Category: Recipes I Have Tried

INGREDIENTS
1 cauliflower
350g* (1 1/2 cup) silken tofu
1 tsp garlic salt
1/2 cup soy milk
1 tbsp onion powder
1/4 cup nutritional yeast
2 tbsp tapioca starch (optional to make it stretchy)
Juice of a lemon
1 onion
4 cloves of garlic
400g (1 3/4 cups) artichoke hearts,
2-3 cups spinach

[* 350g is very close to a standard 12 oz block of tofu or slightly more than half of a standard 16 oz (1 lb) block.]

For the oil free Chips:
1 wholewheat oil free wrap
Squeeze of lemon juice
Pinch of garlic salt
Pinch of smoked paprika

METHOD
1. Boil that cauliflower and then blend it with the silken tofu. garlic salt, soy milk, onion powder, nutritional yeast, tapioca starch and lemon juice until smooth & creamy.

2. Add a diced onion, minced garlic, chopped artichoke hearts and spinach to a pan and water sauté
until the onions are translucent.

3. Add in the creamy cauliflower sauce and let it thicken for 5 minutes. Stirring consistently.

4. For the chips – slice your oil free wrap into chip shapes and sprinkle with lemon juice, garlic salt and smoked paprika. Pop in the oven or air fryer for 5-10 minutes at 180°C (350°F) or until crispy.

5. Enjoy your veggie-packed dip with crudités [veggies] and chips!

Ingredients:
1 medium cauliflower, cut into
florets (500 g)
2 garlic cloves
> 1/2 cup milk (120 ml)
1/4 cup vegan parmesan cheese
(25 g)
(optional) 1 tbsp olive oil (15 ml)
Small pinch of sea salt
Small pinch of black pepper

Preparation:
1. Boil cauliflower florets in salted
water for 10-12 minutes until
fork-tender.
2. Drain well and transfer to a blender.
3. Add garlic, milk, parmesan, olive oil,
salt, and black pepper
4. Blend until completely smooth and creamy
5. Adjust consistency with a little
extra milk if needed.
6. Serve warm over pasta, vegetables or grains.

Nutrition (1 serving):
Calories: ~140 kcal
Protein: 7 g
Carbs: 10 g
Fat:8 g
Fiber: ~4 g

Ingredients:
2 cups whole wheat flour (240 g)
3/4 cup water (180 ml)
1/2 tsp sea salt (3 g)
Preparation:
1. Add the whole wheat flour and sea
salt to a bowl.
2. Gradually pour in the water while
mixing until a dough forms
3. Knead for 5-7 minutes until
smooth and elastic.
4. Cover and let the dough rest for
20-30 minutes.
5. Divide into 6 equal pieces
6. Roll each piece into a thin round
7. Heat a dry skillet or pan over
medium-high heat.
8. Cook each round for 1-2 minutes
per side until golden spots appear
and parts of the bread puff up.
9. Serve warm.

Nutrition (1 flatbread):
Calories: ~135 kcal
Protein: 5 g
Carbs: 28 g
Fat: 1 g
Fiber: ~4 g

Here is a detailed almond ricotta recipe inspired by Miyoko Schinner’s approach, based on her plant-based cheese techniques:

Ingredients:

1 cup raw almonds (soaked overnight or at least 8 hours)

1/2 cup pumpkin seeds (optional, for texture and flavor, as Miyoko sometimes uses seeds)

3 cups water (for blending)

1 1/2 tablespoons lemon juice (for acidity)

1/2 teaspoon kosher salt (or to taste)

Foragers probiotic drink or a similar plant-based probiotic (optional, for fermentation and tanginess)

Equipment:

High-speed blender or food processor

Cheesecloth or fine strainer (for draining excess liquid if needed)

Instructions:

Soak the almonds: Soak raw almonds in water overnight or for at least 8 hours. This softens them and makes blending easier.

Drain and rinse: After soaking, drain and rinse the almonds thoroughly.

