Peanut Butter Oat Dog Cookies

Here’s a fun treat you can make for your dog!

This recipes is from Mrs. Plant:

Ingredients:

• 4 cups oat flour
• 2/3 cup natural peanut butter
• 2 Tablespoons blackstrap molasses
• 1 cup water

 Directions:

• Preheat oven to 325 degrees.
• Using a standing mixer or large food processor, mix all ingredients, adding a bit more water (if needed) to make a slightly sticky, smooth dough.
• Remove from mixer or processor, form a ball, and split the ball in two. Wrap half in plastic wrap or ziploc bag and store for future cookies.
• Simply roll small amounts of dough into balls, place on cookie sheet lined with parchment paper or a silicone baking mat, and press down with your fingers to flatten. OR Roll dough out to ½ inch thick and use a cookie cutter to make your dog biscuits.
• Bake for 40 minutes. Turn off oven and leave cookies in to dry out.
• Store in refrigerator.

Chef’s Notes: This is a double batch and will make 60 1/2-inch biscuits with a small cookie cutter. You can freeze half of the biscuits in a freezer baggie. You can half the recipe if you desire. If you make them 1/4-inch, you only need to bake them for 20 minutes.

Hope your canine friends enjoy 🙂

Hash Brown Casserole

This is a great recipe for breakfast on a weekend morning, to serve during brunch, or take to a potluck.

This recipe is from Fat Free Vegan

Ingredients:

Sauce:

• 1 1/4 cups water
• 1 cup plain, unsweetened, non-dairy milk
• 3/4 cup nutritional yeast
• 1/4 cup raw cashews or 2 tablespoons tahini, optional
• 3 tablespoons potato starch or cornstarch
• 1 1/2 tablespoons lemon juice
• 1 teaspoon dry mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/8 – 1/4 teaspoon cayenne pepper, optional
• black pepper to taste

Casserole:

• 1 large onion, chopped
• 3-4 cloves garlic, minced
• 12 ounces kale, stems removed and leaves chopped
• 16 ounces frozen Southern-style hash brown potatoes, thawed (make sure there is no oil, alternatively you can peel and cut regular potatoes into 1/2-inch cubes)
• 1 15-ounce can chickpeas, rinsed and drained
• Optional: One package of tempeh bacon, cut into pieces

Instructions:

1. Preheat oven to 350 F.
2. Place sauce ingredients in blender and blend at high speed until smooth.
3. Heat a large, deep non-stick skillet or wok over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. (Add water by the tablespoon if needed to prevent sticking.) Stir in the garlic, kale, and 2 tablespoons of water; cover tightly. Cook, stirring every 60 seconds, until kale has wilted to about half its volume.
4. Add the sauce, hash browns, and chickpeas. Cook, stirring constantly, until the sauce begins to thicken.  Stir in tempeh (if using).
5. Pour into prepared baking dish. Cover with foil and bake for 40 minutes. Uncover and bake until casserole is set (no longer liquid in the middle), 10-15 minutes. Serve hot.

Enjoy 🙂

Pasta Fagioli with Cranberry Beans and Kale

Here is an easy pasta recipe that can be made with the Instant Pot. Don’t have an Instant Pot? Directions for cooking on the stove top are at the bottom.

This recipe is from Fat Free Vegan:

Ingredients:

• 2 cups dried cranberry beans, borlotti beans, or pinto beans (soaked overnight)
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 7 cloves garlic, minced and divided
• 1 teaspoon fresh rosemary, minced (or 1/2 tsp. dried)
• 1/4 teaspoon red pepper flakes
• 26 ounces chopped tomatoes, canned
• 3 teaspoons dried basil leaves, divided
• 2 teaspoons dried oregano, divided
• 1/2 teaspoon smoked paprika
• 2 cups small pasta
• 10 ounces kale, stems removed and leaves chopped (4-6 cups chopped)
• 3 tablespoons nutritional yeast
• freshly-ground black pepper, to taste

Directions:

