Base:
1 cup oats
6 medjool dates
3/4 cup chickpeas
2 tbsp cocoa powder
1 tsp vanilla
Pinch of salt
1/4 cup plant milk
Filling:
1 packet silken tofu
4 ripe plantain
1/3 cup cocoa powder
2 tbsp peanut butter powder (optional)
Instructions are in video.
* Remember to omit all oil in recipes!
VOLUME 1:
VOLUME 2:
May view on youtube by clicking on video. Then click on “more” beneath video & scroll thru chapters to the recipe you want to make!
This is a whole-food, plant-based recipe without oil, that’s simple to make and sure to please any picky eater.
www.TheHighFiveDiet.com
These bean taquitos are so much tastier and fresher than the frozen taquitos I used to buy, and they aren’t greasy or give me a stomachache like store-bought or restaurant taquitos. These also make delicious party snacks.
Filling Ingredients
2 cans oil-free, fat-free, refried pinto beans
3 T coconut aminos
¼ cup salsa
¼ cup filtered water
A few dashes of each:
salt,
garlic powder,
oregano,
red chili pepper flakes,
cayenne pepper,
paprika,
cumin,
chipotle chili powder
2 T nutritional yeast flakes
1 onion, peeled and diced
½ red bell pepper, seeded, cored and chopped
1-2 T jarred jalapeno juice
26 non-GMO corn tortillas made with corn and lime juice
Toppings
Guacamole
Salsa
Freshly sliced iceberg lettuce
¼ cup cilantro leaves
Instructions
Put beans, coconut aminos, salsa and 1-2 T water in a large bowl and mix with a large spoon.
Add herbs, spices, yeast, onion, pepper and jalapeno juice and mix again.
Add 1-2 tablespoons of water if too dry to mix.
Heat oven to 350 degrees.
Put half of the tortillas in the oven [or in microwave] to warm up so they don’t break when rolled.
Warming time is 7 minutes in a cold oven and 5 minutes in a warmed oven.
Put a few tablespoons of filling in the center of each warmed corn tortilla.
With the edge of the tortilla, fold over half the tortilla over the filling and tuck the edge underneath the filling.
Continue rolling the tortilla until it looks like a rolled taco.
Place the rolled tortilla, seam side down, onto a parchment paper lined baking sheet.
Follow these steps with each tortilla, making about 12-14 tortillas at a time.
Warm the remaining corn tortillas in the oven for 5 minutes.
Remove tortillas and place on a plate or cutting board.
Place the filled taquitos into the heated oven on the top rack and cook for 15 minutes.
While the taquitos are cooking, finish making the rest of the taquitos.
After the taquitos have been baking for 15 minutes, turn the oven to air-fry or increase the oven temperature to 400 degrees for 5 minutes.
Remember to reduce the temperature to 350 degrees when baking the remaining taquitos.
Put taquitos on a large plate (we usually eat five taquitos) and top with guacamole, salsa, lettuce and cilantro leaves.
INGREDIENTS:
Nacho Cheese Blog Post: https://plantifullybasedblog.com/2024…
1/2 cup (90g) red lentils
1 Yukon Gold potato (approx 8.5 ounces/242g), chopped
1 tablespoons (5g) nutritional yeast
1/4 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon turmeric
1/4 teaspoon garlic powder
1 tablespoon buffalo sauce, or to taste
Vegan Feta https://plantifullybasedblog.com/2024…
1 block (14 ounces/397g) extra firm tofu
Brine
2 cups water
2 teaspoons salt
2 teaspoon red wine vinegar
Marinade
1/2 medium lemon, juiced
1 tablespoon red wine vinegar
1 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon dried oregano
Tofu Ricotta https://plantifullybasedblog.com/2024…
1/2 block (7 ounces/175g) firm tofu
3 tablespoons (45g) non-dairy milk, unsweetened and unflavored
1 tablespoon (5g) nutritional yeast
1/2 teaspoon salt, or to taste
Vegan Mozzarella https://plantifullybasedblog.com/2024…
½ head of cauliflower (10.5 ounces/300g)
1/4 cup (30g) tapioca flour 1 tablespoon (5g) nutritional yeast ½ teaspoon salt add to taste ½ cup (120ml) non-dairy milk unsweetened and unflavored
Vegan Parmesan https://plantifullybasedblog.com/2024…
1/2 cup (60g) almond flour
1 teaspoon (5ml) olive oil
1/2 teaspoon (4g) salt
1/8 lemon, juiced (about 5ml)
2 tablespoons (30g) plain vegan yogurt
3 tablespoons (15g) nutritional yeast
ALL INSTRUCTIONS: Go to https://plantifullybasedblog.com/recipes-2/
Oil Free
This is a delicious way to dress a salad, Buddha bowl, or crudites, while adding additional protein, fiber, and nourishment. The avocado adds a pretty green hue.
