 Ingredients:
3 cups all purpose flour 3 tsp baking powder 1 tsp salt 1 cup creamy peanut butter 1/2 cup butter 1/2 cup sugar 1/2 cup light brown sugar 6 tbsp aquafaba 1 1/2 plant based milk 2 tsp vanilla 1 cup vegan chocolate chips Method: Preheat oven to 350. Spray 2 8 x 4 inch loaf pans with nonstick cooking spray, set aside. Mix vegan butter, both sugars, vanilla, and milk in a mixing bowl. Mix the aquafaba until frothy and then add that to the mix as well. Mix flour, baking powder and salt and add to the wet mix. Stir in the chocolate chips. Bake for 45 minutes or until toothpick inserted into the centers come out clean. Cook in pans, remove from pans and enjoy!
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 Ingredients:
2 cups of chick peas (drained and rinsed if using canned, save the liquid for aquafaba!) 2 tbsp sesame seed oil 3 cloves of garlic 1/3 to 1/2 cup of olive oil Method: Put all of the ingredients and 1/3 cup of the olive oil into a food processor and process until smooth. If the hummus is still to thick, add the remaining olive oil and add more if needed. Enjoy!  Ingredients:
2 tbsp vegan margarine 1 cup of vegetable broth or chikn broth (Chicken less broth) - cooled 1 large clove of garlic 1 tbsp onion powder or 1/2 small onion 2 tbsp nutritional yeast (or more to taste) 1 tbsp poultry seasoning 1 tbsp fresh rosemary 1 tbsp thyme 1/2 tbsp sage 1 tbsp soy sauce 1/2 cup of white wine 1 tbsp cornstarch 1/4 cup plant based milk * 1 8 oz pkg of Mushrooms if you have some Method: Melt margarine. Sauté garlic, and other spices. If using mushrooms, add them to saute also. When the water has evaporated down, add the wine, soy sauce (or gluten free soy sauce option) and saute a little more until the wine burns down. Also add the nut yeast and poultry seasoning. Meanwhile, mix the cornstarch with the broth well and add to the pan. Make sure to use a wire whisk to stir until it starts to thicken. Bring to a boil and add the plant based milk. Keep stirring and adding additional milk if needed. Enjoy!  We did a pre Thanksliving run of this Wellington recipe and loved it!
Ingredients: 4 portobello mushrooms Splash of olive oil 2 tbsp of dry thyme 4 cloves of garlic chopped 1 large red onion chopped 1 tbsp rosemary 1 cup of white wine 1/2 tips brown sugar 2 cups of chestnuts (roasted) 2 cups of pecans 2 slices bread 1 package of puff pastry 1/2 cup vegetable stock 2 tbsp non-dairy milk Method: Splash olive oil on portobello mushrooms and top with 1 tbsp of the thyme. Add the chopped garlic also to the mushrooms, and pepper to taste. Bake mushrooms for 15 minutes in a 375 degree oven. Meanwhile, sauté onion in a splash of olive oil and add the other tbsp of thyme and rosemary. Heat up and add the 1 cup of white wine and let burn off. Add the 1/2 tbsp of brown sugar. When the wine has burned down, set the mix aside. In a food processor, mix chestnuts, pecans and the bread. Add this to the onion sauté from above, add the vegetable broth and mix until everything is well combined. Lay out one sheet of the puff pastry and pile 1/2 of the onion/nut/bread mix in the middle. Lay the portobello mushrooms on top vertically and cover the mushrooms with the remaining onion/nut/bread mix, kind of like a cocoon. Put a second sheet of the puff pastry on top and seal the edges by wetting it with water and sealing with your fingers. Use a knife or pizza cutter to cut and excess of the puff pastry off. Use a fork to seal the edges. Make sure to make holes in the puff pastry using a knife or fork for ventilation and brush lightly with non-dairy milk. Bake at 275 for 40 minutes and enjoy!  Ingredients:
1/4 cup rolled oats 1/4 cup groats 1/4 cup sunflower seeds 1/4 cup almonds chopped 1/8 cup chia seeds 1/4 cup hemp seeds Mix all ingredients and add your favorite fruit or sweeten with your choice of vegan sweetener (maple syrup, bee free honey, etc), add cinnamon if desired and your favorite plant based milk:) save what you don't eat in a sealed container:)  Serving Size : 8
