Tag Archives: plant-based cooking

Veggie Chili

Prep Time: 25 minutes / Cook Time: 1 hour 20 Minutes / Total Time: 2 hours

2 medium zucchini

2 medium red onions

4 cloves garlic

1 red bell pepper

1 green bell pepper

2 jalapenos

¾ cup olive oil

1 ½ lbs fresh plum tomatoes

1 35 ounce can crushed tomatoes

2 15.5 ounce can kidney beans

1 15.5 ounce can garbanzo beans

2 Tbs chili powder

2 Tbs cumin

1 Tbs garlic powder

1 Tbs cumin seed (optional)

1 Tbs salt

Juice of one lemon

Tabasco to taste

Chop garlic, peppers, and onions. Preheat a heavy pot and add olive oil and chopped veggies and salt. Soften on medium high heat for about 5-7 minutes. While softening, add chili powder, cumin, garlic powder. Stirring occasionally. Chop zucchini and plum tomatoes and add in. Stir to mix while continuing on medium high heat for another 5-7 minutes. Open your cans of beans, drain using a fine mesh strainer, and lightly rinse. Add the beans and stir well to combine while maintaining heat. Add crushed tomatoes. Boost heat and bring to a soft boil.

Then lower heat to a slow, bubbling simmer – probably medium low heat. Simmer uncovered for 60 minutes. Stirring occasionally. Stir in lemon juice and a few shakes of Tabasco to finish before serving.

Serve extra chopped cilantro, fresh lime, avocado, chopped green onions, and sour cream for add-ins.

Enjoy!

Classic Peanut Butter Cookies

Prep Time: 25 minutes / Cook Time: 10-12 minutes per batch / Preheated 375 degree Fahrenheit oven

1 cup of Earth Balance (or similar) butter

1 cup crunchy peanut butter

1 cup firmly packed brown sugar

2 cups of granulated sugar

2 flax eggs (1 Tbsp ground flax seed + 3 Tbsp warm water + 5 minutes = 1 egg)

2 ½ cups of all-purpose flour

1 ½ tsp baking soda

1 tsp baking powder

1/8 tsp salt

Heat oven to 375 degrees Fahrenheit.

For the flax eggs: In a small bowl, mix 2 Tbsp of ground flax seed with 6 Tbsp warm water. Let this mixture sit and thicken for at least 5 minutes before adding it to the recipe.

In a large bowl, beat butter, peanut butter, and sugars with an electric mixer on medium until creamed. Add the flax eggs and vanilla and beat well.

Combine flour, baking soda, baking powder, and salt. Add to the wet ingredients and mix well.

Form dough into a big hunk, wrap in plastic wrap, and refrigerate for at least an hour.

When chilled and firm, using a big spoon, drop about 2 rounded Tbsp of dough on an ungreased cookie sheet about 2” apart. Flatten with a fork dipped in warm water with a crisscross pattern.

Bake at 375 degrees Fahrenheit on center oven rack for 10-12 minutes or until lightly golden brown. Let cool for a few minutes on the cookie sheet and then transfer to a wire rack to cool completely.

Makes about 4 dozen cookies.

Enjoy!

Chewy Cocoa Cookies

Prep Time: 25 minutes / Cook Time: 8-10 minutes per batch / Preheated 350 degree Fahrenheit oven

1 ¼ cups of Earth Balance (or similar) butter

2 cups of granulated sugar

2 flax eggs (1 Tbsp ground flax seed + 3 Tbsp warm water + 5 minutes = 1 egg)

2 tsps vanilla extract

2 cups of all-purpose flour

¾ cup unsweetened cocoa powder

1 tsp baking soda

1/8 tsp salt

1 cup chopped walnuts (optional)

Heat oven to 350 degrees Fahrenheit.

For the flax eggs: In a small bowl, mix 2 Tbsp of ground flax seed with 6 Tbsp warm water. Let this mixture sit and thicken for at least 5 minutes before adding it to the recipe.

In a large bowl, beat butter and sugar with an electric mixer on medium until creamed. Add the flax eggs and vanilla and beat well.

Combine flour, baking soda, cocoa powder, and salt. Add to the wet ingredients and mix well.

At this point I put the mixer away and use a rubber spatula. Fold in the walnuts (optional) until distributed evenly.

Using a big spoon, drop about 2 Tbsp of dough on an ungreased cookie sheet about 2” apart.

Bake at 350 degrees Fahrenheit on center oven rack for 8-10 minutes or until the edges have firmed up. Let cool for a few minutes on the cookie sheet and then transfer to a wire rack to cool completely.

