and simmer for 25 minutes. Drain well.

2) On high heat, bring quinoa to boil in a small pot with 1 cup water. Cover, turn heat on low, and simmer 15 minutes. Turn off heat and leave covered.

3) Make the sauce. (See recipe below.)

4) Preheat oven to 400 degrees. Assemble the meatballs. (See recipe below.)

5) When meatballs are done, rewarm the sauce and serve both over cooked rice. Garnish with cilantro, if desired.

Coconut Curry Fenugreek Sauce

8 cloves garlic, minced

2 Tbsp. fresh ginger, grated

2 tsp. fresh turmeric, grated (or 1 tsp ground turmeric)

2 extra large tomatoes, finely diced, with juices

2 Tbsp. dried fenugreek leaves

2 cans coconut milk (not light!)

2 Tbsp. lime juice

2 tsp. brown sugar (I use coconut sugar)

1 tsp. salt, or more to taste

1/2 tsp. cayenne, or more to taste

fresh cracked pepper

1) In a large skillet, over medium heat, sauté garlic and ginger in little water until just cooked. 

2) Add turmeric and sauté one more minute.

3) Add diced tomatoes and juices, sautéing until most of the juices evaporate (5-8 minutes).

4) Stir in coconut milk, fenugreek leaves, lime, brown sugar, salt, cayenne, and pepper. Taste for salt.

5) Bring to a simmer, then turn off heat until ready to serve.

Vegan Lentil Meatballs

1 C. black lentils (uncooked)

1 tsp. fennel seed

1/2 C. quinoa (uncooked)

1 tsp. salt

1 tsp. granulated garlic

1/3 C. chopped cilantro

6 oz. firm tofu, pressed down (to release water) and patted dry (NOT silken tofu)

1) In a food processor, place the cooked quinoa and half of the lentils, and pulse until texture of coarse sand. Place in a large bowl.

2) Add the remaining lentils, salt, granulated garlic, chopped cilantro, and mix well.

3) In the same food processor, add the tofu (blotted well and broken apart) and 1 Tbsp. tahini. Pulse until it forms a smooth paste, scraping the sides as necessary.

4) Scoop this mixture into the lentil mixture and mix well. Knead gently with your hands ti be sure it's thoroughly mixed and salt and spices are evenly distributed.

5) Line a baking sheet with parchment paper.

6) With wet hands, form small ping pong-sized balls. Place on a baking sheet and place in the 400 degree oven for 20-25 minutes.

The original recipe appeared on Feasting at Home.

Olivia's Chickpea Curry (Vegan)

2 cans chickpeas

2 can coconut milk

1 Tbsp. tahini

2 tsp. garam masala

2 tsp. curry powder

2 tsp. turmeric

1 tsp. ginger powder

1/2 tsp. chili flakes

1 large onion, chopped

3 cloves garlic, minced

veggies of your choice (broccoli, snow peas, peppers, zucchini)

10 ounces fresh baby spinach or other favorite greens (reserve until the end) 

roasted, salted peanuts (opt, for garnishing)

brown basmati or jasmine rice, for serving

1) Heat a large skillet to medium with a little water. 

2) Combine tahini with the little bit of water to "melt" into a thin paste.

3) Add seasonings and stir around until fragrant (not even a minute).

4) Add the chopped onions and minced garlic and cook until golden brown (about a minute).

5) Add the other veggies, harder veggies first, and cook only slightly.

6) Add the chickpeas and the coconut milk. Add salt to taste.

7) Cook for 5 minutes, then add the fresh spinach and cover.

8) After spinach wilts slightly, it is ready to serve.

9) Serve over rice and garnish with peanuts or other roasted nuts.

This recipe is heavily adapted from this delicious original one at gatheringdreams.com.

Barry's Wild Rice & Cranberry Salad (Vegan)

6–8 ounces wild, long-grain rice blend

1/2–1 C. dried cranberries

1 C. broccoli flowerets

4 green onions, chopped

3 celery ribs, thinly sliced

1 12-ounce jar pimientos, drained and finely diced

1/2 C. sweet & sour salad dressing*

1 C. roasted peanuts, pecans, or pine nuts

1) Prepare rice. Cool completely. 

