Penne with Leeks, Artichokes, & Lentils

 Source: https://www.forksoverknives.com/recipes/vegan-pasta-noodles/penne-artichokes-leeks-lentils/

(modified by Aimee)

• 12 oz. dry whole grain penne pasta
• Oil for frying
• 2 cups thinly sliced leeks
• 1 14-oz can artichoke hearts, large pieces halved
• 1 15-oz. can green lentils (or brown lentils), rinsed and drained (1½ cups)
• 1/2 cup tahini
• 2 lemons
• 3 cloves garlic, minced
• 1 teaspoon cracked black pepper
• ½ cup chopped fresh parsley
• Sea salt and freshly ground black pepper, to taste

1.  Cook pasta according to package directions.

2. In large pan, heat a little oil. Saute leeks 2-3 minutes. Stir in artichokes & lentils and heat through.

3. Place tahini in small saucepan and stir until smooth. Whisk in 1 cup water (or more for desired consistency). Stir in garlic, the juice of 2 lemons, and salt/pepper. Heat through.

4. Return pasta to the pot and stir in sauce, leek mixture, and parsley. Reheat gently if necessary. Season with salt and ground pepper.

Thai Vegetable Noodle Soup

Source: inspired by Forks Over Knives (modifies by Aimee)

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• Thai spice blend:
• 1 TB garlic powder
• 1 TB onion powder
• 1/2 TB ground ginger
• 1/2 TB paprika
• 1/2 TB dried basil
• 2 teaspoons dried lemon zest
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground white or black pepper

Soup:

• 1 small bunch green onions
• 2 tablespoons Thai Spice Blend
• 6 cups low-sodium vegetable stock
• 1 cup thinly sliced carrots
• 4 oz. dry rice noodles
• 1 cup snow peas, trimmed and halved crosswise
• 2 baby bok choy, cut into 1-inch pieces
• 4 oz baked tofu, cubed small
• 1 can (15 oz) coconut milk
• 3 tablespoons lime juice
• sea salt to taste
• 4 to 6 fresh basil leaves, torn into pieces
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• 1. Stir together Thai spices.
• 2. In a large pot combine scallions, 2 TB Thai Spice Blend, and ¼ cup water. Cook over medium 2 minutes. Add stock and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. 
• 3. Add noodles, snow peas, bok choy & tofu; simmer 5 to 7 minutes more or until noodles are cooked. Add coconut milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil.

Vegan Chili Mac

 Source: https://www.forksoverknives.com/recipes/vegan-pasta-noodles/creamy-vegan-chili-mac

Option to add cheeze sauce-- recipe in link above. 

16 oz. dry macaroni

• 6 cups low-sodium vegetable broth or water
• 2 14.5-oz. cans no-salt-added petite diced tomatoes, undrained
• 2 14.5-oz. cans no-salt-added tomato sauce
• 1 tablespoon dried minced onion
• 2 tablespoon chili powder
• 2 teaspoon dried oregano
• 1 teaspoon garlic powder
• 15-oz. can no-salt-added pinto beans, rinsed and drained 
• 15-oz. can no-salt-added black beans, rinsed and drained 
• 12 oz. bag frozen veggies of choice
• Sea salt, to taste

In large pot, add macaroni, broth, diced tomatoes, tomato sauce & spices. Stir to mix, heat, cover and simmer 12 minutes. Stir in beans & veggies and simmer 5 more minutes or until pasta is tender. 

Rice & Bean Casserole

 Source: Forks Over Knives (modified by Aimee)

https://www.forksoverknives.com/recipes/amazing-grains/cheesy-kidney-bean-and-rice-casserole

2 cups brown rice-- cook (or 6 cups already cooked)

3 TB oil plus more for sauteing 

1 cup chopped onion 

• 1 tablespoon minced fresh garlic
• 4 cups thinly sliced mushrooms (10 ounces)
• 2 cups ½-inch broccoli florets
• 2¼ cups canned kidney beans, rinsed and drained (1½ 15-ounce cans)
• 2 cups unsweetened, unflavored plant-based milk
• ¼ cup gluten free flour
• 3 tablespoons nutritional yeast
• 2 tablespoons fresh lemon juice or apple cider vinegar
• 1/4 tsp ground turmeric
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1/2 tsp dried dill

