I love the holidays as an excuse to try out and come up with new recipes! I know that most of the Fam doesn’t eat plant based, so I wanted to bring a couple vegan dishes to share. I love love love all the squash/pumpkin options this time of year, and what better than a creamy comfort food dish as the weather cools off! So savory with classic thanksgiving herbs like thyme, sage, and rosemary, and a little sweet with the butternut squash and nutmeg! I got the basic idea for this recipe here, but then added a bunch! : https://youtu.be/PvJeAzk_6-0
1 large butternut squash, roasted in the oven on 350Fx 50 minutes
2 cups dry brown rice
4cups veggie broth
2cups unsweetened soymilk
3 small onions chopped
8 small cloves garlic chopped
Garlic olive oil for sautéing
1tbs each fresh thyme, rosemary, and sage
Salt and pepper to taste
1/2 tsp nutmeg
1cup nutritional yeast
I used a blender and and a instantpot for this recipe
First I sautéed the onions in my instantpot with the garlic olive oil until sight caramelized, added the chopped garlic and sautéed a couple more minutes. Then I took my roasted squash and scooped out about 2/3 of it and set it aside with 3/4 of the garlic/onion mixture. The remaining squash I cubed and set aside too. Next I threw the brown wife into the pot and covered in vegetable broth and cooked the brown rice on manual for 22 minutes with sow natural release setting. Alternately, just cook your rice as you typically would, just use broth instead of water! Next put your set aside squash/onion/garlic mix into your blender with the soy milk, nutritional yeast, and salt/pepper/nutmeg to taste. Once blended and creamy, add to your cooked rice and continue cooking on low/medium heat. Next throw in your chopped fresh herbs, and lastly your cubed squash. Combine well and serve in a pretty casserole dish. Enjoy!!
These are super low sugar and nothing but wholesome ingredients! These make great breakfast cookies or just a super clean version of your favorite bedtime snack. For me they make a perfect afternoon snack or after dinner treat! These are completely oil free, antioxidant rich, and delicious!
1 cup oats
1 cup unsweetened apple sauce
1tsp ground flax
1tsp vanilla extract
1/2 tsp almond extract
1/2 tsp baking soda
1/2 tsp baking powder
1/3 cup cacao nibs
1 tsp pumpkin pie spice
Mix all ingredients in a large bowl, scoop onto a lined baking sheet in heaping tablespoons.
Yields 12-16 depending on size.
Bake at 375F x15 min for softer cookies, 20min for crispier!
Not too sweet and with a delicious cacao nib crunch!
Yummy, easy, vegan meal! I have always wanted to make stuffed bell peppers, and for some reason, only now finally tried it out! How yummy and healthy! I even took some of the extras and froze them, and have since thawed them out, chopped them up, and placed in a salad. Very versatile indeed 🙂
2 large red bell peppers, cut in half and seeds removed
1 cup cooked quinoa
1.25 cup cooked black beans
1/2 tsp turmeric
1/8 tsp smoked paprika
1/4 tsp crushed red pepper
1/4 tsp black pepper
1/4 lemon squeezed
1/4 cup chopped red onion
4 tbs chopped chives
Optional vegan cheddar to top to bake
cilantro to garnish
Simply mix all ingredients together and stuff inside peppers. Place on parchment paper, top with cheese, bake at 375 for 30min, then garnish with cilantro, serve with fresh greens, salsa, greet yogurt, avocado.
This is essentially 2 ingredient pancakes. The essentials would be egg, banana, and baking powder makes it fluffier. The rest is added flavoring! You could use 2 whole eggs per banana, but I used 1 whole egg and some egg whites. Doesn’t get more basic than that. Protein+fruit essentially– nothing processed, no flour, no gluten, nothing to it! Mine turned out a little softer and thinner than typical waffle/pancakes, so I plan to experiment with slightly different egg:banana ratios, or maybe using coconut flour instead of PB2 (or omitting this), or maybe increasing the baking powder. No way to find out but to try. But these were delicious as is 🙂
2/3 cup egg whites
1/2 tsp baking powder
Simply mix all ingredients together well, and use for pancake/waffle batter. Top with fruit, cinnamon, and plain greek yogurt as pictured!
Serves 1! Double or triple the recipe as needed, enjoy!
Super simple and delicious! A great way to use up some leftover cooked quinoa and chicken! Tastes fresh and light but is packed with protein and keeps you full. Makes an awesome lunch or light summer dinner! Lemon and pepper and quinoa are just an awesome start, red onion, arugula, and shredded chicken are a great combo. Throw in some feta or cilantro for some added flavor, and any other veggies your heart desires.
1 Lemon, juiced
Black Pepper to taste
Quinoa, about 1 cup per person (pre-cooked)
1 clove minced garlic
About a tsp chopped fresh rosemary
Arugula to taste
Red onion, sliced thinly
About 3 oz cooked shredded chicken per person
This recipe mixes easily and the quantities are easily adjusted. Truly there is no exact science to this one, and I didn’t measure a single thing! Just mix these ingredients and taste as you go along! The pics will give you an idea of what the finished product looked like for me. I added some avocado, but some other options would be red bell pepper, cilantro, feta cheese, a drizzle of olive oil. Go crazy, and enjoy the wholesome deliciousness 😀
I never been one to put mustard in my tuna, but I knew I wanted to avoid the oiliness of mayo. Thus plain yogurt! But the combo with a hint of Dijon mustard plus a bunch of red onions makes a killer flavor. I love the adds texture of the garbanzo beans as well.
1 packet albacore
1/2 cup nf organic plain yogurt (of choice)
1 tbs dijon mustard
1/2 red onion large
1/4 tsp black pepper
1/2 can garbanzo beans
Combine all ingredients in a bowl, reserving avocado to serve on the side. Eat a a sandwich, on top of a salad, or scooped up with crackers, celery, or salt and vinegar potato chips!