Oatmeal Casserole

Oatmeal is my breakfast hero because it is so flexible. You can throw this together at night, bake it and then warm it up in the morning. You can add any fruit to the mix to make it your own. Try swapping in pears for the apples, or raisins for the dried cherries. Experiment to find your perfect combo!

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Oatmeal Casserole

Ingredients:

• 4 1/2 cups plant milk {I used almond milk}
• 4 tbsp. maple syrup
• 2 1/4 cups rolled oats
• 3 apples, chopped{you can also use pears}
• 3/4 cup dried cherries
• 1 tsp. cinnamon
• 2 tsp. vanilla
• 1/4 tsp. salt
• 1/4 cup copped walnuts

Instructions:

1. Preheat the oven to 350°F.
2. In a saucepan, whisk together 4 1/2 cups plant milk and maple syrup and bring to a boil.
3. Stir in oats, apples, cherries, and cinnamon. Cook, stirring, until bubbly, then cook and stir for 2 minutes more. 
4. Remove from the heat and stir in vanilla extract. Season with salt. 
5. Pour mixture into a greased 8X8 baking dish. Sprinkle with walnuts. 
6. Bake until bubbly around the edges and top is firm, about 35-40 minutes. 
7. Let cool slightly. Serve with plant milk and a little extra maple syrup, if desired.

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Menu Plan- Week of August 10

It's always been hard for me to menu plan in the summer. Maybe it's because I'm not working or maybe it's because I just tell myself I deserve a break from the structure of planning. To be honest, I dislike planning menus and figuring out what everyone will eat and then finding new recipes and making grocery lists and then grocery shopping...it's all such a huge process and after all of these years, I'm pretty tired. BUT...I know if I don't plan, I find myself at 7 or 8 PM, with no food on the table and no plan and it's just another night of fending for yourself. So, I'm back to planning and trying to get into a routine since school will be starting soon, which means back to work!

Here's what we are eating this week:

Monday:

Breakfast: Oatmeal Casserole {with Diced apples & dried cherries} 

Lunch: Potato wedges with BBQ Lentils

Dinner: Vegetarian hotdogs, potato puffs and green beans

Tuesday:

Breakfast: Leftover Oatmeal Casserole

Lunch: Southwestern Marinara

Dinner: Veggie tacos

Wednesday:

Breakfast: Blueberry Muffins

Lunch: Burrito Baked Potato

Dinner: Spicy Black Beans over Rice

Thursday:

Breakfast: Protein shake: ice, frozen cherries, strawberries & blueberries, spoonful of peanut butter,      tablespoon of ground flax, almond milk and a shot of Ningxia Red juice{YoungLiving}

Lunch: Jerk Black Bean and Mango Wrap

Dinner: Triple Tomato Pasta

Friday:

Breakfast: Strawberry Power Bowl

Lunch: ALT Sandwich {Avocado, Lettuce & Tomatoes between 2 slices of whole grain bread}

Dinner: Homemade pizza

Saturday:

Breakfast: Protein Shake

Lunch: Tostadas with refried beans 

Dinner: Order Take Out

Sunday:

Breakfast: Waffles with homemade blueberry sauce

Lunch: Summer salad: romaine lettuce, berries, slivered almonds, and homemade poppyseed dressing

Dinner: Salmon with grilled vegetables over rice

So there you have it...One week of meals planned, groceries bought and now all I have to do is make it! Here's to a productive week!

Seasoned Potato Wedges with BBQ Lentils

 Tangy and hearty...BBQ lentils atop tender potato wedges are perfect for spring and summer evening. They're family friendly and simple to throw together. 

As an alternate recipe, bake the potatoes and then stuff them with the BBQ lentils.

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Potato Wedges with BBQ Lentils

Ingredients:

• 2 cups dry brown lentils, rinsed & drained
• 3 cups chopped plum tomatoes
• 1 large yellow onion, chopped
• 1 1/4 cups barbecue sauce
• 5 Russet potatoes, scrubbed & cut into wedges
• 1 Tbsp. olive oil
• 1/2 tsp. paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. chili powder
• 2 1/2 Tbsp. yellow mustard {for serving}
• Sour cream{optional}

Instructions:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or silicone baking mat.
2. Place potato wedges in a large bowl. Pour olive oil over the potatoes. Sprinkle with paprika, garlic powder, onion powder and chili powder. Toss until well coated. Place the wedges in a single layer on prepared baking sheet until tender, 35-40 minutes.
3. In a saucepan over high heat, combine lentils with 3 3/4 cups water and bring to a boil. Reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain, if necessary. Let cool.
4. Meanwhile, in a large skillet, over medium heat, cook the tomatoes and onions, stirring occasionally, until tomatoes are soft, about 5 minutes. Add water a tablespoon at a time to keep vegetables from sticking. Stir in cooked lentils and barbecue sauce.
5. Top potatoes with BBQ lentils. Drizzle with sour cream and yellow mustard. Season with black pepper to taste. 

