Vegan French Toast

5 Servings (2 slices per serving)

Recipe from Pick Up Limes

Husband-Tested in Alice’s Kitchen

French toast can make any morning feel extra special! I’ve tested several vegan versions of this breakfast treat and this one is definitely “blog worthy.” Mmmm good with a hot cup of coffee. This recipe is made without eggs or nuts, and can be easily gluten-free by using gluten-free bread if needed.

Batter**

1⅔ cups canned light coconut milk 

2 Tablespoons nutritional yeast flakes 

1-2 Tablespoons maple syrup 

1 Tablespoon ground flaxseeds 

2 teaspoons ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground cardamom 

¼ teaspoon ground turmeric

⅛ teaspoon ground nutmeg 

⅛ teaspoon ground cloves 

10 slices of bread  (I used Trader Joe’s Seedy Multi-Grain Bread.)  

Oil (I put just 1 teaspoon oil on a paper towel and used that to lightly coat the griddle.)

In a wide, shallow bowl, whisk together all the batter ingredients. **To save time in the morning, pour the batter into a Mason jar with a spout lid.  Put it in the fridge.  Then, in the morning, pour out what you need for the portion you want.  Since my husband doesn't like to vary his breakfast of oatmeal, I made this for myself over several days.

Heat the oil in a large pan over medium-high heat.

Dip the bread slices into the batter, letting them soak for a few seconds before flipping to coat the other side.

Let any excess batter drip off, or gently wipe it off if needed.

Place the soaked bread slices in the pan and cook for 2 to 3 minutes, until golden. Flip and cook on the other side for another 2 to 3 minutes.

Flip again and cook for about 1 minute per side to crisp the outside further. 

Remove from the pan and serve with your favorite toppings. I topped my 2-slice serving with 1 Tablespoon Cocojune coconut yogurt, 1 teaspoon maple syrup and 1/3 cup thawed frozen berry mix.  

Nutritional Information: 315 calories; 11.5 g protein; 9.0 g fat; 48 g carbohydrates; 7.5 g fiber; 175 mg calcium

*Using a high protein, fortified soy milk will increase the protein and the calcium.  

Black Bean Protein Smoothie

Recipe from Full on Plants
Husband-Tested in Alice’s Kitchen
Makes 2 servings

Once a week, I drive a little over an hour to rehearse with a band.  Our rehearsal is at 1 p.m. and I’m always in a rush to eat a nutritious lunch before leaving.  Lately, I’ve been making this smoothie for my rehearsal day lunches.  I blend it up and then put it in a large travel cup with a reusable straw and I’m good to go.  It really keeps me full and satisfied. This smoothie is exceptionally nutrient-dense, offering substantial amounts of plant-based iron, potassium, and magnesium thanks to the black beans, seeds, and cocoa.

Ingredients: 

¾ cup unsweetened soy milk
1 cup black beans, drained and rinsed
1 Tablespoon chia seeds
1 Tablespoon hemp seeds
1 Tablespoon PB2 powder 
1 Tablespoon unsweetened cocoa powder
2 Tablespoon maple syrup (or sweetener of choice)
½ frozen ripe banana
2 scoops of ice
Water, to thin out the smoothie, if needed

Directions:
Blend everything together in a high speed blender and enjoy!

Nutrition Information (Per Person / Half Recipe) 

Calories 304; Protein 15 g; Fat 7.5 g; Carbohydrates 48.5 g; Fiber 12 g; Calcium 208 mg; Iron 3.7 mg; Potassium 725 mg; Magnesium 160 mg; Sodium 12 mg

Healthy Chocolate Zucchini Cake Recipe (vegan, gluten-free, and oil-free)

Servings: 12 
Recipe from Nisha Melvani of Cooking for Peanuts
Husband-Tested in Alice’s Kitchen

This snack cake is moist, chocolatey, fiber-packed, and naturally sweetened with dates. Perfect with a cup of hot tea or packed in a lunchbox.

Ingredients
1 medium-large zucchini 1½ cups julienned and chopped zucchini (about 180 g)
¾ cup oat flour
¾ cup sorghum flour or whole wheat flour or millet flour
⅓ cup plus 1 tablespoon cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt optional

Wet Ingredients:
8 ounces silken tofu or unsweetened yogurt
1 cup large Medjool dates pitted (11 dates)
½ cup unsweetened nondairy milk soy, oat, cashew, or milk of choice
2 teaspoons vanilla extract
1 tablespoon apple cider vinegar
1 tablespoon peanut butter or any nut or seed butter, or tahini 
⅓ cup chocolate chips

