Spicy Peanut Noodles

1 lb spaghetti or brown rice noodles
Bring large pot of salted water to a boil.  Add brown rice noodles and cook per pkg instructions.
Drain, rinse with cold water, drain again. Return to pot.

Combine and stir over med heat until thickened:
2 cups coconut milk
1 cup water
1/2 maple syrup
1/2 cup soy sauce
1 cup peanut butter
1 T chili-garlic sauce
2 tsp grated fresh ginger
6 cloves garlic, minced

Remove from heat and add:
4 T lime juice
2 T toasted sesame oil

Toss hot noodles with:
3 scallions, chopped
2 carrots shredded
1 pkg of mixed Asian veggies

Topping:
1/2 cup peanuts

Leftovers can be served hot or cold.

Vegan Grandma Mistake Bars

Crust:

Cream together:

1 cup or 2 sticks of Earth Balance

1 cup brown sugar, firmly packed

1 cup all-purpose flour

¼ teaspoon salt

½ teaspoon baking soda

2 cups oatmeal

Mix until it is crumbly. Put 1/2 the mixture into a greased 9x13 baking pan.

Filling

Melt - ½ cup or 1 stick Earth Balance

Add:

1 (12 ounce) package chocolate chips

1 cup (8oz) vegan sweetened condensed milk *

Stir until smooth. Pour chocolate mixture over oatmeal mixture, then drop spoonfuls of the rest of the oatmeal mixture on top. Bake at 350 for 25 minutes. 

* Homemade sweetened condensed milk: (yield 1 ½ cups)

¾ cup unsweetened, shredded coconut

Water to make 1½ cups liquid, divided

⅔ cup sweetener (use as healthy as possible. Use organic xylitol or Stevia.

½ tsp vanilla extract (optional)

Pinch of salt 

Instructions:

Grind coconut as fine as possible in a blender or spice grinder.

Add about ¾ cup water and blend well for about 1 minute.

Add the remaining amount of water, sweetener, vanilla and salt. Blend well.

Store any excess in a closed container in your refrigerator.

Vegan, No Sugar, GF Oatmeal Cookies

Mix all ingredients:
3 mashed bananas
1/3 cup applesauce
2 cups oats
1/4 cup non-dairy milk
1/2 cup raisins, dried cranberries or dried cherries
1 tsp vanilla
1 tsp cinnamon
1/2 cup nuts (walnuts or pecans)
chocolate chips (optional)

Drop by rounded tablespoon full onto lightly oiled cookie sheet or
use parchment to cover cookie sheet.
Bake at 250 deg for 15-20 min

My favorite Quick Chili

Ingredients:
    1 12 oz ground meatless
    1 onion, diced
    3 cloves garlic, minced or 1 T dried chopped garlic
    1 (28 ounce) can diced tomatoes
    1 (8 ounce) can pizza sauce
    1 cup water
    2 (15 ounce) cans of kidney beans,  pinto beans or garbanzo beans
    2 tablespoons chili powder
    1 tablespoon ground cumin
    2 tablespoons white sugar
    3/4 tablespoon salt
    1 teaspoon ground black pepper

Saute the onions and garlic in olive oil until translucent.  Add ground meatless and break into
bits.  Add all other ingredients and bring to a boil.  Turn temp to LOW and cook for at least
1 hour.
Serve with garlic bread or garlic Naan (my favorite)

Some chocolate for dessert.

Hands down the most delicious Pumpkin Pie I have made

The minimalist baker does it again!
A delicious pie!  Thank you Dana!
For the full recipe follow this link.

FILLING

• 2 3/4 cups pumpkin puree (~1 1/2 15-ounce cans)
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 1/3 cup unsweetened plain almond milk
• 1 Tbsp olive oil, or melted coconut oil
• 2 1/2 Tbsp cornstarch or arrowroot powder
• 1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
• 1/4 tsp sea salt 

I made my usual rough puff pastry for this pie.
Pour filling into pie crust and bake at 350 for 58-65 minutes.

Paco Tacos

Ingredients:
Rough puff pastry (recipe can be found in this blog)

Filling:
Refried beans
Ground meatless with taco seasoning
salsa

Roll out rough puff pastry and cut into large triangles or squares.
Line each large muffin pan well with the pastry (there should be enough pastry to fill the well and spill over the sides generously. This will be used to cover the top once filled).
Start at the bottom and fill in layers with  refried beans, ground meatless and top with salsa.  Now cover with a fold over of the triangle or square dough.

Bake at 350 degrees for 20 min or until golden brown on top.

My favorite rough puff pastry

Rough pastry pictured with vegan paco tacos.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 stick (1/2 cup) plus 5 tablespoons unsalted butter, frozen
• 5 to 6 tablespoons ice water

 Place all ingredients in food processor except the water. Pulse or blend a few minutes to 'cut' the butter into the flour and salt mixture.  Next, add the water and blend until smooth ball forms.
Refrigerate for at least an hour to avoid shrinkage when baked.

