Category: Recipes I Have Tried

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

(Sold frozen at Smart & Final Market.)

Ingredients :

Proprietary Blend of Organic Barley Grass, Organic Wheat Grass, Organic Chlorella, Organic Spirulina, Organic Carrot, Organic Spinach, Organic Apple Fiber, Organic Kale, Organic Parsley, Organic Onion, Organic Brussels Sprout, Organic Sweet Potato, Organic Pumpkin, Organic Kelp, Organic Bell Pepper, Organic Collard Green, Organic Cauliflower, Organic Cabbage, Organic Broccoli, LactoSpore Probiotics,Pineapple Flavor, Citric Acid, Organic Stevia

* 1 full bunch of kale (organic RED kale is so sweet no need to toss out the stalks)

* 2 frozen pears

* 3 small frozen bananas (if NOT frozen add 3 or 4 ice cubes)

* 1/4 cup chia seeds for omega 3 fatty acids

(I would add dark berries)

*******

HERE IS ANOTHER RECIPE FROM YOUTUBE COMMENTS:

* pound of greens (kale and spinach)

* 1 cup of frozen blueberries

* 1 cup frozen mixed fruit

* banana

* 1/3 cup chia or flax seeds

* 2 cups water

* 1 cup almond milk

It makes 2 quarts. Try 1 quart for breakfast and 1 for dinner. For lunch try a raw veggie salad with beans, etc… perfect for the summer months.

*******

HERE IS MY OWN GFO (greens-fruit-oats) RECIPE:

* dark green leafies like kale, arugula, spinach, (switch it up!)

* banana

* pineapple

* beet-pomegranate-green stuff-vitamin C powders

* ground flaxseed or chia

* filtered water / ice

* (optional) uncooked rolled oats for satiation

https://www.theseasonedmom.com/cranberry-walnut-no-knead-bread/#wprm-recipe-container-113598