Category: Recipes I Have Tried

RECIPE #1
Basic Oil-Free Vegan Stir-Fry Sauce

Ingredients:
* 1/4 cup low-sodium soy sauce or tamari (gluten-free if needed)
* 2 tablespoons maple syrup or agave
* 1 tablespoon rice vinegar or lime juice
* 1 tablespoon cornstarch or arrowroot powder (for thickening)
* 1/2 cup water or low-sodium vegetable broth
* 1 tablespoon grated fresh ginger (or 1 tsp ground ginger)
* 2 cloves garlic, minced
* Optional: 1 tsp sriracha or chili paste for heat
* Optional: 1 tablespoon tahini or almond butter for richness (still oil-free)

Instructions:
– In a bowl, whisk together all ingredients until smooth.
– Pour into a pan or wok with your stir-fried veggies and noodles.
– Cook over medium heat until the sauce thickens and coats everything nicely—about 2–3 minutes.

*****

RECIPE #2
Oil-Free Peanut Stir-Fry Sauce

Ingredients:
* 3 tablespoons natural peanut butter (no added oil)
* 2 tablespoons low-sodium soy sauce or tamari
* 1 tablespoon maple syrup
* 1 tablespoon rice vinegar or lime juice
* 1/2 teaspoon grated fresh ginger
* 1 clove garlic, minced
* 1/4–1/3 cup warm water (adjust for desired thickness)
* Optional: 1 tsp sriracha or chili flakes for heat

Instructions:
– Whisk all ingredients in a bowl until smooth.
– Add to your stir-fry in the last few minutes and let it thicken slightly.

*******

RECIPE #3
Citrus-Ginger Stir-Fry Sauce

Ingredients:
* 1/4 cup orange juice (fresh if possible)
* 2 tablespoons low-sodium soy sauce or tamari
* 1 tablespoon maple syrup
* 1 tablespoon rice vinegar or lime juice
* 1 tablespoon cornstarch mixed with 2 tablespoons cold water
* 1 teaspoon grated fresh ginger
* 1 garlic clove, minced
* Optional: zest of 1 orange for more citrus punch

Instructions:
– Combine all ingredients (except cornstarch slurry) in a saucepan.
– Bring to a light simmer, then stir in the slurry.
– Cook until the sauce thickens, then pour over your stir-fry.

Ingredients:

can black beans, drained and rinsed
grated carrot
chopped onion
breadcrumbs (or substitute oat flour or rolled oats)
ground flaxseed
water
tamari or soy sauce
garlic powder
smoked paprika
black pepper
salt (or to taste)

Ingredients:
Ezekiel sprouted bread
Avocado
Mustard
Grain & Celery salad
Onion
Garlic
Tomato

Instructions:
Cut off crust
Pile on the ingredients
Grill in oven
Serve open-faced

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