Category: Recipes I Have Tried

How to build a veggie burger – PlantPure Nation style:

https://www.plantpurechef.com/blog-la9vd/walnut-pesto-burgers

1/3 C almonds

1/3 C pecans

1/3 C dates

2 t cocoa (or cacao) powder

1 t chia seed

4 t shredded coconut (optional)

4 t vegan chocolate chips (optional)

Blend nuts and cocoa powder, then add date. Poor into ball and mix remaining ingredients by hand. Roll into balls.

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For larger family-sized batch:

1 C almonds

1 C pecans

1 C dates

2 T cocoa (or cacao) powder

1 T chia seed

1/4 C shredded coconut (optional)

1/4 C vegan chocolate chips (optional)

Ingredients

1/2 C almond flour
1 T coconut sugar
1/4 t baking powder
pinch (1/16 t) salt
1 T water
(OPTIONAL: cinnamon, walnuts & dairy-free carob chips)

Instructions

Preheat the oven to 350F.
Combine dry ingredients & mix well.
Add water & stir-stir-stir!
Form small balls.
Place on parchment paper lined cookie sheet.
Press each ball w/ fork.
Bake for 15 minutes.

https://powerhungry.com/2018/03/3-ingredient-almond-flour-cookies-vegan-grain-free-paleo/

Preheat oven 350 degrees

Ingredients:

• Organic frozen corn
• Masa (corn flour, organic)
• Prepared beans

Instructions:
1. Cream corn by running it through blender with a bit of veggie broth or water

2. Combine creamed corn and some masa to create a dough (if too dry add veggie broth)

3. Form a flat disk, drop some beans in center, fold & form into a ball

4. Flatten ball a bit and bake on parchment paper, 350 degrees for 20+ minutes

5. Serve with avocado to spread on top

Sauté:

• Onion
• Garlic
• Leeks
• Mushrooms (chopped)
• Walnuts (chopped)
• Tomatoes
• Veggie broth

Add:

• Tomato paste or sauce
• White beans (drained)
• Whole wheat flour (small amount to thicken chili)
• Lemon juice
• More veggie broth to desired consistency
• Seasonings (to taste) chipotle, smoked paprika, oregano, cumin, dried chili flakes

(See source link below)

Ingredients:
Servings: 4, about 2 large bowls

4 large peeled and cubed yellow potatoes
2 celery stalks, diced
1 onion, diced
1 tbs roasted, smashed garlic
¼ cup vegetable broth, for sautéing
¾ tsp sea salt
¼ tsp black pepper
¼ cup whole wheat flour
2 tbs nutritional yeast flakes
2 cups plant-based milk
½ tsp red pepper flakes

Directions:

Boil potatoes.

Sauté celery, onion, and garlic in ¼ cup vegetable broth.

In a separate bowl, whisk together the salt, pepper, flour, nutritional yeast, and milk.

Whisk the milk mixture into sautéed vegetables.

Keep stirring and cook 5 minutes, or until thickened.

Drain potatoes and add to soup.

Blend w/ immersion blender.

Add extra milk to thin.

Ladle into bowls. Sprinkle red pepper flakes over the top and serve hot!

https://wp.me/p6l63p-4T

• Bring large pot of water to boil
• Drop broccoli, cauliflower, carrots in boiling water for 5 minutes
• Transfer veggies (with slotted spoon) to ice water for 5 minutes
• Drain veggies in colander
• If they need to be warmed pop in microwave for 15-30 seconds
• Garnish w/ fresh lemon juice, salt-free seasoning

Found a great wheat-free chocolate cake recipe and I used it to create this Christmas cake:

Then I modified it to make cupcakes pictured above… with less sugar & fat!

I reduce the sugars by replacing the recommended 2 cups of dates for the cake to 3/4 cup of dates.

I reduce fat by exchanging the frosting’s 2 cups of cashews to 1/3 cup cashews + 2/3 cup drained white beans.

Banana & sweet potato flour can be bought, or created by dehydrating item, then grinding it to a powder.