Category: Recipes I Have Tried

INGREDIENTS:

1 C garbanzo flour
1/2 t baking powder
1/2 t (smoked) paprika
1/2 t tumeric
Garlic powder
Salt & pepper
2 T nutritional yeast
1+ C water

Chopped chives
1 C Italian parsley (chopped)
1 t apple cider vinegar
1/2 red onion
Chopped mushrooms
Chopped cherry tomato
Chopped garlic
1 1/2 C spinach

In bowl mix flour, baking powder, paprika, tumeric, garlic powder, salt, pepper nutritional yeast, water (pancake consistency)

Add chopped chives, parsley & add vinegar

Set aside garbanzo mixture

Wauté (or sauté) garlic, onions, mushrooms, tomatoes, spinach

Empty pan, wipe it, set aside veggies

Add water (or oil) to pan

Pour half batter for 1st (of 2) omelets

Flip when bubbles appear & cook other side

After both sides cooked spoon half of the veggie filling on top & fold

Garnish w/ cilantro-dill-lemon hummus.

Top w/ arugula salad w/ radishes & lemon juice.

If you do NOT have a Ninja Creami machine – no problem! Freeze this blended liquid concoction in ice cube molds. After freezing it just slightly defrost the cubes & churn (process) them in your food processor, your high powered blender, or try feeding slightly defrosted cubes thru your Yonanas machine. Click here for a recipe using Yonanas machine!

Due to high amount of cashews I modified recipe as described on last paragraph. Plez scroll down to see healthier version!

• 3 cups unsweetened non-dairy milk, such as oat, cashew, almond, or soy, divided
• ¼ cup old fashioned rolled oats
• 1 cup raw cashews – If you don’t have a high speed blender, sub ½ cup raw cashew butter
• ⅔ cup pure maple syrup
• 1 tablespoon vanilla extract
• ¼ teaspoon fine sea salt

Make the ice cream:

• In a small sauce pan, simmer oats in 1 cup of milk until soft, about 10 minutes. Immediately transfer to a bowl to cool.
• In a blender combine the remaining 2 cups of milk and the cashews. Blend on high until completely smooth. Add the cooled oatmeal, maple syrup, vanilla, salt and blend again. Refrigerate until cold.
• Churn the mixture according the instructions for your ice cream maker. At this point the ice cream will be softer than a typical soft serve consistency. Transfer it to a freezer-safe container, cover, and freeze for about 4 hours.
• Around the 4 hour mark, and definitely once the ice cream has been in the freezer longer, it will be too hard to scoop right away. It’s important to let the oat ice cream soften at room temperature for about 15 minutes before serving.

https://myquietkitchen.com/vanilla-maple-oat-ice-cream/

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HEALTHIER MODIFICATION:

2 C almond milk

1/4 C cashews

1/4 C rolled oats

3 Neglet Noor dates (more if you like it sweeter)

1 1/2 t vanilla (liquid or powder)

1/8 t salt

I did NOT cook anything. I blended in a high speed blender & froze in 2 Creami Breeze machine containers. Next day I churned it in the machine. Due to very low fat it was dry/crumbly. I churned, then respun, then added fresh (moist) chopped strawberries (for choco flavor I added little bit of cacao or hot chocolate powder, almond milk to make it less crumbly & walnuts) & respun w/ add-in button. The extra moisture made it all go dreamy-creamy!

If you do NOT have a Ninja Creami machine – no problem! Freeze this blended liquid concoction in ice cube molds. After freezing it just slightly defrost the cubes & churn (process) them in your food processor, your high powered blender, or try feeding slightly defrosted cubes thru your Yonanas machine. Click here for a recipe using Yonanas machine!

Butter Pecan Ice Cream

• ▢1 banana, ripe
• ▢10 deglet dates, or 5 medjool dates (I use 6 deglet, that’s sweet enough)
• ▢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

FOR COFFEE RECIPE CLICK HERE.

If you do NOT have a Ninja Creami machine – no problem! Freeze this blended liquid concoction in ice cube molds. After freezing it just slightly defrost the cubes & churn (process) them in your food processor, your high powered blender, or try feeding slightly defrosted cubes thru your Yonanas machine. Click here for a recipe using Yonanas machine!

Ingredients
1 cup cooked yellow sweet potato flesh not orange
1 1/4 cups plain or vanilla non-dairy milk
1/2 cup soaked cashew pieces
1/4 – 1/3 cup light unrefined sugar see note
2 tbsp oat flour (may make flour by blenderizing rolled oats)
1/4 tsp vanilla bean powder
1/4 tsp sea salt

https://dreenaburton.com/ninja-creami-vegan-ice-cream/

From frozen:

Red Bell Pepper, Zucchini, Yellow Squash, Red Onions, Broccoli, Avocado Oil, Garlic Powder, Himalayan Pink Salt, Onion Powder, Black Pepper.

(Strongly recommend substituting veggie broth/vinegar combo in place of OIL marinade)

INGREDIENTS

8 cups water

2 pounds potatoes, peeled and cut into quarters or eighths, depending on their size (waxy potatoes like Yukon gold or red potatoes work best)

½ cup chopped fresh dill

½ cup extra-virgin olive oil

3 to 5 tablespoons red wine vinegar

Salt and pepper (optional)

2 cups arugula, chopped

2 cups spinach, chopped

1 large sweet onion (like Vidalia), thinly sliced

1 small head green leaf or romaine lettuce, chopped

1 small radish, sliced (optional, for garnish)

DIRECTIONS

1. Bring 8 cups of water in saucepan to boil.
2. Add potatoes and cook uncovered until tender, about 12 minutes.
3. Test by piercing potatoes with a fork—if they pierce easily, they are ready. Drain potatoes and let cool.
4. In a small bowl, combine dill, olive oil, and vinegar; season with salt and pepper to taste. Whisk until well combined.
5. In a large serving bowl, combine potatoes with dressing and toss well.
6. Just before serving, add remaining ingredients through lettuce and toss to combine. Garnish with radish, if using.

