Ingredients
2/3 cup vegetable broth
1/4 cup tamari (or soy sauce)
1 Tbsp. pure maple syrup
2 tsp. rice vinegar
2 cloves garlic (minced)
1-2 tsp. ginger (freshly grated)
1 Tbsp. cornstarch or arrowroot (more for thicker sauce)
Optional add-ins:
1 Tbsp. hoisin sauce
1-2 Tbsp. chives or green onions
1-2 tsp. toasted sesame oil
1 tsp. sesame seeds
https://www.thegardengrazer.com/vegan-stir-fry-sauce/#recipe
[NOTE: Don’t use plastic! Try this tutorial, or this tutorial, or try this airfryer version.]
Ingredients
▢2 large russet potatoes unpeeled, any kind of potato
▢sea salt to taste
▢chili powder to taste (optional)
Instructions
Begin by washing your potatoes. I scrub mine and leave the peel on for extra fiber. I’ve used both Russet and red potatoes, and they come out terrific every time. I imagine most any potato will work well.
Slice the potatoes very thin using the mandoline.
Place each slice in the Chip Tastic ring. It holds approximately 1 large potato at a time (36 chips). Sprinkle with seasonings, and place in the microwave.
[Don’t use plastic! Try this one of the recipes up top of this post, instead.]
The instruction booklet says it takes about 3-4 minutes, but I have found to get them crispy in my microwave, it takes 7 minutes. No oil needed!
As unbelievable as it sounds, they come out as crispy as any store-bought potato chips I’ve ever tasted!
Ingredients
Cookie Dough:
1 cup almond flour, finely ground
1 cup oat flour
1 tablespoon flax meal
1 tablespoon tapioca starch
1 teaspoon baking powder
2 tablespoons maple syrup
¼ cup applesauce
1 teaspoon pure vanilla extract
Fig Filling:
6 ounces dried figs (Turkish or Black Mission), stems removed
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
Pinch sea salt
Directions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Place the dried figs into a bowl and cover with boiling water. Allow them to sit in the boiling water for 10-12 minutes. Drain and set aside.
3. For the cookie dough: In a medium size bowl, whisk almond flour, oat flour, flax meal, tapioca starch, and baking powder until thoroughly combined. Add the maple syrup, applesauce, and vanilla. Stir until combined and a thick dough can be formed into a ball. Divide the dough into two balls. (If the dough is too sticky, you can add a bit more oat flour to the dough or chill the dough for 1-2 hours.)
4. For the filling: To a food processor, add the drained figs, lemon juice, and vanilla. You may need to pulse early in the process, adding more speed as the figs begin to break apart. Process for 8-10 seconds until a thick paste forms.
5. Build your Fig Rolls: Place one of the cookie balls onto a piece of wax or parchment paper and shape into a log. Lay the top sheet of wax or parchment paper over the cookie log and roll the dough into a 12 x 4 inch rectangle about ¼ inch thick. Remove the top paper and use your hands to create an even rectangle. Place half of the fig paste down the center of the dough. Lift up the wax paper and fold the top part up over the fig filling until the two dough edges close. Shape and slightly flatten the roll and slice into 1 to 1 ½ inch cookies. Place cookies onto a prepared baking sheet. Repeat with the remaining cookie dough. Bake for 8-10 minutes or until slightly golden.
https://www.youtube.com/live/fqSKprbniHs?si=bHxRE7szJHZPIW4G
https://www.plantpurenation.com/blogs/recipes/old-fashion-vegan-fig-newtons
Mary’s advice for ordering Mexican, Thai and sandwiches
Click on article’s photos for details.
Ingredients
Beans:
1/2 Cup Vegetable broth
1 Onion, chopped
2 Stalks Celery, chopped
1 Tsp Garlic, minced
3 15 Oz. Cans Black beans, drained and rinsed
1 Bay leaf
1 Tsp Dried oregano
Vegetables:
1/4 Cup Vegetable broth
1 Onion, chopped
1 Stalk Celery, chopped
1 Tomato, chopped
1/4 Cup Cilantro, finely chopped
4 Cups Cooked long grain brown rice
Hot sauce
Directions
1
Beans: Place the vegetable broth in a medium-large saucepan. Add the onion, celery and garlic. Cook over medium heat, stirring frequently until vegetables are softened. Add remaining ingredients, mix well and cook over low heat for 20 minutes, stirring occasionally. Set aside.
2
Vegetables: Place the vegetable broth in a large non-stick frying pan. Add onion and celery and cook over medium heat for 5 minutes, stirring frequently. Add tomato and cilantro and cook for another 5 minutes. Add the bean mixture and the rice. Mix well. Heat through and season to taste with the hot sauce. Remove bay leaf before serving.
