Plant-based Recipes

Hummus – YUM!

Ingredients:

  • 1 can garbanzo beans, drained and rinsed
  • 1 clove garlic
  • Juice of 1 lemon
  • 2 tablespoons tahini
  • Salt and pepper to taste
  • 1/2-1 cup water

What to do:

  • Put all the in a food processor or high-speed blender. Process/blend until smooth. Add water as necessary to make it the consistency that you want.

You can dip your favorite chips or veggies. I slather some on a romaine leaf and eat it like a taco.

TIP – I make a salad dressing out of this, too. I use about 1/4 cup of hummus, add about 1 T of my favorite vinegar, a pinch of salt, about 1/2 tsp of garlic powder, pepper to taste, and some water until I like the consistency. It’s a great way to make an oil-free dressing!

Plant-based Recipes

Pancakes!

Ingredients:

  • 2 cups flour (I use a combo millet and buckwheat)
  • 2 T flax meal
  • 1 tsp baking powder
  • Pinch salt
  • 2 cups plant milk (I use soy)
  • 1 T apple cider vinegar (optional – to make them “buttermilk”)
  • 1 tsp vanilla
  • Rolled oats as needed

What to do:

  • Mix all the dry ingredients together
  • Add the plant milk and vanilla
  • Mix to combine
  • If the mixture is to soupy, add rolled oats, 1/4 cup at a time to thicken it up.
  • Make them in a pan like normal, or bake at 350 degrees for 12 minutes for an oil-free version.

Top with maple syrup, fruit, apple sauce, or anything else that you may fancy.

Plant-based Recipes

Buddha Bowl

We eat this at least once a week.

Ingredients:

  • 1 package extra firm tofu
  • Some savory seasoning you like (lemon pepper, garlic salt, coconut aminos, etc.)
  • Broccoli, cauliflower, or Brussels sprouts
  • Lemon tahini sauce (mix 1/4 cup tahini, juice of 1 lemon, 1/2 tsp. garlic powder, salt and pepper to taste, 1/4 cup water)
  • Rice or quinoa, fresh or leftover

What to do:

  • Cook rice or quinoa, or just use leftovers you might have.
  • Pre heat oven to 400 degrees.
  • Cut broccoli, cauliflower, or Brussels sprouts into bite-sized pieces, and toss in a roasting pan. Cover with tahini sauce, stir to coat.
  • Prepare the tofu. Cut the tofu into 1/4-1/2 inch cubes. Put on a cookie sheet and sprinkle liberally with your favorite seasoning. Put it in the oven with the cruciferous veggies, and set the timer for 20 minutes.
  • When everything is done cooking, put rice/quinoa in a bowl, top with veggies and tofu. Add some extra sauce if you have it. Sometimes I add a little coconut aminos.
  • I top this with sunflower seeds, pumpkin seeds, avocado, or anything else that seems like it would be yummy.

You can use beans instead of the tofu, or as well as tofu! And you can add anything else that you think would be good in it.