Instructions
1. Preheat the oven: Preheat the oven to 350°F (175°C). Use a 9 × 6½ × 2-inch baking dish, or an 8-inch square or 9-inch round pan. Lightly grease the dish as needed if it is not nonstick.
2. Prepare the zucchini:  Julienne the zucchini, then cut the longer strips into pieces about 1½ inches long. Alternatively, grate it using the large holes of a box grater. Measure 1½ cups (180 g). Do not squeeze the zucchini—you want to keep its natural moisture.
3. Combine the dry ingredients: In a large bowl, whisk together the sorghum flour, oat flour, cocoa powder, baking powder, baking soda, and salt (if using).
4. Blend the wet ingredients: Add the silken tofu, Medjool dates, nondairy milk, vanilla extract, apple cider vinegar, and peanut butter to a blender. Blend until completely smooth.
5. Make the batter: Pour the blended wet ingredients into the dry ingredients and stir until almost combined. Fold in the zucchini and optional chocolate chips just until incorporated. The batter will be very thick—this is normal. Let it sit briefly so the zucchini releases some moisture and the batter becomes easier to spread.
6. Transfer to the baking dish: Scoop the batter into the prepared baking dish. Gently shake or agitate the dish to help level the thick batter. In my 9 × 6½-inch dish, the batter was about 1½ inches deep. If desired, top with a little finely grated zucchini and sesame seeds.
7. Bake: Bake for 25 to 30 minutes, until the center is set and a toothpick inserted into the center comes out with a few moist crumbs. If the top looks dry after about 20 minutes, optionally brush it very lightly with oil using a pastry brush.
8. Cool: Let the cake cool completely in the baking dish before slicing. The moist crumb will continue to set as it cools.

Notes
Zucchini: I prefer to julienne the zucchini using a julienne grater, then cut the strips into about 1½-inch pieces. You can also use the large holes of a box grater for a finer texture. Do not squeeze out the moisture—the zucchini's natural moisture helps hydrate the thick batter and keeps the cake moist. Sorghum flour is a naturally gluten-free whole-grain flour that adds fiber and structure while keeping the cake tender. It has a mild, slightly sweet flavor that works well with cocoa without competing. Find sorghum flour at your local health foods store.  Baking dish: The original recipe used a 9 × 6½ × 2-inch baking dish, with the batter about 1½ inches deep. But I didn’t have one of these, so I used a 9-inch round cake pan. The author said that an 8” square cake pan would also work. The cake will be slightly thinner using different pans, so start checking for doneness a few minutes earlier. Most baking pans will work if you keep the batter 1½ inches deep. 

Nutrition (1 of 12 servings) Calories: 146kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 52mg | Potassium: 250mg | Fiber: 4g | Sugar: 12g | Calcium: 57mg | Iron: 1mg

Roasted Tomato & Red Pepper Soup (Vegan)

Here's this delicious soup served up with whole grain sourdough
toast spread with Vegan Pimento Cheese and
topped with homegrown sprouts and a local tomato. 
The grapes top off the meal with a sweet touch.

Recipe from Julia Maiten 
Husband-Tested in Alice’s Kitchen

I actually didn’t have Roma tomatoes for this, but I did have lots of smallish tomatoes and cherry tomatoes and this soup turned out beautifully.  There’s very little active time to making this soup.  Just pop the tomatoes, garlic and the peppers in the oven to roast and then when they’re done, mix in the rest of the ingredients, heat and then blend until smooth.  Be sure to use a good quality balsamic vinegar.  It will make the soup sing!

Ingredients:
6 Roma tomatoes, quartered
½ head of garlic, peeled, cloves left whole (I used a whole head of garlic.)
2 red bell peppers, sliced
3-4 Tablespoons olive oil (I used 2 Tablespoons.)
2 Tablespoons balsamic vinegar
1 Tablespoon dried oregano
1 teaspoon salt
1 can diced or crushed tomatoes
½ teaspoon sugar
salt and black pepper, to taste
water, as needed

Method:
Preheat the oven to 180°C or 350°F.
Add the tomatoes, garlic, red peppers and shallots to a large baking dish or sheet pan. Drizzle with olive oil and add the balsamic vinegar, oregano and salt. Toss everything well until evenly coated.
Roast for 60 minutes, stirring everything once halfway through, until the vegetables are soft, caramelized and slightly charred around the edges.
Transfer the roasted vegetables to a large pot and add the canned tomatoes and sugar. Bring to a gentle simmer and cook over low heat for about 5 minutes, adding a splash of water if the soup is too thick.
Blend until completely smooth using an immersion blender or regular blender. Add more water until you reach your preferred consistency, then season generously with salt and black pepper.
Serve hot with crusty bread or Vegan Pimento Cheese Sandwich.

Vegan Pimento Cheese (oil free; dairy free; gluten free)

Servings:10 servings Yield: makes about 1¾ cups
Author: Lori Rasmussen, My Quiet Kitchen
Husband-Tested in Alice’s Kitchen

My sweet grandmother, MeMe, used to make homemade pimento cheese using an old crank grinder.  I took countless pimento cheese sandwiches to school in my lunchbox.  Here’s a delicious vegan version that surprised me with how much it tasted like the “real thing.”  This also makes a nice dip for crackers or veggies.  Toast up some whole grain sourdough bread and spread this on it and then top it with some sprouts or lettuces and a homegrown tomato for a great lunch!

