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. 

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.

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. 

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. 

Savory Asparagus Galette with Vegan Ricotta

Makes 4 generous servings or 6 small servings
Recipe from Nisha Vora of Rainbow Plantlife 
Husband-Tested in Alice’s Kitchen

This looks involved, but the dough and tofu ricotta can be made in advance.  I tested this a couple of times, once using a fork to work in the butter and the second time, I used my food processor.  Both work equally well.  The crust is crispy-crumbly and browns beautifully.  The tofu ricotta recipe takes no time to prepare and makes enough for three galettes. You can also use the ricotta in any pasta recipe, to spread on a sandwich or to dollop on a pizza.  This is good enough for company. 

 
Pastry Ingredients (Keep everything icy cold.)
1¼ cups (150g) all-purpose flour + more for rolling
½ cup (75-85g) medium-grind cornmeal 
½ teaspoon fine sea salt
10 Tablespoons (140g) vegan butter, cubed 
2-4 Tablespoons ice cold water
2 teaspoons apple cider vinegar
Flaky sea salt and black pepper to taste
1-2 Tablespoons plant-based milk

Slice the vegan butter into cubes. Then place it in the freezer for 15 minutes to firm up. Mix the all-purpose flour, cornmeal, and salt in a large bowl. Add the chilled vegan butter and using a pastry cutter (a fork) cut the butter into the flour mixture, until butter is about the size of peas. (You can also pulse it in a food processor.) Mix 2 Tablespoons of the ice water with the apple cider vinegar. Sprinkle it over the dough mixture, gently kneading the dough with your hands. Add more of the ice water as needed, just a teaspoon at a time until the dough easily comes together when you squeeze it and you can form a ball that doesn’t crumble when you pull it apart. Wrap the disc in plastic or place in a bowl and cover it. Refrigerate for 1 hour, or up to 48 hours.

Tofu Ricotta You won’t need to use all of this tofu ricotta. Use the rest for adding to pasta, a sandwich spread, or to top a pizza.

1 (14-ounce / 400g) block extra-firm tofu
4 Tablespoons nutritional yeast
2 garlic cloves, roughly chopped
2 Tablespoons white or yellow miso paste
¾ teaspoon onion powder
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly cracked black pepper
1 Tablespoon extra-virgin olive oil
15 fresh basil leaves
A small handful of fresh dill
1 medium lemon, zested and juiced (about 3 Tablespoons juice)

To make the tofu ricotta, drain and pat dry the tofu with paper towels (no need to press it). Add the tofu in chunks to a food processor or a blender, along with the remaining ingredients. Blend until smooth, thick, and creamy. 

Asparagus Filling
1 small or medium bunch of asparagus (try to choose spears that aren’t too thick or fat)
1 Tablespoon extra-virgin olive oil
Kosher salt and black pepper to taste

To prepare the asparagus, snap off the tough woody ends off the asparagus at their natural breaking point. Slice the asparagus into bite-sized pieces and toss 1 tablespoon oil and season with kosher salt and pepper.

Assemble and Bake: Preheat the oven to 400F. Once the dough has chilled, arrange a rack in the middle of the oven and line a baking sheet with parchment paper. You’ll need to bring the dough to room temperature for 10-15 minutes to make it pliable enough to roll. Using a rolling pin, roll the dough into a 12” to14” round that’s between ¼ and 1/8” thick dust the rolling pin with flour as needed. Place the dough onto a parchment lined baking sheet.  Add the toppings. Dollop about 1/3 of the tofu ricotta on top of the dough, leaving a 1½” border around the edge. Arrange the prepared asparagus over the ricotta. Fold the edges of the dough up over the filling to form a crust. Brush the tops and edges of the dough with the plant-based milk. Sprinkle the filling and the crust with flaky salt and pepper. Bake the galette for 40-45 minutes, or until the crust is nicely golden brown and the crust is sturdy when you tap it, and the asparagus is tender.

Final Toppings (Optional, but quite nice.  You can use one or all of the herbs.  You can substitute cherry tomatoes, halved, for the sugar snap peas.)
1 large handful of blanched sugar snap peas, sliced in half lengthwise OR sliced cherry tomatoes 
1-2 Tablespoons fresh tarragon, thinly sliced, 1 small handful of basil leaves, thinly sliced, and/or a few sprigs of fresh dill
Lemon zest from ½ to 1 lemon

Once the galette has baked, top with the sugar snap peas or halved cherry tomatoes, fresh herbs, and lemon zest. It's also quite nice with little dollops of pesto.

