Salad - Slaw Variations

Recipe Inspiration Sources: 
 My Latin Table
A Southern Soul
The Kitchn
Cooking Classy
Valerie's Table

My StandbyVersion

The dressing can make or break a slaw recipe.  One good tip for all dressings - add just a little bit of dressing at a time so that you can ensure that it has the perfect amount for  your individual tastes.

Note:  Most any of these ingredients can be found in a vegan version, including mayo and yogurt.

The Base:

• shredded cabbage & carrots - For a super easy, fast version, just grab a bag of slaw mix already shredded.  Purple and green cabbage is pretty.

The Dressing: 

 

3 Simple ingredients - pretty danged good!  I use about 2 dollops of mayo and then add a bit of the syrup and vinegar.  I have no idea how much of any of it I use, but I always give it a taste and then end up adding just a little more of whatever it needs, til it tastes just the way I like it. 

• Mayo (I use Veganaise)
• maple syrup (or honey)
• apple cider vinegar

That's it!

When adding dressing to the slaw veggies, add a little at a time!!! If you add too much dressing you can ruin the slaw.  It'll just be a goopy mess.

Not necessary, but if feeling fancy...

• salt
• celery seed
• walnuts
• dried cranberries

Tried but wasn't a fan -

• lime juice

This version from when I was trying to get fancy -

My cut up veggies looked fabulous - so colorful!

Once the dressing was mixed in, it looked much more dull,
to the point where it looked a bit unappetizing.  The taste was fine.
The biggest mistake - too much dressing.
Truly, moderation is key.  Mix in a little at a time.
Also, a clear bowl is not the best way to present this salad.

This was my second batch.
Less dressing kept it more colorful.
It looked much brighter (and more appetizing) in my green bowl, too.

More Slaw Dressings from around the internet -

• 3/4 Cup Mayonnaise
• 4 Tbsp Sugar
• 1/2 Lime (juice)
• 2 Tbsp White Vinegar
• 1/2 Tbsp Black Pepper 
• 1 Tsp Salt
• 1 Tbsp Red Pepper Flakes (Optional)

• 3/4 cup mayonnaise
• 3/4 cup sour cream or yogurt 
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 1/2 teaspoon salt

• 1/3 cup vegetable oil
• 1/4 cup apple cider vinegar
• 2 tablespoons maple syrup
• 4 teaspoons Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 medium red onion, finely chopped

• 3/4 cup thick Greek Yogurt 
• 1/4 cup mayonnaise
• 1/4 cup honey
• 2 Tbsp apple cider vinegar
• Salt and freshly ground black pepper

The Base

Traditional coleslaw includes 

• shredded cabbage (green, purple,Napa...)
• shredded carrots

Variations:

• broccoli slaw
• shredded kale
• shredded swiss chard

More Options:

• apples - Gala recommended
• pineapple
• cranberries
• toasted almonds, pecans, or walnuts
• onions - spring, sweet or red *
• broccoli
• parsley or cilantro

★ Tip - Tame the Onions First

Red onions add a bit of crunch and spiciness, but the raw bite of them is best tamed down first. Soaking the onions in the dressing for just 10 minutes does the trick, and the onions, in turn, help flavor the dressing too.

Inspiration

Cranberry Pecan Slaw

Thanksgiving Slaw

Cranberry, Almond, and Apple Slaw
This recipe is supposedly the most popular on Pinterest.

5 Minute Broccoli Kale Slaw

Potatoes - Mashed

Recipe Inspiration Sources:  
Forks Over Knives 1
McDougall Mashed Potatoes
Minimalist Baker

There are a number of variations on these.  Non-vegans will likely prefer the standard versions with unhealthy ingredients like butter and sour cream.  I don't miss those.

They all start by boiling or steaming the potatoes for maybe 15-20 minutes.  You can do that in water or vegetable broth.

What kind of potatoes? You can use any, but Yukons seems to be most popular, followed by Russets.

When you mash them, you can add back a little of the water or broth from the cooked potatoes which should now be extra starchy.  TIP: Be careful using a hand mixer as you can overmix the potatoes and they can become gluey. It’s personally the method I prefer as I don’t own a potato masher. I just make sure not to overmix.


Optional additions:

• vegetable broth
• white miso paste
• salt and pepper
• onion powder
• garlic powder or garlic bits, * or roasted garlic - go light on garlic
• chives for garnish
• 1/2 cup non-dairy milk

• Vegan Butter - the highest rated recipe used this.  Earth Balance is recommended but the first ingredients listed for this is: VEGETABLE OIL BLEND (PALM FRUIT, CANOLA, SOYBEAN, FLAX, AND OLIVE).  After seeing that, I'd really prefer to try to avoid this ingredient.

My most recent attempt was simple.  It was OK.  The garlic and onion powders took away from it actually.  The water liquid works but I would love just a bit more creaminess.

• onion powder
• garlic powder,
• salt and pepper
• liquid - water from cooking the potatoes.  

Next time,  omit garlic & onion powder .

• salt and pepper
• plant milk - maybe cashew?
• garnish - chives  or sautéed mushrooms and onions 

Instant Pot Directions for cooking the potatoes:

Put everything into the InstantPot and push [Manual], then the [-] button until it reaches 8 minutes. Make sure the steam release valve is on "Steam". Once the 8 minutes are up, let the potatoes sit for 5 minutes, then move the steam release valve to "Vent" until the pressure releases. Once the pressure is released you can open the pot. It will not let you open the top until the pressure is released and it is safe to do so.

