Category: Recipes I Have Tried

Air-Fryer Taquitos with Cauliflower and Black Beans – Forks Over Knives

https://www.forksoverknives.com/recipes/vegan-baked-stuffed/air-fryer-taquitos-cauliflower-black-beans/?utm_source=Klaviyo&utm_medium=email&utm_campaign=1.20.2026%20Trending%20Now&utm_id=01KCEFA2C9XJGR3PFGA9DM773T&utm_term=SEE%20RECIPE%20%3E&_kx=ei2DubSs2hM2Kbsvs2IV-S_5mC_QL1rI1-Ysuzzx4bs.KCHNEa

Homemade Mushroom Steak / Sausage Patty

[Homemade Photo coming soon… ]

Store-bought


I created this recipe with AI to mimic Meati brand maple breakfast steaks. What do you think? They are meaty, not watery, and air-fryer friendly.

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Best Mushrooms for Sliced “Patty” Style

Choose large, dense caps like:

1. King oyster mushrooms *best*
2. Portobello caps
3. Large shiitake (thick caps)

Avoid thin mushrooms (they shrink too much).

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How to Cut (Important)

* Cut lengthwise into ¾–1 inch thick slabs
* Keep the stem attached if possible (especially king oyster)
* You want steaks, not thin slices

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Simple Low-SOS Maple-Sausage Marinade:

No oil, no soy sauce.

* 1½ tbsp pure maple syrup
* 2 tbsp water
* 1 tsp apple cider vinegar or lemon juice
* 1 tsp crushed fennel seed
* ½ tsp sage or thyme
* ½ tsp smoked paprika (optional)
* Black pepper to taste
* Optional: pinch garlic powder

Whisk well.

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Marinate (Short + Smart)

* Brush marinade lightly on both sides
* Let sit 15–30 minutes only
* Longer = mushy mushrooms

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Air Fryer Method (Best Results)

1. Preheat air fryer to 375°F / 190°C
2. Place mushrooms in a single layer on parchment or rack
3. Air fry:

   * 8 minutes → flip
   * Brush lightly with remaining marinade
   * 6–8 more minutes

You’re looking for:

* Slightly wrinkled surface
* Firm bite
* Light browning, not crisp crust

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Texture & Look (What You’ll Get)

* Matte surface, not shiny
* Chewy, juicy inside
* No fried coating
* Very close to a breakfast sausage feel, just flatter

If you want round “patty” shapes:

* Use the stem sections of king oyster, sliced into coins
* They look shockingly like sausage patties

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Pro Tips (Worth It)

* Don’t overcrowd → steam = soggy
* Pat mushrooms dry before marinating
* If they release water mid-cook, just keep going — it evaporates

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Flavor Variations (Still WFPB)

* Savory only: skip maple, add more fennel + sage
* Smokier: add chipotle powder
* Breakfast sandwich: finish with a quick maple brush at the end

The 8 Most Nutrient-Dense Leafy Greens, Ranked by Dietitians

You can’t go wrong with leafy greens, but these standouts offer the biggest nutritional payoff.

By Lisa Valente, MS, RD  Published on January 8, 2026

While you might be wondering which green is best to eat, they’re all pretty good for you, and eating a mix is a good idea. “Variety in greens gives you variety in nutrients as well as texture, flavor, and cooking times,” says Maggie Moon, MS, RD. “The darker the green, the more nutrient-dense it’ll be,” she adds.

If you enjoy or crave lighter lettuces, by all means add them to your plate. But if maximizing nutrition is your goal, consider these dietitian-recommended greens and lettuces. 

1. Watercress

2. Arugula

3. Kale

4. Collard greens

5. Pea leaves (pea shoots)

6. Spinach

7. Perilla leaves (aka kkaennip in Korean cuisine) 

8. Romaine

https://www.foodandwine.com/nutrient-dense-greens-ranked-11880677

Dark Chocolate (cacao) PB “Fudge” Squares (peanuts optional)

Two highfat store bought pieces, along w/ lowfat home made versions… healthy & tastes great!

COPYCAT RECIPE

Best when you want something **intense and dessert-like**, but still lighter.

**You’ll need**

* 4 tbsp (same as ¼ cup) PB2 PURE peanut powder
* 2 tbsp simple cacao powder
* 1 tbsp maple syrup or date paste
* 2–3 tbsp water (add slowly)
* Few roasted peanuts (optional)

**How**

1. Mix everything but nuts into a thick paste.
2. Press into a small container.
3. (Optional) Press few peanuts into the paste
4. Chill until firm, then cut into squares.

