Thriving on Greens

Well, it looks like it's been a while since anyone has posted! Seems like I have the floor to myself, so I'm going to do a shameless plug for a project that Marilyn and I are working on. We want to help as many people start eating a plant based diet as possible! So we're building a website that will have meal plans, shopping lists, fun nutritional articles, and anything motivating people to go vegan! Until the website is up, our platform is on Instagram, Facebook, and Medium. If you or anyone you know wants to go vegan but doesn't quite know how, check out Thriving On Greens. We are tailor making this for plant based beginners!

Here are some links to our instagram and facebook. I also attached some articles that we've posted to Medium about the following:

Living in a van as a vegan
How vegans get their protein
How I became Vic the Vegan Loser
Why you shouldn't blame yourself for your crappy eating habits

Enjoy!

https://www.instagram.com/thriving.on.greens/

https://www.facebook.com/thriving.on.greens/

   

https://medium.com/@greenthrivers/what-living-in-a-van-in-mexico-can-teach-you-about-being-vegan-its-possible-493ee7bfa7cf

https://medium.com/@greenthrivers/but-how-do-you-get-your-protein-7e2472f5f50d

https://medium.com/@greenthrivers/vic-the-vegan-loser-af530f8e7e15

https://medium.com/@greenthrivers/why-you-shouldnt-blame-yourself-for-your-crappy-eating-habits-b763ec9cef80

{ STUFFED RED PEPPERS }

I used several different recipes from Pinterest to create my own recipe for Stuffed Red Peppers.  They're super tasty!  I love them, but my family doesn't love the red pepper part of them so I usually just bake some of the filling by itself in a glass pan and they just eat it plain.  I've also made a big pan of just the filling and then used it on salads with sliced avocados and vegan ranch dressing.

Ingredients:

4-6* red peppers, halved and seeds removed

1 c. chopped onions
1 T. taco seasoning
1 cup frozen corn
1 can black beans, drained and rinsed
1/4 c. chopped cilantro
juice of one lime
1 1/2 -2 c. mango peach salsa
1 c. cooked brown rice
1 c. cooked quinoa (I use a mixture of red and white)

Preheat the oven to 400 degrees. Roast the pepper halves in a baking dish for 20-25 minutes until cooked through.  Meanwhile, saute the onions and the taco seasoning in a little bit of water until the onions are translucent.  Add the corn, black beans, cilantro, and lime juice.  Stir in the salsa, brown rice, and quinoa.  Spoon the filling into the red pepper halves and bake for an additional 15-20 minutes.  Serve with sliced avocados and vegan sour cream or ranch.

*When I use four peppers, I have leftover filling and I bake it separately in it's own pan and either eat it plain or serve it on salads.  If I use six peppers, it uses all of the filling.

{ CAULIFLOWER ALFREDO SAUCE }

A friend of mine mentioned making a Cauliflower Alfredo sauce that sounded really good to me, so I decided to try and make a vegan version. It's delicious! I like to serve it on spaghetti squash with sauteed mushrooms, but it's also very good just on whole wheat pasta.

Ingredients:

3 c. vegetable broth 
1 head cauliflower 
1/4 c. vegetable broth 
1/4 t. crushed red pepper 
1 t. Italian seasoning 
2 cloves garlic, minced 
1/2 c. cashews 
1/4 to 1/2 c. nutritional yeast 
freshly ground salt and pepper, to taste (I use a lot)

Directions:

Roughly chop the head of cauliflower and bring it to a boil in the 3 c. of vegetable broth. Turn down to medium heat and simmer for about 20 minutes, until tender. While the cauliflower is boiling, saute the crushed red pepper, Italian seasoning, and garlic in the 1/4 c. vegetable broth until fragrant. When the cauliflower is tender, add it to the blender with about 1 1/2 c. of the broth it was boiled in. Add the seasoning mixture, the cashews, and the nutritional yeast and blend. Season with salt and pepper (I use my salt and pepper grinders and just do it to taste, but it's probably at least one teaspoon of salt and a half teaspoon of pepper). Use the remaining broth you boiled the cauliflower in to thin the sauce to the desired consistency.

