Quick Oat Burgers

3 cups quick oats

1 large onion

2 cloves garlic

1/4 cup low-sodium soy sauce or miso, or 2 tsp. salt

1/2 tsp. sage

1 cup walnuts or pecans

2 1/2 cups water

Put oats in a large bowl. Put everything else in a high-powered blender and blend until smooth. Add to bowl of oats and mix well. If mixture is too stiff, add a little more water. Spoon mixture onto cookie sheets, forming patties. Bake at 400°F for 20 minutes. Flip patties over and bake another 5 minutes on the other side. Serve with Simple Mayo, lettuce, tomato, onions, etc.

Creamy Coleslaw

Ingredients

4 cups shredded cabbage

2 cups packaged broccoli slaw

1 cup Simple Mayo (see below)

1 TBSP agave nectar

2 TBSP apple cider vinegar, or to taste

1 tsp salt

1 tsp onion powder

1/2 tsp celery salt

shredded radish for garnish, optional

Instructions

Whip up some Simple Mayo:
12 oz. box Mori-Nu Silken Soft Tofu
1 cup raw cashew nuts
1/4 cup lemon juice
1 TBSP maple syrup
2 tsp salt
1 tsp onion powder
Place all ingredients in blender, and blend for at least 1 minute until silky smooth. Chill to thicken.

Combine all coleslaw ingredients and stir until evenly mixed.

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Veggie Kabobs

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Ingredients

6 cups vegetables of your choice, cut into large chunks (onion, bell peppers, mushrooms, zucchini, grape tomatoes, eggplant, Brussel sprouts)

Glaze:

1 cup balsamic vinegar

1/4 cup pure maple syrup

2 tsp spicy brown mustard, optional

dash cayenne

1/2 tsp salt

2 garlic cloves, crushed

Instructions

Thread vegetables on skewers (if using potatoes, parboil them for 3 minutes first). Put all glaze ingredients in small pot. Bring to a boil, then reduce heat and simmer 10 minutes, until reduced. Put kabobs on parchment or foil lined pan. Bake at 450 degrees about 15 minutes, turning over once. When vegetables are done, drizzle with glaze.

Simple Salsa

Ingredients

2 cups fresh tomatoes, diced

1 small jalapeno, seeded and diced

1 TBSP lime or lemon juice

1 small sweet onion, minced

1/4 cup green onions, minced

4 garlic cloves, minced

1 bunch cilantro, washed, stemmed and minced

1/2 - 1 tsp salt (to taste)

1 tsp honey/agave/maple syrup

Instructions

Combine everything in a large jar and shake well. Keeps refrigerated for about a week.

Baked Chips:
12 corn tortillas
1/2 tsp. salt
1 Tblsp. lime juice

Sprinkle tortillas with lime juice. Stack 6 tortillas and carefully cut into 6ths. Repeat with remaining tortillas. Place triangle on parchment lined baking sheets in single layer. Sprinkle with salt. Bake at 450 degrees for about 6-8 minutes, turning once half way through baking. Chips should be golden brown. They will crisp up as they cool. Store chips in large ziplock bag.

Potato Salad

Ingredients

7-8 medium red potatoes, scrubbed and cubed

1 can black or green olives

1/4 cup red onion, chopped

1 stalk celery, finely chopped

1/2 cup "Simple Mayonnaise" (see below)

1 tsp salt

1 tsp onion powder

1/2 tsp garlic powder

2 TBSP pickle relish (optional)

Instructions

Boil potatoes with salted water and cook for about 10-15 minutes, until soft. Drain and chill.
When your potatoes are chilled add the rest of the ingredients and mix until well blended.

Simple Mayonnaise:
12 oz box Mori-Nu Silken Soft Tofu
1 cup raw cashews
1/4 cup lemon juice
1 1/2 TBSP maple syrup
2 tsp salt
1 tsp onion powder

Place all ingredients in blender, and blend for at least 1 minute until silky smooth. Chill to thicken.

