Category: Recipes I Have Tried

Here’s what this 59-year-old guy who’s been vegan for 20 years typically eats.

I’m 6′ and 155 pounds and I’ve been losing weight due to bicycling, getting a little scrawny lately, so I’m actually currently eating more calories than this.

Black Bean/Lentil Veggie Burger recipe:
3 cups cooked lentils
3 cups cooked black beans
1 cup cooked rice
1 cup raw oats
1/2 cup ketchup
1/2 cup dried/minced onions
2 tsp smoked paprika

Mash ingredients together with potato masher, until desired consistency is reached (need to be able to form into patties). Form mixture into patties, and place on cookie sheet.

Cover and place in refrigerator, for at least an hour (over night is best) Chill and grill!

These are REALLY GOOD!!! They come from a formula vegan dietitian Jeff Novick MS RD came up with. You can get the full series of HCLF veggie burgers on DVD from: http://store.vegsource.com/collection…

Sushi RECIPE:

4 nori sheets

Quinoa:

4 cups of cooked quinoa

1 tbsp apple cider vinegar

1 tbsp date syrup

1 tbsp tahini

Fillings:

Sushi roll #1

avocado, mango, carrots, peppers, microgreens

Sushi roll #2

HV mushroom bacon    • The Best Vegan Mushroo…   avocado, mango

Instructions:

Combine tahini, date syrup, and apple cider vinegar in a bowl and mix. Add mixture to well cooked quinoa. Place a nori sheet on your sushi mat glossy side down. Make sure your nori is lined up with the edge of the mat. Evenly spread some quinoa mixture to cover your nori sheet, leaving a 1.5- edge uncovered. Line your ingredients up in the center of the quinoa layer (as shown in video) Carefully lift the edge of your sushi mat and begin to guide it over and around your filling, bring the edge of the mat down to meet the edge of your quinoa and gently pull back to tighten your roll. Lift the sushi mat and lay flat. Dampen the edge of your nori sheet with some water and roll to seal your sushi roll. Using a sharp knife, cut your sushi roll into desired thickness. Drizzle with some spicy mayo and/or pesto mayo, and garnish with black sesame seeds. Dip in coconut aminos as desired.

Enjoy!

MAYO Recipes: 

NOTE: Because these mayos contain blended sunflower seeds, they will start to oxidize and darken quickly due to a certain acid contained in the seeds. To minimize, get completed mayo into a jar quickly and seal air-tight. I have kept these mayos four days with no spoilage issues.It’s advisable to use it within a few days. You could make half a batch if this suits you better. Keep in mind that these mayos can be used as toppings and sauces also. 

INSTRUCTIONS 

Since all four recipes have the same instructions, I will list it once at the beginning:  Place all the ingredients in a high-speed blender. Add water gradually. Blend until mayo-like consistency is achieved.

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Nut-Free Mayo:

½ cup cannellini beans 

½ cup sunflower seeds 

¼ – ½ cup water 

1 tbsp lemon juice 

1 tbsp apple cider vinegar 

1 tsp Dijon mustard 

1 tsp garlic granules 

½ tsp onion powder 

¼ – ½ tsp salt 

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Nut-Free Chipotle Mayo:

½ cup cannellini beans 

½ cup sunflower seeds 

¼ – ½ cup water 

1 tbsp lemon juice 

1 tbsp apple cider vinegar 

2 tsp lime juice 

1 tsp Dijon mustard 

1 tsp garlic granules 

½ tsp onion powder 

1 tsp chili powder 

1 tsp smoked paprika 

¼ tsp Chipotle powder 

¼ – ½ tsp salt 

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Nut-Free Golden Mayo:

½ cup cannellini beans 

½ cup sunflower seeds 

¼ – ½ cup water 

1 tbsp lemon juice 

1 tbsp apple cider vinegar 

1 tsp Dijon mustard 

1 tsp garlic granules 

½ tsp onion powder 

1 tsp turmeric 

½ tsp ginger powder 

⅛ tsp black pepper 

1 date 

¼ – ½ tsp salt 

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Nut-Free Pesto Mayo:

½ cup cannellini beans 

½ cup sunflower seeds

¼ cup water 

¼ cup pesto 

1 tbsp lemon juice 

1 tbsp apple cider vinegar 

1 tsp Dijon mustard 

1 tsp garlic granules 

½ tsp onion powder 

¼ – ½ tsp salt 

* preheat oven 400°

* mash the following Ingredients together in bowl:

1.5 C baked sweet potato

1.5 C cooked quinoa

1.5 C cooked black beans

0.5 C onion (wautéed)

1 garlic (wautéed)

0.5 C rolled oats

1 T maple syrup

2 t cumin

2 t smoked paprika

1 t coriander

1 t chili powder

1 t onion powder

1 t garlic powder

1 t oregano

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* measure out 1/2 C of mixture then smash onto parchment paper lined cookie sheet w/ spatula

* bake 20 minutes

* flip, add bbq sauce, bake 10 more minutes

* serve

Ingredients 

▢16 ounces uncooked rotini or other pasta

▢1 cup halved cherry tomatoes

▢1 small red onion, sliced (2/3 cup)

