Layered Eggplant Casserole

Layered Eggplant Casserole

• What's in it?

Eggplant, red bell pepper, artichoke hearts, spinach, onion, basil, tomato sauce, walnuts, nutritional yeast, salt, pepper, garlic powder

• Want the recipe? Click here.

Walnut Parmesan "Cheese", This Rawsome Vegan Life

• Why do I like it?

The flavors of all the vegetables blend so well together.  It is a hearty dish that is great to serve to company.  It does take a while to prepare, but once it is assembled you are done!  It freezes and travels well.  I have made it for several parties and the guests always love it and ask for the recipe. 

Chocolate Sweet Potato Cake

Chocolate Sweet Potato Cake

• What's in it?

Cake Ingredients: orange sweet potato, water, maple syrup, balsamic vinegar, vanilla extract, spelt flour (can sub gf flour 1:1), coconut sugar, chocolate chips, salt, cocoa (or cacao) powder, baking powder, baking soda

Frosting Ingredients: yellow sweet potato, coconut sugar (grind into a finer consistency), cocoa (or cacao) powder, nut butter, salt, nondairy milk, vanilla extract

• Want the recipe?

Dreena Burton's Plant-Powered Kitchen, Sweet Potato Chocolate Cake with Chocolate Sweets Frosting

• Why do I like it?

So many reasons!  First off, I am part of Dreena's Facebook Group.  Several of the members have posted about this cake and how much they liked it. I have tried a recipe for sweet potato brownies that did not turn out well so I wasn't sure about this cake.

Well, it was fantastic!  Not too sweet, great texture, frosting was surprisingly smooth and creamy.  I have some discerning eaters in my house and they loved it!  You can make a round or square as I did above.  

The cake is so pretty, you don't need to embellish with elaborate decorations.  

• Any recipe notes or tweaks?

I used organic, raw cacao powder instead of cocoa.  You really need to sift it for both the cake and frosting as it tends to clump up.  I used almond butter that I had made with raw, unsalted almonds.  I used unsweetened almond milk.  So I really didn't change anything!

Apricot Date Bread

Apricot Date Loaf

• What's in it?

Dates, dried apricots, baking soda, coconut sugar, coconut oil, apricot nectar, egg replacer, gluten free flour 

• Want the recipe?  Click here.

• Where did I find it?

This recipe comes from my mother's collection of recipes that she has amassed over the years. 

• Why do I like it?

This is a dense, moist, sweet bread.  The color is darker due to the swap I made from white sugar to coconut sugar.  I was able to replace the refined sugar, butter and white flour for more healthful choices and it turned out great.

• Any recipe notes or tweaks?

The original recipe uses refined sugar, eggs, butter and white flour.  I tweaked the recipe by using organic ingredients, coconut sugar, egg replacer and gluten free flour blend.  It is a dense, moist sweet bread and you don't even miss the less healthy ingredients!

Healthier Version of In & Out's Animal Fries

Healthier Version of Animal Fries

• What's in it?  

Potatoes, Cheese Sauce (cauliflower, carrot, onion, garlic, cashews, nutritional yeast, sea salt, lemon juice, white wine vinegar), Thousand Island Dressing (cashews, tomato paste, apple cider vinegar, salt, dill pickles, onion), Caramelized onions 

• Want the recipe?

• Click here for the Cheese Sauce. 

• Click here for the Thousand Island Dressing.

• Where did I find it?

My sister-in-law was visiting me from Chicago and she loves In & Out's Animal Fries.  I had made some Cheese sauce and Thousand Island Dressing for her to try.  She loved both and then it hit me...we could hand cut some russet potatoes, bake them without oil, caramelize some onions and top with both sauces to recreate a whole foods plant based treat.

• Why do I like it?

This dish ended up tasting fantastic!  It really satisfied the cravings for greasy junk food without any oil or animal products.  We were both so excited to try it and it exceeded our expectations.  If you make the sauces in advance all you need to do is cook the potatoes and when they are in the oven, caramelize the onions.  

• Directions for fries and onions:

To make the fries - preheat oven to 400 degrees.   Use one organic russet or large Yukon gold potato per person.  Scrub clean and leave skin on.  Hand cut into desired thickness.  Place in a bowl of ice water.  Let potatoes soak while you prepare the onions.  

Cut a large onion into a medium dice.  Set aside.

Remove potatoes from ice water bath and drain excess water.  Roll in a tea towel to dry.  Place on a parchment lined baking sheet.  Sprinkle with coarse salt.  Change oven setting to convection bake (if you have this option on your oven).  Bake for about 40 minutes checking after 20 minutes and toss if necessary.  Cook until crisp and browned.

While the potatoes are baking, heat a medium skillet on medium heat until hot (about 2 minutes).  Add onions and sprinkle with salt and pepper.  Cook, stirring from time to time until golden, should take at least 30 minutes or longer.  If onions start to stick, add a splash of hot water to deglaze the pan.

Once onions and potatoes are done, heat cheesy sauce and assemble.  Start with fries on the bottom, place onions in the middle, drizzle with warm cheesy sauce and cold/room temp Thousand Island dressing.