* To roast a head of garlic, simply cup the top off to expose tips, rub with olive oil, wrap in foil and bake for 50 minutes – 1 hour in a 400-degree F (204 C) oven directly on the rack. Cloves should squeeze out easily once cooled. Discard skins/peel.

Here's an interesting recipes for Miso Garlic Mashed Potatoes -

• 1 bulb garlic, unpeeled
• ½ teaspoon olive oil
• 2 lbs potatoes (Russets or Yukon Gold), rinsed and quartered
• ¾ teaspoon salt
• ¾ to 1 cup plain unsweetened dairy-free milk beverage
• 2 tablespoons miso paste
• sea salt, to taste
• black pepper, to taste
• chives or green onions, minced (for garnish)

 

ROAST GARLIC - Heat oven to 425 F.   Slice ½" top off garlic bulb and drizzle with olive oil. Wrap in aluminum foil. Bake until garlic is soft and golden, about 45 minutes. Remove from oven. When until cool enough to handle, peel garlic cloves, mince and set aside.

PREPARE POTATOES - In large pot, add potatoes and cover with water and ¾ teaspoon of salt. Bring to a boil then reduce heat and simmer, uncovered, until tender, about 15 to 25 minutes. Drain potatoes and mash until smooth in a large bowl.   Mix in garlic. Cover and keep warm.

PREPARE MISO - Heat soy milk and salt and pepper in a small saucepan over medium-low heat (do not boil). Mix in miso and whisk to combine. 

COMBINE - Pour over potatoes and combine. Adjust salt and pepper to taste. Garnish with chives or green onions. Serve immediately.

Burger - Black Bean Burgers

NOTE!!!   I have lots of different bean burger recipes on this page.  Once you decide which one to try, I highly recommend going to the link for the original recipe with complete directions. Each blogger includes all sorts of tips and extra info on their posts and it's well worth reading what they have to say!!!  Plus, many of them include tips for sauces that look really good!  I hope to explore ALL of these!!!

Simple Black Bean Burger  

Go to Source for Tips:  Fat Free Vegan

• 1 1/3 cups old fashioned rolled oats 
• 16 ounces black beans (1 can, well drained)
• 3/4 cup salsa
• 1 tablespoon soy sauce (or 1/2 teaspoon salt, optional)
• 1 1/4 teaspoons mild chili powder
• 1/4 -1/2 teaspoon chipotle chile powder 
• 1/2 teaspoon garlic powder
• 1/2 cup corn kernels (fresh or frozen and thawed) optional

Preheat oven to 375F. 

Place the oats in a food processor fitted with an S-blade and pulse 5 or 6 times until they are partially chopped (some will be powder, some will be whole.) 

Add all ingredients except the corn and pulse until most of the beans are blended.

Pour bean mixture into a bowl and stir in the corn. Cover and refrigerate for about 15 minutes.

OVEN

Line a baking sheet with parchment paper. Form bean mixture into six patties using a scant 1/2 cup for each. Bake for 20-30 minutes, being careful not to overcook and dry them out. They're done when the outside is beginning to get crispy and they hold together well.

Air Fryer Cooking Instructions

Preheat the air fryer to around 375F. Place the burgers in a single layer and air fry until slightly crispy on the outside, about 15 minutes. (They have a tendency to stick, so consider using perforated parchment paper underneath them.)

Note:  I had this one already on my page and then saw this comment from Cindy on the McDougall Friends Facebook page - We make Susan Voisin's burgers. She has lots of burger recipes, but every time I mention making another, my hubs says "NOOOO! I like this one!" It's easy.  I'm so glad for advice like this!  

Chipotle Black Bean Burgers

Source:  The Culinary Gym featured on Forks Over Knives

Go to Source for Directions:   Culinary Gym

• 1 cup cooked brown rice
• 1 15-ounce can black beans
• ½ onion, diced - sauté / sweat
• ¼ cup corn
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ¼ teaspoon chili powder or Chipotle powder 
• ¼ teaspoon smoked paprika
• ¼ cup cornmeal
• 2 tablespoons salsa

 Five-Ingredient Veggie Burger

Recipe Inspiration Source:  Forks Over Knives 

Go to Source for Directions:   Forks Over Knives / Nancy Macklin

• 2 cups no-salt-added canned black beans, drained and liquid reserved
• 1 medium onion, quartered
• ½ cup quick-cooking rolled oats
• 1 Tbsp. lime juice
• 2 tsp. chili powder
• Sea salt and freshly ground black pepper, to taste

Easy 5-Ingredient Veggie Burgers

Recipe Inspiration Source:  Sweet Simple Vegan

Go to Source for Directions:  Sweet Simple Vegan

• 1 (15oz.) can of black beans, drained and rinsed (or 1 3/4 cups)
• 1/3 cup + 1 tablespoon gluten-free rolled oats
• 1 shallot, roughly chopped
• 2 cloves garlic, roughly chopped
• 1/2 tablespoon old bay seasoning
• Black pepper, to taste

Easy GRILLABLE Veggie Burgers 

Go to Source for Directions:    Minimalist Baker

• 1 cup cooked brown rice
• 1 cup raw walnuts, TOASTED
• 1/2 Tbsp avocado oil (plus more for cooking)
• 1/2 medium white onion 
• 1 Tbsp each chili powder, cumin powder, and smoked paprika
• 1/2 tsp each sea salt and black pepper (plus more for coating burgers)
• 1 Tbsp coconut sugar 
• 1 1/2 cups cooked black beans* (well rinsed, drained and patted dry)
• 1/3 cup panko bread crumbs
• 3-4 Tbsp vegan BBQ sauce

3-Ingredient Black Bean Burgers  

Go to Source for Directions:    Clean Food Dirty Girl

These obviously have more than 3 ingredients and the recipe looks involved at first glance, but actually they will be pretty easy and they look yummy.

