Sourdough pancakes are a great way to use sourdough starter you need to discard. For those who don’t dabble in sourdough, you can simply omit from the recipe and add ⅛ cup more milk or liquid to thin the pancakes.
Ingredients:
1 cup flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon sugar
¼ cup sourdough starter
1 cup plant-based milk
1 cup blueberries, optional
1 tablespoon vegetable oil
Method:
Mix all dry ingredients together. Add sourdough starter and milk. Mix until lump-free. Fold in blueberries, if using.
Heat pan on medium. Add oil.
Add ¼ cup batter at a time. When the pancake forms bubbles in the center, flip. Cook for 1 more minute until brown on both sides.
Serve with maple syrup.
Pro-tip: Keep pancakes in an oven or toaster oven on warm until they are all cooked.
Lentil Shepherd’s Pie is the ultimate comfort food. Enjoy it for Meatless Monday or any day of the week!
Ingredients
Mashed
potatoes
5 medium potatoes, diced
6 cups water
2 tablespoons vegan
margarine
¼ cup soy, almond or
other plant-based milk
Salt and pepper, to taste
Gravy
4 teaspoons olive oil
4 teaspoons all-purpose
flour
2 teaspoons nutritional
yeast
2 cups water or vegetable broth
1 teaspoon salt
¼ teaspoon pepper
Filling
1 cup dry lentils, plus 3 cups water
1 teaspoon dried sage
powder
2 cups frozen mixed
vegetables
1 teaspoon dried thyme
Directions
Make the mashed potatoes. Boil the potatoes in the 6 cups of water for 20 minutes, or until tender. Drain and mash with the margarine and soy milk. Add salt and pepper to taste.
While the potatoes are
cooking, cook the lentils. Bring the water to a boil and add lentils. Cook for
20 – 30 minutes until tender. Stir in dried sage.
Make the gravy. In a large pan, toast flour and nutritional yeast in olive oil on medium heat for 2 minutes or until it starts to brown. Lower heat and slowly add water or broth, using a fork to crush any lumps that may form. Add salt and pepper. Return heat to medium until gravy begins to bubble and thicken. Add the lentils, frozen vegetables and herbs, and simmer for 3-5 minutes, stirring regularly until the vegetables are heated through.
Place lentil and vegetable mixture in a casserole dish then spread the mashed potatoes on top. Optionally add a pat of margarine to the top. Bake for 10-15 minutes at 350 degrees until the edges begin to brown. Allow to cool slightly before enjoying.
Tangy tomatoes complement hearty pasta and beans in this rustic Italian meal for a filling dinner. The inexpensive ingredients are a bonus. Plus it can be made in one pot, making clean up easy. Serve it with a big salad and a glass of red wine for the taste of Italy. This recipe comes from my Meatless Monday Meal Planner.
Time: 30 minutes
Ingredients:
8
ounces (about 2 cups) of small pasta, like dilatini, elbows or shells
1
tablespoon olive oil
1/2
onion, diced
3
cloves garlic, minced
1
stalk celery, diced
1 teaspoon
crushed red pepper flakes, optional
1 teaspoon
dried parsley
1
teaspoon oregano
1
15-ounce can diced tomatoes in juice
1/2
cup vegetable broth or water
1
15-ounce can white or cannellini beans, drained and rinsed
1 cup
kale, stems removed and cut into ribbons
1
teaspoon salt
Fresh
cracked black pepper
Method:
Prepare
the pasta according to package instructions.
In a
medium saucepan, sauté the onion in the olive oil on medium for about 3 minutes
or until transparent. Add the garlic and celery and sauté for 2 minutes more.
Add the tomatoes, including the juice, water or broth, and the spices and bring
to a simmer. Add the beans, kale and salt and simmer for 10 minutes more,
stirring. Remove the pot from heat, and add salt and pepper, to taste. Ladle
into bowls or plates and garnish with fresh basil.
Budget-friendly recipe alert. Not only is split pea soup packed with goodness (dry peas are a good source of protein as well as important minerals), but they cost mere pennies. Savor your meal while thinking about all the money you saved. Serve with a salad and homemade cornbread for a filling winter meal. This recipe comes from my Meatless Monday Meal Planner.
Time: 10 minutes active, 1-1/2 hour cook time Ingredients:
1 tablespoon oil
1/4 cup yellow or white onion, diced
1 clove garlic, minced
1 medium white potato, cubed
1 carrot, sliced
1 stalk celery, diced
1 teaspoon curry powder
1 teaspoon cumin
1 cup dry split peas, rinsed and sorted for rocks
3 cups vegetable broth or water
1/2 teaspoon salt, or to taste
Method:
In a large pot over medium-high heat, sauté onion in oil until translucent, about 5 minutes. Add garlic and sauté for another 2 minutes. Add potato, carrot, and celery and cook for 3 minutes. Add spices and allow to toast for 30 seconds. Add peas and broth and bring mixture to a boil. Reduce to a simmer and stir periodically. Continue simmering until peas are tender, about an hour.
Serve in two separate bowls, topping with a drizzle of coconut milk, optionally. Or, if you prefer a smoother soup, using an immersion blender, carefully pulse until smooth. Return to pot and heat until hot, adding more water if necessary.
Mix it up: You can use green or yellow split peas to add a variety to your meals. You can also double the recipe and place half in a sealed container for lunch or freeze for up to three months for easy work lunches or quick homemade dinners!
A lot of people switch from beef to chicken when making the transition to a plant-based diet. Unfortunately, chickens are some of the most abused animals on the planet, so doing so could actually result in more animal suffering. The good news is there are tons of delicious plant-based chicken products on the market that will satisfy your cravings. Check them out in this video I did with World of Vegan.
Did you know that eating more plant-based meals and less meat is not just good for us, but good for the planet too? In this video produced by World of Vegan, I share five ways eating plant-based helps our planet.
Who doesn’t love a good macaroni and cheese? It’s the quintessential comfort food. This macaroni and cashew cheese doesn’t have the same neon orange color of the food of my childhood, but it’s way more delicious. The surprise is that not only is it tasty and comforting; it’s also healthy, with cashews offering the creaminess of cheese. You can use whatever vegetables you have on hand, but bright green broccoli makes a nice contrast. This recipe appears in my book, MeatLess: Transform the Way You Eat and Live — One Meal at a Time, published by Da Capo Press, 2017.
Serves 4 Time: 20 minutes
Ingredients: 1 pound of your favorite pasta (macaroni or shells work great)
1 head broccoli, cauliflower, or your favorite vegetable, cut into florets or small pieces
Cheese sauce ingredients: 1-1/4 cups raw cashews (if you have time to prepare in advance, soak them for an hour to overnight for a creamier sauce)
1/4 cup nutritional yeast
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon garlic powder
1-1/2 cups plain, unsweetened soy or almond milk
1/4 cup extra virgin olive oil
1/8 cup yellow miso
1 tablespoon lemon juice
1/4 teaspoon paprika
Method:
Prepare the pasta according to package instructions. When 5 minutes remain in cook time, add in broccoli, cauliflower, or other vegetables. Drain, rinse, and pour into a casserole dish. Set aside.
Meanwhile grind the cashews into a powder in a high speed blender or food processor. Add the nutritional yeast, onion powder, salt, and garlic powder and blend thoroughly.
Add the soy or almond milk, oil, miso, and lemon juice and blend until smooth, scraping sides to ensure it’s thoroughly combined.
Toss cheese sauce over pasta and veggies and sprinkle with paprika. Bake at 350 degrees for 20 minutes.
Pro-Tip: Crumble crushed walnuts or panko bread crumbs over the top before baking for a fancier mac.