1.  Soak beans overnight, drain well, and rinse.
2. In the instant pot, saute onion and cook until it begins to soften, adding water by the tablespoon if necessary. Add the celery, half of the garlic, the rosemary, and the red pepper flakes and cook for another 2 minutes.
3. Add the tomatoes, 2 teaspoons of basil, 1 teaspoon oregano, and the smoked paprika. Heat, stirring, until hot.
4. Add the drained beans and 6 cups of water or vegetable broth. Lock the lid in place, select Manual and set the time to 10 minutes.
5. While this is cooking, cook pasta according to package directions.
6. Allow the pressure to come down naturally for 15 minutes. Release all pressure using quick release.
7. Carefully open the lid and check the beans. If they are not all completely softened and cooked, replace the lid and bring to high pressure for another minute or two. Quick-release pressure and check beans again. Do this until the beans are all tender.
8. Once the beans are done, add the reserved garlic, basil, and oregano.
9. Stir in the kale, press keep warm on instant pot, and cover. Allow the kale to cook in the residual heat for about 5 minutes.
10. Add in the pasta.
11. Stir in nutritional yeast and freshly ground black pepper to taste and serve.

Stove Top Directions:
Follow the directions in steps 1 through 3, using a large, heavy pot. Then add the dried beans, salt, and 8 cups of water or broth. Cover and bring to a boil. Reduce the heat to low and simmer until beans are tender, adding more water if necessary. Allow 1 1/2 to 2 hours for beans to cook.

Uncover the pot and bring back to a boil. Add the pasta and reserved seasonings and check the liquid level–there should be enough to cover the pasta completely; if not, add more. Cook until pasta is al dente. Add the kale, cover the pot, and cook on low for 3-5 minutes. Add nutritional yeast and black pepper to taste.

 

Almond Poppy Seed Cake

This is a great recipe when your in the mood for a treat!

This recipe is from Straight-Up Food:

Ingredients:

• 1½ cups non-dairy milk
• 12 Medjool dates, pitted
• 1½ teaspoons almond extract
• 1¼ cups rolled oats, ground into flour
• ¾ cup dry/uncooked millet, ground in flour
• 2 tablespoons poppy seeds
• 2 teaspoons baking powder
• 1 tablespoon lemon zest (from 1 medium lemon)

Directions:

1. Preheat oven to 325. Line a standard 9-by-5-inch loaf pan with parchment paper (or use a silicone baking pan). In a small bowl, place the chopped dates, non-dairy milk, and almond extract, and set aside (so dates can soften).
2. Grind the oats and millet together into flour in your blender, and place into a mixing bowl. Add to this the baking powder and poppy seeds, and mix with a fork.
3. Blend the dates, non-dairy milk, and almond extract until smooth. Pour into the bowl of dry ingredients, along with the lemon zest, and mix just until all of the dry ingredients have been incorporated.
4. Pour batter into pan and bake for 55 to 60 minutes uncovered. It will be done when it is an even medium brown and has some cracks on the top. Let cool before serving as is or with Lemon Frosting (below).

Lemon Frosting Ingredients:

• 4 or 5 Medjool dates, pitted
• ¼ cup water
• 2 tablespoons unsalted cashews
• Juice from 1 medium lemon (about a ½ cup)

Directions:

1. Place all ingredients into a blender and set aside for 15 to 20 minutes (so that dates and nuts can soften).
2. Blend until very smooth. Frost just before serving.

Enjoy 🙂

Lentil Meatballs

These are perfect to add to spaghetti!

Recipe from this video.

Ingredients:

• 1 onion, finely chopped
• 2 tsp oregano
• 1 tsp garlic
• 1 tsp liquid smoke
• 1 tablespoon tamari or soy sauce
• 3 cups cooked lentils
• 4 tablespoons flour buckwheat, garbanzo (whatever you have)

Directions:

1. Mix everything except for flour in a mixing bowl.
2. Use an immersion blender to blend about ½ the mixture.
3. Add in the flour to thicken to a cookie-dough consistency.
4. Roll into balls or use a 1-inch scoop.
5. Bake at 375 degrees for 10 minutes and then go in 5 minute increments until crispy (ours cooked for about 20 minutes).