Thai Veggie Quinoa Bowl

 From:  Thai Veggie Quinoa Bowl Recipe {Gluten-Free, Vegan}

Yields:  2 servings

1/2 cup broccoli finely diced

1/2 cup quinoa cooked according to package directions

1/2 small red onion diced

1/4 cup grated carrots

handful cilantro chopped

1/4 cup chopped green onions

2 tablespoons peanuts chopped

For the Dressing:

1 lime zest and juice (start with juice from half a lime, and add more if needed)

1 teaspoon sesame seeds

1 tablespoon gluten free tamari

1 tablespoon sesame oil

1 tablespoon rice vinegar

2 cloves garlic minced

1 inch piece of ginger minced

In a large bowl toss cooked quinoa, broccoli, red onion, carots, cilantro, green onions and peanuts together. Mix until combined.

In a small bowl combine dressing ingredients.

Pour dressing over quinoa and mix until combined.

Maple Cinnamon Oatmeal Breakfast Bars

 From:  Maple Cinnamon Oatmeal Breakfast Bars - Iowa Girl Eats

Yields:  9

Ingredients

2-1/2 cups certified gluten free old fashioned oats, divided

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup milk, any kind

1/2 cup mashed banana, ~1 large banana

1/4 cup + 2 Tablespoons pure maple syrup, not pancake syrup

1/4 cup coconut oil, melted

1 egg

1 teaspoon vanilla

1/3 cup pecan halves, chopped, optional

Directions 

Preheat oven to 350 degrees then spray an 8x8" baking pan with nonstick spray and set aside.

Add 1 cup old fashioned oats to a food processor or high-powered blender then process until oats have turned into flour. Set aside. Alternatively, you could use a scant cup store-bought oat flour.

Add milk, mashed banana, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. It's ok if your coconut oil slightly clumps up - it will melt in the oven. Add remaining 1-1/2 cups oats, oat flour, cinnamon, baking powder, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.

Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25-minute mark - if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator or individually wrap bars in saran wrap and freeze.

Vegan Split Pea Soup

 From:  Vegan Split Pea Soup - Eating Bird Food

Yields: 4

2 Tablespoons olive oil

▢1 large yellow onion, chopped

▢1 cup chopped celery

▢1 cup chopped carrots

▢3 cloves garlic, minced

▢2 bay leaves

▢½ teaspoon black pepper, plus more to taste

▢½ teaspoon sea salt, plus more to taste

▢1 Tablespoon fresh thyme, or 1 teaspoon dried thyme

▢1 teaspoon dried oregano

▢½ teaspoon smoked paprika

▢1 lb bag dry split peas, rinsed

▢6 cups vegetable broth, plus more as desired to thin

▢2 teaspoons tamari

▢1 Tablespoon fresh lemon juice

▢Cracked pepper, parmesan, chopped fresh parsley, for topping

Instructions 

Add olive oil to a large dutch oven or stockpot over medium heat. Add onion, celery, carrots and garlic to the pot. Cook, stirring occasionally until everything begins to soften, about 5-7 minutes.

Add bay leaves, pepper, salt, thyme, oregano, paprika and split peas. Cook another minute, stirring constantly.

Add vegetable broth to the pot. Bring mixture to a boil. Reduce to a simmer, cover and cook until peas are very soft, about 60 minutes.

Once pea have softened stir in tamari and lemon juice.

To serve, ladle into bowls and top with parmesan cheese, cracked pepper and fresh parsley (if using).

Notes

Storage: Allow the soup to cool completely and then store in an airtight container in the refrigerator for up to five days or in the freezer for up to 3 months.

Cornbread Tamale Pie

 From:  Cornbread Tamale Pie - West Via Midwest

Yields:  6 servings

Enchilada sauce (yields 2 cups so you will have leftovers)

3 tablespoons olive oil

3 tablespoons flour

1 tablespoon ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano

pinch of cinnamon

2 tablespoons tomato paste

2 cups vegetable broth

1 teaspoon apple cider vinegar or distilled white vinegar

fresh ground pepper to taste

This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.

In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!

Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)

Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!

