Category: Recipes I Have Tried

Ingredients

• 1 15-ounce can chickpeas , drained, reserve the canning liquid
• 2 teaspoons finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, mashed
• 1 teaspoon ground cumin
• fine sea salt and ground black pepper to taste
• Optional: sumac or paprika

Instructions

1. In a food processor, process the chickpeas (not the liquid!), lemon zest, lemon juice, and cumin until well blended (stop and scrape down bowl as needed).
2. With motor running, slowly drizzle in canning liquid, a little at a time, until very smooth and creamy (stop and scrape down bowl once or twice; you may not need all of the liquid). Season to taste with salt and pepper.
3. Transfer to a small serving bowl and sprinkle with sumac or paprika, if desired.

Notes

Storage: Store in an air-tight container in the refrigerator for up to 1 week. You may choose to blend in an avocado and some apple cider vinegar and make a wonderful Salad Dressing!

https://www.powerhungry.com/2008/01/31/oil-free-tahini-free-hummus/

Berry Tart Recipe

00:00 Recipe 1 (ends at time 1:52)

00:12 2 bananas.

00:23 Hazelnuts 1 cup.

00:25 Oatmeal 2 tbsp.

01:31 Add blueberries.

01:52 In the oven 30-40 minutes/360°F/180°C.

01:56 Wait for the tart to cool.

Ingredients:

(Plez substitute veggie broth or water for oil.)

Zucchini (350g) 

Carrots (180g) 

Bell peppers (250g) 

Onion (150g) 

Eggplant (500g) 

Potatoes (500g) 

Tomatoes (200g) 

Olive oil 

Salt 

Black pepper 

Onion powder 

Garlic powder 

Cumin 

Paprika 

Instructions:

* Cut all the vegetables into fries-sized pieces and the tomatoes into small wedges. 

* Place the prepared vegetables into a roasting pan. 

* Drizzle olive oil generously over the vegetables. 

* Season with salt, black pepper, onion powder, garlic powder, cumin, and paprika to taste. 

* Preheat your oven to 350°F (180°C). 

* Roast the seasoned vegetables in the preheated oven for approximately 40 minutes, or until they become tender and slightly browned. 

* While the vegetables are roasting, prepare the tomato sauce: In a pot, add a small amount of vegetable oil. Sauté chopped onions (200g) until they change color. 

* Add five cloves of chopped garlic (20g) and sauté until fragrant. 

* Stir in hot peppers (optional), tomato paste (2 tbsp/40g), and two diced tomatoes (350g). 

* Season with cumin, coriander, paprika, black pepper, turmeric, salt, and vegetable bouillon to taste. 

* Pour in half a cup of water and add one cup of sweet peas. 

* Let the sauce simmer for 5 minutes. 

* Once the roasted vegetables are ready, remove them from the oven. 

* Add the roasted vegetables to the prepared tomato sauce. 

* Place the vegetable and sauce mixture back in the oven, using the same temperature settings, for an additional 15 minutes to let the flavors meld. 

* Garnish with fresh coriander before serving. 

* Enjoy your delicious oven-roasted vegetables! Perfect as a side dish or a satisfying vegetarian main course with rice and or bread.

(In all methods you may substitute white beans for cashews!)

Method A

Blenderized raw cauliflower, cashews, spicy mustard, pickle juice, almond milk, seasoning & a little bit of vegan XL-mayo to kick it up, but mayo may contain XL-oil

Method B

Blenderized steamed cauliflower, cashews, almond milk, seasoning

Method C

Healthify (my word) Elaine’s Creamy Vegan dressing by replacing most or all of cashews with cauliflower.

https://www.plantbasedrecipe.com/articles/simple-pie-crust-or-bar-crust-vegan-oil-free-low-fat/

Pie Crust Ingredients

• 1 cup dates pitted
• 1/2 cup rolled oats
• 1/2 cup nuts pecans, walnuts, almonds work well

Pie Crust Instructions

• Add all ingredients to a food processor or blender, and blend until mixture begins to form clumps. Pieces should hold together when pressed.
• Press into pie form or pan (8×8 or 8×6 inch glass pans work well, for example), then add the rest of your pie or bar on top.