--> Step 1 - the Beans

• 1 cup dried black beans, soaked overnight in enough water to cover them be several inches.
• 1 tablespoon garlic powder 
• 1 teaspoon cumin powder 
• 1 teaspoon coriander powder 
• 2 teaspoons oregano 
• 1 teaspoon red chili powder 

* Use canned beans if you don’t want to make you own. If you use canned, add all of the spices to your food processor from above in the bean recipe. Whatever type of beans you use, make sure you don’t add any liquid along with them. You want them to be as dry as possible so that the patties can form easily. If for some reason the patties are too wet, add a little rice flour and stir.

--> Step 2 - the Burgers 

• 1 cup grated carrot 
• 1 cup cooked quinoa 
• All of the beans that you cooked in the pressure cooker about 2 cups / 465g
• 1 teaspoon salt

ULTIMATE HEALTHY VEGAN BLACK BEAN BURGER WITH SPECIAL BURGER SAUCE

Monkey and Me Adventures is one of my favorite recipe blogs!   

Go to Source for Directions:  Monkey and Me Kitchen Adventures

• 1 cup grated zucchini (about one small/medium zucchini)
• ½ cup pecans, minced (measure after mincing)
• 1 – 15 oz. can black beans, drained and rinsed
• 1 Tablespoon flax meal (ground flaxseed)
• 1 Tablespoon tamari *
• 2 Tablespoons tomato paste
• ¼ teaspoon liquid smoke
• 1 Tablespoon miso *
• ½ cup panko bread crumbs *(see notes)

Seasonings/Spices:

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 Tablespoons dried minced onion flakes
• ¼ to ½ teaspoon red pepper flake
• ¼ teaspoon ground mustard
• ¼ teaspoon coriander
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• 1/8 teaspoon sea salt

Best Black Bean Burgers  

Go to Source for Directions:  Eat Plant Based

• 1-1/2 cups black beans, 15 oz can (drained and rinsed) or fresh cooked
• 1 cup old fashioned oats
• 1/4 cup red bell pepper, diced
• 1/4 cup onions, diced
• 3 Tbsp ketchup
• 1 Tbs Worcestershire sauce, without anchovies, or Bragg's Aminos
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp steak seasoning dry spice
• 1 pinch cayenne pepper, optional

Be sure to check out her additional recipe for Chipotle Ranch Sauce!!!

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 

Basic Directions for Most

COMBINE

In a food processor combine the first five ingredients (through chili powder). Cover; pulse until chunky but not pureed. Add a small amount of reserved bean liquid if mixture seems dry or isn’t sticking together. Mixture should be moist but not wet. Season with salt and pepper.

With wet hands, shape mixture into four 3½-inch patties. Chill at least 20 minutes.

IF USING COOKED ONIONS

Sweat the onion in a sauté pan. Sweat means the moisture comes from the veggies so no oil is needed. Just remember to keep a lid on the pan. If the onions do start to stick, add a little bit of water.

COOKING OPTIONS

Stovetop

In a large nonstick skillet cook burgers over medium-high heat 8 to 10 minutes or until burgers are lightly browned and cooked through, turning once.

Oven

Preheat oven to 400°.   Place the patties onto a parchment paper lined baking sheet and place them into the oven for 15 minutes. Flip the patties over and then bake for an additional 10 minutes or until the patties are browned and feel solid.

-OR-

350°.   15 minutes on each side

SERVE

Serve burgers on hamburger buns with lettuce, tomato and onion slices, and desired condiments.

Soup - Marge's Black-Eyed Pea and Sweet Potato

Recipe Inspiration Source:  Marge Garrett
From our "trip to Bostwana Book Club Meeting" 9/26/2019
Modified from PBS Recipe

NOTE: This recipe makes a lot!   Feel free to 1/3 the recipe.  1 can of black eye peas goes
a long way!


1.  Sauté onion until soft and lightly brown.
Add garlic and chili peppers. Cook an additional 1 or 2 minutes.

1 large yellow onion, finely chopped

2 tablespoons minced garlic

2 Fresno (red) chilies finely chopped

2.  In crock pot, combine water, black-eyed peas, sweet potatoes, bay leaves, chili peppers, onions and garlic.  Cook about 3 hours.

5-6 cups of water

3 14½-ounce cans black-eyed peas, drained and rinsed

2 bay leaves

Salt and Pepper to taste

1 pound sweet potatoes, peeled and cut into ½-inch cubes

3.  When sweet potatoes are soft, add plum tomatoes and parsley.  Cook for an additional hour.

1 pound plum tomatoes chopped

1 cup finely chopped fresh flat-leaf or curly leaf parsley leaves

Delicious as is -or- serve over rice!