Red Curry Thai Noodles

Ingredients

1 package of whole grain spaghetti

1 can of coconut milk

2 TBSP red curry paste

1 TBSP fresh ginger, grated

2 TBSP cilantro, chopped

1 onion, sliced

1 red or yellow pepper, sliced

3 garlic cloves, chopped

Instructions

Cook pasta according to package instructions. Soften onion, pepper and garlic in a skillet. Add coconut milk and curry paste, simmer until heated through and add cilantro. Add everything to cooked pasta and serve.

Whole Grain Spelt Sandwich Bread

Ingredients

3 1/2 cups whole grain spelt flour
1 1/2 tsp. instant rapid rise yeast
1 tsp. fine sea salt
1 1/2 TBSP orange juice
1 cup warm water (not hot!)
3 TBSP pure maple syrup
2 TBSP unsweetened applesauce

Instructions

  • Mix flour, yeast and salt with warm water. Add maple syrup, orange juice and applesauce and stir.
  • Add mixture to flour. Mix well.
  • Knead dough in a bowl for about 5 minutes until it is an elastic texture, but not sticky.
  • Place in a large non-stick bowl, cover and place in the oven with the light on for approx. 45 minutes. Should double in size.
  • Punch dough down, then place onto a lightly floured surface. Knead a turn just a few times.
  • Form into a loaf shape and place in a sprayed 9x5 pan.
    (We roll or sprinkle ours in seeds, nuts and oatmeal at this point.)
  • Cover with plastic wrap, place in completely cool oven and let rise 30-45 minutes.
  • Take dough out and preheat oven to 375°F.
  • Remove plastic wrap and bake for 25-30 mins.
  • Let sit for 10 minutes before removing from pan.

Tri-Colored Pasta Salad

Ingredients

1 12 oz. box tri-colored rotini

1/2 red onion, chopped

1/3 cup cilantro, chopped

1/4 cup kalamata olives, chopped

1/2 tsp. salt

1/2 cup red wine vinegar

1 TBSP. low sodium soy sauce

Ingredients

Cook pasta according to package instructions, drain and rinse with cold water. Combine all ingredients and toss until evenly mixed. Eat right away, or refrigerate and let sit overnight. Tasty either way!

Black Bean Corn Salsa

Ingredients

2 cans black beans, drained

1 cup frozen corn, thawed

1/2 red bell pepper, chopped

1/2 onion, chopped

3 garlic cloves, minced

1/2 cup cilantro, chopped

1/4 tsp. cumin

1/2 tsp. turmeric

1/4 tsp. salt

1/4 tsp. cayenne

2 TBSP lime juice

Instructions

Combine all ingredients and toss until evenly mixed. Serve with your choice of oil-free chips, top off a salad, or pile on top of a baked white or sweet potato.

Asparagus Leek & Mushroom Chowder

Serves 10-12

Ingredients

6 cups fresh mushrooms, sliced
6 large leeks, diced
2 10 oz packages of frozen asparagus, thawed
6 TBSP whole grain flour
1 tsp salt
4 cups unsalted oil-free vegetable broth OR 4 cups of water w/ 3 TBSP of vegan chicken-style seasoning
1 16 oz bag of frozen super sweet white corn
4 cups of non-dairy mik
1 cup of cashews*, soaked overnight or at least four hours

Instructions

Sauté mushrooms, leeks and asparagus in a bit of vegetable broth until tender (about 10 mins).
Put vegetable broth or water with vegan chicken-style seasoning in blender with flour salt-and cashews* blend well and stir into sautéed veggies. Add corn and milk, and heat until thick and bubbly - heat thoroughly but do not boil.
Add fresh ground black pepper to taste

*omit cashews if on a strict Cardiovascular disease reversal program.

