Lebanese Cabbage Slaw
1 head of Cabbage Cored and shredded
1/4 Cup oil
1/4 Cup Fresh Lemon Juice
2 TBSP Dried Mint
2 – 3 Cloves of Crushed Garlic
Salt to taste
Mix all ingredients together and let sit for 30 minutes. Mix again and taste to adjust seasonings
Roasted Kung Pao Califlower
1 head of califlower cut into florets
2 stalks celery chopped
1 red pepper chopped
1 bunch green onions
1/4 Cup Dry Roasted Peanuts
2 TBSP Sesame Oil (divided)
1/4 Cup Soy Sauce
1/4 Cup Siracha Sauce ( more or less to taste)
1/4 Cup Honey
1 – 2 TBSP water
1/2 tsp Crushed Red Pepper
On a rimmed sheet pan place the Califlower, Celery and Red Peppers. Mix with one TBSP oil. Roast at 400 for 20 minutes.
In a frying pan mix the remaining Sesame oil, Soy, Siracha, Honey and water. Bring to a boil and reduce to a low simmer.
Add the Roasted Vegetables, Green Onions, Crushed Red Pepper and Dry Roasted Peanuts. Mix well and Serve over white rice.
Kitchen Cupboard Chili
2 tbsp oil
1 large onion chopped
1-2 Cloves of Garlic chopped
1 Sweet Red Pepper Chopped
1 Green Pepper Chopped
2 packet Old El Paso Chili Spices ( I use 1 chili & 1 HotTaco)
1 Cup water
1 6 oz can Tomato Paste
1 Can of Fire Roasted Tomatoes with Jalapenos (14 oz)
1 Can Crushed Tomatoes (28 oz)
1 Can of Red kidney Beans (15 oz)
1 Can Black Beans (15 oz)
1 Cup Frozen Corn
Hot Sauce to taste
In a large pot heat the oil, sauté the onions for 5 minutes, add the garlic then add the peppers. Add the spices and 1 cup water and bring to a boil. Add the tomato paste, canned tomatoes and lower to a medium simmer. After 5 minutes add the beans and corn then Simmer for 25 minutes. Add Hot Sauce to taste. Serve with Vegan Corn Bread or Corn Chips
Jiffy Corn Bread
Replace Egg in recipe with 1/3 Cup Chick Pea Liquid and 1/3 Cup Almond Milk
Add ¼ Cup Sugar if you like them sweet.
Follow package directions.
Jalapeno Jiffy Corn Bread Mix
Take two boxes of Jiffy Corn Bread mix Add 1 4.5 ounce can of Old El Paso Green chilies with the juice. Add 1/3 C Almond milk and 1/3 Cup Chick Pea liquid. Mix Well. Let batter sit for a few minutes to activate the leavening ingredients.
Pour into greased 9 x 13 pan
Bake at 400 degrees for 30 minutes.
Orange Pineapple Corn Bread Muffins
Take 2 boxes of Jiffy Corn Bread mix, Add 1 small can crushed pineapple with the juice, add two tbsp. Orange Marmalade and 1/3 Cup Chick Pea Liquid. Mix Well. Let batter sit for a few minutes to activate the leavening ingredients.
Pour into greased muffin tin. I also do this as a 9 x 13 pan
Bake at 400 degrees for 30 minutes.
Garlic Mojo Sauce
½ C oil
8 Cloves Garlic Pressed or Chopped fine
1 tsp Cumin
½ tsp Dried Oregano
1 small or medium Fresno Chili Sliced thin
1 ½ tsp Kosher Salt
½ C Fresh Lime Juice
½ C Fresh Orange Juice
Heat oil over medium heat, add garlic and spices. Immediately take off heat and cool for 15 Minutes. Stir in Chili’s, lime juice, Orange Juice and salt. Refrigerate for up to a week.
Can be used over sautéed Shrimp or as a Stir In for Rice or pasta.
Vegan Chocolate Chip Cookies
½ C Sugar
¾ C Dark Brown Sugar
1 tsp Salt
½ C Vegan Butter (Earth Share or Coconut oil) Melted
¼ C non-dairy milk ( I use Almond milk)
1 ½ C Flour
½ tsp Baking Soda
4 Ounces of Vegan Semi-sweet chocolate chips or chunks
4 Ounces of Vegan Dark chocolate chips or chunks
In a large bowl whisk sugar, salt and butter (or oil) together until combined
Whisk in Milk and Vanilla until sugar is dissolved
Sift flour and Baking Soda, then fold into wet mixture. Be careful not to over mix.
