Giant Stuffed Portobello Mushrooms

Giant Stuffed Portobello Mushrooms

• What's in it?

Large portobello mushrooms, olive oil, garlic powder, dried basil, dried oregano, pizza sauce (use store bought or my tomato basil reduction, recipe here), mixed vegetables of your choice, vegan parmesan (click here for link to vegan parm recipes)

• Want the recipe?

Minimalist Baker, Vegan Portobello Pizzas

• Why do I like it?

I am always looking for a healthier alternative to pizza, this recipe uses mushrooms instead of bready crust.  I found it when had a few portobellos that I wanted to use up so I searched Minimalist Baker, one of my favorite sites.

This recipe is very versatile, you can use whatever vegetables you have on hand to stuff inside the mushroom.  I really liked the technique of seasoning and baking the portobello first, it added a lot of flavor.  This dish looks impressive enough to serve guests.  

• Any recipe notes or tweaks?

I didn't have any pizza sauce on hand so I created a tomato basil reduction using canned organic tomatoes and fresh basil (click here for my recipe).  I had some cooked spaghetti squash so I used that in the stuffing, but you can use anything you have on hand.

Lentil Mushroom Stew

Lentil Mushroom Stew

• What's in it?

Green Lentils, shallot, mushrooms, garlic, fresh thyme leaves, lemon juice, tamari, vegetable stock, unsweetened plant based milk, kale, olive oil

• Want the recipe?

The First Mess, Creamy French Lentils with Mushrooms and Kale

This Rawsome Vegan Life, Facebook Posting, October 12, 2016

• Why do I like it?

I was scrolling through Facebook and a post from This Rawsome Vegan Life caught my eye. The photo of green lentils with mushrooms looked good, so I clicked through to the recipe.  It took me to the blog called The First Mess.  I liked the list of ingredients and went ahead and tried the recipe.  

It turned out great!  The flavor was deep and complex and very delicious.  There is a bit of prep work, but if you have everything washed, measured out and ready it will help.

• Any recipe notes or tweaks?

This recipe calls for white wine, but the author also gives alternatives of white wine vinegar or lemon juice.  I opted for lemon juice.  I didn't have any fresh kale, so I used fresh spinach.  I did use olive oil, however, I have learned that if the pan is heated first you can sauté without oil if trying to avoid.

I added a bit of fresh thyme and a drop of coconut milk to garnish.

Cashew Cheese Tortilla Pizza

Cashew Cheese Tortilla Pizza

• What's in it?

Brown rice tortilla base, sautéed vegetables (I used onion, zucchini, mushrooms and basil), pizza sauce (store bought or use my tomato basil reduction), cashew cheese, arugula

• Want the recipe?

Clean Food Dirty Girl, Cashew Cheese

Pizza Recipe from Clean Food Dirty Girl, Plant Fueled Weekly Meal Plans

• Why do I like it?

First of all, I love CFDG - it's founder, Molly Patrick is one of my favorites.  Her approach is real - no nonsense, nothing fake!  She is honest and upfront about her own struggles and how she deals with them.  I decided to sign up for her weekly meal plans a few months ago.  I am absolutely loving the food!  Her plans have detailed shopping lists, batch cooking instructions and nightly instructions.  

Regarding this recipe - you can find the cashew cheese on her site.  If you want the meal plan recipe you have to purchase her meal plan.  The price is reasonable and you can get just one month or up to three at a time.

This turned out to be a tasty vegan version of pizza.  The cashew cheese tasted good heated.  The sauce and veggies give it substance while the arugula tops it off like a salad.

• Any recipe notes or tweaks? 

I used a gf brown rice tortilla where the recipe called for a sprouted wheat english muffin.  

You could substitute any fresh green that you like, chard, spinach, baby kale, etc, just make sure it is cut into bite friendly pieces.

There is a pizza sauce recipe in the meal plan, but you can use the pizza sauce from Clean Food Dirty Girl site, click here.

Or use my tomato basil reduction, recipe link below.

Tomato Basil Reduction

Tomato Basil Reduction

• What's in it?

Canned, chopped tomatoes, fresh basil, salt

• Want the recipe?  Click here.

• Where did I find it?

I was making a recipe that called for pizza sauce and I didn't have any on hand, but I did have canned chopped tomatoes and some fresh basil.  So I decided to puree the basil and tomatoes and cook down until I got a thick texture like pizza sauce.  

