Category: Recipes I Have Tried

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

Chickpea Salad Recipe 

INGREDIENTS

2 cans (15oz each) chickpeas (rinsed and drained) 

1/2 cup vegan mayo (use tofu mayo from other post) 

1 TBS lemon juice 

1/4 tsp sea salt 

1/4 cup filtered water 

2 stalks celery diced 

2 green onions diced or sliced thin 

6 slices of dill pickle diced 

2 TBS fresh parsley diced

salt and pepper to taste 

INSTRUCTIONS

Put half of the chickpeas along with the mayo, lemon juice, salt and water in food processor and process until smooth. 

Add remaining chickpeas and pulse 4-6 times. 

Empty mixture into mixing bowl and add the rest of the ingredients and mix well. 

Spread on bread for a sandwich and top with lettuce, tomato, avocado. 

Enjoy. 

INGREDIENTS

1 box Silken Tofu 12.3 oz (not in store’s refrigerated section, it’s on the shelf near Asian foods)  drained in a strainer (try Mori-Nu Silken on international food aisle)

1.5 TBS lemon juice
1 tsp granulated sugar
1/2 tsp salt
1/4 tsp mustard powder
1/8 tsp ground white pepper

Optional: Tiny pinch of Kala Namak salt & pinch of sugar

Mix all the ingredients in a mini food processor until smooth. Make sure to use the BOXED tofu in the aisle, not the tofu from the refrigerated section of the store.

Readers’ comments below the video on youtube say:

* add a tiny pinch of Kala Namak (black salt) – I buy it on Amazon

* add about a teaspoon of sugar

* add 3 drops of rosemary extract to extend freshness

* I do this with grapefruit extract

* I used that boxed tofu from the beginning but still didn’t like the taste. Then I added more lemon juice and garlic powder and it made it so much better!

* Next day, after chilling, I found it to be a totally acceptable replacement for both products [mayo & thousand island]

* Mori Nu tofu. I prefer the purple box (hard to find) because it is “lite”! Less fat, less calories!

And lots more!

https://youtu.be/0mn5b8c0MUU?si=um1LrL8nqioHmEgK

Base:
1 cup oats
6 medjool dates
3/4 cup chickpeas
2 tbsp cocoa powder
1 tsp vanilla
Pinch of salt
1/4 cup plant milk

Filling:
1 packet silken tofu
4 ripe plantain
1/3 cup cocoa powder
2 tbsp peanut butter powder (optional)

Instructions are in video.

* Remember to omit all oil in recipes!

VOLUME 1:

VOLUME 2:

May view on youtube by clicking on video. Then click on “more” beneath video & scroll thru chapters to the recipe you want to make!

This is a whole-food, plant-based recipe without oil, that’s simple to make and sure to please any picky eater.

www.TheHighFiveDiet.com

These bean taquitos are so much tastier and fresher than the frozen taquitos I used to buy, and they aren’t greasy or give me a stomachache like store-bought or restaurant taquitos. These also make delicious party snacks.

Filling Ingredients
2 cans oil-free, fat-free, refried pinto beans
3 T coconut aminos
¼ cup salsa
¼ cup filtered water

A few dashes of each:
salt,
garlic powder,
oregano,
red chili pepper flakes,
cayenne pepper,
paprika,
cumin,
chipotle chili powder

2 T nutritional yeast flakes
1 onion, peeled and diced
½ red bell pepper, seeded, cored and chopped
1-2 T jarred jalapeno juice
26 non-GMO corn tortillas made with corn and lime juice

Toppings
Guacamole
Salsa
Freshly sliced iceberg lettuce
¼ cup cilantro leaves

Instructions

Put beans, coconut aminos, salsa and 1-2 T water in a large bowl and mix with a large spoon.

Add herbs, spices, yeast, onion, pepper and jalapeno juice and mix again.

Add 1-2 tablespoons of water if too dry to mix.

Heat oven to 350 degrees.

Put half of the tortillas in the oven [or in microwave] to warm up so they don’t break when rolled.

Warming time is 7 minutes in a cold oven and 5 minutes in a warmed oven.

Put a few tablespoons of filling in the center of each warmed corn tortilla.

With the edge of the tortilla, fold over half the tortilla over the filling and tuck the edge underneath the filling.

Continue rolling the tortilla until it looks like a rolled taco.

Place the rolled tortilla, seam side down, onto a parchment paper lined baking sheet.

Follow these steps with each tortilla, making about 12-14 tortillas at a time.

Warm the remaining corn tortillas in the oven for 5 minutes.

Remove tortillas and place on a plate or cutting board.

Place the filled taquitos into the heated oven on the top rack and cook for 15 minutes.

