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
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.
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
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.
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
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.
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
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.
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.
1 1/4 lbs unpeeled eggplant, cut into 1-inch pieces
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.