Pie:

1 ¼ cups finely ground cornmeal

½ cup white whole wheat flour

1 ½ tsp baking powder

½ tsp baking soda

1 Large Egg

1/2 Cup Sour Cream

1/2 Cup Creamed Corn

1 Pound 90/10 Ground Beef

1 Small Onion, minced

1 Teaspoon Garlic Salt

1 Teaspoon Cumin

1 Teaspoon Chili Powder

12 Ounces Enchilada Sauce (see recipe above)

8 Ounces Cheddar Cheese (yellow and/or White)

Instructions for pie:

Preheat oven to 400°

Crack egg into a small bowl, mix well with a fork.

In a small bowl mix box corn meal, flour, baking powder, baking soda, beaten egg, sour cream, and creamed corn until combined.

Grease an 8X8 or a 9X 11 pan then pour cornbread muffin mix in the bottom and spread evenly. (I prefer the 9X11 to get a thinner cornbread crust, but both work fine!)

Bake for 15- 20 minutes until a toothpick inserted comes out clean.

Use a knife to separate the edge of cornbread from the edge of the pan immediately after removing it from the oven. This helps when cutting pieces to serve so it doesn't stick.

While the cornbread is baking, mince the onion and place in a heavy bottom skillet sprayed with olive oil that has been heated to high.

Cook onions until translucent, about 5 minutes.

Then crumble ground beef on top of onions, stirring to brown. After all beef is in the pan, add cumin, garlic salt, and chili powder and continue to stir while browning the meat.

Cook beef until browned through, about 5 minutes. Remove from heat and strain out any leftover grease.

Once cornbread is removed from the oven and cooled for 5 minutes, use your finger to poke holes in the mix. (see the photo in the post.)

Pour all but 1/4 cup of enchilada sauce over the top of the cornbread, then using a spatula spread it evenly getting each hole filled and the whole top covered.

Place the seasoned ground beef over the top of the cornbread/enchilada topping covering evenly.

Then sprinkle the grated cheese across the top.

Greek Yogurt Brownies

 From:  Greek Yogurt Brownies (Under 100 Calories!)- The Big Man's World ®

Yields:  12 

1/2 cup chocolate chopped

▢1 cup vanilla yogurt * See notes

▢1/2 cup sugar of choice white, brown, sugar free, etc.

▢3/4 cup all purpose flour gluten free, if needed

▢1/2 cup cocoa powder

▢1/2 teaspoon baking soda

▢1/2 cup milk of choice I used unsweetened almond milk

▢1 cup chocolate chips of choice optional

Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper, and set aside.

In a microwave-safe bowl, add your chopped chocolate. Melt your chocolate. Let sit for 1-2 minutes, before adding your yogurt and sugar. Whisk until smooth and transfer to a large mixing bowl.

Add the flour, cocoa powder, and baking soda, and mix until just combined. Add your milk and mix well, until fully incorporated. Fold through your chocolate chips, if using them.

Transfer to the lined pan and bake the brownies for 25-30 minutes, or until a skewer comes out just clean. Remove from the oven and let cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.

Notes

* I used vanilla coconut Greek yogurt. Any non-fat or reduced fat yogurt works. 

TO STORE: Yogurt brownies will keep well at room temperature, in a sealed container. Be sure to lay a sheet of paper towel on top, to keep them super moist and fudgy. They will keep well for up to 5 days. To keep them longer, store them in the refrigerator. 

TO FREEZE: Brownies are freezer friendly and can be stored in the freezer for up to 6 months. Thaw overnight in the refrigerator or at room temperature.

Smokey eggplant dip

 From:  Smokey eggplant dip - Monash Fodmap

Yield:  8

ingredients

1 large eggplant

1 Tbsp lemon juice

2 Tbsp tahini

1/2 tsp ground cumin

1 1/2 Tbsp garlic-infused extra virgin olive oil

Salt and pepper, to taste

Sprinkle of smoked paprika

Fresh herbs (such as coriander or parsley), roughly chopped, to serve

Method

Preheat oven to 200°C (392°F). Line a large baking tray with baking paper. Place whole eggplant onto tray and prick skin all over with a fork. Roast for 35-40 minutes or until eggplant is soft. Set aside to cool.

Once eggplant has cooled, cut it in half lengthways. Using a large spoon, scoop out the flesh onto a chopping board. Roughly chop then transfer to a mixing bowl.

To the mixing bowl, add 2 tablespoons of lemon juice, tahini, cumin, 1 tablespoon of the garlic-infused oil and salt and pepper. Mash into eggplant until well combined.

