Friday, July 13, 2018

Lasagna Rolls

We saw this post for vegetarian lasagna rolls from Vegetarian We altered it to fit our needs.

1 package Green Lentil Lasagna noodles cooked and cooled.
2 cups herb ricotta
aquafaba mozzarella
3 cups of your favorite spaghetti sauce
1 15 oz can, water drained artichokes
mushrooms, sliced

Slice artichoke and mushrooms
in a large bowl combine ricotta, artichoke and musrooms

Line the muffin cups with the lasagna noodle. Add a TBS of the ricotta mixture. sauce and then a broken noodle. Repeat until the muffin cups are full. Top with sauce and mozzarella. Bake at 375 for 10-12 minutes.
This recipe made 3 onion soup bowls and 6 jumbo muffins

Thursday, July 12, 2018

Mediterranean Wrap with an Orange Tahini Sauce

While we were in PA we went to Lake Wallenpauk for a boat ride. We stopped at the Boathouse Restaurant for lunch. We ordered the Mediterranean Wrap.
We have made it at home with our twist.

Gluten Free wraps
artichokes in water
red peppers
kalamata olives

orange tahini sauce
1/2 cup tahini
1/3 cup orange juice
3 TBS orange balsamic
1/3 cup water

Saturday, July 7, 2018

July 2018 Potluck

This month's theme is living lasagna. As a group we make the lasagna. Each participant brings one of the "layers".
We also had Kim from Roanoke, VA as our guest speaker, "How a Whole Food Plant Based Diet Changed My Health". Kim and Mike thank you so much for joining us today and talking with our group!!!
Next month we will be going to Juice Vibes in Cary for lunch and listening to Liz discuss the importance of a whole food plant based diet and incorporating juicing into your life.

Sundried Tomato Basil Pin Wheels

Stuffed Potatoes with Chili and "Cheeze" 
Loaded Vegan Potato Skins

  1. Preheat oven to 400 degrees F and bake whole small potatoes until tender, approximately 30 minutes, depending on size of little potatoes.
  2. Remove potatoes from oven and allow to cool. Slice potatoes in half, scoop out pulp leaving ¼-inch in shell. Place pulp in a medium bowl.
  3. Add dairy-free milk, low-fat mayo, salt, pepper, garlic powder, onion powder, and smoked paprika to potato in bowl and mash together using a potato masher or fork.
  4. Fill potato skins with mashed potato mixture.
  5. Drizzle with Creamy Vegan Cheese sauce, then top with more smoked paprika, chives, and cilantro.
        1. Creamy Vegan Cheese Sauce

  • 1 cup potatoes, peeled & diced
  • ¼ cup carrots, diced
  • ¼ cup onions, diced
  • ¾ cup broth from veggies
  • ¼ cup almond milk
  • ½ tsp paprika
  • 1 tsp Bragg liquid amino
  • ½ cup raw cashews (raw), or ½ cup white beans
  • 4 Tbsp nutritional yeast
  • ½ squeezed lemon
  • 1 tsp onion salt
  • ½ tsp garlic powder
  • 1 pinch paprika
  • 1 pinch cayenne pepper
  • 1 tsp cumin
        1. Creamy Vegan Cheese Sauce

  1. In medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
  2. When veggies are tender, drain and place them in blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
  3. Now, it’s ready to use as a Loaded Potato Skins topping, nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator up to 2 weeks.

Best Damn Instant Pot Vegan Chili

  • 1 large onion chopped
  • 1 red bell pepper diced
  • small seeded banana peppers diced     (to taste)
  • 3 cloves garlic minced
  • 2 Tbsp Braggs liquid aminos
  • 8 oz Mushrooms
  • 2 cups water
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp oregano
  • ½ tsp chipotle chili powder optional
  • 2 tsp ground cumin
  • 1/4 cup chili powder + extra to taste
  • 1 15oz can pinto beans low sodium
  • 2 15oz can kidney beans low sodium
  • 1 15oz can black beans drained and rinsed
  • 1 8oz can tomato sauce low sodium
  • 1 15oz can diced tomatoes (fire roasted)
  • 1 6oz can tomato paste
  • 2 Tbs Masa Tamale Flour (GF)
  • Onion salt and black pepper to taste
  1. Chop all vegetables and add to IP
  2. Lightly saute vegetables in a small amount of water, veg broth, or bean juice (aquafaba) until softened
  3. If using - add seitan, cauliflower crumbles, or mushrooms for a meat substitute.  Note:  All of these are optional and you could just add another can of beans.  
  4. Add water and all spices except Masa and stir well
  1. Mix in beans and stir well
  2. Add tomato sauce and diced tomatoes to TOP of stew and DO NOT STIR
  3. Add lid to IP and set to MANUAL mode for 10 minutes.  Allow to naturally vent when completed for 10 minutes before CAREFULLY releasing any additional pressure
  4. Stir in tomato paste, any last minute garnishes, and Masa flour. 
  5. Let rest for 10 minutes to thicken, stirring occasionally.