Nutrition (1 of 6 servings) Calories: 379kcal | Carbohydrates: 39g | Protein: 11g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 673mg | Potassium: 422mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1659IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 5mg

Lemon Banana Bread (vegan)

Recipe from https://www.theconsciousplantkitchen.com/ 
Husband-Tested in Susan U.’s Kitchen and Alice’s Kitchen
Makes one 9” x 5” loaf (12 slices)

We went on a double date with our friends, Susan and Bill.  Susan helps me when I teach my Plant Powered Plates class at Gilda’s Club of Louisville.  I call her my "Sue Chef."  After enjoying a pizza and a mocktail at a local restaurant, they invited us to see their beautiful home and have dessert.  This is what she made, along with a tasty berry compote. She packed up a generous slice for me to enjoy at breakfast the next day, which I did with Homemade Instant Pot Cashew Yogurt. Here is a link to a tasty compote I've made many times. 

1½ cups mashed bananas, equivalent to 3 large bananas
1½ cups all-purpose flour 
½ cup almond flour 
¼ cup lemon juice, about 2 medium lemons
2 teaspoons lemon zest
⅓ cup soft brown sugar 
2 teaspoons baking powder
½ teaspoon baking soda
⅓ cup mild-flavor olive oil 
1 teaspoon almond extract 
½ teaspoon salt
(Optional, but lovely)
Pinch of cinnamon
Pinch of ground cardamom
Pinch of nutmeg
Topping
⅓ cup sliced almonds (I used pecans because that’s what I had.)

Instructions
Preheat the oven** to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper with cooking spray.
Mash the bananas, pack them in a measuring cup to measure exactly 1 cup + 1/2 cup, and place them in a mixing bowl.
Stir in the light olive oil, lemon juice, lemon zest, soft brown sugar, and almond extract, until well combined.
Fold in the flour, almond flour, salt, baking powder, and baking soda, and use a rubber spatula to combine. It should form a thick, smooth batter.

Transfer the batter to the prepared loaf pan.
Sprinkle sliced almonds on top of the bread.

Bake the bread on the center rack for 45-55 minutes at 350 °F (180 °C). If the top of the bread darkens too fast, foil the pan after 30 minutes. Bake until a toothpick inserted in the center comes out clean.

Let the bread cool down in the pan for 10 minutes, then release and cool completely on a wire rack for about 2 hours before serving.


Notes: Swap the brown sugar for a refined sugar-free option like coconut sugar or unrefined cane sugar if desired. Do not swap for a liquid sweetener like maple syrup, the bread will turn gummy. Any low-flavor oil works or, you can use melted plant-based butter if preferred. 

Storage: Store the bread in an airtight container in the fridge up to 3 days.

*Oven Mode: This recipe calls for using the fan-forced (convection) mode. If you use conventional mode, increase the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition Information: (1 of 12 slices) 253 calories; 32 g carbohydrates; 4.6 g protein; 12.9 g fat (5.6 g saturated fat; 0.7 g polyunsaturated fat; 1.6 g monounsaturated fat; 0.01 g trans-fat); 250.4 mg sodium; 163.3 mg potassium; 2.7 g fiber; 14.4 g sugars; vitamin A 18.5 IU; vitamin C 2.5 mg; 92.1 mg calcium; 1.4 mg iron; 23.1 mg magnesium; 68.7 mg phosphorus; 0.3 mg zinc

Creamy Lemon Dill Cashew Sauce

Husband-Tested in Alice’s Kitchen
Makes about 2 cups

This is a rich, versatile sauce that pairs perfectly with roasted or boiled potatoes or as a spread for a veggie sandwich or as a sauce under blanched vegetables, roasted vegetables, tofu or tempeh.

1 cup raw cashews (soaked, rinsed and drained)
½ - 1 cup water
2 Tablespoon fresh lemon juice
1/3 cup fresh dill
1 Tablespoon nutritional yeast
½ teaspoon salt
½ teaspoon garlic powder

Blend all ingredients until completely smooth, adding more water for a thinner consistency. 