Potatoes - Potato Skins, Tex-Mex

Recipe Inspiration Source:  Forks Over Knives

BAKE WHOLE POTATOES

Preheat oven to 450°F. Scrub potatoes and use a fork to poke several holes in each one.

Arrange potatoes on a baking sheet and bake 40 to 60 minutes or until tender when pierced with a fork.

Cool on baking sheet.

• 8 small (4- to 6-ounce) potatoes, scrubbed

POTATO SKINS

Slice potatoes in half lengthwise. Carefully scoop out and reserve most of the potato flesh, leaving a thin layer of potato flesh with the skin to help retain the potato’s shape.

FILLING

Divide the potato flesh - about 2 cups will be used in the filling and 1 cup in the cheese sauce.

In a medium bowl, combine 2 cups of potato flesh, black beans, corn, cumin, garlic powder, chipotle powder, ¼ teaspoon of salt, and 1 tablespoon lemon juice. Mix well. Set aside.

• 1 (15-ounce) can black beans, rinsed and drained (1½ cups)
• 1 cup fresh or frozen corn, thawed
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon chipotle powder
• ¼ teaspoon sea salt, divided
• 1 tablespoons lemon juice, divided

CHEESE SAUCE

Place 1 cup of potato flesh in a blender.

Add milk, nutritional yeast, lemon juice, the onion powder, pepper, and salt.

Blend mixture to a smooth, thick sauce, adding water a little at a time if needed to reach a thick saucy consistency.

• 1 cup unsweetened, unflavored plant milk
• ¼ cup nutritional yeast *
• 1 tablespoons lemon juice, divided
• 1 teaspoon onion powder
• ¼ teaspoon sea salt, divided
• pepper

* Cheese adds a special flavor to many dishes.  Those who avoid dairy but miss that unique flavor can use nutritional yeast instead.  It can be found in most grocery stores, usually on the baking aisle.  There are a good many brands and they vary by store.  Some are better than others.  It can get a little pricey but it's worth it to try several and find the one you like best.

FINAL BAKE & Putting it All Together

Roughly 30 minutes before desired serving time, preheat the oven to 375℉.

Fill each potato skin with the filling mixture; then drizzle 1 tablespoon sauce over each filled potato.

Bake on the oven’s top rack for 10 to 20 minutes, or until sauce and edges of potatoes are just starting to brown.

Remove stuffed potatoes from oven and top with pico de gallo and scallions. Serve immediately.

• 1 cup store-bought pico de gallo
• ¼ cup thinly sliced scallions

Soup - Judy's Black Bean

Recipe Inspiration Source:  Epicurious

Judy made this for JC and I during a visit to the mountains.  Even though JC claims to not care for black beans, he loved this and has changed his mind about the whole black bean thing.  I love black beans and could have eaten this soup 'til I popped.  

This is from the first time I made it.  Just as Judy claimed, it was super simple.
And, oh my, sooooo good!  This recipe is a definite keeper!

The original recipe on Epicurious includes a few things I don't eat - olive oil, chicken broth, feta cheese.  Those were easy to skip or replace.  These directions reflect my preferences.  Also, canned ingredients are easy, but my sensitive stomach does better with fresh tomatoes than with canned.  As for the beans, sometimes I use canned, sometimes I cook from dried.


Sauté onion, carrot, and garlic until vegetables begin to soften, about 6 minutes.

1 onion, chopped

1 carrot, chopped

garlic - 4 cloves, chopped

Mix in cumin and 1 teaspoon jalapeño.

jalapeño chile with seeds - 1 to 2 teaspoons chopped , divided

cumin - 2 teaspoons ground

Cumin tip I plan to try sometime:  More intense and nuanced flavor can be enjoyed by lightly roasting whole cumin seeds and then grinding the seeds in a spice grinder or with a mortar and pestle.

Add beans, tomatoes, and broth; bring soup to boil.

black beans - equivalent of two cans, undrained 

tomatoes, diced - equivalent of one can petite diced tomatoes in juice

broth - 1 1/2 cups

Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes.
Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot.
Simmer soup until slightly thickened, about 15 minutes.
Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.

Ladle soup into bowls. Top with cilantro and green onions.

cilantro - Chopped fresh 

green onions - Chopped 

CUMIN INFO

This recipe reminded me how much I enjoy the taste and smell of cumin.  Even better, cumins good for you!  It's mostly known as a digestive aid, but there are other benefits as well.

Potatoes - Sweet Potato - Chunky Monkey

Recipe Inspiration Source:  I saw this on Facebook.

If I'm hungry and desperately craving a sweet fix, this would definitely be a solution!

If you haven't tried a chunky monkey yet you are missing out!

Cook a sweet potato and open it up, smash a banana on top and drizzle with watered down PB2. So good for breakfast, lunch, dinner or dessert (sprinkle with a couple of teaspoons of Enjoy Life mini chocolate chips for dessert).

Pasta - Spaghetti Salad

Recipe Inspiration Source:  Monkey and Me

I need to try this soon!

Spaghetti Salad has long been a favorite recipe.  My original recipe is loaded with oil and includes parmesan cheese.  It was delicious, but I'm determined to figure out a tasty healthier version.  I've experimented a few times on my own, but haven't hit on the right combination of flavorings yet.

