PUMPKIN PIE OATMEAL OVERNIGHT

Four Servings -- takes 5 minutes

1 cup steel cut oats
4 cups unsweetened vanilla almond milk
1 cup canned pumpkin 
1 tsp cinnamin
1/2 tsp allspice
pinch cloves

The night before: spray the crock pot with oil, put everything in.
Turn on LOW  for 8 hours 

Wake up, stir and ready to eat. 
Top with nuts and berries. 
Smells great. Tastes good.

Enjoy! 

Blueberry Muffins

1 cup unsweetened almond milk                     1 tablespoon ground flaxseeds                     1 tablespoon apple cider vinegar                     2 cups whole-wheat pastry flour or almond flour                 
 1 ½ cups oat bran                     2 teaspoons baking powder                     ¼ teaspoon baking soda                     ¼ teaspoon salt                     ½ cup dates, soaked in hot water and blended into a puree                     2 tablespoons erythritol or 2 packets stevia(I skip)                     ¾ cup unsweetened applesauce                     1 teaspoon pure vanilla extract                     1 cup blueberries (I use frozen),

mix and bake at 350 for 25 mins  makes 12 muffins

Sherzai, Dean; Sherzai, Ayesha (2017-09-12). The Alzheimer's Solution: A Breakthrough Program to Prevent and Reverse the Symptoms of Cognitive Decline at Every Age (pp. 305-306). HarperCollins. Kindle Edition.

https://www.exceedinglyvegan.com/vegan-recipes/breakfast/vegan-spinach-crepes-tahini-dressing

Tahini Mint Dressing:

• 6 tablespoons tahini
• ¾ cup water
• 1-2 garlic cloves, roughly chopped (adjust to taste)
• 3 tablespoons lemon juice
• ¾ teaspoon salt
• Black pepper to taste
• ½ cup mint leaves
• ½ cup parsley, leaves and stems

Tahini Mint Kale Salad:

• 1 batch tahini mint dressing
• 1 large bunch curly kale, stems removed and finely chopped
• ⅓ cup currants (or raisins)
• 1½ cup chickpeas

lemon pepper tempesh

favorite lemon pepper baked tempeh cubes

Author: Gena Hamshaw

Recipe Type: Side Dish

Cuisine: Vegan, Gluten Free

Prep Time:  5 Mins

Cook Time:  20 Mins

Total Time:  25 Mins

Serves: About 2 Cubes, Or 4 Servings

 

5.0 from 5 reviews

.

Ingredients

• ¼ cup lemon juice
• 2 tablespoons low sodium tamari
• 1 teaspoon Dijon mustard
• 2 teaspoons agave or maple syrup
• 1 tablespoon olive oil
• ¼ teaspoon (heaping) black pepper, plus extra.
• 1 8-ounce block tempeh, cut into cubes (or strips)

Instructions

1. Whisk all of the ingredients except for the tempeh together in a small bowl. Place the tempeh cubes in an airtight storage container and pour the marinade over them. Cover and shake the container so that the tempeh is coated on all sides. Allow the tempeh to marinate for at least two hours in the fridge, or up to a day (I usually do it overnight).
2. Preheat your oven to 350F. Place the tempeh cubes on a parchment lined baking sheet and give them an extra turn of black pepper. Bake the tempeh for 15-20 minutes, or until the edges of the cubes are golden brown, flipping the cubes over halfway through baking. Serve.

Notes

Leftover tempeh cubes will keep in an airtight container in the fridge for up to 4 days.

Nutritionist's Chicken Marbella

1/2 cup dry white wine
1/2 cup defatted reduced sodium chicken broth
1/2 cup pitted prunes
1/4 c packed dark brown sugar
1/4 cup red wine vinegar
1/4 cup pitted spanish green olives
4 cloves garlic finely chopped
1 TB olive oil
2 tsp dry oregano
salt & pepper to taste
4 boneless skinless chicken breasts, about 1 lb
1/4 cup drainer capers

1. preheat oven to 400 degrees. Combine wine, broth, prunes, brown sugar, vinegar, olives, garlic, oil, oregano in a saucepan & bring to a simmer. simmer uncovered for 10 minutes. season to taste with salt & pepper.
2. Place chicken breasts in a large shallow baking dish. Pour sauce over, turning to coat. Scatter capers over top. bake til chicken is no longer pink in the center, 30-35 minutes. 

4 servings 295 cal/serving. 28 gms protein, 7 gms fat, 29 gms carbs, 580 mg sodium

Indian Chick Pea Entree

My Riff: DOUBLE THIS & INCREASE the vegetables! You'll get 6 servings (or 4 Man-Size ones).

1. I followed Vegan Richa's directions exactly--Vitamixing the onion, ginger & garlic with water until smooth. Sounds weird--but, it works.

2. I DID use the 1 teaspoon of oil to blend all the spices until fragrant. I've done this previously with water & it's just not the same, IMHO.

3. I used Eden Soy Milk Unsweetened for a creamy texture---AND instead of adding in 1 1/2 cups of broth or water, I used 3/4 cup of Imagine No-Chicken Low-Sodium Broth + 3/4 cup of Eden Soy Milk.

Here's my ingredient "Riff" list for the DOUBLED RECIPE. Use Vegan Richa's recipe for the instructions. http://bit.ly/1q8QQ57

1/2 cup chopped onion
8 cloves of garlic
2 inch knob of ginger--sliced for easier blending

1 tsp oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
1 tsp cardamom (optional)
1/2 tsp or more cayenne
1 tsp turmeric
6 tbsp or more peanut butter or almond butter
1 cup non dairy milk (I used Eden Unsweetened Soy Milk)

PLUS: 1 1/2 cups combo (1/2 of each) water or broth (I used Imagine No-Chicken Low-Sodium) AND Eden Soy Milk Unsweetened (or non-dairy milk of your choice)

1 1/2 red bell peppers, sliced
1 1/2 cups of sliced carrots
1 1/2 cups of sliced summer squash or zucchini
2-15 oz cans chickpeas drained and washed, or 3 cups cooked
½-1 tsp or more salt
2 tsp or more sugar or other sweetener of choice
2 tsp lime juice
1/2 cup chopped cilantro (or use 2 tbsp thai basil)
pepper flakes to taste

You can serve this on rice or a grain of your choice--OR NOT!

You're going to LOVE THIS!