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

Gingerbread Energy Balls (vegan)

Recipe from Tasty Thrifty Timely 

Husband-Tested in Alice’s Kitchen
Makes 18-20 Tablespoon-size balls**

Gingerbread energy balls are the perfect festive snack. Toasted nuts are key to that warm holiday flavor. Filling, simple, & delicious!

1 cup pecans, toasted
½ cup walnuts, toasted
1½ cup quick oats
½ cup raisins, softened in hot water
Sprinkle of salt
1 teaspoon ground cinnamon
1½ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
Pinch of ground nutmeg
2 Tablespoon molasses
1-2 Tablespoons maple syrup
Cinnamon for coating (optional)

If the nuts you are using are not already toasted, toast the pecans and walnuts at 350 degrees F for 6-10 minutes. I find that pecans take a little longer to toast than walnuts so watch them closely and consider using two trays so you can remove the walnuts earlier.
In the meantime, soften the raisins in hot water for about 5 minutes so they will blend easily. *You will drain the raisins from the water for the next step but be sure to reserve some of the soaking water in case your energy ball mixture is a little dry.
Add the cooled nuts, oats, softened and drained raisins, and spices to the bowl of a food processor and pulse to break down the nuts and combine the ingredients.
Add the molasses and maple syrup. Blend until the mixture starts to clump and form a ball in the food processor. You want the dough to stick together between your fingers. *If your dough seems a little dry splash in a tiny amount of the water the raisins soaked in and blend again. Adding too much liquid will make the energy balls feel damp and oily so add any water in small increments.
Scoop Tablespoon amounts of your dough and roll it between your palms to create a ball. Roll the energy ball in extra cinnamon if desired for a little more festive flavor. Repeat with the remaining dough.  Sprinkle or roll in ground cinnamon, if desired.
Store in an airtight container in the fridge for up to 1 week or in the freezer for longer storage. I love keeping my energy balls in the freezer because they stay quite soft and I usually only have to wait a few moments after taking them out of the freezer to enjoy them.

Notes:
Feel free to substitute the raisins in this recipe with dates.
If using a blender instead of a food processor, make sure to pulse the dry ingredients first to encourage them to break down before adding the molasses and maple syrup. You can remove the dough from the blender if it is clumping up too much and continue to mix it with a spoon or your hands. Adding small amounts of the raisin soaking water can help it stick if needed.
Almond flour will work really well. Even adding in a bit of flaxseed meal, ground sunflower, or ground sesame seeds would work too!
**I used my smallest scoop to make these and doubled the recipe as well.  I was able to make 48 little energy balls.  

Nutritional Information: (1 energy ball) 121 calories; 5.2 g fat; 0.5 g saturated fat; 0 mg cholesterol; 5 mg sodium; 18.7 g carbohydrates; 1.1 g fiber; 13.2 g sugars; 1.5 g protein; 36 mg calcium; 1 mg iron; 229 mg potassium 

Lentil Bolognese (vegan)

Servings: 6
Author: Nisha Vora

Husband-Tested in Alice's Kitchen

My husband and I thought this was especially delicious, perfect for company.  The texture is very "meaty" and the taste has depth.  Serve this up with a crisp green salad and some garlic toast for a grand meal!

Ingredients
1½ tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme (or use more oregano)
1½ teaspoons kosher salt, plus more to taste
Freshly ground black pepper to taste
1 (5.3-ounce) (150g) tube of tomato paste 
½ cup (120 mL) dry red wine 
3 cups (720 mL) vegetable broth
1 cup (185g) red lentils, soaked 
¼ cup (32g) walnuts (or pecans), crushed finely
1 (14.5-ounce/410g) can of crushed tomatoes or whole peeled tomatoes, crushed by hand 
12-16 ounces (340-454g) long, wide pasta (such as tagliatelle, pappardelle, or fettuccine; or tube pasta such as rigatoni or penne rigate; or gnocchi)
1 tablespoon high-quality balsamic vinegar 
Flat-leaf Italian parsley or fresh basil, chopped or slivered (optional)

Instructions
Soak the 1 cup of lentils in water for 30 minutes, or up to 60 minutes. Meanwhile, prep all the other ingredients (i.e., chop the onions and garlic, chop the walnuts, etc.) 

Heat a 12-inch deep sauté pan or Dutch oven on medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with a pinch of salt. 

Stir occasionally and cook the onions until a light brown fond starts form on the surface of the pan, about 5 minutes. 

Add a few spoons of water to deglaze the pan, and stir. 

Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and golden brown, 9-10 minutes. 

Add the garlic, thyme, oregano, 1½ teaspoons kosher salt, and pepper to taste. Stir frequently and cook for 60-90 seconds. 

Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring very frequently, until it’s darker red in color. 

Pour the wine into the pan and deglaze, scraping up any browned bits. Cook for 1-2 minutes, until the smell of alcohol has burned off and the mixture is jammy. 

Pour in the broth to deglaze the pan, stirring any browned bits on the bottom of the pot and stirring the broth into the tomato paste to combine. Add the lentils and walnuts, and stir to incorporate. 

Heat until the mixture comes to a boil, then reduce the heat to medium-low to maintain a rapid simmer for 20 minutes, stirring occasionally.
Add the crushed tomatoes and simmer for another 20 minutes, or until the lentils are tender but still al dente, stirring occasionally to prevent burning and sticking. (If using crushed tomatoes, you may need to add a little water or lower the heat as needed to prevent burning.) 

Meanwhile, bring a large pot of water to a boil and salt generously. Add the pasta and cook until just al dente. Reserve a ladle or so of pasta water (may not need it). 

Drain the pasta but do not rinse it. 

Taste the Bolognese for seasonings, adding more salt and pepper to taste. Finish with the balsamic vinegar and stir to combine. 

Add the hot cooked pasta to the Bolognese and toss until well coated in the sauce, adding a bit of pasta water as needed to ensure the sauce coats the noodles. 

Garnish with chopped parsley or basil, if using.

Notes
If you're not serving all of the Bolognese at this time, transfer the amount of Bolognese sauce you'd like to eat to the pasta pot. Add the hot cooked pasta, turn the heat to medium, and toss to coat. Store the leftover Bolognese sauce separately in the fridge. 

This recipe is best with tomato paste from a tube, not canned tomato paste. For the best tomato flavor, use whole peeled tomatoes and crush them by hand. Crushed and whole peeled tomatoes are hard to find in 14.5 ounce cans, so I usually use half of a 28-ounce can. 

You can try sautéing finely diced mushrooms after the onions to add in some of that natural umami, which walnuts bring. And/Or, if you have dried porcini mushrooms, you can blitz those in a spice grinder or small food processor into a powder (or use store-bought porcini mushroom powder), and 1/2 to 1 teaspoon of that when you add the veggie broth. Enjoy!

Information: (1 of 6 servings)  Calories 378; Total Fat 8.2g; Saturated Fat 0.8g; Cholesterol 0mg; Sodium 936mg; Total Carbohydrate 59.2g; Dietary Fiber 6.1g; Total Sugars 7.5g; Protein 14g; Calcium 50mg; 4% Iron 4mg 23% ;Potassium 650mg 14%

Banana Bread Quinoa Breakfast Cookies (Vegan & Gluten-Free)

Recipe from Love & Lemons Everyday by Jeanine Donofrio & Jack Mathews

Husband-Tested in Alice’s Kitchen

Yield: 12-14 cookies

These were very good and will make a delightful snack or breakfast served along with a piece of seasonal fruit and a cup of tea or coffee.

1 Tablespoon ground flaxseed

3 Tablespoons water

1 cup oat flour

1 cup (gluten-free) whole rolled oats

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon cinnamon or pumpkin pie spice

½ teaspoon sea salt or Kosher salt

½ cup cooked quinoa

¼ cup walnuts, chopped

½ cup almond butter

¼ cup maple syrup

½ cup mashed banana (about 1 medium)

1 teaspoon vanilla extract

2 Tablespoons melted coconut oil

Preheat oven to 350F. Line a baking sheet with parchment paper.  

In a small bowl, combine the ground flaxseed and water and set aside for 5 minutes.

In a large bowl, stir together the oat flour, oats, baking powder, baking soda, salt, and cinnamon.  Fold in the quinoa and the walnuts.

In a medium bowl, combine the almond butter, maple syrup, mashed banana, vanilla, and coconut oil.  Whisk well.

Pour the wet ingredients into the bowl with the dry ingredients.  Fold in just until combined.

Use a ¼-cup scoop to scoop the batter onto the baking sheet.  Bake for 20-22 minutes or until lightly browned and crisp.  Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.  When the cookies are completely cool, they can be stored in an airtight container.