Here is a recipe that may be helpful in my quest:

This one is from Monkey and Me.  It's vegan and oil free!
I have loved many of their recipes!

Potatoes - Baked - Various Methods

Air Fryer Method

This may be my new favorite way to bake potatoes!  It's very easy.  It uses no fool.  But best of all, the outside is slightly crispy without being inedible.  YUM!!!

Rub potatoes with olive oil.

Season potatoes with salt, pepper, garlic powder and parsley to taste.

Place in air fryer and cook at 400 degrees for 40-50 minutes (depending on size of potatoes).

Source: Bitz and Giggles

Crock Pot Method

Scrub the potatoes and dry completely. 

Place each potato on a plat piece of foil large enough to wrap around the potato completely. 

Prick the potato all over with a fork, then place it in the center of the foil. 

Drizzle with 1/2 teaspoon olive oil and sprinkle with 1/4 teaspoon kosher salt. Rub the salt and oil over the surface of the potato.  The oil makes the skins nice and crispy, but if avoiding oil, you can skip this step!

Wrap tightly with the foil sheet. Place in your slow cooker - no water necessary.

Cook the potatoes on high for 4 to 5 hours or low for 8 to 10 hours, until soft. Smaller potatoes may need less cooking time. Many seem to think 8 hours is fine for all sizes.   Do not overcook, or the potatoes may become soggy.  

Without Foil

Wash and dry the potatoes and put them right in the crock pot. Drizzle the potatoes with a bit of olive oil and sprinkle some salt over the top. Don’t worry about pricking each potato with a fork either. Since they cook so slowly, you don’t really need to worry about it at all.

Crispy Skins

If you'd like a crispier skin, potatoes can be grilled or broiled for a couple minutes before serving!

BAKED in the OVEN

Baked potatoes are rather basic.  There are a number of ways to make them and it's pretty hard to mess them up completely.  Many people rub oil on them, then sprinkle with salt, and bake at a high temp.  That gives them a crispy, flavorful skin, but also makes them unhealthy, even more so since oil at high temps = carcinogenic.

Here's the simple, oil free technique.  It's a little less crispy, but way better for you.  The flavorful part is not a problem, because toppings will add flavor!

1. Preheat oven to 400 degrees.
   
2. Choose the potatoes.  Russet potatoes are best for baking, but others can be used.   Try to choose potatoes that are about the same size so they will cook the same amount of time.
   
3. Prepare the potatoes.  Wash them.  Cut out any eyes or bad spots.  Use a fork to poke holes all over.  That helps them cook more evenly and prevents them from possibly exploding and making a mess in the oven.
   
4. Do NOT cover with foil.  The foil method steams, rather than bakes the potatoes.  Foil cooked potatoes are more watery and dense.
   
5. Put the potatoes in the oven.  Place them directly on the rack in the center of the oven.  They should not be touching.
   
6. Bake them for 50-70 minutes, depending on the size.

TOPPING IDEAS

• salsa
• green onions
• dressing
• sautéed mushrooms and onions
• broiled veggies 
• broccoli
• tomatoes
• fresh chopped herbs - parsley, cilantro, etc
• avocado
• hummus
• baked beans
• chili

Apple Crisps - Air Fried

Recipe Inspiration Source:  Williams Sonoma

I forgot to take a photo after they cooked.
I scarfed them down!

• 1 apple, peeled, cored and thinly sliced horizontally
• 1/2 tsp. ground cinnamon
• 1 Tbs. sugar
• Pinch of kosher salt

Preheat air fryer to 390°.

In a small bowl, stir together the cinnamon, sugar and salt. Rub all sides of apple slices in the mix.

Working in batches, place the apple slices in the fry basket and insert into the air fryer. Cook until the slices are slightly golden brown, 7 to 8 minutes, turning them over halfway through cooking.  6 to 7 minutes means they are still moist, a bit like baked apples.  

Hmmmmmm...  I need to explore more recipes.  I'm wondering how it would be to add in some oatmeal and create sort of a batter for each slice.  That's not necessary because these were good as is and quite simple.  I'm only thinking of experimenting for variety.

Onion Rings in the Air Fryer

Recipe Inspiration Source:  From My Bowl

Ordinarily, when I find a recipe to try, I look for similar recipes and try out a number of different variations to come up with the one that suits my tastes best.  This recipe was wonderful as is.  I'm not even bothering to look for others.  

No Oil Needed!

• 2-3 Yellow Onions (3 medium or 2 large)  - I'll bet you could do this with squash and okra, too!

Wet Mix:

• 1/2 cup Flour of Choice (All Purpose, Spelt, GF, etc)
• 2/3 cup Unsweetened Plant Milk
• 1/2 tsp Paprika
• 1/4 tsp Turmeric
• 1/2 tsp Salt

Dry Mix:

• 1 cup Panko Bread Crumbs (make sure they are Vegan!)
• 1/2 tsp Paprika
• 1/4 tsp Turmeric
• 1/4 tsp Salt

1. PREHEAT - Oven to 450F  -OR-  air fryer to preheat setting.
   
2. CUT THE ONIONS - Slice the end off each Onion, and then peel the outer skin off. Carefully cut each Onion into 1/2″ circular portions.  Cut the rings using two Onion layers for each Onion Ring - that keeps the rings juicy.
   