Ingredients
1 cup cooked rice - such as jasmine, basmati, arborio or brown (I used basmati.)
1 cup raw cashews or 1/3 cup raw sunflower seeds (I used cashews.)
½ cup water
2 Tablespoons nutritional yeast
2 Tablespoons lemon juice
1 Tablespoon rice vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
2 teaspoon hot sauce 
1 teaspoon fine sea salt
Pinch cayenne, optional
¼ cup chopped pimentos, drained and lightly squeezed 

Optional smoky version: (I’ve not tested the smoky version, but it sounds fantastic.)
¼ teaspoon smoked paprika
1½ teaspoon liquid smoke

Instructions
Combine the cashews, water, nutritional yeast, lemon juice, rice vinegar, garlic powder, onion powder, hot sauce, salt, and cayenne in a blender (this is everything except the rice and pimentos). Gradually increase to high speed, and blend for about 30 seconds or until mostly smooth. Add half of the pimentos, and blend until velvety smooth.
Pour the cheese mixture into a bowl. Use a spoon or silicone spatula to remove as much of the cheese as possible from the blender. Stir in the rice and remaining pimentos. Lightly press a piece of plastic wrap or waxed paper onto the surface of the cheese to protect it from air. For the best flavor, refrigerate for 3 to 4 hours before serving. This allows the rice to absorb the cheese sauce and for all of the flavors to mingle. It tastes even better the next day. The vegan pimento cheese will firm up in the refrigerator. Serve cool.

Notes
• Don't have a high-speed blender? Place raw cashews in a bowl, and cover with hot water. Let soak for about two hours (or soak seeds for 30 minutes). Then, drain very well, and proceed with steps below using a food processor or a standard blender.
• It’s recommended one of the white rice options for the best results, but if brown rice is what you have on hand, or you just prefer to eat whole-grains, definitely go for it! The pimento cheese flavor and texture are still great.
• Storage: Lightly press a piece of plastic wrap onto the pimento cheese to protect from air. Cover fully, and refrigerate.
• Best consumed within 3 to 4 days.

Nutrition
Calories: 180kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Cholesterol: 0mg | Sodium: 490mg | Fiber: 1g | Sugar: 2g | Vitamin A: 305IU | Vitamin C: 11.7mg | Calcium: 12.5mg | Iron: 2mg

Creamy Tahini Harissa Artichoke Dressing

Recipe from Cooking For Peanuts 
Husband-Tested in Alice’s Kitchen
Makes about 1½ cups

This is one dynamo of a salad dressing.  It’s full of smoky, tangy and slightly sweet flavor that will make your salads sing. I recommend doubling this recipe so you’ll have plenty for a week’s worth of salads, veggie dishes, sandwiches or grain bowls.

¼ cup fresh lemon juice (about 1 medium lemon)
2 Tablespoons tahini
¼ cup jarred artichoke hearts, drained
2 Tablespoons nutritional yeast or 1 Tablespoon yellow or white miso**
2 teaspoons harissa (I use mild) or harissa seasoning***
2 teaspoons maple syrup or date syrup or 1 pitted date, plus more to taste 
2 cloves garlic
2 Tablespoons water to thin, plus more as needed
Salt and freshly ground black pepper, to taste

Place all of the ingredients in a high speed blender and blend until smooth and creamy.  Add water to make it the consistency you like.  Store in an airtight container in the fridge.

Nutritional Information: (1 of 3 servings)
Calories: 108kcal | Carbohydrates: 11g | Protein: 5g | Fat: 6g | 
Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 168mg | Potassium: 185mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg

Notes: 
If you can’t find Harissa paste or Harissa seasoning, you can make your own: Harissa seasoning:  1 teaspoon smoked paprika + ½ teaspoon garlic powder + ½ teaspoon cumin + ¼ teaspoon crushed red pepper or cayenne + salt to taste. 
Reviewers suggested omitting the salt and using miso instead (in addition to the nutritional yeast.)

Herby Rice Salad

 
Recipe from Julia Maiten
Husband-Tested in Alice’s Kitchen
Makes 1-2 servings

This is just the perfect salad in that it can be made in advance, it’s great for meal prep day, it can use up left over grains and veggies, and it can be taken on a picnic, a pitch-in or in a lunchbox for work or school.  It’s full of good-for-you ingredients too.  To top it all off, this salad is absolutely delish!

Toasted Coriander Dressing:
½ teaspoon coriander seeds, toasted in a dry pan
Juice from ½ lemon
½ teaspoon Dijon mustard
1-2 Tablespoon extra-virgin olive oil (You can cut back on the fat by substituting aquafaba for half of the olive oil.)
1 clove of garlic, finely minced or grated
good amount of salt & pepper

Salad:
Cooked brown rice, cooled (I used a brown rice-wild rice mix.)
Crispy chickpeas (I didn’t have these, so I substituted steamed & blanched fresh peas.)
3-4 radishes, thinly sliced
½ red onion, thinly sliced (I used Sumac Onion Salad instead of the plain red onion.)
Fresh mint, finely chopped
Fresh parsley, finely chopped
Fresh dill, finely chopped
Small handful toasted seeds or nuts (I used pistachios.)

Optional:  I added veggies that I had left over (blanched broccoli, cauliflower and ½ bell pepper.)

Method: 
Grind the coriander in a mortar & pestle or in a spice grinder until fine. Add to a small bowl with the other dressing ingredients and mix until combined. 
Add the salad ingredients to a large bowl and mix with the dressing. 

Fresh Black Bean Salad (Vegan and Gluten-Free)

Here we have a delicious supper
for a hot summer's day:
Fresh Black Bean Salad;
Cucumber Salad and a fresh peach

Recipe from Kathryne Taylor (of Cookie and Kate) 
Recipe yields 4 large or up to 8 side servings.
Husband-Tested in Alice’s Kitchen

This Southwestern black bean salad recipe is healthy and delicious! This fresh black bean salad is perfect for potlucks, parties and busy weeks. 

