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We thank Thee for Thy Abundance

We thank Thee for Thy Abundance
Genesis 1:29

Wednesday, November 22, 2017

WFPB Thanksgiving
















WFPB Thanksgiving Recipes

Thanksgiving can cause us Whole Food Plant Based eaters a lot of stress. Don't stress. I have already stressed out for you. *Breathe :)

Here are the BEST recipes I have found or created for you. Get cooking! 



MASHED POTATOES

Ingredients


  • 5 lbs. Organic Golden Yukon Potatoes
  • Water
  • Several Cloves of Garlic
  • Sea Salt
  • Peppercorns (optional)
  • Celery (optional)


Instructions


  1.  Fill large pot with washed and quartered potatoes.
  2.  Cover potatoes with water. Approx. 8-10 cups.
  3.  Add minced Garlic cloves & salt to liking.
  4.  Optional: Add some peppercorns and stalks of celery cut in half.
  5.  Boil for 15 minutes or until tender.
  6.  Strain water into bowl to use for the gravy. Leave a little water with the potatoes.  Remove celery & peppercorns if used.
  7.  Mash potatoes. Hand held blender works great.
  8. *Do not OVER mash potatoes or they will turn into glue...:)


GRAVY


Ingredients
  • 1 cup Brown Rice Flour Or any flour
  • 8 Tbs Nutritional Yeast
  • 4 tsp Onion Powder
  • 2 tsp Garlic Powder
  • 2 tsp Black Pepper
  • 8 cups Water from Boiling Potatoes
  • 8 Tbs Braggs Liquid Aminos or Soy Sauce
  • 2 tsp Yellow Mustard
Instructions
  1. In large pan toast the dry ingredients by whisking over low heat until aromatic.
  2. Slowly whisk in the wet ingredients.
  3. Add soy sauce, mustard, and kitchen bouquet and stir to combine
  4. Simmer on med-low heat until bubbly and thickened

STUFFING


Ingredients

  • 2 cups chopped onions
  • 2 cups chopped celery
  • 1/4 cup chopped fresh parsley
  • 1 (12 ounce) pkg sliced mushrooms
  • 12 cups dried out whole wheat bread crumbs 
  • 1 teaspoon poultry seasoning
  • Sea Salt to taste 
  • 1 1/2 teaspoons sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon marjoram
  • 3 1/2 – 4 1/2 cups veggie broth
Instructions

  1. Sauté onion, celery, mushroom, and parsley in a little veggie broth.
  2. Pour sautéed veggies over bread crumbs in a very large mixing bowl. 
  3. Add all seasonings and toss together.
  4. Pour in enough broth to moisten. (I added extra broth halfway through for a moister stuffing)
  5. Pack stuffing lightly into lined crock pot, and cover. 
  6. Set on High for 45 minutes.
  7. Reduce to Low and cook for 3 – 4 hours more.
CRANBERRY SAUCE


Ingredients


  • 1/2 a Pineapple, Cut up.
  • Organic Fresh Raw Cranberries, rinsed.
  • Dates, pitted
  • Add 1 Orange or 1 Apple (optional)
Instructions

  1. Blend all ingredients until smooth in High Speed Blender OR use a Food Processor
THANKSGIVING LOAF

Ingredients


  • 1 medium Sweet Potato
  • 1 medium Onion
  • 2 ribs Celery
  • 1 medium Carrot
  • 2 cloves Garlic, minced
  • 1 15- ounce can Cannellini Beans or other White Beans, drained and rinsed.
  • 14 ounces Extra-Firm Tofu or an additional can of White Beans
  • 2 tablespoons Bragg's Liquid Aminos or Soy Sauce
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Spicy Brown Mustard
  • 1/4 cup fresh Parsley, chopped
  • 1/2 tablespoon Rubbed Sage
  • 1 tablespoon Thyme 
  • 1/2 tablespoon Dried Rosemary, crushed
  • 1 1/2 teaspoon Sea Salt, or to taste
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Smoked Paprika
  • 2 tablespoons Nutritional Yeast
  • 1/2 cup Walnuts, chopped (optional)
  • 3/4 cup Oatmeal, blended coarsely (a quick pulse)