Fold in Chocolate Chips or chunks. Chill dough for 30 Minutes. Preheat oven to 350 degrees
Scoop dough onto parchment lined pans, 2” apart. Bake for 12 – 15 minutes.
Add nutritional yeast for cheese flavor
1 cup (120 grams) chickpea flour
1 cup (240 ml) water
1 teaspoon salt
A few grinds of pepper
1 onion, diced
4 cloves of garlic, thinly sliced
3 medium potatoes (about 450 grams / 16 oz), peeled and sliced
Oil, for frying
Optional add-ins: Black salt (kala namak), sliced and fried green pepper, sliced zucchini, chopped tomato, etc.
Combine the chickpea flour, water, salt and pepper and stir well to remove the lumps.
Heat a bit of oil over medium-high heat and sautee the onions and garlic til soft. Remove from the pan to a plate.
Add an inch or so of oil to the pan and fry the potatoes until soft but not brown.
Add the onion, garlic and potatoes to the chickpea flour batter and stir.
Lightly oil a medium-sized pan over medium heat and pour in the batter. Cover and cook for 5 minutes until the bottom is browned. Put a plate over the pan and flip the omelette over. Return it to the pan, cover and cook for a further 5 minutes until browned on the bottom.
Remove from the pan and allow to set for 5 minutes before slicing and serving.
Note: it can be easy to undercook since you can’t see inside the omelette. If you cut into it and it’s still liquidy and tastes floury, put it back in the pan for a few more minutes to firm up.
Crispy Brussel Sprouts
1 pound Brussel sprouts, halved
1 tablespoon neutral oil such as avocado or grapeseed
3/4 teaspoon salt
1 teaspoon chili flakes
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ tablespoon grass-fed butter
1. Preheat your oven to 425 degrees. Line a baking sheet with parchment paper, and drizzle half the oil onto the parchment.
2. Place the Brussel sprouts on the baking sheet and drizzle the remaining oil over the top. Sprinkle the salt, chili flakes, smoked paprika, and garlic powder over the Brussel sprouts.
3. Roast the Brussel sprouts for 15 minutes. In a medium sized mixing bowl, add the cooked Brussel sprouts, honey, and butter. Toss to coat, allowing the butter to melt completely, and serve.
Quinoa Stuffed Peppers
6 Peppers cored and cut in half lengthwise
1 Cup Quinoa prepared to package directions – cooled
2 Tbsp Oil
1 Medium Onion Chopped Fine
1 – 2 Cloves Garlic Pressed
!/2 Cup Chopped Parsley
1 14 oz can Diced Tomatoes
1 14 oz can Black Beans
1 8 oz package shredded Vegan Pepper Jack Cheese
Salt & Pepper to taste
Core and half peppers lengthwise; parboil for 3 minutes and drain well. Saute Onion and garlic in oil for 5 minutes, add the prepared Quinoa, add parsley, Black Beans and simmer for 10 minutes. Add ½ cup Pepper jack cheese and mix well. Fill the peppers with the prepared mixture and place into a large baking dish filling side up. Cover with remaining cheese and bake for 25- 30 minutes on 350 degrees
Spicy Shrimp and Corn Chowder
1 Pound of Small Salad Shrimp thawed
1 ½ Tbsp. Oil
½ Tsp Salt
½ Tsp Pepper
½ Tsp Garlic powder
¼ Tsp Cayenne Pepper
Marinate the above in the refrigerator while you make the soup
1 Tbsp. oil
2 stalks celery chopped fine
1 red pepper chopped fine
1 carrot chopped fine
¾ tsp Smoked Paprika
3 Cups Frozen corn
1 Cup Oat Milk (Extra creamy)
3 Cups Vegetable broth
2 Tbsp Corn Starch
½ Tsp Salt
½ Tsp Pepper
In a large pot heat the oil over medium high heat and sauté the vegetables until soft. Add the smoked paprika, corn, milk and vegetable broth. Take a few tablespoons of the broth and whisk in the corn starch, add to the broth to thicken slightly. Take the marinated shrimp and sauté 3 minutes on each side and add to the pot. Allow to simmer a few more minutes, taste to adjust seasonings.
