Easy Onion Bread

Onion bread just like my Mom used to make! She made her onion bread by adding Lipton Onion Soup mix (yes, it’s vegan!) to her regular bread recipe. I did the same with my Easy Yeast Bread recipe and it was a success! It smelled so good while baking that I could hardly wait for the loaf to cool before I cut it and spread a slice with some Smart Balance – as delicious as I remember!

Easy Onion Bread

Ingredients

  • 1 recipe Easy Yeast Bread (in Breads category)
  • 1 packet dry onion soup mix

Instructions

  1. Prepare bread as directed, except when you finish the first rising , stir in the packet of onion soup along with the remaining flour. You can leave out the salt.
  2. Shape loaf and finish as directed.

Flourless Peanut Butter Cookies

Flourless peanut butter cookies are chewy and delicious – you’ll never miss the flour. Add the perfect compliment in the form of jelly and you’ve got the best of both worlds. They are very easy to make, with only 7 ingredients. You can use any kind of jelly that you want – I chose raspberry because it’s my favorite.

When shaping the cookies, don’t flatten them with a fork in the traditional criss cross pattern. Instead, use your finger to poke a deep indentation into the ball of cookie dough. When they are finished baking they should form a shallow little “bowl” where you can put the jelly or jam. Continue reading

Vegan Power Bowl

Power bowls are a new trend in eating. The idea is simple – layers of different foods that compliment each other in one bowl. I’ve heard that food tastes better in a bowl and after trying this, I think it’s true!

Vegan Power Bowl

Ingredients

  • 1 c cooked brown rice (see Notes)
  • 1/2 c seasoned black beans (see Notes)
  • 1/4 c sliced black olives
  • 1/4 c diced tomatoes
  • 1 avocado, thinly sliced
  • 3/4 c tofu, in small cubes or strips
  • 2 tsp. light olive or canola oil
  • 1/4 c salsa
  • 1/4 c vegan sour cream

Instructions

  1. Heat 2 tsp oil in a nonstick pan and fry the tofu until it's golden brown, turning frequently.
  2. Layer the rice in beans in your bowl.
  3. Arrange tofu slices , avocado slices and diced tomato on top of the beans.
  4. Top with olives, salsa and sour cream.

Notes

Season your rice to your taste. I cooked mine in a little veggie broth with 1/2 t. of onion powder. I added 1/2 t. cumin and a tablespoon of salsa to the beans along with 1/4 ea. garlic and onion powder. You can season both to your own taste.

You can vary your ingredients as you choose – try an Asian bowl with rice noodles or white rice layered with Asian cucumber salad, sprouts or greens, tofu cubes, edamame, sesame seeds and crunchy noodles. Or try a Southern bowl with blackeyed peas and rice with fried okra and greens – the possibilities are endless!

Easy Lentil Burgers

These lentil burgers are super easy and fast to prepare. They hold up well, and have a great texture, not at all pasty like some veggie burgers. I had these last night with sweet potato fries and had to hold myself back from eating all of them by myself!

Easy Lentil Burgers

Ingredients

  • 2 1/2 c (or 2 10-oz cans) cooked and drained lentils
  • 1/2 c chopped walnuts (see notes)
  • 1/2 c stuffed green olives, sliced
  • 1 c Panko (see notes)
  • 1 tsp. salt
  • oil for frying or baking

Instructions

  1. If you're using canned lentils, rinse and drain.
  2. Put the lentils into a blender with the walnuts and olives. Pulse a few times until you have a chunky mix.
  3. Put the mix into a mixing bowl and add the Panko crumbs and 1 t. salt (if desired), mixing thoroughly.
  4. Let mix sit for at least 10 minutes to allow the Panko to absorb any excess moisture. If the mix is too crumbly to form patties, add a little water, 1 T. at a time, to get a good consistency.
  5. Form into 4 - 6 patties, depending how big you want them.
  6. If frying, cook in a small amount of oil or a nonstick pan for about 3 minutes on each side, or until brown. If baking, cook for about 30-35 minutes in a 375F (185C) oven until brown, flipping (carefully) halfway through. I recommend that you use a nonstick pan or oiled parchment paper.

Notes

You can substitute sunflower seeds for all or part of the walnuts if you wish, and gluten free breadcrumbs for the Panko.

Upside Down Cornbread

I got the idea for this recipe from Sweet Savant in a post someone shared on Facebook. I used my own cornbread recipe – veganized and low in fat, with diced green chiles instead of broccoli. If you want to kick it up a notch, layer some jalapeño slices with the onions.

