Category: Recipes I Have Tried

INGREDIENTS:

• 1 medium – large head of cabbage

• Your favorite oil-free, sugar-free tomato sauce

• Optional: Cheese Sauce

• Filling: 1 ½ cup veggie ground

• ½ red pepper diced

• 1 cup cooked brown or french lentils

• 1 cup cooked quinoa (I used tricolored)

• 1 tsp dried thyme

• 1 tsp garlic granules or powder

• ½ tsp onion granules or powder

• 1 tsp salt OR TO YOUR TASTE

INSTRUCTIONS:

Combine all your filling ingredients in a bowl. Add full cabbage head to a pot of boiling water. Cover and simmer for 10 minutes or until the first layer of leaves have softened. Loosen each leaf by cutting the stem at the base. Continue to steam cabbage head as necessary, cutting and removing the cooked leaves as they become ready. In preparation for stuffing your cabbage, cut the larger hard stem from leaves as shown in the video. Overlap at the seem. Add filling and roll tightly. Add a thin layer of tomato sauce to the bottom of a glass baking dish. Add your cabbage rolls. Top with extra sauce. Bake covered at 375 for 10 minutes. Remove cover and bake for an additional 20 minutes, or until cabbage is cooked to your desired tenderness. Top with cheese sauce. Enjoy!

Recipe:

1 cup raw cashews (soaked min. 2 hours)

2 tbls nutritional yeast

1/4 tsp salt

1/4 tsp pepper (optional)

1/4 tsp garlic granules (optional)

1/2 cup water

1/2 tbls lemon juice

Combine ingredients in high-speed blender. Blend until smooth.

Preheat oven to 350°

Ingredients:

15 oz box of cornbread mix (I used trader joes)
15 oz can (or frozen/fresh) whole kernel corn
1 banana, or make a flax egg (1 T ground flaxseed + 3 T water, let sit for 5 mins)
Splash of almond milk
Dash of Tabasco sauce

Instructions:

* Drain canned corn, then blenderize corn, adding enough almond milk to get creamed corn consistency
* Add banana (or flax egg)
* Combine creamed corn/banana mixture & dry cornbread mix & stir
* Add dash of Tabasco
* Spoon batter into baking dish

* Bake at 350 for 40-45 minutes

Cmmt: May substitute chia seed egg for flax. Or make a flax-tapioca egg (1 T flax, 1 T tapioca starch, 3 T water).

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 

*****************

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 

 *****************

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

*****************

* 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!