Category: Recipes I Have Tried

Ingredients
1 Quart Water
1 Quart Vegetable broth
1 Red bell pepper, chopped
1 Onion, sliced
1 1/2 Cups Fresh mushrooms, sliced
1/2 Cup Carrots, sliced
1 Tsp Fresh ginger, minced
1/2 Tsp Garlic, minced
1 1/2 Cups Napa cabbage, thinly sliced
1 1/2 Cups Snow peas, cut in half
10 1/2 Ounce Package Extra firm, silken tofu, cubed
1/2 Cup Cornstarch
1/4 Cup Rice vinegar
1/4 Cup Soy sauce
1/4 Tsp Black pepper
1/8 Tsp White pepper
1/8 Tsp Crushed red pepper
4 Green onions, sliced
2 Tbsp Cilantro, chopped

Directions
1
Place the water, vegetable broth, bell pepper, onion, mushrooms, carrots, ginger and garlic in a large pot. Bring to a boil, cover and cook over medium heat for 15 minutes. Add cabbage, snow peas and tofu. Cook for 5 minutes longer.

2
Meanwhile mix the remaining ingredients, except the green onions and cilantro, in a bowl. Add to soup, stirring constantly until thickened and clear. Add green onions and cilantro. Mix well. Remove from heat and let rest for 2 minutes before serving.

Note (from editor)

Try this without tofu and adding whole wheat organic noodles

Organic wheat = no glyphosate dessicant

https://www.drmcdougall.com/recipes/hot-and-sour-soup/?_gl=1*b8l5ro*_ga*MTEzNzU5OTIxOC4xNjk5MjE5MzQ1*_ga_M3W192WV0Q*czE3NTYwMzU0ODQkbzMxMSRnMSR0MTc1NjAzNjA3NiRqNjAkbDAkaDA.

https://www.allrecipes.com/fresh-tomato-recipes-11782702

FILLING

Ingredients:
4 sweet peaches, sliced
2 ripe bananas, mashed
5 Medjool dates, pitted and finely chopped or blended into paste
1 cup rolled oats
1/2 cup almonds, chopped
1/2 cup soy milk
1 tsp cinnamon (or more to taste)
pinch of salt, vanilla extract

Instructions:
* Preheat oven to 350°F (175°C).
* Prepare fruit base:
* Mix sliced peaches and mashed bananas in a bowl.
* Add half the chopped dates or date paste and a sprinkle of cinnamon.
* Spread this mix in a small baking dish.

CRUMBLE TOPPING
(Vegan, No Oil or Refined Sugar)

Ingredients:
1 cup rolled oats
1/2 cup almonds (or almond meal)
4 Medjool dates, pitted
1 tbsp tapioca flour (helps bind and crisp the topping)
1 tsp cinnamon
1–2 tsp lemon (optional, for brightness)
2–4 tbsp soy milk, just enough to make it stick together slightly

Instructions (using high-speed blender):

* Make the crumble base:
* In the blender, pulse the almonds and oats until coarsely ground — not flour, more like a rough meal with texture.
* Add dates & dry ingredients:
* Add the pitted dates, tapioca flour, cinnamon, and lemon zest.
* Pulse again until the dates are well dispersed and the mixture starts to clump slightly.

Moisten slightly via:

* Add 1 tbsp almond milk at a time and pulse. Stop when the mixture holds together a bit when pinched, like a damp crumble — not wet or doughy.
* Sprinkle the crumble topping over your peach filling evenly. It doesn’t have to cover everything completely.

Bake:

Bake at 350°F (175°C) for 30–40 minutes, or until the top is golden brown and the filling is bubbling.

Let cool for 10–15 minutes before serving — this helps the tapioca in the filling fully set.

These are wrapped inside Romaine lettuce leaf or a cabbage cup (leaf).

