Category: Recipes I Have Tried

https://www.plantbasedrecipe.com/articles/simple-pie-crust-or-bar-crust-vegan-oil-free-low-fat/

Pie Crust Ingredients

• 1 cup dates pitted
• 1/2 cup rolled oats
• 1/2 cup nuts pecans, walnuts, almonds work well

Pie Crust Instructions

• Add all ingredients to a food processor or blender, and blend until mixture begins to form clumps. Pieces should hold together when pressed.
• Press into pie form or pan (8×8 or 8×6 inch glass pans work well, for example), then add the rest of your pie or bar on top.

Pumpkin Pie Ingredients

15 oz pure pumpkin canned pure pumpkin, not filling

2/3 cup raw cashews

1/3 cup plant-based milk cashew works well, unsweetened

1/2 cup maple syrup

1 Tbsp orange juice

1 tsp orange zest optional

1 Tbsp pumpkin pie spice find recipe here, or use store bought mix

1/2 tsp ground cloves

1 tsp ground ginger

1 tsp maple extract

1 Tbsp arrowroot powder

Pumpkin Pie Instructions

Pie crust recipe appears above. It can be pressed into a glass dish, and does not require any oil or grease prior to baking.

Preheat the oven to 400F while preparing the pumpkin filling.

Add the filling ingredients listed here into a food processor or blender, and mix until smooth and creamy.

Pour over the crust, and pop it in the oven for 10 minutes.

After 10 minutes, reduce heat to 350F and bake for another 20-25 minutes or until the top of the pie is slightly browned.

Chill in the fridge for an hour or more.

Top with aquafaba whip cream (recipe is below) and serve.

Notes

This recipe is inspired by Dreena Burton’s lovely pumpkin pie filling on Plant Powered Kitchen, with a couple adjustments to the flavorings I tend to make, and the process I use to make the pie.

Aquafaba Whip Cream

Ingredients/Instructions

1 can liquid from garbanzo or white beans

1/4 cup powdered sugar

2 Tbsp maple syrup

2 tsp vanilla pasteInstructions

Remove and reserve the liquid from the can of beans. Store the beans for later use.

Chill the liquid (aquafaba) in the fridge.

Combine the bean water (aquafaba), and all other ingredients in a bowl and whip at top speed for approximately 5-10 minutes, or until whipped to your preference. I used an electric whisk for this task.

Notes

Use only the liquid from the can of beans. This is called aquafaba.

Vanilla paste: Can substitute with vanilla extract.

This recipe does not work with a high powered blender, as it will heat the aquafaba up. A stand mixer works best for this recipe.

https://youtu.be/O_9utZqwemI?si=-4jL51RzvlNx6A6q

Pie Crust Ingredients

• 1 1/2 cup almond flour
• 2 tbsp maple syrup
• 1 tbsp water

Pumpkin Pie Filling Ingredients

• 1 cup pumpkin puree
• 1/2 cup baked and mashed sweet potato
• 1/4 cup maple syrup
• 1 tsp pumpkin pie spice

Instructions

1. Mix together the crust ingredients with a fork until well combined. It should be crumbly but stick together when pressed.
2. Spray your muffin pan with oil and place a strip of parchment paper in each for easy removal. Or line with paper liners.
3. Press the crust into the muffin tins, covering the bottom and sides evenly. Wetting your fingers can help if it is too sticky. You should have enough crust for 4 pie cups. Set aside.
4. Preheat the oven to 375F.
5. Blend the filing ingredients until smooth and creamy.
6. Pour into the crusts, and smooth the tops.
7. Bake for 30 minutes at 375F.
8. Cool then chill overnight (or at least 8 hours.
9. Enjoy! Keep in the fridge.

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Notes

For the brown rice flour crust option, mix 1.5 cups brown rice flour with 1/4 cup maple syrup and 4-6 tbsp water until the texture is crumbly but sticks together when pressed.

For a full size version, follow THIS recipe

(Notes for first recipe – fruit tarts)

FRUIT FILLING:

* Mascerate sliced fruit by adding 1 or 2 tablespoons of 4% gourmet balsamic vinegar (try californiabalsamic.com), or cook 6% vinegar on the stove until it reduces to thick syrup.
* Mix & let sit for an hour or so.

