Ingredients: 4 cups water ¼ cup Braggs Amino Acids or coconut amino’s ⅓ cup nutritional flakes 2 Tbsp cup of olive oil (optional, helps in browning) 1 tsp chipotle powder 1 tsp smoked paprika (optional) 1 tsp savory 1 tsp cumin 1 ½ tsp ground sage 1 Tbsp onion powder 1 ½ tsp garlic powder … Continue reading Chipotle Oat Burgers
Edamame Salad
Ingredients: 12 oz shelled edamame 16 oz frozen (thawed) or fresh corn 8 oz can water chestnuts ⅔ cup celery ⅓ cup green onion ¼ cup red peppers Dressing 5 Tbsp lemon juice 1 ½ Tbsp honey 1 ½ tsp salt 1 Tbsp parsley 1 garlic clove ⅛ tsp dill weed ¼ tsp basil Directions Mix … Continue reading Edamame Salad
Tzatziki Sauce for Burgers
Ingredients: ¼ plain dairy-free almond yogurt (I don't recommend using coconut yogurt) ¼ cup peeled, grated cucumber excess moisture removed 1 large garlic clove, minced ¼ teaspoon salt (or more to taste) ½ tablespoon fresh dill 1 teaspoon fresh lemon juice Directions: Mix all ingredients together in a small bowl. Drizzle on and over anything!
Bread in a Tin
Ingredients: 1 ¼ cups water 2 tsps yeast 2 Tbsps honey 2 Tbsps applesauce or olive oil 3 ½ to 4 cups whole wheat flour 1 tsp salt 1 Tbsp gluten flour Directions: Mix first three ingredients together and wait 10 minutes for yeast to activate. Add applesauce, gluten flour, and wheat flour, mixing in … Continue reading Bread in a Tin
Red Lentil Dip
Ingredients: 1 cup red lentils 4 cups water 1 bay leaf 1 small onion 1 tsp olive oil ⅓ cup pine nuts 3 cloves garlic ½ tsp cumin 1 tsp each oregano, thyme, basil, and salt ½ lemon juiced 1 Tbsp tomato paste Directions: Bring water, lentil, and bay leaf to a boil, lower heat … Continue reading Red Lentil Dip
“Cheezit” Cheese
Ingredients: 1 cup water ½ cup wheat flour ⅓ cup yeast flakes ¼ cup tahini 1 tsp onion powder ½ tsp garlic powder 2 oz pimentos 1 tsp salt 1 Tbsp lemon juice Directions: Pour into teflon cookie sheet about ⅛” thick. Bake in 400 degree oven until crisp around the edges. Cool and cut … Continue reading “Cheezit” Cheese
Vegan Crustless Veggie Quiche
Ingredients: 1 yellow onion, diced 1 cup baby bella mushrooms, chopped 1 red or yellow bell pepper, diced 3 cloves garlic, minced 1 cup broccoli, steamed or boiled 1 block extra firm tofu 1/2 cup unsweetened non dairy milk 2 tbsp nutritional yeast 1/2 tsp turmeric 1/2 tsp cumin 1 tsp dried basil 1/4 tsp … Continue reading Vegan Crustless Veggie Quiche
Blueberry Lemon Chia Muffins
Ingredients: 1 cup Spelt Flour 1 ½ tsp Baking Powder (aluminum free) Pinch of Sea Salt 1 Ripe Banana ½ cup Applesauce ¼ cup Honey (or Maple Syrup for vegan) 2 tbsp Grapeseed Oil (or melted coconut oil) 1 tbsp Chia Seeds Zest of 1 Lemon 1-1/2 tbsp Lemon Juice 1 cup Fresh Blueberries Directions: … Continue reading Blueberry Lemon Chia Muffins
Chia Chocolate Pudding
Ingredients: 1 ½ cup Almond milk (unsweetened) ⅓ cup chia seeds ¼ cup carob or unsweetened cocoa powder 2-5 Tbs maple syrup (can substitute 5-9 dates if blending) ½ tsp ground cinnamon (opt) ¼ tsp sea salt ½ tsp vanilla extract (opt) Directions Add all ingredients except sweetener to a mixing bowl and whisk vigorously … Continue reading Chia Chocolate Pudding
Almond Zen Granola
From Plant Powered Families by Dreena Burton Ingredients: 3 cups rolled oats 3 Tbs raw pumpkin seeds 3 Tbs sunflower seeds 1/4 tsp sea salt 2-21/2 Tbs almond butter 2 Tbs maple syrup 1/2 tsp blackstrap molasses 1/3 cup honey Directions: Preheat oven to 300F and line a large rimmed baking sheet with parchment paper. … Continue reading Almond Zen Granola
DWTDHixson 