Roll out on a floured surface for pie dough.

Sweet Potato Chocolate Cake

From the wonderful cookbook Plant Powered Families by Dreena Burton.

Preheat oven to 350 degrees, Spray coat 8x8 baking pan and line with parchment to fit.
For this recipe I used 4 med sized sweet potatoes.

In a large bowl mix:
1 cup flour, white, spelt or white whole wheat
1/3 cup coconut sugar*
1/4 cup non-dairy chocolate chips
1/4 teaspoon salt
1/4 cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda

In a blender place:
3/4 cup cooked, peeled orange sweet potato
1/2 cup water
1/4 cup maple syrup
2 teaspoons vanilla extract
Blend until smooth and place into the dry ingredients above.

Place in the pan and bake for 20-25 min.

Frosting:
Place all in a blender and puree until smooth:
3/4 cup coconut sugar (blend until powdery 1 1/2 cup of sugar with 1 T arrowroot or corn starch)
1 cup cooked, peeled sweet potato
1/2 cup cocoa powder
1/2 - 3/4 cup powdered sugar to taste* (opt my addition to make a sweeter frosting. )
1/2 cup raw cashew butter or almond butter
1/4 teaspoon salt
2-5 T nondairy milk
1 teasp vanilla


*why coconut sugar?

Protein-Fiber Chex Mix

This is my somewhat altered version of chex mix.
Nice, handy snack to have at the ready.

3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
1 cup Cheerios, or oat cereal you like
1 cup Shredded Wheat and Bran, leave out for GF
1 cup sunflower seeds
1 cup cashews
1 cup peanuts
1 cup bite-size pretzels, broken
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces

Melt:  6 tablespoons Earth Balance margarine
Add:
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Pour and stir the above mixture into the dry ingredients.

I place in a large dutch oven for easy stirring.  Preheat oven to 250 deg.
I turn/stir every 15 minutes so the mix is well coated.

Our Favorite Lentil Loaf

2 cups of cooked lentils, then slightly mashed
1 med onion, diced
1 cup rolled oats
3/4 cup grated cheddar cheese, we use Daiya
1/2 - 2/3 cup tomato or BBQ sauce
1 tsp garlic powder
1 tsp dried basil
1/4 tsp seasoned salt
1/4 tsp black pepper

Preheat oven to 350 deg
Mix all above ingrediants
Spray dutch oven with Pam
Place lentil loaf in the pan.

Bake for 40 min or until crispy and golden on top of the loaf.

Serve with baked or mashed potatoes.
Carrots  and onions can be placed next to the loaf for baking.

Becky's Minestrone Soup

1 T Olive Oil

1 med onion, chopped

2 garlic cloves finely chopped

28 oz veg broth

1 14.5 can garbanzo beans

1 14.5 can red kidney beans

1 14.5 can stewed tomatoes

2 cups chopped kale or swiss chard

1/2 c cooked small shell pasta

1/4 tsp Italian seasoning

1/4 tsp crushed red pepper

Another great chocolate chip cookie

2 c. flour + 1 c ground oatmeal
1 tsp salt
1 tsp baking soda
1 c. coconut oil
1 c. brown sugar
1/2 c. white sugar
1 T egg sub + 3 T water
8 oz chocolate chips, I use Enjoy Life
Preheat oven to 375.

Roll into balls (about 1 tsp-2 tsp) and bake 8-10 minutes.

Vegan Lasagna like my favorite Vegan Restaurant

Ingredients to be blended in a food processor:
Saute in small pan for 4 minutes:

• 2 tsp. olive oil
• 2 medium onions, chopped (2 cups)
• 3 cloves garlic, minced (1 Tbs.) 
  
  
  Add and cook for 2-3 minutes:
   
• 8-oz. bag fresh baby spinach 
  
  
  Place in the Food processor:
  The above mixture plus
• 20-oz. pkg. firm tofu, drained
• 1 8-oz. pkg. vegan cream cheese
• ½ cup chopped fresh basil or 1/6 c dried basil
• ¼ cup nutritional yeast or vegan Parmesan cheese
  
  Preheat oven to 350 degrees
  In a 13 x 9 pan:
  Layer Spaghetti sauce, lasagna noodles (12 cooked or oven ready), processed 'cheese' mixture prepared first (above), continue to layer until all ingredients are used.  On top sprinkle 1 cup of vegan cheese, I use Daiya.  Cover with foil and bake for 30-40 min until lasagna is bubbling.
  Let cool for 10 min before serving.
  
  

Chocolate Mousse

CHOCOLATE AVOCADO MOUSSE

1/2 cup semisweet chocolate chips, I use Enjoy Life Semi-Sweet Vegan Choc Chips
4 very ripe (8 ounce) avocados, peeled and pitted
½ - 3/4 cup agave, depending on your preference for sweetness
1/2 cup unsweetened cocoa powder
1/3 - 1/2 cup almond milk
1 tablespoon pure vanilla extract
1/4 teaspoon fine salt

Place the chocolate chips in a small microwaveable bowl. Microwave 1 min, stir until smooth. Set aside to cool slightly.

