WFPB

Garlic Mashed Potatoes

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  • 4 large potatoes
  • 1 small-medium onion, diced (yellow or white)
  • 1-2 cloves garlic, minced or pressed
  • ¾ cup plant milk
  • 2 tsp salt (or to taste)
  • Pepper to taste
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Wash, peel and cut potatoes into chunks. Put into a pot along with the diced onions and cover with water. Bring to a boil, and cook until potatoes are very soft. Drain, being careful not to loose the onions. Add minced or pressed garlic, salt and pepper along with ½ of the milk. Using either a potato masher, or even better a mixer, whip the mixture, adding more of the milk as necessary until potatoes are fluffy and delicious!

Garlic Green Beans with Almonds

Ingredients

1/3 cup sliced almonds

16 oz. Fresh or frozen green beans

3 cloves crushed garlic

Salt & Pepper to Taste

Instructions

Preheat a dry frying pan to medium heat then add almonds. Toast almonds for 3-5 minutes, keeping them moving continuously, then set them aside. 

Place green beans and garlic in pan and sauté over medium heat for 5-7 minutes, or until desired firmness. Add water if needed. 

Salt and pepper to taste. Stir almonds into green beans, serve and enjoy. 

Sloppy Cauli Joe

Ingredients

1 cup cauliflower

1 cup mushrooms

1/2 cup ground walnuts (walnut meal)

1/2 cup finely chopped onion

1/2 cup finely chopped red bell pepper

4-5 oz. fresh or canned dices green chilies

8 oz. can petite diced tomatoes, drained

1/2 cup ketchup

1/4 cup tomato paste

2 tbsp molasses or pure maple syrup

1-2 tsp mustard

1/2 tsp paprika

1/4 tsp garlic powder

1 tsp chili powder (or more)

1/8 tsp cayenne pepper (optional)

1/2 tbsp soy sauce (or more)

Instructions

Pulse cauliflower and mushrooms in a food processor until coarsely ground.

Mix in the ground walnuts and set mixture aside.

Sauté onion, red pepper and diced green chilis in a large pan.

Add all ingredients to the sautéed mixture and simmer for 30 minutes. 

Makes 8 servings (1/2 cup each)

Baked Lime Torilla Chips

Ingredients

4-6 Corn Tortillas

1 Lime, juiced

1/2 tsp Fine Salt (optional)

Instructions

Preheat oven to 350°f. Cut tortillas into quarters and lay them on a baking sheet lined with parchment paper.  Use a small spray bottle to spray the chips liberally with lime juice, then sprinkle them with a light dusting of salt (Can use an electric coffee grinder to grind the salt into a fine powder). Bake for 10-15 minutes or until chips are crispy. 

Sun-dried Tomato Pasta Salad

Ingredients

16 oz. cooked brown rice pasta

2-4 green onions, diced

1 avocado, diced

1 orange bell pepper, diced

1/2 cup black olives, sliced

1/3 cup chopped sun-dried tomatoes, packed

Dressing:

5 tbsp balsamic vinegar

2 tbsp maple syrup

2-4 cloves garlic, minced or pressed

2 tsp dried basil, or 4 tsp chopped fresh basil

2 tsp onion powder

Instructions

Cook pasta according to directions on package, then let it cool.

Whisk together all dressing ingredients. Mix vegetables separately, then pour dressing over and stir to combine. Gently stir in pasta until evenly distributed.

 

Peanut-Butter Cookies

Ingredients

2 cups peanut-butter

2 cups date or coconut sugar

1.5 tsp. vanilla extract

3 tbsp. molasses

2 cups oat flour

1/4 tsp. salt

1/2 cup water

3/4 - 1 cup vegan chocolate chips

 

Instructions

Mix all ingredients (except chocolate chips) together in a stand mixer until just incorporated. Stir in chocolate chips, if using. 

Roll by spoonfuls into balls, and place on parchment paper lined cookie sheet.

Use a fork to press, making an X pattern on semi-flattened cookies.

Bake for 8-9 minutes in a 350 degree oven.

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