1 - Breakfast Sandwiches

Burritos

1 pkg (2lb) southern style diced hash browns (or other potatoes) 2 servings of Scrambled Tofu (2 pkgs of tofu) 1 cup cooked black beans 1 jar () of salsa

18 tortillas

Mix all together. Scoop 1/2 cup into tortilla and roll. Wrap in cling wrap. Freeze

To re-heat. Remove cling wrap, microwave for 1:30 seconds on one side. flip and 1:30 on other side.

Quesadillas

• Put butter in skillet, level 4 temp
• put tortilla on it.
• Fill half way with stuff (tofu, potatoes, peppers, veg, greens, salsa, cheese)
• Fry on 1 side while it gets crispy, then flip.

2 - lentils

Ingredients

• 2 cups lentils
• 3 water
• 2 cups broth

spices

• .5 tbsp mustard
• .25 tsp chilli powder
• .25 tsp cardomon
• 1 tsp salt
• .5 tsp paprika

Instructions

Instant pot on high for 3 min

3 - Oatmeal

Steel Cut oats

• 3 cups water
• 1 cup steel cut oats

To spice

Apples and Cinnamon

add the apples in after 10 minutes, and spices shortly after that

• 1 apple (Gala is what we get)
• 1/2 tsp cinnamon
• 1/4 tsp cloves

Blueberries and chia seeds

• 1/4 cup frozen blueberries
• 1/2 tbsp brown sugar

Instructions

Add water and oats to a pot. Bring to

Notes

Source: Where did you get it?

4 - Pancakes

Ingredients

These ingredients are enough to make 4 pancakes. We normally double or even quadruple the recipe and freeze the extras.

• 1 cup flour
• 2 tablespoons organic sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup non-dairy milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla
• maple syrup, to serve

Instructions

1. In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
2. In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
3. Pour the liquid mixture into the dry mixture and whisk until smooth.
4. Let batter rest for 5 minutes.
5. Pour about 1/4 to 1/3 cup of batter onto a nonstick pan or griddle over medium heat.
6. When the top begins to bubble, flip the pancake and cook until golden. (approx 2 minutes each side)
7. Serve warm with maple syrup and fruit, or put in the freezer to save them.

Notes

Source: https://tasty.co/recipe/the-fluffiest-vegan-pancakes

5 - Scrambled Tofu

Ingredients

• 1 package of Firm or Extra firm Tofu
• 1 tsp Oil (canola)

Spices

• 3 tbs Nutritional Yeast
• 1 tsp salt
• 1 tsp Garlic Powder
• 1 tsp Onion powder
• 1/4 tsp Tumeric (Optional)

Instructions

1. Press tofu.
   • Wrap tofu slabs in cloth napkin or paper towel. Place on a cutting board or other surface, and place a cast iron skillet, or something else with some weight on top for ~5-10 minutes
2. Add oil to skillet, add tofu and mash up the tofu with a fork.
3. Add spices
4. Cook for ~10 minutes or until warmed

Notes

• We usually double this recipe for the 4 of us.
• I like it with tumeric. Tumeric is awesome, and adds a great yellow color to it. Too much though makes it off putting

6 - Waffles

Ingredients

• 1 Avacado

Spices

• 1/2 tsp

Instructions

List the instructions

And do a thing

Notes

Heat should be 4.56

The batter should be:

We spray the iron when we open, scoop approx 3/4 cups. Flip the iron so the hot side is on top. Cook for 3 minutes. Flip. Cook for 3 minutes, remove from iron.

7 - Sushi

Ingredients

• 4x Nori sheets (we use the brand: )
• Sushi Rice (we use the brand: , and follow the instructions on the bag to make the rice. I include the rice recipe below)
• Seasoned rice vinegar
  • I make my own when the rice is done. 1 tbsp salt + 2 tbsp sugar + 2 tbsp rice vinegar. Microwave for ~15 seconds and stir well.
• Carrots thinly sliced
• 1/2 cucumber pealed, de-seeded and thinly sliced.
• Bell pepper, various colors are good. You only need 1/4 to 1/2 of one though.
• Avacado, thinly sliced

Instructions

• Cook sushi rice
  • 1 1/2 cup rice in 2 cups water. Let soak for 15 minutes, then bring to lite boil. Cover and cook for 20 minutes. Remove from heat! Wait 10 minutes, fluff with a fork and mix in seasoned rice vinegar.
  • Let cool. You want this room temperature, so you can prep this the night before if you need to.
• prep the veg
  • Cut the carrots, peppers, avacado, etc.
  • I tend to put them all in one storage container, as we usually prep more than we need. You can use the preped veg for other stuff though
• Prep your workspace
  • I use a large cutting board. You need a clean, flat surface to put the nori on, roll, and cut
  • You need a sharp knife. You need a bowl that will catch rice vinegar from your knife. That will make more sense in a bit
  • Get the nori, rice, and insides all ready so you can be a factory production line with the next part
• start to make sushi rolls
  • Lay out 1 nori, rough side up
  • add 1/4 of the rice you made and evenly spread/flatten with a spoon.
  • lay down the veg in neat rows. Start from the side closet to you, and be consistent with your rows. Be careful not to over stuff. I do one layer of each. Keep the internal ingredients to ~4 so that you do not stuff the roll to much, or it will break in the next step
• Roll sushi rolls
  • Just do it? I do not have any good tips. Start with the side by you and gently roll it into the roll.
  • Roll it up, keeping preasure to ensure the insides are compacted down a bit, and spread to any free space inside.
• Cut the rolls
  • Take that sharp knife and hold it over that bowl you got for it. Pour some (not alot) of rice vinegar on the blade. The vinegar helps prevent the knife from sticking.
  • Put some vinegar on your hands. It will help prevent sticking on your hands as well.
  • Firmly hold the roll with your left hand, and slice with your right.
    • use the right amount of pressure… Too much in your left hand and the insides come out the end. Too little there and the knife will not slice through the nori, but will push down and pinch it. Too much pressure on the knife and you smush the nori. Not enough and you start to saw the roll apart, which will cause ripping and tearing. No pressure if you get it wrong!

Notes

• We do not use any special mats or tools. I used to use a single piece of cling wrap under the rolls to approximate a fancy bamboo rolling mat. I just roll them now.

8 - Gravy

Ingredients

• 4 cups vegetable broth
• 1 1/2 teaspoon onion powder
• 6 tablespoons nutritional yeast
• 2 tablespoon soy sauce (or use tamari for gluten free)
• 1 teaspoon dijon mustard (heaping 1/8 tsp powdered)
• 1/2 cup all purpose flour (or use brown rice flour for gluten free)

Instructions

Start a tablespoon of butter in a medium sized pot. add the dry ingredients, then slowly stir in the liquid and bring to a boil.

Whisk over medium-high heat for a couple of minutes, until the gravy thickens.

Serve with mashed potatoes! This gravy keeps well for up to a week in the fridge. Just re-warm, add a little water if too thick, stir and serve.

Notes

• Mix the flour with 1 cup broth before adding

Chocolate gravy

https://shaneandsimple.com/vegan-chocolate-gravy/

Use a skillet, not a baking pan/sauce pan

9 - Green Bean Casserole

Ingredients

• 1 pound green beans (rinsed, trimmed and cut in half)  
• Sea salt and black pepper  
• 2 Tbsp vegan butter or olive oil  
• 1 medium shallot (minced)  
• 2 cloves garlic (minced)  
• 1 cup finely chopped mushrooms (button, baby bella, or cremini)  
• 2 Tbsp all-purpose flour  
• 3/4 cup vegetable broth 
• 1 cup unsweetened plain almond milk
• 1 1/2 cups crispy fried onions (divided // I love Trader’s Brand - check ingredients to ensure vegan friendly)

Instructions

1. Preheat oven to 400 degrees F (204 C). Bring a large pot of water to a boil and salt well - it will help season the green beans. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside. 

2. In the meantime, start preparing sauce. In a large oven-safe skillet over medium heat, add vegan butter or olive oil and shallots and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned. 

3. Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate. 

4. Add almond milk next and whisk to stir again. Season with a touch more salt and pepper and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed. 