1. Preheat your pan first:
Let your stainless steel or cast iron pan heat up dry for a minute or two (medium-high heat). You should feel heat radiating when you hover your hand above the pan.
2. Add a splash of liquid only when needed:
Use water, vegetable broth, or unsweetened plant-based milk (like almond or soy for creamy sauces) — just 1–2 tablespoons at a time. Add it when veggies start to stick or brown too quickly. This will deglaze the pan and keep things moving.
3. Stir frequently and layer in harder veggies first:
Start with denser items like carrots or broccoli, then add mushrooms, bell peppers, etc. Noodles can be added last with your sauce.
4. Use a lid if needed:
For steam-sensitive veggies like broccoli, adding a tablespoon of liquid and covering the pan for a minute helps soften them without oil.
Note on Pans:
Cast iron: Seasoned well, it can handle this method, but clean and re-season if food starts sticking often.
Stainless steel: Excellent for browning with this method, but requires more attention to timing and stirring.
Ceramic Pans: (may be one of the best choices)
1. Preheat gently (not too hot):
Heat your ceramic pan on medium (not high) for 1–2 minutes before adding ingredients. Ceramic can lose nonstick qualities if overheated.
2. Add a splash of liquid as needed:
Just like with other pans, use water, vegetable broth, or citrus juice (like in your citrus sauce!) to deglaze and prevent sticking. Add a tablespoon at a time.
3. Stir often and avoid overcrowding:
Cook in batches if needed. Overcrowding leads to steaming, not sautéing, and increases sticking.
4. Use silicone or wooden utensils only:
To avoid scratching the nonstick surface, never use metal tools.
5. Cool before washing:
Let the pan cool before rinsing with water — drastic temperature shifts can damage the ceramic coating over time.
6. Clean gently, no abrasives:
Baking soda paste works well if anything sticks slightly — no harsh scrubbing needed.
Ceramic is perfect for low-fat cooking, but if your coating is worn out or cheap quality, sticking can increase.
RECIPE #1
Basic Oil-Free Vegan Stir-Fry Sauce
Ingredients:
* 1/4 cup low-sodium soy sauce or tamari (gluten-free if needed)
* 2 tablespoons maple syrup or agave
* 1 tablespoon rice vinegar or lime juice
* 1 tablespoon cornstarch or arrowroot powder (for thickening)
* 1/2 cup water or low-sodium vegetable broth
* 1 tablespoon grated fresh ginger (or 1 tsp ground ginger)
* 2 cloves garlic, minced
* Optional: 1 tsp sriracha or chili paste for heat
* Optional: 1 tablespoon tahini or almond butter for richness (still oil-free)
Instructions:
– In a bowl, whisk together all ingredients until smooth.
– Pour into a pan or wok with your stir-fried veggies and noodles.
– Cook over medium heat until the sauce thickens and coats everything nicely—about 2–3 minutes.
*****
RECIPE #2
Oil-Free Peanut Stir-Fry Sauce
Ingredients:
* 3 tablespoons natural peanut butter (no added oil)
* 2 tablespoons low-sodium soy sauce or tamari
* 1 tablespoon maple syrup
* 1 tablespoon rice vinegar or lime juice
* 1/2 teaspoon grated fresh ginger
* 1 clove garlic, minced
* 1/4–1/3 cup warm water (adjust for desired thickness)
* Optional: 1 tsp sriracha or chili flakes for heat
Instructions:
– Whisk all ingredients in a bowl until smooth.
– Add to your stir-fry in the last few minutes and let it thicken slightly.
*******
RECIPE #3
Citrus-Ginger Stir-Fry Sauce
Ingredients:
* 1/4 cup orange juice (fresh if possible)
* 2 tablespoons low-sodium soy sauce or tamari
* 1 tablespoon maple syrup
* 1 tablespoon rice vinegar or lime juice
* 1 tablespoon cornstarch mixed with 2 tablespoons cold water
* 1 teaspoon grated fresh ginger
* 1 garlic clove, minced
* Optional: zest of 1 orange for more citrus punch
Instructions:
– Combine all ingredients (except cornstarch slurry) in a saucepan.
– Bring to a light simmer, then stir in the slurry.
– Cook until the sauce thickens, then pour over your stir-fry.
Ingredients:
can black beans, drained and rinsed
grated carrot
chopped onion
breadcrumbs (or substitute oat flour or rolled oats)
ground flaxseed
water
tamari or soy sauce
garlic powder
smoked paprika
black pepper
salt (or to taste)
Ingredients:
Ezekiel sprouted bread
Avocado
Mustard
Grain & Celery salad
Onion
Garlic
Tomato
Instructions:
Cut off crust
Pile on the ingredients
Grill in oven
Serve open-faced