Vegan Shepherd's Pie (Tasty)

Vegan Shepherd's Pie

Source: Tasty @ Facebook. 

Serves: 6

Ingredients:
- 4 russet potatoes
- 3 carrots
- 3 celery stalks
- 1/2 yellow onion
- 2 cups chopped mushrooms (one package)
- 1 Tbsp. flour
- 1 tsp fresh thyme
- 1 tsp fresh sage
- 4 cloves garlic
- 2 cups veggie broth
- 1/3 cup red wine
- salt
- pepper
- soy milk (or rice milk)
- vegan butter

Directions:

Peel, chop, and boil the potatoes for 10-15 minutes until soft.

Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes. Add the mushrooms, and cook until the edges begin to darken. add the garlic, and season with salt and pepper. Add the tomato paste, flour, thyme, and sage. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.

Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.

Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.

Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.

Enjoy!

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Vegan Shepherd's Pie - French Lentil

Vegan Shepherd's Pie - French Lentil

Source: Plantz St.

Ingredients

BOTTOM LAYER

• 1 cup French or green lentils 
• 5 cups low-sodium vegetable broth or water 
• 4 carrots, diced 
• 1 yellow onion, diced 
• 10 crimini mushrooms, diced 
• 1 cup broccoli, diced 
• ½ cup rolled oats (optional) 
• 1 tablespoon poultry seasoning 
• 1 teaspoon dried rosemary 
• 1 teaspoon dried thyme 
• 1 teaspoon garlic granules 
• ½ teaspoon black pepper 
• 1 cup frozen green peas, thawed 

TOP LAYER

• 8 medium Yukon Gold potatoes 
• ½ cup cup water 
• ½ cup unsweetened, non-dairy milk 
• ½ teaspoon black pepper 
• ½ cup cashews (optional) 

Instructions

1. In a large pot with the lid on, bring 1 to 2 inches of water to a boil. While the water heats, chop potatoes. Add a steam basket to the pot and fill it with potatoes. Steam potatoes for about 20 minutes. They should be soft and will split nicely using a fork. Turn off heat and set aside.
2. In another pan, heat lentils and water over med-high heat. Once it reaches a boil, reduce heat to a simmer. Let lentils cook until they are tender, about 30 to 40 minutes.
3. Preheat oven to 350°F. Note, it is fully cooked before it goes in the oven so baking the pie is an optional step. Baking reduces some of the moisture so that when the pieces are cut and served, they hold together better.
4. While the starches are cooking, heat carrots and onions in a large sauté pan over medium heat. Keep the pan covered and stir frequently. If the veggies start to stick to pan, add a little water. Once onions are translucent, add mushrooms and broccoli. Continue to cook until the veggies are tender. Add peas and turn off the heat.
5. After the lentils have been cooking for about 20 minutes, stir in herbs, garlic, and black pepper. Add rolled oats, stirring often so the oats do not clump together. Lentils will become thick and creamy. Add vegetable broth or water as needed, keeping the lentils moist at this point so they don’t become to dry in the oven.
6. Stir veggies into lentils and mix well. Pour lentil-veggie mix into a 9×13 inch casserole pan.
7. Transfer potatoes to a large bowl. Add water, non-dairy milk, and black pepper. Mash potatoes until they are creamy. Layer mashed potatoes over lentils. If using cashews, grind them in a spice grinder and sprinkle powder over potato layer.
8. Bake for 15 minutes. Then let the casserole site for 5 to 10 minutes before serving.

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20 Minute Vegan Alfredo (The Vegan 8)

20 Minute Vegan Alfredo

Source: The Vegan 8.

Paige's Recipe Notes: Delish. Use mirin for less tart taste. Add a tablespoon honey or maple syrup. 

Serves 1/4 cup sauce (not pasta).

