Category: Recipes I Have Tried

Who needs yogurt in the fridge when you’ve stocked-up w/ these:

PRE-HEAT OVEN 350 DEGREES. BAKE 15 MINUTES.

COMBINE:
rolled oats
mashed banana
baking powder
cinnamon
vanilla
salt
vegan chocolate XL-chips
walnuts
almond milk

This is another great recipe from Brand New Vegan!

My simple version just includes sliced potato disks boiled in water 4 minutes, then coated w/ almond flour, nutritional yeast, breadcrumbs & seasonings, then airfried (turning once).

INGREDIENTS
4 qts Water
4 med Yukon Gold Potatoes
1 Tbs Salt
1 Tbs Apple Cider Vinegar

Seasoning
2 Tbs Panko Bread Crumbs
1 Tbs Nutritional Yeast
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Paprika
3/4 tsp Salt
1/4 tsp Pepper

INSTRUCTIONS
Add 1 Tbs salt to water and bring to a full rolling boil
Meanwhile clean and cut potatoes into 1/4″ thick rounds
Place potatoes in another bowl of cold water until ready
Whisk all the seasoning ingredients together and set aside
Drain your potatoes and carefully add them to the boiling water
Add 1 Tbs of Apple Cider Vinegar and set your timer to 10 min
When finished, carefully drain your potatoes and rinse with cold water
Place potatoes in a ziplock with 2-3 Tbs of seasoning and shake to coat
Place the coated rounds on your baking sheet or air fryer basket.

Air fryer/convection oven : 8-10 min at 425 or until crispy

Reg Oven – 15-20 min in a preheated 425 oven or until crispy

Serve with your favorite fry sauce

• Soak, rinse & drain cashews
• Blenderize w/ avocado, pico de gallo, rice vinegar & some drained white beans

Click HERE.

Lotsa McDougall Maximum Weightloss oil/flour/fat-free recipes here. Check it out!

These recipes are suitable for the McDougall, Fuhrman, and Ornish diets

Ingredients

• 1 chopped onion
• 2 cloves garlic
• 12 to 16 oz mushrooms
• 2 C veggie broth
• 1 T miso
• 2 T whole wheat flour
• 1 T low-sodium tamari (or soy sauce)
• 2 T sherry (optional)
• black pepper

Instructions

Water sautee:
1 onion
2 cloves garlic
2 cartons mushrooms (8oz each)

Then add:
1 C veggie broth
& continue cooking.

In separate bowl mix:
1 C veggie broth
1 T miso paste
2 T whole wheat flour
1 T low sodium tamari (or soy sauce).

(I ran it thru blender to remove lumps)

Add all ingredients in sauce pan (including 2 T sherry).

Stir & simmer to thicken.

Add cracked black pepper.

Ingredients:

• 6 medium/large Yukon Gold potatoes (I use other varieties, unpeeled thin-skinned OR peeled thick-skinned)
• 2 cloves garlic (pressed)
• Almond milk
• 6 T nutritional yeast (1 per potato)
• 1/2 t black pepper
• 1 t Rosemary (dried & CRUSHED)
• Yellow mustard to taste (my own idea)

Instructions:

• CUBE potatoes.
• PLACE in pan of room temp water (level just covering potatoes)
• BOIL approx 17-20 minutes
• DRAIN & ADD garlic, almond milk, nutritional yeast, black pepper, rosemary, (mustard)
• MASH

(If any leftovers, add ground flaxseed, form POTATO PATTIES, pan dry-fry & wait to flip so they’ll coagulate)

CLICK HERE FOR DETAILS

Ingredients