Ingredients
3 cans of black beans (15 ounces each) or 4½ cups cooked black beans, rinsed and well-drained
2 ears of corn, shucked or defrosted frozen corn (I used frozen roasted corn.)
1 orange, yellow or red bell pepper, chopped
1 cup quartered cherry tomatoes
1 cup chopped red onion (from 1 small onion)
½ cup finely chopped fresh cilantro (optional)
1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 Tablespoons finely chopped pickled jalapeño
½ teaspoon lime zest (from 1 lime, preferably organic)
2 tablespoons lime juice (about 1 lime), to taste
¼ cup extra-virgin olive oil (I used 2 Tablespoons)
¼ cup white wine vinegar (I used 2 Tablespoons rice vinegar.)
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt, to taste
Optional garnishes: sliced avocado, crumbled feta, lime wedges

Instructions
1. In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop—I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another ¼ teaspoon salt.
2. Cover and chill to enhance the flavors—preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

Notes
You can bulk this recipe up by adding some leftover brown rice or cooked quinoa.

Serve this recipe as black bean salsa (you can omit the oil) with tortilla chips. If you don’t like corn, omit it and add an extra cup of quartered cherry tomatoes.
If using the optional garnishes, be sure to add them as you serve the salad, so that they stay fresh.

Peach Pie

Recipe from America’s Test Kitchen 
Makes 1 (9-inch) pie
Husband-Tested in Alice’s Kitchen

If pie was too easy to make, then we’d be eating pie every single day, I’d imagine.  Many homemade pies are simply made with plopping some fruit or berries in a pastry-lined pie and then baking. Though there are several steps to making this particular pie, each and every step is easy.  Make this for a special occasion with your favorite people when the peaches are at their summer best. 

1 batch of Perfect Pie Dough (This recipe will make a bottom pastry to line the pan and top layer for the pie.) 

Steps for making Peach Pie:
Place in a large bowl, 3 lbs. ripe peaches, pitted and peeled and cut into large chunks
Add ½ cup sugar and 1 Tablespoon fresh lemon juice and a pinch of salt to the peaches. 

Toss gently and then place them in a large colander over the large bowl.  
Leave at room temperature for 1 hour.  This will draw juices from the peaches.  The juices will drip into the large bowl.  

After the 1-hour, remove 1 cup of those peaches and place in a separate bowl.
Mash them with a fork or potato masher.  Set aside.  Preheat the oven to 425F.

Collect ½ cup of the peach juices and add to a skillet along with ¼ teaspoon vanilla extract. (Keep the extra juices for another recipe…perhaps a simple syrup for a mocktail.)

Add 1 Tablespoon cornstarch to the remaining peaches and gently toss to coat.

In a small bowl, whisk together 2 Tablespoons low-sugar fruit pectin, 2 Tablespoons sugar, 1 teaspoon ground cinnamon, a pinch of freshly grated nutmeg, and 1/8 teaspoon ground ginger (The ginger is optional, but a nice touch.)

Add this mixture to the juices in the skillet.  Stir well.  Turn the heat to medium.  Cook and stir for 3-5 minutes or until the mixture is thickened and translucent.  Turn off the heat and add the peaches and the mashed peaches. Gently toss everything together.  Allow to cool to room temperature.  

Pour the filling into 9-inch pie plate that is lined with chilled pie dough 
(½ of the Perfect Pie Dough.)  
Top with the other half of the pie dough (½ of the Perfect Pie Dough.)  
Either use a lattice design or use a solid pastry, being sure that there are plenty of slits to allow steam to escape while baking.

Light mist of water on the top crust and 1 Tablespoon sparkling sugar.
Bake at 425F for 20 minutes.  Reduce the heat to 375F and rotate the pie.  Bake for another 25-30 minutes or until the filling is bubbling and the pastry is a lovely brown.
It is crucial to cool the pie for 3 hours before serving to allow it to set.  Serve with sweetened whipping cream or ice cream.

Peachy Overnight Oats (vegan and gluten-free)

Recipe from Caitlin Shoemaker of From My Bowl
Tested (and adapted a bit) in Alice’s Kitchen
Makes 3 servings

When it’s just too hot to cook and the peaches are especially lovely and perfectly ripe, make this easy and luscious breakfast to cool you off.

2 ripe peaches, pitted and chopped into bite-sized pieces, divided
2 cups non-dairy milk (I used soy milk.) 
1 Tablespoon grade A maple syrup, plus more to taste
1 teaspoon vanilla extract
¼ teaspoon cinnamon 
Pinch of flakey sea salt
1½ cups old-fashioned rolled oats, gluten-free, if necessary
½ cup quick cooking oats
2 Tablespoons chia seeds
¼ cup non-dairy yogurt (I used Cocojune coconut yogurt.)

Instructions
Prep: Quarter one peach and finely dice the other. Add the quartered peach to a high-speed blender along with the milk, maple syrup, vanilla, cinnamon, and salt. Blend on high for 45-60 seconds, until the peaches are finely blended into the milk.
Mix: Add the oats, chia seeds, and yogurt to a large bowl. Pour the peach milk into the bowl, then stir until everything is combined. Let sit for at least 5 minutes, to allow the oats and chia seeds to absorb some of the liquid. 
Store: transfer the oats to 2-3 jars or other containers.  Add the diced peaches on top of each jar of oats.  Cover and store in the fridge for at least 4 hours, preferably overnight. 
In the morning, remove the top from the jar and stir in the peaches. Add more milk to the mix if you like it more loose. 
These will keep in the fridge for up to 5 days.