• Why do I like it?

This recipe is so easy to prepare using ingredients commonly found in the pantry.  I freeze fresh basil so that I always have some on hand.  There are no objectionable ingredients like sugar, preservatives or other unpronounceable words. 

Quinoa Taco Filling

Quinoa Taco Filling

• What's in it?

Quinoa, vegetable broth, salsa (store bought), nutritional yeast, cumin, chili powder, garlic powder, salt/pepper, olive or avocado oil

• Want the recipe?

Minimalist Baker, Quinoa Taco Meat

• Why do I like it?

This recipe really recreates the taste of taco meat.  The spices and salsa blend perfectly to compliment the quinoa.  The texture is chewy, if you cook it longer it becomes crunchy around the edges.  It is a great way to use leftover quinoa or you can make extra quinoa one night and have leftover to make this dish later.  There are many recipes for nut based taco filling, yet I prefer to use quinoa for a change of pace!

• Any recipe notes or tweaks?

I cut a bit of the chili to make it more mild, but otherwise this recipe is great as is!

One time I had some extra cooked millet in my fridge and tried this recipe with that instead of the quinoa.  It turned out great as well!

Whole Food Plant Based Cheese Sauce

Whole Food Plant Based Mac and Cheese

• What's in it?

Potato (update:  I have also subbed white beans and cauliflower for the potato and got good results), carrot, onion, turmeric, garlic, water, cashews, nutritional yeast, salt, gluten free pasta

• Want the recipe?

Molly Patrick's blog, Clean Food Dirty Girl

• Why do I like it?

The sauce is creamy and substantial yet light at the same time.  It is not overpowered by the turmeric as some vegan mac and cheese sauces are.  The sauce 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.  

You can also use it layered with greens and potatoes as shown above. (Recipe for this from Clean Food Dirty Girl meal plans.  Click here to purchase meal plans.)

• Any recipe notes or tweaks?

I increased the amount of salt.  I have also subbed white beans and cauliflower for the potato and got good results (same amount as the potato).

Just recently I added one teaspoon of apple cider vinegar to the finished sauce.  It added a nice tanginess which I really loved.

Roasted Red Pepper Sauce

Roasted Red Pepper Sauce

• What's in it?

Red bell peppers, olive oil, shallots, garlic, non-dairy milk, nutritional yeast, arrowroot powder, pasta of choice, fresh herbs of choice

• Want the recipe?

Minimalist Baker, Vegan Roasted Red Pepper Pasta (GF)

• Why do I like it?

It's nice to have a variety of sauces, especially for pasta.  This sauce has a nice, creamy consistency, bold flavor and is easy to prepare.  I served it to someone who doesn't like roasted peppers and he loved the sauce!  The ingredients are what I usually have on hand so that makes it convenient as well.

• Any recipe notes or tweaks?

Not anything, I just a few preparation notes.  I used 1 Tablespoon of cornstarch as the thickener.  I might use a bit less non-dairy milk, but you can cook the sauce down to the desired consistency.  If you like leftovers, then don't cut back on the liquid as this dish can get drier as it sits in the fridge.

Nut Based Parmesan - 5 Variations

Nut Based Parmesan

• What's in it?

Vegan Lemon Parmesan Cheese - blanched almond flour, dried oregano, salt, lemon juice

Cashew Parm - cashews, nutritional yeast, garlic powder, salt (Minimalist Baker recipe - note: I use half cashews and half almonds for this recipe)

Walnut Parm - walnuts, nutritional yeast, garlic powder, salt (Clean Food Dirty Girl recipe)

Vegan Parm (from Cauliflower Parmesan recipe) - sesame seeds, cashews, nutritional yeast, salt, ground caraway seeds, ground fennel seeds (One Green Planet recipe)

• Want the recipes?

Vegan Lemon Parmesan Cheese, The Vegan 8

Lemon Almond Parmesan, One Green Planet

How to make Vegan Parmesan Cheese, Minimalist Baker

Clean Food, Dirty Girl, Walnut Parm

Vegan Parmesan (from Cauliflower Parmesan), One Green Planet

• Why do I like it?

  One of the hardest things to give up when going plant based is cheese, especially good parmesan! These different versions of nut based parm do the trick to add a bit of flavor that can be sprinkled on top of pasta, salads and anything else you desire!