Nutritional Information: Servings: (1 of 12 cookies) Calories 209; Total Fat 7.9 g. Saturated Fat 2.7g; Cholesterol 0mg; Sodium 2776mg; Total Carbohydrate 25.7g; Dietary Fiber 6.8g; Sugars 3.1g; Protein 5.2g; Vitamin D 0 mcg; Calcium 242mg; Iron 4mg; Potassium 638mg 

Berry Baked Oatmeal (vegan and gluten free)

Recipe from Faith VanderMolen 

Husband-Tested in Alice’s Kitchen

Makes 4 generous servings

This berry baked oatmeal is a beautiful and nutritious way to start the day. It's easy to prepare, tastes amazing and will fuel you for whatever the day holds!

Ingredients
2 ripe bananas cut into ½-inch slices
1 flax egg*
1⅔ cups unsweetened almond milk
⅓ cup maple syrup
2 teaspoons vanilla extract
1 teaspoon baking powder
1½ teaspoons ground cinnamon
½ teaspoon fine-grain sea salt
2 cups old-fashioned rolled oats
½ cup toasted* chopped walnuts, divided
1½ cups blueberries and chopped strawberries

Instructions
Preheat your oven to 375 °F and spray an 8x8 inch square baking dish with cooking spray.
Slice your ripe bananas and place them in a layer on the bottom of your baking dish. Set it aside.
In a large mixing bowl prepare your flax egg by whisking together 1 Tablespoon of ground flaxseed and 3 Tablespoons of water. Allow it to sit for 5 minutes to thicken.
Once the flax egg has thickened, whisk in the non-dairy milk, maple syrup, vanilla extract, baking powder, cinnamon and sea salt.
Lastly, stir in your rolled oats, toasted walnuts and berries. If desired reserve some of the nuts and berries to sprinkle on the top.
Pour the batter on top of your sliced bananas in the baking dish and spread it out to be level. Sprinkle the top with any reserved berries and walnuts.
Bake for about 25-35 minutes, or until set.
Let cool for a few minutes before serving plain or with more berries and maple syrup.

Notes
*To toast walnuts, place them on a baking dish in an oven heated to 375°F / 190°C for about 7 minutes.
*To make a flax egg, whisk 1 Tablespoon of ground flaxseed with 3 Tablespoons of water and let sit for five minutes until it becomes gelatinous, like an egg.

Nutritional Information: (1 of 4 servings)
Calories: 442kcal; Carbohydrates: 71g;  Protein: 10g; Fat: 15g;  Saturated Fat: 2g;  Polyunsaturated Fat: 9g; Monounsaturated Fat: 3g;  Sodium: 539mg; Potassium: 552mg;  Fiber: 9g;  Sugar: 30g;  Vitamin A: 73IU;  Vitamin C: 11mg;  Calcium: 269mg;  Iron: 3mg

Oatmeal Apple Cinnamon Cookies (vegan and gluten free)

Recipe from Food Impromptu
Husband-Tested in Alice’s Kitchen
Makes 12-15 cookies

Quick and easy to make in a food processor, the cookie dough was ready to go into the preheated oven. They are chewy, moist and have excellent autumn flavors, cinnamon, apples and walnuts!  If you use gluten free oats, they’ll be a nice treat for those who can’t tolerate gluten.  

1 ¾ cup old fashioned rolled oats (175g)
¼ cup coconut sugar (47g)
1 cup walnuts (100 g)
½ cup raisins (70g) 
½ cup almond butter (125 g) You can substitute another nut butter, if you wish.
1 medium apple (170g), chopped
1/4 teaspoon salt  
1/4 teaspoon baking soda 
1 teaspoon baking powder 
1 teaspoon cinnamon 
1 teaspoon vanilla extract

Transfer all the ingredients to a food processor and process until it reaches a coarse consistency. Please note that the mixture will be very sticky right now but don’t worry it’s all good. Line a baking tray with parchment paper and scoop 2 tablespoon of the the mixture on the baking tray. Since the mixture is very sticky at this point, grease your hands with some oil or you can simply flatten it out evenly with a butter knife to 1/2 inch thickness. Preheat the oven to 350F and bake for about 18 minutes or so. The baking time also depends on the heat of your oven so adjust the baking time accordingly. Once baked let it cool and then transfer it on to a wire rack so that the cookies do not collect moisture at the bottom and to prevent it from getting soggy. The cookies are very delicate right after it's baked, so let it cool down completely before handling. Store the cookies in an air tight container to prevent it from drying out. These cookies also freezes well, you can make a back of it and freeze it for later - a grab and go breakfast. 

