Month: November 2025

Ingredients

1/4 cup water
1 medium sweet onion, diced
4 medium carrots, diced
12 oz mushrooms, diced
4 celery ribs, diced
4 cloves garlic, minced
1 tsp paprika
1 tbs Italian herb seasoning
salt and pepper to taste
2 tbs tomato paste
1/2 cup dry white wine
7 cups low sodium veggie broth
1½ lb vegan tortellini (pasta)
1/2 cup nutritional yeast
1/2 cup cashew (or cauliflour) cream
3 handfuls kale, chopped

Instructions

In a large pot, heat your water on high. Once hot, add in the carrots and onion to waute for 3 minutes.

Add in the mushrooms and celery and mix to combine and waute (water saute) all for another few minutes.

Next stir in the garlic for 30 seconds.

Add in the paprika, Italian herb seasonings, salt and pepper to taste and tomato paste and stir to coat all.

Next add in the wine and broth and bring to a boil.

Simmer covered for 20 minutes or until the carrots are tender.

Add in the tortellini pasta, nutritional yeast and boil for 5 minutes. Lastly stir in the cream and kale – gently.

Notes
If you want a sub for kale, you can use baby spinach or swiss chard.

Author: Stella Drivas (modified to vegan)

BASIC RECIPE
Recipe by Joey Troxel

Ingredients

1 L (about a quart) of Soy Milk (plain, unsweetened, no ingredients except soy beans and water)

4 TBSP Apple Cider Vinegar

Directions:

Pour the milk into a pot and cook on low-med heat until it is hot and steaming but do not let it boil.  Remove from heat, add vinegar and leave it alone to cool completely.  I left it for 4 hours.  You want the milk to curdle and form some solid structure while it is cooling

When it is completely cooled down and now a chunky mixture, put it into a strainer lined with a cheese cloth and let the liquid drain out into a bowl underneath it.  We let is sit overnight in the fridge.

After the liquid has drained, put the solid mixture in a bowl, mix in flavors and serve.

This recipe makes 13 servings for the macros shown

(In video he used 1/2 C oats & 2 C ice cold water.)

🥛 Low-SOS Oat Milk Recipe
Ingredients (makes about 4 cups / 1 liter):

1 cup rolled oats (preferably organic)

4 cups cold filtered water

Optional (for flavor, still SOS-free):

½ teaspoon vanilla extract or powder

1–2 tablespoons unsweetened shredded coconut (for creaminess, but may substitute lower fat 1 T hemp seeds, or 2 T cooked white rice)

1 pitted date (if you allow whole-fruit sweetness)

🔧 Instructions
Soak (optional):
For a smoother milk, soak the oats in water for 15–30 minutes, then rinse well.
(This helps reduce slime.)

Blend:
Add oats and 4 cups of cold filtered water to a blender. Blend for no more than 30 seconds — overblending can make it gummy.

Strain:
Pour through a fine nut milk bag, cheesecloth, or very fine mesh strainer into a large bowl or jug.
(You can also use a clean kitchen towel or a French press to separate liquid from pulp.)

Store:
Transfer to a sealed jar or bottle. Refrigerate for up to 4–5 days.
Shake well before each use (it naturally separates).

♻️ Bonus: Use the Pulp
Don’t toss it! Add the leftover oat pulp to:

Pancake or muffin batter

Smoothies

Overnight oats

Homemade granola

Ingredients
Lentil Base
2 containers plant-strong spiced lentils (pre-cooked or packaged)

Mashed Potato Topping
6 medium Yukon Gold potatoes, unpeeled

2 or more garlic cloves, minced or smashed

6 Tbsp nutritional yeast (about 1 Tbsp per potato)

Unsweetened nondairy milk, as needed for consistency (about ½–1 cup)

1 tsp dried rosemary (or 2 tsp fresh, finely chopped)

Freshly ground black pepper, to taste

Salt, to taste (optional)

Topping
¼ cup minced onion

1–2 tsp red chili flakes (adjust to taste)

Instructions
Prepare the Lentil Base

Pour the spiced lentils into an oven-safe baking dish or casserole dish (about 9×9 inches).

Spread evenly and set aside while preparing the potatoes.

