Vegan Banana Bread

 Source: https://ohsheglows.com/2016/10/07/vegan-banana-bread/

INGREDIENTS

FOR THE WET INGREDIENTS:

• 1 1/3 cups (320 g) mashed very ripe banana (about 4 medium or 3 large)
• 2 tablespoons (15 g) ground flaxseed
• 1/3 cup (80 mL) plant-based milk 
• 1/3 cup (80 mL) oil*
• 2 tablespoons (30 mL) pure maple syrup**
• 2 teaspoons (10 mL) pure vanilla extract

FOR THE DRY INGREDIENTS:

• 1/4 cup plus 2 tablespoons (60 g) brown sugar***
• 1/2 cup (50 g) rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 cups (210 g) flour
• Sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional)

DIRECTIONS

1. Preheat the oven to 350°F (180°C). Lightly spray a 9x5-inch loaf pan with oil and set aside.
2. In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.
3. Stir the wet ingredients (ground flax, milk, oil, maple syrup, and vanilla) into the banana until combined.
4. Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.
5. Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.
6. Bake the loaf, uncovered, for 45 to 55 minutes (I bake for 47 to 48 minutes, but your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
7. Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).

Tofu Egg Roll Stir Fry

 Source: https://www.simplyquinoa.com/tofu-egg-roll-bowl

• 1 block (14oz) super firm tofu*
• 2 tablespoons avocado oil/olive oil
• 1/2 white onion , diced (about 1 cup)
• 3 garlic cloves , minced
• 1/4 cup tamari/soy sauce , divided
• 1 package coleslaw mix (12-14oz)
• 1 head curly kale (about 3 cups chopped)
• 2 tablespoons rice wine vinegar
• 1- 2 teaspoons sriracha hot sauce
• 2 teaspoon toasted sesame oil
• 1/2 bunch scallions , thinly sliced (about 3 - 4 scallions)
• Water as needed
• cooked rice, optional

• Heat 1 tablespoon of oil in a large pan. Cut the tofu into 1" cubes and add it to the pan. Cook for 3 - 4 minutes per side until it's crispy.
• While the tofu is cooking, heat the second tablespoon of oil in a separate pan. Once hot, add the garlic and onion, and saute for 2 - 3 minutes until soft. Add the ginger and two tablespoons of tamari and stir together.
• Add the coleslaw mix and kale and saute until everything has wilted. Add a tablespoon or two of water during the cooking process to help it steam.
• Once softened, add the tofu, the remaining tamari, rice vinegar, hot sauce, toasted sesame oil, and scallions. Cook for another minute or so until everything is combined and flavorful.
• Serve immediately with a few extra scallions and some sesame seeds. Optional: serve over rice

Thai Coconut Curry Soup

 Source: https://sweetpeasandsaffron.com/thai-coconut-curry-soup

Ingredients

• ▢1 tablespoon olive oil
• ▢3 shallots (finely chopped)
• ▢2 cloves garlic (minced)
• ▢1 tablespoon ginger (finely grated)
• ▢1 tablespoon Thai red curry paste (green also works great)
• ▢4 cups vegetable broth
• ▢1.5 tablespoons brown sugar (or coconut sugar)
• ▢3 tablespoons soy sauce (I use reduced sodium)
• ▢1 carrot (shredded)
• ▢1 bell pepper (thinly sliced)
• ▢1 bundle thin egg noodles (3-4 oz; soba noodles or whole wheat spaghetti may be subbed; see *)
• ▢13.5 oz coconut milk
• ▢15 oz chickpeas (540 mL; drained and rinsed)
• ▢1 tablespoon lime juice

Toppings

• ▢bean sprouts
• ▢cilantro leaves
• ▢lime wedges

Instructions

• In a large pot, heat the olive oil over medium heat. Add the shallots and cook for 5 or so minutes, until soft.
• Add the garlic and ginger and cook for one minute.
• Add the Thai curry paste and cook, stirring frequently for one minute.
• Add one cup of broth and stir until the curry paste is dissolved, then add the remaining broth, brown sugar, soy sauce, carrot, bell pepper and soba noodles.
• Bring to a boil, reduce heat and simmer for 5 minutes, or until veggies are soft and noodles are cooked through. Stir 2-3 times during this time to help noodles break up and cook through.
• Stir in the coconut milk, lime juice and chickpeas & heat through.
• Serve, topping with bean sprouts and cilantro.

Thai Basil Fried Rice with Cashews

 Source: https://www.cookwithmanali.com/instant-pot-thai-basil-fried-rice

Serves 8-12!

• 2.5 cups jasmine rice 
• sesame oil for frying
• 6 large garlic cloves, minced
• 1 tsp ground ginger 
• 1 cup cashews, halved (more if not adding tofu)
• 2 cups yellow onion, thinly sliced
• 2 medium red bell pepper, thinly sliced
• 2 medium green chilies, thinly sliced (Anaheim or similar)
• 6 TB soy sauce
• Sriracha, black pepper & salt to taste
• 1.5 cups thai basil, chopped
• 1/2 cup cilantro, chopped
• optional: 1 block tofu (14 oz, diced small) plus extra soy sauce

• Cook rice according to package directions.
• If adding tofu: in large skillet or wok, heat some oil and cook tofu until browned & slightly crispy. Stir in a little soy sauce and remove from wok.
• Add more oil to wok and then saute the onion, garlic and ginger. Cook for 2 to 3 minutes until fragrant. Add cashews and cook for 1 minute.
• Then add red pepper and green chilies. Cook until softened.
• Stir in cooked rice, optional tofu, soy sauce, Sriracha, pepper & salt. Cook until heated through. Stir in basil & cilantro and serve.

