Asian Pasta Salad

Asian Pasta Salad

This makes a delicious and refreshing salad. It is a great way to use up any leftover pasta that you may have in the fridge. It would also make a great lunch or picnic salad. Any of your favourite vegetables can be used too. Asparagus or roasted red peppers would be  nice additions.

Ingredients

Dressing
 
4 Tblsp Soy Sauce
4 Tblsp Rice Vinegar
4 Tblsp Maple Syrup
4 Tblsp Sweet Chili Sauce

Salad

4 cups cooked pasta, any shape
1 orange pepper, diced
1 red pepper, diced
1 green onion, chopped
1 cob corn, cooked, kernels removed from cob, or use 1/2 cup frozen corn
1/4 English Cucumber, diced


Directions

Mix dressing ingredients in a small bowl.

Add all salad ingredients to a large bowl.

Pour desired amount of  dressing over salad and mix well. Chill until read to serve.

Enjoy!

Adaption of this recipe.  https://cookingwithplants.com/recipe/oil-free-asian-salad-dressing/

Marinara Sauce

Marinara Sauce

This is a very easy and flavourful marinara sauce. It tastes great served over pasta or in a lasagna. If you prefer a less sweet sauce, omit the sweetener.

 Ingredients

4  19 oz cans tomatoes, diced
6 oz tomato paste
6 tsp garlic, minced
1 1/3 cup onion, chopped fine
1 tsp oregano
2 tsp veggie stock powder, or to taste
1/2 tsp black pepper
1/2 tsp red pepper flakes
1/2 tsp basil
 1/4 tsp stevia, or sweetener of choice, optional


Directions


Place all ingredients into a large pot and simmer slowly for about 1 1/2 hours. Stir occasionally.

Mixture can be pureed with a hand blender if desired.

Enjoy!

Hamburger Buns

Hamburger Buns

It is very difficult to find a good tasting, no oil, plant based bun for that perfect veggie burger. This recipe is that perfect bun recipe and with the help of an bread maker, it is super simple to make too. It pairs wonderfully with my mushroom burger which can be found here http://barbsplantbasedkitchen.blogspot.ca/search?q=mushroom+burger

Ingredients

3/4 cup applesauce
1/2 cup water
1/2 tsp stevia or sweetener of choice
1/2 tsp salt
2 1/2 cups whole wheat flour
2 1/2 tsp yeast

Other Ingredients
 
Flour for shaping into buns--do not add this amount to the bread maker
Non dairy milk or water for brushing the tops of the buns

Directions

Place ingredients into the pan in the order suggested by the manufacturer.

Select dough cycle and start the bread maker.

Once dough cycle is complete, dust a work surface with the extra flour.

Remove from bread pan and cut into 4 or 5 equal pieces and shape into buns.

Place on parchment lined pan and brush the top of each bun with either the water or non dairy milk.

Place in a warm place draft free place for about 30-35 minutes until the dough has risen.

Meanwhile,  preheat oven to 350 F.

Brush the tops again with water or non dairy milk and bake for about 15 minutes. The tops should be nicely browned if you have used non dairy milk.

Remove to a cooling rack.

Enjoy!

Tip



Because this recipe only makes  a few buns, I usually have two bread makers going at once. They are different models. Even though I measure them at the same time, the consistency of the dough varies between the machines. If you find the dough is looser than what you would like, do not worry it will still rise and bake just fine.

Middle Eastern Bulgur and Chickpea

Middle Eastern Bulgur and Chickpeas


Bulgur is such and easy grain to make. It really only needs to sit in the boiling liquid for about 25 minutes before it is ready to eat. This dish has a bit of a Middle Eastern flair with the addition of raisins and cinnamon to it.

Ingredients

1 large onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 tsp garlic cloves, minced
2 tsp chili powder
1/2 tsp red chili flakes
1/4 tsp cinnamon
1/4 tsp cumin
1 1/2 tsp vegetable stock powder
1/4 tsp black pepper

1 1/2  cups water
1 19 oz. can chickpeas, undrained ( there should be about 1/2 cup liquid)
1 cup brown bulgur
1/2 cup raisins
1/2 Tblsp vinegar

Saute onion, adding as little water as necessary.

Once onion is soft, add in the peppers, garlic, spices and vegetable stock powder. Cook until peppers are soft.

Add in remaining ingredients. Bring to a boil. Turn off heat, cover and let sit 25 minutes until bulgur is soft and all liquid has been absorbed.

Enjoy!

Cranberry Oatmeal Bars

Cranberry Oatmeal Bars

These are a nice square to grab when you are running out the door in the morning and do not have time for breakfast. They are not too sweet either. I used homemade oat milk to keep the fat content as low as possible, but you could use ready made plant based milk from the store too.