{ OAT AND BANANA COOKIES }

"Cookie" might be a loose term for these, but if you are looking for a very healthy cookie, and you don't mind if they are more like a healthy cracker, you should make these--they are surprisingly good.  

Ingredients:

2 ripe bananas

1 cup oats

Optional (but kind of recommended)  Add one or more of the following:

vanilla

craisins

chocolate chips

carob chips

nuts

sea salt (to sprinkle over)

cinnamon (to sprinkle over)

raisins or other dried fruit

Directions:

Mash bananas and mix with oats.  Mix in any add-ins that you choose.  Spoon onto cookie sheet and bake for 15 minutes or more at 350 (or more).  I liked them best when cooked at a higher temperature (like 400) for 20 minutes, flattening them with a spatula part way through, and flipping them over.  They were a little crispy this way.  This is obviously a very flexible recipe.

These ones had craisins and vanilla in them, and before baking, I sprinkled them with cinnamon and sea salt.

This is how they look after baking--the ones on the left I cooked longer at a higher temperature, and the ones on the right I baked for 350 for 15 minutes.

{ POLENTA DIPPERS }

These roasted garlic polenta dippers are adapted from this recipe are great dipped in marinara sauce, salsa, or as a side dish with soup.  We have had it several times with black bean soup.  They are very tasty!

1 whole head garlic
1 Tbsp. earth balance or olive oil
1 cup uncooked polenta grits
3 cups water
salt & pepper to taste
marinara sauce or salsa

Roast garlic using the directions in this recipe.

For the polenta dippers:

• Line 9x9 baking pan with parchment paper.
• Bring 3 cups water to boil, add polenta grits, and stir frequently until polenta is thick and stiff. It should be difficult to stir.
• Spoon into parchment lined pan and spread it firmly and evenly to edges.
• Place in fridge for about 30 mins, or until fully chilled.
• In the last 10 minutes of chilling, preheat oven to 450.
• Remove polenta from the pan and slice into dippers.  About 1 1/4 x 3 inches in size.
• Spread onto a large baking sheet and bake for 10 mins.
• Flip and bake another 10 mins.
• Chop the roasted garlic and combine with melted earth balance or oil.
• Serve warm with dipping sauce of choice.  They are also great without any dip and as a side to soup.

{ CHILI LIME POPCORN }

This popcorn is so easy and yummy!  And with no butter or oil it is also quite healthy!

I have never measured the ingredients because I just shake shake shake until it is to my liking.  You can do the same!

Popcorn kernels

Lime juice (preferably in a squirt bottle as seen in picture)

Chili powder

Salt

• Air pop popcorn.
• Squirt generous amount of lime juice into popped corn.
• Sprinkle generous amounts of salt & chili powder-- I thought the chili powder would be too spicy, but it is not.  
• Put a lid on bowl and shake until popcorn is coated well.  You may add more at this point if you don't think you've put enough on.  

{ CREAMY SPINACH ARTICHOKE DIP }

Pre-baked

Post-baked (along with notcho sauce and coconut almond chocolate sauce (recipe coming soon)

This is incredible! The original recipe is here at 86lemons.com.

3/4 c. plain unsweetened non-dairy milk
3/4 c. raw cashews (unsoaked)
3 T. freshly squeezed lemon juice
2 garlic cloves
2 T. nutritional yeast
3/4 t. salt
1/2 t. ground mustard
ground black pepper to taste

2 handfuls fresh spinach
2 cans artichokes in water, drained & rinsed

• Preheat oven to 425.
• Blend first ingredients until very creamy.
• Add spinach and blend until chunky.
• Add one can of artichokes and blend until chunky.
• Add second can of artichokes and blend just to incorporate, leaving big chunks.
• Transfer to an 8x8 baking dish or equivalent. (I baked mine in a quart jar to serve at tonight's Relief Society fondue fest.)
• Bake at 425 for 20 minutes.

I'm serving it with whole wheat & flax baguettes (recipe to be posted soon), but it would be delicious on crackers or pretty much anything.

