Classic Brownies

Ingredients

4 tablespoons ground flax
1/2 cup water
1/2 cup vegan butter (earth balance brand), melted
1 cup granulated sugar
1 cup brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 cup all purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 cup non-dairy chocolate chips OR roughly chopped chocolate pieces

Directions
Make the flax eggs by stirring the ground flax and water in a small bowl. Set aside to thicken. 

Preheat the oven to 350 degrees F and line a 7 x 11 pan with parchment paper.

Melt the vegan butter (earth balance brand preferred), and measure 1/2 cup. I do this by microwaving the vegan butter in a glass measuring cup, in 30 second intervals, until melted.

In a large bowl, whisk the melted vegan butter and sugars together. Add the flax eggs and vanilla, whisk until evenly combined.

Over the same large bowl, sift in the flour and cocoa powder. Add the salt and baking powder and stir with a large wooden spoon until just combined, do not over mix. 

Fold in half of the chocolate chips. Pour the batter into the prepared pan and smooth out the top with a spoon or your hands. Sprinkle the rest of the chocolate chips on top of the batter.

Bake for 35-40 minutes. The brownies may still be bubbling and not look done, but they will firm up a lot as they cool.

Remove from the oven, allow to cool in the pan for 15 minutes, then pull the brownies out, using the parchment paper and let cool for another 15-30 minutes before slicing and serving. 

Adapted From

https://www.noracooks.com/vegan-brownies-recipe/

Pie Crust Cookies

Ingredients

Left over pie crust (or make crust just for these: Pie Crust)

2/3 cup cane sugar

1 tablespoon cinnamon

Directions

Preheat oven to 350 degrees.

Roll out dough with a rolling pin to about an 1/8 inch thick (about the thickness of a pie crust). 

Use a sharp knife to cut the rolled dough circle in half. Cut triangles.

Mix cinnamon and sugar together. Generously sprinkle cinnamon and sugar mixture on all triangles. There should be a generous coating on each.

Roll into spirals so that the cinnamon and sugar mixture is inside of the spiral.

Place cookies on a greased baking sheet, and bake for 20-30 minutes, until just golden. Depending on the exact size of your cookies, you may need slightly less or more time. When the cookies just start to brown, they are done. Do not over-bake.

Adapted From
https://tastefullygrace.com/moms-cinnamon-sugar-pie-crust-cookies/#wprm-recipe-container-6937

Thanksgiving Gravy

Ingredients

¼ cup vegan butter

1 medium onion, diced

¼ cup all-purpose flour, or more as needed

3 cups low sodium vegetable broth

2 tablespoons soy sauce

1 tablespoon vegan Worcestershire sauce

1 teaspoon poultry seasoning

Salt and pepper, to taste

Directions

Place the vegan butter into a medium saucepan and set it over medium heat.

When the butter has melted and begins to bubble, add the onion.

Sweat the onion for about 10-15 minutes, stirring occasionally, until soft and translucent.

Begin whisking in the flour, a bit at a time, to form a thick paste coating the onions. 

Slowly whisk in the broth, a bit at a time, then the soy sauce, Worcestershire sauce, and poultry seasoning.

Whisk until smooth, raise the heat and bring the mixture to a simmer. Lower heat and allow to simmer for 10-15 minutes, until nicely thickened. 

Add water if you'd like a thinner gravy. If you'd like a thicker gravy, ladle out some of the gravy into a small bowl or cup and whisk in a bit of flour to form a slurry, then whisk the slurry into the pot.

Taste test and season with salt and pepper to taste. Adjust any other seasonings to your liking. Serve.

Adapted From

https://www.connoisseurusveg.com/vegan-gravy/#recipe

Thanksgiving Stuffing

Ingredients
1 large loaf whole-grain bread (1 large loaf yields ~9 cups loosely packed cubes)
4 Tbsp butter
1/2 cup white onions (diced)
3/4 cup celery (diced)
3 cloves garlic (minced)
2.5 - 3.5 cups vegetable broth
1 Tbsp flaxseed meal mixed with 2 Tbsp water (to make flax egg)
1T Sage, 2T rosemary, and 2T thyme

Directions
The night before, cube your bread and set it on a cookie sheet (or in a large bowl) to dry out.

Prepare flax egg by mixing flaxseed meal and water and set aside.

Preheat oven to 350 F and line a 9×13 pan with foil or spray with nonstick spray. 

Sauté onion, celery, and garlic in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent, about 10 minutes.

Add herbs and veggie broth to saucepan, bring to a simmer for 5 minutes.

With bread in a large bowl, add veggie and broth mixture, and flax egg. Mix.

Transfer to the prepared pan and cover with foil. Bake for 30-45 minutes. 

Remove the foil (so the top can brown) and bake for another 10-20 minutes (or until the top is well browned and crisp).

Remove from oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.