IMPORTANT TIPS:  The mixture is supposed to be sticky so grease your hands with some oil or you can simply flatten it out with a butter knife to 1/2 inch thickness - the baking time depends on the heat of your oven to adjust it accordingly if needed - use your judgement - some people are not very fond of raisins but it works very well for this recipe. Once the raisins are blended with the other ingredients you won’t notice it at all - the cookies are very delicate right after its baked so let it cool down completely before handling or storing it - Store the cookies in an air tight container to prevent it from drying out - these cookies also freezes well so you can make a batch and freeze it for later - a grab and go

Nutritional Information: (1 of 12 cookies) 211 calories; 7 g fat; 0.6 g saturated fat; 0 mg cholesterol; 1386 mg sodium; 33.8 g carbohydrates; 7.5 g fiber; 10.8 g sugars; 4.8 g protein; 462 mg calcium; 3 mg iron; 1062 mg potassium

Vegan Baked Oatmeal Cups (2 Flavors!) Soy Free Nut-Free Gluten Free

Recipe from https://www.youtube.com/c/theconscientiouseater
Husband-Tested in Alice’s Kitchen

Full of whole grains and sweetened naturally with fruit, these two different flavors of Vegan Baked Oatmeal Cups are a healthy and fun way to start your morning! These delicious muffins are freezer friendly too.

Chunky Monkey Cups: (Makes 12) (264 calories; 9.6 g fat; 1 mg cholesterol; 12.4 g fiber; 4 g sugars; 8 g protein)

1 1/2 cups non-dairy milk
1 cup mashed banana
2 Tablespoons ground flaxseed 
2 teaspoons baking powder 
1 teaspoon cinnamon
1/2 teaspoon sea salt
3 cups old-fashioned rolled oats 
1/4 cup walnuts, chopped***
1/4 cup mini chocolate chips 

Cinnamon Roll Cups: (Makes 12) (314 calories; 7.6 g fat; 0 mg cholesterol; 16.5 fiber; 18.9 sugars; 7.6 g protein) 

1 1/2 cups non-dairy milk
1 cup unsweetened applesauce 
2 Tablespoons ground flaxseed 
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon sea salt
3 cups old-fashioned rolled oats 
1/4 cup almond butter***
2 Tablespoon coconut sugar
1 teaspoon cinnamon 

1. Preheat your oven to 350F/180C and grease a standard size muffin pan with cooking spray. Set it aside. (I used muffin cup liners and gave them a quick spray with oil.)

2. In a large mixing bowl, whisk together the almond milk, fruit puree, ground flaxseed, baking powder, cinnamon and salt until combined. 

3. Next, stir in the old-fashioned rolled oats. For the chunky monkey cups you’ll also fold in the chocolate chips and walnuts. 

4. If you’re making the cinnamon roll baked oatmeal cups, prepare the cinnamon swirl in a separate bowl by stirring together the almond butter, coconut sugar and cinnamon until smooth. 

5. Divide the batter equally among the muffin cups. 
******For the cinnamon roll oatmeal cups, fill each muffin cup half way up with the batter before adding a teaspoon of the cinnamon swirl “paste.” Use damp fingers to spread the paste out into an even layer before topping each cup with the remaining oatmeal batter.******

6. Bake the oatmeal cups for about 25 minutes or until set. Allow the cups to cool for 10 minutes in the pan before removing them to a wire rack to cool completely. 

***To make these cups nut free, omit the walnuts from the chunky monkey cups and use sunflower seed butter instead of almond butter in the cinnamon roll cups! 

“Meaty” Plant-Based Chili

Recipe from Pinch of Yum

Husband-Tested in Alice’s Kitchen

Makes 6 servings

This chili has lots going for it.  Though it is plant-based, it truly tastes and feels meaty.  It’s also very filling.  It’s loaded with good-for-you ingredients, most of which you may already have in your fridge/pantry.  It’s easy to make and perfect for a food prep day.  Most importantly, it’s just delicious!

The “Meat”

1 cup walnuts

8 ounces fresh mushrooms, washed, stems removed

4 medium carrots, cut into chunks

The Chili:

2 tablespoons olive oil* (You can use water or veggie broth for sautéing instead of oil.)

1 onion, finely diced

4 cloves garlic, minced

1 (6-ounce) can diced green chiles* (or fresh minced jalapeños)

3 Tablespoons tomato paste

2–3 Tablespoons chili powder

2 teaspoons cumin

1 teaspoon smoked paprika

2 Tablespoons soy sauce

1–2 teaspoons salt (more or less to taste)

2 (14-ounce cans) diced or crushed tomatoes* (with juices)

1-2 (14-ounce) cans beans of choice* (rinsed and drained)

1-2 cups water (depending on thickness preference)

Make the “Meat” – pulse all ingredients in a food processor until broken down into a chunky paste-like texture. Set aside.

