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.

Cauliflower Rice & Broccoli "Gratin"

 Source: BeachBody

I love this served over quinoa!

3/4 cup cashews, soaked

1/4 cup + 3 TB nutritional yeast

3/4 tsp salt

1/4 tsp garlic powder

3 cups cauliflower rice

4 cloves garlic, minced

1/4 cup arrowroot powder

2 cups unsweetened almond milk

1/2 tsp pepper

2 cups finely chopped broccoli

1. Preheat oven to 375. Make vegan cheese: Place cashews, 3 TB yeast, 1/4 tsp salt, & garlic powder in food processor. Pulse until mixture forms a fine meal; transfer to bowl.

2. Heat oil in small saucepan.  Saute garlic for 1 minute. Add arrowroot & a little bit of milk; whisk together.  Slowly add rest of milk, stirring frequently, until well blended.

3. Place milk mixture, 1/4 cup yeast, 1/2 cup vegan cheese mixture, 1/4 tsp salt & 1/4 tsp pepper in food processor. Blend until smooth. Transfer to saucepan and cook on low heat until thickened (stir frequently).

4. Heat oil in large skillet; add cauliflower & broccoli and cook about 5 minutes.  Stir in remaining vegan cheese mixture, salt & pepper.  Stir in milk mixture.  Transfer to oiled 13 x 9 dish. Cover in foil and bake 20-25 minutes or until bubbly.

Cheddar Chive Zucchini Bread

Source: https://www.copymethat.com/r/D0QVtVmAE/cheddar-chive-and-zucchini-quick-bread/ 

Ingredients:

1 1/2 cups zucchini, shredded (do not squeeze)

1/4 cup chives, diced

3 large eggs

3/4 cup sour cream

1/4 cup butter, melted and cooled

1 1/2 cup cheddar cheese, shredded

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions:

Mix the zucchini, chives, eggs, sour cream, and butter well before mixing in the cheese.

Mix the flour, baking powder, baking soda and salt.

Mix the dry ingredients into the wet ingredients and pour the batter into a greased 9×5 inch loaf pan.*

Bake in a preheated 350F oven until a toothpick pushed into the center of the bread comes out clean, about 50-60 minutes. Take out and top with fresh cheddar cheese and chives and bake an additional 10 minutes.

Let cool… Remove from pan and slice. Top with butter if desired and enjoy

NOTE: Eggs are all different sizes so if the batter seems thick, you can add an extra egg.

Vegan Zucchini Bread

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

• ▢1/4 cup canola oil, | may sub melted coconut oil or vegan butter, or applesauce for oil free
• ▢1/3 cup almond milk
• ▢1 tablespoon ground flaxseeds
• ▢1 cup brown sugar
• ▢2 teaspoons pure vanilla extract
• ▢1 cup grated zucchini, | about 1 medium zucchini
• ▢1 1/2 cups all purpose flour, | or white whole wheat
• ▢1/2 teaspoon baking powder
• ▢1/2 teaspoon baking soda
• ▢1/2 teaspoon salt
• ▢1 teaspoon cinnamon
• ▢optional: 1 cup dairy free chocolate chips or chopped walnuts

• Preheat the oven to 350 degrees F. Line a standard loaf pan (9 x 5 inch) with parchment paper or spray with oil.
• In a large bowl, add the oil, almond milk, ground flaxseeds, brown sugar and vanilla. Whisk well until combined.
• Lightly blot the grated zucchini with paper towels, and add it to the bowl. Stir the zucchini into the wet ingredients.
• Now add the flour to the wet ingredients. Sprinkle the baking powder, baking soda, salt and cinnamon on top of the flour. Stir gently until just combined, being careful not to over mix, or your loaf will be dense.
• Fold in the walnuts or chocolate chips, if using. Pour into the prepared pan, and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
• Let it cool in the pan for a few minutes, then transfer the loaf to parchment paper or a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.