Lunch & Dinner Recipes
2-3 celery stalks (diced)
1 small or 1/2 medium yellow onion (chopped)
4 cloves of fresh pressed garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon smoked paprika
fresh ground pepper to taste
3 cups vegetable broth or your favorite broth
1 can of organic coconut milk or your favorite milk
1 1/2 pound of potatoes (5-6 medium diced in 1/2 cubes)
1/2 cup nutritional yeast
In a large enough pot, add a little avocado or coconut oil and cook celery, carrots & onions until onions are translucent, and then add the garlic and all spices. Stir & cook for one minute. Add the broth, milk, and potatoes. Cook on a medium-high heat for 10-20 minutes until potatoes & carrots are to where you like them. Add nutritional yeast and stir to combine. Garnish with green onions, vegan bacon bits, or vegan yogurt or sour cream if wanted.
Vegan Bacon bits recipe
3/4 cup TVP
2 TBS Bragg's liquid aminos
1 1/2 TBS liquid smoke
1 TBS date syrup
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp maple syrup
1/2 tsp onion powder
Preheat oven to 300 degrees. Mix everything together except for the TVP. Mix the TVP in and make sure it's coated well. Spread onto a lined baking sheet and bake for 10 minutes. Watch closely so they don't burn. Remove from oven and let cool for 5-7 minutes before using or store in an airtight container for up to 2 weeks.
Chickpea Tikka Masala
Heat 2TBS coconut oil or avocado oil and add...
1/2 diced large red onion
1/2 TBS fresh grated ginger
3 minced cloves of garlic
Cook on medium high heat for about 4 minutes until onions are translucent. Turn heat to medium and add...
2 tsp ground cumin
2 tsp ground coriander
1 1/2 tsp cayenne pepper...reduce if you can't handle heat
2 tsp paprika
1 TBS garam masala
1 1/2 TBS tomato paste
Add a splash of water if necessary to keep everything moving. Saute for 3-4 minutes to bring out the flavor of the spices.
28 ounces tomato sauce and simmer for 5 minutes. Remove from heat and carefully pour into heat safe blender (or wait until it cools down) & blend until smooth about 1-2 minutes. Pour back into pan and add...
1/2 tsp ground black pepper
2 tsp coconut sugar
2 cans drained chickpeas
(Add vegetables of choice if wanted such as cauliflower).
Simmer 8-10 minutes and then add... 1 cup coconut milk & simmer 3 more minutes.
juice of 1 lime or about 1 TBS
If needed add more salt & pepper to taste. Serve over rice & with Roti.
2 cups spelt or kamut flour
1 tsp coconut sugar
1 tsp aluminum free baking powder
2 tsp avocado or olive oil
3-4 large cloves of garlic, minced
1 TBS dried parsley or 1/2 TBS fresh
1/3 cup unsweetened almond milk or any other plant milk
1/3 cup water
Mix until ingredients are combined well...I use a Bosch. Dough should be sticky and moist, but not runny, wet, or dry. Cover and let rest for 10 minutes. Seperate into 6 even balls. With a rolling pin, roll 1/16-1/8 of an inch, I use arrowroot to hep sticking to counter or rolling pin. Brush both sides with avocado oil. Heat skillet on medium high. When dough starts to bubble and puff up, turn. Remove from heat and brush both sides with avocado oil. Serve immediately.
5 Minute Nacho Cheese
2 Cups Organic Rolled Oats
1/2 cup Noochy Licious Nutritional Yeast
1/4 cup arrowroot powder
2 teaspoons onion powder
1- 12 oz. jar roasted red bell peppers (I've also roasted peppers myself)
1 TBS. fresh lemon juice
1/4 teaspoon liquid smoke
4 cups warm water
Using a good blender, (I use my Vitamix with the metal container), blend on high for 5 minutes, or until sauce begins to thicken. You will hear the blender sound change once it thickens. You can use right away and store in a glass container in the fridge...my lasts about a week.
Optional add ins...
jalapeño blended or add after blending chopped fresh or a good jar jalapeño for extra flavor & heat
For the Sauce..
1/2 Cup Avocado or Olive Oil
5 TBS arrowroot powder
2 TBS chili powder
2- 8 oz. cans tomato sauce
4 Cups water
Add together in a large pan and stir with whisk until thickened on medium high heat.
In a large rectangle pan, cover the bottom with sauce. Then you are going to dip sprouted corn tortillas in sauce and place to cover the pan, I use 6 on each layer. I then spread nacho cheese sauce on the next layer. Next layer I usually do about 2 cups of black beans mixed with optional green chiles or 505 green chiles. Start layering from the beginning....tortillas, cheese, 2 cups of beans with 1/2-1 cup green chiles, tortillas & then pour the sauce on top and make sure it's even. If you have any extra sauce you could save it and use it for nachos. Bake for 45 minutes to an hour at 350*
You can make these in so many different ways....your choice of cheese, I've also added fresh spinach layered in.
Let cool 5-10 minutes before serving.
Serve with sliced avocados on top, green onions, olives, sour cream, cilantro, jalapeños, and/or with a good green salad.
Heavenly Tomato Cannellini Beans
1 1/2-2 pounds cherry tomatoes (cut in half)
1/2 red onion
4 cloves of garlic
2 cans of cannellini beans or 3 1/2 cups cooked
soft cheese like ricotta or feta (pictured & highly recommend)
1/4 cup pine nuts (I roast these in a little olive oil & celtic salt)
your favorite crusty bread (we love sourdough)
Dice the onion & garlic...saute onion for 5 minutes in olive oil. Add the garlic & saute one minute. Add tomatoes & cook them down...add a splash of water to keep it juicy. Cook tomatoes down & stir when necessary. When they are saucy, use an immersion blender or pour into a vitamix metal blender & blend until smooth. Pour back in pan, add drained cannellini beans & simmer for a couple minutes. Add celtic salt (I do 1 tsp) & pepper to taste. Take off heat and add pine nuts, cheese, basil, & a little olive oil. Serve hot with your favorite toasted crusty bread...we love sourdough. This easily became our favorite.