Sparkling Citrus Apple Mocktail (Vegan)

Recipe from Katy McAvoy  

Husband-Tested in Alice’s Kitchen

Makes 1 mocktail 

We thought this mocktail was just fine and dandy, especially for the holidays.  I was able to make the Ginger Simple Syrup well in advance.  To fancy it up even more (also well in advance) I placed small pieces of orange in an ice cube tray and filled the tray with water.  After the orange ice was completely frozen, I popped them out and placed them in a bag for when I was ready to make the mocktails.

3 oz sparkling apple cider

1.25 oz Ginger Simple Syrup*

1 oz fresh orange juice

0.5 oz fresh lemon juice

1 orange peel, 2 inch piece for garnish

Raw sugar (turbinado sugar) for garnish

Pour raw sugar into a shallow dish. Run a slice of lemon or orange around the rim of the glass, then dip the rim of the glass into the raw sugar. Add ice to the glass and set it aside. Using a vegetable peeler, cut a long strip of orange peel from the orange. Set aside. Combine ginger syrup, orange juice and lemon juice in a cocktail shaker filled with ice. Shake well and strain into your prepared glass. Top with sparkling apple cider. Squeeze the orange peel over the glass to express the orange peel oil into your drink. Garnish with a curl of orange peel or slice of apple. Stir, sip and enjoy!

1 mocktail = 153 calories 

Homemade Ginger Simple Syrup* is great for making flavorful cocktails and non-alcoholic drinks. Ginger simple syrup is easy to make at home and pairs well with bourbon, gin, and vodka and is great for mocktails too.

Makes 12 oz. (12 servings)

1 cup sugar

1 cup water

2-inch piece fresh ginger

Peel and slice the ginger.

Combine sugar and hot water, stirring until sugar is dissolved.

Add the ginger slices to the hot water and sugar mixture.

Allow ginger to steep in the syrup until the mixture cools completely, approximately 2 hours.

Cool syrup completely before using. Store in an airtight container in the refrigerator for up to

2 weeks.

Note: The longer you leave the ginger in the syrup, the stronger the flavor. If you want a stronger ginger flavor, make the syrup 24 hours in advance to allow the ginger more time to infuse the syrup. Do not leave the ginger in the syrup for more than 48 hours. Doing so will shorten the syrup’s shelf life.

1 oz. = 65 calories 

Fizzy Cranberry Orange Mocktail (Non Alcoholic)

Recipe from Katy McAvoy

Husband-Tested in Alice’s Kitchen

Servings: 1 mocktail

What a fun way to enjoy the holidays by making this beautiful “mocktail” for your friends and family!  Children, designated drivers and those who prefer not to partake of alcohol will love it.  Make the Cranberry Orange Syrup** in advance and keep in the fridge until you’re ready to make the mocktail(s).  The syrup would make a lovely gift for friends who enjoy “mixing it up!”

Ingredients

1.5 to 2 oz Cranberry Orange Syrup** 

0.5 oz lemon juice, fresh squeezed

1.5 oz ginger beer

1.5 oz club soda, or sparkling water

Instructions

Place Cranberry Orange Syrup, lemon juice, ginger beer, and club soda into a glass filled with ice cubes.  

Gently stir to combine.

Notes: It’s especially festive to coat the rim of the glasses with orange juice, lemon juice or lime juice and dip the rims in turbinado sugar. You can do this in advance and keep the sugar-rimmed glasses in the refrigerator until time to make the mocktails.

You can also make ice cubes with cranberries or orange wedges or peels. They can be “suspended” inside by adding a berries, orange wedges or peels to ice cube trays filled with with water.  Freeze until completely solid.  

Calories: 170 calories per mocktail

**Cranberry Orange Syrup

Recipe from Katy McAvoy 

Husband-Tested in Alice’s Kitchen

Makes 12 ounces of syrup

Ingredients

½ cup cranberries, fresh or frozen

1 cup sugar

1 cup water

Juice from 1 medium orange

Peel from 1 medium orange

Instructions

Using a vegetable peeler, remove the skin from the outside of the orange. Try to get as little

of the white part (the pith) as possible.

Place cranberries, sugar, water, orange juice, and orange peels into a small pot over medium

heat.

Bring to a boil, reduce to a simmer, and cook for 10 minutes. Remove from heat.

Allow the mixture to cool for 10 minutes. Place a fine mesh sieve over a bowl and strain the

mixture through the sieve.

