Recipes

Pot Roast Lentils – Vegan Pot Roast

Ingredients

1 c brown lentils

6 carrots, thickly sliced (1/2″)

4 stalks celery, sliced (1/4″)

2 small-medium turnips, diced

1 lg or 2 med russet potatoes, diced

2 c cremini or white mushrooms, halved (if small) or sliced thickly (1/2″)

1/4 c dry sherry

2 tbsp olive oil + 1 tbsp olive oil

1 tsp white wine vinegar

3 c vegetable stock

3/4 tsp pepper

1 tsp salt

1/2 tsp smoked salt

1/4 tsp rubbed sage

1/2 tsp dried thyme + 1/4 tsp dried thyme

1/2 tsp dried parsley

1/4 tsp ground rosemary

1/2 tsp roasted garlic granules (or 1/4 tsp garlic powder)

1/4 tsp crushed red pepper flakes

1/2 tsp savory

1/8 tsp paprika

fresh parsley, to serve

Instructions

  1. Turn slow cooker on high. Put in olive oil, then rinsed lentils. Stir to coat well. Add sherry. Put lid on and allow to heat while you cut up all the vegetables.
  2. Heat the vegetable stock in a saucepan.
  3. Stir the lentils, then add all the vegetables EXCEPT MUSHROOMS, spices, and white wine vinegar. Stir well to mix. Add the hot stock and cover. (Using hot stock greatly reduces cooking time.)
  4. Cook for about 2 hours (check, it may take longer), until lentils and potatoes are starting to soften. Reduce heat to low.
  5. Saute halved/sliced mushrooms with olive oil and 1/4 tsp thyme, until they have released most of their moisture and started to brown. Add to the slow cooker.
  6. Continue cooking until vegetables and lentils are very tender. Great served with fresh parsley!

Protein Ruthless Babies

Ingredients

13 medjool dates (with pits, fresh and moist)

2 tbsp cashew butter

1 tbsp + tbsp coconut oil (divided)

2 tsp vanilla extract

1/2 tsp salt

3 tbsp plain rice protein powder (unsweetened)

1 1/2 c roasted-salted peanuts, coarsely chopped

1/4 c semi-sweet chocolate chips

2 tbsp unsweetened chocolate chips

1 tbsp coconut oil

Instructions

  1. Pit dates. Melt coconut oil.
  2. Mash dates with a fork. Add melted coconut oil, cashed butter, vanilla extract, and salt. Mix/mash very well.
  3. Add rice protein powder and mix again until fully combined, no visible dry bits.
  4. Line a small rectangular dish (about 5″x7″) with parchment paper.
  5. Press date-protein mixture evenly in to dish. Cover. Refrigerate 2+ hours or freeze 25-30 minutes to set.
  6. Slice in to 10 pieces and lift parchment paper to remove from dish.
  7. Combine both types of chocolate chips and coconut oil in a small heat-safe bowl. Melt and mix until smooth and pourable.
  8. Pour peanuts in to shallow bowl. Roll chilled date-protein logs in peanuts until coated, then set on parchment paper.
  9. Drizzle bars with melted chocolate mixture. Store under refrigeration, if you don’t eat them all right away!

Pumpkin Pie

Ingredients

FOR CRUST:        **or use a store-bought crust

1 c (2 sticks) + 1 tbsp butter, chilled in freezer about 15 minutes (I use salted butter)

2 1/2 c flour

1 tbsp brown sugar

1/2 tsp salt

2+ tbsp water, cold

FOR FILLING:

2 c pumpkin puree, fresh or store-bought

3/4 c heavy whipping cream

3 eggs (L-XL)

1/2 c brown sugar

1/3 c sugar, raw or granulated

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp salt

1/4 tsp ground ginger

1/4 tsp ground cardamom

1/8 tsp ground nutmeg

1/16 tsp ground cloves

Instructions

  1. Preheat oven to 400 F.
  2. If making your own crust, grate butter with a large cheese grater. Put grated butter in a large bowl and add flour, sugar, salt, and cinnamon. Toss with hands to mix until it forms small crumbles.
  3. Drizzle with 2 tbsp cold water and mix. Continue adding water 1 tbsp at a time, just until the dough comes together and does not crumble.
  4. Using a rolling pin or clean, straight wine bottle – roll out the dough between two pieces of parchment paper until it is slightly larger than needed to fill your pie pan, all the way up the sides and around the edge.
  5. Coat pie pan well with remaining 1 tbsp butter. Place rolled dough in to pie pan.
  6. Crack and whisk eggs in a small bowl. In a medium bowl, mix eggs and all filling ingredients very well.
  7. Pour in to prepared pie pan.
  8. Bake for 50 minutes, until pie is not jiggly in center. Allow to cool at least a couple hours before enjoying. The pie will firm up more as it cools.

Quick Miso-Vegetable Ramen

Ingredients

8.5 c water

2 ramen noodle patties (any variety)

1.25 c carrots, julienned

3+ c mushrooms (any variety), sliced or halved

12 oz silken tofu (firm), cubed

4+ sheets seaweed, torn/chopped into pieces

6 green onions, sliced

3.5 tbsp miso (white)

2.5 tbsp ficken seasoning (-or- 2 vegetable bouillon cubes -or- an extra 1/2 tsp salt + a pinch of dried herbs)

Instructions

  1. Put 8c water on to boil, using a 4qt or larger pot.
  2. Prepare vegetables. Mix miso with 0.5 c water until it is well combined and there are not many clumps.
  3. When water boils, add ficken seasoning (or veg bouillon). Add carrots + mushrooms and return to a boil.
  4. Add ramen noodles. Set timer and cook according to package instructions (usually 2-5 minutes).
  5. Just before the timer goes off (or right after it does), drop in the tofu + seaweed + green onions. Swirl/stir gently (try not to break the tofu cubes apart). Turn off the heat.
  6. Enjoy! If you are going to store any leftovers, I recommend chilling the pot rapidly in an ice bath before refrigerating.