2) Add all ingredients together except peanuts.

3) Chill at least 2 hours.

4) Add nuts just before serving.

NOTE: I add cooked black lentils for protein when I need this to serve as a complete meal.

* This recipe originally calls for sweet & sour salad dressing, a delicious store-bought salad dressing marketed by Maple Grove Farms of Vermont. The ingredient list reveals a base of refined white sugar and ketchup, however, so I will make my own next time. Once I've perfected an alternate version, I'll update here. In the meantime, if you're not avoiding refined sugars and processed oils, you can use theirs!

Here is their ingredient list: Sugar, Ketchup (Water, Tomato Paste, Vinegar, Salt, Onion Powder, Garlic Powder, Spices), Canola Oil, Distilled Vinegar, Water, Maple Syrup, Salt, Concentrated Lemon Juice, Xanthan Gum, Granulated Onion, Paprika, Granulated Garlic.

Red Kuri Bisque (Vegan)

I'm sure this could be made with pumpkin or any other pumpkin-like squash, but red kuri is rich and buttery and makes for the most deliciously creamy bisque! It’s worth the trouble of finding it. I get mine at my local Fresh Market. 

1 red kuri squash

1 large onion, diced small

6 cloves garlic, minced or finely chopped

1 Tbsp fresh rosemary, finely minced (or less)

1 can coconut milk

5 cups veggie broth, one cup at a time to taste

1) Cut red kuri squash in half, scoop out the seeds and pulp, then sprinkle inside with salt and pepper. Bake face down on parchment paper until tender, maybe 30-45 minutes. 

2) As squash bakes, chop and sauté onion in just enough water to prevent sticking until almost tender. Add garlic and cook till both are tender.

3) Add rosemary (the quantity is really to your taste) and stir fry—still in just a little water—until fragrant and tender. 

4) When squash is tender, cool slightly until you can handle it and then scrape the flesh from the inside of the skin. The squash will be very tender and easily removed. Discard the skin. 

5) Once all sautéed veggies are very tender, add 2 cups of the veggie broth, the coconut milk, and the squash. Still well. 

6) Add salt and pepper to taste, then add more veggie broth one cup at a time until it is the consistency you like. 

7) Those who like a smooth bisques will want to purée it smooth, but I like the little tender bits of onion in there, so I don’t. So delicious!

8) Serve with a side salad containing legumes for a complete protein meal. (Chickpeas, red kidney beans, or black beans are our favorites in salads.)

Evie's Blender Pancakes (Vegan)

2 cups nut milk

2 cups oats

2 ripe bananas

1 tsp baking powder

1 tsp cinnamon

1 tbsp chia seeds

Add all ingredients to blender except chia seeds. Blend until smooth. Add chia seeds and blend on low just to mix. Pour onto griddle, flip, serve, and enjoy!

Optional:

- make nut milk by using 2 cups of water and a handful of nuts and blending before adding the rest of the ingredients to the blender

- add maple syrup or other sweetener to the batter for a no-mess option

- add spinach to the blender

- serve with almond milk and fresh fruit

Hope to Try This Vegan Cheese (Vegan)

NOTE: I haven’t tried this yet. But I needed a place to save the recipe until I do, since I couldn’t ge this one to “pin” on Pinterest. So here’s the copy and paste!

INGREDIENTS

• 3.5-ounces cashews
• 1 2/3 cups water
• 2 tablespoons psyllium powder
• 2 tablespoons lemon juice
• 1/2 teaspoon salt

PREPARATION

1. Cover the cashews with water. Let the nuts soak for at least 6 hours.
2. Put the psyllium powder with the 1 + 2/3 cups of water in a bowl and let it soak for two hours, until it has a gelatinous consistency.
3. Drain the cashews and add them along with the soaked psyllium, lemon juice, and salt in a high-speed blender. Blend on high until the mixture is super smooth and creamy.
4. Pour into a 2-3 cup bowl and put it in the fridge for 4 hours or overnight.

