Peanut Butter Icebox Pie

Vegan Peanut Butter Icebox Pie

Plant Based Eating

Eating Good for a Good Life

Cooking with tofu has been an interesting journey. Finally a tofu pie that works!

Plant Based Ingredients

• 1 pack of silken tofu
• 1 cup all natural peanut butter (creamy)
• ¾ cup all natural turbinado sugar
• 2 Tbsp of almond milk
• 2 Tsp of vanilla
• 1 pie crust (graham cracker crust or a pie crust works)
• Favorite Topping (vegan chocolate chips, pretzels, melted peanut butter, melted chocolate)

How to Make it

In a blender add the tofu, peanut butter, sugar, milk, and vanilla. Blend until thoroughly mixed. This could take up to 5 minutes and will require you to mix occasionally with a spoon to ensure all the ingredients are smoothed together. Pour the mix into your cooled pie crust. Place your topping on top of the pie and freeze overnight. Cut and enjoy the next day. If you want to eat it the same day freeze until solid 2-3 hours. 

Chickpea Study Snack

Roasted Chickpea's

Plant Based Eating

Eating Good for a Good Life

As we study away we do miss the snacks that used to ensue during such a busy stressful time. Here we have a vitamin packed delicious snack! 

Plant Based Ingredients

1 1/2 Cups cooked or canned CHICKPEA's (get fresh, soak, cook and freeze)

1 Tsp Olive Oil (optional) - if not using oil use spray or dash of veggy broth

1 Tsp Garlic Powder

1/2 Tsp of Cumin

1/8 Tsp Cayenne Pepper

1/2 Tsp of Salt

How to Make

Preheat oven to 350 degrees. Mix all of the ingredients besides the oil/spray/broth and the chickpeas in a small bowl. Toss the chickpeas in the spices to coat. If using oil or broth add it now. Spread on a cookie sheet lined with foil. If using spray instead of oil, lightly spray the pea's before cooking. Cook for 25 - 30 minutes until crispy. Enjoy a healthy snack that even kids eat!

French Toast for Breakfast

French Toast!!

Plant Based Eating

Eating Good for a Good Life

French Toast w/fresh Berries

Plant Based Ingredients

• 1 Loaf whole grain sliced wheat toast
• 1 cup almond milk (any non-dairy milk)
• 1 Tbsp nutritional yeast
• 2 Tbsp silken tofu
• 1 Tsp natural vanilla
• 1 Tsp natural sugar or agave syrup
• ½ Tsp cinnamon
• ¼ Tsp nutmeg
• dash of salt (optional)
• 2 Tbsp vegan butter or spray for the pan

How to Make

Blend milk, nutritional yeast, tofu, vanilla, sugar, cinnamon, nutmeg, and salt in a blender. Place in a bowl large enough to soak the bread. Heat the pan to medium heat, dip the bread in the liquid, and cook for 5 minutes each side or until browned. Top with fresh berries and sprinkle with confectioners sugar.

Ratatouille Soup & Garlic Cheesy Pasta

Plant Based Eating

Eating Good for a Good Life

Ratatouille Soup and Vegan Non-Dairy Garlic Cheesy Pasta

Ratatouille Soup

We were making dinner and I was craving soup. I looked in the fridge and low and behold we made a delicious soup with veggies we had on hand. You can probably make this with just about any vegetable you have on hand. We always have vegetable broth, garlic, onions and a few leftover veggies on the verge of dying. Make a soup I say!

Plant Based Ingredients

• 1 small onion chopped
• 2 large cloves garlic chopped
• 1 tbsp sesame oil (optional)
• 1 pepper, chopped (any color)
• 1 cup chopped carrots
• 1 tsp dried basil
• ½ tsp dried oregano
• 1 tsp salt
• pinch crushed black pepper
• ¼ tsp dried red pepper flakes (optional)
• 1 28 ounce can whole tomatoes with sauce
• 1 box vegetable broth
• 2 yellow squash, halved and sliced
• 2 zucchini, halved and sliced
• 1 can white beans (any bean you like or have :)

How to Make

You can either dry saute the onions and garlic for a fat free meal or you can heat the oil slightly and saute the onion and garlic until they start to brown in a large pot. Once they start to brown add the pepper and carrots. Cook until the pepper is slightly soft. Add the basil, oregano, dried pepper flakes and salt & pepper. Saute until starting to become fragrant and add the zucchini & squash. Cook for 5 minutes. Add the vegetable broth and the tomatoes by hand. Break up the tomatoes as you add them to the vegetables. Add water or more broth until 1 inch of liquid covers the vegetables. Cook on medium/high for 20 minutes. Add the beans and simmer on low for 10 minutes. Wala!

