Category: Recipes I Have Tried

(Combination of several online recipes)

INGREDIENTS:

STARCH/PROTEIN:
15 oz. can black beans, drained & rinsed
1 C rolled oats

VEGGIES:
1 pound mushrooms (chopped) w/ 2 teaspoons sea salt
carrot half medium sized
celery 1 small stalk

LIQUIDS:
1/4 teaspoon soy sauce
1 tablespoon apple cider vinegar
No-added-sugar bbq sauce

SEASONINGS: (amounts are just sprinkles)
Italian seasoning
Black pepper
Nutritional yeast
Dry parsley flakes
Red pepper flakes
Onion powder
Garlic powder
Dry mustard (optional)

INSTRUCTIONS
1. Combine the chopped mushrooms and salt in mixing bowl. Allow the mixture to rest for few minutes. Water will appear, as it is pulled from mushrooms

2. Grate carrot & celery

3. Add drained black beans, watery mushrooms, rolled oats, grated carrot & celery & combine everything w/ potato masher and/or hands

4. Form into patties & bake on baking sheet (I use parchment paper on pan to prevent sticking) @ 400 degrees:

20 minutes
Flip burgers
7 more minutes

Freeze leftover patties.

INGREDIENTS

Crust

▢1 ¾ cups oat flour

▢¾ cups cornmeal

▢1 ½ teaspoon baking powder

▢2 tablespoons flax meal

▢2 tablespoons apple cider vinegar

▢1 cup soy milk, unsweetened

Sauce

▢4 tablespoons tomato paste

▢1 tablespoon vinegar

▢1 teaspoon cumin

▢1 teaspoon onion powder

▢1 teaspoon paprika

▢1 teaspoon chili powder

▢2 tablespoons salsa

▢½ cup water

OPTIONAL Nacho Cheese Sauce

▢½ cup cashews

▢⅛ cup raisins

▢½ teaspoon smoked paprika

▢1 teaspoon onion powder

▢1 tablespoon nutritional yeast

▢1 teaspoon tamari, low sodium

▢1 tablespoon white wine vinegar

▢½ cup water

Toppings

▢14 ounces pinto beans

▢1 tomato, diced

▢4 cups romaine lettuce, chopped

▢¼ cup black olives, sliced

▢sliced fresh jalapeños, optional

INSTRUCTIONS

• Preheat oven to 400°F.
• Add the oat flour, cornmeal, baking powder and flax meal to a mixing bowl and stir well.
• Stir in the apple cider vinegar and soy milk.
• Pour mixture onto a parchment lined pizza pan.
• Lay a piece of parchment on top and roll crust out to the edge of the pan with a rolling pin.
• Bake for 15 minutes, remove & set on counter.
• Stir sauce ingredients together in a bowl.
• Spread the sauce on the crust.
• Sprinkle the pinto beans over the sauce and bake for 10 minutes.
• Once out of the oven, let the crust cool for a few minutes before adding the toppings.
• Add the nacho cheese sauce ingredients to a blender and blend until smooth.
• Drizzle the nacho cheese sauce onto the pizza.

APPLE PIE FILLING INGREDIENTS:

▢6 large apples, peeled, cored and sliced 1/4 inch thick (I used a combination of granny smith and pink lady apples) 8-10 cups total

▢1/4 cup coconut sugar (or more to taste)

▢3 tablespoons cornstarch

▢2 tablespoons lemon juice

▢2 teaspoons ground cinnamon

▢1/4 teaspoon nutmeg (optional)

▢1 teaspoon vanilla extract

Combine in bowl and set aside.


BOTTOM CRUST INGREDIENTS:

(This recipe makes 2 crusts, so cut in half if you only need 1 bottom crust)

▢1 tablespoon ground flaxseeds

▢3 tablespoons water

▢1 1/2 cups almond flour

▢3/4 cup all purpose flour

▢1 tablespoon coconut sugar (leave out for savory pies)

▢1/4 teaspoon salt

▢4-6 tablespoons additional tablespoons water


BOTTOM CRUST INSTRUCTIONS:

1. Make the flax egg by combining the ground flax and water together in a small bowl. Stir and set aside for 5 minutes, until it thickens. If pre-baking the crust, preheat the oven to 350 degrees F at this time.

2. In a large bowl, add the almond flour, all purpose flour, sugar (leave out for savory pies) and salt. Stir to combine.

3. To the bowl with the dry ingredients, add the thickened flax egg mixture and 4 tablespoons of additional water. Stir well with a large spoon until the dough comes together. Add an additional 1-2 tablespoons more water as needed. The dough is ready when you can squeeze it in your hands and it doesn’t crumble; it should be moist but not too wet.