Makes about 3 dozen cookies.

Variation: Substitute up to 1 cup of the flour with Vega Vanilla Chai or Chocolate…a tasty and healthful twist.

Another Variation: Sub the walnuts for chocolate chips or chopped peanuts.

Enjoy!

Classic Oatmeal Raisin Cookies

Prep Time: 25 minutes / Cook Time: 8-10 minutes per batch / Preheated 350 degree Fahrenheit oven

1 stick plus 6 Tbsp, Earth Balance (or similar) sticks, softened

¾ cup packed brown sugar

½ cup granulated sugar

2 flax eggs (1 Tbsp ground flax seed + 3 Tbsp warm water + 5 minutes = 1 egg)

1 tsp vanilla

1 ½ cups all-purpose flour

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

3 cups “Old Fashioned” oats (uncooked)

1 cup raisins

Heat oven to 350 degrees Fahrenheit.

For the flax eggs: In a small bowl, mix 2 Tbsp of ground flax seed with 6 Tbsp warm water. Let this mixture sit and thicken for at least 5 minutes before adding it to the recipe.

In a large bowl, beat butter and sugars with an electric mixer on medium until creamed. Add the flax eggs and vanilla and beat well.

Combine flour, baking soda, cinnamon, and salt. Add to the wet ingredients and mix well.

At this point I put the mixer away and use a rubber spatula. Add in the oats and raisins and mix well.

Using a big spoon, drop about 2 Tbsp of dough on an ungreased cookie sheet about 2” apart.

Bake at 350 degrees Fahrenheit on center oven rack for 8-10 minutes or until lightly golden brown. Let cool for a few minutes on the cookie sheet and then transfer to a wire rack to cool completely.

Makes about 4 dozen cookies.

Enjoy!

Easy Cornbread

Prep Time: 15 minutes / Cook Time: 20 minutes / Preheated 400 degree Fahrenheit oven

1 cup cornmeal

1 cup all-purpose flour

1 tsp baking powder

½ tsp baking soda

1/8 tsp salt

½ cup Earth Balance Sticks (or similar), melted and cooled slightly

1/3 cup brown sugar

2 Tbsp Agave syrup

1 flax egg (1 Tbsp ground flax seed + 3 Tbsp warm water + 5 minutes = 1 egg)

1 cup plant milk (I use unsweetened almond milk

1 Tbsp apple cider vinegar

Preheat oven to 400 degrees Fahrenheit

For the flax egg: In a small bowl, mix 1 Tbsp of ground flax seed with 3 Tbsp warm water. Let this mixture sit and thicken for at least 5 minutes before adding it to the recipe.

Mix plant milk and apple cider vinegar together and let it come to room temperature to make “buttermilk”.

Mix the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl and set aside.

Next, mix the melted butter, brown sugar, and agave together until smooth. Whisk in the room temperature “buttermilk” mixture and flax egg.

Add the wet ingredients into the dry and combine – Don’t overmix.

Pour batter into a greased 8 or 9 inch square or round baking pan and place on the center oven rack. Bake for 20 minutes. The top should brown a bit and the edges should pull away from the sides of the pan. An inserted toothpick should come out clean.

Let it cool and rest. Slice.

Variations: Add vegan cheddar shreds and/or fresh jalapeños to the dry ingredients and coat before adding the wet ingredients. Not too much though or you’ll have to adjust the wet ingredient proportions to compensate for the extra moisture.

Enjoy!

Fiesta Chickpea Salad

Prep Time: 10 minutes / Refrigerate for 2 hours to rest and blend / Serve at room temp

2 cans of garbanzo beans drained – around 2 cups

1 small can diced green chilies

1 medium onion – chopped

2 garlic cloves – chopped

3 medium tomatoes – chopped

2 jalapeños – chopped

3 Tbsp of chopped fresh cilantro

1 ½ tsps. cumin

½ cup fresh lime juice

¼ cup olive oil

Salt and black pepper to taste

Get a bowl and mix everything together. Refrigerate for at least 2 hours but serve at room temperature.

You can leave out the green chilies if you want or replace them with a couple canned chipotle chilies in adobo.

Get fancy and grate a little lime zest on top before serving…why not!

Another crazy variation: Blend the whole thing into a hummus consistency and serve with tortilla chips and salsa!

Enjoy!

