Tofu Ricotta

14 oz firm Tofu - pressed
3 cloves garlic
2-3 Tablespoons lemon juice
2 Tablespoons Olive Oil
2 Tablespoons Nutritional Yeast
1/2 Tablespoon Miso Paste
2 teaspoons dried Basil
1 teaspoons salt
1/2 teaspoons pepper

Place all ingredients in a food processor and blend well.

Grandma's Cornbread

1/2 cup apple sauce

2/3 cup white sugar

2 Flax Eggs

1 cup Plant Milk +½ Tablespoons Lemon Juice

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon salt

Preheat the oven to 375 degrees F (175 degrees C).

Start your Flax egg. Then in a mixing bowl add all of the dry ingredients and mix well. Add the lemon juice to the milk and stir. Add the applesauce to the mixing bowl then the flax egg. Pour in the milk then mix until combined. Line a baking vessel with parchment paper. Pour the batter into the parchment lined pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Chickpea Salad

Whoa! Crazy as it sounds this is better than chicken or egg salad.

Base:

1 can Chickpeas, drained and rinsed

¼ cup Onion minced fine

1 stalk of celery minced fine

¼ cup of Vegan Mayo (best foods is amazing)

2 tablespoons of dijon mustard

1-2 teaspoons lemon juice

Pepper

Mash it up and stir it all together until combined. It;'s good to go! But like a lot of things it is better the next day.

Curried:

Add to the base, 1-2 Tablespoons good Curry Powder, ⅓ cup golden raisins, ½ cup crushed smoked almonds 

Smoked Chickpea and Grape:

Add to the base, ½ teaspoon liquid smoke, 1-2 Tablespoons Cumin Powder, chopped roasted walnuts or pecans. After smashed add  1 cup of sliced red grapes. Stir to combine.

Serve on toasted bread, with crackers or on a salad

Sweet Potato Tacos

Taco Fixings

Shredded lettuce or Cabbage

Your favorite salsa

Corn tortillas

Avocados or Guacamole

Air Fry Sweet Potatoes

Tajin or Chili Lime seasoning

Roasted Sweet Potatoes cut into fry size wedges

Sprinkle the Sweet Potato Fries with the Tajin or Chili Lime seasoning then Air Fry till slightly crispy. Sweet Potatoes never really get crisp like other potatoes.

The Sauce

½ Cup Sour Cream

½ Mayonnaise

1 bunch of Dill, Small package from produce section chopped fine

1-2 garlic cloves minced

1 whole lime squeezed

Salt to taste

In a bowl mix all of the ingredients. Taste and adjust with more lime or salt. Refrigerate until you are ready to use.

TACOS! Assemble

Warm your corn tortillas in a pan. Smear some sauce on the tortilla, then top with lettuce or cabbage, salsa slice of avocado and a couple of crispy sweet potatoes.

Banana Oatmeal Cookies

Base:

2 Cups Old Fashioned Oats

2 Bananas

Mash the bananas thoroughly then mix in the oats. Choose some Add ins, choose 2 or three.

Add ins:

Chocolate Chips

Peanut Butter

Chopped nuts

Chopped dates

Ground Flax

Chia Seeds

Hemp Hearts

Raisins

Vanilla 

Salt

Bake at 350 F for 10-15 minutes. Cool completely then enjoy.

Chili - NU

One baseball size onion chopped

One bell pepper any color chopped

2 cloves garlic sliced

1-14oz can Pinto beans drained and rinsed

1-14oz can small white beans drained and rinsed

1-14oz can Black beans drained and rinsed

1-14oz can diced tomatoes

Vegan Chicken or Beef bouillon

1/2 cup rolled oats ground coffee grinder 

Palm sized pile chili powder 

Palm sized pile ground cumin 

Half a Palm sized pile granulated garlic

1/2 tablespoon oregano

Salt and pepper

 

In a hot dutch oven add onions, bell pepper and garlic. Sweat the onions until translucent.  Add the chili powder, cumin, oregano, granulated garlic stir.  Add bouillon stir until incorporated. Add beans.

 

Sprinkle the ground oats over the top and stir.  Add enough water to come to the top of the ingredients.  Simmer for about 20-40 minutes.  Taste the chili and add salt and pepper and or chili powder, garlic, and cumin as needed.

Top:

Diced onions

Cheese Sauce

Cashew Cream

Corn Bread

Mark Bittman's Overnight Waffles

From Mark Bittman's "How to Cook Everything"

1/2 teaspoon Instant yeast

2 cups All purpose flour

1 tablespoon Sugar

1/2 teaspoon Salt

2 cups Milk (Soy + 2 tsp lemon juice)

8 tablespoon Butter melted and cooled

1/2 teaspoon Vanilla extract optional

4 tablespoons Just egg

Planning ahead is key to these very special waffles. Mix together all ingredients EXCEPT the eggs.

Cover and store in a warm place overnight. I put it in the oven and turn the light on.

The next morning. Add the eggs and gently fold in. Now go make waffles!

Leftovers freeze beautifully and toast up almost as good as fresh.

*****REPLACE THE BUTTER FOR APPLESAUCE FOR AN OIL FREE WAFFLE****