Category: Recipes I Have Tried

Ingredients
1 cup wild rice
2 cups water

https://www.theincrediblebulks.com/cooking-wild-rice-in-a-rice-cooker/#recipe

Ingredients:
1/4 cup Naked PB Peanut Powder* (no salt, oil, or sugar added — Non-GMO) or other peanut powder
1 T tamari or low-sodium soy sauce
1/2-1 T Sriracha sauce
1/2-1 T date syrup, maple syrup, or agave
1/4 t ground ginger
1/4 t garlic powder or 1 small clove of crushed garlic
[juice of 1 lime]
cold water to thin out

Instructions:
Stir all ingredients together well and chill before serving.

https://mrsplantintexas.com/2021/02/28/low-fat-spicy-peanut-dressing/#wprm-recipe-container-735

* 2 tablespoons serving of peanut powder typically contains around 1.5 to 2 grams of fat. This is significantly less than traditional peanut butter, which contains around 16 grams of fat per 2 tablespoons. For example, PB2 Powdered Peanut Butter has 1.5g of fat per 2 tablespoons

https://researchoutreach.org/articles/riceberry-rice-thailands-antioxidant-packed-nutraceutical-super-food/

Ingredients
2/3 cup vegetable broth
1/4 cup tamari (or soy sauce)
1 Tbsp. pure maple syrup
2 tsp. rice vinegar
2 cloves garlic (minced)
1-2 tsp. ginger (freshly grated)
1 Tbsp. cornstarch or arrowroot (more for thicker sauce)

Optional add-ins:
1 Tbsp. hoisin sauce
1-2 Tbsp. chives or green onions
1-2 tsp. toasted sesame oil
1 tsp. sesame seeds

https://www.thegardengrazer.com/vegan-stir-fry-sauce/#recipe

[NOTE: Don’t use plastic! Try this tutorial, or this tutorial, or try this airfryer version.]

Ingredients

▢2 large russet potatoes unpeeled, any kind of potato
▢sea salt to taste
▢chili powder to taste (optional)

Instructions

Begin by washing your potatoes. I scrub mine and leave the peel on for extra fiber. I’ve used both Russet and red potatoes, and they come out terrific every time. I imagine most any potato will work well.

Slice the potatoes very thin using the mandoline.

Place each slice in the Chip Tastic ring. It holds approximately 1 large potato at a time (36 chips). Sprinkle with seasonings, and place in the microwave.

[Don’t use plastic! Try this one of the recipes up top of this post,  instead.]

The instruction booklet says it takes about 3-4 minutes, but I have found to get them crispy in my microwave, it takes 7 minutes. No oil needed!

As unbelievable as it sounds, they come out as crispy as any store-bought potato chips I’ve ever tasted!

https://eatplant-based.com/homemade-low-fat-potato-chips/#h-how-to-make-healthy-homemade-potato-chips

Ingredients

Cookie Dough:

1 cup almond flour, finely ground
1 cup oat flour
1 tablespoon flax meal
1 tablespoon tapioca starch
1 teaspoon baking powder
2 tablespoons maple syrup
¼ cup applesauce
1 teaspoon pure vanilla extract

Fig Filling:

6 ounces dried figs (Turkish or Black Mission), stems removed
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
Pinch sea salt

Directions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. Place the dried figs into a bowl and cover with boiling water. Allow them to sit in the boiling water for 10-12 minutes.  Drain and set aside.

3. For the cookie dough: In a medium size bowl, whisk almond flour, oat flour, flax meal, tapioca starch, and baking powder until thoroughly combined. Add the maple syrup, applesauce, and vanilla.  Stir until combined and a thick dough can be formed into a ball.  Divide the dough into two balls. (If the dough is too sticky, you can add a bit more oat flour to the dough or chill the dough for 1-2 hours.)

4. For the filling: To a food processor, add the drained figs, lemon juice, and vanilla. You may need to pulse early in the process, adding more speed as the figs begin to break apart. Process for 8-10 seconds until a thick paste forms.

5. Build your Fig Rolls: Place one of the cookie balls onto a piece of wax or parchment paper and shape into a log.  Lay the top sheet of wax or parchment paper over the cookie log and roll the dough into a 12 x 4 inch rectangle about ¼ inch thick. Remove the top paper and use your hands to create an even rectangle.  Place half of the fig paste down the center of the dough.  Lift up the wax paper and fold the top part up over the fig filling until the two dough edges close.  Shape and slightly flatten the roll and slice into 1 to 1 ½ inch cookies.  Place cookies onto a prepared baking sheet.  Repeat with the remaining cookie dough.  Bake for 8-10 minutes or until slightly golden.

https://www.youtube.com/live/fqSKprbniHs?si=bHxRE7szJHZPIW4G

https://www.plantpurenation.com/blogs/recipes/old-fashion-vegan-fig-newtons

Ingredients

Beans:
1/2 Cup Vegetable broth
1 Onion, chopped
2 Stalks Celery, chopped
1 Tsp Garlic, minced
3 15 Oz. Cans Black beans, drained and rinsed
1 Bay leaf
1 Tsp Dried oregano

Vegetables:
1/4 Cup Vegetable broth
1 Onion, chopped
1 Stalk Celery, chopped
1 Tomato, chopped
1/4 Cup Cilantro, finely chopped
4 Cups Cooked long grain brown rice
Hot sauce

Directions
1
Beans: Place the vegetable broth in a medium-large saucepan. Add the onion, celery and garlic. Cook over medium heat, stirring frequently until vegetables are softened. Add remaining ingredients, mix well and cook over low heat for 20 minutes, stirring occasionally. Set aside.

2
Vegetables: Place the vegetable broth in a large non-stick frying pan. Add onion and celery and cook over medium heat for 5 minutes, stirring frequently. Add tomato and cilantro and cook for another 5 minutes. Add the bean mixture and the rice. Mix well. Heat through and season to taste with the hot sauce. Remove bay leaf before serving.

https://www.drmcdougall.com/recipes/gallo-pinto/