Lime and Mint Overnight Oats

Recipe from Julia Maiten

Adapted and tested in Alice’s Kitchen

Makes 2 servings

What a refreshing, summery breakfast this makes!  One of my absolute favorite overnight oats recipes comes from Julia Maiten.  It’s Orange Spiced Overnight Oats.  I make it all the time.  This is basically the same recipe, but instead of oranges and the spices, this one uses fresh lime juice and zest plus the addition of fresh mint. You can top this one off with your favorite fruits and berries.  I had some ripe plums ready to go plus some grapes.  This was a delicious breakfast.

1 cup old fashioned rolled oats

½ cup quick cooking oats

2 Tablespoons chia seeds

Zest from 1 lime

Juice from 1 lime

1½ cups soy milk

½ cup thick soy yogurt (I used Cocojune Coconut Yogurt, but I also like Homemade Instant Pot Cashew Yogurt.)

pinch of salt 

2-3 Tablespoons maple syrup 

Put all the ingredients in a large bowl and stir well.  Chill in the fridge overnight.  In the morning, scoop out a portion and add the toppings.

Optional Toppings: fresh mint, blueberries, flakey salt

Other Toppings: tahini, grapes and fresh mint

Chickpea Salad from Oh She Glows (vegan and gluten-free)

Here we have Chickpea Salad on whole grain toast
with arugula, cherry tomatoes and avocado
served along with some plantain chips.

Recipe from Oh She Glows 
Husband-Tested in Alice’s Kitchen

Makes 3-4 servings

We love a chickpea salad. I’ve tested quite a few.  This one is another good one.  It’s very lemony, pickily and dilly.  It’s been just too hot to cook, so this was a great dish to make without heating up the kitchen. (I usually make a double batch of any chickpea salad so that I have enough for lunches through the week.) Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers. If you have a picnic or road trip in store you’ll be happy to know that it packs well. Oh, She Glows is a fine source for meatless and gluten-free meals.

Ingredients
1 (14-ounce) can chickpeas, drained and rinsed
2 celery stalks, finely chopped
3 green onions, thinly sliced
¼ cup finely chopped dill pickle
¼ cup finely chopped red bell pepper
1 carrot, shredded (optional)
2 teaspoons capers, drained (optional)
3 Tablespoons store-bought or Homemade Vegan Aquafaba Mayonnaise
1 garlic clove, minced
1½ teaspoons yellow or Dijon mustard
2 teaspoons minced fresh dill or ½ teaspoon dried dill (optional)
1½ to 3 teaspoons fresh lemon juice, to taste
¼ teaspoon fine sea salt, or to taste
Freshly ground black pepper

Directions
In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. 

Yamitsuki Cabbage Salad

Recipe from Nena Creates Facebook Reels
Husband-Tested in Alice’s Kitchen
Makes 4 servings

Well, this is just scrumptious and so easy to make.  It’s a nice change from the usual cabbage recipes we use in our neck of the woods.  We thought this was good enough for company.

Ingredients
1/2 head medium cabbage 
1/2 tsp kosher salt
1/2 tsp Easy Vegetable Bouillon Powder 
2 tbsp roasted white sesame seeds
2 tbsp roasted sesame oil
1-2 cloves garlic, finely minced or grated
Optional: garnish with additional sesame seeds

Instructions
Cut cabbage in half, remove core and discard. Cut cabbage into 1” cubes and thoroughly wash and dry (I used a salad spinner.)
In a mortar and pestle or spice grinder, grind the toasted sesame seeds. Leave some seeds ungrounded for variety of texture, if you wish.
Crush garlic using either a garlic press or finely mincing or grating (all based on preference or what you have available). Add garlic to small bowl with sesame oil.
Add cabbage to a large container with a lid. Add salt and chicken OR mushroom bouillon and hand massage into cabbage OR close lid and shake aggressively to evenly distribute the seasonings.
Add garlic and sesame oil. Top with sesame seeds. close lid and shake aggressively to evenly distribute the added seasonings.
Serve immediately and enjoy! Transfer any leftovers into an airtight container and store in fridge for up to 2 days.

Easy Vegetable Bouillon Powder

Terry Edwards of Eat Plant-Based  
Husband-Tested in Alice’s Kitchen
Yield: 1 cup powder mix

You can ditch the store-bought, preservative/additive laden bouillon cubes/powders by making your own at home.  This homemade version is loaded with herbs and spices, creating a rich, savory base for soups and stews.  It’s vegan and gluten-free as well.

Ingredients
1 cup nutritional yeast
2 Tablespoons garlic powder
2 Tablespoons onion powder
1 Tablespoon Italian seasoning
1 Tablespoon poultry seasoning*
1 Tablespoon parsley flakes
1/4 teaspoon turmeric
1/4 teaspoon celery salt (you can sub celery seeds)
1/8 teaspoon black pepper
1/4 teaspoon sea salt

Instructions
Add all ingredients to a jar and shake or to a bowl and whisk thoroughly until blended well.
To use the mix, dissolve about 1-2 Tablespoons in boiling water to create a flavorful broth. Adjust the amount based on your taste preference and the recipe requirements.