  Each of these recipes has a slightly different flavor so I suggest trying the ones that have the ingredients that you like the most. I recently found the lemon parm recipe and have added it to my rotation as I really like the flavor the lemon adds to most dishes.

Two Great Recipes from Molly Patrick - Sunflower Seed Dressing and Hummus

Sunflower Seed Dressing and Hummus 

• What's in it?

Dressing - sunflower seeds, garlic, ginger, rice vinegar, coconut aminos, orange juice, water, tarragon, salt, pepper.

Hummus - chickpeas, garlic, lemon juice, tahini, water, salt.  For the quesadilla - use the hummus and add sautéed mushrooms, tomato slices and whole wheat tortilla.

• Want the recipes?

Clean Food Dirty Girl, Molly Patrick, Sunny Orange Dressing

Clean Food Dirty Girl, Molly Patrick, Quick and Easy Hummus

• Why do I like it?

I can't say enough good things about Clean Food Dirty Girl - it is one of my favorite sites.  I found the site when the creator, Molly Patrick posted a recipe on One Green Planet.  Her approach is non-judgmental, welcoming and funny.  Each Saturday she sends out an email to those who sign up, with encouraging words about life and healthy eating.  

These two recipes are on Molly's website and also are part of her weekly meal plans.  I decided to pay for the plans to see how the recipes were and am thrilled with how terrific they have been. I highly recommend the investment if you are interested here's the link.  

Both of these were easy, the instructions are simple to follow.  Molly has carefully laid out the recipes in order with additional instructions for each night.  She is very inventive with using the leftover dishes and creating a week's worth of healthy meals.

The quesadilla was a big hit in my house, I made it several times in the same week.

• Any recipe notes or tweaks?

I thought I had sunflower seeds but discovered they were actually pumpkin seeds so I swapped this ingredient. 

I don't really like tarragon so I omitted this herb.

Roasted Vegetables with Avocado Lime Sauce

Roasted Vegetables with Avocado Lime Sauce

• What's in it?

Red bell pepper, sweet potato (or butternut squash), brussel sprouts, dried oregano, salt, pepper, olive oil (optional), mixed greens (for serving, arugula, spinach, romaine), avocado, garlic, salt, pepper, lime juice

• Want the recipe?

Tasty on Buzzfeed, Impress Your Guests with this Roasted Veggie Salad

• Why do I like it?

This is a fairly easy recipe to prepare.  You can get the vegetables ready in advance, then while they are roasting, you can make the sauce.  It is delicious hot with the sauce or warm served over greens.  I used the sauce the following day on toast!  It is hearty enough for a main course or a side dish.  The pairing of the flavors works well and the creaminess of the sauce really compliments the texture of the vegetables.

• Any recipe notes or tweaks?

My mother made this for me and she followed the recipe as written.  She opted for sweet potato, however you can use butternut squash as well.  I omit the oil for roasting the veggies.  I swap the oil for water in the sauce.

Potato Salad with Roasted Asparagus

Potato Salad with Roasted Asparagus

• What's in it?

Red potatoes, asparagus, parsley, dill, cashews, garlic, mustard, nutritional yeast, dates, apple cider vinegar, salt

• Want the recipe?  Click here.

• Where did I find it?

Molly Patrick, Clean Food, Dirty Girl, Plant Based Vegan Potato Salad

• Why do I like it?

To begin with, I love this website!  Molly writes every post from her heart and ends with a recipe. When I first saw the recipe I wanted to make it, once I did, I couldn't stop eating it! This dish is creamy and hearty like old fashioned potato salad. It lasts for almost a week in the fridge. It is so good that non-vegans wouldn't even know that they were eating something plant based!

• Any recipe notes or tweaks?

I omitted the onion and celery.  I was making it for someone who didn't like either and the recipe worked well without it.  I added asparagus.  Just roast one bunch of fresh asparagus, (cut into 2 inch pieces) without oil, on a parchment lined baking sheet in 400 degree oven for 10 minutes.  I swapped the yellow mustard for Dijon.  I cut the garlic from 2 cloves to one clove.

Frozen Chocolate Mousse Ice Cream

Frozen Chocolate Mousse Ice Cream

• What's in it?

Coconut cream (scooped from refrigerated can coconut milk), dates, frozen banana, cacao powder, salt, ice

• want the recipe?

