Oatmeal Raisin Cookies
This recipe was adapted from page 275 of Isa Chandra Moskowitz's awesome cookbook "Isa Does It". They taste more like chewy granola bars than cookies but they are delicious with a glass of almond milk or cup of coffee.
1/3 cup brown sugar
1/4 cup sugar
1/2 cup applesauce
1/4 cup almond butter
1 TBS ground flax
1 tsp vanilla
1/2 cup whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 1/2 cup rolled oats
3/4 cup raisins
1) preheat oven to 350 degrees F.
2) combine the sugars, applesauce, almond butter and ground flax in a large bowl and then wait 1 minute
3) mix in the vanilla and then stir in the flour, baking soda, cinnamon and salt
4) add the oats and raisins, mixing with hands as needed to form a dough
5) scoop about 1/4 cup of dough per cookie onto baking sheet and flatten slightly with hands
6) bake for about 13-15 minutes or until edges are lightly browned
7) let cool 5 minutes on baking sheet before eating or moving to a cooling rack to cool completely
8) makes about 10 large cookies
Teriyaki Seitan Wraps
I usually have this in a whole wheat wrap the first night and then have the leftovers for lunch the next day over quinoa.
1 package (~8 oz) of seitan chopped into bite-sized chunks
4 cups sliced cremini mushrooms
1 cup snow peas
2 bunches of scallions, chopped
1/4 cup teriyaki sauce
1/2 cup low sodium veggie both divided
whole wheat tortillas
1) brown the seitan in an electric skillet with 1/4 cup of veggie broth as needed to prevent sticking, then set aside
2) saute mushrooms until soft, using 1/4 cup of veggie broth as needed to prevent sticking
3) add snow peas to skillet and saute for about 2-3 minutes
4) add in seitan, scallions. teriyaki sauce and stir to combine
5) add more veggie broth as needed to achieved desired consistency
6) wrap mixture in whole wheat tortillas to serve
This makes about 4 wraps or 2 wraps with leftovers to serve over quinoa for 2
Curried Tofu, Veggies and Pasta Shells
I created this recipe while trying to duplicate a boxed vegetarian meal I remember from the 80's. It was like hamburger helper but instead of hamburger you just added tofu. This is a really comforting dish that my husband calls a "big bowl of right!".
1 block of extra firm tofu, cubed
1 cup plain almond or soy milk
1 can light coconut milk
8 oz whole grain pasta shells
3 carrots diced
1 onion diced
2 cups frozen peas
2 tsp low sodium veggie broth seasoning
1/2 tsp turmeric
2 tsp curry powder
1 tsp garlic powder
1 tsp onion powder
1 TBS low sodium tamari or soy sauce
1) cook pasta according to directions on package, drain and set aside
2) dry fry tofu in an electric skillet until golden brown and set aside
3) saute diced onions and carrots in a little water or veggie broth until soft
4) add dry seasonings and stir quickly to coat
5) add coconut milk, almond milk, tamari and let mixture come to a soft boil
6) add frozen peas and tofu and simmer a couple of minutes
7) add cooked pasta shells and let mixture simmer about 5 minutes
8) serve in a bowl on top of a big pile of steamed greens
You can cut down on the fat by replacing the coconut milk with almond milk and then adding some coconut extract. I haven't tried this but I've seen this done in one of Mary McDougall's recipes. This makes about 4 big servings.
Cashew Sour Cream
Combine the following ingredients in a food processor and blend for 3-4 minutes until smooth. Chill in fridge for at least an hour before serving.
This sour cream is delicious on burritos, tacos or baked potatoes. Use it wherever you would use traditional sour cream.
I am not much of a recipe developer but I do love to cook and bake using recipes from the internet and cookbooks. Please check my resources page for a list of my favorite cookbooks and websites for more recipes. The following are just a few recipes that I did create or adapted so much that I am comfortable calling my own.
Copyright © Plant-Based RD.