Blend: Add the soaked almonds, pumpkin seeds (if using), lemon juice, salt, and about 3 cups of fresh water to a high-speed blender. Blend until smooth and creamy. You may need to stop and scrape down the sides a few times.

Adjust texture: If the mixture is too thin, strain some liquid out using cheesecloth or a fine strainer to reach a ricotta-like consistency.

Optional fermentation: For a tangier, more authentic ricotta flavor, you can add a small amount of plant-based probiotic drink (like Foragers) and let the mixture ferment at room temperature for 12-24 hours.

Chill: Refrigerate the ricotta for a few hours to firm up before using.

Use: Use this almond ricotta as a spread, in pasta dishes, stuffed shells, or any recipe calling for ricotta cheese.

This recipe is versatile and can be adjusted for creaminess, tanginess, and saltiness according to your taste. Miyoko Schinner’s recipes often emphasize natural fermentation and plant-based ingredients to mimic traditional cheese textures and flavors.

(Low-SOS vegan version. Thank you Agnes!)

Ingredients

* 3 cloves garlic, minced
* 2 cups Israeli couscous
* 2½ cups water or unsalted vegetable broth
* ½ teaspoon cinnamon
* 1 teaspoon ground cumin
* ¼ teaspoon ground cardamom
* Freshly ground black pepper, to taste
* ½ teaspoon salt
* Zest of 1 lime
* ¼ cup fresh mint, finely chopped
* ½ cup dried apricots, finely chopped
* ¼ – ½ cup shelled pistachios, roughly chopped
* Juice of ½ lime

Instructions

1. Place a medium saucepan over medium heat. Add the garlic and cook for 1–2 minutes, using a splash of water as needed to prevent sticking.
2. Add the Israeli couscous and cook for 2–3 minutes, stirring frequently to lightly toast the grains.
3. Pour in the water or unsalted broth. Add the cinnamon, cumin, cardamom, and black pepper.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 10–12 minutes, or until the couscous is tender and the liquid has been absorbed.
5. Remove the saucepan from the heat and discard the cinnamon stick.
6. Stir in the lime zest, mint, apricots, pistachios, and lime juice.
7. Fluff gently with a fork and serve warm or at room temperature.

Notes

* For a brighter flavor, add extra lime zest or mint before serving.
* For an even lower-fat version, reduce the pistachios to 2 tablespoons or omit them entirely.
* This dish pairs well with roasted vegetables, chickpeas, or a green salad.

Ingredients:

🍠 Pre-baked sweet potato
🥛 Soy milk
🌼 Vanilla
🍁 Maple syrup
🧂 Pinch of salt
🫐 Blueberries

1️⃣ Blend everything together until smooth and creamy.
2️⃣ Freeze overnight until solid.
3️⃣ Process in a *Ninja on Ice Cream mode* until perfectly creamy.

NOTE: click on following links

A less expensive ice cream churner is either the

* Yonanas machine

or this simple

* ice shaver

Just freeze the mixture in the ice cube trays. The next day let the trays sit out on the counter for a few minutes, then pop them into the Yonana machine, or in the ice shaver churning machine & crank it!

Ingredients:
🍠 2 baked Japanese sweet potatoes
🍁 2 tbsp maple or date syrup
🌼 1 tsp vanilla
🥛 1/4 cup plant milk
✨ Cinnamon

Instructions:
* bake potatoes whole
* slice them lengthwise
* remove the “meat” & prepare
* stuff back into the “shells”
* broil until golden

Creamy, naturally sweet, and full of cozy flavor — this pudding is smooth, rich, and incredibly satisfying. Made with simple whole-food ingredients, it feels like dessert while staying light, nourishing, and perfectly comforting ✨

Recipe:

-4 oranges (3 squeezed = 2 cups juice and one blended whole (optional))

-1.5 cups fresh Almond Milk

-2 Medjool Dates

[If you want it creamier, throw a banana in the blender ]