Frozen Chocolate Torte

Frozen Chocolate Torte

• What's in it?

Hazelnut meal, coconut oil, maple syrup, salt, oat flour, rolled oats

Cashews, cacao powder, dark chocolate chips, vanilla, espresso powder

Coconut milk (whipped into cream) for decoration on top

• Want the recipe?

Detoxinista, Chilled Chocolate-Espresso Torte & Oh She Glows Cookbook

Angela Liddon's The Oh She Glows Cookbook

• Why do I like it?

An impressive dessert from Angela Liddon.  This torte is as good as it gets.  Creamy, sophisticated and beautiful.  I brought it to a dinner party and all the guests were blown away!  You can make the topping without the crust as a freezer fudge.

• Any recipe notes or tweaks?

I took a shortcut and used Bob's Red Mill Hazelnut meal instead of toasting and grinding my own.

Homemade Almond Butter

Homemade Almond Butter

• What's in it?

Almonds!

• Want the recipe?

Detoxinista, How to Make Homemade Almond Butter

• Why do I like it?

This recipe calls for almonds and no other ingredients.  I found several other almond butter recipes that called for soaking and dehydrating the almonds but I prefer to use this more straightforward method.  

You do have to stand by the food processor and scrape the sides down from time to time, however this recipe is easy!  The finished product is terrific.  Best of all, you can use organic almonds and create almond butter for about half the price of store bought organic almond butter.

• Any recipe notes or tweaks?

Not a thing!  Great as is!

Bean Burgers with Paprika Sauce

• Bean Burgers with Paprika Sauce

• What's in it?

Burger - onion, garlic, red pepper, black beans, white beans, coriander powder, chili powder, salt, brown rice flour

Sauce - raw cashews, tahini, garlic, maple syrup, rice vinegar, smoked paprika, salt, water

• Want the recipe?

Clean Food Dirty Girl, The Burger for Non Vegans

Clean Food Dirty Girl, Weekly Meal Plans

• Why do I like it?

I am a huge fan of CFDG - especially the weekly meal plan recipes.  This one is great for a few reasons.  It is tasty, filling and really satisfies the craving for a burger.  The sauce is very good with a smooth, creamy consistency.  

The burgers can keep for a week in the fridge or frozen for later use!

• Any recipe notes or tweaks?

My palate doesn't tolerate spicy food, so I omitted the red pepper flakes.  You could certainly add them in for a bit of a kick.  The flavor was great without the heat.

Nut Butter Triangles

Nut Butter Triangles

• What's in it?

Raw, organic cacao powder, coconut oil, maple syrup, sea salt, nut butter (click here for homemade almond butter recipe)

• Want the recipe?  Click here.

• Where did I find it?

Koko's Kitchen, Drop Dead Recipes, Peanut Butter Cups

• Why do I like it?

The taste is outstanding, very rich and melt-in-your mouth.  If you use organic, raw ingredients, this chocolate treat is elevated to a higher level of nutrition and is still a sinful treat.  They are quite sweet, so a little goes a long way.

• Any recipe notes or tweaks?

I use raw, organic cacao - never cocoa powder as it is too processed and impure.  For the oil I use refined coconut oil for the neutral flavor as I don't want the chocolate to have any coconut taste.  I use organic maple syrup for the sweetener.  I have made it with both grade B and grade A and the feedback is that most people prefer the flavor when I use the grade A syrup.

I have made these with almond butter topped with chopped almonds, sun butter topped with chopped sunflower seeds and tahini topped with sesame seeds.

To be a little different, I found triangular shaped silicone molds to make these (if you want to get them, click here).

Lastly, I use more precise measurements of chocolate and nut butter - see the link below to get my revised recipe and print it out.

Ginger Cinnamon Granola

Ginger Cinnamon Granola

• What's in it?

Rolled oats, coconut sugar, salt, cinnamon, ginger

Coconut oil, maple syrup, molasses/brown rice syrup, vanilla

• Want the recipe?  Click here.

• Where did I find it?

Minimalist Baker, Gingerbread Granola

• Why do I like it?

This is my go-to granola recipe.  I have made it so many times and each time everyone loves it.   The house smells so great while it is baking!  The ingredients are staples in my pantry so I can always make up a batch.  The prep is easy enough that I often make multiple batches at once.

• Any recipe notes or tweaks?

Omitted the nuts.  I think they would taste good, but everyone in my house prefers without!

Swapped cane sugar for coconut sugar.

Omitted the cloves which are optional anyway!

Swapped molasses for brown rice syrup.  You can make it with either.  It comes out a darker color with the molasses, but the flavor is great with either.

Lined the baking sheet with parchment paper.

Baked for 26 minutes, rotating halfway through at 13 minutes.  Check it after 11 minutes. Your oven may vary.

If you are using maple syrup that is cold from the fridge, you need to warm it up before adding to the coconut oil or the oil will harden.  Another option is to add all the wet ingredients to a bowl and sit over a pan of hot water to melt.

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.