16 oz. Brussels sprouts
2 Tbsp. balsamic vinegar
1 tsp. onion powder
1/2 tsp. garlic powder
salt (optional)
pepper to taste
Stir together balsamic vinegar, onion powder and garlic powder. Pour over Brussels sprouts and stir to cover. Spread on baking dish lined with parchment paper. Sprinkle on salt and pepper to taste. Bake at 400 degrees for 16-18 minutes or until they start to look charred.
4 cups water
1/2 tsp salt (optional)
2 cups old fashioned oats
1 cup millet
1 cup chopped dates
1 cup chopped mangos
Bring water and salt to a boil. Add the millet, old fashioned oats and dates. Let simmer for 5 minutes. Stir in the mango. Let simmer for another 5 minutes.
Serve with extra fruit and your favorite plant based milk if desired.
1 cup Frank's cayenne pepper sauce
2 tsp. maple syrup
1 1/2 tsp. garlic powder
1/2 tsp. ground black pepper
1/2 tsp. cayenne pepper
1/2 tsp. vegan Worcestershire sauce
Add all ingredients to blender. Blend until smooth. Store in refrigerator. Keeps up to a month.
2 cups peanut-butter
2 cups date or coconut sugar
1.5 tsp. vanilla extract
3 tbsp. molasses
2 cups oat flour
1/4 tsp. salt
1/2 cup water
3/4 - 1 cup vegan chocolate chips
Mix all ingredients (except chocolate chips) together in a stand mixer until just incorporated. Stir in chocolate chips, if using.
Roll by spoonfuls into balls, and place on parchment paper lined cookie sheet.
Use a fork to press, making an X pattern on semi-flattened cookies.
Bake for 8-9 minutes in a 350 degree oven.
1 1/2 cups cornmeal
2 1/2 cups whole wheat flour
2/3 cup maple syrup
1 tsp. salt
2 tbsp. baking powder
2/3 cup applesauce
1/2 cup almond milk
1 can coconut milk (not low fat)
Pour into 13 x 9 pan. Can cut parchment paper to cover the bottom to remove easily. Alternately, you can lightly spray pan with cooking spray.
Bake in oven for 35 minutes at 350°. It is perfect when a toothpick inserted into the center comes out clean.
2 1/2 - 3 cups White Whole Wheat flour (or other whole grain)
1/2 cup Vital Wheat Gluten flour
3 Tbsp. Pure Maple Syrup
2 tsp. Salt
4 tsp. Active dry yeast
5 tsp. dried Rosemary
2 Tbsp. roasted garlic (no oil when roasting)
1/4 cup Millet
2 Tbsp. Golden Flaxseed
1 1/2 cups very hot tap water
Put yeast in mixing bowl and add all other ingredients, adding hot water last. Mix/Knead only adding enough flour to make a very soft, but not sticky dough. Place back in bowl and let rise for 45 minutes in a warm place. Remove dough and shape into rolls or a loaf and place on a baking sheet/baking dish lined with parchment paper dusted with cornmeal, cover and put in a warm place to rise for 45 minutes. Heat oven to 400 degrees. Bake rolls 16-18 minutes (depending on size) or until nicely browned.
1 16 oz. block of tofu
1 cup cooked brown rice
2 cups 100% whole wheat soft bread crumbs
1 cup finely chopped pecans or walnuts
1/2 cup quick oats
1/2 onion finely chopped and sauté until soft in 2/3 cup water
1/4 cup nutritional yeast flakes
1/2 tsp. sage
1 tsp. garlic powder
2 tsp. onion powder
1 tsp. basil
2 tsp. McKay's chicken-like (vegan) seasoning
Mix all ingredients together and mash or knead thoroughly with hands or in a mixer. Roll into balls about the size of walnuts and place on sprayed cookie sheet or cover in parchment paper. Bake at 350°F for about 30 minutes. Allow to cool. Can use a freezer bag (freezes well).
2 Tbsp active dry yeast
1/4 tsp maple syrup
2 cups lukewarm water
1/4 cup applesauce
1 scant Tbsp sea salt
2 Tbsp dried minced onion
2 cups whole wheat flour
2 1/2-3 cups white whole wheat flour
Dissolve yeast and syrup in 1/2 cup of the lukewarm water and let sit for 10 minutes to proof.
Place the minced onions in another 1/2 cup of lukewarm water until ready to use.
After 10 minutes, add the remaining water, rehydrated onions in water, applesauce and salt and mix well.