Instructions

  1. Preheat oven to 375* F. 
  2. Wash a medium sweet potato (about 7 ounces), pierce it several times with a fork, wrap it in a paper towel, and microwave until done, 4-5 minutes. (Alternately, bake or steam the sweet potato.) Allow to cool enough to handle and then peel and set aside.
  3. Mince the onion, celery, and carrot. 
  4. Heat a large, non-stick skillet. 
  5. Add the minced vegetables, including garlic, and cook.
  6. Stir regularly, until they become tender, about 6-10 minutes. 
  7. Add water by the teaspoon if necessary to keep the vegetables from sticking or becoming dry. Once they’re softened.. 
  8. Add the drained beans and mash them lightly with a slotted spoon or spatula.
  9. Place the peeled sweet potato into the food processor along with the tofu, soy sauce, and all seasonings, including nutritional yeast. Process until fairly smooth. 
  10. Add the walnuts and pulse a few more times.
  11.  Scrape the tofu mixture into a large mixing bowl.
  12. Add oatmeal and the cooked vegetables. Stir well.
  13. If you have a silicone baking mat (recommended) place it on a baking sheet. Otherwise line the baking sheet with parchment paper.
  14.  Spoon the tofu mixture onto the prepared baking surface, using dampened hands to shape it into an oblong or oval loaf about 2 1/2 inches high. 
  15. Bake for 25 minutes or until the top is evenly browned. 
  16. Loosely cover with aluminum foil and cook for 20 more minutes. 
  17. Check to make sure that the center is firm; if not, give it a little extra time. (You can also remove the foil and cook for 5 more minutes for a crunchier crust.)
  18.  Remove from oven and allow to stand for 10 minutes before slicing and serving.

SIDE DISHES

  • Organic Corn alone or with Peas, Fresh or frozen. Steam or Microwave. 
  • Organic Green Beans, Fresh or frozen. Steam, Microwave or sautee in veggie broth. 
  • Salad
  • WFPB Rolls
  • WFPB Corn Bread
  • Sweet Potatoes with Cinnamon and Sucanat

I will add more recipes to this list when I can. 







HAPPY THANKSGIVING from my family to yours!

~ Enjoy!

RMM

Thursday, October 13, 2016

WFPB Pumpkin Chocolate Chip Cookies


WFPB 
PUMPKIN CHOCOLATE CHIP COOKIES

Preheat oven to 350*

In a bowl combine and mix dry ingredients:

2 c. Whole Wheat Pastry Flour
1 c. Sucanat, Date Sugar, or Coconut Sugar
1 t. Baking Powder
1 t. Baking Soda
1 t. Sea Salt
1 T. Ground Flax
1 1/4 t. Cinnamon

In another bowl combine and mix wet ingredients well:

1/2 of a 15 oz. Can of Organic Pumpkin
1/2 c. Organic Apple Sauce
2 T. Organic Almond or Peanut Butter
1 T. Vanilla
1/4 c. Maple Syrup

Add to dry ingredients then mix in:

2 cups (or less)Vegan Chocolate Chips


Scoop onto cookie sheet lined with either parchment paper or silicone baking liners.
Bake until edges turn slightly golden. Watch them. I baked mine for 16 minutes at high altitude.

Wednesday, March 9, 2016

Our Pizza Recipe

Umm... I don't know WHY I haven't posted this recipe yet!? It's like our FAVORITE one! 
It's PIZZA HELLO?!!!! Everybody LOVES pizza! But, typical pizza doesn't love you back!

Except for ours. :)


We use a bread machine but I imagine that mixing and kneading this by hand is totally doable as well. :)

PIZZA DOUGH

In a Bread Machine add in order:

2 C. Pure Water
2 T. Date Sugar or other whole food sweetener
2 t. Active Dry Yeast
1 t. Sea Salt
6 T. Ground Flax
4 1/2 C. Whole Wheat Flour



Select "Dough" and let it do its magic mixing and raising for you. Our setting takes 1 1/2 hours.