Discard the cranberries or remove the peels and use the remaining mixture as compote for

charcuterie.

Chill syrup completely before using. Store in the refrigerator for up to 2 weeks.

Calories: 1 ounce of syrup is 66 calories

White Bean, Pesto, and Lemon Soup with Rice (Vegan)

Recipe by Jenn Lueke
Husband-Tested in Alice’s Kitchen
4 servings

We thought this soup was delightfully lemony, delicious and warming, especially on a cold evening. The original recipe included a kale pesto that must be made to add to the soup, but I cheated a bit and used a store-bought pesto, Trader Joe’s Kale Cashew and Basil Pesto, which made preparing the soup quite quick and easy. (I’ve included the kale pesto recipe at the end.) Kale is also added towards the end of the cooking, but I think any green would be perfectly fine. 

2 Tablespoons olive oil 
3-4 garlic cloves, peeled & minced 
2 teaspoons kosher salt, plus additional to taste 
¼ teaspoon red pepper flakes (optional) 
1 cup dry basmati or jasmine rice, rinsed  (I used jasmine rice.)
1½ cups water, plus additional as needed 
2 cans great northern, navy, or cannellini beans, drained and rinsed (I used great northern.)
1/3 cup fresh basil leaves, packed 
Juice of ½ lemon 
½ large shallot, finely chopped
2 teaspoons dried oregano
½ teaspoon black pepper
2 Tablespoons nutritional yeast
2½ cups veggie broth (I used Better Than Bouillon No-Chicken Broth.)
¾ cup canned coconut milk, about ½ of a can
3 cups shredded kale, packed
¼ cup nut-free kale pesto (¼ cup of recipe below) (I used Trader Joe’s Kale Cashew and Basil Pesto.)
1-2 Tablespoons lemon zest, plus additional for garnish

Zest the lemon and set aside.
Heat the olive oil in a large pot or Dutch oven with a lid over medium heat. Once the oil is shimmering, add the shallot and let cook until translucent, 1 to 2 minutes.
Add the garlic, oregano, salt, black pepper, and red pepper flakes and continue cooking, stirring continuously, for another minute. Incorporate the nutritional yeast and stir again.
Add in the rice and stir to coat in the spices. Let toast while stirring for 1 to 2 minutes. Pour in the broth, water, and coconut milk, place the lid on the pot, and bring to a boil. Reduce heat to medium low and let cook, covered, until the rice is just about fully cooked, 9 to 12 minutes. (You can add additional water if the soup is thicker than your preference. Cook for another 3 to 5 minutes to soften the beans and finish cooking the rice.)
Add the beans and kale to the pot, stir, and place the lid back on. 
Remove the lid and stir in the pesto, lemon juice, lemon zest, and basil. Salt to taste and simmer on low to let the flavors combine for about 5 minutes, then serve immediately for best results.

Nutritional Information: (1 of 6 servings; 1½ cups per serving) 503 calories; 19 g protein; 72 g carbohydrates; 17 g fat (8 g saturated fat); 13 g fiber; 2 g sugars; 930 mg sodium; 0 mg cholesterol; 922 mg potassium/20% DV; 122 mg magnesium/29% DV; 5 mg iron/26% DV; 178 mg calcium/14% DV; 25 mg vitamin C/28% DV; Excellent Source of Vitamins A, B1, K, Folate, Magnesium, Phosphorus, Copper, Manganese, and Selenium

Nut-Free Kale Pesto (yields 1 cup)
1½ cups fresh basil leaves, packed 
¼ cup nutritional yeast (can sub grated parmesan) 
1 garlic clove, peeled & minced 
1½ cup shredded kale, tightly packed
Juice of ½ lemon
½ teaspoon kosher salt
½ cup olive oil, plus additional as needed to yield 1 full cup of pesto
½ teaspoon black pepper
Prepare the pesto by combining all ingredients except the olive oil in a food processor or blender and process until the basil and kale are in very small pieces. Scrape the sides, then while continuing to process slowly stream in the olive oil until fully incorporated into the pesto. Measure out ¼ cup for the recipe above, set aside, and store the rest in an airtight container in the refrigerator.