Fennel Orzo Salad

Prep Time: 20 minutes / Cook Time: 10-12 minutes for Orzo / Refrigerate for 1 hour

1 pound (1 package) cooked Orzo – Drained and shocked with cold water to stop cooking

1 cup finely chopped green onions

1 cup finely chopped fresh fennel (can substitute celery)

¼ finely chopped fresh parsley

1 ½ cups of plant-based plain Greek yogurt (about 2 store-sized packages)

¼ olive oil

¼ Tabasco

¼ dried dill

½ tsp black pepper and salt

Cook the orzo according to the package directions and shock to cool…drain well. In a large bowl mix the orzo with the veggies, parsley, and olive oil. Add the yogurt, spices, and tabasco. Mix well and refrigerate to rest and blend the flavors. The starches will tighten up a bit so toss again before serving…add some additional olive oil, salt and pepper if needed before serving.

Variation: Add some thawed frozen baby peas or edamame for some extra protein or top with some toasted pistachios or walnuts for an additional crunch.

Enjoy!

Chocolate Krispie Bars

These crispy treats will raise your body temperature a little, but in a good way! Easy to make and experiment with…change up your nut butters and rice cereal, layer them with coconut, or sprinkle them with nuts, any way you make ’em they’ll be the most popular sweet at the potluck!

Prep Time: 5 minutes / Cook Time: 10 Minutes / Refrigeration Time: 2 hours

3 cups of Cocoa Crisp Rice Cereal

1/2 cup unsweetened Almond Butter (or other unsweetened nut butter)

1/2 Raw Agave Syrup

1/2 Dark Chocolate Chips or Chunks

Grease an 8 x 11″ glass baking dish with coconut oil.

Pour the Rice Cereal in a large bowl. In a double boiler (or gently in a saucepan) soften the almond butter and agave, stirring it smooth in the process. Once this has become warm, turn off your heat and add the chocolate chunks. Fold in once or twice – they should just start to melt. Pour over the rice cereal and fold to combine with a rubber spatula. Working quickly, scrape the mixture into the baking dish and press to flatten evenly to the perimeter.

Cover tightly with plastic wrap and refrigerate for at least 2 hours.

Cut into domino size pieces as needed and serve. Best kept refrigerated.

Enjoy!

 

Tofu Scramble

Prep time: 5 minutes /Cook time: 8 minutes/Total Time: 15 minutes

 

Half a block of Extra Firm Tofu, drained under weight

4 Tbs grape seed or other high-heat oil

1 tsp crushed red pepper flakes

½ tsp garlic powder

½ tsp turmeric

½ tsp black pepper

½ tsp kosher salt

Pinch of sugar

Splash of rice wine vinegar

 

½ Red or Green Bell Pepper

½ cup Red or Yellow Onion

 

Weight and drain your tofu (I use an inexpensive tofu press) and crumble into, for lack of a better term, “scrambled egg size” pieces. In a bowl, toss the crumbled tofu, oil, spices, sugar and vinegar together and let it marinate for about 10-15 minutes while you chop your bell pepper and onion.

Tofu Scramble 2

Crumbled and seasoned tofu for Scramble

With a little oil and kosher salt in a non-stick skillet, sauté the onion and bell pepper on medium-high heat until softened but still colorful (about 3 minutes). Then add the marinated tofu, stir and toss to heat, combine, and brown. This will be take about 5-6 minutes, adjust your heat as needed but it should be consistent around medium heat.

This will make about 3 servings and is great in breakfast burritos and sandwiches, or just alone with some nice toast and coffee!

Enjoy!

Hummus + variations

Total Time: 5 minutes

 

1 15oz can garbanzo beans, drained and lightly rinsed

2 cloves garlic

Juice from 1 lemon

1/8 cup extra virgin olive oil

2 Tbs tahini

1 tbs kosher salt

2 tsp cumin

In a high-speed blender or food processor combine all ingredients and mix to your desired texture. Make it more/less garlicy or lemony or cuminy to your taste.

That’s it…why are you buying pre-made hummus?? Seriously…. This is soooo much better and you will impress your family, friends, and neighbors.

(note – if it’s not mixing well or is too thick, don’t be scared to gradually add a little water to get it moving again)

(another note – don’t be afraid of tahini, just think of it as sesame seed “peanut butter,” keep it in the fridge, and always mix it up really well before using)

Experiment with this basic recipe by using different beans, beets, or even carrots. For instance, I love making black-eyed-pea hummus with a little creole seasoning. You can add a little jalapeño, red peppers, sriracha, more garlic, etc. The one thing you’ll need to be aware of is your moisture level – reserve some bean liquid in case you need to thicken it up a bit after your add-ins.

Enjoy!

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