{BUTTERNUT SQUASH SOUP}

This super healthy soup is so easy, and my whole family loves it! You can't beat that on a cold winter day!

1 medium to large butternut squash *
2 large leeks (white part) or 1/2 c. onion
 4 t. minced peeled fresh ginger *
4 c. vegetable broth

1/2 c. cashews (preferably soaked overnight and then rinsed well)
about 1c. water or milk (should equal one cup after blended with cashews)

1 1/2 t. salt

toasted pumpkin seeds (optional)
cilantro (optional)

*Costco sells pre-cut butternut squash in 2 lb. containers.  1 container works perfectly for this recipe and cuts prep time by a ton!
* We go light on the ginger (about half that amount) because my kids like it a little milder.

• Preheat oven to 400 degrees
• Bake chopped butternut squash for about 35 min. until slightly tender
• Saute onion and ginger in 1/2 c. water until onion is soft
• Add squash
• Add vegetable broth
• Bring to a simmer and cook, stirring occasionally, for 20 minutes
• Blend the cashews and water/milk, set aside
• Puree squash until smooth
• Return to the pot and stir in salt and cashew cream
• Heat through
• Ladle into warm bowls and garnish with cilantro and pumpkin seeds (optional)

This recipe was passed on through my aunts family friend, but I'm not sure of the name or origin so I will check and give credit where it's due!

PB/CHOCOLATE COOKIE DOUGH

This is the GREATEST cookie dough recipe ever! We love to eat it in a little bowl, warmed up slightly in the microwave:) So delish. 

Ingredients

• 1 can chickpeas, well-rinsed and patted dry with a paper towel
• 2 teaspoons vanilla extract
• 1/2 cup + 2 tablespoons (165 grams) natural peanut butter
• 1/4 cup (80 grams) honey (agave and maple syrup work too!) 
• 1/2 cup (90 grams) chocolate chips

Directions

- Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.

- Put in the chocolate chips and stir. The mixture will be very thick and sticky.

Notes

- Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter.

- If you'd like to bake them, just add 1 tsp of baking powder! 

{ GINGERBREAD PANCAKES }

I added a few spices to this recipe to make these yummy gingerbread pancakes.  Put some applesauce and a little coconut cream (or soy ice cream if you don't have coconut to make cream like I did this morning) on top and it's almost like eating this tasty cake.

1 1/4 cup pancake mix

1 tsp. ground cinnamon
3/4 tsp. ground ginger
1/8 tsp. ground cloves 
2 Tbsp. molasses 

soy milk

Mix pancake mix, spices, molasses, and as much milk as you like to make the batter the consistency you prefer.

Top pancakes with applesauce (and coconut cream or ice cream if you like).

{ CHIPOTLE CAULIFLOWER CORN CHOWDER }

This soup is adapted from this recipe-- I changed a few amounts and added some spices.  It is delicious!

1/2 small white onion, chopped
1 sweet potato, small diced
1 large carrot, small diced
2 stalks celery, small diced
1/2 medium cauliflower, cut into 1/2 inch florets
4 small red potatoes, small diced
½ Chipotle Pepper in Adobo Sauce (canned), chopped  (use more or less depending on how spicy you want it)*
4 c. water
1 T. vegetable base bouillon
2 t. salt
1 t. Mrs. Dash or Spike seasoning
1 smidgen stevia
2 c. corn kernels fresh or frozen
1/2 c. soymilk

• In a large pot, sauté onion until translucent. 
• Add the sweet potatoes, carrots and celery and sauté for a minute or so.
• Add the cauliflower, red potatoes and chipotle and sauté for another minute.
• Add the bouillon broth, salt, Mrs. Dash, stevia, and the rest of the water, stir to mix well. Cover and increase the heat to bring to a boil. Reduce to low heat and cook for 10 minutes.
• Add the soy milk and corn and simmer for 5 minutes. Allow to cool slightly.
• Puree 2/3 or more of the soup in a blender and return to the pot, stir to mix well.
  
  

*Because I only use such a small portion of the can, I freeze the rest of peppers on a tray and then transfer them to a ziploc bag once frozen.  They last forever this way.