Carrot Cake Baked Oatmeal (Vegan)

Makes 8 servings

Recipe from PlantYou 

Husband-Tested in Alice’s Kitchen

These baked oats are sooooo delicious.  Make a batch tonight so that you’ll have a great breakfast to look forward to all week.  I serve mine topped with Homemade Instant Pot Cashew Yogurt and whatever fruit/berries are in season.  

Ingredients

2 cups rolled oats

¾ cup oat flour

2 tsp cinnamon

1 tsp ground ginger

1½ tsp baking powder

1½ cups grated carrot

2 cups unsweetened cashew milk or other plant milk (I use soy milk.)

½ cup unsweetened vegan yogurt 

⅓ cup maple syrup

1 tsp vanilla extract

¼ cup crushed walnuts or pecans plus more for topping, if desired

Cashew Cream Cheese Icing (Optional) I just topped mine with plain yogurt each morning.

1 cup cashews unsalted

1 cup unsweetened coconut yogurt

½  lemon, zested and juiced

¼  cup maple syrup

Instructions

Preheat the oven to 375F and grease or line a 9 x 13 baking dish with parchment paper.

Add all of the dry ingredients apart from the walnuts to the baking dish, including the oats, oat flour, baking powder, cinnamon and ginger. Mix. Then add the wet ingredients, including the carrot, yogurt, maple syrup, plant milk and vanilla. Stir until fully combined.

Top with crushed walnuts if desired, and place in the oven for 50 to 55 minutes until cooked through.

While the baked oatmeal cooks, you can make the optional cashew cream cheese icing by adding all listed ingredients to a high speed blender or food processor. Combine until smooth, and ice the top of the oatmeal once cooled. Store the oatmeal in the refrigerator for up to 4 days.

Notes

If you don't have oat flour, you make your own in a food processor or coffee grinder. Simply grind some oats until you get a fine flour.

For a nut-free version, you can use sunflower or pumpkin seeds. As for the frosting, you can blend up some plain tofu instead of the cashews.

It's possible to make a similar baked oatmeal dish using zucchini. Bear in mind, zucchini has a higher water content, so you will need to squeeze the moisture out before adding zucchini into the pan. 

Nutrition

Calories: 353.2kcal | Carbohydrates: 51.1g | Protein: 9.7g | Fat: 13.4g | Saturated Fat: 2g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 5.3g | Sodium: 190.8mg | Potassium: 392.2mg | Fiber: 5.3g | Sugar: 19.3g | Vitamin A: 4014.7IU | Vitamin C: 14.3mg | Calcium: 243.9mg | Iron: 2.8mg

Tahini Caesar Dressing (Vegan)

 

What you see here is a simple bowl made with black beans
cooked in the Instant Pot, saffron rice cooked
in the rice cooker; roasted sweet potato,
and a simple salad made with Romaine lettuce,
baby spinach, carrots, red pepper, vegan feta,
Sumac Onion Salad, and topped with Tahini Caesar Dressing.

Recipe from Julia Maiten 

Husband-Tested in Alice’s Kitchen

Makes about 1¼ cups

Just when we decide that we have a favorite go-to vegan dressing, I come upon this fabulous one.  This one is absolutely delish!  Make a double batch for the whole week to go with salads, bowls, roasted veggies, wraps or pasta salads.  

2 cloves of garlic, minced

Juice (and zest) from ½ lemon

1/3 cup (80ml) tahini

1/3 cup (80ml) water, more as needed

3 heaping Tablespoon nutritional yeast

1 heaping teaspoon Dijon mustard 

1 Tablespoon apple cider vinegar 

2 teaspoon capers, minced (optional, but so darn good)

1 Tablespoon soy sauce

Black pepper, to taste

Salt, as needed

Whisk or blend together all of the ingredients (mince the garlic and capers finely if not blending). Add more seasonings to taste. 

Nutritional Information: (1 of 8 servings) 75 calories; 4 g protein; 6 g total fat; 1 g saturated fat; 0 g sugars; 1 g fiber; 18 mg calcium; 1 mg iron; 0 mg cholesterol 

Spinach & Artichoke Chickpea Salad (vegan)

Servings 4
Author Caitlin Shoemaker
Husband-Tested in Alice’s Kitchen

This was a big hit with the husband.  It’s pretty quick to make using a food processor.  A friend had given us a late summer tomato and so I served this on whole wheat lavash with that tomato.  I didn’t have any scallions or pepperoncini peppers.  So, I used a shallot instead and drizzled in some lemon juice for the pepperoncini.  I think this would be even better with the pepperoncini since I like a bit more kick.  This made a great lunch and we got some greens and beans in our meal because of it.

