Category: Recipes I Have Tried

Sweet Potato Casserole

5 sweet potatoes
2 courgettes (zucchini)
Splash of unsweetened plant milk
1 tsp cinnamon
1 tsp vanilla

Crumble:
1 tin chickpeas
6-8 medjool dates
1 cup oats
1 tsp vanilla
1 tsp cinnamon
Pinch of salt

Bake @ 350°F for at least 20 minutes

Ingredients
1 tin chickpeas, drained & rinsed
6 medjool dates
1/4 cup oat flour
1 tsp vanilla extract
5-10 drops of almond extract
Pinch of salt

1. Blitz all the ingredients in a food processor until well combined & dough like.

2. Roll into little rectangular logs and optionally drizzle with a little melted vegan dark chocolate!

[Warning: 1 T vegan chocolate chips contain 4.5g of total fat, which includes 2g saturated fat]

Serve with a tonne of fresh fruit for the best afternoon snack of your life ✨

Single serve brownie ingredients:
– 1 mashed banana
– 2.5 T pb powder (+ 1 t water)
– 2.5 T unsweetened choco powder

Full serve bownie ingredient:
3 ripe bananas
1/2 cup peanut butter powder (+ 1/3 cup water)
1/2 cup unsweetened cocoa powder

Optional extras – choc chips

[Warning: 1 T vegan chocolate chips contain 4.5g of total fat, which includes 2g saturated fat]

Mash the banana up, add peanut butter powder, water and cocoa powder and mix until well combined.

Into the oven at 180 Celsius (350° F) for 20-30mins (mine were in for 25mins)

Let them cool & enjoy!

Ingredients
1 cup red lentils
2 cups boiling water
2 cups water
Salt to taste

Spicy sticky sauce:
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
1 clove of garlic
1 tbsp cornstarch
1 tsp gochujang

1. Soak your red lentils in the boiling water and let sit for 15-20mins. Blend it up (don’t drain) with the additional water until nice and smooth and add into a pan.
2. Heat on medium until it becomes nice and thick – stir continuously! Pour into a container and refrigerate for a few hours.
3. Slice into chunks and you can now use it like tofu – oven, air fry or pan fry like I did until nice and crispy on all sides. Mix together your sauce and pour it in and mix it up until you get super delicious sticky spicy “tofu”
4. Served mine on a wrap and some mixed veggie slaw.

…with hidden beans & veggies!

Ingredients
1/2 cup chickpeas
1 cup frozen cauliflower
1/2 cup oats
1 ripe banana
1-2 dates for sweetness
2 tbsp cacao powder
1/3 cup unsweetened plant milk
1 tsp vanilla
Pinch of salt

Optional: melted dark choc chips for a magic chocolate coating!

[Warning: 1 T vegan chocolate chips contain 4.5g of total fat, which includes 2g saturated fat]

1. Blend all the ingredients, pour into a wine glass if you wanna feel fancy & load on some melted dark chocolate. Let it chill in the fridge for 5mins & enjoy!

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Nov 20, 2024

(Recipe sweetner modified)

Ingredients

Peaches

• 2 pounds peaches (about 5 large)
• 1 teaspoon lemon juice
• May sweeten w/ some date-paste (dates soaked, then blenderized w/ some water)
• 1/4 teaspoon cinnamon optional

Dry

• 1 cup gluten-free baking flour blend (try blenderized oats)
• date-paste to taste (go lite)
• 2 tablespoons tapioca starch (also called tapioca flour)
• 1 tablespoon baking powder
• Pinch salt

Wet

• 3/4 cup soy milk or other non-dairy milk
• 1/2 teaspoon vanilla extract

Instructions

• Bring several inches of water to boil in a large saucepan. Use a slotted spoon to lower each peach into the boiling water for about 20 seconds. Place on a cutting board or plate and set aside to cool. (This makes the peaches easy to peel.)
• When the peaches are cool enough, peel them by piercing the skin with a knife and pulling it off. Slice the peaches into a large bowl. Add the lemon juice, 2 tablespoons date-paste, and cinnamon, if desired.
• Preheat oven to 375F. Arrange the peaches in a deep 9-inch pie pan.
• Mix the dry ingredients together. Add the wet ingredients, and stir just enough to eliminate large lumps. Pour over the peaches.
• Bake for 35-45 minutes, covering loosely with aluminum foil if the top begins to get too brown. It’s done with you can stick a toothpick in the middle and not have batter stuck to it.
• Allow to cool for a few minutes before serving.

Nutrition

Serving: 1 serving | Calories: 249kcal | Carbohydrates: 60g | Protein: 3.5g | Fat: 1g | Sodium: 313mg | Fiber: 3g | Sugar: varies

Recipe copyright 

https://blog.fatfreevegan.com/2017/08/vegan-gluten-free-peach-cobbler.html

Ingredients

4 Large baking potatoes

OR

4 Large sweet potatoes (yams)

Black beans and tomatoes topping:
15 Ounce Can Black beans, drained and rinsed
2 Tomatoes, chopped
1 Tsp Cumin
1 Tsp Ground coriander
1 Tsp Soy sauce

Curried garbanzos topping:
15 Ounce Can Garbanzo beans, drained and rinsed
3/4 Cup Vegetable broth
3 Tbsp Lemon juice
2 Cloves Garlic
2 Tsp Curry powder
1/2 Tsp Cumin seed

Directions

1 Prick potatoes all over with a fork. Place the white potatoes directly on the oven racks, place sweet potatoes on a baking sheet. Bake until tender when pierced or squeezed.

2 Meanwhile prepare the topping for your potatoes.

3 Black beans and tomatoes topping: Place in a saucepan and heat through. Mash slightly with bean masher, if desired. Serve over baked potatoes or yams garnished with tofu sour cream and chopped fresh cilantro (optional).

4 Curried garbanzos topping: Place all ingredients into a food processor and process until smooth. Place in a saucepan and heat through. Serve over baked potatoes or yams garnished with chopped green onions.

5 Leftover bean dishes, such as soups or stews, make wonderful toppings for baked potatoes. Try Chunky Chili or Southwestern White Beans (recipes in Soups and Entrees).

6 Mushroom toppings are also a good choice for both kinds of potatoes. See the recipes for Wicked Mushrooms in Entrees and Mushrooms McDougall in Dressings & Sauces at

Drmcdougall.com

Don’t skip over this recipe until you’ve tried it. The oatmeal adds a smooth texture to the soup when blended with the potatoes.

Ingredients

8 Medium potatoes, peeled and chunked
4 Cups Vegetable broth
2 Cups Non-dairy milk
1/3 Cup Uncooked oatmeal (not instant)
Freshly ground pepper to taste
Sea salt (optional)

Directions

Place potatoes, vegetable broth, non-dairy milk and oatmeal in a large pot. Bring to a boil, reduce heat, cover and simmer for about 20 minutes until potatoes are tender. Transfer to a food processor or blender and process until very smooth. Add freshly ground pepper, and optional salt, if using, to taste before serving.

https://www.drmcdougall.com/recipes/potato-soup-with-oatmeal/