5. Remove from heat and add 1/3 of the fried onions (1/2 cup as original recipe is written // adjust if altering batch size) and all of the cooked green beans. Toss to coat well, and top with remaining fried onions. 

6. Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately (handle pan carefully). 

7. Leftovers store well in the fridge for up to a few days.

Notes

Source: https://minimalistbaker.com/vegan-green-bean-casserole/

10 - Refried Beans

Refried Beans (black or pinto)

from the The Complete Vegan Instant Pot Cookbook page 86

Ingredients

• 1 tablespoon olive oil
• 1 onion, quartered
• 3 garlic cloves
• 1 pound (2 cups) dried pinto beans
• 2 quarts (8 cups) Vegetable Stock
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground black pepper
• 1 tablespoon lime juice
• 1 tablespoon salt

Instructions

1. In your instant pot, combine the oil, onion and garlic on sauté
2. add beans, stock cumin, oregano, chili powder and peppers. Lock the lid and cook on high pressure for 38 minutes (32 at sea level)
3. When the cook time is complete, let the pressure release naturally for about 20 minutes, or until the pin drops
4. Carefully remove the lid, and remove the beans with a slotted spoon. Reserve some of the liquid (~1 cup) and discard the rest. Return the beans to the instant pot and blend using an immersion blender until smooth, adding in the stock as needed
5. stir in the lime juice and salt.

Note: You are cooking these beans longer than normal. That’s because you want them extra soft so they blend nice and smooth.

Notes

We can double this recipe in our instant pot

11 - Sloppy Jane

Ingredients

• 1 tbs Olive Oil
• 1 (8 ounce) package unflavored tempah
• 2 cups refried pinto beans
• quick oats
• 1 can manwich
• 1/2 cup onion
• 1/4 cup carrot

Instructions

1. chop and fry onion and carrots in oil
2. add tempah
3. add beans, and oats and manwich

Notes

From The Complete Vegan Instant Pot page 132

12 - Aloo Matar

Ingredients

250 grams potatoes (3 medium potatoes, cubed to 1 inch) ½ to ¾ cup green peas (fresh or frozen) 100 grams onions (¾ cup, chopped finely, 1 large) 200 grams tomatoes (1 cup chopped or pureed, 3 medium) 2 tablespoons oil 1 green chili slit or chopped

Spices

½ to ¾ teaspoon cumin seeds (Jeera) 1 tablespoon ginger garlic paste (or ¾ tbsp fine chopped each) 1 teaspoon coriander powder (ground coriander seeds) ¾ teaspoon red chilli powder (adjust to taste) ½ to ¾ teaspoon garam masala ½ to ¾ teaspoon salt or as needed ¼ teaspoon turmeric ½ to 1 teaspoon kasuri methi (dried fenugreek leaves) (skip if you do not have) 3 tablespoon coriander leaves chopped finely

Instructions

HOW TO MAKE THE RECIPE Preparation 1. Wash and chop onions and tomatoes. Puree tomatoes if you do not like them chopped.

2. Also wash and peel potatoes. Cube them to 1 inch pieces. Keep them immersed in water until used. 1. Heat oil in a cooker, pan or kadai. Saute cumin till they begin to crackle. 2. Add chopped onions, green chili and fry until lightly golden or pink. 3. Next put in the ginger garlic paste and saute until the raw smell disappears. 4. Add tomato puree and saute for 2 mins. 5. Next add chili powder, garam masala, coriander powder, turmeric and salt. 6. Saute until oil begins to separate from the masala. 7. Add potatoes and peas. Saute for 2 mins. 8. Add water just enough to cover the potatoes. Cook covered on a low to medium heat. 9. Stir in between a few times, cook until the potatoes turn soft. You can adjust the consistency by adding more water as needed. 10. If making in pressure cooker then, allow to whistle twice on a medium heat. 11. Add kasuri methi and mix well. Adjust salt if needed. 12. Serve aloo matar with rice or roti.

Notes

From: https://www.indianhealthyrecipes.com/aloo-matar-recipe-aloo-mutter-recipe/

13 - Bean Burgers

Ingredients

• 2 cans black beans
• 1 can garbanzo
• 1 can white beans
• 1 flax egg
• 1/4 cup crushed cashews
• Maybe some breadcrumbs

Spices (adjust acording to taste)

• 1/4 tsp liquid smoke
• 1/2 tbsp worcestershire sauce
• 1/2 tsp mustard
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika

Instructions

1. Keep garbanzo bean juices, drain the rest of the beans.
2. Puree the beans in food processor. I do 1 can black, 1 can white till they are almost a paste with no large bean pieces, move that to bowl, then process black and garbanzo. I do not process this batch as much, and leave some large bean chunks
3. Add flax egg mixture and seasoning and mix well.
4. Taste and feel for consistency
5. If too mushy, add breadcrumbs/cashew pieces/veggie pieces

Notes

QR Code

14 - Biryani

Ingredients

• 2 cups white basmati rice (see notes for brown basmati)
• 2 tablespoons olive oil (or sub ghee or coconut oil)
• 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup diced carrot ( or use match sticks)
• 4 garlic cloves, rough chopped
• 2 teaspoons fresh ginger, grated or use ginger paste
• 1 tablespoon cumin ( or whole seeds)
• 1 tablespoon coriander (or whole seeds, cracked open)
• 1 teaspoon chili powder
• 1 teaspoon cinnamon (or one cinnamon stick)
• 1/2 teaspoon cardamom (or 3 crushed cardamom pods)
• 1/2 teaspoon ground turmeric
• 2 bay leaves
• 1 star anise pod (optional)
• 4 cups veggie stock ( or chicken stock)
• 3/4 teaspoon salt, more to taste
• 1 can chickpeas, drained, rinsed
• 1/2 cup raisins
• Garnish: 1/4 cup cashews and chopped parsley or cilantro

Instructions

Soak rice in a bowl of hot water while you prep ingredients.

In a large skillet, or shallow Dutch oven, heat oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden, 5 minutes. Turn heat to medium, add the veggies, garlic and ginger, and saute 4-5 minutes. Remove one cup of the mixture and set aside.

Add spices and bay leaf, and stir one minute, toasting the spices. Drain the rice and add it along with veggie stock and salt.

Top with chickpeas, raisins and the cup of veggies you set aside. Bring to a simmer over high heat, then lower heat to low. Cover the pot with a thin dish towel, then place the lid over the top of the towel, and bring the four corners of the towel up and over the lid. This will tighten the seal and keep the steam in, allowing the rice to cook more quickly and evenly.

Simmer on low 20-30 minutes or until the rice has soaked up the liquid. See notes.

While it is simmering make the Cilantro Mint Chutney

Uncover the Vegetarian Biryani and fluff up with a fork. Top with the toasted cashew and cilantro. Serve with optional Chutney.

Notes

***Instant or “Quick Cooking” Basmati Rice does not taste good here.

Basmati Rice: liquid to rice ratio may vary -please refer to your rice package instructions. For example, my basmati rice says 1 cup rice to 2 cups water. If yours says 1 cup rice to 1.5 cups water, please adjust veggie stock accordingly.

Brown basmati rice may require 10 more minutes of cooking time and more liquid. Check package directions for cooking time and liquid requirements- adding more liquid if need be-each rice is different.

Source: https://www.feastingathome.com/quick-chickpea-biryani

15 - Biscuits

Ingredients

• 2 cup unsweetened PLAIN almond milk
• 2 Tbsp fresh lemon juice
• 4 cups unbleached all-purpose flour*
• 2 Tbsp baking powder (see notes for brand recommendations)
• 1 tsp baking soda
• 1.5 tsp sea salt
• 8 Tbsp non-dairy, unsalted butter (I use Earth Balance)

Instructions

• Preheat oven to 450 degrees F (232 C), and add lemon juice to almond milk to make “vegan buttermilk.” Set aside.

• In a large mixing bowl, whisk together dry ingredients.

• Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.

• Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture (vegan buttermilk) 1/4 cup (60 ml) at a time. You may not need all of it. Stop when it resembles a slightly tacky but moldable dough, stirring until just combined.

• Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times - hardly kneading. Add more flour as needed to prevent sticking.

• Form into a 1-inch thick disc, handling as little as possible.

• Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch - this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits - you should have 7-8 (as original recipe is written).

• Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.

• Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.

Notes

Source: https://minimalistbaker.com/the-best-damn-vegan-biscuits/#wprm-recipe-container-36129

QR Code

16 - Bulgogi

Ingredients

• 1 Avacado

Spices

• 1/2 tsp

Instructions

List the instructions

And do a thing

Notes

Source: From [[The Korean Vegan]] by Joanne Molinaro

17 - Chickpea salad

• 1 can chickpeas drained
• mayo (just wing it!)
• mustard (again, just wing it, I would start at 1 tbsp)
• relish (just wing it :-))

18 - Chikaflaur

Equipment

• Oven

Ingredients

• 1 whole cauliflower

Bowl 1

• 1 cup all-purpose flour
• ½ teaspoon ground thyme
• ½ teaspoon ground oregano
• Salt and pepper to taste

Bowl 2

• 3 cup panko breadcrumbs
• 3 tablespoon poultry seasoning we use Weber Grill’s mixture

Bowl 3

• 2 serving of Flaxseed egg
• 1 cup unsweetened plant-based milk anything but coconut milk will work

Instructions

• Preheat the oven to 400˚F (204˚C) and line a baking sheet with parchment paper or aluminum foil for easier cleanup.
• Remove the core from the cauliflower and break or cut the individual florets from the head. If the florets are too large, cut them in half. You are looking for them to be bite size.
• In a large bowl, whisk the flour, thyme, oregano, and salt and pepper until fully combined.
• In another large bowl, whisk the panko breadcrumbs and poultry seasoning until fully combined.
• In a third large bowl, whisk the vegan egg and plant-based milk together until fully combined.
• Dip a cauliflower floret in the egg and milk, then roll in the flour mixture, then dip in the egg mixture again, and roll in the breadcrumbs until fully coated. Place on the baking sheet and repeat with the remaining florets. Give the florets enough space so they don’t touch. If they touch, they’ll likely steam and won’t get as crispy.
  • I tend to dump all the florets into each bowl at once. It is much faster, but you need to make sure you have a big enough bowl, and that you toss them at each step thoroughly
• Bake for approximately 15 minutes, or until golden and crispy, then turn them over and bake for another 10 to 15 minutes, or until they’re evenly crispy and browned. The cauliflower should be fork tender.

Source: https://www.veganosity.com/crispy-vegan-cauliflower-chicken/

Notes

• These keep well as left overs. Pop them in the air fryer at a high setting for ~5 minutes to heat them up.
• Goes great with Ranch Dressing

19 - Chili

Ingredients

• 1 Avacado

Spices

• 1/2 tsp

Instructions

List the instructions

And do a thing

Notes

Source: Where did you get it?

20 - Chocolate Chip Cookies

Ingredients

• 1 cup white flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/3 cup chocolate chips
• 2 tbsp oat milk, plus more if needed
• 2 tbsp oil or melted vegan butter
• 1/4 tsp pure vanilla extract

Instructions

• Combine all dry ingredients in a bowl, then stir in wet to form a dough
  • it will be dry at first, so keep stirring until a cookie-dough texture is achieved. If needed, add 1-2 tbsp extra milk of choice.
• Form into one big ball, then either refrigerate at least 2 hours or freeze until the dough is cold.
• Once dough is chilled, preheat oven to 325 F.
• Form dough balls, and place on a greased baking tray, leaving enough room between cookies for them to spread.
• Bake 11 minutes on the center rack. They’ll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up.

Notes

Source: https://chocolatecoveredkatie.com/wprm_print/50887

21 - Chocolate Covered Strawberries

Ingredients

• strawberries
• chocolate

Instructions

• Setup a double boiler, ie Fill a saucepan with 1 inch of water brought to a simmer over medium/low heat. Add chocolate to a rimmed heat-safe glass bowl or a metal bowl. Set the bowl over the pot to trap the steam and stir until the chocolate is melted then remove the bowl carefully with oven mitts.
• Prepare strawberries - rinse and pat dry with paper towels. Bring to room temperature. Melt chocolate - Set up your double boiler (see above). Put 2/3 of your chopped chocolate into a rimmed bowl and set over your double boiler. Stir with a spatula for about 2 minutes until mostly melted and 110˚F on a thermometer then immediately remove from heat and set on a towel. Add remaining chocolate to temper the chocolate: Stir in the remaining 1/3 chocolate and stir continuously until the chocolate cools to 90˚F. Tempering is a method of heating and cooling chocolate to stabilize it so you end up with chocolate that has a nice shine and snap to it and won’t be sticky to the touch. Dip strawberries: pull back the leaves to use as a handle. Dip and roll strawberries in the chocolate until fully coated, lightly scraping one side against the bowl for excess to drip back into the bowl. Place on parchment paper to set. Decorate strawberries using white chocolate, crushed nuts, and sprinkles.

Notes

Source: https://natashaskitchen.com/chocolate-covered-strawberries/

22 - Churro

Ingredients

• 1/4 cup oil vegetable or canola oil
• 1 cup + 3 tablespoons sugar divided * See notes
• 2 cups water
• 2 cups all purpose flour gluten free, if needed
• 1 tablespoon cinnamon

For the chocolate sauce

• 1/2 cup coconut cream
• 1 cup chocolate chopped

Instructions

• In a small saucepan, add your oil, water, and 3 tablespoons of sugar and bring it to a boil. Remove from the heat and stir through the flour, until it forms a ball of dough.

• In a small bowl, mix together your remaining sugar and cinnamon for the coating.

• In a deep pot, add 3-4 inches of oil. Heat on high until it reaches 190C or until a piece of dough sizzles and rises to the top.

• Transfer the dough into a piping bag fitted with a large star tip. Pipe the dough over the pot of oil at around 4-5 inches. Pipe 2-3 churros at a time. Fry them until golden brown.

• Transfer the cooked churros onto a paper towel for 1-2 minutes, before quickly rolling them in the cinnamon/sugar mixture. Repeat until all the dough is used up. Serve with warm chocolate sauce.

For the chocolate sauce

• In a small saucepan or microwave-safe bowl, heat up your coconut cream until warm. Once warm, add your chocolate and let sit for 2 minutes, before whisking into the cream until a thick chocolate sauce remains.

Notes

Source: https://thebigmansworld.com/wprm_print/37674

• White sugar or sugar free subs, like monk fruit sweetener or erythritol. 

TO STORE: Leftover churros should be stored in the refrigerator, covered, for up to 2 weeks. 

TO FREEZE: Place churros in a ziplock bag and store in the freezer for up to 6 months. Let them thaw overnight in the refrigerator. 

TO REHEAT: Churros are best reheated in a non-stick pan or oven, to maintain crispiness.

23 - Common Ratios

For printing, and placing in the kitchen

Flax Egg

1 tbsp Flaxseed meal

2.5 tbsp water

Brown Rice

1 Cup rice

~1 1/2 cup water

Cook for 45 minutes

Jasmine Rice

1 cup rice

2 cups water

Cook for 30 minutes

Sushi rice

2 cups water 2 cups rice

cook for 15, then off heat for 10

2 tbs rice viniger 2 tbs suger 1 tbs salt

QR Code

24 - Corn Bread

Ingredients

• 1 1/4 cups all purpose flour
• 1 cup yellow corn meal
• 2/3 cup granulated sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 1/4 cup unsweetened almond milk
• 1/3 cup canola oil

Instructions

Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 9 inch round cake pan.

In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.

Now pour in the almond milk and canola oil. Stir until well combined. Pour batter into prepared pan.

Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.

Source: https://www.noracooks.com/the-best-vegan-cornbread/

25 - Curried Eggplant

Ingredients

Base

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 4 cloves garlic
• 1 eggplant (about 1 pound), cubed into ½-inch pieces
• 1 15.5-ounce can chickpeas, rinsed
• 1 6oz can tomato paste

Approx. 2 cups liquid (Coconut milk, Vegetable broth, or water) I like coconut milk

Seasoning

• kosher salt and black pepper
• 1½ teaspoons curry powder
• 1/2 tsp cummin
• 1/4 tsp cayenne pepper
• ½ cup fresh basil

Substitutes/Optional

• 2 pints cherry tomatoes, halved in addition to tomato paste for that extra tomato kick.
• 1 medium zucchini cubed into 1/2 inch pieces.