Stir in the whole wheat flour one cup at a time; fold in 2 cups of the white whole wheat flour then add just enough flour gradually as you are mixing (or kneading by hand) until the dough is smooth and elastic and no longer sticky. Shape into a ball, place in a bowl, cover with a cloth and let rise until doubled in bulk, approximately 60-90 minutes.
Punch down dough and turn it out onto a floured surface. Knead 3-4 times, then divide into 8-10 equal pieces. Shape each piece into a ball and let rest for 10 minutes. Starting with the first ball you shaped, flatten each ball with a rolling pin to about 1/8 in thick. Preheat oven to 500° and if using baking stones- place the stones in the oven during the preheat as well. If using metal baking sheets, spray with a bit of cooking spray and dust with cornmeal then place the flattened pitas on the sheet. Let rest until oven is heated. Place filled baking sheets on the middle rack of the oven and bake for 5 minutes without opening. Remove from oven if they are beginning to brown, but if they still smell a bit yeasty - leave for another 2-3 minutes. Cool on racks, then fill with your favorite sandwich fillings or cut into wedges, season, bake and serve with Hummus. To store wrap well. Keep at room temperature if they will be eaten soon, or refrigerate/freeze.
1 cup vegetable broth
3/4 cup quinoa
1 - 15 oz. can black beans, drained and rinsed
1 - 14.5 oz can fire-roasted diced tomatoes (undrained)
1 cup corn kernels
3 cloves garlic, minced
1 medium Jalapeño, diced (or to taste)
2 tsp. onion powder
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
1 avocado, peeled and sliced
Juice of one lime
Add all ingredients (except avocado and lime juice) to a large skillet with a lid. Bring to a simmer over medium heat. Cook covered for 20 minutes, stirring halfway through. Just before serving lay avocado slices on top, and squeeze lime juice over.
Recipe featured in the film "Eating You Alive".
Recipe by Brandi Doming and can be found at theVegan8.com.
1 medium white onion, chopped
4 large garlic cloves, minced
1-2 cups vegetable broth
1/2 C. Cashews
1/4 C. Nutritional Yeast
1/4 tsp. Black Pepper
1/2 tsp. Salt
1 tbsp. Lemon Juice
Share
Recipe featured in the film "Eating You Alive".
Recipe by Miyoko Schinner and can be found at
1 C. Cashews
¾ C. Nutritional Yeast
¼ C. Oat Flour
¼ C. Tapioca Flour
1 tbsp. Paprika
1 tbsp. Date Sugar
2 tsp. Powdered Mustard
2 tsp. Sea Salt
2 tsp. Onion Powder
Add all of the ingredients to a food processor and process until a powder is formed. There should not be any discernible chunks or large granules of cashews, so this may take 3 to 4 minutes of processing.
Store this in a jar or portion out into 1⁄3 cup increments and put in ziplock bags and store in the pantry for a month or two or in the refrigerator for up to 6 months.
How to use this mix
Recipe featured in the film "Eating You Alive".
Recipe by Lindsay Nixon and can be found at her website
1/2 C. Plant Based Milk
1/2 C. Flour
1/2 t Garlic Powder
1/2 t Onion Powder
1/8 t-1/4 t Cayenne Pepper
1 TBSP Nutritional Yeast
Spicy Garlic Wing Sauce (see recipe here)
Preheat oven to 450F and line a baking sheet with parchment paper.
Whisk all ingredients together to form a thick pancake like batter.
Dip florets into batter, and place on baking sheet. (If your cauliflower head is huge you may need to double the batter.)
Bake for 25 minutes, until golden brown, crispy, and fork-tender inside.
Toss baked florets with your choice of sauce until coated. SERVE!
Share
2 quarts vegetable broth
2 28-oz. cans diced tomatoes
1 15-oz. can diced tomatoes
3 cups chopped carrots
2 large yellow onions, quartered
1 large clove garlic chopped
3/4 cup raw cashews
3 large pitted dates
1/2 tsp. cayenne pepper (or to taste)
2 tsp. seasoned salt
2 Tbsp. dried oregano
1 Tbsp. dried basil
1 tsp. dried thyme
1-2 Tbsp balsamic vinegar
1/2 cup fresh basil, oregano or parsley, chopped
Place ingredients (except fresh herbs) and only 1 quart of the veggie broth in an Instapot* or other programmable electric pressure cooker. Set for 10 min on high pressure. Once pressure has released. Blend soup with 2nd quart of veggie broth in high speed blender (you'll have to do this in batches) and blend until very smooth. Pour everything back in the pot and heat on low for a few minutes. Taste and adjust seasonings. Just before serving add the fresh herbs or a drizzle of Balsamic vinegar. The benefit of the pressure cooker is that you can add all the ingredients in the morning, and come home to warm soup that just needs to be blended!