Knock-Off "Thai One On" (Vegan)

The yummy vegan dish "Thai One On" (from Food for Thought restaurant in Williamsburg, VA) is sooo delicious! This version is nowhere near as good as theirs, but it does in a pinch in between visits to Williamsburg to enjoy the real thing! The quantities are flexible.

1 "bricks" of brown rice ramen per person (or other GF asian noodle)

Pad Thai veggies, thinly sliced into pinky-length strips:

Onion

Mushrooms, finely diced

Carrots

Broccoli (stalks and florets) 

Celery

Bok choy (stalks and greens)

Colored bell peppers

Snow peas

Etc.

Sauce, made of:

1 can coconut milk (shake well)

natural peanut butter, creamy, to taste (maybe 1/4–1/2 C or so?)

2 limes (lemons will do in a pinch)

tamari sauce and/or coconut aminos, to taste (maybe 2-3 Tbsp. or so?))

Little bit of honey or agave, to taste

1) In large pot (Dutch oven) put water on to boil for the noodles. Add some salt.

2) While waiting for that to boil, begin sautéing onions with SPG in a large skillet, adding each veggie as you get them chopped. No need for any oil. Just add a little water if they begin to stick. Stir frequently. Chop and add the veggies quickly, doing the harder veggies first and faster-cooking ones later. Cook all until al dente tender.

3) Once water begins to boil, continue chopping and adding veggies but also cook noodles according to package directions. For brown rice ramen, add bricks to boiling water. After 1 minute, separate with a chop stick. Boil for 2–3 more minutes until tender, then drain and rinse immediately with hot water.

4) In the same Dutch oven, whisk together the sauce ingredients to melt and warm the sauce through.

5) Add the noodles and the veggies to the sauce and stir well to combine.

6) Serve with salted Virginia peanuts and lime wedges.

Optional: Serve with grilled tofu for higher protein count and "meat-like" chunks of texture. I never bother.

NOTE: This is NOT good leftover (at least not with the brown rice ramen. The sauce gets pasty and the noodles fall apart when reheated. So if you wind up with extra sauce, save it and make a new fresh batch instead of leftovers already assembled. 

Roasted Root Veggies Winter Sheet Pan (Vegan)

1 large onion, diced

6 C. diced root vegetables* (potatoes, sweet potatoes, etc.)

1 can chickpeas, drained (save the aquafaba!)

BASTING SAUCE:

1/4 C. water or coconut aminos (to taste)

1/4 C. tahini

1/4 C. aquafaba

3 Tbsp. nutritional yeast (opt.)

1 Tbsp. poultry seasoning

1/2 tsp. garlic powder

1/2 tsp. sea salt

1/4 tsp. black pepper, or to taste

Optional: chili powder or cayenne pepper, to taste, for kick

1) Preheat oven to 400 degrees. Take a large sheet pan with edges and line with parchment paper.

2) Wash and dice 6 cups root veggies of your choice*.

3) Whisk together ingredients for basting sauce. Add root veggies and stir to coat.

4) Transfer to lined sheet pan. (Use spatula to rescue every bit of basting sauce from the bowl and transfer to the veggies on your sheet pan.)

5) Bake at 400 degrees for 45 minutes, stirring every 15 minutes by lifting parchment paper and flipping veggies over.

NOTE: This is yummy as a main dish or as a delicious side dish with BBQ Cauliflower Steaks.

*You can use any root veggies you like alongside the onions, including any kind of potatoes or sweet potatoes, carrots, butternut squash, cauliflower, rutabaga, turnips, parsnips, etc. You can also substitute cubed tofu for the chickpeas if you prefer.

This recipe is adapted heavily from this original from The Hidden Veggies.

Evie's Banana Cookies / Breakfast Bites (Vegan)

2 ripe bananas

1 C. organic rolled oats

1/2 C. raisins or other dried fruit of choice (cranberries, dates, etc.)

Anything else you want to add*

1) Mash bananas in a bowl.

2) Stir in oats, dried fruit, and nuts. (Chopped dates with walnuts is my favorite!)

3) Plop tablespoon-sized dollops onto a cookie sheet and bake at 375 degrees for 10-12 minutes. (I cook mine probably 20 minutes in the end. I like them kind of crispy and not as soft in the middle.)

