recipe

Slow Cooker Apple Butter

Recipe by

MyVega.com

 

Ingredients

Approximately 3 lbs apples (any variation, or an assortment of different kinds)

1/4 cup water

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

1 Tbsp lemon juice

Optional: 1 to 2 Tbsp maple syrup

Instructions

Chop and core apples. You do not need to peel and can leave these pieces fairly large. An apple slicer is perfect for this task!

Place apples in slow cooker with ¼ cup water and set on high for four hours, covered with lid. Stir two to three times per hour.

Once apples are soft (this might happen before the four hour mark depending on the amount you’re using) mash your apples into “applesauce” with a large fork or spoon. This should happen easily.

Turn off the heat and spoon the mixture into a blender (you can let your applesauce mixture cool a bit before transferring into blender if you want). Blend on high, stopping to let some steam escape and scraping down the sides as you go. Blend until mixture is very smooth and silky.

Once blended, carefully transfer mixture back into your slow cooker

Stir in spices and set to high. Continue to cook, without the lid, for 45 to 70 minutes, stirring and watching to ensure it does not burn on the bottom.

Once you achieve desired consistency (texture should appear thicker) add lemon juice and spoon into glass jars and let cool with the lids off. It will thicken as it cools. Taste and add additional maple syrup and spices as desired.

Once cooled place the lids on and store in refrigerator for up to three to four weeks. Freezing leftovers works too!

 
 
 
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Orange Chickpea Bowls

Ingredients

2 Cups Brown Rice cooked/steamed

2 15oz cans of chickpeas (Garbanzo beans) drained and rinsed and warmed with Orange sauce

2-3 heads of broccoli, cut into florets and steamed

3 Carrots, peeled and shredded/crinkle cut or carrot curls

Sesame seeds for garnish

 

Orange Sauce Ingredients

1/2 cup fresh orange juice

3 tbsp maple syrup

1/3 cup coconut aminos

1/4 cup rice wine vinegar

3 cloves garlic, minced

1/2 tsp fresh ginger, grated

1/2 tbsp orange zest

Pinch crushed red pepper flakes

3 Tbsp corn starch

 

Instructions

Whisk together all Orange Sauce ingredients, until corn starch is fully dissolved. Cook in a small saucepan over medium heat and simmer until thickened, stirring constantly. Add the 2 cans of chickpeas, stir to coat evenly, reduce heat to low until ready to assemble the bowls. Adjust sweetness/salt to taste.

Bowl Assembly

Place 1/3 cup - 1/2 cup of warm brown rice in each bowl and top with steamed broccoli, carrots and chickpeas in orange sauce. Garnish with sesame seeds and serve immediately. 

Store leftover ingredients separately in lidded containers and refrigerate. Stays fresh for 3-4 days.

 
 
 
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Vegan Mozzarella

Ingredients

1/2 cup raw cashews

2 cups hot water

6 tbsp tapioca flour

2 tbsp nutritional yeast

2 tbsp lemon juice or apple cider vinegar

2 tsp salt

1/2 tsp garlic powder

 

Instructions

Add ingredients to a high speed blender, and blend until completely smooth. Heat over medium high heat, stirring often, until thick and stringy. Will keep in refrigerator for up to 1 week. Use for cheese dips, on vegetables, macaroni, etc.

To make grilled cheese, spread onto a slice of bread to make a sandwich. Cook in George Foreman type counter grill for 4-5 minutes until toasty. Enjoy!

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Millet Pancakes

Ingredients

1 cup sweet potato (raw, diced)

1 diced apple

1 1/2 cups water

1 banana

1/3 cup pure maple syrup (or sweetener of choice)

1 tsp. vanilla extract

1 1/2 cups whole wheat pastry flour

1 cup millet

1 tbs ground flax seed

2 tsp cinnamon

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/2 tsp. salt (optional)

Instructions

In a high speed blender, combine sweet potato, apple, water, banana, maple syrup and vanilla. Blend until almost smooth.

In a large bowl, stir together the flour, millet, flax seed, cinnamon, baking powder, baking soda and salt.

Add the wet ingredients to the dry ingredients. Stir to combine, leaving some small lumps.

Drop about 1/2 cup per pancake onto a hot (350º) non-stick griddle or fry pan.Cook for 4-5 minutes, until bubbles form, and a few in the center burst. Flip over and cook the other side for another 4 minutes.

Serve warm with desired toppings.

These keep well in the refrigerator, to reheat and enjoy another day.

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Salad in a Jar

Ingredients

Favorite non-oil salad dressing

Chickpeas

Shredded carrots

Sliced onions

Cherry tomatoes

Yellow bell pepper

Cauliflower

Dried cranberries

Mixed greens

 

Instructions

Layer ingredients in the order listed, close the jar, and store in the refrigerator or cooler until ready to eat.

To prepare, empty the jar into a bowl to mix together.

Feel free to experiment, or sub ingredients! 

Serves 2, or as a meal for 1.