Directions (Stovetop)

1. Heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
2. Stir in the tomato paste , eggplant, seasoning. Cook, stirring, until fragrant, about 2 minutes.
3. Add 2 cups liquid and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
4. Stir in the chickpeas and cook just until heated through, about 3 minutes.
5. Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using.

Directions (Slow Cooker)

Try adding some zucchini

1. Place onion and garlic in a food processor or chopper to finely chop.
2. Add chopped onion and garlic mixture, eggplant, zucchini, spices, tomato paste and coconut milk to your slow cooker. Stir everything together. At this point if the mixture seems too thick you can add in a little vegetable broth. Cook on low for 4-5 hours. Garnish with fresh parsley or cilantro. Serve warm with rice and naan.

Notes

From <http://www.realsimple.com/food-recipes/browse-all-recipes/curried-eggplant-tomatoes-basil>

And http://www.eatingbirdfood.com/slow-cooker-coconut-curried-eggplant/

26 - Double Chocolate Banana Applesauce Muffins

Ingredients

• 2 ripe bananas
• ½ cup granulated sugar
• ¼ cup brown sugar
• ½ cup applesauce no sugar added
• ⅓ cup water
• 1 teaspoon white vinegar
• 1¼ cups all-purpose flour
• ¼ cup unsweetened baking cocoa
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup semi-sweet chocolate chips divided

Instructions

• Preheat the oven to 350°F degrees.

• Line a muffin tin or spray lightly with cooking spray. Set aside.

• Mash bananas in a medium size bowl.

• Stir in the sugars, applesauce, water, and vinegar until thoroughly combined.

• Combine the flour, cocoa, baking soda and salt in a small bowl. Add the dry ingredients to the wet ingredients, stirring just until combined.

• Fold in half of the chocolate chips.

• Divide batter between the 12 cups evenly. They will be pretty full but don’t worry about that.

• Sprinkle the remaining chocolate chips on top of the muffins.

• Bake for 22-27 minutes or until toothpick inserted into a muffin comes out clean.

• Let cool in tin slightly before removing.

Notes

Storage Information: Store leftover muffins at room temperature in an airtight container for up 2 days or freeze for up to 3 months.

Nutrition

Calories: 210kcal | Carbohydrates: 37g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 158mg | Potassium: 210mg | Fiber: 3g | Sugar: 22g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 2mg

Notes

Source: https://www.momontimeout.com/double-chocolate-banana-applesauce-muffins-recipe/

27 - Dutch Oven Earthy stew

Ingredients

• 1 package of small potatoes (do not use purple fingerling potatoes)
• 1 cup baby carrots or diced carrots
• 1/2 cup of rice
• 3-4 cups of veggie broth
• 1 onion (diced)
• 7 cloves of garlic
• salt
• black cumin
• thyme (lots… like 1 tbsp of whole leaf, or 1/2 tbsp of ground)
• 1/2 tbsp Rosemary

Instructions

Using a cast iron dutch oven, get the coals ready and distributed on the bottom.

Saute the onion and then garlic.

Add the rest of the ingredients and place the top on the dutch oven.

Cook for 30 minutes and then carefully remove the lid and serve.

Notes

• This made quite a bit. For camping we should half it to reduce leftovers

Instant pot Cook for 5 minutes, let self release for 10 minutes

28 - Easy Hummus

Ingredients

• 1 Avacado

Spices

• 1/2 tsp

Instructions

List the instructions

And do a thing

Notes

Source: https://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/itr_print/

29 - Eggplant Unagi 'Eel'

Ingredients

Eggplant Unagi ‘Eel’

3 Japanese eggplants OR 2 Chinese eggplant
potato starch, for dusting

Kabayaki Sauce (1:1:1:1 ratio)

3 tbsp (45 mL) sake
3 tbsp 45 mL) mirin
1/2 tsp (2.5 g) kombu dashi powder, optional
3 tbsp (36 g) cane sugar
3 tbsp 45 mL) Japanese soy sauce

To serve

nori (seaweed)
2 cups (450 g) cooked Japanese short grain rice

Instructions

PREPARE EGGPLANT: Cut off the top of the eggplant. Keep the skin on or peel and remove the outer skin. If keeping the skin on, be sure to poke holes into it so it does not explode when cooking.  TO STEAM: Place eggplants into a steamer and let it steam for 4-5 minutes (rotate it at 2.5 minutes).  TO MICROWAVE: Place in a microwave safe dish with a lid and microwave at 600 W for 1 1/2 minutes. Turn the eggplant to the other side and microwave for another 1.5 minutes. If you do not have a microwave safe dish with a lid large enough to fold the eggplant, wrap the eggplant with cling wrap and microwave with the same amount of time on a plate.  TO ROAST: Bake eggplants at 350 F for 30 minutes, rotating half way.  ‘BUTTERFLY’: Slice the eggplant vertically down the middle without slicing all the way through. Open the eggplant with your fingers and to open it up. Gently slice horizontally to make eel-like marks on both sides, ensuring not to cut too deep (this step is optional but makes it look more like eel).  SAUCE OPTION: If you prefer a one-pan method, skip this step. Add sake, mirin, kombu dashi powder and cane sugar to a sauce pan over medium heat and whisk together. Once it comes to a boil, add soy sauce and then reduce heat to low. Allow it to simmer for 5 minutes or until thickened up. Making the sauce on the side can help with over-cooking the eggplant.  PAN FRY EGGPLANT: Lightly dust with potato starch. Over medium heat, add 2 tbsp of cooking oil and place the eggplant flat on the frying pan. Cook each side for 2-3 minutes or until you get some nice charring. ONE PAN METHOD (skip if sauce is made on the side): Add sake, mirin and dashi stock powder. Swirl the the pan and then add the sugar and soy sauce. Soy sauce is always added at the end to prevent loss of flavour and burning. Swirl the pan once more and let it cook and simmer for 30-45 seconds. Flip the eggplant and swirl the pan once more and cook until sauce is mostly absorbed and reduced. Turn off the heat and then spoon the sauce over the eggplant. PREPARED SAUCE METHOD: Brush the unagi sauce on one side and then flip and coat the other side. Repeat until you get enough glaze on the eggplant (I do it about 2-3 times).  TORCH OR BROIL: Torch the eggplant. If you do not have a torch, broil for 2-3 minutes or until ‘smoky’. Sprinkle with Japanese pepper and sesame seeds if desired. ASSEMBLE: Layer nori on the bottom and then one layer of unagi. Then add a portion (about 1 1/2 cups cooked) of rice to a donburi or bowl. Drizzle remaining sauce over the rice and then add a generous layer of seaweed. Place the eggplant directly over the seaweed (the seaweed will stick to the eggplant giving it flavour and almost a ‘skin’ like look and texture). Serve and enjoy!

Notes

Source: https://www.okonomikitchen.com/vegan-unagi-don/print/14413/

I used a “regular” eggplant, microwaved for 1.5 minutes each side. Felt like the texture was off. Maybe needed longer cook time

30 - Fried Banana

Fried Banana

4 banana ??? fried bananas yay

31 - Fried Cabbage

Ingredients

• 1/2 head of cabbage
• 1 onion
• some carrots

Spices

• 2 tsp smoked paprika
• 1 tbsp garlic salt
• 1/4 tsp powdered mustard
• 1/4 tsp chili powder
• some black cumin

Instructions

• Heat oil in large cast iron skillet with a lid.
• cut up onion and carrots.
• Fry the onions in the oil for ~2 minutes.
• Add carrots and fry an additional 2 minutes.
• Add cabbage. cover with lid and let cook down for ~3 minutes.
• Add spices and mix in well. Turn the cabbage so all of it gets a good coating.
• Keep lid on and stir every ~3 minutes. Add water if needed. Cook for ~10 minutes or until done.

