Sesame Parmesan
1 cup sesame seeds
1/2 tsp salt
1/4 cup nutritional yeast
1 tsp onion powder
1/2 tsp garlic powder
Toast seeds in a dry skillet over medium heat, stirring 5-10 minutes until golden brown. Process all ingredients in a coffee grinder or blender until smooth. Store in the refrigerator.
This recipe is from a great little cookbook entitled “Of These Ye May Freely Eat” by JoAnn Rachor. See her YouTube channel here for some great cooking videos.
Eggplant Roll-Ups
Even meat-eaters will devour these comforting Eggplant Roll-Ups. Using thinly sliced eggplant instead of noodles is a great way to get this nutrient-dense vegetable into your diet.
2 large eggplant, sliced lengthwise 1/4 inch thick
1 medium onion finely chopped
1 medium red bell pepper chopped
2 cups chopped mushrooms
4 cloves garlic minced
2 tsp Italian style seasoning
3 Tbsp Sesame Parmesan seasoning
2 Tbsp nutrition yeast flakes
2 Tbsp balsamic vinegar
14 oz firm tofu pressed and crumbled
10 ounces baby spinach
1/2 cup chopped olives
1 large jar of oil free pasta sauce
Preheat oven to 350 degrees. Arrange eggplant in a single layer on cooking sheet lined with parchment paper. Cover with a second baking sheet or aluminum foil. Bake about 20 minutes, uncover and bake an additional 5 – 10 minutes to brown and become flexible enough to easily roll.*
While eggplant is cooking, sauté bell pepper, onion, garlic and mushrooms until tender. Add seasonings, tofu and spinach. Mix well and cover until spinach is wilted. Add 1/2 cup pasta sauce and salt to taste. Mix well. Lightly cover bottom of pan with pasta sauce. Place 1/4 cup of the vegetable filling on each eggplant slice, roll and place in a baking dish. Top with pasta sauce and olives. Bake 20 minutes.
*Baked eggplant slices are delicious with hummus spread on them and rolled up. See my Whole Food Hummus recipe found here.
Vegan French Onion Dip
This vegan French onion dip goes perfectly with crackers or vegetables! Made with cashews, sunflower seeds and white beans as your base, this dip is a healthy, high-fiber super-star that is simple and delicious! This recipe is in my cookbook Whole Food American Favorites.
1/2 cup each: raw sunflower seeds and
cashews soaked in 1 cup water for 1 hour
1 cup cooked navy beans (or great northern)
1 t garlic granules
2 T onion granules
3 T lemon juice
3 T apple cider vinegar
1 clove garlic, minced
2 green onions, sliced (use some of the green)
3 small pitted dates
Fresh dill or other fresh herb of choice
Chives for garnish
Sea salt
Puree all ingredients in a strong blender until smooth. Add in fresh dill or other fresh herbs, green onions, or chives. Salt to taste. Great with fresh-cut vegetables.
Better Than Meat Loaf
This recipe is from my cookbook Whole Food American Favorites.
1/2 cup dry green lentils
1 onion, chopped
1 cup chopped mushrooms, cremini or white button
2 cloves garlic, minced
1 carrot, finely chopped
1 stalk celery, chopped
1/2 cup chopped fresh parsley
1 T dried oregano
1/2 t pepper
2 cups cooked kidney beans
1 1/2 cups rolled oats
1/2 cup chopped walnuts or pecans, raw
1 cup Blender BBQ Sauce (Page 98 in Whole Food American Favorites)
Boil 1 1/4 cups water. Add lentils, reduce heat to simmer, and cook until tender. Add more water if needed. Sauté onion, mushrooms, garlic, carrot, and celery until tender. Add herbs and pepper. Cook 3 – 4 minutes. Transfer to large mixing bowl. Add cooked lentils, kidney beans, oats, nuts, and BBQ sauce. Using a pastry cutter, mash all ingredients together until they become sticky. Don’t mash too much. You want to leave a little texture. Transfer to a loaf pan. Top with more BBQ sauce. Bake at 350 degrees for 1 hour. Let cool 10 minutes before cutting.
Gingerbread Man Cookies
A strong blender such as a Vita Mix or BlendTec, or a strong food processor such as a Kitchen Aid or Cuisinart, is necessary for this recipe.