If not using a pressure cooker put all ingredients into a large pot and bring to a boil, then turn down heat and simmer until tender.
2/3 cup spicy brown mustard
1/2 cup Balsamic vinegar
1.5 Tbsp pure maple syrup
2 tsp black pepper
4 Tbsp water
Blend in a small blender and drizzle onto your salad. Keeps well when refrigerated.
2 TBPS - Minced onion or dried minced onion
1 Cup - Water
3/4 Cup - Ketchup (can use homemade)
1/2 Cup - Pure maple syrup
1/4 Cup - Apple cider vinegar
2 TBSP - White distilled vinegar
1/2 tsp - Salt
1/2 tsp - Garlic powder
1/2 tsp - Dried thyme
1/2 tsp - Onion powder
1/8 tsp - Ground cloves
1/8 tsp - Ground nutmeg
1/8 tsp - Ground allspice
2 TBSP - Frank's cayenne pepper sauce
2 tsp - Ground black pepper
2 tsp - Vegan Worcestershire sauce
2 tsp - Lemon juice
1 1/2 tsp - Cayenne pepper
1 tsp - Dried parsley
1 tsp - Corn starch
Add all ingredients to a blender and process until smooth. Transfer to a medium size heavy saucepan and bring to a boil, stirring regularly to avoid sticking. Boil for one minute. Cool in refrigerator. Keeps very well.
4 cups water
2 cups oats
1/2 cup millet (can substitute quinoa, buckwheat, etc.)
1 cup raw nuts
1/2 cup ground flax seed
1 tsp. salt
1 sliced apple
Add all ingredients to a blender, and blend until smooth.
Add about 1 cup of the mixture to a hot waffle iron for each waffle.
Top with fruit, peanut butter & bananas, pure maple syrup, etc.
1 16 oz pkg Brown rice spiral pasta
1 large Red bell pepper, diced
1 12 oz pkg Frozen corn
1 can Black beans, rinsed and drained
1 can Chickpeas
1 cup Green olives sliced (we use Italian without pimento)
1/4 cup Olive brine (liquid olives are packed in)
3-4 cloves Garlic (minced or pressed)
3/4 cup Mayo - or to taste (recipe below)
2-3 tbs. Balsamic vinegar
Cook pasta till just done. Rinse in cold water, and refrigerate until cool. Mix together all ingredients except pasta. Gently fold in pasta and mix well.
MAYO (Makes 1 1/2 cups)
1 12 oz pkg Extra firm silken tofu, drained
1 tsp. Dry mustard
1 tsp. Onion powder
1/2 tsp. Garlic powder
3 tbsp. Red wine or Balsamic vinegar
Combine all ingredients in a blender and puree until smooth and creamy. Chill till ready to serve. Keeps for at least 1 week, refrigerated.
1 cup Natural peanut butter (peanuts & salt)
1 cup Coconut sugar
1 tbsp Molasses
2 tsp Pure vanilla extract
1 cup Oat flour
1/4 cup Water
1/8 tsp Salt
1 tsp Baking soda
1 tsp Cinnamon
3 tbsp Coconut flakes
Pre-heat oven to 350° F.
Mix together peanut butter, coconut sugar, molasses, vanilla and water. In a separate bowl add oat flour, salt, baking soda and cinnamon. Stir until well mixed. Add dry ingredients along with the coconut flakes to the peanut butter mixture, and blend only until the dough is crumbly.
Roll cookies into small balls and place on a cookie sheet covered with a layer of parchment paper. Press each ball with a fork, first one direction, then the other to lightly flatten the cookies.
Bake for about 8 minutes.
6 cups fresh tomatoes, cored and chopped (any variety, we used heirloom)
1 medium onion, chopped
1 red or yellow bell pepper, chopped
5-6 large cloves of garlic (or to taste)
1 large carrot, grated
2 tsp sea salt
1 tsp basil
1 tsp thyme
1 tsp oregano
1 TBSP maple syrup (optional)
In a large saucepan combine all ingredients and stir. Simmer for 45 minutes, stirring occasionally. Pour over whole grain pasta of your choice, or shredded zucchini.
3-4 ears of corn, grilled
1 red bell pepper, finely chopped
1 jalapeño, seeded and diced
1/2 red onion, diced
1/4 cup cilantro, minced
1/3 cup peanuts
1 lime
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
Cut corn off the cob, combine with bell pepper, jalapeño, onion, cilantro and peanuts. Mix well. Squeeze fresh lime juice onto mixture and add seasonings. Mix well a second time.
Follow us!
