Category: Recipes I Have Tried

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

Ingredients:

* Medium jar oilfree pasta sauce

* 2 medium potatoes (peeled, sliced into disks & microwaved until medium soft) – may use white, red or sweet potatoes

* grated carrot

* sliced onion

* sliced bell pepper

* sliced mushrooms

* sliced tomato

* stretchy cauliflower mozzarella cheese

* vegan parmesan cheese (nutritional yeast, ground almonds & ground Italian bread crumbs)

* pinch of Himalayan black salt (kala namak)

* Italian seasoning

Layer sauce, potato, all veggies, tomato, remainder of sauce, drops of mozzarella & sprinkle w/ Italian seasoning & parmesan.

Bake covered 30 minutes at 375.

Remove cover and bake 15 minutes more

(Exclude oil, totally unnecessary.)

(I made variation)

ingredients

• 1 20oz package dry bean mix soaked at least 8 hours
• 1 cup onion chopped
• 1 tablespoon garlic minced finely
• 1 cup celery finely chopped
• 2 cup carrots cut in small circles
• 28 oz canned crushed tomatoes
• 4 cups vegetable broth 1 quart- low or no salt
• 4 cups water
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 2 bay leaves
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano

INGREDIENTS

▢⅓ + ⅓ cup PB2  divided (or other brands of peanut butter powder) *

▢4 tablespoons water

▢¼ cup maple syrup **

▢¼ cup peanut butter 

▢½ cup oat flour  (use gluten-free if needed)***

▢1 teaspoon baking powder 

▢pinch of salt (optional)

INSTRUCTIONS

Preheat oven to 180C / 350F.

In a medium bowl, combine ⅓ cup of peanut butter powder together with 4 tablespoons of water. Next, add peanut butter and maple syrup into the bowl and mix well.

Mix in oat flour, rest of the PB2, along with oat flour and baking powder. Mix until everything is well incorporated and a dough is formed.

Roll dough into balls, about 1.5 tablespoon per ball. (I like using a trigger cookie dough spoon to make the process easier.) Slightly flatten them before using a fork to make a crisscross indent.

Bake for 6-8 minutes, or until edges are firm. Let it cool for 5-10 minutes before digging into them!

NOTES

Avoid overbaking cookies – As these PB2 cookies are lower in fat, they tend to turn dry and crumbly when overbaked. Take them out of the oven when the edges appears firm, but the center still look slightly undercooked. They will continue to cook out of the oven.

If you are enjoying them the day after, I highly recommend heating them up in the oven at 180C / 350F for 5-8 minutes, or in the microwave for 15-20 seconds. They are best when they are slightly warm!

✨VARIATION + OPTIONAL ADD-INS

To make chocolate flavored PB2 cookies, you can either use chocolate PB2 or add in 2-3 tablespoons of cocoa powder.

Throw in your favorite chocolate chips (love these Enjoy Life morsels) or chocolate chunks to make them extra sweet and decadent!

Chop up a handful of peanuts and mix them in to give these cookies some extra texture and crunch.

Sprinkle them with either powdered sugar or sea salt flakes immediately after they are done baking.

https://www.myplantifulcooking.com/vegan-flourless-peanut-butter-cookies/#recipe