Lentil Bolognese

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Lentil Bolognese

  • What’s in it?

    Red lentils, vegetable broth, store bought marinara (or homemade if preferred), zucchini noodles (spiralized zucchini)

  • Where did I find it?

https://detoxinista.com/vegetarian-bolognese-instant-pot/

  • Why do I like it?

    Easy, delicious - what more could you ask for? This recipe comes together quickly, especially if you spiralize the zucchini in advance. Although the noodles are made from vegetables, it’s still very satisfying. What a great way to replace meat and still be able to enjoy bolognese.

  • Any recipe notes or tweaks?

    When cooking the lentils, I followed the directions on the package, using half vegetable broth and half water to cook them. Once the lentils were done, I added one jar of marinara sauce to the lentils in the pot. This makes the sauce a bit more moist which I prefer to a dry bolognese.

    I cook the zucchini by placing the noodles in a heated skillet and stirring until they are wilted. No need to add oil as the water in the zucchini comes out as it cooks and makes enough moisture to do the trick!

  • Want the recipe? CLICK HERE (note: recipe instructions are for a pressure cooker, if you want stovetop directions scroll down to the bottom of the post)

Oat Flour Chocolate Cake with Molasses Glaze

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Oat Flour Chocolate Cake with Molasses Glaze

  • What’s in it?

    Cake - oat flour, cacao powder, tapioca starch, baking powder, baking soda, salt, almond milk, almond butter, coconut sugar, applesauce, apple cider vinegar, vanilla extract

    Molasses Glaze - non-dairy milk, molasses, powdered sugar, dates

  • Where did I find it?

Feasting on Fruit, Vegan Chocolate Cake

Feasting on Fruit, Zucchini Spice Muffins with Molasses Glaze

  • Why do I like it?

    I had been looking for an oat flour cake recipe and I remembered that I had seen some amazing videos on my Facebook feed from Feasting on Fruit. So I took a chance and searched the site and found this wonderful recipe! The cake is not too sweet with a great texture. It bakes up nice and high with a springy touch which you don’t always find in a vegan/gluten free cake recipe.

    Instead of the frosting that came with the recipe, I wanted to use a glaze as a glue to hold marshmallows and chocolate chips. So I searched again on the Feasting with Fruit site and found this glaze. It came out a bit thin to use as a holder for the toppings so I added some dates and that did the trick.

  • Any recipe notes or tweaks?

    For the cake, this recipe calls for 2 cups of oat flour so I measured out 2 cups of rolled oats and ground them in the Vitamix blender as noted on the recipe page. I didn’t have any coffee extract so I made the cake without it.

    For the glaze, as I wrote above, I wanted to use it as a glue to hold marshmallows and chocolate chips. First, I made the glaze as directed on the recipe. It is suggested on the recipe that you can make your own powdered sugar in the blender, so I did using coconut sugar. The glaze tasted great, but was too thin to hold the toppings. I had some date caramel, which is just dates processed with warm water and a pinch of salt (recipe from Minimalist Baker). In order to thicken the glaze I added 1/2 cup of the date caramel and it worked! Next time I will just add 1/2 cup of soaked dates to the blender after I have made the powdered sugar then add the rest of the glaze ingredients.

    For the toppings, I used 3/4 cup vegan chocolate chips and 3/4 cup vegan mini marshmallows (which I cut in half).

  • Want the recipe for the cake? CLICK HERE

  • Want the recipe for the glaze? CLICK HERE

Black Beans with Red Onion and Tomato + Pepita Lime Cream

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Black Beans with Red Onion and Tomato + Pepita Lime Cream

  • What’s in it?

    Black Beans - ancho chili powder, smoked paprika, cumin powder, cacao powder (optional), onion powder, oregano, salt, black pepper, red onion, black beans (canned), garlic, canned diced tomatoes 

    Pepita Lime Cream - pepitas (pumpkin seeds), fresh lime juice, salt, water

  • Where did I find it?

Clean Food Dirty Girl - Super Easy Bad Ass Black Beans From a Can

The Curious Chickpea - Black Bean Soup with Pepita Cream

  • Why do I like it?

    Being that Clean Food Dirty Girl is one of my favorite sites, it’s not surprising that I loved this recipe! True to their name, these black beans were easy! The addition of the onions, tomatoes and spices gives this recipe a chili type of flavor but much less prep and fuss. It’s a great way to add beans to your meal or even make these the main attraction.

    I wanted a non-dairy cream to serve with the beans that wasn’t cashew based. So I searched and found this recipe. The preparation is simple, the pepitas blend up nice and creamy. Both recipes feature ingredients that you can have on hand.