Notes

https://healthiersteps.com/recipe/vegan-southern-fried-cabbage/

Could go along nicely with https://shaneandsimple.com/easy-vegan-bacon-bits/

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32 - Granola

Ingredients

• 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
• 1 1/2 cup raw nuts and/or seeds (I used 1 cup pecans and 1/2 cup pepitas)
• 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to 3/4 teaspoon)
• 1/2 teaspoon ground cinnamon
• 1/2 cup melted coconut oil or olive oil
• 1/2 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 2/3 cup dried fruit, chopped if large (I used dried cranberries)
• Totally optional additional mix-ins: 1/2 cup chocolate chips or coconut flakes*

Instructions

• Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
• Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use - large spoon to spread it in an even layer.
• Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a mor- even layer). The granola will further crisp up as it cools.
• Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola int- pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
• Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit ca- freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

Notes

Recipe adapted Meg Gordan’s granola, which I’ve tweaked over the years.

Make it gluten free: Be sure to use certified gluten-free oats.

Make it nut free: Use seeds, like pepitas or sunflower seeds, instead of nuts.

*If you want toasted coconut in your granola: Stir the coconut flakes into the granola halfway through baking. They’ll get nice and toasty that way.

Serving suggestions: This granola is awesome on its own, with milk or yogurt and fresh fruit, and you can even throw a couple handfuls into a salad for granola “croutons.” ▸ Nutrition Information The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.

Recipe from Cookie and Kate: https://cookieandkate.com/healthy-granola-recipe/

33 - Hot Cocoa

Ingredients

• ¼ cup raw cacao or cocoa powder
• 1 ½ cups non-dairy milk like almond milk, oat milk or soy milk
• ½ cup coconut milk from the can, carton or homemade creamy coconut milk, your choice OR another thick milk or vegan heavy cream
• 2 tablespoons maple syrup or 4 tablespoons of regular sugar
• Dash salt do not leave out!
• Top with coconut cream, vegan whipped cream and cinnamon

Instructions

• In a pot over medium heat, stir in the cacao/cocoa powder, the milks, maple syrup (or sugar), and dash of salt. If you’re adding the add-in ingredients, stir them in now too. Stir and simmer for about 5 minutes until everything is heated through and begins to bubble just slightly.

• Top with whipped coconut cream, marshmallows and a dash of cinnamon and enjoy! You can even add vegan marshmallows on top for added comfort.

Notes

Source: https://jessicainthekitchen.com/vegan-hot-chocolate-simple-creamy/#recipe

34 - Jumbalya

Jumbalya

Ingredients

• 1–2 tbsp extra virgin olive oil
• 1/2 onion, chopped
• 2 cloves of garlic, minced
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1 carrot, peeled and chopped
• 1 14-ounce can crushed tomatoes (400 g)
• 2 tbsp tamari or soy sauce
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin powder
• 1 tsp paprika
• 1/8 tsp ground black pepper
• 1/8 tsp cayenne powder
• 1 cup uncooked rice (200 g), I used short grain white rice
• 3 cups water or vegetable stock (750 ml)
• 1 cup canned or cooked chickpeas (180 g)
• 1 cup canned or cooked kidney beans (180 g)
• Chopped fresh parsley for garnish (optional)

Instructions

Add the oil to a skillet or large pot and when it’s hot add the veggies and cook over medium-high heat for 5 minutes.

Add the crushed tomatoes and cook another 5 minutes.

Add the tamari or soy sauce and the spices and stir. Then add the rice and the water or vegetable stock and bring to a boil. Cook over medium-high heat for 15 minutes or until the rice is cooked.

Add the chickpeas and beans, stir and cook 1 to 2 minutes more.

Serve with some chopped fresh parsley on top (optional).

Keepleftovers in the fridge in a sealed container for 5-7 days.

Notes

Oil is optional, you can sautée the veggies in some water or vegetable stock, and then add 2 tbsp of tahini if you want when you add the legumes (step 4).

Use any veggies, spices or legumes you like.

Feel free to use fresh tomatoes instead of canned tomatoes. If the rice is too dry, add more liquid (water or vegetable stock).

Add salt instead of the tamari or soy sauce if you don’t eat soy.

The classic recipe is made with long grain rice, but I used what I had on hand. Use any type of rice you prefer.

Nutritional info has been calculate by using 1 tbsp of extra virgin olive oil and water instead or vegetable stock.

35 - Lasagna

Ingredients

• 4 tablespoons plus 2 cups water, divided
• 2 small zucchini, sliced
• 1 onion, diced
• 2 garlic cloves, minced

Tofu Ricotta

• 2 (14 ounce) container firm tofu
• 1 cup nutritional yeast
• 6 tablespoons oat milk
• 4 teaspoons dried oregano
• 3 teaspoon onion powder
• 3 teaspoon garlic powder
• 2 teaspoon dried basil
• 2 teaspoon salt
• some black pepper

Instructions

In large bowl, combine the tofu, nutritional yeast, milk, oregeno, onion powder, garlic powder, basil, salt and season to taste with peper.

Using a potato masher, break down the tofu and stir until everything is combined and the mixture is smooth. Stir in additionl milk, by the tablespoon if you need more moisture. Add sauce

Note You can use a food processor.

Layer Lasagna

• preheat oven to 375
• In a 8x10 glass pan layer noodle, tofu mixture, zuchini slice
• cook for 50 minutes

Notes

Source: Where did you get it?

36 - Miso Soup

Ingredients

• 6 c water
• 2 tbsp wakame seaweed. I do not like the kombu type
• 4 baby bok choi, quartered
• 1/3 cup Miso Master Organic Mellow White Miso paste
• 1 pound extra-firm silken tofu, sliced
• 4 green onions, sliced
• 1 tbsp toasted sesame oil

Instructions

1. In a 2-quart stockpot, add water and wakame. Bring to a simmer over medium heat and cook for 20 minutes. Discard kombu.
2. Add bok choi and cook until tender, about 5 minutes.
3. In a small bowl, whisk together miso and a half cup of the hot liquid, then add back to the stockpot. Remove from heat.
4. To serve, portion soup into bowls and add silken tofu. Garnish with green onions and toasted sesame oil.

Notes

Source: https://www.martindalesnutrition.com/vegan-miso-soup-with-silken-tofu/

37 - Mug Cake

Ingredients

• 2 tbs flour
• 1/4 tsp baking powder
• 2 tbsp peanut butter
• 2 tbsp Oat milk
• 1 tbs maple syrup

Instructions

Combine all ingredients into a microwavable mug

Microwave for 45-60 seconds

enjoy

Notes

Source: From Katie

38 - Mushroom Dashi

Ingredients

• 8 medium dried shitake mushrooms
• 4 cups water

Instructions

Notes

Source: The Korean Cookbook

39 - Nori Seaweed Dressing

Ingredients

• 6 sheets nori seaweed
• 2 tbsp soy sauce
• 1 tsp sugar
• 2 tbsp rice vinegar
• 1 tsp salt
• 1 tbsp any neutral oil (Canola)
• 2 tbsp Toasted Seaseme oil
• 1 cup boiling water
• 1 tsp black pepper

Instructions

1. Tear nori seaweed into small pieces and add them to the container or jar. Pour boiling hot water over and let it sit until the nori paste becomes paste-like consistency. (5 minutes)

2. Add the rest of the ingredients into 1. Mix to combine. REady to be enjoyed.

Notes

Source: https://www.shinagawa-japanese-cooking.com/post/nori-seaweed-dressing

40 - Pakora

Ingredients

½ cup besan (gram flour, more if needed)
¼ cup rice flour (or 2 tablespoons corn starch, use more if needed proportionally with besan)
½ teaspoon salt
3 green chili peppers chopped or ½ to 1 teaspoon red chilli flakes (adjust to taste)
2 tablespoons mint leaves or coriander leaves or dill leaves chopped
1 teaspoon ginger garlic paste or crushed ginger
¼ to ½ teaspoon garam masala powder (optional)
½ teaspoons carom seeds (ajwain, optional)
oil for deep frying as needed

Mixed veggies julienned 2.5 to 3 cups

1 medium carrot (¾ cup julienned)
¼ cup capsicum (bell peppers)
1 cup cabbage (shredded)
1 medium onion (thinly sliced)
6 french beans (julienned)
1 cup spinach chopped (optional)

Instructions

Preparation

Wash the veggies and cut to thin 2 inch long strips. Check the pictures in the post.
Add them to a bowl along with ginger garlic, green chilies (or chilli flakes), salt, garam masala, mint or other herbs. Mix well & squeeze them gently to release moisture. Keep aside for 10 mins.
Add the gram flour, rice flour (or corn starch) along with ajwain (optional). Mix well to a slightly sticky dough. If the dough is too dry, sprinkle a few tablespoons of water and mix. It must be of a sticky dough consistency and not batter consistency.
Taste test and add more salt, garam masala or green chilies.