3. Mix up the WET ingredients in one bowl and the DRY in another.
   
4. Using a fork, dip each Onion Ring into the Wet Mix, then transfer to the Dry Mix and coat evenly with breadcrumbs. Place onto a greased or lined Baking Tray or into the basket of your Air Fryer.  

Air Fryer Baking Instructions:

Bake the Onion Rings at 400F for 8-10 minutes. You will have to cook the Onion Rings in a few batches, so the basket does not become overcrowded. Serve Warm.

Oven Instructions:

Bake the Onion Rings on a greased or lined Baking Tray (I used a silicone mat) at 450F for 30-35 minutes. If you are using parchment paper, I would suggest flipping the Onion Rings, but otherwise you should be ok. Serve Warm.


These Onion Rings will stay crispy for a few hours after you make them, but will not last overnight. They are best served warm.

Condiments - Salad Dressings Made with Pureed Corn

Recipe Inspiration Source:  Forks Over Knives - magazine, FB page and Group

This is the start of a batch - right after blending the corn and water.

This makes a good salad dressing or sauce to use when cooking.  It's particularly good with stir fries and pasta salads.

Start with:

• a bit of corn (fresh, frozen, or canned)
• Add a bit of water.  It doesn't take much.  

Blend until pureed, adding more water if necessary to get to the consistency you're looking for.  You can use this as is or add other ingredients.

Optional Ingredients:

• onions
• Garlic
• salt and pepper
• lemon juice + Dijon mustard

Condiments - Salad Dressings made with Beans - no nuts, no oil

Beans is another base to try when making dressings and sauces with no oil or nuts.  

White bean options - Great Northern, cannelloni, chickpeas...

Creamy Italian Dressing I

Recipe Inspiration Source:  Ordinary Vegan

• ¾ cup cooked white beans, drained and rinsed (if using canned)
• ¼ cup water (or more)
• 2 tablespoons fresh lemon juice
• 1 garlic clove, chopped
• 1½ tablespoons shallots, chopped
• ½ teaspoon dried oregano
• 1 tablespoon maple syrup
• ¼ teaspoon salt (or more to taste)
• 1 tablespoon fresh parsley, chopped (or more to taste)
• Fresh ground black pepper

Place all the ingredients in a blender or food processor. Process until smooth. Taste and adjust seasonings adding a little more parsley or water if needed.

Creamy Italian Dressing II

Recipe Inspiration Source:  My Plant Based Family

• 1 can or 1½ cup cooked white beans, drain and rinse if using canned 
• ½ cup (to 1 cup) water
• 2-3 Tbsp fresh squeezed lemon juice or vinegar
• ½ tsp garlic powder
• 1½ tsp onion powder
• 2 tsp dried parsley
• 1 tsp dried oregano

Optional:

• 1 tsp sea salt (optional)
• 1 TB basil

1. Warm beans slightly then place in a blender or food processor.
2. Pour in ½ cup water.
3. Squeeze juice from lemon into a small dish, remove any seeds then pour juice into dressing. Start with 2 tbsp of lemon juice and add one more tablespoon of juice if needed.
4. Dump in the rest of the spices then blend/process well.
5. Scrap sides of container and add more water if necessary.
6. Dressing should come out creamy and smooth. More water and spices can be added to meet your preferences.

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Creamy Dill Dressing 

Recipe Inspiration Source:  I saw this in a comment on Facebook.  

1 15 oz can Great Northern beans (do not drain)
3 TB dill weed
1 TB onion powder
3 TB nutritional yeast
3 TB white vinegar
Dash of red pepper (optional)

Instructions: Place all ingredients including undrained beans in a high-speed blender and blend on high until creamy.
Serves 5

Creamy White Bean Caesar Salad Dressing

Recipe Inspiration Source:  Eat Plants for Health

• 1/2 cup almond milk plain, unsweetened or other plant-based milk
• 1 Tbsp white wine vinegar
• 1 clove garlic minced
• 1 1/2 cup white beans or 1 canned, rinsed and drained
• 1.5 Tbsp kelp granules (see Store to order)
• 1 Tbsp fruit paste or liquid sweetener of preference
• 2 tsp miso paste soy or chickpea
• 1 tsp onion granules
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce vegan
• 1/2 tsp freshly ground black pepper
• 1 Tbsp fresh lemon juice

Place all ingredients in processor or blender and blend until very smooth.   Store in airtight container in refrigerator up to 5 days.

Others to Try -

Clean Eating Kitchen - Lemony Bean Dressing

Corn - Microwaved in Husks

Recipe Inspiration Source:  The Dinner Mom and Instructables

This works so well!  There are hardly any silks left!  So easy!!!

I didn't have to pull off any silk strands!

Leave the husks on the corn. You can trim the fuzzy end a little though.

Place the corn on a microwave-safe plate and microwave:
1 ear – 3 minutes
2 ears – 5 minutes
3 ears – 6 minutes
4 ears –  7 minutes

Allow the corn to cool after cooking for about 5 minutes.  The corn will be very hot when the corn finishes cooking. Use a mitt to hold the corn.  My red silicone ones are perfect.

Cut about 1 inch off of the end of the corn that has a stub.  Don’t cut the end with the silk showing.