Dreena Burton's Plant-Powered Kitchen, 5-Minute, 5-ingredient Chocolate Gelato

• Why do I like it?

Many non-dairy ice creams get hard and icy and need to be left out at room temperature for a while before serving.  The texture of this one is firm yet you can still easily scoop it after it is frozen.  Although it has coconut milk, the taste doesn't over power the chocolate.  It is an easy recipe - you don't need to take the extra step of freezing in an ice cream maker.  Just blend and freeze!

• Any recipe notes or tweaks?

I cut down on the dates from 1 cup (as written) to 2/3 cup.  I found it was a bit too sweet and this helped tone down the sweetness.  I find that frozen bananas when added to blended desserts can be gluey or yield a sticky mouth-feel.  For this reason, I added 1/4 cup ice cubes which cut down on the stickiness of the bananas.  I used organic, raw, cacao powder instead of cocoa powder for the health benefits.

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Soba Noodles with Shiitake Mushroom Vinaigrette

Soba Noodles with Shiitake Mushroom Vinaigrette

• What's in it?

Asparagus, mushrooms, soba noodles, Annie's Shiitake & Sesame Vinaigrette dressing

• Want the recipe?  Click here.

• Where did I find it?

I had a recipe from Martha Stewart with sesame oil, soy and a few other ingredients.  I realized that Annie's had most of the same components and decided to try it instead of making the sauce for the noodles from scratch.

• Why do I like it?

Sometimes you just need something quick and easy.  The ingredients in Annies are high quality, no gmo's.  It does have canola oil, so I would eat this infrequently.   Soba noodles give it a more exotic flavor with asparagus and mushrooms, it is an easy dish to create.

Tofu Ricotta

Tofu Ricotta

• What's in it?

Lemon juice, extra firm tofu or for soy free use soaked blanched almonds or raw macadamia nuts, nutritional yeast, fresh basil, dried oregano, olive oil

• Want the recipe?

Minimalist Baker, Eggplant Lasagna Roll Ups

• Why do I like it?

The consistency is terrific.  It spreads easily and is very much like ricotta.  The flavor is excellent.  It is versatile, I used the extra on top of a baked potato.

• Any recipe notes or tweaks?

Nothing!  I did not use the vegan parmesan which is listed as optional.  I only use organic, sprouted tofu to avoid gmo's. I don't eat tofu often so, it is important to use organic tofu.  You can't always find sprouted, but if you do, it has more health benefits.

I didn't have a lot of time, so I opted to layer the tofu ricotta with slices of zucchini instead of rolling up eggplant and used some Rao's sauce I had on hand.

In the time since I posted this, Minimalist Baker came out with a swap for the tofu.  She uses 3 cups of soaked nuts - either blanched almonds or raw macadamia nuts.  I tried this with almonds and really liked the results.  So if you need to avoid soy, these are great options.

4 Great Smoothies from the Blender Girl Smoothies Book

Pink Cooler

Pink Cooler

Allergies be Gone!

Pear it with Blue

Orange O

4 Great Smoothies From the Blender Girl Smoothies Book

• What's in them?

Pink Cooler - watermelon, strawberries, optional mint or ginger

Allergies be Gone - coconut water, cucumber, parsley, lemon, pineapple, stevia

Pear it with Blue - orange juice, pear, blueberries

Orange O - oranges, stevia, vanilla, peaches, ice

• Want the recipes?  Click here.

• Where did I find these recipes?

the blender girl Smoothies

• Why do I like them?

I purchased Tess Masters' book and have been working my way through all the recipes and so far I have had great results.  I make a smoothie every morning for breakfast and I am constantly looking for new flavor ideas.  Each of these smoothies are delicious, fresh and light.  I even got some non-fruit eaters to drink these and they asked for more!

• Any recipe notes or tweaks?

They are great as is.  Each of her recipes has suggested add-ins and you might want to try some of these.

• If you are an Apple user, Click here to go to her site and  get the app.

 

Chickpea Pesto - Updated

Updated Note: Since I posted this recipe a few years ago, Thug Kitchen has taken it off their site! If you click on the link you will get a funny note saying access is denied!

If you want to make this recipe, I recommend using the pesto from Dreena Burton - Lemony Cashew Basil Pesto, tossing it with chickpeas and shredded carrot.

