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Apple Pear Crisp
Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Ingredients
  • 2 apples diced
  • 2 pears diced
  • 1/2 cup raisins optional
  • 2 tablespoons date sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon powdered ginger
Topping
  • 1 cup rolled oats
  • 1 cup walnuts finely chopped
  • 1/2 cup unsweetened applesauce
  • 1/2 cup date sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
Instructions
  • Preheat oven to 350 degrees F.
  • Combine first six ingredients (and raisins, if desired) in an 8×8 or 9×9 inch baking dish.
  • Combine topping ingredients in a mixing bowl, then spoon over apple and pear mixture.
  • Bake for 45 minutes.
  • Let cool for 15 minutes before serving.
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Print
White Bean and Kale Stew
Course Main Course
Keyword kale, mushrooms, plant based, stew, tomatoes, vegan, wfpb, white beans
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Ingredients
  • 1 purple onion diced
  • 8 ounces cremini or button mushrooms quartered
  • 3 cloves garlic minced
  • 1 pound kale chopped
  • 4 cups cooked cannellini or other white beans or 2 cans rinsed and drained
  • 1 box chopped tomatoes with juice 26 oz
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
Instructions
  • In a large pot, saute onion and mushrooms until onion is soft.
  • Add remaining ingredients and simmer until heated through.
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Raw Seed Crackers

  • 1/2 cup flax seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup pepitas
  • 1/2 cup sesame seeds
  • 1 purple onion (roughly chopped)
  • 1 red bell pepper (roughly chopped)
  • 1 stalk celery (roughly chopped)
  • 1 carrot (roughly chopped)
  • 1/2 cup water
  1. Combine all ingredients in a food processor.
  2. Process until well blended, but not until smooth.
  3. Spread out on a non-stick dehydrator sheet and dehydrate at 105 degrees F until completely dry and crispy.
  4. Cut or break into desired shapes and sizes.

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Harvest Rice

  • 1 1/2 cups vegetable broth
  • 1 cup brown and wild rice blend
  • 1/2 red onion (chopped)
  • 2 stalks celery (chopped)
  • 1/2 lb mushrooms (sliced)
  • 1 tbsp red wine vinegar
  • 1/4 tsp rubbed sage
  • 1/4 tsp marjoram
  • 1/4 tsp thyme
  • 1/4 cup green onion (green part only, chopped)
  • 1/2 cup chopped pecans
  • 2 tbsp fresh parsley (minced)
  1. Combine all ingredients, except green onion, pecans, and parsley, in an Instant Pot (or other pressure cooker) or pot (increase broth to 2 cups).
  2. Set on manual for 22 minutes or if cooking on stove top NPR, then stir in remaining ingredients and serve.
  3. or
  4. Stove top: bring to a boil, then simmer until rice is tender, about 40 minutes. Stir in remaining ingredients and serve.

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Challah

  • 1 1/2 cups non-dairy milk
  • 1 packet active dry yeast
  • 1/4 cup date sugar
  • 2 tbsp milled flax seed
  • 1/2 cup water
  • 2 tsp turmeric
  • 4 cups whole wheat flour
  1. Heat non-dairy milk until it is lukewarm. Whisk in date sugar and yeast and let sit 5-10, or until bubbly.
  2. Add remaining ingredients, adding more flour, if necessary, if dough is too sticky. Knead 10 minutes by hand or 5 minutes by KitchenAid or other mixer with a dough hook.
  3. Cover and place in a warm location until doubled in size.
  4. Punch down and braid into desired shape.
  5. Place on a parchment lined baked sheet and let rise again for 30-60 minutes.
  6. Bake at 350 degrees F for 1 hour, or until golden brown.

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Banana Cream Pie (Vegan, Oil Free, and Gluten Free)

  • 1 cup raw cashews
  • 1/2 cup water
  • 1 box silken tofu
  • 1/2 cup date sugar
  • 1/4 cup coconut butter
  • 1 tbsp vanilla extract
  • 1 baked pie crust
  • 3 bananas (sliced)
  1. Combine all ingredients, except crust, in a blender and blend until completely smooth.
  2. Pour half of the mixture into the pie crust. Top with a layer of bananas, then add the rest of the mixture.
  3. Refrigerate for 4 hours, then add another layer of bananas and top with aquafaba meringue or whipped coconut cream. Keep refrigerated until served.

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Pizza Beans
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0 ratings

Yield: 4 servings

Ingredients

  • 1 red onion, chopped
  • 1 green bell pepper, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 8 oz mushrooms, sliced (I use cremini)
  • 1 yellow squash, diced (optional)
  • 2 cloves garlic, minced
  • 1 box or can (approximately 26 ounces) salt-free or low salt strained tomatoes
  • 4 cups chopped kale
  • 2 cups cooked Royal Corona (also known as Gigante) beans
  • 1/2 cup black olives, halved
  • 1 tablespoon Italian seasoning
  • 1 tbsp dried parsley
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon salt-free seasoning (I use the Savory Spice Blend from the How Not to Die Cookbook)
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Heat a large pan over medium high heat. Add the onion, bell pepper, carrot, celery, mushrooms, squash (if desired), and garlic. Saute until the onion is soft.
  • Add the remaining ingredients, reduce heat to medium low, and simmer until heated through and the kale has softened.
  • I recommend sprinkling with a plant-based Parmesan cheese substitute (I make mine with equal parts ground up raw nuts and nutritional yeast) and pairing with some crusty whole grain bread.
4.14
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Super easy, especially if you make the night before. Cut and serve in the morning when you need something quick.

Each bar provides three servings of fruit and one serving of whole grains, nuts, and flax seed.

Easy Breakfast Bars
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1 ratings

Yield: 4

Ingredients

  • 1/2 cup nut butter (I used peanut butter)
  • 1/2 cup date syrup
  • 4 tbsp milled flax seed
  • 1 cup rolled oats
  • 1 cup coconut flakes (or 1/2 cup shredded)
  • 1 cup raisins
  • 1 tsp ground cinnamon

Instructions

  • Whisk together nut butter and date syrup, until fluffy.
  • Stir in remaining ingredients.
  • Spread into parchment-lined 8x8 dish or other flat dish.
  • Refrigerate at least one hour (overnight recommended) before cutting and serving.
4.14
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Oatmeal Raisin Muffins
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0 ratings

Yield: 12 muffins

Ingredients

  • 2 tbsp milled flax seed + 6 tbsp water
  • 1 cup whole wheat pastry flour or gluten-free flour
  • 1 cup rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ginger powder
  • 1/2 chopped nuts (I prefer pecans or walnuts)
  • 1 cup raisins
  • 1 cup coconut flakes (optional)
  • 1 cup unsweetened applesauce
  • 1 tsp apple cider vinegar

Instructions

  • Preheat oven to 400 degrees F.
  • Line 12 muffin cups with paper liners.
  • Combine milled flax seed and water and set aside.
  • Mix together dry ingredients, including raisins, nuts, and coconut, if including.
  • Add flax seed mixture, applesauce, and vinegar.
  • Stir until until just mixed.
  • Spoon muffin batter into each muffin cup.
  • Bake 20 minutes.
  • Let cool 5-10 minutes before serving.
4.14
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