Cheezy Scalloped Potatoes

My husband LOVED scalloped potatoes before he became vegan.  He kept asking me to make him vegan scalloped potatoes.  So I FINALLY came up with a recipe he ABSOLUTELY loves and asks me to make them all the time !!

Ingredients:

6 cups sliced potatoes (I actually use the wavy blade of my mandolin so the potatoes don't stick together)

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3 cups vegetable broth

3 cups almond milk

1 small onion, finely chopped

1/2 Tbsp minced jar garlic

1/2 cup flour

1/4 tsp salt

3/4 tsp black pepper

1 and 1/2 tsp garlic powder

1 and 1/2 tsp onion powder

3/4 tsp paprika

1/3 cup  Nutritional Yeast Flakes  (I use Now Foods)

Directions:

1.  First - Spread out sliced potatoes into an 8" x 12" pan 

2.  Next - add all remaining ingredients into a large sauce pan

3.  Then - on medium heat, stir constantly until mixture starts to boil.  Turn down heat if needed (mixture starts to boil over).  Then let the mixture boil for 1 to 2 minutes, stirring constantly.

4. Pour the  liquid over the potatoes in the baking pan

5.   Cover and bake at 350 degrees for 30 minutes

6.  Uncover and bake 70 minutes longer

Red Lentil Bolognese - Instant Pot (DF)

I decided to try cooking the Bolognese in the instant pot, by simply adding all the ingredients at once !!  It came out REALLY good !!!  We use it as pasta sauce !!

Ingredients:

1 cup red lentils

3 cups vegetable broth

2 large medjool dates, chopped

1 medium onion, finely chopped

1 Tbsp minced jar garlic

1 red bell pepper, chopped

3 cups spaghetti sauce (no sugar)

1 - 8 oz can tomato sauce

4 Tbsp tomato paste

2 or 3 carrots, chopped

1 Tbsp garlic powder

1 Tbsp onion powder

2 Tbsp Italian seasoning 

1 Tbsp dried oregano

1 Tbsp dried basil

1/2 tsp salt

1/2 tsp black pepper

1/4 to 1/2 tsp red pepper flakes (optional)

2 or 3 stalks celery, chopped (optional)

1/2 cup finely chopped walnuts (optional)

Directions:

1.  First - add the lentils into the instant pot

2.  Next - add the veggie broth

3.  Then - add all remaining ingredients

4.  Cook on high pressure for 25 minutes

5.  Release pressure naturally

Moroccan Red Lentil Soup (DF)

This is a thicker soup, especially with the added pasta ! 

Adapted from this recipe

Ingredients:
4 and 1/2 cups of broth or water

2 medjool dates, chopped

1 Tbsp minced jar garlic

2 Tbsp tomato paste

1 8-oz can tomato sauce (slightly rinsed can and used water)

1 10-oz package frozen spinach, thawed

1 onion, chopped

4 stalks celery, chopped

1 cup dry red lentils

1 15-oz can garbanzo beans (I used the liquid from the can)

3/4 tsp ground cinnamon

3/4 tsp ground ginger

3/4 tsp ground turmeric

1/4 tsp ground coriander

1/4 tsp black pepper

1/4 cup dried cilantro

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8 oz package of non-white flour pasta, cooked (I used sweet potato pasta)

Directions:
Put everything in an instant pot.

Cook on high pressure for 18 minutes and release naturally.  

When done, stir in cooked pasta.

Chocolate Oat Mini Muffins

These are REALLY REALLY good...

These are moist and chocolaty !!!!  I LOVE the addition of the raisins, nuts, coconut & almond butter !!

Ingredients:

1 tsp vanilla extract

3 medium to large ripe bananas, sliced

1/4 cup unsweetened applesauce 
1/4 cup unsweetened almond milk 

6 to 8 large medjool dates, chopped

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2 cups Quaker old fashioned oats

1 tsp baking powder

1/4 cup Hershey's Unsweetened Cocoa Powder

2 tsp ground cinnamon 

1/4 tsp ground cloves

1/2 tsp ground ginger 

1/2 tsp ground nutmeg

1/4 tsp ground cardamom 

1 tsp pumpkin pie spice

1/4 cup + 2 Tbsp raisins 
1/4 cup + 2 Tbsp ground nuts (I used walnuts)

1/4 cup + 2 Tbsp Unsweetened Shredded Coconut

1/4 cup natural peanut butter or almond butter

Directions:
Blend the vanilla, bananas, applesauce, milk, and dates in a blender or food processor until well blended.

Combine all the dry ingredients in a bowl.    

Add the wet ingredients to the dry ingredients and mix until well combined.

Spoon into mini muffin pans and bake at 350 degrees for about 15 minutes or until toothpick inserted in the center comes out clean.  

My favorite food processor is the  KitchenAid  7-Cup Food Processor. 

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan, Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

Homemade Chocolate Cashew Milk (DF)

This is SOOOOO  tasty in my "date coffee" !!!!  

I also have made it thinner to use as "milk" for my overnight oats.  Just add another 1/2 to 1 cup of water.

Ingredients:

1 cup raw cashews (soaked overnight)

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4 to 6  Medjool dates, chopped (I use 6 dates)

3 and 1/2 cups water

1/4 tsp salt

1 tsp vanilla extract

1/4 tsp ground cinnamon

1/4 tsp ground cardamom

1/4 cup Hershey's Unsweetened Cocoa Powder

Directions:
Drain and rinse the cashews. 

Combine all ingredients in a high speed blender and blend until smooth.  ( I use my Vitamix Blender)


My favorite food processor is the KitchenAid  7-Cup Food Processor. 

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

Fudgy Black Bean Brownie (DF, GF)

     

This is my favorite brownie recipe !   I prefer a fudgy brownie rather than a more "cake like" brownie.  