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Vegan Dry Ranch Mix Recipe

This is an easy recipe that you can make at home. I use garlic, onion, black pepper, parsley, dill, thyme, parsley and nutritional yeast. You can adjust the amounts to your liking.

Vegan Dry Ranch Dressing Mix

Prep time: Cook time: Total time:

Ingredients:

• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp dried onion flakes
• 1 1/2 Tbsp (1.5 Tbsp) dried parsley
• 1 1/2 tsp (1.5 tsp) dried dill
• 1 tsp dried thyme
• 1 tsp ground black pepper
• 1 tsp dried chives
• 3/4 to 1 tsp salt
• 2 tbsp nutritional yeast

Instructions:

How to cook Vegan Dry Ranch Dressing Mix

1. Mix all ingredients well. Store in an airtight container.

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Try It-Super Smoky Hummus

As a part of my plan to 'DO' more in 2020, I've decided that each week I will choose one thing from my 'try it' list and actually DO it.
I've wanted to make my own hummus for awhile and thought today would be the perfect time to try out a new recipe.
I love the Youtube channel, Krocks in the Kitchen, featuring an inspiring couple who combined have lost about 250 pounds following a whole food, plant-based diet.
 This is their recipe for Super Smoky Hummus. It's vegan and doesn't contain oil and looks delicious so I've decided to give it a whirl.

First, I emptied the can of chickpeas into my Ninja blender and reserved the liquid. I measured 1/2 cup of the liquid and added it to the blender.

Next, I added lemon juice and spices. I only used 1 tablespoon smoked paprika since that's all I had on hand and also used 1 tablespoon regular paprika. I didn't have liquid smoke in my pantry and it still turned out super tasty with a smoky flavor.


Then, I put it in the blender for about 2 minutes, stopping occasionally to shake it up when I felt like it wasn't mixing anymore.

The result was a delicious, creamy, smoky hummus. I put it on top of our taco bowls tonight in place of a fattening salad dressing and it was excellent.

I'm not sure why I've been so hesitant to try making my own hummus. This recipe was simple to follow and tastes much better than store bought hummus, in my opinion. Making this tonight kind of makes me want to experiment with making other flavors...I'll definitely make this again.
Hope you enjoy!

Super Smoky Hummus

Yield: 2 Cups

Author: Krocks in the Kitchen

prep time: cook time: total time:

ingredients:

• 1 can garbanzo beans (drained, but save the liquid)
• 1/2 cup reserved liquid (from the can of beans)
• 1 1/2 Tbsp lemon juice (or the juice of 1/2 a large lemon)
• 1 1/2 tsp liquid smoke
• 2 Tbsp tahini (32g) 
• 1 tsp garlic powder
• 1 tsp paprika ( or you can use 2 tsp smoked paprika and omit the liquid smoke)
• 1/2 tsp cumin
• 1/2 tsp salt (OPTIONAL)

Instructions:

How to Make Super Smoky Hummus

1. Open your can(s) of garbanzo beans. It is best to use canned beans so you can use the reserved liquid (aquafaba) in your hummus. Press down the lid after opening it and drain the liquid directly into a measuring cup. Not all cans are equal! Some cans will have more liquid than others, so be sure to only include 1/2 cup (for single can batch) . This will help you get the best consistency. Dump the beans + measured amount of aquafaba into your blender container.
2. Stir your tahini well before adding, as it can separate in your jar. Measure the correct weight of tahini into the container.
3. Add remaining ingredients to your blender container.
4. Blend on high for 1-2 minutes, until your desired level of “creaminess” is attained. It is  recommended that you use  a high speed blender. If you have a “regular” blender, you may have to blend longer. You can also try a food processor.
5. Store in an air-tight glass container in the fridge for up to 1 week. Enjoy!

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Roasted Butternut Squash Soup

Fall means cooler temperatures here in NY, which ultimately means soup on the stove. Today was no exception. I was cold ALL day. So, this evening I decided to make a pot of roasted butternut squash soup in hopes of warming up my kitchen and me! 

The original recipe is based off of one I found in the cookbook, Against All Grain. 

I like to follow recipes the first time I make something but then each additional time I make it, I tweak it to make it my own. 

The original recipe calls for sausage but I am not a fan, so I omit that ingredient...but if you like sausage, by all means add it to your soup. You can find a version of squash soup with the sausage added here. I also add a little maple syrup for sweetness and a little touch of dairy free milk at the end for added creaminess. It's just so good!

You can serve it with a small garden salad and some crusty bread. Enjoy! 

Let me know if you make it.