Pull the end of the corn with the silk away and pinch and push the corn out of the husk.  Sometimes it takes a few tries to get things moving. If you are having difficulty, peel back the husk at the top a little or try holding the end with the silk in one hand and using the other hand to rock the corn a bit.

Snack - Chocolate Chickpea Clusters

Green Smoothie Gourmet came up with the perfect description for these - 

"Super healthy, crazy easy chocolate and chickpea snack rich in protein, fiber, magnesium and anti-oxidants. The perfect grab-and-run snack to boost you out of those afternoon slump."

picture

NOTE: To make the melting magic happen, the chickpeas must go straight from the oven into a bowl of chocolate chips – so plan your schedule accordingly!

• 1 can 15oz of chickpeas (aka garbanzo beans)
• 1 cup vegan chocolate chips - semi sweet, dark,...

More options:

• 1 TBSP cinnamon
• 1/4 tsp sea salt
• cayenne pepper
• cacao nibs
• nuts - toasted would be good!
• seeds - especially sesame, but also pumpkin or sunflower
• dried fruit

1. Rinse chickpeas.
2. Spread them on a small parchment-lined cookie sheet. 
3. Bake at 350 degrees F for one hour. 
4. Shake baking sheet in a circular motion every 10-15 minutes to ensure even roasting.
5. After first 15 minutes, sprinkle with cinnamon and salt if using.
6. Pour chocolate chips in a bowl, and put HOT chickpeas straight from the oven on top of the chocolate chips, stirring to melt them. Chocolate should be completely melted and drip off of the end of the spoon easily.  If you need to, microwave the bowl in increments of 20 seconds until chocolate is melt enough to stir and coat the chickpeas.
7. Replace the parchment in the cookie sheet and dollop 1 tbsp of mixture in rows, with 1 inch separation. 
8. Chill in refrigerator for one hour.
9. They are ready to eat! Store in frig or room temperature, it’s up to you.

Notes:

• One recipe recommended cooking chickpeas10 minutes at 400.

Recipe Inspiration Sources:  Green Smoothie Gourmet, Nest and Glow and Meal Prep on Fleek

Carrots - Roasted with Maple Tahini

Recipe Inspiration Source:  Catching Seeds 
- This looks like a good blog to explore further!!

Oh my.  These were so good!  Definitely a keeper recipe.  The sauce was yummy, too and could be used with other recipes, like a stir fry.

• 1/2 pound carrots, peeled and trimmed, all about the same size - multi-colored are nice!
• Broth
• 2 tablespoons chopped fresh parsley
  
• optional - 1/4 cup pomegranate arils - I didn't have these, but the original recipe calls for them and it could be a fun addition - BTW, arils is the fancy word for the little red fruits inside pomegranates

TAHINI SAUCE:

• 1/4 cup tahini
• 1/4 cup water
• 2 tablespoons Dijon mustard - I used the Trader Joe's brand, which is my new fav
• 2 tablespoons maple syrup
• 2 tablespoons chopped fresh parsley

INSTRUCTIONs

1. Preheat the oven to 390-ish degrees. 
2. Marinate, soak or drizzle carrots with a bit of broth to get them moist.  Arrange them on a parchment lined baking tray. 
3. Bake for 30-40 minutes or until the carrots are tender.  Check them towards the end - you don't want them to turn to mush.
4. While the carrots are cooking, whisk together all of the sauce ingredients.
5. Once the carrots are cooked, drizzle with sauce, top with pomegranate and parsley and serve.

Potatoes - 15 Minute Fries

Recipe Inspiration Source:  Plant Based Gabriel - includes a quick easy video!

I should have taken the time to do a better photo, but I was HUNGRY!

This could be a game changer!

I like thick fries.  It's hard to get them just right from raw.  This recipe calls for batch baking potatoes early in the week, storing them in the fridge, then pulling out what you need for making fries.  It only takes 15 minutes on the night you eat them, yet they taste like just made.

★  I have done this recipe as both a make-ahead and a right away - turning them into fries after the partially-baked potatoes have been in the refrigerator and making the fries right after baking them.  It works just fine either way!

Baking the Potatoes

• Preheat the oven to 425 F 
• Place your whole washed potatoes onto the baking rack (no foil, no pan)
• Bake for 45-55 minutes depending on the size of your potatoes - He uses Yukon Golds or Red Potatoes
• Once the potatoes are done baking allow them to cool
• Place into the fridge (we normally make large batches at the start of the week)
  -OR- let them cool slightly and make the fries

When you are ready to make the fries

Making the fries or wedges

• Preheat the oven to 425 F 
• Cut the cooked potato into the wedge size and shape of your liking
• Toss the fries in your favorite seasoning or leave plain to use with a dipping sauce
• Place onto a baking sheet lined with parchment paper
• Bake for 15-20 minutes

Condiments - Salad Dressing: Caesar

Recipe Inspiration Source:  saw it on You Tube - Chef AJ
Very Benevolent Caesar Salad
By Miyoko Schinner, McDougall Program cooking instructor

PREP - Almond meal - can make your own by grinding raw, blanched, or roasted almonds in a food processor until very finely ground.

--> If using the blender to grind almonds, this whole recipe can be prepared in the blender.

Combine the almond meal, garlic, mustard, and nutritional yeast to make a paste. 