Ingredients

For the Pasta

• 14 oz bag of gluten-free brown rice fettucini pasta (or your preferred pasta)
• 1/2 tablespoon fine sea salt

Alfredo Sauce

• 2 cups low-sodium vegetable broth (480 mL, I really recommend low versus the regular)
• 1/4 cup raw cashew butter or 3/4 cup raw cashews (roasted is too strong, with no added ingredients. I get mine from Whole Foods or make my own, another nut butter will not work)
• 2 teaspoons apple cider vinegar (10 mL)
• 2 tablespoons nutritional yeast (16 g, add more if you like, but I found this to be perfect. I also use Dr. Fuhrman's which is a bit less salty)
• 2 tablespoons brown rice flour (20 g, really is magical in this)
• 3/4 teaspoon garlic powder
• 3/4-1 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• optional: 1/2 teaspoon dried Italian herbs blend (not necessary but does add a nice flavor)
• optional: any veggies you may want to add

Note: Please note I have ONLY tested this recipe (3 times in fact) exactly as written, so I don't know about subs. If you can't find cashew butter, then you can make your own. I do it often. Just add 2 cups RAW, unsalted cashews to a food processor and process for about 10 minutes or so. You will need to scrape the sides down a few times during. Process until completely silky smooth, do not stop until it becomes almost pour-able like almond butter. Then just use 1/4 cup for the recipe as listed.

Instructions

1. Follow each step closely. To have this ready to eat in 20 minutes, you will first need to start your pasta before the sauce. Add 12 cups of very hot water to a large pot and put the lid on (it will come to a boil faster). Turn to high heat and let it come to a boil. Mine took about 10 minutes before it was boiling (yours may be faster). Once it's boiling add the pasta and salt and quickly stir it around to loosen it up. The salt is important because it flavors the pasta and you won't end up with bland pasta. Keep on high heat and cook for 9 minutes or until al dente. Mine took exactly 9 minutes. Yours may vary depending on the pasta you use.
2. While you are waiting on your water to come to a boil, this is when you will add all of your "alfredo sauce" ingredients (including the dried Italian herbs if using) to a blender. Blend until very smooth and there is no lumps from the cashew butter or rice flour. It will be very runny, don't worry about that, it will thicken up a lot when cooking. You will notice that it tastes fairly salty straight out of the blender, this is necessary for it to stand out in the end result with the pasta (and any veggies you may add).
3. Check your water to see if boiling yet.
4. Add the sauce to a large sauce pan and whisk well from the bottom to make sure there are no lumps from the rice flour. Turn to high heat. Once it starts bubbling all over, immediately turn to medium heat and whisk continually while letting it cook 3-5 minutes until thickened. You want to continually whisk around the bottom and sides, so the flour doesn't clump. Don't walk away from it. I cooked mine about 4 minutes. I have a gas stovetop and this is how quick it was, yours may vary. You don't want to cook it too long because it will thicken up considerably as it cools off, because of the rice flour. The longer you cook it, the thicker it will become. You are basically just wanting it to thicken up to a light creamy consistency and then remove from the heat. If for some reason you slightly overcooked it and it gets too thick, just add a tiny amount of broth to thin it back out. Voila. Add any veggies if you like. I literally just threw in some peas and carrots from the freezer and let them cook a minute in the sauce. Your sauce should be done before your pasta, so just cover with a lid to keep warm.
5. Once your pasta is done, drain and rinse with water to stop the cooking. Brown rice pasta can stick really badly, so I rinse really well and serve immediately. I don't like to add it directly to the sauce or it thickens it up too much. I add to a plate, then add the sauce and garnish with extra dried Italian herbs or red pepper flakes or anything else you like. If you used low-sodium broth and 3/4 tsp salt, it should not need any extra. Mine was perfect, but taste and add more if necessary as some broths vary. For reheating leftovers, heat over low and add a little broth to thin back out if necessary.

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Chilean Chicken Stew (Food & Wine)

Chilean Chicken Stew

Source: Food & Wine.