How to Make Pakora

Heat oil in a deep pan on a medium heat. Test by dropping a small portion of dough, it must sizzle and come up but not brown. This is the right temperature.
Take small portions of dough and flatten with your fingers to 1½ inch size portions and gently slide to the hot oil. You won't shape it or drop it in lumps.
Regulate the flame to medium. Do not disturb for a minute or 2 until they firm up a bit. Then stir them and fry until golden, crisp and aromatic.
Remove the vegetable pakoras to a cooling rack or steel colander. To make the next batch, ensure the oil is hot enough but not smoking hot. Fry in batches until you finish all of the prepared dough.
Serve vegetable pakora hot with a cup of masala tea, Coriander chutney or green chutney.
To keep them crispy for longer, place them on a wired rack in a low oven setting. You can also reheat them in air fryer.

Notes

Source: https://www.indianhealthyrecipes.com/wprm_print/pakora-recipe-vegetable-pakora

41 - Parmesean Cheaze

Ingredients

• 2 1/4 cup raw cashews
• 9 Tbsp nutritional yeast
• 2 1/4 tsp salt
• 3/4 tsp garlic powder

Instructions

1. Prepare vegan parmesan cheese by whirling all ingredients together in a food processor or blender until a fine meal or powder is formed. Don’t over-process or it will begin to get clumpy. Set aside. Will keep covered in the fridge for about a month.

From <https://minimalistbaker.com/vegan-zucchini-gratin/>

42 - Peanut Butter Cake

Ingredients

Cake

• 1 cup soy milk*
• 1 tablespoon apple cider vinegar
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3/4 cup creamy peanut butter
• 1 cup granulated sugar
• 3/4 cup vegetable oil*

Peanut Butter Frosting

• 1 cup creamy peanut butter
• 3/4 cup vegan butter, slightly softened
• 3 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 4-6 tablespoons soy milk, more as needed
• tiny pinch of salt, optional>)

Instructions

For the cake

• Preheat the oven to 350 degrees F and grease a 9 x 13 inch cake pan (or a 10 x 15 inch jelly roll pan for a sheet cake).

• Vegan buttermilk: In a measuring cup, measure 1 cup of soy milk, then add the apple cider vinegar and give it a little stir. Set aside to curdle.

• Dry ingredients: In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

• In a large bowl, or the bowl of a stand mixer with a paddle attachment, beat together the peanut butter, sugar and oil until well combined, scraping the sides as needed.

• To the bowl with the peanut butter, with the mixer on low speed, alternate adding the flour mixture and the vegan buttermilk, in 3 parts, ending with the buttermilk. The cake batter is thicker than most, and won’t really pour like other cake batter.

• Transfer to the prepared pan and spread out evenly. Bake for 28-32 minutes until a toothpick comes out clean in the middle. For a sheet cake (10x15 inch pan), it will only need 15-18 minutes in the oven.

• Let the cake cool completely, then frost generously with peanut butter frosting and serve. Sprinkle with mini chocolate chips, if desired.

For the frosting

• Using either a handheld or stand mixer with a whisk attachment, beat the peanut butter and vegan butter on medium speed until smooth and creamy.

• Add the powdered sugar, 4 tablespoons of soy milk, vanilla and optional salt. Beat on low speed at first, then gradually increase to high and beat for 2 minutes until very fluffy.

• If it seems too thick, add more milk, a few tablespoons at a time. If it gets too runny, add more powdered sugar until you have a smooth, thick and pipe-able frosting.

Notes

1. You can use another plant milk, such as almond, cashew or oat milk.
2. I used canola oil, but any vegetable oil will work, such as avocado or maybe even melted coconut oil, though I haven’t tried it.
3. Gluten free: Substitute an all purpose gluten free flour.
4. Peanut butter: Use the non-natural creamy peanut butter (like JIF) for best results. I haven’t tested it using natural, but I’m afraid it won’t work well. I haven’t tried it with almond butter, but it might work though the flavor will be much different.
5. Keep the cake at room temperature, there is no need to refrigerate it unless you want to. Cover after you cut it so it doesn’t dry out too fast.
6. For a snack cake, skip the frosting and fold in some mini chocolate chips.

Nutrition

Serving: 1of 16 servings | Sodium: 202mg | Calcium: 66mg | Vitamin C: 1mg | Vitamin A: 328IU | Sugar: 30g | Fiber: 2g | Potassium: 270mg | Calories: 443kcal | Saturated Fat: 12g | Fat: 27g | Protein: 8g | Carbohydrates: 45g | Iron: 1mg

Notes

Source: https://www.noracooks.com/peanut-butter-cake/

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43 - Peanut butter soy sauce

Ingredients

• 1/2 cup salted creamy peanut butter* (or almond butter or sunflower butter)
• 1-2 Tbsp gluten-free tamari (if not gluten-free sub soy sauce // if soy-free sub coconut aminos*)
• 1-2 Tbsp maple syrup (or other sweetener of choice)
• 1 tsp chili garlic sauce (or 1 red Thai chili, minced // or 1/4 tsp red pepper flake // adjust to preferred spice level)
• 2-3 Tbsp lime juice
• ~1/4 cup water (to thin)

Instructions

Mix all ingredients together and stir well. This will make enough sauce for 1 package of tofu.

44 - Pineapple Upside down cake

https://www.bettycrocker.com/recipes/easy-pineapple-upside-down-cake/c4d3321d-fad9-41cb-8f29-8d91a4279b07

Dutch oven

Ingredients

• 1/2 cup butter
• 3/4 cup brown sugar
• 20 oz. can pineapple slices will use approximately 8 slices
• 8 maraschino cherries
• 3 eggs
• 1/2 teaspoon vanilla extract
• Reserved pineapple juice and additional water to equal 1 1/4 cups of liquid
• 16 oz. box yellow cake mix
• 1/2 cup chopped pecans
• 1/2 cup shredded sweetened coconut

INSTRUCTIONS

• Preheat a standard depth 12-inch camp Dutch oven to 350 degrees (25 total briquettes = 17 top/8 bottom).

• Melt butter in bottom of oven.

• Sprinkle brown sugar over melted butter.

• Place pineapple slices over sugar to cover bottom of oven and place a cherry inside the hole in each pineapple ring. Approximately 8 slices will fit in the bottom of the Dutch oven. Reserve the pineapple juice in the can.

• In medium bowl, stir the eggs, vanilla, reserved juice and water, cake mix, pecans and coconut until combined.

• Pour batter over pineapple slices and bake at 350 degrees (25 total = 17 top/8 bottom) until cake is done. Baking time will depend on temperature and elevation but this recipe should take approximately 25-30 minutes.)

• When cake is done, remove Dutch oven from coals with lid removed.

• Let cool slightly.

• Run a spatula or knife around the edge of the cake to loosen from sides of the camp Dutch oven.

• Wearing heat resistant gloves, place the inverted serving plate over the Dutch oven and carefully flip it over to turn out the cake onto the plate.

• Tap the Dutch oven to help loosen the cake from the oven then carefully lift the oven from the serving plate.

• Be prepared, this gets a little messy!

• The cake should gently fall onto the serving plate but you may have to “pretty it up a bit” if any of the toppings stick to the Dutch oven.

NOTES

Camp Cooking Tip: To ensure even baking in your Dutch oven camping recipes, rotate the camp oven throughout the cooking time so everything cooks evenly. 1/4 turn for the bottom (say clockwise) then 1/4 turn in the opposite direction for the lid (this would be counterclockwise.) I like using a lid-lifter for this process but you can also use heat-resistant gloves or another favorite flameproof tool.