Roasted Butternut Squash Soup

ingredients:

What You'll Need:

• 2 large butternut squash, seeded and quartered
• 1 Tablespoon olive oil
• 2 large carrots cut in medium sized chunks(or about 10 baby carrots)
• 1 large sweet onion, peeled and quartered
• 4 cloves of garlic, peeled
• 1 teaspoon salt, plus extra for seasoning to taste
• 1/2 teaspoon black pepper, plus extra for seasoning to taste
• 4 cups vegetable broth
• 1/4 cup plant based milk(I used Ripple pea milk)
• 2 Tablespoons pure maple syrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• A pinch of nutmeg

instructions:

How to cook Roasted Butternut Squash Soup

What You'll Do:

1. Heat oven to 400 degrees
2. Grease the baking sheet with the olive oil and place the squash flesh side down onto the baking sheet.
3. Place the carrots, onions and garlic around the squash on the baking sheet.
4. Season with salt and pepper.
5. Roast in the oven for about 35-40 min. until the squash is tender. 
6. Let cool a few minutes.
7. Scoop the flesh from the skin into a large pot. Add all of the roasted vegetables from the pan into the pot with the squash.
8. Add the vegetable broth, syrup, cinnamon, ginger, and allspice.
9. Simmer for about 10 minutes.
10. Using an immersion blender, puree until smooth.
11. Stir in the milk and nutmeg and season with salt and pepper to  taste.

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Loaded Poatato Soup

My daughter Chloe has been requesting this potato soup number for a few weeks now and I just never got around to making it. I don't know why, it is super quick and easy to make and of course I've had mommy guilt every day that passed without it being made so I really should've just made it a while ago but...I didn't!

Anyway, Chloe's away at college and my younger daughter was visiting her this weekend so I figured I'd whip up a batch so we could make a trade...a pot of soup and an impossible whopper for the 16 year old. I think that's a pretty fair trade.

Chloe has been vegan for about 2 years now and I'm always trying to convert some of our most beloved recipes to make them suitable for her. The original recipe for this Loaded Potato Soup can be found here and it's super delicious but I have to tell you that there isn't much of a difference between the original and the vegan version. In fact, I think I may actually like the vegan version a little better because it's not as rich.

 Give it a try and let me know what you think. 

Loaded Potato Soup ~ Vegan

ingredients:

What You'll Need:

• 2 Tablespoons olive oil
• 4 pieces of veggie bacon strips {I used Lightlife Smart Bacon}, cook a little extra for garnish
• Cayenne pepper
• 3 Tablespoons plant-based butter
• 1 onion, diced
• 5 large potatoes, peeled and cubed
• 4 cups vegetable stock
• 3/4 dairy free milk {I used Ripple-Dairy free original milk}
• Salt and ground black pepper
• 1/2 cup dairy free shredded cheddar cheese, plus some additional to use as garnish { I used Violife cheddar shreds}
• Scallions for garnish
• Sour cream for garnish

instructions:

How to cook Loaded Potato Soup ~ Vegan

What You'll Do:

1.  Cook the bacon in the olive oil until crisp.
2. Add butter and saute onion in butter until transparent.
3. Add salt, pepper and a pinch or two of cayenne pepper.
4. Add potatoes and stock and cook on medium heat with the lid on until the   potatoes are tender.
5. With a potato masher or an immersion blender, blend until desired consistency. 
6. Add in the cheese and milk and stir until the cheese has melted. 
7. Serve with cheese, bacon, scallions and sour cream

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Homemade Tomato Soup

I know that it's summer and hot outside but this is one of our favorite soup recipes that I make time and time again so I wanted to share it here with you...And If your garden is bursting with ripe tomatoes, feel free to substitute about a pound of fresh tomatoes for the canned ones. Serve this with a slice of crusty artisan bread or a grilled cheese sandwich and you're good to go! The best part is that no oven is needed!

Homemade Tomato Soup

ingredients:

What You'll Need:

• 2-3 Tablespoons of olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 28oz. can of whole tomatoes
• 1 14oz. can of diced tomatoes
• 1 cup vegetable broth
• 2 Tablespoons honey
• Sriracha sauce(to taste)
• Handful of fresh basil leaves
• 1/3 cup unflavored almond milk
• salt and pepper to taste

instructions:

How to cook Homemade Tomato Soup

What You'll Do

1. Add the olive oil to a large dutch oven.
2. Add the copped onion and minced garlic and salt to taste to the pot. 
3. Saute for about 5 minutes or until the onion is translucent.
4.  Add the tomatoes in their juice, broth, honey, basil leaves and a squirt of sriracha(more if you like it spicy)
5. Cover and let simmer for 10 minutes. 
6.  Use a submersion blender until you reach the desired consistency.
7. Add almond milk and honey. 
8. Taste and re-season as needed.
9. Garnish with basil

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