Add all ingredients to a blender or food processor and blend on high speed, scraping down sides as needed, until the dressing is completely smooth and creamy. Store in the refrigerator. It lasts about a week.
Note: I have experimented with this recipe, using 1/3 cup of well soaked pumpkin seeds or cashews instead of the avocado. Start with only 1 cup plant milk, then add more as desired. Also tasty, though I like the avocado a lot.
Enjoy!
https://nansimonsen.com/dishes/vegan-avocado-white-bean-dressing/
Ingredients
12 Oz Box Organic Silken Tofu, I Like Mori-Nu
1/3 Cup Cashew Pieces, Soaked Overnight, Or 2 Or More Hours Starting With Boiling Water
1/2 Teaspoon Salt, Or Salt Substitute
1 Teaspoon Dijon Mustard
1 Teaspoon Date Paste Or Maple Syrup
1 Tablespoon Lemon Juice
1 Tablespoon Pickle Juice Or Lemon Juice
Pinch Of White Pepper, Or Black (Though It Will Look Like Dark Speckles)
This yummy vegan mayo is rich due to the cashew nuts, creamy due to the silken tofu, and a plant-based protein source due to both. Use and enjoy as you would regular mayonnaise, or any plant-based mayo like Vegenaise. You may take it even a bit further, and treat it like a sauce, or vegan sour cream, and add it to soups, like black bean chili, vegan tacos & bowls.
Blend in a high-speed blender until smooth, scrapping down as needed. If the blender is not high speed, and the mixture is still a bit grainy due to the cashews, blend longer.
Taste and adjust seasonings to your preference. May refrigerate for a week or longer.
Enjoy!
(This recipe makes 2 to 4 small tarts, each the size of a personal pizza)
APPLE PIE FILLING INGREDIENTS:
▢4 apples, peeled, cored and sliced 1/4 inch thick
▢1 tablespoon cornstarch
▢1 tablespoon lemon or lime juice
▢1 teaspoon ground cinnamon (reserve a pinch to sprinkle on top)
▢1/2 teaspoon vanilla extract
Combine in bowl and set aside.
BOTTOM CRUST INGREDIENTS:
▢1 1/2 teaspoon ground flaxseeds (may grind flaxseed in blender or coffee grinder)
▢4 teaspoons water to make “flax egg”
▢ 1/4 cup almond flour
▢ 1 1/4 cup oat flour (rolled oats ground in blender)
▢1/8 teaspoon salt
▢3-6 teaspoons additional water, as needed (add slowly, may need more or less to acquire dough soft enough to work with, but not too mushy)
INSTRUCTIONS:
1. Make the flax egg by combining the ground flax and water together in a small bowl. Stir and set aside for 5 minutes, until it thickens.
2. Preheat the oven to 350 degrees F at this time.
3. In a large bowl, add the almond flour, oat flour and salt. Stir to combine.
4. To the bowl with the dry ingredients, add the thickened flax egg mixture and 3 to 6 teaspoons of additional water, as needed. Stir well with a large spoon until the dough comes together. Add additional water if needed. The dough is ready when you can squeeze it in your hands and it doesn’t crumble; it should be moist but not too wet.
5. Form the dough into a ball with your hands. If it’s too wet, add a little more flour.
6. Place the ball of dough between TWO pieces of parchment paper to prevent sticking. Flatten the dough with your hands then use a rolling pin to roll it into an even circle.
7. Discard upper paper.
8.Transfer dough (including bottom parchment paper) onto a baking sheet. Gently patch any tears & pinch to flute the edges.
9. Place apple slices on top of the crust & dust with cinnamon. If more moisture needed throw some apple slices in blender w/ water to make applesauce & spoon on top before baking.