Boil the Potatoes

Scrub the Yukon Gold potatoes and cut into chunks (keeping the skins on).

Place in a large pot, cover with water, and bring to a boil.

Add the garlic cloves to the pot.

Cook for 15–20 minutes, or until the potatoes are fork-tender.

Drain well.

Mash and Season the Potatoes

Mash the hot potatoes and garlic together until smooth and creamy.

Add nutritional yeast, rosemary, and pepper.

Pour in nondairy milk a little at a time until desired consistency is reached — thick but spreadable.

Adjust seasoning to taste.

Assemble the Pie

Spoon the mashed potatoes over the lentil layer.

Spread evenly with a spatula, sealing the edges.

Sprinkle minced onion and red chili flakes over the top.

Bake

Preheat oven to 400°F (200°C).

Bake uncovered for 20–25 minutes, or until the top is lightly golden and slightly crisp around the edges.

For extra browning, broil for 2–3 minutes at the end (optional).

Serve

Let the shepherd’s pie rest for 5–10 minutes before serving.

Garnish with a sprinkle of fresh herbs or more chili flakes if desired.

Tips & Variations
Add veggies: Mix in sautéed mushrooms, peas, or carrots with the lentils for extra texture.

Make ahead: Assemble up to a day in advance, refrigerate, and bake when ready to serve.

by Nan Simonsen

Ingredients

• 1/2 cup cooked waxy white potato
• 2 tablespoons tahini
• 4 tablespoons non-dairy yogurt, plain
• 2 teaspoons Dijon mustard
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1-2 teaspoons maple syrup
• 1/2-1 teaspoon sea salt (optional)
• 1 teaspoon dill seed
• black pepper freshly ground, to taste
• 1-1 1/2 cup non-dairy milk, plain undsweetened
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice, or to taste
• 2 tablespoons fresh chopped parsley

Makes 2 cups.

Blend all (except parsley) in a blender or processor, until smooth. Add extra plant milk, a little at a time, to thin if necessary. Add parsley and stir through. Refrigerate. It thickens and develops flavor as it chills. Add more plant milk for your preferred consistency. Season further to your taste. Keeps 5-6 days.

https://nansimonsen.com/dishes/vegan-ranch-dressing/

A) LOWER FAT VERSION

Ingredients:

• ¾ cup cooked waxy white potato
• 1 teaspoon tahini
• 4 tablespoons fat-free non-dairy yogurt
• 2 teaspoons Dijon mustard
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon maple syrup (optional, to taste)
• ½ teaspoon sea salt (optional)
• 1 teaspoon dill seed
• Black pepper to taste
• 1–1¼ cups low-fat non-dairy milk
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 2 tablespoons fresh chopped parsley

B) EVEN LOWER FAT VERSION

Ingredients:

¾ cup cooked waxy white potato (Yukon Gold or similar — for creaminess)

¼ cup cooked white beans (cannellini or navy beans — adds body and protein)

4 tablespoons fat-free, plain non-dairy yogurt (soy, oat, or coconut-free if avoiding seeds/nuts)

2 teaspoons Dijon mustard

½ teaspoon onion powder

½ teaspoon garlic powder

1 teaspoon maple syrup (optional — for balance)

½–¾ teaspoon sea salt (optional, to taste)

1 teaspoon dill seed or 1 tablespoon fresh dill

Freshly ground black pepper, to taste

1–1¼ cups unsweetened low-fat non-dairy milk (soy, oat, or rice milk work great)

2 tablespoons red wine vinegar

2 tablespoons lemon juice

2 tablespoons fresh chopped parsley

🧄 Instructions:

Add all ingredients except parsley to a blender.

Blend until very smooth and creamy, adjusting non-dairy milk for desired consistency.

Stir in fresh parsley (and fresh dill if using) after blending.

Chill at least 30 minutes before serving — the flavor improves as it sits.

🌿 Tips for Flavor & Texture

Silken tofu (2–3 tablespoons) can replace the white beans if you prefer a smoother texture.

If you want it thicker, add more potato or reduce non-dairy milk.

For extra tang, add a touch more lemon juice or vinegar after chilling.