Spicy Peanut Noodles (WFPBNO)

This peanut sauce is going to become part of a regular rotation. It is so easy to make and the flavor is delicious. If you don't like much heat reduce the amount of chili garlic sauce. I'd start with 1 tablespoon and taste the sauce and add more if you like. I reheated some of the leftovers in the microwave and they came out fine. I do think they would reheat well in the toaster oven with a splash of water or plant based milk added. Don't let the list of ingredients stop you from trying this. Most is for the peanut sauce.

Ingredients:

• 1 pound spaghetti noodles, (I used brown rice)
• 3/4 pound broccoli florets
• 8 ounces baby bella mushrooms, thinly sliced
• 1 red bell pepper
• 1 heaping tablespoon pre-minced garlic
• 2 tablespoons fresh ginger, minced
• 3/4 cup smooth peanut butter, (I buy Crazy Richard's - only ingredient is peanuts)
• 3/4 reserved pasta water
• 5 tablespoons chili garlic sauce (use less if you don't like heat)
• 5 tablespoons reduced-sodium soy sauce
• 3 tablespoons pure maple syrup
• juice of 2 limes (about 1/4 cup)

Garnishes:

• chopped cilantro, sesame seeds, red pepper flakes

In a large pot cooked the pasta according to package directions. Be sure to save some pasta water.

Add the broccoli during the last 3 minutes of cooking time.

Remove from water and drain in sink.

To make the sauce add, peanut butter, reserved pasta water, chili garlic sauce, soy sauce, maple syrup, and lime juice to a bowl. Whisk until smooth. Taste add more heat, lime or whatever you think.

In a Dutch oven or large pot sauté the mushrooms in some pasta water until they are limp.

Add the bell pepper, garlic and ginger. Cook about 5 minutes.

Add the pasta/broccoli mixture to the pot and toss.

Serve with the garnishes of your choice. 

Enjoy!!!!!

Buffalo Cauliflower & Chickpea Casserole (WFPBNO)

I've seen a few of these casseroles on line and wanted to make one that was whole food plant based no oil. This turned out so delicious. We have leftovers for the week. I also made a compliant ranch to drizzle over before serving and forgot to use it!!! So, there will be plenty for those leftovers! This would be about 6 servings but you could cut the recipe in half easily. The rice cooked perfect in the sauce. Served with homegrown collards and pepper sauce.

• 2 cups vegetable stock (low-sodium preferred)
• 1/2 cup buffalo hot sauce
• 1/4 cup nutritional yeast
• 1/2 tablespoon onion powder
• 1 rib celery, thinly sliced
• 1 can chickpeas, drained
• 2 cups cauliflower, chopped into bite-sized florets
• 1 cup uncooked brown rice
• 2 tablespoons minced garlic
• your favorite ranch dressing for garnish

Mix the vegetable broth, buffalo sauce, nutritional yeast and onion powder together in a medium pot and bring to a boil over medium high heat.

While that is heating up add the chickpeas to a 8-1/2 x 11 casserole dish.

Sprinkle cauliflower and celery over the chickpeas.

Add uncooked rice to the top.

Preheat oven to 400F. Once the sauce is bubbling remove from heat and add the garlic. 

Stir well.

Using a ladle pour the liquid over the casserole. If any rice is not submerged use the ladle and gently push down so that everything is wet. Cover with parchment paper and then aluminum foil.

Bake for 60 minutes on the middle rack of the oven. Remove from oven and carefully uncover.

Garnish with green onions and be like me and forget the ranch dressing. Store leftovers in frig for up to a week. This can be reheated in the oven, toaster oven or microwave.

Enjoy!!!!

Coconut Rice

I made this coconut rice to go with roasted vegetables we had one day last week. It turned out delicious, but it made a lot of rice. If you are cooking for just two people you may want to reduce the recipe or have plans of other things to do with it, like a rice pudding would be delicious! I would say this is 6-8 servings depending on how much you eat. I made roasted fall vegetables and served it over this rice with Siracha.