To serve, spoon dip into a serving bowl. Drizzle with remaining garlic-infused oil and sprinkle with smoked paprika and chopped fresh herbs. 

White Bean Coffeecake

 From:  White Bean Coffeecake – Indigikitchen

For crumble topping

3 cups walnuts

1/4 cup maple sugar

2 Tbsp coconut oil

For cake

2 cups cooked white beans canned beans work well

1/3 cup maple syrup

1 1/2 tsp vanilla extract

1/4 cup sunflower oil or avocado oil

6 eggs

1/2 cup coconut flour

1/2 tsp salt

3/4 tsp baking soda

1 1/2 tsp baking powder

Preheat oven to 325° F

Combine walnuts, coconut oil, and maple sugar in blender and pulse until crumbly. Set aside.

In same blender, combine beans, maple syrup, vanilla, oil, and eggs. Blend until smooth.

Add coconut flour, salt, baking soda, and baking powder and blend again.

Grease 9x13 inch pan with sunflower oil. Pour in cake mixture. 

Distribute crumble topping evenly on top of batter and swirl gently through the batter with a fork.

Bake for 45 minutes or until toothpick inserted comes out clean. 

Perfect Oil Pastry

 From: Perfect Oil Pastry Recipe - Food.com

Yield:  2 crusts

ingredients

2 cups all-purpose flour

1 dash salt

1⁄2 cup vegetable oil (corn is the tastiest)

5 tablespoons cold tap water (EXACTLY 5!)

Measure the flour carefully and put it in a medium-sized bowl. Add the dash of salt and stir it with a fork.

Pour the oil in and stir and "cut" it with a fork until you've got clumps varying between pea-sized and lima bean-sized.

Distribute the cold water over the mixture and stir and mash with the fork just until it all balls together.

Wipe your countertop with a damp cloth and spread a piece of wax paper on it. The paper should not slide -- if it does, dampen the counter a LITTLE more.

Form a little more than half of the dough into a disk and place it on the wax paper. Cover it with another piece of wax paper.

Roll the dough with a rolling pin from the center out in all directions, keeping it as circular as possible.

Periodically do the following:

peel off the top piece of wax paper, then lay it gently back on top of the crust.

using the bottom piece to lift it, turn the crust over, peel off that piece of wax paper, lay it back down again and continue rolling.

Continue the peel-replace-flip-peel-replace technique until your crust is about two inches bigger than your pie pan. IMPORTANT: Peel-replace-flip-peel -- then use the bottom piece of paper to lift the crust and place it over your pie pan. Gently peel off the wax paper.

Use the same technique to roll the top crust.

As you prefer, you can leave the top crust whole, cut it into strips for lattice, or whatever.

OPTIONAL: Brush the top crust with milk and/or sprinkle it with sugar.

Bake according to your pie directions.

BON APPETIT!

Vegan Wellington

 From:  The Ultimate Vegan Wellington - Vegan Huggs

Yields:  6

1 sheet vegan puff pastry, thawed if frozen (about 10X13) (or I sometime use olive oil crust recipe.)

▢2 tablespoons ground flax meal + 5 tablespoons water

▢2 tablespoons grapeseed oil, or preferred cooking oil

▢½ medium onion, diced

▢2 small carrots, diced small

▢2 stalks celery, diced

▢4 cloves garlic, minced or crushed

▢1 teaspoon dried thyme

▢1 teaspoon ground sage

▢½ teaspoon dried rosemary

▢8 ounces mushrooms, minced or finely chopped

▢1.5 tablespoons tamari sauce, low sodium (sub soy sauce)

▢1 15 oz can chickpeas (garbanzo beans), drained well but NOT rinsed

▢¾ cup unsalted walnuts, ground into a course meal (measured whole)

▢½ cup panko breadcrumbs, more if needed

▢2 tablespoons tomato paste

▢1.5 tablespoons vegan Worcestershire sauce

▢½ teaspoon salt, more to taste

▢Fresh cracked pepper, to taste

▢1 tablespoon vegan butter, melted

Preheat oven to 400 °F (200 °C). Line a rimmed baking sheet with parchment paper and set aside. 

Combine the ground flax and water in a small bowl. Set aside for 10 min. It will thicken and gel up a bit. 

