Category: Recipes I Have Tried

Use 8×8 inch baking pan

Ingredients

1 ⅓ cups medium grind cornmeal

⅔ cup flour of choice such as GF 1:1 blend, white whole wheat, all-purpose, or oat flour

2 tablespoons nutritional yeast, optional

2 teaspoons baking powder

½ teaspoon baking soda

1 ¼ teaspoons fine sea salt

1 ¼ cups plain, unsweetened non-dairy milk

1 tablespoon apple cider vinegar

3 tablespoons maple syrup

¼ cup plant milk BLENDED TOGETHER with half a medium avocado (in blender)

(Recipe called for 1/3 cup apple sauce, but I had none, so substituted this avo-milk. Worked well!)

Instructions

Preheat oven to 400 degrees F (204 C), and line an 8×8 inch baking pan with parchment (or use a silicone pan).

In a mixing bowl, whisk together the cornmeal, flour, nutritional yeast, baking powder, baking soda, and salt. In a small bowl whisk together the milk, vinegar, maple syrup, and avocado-blend.

Pour wet ingredients into dry, and stir to combine. Pour into prepared pan, and bake for 27 to 29 minutes, or until a toothpick inserted in the center comes out clean.

Allow cornbread to cool in the pan for about 10 minutes, then transfer to a cooling rack for another 15 to 20 minutes before slicing into 16 squares.

https://myquietkitchen.com/vegan-oil-free-cornbread/

Ingredients (serves 8-10)

* 3/4 cup raw cashews (I use less), soaked overnight with cold water in the refrigerator or for one hour in boiled water

* ½ cup unsweetened almond milk

* 2 tablespoons lemon juice

* ½ teaspoon kosher salt

* 1 teaspoon honey

* 2 whole chipotle peppers in adobo sauce and 1 teaspoon of the adobo sauce

* 1 teaspoon vegetable oil (Yikes! EXCLUDE THIS INGREDIENT.)

* ¼ teaspoon smoked paprika

“EVERYTHING” salad may include things like:
Romaine
Chicory
Broccoli
Cauliflower
Red Cabbage
Carrot
Beans (multiple varieties)
Chick peas
Bulgar wheat
Quinoa
Tomato
Celery
Onion (red, white, yellow, green)
Bell pepper
Potato
Sweet potato
Kale
Almonds (thinly sliced)
Fruit (blueberry, pomegranate, grape, craisin, cherry, peach, apple, pear, citrus, olive, etc)
Cucumber
Radishes
Turnip
Heart of Palm
Rice
Mushroom
Avocado
Etc

Chipotle Noodle Soup

* cubed potato
* cauliflower
* mushrooms
* veggie broth
* chopped tomatoes
* chipotle flavored salsa
* onion
* garlic
* bay leaf
* scoop of 30 Second Salsa powder
* few raw almonds blenderized w/ a cup of the broth & added to the pot
* serve w/ noodles

Made from carrots, celery, onions, and tomato, along with seasonings.

It doesn’t contain GMOs or bioengineered ingredients, and doesn’t contain chemicals or MSG.

I do not measure, I just add a tiny bit at a time, “to taste”.

Ingredients
6 Yukon Gold potatoes, peeled and cut in quarters
1/2 Head Green cabbage, cut julienne
2 Leeks, whites primarily, cut julienne
1 Onion, diced
4 Ounces Non-dairy milk, heated
3 Tbsp Roasted garlic
3 Tbsp Nutritional yeast
1 Bunch Chives, chopped
1 Quart Vegetable broth
Directions
1
Cook potatoes in water until tender.

2
Cook the cabbage, onions and leeks in vegetable stock until tender, then strain.

3
Put the potatoes through a food mill.

4
Add hot non-dairy milk, nutritional yeast, roasted garlic and cabbage mixture.

5
Season to taste with salt and pepper.

Mary’s Note: Try these in place of your traditional mashed potatoes for Thanksgiving this year. The addition of the vegetables really makes them special!

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Ingredients
Hearts of Palm, Water, Salt, Citric Acid

Information

Heart of palm, also known as palmito, is a white, nutrient-rich vegetable harvested from the core of certain palm trees. It’s a popular ingredient in salads in Central and South America and Southeast Asia. Taste and texture: Heart of palm has a slightly piquant taste, similar to a cross between an artichoke and water chestnut. It has a crunchy yet soft texture and an off-white color.

I’m expecting a significant apricot harvest this spring. I’ll use this recipe for pies & cobblers (substituting healthier VEGAN ingredients, as needed!)

Ingredients
▢1 Tablespoon butter
▢2 teaspoons pure vanilla extract
▢¼ cup cornstarch
▢½ cup granulated sugar
▢½ cup light brown sugar, packed
▢1 teaspoon ground cinnamon
▢⅛ teaspoon salt
▢2 pounds fresh peaches (about 6), peeled and sliced (this recipe is for fresh peaches, not canned or frozen)

Instructions
Melt the butter in a medium pot over medium heat.

Add vanilla extract and cornstarch and whisk.

Stir in the granulated sugar, brown sugar, cinnamon and salt and stir once again then stir in the peaches.

Stir regularly and cook for 10-12 minutes or until the peaches cook down, become soft, release their juices and the filling has thickened.

Be patient here, it just takes time and you can’t rush it. Don’t walk away from the pot since it needs to be stirred regularly.

Remove the pan from the heat and bake in a crust or let it cool completely before storing in an airtight container in the refrigerator for up to 5 days.

Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.

If the peaches have fully softened and you haven’t noticed it thicken up yet, turn the heat on high. This will activate that cornstarch to get it to thicken.

This can be frozen, see how to do that above.

This uses about 6 peaches (maybe only 5 if they are very large peaches) and produces about 4 cups worth of filling. Weighing the peaches will give you better accuracy.

Course: DessertCuisine: American
Nutrition
Calories: 478kcal | Carbohydrates: 110g | Protein: 3g | Fat: 5g | Sodium: 149mg | Fiber: 5g | Sugar: 95g

https://www.thecountrycook.net/homemade-peach-pie-filling/