Pumpkin Pie Ingredients

15 oz pure pumpkin canned pure pumpkin, not filling

2/3 cup raw cashews

1/3 cup plant-based milk cashew works well, unsweetened

1/2 cup maple syrup

1 Tbsp orange juice

1 tsp orange zest optional

1 Tbsp pumpkin pie spice find recipe here, or use store bought mix

1/2 tsp ground cloves

1 tsp ground ginger

1 tsp maple extract

1 Tbsp arrowroot powder

Pumpkin Pie Instructions

Pie crust recipe appears above. It can be pressed into a glass dish, and does not require any oil or grease prior to baking.

Preheat the oven to 400F while preparing the pumpkin filling.

Add the filling ingredients listed here into a food processor or blender, and mix until smooth and creamy.

Pour over the crust, and pop it in the oven for 10 minutes.

After 10 minutes, reduce heat to 350F and bake for another 20-25 minutes or until the top of the pie is slightly browned.

Chill in the fridge for an hour or more.

Top with aquafaba whip cream (recipe is below) and serve.

Notes

This recipe is inspired by Dreena Burton’s lovely pumpkin pie filling on Plant Powered Kitchen, with a couple adjustments to the flavorings I tend to make, and the process I use to make the pie.

Aquafaba Whip Cream

Ingredients/Instructions

1 can liquid from garbanzo or white beans

1/4 cup powdered sugar

2 Tbsp maple syrup

2 tsp vanilla pasteInstructions

Remove and reserve the liquid from the can of beans. Store the beans for later use.

Chill the liquid (aquafaba) in the fridge.

Combine the bean water (aquafaba), and all other ingredients in a bowl and whip at top speed for approximately 5-10 minutes, or until whipped to your preference. I used an electric whisk for this task.

Notes

Use only the liquid from the can of beans. This is called aquafaba.

Vanilla paste: Can substitute with vanilla extract.

This recipe does not work with a high powered blender, as it will heat the aquafaba up. A stand mixer works best for this recipe.

https://youtu.be/O_9utZqwemI?si=-4jL51RzvlNx6A6q

Pie Crust Ingredients

• 1 1/2 cup almond flour
• 2 tbsp maple syrup
• 1 tbsp water

Pumpkin Pie Filling Ingredients

• 1 cup pumpkin puree
• 1/2 cup baked and mashed sweet potato
• 1/4 cup maple syrup
• 1 tsp pumpkin pie spice

Instructions

1. Mix together the crust ingredients with a fork until well combined. It should be crumbly but stick together when pressed.
2. Spray your muffin pan with oil and place a strip of parchment paper in each for easy removal. Or line with paper liners.
3. Press the crust into the muffin tins, covering the bottom and sides evenly. Wetting your fingers can help if it is too sticky. You should have enough crust for 4 pie cups. Set aside.
4. Preheat the oven to 375F.
5. Blend the filing ingredients until smooth and creamy.
6. Pour into the crusts, and smooth the tops.
7. Bake for 30 minutes at 375F.
8. Cool then chill overnight (or at least 8 hours.
9. Enjoy! Keep in the fridge.

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Notes

For the brown rice flour crust option, mix 1.5 cups brown rice flour with 1/4 cup maple syrup and 4-6 tbsp water until the texture is crumbly but sticks together when pressed.

For a full size version, follow THIS recipe

(Notes for first recipe – fruit tarts)

FRUIT FILLING:

* Mascerate sliced fruit by adding 1 or 2 tablespoons of 4% gourmet balsamic vinegar (try californiabalsamic.com), or cook 6% vinegar on the stove until it reduces to thick syrup.
* Mix & let sit for an hour or so.

PIE CRUST:

* Preheat oven to 325 degrees
* Food process the rolled oats.
* Add spices:
– cinnamon
– powdered vanilla
* Then process deglet noor dates.
* Process until you are able to form balls (may need to add more dates).
* Form balls into flat disks, then bring up side (or use tart pans).
* Bake 5 minutes.

BLENDERIZE:

1 can garbanzo beans, or 1.5 cups of boiled (retain liquid & add only as needed)

1 clove garlic

1/4 C chopped carrots, or beets

Splash of lemon (also dig out nutritious white part)

Add dried mushrooms

Sprinkle some turmeric & black pepper

Recipe here:

https://makeitdairyfree.com/mujadara-one-pot-lentils-and-rice-with-caramelized-onions/