INGREDIENTS

2 tablespoons extra-virgin olive oil
8 carrots, cut into 1/2-inch pieces
6 celery ribs, cut into 1/2-inch pieces
2 large white onions, 1 coarsely chopped and 1 minced
20 medium garlic cloves, minced
1 tablespoon cumin seeds
1 tablespoon dried oregano
Salt and freshly ground pepper
8 large chicken legs (about 3 pounds), skin removed
8 chicken breast halves (about 3 pounds) on the bone, wings and skin removed
1 large butternut squash, peeled, halved lengthwise, seeded and cut crosswise into 1-inch slices
16 small fingerling potatoes
2 cups wild rice (about 3/4 pound)
4 quarts chicken stock or canned low-sodium broth
1/2 cup finely chopped cilantro

INSTRUCTIONS

Heat the oil in a large pot. Add the carrots, celery and coarsely chopped onion and cook over moderate heat, stirring often, until the vegetables are softened but not browned, about 10 minutes. Add the garlic, cumin and oregano and cook, stirring, until fragrant, about 4 minutes.

Spoon half the vegetables into another large pot. Divide the chicken legs and breasts, the squash, potatoes and wild rice between the pots and pour 2 quarts of the stock into each pot. Season well with salt and pepper. Add enough water to just cover the chicken and vegetables and bring to a boil. Simmer over moderately low heat until the vegetables and rice are tender and the chicken is cooked through, about 1 1/4 hours. Season with salt and pepper.

In a small strainer, rinse the minced onion. Transfer the onion to a kitchen towel and squeeze dry. In a small bowl, combine the onion with the cilantro.

Ladle the chicken stew into deep bowls. Sprinkle with the onion-cilantro mixture and serve.

MAKE AHEAD
The stew can be refrigerated for up to 2 days. Prepare the cilantro garnish just before serving.

NOTES
One Serving Calories 683 kcal, Total Fat 13.6 gm, Saturated Fat 3.7 gm

SUGGESTED PAIRING
This hearty stew calls for a full-bodied white—why not make it a Chilean Chardonnay?

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Fudgy Brownies (Mel's Kitchen Cafe)

The Best Fudgy Brownies

Source: Mel's Kitchen Cafe.

Paige's Recipe Notes: ! - very good !

YIELD: MAKES 16 BROWNIES

Note: This recipe doubles wonderfully for a 9X13-inch pan. Just keep an eye on the baking time and adjust accordingly.

INGREDIENTS

• 10 tablespoons (1 1/4 sticks or 5 ounces) butter
• 1 1/4 cups (9 7/8 ounces) sugar
• 3/4 cup plus 2 tablespoons (2 7/8 ounces) unsweetened cocoa powder (natural or Dutch-process)
• 1/2 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 2 large eggs
• 1/2 cup (2 3/8 ounces) all-purpose flour

DIRECTIONS

1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Lightly grease with cooking spray and set aside.
2. Combine the butter, sugar, cocoa, and salt in a medium microwave-wafe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but it will become smooth once the other ingredients are added.
3. Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
4. Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. After the brownies are cooled completely, I like to throw the pan in the refrigerator - cold brownies cut much easier and taste heavenly. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares and serve.

Recipe Source: adapted slightly from Smitten Kitchen originally from Alice Medrich’s Bittersweet.

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Paleo Vegan Lasagna (Healthy Recipe Ecstasy)

Paleo Vegan Lasagna

Source: Healthy Recipe Ecstasy.

Paige's Recipe Notes: delish !

PREP TIME
1 hour

COOK TIME
1 hour 10 mins

TOTAL TIME
2 hours 10 mins

Serves: 6-8

INGREDIENTS

Basil-Cashew Cheese
1 cup unsalted cashews
½ cup unsweetened almond milk
¼ cup fresh basil leaves
2 garlic cloves
½ teaspoon sea salt
Artichoke-Tomato Sauce
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
14.5-ounce can no-salt-added diced tomatoes
8-ounce can no-salt-added tomato sauce
1 cup chopped marinated artichoke hearts
¼ cup fresh basil leaves, torn into pieces
Red pepper flakes, to taste
Sea salt, to taste
Freshly-ground black pepper, to taste
Zucchini Lasagna
6 medium zucchinis
Coarse salt
Fresh basil, for garnish
Olive oil, for drizzling

INSTRUCTIONS

Basil-Cashew Cheese
Soak the cashews in a bowl of water for 30 minutes. Drain and rinse well. Add all the ingredients to a food processor or blender and process/blend until smooth.