Chickpea Pesto

• What's in it? 

fresh basil, almonds, olive oil, water, lemon juice, lemon zest, salt, garlic, chickpeas, carrot (for the sandwich - bread, fresh spinach or other leafy greens, tomato)

• Where did I find it?

Thug Kitchen, Chickpea Pesto Sandwich

• Why do I like it?

When someone posted this recipe on Facebook, I knew I wanted to foolproof it!  I have tried several non-dairy pesto recipes but haven't been satisfied with the results.  This one, however is a winner.  The recipe uses almonds instead of pine nuts and it makes all the difference.  This dish is really two recipes in one - you can use the pesto for other meals, spread on other sandwiches or toss with pasta.  It would probably be great on cauliflower steaks!  

This was my first time making a recipe from Thug Kitchen, although I have heard of them!  The wording is vulgar, so be warned if it would offend you.  I found I was laughing out loud as I read it and created this dish.

Grapefruit Fennel Smoothie

Grapefruit Fennel Smoothie

• What's in it?

Water, fresh fennel bulb, red grapefruit, green apple, lemon juice, stevia, ice cubes

• Want the recipe?

the blender girl smoothies

• Why do I like it?

This is a unique combination and a different twist on the fruit smoothie.  It is refreshing and tart but not sour.  I never would have used fennel in a smoothie until I tried this one!  It is a great drink on a hot day.

• Any recipe notes or tweaks?

I omitted the avocado because I wanted more of a slushy feeling as opposed to a creamy texture.  I used vanilla stevia which added a nice balance to the acidic fruit.

• Want the smoothie cookbook?  Click here.

• Want the app?  If you are an Apple user click here to go to her site and get the app.

• Want the stand alone recipe?  Click here for link to site that features the recipe posted with permission from the author.

Peanut Mulberry Chocolate Bars

Peanut Mulberry Chocolate Bars

• What's in it?

Dried mulberries, raw peanuts, sea salt, maple syrup, vanilla extract, chocolate bar (or chips, percent of chocolate to your liking)

• Want the recipe?

One Green Planet, Raw Butterfinger Candy Bar, Brandi Doming

• Why do I like it?

I always like to have some treats in the freezer, you never know when someone will come over and I like to have things on hand.  This recipe was well thought out with lots of instructions which made it easier to make.  It has a nice chewy-crunchy texture.  The balance of chocolate with dried fruit and peanuts works well.  

• Any recipe notes or tweaks?

I used maple syrup, although the author doesn't recommend it.  I might try brown rice syrup or molasses but I did not have a problem getting the base to stick together.  

 

Grilled Vegetable Skewers

Grilled Vegetable Skewers

• What's in it?

Zucchini, bell pepper, onion, tomato, mushrooms

• want the recipe?

Oh She Glows, Vegan Green Goddess Dressing with Grilled Veggie Kabobs

• Why do I like it?

I was inspired to make grilled vegetable skewers when I saw this post on Oh She Glows.  I decided to serve these with quinoa.  You can place the vegetables in any order, just keep it colorful!  It is very easy to assemble, my 12 year old daughter made the ones in the above photo!

• Any recipe notes or tweaks?

Omitted mushrooms.  Served it without the sauce. 

Creamy Broccoli Soup

Creamy Broccoli Soup

• What's in it?

olive oil, onion, vegetable broth, broccoli, spinach, almond butter, salt and pepper, fresh lemon juice

• Want the recipe?  Click here

• Where did I find it?

Yahoo Food, Martha Stewart, Broccoli-Spinach Soup with Avocado Toasts

• Why do I like it?

This soup has a fantastic texture, is rich and creamy without any diary.  The ingredients are simple and basic.  I recommend making  your own almond butter (click here for recipe), it is much cheaper than buying organic.  You could also swirl in some cashew sour cream or vegan parmesan to finish it off.

• Any recipe notes or tweaks?

Made the following swaps - coconut oil for olive oil, onion for leek, vegetable broth for chicken stock, almond butter for tahini.

Decreased amount of spinach.  Omitted the cheese.

*Note - if you want to cook without oil, just heat up the pot first then place your onions and dry sauté, add a splash of water if the vegetables are sticking.

I have recently added in a tablespoon or 2 of fresh lemon juice. It really brightens up the flavor but is optional depending on your individual taste preference.

Regarding salt - the amount you add will depend on the type of vegetable broth you use. I used about 1 teaspoon but my son added an additional half teaspoon when he made it.