• 2 tablespoons almond meal
• 3 cloves garlic, pressed through a garlic press
• 3 tablespoons Dijon mustard - AJ recommends Westbrae Stone Ground
• 3 tablespoons nutritional yeast flakes, unfortified - AJ recommends Sari brand

Whisk (or blend) in the remaining dressing ingredients.

• 3 tablespoons lemon juice
• 2 tablespoons coconut aminos (soy sauce works, too, but is higher sodium)
• ¼ cup water

Cauliflower, Broccoli, and Carrots, Baked

Recipe Inspiration Sources:  Cindy's Table and Clean Eating

I was looking for a recipe combining cauliflower and broccoli and came across this one.  The added color of the carrots pulled me in!  I altered the recipe a bit.  It called for a bunch of oil and some butter.  It also called for a total of 60 minutes cooking time, which turned out to be too long.

• cauliflower
• broccoli
• carrots
• garlic
• 1 teaspoon basil
• sea salt
• pepper
• garlic salt
• paprika
• broth
• nutritional yeast

Preheat oven to 375 degrees 

Cut vegetables into small pieces.

Put all ingredients in a large bowl and mix well.

Cover dish and bake for 30 minutes.

REMOVE COVER and stir.

Bake for an additional 15 minutes, until vegetables are tender and browned. 

This recipe is a keeper, but I need to work out the correct cooking time when omitting oil.

Salad - Brussels, Kale, Apple & Pecans

Recipe Inspiration Sources:  
Ambitious Kitchen
Epicurious

My friend, Brenda, shared this recipe.  She made it for Easter and said it was wonderful. She's right!!!

It called for cheese, which I skipped since I don't do dairy.  The original recipe also called for 1/4 cup of oil.  I looked up lots of other similar recipes.  They all used some amount of oil.  The first time making this I used 1 TBSP of oil, but I believe it will be just fine with none.

This recipe is a definite keeper!!!

Dressing, option 1:

• 1 tbsp extra virgin olive oil  or none!
• freshly squeezed lemon juice - 1 lemon
• garlic, minced
• maple syrup to taste
• salt & pepper

More options:

• 1 tbsp apple cider vinegar
• some sites also add - 1 tsp Dijon mustard

For the salad:

• 1 pound brussels sprouts, trimmed, loose leaves removed and thinly shredded
• 1 bunch of tuscan kale, stems removed and leaves finely chopped into ribbons
• 2 crisp apples, cored and thinly sliced  (SweeTango, Honeycrisp, Pink Lady)
• 1/2 cup dried cranberries
• 1/3 cup candied pecans, chopped  (Epicurious recommends hazelnuts)

More Salad Options:

• 6 radishes, halved, thinly sliced
• 2 tablespoons finely chopped shallot (about 1 medium)
• 1 small garlic clove, finely grated

The food processor is definitely worth getting out for this recipe!!!

INSTRUCTIONS

Candy the nuts - Toss with maple syrup, then bake at 350 for 8 to 10 minutes.

In a medium bowl, whisk together the dressing ingredients.

Shred the brussels sprouts and kale in a food processor.

In a separate large bowl, toss together shredded brussels sprouts and kale with your hands.

Add about 3/4 of the dressing, and use your hands to massage dressing into greens for about 5 minutes.  Taste and add more dressing as needed (you may not need all of it).  Reserve any leftover dressing for another use.

Cover and refrigerate for at least one hour or up to overnight to allow for dressing to soak into the the kale and brussels.   It’s actually best when made a day ahead of time so the flavors of the dressing can sink into the kale and brussels!

Once ready to serve, toss in apple slices, dried cranberries and chopped candied pecans. Season with freshly ground black pepper.

Finally, garnish with crumbled cheese.

Makes about 6 servings.


Do Ahead (as described on Epicurious)

• Dressing can be prepared 3 days ahead; cover and chill. 
• Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. 
• Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. 
• Salad can be tossed together 30 minutes ahead; keep at room temperature.

Condiments - Tahini, Mustard, and Maple Syrup Salad Dressing

This is a variation of Honey Mustard Dressing.   The vegan version leaves out honey and after reading about the honey industry and the harm done to bees, I'm fully on board with using maple syrup instead. Maple syrup is every bit as good.  There are some basic ingredients found in most all of the versions I've seen. Some of them leaned heavier on Tahini and actually called it a Tahini dressing.  I look forward to finding the perfect combo for me.  Or maybe I'll enjoy varying it a tad each time. 

Photo from Cookie and Kate.

Photo from Follow the Seeds.

Super Fast basic version:

• vinegar (apple cider or balsamic) and/or lemon
• maple syrup or pitted date
• dijon mustard

To make it creamy, add:

• tahini (many recipes used either this or olive oil)

Other ingredients to experiment with:

• nutritional yeast
• tamari or liquid aminos
• minced or ground garlic
• sea salt *
• ground pepper
• paprika

TOO THICK?  Dilute with:

• water
• nut milk

NOTES:

• Balance tahini’s bitterness and tang with a little sweetener and some extra salt. A little bit of maple syrup or honey go a long way in making this salad taste well-balanced, complex, and totally delicious. This dressing also calls for a little more salt than most of my other dressings. Salt helps balance bitterness and brings out tahini’s best. - Cookie and Kate
• Dressing will keep for up to 5 days in an airtight container in the fridge.

Recipe Inspiration Sources:  
Cookie and Kate
Follow the Seeds