3-4 cups mushrooms (sliced)
3 tb
s. or more of raw soy sauce or 1 tbs. miso and 2 tbs. water
2 tbs. olive oil or water
marinade for 2 hours, then  drain

Onions and peppers
1/2 small onion sliced really thin
1 red bell pepper sliced really thin
1 yellow bell pepper sliced really thin
2 tbs. olive oil or water
2 tbs. lemon juice

marinade at least 16 hours

Zucchini noodles

food process
0.5 cup parsley
1-2 cups spinach
0.5 cup of basil

2 cups sun dried tomatoes soaked for 6 hrs. 
7 roma tomatoes
4 garlic cloves
1/2 tsp. salt
1 tbs. red or yellow onion
3 tbs. extra virgin olive oil or water
2 tbs. lemon juice
2 tsp. dried basil
1-2 tsp. dried oregano
1/2 tsp. dried thyme
1 tbs. agave nectar or 3 pitted dates

add all ingredients to a high speed blender

Ricotta cheese
3 cups of almond pulp
1 cup soaked cashews 
1 peeled large zucchini 
2.5 tbs nutritional yeast
3 cloves garlic
3 tbs pine nuts 
Himalayan salt 
1/4 cup lemon juice
1 tbs fresh basil
 water as needed

Blended in Vitamix

The order of layering is
tomato sauce
onions and peppers
green (spinach/pesto/basil...)
onions and peppers
tomato sauce

Quinoa and Black Bean ( from Dr Barnard's Reversing Diabetes Cookbook, rainbow quinoa salad)

Green Salad with a cashew based dressing 
substituted aged balsamic instead of cider vinegar
substituted stone ground mustard instead of Dijon.

Didn't add the agave.
Used half the amount of salt.

Onion Bread
used 1/3 cup of water instead of oil

Fruit Salad

Strawberries and Chocolate Dipping sauce (recipe to come)

Lemon Balm Ice Tea Recipe

Watch a video of how to make the recipe on the blog.

1 cup fresh lemon balm, tightly packed
1/2 gallon hot water
1/2 cup lemon juice
1/4 cup raw honey
4 lemon slices
1 cup raspberries (substituted blackberries and blueberries from our garden)
1 cup ice

Place the lemon balm in a tea pot or small pot and top with hot water. Let steep for at least 1 hour. Remove the lemon balm leaves and stir in lemon juice and raw honey. Place a couple lemon slices, raspberries and ice in tea.

Serves 8

Saturday, June 30, 2018

Lentils and Rice

Our last day in the Pocono's and all we have left is a can of tomatoes, rice, lentils, peppers, onion, garlic, cinnamon and ginger, so we made this lentil and rice dish. It could have used cumin and turmeric, but we used what we had with us.

1 can tomatoes
1 cup red lentils
1/2 a large sweet onion, diced
1 red pepper, diced
1 tsp garlic powder
1 tsp ginger powder
1 tsp cinnamon
1 tsp maple syrup
2 cups water
1/2 tsp black pepper
1/2 tsp salt

Directions: Water saute the onions, peppers, tomatoes, and spices. Stir in spices. Add water and lentils. Bring to a boil, reduce heat to simmer and cover until liquid is absorbed, ~ 20 minutes. Serve in 1 tsp maple syrup.

1 cup brown rice
2 cup water
1/2 tsp salt

Directions: Bring water to a boil, stir in rice and salt. Reduce heat to simmer and cover until liquid is absorbed, ~ 40 minutes.

Thursday, June 21, 2018

Pineapple Fried Rice

We were able to purchase a pineapple for $1 and have only eaten half of it, so........... we made pineapple "fried" rice in the instant pot. 1-2 cups of protein (beans, lentils, shrimp, chicken, pork...) could be added. We opted out as our son has had too much protein in the last couple of days, quinoa and beans just thrown him over his threshold.


  • 1/2 ripe sweet pineapple, cored, peeled and diced
  • 1 onion, diced
  • garlic cloves, minced
  • 1 inch ginger, minced
  • cup brown rice 
  • 1 bell pepper, diced
  • 1 cup frozen mixed vegetables 
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon red pepper flakes
  • 1 tsp apple cider vinegar
  • tablespoon coconut amino
  • 1 1/2 cups broth
  • green onions for garnish
  • 1/2 cup cashews for garnish
Everything in the instant pot with the manual setting for 25 minutes. Use the natural release. Stir in scallions and cashews and serve.

Tuesday, June 19, 2018

WFPB Pad Thai with Quinoa

We are participating in the Food Matter's Challenge this week. Tonight's meal is Pad Thai. We altered it to lower the fat content and fit our needs.

1 cup vegetable broth
2 TBS umami sauce (from Dr Greger's How Not to Die cookbook)
1/4 cup coconut aminos
2 cloves garlic, minced
1 tsp ginger, minced
1 tsp sriracha sauce
1/4 cup sunflower butter

1 cup snow peas (the end of our garden harvest)
1/2 cup red pepper
1 cup broccoli
1 cup carrots
1 cup scallions

Whisk together the sauce ingredients.
Add the vegetables in the sauce and cook until the vegetables are desired texture, we like them crisp and warm.
Served over cooked quinoa

Sunday, June 17, 2018

Father's Day 2018

The five of us were together for Father's Day. We celebrated with a vegan lunch without a lot of complaining. We are thankful to have another Father's Day with Al, after the last couple of years, we don't take things for granted.

We had pome de sec,

vegan lasagna (green lentil noodles, daiya cheese, pinenut parmesan, herb ricotta, homemade spaghetti sauce, and sauteed vegetables), tossed salad, homemade, gluten-free vegan bread (from a mix), fresh cantaloupe,

Herb Ricotta
Herb Ricotta cheese
1 cup raw cashews, soaked overnight, rinsed and drained
3/4 cup macadamia nuts, soaked overnight, rinsed and drained
1/4 cup pinenuts

1 peeled summer squash (zucchini or yellow)
1/2 tsp salt
2 TBS lemon juice
1 tsp dried basil
1 tsp dried parsley
1/2 tsp oregano

1 clove garlic
2 TBS nutritional yeast
1 probiotic capsule
1 cup filtered water

Directions: combine everything in a high speed blender and process until smooth. Place in a glass container leaving on the counter overnight. Refrigerate until ready to use.

blueberry cobbler (from Forks over Knives cookbook), and berry chia pudding.