4. Form the dough into a cohesive ball with your hands. If it’s too wet, add a little more flour.

5. Place the ball of dough on a large piece of wax paper or other clean surface sprinkled with flour to prevent sticking. Flatten the dough with your hands, sprinkle with flour, cover with another sheet of wax paper, then use a rolling pin to roll it into an even circle about 12 inches in diameter.

6.Use the wax paper or rolling pin to carefully place the dough into your 9 inch pie plate. It’s okay if it’s not perfect. Gently press the dough into the pie plate and patch any tears with excess dough from the edges. Flute the edges if desired.

7. With a fork, poke all over the bottom of the crust. (Bake for only 7 to 10 minutes if you intend to fill & top w/ crumbles requiring more time later.)

Bottom Crust Nutrition
Serving: 1serving | Calories: 167kcal | Carbohydrates: 14g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 7mg | Fiber: 4g | Sugar: 3g | Calcium: 54mg | Iron: 1mg

TOP CRUMBLE CRUST INGREDIENTS:

▢3/4 cup rolled oats

▢1/2 cup almond flour

▢1/3 cup coconut sugar

▢1 teaspoon ground cinnamon

▢3 tablespoons apple sauce

INSTRUCTIONS:

1. Preheat the oven to 375 degrees F.

2. In a medium sized bowl, combine the rolled oats, almond flour, coconut sugar and cinnamon. Now using a small spoon or rubber spatula, mix in the applesauce. The mixture will be thick and crumbly.

3. Spoon all of the apple filling into the pie crust, but leave some of the juice in the bowl. This will help the pie not be too watery.

4. Now sprinkle the crumble topping onto the apples.

5. Bake for 45-55 minutes, until the top is golden brown and the apples have softened and thickened.

(Use a pie crust shield on edges to prevent burning, or make one out of foil, if needed.)

6. Let cool for 2-3 hours preferably before slicing and serving, as the time will allow the filling to thicken up quite a bit.

Serve with non-dairy vanilla ice cream or coconut whip if desired.

Cover pie leftovers and store in the refrigerator for up to 4 or 5 days, if it lasts that long!

Recipe adapted from Nora’s gluten free apple pie.

Ingredients:
1 block firm tofu (400g)

1/4 cup cornstarch/cornflour

1/4 tsp sea salt

1/4 tsp ground white pepper

Sauce:
4-5 cloves garlic, grated or minced

1/4 cup soy sauce

2 tbsp tomato sauce/ketchup

2 packed tbsp brown sugar

1 tbsp rice vinegar

1/4 cup water

2 tsp cornstarch/cornflour

2 tsp sesame oil

Garnish:
Toasted sesame seeds
Green onion

Method:
1. Preheat the oven to 200°C. Open your packet of tofu and drain out the excess liquid. Using clean hands, break chunks off the tofu to create bite sized pieces. Add into a bowl along with the cornstarch, salt and pepper and toss well to coat.
2. Spread the tofu out onto a lined baking tray, ensuring each piece does not touch or overlap. Spray generously with any neutral oil and bake for 20 minutes or until golden and crispy. Alternately you can also air-fry in batches!
3. In the meantime, fry the garlic in a splash of oil over medium heat. Add in the soy, tomato sauce, sugar and vinegar. Stir well and cook for 1 minute.
4. Mix the water and cornstarch together then pour it into the pan. Allow mixture to bubble, stirring frequently until thickened. Turn off the heat and stir through the sesame oil.
5. Add in the baked tofu and stir well to coat in the sauce.
6. Transfer onto a plate and garnish with sesame seeds and green onions. Enjoy immediately!

*Note: I would not recommend this as a dish to eat later/reheat. You definitely can, but you will lose the crispy coating on the outside. If you’re making this ahead of time just keep this in mind. In short, still delicious but you’ll lose the texture!

No recipe is provided. Here is a comment from viewer on youtube:

Here’s my recipe guess:
* Crumble some tofu.
* Dust w/ cornstarch.
* Spray w/ water.
* Bake in air-fryer.
* Sauté garlic, brown sugar, miso, plant milk, soy sauce together.
* Add baked tofu, stirfry.
* Plate, sprinkle w/ sesame seeds & garnish w/ green onion.