Ingredients
3 scallions, cut into 2” segments (I used 1 large shallot.)
¼ bunch parsley, roughly chopped
1 clove garlic
½ teaspoon red chili flakes, optional
¼ teaspoon kosher salt
black pepper to taste
¼ cup vegan mayo (I used easy-to-make Homemade Aquafaba Mayo.)
2 cups baby spinach
32 ounces canned chickpeas, drained and rinsed
14 ounce can quartered artichokes, drained and rinsed
½ cup shredded parmesan cheese (I used dairy-free) or 2 Tablespoons nutritional yeast
3-5 pepperoncini peppers, stems and seeds removed or 2 Tablespoons fresh lemon juice 

Instructions
1. Mayo Base: Add the green onion, parsley, garlic, chili flakes, salt, black pepper, and mayonnaise to a food processor with an S-blade attachment. Process until finely chopped.
2. Pulse: Add the spinach, artichokes, parmesan, pepperoncini peppers (if using), and chickpeas to the food processor and pulse until chopped to your liking, scraping the sides of the
blender as necessary. Season with additional salt and black pepper to taste.
3. You can serve it right away or store any of the leftovers in the refrigerator in an airtight
container for up to 5 days.

Nutritional Information: (1 of 4 servings) 402 calories; 20g protein; 44g carbohydrates; 18g fat (4 g sat fat); 1178mg sodium; 14mg cholesterol; 2g sugars; 16g fiber; 26mg vitamin C; 302mg calcium; 5mg iron/28% DV; over 100% DV of vitamins A and K and manganese

Simple Marinated Lentils

This was just the best salad ever
making use of these Marinated Lentils. 
The salad pictured above consisted of
baby greens, cucumber, scallions, Marinated Lentils,
steamed beets, vegan feta
and drizzled with Curried Tahini Dressing*.

Husband-Tested in Alice’s Kitchen

Makes about 6 servings

Marinating lentils is such a simple thing to do on prep day and yet marinated lentils adds a healthy dose of yumminess to any salad or nourish bowl.  

2 (15 oz.) cans lentils or about 4 cups cooked lentils, rinsed and drained
2 Tablespoons lemon juice
½ Tablespoon maple syrup
½ teaspoon fresh lemon zest
½ teaspoon kosher salt
½ teaspoon ground black pepper

Toss all of the ingredients in a bowl until they are well combined.  Place them in an air tight container in the fridge and allow the flavors to meld for at least a few hours before adding to salads or nourish bowls. 

Nutritional Information: (1 of 6 servings) 159 calories; 12 g protein; 28 g carbohydrates; 1 g fat (0 g sat. fat); 197 mg sodium; 0 mg cholesterol; 28 mg calcium; 4 mg iron/25% DV)  

*Curry Tahini Dressing 
3 tbsp. tahini
2 tbsp. lemon juice
2 tbsp. water 
1 tbsp. maple syrup 
1 tbsp. nutritional yeast 
2 tsp. curry powder 
1/2 tsp. sea salt 
Ground black pepper, to taste 

Whisk all of the salad dressing ingredients in a bowl until well blended.  Add to any favorite salad.  

2 Tablespoons dressing = approximately 62 calories

Curried Falafel with Kale Salad

Recipe from Whole Bowls: Complete Meals to Power Your Day by Allison Day

Husband-Tested in Alice’s Kitchen

Makes 4 servings

We really enjoyed this meal.  We had just come back from vacation and wanted something fresh and especially nourishing.  This fit the bill.  I made a double batch of the falafel and the dressing.  I froze half of the baked falafel for another time and I used the scrumptious dressing for all our salads for the week. (Falafel is traditionally made with soaked, dried chickpeas and fried.  This way is a bit quicker and more healthful since they are baked.)

For the Curried Falafel (I suggest doubling the recipe and freezing a batch for later.)

1 tbsp. refined avocado oil or extra-virgin olive oil 

1 onion, roughly chopped 

2 cloves garlic 

2 cups cooked chickpeas 

1 tbsp. lemon juice 

1 tbsp. curry powder 

1/2 tsp. sea salt 

1/2 cup chickpea flour*

*If you have a high speed blender, you can make chickpea flour by blending dried chickpeas.  Otherwise, you can purchase chickpea flour at a supermarket. 

