Category: Recipes I Have Tried

Author says:

I recommend you buy brown rice that was grown in California, India, Thailand, or Pakistan because of the potential exposure to inorganic arsenic. Avoid buying rice that was grown in the “cotton belt” – Arkansas, Texas, and Louisiana. Even though the use of arsenic has been discontinued it persists in the soil and the rice soaks it up when growing; even if the product says organic it can still have arsenic if grown in these areas. Read the side of the bag to see where it was grown to make sure. Lundberg is a good brand of rice that is grown in California.

To learn more about arsenic in rice check out this great article from Food Revolution Network.

Equipment
1 Instant Pot

Ingredients
1 cup brown rice, dry
1 cup vegetable broth, low sodium or water
1 cup salsa
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin

Instructions
Rinse brown rice in a fine mesh sieve. Add all ingredients to the Instant Pot (or pressure cooker) and stir to mix well.
Cook on manual high pressure for 10 minutes, then let pressure naturally release for 10 minutes. After 10 minutes, do a quick release and open the lid. Fluff with a fork and serve.

Notes
This goes great with Instant Pot No-Soak Vegan Charro Beans – https://simplyplantbasedkitchen.com/easy-instant-pot-no-soak-vegan-charro-beans-recipe-oil-free-wfpb/

https://simplyplantbasedkitchen.com/easy-instant-pot-vegan-mexican-rice-recipe-oil-free-wfpb/

PREHEAT OVEN 350 DEGREES

INGREDIENTS

For Crust:
* 1 C almond flour
* 1 C whole wheat flour
* 3 T ground flaxseed
* 1 T apple cider vinegar
* 2 T pure maple syrup (optional)
* ~ 1/2 C water (as much as needed)

For Filling:
* 2 or 3 (or more) sweet Apples
* Cinnamon, to taste
* 1 Lemon, juiced
* 1 T Tapioca flour
* 1 C Water
* Dash of Salt

INSTRUCTIONS

For Crust:

* Combine dry crust ingredients
* Add vinegar & maple syrup
* Add water slowly as you knead (discard excess)
* Place strips of parchment paper inside cups of silicone muffin pan (will use them to lift contents later)
* Press dough inside cups
* Set aside

For filling:

* Peel/core/cube apples
* In a glass – stir/dissolve tapioca in water
* Blenderize 1/4 of apples with tapioca water, cinnamon, lemon juice, dash salt
* Add this to other apples & heat in saucepan, stirring often as it thickens
* Spoon apples (w/ minimal amount of sauce) into uncooked crust cups
* Bake at 350 degrees for 20 to 25 minutes
* Spoon sauce on top of each cup & bake 5 more minutes
* Cool & serve

#1. 3-2-1 Dressing (I suggest doubling it!)
3 TBL vinegar (I usually use balsamic or red wine vinegar)
2 TBL mustard (any variety!)
1 TBL maple syrup

#2. Cauliflower Ranch Dressing
1 cup (packed) steamed cauliflower*
1/4 cup cashews
1 cup water
1/2 TBL apple cider vinegar
1 tsp. dried dill
1 tsp. dried parsley
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
1-2 TBL fresh chives, chopped finely (add these after blending the other ingredients)
*You could also sub the 1 cup cauliflower & 1/4 cup cashews for:
– 1 cup cashews only
– 1/2 cup cashews + 1/2 cup cauliflower
– 1 cup white kidney beans

#3. Peanut Lime Dressing (this written recipe is doubled already)
6-8 TBL powdered PB2 (or sub with 1/3 cup peanut butter & use just enough water to thin)
2 TBL Tamari (or soy sauce)
2 TBL maple syrup
4 TBL water
Juice from 1 lime
Optional: add grated ginger or minced garlic

#4. Corn Basil Dressing
1 cup corn (thawed if using frozen)
1/2 cup packed basil
1/2 cup water
1 clove garlic
1 TBL lemon juice
1 tsp. onion powder
1/4 tsp. salt

#5. Cashew Cream
1 cup cashews
1 cup water
Pinch of salt

Optional add-ins*:
1-2 TBL hot sauce,
1 TBL nutritional yeast,
1 clove garlic (or 1/2 tsp. garlic powder),
1/2 roasted red pepper, handful of basil, etc.
*I like to combine a few of these together each time. If you’re uncertain about combining different flavors, start by adding them 1 by 1 until you get a combination you like.

Ingredients
2 cups water See instructions.
1.5 cups rolled oats Regular.
salt Optional

Instructions
Rinse the oats.
Add the oats to a high powered blender with the water and optional pinch of salt.
Blend for 25 seconds at high until smooth.
Pour/strain through a fine mesh strainer, towel, or nutmilk bag into a container and refrigerate

Notes
This makes about 2 cups of oat cream.
We are not using oil in this recipe, so the oat cream will separate a bit in the fridge. Oil is used as an emulsifier. We just shake it in the bottle to recombine it prior to use. If you consume oil, you can add a couple tablespoons to the blender which will emulsify the cream.