While the taquitos are cooking, finish making the rest of the taquitos.

After the taquitos have been baking for 15 minutes, turn the oven to air-fry or increase the oven temperature to 400 degrees for 5 minutes.

Remember to reduce the temperature to 350 degrees when baking the remaining taquitos.

Put taquitos on a large plate (we usually eat five taquitos) and top with guacamole, salsa, lettuce and cilantro leaves.

INGREDIENTS:

Nacho Cheese Blog Post: https://plantifullybasedblog.com/2024…

1/2 cup (90g) red lentils
1 Yukon Gold potato (approx 8.5 ounces/242g), chopped
1 tablespoons (5g) nutritional yeast
1/4 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon turmeric
1/4 teaspoon garlic powder
1 tablespoon buffalo sauce, or to taste

Vegan Feta https://plantifullybasedblog.com/2024…
1 block (14 ounces/397g) extra firm tofu

Brine
2 cups water
2 teaspoons salt
2 teaspoon red wine vinegar

Marinade
1/2 medium lemon, juiced
1 tablespoon red wine vinegar
1 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon dried oregano

Tofu Ricotta https://plantifullybasedblog.com/2024…

1/2 block (7 ounces/175g) firm tofu
3 tablespoons (45g) non-dairy milk, unsweetened and unflavored
1 tablespoon (5g) nutritional yeast
1/2 teaspoon salt, or to taste

Vegan Mozzarella https://plantifullybasedblog.com/2024…

½ head of cauliflower (10.5 ounces/300g)
1/4 cup (30g)  tapioca flour 1 tablespoon (5g) nutritional yeast ½ teaspoon salt add to taste ½ cup (120ml) non-dairy milk unsweetened and unflavored

Vegan Parmesan https://plantifullybasedblog.com/2024…

1/2 cup (60g) almond flour
1 teaspoon (5ml) olive oil
1/2 teaspoon (4g) salt
1/8 lemon, juiced (about 5ml)
2 tablespoons (30g) plain vegan yogurt
3 tablespoons (15g) nutritional yeast

ALL INSTRUCTIONS: Go to https://plantifullybasedblog.com/recipes-2/

Ingredients

• 15 Ounce Can White Beans (White Kidney Or Cannellini Beans) Drained And Rinsed
• 2 Cloves Garlic, Peeled And Roughly Chopped
• 1 To 1 1/3 Cup Plant-Based Milk, Unsweetened–More For Looser Consistency
• 1 Small Ripe Avocado
• 2 Tablespoons Lime Juice—Zest Of One Lime If Desired
• 1 Tablespoon Dijon Mustard
• 1 Teaspoon Onion Granules Or Powder
• 1/2 – 3/4 Teaspoon Salt, Or Salt Substitute. Add To Taste
• Freshly Ground Pepper
• Pinch Of Cayenne Pepper, Optional

Oil Free

This is a delicious way to dress a salad, Buddha bowl, or crudites, while adding additional protein, fiber, and nourishment. The avocado adds a pretty green hue.

Add all ingredients to a blender or food processor and blend on high speed, scraping down sides as needed, until the dressing is completely smooth and creamy. Store in the refrigerator. It lasts about a week.

Note: I have experimented with this recipe, using 1/3 cup of well soaked pumpkin seeds or cashews instead of the avocado.  Start with only 1 cup plant milk, then add more as desired. Also tasty, though I like the avocado a lot.

Enjoy!

https://nansimonsen.com/dishes/vegan-avocado-white-bean-dressing/

Ingredients
12 Oz Box Organic Silken Tofu, I Like Mori-Nu
1/3 Cup Cashew Pieces, Soaked Overnight, Or 2 Or More Hours Starting With Boiling Water
1/2 Teaspoon Salt, Or Salt Substitute
1 Teaspoon Dijon Mustard
1 Teaspoon Date Paste Or Maple Syrup
1 Tablespoon Lemon Juice
1 Tablespoon Pickle Juice Or Lemon Juice
Pinch Of White Pepper, Or Black (Though It Will Look Like Dark Speckles)
This yummy vegan mayo is rich due to the cashew nuts, creamy due to the silken tofu, and a plant-based protein source due to both. Use and enjoy as you would regular mayonnaise, or any plant-based mayo like Vegenaise. You may take it even a bit further, and treat it like a sauce, or vegan sour cream, and add it to soups, like black bean chili, vegan tacos & bowls.

Blend in a high-speed blender until smooth, scrapping down as needed. If the blender is not high speed, and the mixture is still a bit grainy due to the cashews, blend longer.

Taste and adjust seasonings to your preference. May refrigerate for a week or longer.

Enjoy!