Heat oil in a large skillet over medium heat. Now add onion, celery, and carrots. Sauté until softened about 6-8 minutes.

Add garlic, thyme, sage, and rosemary. Sauté for 1 minute.

Add mushrooms and sauté until they soften and release their moisture about 5-7 minutes. You want the pan to be dry. Now add the tamari and cook for 1 minute. Remove from heat and set aside to cool for 10 minutes.

Add chickpeas to a large mixing bowl and mash with a potato masher. Don't over mash - just mash enough to break down whole chickpeas, but leave lots of texture. 

Now add the cooled mixture, breadcrumbs, walnut meal, flax mixture, Worcestershire, tomato paste, salt, and pepper. Combine well with a spatula and use your hands if needed. Taste and add more seasoning if preferred. (If the mixture seems too wet, you can add another ¼ cup of breadcrumbs or rolled oats - You should be able to form it with your hands easily) 

Using your hands, shape the mixture into a solid log that will fit in the middle of the pastry sheet (with a few inches of slack). Make sure log is packed well. 

Unroll puff pastry sheet and lay it over the baking sheet (or a flat surface if you need to roll it first). Place the loaf in the middle of the pastry sheet. Pick up one side and wrap it over the loaf and repeat on the other side. Gently press to seal together (don't force if it doesn't close, just thin & lengthen the loaf or remove some mixture and form again). *If pastry doesn't seal easily, just lightly brush a little non-dairy milk in that area and seal.

Now roll up the ends and press gently to seal. If you have a lot of extra length, you may want to trim the dough first before sealing. Otherwise, the ends of the loaf will be very doughy. Flip the loaf over so the sealed edges are facing the baking sheet. 

Brush the top and sides with melted vegan butter. Using a sharp knife, gently make diagonal slits across the whole top of loaf about 1-inch apart. Now repeat going the other direction to criss-cross slits (see process photos in post above). 

Place in the oven for 30-35 minutes until heated throughout and the pastry is golden brown. Let sit 10 minutes before gently cutting with a sharp knife. I felt it was easiest to cut into the slits that were made earlier. Serve with Gravy if desired. Enjoy! 

Vegetarian Breakfast Casserole

 From:  Vegetarian Breakfast Casserole {Perfect for a Crowd!} – WellPlated.com

Yields:  10

Ingredients

  

1x

2x

3x

2 medium sweet potatoes peeled and diced

8 ounces whole cremini baby bella mushrooms quartered (do not use sliced mushrooms or they may overcook when roasting)

1 small head broccoli cut into florets

1 red bell pepper diced

1 red or yellow onion cut into ½-inch dice

1 teaspoon kosher salt

½ teaspoon ground black pepper

3 tablespoons extra virgin olive oil

12 large eggs

½ cup milk

1 garlic clove minced

1 ½ teaspoons Italian seasoning or dried herbs of choice

4 ounces part-skim ricotta cheese

Chopped fresh basil thyme, or parsley (optional)

Instructions:

Position racks in the upper and lower thirds your oven and preheat the oven to 400 degrees F. Lightly coat 2 large baking sheets with nonstick spray. Lightly mist a 9×13-inch casserole dish with nonstick spray and set aside.

Place the vegetables in a large bowl and drizzle with the olive oil. Sprinkle with salt and pepper, then toss to coat. Divide the vegetables evenly between the two sheets and spread them into a single layer. Roast the vegetables until tender, about 20 minutes, tossing the vegetables on the pan so they cook evenly and switching the pans’ positions on the upper and lower racks once halfway through. Transfer half of the roasted vegetables to the prepared casserole dish and spread into an even layer. Reduce the oven temperature to 350 degrees F.

Meanwhile, in a large mixing bowl, beat the eggs together with the milk, garlic, and Italian seasoning until evenly blended. Gently pour it into the casserole dish. Scatter the remaining vegetables evenly over the top, then dollop the ricotta over the top in small spoonfuls (I like to add about 20 to 24 spoonfuls; you want to each slice to have a few dollops, but have them be large enough so that you can actually taste them).

Bake the casserole for 35 to 40 minutes, until the casserole is golden on top and the center no longer jiggles when you shake the pan. Remove from the oven and sprinkle with fresh herbs. Serve warm.