*NOTE from Evie: I often triple this recipe. You can add anything you want (chopped apple, nuts, stevia, vegan chocolate chips, cinnamon, etc.)

*NOTE from Laurie: You can't really press these flat and cook them and cut them up later, as they'll be too mushy and moist in the end. They need to be cooked individually to get to the right amount of doneness. These freeze beautifully. Just freeze them individually and then put them in a ziplock in the freezer and pull a few out to take on the go. They will be a bit crumblier once they've been frozen.

Copycat Chick-fil-A Kale Crunch Salad (Vegan)

For the SALAD:

1 bunch baby broccoli

8 cups (1 bag) chopped kale, massaged

juice from 1 lemon

roasted nuts of choice (almonds, walnuts, pecans)

For the DRESSING:

2-3 Tbsp. pure maple syrup

2 Tbsp. apple cider vinegar

1 scant Tbsp. dijon mustard

juice from 1/2 lemon

salt & pepper, to taste

1/4 C. high-quality olive oil or tahini

1) Roast nuts in oven on 350 degrees until just fragrant and toasting. (Keep an eye on them so they don't burn! Stir frequently.)

2) Get a large bowl of ice water ready, but set aside.

3) Remove any large, hard stalks of kale from the bag of chopped kale. Massage well (for 2-3 minutes) with lemon juice to soften. Set aside.

4) Boil baby broccoli in small saucepan filled with salted water for 2 minutes.

5) Pour off salted water, then plunge broccolini into ice water bath for 1 minute. Drain and chop coarsely.

5) Combine all vinaigrette ingredients except oil or tahini, then whisk the oil or tahini into the dressing until it thickens up.

6) Toss together the massaged kale, chopped broccolini, roasted nuts, and vinaigrette. Serve immediately.

Molly's Instant Pot Chili (Vegan)

1 medium onion, diced

4 C.+ sweet potatoes, diced (if thin-skinned organic, I don't peel)

2 medium red (or other colored) bell peppers

4 cloves garlic, minced

1 Tbsp. chili powder

1–2 tsp. ground cumin

1–2 tsp. kosher salt

2 1/2 C. vegetable broth

1 can tomato sauce

1 can petite diced tomatoes, undrained

1/2 C. uncooked* quinoa (if using instant pot)

1 can organic black beans, drained

1 can organic red kidney beans, drained

1 can organic pinto beans, drained

1 can organic cannellini beans, drained

Toppings, for serving:

diced avocado

chopped fresh cilantro

shredded cheese (omit for vegan)

crushed tortilla chips

plain yogurt or sour cream (omit or use plant-based for vegan)

Cooked brown rice, for serving (optional)

1) To a 6-quart or larger Instant Pot, add onion and a bit of water on the SAUTE setting. Cook until the onion begins to soften, about 3 minutes. Add the sweet potatoes, bell peppers, garlic, chili powders, cumin, and salt. Cook for 1-2 additional minutes until the garlic is fragrant.

2) Add half the veggie broth and stir, scraping up any stuck-on bits of food. (This will prevent a burn warning!) Stir in the remaining broth and the quinoa. Pour tomato sauce on top (do not stir again).

3) Cover and seal the instant pot. Cook on manual (HIGH) pressure for 8 minutes. Immediately release the pressure and carefully open the instant pot.

4) Turn the instant pot to OFF. Stir in the beans. Place the lid back on and let stand 10 minutes to thicken. Uncover. Taste and adjust seasoning as desired. Serve hot with any and all toppings.

NOTE: I once added a can of pumpkin puree to the tripled batch, and it was yummy. It is a thicker broth that way, but doesn't taste of pumpkin at all. 

NOTE: This recipe also works well with butternut squash instead of sweet potato.

This recipe is modified from the original at Well Plated by Erin.

*STOVETOP VERSION: This recipe is delicious. I needed to feed a crowd too big for the instant pot, so I tripled the recipe and cooked it on the stove in a large pot, and it worked fine. I think next time I would pre-cook the quinoa and add it already cooked, though, as I had to cook the chili a long time to get the quinoa tender, and the veggies got cooked down more than I would like.