 Ingredients

Blender Ingredients

4 cups water
1/2 cup oats, quick style
1 Tblsp orange juice concentrate
1/2 tsp stevia
1 tsp vanilla
3 Tblsp date paste, or more if you want a sweeter bar

Dry Ingredients

3 cups oats, quick variety
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/8 tsp cloves
1/8 tsp ginger

Extra Ingredient

1 1/2 cups fresh or frozen cranberries

Directions

Preheat oven to 350 F.

Place all of the wet ingredients into a blender and process until smooth. If using ready made plant milk, substitute 4 cups milk for the water and oats.

Place all of the dry ingredients into a bowl and mix.

Combine the wet and dry ingredients and mix until well incorporated.

Add in cranberries and mix again.

Pour batter into a 8 inch x 11 inch pan.

Bake for about 40 minutes.

Enjoy!

 






 

Banana Bread

Banana Bread

This is a very moist banana bread and a crowd pleaser. It is not overly sweet either. I hope you enjoy it as much as my family does.

Ingredients

2 Tblsp ground flax, mixed with 6 Tblsp water, and allowed to sit for  15 minutes

Dry Ingredients 

1 cup whole wheat flour
1 1/2 cups quick oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp salt


Wet Ingredients

4 bananas, mashed ( about 1 1/2 cup)
1 Tblsp apple cider vinegar
2 Tblsp maple syrup
1/4 applesauce or sub in pureed peaches
1/2 cup date paste
1 tsp vanilla

Directions  


Preheat oven to 350 F.

Line a loaf pan with parchment paper.

Mix all dry ingredients into a bowl and stir.

Place all wet ingredients, including the flax into a blender. Mix until smooth.

Add wet ingredients to the dry ingredients and mix.

Pour into the prepared loaf pan.

Bake for approximately 40 minutes or until a toothpick inserted into the center comes out clean.

Remove pan to a wire rack and allow to cool before cutting. 

Enjoy!

Potato Salad

Potato Salad

This potato salad tastes surprisingly like a potato salad made with eggs and  mayonnaise. Instead of these fat laden foods, this dressing is made from potatoes and the 'egg' taste comes from the addition of black salt. I used a high speed blender to get the dressing creamy and smooth.

 Ingredients

Salad Ingredients

8 cups potatoes, cubed boiled and 1 cup cooking liquid reserved
1/2 tsp celery seed
1/8 tsp ground mustard
1/2 tsp black salt
salt and pepper to taste

1/2 cup frozen peas
1/2 cup roasted red peppers, chopped
1/2 cup green onions, chopped

Dressing Ingredients

1 1/4 cups boiled potatoes cubed (I cube mine before boiling)
1 tsp apple cider vinegar
1 1/2 tsp mustard ( I used sweet with Heat by Presidents Choice)
1/16 tsp stevia or sugar to taste
1/2 cup water or reserved liquid from boiling potatoes
2 tsp vegetable stock powder, or to taste

Directions 

Dressing Directions 

Blend all ingredients in a high speed blender, like a vitamix, until smooth. Add additional water if required.

Adjust salt and pepper to taste.

Salad Directions

Add potatoes to a big bowl. I like to roughly mash the potatoes, so there are still some chunks.

Mix in the dressing. I used all of the dressing, but for a dryer salad you may want to use less.

Add in black salt, celery seed, ground mustard and black pepper. Adjust seasonings if required.

Add in roasted red peppers, green onions and frozen green peas. Mix well. The peas will defrost by the time the potatoes are cool.

Enjoy.

Tip 

 I do not eat olives, due to the high fat content, but if you are able to eat them, olives would be a nice addition to this salad.

Grated carrots would also be a tasty addition.



 

Potato Skins

Potato Skins

I had some leftover roasted potatoes in the fridge that needed to be used up and wanted a relatively easy lunch I could throw together. Apart from chopping a few vegetables, this recipe is not a lot of work. These potato skins can be eaten as a finger food and served on game day as an appetizer too. I have not specified any amounts as this is more of a process and really any toppings you like can be used. Having said that, I would not skip the sweet chili sauce, garlic powder or nutritional yeast as these  items add a lot of flavour.  I did find that finely chopping the toppings helps keep them on the potato.

Ingredients

Leftover COLD whole roasted potatoes
Sweet Chili Sauce
Garlic Powder
Nutritional Yeast

 Toppings
 
Peppers, finely chopped
Onions, finely chopped
Tomatoes, finely chopped
Olives ( I did not use but these would add a lot of flavour), drained
Any other topping of choice


Directions

Line a pan or pans with parchment paper. Preheat oven to 425 F.

Cut  potatoes into 1/4- 1/3 inch slices.

Lay slices on pan and roast until potatoes start to crisp up.

Remove from oven and spread with sweet chili sauce.

Sprinkle generously with garlic powder and nutritional yeast. I find if you wait to add the nutritional yeast on the top that it burns and does not taste very good.

Top with choice of toppings. I like to add a lot of topping.

Return to the oven and bake 8-12 minutes until toppings have warmed up.

Serve with extra sweet chili sauce for dipping if desired.

Enjoy!