Place the melted chocolate, avocados, agave, cocoa powder, almond milk, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. 

Taste for sweetness and add 1T of agave and blend again.  

Spoon into ramekins and refrigerate for at least 3 hours (this can be prepared the day before too).

Vegan Zuke Casserole

Vegan Zuke Casserole

I took my old recipe and veganized it.  Really good.

Ingredients:
2 med to lg zucchinis, sliced thin
1 clove garlic
1 med onion, chopped
1 bag ground meatless (12 oz)
1 8oz can tomato sauce
2 T vegan Parmesan cheese, I like Veggie Express brand
1/2 cup bread crumbs, or for gluten free corn flake crumbs or what you like for cracker crumbs
1/2 cup vegan mozzarella or swiss cheese, I like Violife.

Preheat oven to 350 deg

In medium skillet place 1 T of olive oil, saute onion, garlic and pinch of salt.
When the onions are soft add tomato sauce, meatless.

Layer zuke slices into a greased 9 x 13 pan.
Place a layer of the meatless mixture on top.
Then sprinkle on crumbs and parm cheese substitute
Continue layering until until all the ingredients are used.
Bake in the oven for 35 minutes covered with aluminum foil.
Remove from over, uncover and sprinkle on Swiss or Mozza vegan cheese.
Return to the oven and bake until cheese has melted about 10 min.
Serve.

Cold Summer Salad

Mix together:
5 cups of vegetables: broccoli, green pepper, red onion, cucumber, celery, cherry tomatoes...
1 lb of cooked, cooled spaghetti
1 8 oz bottle Zesty Italian dressing
4 T Salad Supreme seasonings

Set in the refrigerator for 4 hours.

No eggs?

Great article.

Carrot Cake

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 T egg substitute
2 cups sugar
1/4 cup vegetable oil
1/2 cup applesauce
3/4 cup non-dairy milk with 1T lemon juice or apple cider vinegar or brown rice vinegar
   and let sit for 5-10 minutes.
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1/2 cup flaked coconut
1 cup chopped pecans or walnuts

Vegan Animal Crackers

Single recipe - makes 2 doz small cookies
Mix together:
    8 ounces flour, 1 cup
    3 ounces or 1/3 cup Earth Balance 'butter', room temperature
    1/2 c sugar
    1 1/2 tsp powdered milk.  
    1/4 teaspoon nutmeg
    1/4 teaspoon salt
    1/8 teaspoon baking soda
    1 T vanilla extract
    1 T egg sub

Wrap the dough and refrigerate for at least 3 hours, or overnight, before rolling.
When ready:
Cut and bake the cookies:
    Preheat the oven to 350° and have 2 parchment lined sheet pans standing by.

    On a well floured surface, roll the cookies to just a little over 1/4" thickness.  Cut the dough with your cookie cutters and transfer the cut-outs to the cookie sheet. They won't spread significantly in the oven, so they can be placed fairly close together.

    You can gather, knead and re-roll the scraps three times; the dough is very forgiving.

    Bake the cookies for approximately 10 minutes, or until just beginning to brown. Cool thoroughly. Store in an airtight container at room temperatures for up to a month.

All Veg Pot Pie

Begin with the Crust:
Pastry Crust:
2 cups flour
1/2 t baking powder
3/4 teaspoon fine kosher salt
1/2 c unsalted earth balance 'butter', cubed 5-7 T ice water
Place in refrigerator while you make the cooked veggies below.

On a medium heat burner add: and cook until onions are soft, about 5-10 min:
2 T veg oil
3 teaspoons kosher salt
2 large yellow onion, chopped
2 large potatoes diced, I use a mix of white and sweet if available
4 medium carrots, peeled and cut into 1/4-inch thick slices
4 medium celery stalks, cut into 1/4-inch thick slices
4 cloves garlic, minced
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon dried tarragon

Add the butter and melt. Stir in the flour and cook for 1 to 2 minutes.
1/4 c unsalted butter
1/4 c all-purpose flour

Gradually stir in the 4 cups of vegetable broth. Bring to a simmer, stirring continually. Continue stirring until the sauce thickens, about 3 minutes.

Remove the skillet from the heat and stir in 1 cup frozen green peas.

Preheat the oven to 375 deg.


Now take the crust from the refrigerator and cut into 2 halves.  Roll to the desired thickness one of the halves, about 1/4" thick, and place in the bottom of your baking dish.
Pour the veggie mixture on top.
Now roll out the other crust half and place on the top of the veg mixture.

Position an oven rack in the middle of the oven and cook pot pie at 375 degrees F for 1 hour or until bubbly and vegetables are soft.  Cover with foil if the crust is browning.