  • Any recipe notes or tweaks?

    The bean recipe lists cacao as optional, I recommend using it as it adds another level of flavor that is very complimentary to the beans. You can swap out regular paprika if needed. If you don’t have diced tomatoes, you can use strained or whole tomatoes without any problem. I always get tomatoes in glass jars to avoid the problems with cans and aluminum.

    For the cream - don’t forget to soak the pepitas overnight. If you do, you can quick soak them in boiling hot water for an hour or boil on the stove for 10 minutes. Note: I have only made the cream, not the black bean soup which is part of this recipe. I hope to try it sometime!

  • Want the recipe for the beans? CLICK HERE

  • Want the recipe for the cream? CLICK HERE

Icy Coffee Smoothie

Icy Coffee Smoothie

  • What’s in it?

Brewed, chilled coffee (I use organic/decaf), Medjool dates, hemp seeds/hearts, cashew butter, ice cubes

  • Where did I find it?

Detoxinista, Healthy Coffee Smoothie

  • Why do I like it?

This one is a winner! It tastes like a blended coffee drink from a gourmet coffee house, but the ingredients are so much cleaner. Almost like an ice cream, it comes out very thick. You could use less ice, but it does melt a bit as you drink it.

I have made this for the most picky coffee drinkers and they absolutely loved it. This recipe is a must have in your repertoire! Most of the ingredients are pantry staples so it’s easy to whip one up any time.

  • Any recipe notes or tweaks?

Be sure to brew the coffee in advance as the coffee needs to be chilled for this to work. I make my own cashew butter in the food processor then store it in the fridge. I always have the rest of the ingredients on hand so I can make this any time.

Regarding the spinach, I have not tried it with spinach, it might turn the color slightly so proceed with caution! I do add some maca powder when I drink mine. If you like the taste of maca or take it for health reasons, it works well stirred into the drink after blending.

One batch makes a lot, so if there are any leftovers, I freeze it! Keep the leftover coffee grinds to garnish or add a bit more intense coffee flavor.

Carob Brownies

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Carob Brownies

  • What’s in it?

Almond butter, applesauce (or mashed banana), maple syrup (or coconut nectar), carob powder, vanilla, salt, carob chips

  • Where did I find it?

This recipe came about when I swapped carob for cacao in the recipe I used for Bittersweet Almond Butter Brownies.

  • Why do I like it?

I just love the taste of carob so this recipe is a nice way to make a change from your standard chocolate brownies. These brownies taste even better when chilled!

The preparation is very easy with ingredients you can have on hand in your pantry.

Creamy Cauliflower Soup

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Creamy Cauliflower Soup

  • What’s in it?

Olive oil, garlic, leeks (or onion), salt, cauliflower, vegetable broth, almonds or raw cashews, chives

Super easy, super tasty, what more can you want in a recipe?! I have made this for people who don’t like cauliflower and they love this soup. The recipe comes out rich and creamy without having any dairy at all.

  • Any recipe notes or tweaks?

If you don’t have leek, I have found that you can substitute 1 cup of chopped onion. Additionally I used cashews rather than almonds. Lastly, if you are avoiding oil, you can heat the pot first then water saute the vegetables.

Cashew Queso

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Cashew Queso

  • What’s in it?

Raw, unsalted cashews, salt, lemon juice, nutritional yeast, powdered turmeric, canned diced tomatoes with green chiles (note - I have made this using jarred salsa instead of the tomatoes)

  • Why do I like it?

 One of the things I miss most being vegan is cheese. I have tried other plant based queso recipes and was not impressed - until this one! It really tastes like the real thing. The texture is very similar to the original. The flavor is just spot on. I served it to my family and friends who all loved it and couldn’t believe it was vegan.

It is easily to prepare with ingredients you have on hand.

  • Any recipe notes or tweaks?

I didn’t have any canned tomatoes, but I did have a jar of organic salsa. So I swapped 1.5 cups for the 14 oz can of tomatoes. It worked really well and I continue to make this recipe with the salsa instead of canned tomatoes. Additionally, I prefer to use foods packed in glass over cans so this swap really works for me. 

Homemade Nutella!

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Homemade Nutella!

  • What’s in it?

    Hazelnuts, coconut oil, coconut sugar, cacao powder, vanilla, salt (note: espresso is optional as is the addition of chocolate chips which can be blended into the mixture)

  • Where did I find it?

    Oh She Glows, Homemade Mocha Nutella

  • Why do I like it?