Vegan Pancakes for 4 Servings
- 1 cup flour
- 2 tablespoons organic sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup non-dairy milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- maple syrup, to serve
- In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
- Pour the liquid mixture into the dry mixture and whisk until smooth.
- Let batter rest for 5 minutes.
- Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
- When the top begins to bubble, flip the pancake and cook until golden.
- Serve warm with maple syrup.
Chickpea Pot Pie
- Ingredientsfor 6 servingshttps://tasty.co/recipe/veggie-packed-chickpea-pot-pie5 medium potatoes, peeled and diced4 tablespoons olive oil, divided1 medium onion, minced2 cloves garlic, minced2 stalks celery, chopped1 cup (175 g) frozen corn1 cup (150 g) broccoli2 carrots, diced1 cup (75 g) mushroom, quartered1 cup (165 g) canned chickpea, drained and rinsed½ cup (20 g) fresh parsley, chopped1 teaspoon dried thyme1 teaspoon dried rosemary1 sprig fresh rosemary1 sprig fresh thymesalt, to tastepepper, to taste2 tablespoons flour2 cups (480 mL) vegetable stock
¼ cup (15 g) nutritional yeast
2 tablespoons soy milk, or almond milk
1 refrigerated pie crust
- PreparationPreheat the oven to 350Â°F ( 180Â°C).Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.Drain the potatoes in a colander.Divide the potatoes into two medium bowls and mash half of them. Set aside.Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.Add the onion and garlic, and sautÃ© until the onion is translucent, about 2 minutes.Add the celery, corn, broccoli, carrot, mushrooms, chickpeas, parsley, dried thyme, and dried rosemary. Add salt and pepper to taste, and stir.Add the fresh rosemary and thyme sprigs. Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.Remove the rosemary and thyme sprigs.Sprinkle the flour over the vegetables and mix well.Pour in half of the vegetable stock and stir.Add the nutritional yeast and stir well.Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.Add the diced potatoes and stir.Pour the vegetable mixture into a 9-inch (23-cm) baking dish.Mix 2 tablespoons olive oil and 2 tablespoons soy milk in a small mixing bowl.Brush the outside edges of the baking dish with the mix using a brush or your fingers.Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick.Brush the top of the dough lightly with the oil-soy milk wash.Make a small X-shaped incision on the top of the crust.
Bake for about 45 minutes or until the pie crust is golden.
War Cake with Apples
4 apples, peeled, cored & sliced1 cup walnuts, chopped
1 cup sugar
1 cup raisins
1-1/2 cups flour1 tsp baking soda
1/2 tsp salt1/2 cup salad oil
1/4 tsp nutmeg1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp allspice
Cover apples with 1 tsp sugar.Let stand for 20 minutes.
Sift dry ingredients, add oil.Blend in aples, nuts & raisins.
Pour in greased 9″ x 13″ baking dish.
Bake 50 minutes at 325*.
Slow Cooker Shepard’s Pie
Choose any combination of frozen veggies, about a cup each. I used peas, peas and carrots
(because I was too lazy to cut up raw carrots), beans, corn, baby frozen onions. I did cut up a few
mushrooms that had to be used.
Spray your crockpot with nonstick spray, dump in the veggies. Mix about a cup of vegetable
broth(depending on how many veggies you used) with a couple of Tbsp of tomato paste. Dump into
the veggies and stir. Season with salt pepper and any other seasoning of your choice. I added a half
tsp. of dried thyme.
Top with pre cooked sweet potatoes. I used about 3 larger ones, cooked and mashed with a couple
of Tbsp of vegan margarine and half cup of unsweetened almond milk. Cook on low for about 6
One Bowl Vegan Banana Apple Bread
This moist Vegan Banana Bread has ripe banana, shredded apple and nut butter. Add Walnuts or chocolate
chips. Vegan Breakfast Recipe Makes One 8.5 by 4.5 loaf pan.
