Wild Rice Soup

 Ingredients:

6 cups vegetable broth 

6 ounce box Uncle Ben's wild rice

8 ounces sliced mushrooms 

4 cloves (or 4 teaspoons) of minced garlic

2 diced carrots

1 diced sweet potato

1 diced sweet onion 

Optional - cooked diced chicken to taste

1 1/2 cups unsweetened coconut milk

Directions:

Put everything in a large pot, except the milk.  Let simmer for about 35 minutes.  Add milk and heat through.  Enjoy!

Kielbasa Campfire Potato Soup

 Kielbasa: Campfire Sausage And Potato Soup

Ingredients:

1 can kidney beans

1 can great northern beans 

1 (28 ounce) can diced tomatoes

1 quart vegetable broth

1 package turkey kielbasa

2 large baking potato, cut into 1/2 inch cubes

1 onion, diced

1 teaspoon sugar

2 teaspoon oregano

2 teaspoon ground cumin

Instructions:

Combine all ingredients in large pot.  Simmer until potatoes are tender.  Can also put in slow cooker for 4-6 hours on high.

Really Good Vegetarian Meatloaf (Really!)

 

• 2  cups water
• 1  teaspoon salt
• 1  cup lentils
• 1  small onion, diced
• 1  cup quick-cooking oats
• ³⁄₄ cup  grated cheddar cheese or ³⁄₄ cup swiss cheese, cheese or ³⁄₄ cup monterey jack cheese or ³⁄₄ cup American cheese
• 1  egg, beaten
• 4 ¹⁄₂ ounces  spaghetti sauce or 4 ¹⁄₂ ounces tomato sauce
• 1  teaspoon garlic powder
• 1  teaspoon dried basil
• 1  tablespoon dried parsley
• ¹⁄₂ teaspoon seasoning salt
• ¹⁄₄ teaspoon black pepper

Add salt to water and boil in a saucepan.

Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.

Remove from fire.

Drain and partially mash lentils.

Scrape into mixing bowl and allow to cool slightly.

Stir in onion, oats and cheese until mixed.

Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.

Mix well.

Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.

Smooth top with back of spoon.

Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.

Cool in pan on rack for about 10 minutes.

Run a sharp knife around edges of pan then turn out loaf onto serving platter.

Vegan Cinnamon Pancakes

 Ingredients

Dry

▢2 cups unbleached all-purpose flour, sifted

▢2 Tablespoons coconut sugar, or granulated sugar

▢1 Tablespoon ground cinnamon

▢¼ teaspoon salt

▢1 Tablespoon baking powder

Wet

▢2 cups non-dairy milk

▢2 teaspoons apple cider vinegar

▢1 Tablespoon vanilla extract

▢1 Tablespoons neutral cooking oil

Instructions

In a glass measuring cup (or a small bowl), measure out the almond milk. Add the vinegar to create a buttermilk. Set aside while you prep the dry ingredients.

In a large bowl, sift the flour. Whisk in the remaining dry ingredients:  sugar, cinnamon, salt and baking powder.

Pour the wet ingredients; milk mixture, vanilla extract, and oil, into the bowl of dry ingredients.

Gently whisk together the batter. don't over-mix, small lumps are fine.

Let the batter rest, for about 3 minutes. This creates a perfect, fluffy pancake so I suggest you don't skip it. In the mean time heat the griddle to about 350-375.

Pour about ¼ cup of batter per pancake.

The pancakes are ready to be flipped once the edges appear cooked and bubbles form and pop on top.

Flip and cook on the other side until lightly browned, another minute or 2.

Serve immediately with maple syrup.

Breakfast Muffin Frittatas

 Ingredients:

• 8 large eggs
• 1/3 cup whole milk or half-and-half 
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3/4 cup  finely chopped bell pepper (any color)
• 1/2 cup finely chopped tomatoes
• 1/2 cup finely chopped fresh spinach (or kale)
• 3/4 cup crumbled feta cheese

Directions:

1. Preheat oven to 375°F (191°C). Spray a 12-count muffin pan generously with nonstick spray. I don’t recommend using muffin liners, but if you’d like to, spray them generously with nonstick spray.
2. In a medium bowl, preferably one with a pour spout, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder just until combined. Try not to over-mix, or too much air will be incorporated. You will have about 2 cups.
3. Spoon the chopped bell pepper, spinach, and/or other add-ins into each greased muffin cup—about 2 Tablespoons in each. Spoon 1 Tablespoon of cheese on top of each. 
4. Pour the egg mixture into each muffin cup, filling about 3/4 full (just over the top of the add-ins and cheese).
5. Bake for 18–20 minutes or until puffy and golden brown around the edges. The muffins rise up tall while baking, and don’t be alarmed if they are rising unevenly—that’s ok.
6. Remove from the oven and cool in the pan for 5 minutes. The muffins deflate as they cool.
7. Remove the egg muffins from the pan, and either serve immediately, or cool completely and store in the refrigerator or freezer.
8. To reheat from refrigerator, wrap one muffin in damp paper towels and microwave to 30 seconds.  From freezer, microwave for 1-2 minutes until heated through.