Upside Down Cornbread

Ingredients

  • Canola or other mild flavored oil to brush skillet or pan
  • 1 yellow onion, sliced (do not separate the slices into rings)
  • 1 c cornmeal
  • 1 c flour
  • 1 tsp. salt
  • 1 tbsp. baking powder
  • 1/4 c raw sugar (or other sweetener of choice)
  • 1/4 c Aqua faba (chickpea brine)
  • 3/4 c almond milk (or other plant-based milk)
  • 1 can creamed corn (read the label to make sure it's vegan)
  • 1 small can diced green chiles, drained

Instructions

  1. Start preheating oven to 400F.
  2. Brush a 10-inch cast iron skillet with oil and line the bottom with slices of onion (mince the remaining slices and reserve.) Place skillet into the oven while it's preheating.
  3. Stir together flour, cornmeal, baking powder, salt and sugar in a large bowl.
  4. Stir together creamed corn, almond milk and aqua faba in a small bowl, then add to the dry ingredients, stirring until mixed.
  5. Stir in green chiles and reserved minced onion.
  6. By this time your oven should be preheated and your skillet hot. Remove CAREFULLY, using oven mitts/potholders, as it is extremely hot.
  7. Spoon the cornbread batter into the hot skillet and gently smooth over the onion slices. Be careful not to shift the onions; you want them to stay on the bottom of the pan.
  8. Return to oven and bake for 30-35 minutes, until golden brown and done (a toothpick inserted in the middle comes out clean.)
  9. Carefully remove the skillet from the oven and let it cool for about 5 minutes.
  10. Run a knife around the edges of the cornbread. Invert a plate over the skillet, then carefully turn the skillet upside down to release the cornbread onto the plate.

Notes

Please be very careful when handling the hot iron skillet. If you don’t want to use a cast iron skillet, you can use a regular nonstick baking pan. Line the bottom with the onions, and bake in a preheated 400F oven for 10 minutes before adding the batter.

Roasted Vegetable Fajitas

These Roasted Vegetable Fajitas are delicious, low in fat and so good for you! I serve these on warm flour tortillas with salsa and homemade almond milk pepper jack cheeze. This recipe supposedly serves four, but two hungry, fajita-loving vegans could probably finish it off in one go.

Roasted Vegetable Fajitas

Ingredients

  • 2 bell peppers (red, green or a combination of both)
  • 1 large carrot, peeled
  • 1 jalapeño pepper
  • 1 medium onion
  • 1 large potato, peeled and cut into wedges
  • 1/2 c lime juice
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1/2 tsp. (or more) smoked paprika
  • 2 tsp. olive oil
  • salt to taste

Instructions

  1. Slice vegetables into fajita-size strips and place in a glass bowl or dish with the potato wedges.
  2. Mix together lime juice, cumin, garlic powder, onion powder and smoked paprika and pour over vegetables. Marinate for at least an hour, stirring halfway through to make sure all gets covered in marinade.
  3. Drain vegetables and pat dry with paper towels. This step is important, so don't skip it!
  4. Brush or spray olive oil on the vegetables, coating all sides, and sprinkle with salt.
  5. Place in a nonstick or parchment paper-covered roasting/baking pan and roast at 400F for about 30 minutes. Vegetables should be just starting to brown.
  6. Serve in warmed corn or flour tortillas, with salsa, guacamole, vegan cheeze - whatever you like!

Buen provecho!

Vegan Picadillo

Vegan Picadillo is a delicious Cuban-style dish that reminds me a little bit of sloppy joes. It’s quite tasty on toasted hamburger buns or with rice or macaroni. It has a delicious, tangy taste and it’s one of those dishes, like chili or spaghetti sauce, that tastes even better when it’s made the day before.

Vegan Picadillo

Ingredients

  • 1 large onion, chopped
  • 8 garlic cloves, minced
  • 5 large bay leaves
  • 2 c ground beef substitute (see notes)
  • 1 tsp. smoked paprika
  • 1 1/2 tsp. apple cider vinegar (or use wine vinegar)
  • 1/4 c tomato paste
  • 3/4 c sliced pimento-stuffed green olives
  • 1/2 c raisins
  • 1 10 1/2-ounce can fire roasted tomatoes
  • 1/4 tsp. red pepper
  • salt and pepper, to taste
  • 1 tsp. hot sauce, to taste

Instructions

  1. Spray a non-stick skillet with oil.
  2. Add onion and garlic and cook, stirring, until starting to brown.
  3. Add 2 T. water and bay leaves and cook 3-4 minutes, or until water has evaporated.
  4. Add beef substitute and cook, stirring, until beef is hot.
  5. Add all remaining ingredients except for hot sauce, salt, and pepper.
  6. Cook for 7-8 more minutes, until heated through and flavors are blended.
  7. Remove bay leaves and season to taste with hot sauce, salt and pepper.

Notes

You can use soy crumbles, but I use the cauliflower ground beef recipe that I got from CookingWithPlants.com. It’s has no weird, unpronouncable ingredients like a packaged soy-based substitute might, tastes better, and is much better for you.