Here are a few more useful links:

Dutch Oven Temperature Chart https://www.campingforfoodies.com/dutch-oven-temperature-chart/

Camping For Foodies Recipes List https://www.campingforfoodies.com/camping-recipes-list/

Our Products https://www.campingforfoodies.com/shop/

NUTRITION

Serving: 1g | Calories: 1069kcal | Carbohydrates: 202g | Protein: 12g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 745mg | Fiber: 14g | Sugar: 143g

Notes

https://www.campingforfoodies.com/dutch-oven-pineapple-upside-down-cake-camping-recipe/#Print_This_Recipe

45 - Pizza Crust

Ingredients

• 2 and 2/3 cups (640ml) warm water (between 100-110°F, 38-43°C)
• 4 and 1/2 teaspoons (14g) Platinum Yeast from Red Star instant yeast (2 standard packet)*
• 2 Tablespoon (26g) granulated sugar
• 4 Tablespoons (60ml) olive oil, plus more for pan and brushing on dough
• 2 teaspoon salt
• 7 cups (about 900g) all-purpose flour (spoon & leveled), plus more for hands and surface
• sprinkle of cornmeal for dusting the pan

Instructions

1. Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
2. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
3. Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
4. Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
5. Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5-10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
6. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, extra cheese pizza, Hawaiian pizza, margherita pizza, pesto pizza, spinach artichoke white pizza, or homemade BBQ chicken pizza.
7. Top & bake the pizza: Using your fingers, push dents into the surface of the dough to prevent bubbling. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Top with your favorite toppings and bake for 13-15 minutes or until the crust is golden brown.
8. Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.

Notes

Source: https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/

46 - Plant Balls

Ingredients

• 12 Ounce Package Impossible™ Beef
• 1 Pound Spaghetti
• 1 Teaspoon Crushed Red Pepper
• 28 Ounce Can Of San Marzano Tomatoes
• 1 Yellow Onion, Diced
• 5 Cloves Of Garlic, Minced And Divided
• 2 Tablespoons Breadcrumbs
• 1 1/2 Tablespoons Fresh Thyme, Chopped
• 1 1/2 Tablespoons Fresh Oregano, Chopped
• 1 1/2 Tablespoons Fresh Basil, Chopped
• 1 Flax egg
• 1 Teaspoon Kosher Salt, Plus Additional To Taste
• 1/2 Teaspoon Ground Black Pepper, Plus Additional To Taste
• 2 Tablespoons Extra Virgin Olive Oil

Spices

Instructions

1. Preheat the oven to 425° F. Dice the yellow onion. Remove the stems from the fresh herbs and finely chop (thyme, oregano, basil). In a bowl, combine the Impossible Beef, 1/4 cup of diced yellow onion, 2 cloves of minced garlic, breadcrumbs, egg, 2 tablespoons of grated cheese, red pepper, 1 teaspoon each of thyme, oregano, and basil, and 1 teaspoon salt and 1/2 teaspoon black pepper. Mix until incorporated. Form 2 oz meatballs and pack tightly. Place the meatballs on a baking sheet lined with parchment paper, bake in the oven for 8 to 12 minutes, or until golden brown. *Make it 100% plant-based by omitting the egg and using plant-based cheese.

Notes

47 - Pumpkin Dinner Rolls

Ingredients

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 2 1/4 teaspoons 1 packet active dry yeast
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 3/4 cup pumpkin puree not pumpkin pie filling
• 1/2 cup warm almond milk or any plant-based milk
• 1/4 cup vegetable oil
• 1 tablespoon maple syrup for brushing

Instructions

• Activate the Yeast: In a large mixing bowl, combine the warm almond milk, sugar, and yeast. Stir gently and let the mixture sit for 5-10 minutes until frothy.

• Mix the Dough: Add the pumpkin puree, vegetable oil, salt, cinnamon, nutmeg, and ginger to the yeast mixture. Stir in the flour gradually until a soft dough forms.

• Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until smooth and elastic.

• First Rise: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

• Shape the Rolls: Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on a parchment-lined baking sheet.

• Second Rise: Cover the rolls with a kitchen towel and let them rise for another 30 minutes until puffy.

• Prepare for Baking: Preheat your oven to 350°F (175°C). Brush the tops of the rolls with maple syrup to give them a golden, slightly sweet finish.

• Bake the Rolls: Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.

• Cool and Serve: Remove the rolls from the oven and let them cool slightly on a wire rack before serving. They’re best enjoyed warm!

Notes

Source

48 - Pumpkin Soup

Ingredients

• 2 tablespoons coconut oil or extra virgin olive oil
• 1 small or 1/2 large of head cauliflower chopped into florets (about 3 cups)
• 1 medium yellow onion diced
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 3 garlic cloves minced (about 1 tablespoon)
• ¾ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon ground nutmeg
• 3 cups low sodium vegetable broth plus extra as needed
• 1 15-ounce can pure pumpkin puree (not pumpkin pie filling)
• 3 tablespoons pure maple syrup
• 2 tablespoons almond butter
• 1 cup unsweetened almond milk

Instructions

• Heat the oil in Dutch oven over medium heat. Add cauliflower, onion, salt, and pepper and cook until the onion is softened and translucent, about 5 minutes. Stir in garlic, cumin, coriander, and nutmeg and cook for 30 seconds, just until fragrant.

• Stir in broth, pumpkin, maple syrup, and almond butter. With a wooden spoon, scrape up any browned bits that have stuck to the bottom of the pot. Bring to a boil. Reduce heat to a simmer and let cook until the cauliflower is softened, about 10 minutes. Stir in the almond milk.

• With an immersion blender, puree the soup until very smooth. Alternatively, you can transfer it to a blender in batches to puree (be careful to fill your blender no more than about halfway; hot liquids will splatter). Return the pureed soup to the pot. Stir to heat through, then adjust consistency with additional broth as needed. Season with additional salt and pepper to taste. The amount of additional salt you need will vary based on the saltiness of your particular broth and almond butter. I added about 1/4 teaspoon additional salt. Garnish with pumpkin seeds, chopped fresh parsley, and pomegranate seeds as desired. Serve hot.

Notes

Source: https://www.wellplated.com/wprm_print/vegan-pumpkin-soup/

49 - Ranch Dressing

Ingredients

• 1 cup vegan mayonnaise
• 1/4 cup soy milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon salt, or to taste
• 1 dash ground black pepper, or to taste
• 1 tablespoon apple cider vinegar, or white
• 2 teaspoons fresh parsley, finely chopped
• 1/2 teaspoon fresh dill, or 1/4 teaspoon dried dill; finely chopped

Instructions

• Mix into a container
• Serve

50 - Roasted Brussels sprouts and Radishes

Ingredients

• Single bunch of radishes
• About 1/3 of a bag of brussels sprouts from Sprouts ( the store )
• ~12 cloves of garlic

This should cover a large baking sheet. You may need to adjust the amount, or feel free to adjust the ratio to more/less of different veg.

Spices

• 1 tsp salt
• 1/2 tsp black cumin
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1 tbsp oil

Instructions

Preheat oven to 400

Quarter the large sprouts, halve the small ones and the radishes.

Place into a bowl and add spices. Toss well.

Spread onto the baking sheet and cover.

cook for 20 minutes and then add garlic

Cook for 10 minutes.

QR Code

51 - saag

Ingredients

• 2 jalapeno
• 1 can coconut milk
• 1 bunch mustard greens (or substitute Kale and add more mustard powder)
• 2 bunch spinach
• 1/2 onion
• 4 cloves of garlic

Spices

• 1 tablespoon cumin
• 1 tablespoon tumeric
• 1 teaspoon corriander
• 1 teaspoon salt
• .5 tablespoon mustard powder
• .5 teaspoon chili powder
• .5 tablespoon paprika

Instructions

Prep

• Destem the greens, keeping the stems and leaves separate for each type.
  • IE, you should end up with 4 bowls, 1 for mustard green stems, 1 for mustard green leaves, 1 for spinach stems and 1 for spinach leaved.
• Roughly chop the leaves and stems.

