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 Miso Pumpkin Sauce

 Source: Purple Carrot

2 packages (16 oz. each) fresh gnocchi

olive oil for cooking

1 TB minced garlic

2 shallots, finely chopped

1 inch fresh ginger, peeled & grated

15 oz. canellinni beans, drained & rinsed

1 lime, zested then halved

6 TB vegan butter

1/2 cup canned pumpkin

1/4 cup white miso paste

2 cups water

1 TB arrowroot powder

2 TB fresh chopped parsley

black sesame seeds for garnish

1. Saute gnocchi in large oiled saute skillet until tender; transfer to bowl. 

2. Make sauce: in same skillet, heat a little olive oil in saucepan and saute garlic, shallot, & ginger. Add lime zest, juice from 1/2 lime, butter, pumpkin, miso, 2 cups water. Stir until well blended.  Bring to a simmer and cook a few minutes. Stir in parlsey.

3. Add beans. Whisk together arrowroot powder and a little water together in small bowl; stir into skillet. Cook until thickened. 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

1 cup white rice (cook according to package directions)

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

1 green pepper, seeded & chopped

3/4 cup coarsely chopped parsley

4 cups vegetable broth

1/2 cup dry white wine

2 tsp ground cumin

2 tsp dried oregano

1 tsp chili powder

1 veggie bouillon cube

1 tsp rosemary

1 tsp thyme

salt  & pepper for tasting

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

2.  Add the broth, chick strips, parsley, wine, & spices.  Bring to a boil then simmer for at least 30 minutes to develop flavors.  Stir in cooked rice; add more broth or water if needed and heat through. 

Gingerbread cake (vegan)

Source: https://www.cookwithmanali.com/vegan-gingerbread-cake/

• 1.5 cups all purpose flour 
• ▢2 teaspoons ground ginger
• ▢1 teaspoon ground cinnamon
• ▢1/4 teaspoon ground cloves
• ▢1/4 teaspoon ground nutmeg
• ▢1 teaspoon baking powder
• ▢1/4 + 1/8 teaspoon baking soda
• ▢1/4 teaspoon salt
• ▢1 cup non-dairy milk 
• ▢1 tablespoon apple cider vinegar
• ▢1/4 cup oil 
• 1/4 cup molasses 
• ▢1/2 cup granulated white sugar 
• ▢1/2 teaspoon vanilla extract

Dairy free buttercream frosting

Source: Vegan Dessert Cookbook

1 cup vegan butter, at room temperature

3 cups powdered sugar

1/2 tsp vanilla extract

• Pre-heat oven to 350 F degrees. Spray a 8 x 4 inch loaf pan with non-stick spray and set aside.
• To a large bowl add all purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking powder, baking soda and salt.

  Sift these ingredients together into another bowl. Set it aside.
• To a measuring jar, add 1 cup of non-dairy milk and then add 1 tablespoon apple cider vinegar to it and stir. Let it sit fir 5 minutes.
• To another large bowl, add oil and molasses and mix until combined. Then add the sugar, vanilla extract and and mix until well combined.
• Now start adding the milk-vinegar mixture (after it has rested for 5 minutes) and the flour mix in parts to the oil-molasses-sugar mixture. Add half of the milk mixture and mix until combined.
• Then add half of the flour mix and mix until combined. Add the remaining half of the milk mixture followed by the remaining flour mix.
• Mix until you have a smooth batter but remember not to over-mix.
• Transfer batter to the prepared loaf pan.
• Bake at 350 F degrees for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Once done, transfer to a wire rack to cool completely. Once the cake has cooled down, frost and decorate as desired.  (or option to eliminate frosting and dust with powdered sugar)

Roasted Garlic & Cauliflower Soup

 Source: https://www.simplyquinoa.com/30-minute-roasted-garlic-cauliflower-chowder

• 1/2 cup raw cashews soaked for at least 2 hours
• 1 head cauliflower
• 1 small potato
• 2 garlic bulbs
• 2 tablespoons oil
• 1/2 cup hummus
• 1/2 cup cooked quinoa
• 4 cups vegetable broth
• water as needed
• 2 teaspoons tamari
• 2 teaspoons nutritional yeast 
• Salt + pepper to taste
• Additional garlic if desired

• Add cashews to a bowl, cover with hot water and let soak for at least 2 hours.
• While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1 1/2 tablespoons of oil. Season with salt and pepper.
• Cut the top off the garlic bulbs so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables.
• Roast for 20 - 25 minutes until the cauliflower is starting to brown and the potatoes are soft (they don't have to be totally soft because we'll be blending them later). Check the garlic after 15 minutes to make sure it isn't burning. Allow the veggies to cool slightly then add them to a high powered blender. Squeeze/spoon the garlic out of skin and add it to the blender as well.
• Drain and rinse the cashews, adding them to the blender along with the hummus and quinoa. Pour in liquids, tamari, nutritional yeast (if using) and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings (adding more garlic, salt, pepper or other seasonings) as desired.
• Serve warm topped with some chopped parsley and a drizzle of olive oil.

One Pot Lentils & Quinoa

Source: https://www.simplyquinoa.com/one-pot-lentils-quinoa-with-spinach

Ingredients

• 2 tablespoons olive oil
• 1 large shallot chopped
• 1 cup chopped carrots
• 2 cups chopped mushrooms
• 2 - 3 garlic cloves minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 1 cup green/brown lentils
• 2 cups vegetable broth
• 2 1/2 cups water divided
• 1 teaspoon miso paste optional*
• 1/2 cup red quinoa or variety of choice, uncooked
• 4 - 5 cups fresh spinach
• Salt + pepper to taste

Instructions

• Heat the oil over medium heat in a large Dutch oven or cast iron pot. Add shallots and carrots and cook until the carrots have started to soften, about 3 - 4 minutes. Add mushrooms and continue to cook until mushrooms are juicy and tender, another 5 minutes.
• Add garlic, red pepper flakes and herbs. Stir around until the whole mixture becomes fragrant, about 1 minute.
• Pour in lentils, broth, 2 cups of water and miso (if using). Bring the mixture to a boil, cover and reduce to simmer for 15 minutes.
• Remove lid and add quinoa and remaining water. Stir to combine. Bring the mixture back to a boil, recover and reduce to simmer for another 15 minutes.
• Remove pot from the heat, uncover and add spinach, stirring gently to combine. Taste (carefully!) and season with salt and pepper.

Israeli Couscous medley (IP)

Source: https://pipingpotcurry.com/vegetable-couscous-instant-pot/#recipe

(edamame added by Aimee)

• 
  1.5 tablespoon Olive Oil
• ▢3/4 Onion large chopped
• ▢2 small Red Bell Peppers chopped
• ▢1.5 cup Carrot grated
• ▢2.5 cups (heaping) Couscous Isreali
• ▢3 cups vegetable broth
• ▢1.5 teaspoon Salt or to taste
• ▢3/4 teaspoon Garam masala
• ▢1.5 tablespoon Lemon juice
• Optional: 1 cup shelled cooked edamame

 

• Heat the instant pot in sauté mode and add olive oil to it.
• Add onions. Sauté for 1 minute.
• Add the bell peppers and carrots. Sauté for 2-3 minute.
• Add the couscous, broth, garam masala and salt. Stir well.
• Change the instant pot setting to pressure cook mode, high, 2 minutes.
• When the instant pot beeps, wait 10 minutes then manually release the pressure. 
• Fluff the couscous mixture & stir in the lemon juice. Stir in optional edamame.