• 2 cups Basmati rice
• 1 can coconut milk
• 1 cup water
• ginger root, a slice about 2 inches long and about 1/8 inch thick, no need to peel
• 1 bay leaf

I rinsed to rice until the water ran clear, about 3 times, to get rid of excess starch.

Then soak the rice about 30 minutes. Then drain the rice and set aside.

In a heavy pot with a tight lid add the coconut milk, water, bay leaf and ginger. Give a quick stir on turn to medium heat.

Add the rice. Cover with lid and cook according to package directions. You don't want the steam to escape. That steam helps cook your rice. Turn heat to medium low. After about 20 minutes check to see if the rice is done and all the liquid has been absorbed. If there is still liquid in the pan add lid and continue to cook another 5 minutes. Remove from heat once it's done and let it sit for 5 minutes.

 Lift the lid and serve.

Enjoy!!

Turkeyless Roast

I made this roast for our Thanksgiving entrée. It's really delicious with brown gravy over the top!! Also makes good sandwiches with vegan mayo, pickle relish and cranberry sauce. I'm including a pic of my Thanksgiving lunch plate since the stand alone pic wasn't the best. This takes almost 2 hours to make and cook but most of that is hands off time; letting the roast steam and then bake in the oven. 

Turkeyless Roast:

• 1 15-ounce can chickpeas, rinsed and drained
• 1 cup vegetable broth
• 2 tablespoon nutritional yeast
• 1 tablespoon poultry seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons reduced sodium soy sauce
• 1/2 teaspoon black pepper
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• 1 1//2 cups vital wheat gluten

All all the turkeyless ingredients, except for the vital wheat gluten, into a food processor or blender. Blend until smooth. Add this to a large bowl.

Add the vital wheat gluten and stir. 

Once it get's mixed. Use your hands to be sure it's all mixed well and knead 1-2 minutes. 

Shape into a loaf on a sheet of parchment paper.

Add the loaf to a sheet of aluminum foil and twist the ends. Add to a steamer basket over boiling water and steam for 1 hour.

Basting mixture:

• 1/2 cup vegetable broth
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon dried thyme
• 1 1/2 teaspoon dried rosemary

While the roast steams add of the basting ingredients to a measuring cut and stir well. Set aside.

Remove roast from steamer basket and allow to cool.

Preheat oven to 350F. Place the roast in an oven safe dish.

Pour the basting mixture over the roast.

Cook for a total of 25 minutes. Removing roast from the oven every 10 minutes to baste.

Remove from oven and let rest 5 minutes before slicing with a serrated knife.

I sliced mine into about 1/2 inch slices.

Serve with brown gravy, mashed potatoes, peas or whatever veggies you enjoy!

Fluffy Pancakes (WFPBNO)

The fluffy pancakes are simple to make and so delicious and light. You can add a few blueberries to each pancake or chocolate chips, nuts, whatever you like. This makes about 6-8 pancakes. Don't make them too big or they won't be as light and fluffy. You can easily double or triple this recipe if you are feeding a crowd. 

• 1 cup almond milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 cup whole wheat pastry flour (or all-purpose)
• 1 tablespoon + 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoon coconut sugar

Preheat a large griddle on 350F. I bought mine from Amazon for about $30 and it requires no oil, no spray, nothing, just get it hot and nothing sticks. Whish the almond milk, vinegar and vanilla together.

Mix the flour, baking powder, salt and sugar together in a large bowl.

Add the wet ingredients to the dry ingredients. Whish together until batter is just combined. Fold in any add-ins you want, except for blueberries they will turn the batter blue. I just drop blueberries on the top of the pancakes as soon as I've poured the batter on the griddle.

I use a small ladle to pour the batter onto the griddle, don't use more than about 1/4 cup per pancake. If you use more they won't be as fluffy.

Cook on the first side until bubbles appear on the top. Gently flip them over and cook another 2 minutes. Serve with real maple syrup.

Note: The baking powder and vinegar are what make these so fluffy.

Enjoy!!