25 small pitted dates
2 1/4 cups white wheat flour, sifted
2 t baking powder
1/4 t sea salt
1 1/2 t powdered ginger
1 t cinnamon
1/4 t cloves
1/3 cup molasses
1 cup raw cashews
1 t vanilla
Soak dates in 1/2 cup water for at least 4 hours. Mix sifted flour, baking soda, salt, and spices in a large bowl. Blend dates and water with remaining ingredients in a strong blender or food processor until smooth. Add to dry ingredients. Mix well and knead until you have a smooth ball of dough. Wrap in wax paper and refrigerate for several hours until chilled. (This step makes rolling out much easier.) Divide dough in half and roll one half between two pieces of parchment paper. Roll out to 1/4 inch thick. Cut with a gingerbread man cookie cutter and place on a cookie sheet lined with parchment paper. Bake for 10 minutes at 350 degrees.
Brussels Sprouts w/ Avocado Garbanzo Dip
Avocado Garbanzo Dip
I could have this as a meal all by itself! It’s a great way to get that pound of veggies in.
1 large avocado
1 cup cooked garbanzo beans
1 T nutritional yeast
1/2 t onion powder
Salt to taste
Blend all ingredients in a food processor until creamy. Serve with steamed or roasted Brussel sprout halves, broccoli or cauliflower.
Vegan Pumpkin Pie
1 small can pumpkin (1 3/4 cups)
1 1/4 cup almond milk
25 soft pitted deglet dates
1 tsp vanilla
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/8 tsp ground cloves
Soak dates in the almond milk for at least 4 hours to soften. Blend all ingredients until smooth. Pour into the prepared nut crust and bake at 275 degrees for 20 minutes. Turn off oven and leave in for another 20 minutes.
Crust (for one pie)
3/4 cup raw pecans or walnuts
10 small soft pitted dates
1 cup rolled oats
Chop finely in food processor until it starts to stick together. Press into a pie plate or 8 x 8 cake pan. Fill with your favorite pie filling. This crust does not need to be baked.
Cranberry Relish Salad
From Whole Food American Favorites
This recipe was inspired by my love for cranberry sauce without all the sugar! If you prefer less sweet, use a more tart apple and/or less dates. Cut down on the walnuts if you need to cut back on the fat.
1 medium Fuji apple
1 cup raw cranberries
8 small pitted dates
1/4 cup walnuts
Chop all ingredients in a food processor to a relish consistency.
Thanksgiving Chic Pea Loaf
Recipe from Whole Food American Favorites
This loaf makes a great turkey replacement for your upcoming holiday feast! It could also be a great side dish in place of “stuffing.”
2 cups cooked mashed yam
1 medium onion, finely chopped
2 cups chopped mushrooms, cremini or white button
2 stalks celery, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, minced
4 cups cooked chic peas (garbanzo beans)
1 cup rolled oats
1/2 cup chopped raw walnuts or pumpkin seeds
2 T organic tamari or balsamic vinegar
2 T tomato paste
1 T spicy brown mustard
1 t dried sage
1 1/2 t dried thyme
1 t dried rosemary, crushed
1/4 cup chopped fresh parsley
1 t sea salt
1/2 t black pepper
Bake yam at 350 degrees for 1 hour 15 minutes until soft. Set aside to cool. Saute vegetables in 1/4 cup water until tender. Transfer to large mixing bowl. Add remaining ingredients, including baked yam, and mash with a pastry cutter until the mixture becomes sticky and holds together. Press into a 9 x 13 baking pan lined with parchment paper. Bake at 375 degrees for 20 minutes. Loosely cover with aluminum foil and continue to bake an additional 25 minutes. Uncover and brown for 10 minutes. Let set for at least 20 – 30 minutes before serving.
Cauliflower Mashed Potatoes w/ Spinach
From Whole Food American Favorites
Cauliflower Mashed Potatoes made with just cauliflower would not cut it with my very traditional standard American family. So I came up with this version which includes real potatoes. It’s 
always a hit in my cooking classes and at family gatherings. To simplify, you can leave out the spinach but it adds a beautiful touch!
10 oz. package frozen, chopped spinach
3 pounds Yukon Gold potatoes, cut in chunks
Florets from 2 heads cauliflower
4 cloves garlic, minced
1 cup raw unsalted cashews
Sea salt
Thaw frozen spinach. Press out as much water as possible in a strainer. Warm over medium heat. Boil potatoes until tender. Strain, set aside, and keep warm. (A crock pot works great for this!) Steam cauliflower florets and garlic until tender. Blend 1/2 the cauliflower, garlic, and cashews until creamy. (You may need to do this in two batches.) Combine remaining cauliflower with potatoes and the blended cauliflower mixture. Mash with potato masher, beaters, or stick blender. Stir in warmed spinach. Salt to taste. Mix well, transfer to serving dish, and heat in oven if needed before serving.
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