PIE CRUST:

* Preheat oven to 325 degrees
* Food process the rolled oats.
* Add spices:
– cinnamon
– powdered vanilla
* Then process deglet noor dates.
* Process until you are able to form balls (may need to add more dates).
* Form balls into flat disks, then bring up side (or use tart pans).
* Bake 5 minutes.

BLENDERIZE:

1 can garbanzo beans, or 1.5 cups of boiled (retain liquid & add only as needed)

1 clove garlic

1/4 C chopped carrots, or beets

Splash of lemon (also dig out nutritious white part)

Add dried mushrooms

Sprinkle some turmeric & black pepper

Recipe here:

https://makeitdairyfree.com/mujadara-one-pot-lentils-and-rice-with-caramelized-onions/

EQUIPMENT

• Stainless Steel Pan
• High Powered Blender
• 9×13 Baking Dish

INGREDIENTS

FILLING

• 1 red onion diced
• 3 cups cabbage chopped
• 8 ounces mushrooms diced
• 1 bell pepper diced
• 14 ounces black beans
• 14 ounces pinto beans
• 1 ½ teaspoon cumin
• tortillas of your choice

RED SAUCE

• 14 ounces fire roasted tomatoes chopped
• 6 ounces tomato paste
• 1 teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon garlic powder

CHEESE SAUCE

• ½ cup cashews
• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon onion powder
• ¼ cup nutritional yeast
• 1 tsp Bragg liquid aminos
• 1 cup water

INSTRUCTIONS

• Sauté the onions and mushrooms until the onions are translucent.
• Add the cabbage and peppers and cook until the cabbage is almost soft.
• Add the red sauce ingredients to a blender and blend until smooth. Pour into a bowl and set aside.
• Add the beans, cumin and 1 cup of the red sauce to the sautéd mixture and cook for 5 minutes.
• Add all of the cheese ingredients to the blender and blend until smooth.
• Spoon a couple spoonfuls of the filling onto a tortilla and roll into a burrito.
• Place the burrito in the bottom end of a large casserole dish.
• Continue filling tortillas and lining them up in the bottom in the pan until it is full.
• Pour the red sauce over the burritos and smooth it with a spoon.
• Slowly pour all of the cheese sauce over the burritos allowing it to run over the ends of the burritos. The sauce will be a bit runny.
• Bake at 350° for 50 minutes.
• Serve each enchilada with your favorite toppings. Our favorites are guacamole, salsa and yogurt sauce. (yogurt sauce is a cup yogurt from my yogurt recipe, 1/2 tsp onion powder, teaspoon lemon juice and 1/2 tsp Braggs)

Soy Yogurt Recipe:

Click here

INGREDIENTS

• 3 cups cooked brown rice

• 2 cups young green jackfruit
• 1 cup cooked black beans
• 1 cup cooked red beans
• 1 cup sweet corn (fresh or frozen)
• 12 corn tortilla shells

Enchilada Sauce

• 3 cups vegetable broth or water
• 6 ounces tomato paste
• 2 tbs chili powder
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground cumin

INSTRUCTIONS
Blend all of the enchilada sauce ingredients on medium-high speed for 30 to 60 seconds. Set the sauce to the side.

Drain and rinse the canned jackfruit. Shred the jackfruit by pulsing in a food processor or by smashing down with a fork in a mixing bowl. Mix the shredded jackfruit, corn, beans, and rice together in a large bowl. Add 3/4 of the enchilada sauce into the bowl and mix everything together.

Layer the bottom of a large baking dish (10″x15″) with six of the tortilla shells. Add the jackfruit mixture over the tortilla shells and spread out evenly. Cover with the remaining 6 tortilla shells. Pour the remaining enchilada sauce over the tortilla shells so that they are evenly covered.

Bake at 400 degrees Fahrenheit for 45 minutes.

https://plantbasedgabriel.com/vegan-chicken-enchilada-bake/print/1177/

INGREDIENTS:

CAULIFLOWER, CAYENNE PEPPER SAUCE (AGED CAYENNE PEPPERS, DISTILLED VINEGAR, SALT, DRIED GARLIC), RED PEPPERS, CARROTS, PUMPKIN SEED KERNELS, SUNFLOWER OIL, RED ONIONS, OAT FLOUR, LIME JUICE, WATER, CILANTRO, GARLIC, SEA SALT.