Whole Foods Plant Based Recipes

Photo from https://www.flickr.com/photos/gloryfoods/6237601673 Ingredients 1/2 cup cornmeal 1/2 cup whole wheat pastry flour 1/2 t Baking Soda  1/2 t salt 1/4 c maple syrup 1/2 cup Apple Sauce 1/2 cup soy milk Directions Preheat oven to 325 degrees F (165 degrees C). Use a silicone muffin pan or muffin liners to avoid using oil.  Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and maple syrup. Pour the mixture into the muffin pan. Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

Note : This makes a great side dish or will work nicely in a bbq tofu wrap for example. I recommend investing in a mandolin to get the matchstick carrots.  It's also an inexpensive and great too for making french fries and thinly sliced vegetables. Prep time: 20 minutes Serves: 4 Ingredients:  1/4 of a cabbage or about 6 cups, chopped 2 medium or one large carrot, cut into matchsticks 1/4 cup almond butter 1/4 cup tamari 1 tablespoon rice vinegar 1 tablespoon maple syrup 1 small clove garlic, minced 1 teaspoon minced fresh ginger 1 teaspoon sriracha hot sauce (optional) 1/4 cup raw cashews 2 tablespoons sesame seeds Directions: In a large bowl, add the cabbage and carrots. In a medium sized bowl, mixed all of the wet ingredients together or blend in a high speed blender for about 15 seconds. Mix the sauce and vegetables together until the sauce is well distributed. Sprinkle the cashews and sesame seeds on top. Serve cold.

Note : This recipe is a combination of my love for Indian food and the need to use up the produce we got from our local farmer's market.  Use any vegetables you have on hand or that are in season. Prep time: 20 minutes Cook time: 35 minutes Serves: 10 Ingredients:  1/2 to 1 whole cabbage, chopped 5 cups fresh spinach 1 russet baking potato, chopped 1 carrot, coined 1 turnip, coined 1 rutabaga, chopped 2 large onion, diced 1 tablespoon fresh ginger, diced 1 tablespoon fresh garlic, diced 1 cup red lentils (or any lentil) 8 cups vegetable broth 4 teaspoons garam masala 2 teaspoons cumin 1 teaspoon mustard seed 1/2 t turmeric 1/2 teaspoon amchoor powder (optional) 1/8 teaspoon cayenne pepper or to taste salt and pepper to taste Directions: Preheat a large stock pot to medium heat.  Add the spiced and stir them around in the pot for about 1 minute. Add the garlic, onion and ginger, plus 1/4 cup of water.  Cook for about 5 minutes or ...

Note : This makes a large batch of broth.  I store mine in a mason jar so it's ready when I need it. Ingredients:  1 1/2 cups nutritional yeast 2 tablespoons granulated onion 1 tablespoon granulated garlic 1 teaspoon dried thyme 1 teaspoon sage 1 teaspoon paprika 1/2 teaspoon turmeric 1/4 teaspoon celery seed 1/4 teaspoon dried parsley Directions: Combine all ingredients in a food processor.  Process for about 30 seconds. Store in an airtight container. Use 2 tablespoons of the powder mixture per 1 cup of water for broth.

Ingredients:  1 cup of raw cashews 1/2 cup water 2 tablespoons lemon juice Directions: Combine all ingredients in a high speed blender and process until smooth and creamy.  Scrape down the sides of the blender a couple of times to get all of the cashew pieces. Store in an airtight container in the fridge.  Will keep about 1 week.

Note: I learned how to make chicken paprikash before I was vegan from a Hungarian woman.  This is my adaptation of that.  This dish is delicious!  I was amazed with how good it tasted. Serves 6 Ingredients:  3 cups cooked chickpeas, rinsed and drained 1 can of diced tomatoes 5 cups of chopped kale (I use curly) 1 large onions diced 2 cloves garlic minced 3 large Hungarian light green pepper diced (see note below) 2 tablespoons paprika 1 teaspoon oregano 1/2 teaspoon spicy Hungarian paprika (optional)     2 tablespoons flour 1 teaspoon lime juice 3 cups no-chicken broth or vegetable broth Sour Kream (optional) Note - Hungarian peppers are hard to find.  They look similar to a banana pepper, but the taste is very different.  I like to only use organic peppers, so I usually just go with regular green peppers.  They don't give the same Hungarian taste, but they aren't full of pesticides either. Optional Ingredients...

Note: This recipe is adapted from Vegan Cookies Invade Your Cookie Jar.  My favorite part of making these is eating the dough.  It is delicious! Makes 2 dozen cookies. Ingredients: 2/3 cup maple syrup 1/3 cup apple sauce 2/3 cup raw almond butter 2 tablespoons almond milk 1 tablespoon flax seeds 2 teaspoons vanilla extract 1/4 teaspoon almond extract 1 1/4 cups whole wheat flour 3/4 cup whole wheat pastry flour 1/2 teaspoon baking soda 1/4 teaspoon salt almonds (optional) Directions: Preheat oven to 325 F.  Use a large non-stick baking sheet or line two regular baking sheets with parchment or silicone. In a large bowl, combine all of the wet ingredients. Sift in the the flours, baking soda and salt.  Mix until combined.  Do not over mix. Use a tablespoon to scoop out the dough.  Put each spoonful about 2 inches apart.  Add the optional almonds to the tops of the cookies. Bake for 8-10 minutes. Transfer to a cooling rack....