Notes:
* Poultry seasoning is completely vegan and can be found at many grocery stores or online.
**Store the bouillon mix in an airtight container in a cool, dark place, such as a pantry or cupboard. It can last up to 6 months if stored properly.

Blender Method– Some folks like to make it more powdery and prefer to add all the ingredients to their blender or food processor. Because the final product is broken down more, you’ll want to adjust the measurements by using 1 teaspoon mix + 1 cup of hot water.

Homemade Electrolytes (variety)

Recipes from ChatGBT

Husband-Tested in Alice's Kitchen

It's extremely hot and humid right now and rather than buy expensive powdered electrolytes, I asked ChatGBT to come up with some recipes for homemade.  I've been making these to drink before and after our daily walks outside.

Basic Hydration Base
Great for replacing fluids after a workout or illness.
3 ½ cups water, 
½ tsp pink Himalayan or sea salt
2–3 Tbsp honey or sugar
¼ cup fresh lemon or lime juice.
Instructions: Whisk all ingredients together until the salt and honey dissolve completely

Quick, Affordable Homemade Electrolyte Drink 
3 ½ cups of water
½ teaspoon of unrefined sea salt or pink Himalayan salt
2 to 3 Tablespoons of raw honey, maple syrup, or sugar. 
Mix in ¼ cup of lemon, lime, or orange juice for flavor and extra potassium

Tropical Coconut Cooler
Coconut water provides a heavy dose of natural potassium and magnesium.
1 ½ cups unsweetened coconut water
½ cup fresh orange juice
2 Tbsp fresh lime juice
pinch of salt.
Instructions: Stir well in a tall glass and pour over ice. 

Green Apple Limeade
2 ½ cups coconut water (filtered water or decaf green tea can be used)
1 small green apple, cored and cubed
1 lime, juiced
¼ to ½ teaspoon salt
2 Tablespoons maple syrup

Citrus Maple Hydration Booster
3 cups filtered water
½ cup fresh-squeezed orange juice
2 tablespoons fresh lemon juice
¼ teaspoon fine unrefined sea salt or pink Himalayan salt
1 Tablespoon pure maple syrup
Instructions: Combine all ingredients in a large glass jar or pitcher. Shake or stir vigorously until the maple syrup and salt are fully integrated

Big Batch Pure Coconut & Date Hydrator (1 Gallon)
Since this recipe uses a high volume of coconut water, it is packed with potassium. Be sure to purchase 100% pure coconut water with no added sugars.
• 6 cups unsweetened, pure coconut water
• 9 cups filtered water
• 1 cup fresh-squeezed lime juice
• 1 ¼ teaspoons fine unrefined sea salt or pink Himalayan salt
• ¼ cup (4 tablespoons) date syrup
• Instructions: Pour 2 cups of the warm filtered water into your container first. Whisk in the salt and date syrup until completely dissolved. Pour in the remaining water, coconut water, and lime juice. Stir thoroughly.

Big Batch Citrus Maple Hydration Boost (1 Gallon)
This citrus-heavy blend freezes beautifully into popsicles or cubes and offers a crisp, refreshing flavor profile.
• 10 cups filtered water
• 2 cups fresh-squeezed orange juice
• ½ cup fresh lemon juice
• 1 ¼ teaspoons fine unrefined sea salt or pink Himalayan salt
• ¼ cup (4 tablespoons) pure maple syrup
• Instructions: In a large gallon pitcher or pot, combine all ingredients. Whisk vigorously for 1 to 2 minutes to ensure the maple syrup and salt are fully integrated with the water and juices.

Big Batch Whole Berry Hydrator (1 Gallon)
• 4 cups fresh strawberries, raspberries, or blackberries (or a mix)
• 10 cups filtered water (divided)
• ½ cup fresh lemon or lime juice
• 1 ¼ teaspoons fine unrefined sea salt or pink Himalayan salt
• ¼ cup (4 tablespoons) pure maple syrup or date syrup
Blender Instructions:
1. Blend the Fruit: Place your fresh berries into the high-speed blender jar along with 2 cups of the filtered water, the syrup, and the salt.
2. Liquefy: Run the blender on high speed for 60 to 90 seconds until the berries are completely liquefied into a smooth, frothy puree with no visible seeds or pulp chunks.
3. Combine: Pour the berry puree into your large gallon pitcher or storage container. Add the remaining 8 cups of water and the lemon/lime juice.
4. Stir: Give it a thorough stir to blend the puree completely into the water.

Strawberry-Pineapple Hydrator (1 Gallon)
• 2 cups fresh strawberries (hulled)
• 2 cups fresh pineapple chunks
• 10 cups filtered water (divided)
• ½ cup fresh lime juice
• 1 ¼ teaspoons fine unrefined sea salt or pink Himalayan salt
• ¼ cup (4 tablespoons) pure maple syrup
Blender Instructions: Place the strawberries, pineapple chunks, salt, maple syrup, and 2 cups of the water into your blender. Run on high for 60 to 90 seconds until perfectly smooth. Pour into your gallon jug, add the remaining 8 cups of water and the lime juice, and stir well. 