I usually serve this with freshly baked artisan bread.  Maybe I'll get to posting that recipe soon.

{ WHOLE WHEAT VEGAN NOG BISCOTTI }

This is adapted from Oh She Glows, here. Very tasty dipped in vegan eggnog! (These are not a health food.)

3/4 c. chopped pecans, toasted
2 c. whole wheat flour
3/4 c. sucanat
1/2 T. nutmeg
1/2 t. cinnamon
1/2 T. baking powder
1/4 t. baking soda
scant 1/2 t. salt
1/2 c. dried cranberries

1/4 c. pureed prunes
1/2 c. + 1 1/2 T. vegan eggnog
1 t. vanilla

{ GLAZE }

1 c. powdered evaporated cane juice
2 T. vegan eggnog
1/2 t. nutmeg
pinch salt
pinch cinnamon

• Preheat oven to 325. Toast pecans for 8-10 minutes. Remove and cool.
• Preheat oven to 350. Line baking sheet with parchment.
• Mix dry ingredients in a large bowl.
• Mix wet ingredients in a small bowl.
• Add wet to dry and mix with a spoon until it starts to come together.
• Use your hands to mix it completely, just until all the flour is mixed in. Don't overmix.
• Divide dough in half and place on prepared baking sheet.
• With the palm of your hand, press down each half to flatten.
• Cover with parchment and roll each half into a rectangle, about 6x10, and 1/4-1/2 inch thick.
• Score the logs with a knife and bake for 30 minutes.
• Remove from oven, reduce heat to 325, and cool for 5 minutes.
• Slice along score lines (3/4-1 inch strips).
• Gently flip piece onto one side and bake at 325 for 10 minutes.
• Remove from oven, flip, and bake another 5 minutes. Repeat once or twice more until they reach your desired crispyness.
• Cool completely and store in a glass container.
• To prepare glaze, whisk all ingredients together. Place into a baggie, snip the tip, and "pipe" over the sides of the biscotti.

{ CREAMY RICE AND MUSHROOM CASSEROLE }

Ok. This casserole is my very favorite dish right now! This is a Lucy creation, based off of the layered rice and chicken casserole of days past. (What do you want to call it, Lucy? We can change the title.) Sisters, seriously, if you want to take a bite of our childhood, make this! It's amazing!

1 1/2 c. brown rice, uncooked (about 4 c. cooked)

1 lb mushrooms, sliced (I used shitake)

1 pkg firm or extra firm tofu, pressed, cubed and marinated in 1/2 c. vegan veggie broth 4 hrs or overnight (I used 1 t. Better than Bullion No Chicken + 1/2 c. water)

1 c. water
1 1/2 c. non-dairy milk
2/3 c. cashews
3/4 c. nutritional yeast
4 T. cornstarch
2 T. lemon juice
1 1/2 t. salt
1 t. curry powder
2 t. miso
1 1/2 t. veggie base (1 t. Better than Bullion)

1 c. French fried onion rings (optional)

optional garnish: green onions

• Cook rice.
• Saute mushrooms until just starting to release mushroom juice.
• Drain marinated tofu, spread on parchment paper on a baking sheet, and bake at 375 for 35 minutes.
• Preheat oven to 400.
• Blend water through veggie base until very smooth.
• Spread cooked rice in the bottom of a 9x13 pan. Cover with baked tofu. Then mushrooms.
• Pour sauce mixture over the casserole.
• Bake at 400 for 20 minutes.
• Remove from oven, top with French fried onions, and bake for another 5 minutes.
• Serve, garnished with green onions.

This picture is 1/2 the recipe in an 8x8 dish. (Half of us like mushrooms; half do not.)

{ PUMPKIN CAROB CHIP MUFFINS }

These are adapted from this recipe. I cut way back on the honey by adding dates, subbed some prunes for some of the applesauce, used flax instead of egg replacer, and subbed carob chips for chocolate chips. They turned out great!