For the Dressing 

3 tbsp. tahini

2 tbsp. lemon juice

2 tbsp. water 

1 tbsp. maple syrup 

1 tbsp. nutritional yeast 

2 tsp. curry powder 

1/2 tsp. sea salt 

Ground black pepper, to taste 

Preheat oven to 425-degrees Fahrenheit. Line a large-rimmed baking sheet with  parchment paper and grease with oil. In a food processor, pulse onion and garlic until a paste forms. Add chickpeas, lemon juice, curry powder and salt; pulse until fully combined. Pulse in chickpea flour until fully combined (will look like very thick hummus). Rest for 30–40 minutes at room temperature to allow flour to absorb excess moisture. Line a large-rimmed baking sheet with parchment paper and grease with oil. Scoop 2–3 tablespoon-sized rounds onto parchment; roll into balls. Bake for 25 minutes. 

To make the dressing, in a small bowl, whisk the ingredients until well blended.

I recommend making a nourish bowl by layering a whole grain, such as quinoa or brown rice, some a steamed veggie like broccoli, some greens like baby kale or spinach with shredded carrots and sliced cucumbers and maybe some cherry tomatoes. Then add the falafel on top and drizzle with the dressing.  Pickled veggies or sauerkraut would be a lovely addition. 

Bean and Zucchini Salad with Fresh Mint and Toasted Pecans (vegan/vegetarian)

Recipe adapted from Martha Stewart Living Everyday Food 
Husband-Tested in Alice’s Kitchen
Serves 4

This is one of my absolute favorite salads and I’m ashamed to admit that when it’s on the table I really don’t wish to share it with anybody.  It is fabulous and it takes less than 20 minutes to make!  The combination of flavors (especially the lemon and mint) and textures (the creamy beans and the crunchy pecans) will make your mouth tingle. 

1/8 cup olive oil
1/8 cup fresh lemon juice
Kosher salt, to taste
Freshly ground pepper, to taste
1¼ pounds zucchini, thinly sliced (about 2 medium)
1 can (about 2 cups beans) cannellini beans, rinsed and drained
½ red onion, sliced very 
1 large bunch fresh baby spinach or kale leaves, rinsed well and spun dry
¾ cup pecans, toasted and chopped
¼ cup freshly grated Parmesan cheese (use vegan Parmesan cheese to make this vegan)
¼ cup fresh mint, chopped

In a large bowl, whisk together the olive oil, the lemon juice, salt and pepper.  Add the zucchini slices, onion, and beans and toss to coat.  Allow them to marinate while you prepare the rest of the salad.
Place the pecans in a dry skillet.  On medium heat, stir the pecans around until they become toasty and fragrant. Remove the pecans to a cutting board and coarsely chop.
Add the greens, the Parmesan and the mint to the zucchini/bean mixture.  Toss well and then top with the toasted pecans.  Serve.

Creamy Chickpea Italian Dressing (vegan; gluten free; dairy free; oil free)

Here we have a SCRUMPTIOUS green salad
 drizzled with Creamy Chickpea Italian Dressing.
In the bowl:  baby lettuce;
sprouts; cucumbers (marinated with rice vinegar, kosher salt & pepper);
steamed broccoli; steamed green beans; fresh mint;
and Lemon Pepper Tofu (with chickpeas). 

Recipe from Forks Over Knives
Husband-Tested in Alice’s Kitchen
Makes about 1¼ cups

Who knew you could use beans to make a creamy dressing?  This dressing is quite yummy on a simple green salad.  It will bump up the protein and fiber of any salad.  Having no oil is a bonus!  Make a double batch on prep day to drizzle on your favorite salads through the week.

½ cup cooked or canned chickpeas, rinsed and drained
½ cup unsweetened plant based milk (I used soy milk.)
2 Tablespoons fresh lemon juice
1 Tablespoon nutritional yeast
1 teaspoon yellow mustard or Dijon mustard
½ teaspoon Italian seasoning
½ teaspoon kosher salt or to taste
¼ teaspoon freshly ground black pepper or to taste

Put all the ingredients in a blender and blend until smooth.  Chill in the fridge.  Drizzle over any green salad.