Category: Recipes I Have Tried

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 silken tofu
• 3 tablespoons cocoa powder or to taste (if you really like cocoa use 1/4 cup)
• 1/4 cup brown or white sugar (or substitute 3 Neglet Noor dates blended w/ the almond milk listed below)
• 1 teaspoon vanilla
• 1 cup almond milk
• pinch salt

Instructions

1. Puree all ingredients in a high-speed blender until very smooth and creamy.
2. Pour the mixture into the Creami pint and freeze for at least 24 hours.
3. Once completely frozen, process in the Creami machine according to the appliance instructions. Also watch the video in this post for how to use the Creami.
4. Scoop and enjoy!

https://www.planted365.com/homemade-vegan-chocolate-ice-cream-ninja-creami-recipe/

You can make this healthy burger recipe easily at home. This is a nutritious and delicious lentil burger patty made with oats. It is a low fat baked burger that has a crisp exterior and a moist and meaty interior.

Ingredients:

1 cup of dried crimson lentils (affiliate link https://amzn.to/3xKwnHs )

2 cups water

1 1/2 cup walnuts

1 cup rolled oats

1/2 large onion coarsely chopped

1 large carrot coarsely chopped

4 cloves garlic roughly chopped

1/2 cup chickpea (besan) flour (affiliate link https://amzn.to/3vNyRDp )

1 tsp thyme

1 tsp oregano

1 tsp onion powder

2 tbsp Maggi seasoning (affiliate link https://amzn.to/3wQdnXF ) – may substitute soy sauce or miso paste

salt & black pepper to taste

Cook lentils in water until softened, about 20 minutes. Drain any excess water. Meanwhile, in a food processor, grind walnuts and oats. Add vegetables and process until somewhat fine. Add chickpea flour along with the herbs and spices and pulse. Add the drained lentils and process until combined into a ground meat consistency. Place in a bowl and refrigerate for about 2 hours. Form into patties. Place on a parchment lined baking sheet. Bake at 400 °F for 25 minutes turning the patties over after the first 10 minutes. Place on a bun and top with your favorite toppings and enjoy!

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