Category: Recipes I Have Tried

INGREDIENTS

Buns:
* 3 Japanese sweet potatoes are best [or try white meat sweet potatoes]

For the carrot marinade:
* 1.5 cup of low sodium veggie broth
* 2 tsp of yellow mustard
* Juice of 1 lemon
* 2 tbsp maple syrup
* 3 cloves garlic, minced
* 1 tsp ground black pepper
* 1 tsp onion powder
* 1 tsp smoked paprika
* optional tsp of tamari or coconut aminos

For the Carrot Dog Toppings:
* 1 jalapeno chopped and spread over carrot
* 2 tablespoon diced red onion
* Yellow mustard zig zag squeezed on top
* 1 tablespoon pickle relish or olives
* garnish with a little fresh dill chopped and randomly put on top

Optional tomato sauce on side or mango, tahini, lemon, mustard dip.

DIRECTION KEY POINTS

* Marinate carrots for at least 20
minutes [BEFORE BAKING], but a few hours better, at room temp.

* Bake the sweet potatoes AND marinated carrots for 50-60 mins at 400F, until tender.

* [APPEARS SHE IS “OVEN-STEWING” THE CARROTS IN THE MARINADE LIQUID].

* Rotate carrots in marinade to keep them moist [while baking].

PREHEAT OVEN 350°

DRY INGREDIENTS:
2 C OAT flour
1/4 C almond flower
3/4 t baking soda
1 1/2 t baking powder
1/3 cocoa powder
2 t flax meal (or ground chia)

WET INGREDIENTS:
3 very ripe bananas
1/2 C pitted dates
1 t vanilla extract
1 C plant milk

INSTRUCTIONS:
* Stir dry ingredients
* Blend wet ingredients until dates are pulverized
* Combine dry & wet ingredients
* Pour into silicone bread pan (or parchment paper lined pan)
* [may top w/ 1/4 C choco-chips, optional]
* Bake for 40 minutes

• OPTIONAL: May switch out sauce for this lowfat peanut dressing.

This recipe requires you to cook noodles, chop up the veggies and layer it all up into jars (ready in less than 15 minutes) and it’s packed with plant protein from edamame beans and lots of fibre and polyphenols 😋
.
Here are the ingredients to make the noodles:
⭐︎peanut butter
⭐︎garlic
⭐︎ginger
⭐︎tamari soy sauce
⭐︎lime
⭐︎maple syrup
.
⭐︎noodles (any type)
⭐︎sugar snap peas
⭐︎red pepper
⭐︎red cabbage
⭐︎edamame beans
⭐︎roasted peanuts
⭐︎fresh mint

Ingredients include:

Ripe bananas

Cocoa powder

Maple syrup

Plant milk

Oats

Vanilla (or vanilla powder!)

Peppermint extract

Ezekiel 4:9 crunchy cereal for the crispy topping (might try GrapeNuts, instead!)

Now FREEZE until firm & enjoy!

Ingredients:

1 large onion
Cumin powder
Coriander powder
Garlic powder
1/2 cup Chickpea flour
Salt
1/4 cup fresh coriander
Juice of a lemon
1/2 tomato
1/4 cup cucumber
Lettuce
Vegan Raitha (Indian yogurt dip)

Tuscanini Cola is a brand of sparkling organic cola made in Italy with natural flavors and organic cane sugar. It’s known for being a refreshing and clean-label beverage, free of artificial colors and preservatives. It contains no phosophoric acid! The cola comes in a 9.3 fl oz bottle and is certified organic and kosher. 

When I use it I just combine a glass of iced unsweetened sparkling water w/ one shot (1 oz) of this cola. It dramatically reduces sugar content, etc. And the lid screws right back on to preserve freshness!

Price seems steep, but not when you mix it w/ plain sparkling water.

TUSCANINI COLA INGREDIENTS:

carbonated water

organic cane sugar

organic caramel color

natural flavors

citric acid

(Combination of several online recipes)

INGREDIENTS:

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

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

LIQUIDS:
1/4 teaspoon soy sauce or vegan worcestershire 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.

• CHATGPT responds to this recipe:

Nutrition Highlights

High in fiber (6–7 g/serving): Great for satiety and digestion.

Solid protein (~10 g/serving): Especially for a plant-based patty.

Low fat: Mostly from oats and beans.

Moderate carbs: Balanced by fiber and protein.

Sodium caution: Seasoning and BBQ sauce may add significant sodium—consider low‑sodium options.

Tips to Adjust

Boost protein: Add 2 Tbsp nutritional yeast (~4 g protein), or ¼ cup chickpea flour.

Lower carbs: Reduce oats to ¾ cup (~60 g carbs); maintains structure but cuts ~12 g carbs total.

Cut sodium: Use low‑sodium soy sauce and BBQ sauce; rinse beans well.

Ingredients:
3 cups chickpeas
1/3 cup oat flour
3 tbsp peanut butter powder
3 tbsp maple syrup
1 tsp vanilla
Pinch of salt

Cinnamon filling:
1 baked Japanese sweet potato, flesh
1 tbsp cinnamon
Splash of maple syrup
Pinch of salt

*banana
*chickpea
*oatmeal
*chia seed
*vanilla
*pb2 peanut powder
*drop of maple syrup