Please note: 

 I have gotten feedback that some brand of beans have more liquid and the brownies are not firming up like mine do.  It might be better to drain the bean liquid into a bowl and then add the bean juice as needed.  

I use Bush's beans and there is 1/2 cup slightly thick liquid in the can.  

Ingredients:

1 can black beans (I did not drain - Bush's beans have 1/2 cup slightly thick liquid)

8 large medjool dates, sliced

1/4 cup unsweetened almond milk

1/3 cup natural almond butter or peanut butter

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1 and 1/2 Tbsp Ground Flaxseed

1/3 cup Hershey's Unsweetened Cocoa Powder

1/2 tsp baking soda

2 tsp vanilla extract

1/2 Tbsp apple cider vinegar

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1/2 cup chopped nuts (optional)

Directions:

Place the black beans, dates,  milk and almond/peanut butter in a blender and blend until smooth.

Add the rest of the ingredients (EXCEPT the nuts) to the blender and blend until all ingredients are completely combined.  

Mixture will be on the thick side.

Mix in the nuts (if using).

Spread batter into an 8x8 pan (I line the pan with parchment paper) and bake at 350 degrees for 30 to 35 minutes or until toothpick inserted in the center comes out clean.

My favorite food processor is the KitchenAid  7-Cup Food Processor. 
For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

Chickpea Tortillas (DF)

 

The white or wheat flour tortillas did not make great tortillas when leaving out or substituting the oil. 

So I decided trying to make tortillas using chickpea flour instead.  It does not require oil and makes the best tortillas we have made.

Ingredients:

2 cups chickpea flour

2/3 cup tapioca starch

1/4 tsp black salt

1/4 tsp black pepper

1/2 tsp curry powder

1 tsp turmeric powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp  SMOKED PAPRIKA

1/2 tsp ground cumin

1/2 tsp cayenne pepper

1/2 tsp ground ginger

1/4 cup Nutritional Yeast Flakes  (I use Now Foods)

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1 and 1/2 cups water, more if needed to thin when making (only add a VERY small amount of water at a time - 1 tsp)

Directions:

Mix the dry ingredients in a bowl until well combined.  Then add the water and stir or whisk until well combined and smooth.  

Texture should be slightly thinner than pancake batter.  Add water if needed to get desired consistency (1 tsp at a time).

Heat a skillet or griddle or crepe pan on the stove on medium heat.   We use a crepe pan (medium heat) and it works great.

Pour about 1/4 cup of the batter onto the pan and maneuver the pan in a circular motion to help spread out the batter evenly into a larger circle, keeping the batter as even as possible.  

Cook the 1st side for about 1 minute (usually a little less).  It will be golden brown.  Flip the tortilla to cook on the other side for about 1 and 1/2 minutes.  

Chickpea Sandwich Spread (DF)

This tastes better after it has been in the fridge overnight.  

Ingredients:

1 package silken tofu (I used  Mori-nu Tofu )

2 Tbsp lemon juice

1 tsp dijon mustard

3 to 4 large medjool dates

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3 cans chickpeas, drained

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1 and 1/2 Tbsp Nutritional Yeast Flakes  (I use Now Foods)

2 tsp garlic powder
2 tsp onion powder
2 tsp turmeric
3/4 tsp celery seed
3/4 tsp Black Salt  (I use The Spice Lab's)
3/4 tsp black pepper
1 and 1/2 tsp dry ground mustard 

4 or 5 stalks celery, cut into small pieces

2 Tbsp dried dill

3 Tbsp dried parsley

3 Tbsp apple cider vinegar

Directions:
Drain the package of tofu and squeeze to get out as much water as possible.  Blend the tofu, lemon juice, mustard, and dates until smooth and well blended.

Place the tofu mixture in a bowl. 

Blend the 3 cans of chickpeas to desired texture. 

In a bowl, combine the tofu mixture, chopped/blended chickpeas and all the rest of the ingredients and mix together until well combined.

Refrigerate overnight.   This will keep in the fridge for several days.

Chocolate Brownies - Take 3 (DF)

     

These brownies are a combination of this recipe and the fudgy brownie recipe I like !

Ingredients:

1 can black beans (I did not drain)

8 or 9 large medjool dates, sliced

1 Tbsp vanilla extract

1/4 cup unsweetened almond milk or water

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1 tsp baking powder

1/2 tsp baking soda

1/2 cup Hershey's Unsweetened Cocoa Powder

3/4 cups whole wheat flour (or gluten free or spelt)

Directions:

Place the black beans, dates, vanilla extract and milk (or water) in a blender or food processor and blend until smooth.

Mix the flour, cocoa powder, baking soda, and baking powder in a bowl until well combined.  

Add the wet ingredients to the dry ingredients and mix until well combined.  Batter will be thick.

Spread into an 8x8 pan and bake at 350 degrees for 30 to 35 minutes or until toothpick inserted in the center comes out clean.

My favorite food processor is the KitchenAid  7-Cup Food Processor. 
For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

Kidney Butter Bean Salad (DF, GF)

A bean salad is always GREAT in the summer !!!  Make this for picnics, lunches, get-togethers, or a side dish for dinner.  The butter beans add a nice flavor to the bean salad.  This is a GREAT way to get your fiber !!!  

Ingredients:

2 cans kidney beans, drained and rinsed

1 can butter beans, drained and rinsed

1 cup chopped celery

1 cup chopped red bell pepper

1 onion, chopped

2 Tbsp dried parsley

1 tsp dried oregano

1 tsp dried thyme

1 tsp dried basil

2 Tbsp balsamic vinegar

2 Tbsp red wine vinegar

Directions:

Place all ingredients in a bowl and stir to combine.  Let the salad sit for a couple hours before serving to blend the flavors.