Whisk together and set aside:

1/4 c. ground flax seed
1/2 c. water

Blend:

1 1/4 c. water
about 1/3 c. prunes
1/2 c. honey
1/2 c. applesauce
1 c. dates (loosely packed)
1 can pumpkin

Combine:

2 1/4 c. whole wheat flour
1/2 c. oats
1 T. baking powder
1 T. baking soda
1 t. cinnamon
1 t. salt

3/4 c. vegan carob (or chocolate) chips

• Preheat oven to 400.
• Whisk 1/2 c. water and flax and set aside.
• Put 1 1/4 c. water in blender. Add prunes until water rises to 1 1/2 c. (about 1/3 c. loosely packed prunes). (If you already have pureed prunes, use 1 c. of that and reduce water to 1/2 c.)
• Add remaining wet ingredients and blend until smooth.
• Pour blended mixture into mixing bowl or electric mixer.
• Add flax "eggs" and mix well.
• Combine dry ingredients and add to wet mixture.
• Fold in carob chips.
• Fill 24 muffin tins 3/4 full.
• Bake for 16-20 minutes (Mine took 17).

{ WHOLE FOODS and GLUTEN FREE }

Back in April, I finally made the commitment to myself to start eating (even) better, to get back on track exercising, and to lose all of my leftover baby weight. Inspired by my sisters, I made a checklist and set some goals. What it turned into for me was eating a primarily whole foods diet, avoiding processed foods, including processed grains (whole wheat bread, etc.), added oils, and sugar. I realized after a few weeks of doing this that it also meant my diet was essentially gluten free. (I did eat some wheat berries in a salad and for breakfast once.)

I've had so many people say it's close to impossible to eat vegan and gluten free. Now I can say I've done it, and I'm having a lot of fun with it. (And I've lost 20 lbs and have almost met my end goals.)

At the beginning, I took some pictures of some of the fun meal conversions I did to replace processed grains with whole foods. I thought I'd share:
Mike found me a great deal on a spiral cutter. I made a lot of zucchini noodles.

When my family had roasted garlic brocolli pizza, I had all the toppings with zucchini noodles. Delicious!!

Beanburgers with all the fixings on lettuce. Amazing!

I replaced the noodles in this frog-eye salad with millet. So good!

This zucchini lasagna was out of this world! I actually liked it better than with whole wheat lasagna noodles. I sliced the zucchini ahead of time and salted it to make it sweat. Then rinsed and dried, so it didn't turn to mush in the lasagna. Loved it! (It's this recipe, with tofu ricotta instead of the tofu and toffuti cream cheese.)

This was one of my very favorites: barbecue pizza toppings over brown rice.

Alfredo and peas over zucchini noodles.

When my family had pancakes, hashbrowns, and field roast sausage, I subbed in pan seared mushrooms.

My portion of mac and cheez had cauliflower instead of whole wheat noodles.

I stopped taking pictures after the first few weeks, but I've had a lot of fun getting creative with my whole foods.

Here are some other recipes that work great:

• basil pasta sauce over brocolli and/or cauliflower
• sloppy jo lettuce wraps
• mango salsa over hashbrowns instead of corn waffles

I've learned not only is it possible to be vegan and gluten free, but I actually enjoy more variety than before. I guess my point is, if you're scared of a vegan diet because you also have a gluten intolerance (or soy, or really any other food), it's possible and can be fun to get what you need eating a whole foods, plant based diet.

{ MEXICAN CHOWDER }

This is my adaptation of this Forks Over Knives recipe. Easy and delicious!

3/4 c. sweet onion, finely diced
2 garlic cloves, pressed or minced
1 red bell pepper, seeded and diced
1 T. chili powder
1/2 t. paprika
1/2 t. cumin

2 c. water
1/3 c. almonds
1/4 c. nutritional yeast
2 T. ketchup
1 T. miso
1/2 t. salt
juice from 1/2 lime

1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained and rinsed (or 1 1/2 c. frozen corn)
1/4-1/2 c fresh cilantro

Garnishes:
green onions
corn chips
lime wedges
pepper
avocado

• Saute onions and garlic until translucent.
• Add red bell pepper and spices and saute a few more minutes.
• Meanwhile, blend water through lime juice until very smooth.
• Pour sauce over onions and peppers.
• Add beans, corn, and cilantro and stir to combine.
• Heat through.
• Serve with any or all of the garnishes.

