Author: Sharon

BASIC RECIPE
Recipe by Joey Troxel

Ingredients

1 L (about a quart) of Soy Milk (plain, unsweetened, no ingredients except soy beans and water)

4 TBSP Apple Cider Vinegar

Directions:

Pour the milk into a pot and cook on low-med heat until it is hot and steaming but do not let it boil.  Remove from heat, add vinegar and leave it alone to cool completely.  I left it for 4 hours.  You want the milk to curdle and form some solid structure while it is cooling

When it is completely cooled down and now a chunky mixture, put it into a strainer lined with a cheese cloth and let the liquid drain out into a bowl underneath it.  We let is sit overnight in the fridge.

After the liquid has drained, put the solid mixture in a bowl, mix in flavors and serve.

This recipe makes 13 servings for the macros shown

(In video he used 1/2 C oats & 2 C ice cold water.)

🥛 Low-SOS Oat Milk Recipe
Ingredients (makes about 4 cups / 1 liter):

1 cup rolled oats (preferably organic)

4 cups cold filtered water

Optional (for flavor, still SOS-free):

½ teaspoon vanilla extract or powder

1–2 tablespoons unsweetened shredded coconut (for creaminess, but may substitute lower fat 1 T hemp seeds, or 2 T cooked white rice)

1 pitted date (if you allow whole-fruit sweetness)

🔧 Instructions
Soak (optional):
For a smoother milk, soak the oats in water for 15–30 minutes, then rinse well.
(This helps reduce slime.)

Blend:
Add oats and 4 cups of cold filtered water to a blender. Blend for no more than 30 seconds — overblending can make it gummy.

Strain:
Pour through a fine nut milk bag, cheesecloth, or very fine mesh strainer into a large bowl or jug.
(You can also use a clean kitchen towel or a French press to separate liquid from pulp.)

Store:
Transfer to a sealed jar or bottle. Refrigerate for up to 4–5 days.
Shake well before each use (it naturally separates).

♻️ Bonus: Use the Pulp
Don’t toss it! Add the leftover oat pulp to:

Pancake or muffin batter

Smoothies

Overnight oats

Homemade granola

Ingredients
Lentil Base
2 containers plant-strong spiced lentils (pre-cooked or packaged)

Mashed Potato Topping
6 medium Yukon Gold potatoes, unpeeled

2 or more garlic cloves, minced or smashed

6 Tbsp nutritional yeast (about 1 Tbsp per potato)

Unsweetened nondairy milk, as needed for consistency (about ½–1 cup)

1 tsp dried rosemary (or 2 tsp fresh, finely chopped)

Freshly ground black pepper, to taste

Salt, to taste (optional)

Topping
¼ cup minced onion

1–2 tsp red chili flakes (adjust to taste)

Instructions
Prepare the Lentil Base

Pour the spiced lentils into an oven-safe baking dish or casserole dish (about 9×9 inches).

Spread evenly and set aside while preparing the potatoes.

Boil the Potatoes

Scrub the Yukon Gold potatoes and cut into chunks (keeping the skins on).

Place in a large pot, cover with water, and bring to a boil.

Add the garlic cloves to the pot.

Cook for 15–20 minutes, or until the potatoes are fork-tender.

Drain well.

Mash and Season the Potatoes

Mash the hot potatoes and garlic together until smooth and creamy.

Add nutritional yeast, rosemary, and pepper.

Pour in nondairy milk a little at a time until desired consistency is reached — thick but spreadable.

Adjust seasoning to taste.

Assemble the Pie

Spoon the mashed potatoes over the lentil layer.

Spread evenly with a spatula, sealing the edges.

Sprinkle minced onion and red chili flakes over the top.

Bake

Preheat oven to 400°F (200°C).

Bake uncovered for 20–25 minutes, or until the top is lightly golden and slightly crisp around the edges.

For extra browning, broil for 2–3 minutes at the end (optional).

Serve

Let the shepherd’s pie rest for 5–10 minutes before serving.

Garnish with a sprinkle of fresh herbs or more chili flakes if desired.

Tips & Variations
Add veggies: Mix in sautéed mushrooms, peas, or carrots with the lentils for extra texture.