Ingredients
2 Medium-sized cooked sweet potatoes, mashed (any potato works)
1 1/2 Cups Cooked black beans (15ounce can, partially drained)
1/2 Tsp Ground cumin
1/2 Tsp Chili powder
6 Purple cabbage cups (OR romaine leaves)
Roma tomato, diced
1 Avocado, diced
1-2 Limes, sliced into wedges

Directions
1
Set freshly cooked and mashed sweet potatoes aside. If the sweet potatoes were cooked previously and are cool, then warm them up on the stovetop or in the microwave.

2
In a medium saucepan over medium-low heat, add the black beans, cumin, chili powder, and salt-free seasoning. Heat the beans for 5 to 10 minutes, stirring occasionally.

3
To assemble the tacos: First spread a layer of sweet potatoes, about 1/4 cup across the center of a lettuce cup or romaine leaf. Add about 1/4 cup of the black beans over the sweet potatoes. Top with diced tomatoes, avocado, and a squeeze of lime juice. Enjoy!

CHEF’S NOTES If you want the cabbage cups to be a little bit softer and warmer, layer the sweet potato into the cabbage cups and then microwave them for just 30 seconds. Then continue filling the cups with the other toppings. [Also consider adding salsa to the sweet potatoes while mashing them.]

https://www.drmcdougall.com/recipes/sweet-potato-tacos-made-lighter-and-brighter-with-cabbage-cups/

INGREDIENTS: (makes 4 large cookies)
2 tins of chickpeas
8 medjool dates
1/4 cup peanut butter powder
2 tbsp cacao powder
1/2 tsp vanilla extract
1 tsp baking powder
Pinch of salt

Chocolate ice cream:
3 ripe FROZEN bananas
1 tbsp cacao powder
1 tbsp peanut butter powder (optional)
Splash of plant milk

Or try this STRAWBERRY ICE CREAM! This SWEET POTATO CHOCO PEANUT ICE CREAM is my favorite!

Whole food. Low calorie density. And incredibly delicious!

COOKIE INSTRUCTIONS:
Preheat your oven to 350°F (175°C).

Line a baking tray with parchment paper.

Blend ingredients:
In a food processor (or high powered blender) combine cookie ingredients.

Blend until smooth and dough-like. Scrape down the sides as needed.

Form cookies:
Scoop out 4 even portions and shape into thick, round cookies on the baking tray. Flatten slightly with your palm or a spoon (they won’t spread much).

Bake for 18–20 minutes, or until the tops feel firm and slightly cracked.

Cool: Let cool on the tray for 10 minutes before transferring to a wire rack. They’ll firm up more as they cool.

Storage:
Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. They’re great chilled too!

ICE CREAM INSTRUCTIONS:

Combine all ingredients in food processor (or high powered blender)

Blend until smooth & creamy.

Assemble ice cream sandwiches & enjoy!

Ingredients:

1/4 cup red wine vinegar (for strong tang)

2 tablespoons fresh lemon juice (adds brightness)

2 tablespoons white balsamic vinegar (adds a hint of sweetness and acidity)

2 teaspoons Dijon mustard (for emulsification and a little kick)

1 tablespoon minced garlic (fresh, for punch)

1 tablespoon dried oregano

1 teaspoon dried basil

1 teaspoon dried parsley

1/2 teaspoon red pepper flakes (optional, for a bit of heat)

Salt and freshly ground black pepper to taste

1 tablespoon maple syrup or agave nectar (optional, balances acidity)

1/4 cup water (to dilute and smooth it out)

Instructions:

In a bowl or jar, combine all the vinegar, lemon juice, and mustard.

Add garlic, dried herbs, red pepper flakes, salt, pepper, and maple syrup/agave if using.

Whisk or shake vigorously until well mixed.

Slowly add the water to your preferred consistency, whisking again.

Taste and adjust seasoning or tang by adding more vinegar or lemon juice if you want it tangier!

This dressing is great on any salad, especially those with crisp greens, tomatoes, cucumbers, and olives.