Mexican Casserole

Ingredients

10-12 corn tortillas

2 cans spicy, fat-free refried beans

1 28 oz. can enchilada sauce or equal amount of favorite salsa, blended smooth

1 batch "cheezy sauce" (see below)

1 small can sliced olives

1/4 cup sliced green onions

Instructions

Mix refried beans with 1 cup enchilada sauce in large bowl. Pour 1/2 cup enchilada sauce in the bottom of an 8" square casserole dish. Layer with corn tortillas, tearing to fit. Add a layer of refried beans, a layer of cheezy sauce and some sliced olives. Repeat layers two more times. End with a final layer of corn tortillas, the rest of the enchilada sauce and the rest of the olives. Sprinkle with green onions. Cover with parchment and then foil. Bake at 400°F for 45 minutes. Let sit covered for 15 minutes before serving. Serve with any toppings you choose, such as avocado slices, sliced jalapeños or olives.

Cheezy Sauce Recipe:
2/3 cup cashews or slivered almonds
2 TBSP fresh lemon juice
2 tsp salt
1 TBSP onion powder
1 tsp garlic powder (or 1 clove garlic)
2/3 cup jarred roasted red peppers plus 1 TBSP liquid from jar
1 cup water
Blend everything until super smooth.

Mock Tuna Salad

Ingredients

2 cans chickpeas, drained

1 TBSP fresh lemon juice

1 cup simple mayo (see below)

2 TBSP spicy brown mustard, optional

1/2 tsp celery seed

2/3 cup celery, minced

1/2 cup green onion, minced

1/3 cup stuffed green olives, minced

1/2 cup pickle relish (dill or sweet)

1 tsp onion powder

salt & pepper to taste

Instructions

In high powered blender or food processor add chickpeas, lemon juice, celery seed, onion powder and mustard. Pulse until well combined but not puréed. Scoop into bowl and add everything else.

Simple Mayo recipe:
12 oz. box Mori-Nu Silken Soft Tofu
1 cup raw cashew nuts
1/4 cup lemon juice
1 1/2 Tbs honey
2 tsp salt
1 tsp onion powder
Place all ingredients in high-powered blender and blend for at least 1 minute until silky smooth. Chill to thicken. (If not using a high-powered blender, soak cashews overnight.)

Lentil-Seitan Sloppy Joe

*Makes 6 servings

Ingredients

1 1/2 cups water

1/2 cup dried lentils, rinsed (black or red lentils)

1/3 cup minced onion

1 red bell pepper, finely chopped

1 large carrot, peeled and finely chopped

1/2 cup seitan (veggie burger), finely chopped/crumbled (We used
Upton's chorizo)

1 (6 oz) can tomato paste

2 TBSP Dijon mustard

1 TBSP balsamic vinegar

2 TBSP Tamari (or soy sauce/Bragg's Aminos)

1/4 cup ketchup

6 whole wheat burger buns

Instructions

In a medium saucepan, heat the water over high heat. Once the water is boiling add the lentils. Reduce heat, cover, and simmer until tender, about 30 minutes. In a separate sauté pan, use oil-free vegetable broth or water over medium-high heat and sauté the onion, bell pepper, and carrot until tender, about 10 minutes. Add seitan.

In a medium bowl, mix together the tomato paste, mustard, vinegar, tamari, and ketchup. Then add the mixture to the pan of vegetables. Combine thoroughly. Drain the lentils, but save the cooking liquid in case it's needed. Add the lentils to the pan of vegetables and simmer 5 minutes. If the mixture seems dry add some of the lentil cooking liquid. Toast the burger buns. Serve the mixture on the toasted buns with avocado slices and sliced pickles.