1. Preheat the oven to 400°F.
2. Heat oil in skillet. Add the onions, mushrooms, & garlic; sauté 5 minutes, stirring frequently. Add broccoli and cook/stir until crisp-tender.
3. To make the cheesy sauce, in a medium saucepan heat 3 TB oil. Stir in flour & yeast until dissolved, adding vegan milk. Heat & stir until slightly thickened. Stir in lemon juice.
4. In a large bowl, combine the sautéed vegetables, rice, & beans. Add the cheesy sauce and stir.  Stir in remaining herbs/spices.
5. Spread mixture evenly in a 9x13-inch casserole dish. Bake for 30 minutes.

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Egg Drop Soup

 4 cups vegetable broth

1 tsp sesame oil

salt & pepper to taste

1.5 TB cornstarch

1/4 cup water

3 eggs, lightly beaten

1/3 cup corn kernels

2-3 oz. baked tofu, cubed small

1. Bring the vegetable broth to a simmer in large saucepan. Stir in sesame oil, salt & pepper.

2. Place cornstarch in small bowl and stir in water. Pour mixture into soup. Let the soup simmer a couple more minutes.

3. Slowly drizzle in eggs, stirring constantly.  Stir in corn & tofu and simmer until heated through.

Spinach Artichoke Zucchini Bites

Source: Delish Keto Comfort Foods

4 oz. cream cheese, softened

2/3 cup shredded mozzarella

1/4 cup shredded Parmesan

1/2 cup chopped artichoke hearts

1/2 cup chopped spinach

2 TB sour cream

1 egg, beaten

2 medium zucchini, cut into rounds

salt & pepper to taste

optional: red pepper flakes, minced garlic

1. Preheat oven to 400. Place zucchini rounds on oiled baking sheet.

2. Combine remaining ingredients in medium bowl. Spread about 1 TB mixture on each zucchini round.

3. Bake until zucchini is tender, about 15 minutes.  Broil an additional 2-3 minutes until browned.

Creamy Vegan Baked Ziti

Source: https://thevegan8.com/amazing-vegan-baked-ziti/

1/2 cup cooked & peeled mashed potato

1 cup cashews, soaked 

3/4 cup water

2 TB lemon juice

1 tsp garlic powder

1 tsp salt

1 pound ziti

1 jar marinara

1 tsp oregano

1/2 cup fresh basil leaves, chopped

red pepper flakes to taste

bread crumbs to top

1. Preheat oven to 400. Cook pasta in large pot according to package directions, drain, & return to pot.

2. Meanwhile, to blender add potato, cashews, water, lemon juice, garlic powder & salt. Process until very smooth.

3. Add sauce, basil, & oregano to cooked pasta; stir well.  Spread into 13 x 9 pan.  Pour blender sauce over the top and stir gently. Top with bread crumbs and bake 20 minutes or until hot & bubbly.

 

Black Pepper Tofu & Asparagus

 Source: https://www.bonappetit.com/recipe/black-pepper-tofu-and-asparagus

24-oz. extra-firm tofu, drained

1 TB cracked pepper

3 garlic cloves, minced

2" piece ginger, peeled

1.5 Tbsp. cornstarch

1/2 tsp. kosher salt

olive oil for frying

1 bunch asparagus, trimmed, cut into 1½" pieces

2/3 cup soy sauce

2 tsp rice vinegar

Step 1

Preheat oven to 400. Wrap tofu in a clean kitchen towel and place in a shallow baking dish or on a rimmed baking sheet. Weigh down with a heavy object (a cast-iron skillet topped with a couple of heavy cans works well). Let sit at least 15 minutes and up to 1 hour (go the full time if you can).

Step 2

Meanwhile, toss asparagus with a little olive oil, place in baking dish & roast in oven about 7 minutes or until just crisp-tender. Finely grate garlic and ginger into a small bowl; set aside.

Step 3

Unwrap tofu and cut into 1" cubes. Transfer tofu to a medium bowl. Add cornstarch and salt and toss gently to coat tofu.