Meanwhile prepare the ricotta cheeze.

RICOTTA

In a food processor add:

1 (14-16 oz.) block Extra Firm Non-GMO Organic Tofu, drained
1/4 C. Pure Water
1 T. Nutritional Yeast 
3 or more cloves of minced garlic
1 t. Sea Salt
1 t. Basil
1 t. Oregano
1 t. Thyme 
1 t. Parsley 
1 t. Paprika
1/2 t. Black Pepper
1/2 t. Crushed Red Pepper Flakes
1/4 t. Nutmeg 


Mix well



Cut up desired veggies for toppings.

Toppings that we like:

Onions
Tomatoes
Sundried Tomatoes
Olives
Mushrooms
Basil
Zucchini
Spinach
Pineapples






When dough is ready. Preheat oven & pizza baking stone to 500* 

Roll dough out onto floured surface into an even cylinder shape.


Cut into 3-4 pizzas depending on desired thick or thinness.



Roll into pizzas the size of your pizza stone. I have outlined my pizza stone onto my pizza peel so that I can make them the right size.


Spread corn meal over pizza peel so that the pie will easily slide onto the hot stone. 



If you have the time, let the dough rise a little bit...or don't :)



First spread the cheeze.
THEN the sauce.


Add toppings.


When oven has reached temp,


Slide onto stone. This does take a little practice...but you'll get it!





Bake:
3 pizza's for 7-9 minutes.
4 pizza's for 9-11 minutes.


Using really good oven mits take out entire stone and slide pie onto a cutting board.

Slice, Serve, Devour! 


Once you get a hang of making the dough you can be creative with your toppings. 

We like barbeque, thai, and greek style pizza toppings as well. All oil free and vegan of course!

I hope you like this pizza crust! :)

Enjoy with love,

RMM <3 nbsp="" p="">



Saturday, March 5, 2016

WFPB CHOCOLATE CHIP COOKIES

How this recipe came about will forever hold a special place in my heart. 

I had to teach an Eating the Word of Wisdom Way class last night, and I was inspired last minute to demonstrate how easy it is to make healthy and delicious treats BECAUSE... I had recently asked my ward family on our ward Facebook page to PLEASE bring healthy treats to church and church activities instead of the common processed, high in saturated fats and cholesterol treats, because we NOW KNOW that these things are truly harmful substances for our bodies. 

I decided to make Chocolate Chip Cookies.

I searched for a couple of hours online for a recipe that was WFPB, made without oil that was vegan, and that used only whole wheat flour. I could not find a perfect one.... 
I finally decided on one that had as close to the ingredients I was searching for but I knew that I would need Heavenly Father's help to adapt it.

They could NOT be a flop since I only had a few hours to prepare them before the class.

I prayed earnestly asking for Heavenly Father's help to make them turn out perfectly.

I substituted the same amount of peanut butter for the oil. While tasting the dough, I felt that it needed more vanilla so... I added more, WAY more, tripling it. I thought it needed salt since the recipe didn't call for it, then more sweetener, "How about maple syrup?"... "Perhaps it's missing a brown sugary taste?"... I knew that adding these things could have had dire consequences...but having asked in faith I trusted. 

Well...they turned out better than perfect!! 

My youngest daughters close school friends were over and came down to have some. They had NO CLUE that they were healthier cookies. When I told them they said, "NO WAY!! These are SO good! I wish my mom would make these!" HaHa! I'll have to give them this link! ;)



CHOCOLATE CHIP COOKIES

Preheat oven to 350*

In a bowl combine and mix dry ingredients:

2 c. Whole Wheat Pastry Flour (here is a great gluten free recipe)
1 c. Sucanat, Date Sugar, or Coconut Sugar
1 t. Baking Powder
1 t. Baking Soda
3/4 t. Sea Salt
1 T. Ground Flax 

In another bowl combine and mix wet ingredients well:

1 c. Organic Apple Sauce
2 T. Organic Almond or Peanut Butter
1 T. Vanilla
1/4 c. Maple Syrup
1/2 t. Molasses 

Add to dry ingredients then mix in:

2 c. Sunspire Chocolate Chips  or any chip alternative.
(I had used the vegan ones from Costco (because I still have a bag...) but I won't be buying them any longer since they are made with processed sugar. 

