"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.