Step 4

Heat oil in a large nonstick skillet over medium-high. Arrange tofu in skillet in a single layer and cook, turning occasionally, until golden brown and crisp all over, 6–8 minutes. Using tongs or a slotted spoon, transfer to a large plate or baking sheet.

Step 5

Reduce heat to medium and add reserved cracked pepper to skillet. Cook, stirring often, until very fragrant, about 2 minutes, then add asparagus and cook, stirring often, until bright green, about 1 minute. Add reserved garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.

Step 6

Return tofu to pan and gently toss to combine. Increase heat to medium-high, add soy sauce and cook, tossing occasionally, until sauce thickens slightly, about 3 minutes. Remove from heat and add vinegar. Taste and add more salt and/or vinegar if needed.

Step 7

To serve, divide rice among plates and top with tofu mixture.

Aimee's Vegan Lasagna

 9 GF lasagna noodles, cooked

1 jar pasta sauce

2 containers vegan ricotta (Kite Hill is very good)

1 block tofu, mashed

1 bag vegan mozzarella (I like Violife)

~1/3 cup Just Egg

~1 tsp oregano plus extra to sprinkle on top

~1 TB dried parsley

Optional veggies such as spinach, mushrooms, etc (I like to saute them first)

Stir together ricotta, tofu, Just Egg, oregano & parsley (if I made it again I would add 1/2 cup vegan Parmesan)

Spread a little sauce in the bottom of a 13 x 9 baking dish. Layer 3 noodles, 1/2 ricotta mixture, 1/2 optional veggies, and a little sauce.  Layer 3 more noodles, rest of ricotta mixture, rest of optional veggies, & last 3 noodles. Spread remaining sauce & cover with foil.  

Bake at 350 for 45 minutes. Remove foil, sprinkle mozzarella & oregano, and bake another 15 minutes. 

Blueberry Banana Bread

 Source: www.foodnetwork.com/recipes/giada-de-laurentiis/blueberry-banana-bread-recipe-2127411

1 1/2 cups flour

1 tsp baking soda

1 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp baking powder

1 cup sugar

1/2 cup canola oil

2 eggs, beaten

2 tsp vanilla

2 ripe bananas, mashed

1 cup blueberries

1. Preheat oven to 350. In medium bowl, mix together flour, baking soda, salt, cinnamon, nutmeg & baking powder. In large bowl bat together sugar, oil, eggs & vanilla. Stir in bananas & blueberries.  Stir in dry ingredients until just blended.

2. Pour batter into oiled loaf pan. Bake 1 hour or until cooked through in the middle. Let cool before slicing.

Mini Meatless Loaves

Source: Plant-Based Vegan Meat Cookbook

12 oz. vegan ground beef

1 cup + 2 TB seasoned bread crumbs

1/2 cup ketchup, divided

1 TB tamari

1/4 tsp pepper

1/4 tsp paprika

oil for frying

1. Preheat oven to 350. In a large bowl, mix together beef, bread crumbs, 1/4 cup ketchup, tamari, pepper & paprika. Divide mixture into 4 portions, then form each portion into a loaf shape.

2. Heat oil in large skillet. Place loaves & cook for 8 minutes, turning to brown each side.

3. Arrange loaves in oiled baking dish. Bake for 20 minutes. Remove from oven & brush with remaining ketchup. Cook 5 minutes more, slice & serve.

Vegan Pumpkin Bread

 Source: https://www.noracooks.com/vegan-pumpkin-bread

1 TB flaxseed meal

2.5 TB water

15 oz. can pumpkin

1 1/4 cups brown sugar

1/2 cup canola oil

1/4 cup unsweetened vegan milk

1 3/4 cups flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1. Preheat oven to 350. Mix flaxseed & water together & let sit (flax egg). 

