Category: Recipes I Have Tried

But better to bake it from scratch.

Ingredients
1 head of broccoli
1/2 cup soy milk
1 cup oat flour
2 tbsp flaxmeal
4 tbsp maple syrup
2 tbsp cacao powder
1 tsp vanilla extract
1 tsp baking powder
Pinch of salt

Frosting:
2 ripe bananas
2 tbsp cacao powder
1/4 cup peanut butter powder

1. Steam broccoli until tender and blend with soy milk. Add the remaining ingredients and mix well. Bake in the oven at 180 Celsius for 30-35mins.
2. Mix together frosting and add to the cooled cake! Top with raspberries and enjoy

Ingredients
2 Tbsp Almond meal (I use the paste filtered out when making thin almond milk)
3 Cloves Garlic, pressed through a garlic press
3 Tbsp Dijon mustard
3 Tbsp Nutritional yeast flakes
3 Tbsp Lemon juice
2 Tbsp Soy sauce
1 Tbsp Water

Ingredients

• 1/2 cup water
• 1/4 cup balsamic vinegar
• 1/4 cup walnuts
• 1/4 cup raisins
• 1 clove garlic or sub 1 tsp. garlic powder
• 1 tsp Dijon mustard
• 1/4 tsp dried thyme

Ingredients
3 tablespoons lemon juice
2 tablespoons dijon mustard
2 tablespoons nutritional yeast
1 tablespoon agave or maple syrup

Ingredients:

2 cups chickpeas
6- 8 medjool dates
3 tbsp peanut butter powder
1 tsp baking powder
1 tsp vanilla
Pinch of salt

Ice cream:
3 frozen ripe bananas
2 cups of frozen strawberries
2 medjool dates
Splash of plant milk

Or try this CHOCOLATE ICE CREAM!

Place cookies in preheated oven at 350° F on the middle rack. Bake for 12 minutes. Remove and allow to cool for 5 minutes on the baking sheet. Then transfer to cooling rack to cool completel

Ingredients
▢1 medium sweet potato
▢1 medium onion
▢2 ribs celery
▢1 medium carrot
▢2 cloves garlic minced
▢1 15- ounce can cannellini beans or other white beans drained and rinsed
▢14 ounces extra-firm tofu or an additional can of white beans
▢2 tablespoons gluten-free soy sauce or coconut aminos
▢2 tablespoons tomato paste
▢1 tablespoon spicy brown or whole-grain prepared mustard
▢1/4 cup fresh parsley chopped
▢1/2 tablespoon rubbed sage
▢1 tablespoon thyme leaf
▢1/2 tablespoon dried rosemary crushed
▢1 1/2 teaspoon salt or to taste
▢1/2 teaspoon black pepper
▢1 teaspoon smoked paprika
▢2 tablespoons nutritional yeast
▢1/2 cup chopped walnuts optional
▢3/4 cup quinoa flakes or quick oatmeal

Instructions
* Wash a medium sweet potato (about 7 ounces), pierce it several times with a fork, wrap it in a paper towel, and microwave until done, 4-5 minutes. (Alternately, bake or steam the sweet potato.) Allow to cool enough to handle and then peel and set aside.

* Mince the onion, celery, and carrot. You can do this quickly by cutting each vegetable in quarters and then pulsing in a food processor until finely chopped.

* Heat a large, non-stick skillet. Add the minced vegetables, including garlic, and cook, stirring regularly, until they become tender, about 6-10 minutes. Add water by the teaspoon if necessary to keep the vegetables from sticking or becoming dry. Once they’re softened, add the drained beans and mash them lightly with a slotted spoon or spatula.

* Place the peeled sweet potato into the food processor along with the tofu, soy sauce, and all seasonings, including nutritional yeast. Process until fairly smooth. Add the walnuts and pulse a few more times. Scrape the tofu mixture into a large mixing bowl and add the quinoa flakes and the cooked vegetables. Stir well.

* Preheat oven to 375F. If you have a silicone baking mat (recommended) place it on a baking sheet. Otherwise line the baking sheet with parchment paper or spray with non-stick spray. Spoon the tofu mixture onto the prepared baking surface, using dampened hands to shape it into an oblong or oval loaf about 2 1/2 inches high. Bake for 25 minutes or until the top is evenly browned. Loosely cover with aluminum foil and cook for 20 more minutes. Check to make sure that the center is firm; if not, give it a little extra time. (You can also remove the foil and cook for 5 more minutes for a crunchier crust.) Remove from oven and allow to stand for 10 minutes before slicing and serving.

* Serving Suggestion: Serve alone or with Mushroom Gravy on the side.
Notes

https://blog.fatfreevegan.com/2010/11/thanksgiving-meatless-loaf.html

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Crispy Oilfree Tofu

Ingredients
1 block tofu extra firm
1 tbsp soy sauce
1 tbsp rice vinegar
1/2 tbsp maple syrup or agave nectar
1 tsp garlic powder
1/2 tsp paprika or smoked paprika
1/4 tsp salt
1 tbsp cornstarch

MARINATE:
Soy sauce
Rice vinegar
Maple syrup or agave

DRY COAT (for crispiness)
Garlic powder
Paprika
Salt
Corn starch

Airfry or bake @ 400° for 10 to 15 minutes

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Sweet Potato Wedges Fries

Ingredients
4 sweet potatoes medium-sized
1 tbsp olive oil (optional)
1 tsp salt
1 tsp garlic powder
1/2 tsp paprika or smoked paprika
1/4 tsp black pepper

Combine & coat

Airfry 390° for 14 to 17 minutes

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Zucchini Fries

Ingredients

2 zucchinis, medium

1/2 cup flour

1/2 cup water

1 cup breadcrumbs

1 tbsp Italian seasoning

1 tsp garlic powder

1/4 cup Nutritional yeast

1/2 tsp salt

Cut zucchinis into fry (wedge) shape

Dip into wet & dry coating

Airfry or bake @ 370° for 10 to 12 minutes

BATTER COATING:
Flour
Water

DRY COATING:
Breadcrumbs
Nutritional yeast
Garlic powder
Italian seasoning
Salt

Veggie broth or water
Italian seasoned tomato sauce
Greens
Broccoli-slaw
Carrots
Mushroom
Edamame
Onion
Garlic
Pasta
Garbanzo beans