**Texture**

* Like dense chocolate fudge
* Strong cocoa flavor = less sweetner needed

*******

## Side-by-side nutritional comparison

Nutrient (28 g)

Market Cluster | Homemade w/ added peanuts | Homemade w/o nuts
| —– | —– | —- |
| Total Fat          | 11g| ~6 | ~2 |
| Saturated Fat | 3.5g| ~1|~.4 |
| Dietary Fiber | 7 g  | ~6| ~6 |
| Total Sugar     | 8 g  | ~3|~3  |
| Added Sugar  | 8 g  | ~3|~3  |

(REDUCE FAT BY REDUCING PEANUTS)

Smoky Vegan Carrot Dogs – Brand New Vegan

Ingredients
6-8 Carrots (peeled)

Marinade
1/4 cup Soy Sauce (low sodium)
1/4 cup Apple Cider Vinegar (Braggs)
1/4 cup Vegetable Broth (low sodium)
2 Tbs Maple Syrup
1 Tbs Liquid Smoke
1 tsp Yellow Mustard
1 tsp Fresh Garlic (minced)
1 tsp Pickled Jalapeno Juice
1/2 tsp Onion Powder

Instructions
Cut and peel carrots to make them “bun length’.
Boil carrots in water until just fork tender.  About 10-15 minutes.
Drain carrots, rinse with cold water, and drain again.  Place carrots in a ziplock freezer bag. 
Whisk all marinade ingredients together and pour into bag with carrots.


Marinate for 4-6 hrs.
Grill carrots on an open grill, basting occasionally. 
Grill to heat all the way through and to get some blackened grill marks on each side.


UPDATED INSTANT POT INSTRUCTIONS
Add cut carrots and marinade to Instant Pot. Attach and seal lid, then cook on MANUAL for 3 minutes.  After doing a Quick Release you can then leave the carrots in the pot until you are ready to grill. 

Marinate the carrots after the pressure has been released for at least 1 hour.  If not grilling soon – remove carrots and marinade and transfer to a container you can store in the fridge.


Notes
Garnish with your favorite Hot Dog toppings.  Goes great with my Vegan BBQ Beans, Vegan Potato Salad, or Vegan Pasta Sal

https://www.brandnewvegan.com/recipes/smoky-vegan-carrot-dogs/print/28174

No-knead Sourdough Bread — NSC

INGREDIENTS:
Makes two loaves of bread
2 ½ cup, 7 dl wheat flour (one lb, almost 500 g)

¾ cup, 2 dl whole wheat

¾ cup, 2 dl of liquid and active sourdough culture (or 1 teaspoon active)

about. 2 cups, 5 dl of cold water

1 teaspoon salt

PREPARATION:
Let the mixture of cereals, water and a very  little amount of yeast rest in a cool place (temperature around 55 F/12  C) overnight, and magic things happen. This way you give the dough a  nice texture, and the bread will taste better and be more nutritious.

This recipe will be even better if you use sourdough culture instead  of yeast. If using store-bought yeast, it is important not to use very  little, or else the bread can obtain an unpleasant taste of alcohol  (fermenting with yeast – natural or store-bought – produces alcohol as a  bi-product). If you have a wine cabinet or a cellar, you have the  perfect place for developing such a dough, but you can also use your  fridge, even if it is a bit cold. If the days are not too hot, you can  even just leave it covered on your kitchen countertop or in the hallway,  but then for a much shorter time, maybe 2-3 hours.

Do like this:

Day 1:

Mix finely milled and whole flour together with some amount of  sourdough culture, salt and cold water, to a smooth mixture. Use a  wooden spoon or a large spatula. Place the dough in a large baking bowl  and cover with a kitchen towel. Keep in a cool place overnight.

Day 2:

Set the oven temperature at 220 C (450 F) degrees.

Turn the dough out onto your counter-top, and shape into round  loaves. Put the loaves on a baking plate, dust with a little flour, and  let them to rise for 45 minutes, under a kitchen towel. The fabric  prevents moisture from evaporating from the surfaces of the loaves,  which would lower the temperature inside the dough, with less rising of  the loaves as a result.

Bake for about 50 minutes, varying a little from oven to oven.

Let the breads cool on a rack.

no-kneadbreadbaking

https://www.newscancook.com/baking/no-knead-bread?rq=Sourdough