Category: Recipes I Have Tried

Nov 20, 2024

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https://blog.fatfreevegan.com/2017/08/vegan-gluten-free-peach-cobbler.html

Ingredients

4 Large baking potatoes

OR

4 Large sweet potatoes (yams)

Black beans and tomatoes topping:
15 Ounce Can Black beans, drained and rinsed
2 Tomatoes, chopped
1 Tsp Cumin
1 Tsp Ground coriander
1 Tsp Soy sauce

Curried garbanzos topping:
15 Ounce Can Garbanzo beans, drained and rinsed
3/4 Cup Vegetable broth
3 Tbsp Lemon juice
2 Cloves Garlic
2 Tsp Curry powder
1/2 Tsp Cumin seed

Directions

1 Prick potatoes all over with a fork. Place the white potatoes directly on the oven racks, place sweet potatoes on a baking sheet. Bake until tender when pierced or squeezed.

2 Meanwhile prepare the topping for your potatoes.

3 Black beans and tomatoes topping: Place in a saucepan and heat through. Mash slightly with bean masher, if desired. Serve over baked potatoes or yams garnished with tofu sour cream and chopped fresh cilantro (optional).

4 Curried garbanzos topping: Place all ingredients into a food processor and process until smooth. Place in a saucepan and heat through. Serve over baked potatoes or yams garnished with chopped green onions.

5 Leftover bean dishes, such as soups or stews, make wonderful toppings for baked potatoes. Try Chunky Chili or Southwestern White Beans (recipes in Soups and Entrees).

6 Mushroom toppings are also a good choice for both kinds of potatoes. See the recipes for Wicked Mushrooms in Entrees and Mushrooms McDougall in Dressings & Sauces at

Drmcdougall.com

Don’t skip over this recipe until you’ve tried it. The oatmeal adds a smooth texture to the soup when blended with the potatoes.

Ingredients

8 Medium potatoes, peeled and chunked
4 Cups Vegetable broth
2 Cups Non-dairy milk
1/3 Cup Uncooked oatmeal (not instant)
Freshly ground pepper to taste
Sea salt (optional)

Directions

Place potatoes, vegetable broth, non-dairy milk and oatmeal in a large pot. Bring to a boil, reduce heat, cover and simmer for about 20 minutes until potatoes are tender. Transfer to a food processor or blender and process until very smooth. Add freshly ground pepper, and optional salt, if using, to taste before serving.

https://www.drmcdougall.com/recipes/potato-soup-with-oatmeal/

Ingredients
2.5 cups cooked brown rice
1 cup diced mushroom
1 bunch chopped green onions
1/2 cup broccoli
1/2 cup frozen peas
1/2 cup chopped carrots
4 cloves minced garlic
2 tbsp hoisin sauce
1 1/2 tbsp Tamari
1/2 tsp chili paste

Instructions: on medium-high heat

• Wauté chopped mushrooms
• Add frozen peas
• Add broccoli, carrots, garlic
• Add tamari, hoisin sauce & chili paste (optionsl)
• Cover to cook down 4 to 5 minutes
• Add cooked rice
• Stir & cook until rice is brown

https://www.thesoulfulcook.com/recipe/oil-free-vegetable-fried-rice/

Zesty and bursting with flavor, NanaJo’s Oil-Free Italian Dressing is perfect for many types of salads and especially good on a pasta salad. 

Author Trish Hall

Ingredients

• 1 cup water
• 3 tsp cornstarch
• 1-2 tsp seasoning salt or salt-less seasoning blend
• 1 tsp Italian seasoning or Menudo Mix seasoning
• 1/2-1 tbsp sweetener of choice (date sugar works well) Adjust to your taste. Different sweeteners will require different amounts. I like tangy, so I don’t use much.
• 1 tsp onion powder (not necessary if using Menudo Mix)
• 1-2 tsp minced garlic (I like lots of garlic, so I use 2)
• 2/3 cup lemon juice

Instructions

1. Start by making the thick water. Add the water and cornstarch to a saucepan and heat over medium heat. As it simmers, whisk it constantly. Continue to whisk until it starts to thicken. I like to get it a little thicker than oil consistency because the lemon juice will thin it out a bit.
2. Remove it from the heat and add the dry seasoning and sweetener of choice. Whisk well. Allow this mixture to cool a bit.
3. When it is cool (doesn’t need to be really cool, just not hot) add the garlic and lemon juice.Whisk it well.
4. Pour into a bottle with a lid and shake well.
5. Store in the refrigerator and shake well before use.

https://yourmomsvegan.com/wprm_print/1493

https://www.drmcdougall.com/education/nutrition/kid-friendly-snacks-dips-and-spreads/

Ingredients
1/2 Cup Water
1 Onion, chopped
4 Stalks Celery, chopped
6 Cups Vegetable broth
1 1/2 Cups Tomatoes, chopped
1 Cup Dried red lentils
15 Ounce Can Chickpeas, drained and rinsed
1 Bay leaf
1/2 Tsp Ground cinnamon
1/2 Tsp Ground ginger
1/2 Tsp Ground turmeric
1/4 Tsp Ground coriander
1/4 Tsp Pepper
1/2 Cup Orzo
1/2 Cup Cilantro, chopped
2 Tbsp Fresh lemon juice

Directions
1.
Pour 1/2 cup of water into a large soup pot along with the onion and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the broth, tomatoes, lentils, chickpeas, bay leaf, cinnamon, ginger, turmeric, coriander, and black pepper. Bring to a boil, reduce the heat to a simmer, then cover and simmer until the lentils are tender, about 45 minutes.
2.
Stir in the orzo, cilantro, and lemon juice. Cook 10 minutes longer, until the orzo is al dente.
3.
Serve hot.

https://www.drmcdougall.com/recipes/moroccan-red-lentil-soup/?utm_source=McDougall+Newsletter+Mailing+List&utm_campaign=a25d4d2b6e-Easy+and+Nutritious+Lentil-Based+Meals&utm_medium=email&utm_term=0_96b24b2189-a25d4d2b6e-93690080&mc_cid=a25d4d2b6e&mc_eid=ecbf39bfd8