Heat the olive oil over medium heat. Add the onions and garlic. Sauté for 5-10 minutes until very soft.

Add green chiles, tomato paste, chili powder, cumin, smoked paprika, and soy sauce. 

Add your “meat” to the pan – once it mixes in and starts cooking, it should start to resemble chili meat. Let the “meat” cook for 10 minutes or so to soften the vegetables. Season with salt.

Add tomatoes, beans if you want, and water to get the consistency right. Let it simmer for about 45 minutes to soften the vegetables, thicken it up, and let the flavors come together.

Serve with your favorite chili toppings. 

Topping Options: Hummus; Vegan Cheese; Avocado; Red Onions; Corn Chips; Vegan Yogurt or Sour Cream; Etc…

Notes:

*I used what I had in my pantry and so instead of a can of green chiles, I used 1 can of diced tomatoes with green chilis mixed in along with 1 can of regular diced tomatoes. (If you like a really mild chili, just use plain canned tomatoes without chiles.)  I also used 2 cans of beans, 1 can of black beans and 1 can of mixed beans because we like our chili beany.  

*Because I didn’t have any corn chips, I took several corn tortillas out of the freezer, thawed them in the microwave, sprayed them with cooking spray and sprinkled with some Trader Joes Chili Lime Seasoning.  I then air-fried them at 400F for about 7 minutes until crispy.

Carrot Cake Baked Oatmeal with High Protein Icing (Vegan)

 

Recipe from That Vegan Babe

Husband-Tested in Alice's Kitchen

Makes 4 very generous servings or 6 reasonable servings :-)

I do love a good baked oatmeal for breakfast.  It always goes down perfectly with a cup of coffee or hot tea.  This Carrot Cake Baked Oatmeal one did not disappoint.  Usually I zap my baked oatmeal in the microwave and eat it hot, but THIS one tastes pretty darn great cold, right out of the fridge.  

Baked Oatmeal

(Dry Ingredients)

2 cups old fashioned rolled oats

2 Tablespoons chia seeds

1/4 cup dried cranberries

1/4 cup chopped walnuts (Pecans or pumpkin seeds would be a nice substitute.)

1 teaspoon baking powder

2 teaspoons cinnamon

1/2 teaspoon nutmeg

Pinch of sea salt or kosher salt

(Wet Ingredients)

2 cups plant milk (I used homemade cashew milk, but any will work.)

1/4 cup almond butter (I used sunflower seed butter because that's what's in my fridge.)

2 Tablespoons maple syrup

2 teaspoon vanilla

1 large carrot, grated

High Protein Icing

300 g silken tofu

2 1/2 scoops vegan vanilla protein powder

1/2 cup water

Preheat the oven to 400F. Line an 8" X 8" baking dish (or 7" X 10") with parchment paper or spray with cooking spray.

In a large bowl, mix together the dry ingredients.  Then add the wet ingredients.  Mix well.  Pour into the baking dish. Bake for 35-40 minutes.  Cool on a baking rack before icing. 

Meanwhile, add the icing ingredients to a blender.  Blend until smooth.  Use water as needed to thin or protein powder to thicken.  (It does thicken a bit in the fridge.)

If serving all at once, say for a family or party breakfast, spread or drizzle the icing over the cooled baked oatmeal.  If having it one piece at a time, I suggest keeping the icing in a mason jar with a lid in the fridge.  Drizzle over each piece as needed.  

The baked oatmeal will keep in the fridge for up to 5 days.  

Nutritional Info:  (1 of 4 servings) 463 calories; 8.6 g fiber; 433 mg sodium; 459 mg calcium; 19.8 g fat; 2.4 g sat. fat; 43 g carbohydrates; 10.7 mg iron; 29 g protein; 16.9 g sugars; 496 mg potassium; 1.3 mg vitamin C; 3596 IU vitamin A

Stuffed Mushrooms (Vegan)

 

Recipe from From My Bowl

Husband-Tested in Alice's Kitchen

Makes 4 servings

These little bites were absolutely scrumptious.  Make them for your next gathering! (Use tamari or Bragg's Liquid Aminos instead of soy sauce to make these gluten free.)