Nutrition Facts
Oil-free Oat Cream
(Click on link)

https://www.plantbasedrecipe.com/articles/vegan-oat-cream-recipe-dairy-free-oil-free-for-coffee-dressings-and-more/#recipe

Ingredients 

• ▢1 pkg firm silken tofu 12-14 oz
• ▢2 tablespoons lemon juice
• ▢1 tablespoon red wine vinegar
• ▢1 clove garlic or more
• ▢1/4 teaspoon salt

Instructions
Open tofu package and drain any water. If using shelf-stable tofu, there won’t be much water. For the refrigerated tofu, you’ll need to drain and then press all water out.

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

Keeps in air tight container in the refrigerator for up to 10 days.

https://eatplant-based.com/tofu-sour-cream/

https://minimalistbaker.com/how-to-cook-brown-rice-2-ways/#:~:text=Do%20you%20have%20to%20soak,digestibility%20and%20speed%20cook%20time.

Preparation Time: 10 minutes
Cooking Time: 8 hours
Servings: 8

1 20 ounce can young green jackfruit in brine or water
1 onion, chopped
1-2 garlic cloves, crushed
1 cup barbecue sauce (approximately)
¼ cup water

Drain the jackfruit and rinse several times with water. Let rest in the strainer to remove as much water as possible while sautéing the onion and garlic.

Sauté the onion and garlic in a non-stick pan until softened slightly, about 5 m

Place the jackfruit in the bottom of a crockpot, (it won’t look like there is much of it, but as it breaks apart there will be plenty for 8 servings), spoon the onions and garlic over the top and add ½ cup of barbecue sauce and the water. Stir gently to mix well, cover and cook on high heat in the crockpot for about 3 hours before stirring. After 3 hours stir gently and add about ¼ cup more barbecue sauce. Cook for an additional hour on high.

Uncover and stir, breaking up the jackfruit as much as possible into strands. Reduce heat to low. Cover and continue to cook for another 3-4 hours, stirring and breaking up the jackfruit until it is all broken into strands. Add the remaining barbecue sauce occasionally, as necessary. The jackfruit will become softer and easier to break apart the longer it cooks. It should be very thick and stringy at the end of the cooking time. Serve on buns, topped with coleslaw (May 2010 Newsletter), sautéed onions (May 2010 Newsletter) and Sriracha hot sauce.

Hints: This is a fantastic barbecued sandwich just bursting with flavor. Choose any of your favorite fat-free bbq sauces.

*******

Another version, this one from Kathy Carmichael.

https://www.kathysvegankitchen.com/bbq-jackfruit-recipe/#recipe

ENGINE 2 HUMMUS
Ingredients

2 cans chickpeas, drained (keep some of the liquid/aquafaba in case needed to thin the hummus)

3 cloves raw garlic (sometimes I use 6-8 cloves of roasted garlic instead)

Juice of 1 lemon (2-3 Tablespoons)

2 teaspoons ground cumin powder

2 teaspoons Bragg Liquid Aminos or low sodium tamari/soy sauce

1/4 cup vegetable broth

Dash of sweet paprika, optional

Instructions

Blend all ingredients except paprika (using a food processor or high speed blender) into a thick paste. Scrape sides as needed. If too thick add some aquafaba or broth to thin.

You can also customize this recipe by adding one or more of the following: 2 tablespoons toasted sesame seeds; 1 fresh jalapeño, seeded and chopped; 1 roasted and chopped red bell pepper; 1 cup Kalamata olives; 1 bunch fresh mint; 1 cup fresh spinach; 1 cup cooked eggplant.

Sprinkle top with paprika when serving.

https://lexmindfulmedicine.com/recipe/the-best-oil-free-hummus

Description

NO OIL and NO DEEP FRYING!

Ingredients

4 corn tortillas


Instructions

Preheat oven to 350 degrees Fahrenheit.

Drape corn tortillas over oven rack. I use two spaces so my shells will stand up. It’s easier to build the taco.

Bake for 10-15 minutes or until the shells start to turn golden brownish. But, be careful and don’t let them burn.

Remove from the oven and stuff them with whatever fillings you like. But, really Cauliflower Mushroom Walnut Taco Meat is perfect!

https://shaneandsimple.com/crunchy-baked-taco-shells/

INGREDIENTS

• Aquafaba (Liquid from 1  chickpea can, save chickpeas for salad)
• Juice of 1 lemon
• 1 Medjool date, pre-soaked in water for 10 minutes, then drained
• 1/2 TABLESPOON tahini (just b/c I had some in fridge)
• 1/2 teaspoon Dill WEED
• 1/2 teaspoon Dill SEED
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 TABLESPOON nutritional yeast

INSTRUCTIONS

• Blend & refridgerate, it will thicken as it cools