Ingredients -------- ------------ -------------------------------- 4 tablespoons vegan margarine 1 Onion,large -- coarsely chopped 3 pounds ground up bocca burger or any vegan meat you have 8 tablespoons Red chile,hot -- ground 4 tablespoons Red chile,mild -- ground 3 tablespoons Cumin -- ground 3 Garlic cloves,medium -- crushed 1 tablespoon Black pepper -- freshly ground 1 tablespoon Salt 1 tablespoon Sugar 1 can Tomatoes -- whole (12oz ea) 4 cans Kidney beans -- w/H2O (16oz ea) 1. Melt the vegan margarine in a large heavy pot over medium heat. Add the onion and cook until it is translucent. 2. Combine the vegan meat with the ground chile, cumin, garlic, and pepper. Add this vegan meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the vegan meat is evenly mixed id. 3. Stir in the remainig ingredients. Bring to a boil, then lower the heat and cook for about an hour or longer if using a crock pot.  This soup is a great option for a cool fall day. It’s filling and nutritious, packed with lots of veggies. Plus the simplicity and ease of this dish make a perfect option, even if you haven’t prepared any of the ingredients beforehand.
We especially love to make this soup when we feel a cold coming on. When we’re looking for even more nutrition, we add even more ginger and garlic. In addition, we might swap the spinach for kale and add some green peppers. The vitamin C content increases dramatically with the addition of these foods, boosting your immune system just in time for cold season. For those looking for less sodium in the dish, half or omit the soy sauce. For gluten-free option, use liquid aminos instead of the soy sauce. Additionally, you can add more garlic, ginger, and onion if you’re looking for more flavor. The miso paste provides a good sweet, yet savory flavor that hits the spot, making up for the lack of soy sauce.  This is one of my favorite meals to whip up. It’s packed with veggies and tofu, so it’s fairly healthy. Plus it has great flavor. If you chop up the veggies and prepare the tofu beforehand, it is also a very quick meal to put together. Looking for more spice? Add a little more Sriracha and curry powder.
Potato skins are some of our favorite appetizers. They're simple, but can be so delicious if topped with the right ingredients. Not to mention that they are super versatile. Some of our favorite variations include:
  This recipe offers a gluten-free and healthful alternative to store-bought crackers.
Ingredients 2 cups oats 3 tbs sunflower seeds 3 tbs chia seeds 3 tbs ground flax seed 3 tbs sesame seeds 1/4 cup pumpkin seeds 3 tbs hemp seeds 1 tbs of dried rosemary 1.5 tsp of smoked paprika 1 tsp of cumin 1 tsp of tumeric Aquafaba* from one 16 oz can of chick peas (you can also add a handful of the chick peas to the recipe if you like) 1 cup of water 1 tbs olive oil Note: I also tested this recipe with adding chopped up tomatoes and it was delicious! Make sure you use the dehydrator method though if you add veggies to the recipe. *This is the liquid in the can of the chick peas Method: Put all ingredients in a large bowl and mix well with your hands. Let it sit for about 20-30 minutes. Scoop out a handful of the mixture and set on sheet of parchment paper and top with another sheet of parchment paper. Using a rolling pin, flatten the mixture out. At this point, you have one of two options: using a dehydrator or using an oven. Dehydrator method If you have a dehydrator, use a round cookie cutter and cut and put the mixture on your dehydrator trays. I set my dehydrator to 160 degrees Fahrenheit and let it run over night (about 8 hours). Oven method If you do not have a dehydrator, you can put the flattened mixture on a cookie tray and bake in your oven at 350 for about 30 minutes. Check intermittently though as ovens may heat differently and you don't want to burn it. Remove the tray, and turn over the mixture the best way you can (I put another piece of parchment paper on top of the flattened mixture and put a second cookie tray on it and flipped it over). Bake for another 30 minutes or so and let cool. Once cool, break the flattened mixture into bite-sized pieces and enjoy! |
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