Category: Recipes I Have Tried

Ingredients 

▢16 ounces uncooked rotini or other pasta

▢1 cup halved cherry tomatoes

▢1 small red onion, sliced (2/3 cup)

▢1 cup diced cucumber

▢1/2 large red bell pepper, seeded and sliced

▢1/4 cup sliced pepperoncini

▢1 cup sliced black olives

▢1/3 cup chopped fresh parsley

(Recommend adding can of chickpeas, retaining juice)

Dressing

▢1/2 cup red wine vinegar

▢1 1/2 teaspoons granulated sugar

▢1/2 teaspoon salt

▢1/2 teaspoon black pepper

▢1 teaspoon dried oregano

▢3 tablespoons juice from pepperoncini jar

Recommend using juice of chickpeas

Instructions 

Cook the pasta according to package instructions, then drain and rinse in cold water. Add cooked pasta to a large bowl and toss in a few teaspoons of olive oil, so it doesn’t stick together.

While the pasta cooks, chop and slice all the vegetables and optional vegan cheese. Set aside.

Whisk all dressing ingredients in a medium bowl until well combined. You can also simply add all the dressing ingredients to a jar with a lid, and shake until combined.

To the bowl with the pasta, add the vegetables, cheese and dressing. Stir to combine.

Cover the bowl and chill for at least 30 minutes if possible before serving. It will stay good for up to 5 days. Right before serving, sprinkle with Vegan Parmesan, if desired. Enjoy!

Notes

Feel free to leave out any vegetables you don’t like, and add what you do like such as broccoli florets, carrots, diced zucchini, green onions, etc.

https://www.noracooks.com/vegan-pasta-salad/?ck_subscriber_id=2219167884&utm_source=convertkit&utm_medium=email&utm_campaign=BEST+Vegan+Pasta+Salad%20-%2011362958#wprm-recipe-container-13673

RECIPE:

Filling:
1 ½ cups raw cashews (soaked min. 2 hours)
8 medjool dates (organic)
1 tbsp lemon juice
1 ½ tsp vanilla
Pinch salt
½ cup non-dairy milk

Crust:
1 cup nuts of choice (I use pecans and walnuts)
2 medjool dates
1/2 tsp vanilla
Pinch of salt

Topping:
10 oz bag of frozen blueberries for topping.

Combine crust ingredients in a food processor and blend until mixture gets sticky. Do not over blend

Press an even amount of crust mixture into the base of a six cup muffin pan.

Combine filling ingredients in a high-speed blender and blend until thick and smooth consistency is achieved.

Add an equal amount over the crusts in the muffin pan.

Make sure to leave space for the blueberries!

Top each cake with a spoonful of thawed blueberries and gently press into the filling center.

Freeze for 2-3 hours.

Before serving, remove and let thaw for 5 minutes.

Remove cakes from the pan and top with more blueberries.

Enjoy!

Baked Tofu:

1 carton silken tofu, frozen overnight, thawed in the fridge and pressed, wrapped in a towel for 15 minutes

The Crust:

1/4 cup whole wheat bread crumbs, or panko

2 tbsp walnuts, processed into a meal

1 tbsp whole wheat or oat flour

1 tbsp dried Italian herbs (oregano, basil)

1/2 tsp garlic powder

1/2 tsp smoked paprika

1/2 of a bouillon cube, mixed in with your hand with the rest of the mixture

Plant-based Caesar Dressing:

1/2 cup raw cashews, soaked for at least 30 minutes

Zest of a lemon Juice of one large lemon

2 tbsp nutritional yeast

1 tsp mustard

2 garlic cloves

1 cup water (for blending and thinning the dressing out, start with 1/2 a cup and add more if needed)

2 tbsp capers, chopped

Lots of freshly ground black pepper

Walnut Parmesan:

1/2 cup raw walnuts (or any other nuts)

2 tablespoons nutritional yeast

1/8 tsp salt

1/2 teaspoon garlic powder

1/2 tsp miso paste (optional)

Crispy Chickpeas:

1 15 oz can cooked chickpeas, drained and rinsed, sprayed with olive oil, baked or air fried for 15 minutes, then tossed with Italian herbs, a dust of garlic powder, black pepper and 1 tbsp nutritional yeast.

For the salad:

2 heads of romaine lettuce, chopped and tossed with the caesar dressing.

For dried beans… add 4 cups water for every 1 cup of beans. Or cover rinsed beans with water by 3-4 inches.

For dried lentils… add 1 3/4 cups liquid (vegetable broth or water) for every 1 cup of lentils.

You can add seasonings before cooking.

ORDER ONLINE HERE: https://a.co/d/iCPHn0l

I tested this by using Butter Pecan Ice Cream recipe:

Butter Pecan Ice Cream

• ▢1 banana, ripe
• ▢6 deglet dates, or 3 medjool dates
• ▢½ cup pecans, toasted divided in half (I don’t bother toasting them)
• ▢1 tsp apple cider vinegar
• ▢1 tsp nutritional yeast
• ▢1 tsp vanilla extract
• 1 cup plant based milk of your choice

Process all ingredients in blender until smooth.