Make ahead: Assemble up to a day in advance, refrigerate, and bake when ready to serve.

by Nan Simonsen

Ingredients

• 1/2 cup cooked waxy white potato
• 2 tablespoons tahini
• 4 tablespoons non-dairy yogurt, plain
• 2 teaspoons Dijon mustard
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1-2 teaspoons maple syrup
• 1/2-1 teaspoon sea salt (optional)
• 1 teaspoon dill seed
• black pepper freshly ground, to taste
• 1-1 1/2 cup non-dairy milk, plain undsweetened
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice, or to taste
• 2 tablespoons fresh chopped parsley

Makes 2 cups.

Blend all (except parsley) in a blender or processor, until smooth. Add extra plant milk, a little at a time, to thin if necessary. Add parsley and stir through. Refrigerate. It thickens and develops flavor as it chills. Add more plant milk for your preferred consistency. Season further to your taste. Keeps 5-6 days.

https://nansimonsen.com/dishes/vegan-ranch-dressing/

A) LOWER FAT VERSION

Ingredients:

• ¾ cup cooked waxy white potato
• 1 teaspoon tahini
• 4 tablespoons fat-free non-dairy yogurt
• 2 teaspoons Dijon mustard
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon maple syrup (optional, to taste)
• ½ teaspoon sea salt (optional)
• 1 teaspoon dill seed
• Black pepper to taste
• 1–1¼ cups low-fat non-dairy milk
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 2 tablespoons fresh chopped parsley

B) EVEN LOWER FAT VERSION

Ingredients:

¾ cup cooked waxy white potato (Yukon Gold or similar — for creaminess)

¼ cup cooked white beans (cannellini or navy beans — adds body and protein)

4 tablespoons fat-free, plain non-dairy yogurt (soy, oat, or coconut-free if avoiding seeds/nuts)

2 teaspoons Dijon mustard

½ teaspoon onion powder

½ teaspoon garlic powder

1 teaspoon maple syrup (optional — for balance)

½–¾ teaspoon sea salt (optional, to taste)

1 teaspoon dill seed or 1 tablespoon fresh dill

Freshly ground black pepper, to taste

1–1¼ cups unsweetened low-fat non-dairy milk (soy, oat, or rice milk work great)

2 tablespoons red wine vinegar

2 tablespoons lemon juice

2 tablespoons fresh chopped parsley

🧄 Instructions:

Add all ingredients except parsley to a blender.

Blend until very smooth and creamy, adjusting non-dairy milk for desired consistency.

Stir in fresh parsley (and fresh dill if using) after blending.

Chill at least 30 minutes before serving — the flavor improves as it sits.

🌿 Tips for Flavor & Texture

Silken tofu (2–3 tablespoons) can replace the white beans if you prefer a smoother texture.

If you want it thicker, add more potato or reduce non-dairy milk.

For extra tang, add a touch more lemon juice or vinegar after chilling.

Yield: 1 large square turnover (2 triangle servings)
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

Apple Filling

1 fresh apple, peeled and diced or sauced
1–2 tsp maple syrup (to taste)
¼ tsp ground cinnamon
¼ tsp vanilla extract

Egg-Free Wash

1 cup chickpea flour or graham flour (or 1 cup rolled oats, blender-blitzed into flour)
½–¾ cup water (adjust for consistency)
1 tsp maple syrup
1 pinch salt

For Assembly

2 large round rice paper sheets
Parchment paper (for lining the air fryer basket)

Instructions

Prepare the Filling:

In a small bowl, combine the apple, maple syrup, cinnamon, and vanilla. Mix until evenly coated. Set aside.

Make the Egg-Free Wash:

In a separate bowl, whisk together the chickpea (or graham, or oat) flour, water, maple syrup, and salt. The mixture should be thin enough to coat the rice paper smoothly—similar to a light batter. Add more water if necessary. Pour into a shallow round dish.

Prepare the Rice Paper:

Working one at a time, dip each rice paper sheet into the egg-free wash, coating both sides.

Lay one sheet flat, then stack the second on top for extra sturdiness.