Ingredients

12 medium cremini mushrooms, stems removed (about 12 ounces / 340g)

2 Tablespoons low-sodium tamari, divided

1/2 cup (55 g) raw walnuts

1/2 cup (75 g) pine nuts

1/2 small yellow onion, quartered

1 rib celery, cut in fourths

3–5 cloves of garlic

1 1/2 Tablespoons nutritional yeast

1 Tablespoon fresh rosemary (or 2 tsp dried)

2 teaspoons fresh thyme (or 1/2 tsp dried)

1/2 teaspoon smoked paprika

1/2 teaspoon ground sage

1/2 teaspoon black pepper, plus more to taste

1 Tablespoon vegan butter (optional; or sub oil or water)

1/4 cup (60 ml) dry red wine

Prep: Preheat the oven to 400F and set a 9×9″ baking dish aside.

Marinate the Mushrooms:  place the mushroom caps in a large glass bowl and drizzle 1 tablespoon of tamari over them; use a spatula to gently toss them in the mixture, until evenly coated. Set aside and let marinate while you prepare the filling, tossing occasionally.

Toast the Nuts: bring a medium pan to medium-high heat; Add the pine nuts and walnuts to the pan and toast for 5 minutes, stirring frequently to prevent burning. The nuts should be fragrant and slightly golden when finished; set aside.

Process the Filling: add the onion and celery to a food processor and process until they are very finely chopped, almost at a chunky paste. Remove from the food processor and set aside. Then, add the toasted nuts, garlic, nutritional yeast, rosemary, thyme, paprika, sage, and black pepper to the food processor. Pulse until the nuts are very finely chopped, almost resembling coarse breadcrumbs. Reserve 3 tablespoons of this mixture to top the mushrooms; place the rest in a separate bowl apart from the onions/celery.

Cook the Filling: heat the vegan butter (or oil or 3 tablespoons of water) in a nonstick pan over medium high heat. Once warm, add the onion and celery mixture. Sauté for 5 to 7 minutes, until the onion is translucent and slightly golden. Deglaze the pan with the remaining 1 tablespoon of tamari. Then, add the ground nut & spice mixture to the pan; cook for 1 minute, to allow the nuts and spices to toast. Add the red wine to the pan and stir well into the mixture; it should begin to stick together and form a thicker “paste.” Sauté for an additional 5 minutes, stirring occasionally. Season with salt and additional pepper to taste, if necessary.

Fill the Mushrooms: Place each mushroom cap into the baking dish with the hollow side (where the stem used to be) facing up. Fill each mushroom with approximately 1 tablespoon of the cooked filling, using your fingers to press it in firmly (though some will remain on top). Sprinkle the reserved nut & spice “breadcrumbs” over each mushroom.

Bake: Bake in the top rack of the oven for 27-29 minutes, until the mushrooms have fully cooked and the topping is golden brown. Remove from the oven and transfer to a serving tray; serve warm, or as desired. Leftovers will keep in the fridge for up to 3 days and are best served warm.

Notes:

Substitutions: walnuts and pine nuts can be replaced with another buttery nut, such as macadamia nuts, pecans, or brazil nuts. 

Red wine can be replaced with 2 teaspoons of red wine vinegar + 1/2 cup (60 ml) vegetable broth.

If you do not have a food processor, you can use a knife and finely chop each ingredient.

Greens and Grains Salad with Citrus-Date Vinaigrette (Vegan)

Recipe from Rainbow Plant Life (Nisha Vora)

Husband-Tested in Alice’s Kitchen

Makes 4 side salads or 2 generous main dish salads

When I watched this video about making salads, this salad stood out to me to test.  The ingredients reminded me of the fabulous salads we enjoyed while on vacation several years ago in the Netherlands.  Their salads always seemed to include grains or legumes and lots of fresh herbs.  Though this salad takes some preparing, most of the steps can be done in advance (prepping the greens, cooking the farro, roasting the beets, toasting the nuts, and making the vinaigrette) and, oh, Lordy!, is it totally worth the effort.  I couldn’t stop saying “mmmm” with every bite.  I can’t describe the complex flavors, but I will say, don’t leave any ingredients out.  They each play an important role in making this salad one you won’t forget.  Invite your favorite people over and treat them to this delish salad.

