Leek and Potato Soup -
2 cups dried lentils, rinsed
3 1/2 cups of vegetable broth
16 oz package of mushrooms, sliced
1 large onion, diced 2-3 cloves garlic, minced
1 bell pepper, diced
Cumin and oregano to taste. Adding a little onion and garlic powder doesn’t hurt!
No-Cheese (recipe below)
Cook lentils 8 minutes in the Instapot and vent when finished. Sauté mushrooms, onions, and peppers until desired consistency. I cook my mushrooms separately to develop the flavor and make sure to get the right level doneness. Take 3 cups of the cooked lentils and combine with the remaining ingredients. Sometimes I also add a little spicy salsa, maybe a quarter cup.
1 bell pepper
1 can English Peas
1 to 2 cans Rotel tomatoes
2 TBSP Worcestershire sauce
4 cups Jill McKeever “Cheese” Sauce (see video on my website)
1 pound package of spaghetti noodles
2 to 4 cups veggie broth
Sauté onions and peppers in water/vegetable broth. When tender add remainder of ingredients along with the “no” cheese sauce and vegetable broth (I used 2 plus cups) and add the cooked noodles combined and mix well. Pour into a casserole dish or two. Bake at 350° for about 20 to 25 minutes until bubbly.
Jill McKeever's Cheese Sauce
2 cups rolled oats
1/2 cup nutritional yeast flakes
1/4 cup cornstarch
2 teaspoons onion granules
2 teaspoons sea salt
1 12-oz. jar Roasted Red Bell Peppers (Use whole jar, do not drain)
1 tablespoon lemon juice
4 cups warm water
1/4 teaspoon Pecan or Apple liquid smoke *Optional - I don’t use)
Using a high speed blender, (I use a Vitamix) blend on high for five minutes or until the sauce begins to thicken. You can hear the Vitamix motor working harder as the sauce cooks and thickens. The cheese will thicken as it cools, as well. The recipe makes about six cups and is delicious over nachos, broccoli, pasta, and MUCH more!
2/3 cups of whole wheat pastry flour (I use whole wheat flour)
1/4 teaspoon salt
2 teaspoons baking powder
2/3 cup plant milk (I add a splash of vanilla)
Mix the flour, salt, and baking powder together in a bowl, then add your plant milk to the dry ingredients and mix until they are well combined. Use a nonstick pan and cook on medium heat. When you see the top has little bubbles and is mostly firm, flip them over and cook them for a few more minutes.
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1 large onion, cut into 1/2-inch-thick slices
For the batter:
2/3 cup oat flour
1/4 cup chickpea flour (I used whole wheat flour) 1 cup unsweetened plant milk (I used oat)
1 teaspoon rice vinegar
For the breading:
1/3 cup cornmeal
3/4 cup bread crumbs (I used whole wheat bread crumbs, from a previous video, and Panko bread crumbs, half and half)
1/3 cup nutritional yeast
2 tablespoons of your favorite spice blend (I used McCormick’s Chicken Monterey, and probably less than 2 tablespoons because mine had salt in it)
1 teaspoon smoked paprika (optional)
Preheat the oven to 425°F. Line a large baking sheet with a silicone mat or parchment paper and set aside. Separate the onion slices into rings. Transfer to a bowl and set aside.
In a shallow bowl, combine the flour, plant milk, and vinegar. Stir to blend well.
In a separate shallow bowl, combine the cornmeal, bread crumbs, nutritional yeast, spice blend, and paprika. Mix well. Line up the bowls of onion rings, batter, breading mixture, and the prepared baking sheet. Dip an onion ring into the batter, coating it all over. Transfer the onion ring to the breading, tossing to coat. Place the coated onion ring on the baking sheet and repeat with the remaining ingredients, arranging the rings in a single layer. Use a second sheet if needed. You should have enough batter and breading for about 20 onion rings.
Bake for 10 minutes, then remove from oven and carefully turn rings over. Bake for about 10 minutes longer, or until crisp and nicely browned. Serve hot.
½ cup whole grain bread crumbs
2 teaspoons Italian seasoning
2 (15-ounce) cans chickpeas, drained and rinsed
1½ cups cooked brown rice
1 small onion, cut into 1-inch pieces
3 cloves garlic
1 teaspoon ground cumin
1 teaspoon turmeric
¼ cup nutritional yeast
¼ cup lime juice
¼ cup finely chopped fresh parsley
Sea salt and freshly ground black pepper
*Instead of Cumin and Turmeric, I used 1 to 2 teaspoons of McCormick Grill Mates Montreal Chicken Seasoning. Also, substituted 1/8 cup lemon juice instead of lime.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a small, shallow bowl, mix together the bread crumbs and Italian seasoning.