    Creamy, sweet, nutty, decadent, this recipe has it all! Once the hazelnuts are roasted, the rest of the recipe is straightforward to make. It keeps for a few weeks in the fridge. I have used it on toast as depicted above, swirled into chia pudding and on top of oatmeal. It does become more solid once refrigerated.

    I first tried this recipe when I had some exchange students visiting me from Tel Aviv. They asked for Nutella and it was a perfect reason to try making it myself. I am so glad I did. This homemade version is so far superior to the mass produced, store bought hazelnut spread.

  • Any recipe notes or tweaks?

    I have the Oh She Glows App on my iPad which I use in my kitchen. The recipe there is slightly different as it calls for cashews in addition to hazelnuts. I have tried it both ways as I made a batch for a friend whose son is allergic to cashews. Both versions are wonderful, you really don’t notice the difference without the cashews.

    Additionally, the app version of this recipe suggests you add some chocolate chips at the end of the processing. I added in one handful, about 1/8 cup of vegan/stevia sweetened chocolate chips.

    I opted out of using the espresso as I was making this for teens. I have yet to try it with the espresso, but I’m sure it is outstanding!

Tahini Dressing

Tahini Dressing

  • What’s in it?

Tahini, white miso, lemon juice, tamari, water

  • Where did I find it?

The Simple Veganista Tahini Miso Dressing-Dip
  • Why do I like it?

There is a wonderful tangy, umami flavor to this dressing.  I have tried other tahini dressings and the taste of sesame overpowers the rest of the flavors.  The ingredients here all balance nicely in comparison. 

  • any recipe notes or tweaks?

I opted out of the red pepper flakes as I don’t tolerate spicy foods, but I’m sure it would be a nice addition if you would like some heat!

Balsamic Mushrooms

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Balsamic Mushrooms

  • What’s in it?

Portobello mushrooms, tamari, balsamic vinegar, garlic, sage, thyme

  • Where did I find it?

Detoxinista, Baked Portobello Mushroom Recipe
  • Why do I like it?

Simple, tasty, quick, what could be better?  This recipe is terrific because there are a few basic ingredients, not much prep.  Just put the seasonings together, marinate the mushrooms and bake.  You don’t have to stand by a stove to watch them, so you can do other things while this dish is marinating and cooking.

  • Any recipe notes or tweaks?

No tweaks needed here!  However, made this with baby bella mushrooms (as pictured above) one time and it worked well, just keep them whole and use a 2” deep pan.  I have made this with fresh herbs (which I prefer) and tried it once with dried herbs.  It does work with both.  If you are in a pinch and need to use dried herbs, cut the amount in half.

Asparagus Leek Soup

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This soup recipe comes from Molly Patrick of Clean Food Dirty Girl.  Molly has a great philosophy about healthy eating and cooking.  

Asparagus Leek Soup

  • What's in it?

Leek, garlic, lemon zest, asparagus, water, lemon juice, salt, pepper

  • Where did I find it?

Creamy Asparagus Leek Soup, Molly Patrick, Clean Food Dirty Girl

  • Why do I like it?

Clean Food, Dirty Girl is one of my favorite sites.  Molly Patrick has a great sense of humor and is really down to earth about healthy eating.  She doesn't nag or preach perfection.  Her recipes are healthy and tasty.  This soup can be prepared quickly.  It is light and flavorful.

  • Any recipe notes or tweaks?

I wanted the flavor to be a bit more intense so I decreased the amount of water by 1/4 cup. Additionally, I measured out the garlic, salt and pepper to get a more precise recipe. Used a bit less garlic than the 5 cloves the original recipe calls for. In the end, I added 1 tablespoon lemon juice to finish the soup.

  • Want the recipe?  Click on the link above.

  • Want the revised version?  Click here.

 

Plant Based Cheese Sauce

Plant Based Cheese Sauce

  • What's in it?

Cauliflower, carrot, onion, garlic, water, cashews, nutritional yeast, salt, lemon juice, white wine vinegar

  • Where did I find it?

Molly Patrick's blog, Clean Food Dirty Girl

Oh She Glows, All-Purpose Vegan Cheese Sauce

  • Why do I like it?

One of the things that plant based eaters miss most is cheese! We are excited about a recipe when we find one that satisfies with flavor and texture. I have made both of the above recipes before, liked both for their flavor and texture. I was making this for someone who didn’t like turmeric so I decided to take elements from both recipes and combine them. See the notes on the tweaks I made below.

The combo sauce is creamy and substantial yet light at the same time.  The recipe makes enough for leftovers and lasts for up to a week in the fridge.  The ingredients are basic, yet the sauce has a crave worthy flavor.  