Pour into ice cube molds & freeze

Next day pop ice cubes into the ice shaver hopper & hand-crank

Add blueberries & chopped walnuts

(Turned out delicious!!!)

Ingredients:

• Dressing
• 1/2 cup of cashews
• 1/2 cup water
• 3 tablespoons lemon juice
• 2 tablespoons mustard
• 2 teaspoons apple cider vinegar
• 3-4 cloves of garlic
• 1 teaspoon curry powder
• Salad
• 2 15 oz cans of chickpeas, rinsed
• 3 ribs of celery, chopped
• 1/2 medium red onion, diced small
• 1 pint of cherry tomatoes, quartered
• black pepper to serve

Instructions:

Place all of the dressing ingredients into a blender, and set aside for a few minutes, so the cashews can soften. Then blend until smooth.

In a large mixing bowl, mash the chickpeas with a potato masher, leaving a chunky texture.

Throw in the celery, onion, cherry tomatoes, and dressing and stir thoroughly.

Sprinkle on some black pepper to taste, and enjoy!

CRUST:

1 1/3 cup almond flour

1 cup arrowroot starch

1 Tbsp flaxseed meal

1 tsp baking soda

1 tsp Italian seasoning

1/2 tsp garlic powder

3/4 tsp sea salt

1 Tbsp apple cider vinegar

1 Tbsp almond butter or water

7-8 Tbsp water (add more as needed)

TOPPINGS:

Veggie Ground (click here)

Sautéed mushrooms, onions, and peppers

Vegan Cheese Sauce (click here)

Mix dry ingredients.
In a separate bowl mix wet ingredients.

Add wet ingredients to dry ingredients and mix with a wooden spoon until combined,

Press or roll out until less than ¼ inch thick.

IT IS VERY IMPORTANT TO ROLL THE CRUST UNTIL THIN.

Thinner is better with this crust.

Par-bake at 375 for 10 minutes.

Top pizza crust with oil-free, sugar-free tomato sauce of your choice.

Add Veggie Ground, sautéed veggies and vegan cheese sauce.

Bake for 15-20 minutes. Do not over bake.

* 1 head of cauliflower
* 2 medium carrots
* 1 onion
* 3 cloves of garlic
* 1 6 oz portobello mushrooms (**) * 2 tbls Italian seasoning
* 1 tbls paprika
* 2 tsp sage
* 2 tsp garlic granules
* 1 tsp thyme
* 1 tsp oregano
*2 tsp cumin powder
* 1.5 cups walnuts (*)
* 3 tbls tomato paste
*3 tsp salt OR TO YOUR TASTE

* for nut free version omit walnuts and add another 8oz of portobello mushrooms more coarsely chopped than the first portion to keep some texture.

** for mushroom free use equivalent in jackfruit and process in to smaller pieces.

Coarsely chop all vegetables and garlic in a food processor. Mushrooms can be made even courser for a more meaty texture (This will need to be done in batches)

Coarsely chop walnuts along with tomato paste until combined.

Add 1 tbls of water to heated pan.

Add vegetables and mushrooms and continue to cook on medium-high until all the water releases (10-15 minutes)

When most of the water has cooked out add seasoning. Continue to cook on medium for another 10 minutes, or until all the water has evaporated.

Turn off heat and add walnut and tomato paste mixture. Mix thoroughly to combine.

Add to your dish of choice. Enjoy!

Keeps well in the fridge for 3-5 days or in the freezer. I can’t tell you how long since mine never makes it more than a couple weeks without being used!

https://youtu.be/HZ2MzJut7F4

My Variations:

* Peppers
* Onion
* Mushrooms
* Tomato
* Olives
* Tomato or white sauce (thick)
* Fresh basil & thyme
* Vegan parmesan (ground cashews, almonds, nutritional yeast)
* Vegan stretchy cheese (homemade)
* Fillo dough sheets (7+ sheets of defrosted Athens brand), crispy & very low fat

If regular dough crust: bake in cast iron pan at 400 degrees (or lighter weight pan @ 350°) for 30 minutes.

If delicate Fillo dough crust: decrease heat & monitor for golden brown crust.

Remove when golden brown, flip onto wooden cutting board & serve

(I can imagine modifying this recipe into a fig bar type cookie!)

INGREDIENTS 

Crust

• ▢1 cup almond flour
• ▢1 cup organic rolled oats, ground into a flour
• ▢½ cup deglet dates
• ▢1 teaspoon Bragg liquid aminos

Filling

• ▢⅓ cup organic rolled oats
• ▢⅓ cup deglet dates
• ▢1 cup water
• ▢1 teaspoon vanilla extract

Toppings

• ▢½ cup shredded coconut, unsweetened
• ▢½ cup vegan chocolate chips
• ▢1 cup pecans, chopped

INSTRUCTIONS 

• Preheat oven to 350°F.
• Blend crust ingredients in a blender or food processor until mixture almost sticks together when pressed together.
• Press crust into the bottom of a parchment lined 9″ x 9″ brownie pan.
• Blend the filling ingredients in a blender until dates are completely pulverized.
• Pour filling over the crust.
• Sprinkle the toppings one at a time over the filling and lightly press the toppings down with a fork so that a little of the filling comes through.
• Bake for 35 minutes