Scrambled Tofu

*makes approx. 10 servings

Ingredients

3 12oz blocks of firm or extra firm tofu- drained well

1 med onion (finely chopped)

4 large garlic cloves (minced/garlic press)

1/2 cup red bell pepper (chopped) *optional

1 cup fresh asparagus (chopped)

8 oz mushrooms (sliced)

2 TBSP Bills Best Chik'Nish seasoning or other vegan/oil-free chicken-style seasoning

2 tsp onion powder

1 tsp garlic powder

1/4 tsp turmeric

1/4 tsp smoked paprika

salt and fresh ground black pepper to taste

Instructions

After draining the tofu, press between paper towels to remove additional moisture (you do want some moisture left to help incorporate the dry seasonings). Cube the tofu into small cubes. Toss all ingredients (except asparagus and mushrooms) and place in a pre-heated large non-stick skillet. Sauté until seasonings are incorporated, moisture has mostly evaporated and there is a bit of a crust on the tofu. Add asparagus and mushrooms and sauté until tender.

Black n' Beet Burgers

Inspired by the veggie burgers at Northstar Cafe in Columbus, Ohio

*Makes about 6 burgers

Ingredients

3 large red beets (about 1 lb)

1 cup brown rice (cooked)

1 medium yellow onion (diced)

4 cloves garlic (minced)

2 TBSP red wine vinegar

1/4-1/2 cup quick oats (gluten-free, if necessary)

2 (15.5 oz) cans black beans

1/4 cup prunes, chopped

1 TBSP ground flax seed

3 tsp smoked paprika, to taste

2 tsp spicy brown mustard

1/4 cup pecans chopped fine (optional-*see note)

1 TBSP Bill's Best Beef-style vegan seasoning

1 tsp italian seasoning

1 tsp cumin

1/2 tsp coriander

1/2 tsp dried thyme

salt and pepper, to taste

Instructions

Slice tomatoes, pickles, onions or other items of your choice!

First, cook the beets: heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.

Begin sautéing the onions when you're done with the rice (or during, if you're OK with multitasking!). Heat a skillet over medium heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. A few wisps of smoke as you are cooking are OK, but if it seems like the onions are burning, lower the heat. A dark, sticky crust should develop on the bottom of the pan.

Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.

Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.

Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets.

Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the brown mustard and all seasonings over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal and ground flax seed, and mix until you no longer see any dry oatmeal.

Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking.

When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns. You should end up with 6 large patties. Preheat oven to 375°F, place burgers on cookie sheets or stoneware lined with parchment paper, bake 15-20 min each side (times will vary by oven) until firm/stay together without breaking apart. Let cool a bit to allow them to firm up even more before serving. We like these even better the second day reheated after being refrigerated. They keep well and can be frozen with pieces of wax paper between.

  • For those with cardiovascular disease or diabetes, consult your doctor as it is typcially best to avoid high fat plant foods such as nuts, seeds, avocados, olives.

Spicy BBQ "Meatless" Loaf

Ingredients

4 stalks celery, chopped fine

1 onion, chopped fine

4 cloves garlic, minced or pressed

20 oz. firm tofu, drained & mashed

1/2 cup walnuts, finely ground

3 cups cooked brown lentils (any will work but I like the french!)

2 1/2 cups quick-cooking oats

6 TBSP Bragg's liquid aminos

4 TBSP ketchup (additional for topping)

2 TBSP Dijon mustard

4 tsp dried parsley

1 tsp each thyme, sage, and rosemary

BBQ Sauce

1 cup catsup (you can make your own!)

2/3 cup maple syrup

2 TBSP blackstrap molasses

1 TBSP onion powder

2 tsp hot sauce (I make my own caribbean jerk, or used my raspberry thunder sauce)

*Note: We always make a double batch of BBQ sauce, just because we like ours extra juicy!

Instructions

Pre-heat oven to 350°F. Lightly spritz 2 loaf pans or 9x13 baking dish (or use non-stick silicone bake-ware or line with parchment paper.

Sauté celery, onion and garlic on med heat in skillet with a little water or low sodium vegetable broth for 5 minutes until tender. Remove from heat and cool.

Mash tofu in large bowl.

Stir in cooked mixture and remaining ingredients, and combine well. Press mixture into prepared dish

Top with a layer of BBQ sauce. (We like to use a toothpick to poke holes in the meatloaf to let the sauce soak down into it.)

Bake for 55 to 60 minutes, or until a toothpick comes out clean.