{ ROASTED CAULIFLOWER }

I got this from Vegan Dad. I like this so much, I eat an entire head of cauliflower for lunch!

1 cauliflower, cut into large pieces
1/4 t. turmeric
1/4 t. cumin
1/4 t. coriander
1/4 t. chili powder
1/4 t. garam masala (recipe below)
1/4 t. salt
1/8 t. cinnamon
1/16 t. pepper
juice from 1/4 lemon

• Preheat oven to 425. Line a baking sheet with parchment paper.
• Put cauliflower in a large bowl.
• Combine spices in small bowl and sprinkle over cauliflower. Toss to coat. (I put the lid on the bowl and shake it.)
• Spread out on baking sheet.
• Loosely cover with a piece of foil. Bake at 425 for 15 minutes.
• Remove foil and bake for another 15 minutes.
• Drizzle lemon juice and serve.

{ GARAM MASALA }

1 T. cumin

1/2 T. coriander

1/2 T. cardamom

1/2 T. pepper

1 t. cinnamon

1/2 t. cloves

1/2 t. nutmeg

{ SMASHED POTATOES }

These potatoes are amazingly good!!! And so easy! I think Christine found them on pinterest? There's not really a recipe, per se, but we all like them enough that we've made shakers of the spice mix.

red, purple, fingerling, or other fun potatoes

smashed potato seasoning:
2x paprika
1x salt
1x garlic powder
1x onion powder
1/2 to 1x pepper

• Cut potatoes into fingerling sized pieces (little smaller than a golf ball).
• Boil or steam potatoes until tender. You can steam them in a pressure cooker: low pressure, 5 minutes, quick release.
• Drain potatoes and spread onto sprayed cookie sheet.
• Smash potatoes with potato masher.
• Coat generously with seasoning mix.
• Broil on top rack for 10-20 minutes, depending on your oven.
• Flip potatoes and broil for another 5-15 minutes. We like them really crispy and sometimes take out the crispy ones and leave the rest in for more time.

{ TOFU FETA CHEEZ }

Mom found this somewhere (?) and uses it in a delicious tomato salad I hope to post soon. We also love it on crackers!

1 pkg firm or extra firm tofu (refrigerated kind), pressed
1/2 c. water
1/3 c. mellow miso
1 1/2 T. white wine vinegar
1 1/2 T. lemon juice
3/4 t. salt
1/2 t. garlic powder

For Salad:

• Cube pressed tofu.
• Blend other ingredients.
• Marinate tofu in sauce at least 8 hours before adding to salad.

For Crackers:

• Process miso, vinegar, lemon juice, salt, and garlic powder until smooth.
• Crumble pressed tofu into processor.
• Pulse, slowly adding water, until desired consistancy. I like a small cottage cheese consistancy.
• Allow to marinate in fridge for at least 8 hours. I like it best after 3 or 4 days.

{ LETTUCE WRAPS }

I did it. Finally. These aren't quite PF Changs, but they're pretty good.

I mostly followed this recipe, with a few changes. Neither Mike nor I liked the suggested recipe for spicy sauce. We just drizzled a little soy sauce on top.

{ BAKED TOFU }

1 package firm or extra firm tofu, pressed
1 t. rice vinegar
1 t. honey
1 t. orange juice concentrate
3 T. water
1 T. soy sauce
1/2 T. Chinese chili sauce

• Cut pressed tofu into 1/4-inch cubes.
• Combine marinade ingredients in a ziploc bag.
• Add tofu and allow to marinate for a couple hours or overnight.
• Spread tofu on parchment paper on baking sheet.
• Bake at 375 for 40 minutes, stirring/flipping once.

{ COOKING SAUCE }

1 T. sesame seeds or 1/2 T. tahini (1 t. sesame oil)

3 T. water

1 t. orange juice concentrate

1 T. soy sauce

1/8 to 1/4 t. vanilla

1 t. rice vinegar

1/2 T. Chinese chili sauce

1 t. miso

1/2 t. mollases

1/8 t. pumpkin pie spice

1 drop stevia (1 t. sugar)

2 t. cornstarch

• Process sesame seeds into fine powder/tahini.
• Add remaining ingredients and process/blend until smooth.
• Set aside.