2. In large bowl, stir together pumpkin, oil, milk, & flax egg. Add remaining ingredients and stir together. 

3. Spread into oiled loaf pan and bake 1 hour 15 minutes or until cooked through in the middle.

Vegan Blueberry Muffins

 Source: https://www.mydarlingvegan.com/vegan-blueberry-muffins/#wprm-recipe-container-17977

Makes 16 muffins

1 cup unsweetened vegan milk (oat, almond, etc)

1 tsp apple cider vinegar

2 cups flour

2.5 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup + 2 TB sugar

6 TB canola oil

1 tsp vanilla

1 tsp lemon zest

1.5-2 cups blueberries

1. Preheat oven to 375. Combine milk & vinegar and let curdle.

2. Combine flour, baking powder, baking soda, & salt. 

3. In separate bowl combine sugar, oil, vanilla & zest. Stir in milk mixture. Stir in flour mixture until just mixed. Fold in blueberries.

4. Divide mixture among 16 muffin tin cups (3/4 full). Bake 20-25 minutes or until browned on top.

Gnocchi with Ginger Pumpkin Sauce

 Source: Purple Carrot

You can also make this recipe without the sprouts-- the sauce is delicious and could be saved for other recipes!

10 oz. Brussels sprouts, sliced

10 oz. fresh gnocchi

olive oil

3 garlic cloves, minced

1 shallot, finely chopped

1 oz. fresh ginger, minced

1 lime, zested then halved

3 TB vegan butter

2 TB pumpkin powder (or 1/4 cup canned pumpkin)

2 TB white miso paste

1 tsp black sesame seeds

1. Preheat oven to 425. Toss sprouts & gnocchi with a little olive oil, salt & pepper. Transfer to baking sheet & roast 15-18 minutes until browned.

2. Meanwhile, make sauce: Heat a little olive oil in saucepan and saute garlic, shallot, & ginger. Add lime zest, juice from 1/2 lime, butter, pumpkin, miso, 1 cup water. Bring to a simmer and cook until slightly thickened.

3. Serve gnocchi & sprouts with sauce; sprinkle with sesame seeds.

Breakfast Muffins

Makes 9 muffins

6 eggs

4 vegetarian sausage patties (Morning Star works well)

1.5 cups shredded cheese

1 cup flour

1.5 tsp baking powder

1/2 tsp salt

Preheat oven to 350.  Beat eggs in large bowl. Cook patties according to package directions and crumble into the eggs. Stir in remaining ingredients.  Fill muffin tin 3/4 full (9 spots) and bake for 20 minutes.

Beans with Vegan Chorizo & Greens

 Source: The Rancho Gordo Heirloom Bean Guide

Makes 8-12 servings (with rice)

1/4 cup olive oil, divided

3/4 cup chopped onion

3 cloves garlic, minced

10 oz. vegan chorizo crumbles

16 oz. Santa Maria Pinquito beans (or other small red bean)

1 bunch greens, such as kale or chard

lemon juice to taste

salt & pepper to taste

cooked rice for serving

1. Place beans in pressure cooker and cover with water.  For unsoaked beans, cook at high pressure for 35 minutes & let pressure release naturally.  (Soaked beans- cook for 12 minutes)

2. In large pot or wok, heat a little oil and saute onion & garlic. Add chorizo and cook until heated through.  Stir in cooked beans (I like adding some of the liquid), greens and remaining ingredients.  Serve over rice.

White "Chicken" Chili

 Source: Plant-based Vegan Meat Cookbook

oil for frying

10 oz. chick'n strips

3/4 cup chopped onion

8 oz. green chiles, drained

4 cloves garlic, minced

1 can (15 oz) cannellini beans, drained & rinsed

1 can (15 oz) great northern beans, drained & rinsed

1 can (15 oz) pinto beans, drained & rinsed

2 bell peppers (red & green), seeded & chopped

3/4 cup coarsely chopped parsley

4 cups vegetable broth

1/2 cup dry white wine

1 TB ground cumin

1 TB dried oregano

1 tsp chili powder

1 veggie bouillon cube

1 tsp rosemary

1 tsp thyme

salt  & pepper for tasting

1. In large pot, heat oil & cook strips until heated through. Transfer to plate & cut into smaller pieces.

2. To the pot, add more oil and saute onion & garlic until fragrant.  Stir in peppers and saute 1-2 minutes more.  Stir in green chiles & beans.

3.  Add the broth, parsley, wine, & spices.  Bring to a boil then simmer for an hour. Stir in chick'n strips & serve.