Assemble the Turnover:

Spoon the apple mixture into the center of the stacked rice papers, forming a small mound.

Fold the rice paper edges up and over the filling to form a square packet. Press gently to seal.

Air Fry:

Line the air fryer basket with parchment paper.

Place the turnover seam-side down.

Air fry at 375°F (190°C) for 8–10 minutes, or until golden brown and crisp.

Cool and Serve:

Allow the turnover to cool slightly.

Slice diagonally to form two triangle pieces.

Serve warm or at room temperature.

Ingredients and equipment:

Dry, raw chickpeas (also known as garbanzo beans)

High-speed blender (such as a Vitamix or Blendtec)

Fine mesh sieve or strainer

Airtight container for storage 

Instructions:

Ensure everything is dry. For the best results, make sure both your chickpeas and the inside of your blender jar are completely dry before you begin. Any moisture can cause the flour to clump.

Add chickpeas. Pour the dried chickpeas into your high-speed blender. A good ratio is 1 cup of dried chickpeas, which will yield approximately 1 1/2 cups of flour. You can blend larger batches at once with a powerful blender.

Blend the chickpeas. Secure the lid and start blending. Begin on a low speed, then gradually increase to the highest setting. Blend for about 1 to 2 minutes, until the chickpeas are finely ground. The initial grinding can be very loud, but the noise will subside as the legumes break down.

Sift the flour. Pour the ground chickpeas into a fine mesh sieve placed over a large bowl. Sift the powder to separate the fine flour from any larger, unground pieces.

Re-blend coarse pieces. Put any leftover coarse pieces back into the blender and blend again. This ensures you get the maximum amount of fine flour from your batch of chickpeas.

Store the flour. Store your fresh chickpea flour in an airtight container. It can be kept in a cool, dark pantry for several weeks or in the refrigerator or freezer for longer storage. 

Tips for success

For the finest flour: Some home-blended chickpea flour may be coarser than store-bought varieties, with a texture similar to cornmeal. Sifting and re-blending is the key to achieving the finest possible texture.

Use smaller batches for less powerful blenders: If you don’t have a high-speed blender, you can use a regular blender, food processor, or even a coffee grinder. Work in small batches (about 1/4 cup at a time) for the best results and to avoid overtaxing your appliance.

Roasting for flavor (optional): For a nuttier flavor, you can lightly toast the chickpeas on a baking sheet before blending. Let them cool completely before grinding. 

🌽 Low-SOS Cornbread (Cauliflower-Banana Version)

Ingredients

Wet blend:

2 cups frozen cauliflower florets (thawed or briefly microwaved)

1 ripe banana

1 cup unsweetened plant milk (soy, almond, oat, etc.)

1 tablespoon apple cider vinegar (or white vinegar)

1–2 tablespoons honey (optional, for mild sweetness)

Dry mix:

2 cups cornmeal (medium grind)

1 cup whole wheat flour (or all-purpose, or oat flour)

1½ teaspoons baking powder

Optional: ½ teaspoon baking soda (if you want more lift with the vinegar)

Optional: pinch of salt (skip if you want strictly SOS)

Instructions

Preheat oven to 375°F (190°C). Lightly grease a large rectangular glass baking dish (or line with parchment if avoiding oil).

Blend all wet ingredients (cauliflower, banana, plant milk, vinegar, honey) until smooth.

Mix dry ingredients in a large bowl.

Add the blended mixture into the dry ingredients and stir until just combined. The batter should be thick but pourable.

Pour into the baking dish and smooth the top.

Bake for 35–45 minutes, or until golden and a toothpick comes out clean.

Cool slightly before cutting into squares.

Texture & Notes

It will have a moist, cake-like crumb — not quite like traditional cornbread, but fluffy and lightly sweet.

The vinegar + baking powder combo gives it rise.

Cauliflower adds volume and tenderness without added fat.

*******

Tips to ensure it doesn’t stick:

Let the cornbread cool for 10–15 minutes before slicing—it firms up slightly and is easier to remove.

Use a silicone spatula or flat knife around the edges to gently loosen it.

If you want extra insurance without oil, you can line the dish with parchment paper, leaving a little overhang for easy lifting.