{ TOFU MIXTURE }

1 t. fresh minced ginger

2 cloves garlic, pressed or minced

1/4 c. minced red onion

2 green onions, sliced

1/2 can water chestnuts, diced

• Saute ginger, garlic, and red onion for 2 minutes.
• Add green onions and water chestnuts and saute for another 2 minutes.
• Add cooking sauce and stir until thick (happens very fast).
• Add baked tofu and combine.
• Serve rolled in lettuce leaves, drizzled with soy sauce.

{ THAI FRIED QUINOA }

This is another one from Peas and Thankyou. Kind of a fried rice idea, and very good.

A few changes I make:

• We like it best without the soy sauce.
• I use the skimmed coconut milk leftover from when I make coconut cream.
• I cook the quinoa in the pressure cooker: high pressure, 5 minutes, natural release.
• I use this tofu scramble recipe.

Enjoy!

{ WATCH THIS! }

{ CAVEMAN COOKIES }

These are from Mama Pea. Yum!

1 1/2 c. almonds, processed into flour
1/2 t. baking soda
1/2 t. salt
1 drop stevia
2/3 c. sunflowers, processed into butter
2 T. ground flax + 1/4 c. water
1/3 c. honey
1/4 t. maple flavor
1/2 t. vanilla
3/4 c. vegan chocolate or carob chips

• Preheat oven to 350.
• Process almonds into flour/meal.
• Combine almond flour, baking soda, salt, and stevia in a bowl.
• Combine flax and water and allow to sit for 5 minutes.
• Process sunflowers into butter.
• Add flax mixture and other wet ingredients to processor and cream together with sunflower butter.
• Pour wet mixture into dry and mix well.
• Fold in chocolate or carob chips.
• Drop onto baking sheet and bake at 350 for 12-15 minutes.

{ BLACK BEAN CRUMBLE TACO "MEAT"}

I think Christine was the first to try this one. Adapted from this recipe, it's great on taco salad, tostadas, or anywhere you'd normally use taco meat.

2 cloves garlic
2 cans black beans (2 1/2 c.), drained and rinsed
1/4 c. rolled oats
1/4 c. cornmeal
1 T. chili powder
3/4 t. salt
1/4 t. pepper

• Preheat oven to 400.
• Process all ingredients in food processor until they stick together and form a paste.
• Spread/crumble mixture onto a sprayed cookie sheet.
• Bake at 400 for 8-10 minutes.
• Remove from oven and chop up with a spatula or spoon.
• Bake for 8-10 minutes more.
• Chop/crumble again.
• Bake for 3-5 minutes more.

I like it even more mixed with this ground walnut meat. Make the walnut meat and add it to the beans for the last 5 minutes of baking time.

{ POTATO SALAD }

This recipe is adapted from Cathy Fisher's recipe on Straight-up Food, one of my new favorite sites.

5 medium red potatoes, diced
1/2 red onion, diced
2 ribs celery, diced
1 avocado, diced

1/2 c. non-dairy milk (I used almond)

3 T. sesame seeds
2 T. walnuts
2 T. cashews
2 T. lemon juice
2 T. nutritional yeast
1 T. prepared mustard
1/2 t. garlic powder
1/2 t. cumin
1/4 t. salt


1-2 T. chopped fresh dill (1 t. dried)
2 T. dill relish

• Steam or boil potatoes until tender but not falling apart. (I used my pressure cooker, low pressure, 1 minutes, but when the pressure floater thing popped up, I set the timer for 45 seconds and then turned it off and released the pressure.)
• Rinse under cold water and allow to cool.
• In a large bowl, combine potatoes, red onion, celery, and avocado.
• Blend milk through salt until creamy and smooth. Stir in dill and resish.
• Pour dressing over salad and mix.
• Chill before serving.