1/2 c. Walnuts (optional)

Scoop onto cookie sheet lined with either parchment paper or silicone baking liners.

Bake until edges turn slightly golden. Watch them. I baked mine for 16 minutes at high altitude.




These are the ones I made that had flax and walnuts. 



These are the ones I made without flax or walnuts.


Display for my class.



THESE ARE SO GOOD!! I definitely don't recommend eating these all of the time... BUT, for a special occasion they are such a wonderful healthier alternative to the processed, artery clogging, disease promoting versions popular in today's society.

It, once again, goes to show that you CAN make whole food, plant based, no oil vegan versions of the foods you grew up eating. 

I am SO thankful that Heavenly Father helped me create this recipe. Praise Him.

Enjoy with love,
RMM









WFPB CHOCOLATE CHIP COOKIES

How this recipe came about will forever hold a special place in my heart. 

I had to teach an Eating the Word of Wisdom Way class last night, and I was inspired last minute to demonstrate how easy it is to make healthy and delicious treats BECAUSE... I had recently asked my ward family on our ward Facebook page to PLEASE bring healthy treats to church and church activities instead of the common processed, high in saturated fats and cholesterol treats, because we NOW KNOW that these things are truly harmful substances for our bodies. 

I decided to make Chocolate Chip Cookies.

I searched for a couple of hours online for a recipe that was WFPB, made without oil that was vegan, and that used only whole wheat flour. I could not find a perfect one.... 
I finally decided on one that had as close to the ingredients I was searching for but I knew that I would need Heavenly Father's help to adapt it.

They could NOT be a flop since I only had a few hours to prepare them before the class.

I prayed earnestly asking for Heavenly Father's help to make them turn out perfectly.

I substituted the same amount of peanut butter for the oil. While tasting the dough, I felt that it needed more vanilla so... I added more, WAY more, tripling it. I thought it needed salt since the recipe didn't call for it, then more sweetener, "How about maple syrup?"... "Perhaps it's missing a brown sugary taste?"... I knew that adding these things could have had dire consequences...but having asked in faith I trusted. 

Well...they turned out better than perfect!! 

My youngest daughters close school friends were over and came down to have some. They had NO CLUE that they were healthier cookies. When I told them they said, "NO WAY!! These are SO good! I wish my mom would make these!" HaHa! I'll have to give them this link! ;)



CHOCOLATE CHIP COOKIES

Preheat oven to 350*

In a bowl combine and mix dry ingredients:

2 c. Whole Wheat Pastry Flour (here is a great gluten free recipe)
1 c. Sucanat, Date Sugar, or Coconut Sugar
1 t. Baking Powder
1 t. Baking Soda
3/4 t. Sea Salt
1 T. Ground Flax 

In another bowl combine and mix wet ingredients well:

1 c. Organic Apple Sauce
2 T. Organic Almond or Peanut Butter
1 T. Vanilla
1/4 c. Maple Syrup
1/2 t. Molasses 

Add to dry ingredients then mix in:

2 c. Sunspire Chocolate Chips  or any chip alternative.
(I had used the vegan ones from Costco (because I still have a bag...) but I won't be buying them any longer since they are made with processed sugar. 

1/2 c. Walnuts (optional)

Scoop onto cookie sheet lined with either parchment paper or silicone baking liners.

Bake until edges turn slightly golden. Watch them. I baked mine for 16 minutes at high altitude.




These are the ones I made that had flax and walnuts. 



These are the ones I made without flax or walnuts.


Display for my class.



THESE ARE SO GOOD!! I definitely don't recommend eating these all of the time... BUT, for a special occasion they are such a wonderful healthier alternative to the processed, artery clogging, disease promoting versions popular in today's society.

It, once again, goes to show that you CAN make whole food, plant based, no oil vegan versions of the foods you grew up eating. 

I am SO thankful that Heavenly Father helped me create this recipe. Praise Him.

Enjoy with love,
RMM