Garlic Cheesy Pasta

Super fast dinner idea for a weeknight!

Plant Based Ingredients

• 2 tbsp Earth Bound or Vegetable Broth
• 1 Shallot, chopped finely
• 4 Cloves of garlic, chopped finely
• 8 tbsp Nutritional Yeast
• 1 Cup Almond Milk, original
• Salt/Pepper to taste
• 1 box of pasta (spaghetti or fettuccine the best)
• 1 pound of broccoli, steamed slightly

How to Make

While you are cooking the pasta start the sauce. If you are using the butter melt the butter and saute the shallot and garlic for 5 minutes. If you are omitting the butter, heat your pan and add the shallot and garlic. Cook until they are heated through and add the veggy broth 1tbsp at a time until they are soft. In a bowl add the nutritional yeast and the milk. Slowly add to the pan and whisk until boiling. Cook for 5 minutes and add salt & pepper to taste. Lightly steam the broccoli. Assemble the pasta in a large bowl and add the sauce. Top with broccoli. 

Tex Mex Adventure

Plant Based Cooking

Eating Good for a Good Life

Sweet Potato Enchiladas

The last time I went out for Mexican we were new on the plant based diet. After asking a million questions about the menu our waiter asked if I wanted a vegetarian menu. I said YES! We had a version of these but of course here is my own twist on a healthy meat free enchilada. 


Plant Based Ingredients

• 4 large sweet potatoes
• 2 medium russet potatoes
• 1 can chopped green chilies
• 2 19oz. cans mild red enchilada sauce
• 2 cups fresh spinach chopped
• 1 medium onion
• 2 cloves garlic
• 1 tsp cumin
• 2 tbsp of vegetable broth (or olive oil if you'd like)
• 10 whole wheat tortillas
• Not totally plant based...add some crumbled queso fresco to the top right before baking

Preparation

Saute onions and garlic in vegetable broth on medium high until onions are translucent, adding more broth if necessary.  Add 1 can of enchilada sauce and heat through.  In a separate bowl mix the sauce with the chopped spinach.  In a separate bowl scoop out the inside of the sweet potatoes and mash. Add green chilies to taste.  Cover the bottom of baking dish with enchilada sauce.  Fill tortillas with 1/2 cup of sweet potato mixture, roll and place in dish. Top with spinach and onion sauce and the remaining enchilada sauce.  Crumble queso fresco over the top if desired. Bake for 30 mins at 350.

Saucy Black Beans

Plant Based Ingredients

• 1 can black beans rinsed (or 1 1/2 cups of fresh, soaked and cooked)
• 1 lime
• 1/4 - 1/2 cup fresh cilantro
• 1 cup vegetable broth

Preparation

Rinse black beans and place in a small pot on stove, cover with vegetable broth.  Zest lime over beans, then squeeze the lime juice into the beans.  Chop cilantro and add.  Cook on medium until heated through, about 15 minutes.

Dinosaur Kale & Avocado Salad 

Ever hear of the engine 2 diet? This recipe is in the movie! It's simple and delicious. Plus it's a great side to any Tex-Mex dinner assemble. 

Plant Based Ingredients

• 1 bunch dinosaur (lacinato kale)
• 1 ripe avocado
• 1 lemon

Preparation

 Wash and cut the dinosaur kale so it's in bite size pieces. Half and pit the avocado and add into the salad.  Zest lemon over the salad and squeeze lemon juice over the top.  Mix ingredients together by hand making sure avocado coats salad thoroughly.

Banana Applesauce Cookies

Found on The Kids Cook Monday website. Of course because we are plant based we had to make some adjustments to the original receipt. We were very excited to see a recipe for cookies that didn't include eggs so after some small changes we had a delicious and nutritious dessert that even the kids could make.

Plant Based Ingredients

• 1 very ripe banana
• 1/3 cup applesauce 
• 2/3 cup raw sugar 
• 1 teaspoon vanilla
• 3/4 cup and 2 tablespoons whole wheat flour
• 1/2 teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 cups rolled oats
• 1/2 cup walnuts (optional) chopped
• 1/2 cup vegan chocolate chips or 80% cocoa chips (raisins for 100% plant based)

Preparation

Mash the banana in a large bowl. Add the applesauce, sugar, and vanilla. Mix well. Add the flour, baking soda, salt and cinnamon. Mix well again. Add the rolled oats, nuts and chocolate chips. If you want to omit the chocolate chips add raisins now. Place spoon fulls on lightly sprayed cookies sheet and bake at 350 for 30 mins.