{ FROZEN RAW KEY LIME PIE }

As tasty as it looks! I can't remember how I came across this recipe, but it will definitely be a repeat at our house. The original zesty macadamia nut crust recipe is here, and the raw key lime pudding here. The only changes I made were to cut out the coconut oil/butter in both.

{ ZESTY MACADAMIA NUT PIE CRUST }

3/4 c. macadamia nuts (raw, unsalted, soaked for 6 hours, drained)
3/4 c. walnuts
3/4 c. pecans
1/2 c. dates (I packed mine in, but the crust was pretty moist, so you wouldn't have to.)
1 t. lime zest (zest from 1 lime)
1/2 t. salt
1/4 c. shredded unsweetened coconut

• Process all ingredients, except coconut, in a food processor until moist and sticking together.
• Spread coconut in bottom of spring-form or pie pan.
• Crumble crust evenly on top of coconut; then press firmly into bottom of pan. (You might have to wet your hands to do this; the crust is sticky.)
• Chill crust while making filling.

{ KEY LIME PUDDING }

3 medium avocados

1 ripe banana

3/4 c. fresh or frozen mango pieces

1 c. fresh lime juice (5-10 limes, depending on size)

1 t. lime zest (zest from 1 lime)

1/2 c. honey or agave nectar (I used agave)

1/4 c. shredded unsweetened coconut (coconut oil in original recipe)

1/4 of fresh vanilla bean or 1 1/2 t. vanilla extract

1/2 t. salt

• Blend all ingredients in a high speed blender until smooth and creamy.
• Pour/spoon filling into chilled crust.
• Freeze. (I froze mine for a couple hours uncovered before covering with saran wrap and foil.)
• Remove from freezer 5-10 minutes before serving time.
• Top with coconut cream and lime zest. Wow!

{ CARROT MANGO POPSICLES }

These are from Radiant Health Inner Wealth. We love them!

If you don't have popsicle forms, be creative. I used 2-oz. milk bottles.

{ EASY TOMATO SOUP }

This soup was Elna's idea? Mom's? Someone's brilliant idea! It's so easy and so good! We had it today topped with these kale chips. Delish!

1 can Italian stewed tomatoes
1/2 c. water
1/4 c. raw cashews

• Blend all ingredients in a high-speed blender until creamy and warm. (If you don't have a high-speed blender, you can warm it on the stove after it's blended.)

Makes 2 servings.

{ SUN-DRIED TOMATO KALE CHIPS }

This recipe is adapted from Oh She Glows.

My kids love these! They take a while to cook/dehydrate in the oven, and they are done in stages. When my kids hear me checking them, they come running and beg for the done chips as I take them out. A batch rarely lasts into a second day. (That means the 4 of us are eating 2 bunches of kale in 1 day!)

2 large bunches kale
1/3 c. sun-dried tomatoes, soaked in 3/4 c. water at least 1 hr. (reserve water)
1/4 c. raw cashews, soaked at least 1 hr.
3/4 c. garbanzo beans, drained and rinsed (1/2 can)
2 large garlic cloves
1/2 c. fresh basil (2 T. dried)
2 T. fresh lemon juice
2 T. nutritional yeast
3/4 t. salt

• In 2 separate bowls, soak tomatoes and cashews for at least 1 hour. After soaking, reserve the tomato water; drain and rinse the cashews.
• Wash kale leaves and tear into peaces, discarding the stems. Dry the leaves in a salad spinner or pat dry with a towel. Place greens in a large bowl; set aside.
• Combine all ingredients, except tomato water, in a food processor. Process until smooth, gradually adding tomato water.
• Pour sauce over the kale and use your hands to massage sauce into leaves.
• If you have a dehydrator, dehydrate for about 12 hours at 105-110F.
• If you, like me, do not have a dehydrator, spread kale leaves in a single layer on parchment paper on baking sheets and bake at the lowest temperature your oven will do. (Mine is 170F.) After 2 hours, check the chips, remove any that are done (and eat them), and rotate your baking sheets. If your oven is like mine, a few will be done after 2 hours. Then I start checking every hour. Some chips take up to 5 hours to completely dehydrate.

If you want to skip the dehydrating completely, this also makes a really good kale salad!!