Tempeh Tikki Masala

 Source: https://www.eatingbirdfood.com/vegan-tempeh-tikka-masala

• Two 8 oz packages Tempeh, chopped into cubes
• 1 cup unsweetened plain non-dairy yogurt
• 4 teaspoons apple cider vinegar
• 2 teaspoon ground cumin
• 2 teaspoon ground ginger
• 2 teaspoon garam masala
• 1 teaspoon sea salt
• cooked rice for serving
• 
  
• Sauce:
• oil to saute
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp ginger
• 2 teaspoon garam masala
• 2 teaspoon chili powder
• 1 teaspoon sea salt
• 1/2 teaspoon turmeric
• 15 oz. can tomato sauce
• 15 oz. can coconut milk
• 2 cups frozen peas
• 1. Make tempeh marinade by combining all ingredients (yogurt, apple cider vinegar, cumin, ginger, garam masala and sea salt) in a bowl. Add chopped tempeh and stir until well coated. Place bowl in the fridge to allow the tempeh to marinate for at least 1 hour.
• 

  

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  2. Once tempeh is done marinating, start preparing the sauce. Heat a large skillet on medium-high heat with coconut oil. Add onion, garlic and ginger and sauté until fragrant, about 5-7 minutes. Add spices and toss to combine, then add in tomato sauce, coconut milk, frozen peas and marinated tempeh.
• 3. Turn heat down to medium-low and let mixture simmer for 15-20 minutes or until sauce has thickened and everything is heated throughout. Serve over rice

Green Curry Stir Fry

 Source: simplyquinoa.com

cooked rice for serving

8 oz. tofu, pressed & cubed

1 jalapeno, seeded & diced

1 cup sliced carrots

1.5 cups green beans

1 cup diced red bell pepper

1/4 cup green curry paste

15 oz. can coconut milk

tamari & fresh basil for garnish

1. Fry or bake tofu until crispy.

2. Heat oil in large skillet; saute veggies until crisp-tender. Stir in curry paste. Pour in coconut milk & fold in tofu.  Simmer until heated through.  Swirl in some tamari. Serve over cooked rice and garnish with basil. 

Spaghetti Squash Egg Nests

 Double the recipe (or more) for extra servings!

2 cups cooked spaghetti squash

2 eggs

salt, pepper, hot sauce, etc for serving

Preheat oven to 425. Divide squash in 2 and place on oiled baking sheet/dish, forming a "nest" in the middle.  Crack 1 egg into each nest.  Bake 18 minutes for soft centers (less for runnier eggs, more for fully cooked eggs).  

Buffalo Cauliflower Bites (air fryer)

 Source: The Essential Vegetarian Air Fryer Cookbook

1 large head cauliflower, cut into florets

1/4 cup hot sauce

2 TB butter, melted (use vegan if desired)

1 TB maple syrup

1/2 cup bread crumbs

cooking oil spray

to serve: blue cheese dip (or other), celery sticks

1. In large bowl, combine florets, hot sauce, butter, & syrup and toss to coat.

2. Sprinkle cauliflower with bread crumbs and toss to coat.

3. Working in batches, place florets in a single layer in air fryer basket. Spray with oil.

3. Set air fryer to 375 and cook 15 minutes, shaking the basket halfway through. Remove from air fryer and put on baking sheet in 250 degree oven to keep warm.  Repeat with remaining florets.

Lentils & rice with onions (Mujadara)

Source: eatingwell.com

1/4 cup olive oil

2 large red onions, thinly sliced (plus more for garnish, if desired)

2 cups brown lentils

2 cups brown rice

6 cups water

2 tsp salt

1 tsp cumin

fresh mint or parsley for serving

Greek yogurt for serving (leave out for vegan)

1. Set instant pot to saute mode.  Heat oil; add onions and cook, stirring often until caramelized (about 30 minutes).  Transfer to paper-towel-lined plate (reserve any extra for garnish).

2. Add lentils, rice, & water to instant pot.  Lock lid and cook on high pressure for 10 minutes.  Let pressure release naturally for 15 minutes, then manually release the rest.  

3. Stir in salt & cumin.  Spoon onto plates and top with mint/parsley, Greek yogurt, & extra onions.

Veggie Pasta (instant pot)

 Source: The Ultimate Vegetarian Cookbook for your Instant Pot

16 oz. pasta

4 cups vegetable broth & 2 cups water

2 carrots, diced

1/4 cup chopped onion

1 tsp oregano

3 garlic cloves, minced

1 cup chopped bell pepper

1/4 cup tamari

2 cups baby spinach, chopped

1 cup frozen peas, unthawed

salt & pepper to taste

1. Add all ingredients except spinach & peas to instant pot and stir to combine.  

2. Seal pot with lid and cook on high pressure for 4 minutes.

3. Allow pressure to come down and release after 30 minutes.  Stir in spinach & peas; let sit for 5-10 minutes.