Blueberry-Peach Recovery Blend (1 Gallon)
• 2 cups fresh blueberries
• 2 cups fresh ripe peaches (pitted and sliced; leave the skin on for nutrients)
• 10 cups filtered water (divided)
• ½ cup fresh lemon juice
• 1 ¼ teaspoons fine unrefined sea salt or pink Himalayan salt
• ¼ cup (4 tablespoons) date syrup (the caramel notes of date syrup pair beautifully with peaches) 
Blender Instructions: Add the blueberries, peach slices, salt, date syrup, and 2 cups of water to the blender. Blend on high until completely liquefied. Pour into your gallon container, mix in the remaining 8 cups of water and the lemon juice, and stir

Strawberry-Basil Lime Hydration Fuel (1 Gallon).
• 4 cups fresh strawberries (hulled)
• 1 cup packed fresh basil leaves (stems removed)
• 10 cups filtered water (divided)
• ½ cup fresh-squeezed lime juice
• 1 ¼ teaspoons fine unrefined sea salt or pink Himalayan salt
• ¼ cup (4 tablespoons) pure maple syrup
Blender Instructions:
1. Place the strawberries, fresh basil leaves, salt, maple syrup, and 2 cups of the filtered water into your high-speed blender.
2. Blend on high for 60 to 90 seconds until the basil leaves are completely pulverized and the liquid is a vibrant, smooth red with no leafy flecks.
3. Pour the mixture into your gallon container, add the remaining 8 cups of water and the lime juice, and stir thoroughly before freezing.

Roasted Cauliflower and Edamame Nourish Bowl

Recipe from Tess Begg

Husband-Tested in Alice’s Kitchen

Makes 4 servings

I spent a pleasant time making the components of this dish and it paid off.  It can be eaten hot or at room temperature. Leftovers taste great the next day. This was good enough to serve guests.

Roasted Cauliflower & Edamame: 

1 head cauliflower, cut into florets (approx. 3 cups) 

1 cup frozen edamame beans (thawed) 

Drizzle of olive oil 

2 teaspoons ground cumin 

3 teaspoons ground paprika 

1 teaspoon ground coriander 

2 teaspoons garlic powder 

1 teaspoon chili flakes 

Generous pinch of salt and black pepper   

Parsley Salad: 

1 bunch of parsley, finely chopped (approx. 2-3 cups) 

1 small red onion, finely diced 

1 cucumber, finely diced 

1 medium tomato, finely diced (I used cherry tomatoes.)

Juice of 1 small lemon 

2 teaspoons olive oil 

Pinch of salt   

Creamy Tzatziki: 

¾ cup soy or coconut yogurt 

1 small cucumber, grated and juice squeezed out 

Juice of 1 small lemon 

1 garlic clove, minced 

1 Tablespoon chopped fresh dill 

½ Tablespoon olive oil 

Pinch of salt and pepper   

Toppings: 

2 Tablespoon sesame seeds 

1/3 cup dried cranberries   

Instructions: 

Roast the Veggies: Preheat your oven to 400°F. Toss the cauliflower and edamame with the olive oil, cumin, paprika, coriander, garlic powder, chili flakes, salt, and pepper on a baking tray. Bake for about 35 minutes until crispy. 

Mix the Tzatziki: Combine all tzatziki ingredients in a small bowl and mix well. 

Toss the Salad: In a separate bowl, mix the parsley, red onion, cucumber, tomato, olive oil, lemon juice, and salt. 

Assemble: Spread the creamy tzatziki at the bottom of the bowls, top with the fresh parsley salad, and pile the crispy roasted cauliflower and edamame on top. Finish by sprinkling with sesame seeds and cranberries. 

Homemade Fudgsicles (vegan)

Recipe from The Bigley Basics (Facebook reels)
Husband-Tested in Alice’s Kitchen
Makes 8-10 (depending on how big the molds are)

These homemade fudgsicle are rich, fudgy, and irresistibly chocolatey. They’re also dairy-free, refined sugar–free, and made with simple, wholesome ingredients. They make a great dessert on a very hot day.  And as you can see, the hubster loved them!  

Ingredients:
1 (13.5 oz) can full-fat coconut milk
1 cup raw cashews or ½ cup cashew butter (peanuts or almonds would also work)
½ cup pure maple syrup 
½ cup unsweetened cocoa powder
1 tsp pure vanilla extract
¼ tsp salt

Instructions:
1. Add all the ingredients to a high-speed blender and blend until smooth and creamy. (If you don’t have a high-speed blender, use cashew butter instead of cashews.)
2. Divide the mixture evenly between 8–10 silicone popsicle molds.
3. Freeze for 6–8 hours, or until fully solid.
4. Once frozen, remove the popsicles from the molds by gently pushing them up from the bottom of the molds.
5. Dig in and enjoy! Store any leftovers in the freezer.

Lemon Pesto Potato Salad

Here we have the Lemon Pesto Potato Salad served along with Marinated Baked Tempeh and a salad made with Homemade Vegan Tahini Caesar Salad Dressing

Recipe from Trader Joe’s

Husband-Tested in Alice’s Kitchen

Serves 3-4

Well, this just makes the hubster happy.  It makes me happy too, because it’s a cinch to make, especially when using pre-made lemon pesto sauce.  Homemade lemon pesto sauce would be lovely as well.  But, if  you’re looking to save time, Trader Joe’s Lemon Pesto Sauce will do that. The jarred kind is not vegan, but there are loads of vegan lemon pesto recipes out there to try.  

