Category: Uncategorized

Brussels Sprouts Casserole (Oil-Free)

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Brussels Sprouts Casserole (Oil-Free)

Prep Time10 mins
Cook Time45 mins
Course: Entree
Cuisine: Vegan
Servings: 4

Ingredients

  • 3 cups thinly sliced brussels sprouts
  • 1 cubed big potato
  • 1 sliced medium onion
  • 1 cup cashew cream 3/4 cup soaked cashews blended with 1 cup water
  • 1 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp salt
  • ⅛ tsp cayenne pepper
  • 1 tsp yellow mustard
  • 1 tbsp lemon juice
  • 1 cup crushed croutons or seasoned panko bread crumbs
  • ⅓ cup fresh chopped parsley

Instructions

  • In a big bowl, mix the cashew cream, and spices (save about 1/3 cup of the this for serving).
  • Then add the onion, potatoes, and brussels sprouts, and mix.
  • Pour the brussels sprouts into an 8×8 baking dish and layer with the crushed croutons, bread crumbs, and parsley.
  • Cover the baking dish with foil and bake at 400°F for 45 minutes.
  • Pour the extra seasoned cashew cream over the casserole before serving.

Vegan Eggplant Parmesan

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Vegan Eggplant Parmesan

Prep Time30 mins
Cook Time30 mins
Course: Entree
Cuisine: Italian, Vegan
Servings: 2

Ingredients

  • 1 large eggplant
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 1 tsp cornstarch
  • 2 tbsp vegan parmesan (https://tomatoeswithlemon.com/cashew-parmesan/)
  • 1 tsp dried oregano
  • ¼ tsp salt
  • ½ cup unsweetened almond or oat milk
  • 1-2 tbsp olive oil (optional)

Instructions

  • Thinly slice eggplant about ¼ inch thick. Sprinkle with salt. Arrange in a colander and place in the sink for about 15 minutes to draw out the bitter taste of the eggplant.
  • Rinse and dry the eggplant with a kitchen towel.
  • Prepare your dipping stations. Mix the bread crumbs with oregano, salt, and vegan parmesan. Then mix the flour with cornstarch. Place the breadcrumb mixture in a dish, the flour mixture in a dish, and almond milk in a dish.
  • Dip eggplant slices in flour, then almond milk, then breadcrumbs, and place on a baking sheet lined with parchment paper.
  • Drizzle or spray olive oil on each eggplant.
  • Bake at 400°F for 30 minutes.
  • Serve with your favorite pasta and sauce!

Tahini-Free Hummus (Oil-Free)

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Tahini-Free Hummus (Oil-Free)

Prep Time10 mins
Cook Time10 mins
Course: Snacks
Cuisine: Mediterranean

Ingredients

  • 1 cup cooked chickpeas
  • ⅓ cup soaked raw cashews or cashew yogurt
  • 3 garlic cloves
  • ½ tsp ground cumin
  • 1 tsp baking soda (optional)
  • ½ tsp salt
  • 6 tbsp freshly squeezed lemon juice
  • Freshly cracked black pepper to taste
  • ½ cup fresh chopped parsley (optional)
  • 6 to 10 tbsp ice water

Instructions

  • In a food processor, add all the ingredients and blend for at least 5 minutes until you have a smooth puree, scraping down the sides as you go.
  • Blend, and with the motor running, stream in the ice water, 1 tablespoon at a time.
  • Add the parsley and blend for 1-3 pulses.
  • Garnish with herbs, paprika, or cumin.

Single Serve Noodles

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Single Serve Noodles

Prep Time5 mins
Cook Time5 mins
Course: Entree
Cuisine: Vegan

Ingredients

  • 1 pack of ramen noodles
  • ½ tbsp vegan butter
  • 1 minced garlic clove
  • 2 tbsp soy sauce
  • 1 tbsp teriyaki sauce
  • ½ tbsp brown sugar or coconut sugar
  • big pinch of crushed red pepper
  • 1 sliced spring green onion
  • 1 tbsp seasame seeds

Instructions

  • In a small pan, melt the butter then add the garlic and sauté for under a minute.
  • Add the soy sauce and the teriyaki sauce and keep stirring.
  • Now add the brown sugar and red pepper and stir to combine.
  • Pour boiling water into a medium bowl and add the ramen noodles and let it sit for about 1-3 minutes.
  • Add the noodles to the sauce in the pan and mix well.
  • Garnish with spring onion and sesame seeds!