Hope you enjoy it!

Healthy Vegan Nachos

Or, How to Trick Your Kids Into Eating Vegetables

It’s not true that all kids hate vegetables, especially if they have been raised vegan. But they can be picky about their choices. When I was a kid I loved cooked spinach and sliced tomatoes, while my sister wanted cucumbers with every meal. But I think all kids, big and little, want a little comfort food in their lives. These nachos are comfort food personified, packed with nutritious vegetables (tomatoes in the refried beans, carrots and potatoes in the cheeze sauce, cauliflower in the taco “beef”) and every bit as tasty as their fast food counterpart.

Healthy Vegan Nachos

Ingredients

Tortilla Chips

  • 10 corn tortillas, cut into fourths
  • 2 tbsp. lime juice
  • 1 tbsp. olive oil, if desired
  • 1 tsp. salt, or to taste

Cheeze Sauce

  • 2 c coarsley chopped potatoes (about 2-3 potatoes, peeled)
  • 1 c coarsely chopped carrot
  • 1/4 c minced onion
  • 1/2 c almond milk
  • 1/4 c water
  • 1 tbsp. lemon juice
  • 1/2 c nutritional yeast
  • 1/2 tsp. dry mustard
  • 1/4 tsp. garlic powder
  • 1 tsp. salt, or to taste
  • 1/4 c salsa, if desired

Taco "Meat"

  • 1 1/2 c "beef" crumbles (see Notes)
  • 2 tsp. taco seasoning

Refried Beans

  • 1 10-oz can vegan refried beans
  • 1/2 c seeded, peeled and chopped tomato
  • 1 small can diced green chiles
  • 1 tsp. chili powder or taco seasoning, if desired
  • salt and pepper to taste

Suggested Garnishes

  • 1/4 c sliced jalapeñod
  • 1/4 c sliced black olives
  • 1/4 c diced tomato

Instructions

Prepare Tortilla Chips

  1. Stir together olive oil (if using) and lime juice and brush or spray over quartered tortillas. Sprinkle with salt.
  2. Spread in a single layer on cookie sheet(s) and bake at 350F for about 20 minutes, turning halfway through. Keep a close eye on them; you don't want them to get too brown.
  3. Remove chips from oven and let cool.

Prepare Cheeze Sauce

  1. Boil carrots, potatoes and onion until tender, about 10 minutes. Drain and put into blender.
  2. Add remaining ingredients except salsa and blend on high speed until very smooth.
  3. Stir in salsa, if using. Keep hot.

Prepare Beans

  1. Stir together beans, tomatoes, and seasoning in a small saucepan. Add a couple of tablespoons of water if needed to achieve a smooth consistency, but keep them thick.
  2. Heat, stirring, until hot. Stir in chiles.

Prepare "Beef"

  1. Stir together crumbles with taco seasoning.

Assemble nachos

  1. Spread refried beans over each tortilla chip.
  2. Add a spoonful of the taco "beef" crumbles to each chip and press into beans to secure it
  3. Put back into the oven at 350F for about 5 minutes or until hot.
  4. Remove from oven and arrange on a plate.
  5. Spoon cheeze sauce (reheat if necessary) over each nacho.
  6. Top with desired garnishes, and serve

Notes

You can use packaged vegan soy crumbles here, but for an extra dose of cruciferous goodness, use the cauliflower minced “beef” from CookingWithPlants.com. It’s much healthier and in my opinion, tastier! I make a couple of batches every month and freeze it in small containers, then reheat in the oven to dry out any excess moisture.

Spicy Many Bean Soup

Bean soup is hearty, filling and cheap! With the right spices and vegetables, you can have a delicious, healthy meal in a bowl. Here’s a bean soup recipe that is just the thing for a cold winter day.

Spicy Many-Bean Soup

Ingredients

  • 1 1/2 mixed beans - I use black beans, blackeyed peas, navy beans, cranberry or pinto beans, and kidney beans.
  • salt and pepper (optional)
  • 1 tsp. dried parsley (optional)
  • 1/2 tsp. thyme
  • 1 tsp. oregano
  • 1 tbsp. chili powder
  • 1 10-oz. can fire roasted tomatoes
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 medium onion, diced
  • 8 c vegetable broth

Instructions

  1. Place beans in a large soup pot and cover with water. Bring to a boil and simmer for about 1 1/2 hours, or until beans are tender. Add more water as needed.
  2. When beans are tender, drain them, then add all remaining ingredients except for salt and pepper to the pot.
  3. Bring to a boil, lower heat, and simmer for about 30 minutes. Add water if necessary, or if you prefer a thinner soup.
  4. Add salt and pepper to taste, if desired, and serve

I serve this soup with warm crusty bread or cornbread. It’s delicious and very inexpensive to make. You can vary the spices to suit your taste.