  • Any recipe notes or tweaks?

I increased the amount of salt.  I swapped cauliflower for the potato. I added lemon and vinegar to the finished sauce.  It added a nice tanginess which I really loved.

  • Want the either of the original recipes?  CLICK ON THE LINKS ABOVE

  • Want to try the combined/revised version? CLICK HERE

 

Easy Homemade Almond Milk

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Easy Homemade Almond Milk

  • What's in it?

Almond butter (raw or roasted, store bought or homemade), medjool dates, water, vanilla extract, salt

  • Where did I find it?

Food 52, A Smarter Way to Make Almond Milk (recipe from Laura Wright, The First Mess)

  • Why do I like it?

Not only is the best tasting almond milk, it is the easiest recipe I have tried.  Because you use almond butter (click here for recipe or use store bought - it works well with either) there is no straining or soaking.  No need to spend lots of time squeezing a nut milk bag or waiting for almonds to soak overnight or remove peels.

The flavor is so pure, you can really taste the almonds and other ingredients.  After having this, I don't think I can go back to store bought almond milk with all the fillers, stabilizers and other unwanted ingredients.

I have been using it to make a maca/dandelion tea latte (picture above) and chia pudding and both are so tasty it's amazing how much better it is than boxed milk!

  • Any recipe notes or tweaks?

I used medjool dates instead of maple syrup because it is not as sweet and has fiber and other health benefits.

I doubled the recipe because I am using it daily and need a big batch to have on hand! 

Note - I made it with raw almond butter (Trader Joe's) and also with organic, roasted almond butter (Costco) both worked out well and tasted great.

  • Want the recipe and article from Food 52's site?  CLICK HERE

  • Want the revised recipe (with dates/printable pdf)? CLICK HERE

 

Sweet Potato Chocolate Pudding

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Sweet Potato Chocolate Pudding

  • What's in it?

Sweet potatoes, cacao powder, maple syrup, non-dairy milk, almond butter, instant coffee powder, vanilla extract, salt

  • Where did I find it?

Well and Good, Pamela Salzman's Sweet Potato Chocolate Pudding
  • Why do I like it?

I have tried a few non-dairy chocolate puddings before and this one is the best tasting.  The recipe uses simple ingredients that you always have on hand.  It is not too sweet, the coffee adds a complexity of flavor.  The texture is thick and rich like old fashioned pudding.

  • Any recipe notes or tweaks?

I made it with less maple syrup (about half the amount), while my friend liked it, I preferred with the full amount as listed on the recipe.  

We did serve it with cut up vegan/gluten-free brownies, raspberries and cinnamon cashew cream for a real decadent treat!

 

Strawberry Coconut Yogurt

Strawberry Coconut Yogurt

  • What's in it?

Coconut meat (from a young coconut fresh or frozen), coconut water, strawberries, cashews, lemon juice, vanilla stevia

  • Where did I find it?

     helenarawandlifestyle, Instagram Feed 

  • Why do I like it?

This is a quick and simple yogurt to prepare.  It doesn't require any probiotics or other type of powder.  The taste is sweet and tangy at the same time!

  • Any recipe notes or tweaks?

Nothing here!  But I did create a PDF so you can print it out!  

Frozen Chocolate Mint Wafer Cookies

Frozen Chocolate Mint Wafer Cookies

  • What's in it?

Almond flour (or leftover almond pulp from making almond milk), coconut sugar, cacao powder, coconut oil, peppermint extract

  • Where did I find it?

Rawmazing, Raw Thin Mint Peppermint Patties
  • Why do I like it?

This was one of the first vegan sweets I tried making when I first discovered recipes designed without diary and refined sugar.  I made it so many times because they are quick and easy requiring very few ingredients.  They are very indulgent but the light, minty flavor takes away any heaviness you might find with a rich chocolate dessert.  They are best kept and eaten frozen which gives them a nice texture as well.

  • Any recipe notes or tweaks?

The recipe is actually for a peppermint patty which has two cookies, a mint filling and a chocolate coating.  I tried to make them but didn't have much luck with the mint filling.  So I just made a half recipe of the wafer part only.  Sometimes I make the chocolate coating and sometimes I just melt down good quality, vegan chocolate chips.  I also find it easier to dip half the cookie in the melted chocolate.  It stays together better and I prefer it with less coating.

Baked Buckwheat Pancakes

Baked Buckwheat Pancakes

  • What's in it?

buckwheat flour (store-bought or ground groats), bananas, olive or coconut oil (optional), water, cinnamon, vanilla extract, baking soda, apple cider vinegar

  • Where did I find it?