High-Fiber Energy Bites

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High-Fiber Energy Bites

Prep Time10 mins
Cook Time25 mins
Course: Snacks
Cuisine: Vegan

Ingredients

  • ¼ cup ground flaxseed
  • ½ cup maple syrup
  • 1 cup almond pulp
  • 1 cup rolled oats
  • 1 cup date paste
  • ½ cup maple syrup
  • 2 tsp cinnamon
  • ½ tsp salt
  • 1 tsp vanilla
  • 1 cup date paste
  • ½ cup chocolate chips

Instructions

  • In a medium bowl, start by mixing the flaxseed and maple syrup. Let it sit for about 5 minutes to thicken.
  • Continue adding the other ingredients in the same bowl (don't add the chocolate chips yet).
  • After adding the date paste, mix with a fork to make it easier for the date paste to break down. You could continue to mash with a fork.
  • Add the chocolate chips and finish mixing and bring all the ingredients together evenly.
  • Roll into half-inch bites. Or if you prefer roll bigger bites.
  • Bake at 350°F for 25 minutes.

Bakery Style Chocolate Chip Cookies (Crispy Edges and Chewy Center)

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Bakery Style Chocolate Chip Cookies Bakery Style Chocolate Chip Cookies (Crispy Edges and Chewy Center)

Prep Time15 mins
Cook Time15 mins
Course: Dessert
Cuisine: Vegan
Servings: 16

Ingredients

Dry ingredients

  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt

Wet ingredients

  • 1 cup vegan butter (2 sticks)
  • ¾ cup light brown sugar
  • 1 cup granulated sugar
  • 1-2 tsp vanilla extract
  • 1 flax egg 1 tbsp ground flaxseed mixed with 2 ½ tbsp water
  • 9 oz chocolate chips or two chocolate bars

Instructions

  • In a medium bowl, mix the dry ingredients together.
  • Melt the butter in a pot on low heat. You want to melt the butter, not heat it.
  • Add the two sugars to a bowl and then add the butter. Mix them with a hand mixer for 1-2 minutes then add the vanilla and mix a little more.
  • Make the flax egg by mixing the ground flaxseed with water. Set it aside for a few minutes to thicken then add it to the butter/sugar mixture.
  • Add the dry ingredients a little at a time to the butter/sugar mixture and mix until combined.
  • If you are using chocolate bars, use a knife to chop them into small pieces.
  • Mix in the chocolate with the dough.
  • Measure ¼ cup of the dough and form it into a ball. Continue with the rest of the dough. You should get about 15-16 balls.
  • Refrigerate the dough balls for about 30 minutes.
  • Cover a baking sheet with parchment paper and place the dough balls about 1-2 inches apart.
  • Bake 350ºF for 15-17 minutes.
  • Allow the cookies to cool on a baking rack.

Three ingredient pancakes (Gluten-Free, Sugar-Free, Oil-Free)

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Three ingredient pancakes Three ingredient pancakes (Gluten-Free, Sugar-Free, Oil-Free)

Prep Time5 mins
Cook Time10 mins
Course: Breakfast
Cuisine: Vegan
Servings: 8

Ingredients

  • 1 cup oat flour
  • 1 cup almond milk
  • 2 tsp baking powder
  • 2 tbsp maple syrup (optional)

Instructions

  • In a medium bowl, mix the oat flour and baking powder then add the almond milk and mix well. The batter will be a bit watery, so you can leave it to thicken for a few minutes or start making the pancakes and the batter will thicken in the bowl as you cook the first pancake.
  • Pour ⅓ of the batter into a non-stick pan. Cook medium-low on each side for about 3 minutes until golden.
  • Top with maple syrup and fresh berries!

Notes

If you want to make your own oat flour, it is very easy! Just blend on high one cup of old-fashioned rolled oats for about a minute until blended into a fine flour.