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Dolly's USA Burgers

Ingredients

4 1/2 C water

1/2 C Braggs Aminos

1 1/2 TBSP onion powder

1 tsp poultry seasoning

4 1/2 TBSP nutritional yeast flakes

1 1/2 TBSP garlic powder

1 1/2 TBSP Italian seasoning

1 1/2 TBSP parsley

1 1/2 TBSP dried onion

1 1/2 TBSP vegan beef-style seasoning

Combine in a kettle and bring to boil.

4 1/2 C quick oats

4 1/2 TBSP coconut milk

1 1/2 TBSP pure maple syrup

Add to mixture in kettle and cook 5-10 minutes.

3/4 C finely chopped pecans (not recommended for those reversing CVD)

12 oz firm tofu

½ C finely chopped onion

Directions

Take off heat and add nut meal and tofu. Mix well, refrigerate for 1-2 hours or until you’re ready to form into patties.
Bake in oven at 350°F for 20 mins on each side. Makes 17 medium sized burgers.

*They do shrink a little as they bake, so make them a little bigger than the size of the buns!

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Sloppy Cauli Joe

Ingredients

1 cup cauliflower

1 cup mushrooms

1/2 cup ground walnuts (walnut meal)

1/2 cup finely chopped onion

1/2 cup finely chopped red bell pepper

4-5 oz. fresh or canned dices green chilies

8 oz. can petite diced tomatoes, drained

1/2 cup ketchup

1/4 cup tomato paste

2 tbsp molasses or pure maple syrup

1-2 tsp mustard

1/2 tsp paprika

1/4 tsp garlic powder

1 tsp chili powder (or more)

1/8 tsp cayenne pepper (optional)

1/2 tbsp soy sauce (or more)

Instructions

Pulse cauliflower and mushrooms in a food processor until coarsely ground.

Mix in the ground walnuts and set mixture aside.

Sauté onion, red pepper and diced green chilis in a large pan.

Add all ingredients to the sautéed mixture and simmer for 30 minutes. 

Makes 8 servings (1/2 cup each)

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Tofunaise

Ingredients

12 oz. Tofu

1 tsp dry mustard

1 tsp onion powder

1/2 tsp garlic powder

3/4 tsp salt

3 Tbsp red wine vinegar

1 Tbsp pure maple syrup

Instructions

Add all ingredients into blender or food processor and mix until smooth.

 

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Southwestern Buddha Bowl

Ingredients

1 cup cooked quinoa 

2 cups fresh spinach 

1 cup black beans

1/3 cup chopped yellow pepper

1/3 cup diced tomatoes

1/2 avocado 

1/3 cup shredded carrot

Dressing:

1 chopped red bell pepper

1 juiced lemon

1/4 cup fresh cilantro 

1/2 tsp salt

1/2 tsp pepper

2 tbsp tahini

1-2 cloves of fresh garlic

Instructions

Simply stack all your Buddha Bowl ingredients in a large bowl. 

Dressing: Add all ingredients to a blender and blend to desired consistency, then pour over your bowl. 

The beauty of the Buddha Bowl is that it's so simple. Feel free to experiment and have fun with it. 

 

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Sun-dried Tomato Pasta Salad

Ingredients

16 oz. cooked brown rice pasta

2-4 green onions, diced

1 avocado, diced

1 orange bell pepper, diced

1/2 cup black olives, sliced

1/3 cup chopped sun-dried tomatoes, packed

Dressing:

5 tbsp balsamic vinegar

2 tbsp maple syrup

2-4 cloves garlic, minced or pressed

2 tsp dried basil, or 4 tsp chopped fresh basil

2 tsp onion powder

Instructions

Cook pasta according to directions on package, then let it cool.

Whisk together all dressing ingredients. Mix vegetables separately, then pour dressing over and stir to combine. Gently stir in pasta until evenly distributed.

 

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Green Smoothie

Ingredients

1 1/2 Cups Cold Water

1 Small Golden Delicious apple - quartered

1 Celery stalk cut into chunks

1/2  Small zucchini

1/8 cup Fresh parsley 

1 tbsp Ground flax seed

1 1/2 cups Packed fresh spinach or 1 cup frozen spinach

1 1/2 cups Packed fresh kale or 1 cup frozen kale

3/4 cup Frozen pineapple - unsweetened

1 frozen banana

 

Instructions

Add all ingredients to a high speed blender and blend until smooth. 

 

 

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Roasted Brussels Sprouts

Ingredients

16 oz. Brussels sprouts

2 Tbsp. balsamic vinegar

1 tsp. onion powder

1/2 tsp. garlic powder

salt (optional)

pepper to taste

Instructions

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.

Brussels Sprouts
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Mango and Millet Oatmeal

INGREDIENTS

4 cups water
1/2 tsp salt (optional)
2 cups old fashioned oats
1 cup millet
1 cup chopped dates
1 cup chopped mangos

INSTRUCTIONS

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.

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Spicy Garlic Hot Wing Sauce

Ingredients

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

 

Instructions

Add all ingredients to blender. Blend until smooth. Store in refrigerator. Keeps up to a month.

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Peanut-Butter Cookies

Ingredients

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

 

Instructions

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.

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