     Detoxinista, Vegan Baked Buckwheat Pancakes

  • Why do I like it?

This recipe makes big, fluffy pancakes and it is so easy to make.  There is no need to stand by a hot pan and fry these like conventional pancakes.  You don't need to use much syrup if any! Fresh seasonal fruits do the job.  

I kept some of the leftovers in the fridge.  They were great the following day, I had them for dessert and they tasted great cold as well!

  • Any recipe notes or tweaks?

The first time I made it I followed the directions including the oil.  The following times, I omitted the oil and it turned out fine without any oil.  I have also played around with the amount of cinnamon as my kids wanted a stronger cinnamon flavor.  

I loved serving it with fresh fruit, I used whatever I had in the house that morning!

There is also a note on the original recipe showing the difference when you grind your own buckwheat flour - the pancakes have a different color.  So if you prefer the lighter color you can grind your own flour.

 

Maca Cinnamon Date Shake

Maca Cinnamon Date Shake

  • What's in it?

Non-dairy milk, maca powder, dates, almond butter, vanilla extract, cinnamon, ice

  • Where did I find it?

Kimberly Snyder, Maca Malt Shake 
  • Why do I like it?

This shake is such a treat.  It is sweet from the dates, but not too sweet.  It is creamy and really satisfies the desire for something decadent.  The maca powder gives it a depth of flavor which makes it special almost like a date shake that you get from a date farm in Palm Springs!

I am always trying to find good recipes that add in superfoods like maca so this one is a must have for the health benefits, taste and texture.

  • Any recipe notes or tweaks?

Update:  I have been recently cutting back on the amount of sugar (even natural sugars), so I tried this with using only one date - it was great!  So you don't need to use the full amount the recipe calls for and still have a wonderful treat here.

I used vanilla flavored almond milk (check the label to make sure it doesn't have many objectionable ingredients like carageenan) instead of coconut milk.  

You might want to soak the dates in hot water for 10 minutes if they are dry so they break up and incorporate into the drink.  

 

 

Primavera Roasted Vegetables

Primavera Roasted Vegetables

  • What's in it?

Red onion, zucchini, carrots, broccoli, asparagus, small cherry tomatoes, dried herbs (basil, thyme, oregano or a mixture like herbs de Provence or Italian seasoning), coconut oil (refined), salt, pepper, fresh herbs to garnish (parsley, basil)

  • Where did I find it?

Oatmeal with a Fork, Roasted Vegetable Pasta Primavera

  • Why do I like it?

This is the perfect recipe when you want a colorful mix of spring vegetables.  It is simple to put together with whatever you have on hand.  You can swap out any veggie, use white onions or shallots and mix it up with the dried and fresh herbs.

I found this recipe when I was searching for a spring roasted vegetable dish to use as a side to some creamy pasta I was making.  The original recipe is for a pasta primavera but I used the vegetables as a stand alone dish.

  • Any recipe notes or tweaks?

I wanted to use asparagus, so I swapped it for the yellow squash.  I used a dried herb blend from The Spice Way LA (you can order online).  I used refined coconut oil instead of olive oil. Additionally, I omitted the parmesan cheese and pasta from the original recipe as I wanted to serve these on the side of a pasta with a lemon cashew cream and have this be a non-dairy dish.

Organic Greens with Sautéed Dates and Almond Feta

Organic Greens with Sautéed Dates and Almond Feta

  • What's in it?

Organic romaine, Medjool dates, olive oil, salt

blanched almonds, lemon juice, olive oil, garlic, salt, water

  • Where did I find it?

Date recipe - Renee Erickson's Sautéed Dates, Food 52, Genius Recipes
Almond Feta - Food.com, I Wish I Could Cook, Vegetarian Times, April 2009
  • Why do I like it?

The almond feta is tart, tangy and so similar to dairy feta cheese.  There are so many uses for this cheese.  As a spread on crackers, on pasta or just about anywhere you would use feta.  It has a soft consistency so keep that in mind if you swap it for cubed or grated feta.

I was making salad one night and wanted to use the warm dates.  I happened to have the almond feta in the fridge and decided to put the two together.  Instead of dressing, I simply squeezed fresh lemon over the salad.

  • Any recipe notes or tweaks?

No changes on the date recipe, it is great as is!

I made a few adjustments to the almond feta:

Used a nut milk bag instead of triple layer cheesecloth.  

Omitted the herb olive oil drizzle on the top.

Baked in a glass baking dish or large ramekin at 400 degrees for 25 minutes.

  • Want the recipes?  Click the links above.

  • Want my version?  Click here.