Broccoli Cheddar Soup

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Broccoli Cheddar Soup

Prep Time10 mins
Cook Time30 mins
Course: Soup
Cuisine: Vegan
Servings: 4

Ingredients

In the pot

  • 1 tbsp olive oil
  • ½ chopped onion
  • 3 minced garlic cloves
  • 3 cups broccoli florets
  • 2 cups water
  • ½ cup plant milk
  • ½ tsp fresh ground black pepper

Sauce

  • 3 medium peeled potatoes
  • ½ medium peeled onion
  • 1 medium carrot
  • ⅛ cup nutritional yeast
  • ½ tsp garlic powder
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 1 tbsp all-purpose flour
  • 1 tbsp lemon juice
  • 1 cup reserved vegetable water

Instructions

  • Start by cooking the potato, onion, and carrot (for the sauce) in a pot of boiling water until vegetables are tender.
  • In another pot, sauté the onion with the olive oil until translucent then add the minced garlic.
  • Add the broccoli florets and continue cooking for about 5 minutes.
  • Add the water and close the pot lid and cook for about 15 minutes on low.
  • Meanwhile, mix the sauce ingredients in a blender with the spices and reserved vegetable water.
  • Add the sauce and black pepper to the soup and simmer for a few minutes then add the plant milk and simmer until creamy.

Romaine Wedge Salad

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Romaine Wedge Salad

Prep Time10 mins
Course: Salad
Cuisine: Vegan

Ingredients

Salad

  • 1 romaine lettuce
  • 1 chopped tomato or 1 cup of halved cherry/grape tomatoes
  • ⅓ sliced purple or yellow onion
  • ½ chopped avocado
  • some chopped parsley
  • 1 cup crushed roasted chickpeas
  • creamy dressing

Roasted chickpeas

  • 2 cups cooked chickpeas
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

Creamy dressing

  • 1 cup soaked raw cashew
  • ¾ cup water
  • 1 juiced lemon
  • 1 tsp garlic powder
  • ½ tsp salt

Instructions

Roasted chickpeas

  • Toss all ingredients in a bowl.
  • Spread into a single layer on a baking sheet.
  • Roast in oven 350ºF for about 45 minutes.

Creamy dressing

  • Add all the ingredients to a blender and blend on high until creamy (adjust the watery consistency by adding more water).

Salad

  • Pour all ingredients on a halved romaine lettuce.

Pizza Pockets

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Pizza Pockets

Prep Time30 mins
Cook Time10 mins
Course: Entree
Cuisine: Vegan

Ingredients

Dough

  • 3 cups all-purpose flour
  • 1 tsp oregano
  • ½ tsp crushed red pepper
  • ⅛ cup nutritional yeast
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp instant yeast
  • 1 cup warm oat milk
  • 2 garlic cloves

Filling

  • vegan mozzarella
  • pizza sauce
  • vegan pepperoni

Topping

Instructions

  • In a bowl, mix all the ingredients together until the dough comes together into a loose ball.
  • Transfer the dough onto a floured surface. Now use your hands to knead the dough for a few minutes. Cover and let it rest for about 30 minutes.
  • Cut the dough into pieces and make them into 1-2 inch balls.
  • Roll the dough into a circle large enough for a tablespoon of filling.
  • Add any topping like pizza sauce, vegan mozzarella, and vegan pepperoni.
  • Close the circle and use a fork and go around the edges to seal it closed.
  • Brush top of the pizza pocket with olive oil and sprinkle with vegan parmesan.
  • Bake the pizza pockets in the oven at 450°F for 10-12 minutes until they are golden.

Matcha Cubes

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Matcha Cubes

Prep Time5 mins
Course: Drinks
Cuisine: Vegan

Ingredients

  • 2 tsp matcha powder
  • 2½-3 tbsp sugar (you can also use maple syrup)
  • 1 cup warm water
  • splash plant-milk

Instructions

  • Add the matcha to a container (preferably with a spout for easy pouring).
  • Then add the warm water (add water first, then matcha, otherwise the matcha can easily clump) and mix with a matcha whisk (you can also use a regular whisk).
  • Add the sugar and/or maple syrup and a splash of milk then whisk.
  • Pour into ice cube trays or small popsicle mold and freeze!

Curry Orzo

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Curry Orzo

Prep Time5 mins
Cook Time15 mins
Course: Breakfast
Cuisine: Vegan
Servings: 1

Ingredients

  • 1 tsp olive oil
  • 2 minced garlic cloves
  • 1 tbsp curry powder
  • ½ tsp salt
  • 1 cup green peas
  • 1 cup chopped tomatoes
  • 1 cup orzo pasta
  • 2 cups almond milk
  • ½ cup chopped parsley

Instructions

  • Start by sautéing the garlic in the olive oil for just a minute.
  • Then add the curry and salt and cook for another minute.
  • Continue adding the peas, tomatoes, and orzo one at a time.
  • Finally, add the almond milk and close the pot lid. Simmer for about 10 minutes while stirring occasionally.
  • Add the fresh parsley, cook for another 2 minutes and serve!