Arugula or Arugula and Baby Greens Mix, washed and spun dry

4 Medium Beets, roasted*, peeled and cut into small cubes

1 cup uncooked Farro, prepared*, directions below

Citrus-Date Vinaigrette (Recipe follows)

1/3 cup Walnuts or Pine Nuts, toasted*

1 Fennel Bulb, very thinly sliced (Save the fronds for this salad.)

1 Avocado, peeled, pitted, and chopped

2-3 sprigs Fresh Flat-Leaf Parsley, chopped

2-3 sprigs Fresh Dill, chopped

2-3 sprigs Fresh Fennel Fronds, chopped

Begin making the salad components in advance.  Wash and spin dry the arugula and greens.  Place them in a container covered with a dry towel or paper towel and then the container lid.  Put the container in the fridge crisper drawer to keep them fresh until you are ready to toss the salad.  Roast the beets.* When they are cool enough to handle, peel them and cut them into small cubes.  Place them in a container with a lid and into the fridge until they are needed.  Cook the farro.* Allow the farro to cool to room temperature and place it in an airtight container in the fridge until needed.  Toast the walnuts or pine nuts.* Once they are cooled, place them in a jar with a lid and store in the fridge or counter until needed.

When you are ready to assemble the salad, slice the fennel very thinly. (This should be done at the last minute because fennel will turn brown fairly quickly.) Set aside. Cut open the avocado and remove the pit.  Using a knife, cut into the flesh in a crisscross pattern and then use a spoon to scoop out the small cubes of avocado.  Set aside.  Chop up the herbs and fennel fronds. 

In a large serving bowl, layer the arugula and greens and the cooked farro.  Top with the sliced fennel, roasted beets, toasted nuts, avocado, chopped herbs and fennel fronds.  Drizzle on the Citrus-Date Vinaigrette and toss to combine.  Serve.

*Toasting Walnuts or Pine Nuts: Heat a skillet over medium heat. Add the nuts in a single layer, stirring frequently until browned and fragrant, about 5 minutes.

Citrus-Date Vinaigrette: (makes about ½ cup)

2 Medjool dates (soaked in warm water for 5-10 minutes until very soft, then drain) pitted

3 Tablespoons extra virgin olive oil

3 Tablespoons fresh lemon juice

1 Tablespoon fresh orange juice

1 ½ teaspoons Dijon mustard (or whole-grain mustard)

½ teaspoon ground cumin

½ teaspoon paprika

¼ teaspoon ground coriander

¼ teaspoon sea salt, plus more to taste

Freshly ground black pepper, to taste

Water, as needed (I used about 2 Tablespoons)

Add all the ingredients to a high speed blender. Blend for a few minutes, drizzle in water until the desired consistency.  Season to taste.  Store in the fridge in a lidded jar for a few days.

*Roasting Beets:

Preheat the oven to 425F.  Trim off the greens and most of the stalks, leaving some stalk intact to prevent the beets from “bleeding.”  (If the beet greens are fresh, you can use them as salad greens or you can steam or sauté them.) Do not trim the root “tails” because they help keep the beets juicy. Wash and scrub the beets clean.  Lightly rub the beets with olive oil and sprinkle with salt and freshly ground pepper.  Place the beets in an ovenproof casserole-style baking dish and cover.  Roast for 45-90 minutes, depending on the size of the beets, or until fork-tender.  When the beets are cool enough to handle, run them under cool water and peel off the skins while wearing rubber gloves so your hands don’t turn pink/red.  Store the beets in an air-tight container in the fridge for up to 5 days.

*To Cook Farro: (I usually toast the farro in a dry skillet and then soak them in the cooking water for an hour before cooking in my rice cooker using the brown rice setting. No draining or drying needed. 1 cup farro; 1½ cups water; Pinch of salt; 1 Tablespoon olive oil.) If you don’t have a rice cooker, you can cook them on the stove top. (I’ve not tested this method.) Bring 2 ½ cups water to a boil and season well with salt.  Add the farro.  Reduce the heat to a simmer and cook until tender, yet chewy, about 15-20 minutes for pearled farro; 20-30 minutes for semi-pearled farro. Drain in a sieve and spread the farro out on a pan to dry.

Sweet Potato Brownies (Vegan)

Recipe from SammyandSarahCook YouTube Channel

Husband-Tested in Alice’s Kitchen

Makes 16 brownies

If you are wanting a little hit of chocolate and just a smidgeon of sweetness, these brownies will satisfy.  You will see only wholesome ingredients in this treat and so guilt can be kept at bay ;-) While waiting for the brownies to bake, you might enjoy watching more of the videos of little Sammy and Sarah (and now Abby), three darling children who show us how easy it is to make vegan meals and treats.