Cook

• Add oil to skillet and fry onions
• add jalapenos and garlic and fry a bit
• add spices, mustard stems, and some coconut milk and cook for 5 min add mustard green stems

52 - sauerkraut Balls

Keywords: Sourkraut

Ingredients Nutrition

Servings 6 Units US

• 8 ounces sausage, crumbled or 8 ounces beer, n’ brat sausage
• 1⁄4 cup finely chopped onion
• 1 (14 ounce) can sauerkraut (squeeze dry and snip fine)
• 2 teaspoons breadcrumbs
• 1 (3 ounce) package cream cheese (can use low fat kind)
• 2 teaspoons parsley
• 1 teaspoon prepared mustard
• garlic salt
• 1⁄4 teaspoon pepper
• 1⁄4 cup flour
• 2 beaten eggs
• 1⁄4 cup milk
• 1 cup breadcrumbs

Directions

1. Cook sausage and onion until meat is brown.
2. Drain.
3. Add sauerkraut and 2 T bread crumbs to the mixture.
4. Combine cream cheese,parsley, mustard, garlic salt and pepper.
5. Add to sauerkraut mixture.
6. Chill one hour.
7. Form into small balls and coat with flour.
8. Dip in egg-milk mixture and roll in bread crumbs.
9. Fry in deep fat until brown (can be frozen at this point) Bake in a 375 degree oven for 15-20 minutes SERVE HOT.

From <http://www.food.com/recipe/sauerkraut-balls-13700>

53 - Seitan

Ingredients

Dry

• 1 cup vital wheat gluten
• 1/2 cup chickpea flour
• 1/2 cup nutritional yeast

Wet

• 3/4 cup vegetable broth (for dough)
• 2 Tablespoons soy sauce or tamari

Stockpot to boil with

• 2 cups water (for stock pot)
• 4 cups vegetable broth (for stock pot)

Seasoning

The basic

• 1 teaspoon ground ginger
• 1 teaspoon garlic powder

Thanksgiving

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoon poultry seasoning
• 1/2 teaspoon salt
• black cumin

Seafood

• 1 teaspoon garlic powder
• 2 teaspoon pulverized nori sheet

Instructions

Start pot

Add [[Seitan#Stockpot to boil with|vegtable broth and water]] to stock pot and start to get up to a boil.

Mix Ingredients

Combine the [[Seitan#Dry|dry ingredients]] and [[Seitan#Seasoning|your seasoning pick]] into a medium-sized bowl. In a separate bowl, mix the [[Seitan#Wet|wet ingredients]].

Add wet to dry ingredients and stir gently to combine. After a few initial stirs, you’ll probably need to use your hands for this since the gluten will have a rubbery consistency. Do not use an electric mixer! If needed, add more water, a tablespoon at a time. It should be fully mixed with a slightly sticky texture, while maintaining the rubbery consistency.

Knead Gluten

Once the mixture is well-combined, knead your seitan 10 to 15 times, allow it to sit for 5 minutes, and then knead a few more times. Don’t skip this step, as kneading develops the gluten, a protein found in wheat, to give the final product the consistency that you want.

Cook

Wrap the dough in cling wrap and tie the ends together so that it is sealed shut in a loaf shape.

Once the stock pot is boiling, lower heat and add the wrapped seitan. It should be at a low simmer, too high and the bubbles will cause the seitan to not firm up properly. Too little and it will not cook.

Our stove should be set to 4. You will have to dial this in a bit though depending on a lot of variables. Basically, after adding the loaf, keep an eye on it for several minutes to ensure it is not boiling, just a few bubbles. Up the tempature as needed, and set a 5 minute timer. If after 5 minutes the bubbles are still forming steadly, set a 10 minute timer, then 25 minute, then 30 minute. Adjust as needed, but hopefully you can dial it in so that you do not need to monitor the whole time! 

Simmer for 1 hour, turning every 10 minutes, then turn off. Let it sit in the pot for 30 minutes before removing.

I have always sliced it before putting it away. Keep some of the broth in the container you use to keep it moist.

Notes

• Don’t be afraid of the heat. You are more likly to undercook than overcook
• Add water to the stockpot to cover the loaf

Sources

First recipe I used - Boiling it all freeform like this suggests did not give it a very good texture

54 - Turkey Tofu

Ingredients

• 1 (14 ounce) package firm tofu, pressed

Spices

• 1 tablespoon Montreal chicken seasoning
• 1/4 thyme
• some sage
• salt
• black pepper

Instructions

preheat oven to 400 F. Mix together the spices together. Cut the tofu into slices. Spray with oil and put on a cookie sheet with parchment paper. Put half of the seasoning on the tofu. Cook for 15 minutes and flip them. Put the rest of the seasoning on and cook for another 15 minutes.

Notes

Source: The Complete Vegan Instant Pot Cookbook pg 128

55 - Chorizo

Ingredients

• 1 Avacado

Spices

• 1/2 tsp

Instructions

List the instructions

And do a thing

Notes

https://walnuts.org/recipe/california-walnut-chorizo-crumble/

56 - french onion soup

Ingredients

• 4 large yellow onions thinly sliced (use mandolin for thin slices)
• 3 tablespoons butter
• 1 tablespoon cooking oil
• 1 teaspoon kosher salt
• ¼ teaspoon sugar
• ½ cup dry white wine Pinot Grigio, Sauvignon Blanc, or Chardonnay
• 1 tablespoon Worcestershire sauce/ Vegan Worcestershire sauce
• 1 Indian bay leaf
• 1 tablespoon fresh thyme
• ½ teaspoon freshly ground black pepper
• 3 cups low sodium vegetable broth divided
• 2 tablespoons all purpose flour

To serve

• 1 crusty baguette thick slices
• 1 teaspoon cayenne pepper optional

Instructions

• Turn the Instant Pot on Sauté(more) mode and heat butter and oil.

Add onions, salt, sugar and cook for 20-25 minutes stirring every 5 mins until onions turn golden brown but not burnt. Glass lid can be used during Saute process. After 20 minutes the onions should be golden brown and the bottom of the pot will start to brown.

Press Cancel. Add wine and deglaze the pot removing all browning from the pot. Cook for 2-3 minutes as the wine evaporates.

Add bay leaf, thyme, black pepper, Worcestershire sauce, and 2½ cups of broth. Secure the lid with Pressure Release to Sealing. Pressure Cook (Hi) for 6 minutes followed by Quick Release.

Open the Instant Pot, remove the bay leaf and discard. Mix all purpose flour in the remaining half cup of broth and slowly stir in the soup. Set Instant Pot to Sauté mode and cook for 5 minutes as the soup thickens.

To Serve

Preheat oven to broil(Hi). Cut each baguette slices into bite sized pieces. Line them on a baking sheet and toast until golden brown (5 to 7 minutes).

Notes

Source: https://ministryofcurry.com/french-onion-soup-instant-pot/

57 - Carrot Lox

Ingredients

• 4 carrots, boiled for eight minutes and cooled
• 2 tablespoons caper brine (the liqued from a jar of capers)
• 2 tablespoons soy sauce
• 1 tablespoon miso paste (optional but recommended)
• 1 tablespoon olive oil
• 2 teaspoons lemon juice
• 2/3 cup water

Spices

• 1 teaspoon chopped dill
• 1 teaspoon smoked paprika

Instructions

1. Slice the carrots into thin sheets or strips using a fine knife or vegetable peeler
2. In a bowl, combine the remaining ingredients and add the carrots
3. Marinate the carrots in the refrigerator for at least an hour - longer will yield a stronger flavor
4. remove from marinate and serve. refrigerate leftover lox and use within a few days

Notes

Source: The Humane Society’s All Animals magazine, Summer 2022 edition

58 - Tahini Paste

Ingredients

• 2 cups sesame seeds
• 1/3 cup olive oil, plus more as necessary

Instructions

• Preheat oven to 350 degrees. Place sesame seeds in a rimmed sheet pan and cook until lightly toasted toast, but not browned, about 5 minutes, tossing seeds ever couple of minutes with a spatula. Remove from the oven and let cool slightly.
• Place sesame seeds in workbowl of a food processor with olive oil. Process until smooth and paste as consistence slightly thinner than peanut butter, adding more oil if necessary. Store in an airtight container in refrigerator.

Notes

Source: https://www.seriouseats.com/sauced-tahini-paste-recipe