10. Bake at 350 degrees for 30 minutes. Cool, then slice into wedges & enjoy.
INGREDIENTS
Crust
▢1 ¾ cups oat flour
▢¾ cups cornmeal
▢1 ½ teaspoon baking powder
▢2 tablespoons flax meal
▢2 tablespoons apple cider vinegar
▢1 cup soy milk, unsweetened
Sauce
▢4 tablespoons tomato paste
▢1 tablespoon vinegar
▢1 teaspoon cumin
▢1 teaspoon onion powder
▢1 teaspoon paprika
▢1 teaspoon chili powder
▢2 tablespoons salsa
▢½ cup water
OPTIONAL Nacho Cheese Sauce
▢½ cup cashews
▢⅛ cup raisins
▢½ teaspoon smoked paprika
▢1 teaspoon onion powder
▢1 tablespoon nutritional yeast
▢1 teaspoon tamari, low sodium
▢1 tablespoon white wine vinegar
▢½ cup water
Toppings
▢14 ounces pinto beans
▢1 tomato, diced
▢4 cups romaine lettuce, chopped
▢¼ cup black olives, sliced
▢sliced fresh jalapeños, optional
INSTRUCTIONS
APPLE PIE FILLING INGREDIENTS:
▢6 large apples, peeled, cored and sliced 1/4 inch thick (I used a combination of granny smith and pink lady apples) 8-10 cups total
▢1/4 cup coconut sugar (or more to taste)
▢3 tablespoons cornstarch
▢2 tablespoons lemon juice
▢2 teaspoons ground cinnamon
▢1/4 teaspoon nutmeg (optional)
▢1 teaspoon vanilla extract
Combine in bowl and set aside.
BOTTOM CRUST INGREDIENTS:
(This recipe makes 2 crusts, so cut in half if you only need 1 bottom crust)
▢1 tablespoon ground flaxseeds
▢3 tablespoons water
▢1 1/2 cups almond flour
▢3/4 cup all purpose flour
▢1 tablespoon coconut sugar (leave out for savory pies)
▢1/4 teaspoon salt
▢4-6 tablespoons additional tablespoons water
BOTTOM CRUST INSTRUCTIONS:
1. Make the flax egg by combining the ground flax and water together in a small bowl. Stir and set aside for 5 minutes, until it thickens. If pre-baking the crust, preheat the oven to 350 degrees F at this time.
2. In a large bowl, add the almond flour, all purpose flour, sugar (leave out for savory pies) and salt. Stir to combine.
3. To the bowl with the dry ingredients, add the thickened flax egg mixture and 4 tablespoons of additional water. Stir well with a large spoon until the dough comes together. Add an additional 1-2 tablespoons more water as needed. The dough is ready when you can squeeze it in your hands and it doesn’t crumble; it should be moist but not too wet.
4. Form the dough into a cohesive ball with your hands. If it’s too wet, add a little more flour.
5. Place the ball of dough on a large piece of wax paper or other clean surface sprinkled with flour to prevent sticking. Flatten the dough with your hands, sprinkle with flour, cover with another sheet of wax paper, then use a rolling pin to roll it into an even circle about 12 inches in diameter.
6.Use the wax paper or rolling pin to carefully place the dough into your 9 inch pie plate. It’s okay if it’s not perfect. Gently press the dough into the pie plate and patch any tears with excess dough from the edges. Flute the edges if desired.
7. With a fork, poke all over the bottom of the crust. (Bake for only 7 to 10 minutes if you intend to fill & top w/ crumbles requiring more time later.)
Bottom Crust Nutrition
Serving: 1serving | Calories: 167kcal | Carbohydrates: 14g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 7mg | Fiber: 4g | Sugar: 3g | Calcium: 54mg | Iron: 1mg
TOP CRUMBLE CRUST INGREDIENTS:
▢3/4 cup rolled oats
▢1/2 cup almond flour
▢1/3 cup coconut sugar
▢1 teaspoon ground cinnamon
▢3 tablespoons apple sauce
INSTRUCTIONS:
1. Preheat the oven to 375 degrees F.
2. In a medium sized bowl, combine the rolled oats, almond flour, coconut sugar and cinnamon. Now using a small spoon or rubber spatula, mix in the applesauce. The mixture will be thick and crumbly.
3. Spoon all of the apple filling into the pie crust, but leave some of the juice in the bowl. This will help the pie not be too watery.
4. Now sprinkle the crumble topping onto the apples.
5. Bake for 45-55 minutes, until the top is golden brown and the apples have softened and thickened.
(Use a pie crust shield on edges to prevent burning, or make one out of foil, if needed.)
6. Let cool for 2-3 hours preferably before slicing and serving, as the time will allow the filling to thicken up quite a bit.
Serve with non-dairy vanilla ice cream or coconut whip if desired.
Cover pie leftovers and store in the refrigerator for up to 4 or 5 days, if it lasts that long!