▢1 cup diced cucumber

▢1/2 large red bell pepper, seeded and sliced

▢1/4 cup sliced pepperoncini

▢1 cup sliced black olives

▢1/3 cup chopped fresh parsley

(Recommend adding can of chickpeas, retaining juice)

Dressing

▢1/2 cup red wine vinegar

▢1 1/2 teaspoons granulated sugar

▢1/2 teaspoon salt

▢1/2 teaspoon black pepper

▢1 teaspoon dried oregano

▢3 tablespoons juice from pepperoncini jar

Recommend using juice of chickpeas

Instructions 

Cook the pasta according to package instructions, then drain and rinse in cold water. Add cooked pasta to a large bowl and toss in a few teaspoons of olive oil, so it doesn’t stick together.

While the pasta cooks, chop and slice all the vegetables and optional vegan cheese. Set aside.

Whisk all dressing ingredients in a medium bowl until well combined. You can also simply add all the dressing ingredients to a jar with a lid, and shake until combined.

To the bowl with the pasta, add the vegetables, cheese and dressing. Stir to combine.

Cover the bowl and chill for at least 30 minutes if possible before serving. It will stay good for up to 5 days. Right before serving, sprinkle with Vegan Parmesan, if desired. Enjoy!

Notes

Feel free to leave out any vegetables you don’t like, and add what you do like such as broccoli florets, carrots, diced zucchini, green onions, etc.

https://www.noracooks.com/vegan-pasta-salad/?ck_subscriber_id=2219167884&utm_source=convertkit&utm_medium=email&utm_campaign=BEST+Vegan+Pasta+Salad%20-%2011362958#wprm-recipe-container-13673

RECIPE:

Filling:
1 ½ cups raw cashews (soaked min. 2 hours)
8 medjool dates (organic)
1 tbsp lemon juice
1 ½ tsp vanilla
Pinch salt
½ cup non-dairy milk

Crust:
1 cup nuts of choice (I use pecans and walnuts)
2 medjool dates
1/2 tsp vanilla
Pinch of salt

Topping:
10 oz bag of frozen blueberries for topping.

Combine crust ingredients in a food processor and blend until mixture gets sticky. Do not over blend

Press an even amount of crust mixture into the base of a six cup muffin pan.

Combine filling ingredients in a high-speed blender and blend until thick and smooth consistency is achieved.

Add an equal amount over the crusts in the muffin pan.

Make sure to leave space for the blueberries!

Top each cake with a spoonful of thawed blueberries and gently press into the filling center.

Freeze for 2-3 hours.

Before serving, remove and let thaw for 5 minutes.

Remove cakes from the pan and top with more blueberries.

Enjoy!

Baked Tofu:

1 carton silken tofu, frozen overnight, thawed in the fridge and pressed, wrapped in a towel for 15 minutes

The Crust:

1/4 cup whole wheat bread crumbs, or panko

2 tbsp walnuts, processed into a meal

1 tbsp whole wheat or oat flour

1 tbsp dried Italian herbs (oregano, basil)

1/2 tsp garlic powder

1/2 tsp smoked paprika

1/2 of a bouillon cube, mixed in with your hand with the rest of the mixture

Plant-based Caesar Dressing:

1/2 cup raw cashews, soaked for at least 30 minutes

Zest of a lemon Juice of one large lemon

2 tbsp nutritional yeast

1 tsp mustard

2 garlic cloves

1 cup water (for blending and thinning the dressing out, start with 1/2 a cup and add more if needed)

2 tbsp capers, chopped

Lots of freshly ground black pepper

Walnut Parmesan:

1/2 cup raw walnuts (or any other nuts)

2 tablespoons nutritional yeast

1/8 tsp salt

1/2 teaspoon garlic powder

1/2 tsp miso paste (optional)

Crispy Chickpeas:

1 15 oz can cooked chickpeas, drained and rinsed, sprayed with olive oil, baked or air fried for 15 minutes, then tossed with Italian herbs, a dust of garlic powder, black pepper and 1 tbsp nutritional yeast.

For the salad:

2 heads of romaine lettuce, chopped and tossed with the caesar dressing.

For dried beans… add 4 cups water for every 1 cup of beans. Or cover rinsed beans with water by 3-4 inches.

For dried lentils… add 1 3/4 cups liquid (vegetable broth or water) for every 1 cup of lentils.

You can add seasonings before cooking.

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I tested this by using Butter Pecan Ice Cream recipe:

Butter Pecan Ice Cream

• ▢1 banana, ripe
• ▢6 deglet dates, or 3 medjool dates
• ▢½ cup pecans, toasted divided in half (I don’t bother toasting them)
• ▢1 tsp apple cider vinegar
• ▢1 tsp nutritional yeast
• ▢1 tsp vanilla extract
• 1 cup plant based milk of your choice

Process all ingredients in blender until smooth.

Pour into ice cube molds & freeze

Next day pop ice cubes into the ice shaver hopper & hand-crank

Add blueberries & chopped walnuts

(Turned out delicious!!!)