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.