Cooking spray

1 cup mashed cooked sweet potato

¼ cup peanut butter or almond butter

¼ cup agave syrup or maple syrup

1 Tablespoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/3 cup unsweetened cocoa powder

¾ cup oat flour

¼ cup chopped walnuts

Preheat the oven to 350F. Prepare an 8” X 8” baking pan by lining it with parchment paper with a little overhang for easy removal of the brownies.  Spray the parchment paper with the cooking spray.  Set aside.

In a large bowl, mix together the sweet potato, the nut butter, the syrup, and vanilla extract.

In medium bowl, whisk together the remaining ingredients. 

Pour the dry ingredients into the wet ingredients and mix well.  The dough/batter will be very thick and somewhat dry.

Press the dough into the parchment lined baking pan.

Bake at 350F for 40 minutes.  Remove the brownies from the pan by carefully lifting them out with the parchment paper overhang.  Place on a cooling rack.  Cool to room temperature before cutting them into 16 squares.  Serve.

Mushroom Walnut Lentil Meatloaf (Vegan)

Recipe from A Virtual Vegan.com

Husband-Tested in Alice’s Kitchen

Makes about 6-8 slice servings

I’d decided to test some vegan and vegetarian meatloaf recipes and began with this one.  If you have cooked lentils around, then this comes together very quickly. Prepare a loaf or two on the weekend and you’ll have some mighty fine dinners/lunches ready to go.  I was pleased with how “meaty” this one turned out to be.  We really enjoyed this loaf with the gravy, but I have to say that I was delighted with how delicious it was sliced and eaten as a sandwich the next day.  Whether you are vegetarian, vegan or not, this recipe is a keeper.

1 small onion, peeled, chopped (about the size of a golf ball)

2 large cloves, peeled chopped

3 cups mushrooms, measured after chopping

½ cup walnuts pieces or sunflower seeds (to make this nut free)

1 cup cooked red lentils*

1 cup cooked green lentils* (I used French green lentils.)

¼ cup ground flax seeds (flax meal)

1 cup bread crumbs (from stale bread or you can use panko crumbs or gluten-free breadcrumbs)

1 cup oat flour or rice, spelt or whole-wheat flour

1 Tablespoon tamari or coconut aminos or soy sauce

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

2 teaspoons dried thyme

Water (up to ½ cup) You may not need any water at all.

Prepare an 8½” X 4½” X 2¾” loaf pan (or use a loaf pan about that size) by lining it with a piece of parchment paper leaving an overhang for a “handle” to make removing the loaf from the pan easier.  I sprayed the parchment paper with a bit of oil, but that is optional. Set aside. Preheat the oven to 370F. Place the onions, garlic and mushrooms in a food processor and pulse until they are finely chopped.  Put them in a large bowl and then add all the other ingredients, except the water.  Mix with your impeccably clean hands.  It needs to stick together when you squeeze it with your hands.  If it does, then don’t add any water.  If it’s still a little crumby, add water a tablespoon at a time just until it starts coming together.  You don’t want the mixture soggy.  Spoon the mixture into the prepared loaf pan.  Pack down really tightly.  Bake for 50-60 minutes.  Keep an eye on it towards the end of the cooking time.  You want it to go a bit crusty and brown on top but not too dark. Remove from the oven and leave it to cool in the pan for at least 15 minutes.  Then remove and slice.  While it is cooling, make the gravy.

Gravy

2 medium onions, chopped

1 or 2 fresh mushrooms (optional)

1 Tablespoon nutritional yeast

2 Tablespoons tamari or soy sauce

1 Tablespoon cornstarch or arrowroot or all-purpose flour

2 cups mushroom broth**

Sauté the onions (and mushrooms, if using) slowly over a low heat until a deep golden brown.  Transfer to a blender with the rest of the gravy ingredients and blend until very smooth.  Pour into a saucepan (with a lip, if you have one) and stir over medium heat until thickened and piping hot.  If you prefer your gravy a little thinner, just add some boiling water from a kettle and stir well until you have the consistency you like. 

**Be sure to cook the lentils until they are just tender and not mushy or your meatloaf will end up on the mushy side.

**I made mushroom broth by adding boiling water to a few dried mushrooms and 1 teaspoon Better-Than-Bouillon Mushroom Base.  I set it aside for about 5 minutes before using it to make the gravy.

Serving Notes:  Next time I make this, I will made two loaves and freeze for another time. The meatloaf can be made in advance and stored in the fridge a few days before baking.  Leftovers can be reheated as well.  We really liked the meatloaf with the gravy, but my favorite way to have this was to heat the slices and serve it topped with mustard and slaw on a whole-wheat tortilla….oh, mama!!