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****

Whole Plant Cheese Sauce

1 cups rolled oats
¼ cup nutritional yeast flakes
⅛ cup cornstarch
1 teaspoons onion granules

1 teaspoon garlic granules

1 teaspoons sea salt
6-oz. Roasted Red Bell Peppers or pimento (with the juice)

½  tablespoon lemon juice
1  teaspoon liquid smoke
2 cups warm water

Put everything in a powerful blender (that will cook), blend 3-5 minutes

The sauce will thicken as the friction created in the blender heats the sauce. It will take 3-5 minutes. You can always stop early and transfer it to a sauce pan and heat it on the stovetop until thick.

Quickly transfer to a container for storage.

Rice Pilaf - A few ways

Basic Rice Pilaf

Aromatics:

½ Onion diced

1 Garlic Clove minced

Flavorings:

3-5 Sprigs Fresh Thyme - leaves removed 

Grain & Liquid:

1 Cup Rice

2 Cups liquid (chicken flavor is nice or vegetable broth)

Basic Method:

1. In a hot pan with lid sauté the Aromatics: Onion and Garlic. When the onions have browned slightly add the rice. Stirring the rice into the aromatics coating every grain of rice. 

2. Add the Flavorings - Thyme, stir to incorporate.

3. Pour in the liquid, stir slightly to loosen up any stuck bits. Bring to a boil.

4. Once boiling lower the heat to a simmer, put the lid on top and cook until the liquid is absorbed. Fluff with a fork.

Spanish Rice/Mexican Rice

Aromatics:

½ Onion diced

1 Garlic Clove minced

Flavorings:

Chili Powder, Granulated Garlic, Cumin, Dried Oregano, Tomato Paste, Can of Diced tomato

Grain & Liquid:

1 Cup Rice

2 Cups liquid (chicken flavor is nice or vegetable broth)

Follow the Basic Method for cooking. For the Mexican Rice remove the Chili Powder, Tomato Paste and Diced Tomatoes. Cook as normal.

Curry Rice Pilaf

Aromatics:

½ Onion diced

1 Garlic Clove minced

1-2 inch Ginger minced

Flavorings:

Curry Powder

Grain & Liquid:

1 Cup Rice

2 Cups liquid (chicken flavor is nice or vegetable broth)

Follow the Basic Method for cooking.

Broccoli Cheese

Aromatics:

½ Onion diced

1 Garlic Clove minced

Flavorings:

3-5 Sprigs Fresh Thyme - leaves removed

Broccoli Florets, ½ vegan cheese 

Grain & Liquid:

1 Cup Rice

2 Cups liquid (chicken flavor is nice or vegetable broth)

Follow the Basic Method for cooking.

Jambalaya 

Aromatics:

½ Onion diced

1 green bell pepper diced

2 stalks celery diced

1 Garlic Clove minced

Flavorings:

1-2 tsp Creole Seasoning (such as Tony Chacheres), Can of Diced tomato, Bay Leaf

Grain & Liquid:

1 Cup Rice

2 Cups liquid (chicken flavor is nice or vegetable broth)

Basic Method:

5. In a hot pan with lid sauté the Aromatics: Onion, celery, bell pepper  and Garlic. When the onions have browned slightly add the rice. Stirring the rice into the aromatics coating every grain of rice. 

6. Add the Flavorings - 1-2 tsp Creole Seasoning, Can of Diced tomato, Bay Leaf

7. Pour in the liquid, stir slightly to loosen up any stuck bits. Bring to a boil.

8. Once boiling lower the heat to a simmer, put the lid on top and cook until the liquid is absorbed. Fluff with a fork.

Note: 2 Italian Beyond Sausage cooked with the aromatics makes this dish amazing. Crystal Hot Sauce and the Creole Seasoning should be available for who ever needs an extra kick.

Incredible Vegan Pepperoni

Vegan Pepperoni

https://minimalistbaker.com/vegan-pepperoni/

10 ounces extra-firm tofu (organic when possible)
1 - 1 1/2 tsp each sea salt and ground black pepper
2-3 tsp crushed red pepper flakes (depending on preferred heat level)
2 tsp ground mustard seeds
1 tsp fennel seeds (lightly crushed)
2 tsp smoked paprika
2 tsp garlic powder
2 tsp coconut sugar
1/4 tsp ground anise
1 tsp A1 sauce or liquid smoke (optional)

Instructions

Wrap tofu in a clean towel and set something heavy on top - like a cast-iron skillet - to press out liquid for 10-15 minutes. Also preheat the oven to 400 degrees F (204 C).

Once pressed, cube tofu and add to a food processor along with sea salt, black pepper, red pepper flake, ground mustard, fennel seeds, smoked paprika, garlic powder, coconut sugar, ground anise, and A1 sauce/liquid smoke (optional). Mix/pulse to combine, scraping down sides as needed

Transfer the mixture to a parchment-lined baking sheet. Lay a sheet of plastic wrap or parchment paper on top and use your hands to spread into a uniformly thin layer about 1/4th - 1/8th inch thick (see photo). The more even the layer is, the more evenly it will bake. Spritz with a little nonstick spray or gently brush with a bit of oil to help it crisp up.

Bake at 400 degrees for 25 minutes, or until golden brown and slightly dried out.

Easiest way to cut these is with a pizza wheel. Just make squares.