Month: January 2024

Ingredients:
1 medium-sized mashed avocado
1 tbsp lemon juice
¼ cup plant milk
1 tsp mustard (Dijon-style works well)
6 drops Tabasco sauce or to taste
½ tsp salt or to taste
Optional: 1 tsp grated horseradish and/or 1 tsp white vinegar

Directions:
Add lemon juice to milk or olive oil. Beat well. Add salt, mustard, Tabasco sauce, and any optional ingredients, as desired. Add to mashed avocados. Beat well by hand or in blender. Bon appetit!

Fluffy Eggless Bites

50g (about 4) Scallions diced

30g (About two handfuls) Baby spinach chopped

150g (10 cherry) Tomatoes diced

1/4 tsp Sea salt

1/4 tsp Pepper

1/4 tsp Dried basil

1/4 tsp Dried parsley

1/2 recipe from my Just Egg Copy cat (mung bean) recipe


In a mixing bowl add the scallions, spinach, tomatoes, all the spices and the mung bean mixture. Stir to combine. Pour into muffin pans. Use paper liners as this recipe does stick to the pan. You can use spray oil on the pan if you are not worried about having an oil-free recipe Cook at 375F for 20 mins. Once they are done, immediately use a knife to go around the bites Once they cool, use a spatula to go under the bites to get them out. Serve hot with some ketchup if desired.

This Vegan Sweet Potato and Black Bean Quinoa Chili (Slow Cooker) takes only 15 minutes to prep and then right into the slow cooker! 

Calories 316

Author Jessica Hylton

Ingredients

• 2 1/2 cups vegetable broth 600ml
• 1/2 cup uncooked quinoa 90g
• 15 oz can black beans, drained 425g
• 14 oz can diced tomatoes 411g
• 1/4 cup chopped red bell pepper 35.43g
• 1/4 cup chopped green bell pepper 35.43g
• 1 shredded carrot
• 1/2 cup chopped onion 42.52g
• 4 cloves garlic peeled and minced
• 1/2 small chili pepper
• 2 teaspoons chili powder
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1/2 cup corn kernels, canned or fresh 90 grams
• 1 large sweet potato about 340g, peeled and diced

Instructions

Add the broth, sweet potato, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.

Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.

Set the slow cooker to high for 2- 2 1/2 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).

Ingredients:

3lbs orange colored sweet potatoes

1 tbsp maple syrup

3 tbsp water

1 tbsp chipotle powder

1 tbsp smoked paprika

1 tbsp pumpkin pie spice

1 tbsp cinnamon

1 tbsp Cajun seasoning

1 tbsp chili powder


Directions:

Preheat oven to 425F. Peel skin off potatoes and cut into fries. Put them in a mixing bowl. Take a ramekin and add the maple syrup and water and mix well. Dump it into the mixing bowl on top of the potatoes. Mix the potatoes around with your hands until all of them are coated with the syrup mixture. Dump in the spices and mix well until all fries are coated. You can add any type of smoke spices you want.

Put fires on a baking sheet with a silicone mat If possible. Bake at 425F for 25 mins, flip them over and cook for another 20-25 mins. Total cooking time about 50 mins.


Serve with a dipping sauce of 1 part maple syrup and 1 part Dijon mustard.

https://www.plantbaseddads.net/post/smokey-sweet-potato-fries