In the bowl of a food processor, combine the chickpeas, rice, onion, garlic, cumin, turmeric, nutritional yeast, lime juice, parsley, and salt and pepper to taste; pulse to a pliable mixture. (If you don’t have a food processor, use a potato masher.) Mold about 2 tablespoons of the mixture into an oblong nugget, then roll the nugget in seasoned bread crumbs, and place it on the prepared baking sheet.
Repeat until all of the mixture is used. Bake for 20 minutes, then flip nuggets and bake for 20 more minutes.
1 3/4 cups of flour
2 tsp sugar
1 tsp salt
3/4 tsp baking powder
1/2 cup plant milk
*the original recipe called for 2 tsp oil, which I left out. This would make them a little softer.
Whisk all dry ingredients together. Add the milk using the well method and mix until the dough becomes a ball. Knead on the counter until very smooth and elastic, at least five minutes, adding more flour as necessary. Let dough rest for 10 minutes, and then divide into 8-10 equal pieces.
Heat a nonstick over medium-high heat, and cook each naan for about 90 seconds on each side, until they bubble and darken.
Hot Water Cornbread
I was recently given this recipe for “Hot Water Cornbread” and it has quickly become one of our family’s favorites!
1 cup corn meal
1/2 cup whole wheat flour
1 table baking powder
1 teaspoon salt
Pinch of baking soda
1 cups of boiling water
Mix dry ingredients together (I add dried onion flakes, to taste) and then pour in the water. Scoop out mixture in your desired size and bake on a cookie sheet with parchment paper at 425° for 25 minutes.
Thank you DR. M for the inspiration.
Ruby Red Salad
3 Cups, Grated Carrots
2 Cups, Grated Beets
1 Cup, Chopped Parsley
2 Red Apples chopped
1⁄2 Cup, Dried Cranberries
1⁄2 Cup, Coarsely chopped Walnuts (optional) 2 Tablespoons, Sliced Fresh Chives (optional) Salad Dressing of your choice*
Ground Black Pepper
Seeds from 1⁄2 Pomegranate (optional)
Combine the carrots, beets, parsley, cranberries, apples, optional walnuts, and optional chives in a large bowl. Add the salad dressing to taste and stir until the vegetables are thoroughly coated. Season it with the black pepper to taste. Top with the optional pomegranate seeds if desired. Serve immediately.
*Note – I dress this salad with a Balsamic Vinegar (Cranberry Pear or Blackberry Ginger)
3 - 15 oz. cans of Chickpeas
1 1/2 cups of low sodium vegetable broth (I sometimes use the Vegan Better Than Bouillon paste.)
3 - 15 oz. cans of diced tomatoes (For added spice, substitute 1 can of tomatoes for 1 can of Ro Tell tomatoes and chilies.)
2 Tablespoons of Curry Powder
1 Tablespoon of Garlic Powder
3 10 oz. bags of frozen Spinach
(Optional - before serving, add a splash of your favorite unsweetened plant milk)
Combine all ingredients except spinach in a large saucepan. Cook for 5 minutes, then add the spinach. Cover and continue cooking until the spinach is thawed and curry is thoroughly warmed. Serve over Rice, Quinoa, Farro, etc.
1 Cup chopped onion
1 garlic clove, minsed
1 cup dry lentils, rinsed
1 TBSP chili powder
2 tsp ground cumin
1 tsp oregano
14 ounces water
1 cup salt-free salsa
Salt-free seasoning to taste
Combine all ingredients in a crock pot and cook on high for 8-12 hours, stirring occasionally and adding water as needed. This taco filling can be used anywhere you would normally use a meat taco filling, such as in taco shells and in salads.
I've also cooked this on the stove and in my Insta pot, so it is very flexible and can be adapted to your favorite cooking method.
I found this recipe in "Unprocessed" by Chef AJ. Enjoy!
Creamy Tomato Spinach Pasta
1 onion, chopped
3 cloves garlic, chopped
1 cup mushrooms, chopped
3 tablespoons tomato paste
15 oz. of canned tomatoes, drained
2 ½ cups of unseewetend plant milk
2 ½ cups vegetable broth
½ cup nutritional yeast
16 oz. dry pasta
5 oz. fresh spinach (or frozen)
Salt and pepper to taste
Dried basil and parsley to taste
Sauté the onion and garlic in a dutch oven. Add the tomato paste, then mushrooms. Sauté until onions are translucent. Stir in the basil and parsley. Add the canned tomatoes, salt and pepper, oat milk, and broth. Pour in the pasta and simmer for 10 minutes. Then stir in the nutritional yeast and spinach. Taste for seasoning, cook a few more minutes for thickening. Enjoy
Inspired by "Creamy Dairy-Free One Pot Pasta” presented by BuzzFeed Tasty Vegetarian
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