Artichoke-Tomato Sauce
Heat oil in a medium skillet. Add diced onions and cook for 3-4 minutes, until onions are softened. Add garlic and cook for 30 minutes, stirring frequently, until fragrant. Next, add the diced tomatoes, tomato sauce, artichoke hearts and basil leaves. Season with red pepper flakes, sea salt and pepper. Bring the sauce to a boil and then simmer on medium low for 10 minutes.

Zucchini Lasagna
Preheat oven to 375 degrees F.

Slice each zucchini into ⅛-inch thick slices. Salt the zucchini slices heavily and set aside for 20 minutes to drain the water out. Squeeze as much water out of the zucchini slices as possible.

Spread a few tablespoons sauce on the bottom of a casserole dish. Lay 4-5 zucchini slices side-by-side on the bottom of the dish. If you're slices aren't long enough for the entire casserole you can add another vertical row or place some slices horizontally to fill the space.

Top the slices with ½ cup sauce and ¼ cup cashew cheese. Repeat with the remaining ingredients, ending with a final layer of sauce and cheese. Garnish with more fresh basil and a drizzle of olive oil.

Bake, covered, for 30 minutes and then bake, uncovered for 20-25 minutes or until the top of the lasagna is golden brown. Let the lasagna sit for 15 minutes before cutting and serving. Serve with another drizzle of olive oil.

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Oil-Free Hush Puppies (The Vegan 8)

Oil-Free Hush Puppies

Source: The Vegan 8.

YIELDS 16

Ingredients

• 1 tablespoon ground flaxseed (7 g) mixed with 3 tablespoons warm water, about 45 ml)
• 1 cup corn flour, not cornmeal (130 g, I used [Bob's Red Mill Corn Flour)
• 1 1/4 cups almond meal (125 g, I used Trader Joe's, it has a superfine texture, not gritty)
• 1/4 teaspoon baking powder
• 1/4 teaspoon cayenne pepper (really gives depth of flavor, don't omit)
• 4 teaspoons coconut sugar
• 3/4 teaspoon fine sea salt
• 1/2 cup finely chopped white onion (58 g)
• 3/4 cup "lite" canned coconut milk (shake the can well prior to measuring. Or sub with another creamy milk like soy or cashew, creamy is best)
• Optional: 1/4 cup corn kernels (I didn't add any to mine, but I know some people like corn in their hushpuppies)

Coating:

• 2 tablespoons corn flour (15 g)
• 2 tablespoons almond meal (12 g)
• 1/8 teaspoon fine sea salt
• Note: These hushpuppies use corn flour and almond meal for their base. It gives them a wonderful, soft texture and keeps them moist so they are totally oil-free. If you sub either of these flours or measure incorrectly you will end up with a completely different texture.