For the burrito filling:

• 2(+) tablespoons [veggie broth]
• 1 medium red onion, chopped
• 1 red bell pepper, chopped small
• 3 cloves garlic, minced
• (1) 15-ounce can black beans, drained and rinsed
• 1 1/2 cups uncooked short or long grain brown rice
• 1 1/2 cups corn (frozen, fresh or canned)
• 1 cup finely chopped kale [or other green leafy veg]
• 12 oz medium style salsa
• 2 cups water
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt, or more to taste

For serving:

• 8 burrito sized flour tortillas
• 2-3 cups chopped lettuce
• Chopped avocado or guacamole
• Chopped cilantro, tomato, green onion, deserved jalapeño
• Salsa
• Etc

Freezer burritos

• Simply roll burritos with only the mixture and no additional toppings. Wrap each burrito in foil, then place them in a large freezer safe bag. Reheat in the microwave for about 2 minutes until warm.

Instructions

Stove top instructions:
1. In a large pot with a lid, add the olive oil and warm over medium heat. Add the chopped onion, red pepper and garlic and saute for 2-3 minutes, stirring constantly.

2. Now add the beans, rice, corn, kale, salsa, water, spices and salt. Stir, then turn the heat to high and bring to a boil. Lower the heat, place the lid on and simmer for about 45 minutes until the rice is cooked. Remove from heat and let the mixture sit for an additional 10 minutes. Now stir the mixture and serve.

To make using an Instant Pot
1. Press the saute function on the Instant Pot and warm the [veggie broth] in the inner pot. Add the onion, red pepper and garlic and saute for 2-3 minutes. Turn off the Instant Pot for a moment. Add a few tablespoons of water and scrape any stuck pieces of vegetables to de-glaze the pot and prevent a burn message.

2. Now add all the remaining burrito filling ingredients to Instant Pot, give it a little stir, place the lid on, turn valve to seal and set to high pressure for 24 minutes. Let pressure release naturally (usually this takes about 10 minutes). Carefully remove the lid and stir.

https://www.noracooks.com/vegan-burritos/#wprm-recipe-container-2112

SALAD DRESSINGS

Many of you have been unhappy with the “fat-free” salad dressings that you purchased in the supermarket or natural food store, either because of the flavor or the sodium content.  During the 10-day McDougall Program in Santa Rosa, California our chefs make many delicious salad dressings – loved by everyone.  Any of these may be prepared ahead of time and kept in the refrigerator for about a week. 

BERRY VINAIGRETTE

Preparation Time:  5 minutes
Servings:  makes 1½ cups

2 cups fresh or frozen strawberries or raspberries
4 tablespoons red wine vinegar
2 teaspoons honey (or date paste)
freshly ground pepper to taste

Place all ingredients in a food processor or blender.  Process until smooth.

HONEY MUSTARD DRESSING

Preparation Time:  5 minutes
Servings:  makes 1¼ cups

½ cup rice vinegar
½ cup balsamic vinegar
1/3 cup honey (or date paste)
3 tablespoons Dijon mustard
freshly ground pepper to taste 

Place all ingredients in a blender and process until smooth.

https://www.drmcdougall.com/misc/2004nl/040800purecipes.htm

Ingredients

---

1/4 Cup Cornmeal (organic best)

1 1/4 Cups Water

1-2 Tsp Lemon juice

1/2 tsp salt OR 1 teaspoon no-salt seasoning mixture

Directions

---

* Place the cornmeal in a saucepan with 1 cup of the water.

* Cook, stirring constantly until mixture is smooth and thick.

* Place the cooked cornmeal in a blender jar.

* Add the remaining water, 1 teaspoon of the lemon juice and the seasoning.

* Process until very smooth, adding a bit more water, if necessary, to reach the desired spreading consistency.

* Taste and add more lemon juice if desired.

* Place into a covered container and refrigerate.

https://www.drmcdougall.com/recipes/corn-butter/

[My opinion: I’m lazy. Just bake a potato & throw this stuff inside of it!]

Ingredients

---

2 Onions sliced into rings

1-2 Cloves garlic, minced

1/2 Cup Water

16 Ounce Can Chopped tomatoes

8 Ounce Can Tomato sauce

1/2 Tsp Dried basil

1/2 Tsp Dried oregano

1 Tbsp Parsley flakes

1/4 Tsp Freshly ground black pepper

1 Tbsp Soy sauce (optional)

4 Large white potatoes, scrubbed and sliced

Directions

---

1. Preheat oven to 350 degrees.

2. Place onions and garlic in a medium saucepan with the water. Cook, stirring, over medium heat until the onion softens slightly and is easily separated into rings. Remove from the heat. Stir in the remaining ingredients except the potatoes.

3. Place a layer of the potato slices in a 9 x 13 inch nonstick baking pan. Cover with some of the tomato sauce. Repeat layers until all the potato is used, ending with a layer of tomato sauce.

4. Place a sheet of parchment paper over the vegetables and cover with foil, sealing the edges tightly to keep in the heat.

5. Bake for 1 hour.

Click here for McDougall website