https://www.bluezones.com/recipe/winter-potato-salad/

INGREDIENTS

One and half cups (300 grams) red lentils

Vegetable oil [SUBSTITUTE]

One medium-sized red onion, chopped (about 250 grams)

One tablespoon (15 grams) ginger, finely chopped

One tablespoon (15 grams) garlic, minced

Hot peppers (to taste)

One teaspoon coriander powder

One teaspoon chili powder

One teaspoon turmeric powder

Three tomatoes, chopped (about 350 grams)

One teaspoon salt (or to taste)

One fourth of a cup (10 grams) fresh coriander leaves, chopped

Three tablespoons (45 grams) butter [SUBSTITUTE]

Three cloves of garlic, minced (about 10 grams)

One tablespoon cumin seeds

Dried chili peppers (to taste)

One teaspoon paprika or chili powder

INGREDIENTS

• 1 large onion, chopped
• 1 large orange, yellow, or red bell pepper, chopped
• 3 medium celery stalks, chopped
• 2 medium carrots, peeled and sliced
• 5 cloves garlic, minced
• 1 thumb-size piece ginger root, zested or finely minced (about 1 Tbsp)
• 2 ¼ teaspoons Chinese 5 spice powder
• 1 ½ teaspoons mild curry powder
• ¼ teaspoon cayenne
• 1 ½ cups dry green lentils
• 5 cups water
• 1 (14 oz) can crushed or diced fire-roasted tomatoes
• 1 cup vegetable broth
• ⅓ cup natural peanut butter, salted
• 1 cup frozen peas
• 1 ½ teaspoons fine sea salt
• 1 tablespoon tamari, optional

For serving (optional):

• lime wedges

Cook Mode

INSTRUCTIONS 

• In the insert of a 6-Quart or larger Instant Pot, combine all ingredients except the broth, peanut butter, peas, salt, and tamari. Stir well.
• Secure the lid, and set to sealing. Cook on normal/manual high pressure for 10 minutes. It will take approx. 15 minutes for the Instant Pot to come to pressure, then the countdown timer will begin.
• While the soup is cooking, heat the 1 cup of broth on the stovetop or in the microwave until hot. Add the peanut butter and stir until smooth and fully incorporated. Set aside.
• When the Instant Pot beeps and the 10 minutes is up, carefully quick release the pressure (this will take 2 to 3 minutes). Remove the lid. Add the green peas and salt, and stir. Add the peanut butter-broth mixture, and stir again.
• Taste and season with tamari or more salt, if desired. Let cool for a few minutes, then serve with lime.

https://myquietkitchen.com/instant-pot-lentil-soup/

Ingredients:
6 Cloves Garlic
1/4 Cup Apple Cider Vinegar
2 Tablespoons Onion Powder
2 1/2 Large Red Bell Pepper (or use Mini Bells like we did)
2 Tablespoons White Miso Paste: https://amzn.to/3qa1Od2
3/4 Cup Water
1 Cup Vital Wheat Gluten: https://amzn.to/3qb8pUL
1/4 Cup Chickpea Flour: https://amzn.to/3GeUnqL
1 Tablespoon Red Pepper Flake (optional)
2 Tablespoons Dried Thyme
2 Tablespoons Dried Basil
2 Tablespoons Dried Oregano
1 Teaspoon Black Pepper
2 Tablespoons Fennel Seeds (we lightly toasted ours): https://amzn.to/3Gd4dtf __________________________________

Hand Blender: https://amzn.to/3nb26i4
Parchment Paper: https://amzn.to/3tbBFfT
Instant Pot: https://amzn.to/3JZLNy8

INGREDIENTS 

• 4 ounces Butler soy curls (half of a bag)
• ⅓ cup tamari (This makes very flavorful, salty bacon; you may find you like less.)
• 2 tablespoons canned coconut milk, optional, or 1 Tbsp water (Omit for extra crispy bacon bits, and NOTE, cook time will be reduced with less moisture.)
• 3 tablespoons maple syrup
• 1 tablespoon nutritional yeast
• 1 ¾ teaspoons liquid smoke
• 2 teaspoons apple cider vinegar
• ¾ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper, optional

INSTRUCTIONS

• Preheat oven to 350 degrees F, and line a large baking sheet with parchment paper or a silicone mat.
• In a small bowl whisk together the tamari, maple syrup, nutritional yeast, liquid smoke, vinegar, paprika, garlic, onion, and pepper.
• Place soy curls in a large bowl. Use your hands to break the soy curls into smaller pieces (this takes a few minutes). Try to get them somewhat similar in size, so they cook evenly. *Alternatively, after coating in the marinade use a food processor to pulse them into large bits.
• Pour marinade over broken soy curls, and toss until completely coated and the marinade has been absorbed.
• There shouldn’t be any excess marinade in the bottom of the bowl (or food processor), but if there is, leave it behind. Spoon onto the prepared pan, spreading in a single layer. If needed, use a second baking sheet so the bits aren’t too crowded.
• Bake for 18 to 26 minutes, stirring at the 10-minute mark, or until they’re just getting crisp. Keep a close eye on it during the last few minutes so they don’t burn.
• Cool completely before storing. See Notes below.

NOTES

Storage

Store bacon bits in an airtight container in the refrigerator for up to 1 week (though, they’re likely fine for longer). 

To freeze, make sure they’re in an airtight, freezer-safe container. They contain almost no moisture, so they don’t require much time to thaw before using.

https://myquietkitchen.com/vegan-bacon-bits/#ingredient-notes