Ingredients 

1 pound potatoes, cut into bite-sized chunks or thickly sliced 

3 Tablespoons Trader Joe’s Lemon Pesto Sauce 

Sea salt, to taste 

Freshly ground black pepper, to taste

¼ cup finely chopped mint, to serve (Parsley would make a fine substitute, but the mint is quite lovely in this dish.)

Directions 

Bring a large pot of water to a boil.  

When the water begins to boil, add the potatoes with a generous pinch of salt. 

Reduce heat to medium-low and simmer 9-10 minutes, or until potatoes can be easily pierced with a fork. 

Reserve ¼ - ½ cup of starch water from the pot, before draining the potatoes. (You may not need all the water.)

While the potatoes are cooking, add the Lemon Pesto Sauce to a large bowl. Slowly add a bit of the starch water a little at a time. Whisk until the sauce has thinned a bit and has completely emulsified with the water. 

Add potatoes to the bowl and toss until completely coated in the sauce. The potatoes will also eventually absorb most of the sauce.

Season with salt and a few cranks of pepper. 

Carefully toss the potatoes with chopped mint before serving.

Instant Pot Black Lentils

Recipe from Vegan Instant Pot Cookbook by Nisha Vora

Husband-Tested in Alice's Kitchen

I'm liking black lentils. They are so filling and satisfying. And, look how lovely they are set off by the colorful veggies.  Eat them as is or add them to nourish bowls, a salad, or even soups for an extra boost of protein and fiber.

1 cup black lentils
1 ¾ cups water or vegetable broth
½ teaspoon salt
½ teaspoon black pepper

Rinse the black lentils well.  Drain and then put them in the Instant Pot.  Add the water (or broth), the salt and pepper.  Put the Instant Pot lid on and make sure the valve is set to Sealing. Press the Pressure Cook button and set the time to 5 minutes.  Allow for Natural Pressure Release for 15 minutes.  When the time is up and the pin has dropped, open the lid and give the lentils a gentle stir.  The lentils can be eaten right away and/or they can be stored in the fridge or freezer.  If using in a salad, be sure to rinse the cooked lentils first.

Vegan Baked Dumplings

Servings 4

Recipe from Monica Davis of The Hidden Veggies 

Husband-Tested in Alice’s Kitchen

This recipe (and other versions of it) kept popping up on social media. The pictures made my mouth water, so I gave it a shot.  We thought it was terrific tasting. I thought it was tremendously easy to put together on a busy day. I served it with some brown jasmine rice and grapes on the side.  The recipe calls for red curry paste, which can be spicy and as you know, the husband can’t handle the heat, so I used a mild harissa paste.    

Sauce

1 (13.5 oz) can coconut milk

¼ cup hot water

2 Tablespoons red curry paste or harissa paste (I used mild harissa paste.)

3 Tablespoons Soyaki sauce*

3 cloves minced garlic

½ teaspoon sea salt

Vegetables

½ cup red pepper diced

½ cup mushrooms sliced

2 cups kale chopped small

Dumplings

1(16-oz) package vegetable dumplings (I used Trader Joe’s Frozen Thai Vegetable Gyoza.)

Optional Garnish

1 Tablespoon cilantro or parsley

1 Tablespoon green onions

1 Tablespoon crunchy chili onion oil

Instructions

1. Preheat the oven to 400°F (204°C).

2. Pour a can of coconut milk into the bottom of a baking dish. Then, add 1/4 cup of hot water to the can and pour it into the dish to extract all the coconut milk from the can. 

3. Add the red curry paste or harissa paste, the Soyaki sauce*, minced garlic, and salt. Stir with a whisk until well combined.

4. Add approximately 2-3 cups of your preferred vegetable. (I used baby bok choy, mushrooms, and red peppers.)

5. Place the frozen vegetable dumplings on top of the sauce and veggies, then spoon a little sauce over the top of them or flip them over to make sure they get a little coating of the sauce.

6. Cover tightly with parchment and foil and bake at 400°F (204°C) for 20-25 minutes until hot and bubbly.

7. Garnish with crunchy chili onion oil, fresh cilantro or parsley, and/or fresh green onions. Serve hot in a bowl by themselves or over rice or over rice noodles.

Notes:

*If you don't have Soyaki sauce, you can use 2 Tablespoons of soy sauce, 1 Tablespoon of rice vinegar, 1 Tablespoon of coconut sugar, 1 teaspoon of ground ginger, and 1 teaspoon of sesame oil as an alternative.

This recipe is quite forgiving, so feel free to swap out the vegetables and make it your own.

Be sure to cover the dumplings while they are baking to prevent them from drying out.

If using more frozen dumplings than stated or if adding frozen veggies, bake the casserole for an additional 5-15 minutes, until hot and bubbly.

Nutrition

Serving: 4 dumplings with sauce | Calories: 476kcal | Carbohydrates: 53g | Protein: 10g | Fat: 27g | Saturated Fat: 18g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 887mg | Potassium: 315mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2835IU | Vitamin C: 49mg | Calcium: 102mg | Iron:5mg