Greek Yogurt Cinnamon Pancakes

 

Ingredients:

▢1 cup oat flour (1 cup old-fashioned oats blended)

▢¼ cup all-purpose flour

▢1 teaspoon baking powder

▢½ teaspoon baking soda

▢½ teaspoon fine sea salt

▢½ teaspoon cinnamon

▢3 Tablespoons granulated sugar (or coconut sugar)

▢1 cup vanilla Greek yogurt

▢1 teaspoon vanilla extract

▢2 eggs lightly beaten

▢1-2 Tablespoons milk (if needed) regular, almond, coconut, etc.

▢salted butter or coconut oil (for greasing the skillet)

Directions:

Preheat griddle to 350 degrees.

In a large bowl mix together the Greek yogurt, eggs and vanilla. Whisk until mixture is smooth. 

Add sugar, oat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a small bowl. Whisk until completely combined.

If the batter is too thick, add milk 1 TBS at a time until it reaches your desired consistency.

Grease a griddle or skillet by melting butter on it and moving it around until the surface is coated. 

Pour ¼ cup portions of pancake batter onto the greased, heated surface.

Cook until bubbles start forming in the batter and the sides become set (about 2-4 minutes)

Flip and cook for 2-4 minutes on the second side, or until golden brown.

Sweet Potato Black Bean Chili

8 servings

Ingredients:

• ▢2 2 large sweet potato, peeled and diced
• ▢222 large onion, diced
• ▢888 cloves garlic, roughly chopped
• ▢44 tablespoons chili powder
• ▢11 teaspoon ground cumin
• ▢1/2 teaspoon kosher salt
• ▢88 cups vegetable stock
• ▢2 15-ounce cans black beans, rinsed and drained
• ▢1 28 ounce ounce can crushed tomatoes
• ▢1 cup dried quinoa - rinsed
• 1 bag frozen corn

Directions:

Add all ingredients into large pot and simmer for about 45 minutes-1 hour.

Pesto Pasta

 Ingredients:

½ cup toasted pine nuts OR shelled salted pistachio nuts

2 tablespoons fresh lemon juice

1 small garlic clove

¼ teaspoon sea salt

freshly ground black pepper

2 cups fresh spinach leaves

A few fresh basil leaves

¼ cup extra-virgin olive oil

1/2 cup vegetable broth - add more as needed to make a smooth sauce

¼ cup freshly grated Parmesan cheese or nutritional yeast 

Put all ingredients into a food processor and grind on high until smooth.  Add more or less of the spinach or vegetable broth or cheese to get the consistency you like.  It should make about a cup of sauce.  I cook one and a half 12 ounce boxes of whole wheat pasta and double the recipe and it seems a good amount to cover the pasta well.  (Plus Ashley always takes out one bowlful of plain pasta before I add the sauce.)

Creamy Vegetable Soup

 Ingredients:

3 medium sweet potatoes peeled and diced 

3 zucchini chopped

2 cups chopped broccoli florets

1 large onion chopped

1/4 cup butter of choice

2 cartons of vegetable broth (about 8 cups)

2 large potatoes - peeled and shredded 

2 teaspoons of salt

1 teaspoons cumin

1 teaspoons black pepper

1/2 teaspoon celery seeds

2 cups of either heavy cream, plant based cream, half and half or whole milk

Directions:

Put everything in a slow cooker and stir except the cream/milk.  Cook on low 8-10 hours or on high 4-5 hours.  Add cream/milk and cook for another hour.  Remove some of the soup - 2-4 cups (depending on preference) and blend in a blender until smooth and then pour back in and stir and serve.

Moist Vegan Banana Bread

 3 medium overripe bananas - bananas should be more brown than yellow

⅓ cup granulated sugar

⅓ cup brown sugar

⅓ cup canola oil (or your favorite baking oil)

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon salt

1 cup chopped walnuts (or pecans, vegan chocolate chips, or your favorite banana bread stir-in)

For the topping - 1/4 cup brown sugar

Directions:

Preheat the oven to 350°.

Lightly oil a 9-inch loaf pan and arrange a strip of parchment paper width-wise along the center, with just a bit hanging out over each side.

Peel the bananas and place them into a large mixing bowl. Mash them well with a fork or potato masher.

Add sugar, brown sugar, oil, and vanilla to the bowl. Stir until well-mixed.

Add the flour to the bowl, then sprinkle the baking soda, cinnamon and salt on top of the flour.

Stir everything together just until mixed. Don't overmix. The batter will be thick.

Fold in the walnuts.

Spoon the batter into the prepared loaf pan and smooth out the top with the back of a spoon.

Sprinkle the top with brown sugar.

Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

Remove the pan from the oven and transfer it to a wire rack. Allow the loaf to cool for at least 15 minutes before removing it from the pan.

Slice and serve.