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!!
Peanut butter, chocolate, cheesecake 🙂 and loaded with protein but not sugar or fate eat it for dessert, eat it for breakfast. Eat the whole thing if you are very hungry 🙂
You could double everything and make a full 8in cheesecake, but I used a little 5in pan with these quantities.
4oz low fat coffee yogurt
1/2 container ft cream cheese
1 scoop choc protein
1tbs cocoa powder
1/2 cup egg whites
10 drops stevia
Whisk or blend all ingredients together. Pour into a pan that has been sprayed with oil then dusted with cocoa powder.
For topping drizzle either melted peanut butter or mix some pb2/powdered peanut butter with milk of choice until you reach a nice drizzle-y consistency. Then using a knife to make criss cross lines across the top to make a cute pattern.
Bake at 250 for 20 min then 300 for 15min
Cool, chill in the fridge overnight, then enjoy!
I so enjoyed the falafels I made a few weeks ago, that I thought I would try them again in a little different way! Basically uses all the same ingredients as This recipe, but instead of a wrap or pita, I put them on a bed of mixed greens and spinach. OH SO good!!
-a few cups fresh spinach/ mixed greens for a base
-Pea shoots (optional)
-Green onion, about 1/2 cup chopped
-Red bell pepper, about 1/4 pepper chopped
-Fresh parsely 1-2 tbs
-Avocado to garnish
-Sunflower seeds to garnish
– Fresh baked falafel (see recipe Here)
-Hummus to taste (recipe Here)
-Tziki sauce (same link as falafel recipe)
– 1/2 Cucumber, chopped
Simply assemble, drizzle with hummus and tziki sauce to taste, and enjoy!!
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!
I have said before whole much I love pudding. And chocolate and cheese are the best food groups, obviously 😉 I have made a chocolate cheesecake, but now let’s do a chocolate cheesecake pudding. This is incredibly quick, and I know using a jello mix in here is total cheating, but this combo of ingredients makes for a very fast desert hat is low on sugar, high in protein, and oh so satisfying 🙂
-1 12 oz package extra form morinu silken tofu (shelves not refrig section at the grocery)
-Cheesecake flavor sugar free fat free jello pudding mix
-1 cup low fat kefir
-1/4 cup unsweetened almond milk
-1 scoop chocolate whey protein of choice
-2 tbs cocoa powder
Simply throw all ngredients into a blender, pour into simgle serving cups, and refrigerate overnight.
Makes 5 servings at 112 cal, 2.4 fat, 11carb, .8 fiber, 13g protein each!
Yummy! I love Mediterranean food, and for me, I’d rather have a falafel than almost any meat I can think of! I know a few of the spices here are a bit strange, but trust me, if you can find Za’atar and Aleppo Pepper, this flavor is amazing! The fresh parsley is also a must. These were delicious and healthier than the usual fried fare when it comes to falafel! A homemade creamy tzatziki sauce keeps things from getting dry. I will be making this again soon!
2 cups mashed chick peas
-large handful of parsley, chopped well
-2 cloves garlic, minced
-2 prunes or dates, minced
-2sp olive oil
-1 lemon rind zested/ minced
-1/2 tsp black pepper
-1 tsp za’atar blend (try natural foods store)
-1/2 tsp aleppo dried chili pepper (subs crushed red pepper if hard to find)
Mix well in a bowl using your hands form into balls. Yields about 12. Place on parchment paper and bake at 400 for 13min.
Remove and cool.
To make tzatziki sauce combine:
-1/2 large cucumber grated
-1/2 cup plain non fat greek yogurt
-juice of 1/2 large lemon
-2 small cloves garlic minced
Serve with pita, greens or pea shoots as pictured, Hummus, and warm pita or flatbread.