- 1 cup Apple
- 2 Bananas, large ripe
- 1/2 cup Non dairy milk
- 1 tbsp Blackstrap molasses
Baking & Spices
- 2 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1 3/4 cup Flour
- 1 tsp Pumpkin pie spice
- 1/4 tsp Salt
- 1 tsp Vanilla extract
Oils & Vinegars
- 2 tbsp Nut butter or use oil
Nuts & Seeds
- 3 tbsp Walnuts
Mash Bananas, mix with milk, Molasses, Vanilla and oil. Sift the dry Ingredients and mix well. Add the
Apples and Walnuts. Bake in a Preheated 350 degree oven for 45 – 60 minutes. Makes one loaf. Cool for
10 minutes before taking out of pan. Then cool on rack.
Brussel Sprouts Salad
- 5 cups raw brussel sprouts, chopped
- ½ cup toasted pecans, chopped
- 2 cups fresh strawberries, sliced
- Salt + Pepper to taste
For the dressing:
- 4 Tbsp Olive Oil
- 2 lemons, juiced
- 1 Tbsp Maille Traditional Dijon Originale Mustard
- ½ tsp salt
- ½ tsp pepper
1. In a bowl add and combine the chopped brussel sprouts, chopped pecans, sliced strawberries
2. For the salad dressing, combine the olive oil, lemon juice, Maille Traditional Dijon Originale Mustard,
salt and pepper and stir together until mixed.
3. Drizzle the dressing over the salad and serve.
- cooking spray
- 1/2 tbsp olive oil
- 1 1/4 lbs unpeeled eggplant, cut into 1-inch pieces
- kosher salt
- 1/4 tsp black pepper
- 2 garlic cloves, crushed
- 2 tbsp chopped basil, plus leaves for garnish
- 1 1/2 cups Italian seasoned breadcrumbs
- 1 large egg, beaten or Egg Substitute (Flax Egg or chic pea liquid)
- 2 ounces Pecorino Romano cheese, freshly grated, plus more for serving (Vegan
- 1 tablespoon chopped flat-leaf parsley
- 1 (25.25 ounce jar) DeLallo Pomodoro sauce
- part skim ricotta cheese, for serving (optional or Cashew Ricotta)
1. Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
2. Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat.
When hot add the eggplant and 1/4 cup water. Season with salt and pepper to
taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to
the bowl of a food processor and pulse a few times.
3. Transfer to a bowl and add bread crumbs, beaten egg or egg substitute, Romano
cheese(or vegan substitute), parsley, garlic and chopped basil into the eggplant.
Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
4. Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and
transfer to the prepared baking sheet. Bake until firm and browned, about 20 to
5. Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to
the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and
serve with ricotta cheese if desired.
Vegan Oatmeal Peanut Butter Chocolate Chip Cookies
- 1 cup creamy peanut butter
- 2/3 cup brown sugar
- 2/3 cup rolled or old-fashioned oats
- 2 large eggs (Vegan egg = 6 TBSP Water & 2 TBSP Ground Flaxseed or ½ Cup Chic Pea Liquid)
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1/4 teaspoon salt
1. Preheat oven to 350º F and line 1-2 baking sheets with parchment paper.
2. In a medium bowl, whisk together rolled oats, baking soda and salt.
3. In a large bowl or mixer, beat peanut butter and brown sugar together until creamy. 2-3 minutes.
4. Mix in eggs or egg substitute and vanilla extract, waiting for the first egg to be incorporated before
adding the second.
5. Mix in dry ingredients so they’re fully combined, then fold in chocolate chips.
6. Using a tablespoon or small cookie scoop, drop 1-2 tablespoons of cookie dough onto lined baking
sheets. Optional: use your hand to very lightly flatten the tops of cookies.
7. Place baking sheets in oven and bake for 9-10 minutes, or until edges are just golden brown.
8. Remove from oven and let cool 5 minutes before transferring to a wire rack to finish cooling.
- 1 Tsp Baking Soda & 1 Tbsp White Vinegar
- 1 Tbsp Ground Flax seed 3 Tbsp Water – Allow to sit for 5 minutes before using. Can easily be doubled
- ½ to 1 whole mashed banana
- ¼ Cup Chick Pea Liquid – Save the drained liquid from canned chick peas that you are using
- Soy Milk has been around for many years and there are many butters and yogurt available.
- The Nut milks (Almond, Pecan, cashew) available are wonderful to use in recipes and to be used in
coffee and cereals.
- New to the market is Oat Beverage. There is an Extra Creamy that I used for a Cream soup and it worked
- Coconut Milk is also a great product and has been transformed into many different products.