Vegan Hamburger Helper

Need:

•  Smart Ground
• 1/2 cup nutritional yeast
• 1/2 cup milk
• salt
• onion powder
• garlic powder
• macaroni pasta

Cook fake meat with olive oil on a skillet on low while boiling macaroni noodles.

Add seasonings to meat once cooked. 

Add milk, and then nutritional yeast.

Stir until sauce thickens. 

Add pasta to skillet and mix.

Mushroom-Tomato Sauce (for over pasta or rice)

Need:

2/3 cup of your favorite mushroom (mine is portabella)

2/3 cup diced tomatoes (from a can)

1/4 cup diced onion

2 tbs olive oil

1 clove of garlic

salt

pepper 

2 tbs nutritional yeast 

any other seasonings you’d like to add

Begin by sautéing onions in olive oil for about 2 minutes, then add mushrooms and garlic and sauté for about 5 minutes or until mushrooms shrink, add diced tomatoes and the rest of your ingredients. Super yum, super easy, super quick, and super cheap.

Cheesy Rice and Broccoli Bake!

Need:

Nutritional yeast

Rice

Broccoli

red pepper flakes (optional but totally necessary) 

bread crumbs

olive oil

earth balance butter (or more olive oil)

Pre-Heat oven to 400 degrees. Cook rice and broccoli, cover both with earth balance butter (or olive oil). Smoother both in nutritional yeast (God’s gift to vegans). Put in baking pan. Mix bread crumbs with olive oil, nutritional yeast, and red pepper flakes. Put bread crumb mixture over rice/broccoli and bake for 5-10 minutes! :)

Yayyyyyy~

Okay I’m way to enthusiastic about this sort of thing.

Apple Cinnamon Oatmeal

1/2 quick oats

1 cup water

1 apple

1/2 tsp cinnamon

1 tsp agave

1 tbs almond milk

Add 1 cup water to 1/2 cup quick oats. Peel apple and cut around core. Cut apple into about 1 inch chunks. Add Apples to water and oats. Microwave according to instructions on oats container. Add agave and cinnamon, stir. Finally, top with almond milk.

Hot Cocoa Recipe

for those days when you need it

This recipe is single serving (double for yourself and a cuddle buddy)

8 oz almond milk

3 tsp cocoa

1 tsp agave

dash of cinnamon

1/2 tsp vanilla extract (the real stuff!)

Heat up milk in regular pan on stove medium heat. When heated up to your liking add agave and vanilla, stir. Then add your cocoa and cinnamon (whisk with a whisk for froth!) Top with MARSHMALLOWS! 

Another trick you can do with this is add instant coffee for more of a mocha taste, or if you have a french press, use the hot cocoa instead of water! :)

Here’s the tentative poster for my school’s upcoming Veg Nutrition week. Yes it did take a lot of hard work on a few people’s parts but hopefully it will turn out awesome! 

Make this sort of thing happen at your school!

Kale and White Bean Soup!

Like mamma always made it, well my momma anyways.

• 1 can white beans such as Great Northern, cannellini, or navy
• 1/2 onion, coarsely chopped
• 1 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 1 can veggie broth
• 2/3 qt water
• Salt and pepper to taste
• 1 bay leaf (optional)
• 1/2 teaspoon finely chopped fresh rosemary (optional)
• 3 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces (optional)
• 1/2 lb of kale, stems and center ribs discarded and leaves coarsely chopped
• 1/4 tsp red pepper flakes (for a nice little spicy touch)

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1/3 quart water, salt, pepper, bay leaf, and rosemary and simmer.

Stir carrots into soup and simmer 5 minutes. Stir in kale, and remaining water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.

This recipe will make about two big servings, and three normal servings.

A quick (but amazing and filling) breakfast

The regular oatmeal you use

Pecans

Brown sugar or agave

Almond milk

Prepare your oatmeal as you normal would, once done sprinkle about a tablespoon (or more depending on taste) of brown sugar and mix it into your oatmeal, then splash some almond milk (I happened to have some vanilla almond milk) and sprinkle on some pecans. Yum!

Vegan Black Bean Brownies

 These are so good! And good for you!

• 1 1/2 cups whole wheat flour
•  1 tsp salt
•  1 tsp baking powder
•  2 1/4 cups raw sugar
•  1 1/4 cup cocoa
•  4 tsp instant coffee powder
•  1 1/2 cups chopped hazelnuts
•  1 15 oz can black beans, rinsed and filled with new water
•  1 tsp vanilla
•  1 cup of water (eyeball it by filling up half the empty can)

Preheat the oven to 350 degrees.

To make your Vegan Brownies:

Combine all dry ingredients in a mixing bowl and stir well.

Drain a can of black beans and rinse thoroughly until the water runs clear.  Return the black beans back to the can and fill with water.  Puree the beans and water.  Add the puree to the dry mix along with the vanilla and extra cup of water.  Stir to combine.

Pour the batter into a greased 9×13 pan.  Bake for 25-30 minutes, rotating the pan around halfway through.  When the brownies are finished they should be firm in the center and the edges will be slightly puffy and starting to pull away from the sides.  My batch was finished at 28 minutes.  It’s important not to overbake in the oven because they will keep baking once you take them out.

Let brownies cool completely then use a 2×2 in cookie cutter to cut into 24 squares.

Credit to: The No Meat Athelete: http://www.nomeatathlete.com/black-bean-brownies/

I really want to make these with my donut maker, <3