Category: Recipes I Have Tried

Veggie Lasagna

Click here for original recipe

I modified by layering onions, garlic, green and red bell pepper, broccoli, carrots, green and red cabbage, jicama, radish, celery, mushrooms, olives, baked sweet potatoes, roasted corn, silken tofu, sun-dried tomatoes, oil-free pasta sauce, grated cashews, wheat lasagna pasta and Italian seasonings.

Bake covered at 400 degrees for 45 minutes, then uncovered for additional 15 minutes.

Crispy Thin Baked Fries

Similar to baked potato wedges, but these are thin sliced. Here’s how I make them:
wash potatoes (variety of your choice)
peel
slice
place in boiling water & return to boil
begin timer for 4 minutes (boiling)
drain
season w/ salt-free seasoning
shake & bake in air-fryer (I use Amazon’s Avalon Bay convection) oven, 400 degrees until crispy
OR bake on non-stick cookie sheet in 450 degree pre-heated oven, flipping “fries” once or twice, until brown & crispy (may bake on non-stick parchment paper)

Shelley’s No-Bake Mini Protein Bites

1/3 C almonds

1/3 C pecans

1/3 C dates

2 t cocoa (or cacao) powder

1 t chia seed

4 t shredded coconut (optional)

4 t vegan chocolate chips (optional)

Blend nuts and cocoa powder, then add date. Poor into ball and mix remaining ingredients by hand. Roll into balls.

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For larger family-sized batch:

1 C almonds

1 C pecans

1 C dates

2 T cocoa (or cacao) powder

1 T chia seed

1/4 C shredded coconut (optional)

1/4 C vegan chocolate chips (optional)

Almond Flour Cookies

Ingredients

1/2 C almond flour
1 T coconut sugar
1/4 t baking powder
pinch (1/16 t) salt
1 T water
(OPTIONAL: cinnamon, walnuts & dairy-free carob chips)

Instructions

Preheat the oven to 350F.
Combine dry ingredients & mix well.
Add water & stir-stir-stir!
Form small balls.
Place on parchment paper lined cookie sheet.
Press each ball w/ fork.
Bake for 15 minutes.

https://powerhungry.com/2018/03/3-ingredient-almond-flour-cookies-vegan-grain-free-paleo/

Bean-Filled Pupusa

Preheat oven 350 degrees

Ingredients:

  • Organic frozen corn
  • Masa (corn flour, organic)
  • Prepared beans

Instructions:
1. Cream corn by running it through blender with a bit of veggie broth or water

2. Combine creamed corn and some masa to create a dough (if too dry add veggie broth)

3. Form a flat disk, drop some beans in center, fold & form into a ball

4. Flatten ball a bit and bake on parchment paper, 350 degrees for 20+ minutes

5. Serve with avocado to spread on top

POTATO SOUP

(See source link below)

Ingredients:
Servings: 4, about 2 large bowls

4 large peeled and cubed yellow potatoes
2 celery stalks, diced
1 onion, diced
1 tbs roasted, smashed garlic
¼ cup vegetable broth, for sautéing
¾ tsp sea salt
¼ tsp black pepper
¼ cup whole wheat flour
2 tbs nutritional yeast flakes
2 cups plant-based milk
½ tsp red pepper flakes

Directions:

Boil potatoes.

Sauté celery, onion, and garlic in ¼ cup vegetable broth.

In a separate bowl, whisk together the salt, pepper, flour, nutritional yeast, and milk.

Whisk the milk mixture into sautéed vegetables.

Keep stirring and cook 5 minutes, or until thickened.

Drain potatoes and add to soup.

Blend w/ immersion blender.

Add extra milk to thin.

Ladle into bowls. Sprinkle red pepper flakes over the top and serve hot!

https://wp.me/p6l63p-4T