Creamy Hashbrown and Green Chile Casserole

Ingredients

3 lbs potatoes

3-7oz. cans green chiles

1/4-1/2 seeded and diced Jalapeño

Cream Sauce:

1 1/2 C cashews (tip: if you don't have a high powered blender either soak overnight or cover with water, boil for 10 min and drain)

2 C water

1 TBSP sea salt

2 TBSP onion powder

1 tsp garlic powder

1/2 tsp fresh ground black pepper

2 TBSP lemon juice

1 TBSP nutritional yeast flakes.

Instructions

Blend cream sauce ingredients until very smooth.

Peel & grate potatoes. Rinse and drain well. (Yukon Gold works well but use whatever potato you have on hand)

Drain and add cans of green chiles and fresh Jalapeño diced finely to the potatoes.

Add the cream sauce to the potatoes and toss until well coated. Place in a prepared 9x13 baking dish. Sprinkle top with paprika and parsley or ground chipotle pepper. Bake for 45-60 minutes at 350°F. Top should be a little bubbly and toasted.

Oat-Free Vegan Classic Chocolate Chip Cookies

Prep time: 10 mins | Total time: 19 mins

Our personal favorite chocolate chip cookie recipe!

By: The Vegan 8

Ingredients

¾ cup brown rice flour

2 teaspoons baking powder

⅛ teaspoon fine sea salt

2 tablespoons coconut sugar

½ cup semi-sweet dairy-free chocolate chips

¾ cup super creamy almond butter

¼ cup + 2 tablespoons pure maple syrup

2 teaspoons vanilla extract

1 scant tablespoon regular unsulphured molasses

1 tablespoon water, or a tiny more if needed

Instructions

Preheat oven to 350°F and line 2 sheet pans with parchment paper. I tried these with a silpat and the bottoms didn't cook very well, but on the paper they were perfect.

Add the brown rice flour, baking powder, salt and coconut sugar to a large bowl and whisk very well to ensure there are no lumps. Stir in the chocolate chips.

In a separate medium bowl, combine the almond butter, syrup, vanilla, molasses and water. Stir until completely smooth. I make my own almond butter so it's extremely silky smooth. If yours is cold or very thick, warm it to a smooth liquid before measuring.

Note: If you are using sunbutter for nut-free, you may need a tad more water than the 1 tablespoon since sunbutter is so thick. The butter should be very smooth and pourable when measuring. Slightly warm it up prior if necessary. Pour over the dry ingredients and stir for a couple of minutes until all the dough comes together and no more flour is visible. It should be very sticky and thick, but not stiff. If it is really stiff, add just a tiny bit more water a teaspoon at a time until thick and sticky. If you are wanting a more spread out, thinner cookie, (and you added the 2 tablespoons of water) then your batter will be a bit smoother.

Using a tablespoon cookie scooper, drop mounds onto a parchment paper lined sheet pan about 2 inches apart to allow room for spreading.

Place only 9 on a sheet (you'll need 2 sheets) so they don't get overcrowded. See above photo to see consistency of how dough should look. Thick, but holds it's shape well. If you are going for the thinner cookie, then the batter will spread out a tiny bit on the pan prior to baking. Place extra chocolate chips on top of each cookie dough, but don't flatten the dough. Bake for 8-10 minutes until they have a golden top and little cracks across. I took mine out at 9. They should have a firm exterior and a nice, soft moist & chewy center. If you want them more crispy, go for 11 minutes, but just don't cook them too long or it will dry the insides. If you added the 2 tablespoons of water for the thinner cookie, then 8 minutes should do it so they don't overcook. Depending on your oven, these cooking times may slightly vary. Just look for the tops to be golden. Cool 10 minutes on the pan and then transfer to a cooling rack.

These cookies will soften some as they sit and become the most amazing chewy, soft chocolate chip cookies ever. Keep in a ziplock bag for freshness and they are so soft and delicious even the next day.

Link to Recipe

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