Instructions

1. Mix your flaxseed with 3 tablespoons water and warm for 20 seconds in the microwave. You want the water very warm, this will help the flaxseed mixture to gel up really well and act as an "egg". Set aside while you prepare the other ingredients.
2. In a large bowl, combine the cornmeal, almond meal, baking powder, cayenne pepper, coconut sugar and salt and whisk everything really well until mixed. As always, for accurate results, use a kitchen scale to weigh your flours. When measuring the almond meal, scoop it up with your measuring cup and lightly pat down and then level off with your finger.
3. In a separate small bowl, add the white onion and coconut milk (shake can first) and stir well. Add the reserved flaxseed mixture and stir until well mixed. Pour over the dry ingredients and stir with a spoon until it all comes together into a thick, sticky batter. It should be soft and sticky. Now, you could roll them into balls now if you like, but they will be a bit sticky to deal with, so place the batter into the fridge for one hour and then proceed.
4. After the batter has chilled, preheat your oven to 400 degrees and line a sheet pan with parchment paper.
5. Mix together the "coating" ingredients well into a small bowl with a whisk. Roll all the dough into 16 balls about the size of golf balls. Put a little corn flour on your hands to combat the stickiness. Coat each ball well with the coating mixture, shaking off any excess. After I coated each one, I rolled into my palms again to keep the round shape. Place them on the prepared pan and bake for 8 minutes, flip them over and bake another 7 minutes (15 minutes total), so they get a nice golden brown color on each side.
6. Let them cool just 10 minutes on the pan, then devour! These are best eaten immediately the day they are made, as they tend to dry out later. Eat them on their own or dip them in ketchup or mustard or even my Lemon Pepper Cream Sauce .

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Vegan Pumpkin Oatmeal Chocolate Chip Cookies

Vegan Pumpkin Oatmeal Chocolate Chip Cookies

Source: Running With Spoons.

Prep time
10 mins

Cook time
10 mins

Total time
20 mins

Yields: 12 cookies

Ingredients

• ¾ cup whole wheat flour 
• ½ cup rolled oats 
• ¼ cup unrefined sugar 
• ½ tsp. baking powder 
• ¼ tsp. salt 
• 1 tsp. ground cinnamon 
• ½ tsp. ground nutmeg 
• ¼ tsp. ground ginger-fresh 
• ¼ cup honey 
• ½ cup canned pumpkin puree (not pumpkin pie filling) 
• 1 tsp. vanilla extract 
• 1½ Tbsp. coconut oil 
• ¼ cup dairy free chocolate chips (can also use regular) 

Paige's Recipe Notes:

• Add more sugar 
• Sub baking powder for dash of baking soda and 1 egg white

Instructions 

1. Preheat oven to 350ºF and lightly grease a cookie sheet or cover it with parchment paper. 
2. In a medium sized mixing bowl, combine flour, oats, sugar, baking powder, salt, and spices. Mix until well combined and set aside. 
3. In a separate bowl, combine maple syrup, pumpkin, and vanilla, then stir in oil to incorporate. 
4. Add wet ingredients to dry ingredients, mixing until just combined. Do not overmix. Fold in chocolate chips. 
5. Using a rounded tablespoon, drop dough onto prepared baking sheets, and flatten slightly. 
6. Bake 10-12 minutes, or until edges begin to turn golden brown. 
7. Remove from oven and let cool for 1 minute before transferring to a cooling rack to cool completely.

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Mindfulness

"Healing Anxiety Through Embodied Mindfulness" by Irene Tobler and Saundra Stephen

Source: Hippocrates Health Institute Magazine.

Read this issue online.

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Quote on a Leaf

Text reads: 
"I express myself freely and easily I can communicate my thoughts clearly and effectively
I hear and speak the truth
Open your throat chakra!"

One source for parts of this affirmation: Natural Healing Center's Throat Chakra PDF.

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Deirdre's Best Gluten Free Cookies

Deirdre's Best Cookies (Gluten Free)

Ingredients

• 1 cup creamy almond butter
• 1/4 cup honey *or less
• 1 egg
• 1 tsp vanilla
• 1 tbsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions

1. Preheat oven to 350.
2. Beat all ingredients together
3. Using a large spoon to form balls, scoop batter onto a parchment paper lined cookie sheet (making sure you leave plenty of room in between each. *Add some to the top of the balls if looking for something sweet.
4. Bake for 12 minutes

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Chimichurri (Mexico)

Chimichurri 

Ingredients

• purple onion
• garlic
• parsley
• vinegar 
• olive oil

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Good Dressing (Homemade)

Good Dressing

Ingredients

• mint 
• parsley 
• basil 
• honey

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Quinoa Chocolate Chip Cookies (Simply Quinoa)

Vegan Coconut Oil Chocolate Chip Cookies

Source: Simply Quinoa.

Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours, 10 minutes

Yield: 18 - 20 cookies

Ingredients

• 1/2 cup quinoa flour 
• 1/2 cup brown rice flour 
• 2 tablespoons arrowroot starch (I haven't tried these with tapioca or potato) 
• 1/2 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon sea salt 
• 1/2 cup coconut oil, softened 
• 1 cup coconut sugar 
• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) 
• 1 teaspoon vanilla extract 
• 1/2 cup vegan chocolate chips (I like Enjoy Life) 

Instructions

1. In a small mixing bowl, whisk together all dry ingredients and set aside. 
2. Beat together softened coconut oil and coconut sugar until creamy. Add flax egg and vanilla and beat until smooth. 
3. Add flour mixture into wet ingredients in three additions, mixing fully between each. Fold in chocolate chips. 
4. Cover bowl and chill dough for 1 - 2 hours. 
5. With 30 minutes left in the chilling, preheat oven to 350 degrees F and line a baking sheet with parchment paper. 
6. Remove dough from fridge and let sit for 5 minutes. Scoop 2 tablespoons of dough and shape into balls. Place on parchment and repeat until no dough remains. For a thicker cookie, leave balls as is, but for a thinner cookie, gently flatten them between your palms. 
7. Bake cookies for 9 - 11 minutes until edges are brown and crispy. 
8. Let cool on pan for 5 minutes, then transfer to a wire rack and cool completely.

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Vegan Banana Walnut Bread (Love Fed)

Vegan Banana Walnut Bread

Source: Christina Ross, Love Fed.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins

Serves: 24 mini muffins or 1 loaf

Ingredients

• 2 cups all purpose gf baking mix flour (I love pure pantry)
• ½ cup coconut milk
• 1 tsp vanilla extract
• 3¼ ripe bananas
• ½ cup coconut oil partially melted down
• ½ cup coconut crystals
• 11/2 tsp cinnamon
• 2 flax eggs (2 tbsp flax seed meal mixed with 6tbsp water)
• ½ cup chopped raw walnuts
• ½ cup dark chocolate chunks (optional)

Instructions

1. Preheat oven to 350
2. Grease loaf pan & or muffin tins with coconut oil
3. In a blender add all ingredients except for walnuts and chocolate chunks, blend until smooth. Mix in walnuts and chocolate by hand and pour mixture into loaf or muffin pans.
4. Bake muffins for 30 minutes and loaf for 45 mins

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#YogaQuotes

Text reads: "Yoga aims to remove the root cause of all diseases, not to treat its symptoms as medical science generally attempts to do." - Swami Vishnudevananda. 

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Blueberry Breakfast Quinoa (Damn Delicious)

Blueberry Breakfast Quinoa 

Source: Damn Delicious. 

Start your day off right with this protein-packed quinoa breakfast bowl with a touch of tart sweetness from fresh blueberries and a drizzle of honey! This simple breakfast quinoa is more like a quinoa-type-cereal, except it’s packed with protein, fresh blueberries, drizzle of honey for a touch of sweetness, and sliced almonds for that added crunch. It’s the perfect way to start off your morning, or even fulfill your hungry cravings during the midnight hour!

Yield: 4 servings
Prep time: 5 minutes

Ingredients

• 2 cups 2% milk
• 1/2 teaspoon cinnamon
• 1 vanilla bean, seeded
• 2 cups cooked quinoa
• 1 cup blueberries
• 1/4 cup sliced almonds
• 1 tablespoon honey

Directions

1. In a large glass measuring cup, whisk together milk, cinnamon and vanilla bean seeds.
2. Scoop the quinoa evenly into serving bowls.
3. Serve immediately with milk mixture, topped with blueberries, almonds and a drizzle of honey.

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