Adapted From

https://minimalistbaker.com/simple-vegan-stuffing/#wprm-recipe-container-35759

Cornbread Muffins

Ingredients

1-1/4 cups all purpose flour

1 cup yellow corn meal

2/3 cup cane sugar (can use half this amount for less sweet cornbread)

1 teaspoon salt

1 tablespoon baking powder

1-1/4 cup unsweetened almond milk

1/3 cup vegan butter

Directions

Preheat the oven to 350 degrees F and place liners into a muffin pan.

In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.

Now pour in the almond milk and butter. Stir until well combined. Pour batter into prepared pan, filling muffin cups 3/4 of the way full.

Bake for 20 minutes, until a toothpick inserted into the center comes out clean.

Alternatively: can bake in a 8 x 8 pan, or a 9 inch round cake pan, at 400F for 20-25 mins.

Adapted From

https://www.noracooks.com/the-best-vegan-cornbread/#wprm-recipe-container-2033

Thanksgiving Mashed Potatoes

Ingredients

3 lbs of potatoes (6-8 medium yukon gold potatoes (if large, cut in half))
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
6 cloves roasted garlic
4-8 Tablespoons vegan butter
1/2 - 1 cup oat milk

Make with Vegan Gravy

Directions
For creamier mashed potatoes, peel your potatoes at this time. Otherwise, just halve your potatoes and place in a large saucepan or pot and cover with cool water by 1 inch.

Bring to a light boil over high heat and add 1 tsp of sea salt, and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced.

Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.

Mash your potatoes using a potato masher until fluffy.

Add in vegan butter, milk, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.

Adapted From
https://minimalistbaker.com/the-best-damn-vegan-mashed-potatoes/#wprm-recipe-container-35995
 

Mini Apple Pies

Makes 12 mini pies

Ingredients

2 Pie Crusts (double this recipe: Pie Crust)

Apple Filling

2 cups apples, peeled, cored, and diced (about 2 medium-sized apples)

⅓ cup cane sugar

1-½ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

½ tablespoon lemon juice

2 tablespoons cornstarch

2 tablespoon butter, melted

1/2 cup walnuts (optional for added flavor)

Streusel Topping

½ cup all-purpose flour

½ cup light brown sugar, packed

¼ cup butter, cold, cubed

1 teaspoon ground cinnamon

½ teaspoon salt

Directions

Preheat the oven to 400 degrees.

Core, peel, and slice the apples into small cubes or slices.

In a large bowl, gently mix filling ingredients. Set aside.

On a flat surface, coat lightly with all purpose flour and roll out each of the two pie crusts to about 1/8 thickness using a rolling pin.

Use a 3.5” - 4” round cookie cutter (or a glass) to cut out circles that are slightly larger than the openings of your standard muffin tin. You should be able to get about 6 circles from each pie crust. Repeat with the second pie crust.

Grease muffin tin and place strips of parchment paper into the bottom of the muffin tin.

Carefully press each of the 12 pie crust circles into the cups of your muffin tin, making sure to mold them to the shape of the cups. Trim any excess crust hanging over the edges. Make sure that the parchment paper is still poking out of the sides. Put aside for later.

Prepare the cinnamon streusel topping in a separate bowl. Combine the all-purpose flour, brown sugar, cold cubed butter, ground cinnamon, and a pinch of salt. Use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs.

Fill each crust with the prepared apple filling, then sprinkle the cinnamon streusel topping over them.

Place the muffin tin in the preheated oven and bake for about 35 minutes, until the streusel is crispy.

Remove the mini apple pies from the oven and allow them to cool in the tin for a few minutes.

Carefully transfer them to a wire rack to cool completely.

Adapted From

https://lifestyleofafoodie.com/mini-apple-pies/#recipe-link

https://www.alilyloveaffair.com/vegan-apple-pie.html#wprm-recipe-container-17279

Collard Bean Soup

Ingredients

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, thinly sliced

Canned diced tomatoes, (1) 15 oz can
Canned white beans, (2) 15 oz cans
5 cups vegetable broth
1 large bunch collard greens, tough stems removed and coarsely chopped
2 tablespoons apple cider vinegar

1 tablespoon oregano

1 teaspoon thyme

1 teaspoon rosemary

1 teaspoon paprika

¼ teaspoon red pepper flakes (optional)

Kosher salt, to taste
Freshly cracked black pepper, to taste

Directions
Heat a large soup pot with olive oil over medium heat.

Sauté the diced onions for 5-10 minutes, until they start to become translucent. Add the carrots, celery, and garlic to the pot, and sauté for another 5-10 minutes, until the onions start to brown.

Add the rest of the ingredients (tomatoes, beans, veggie broth, collard, spices). Bring to a boil, then reduce to simmer for 20-25 minutes.

Pecan Pie

Ingredients

1 pie crust (see recipe: Pie Crust)

Filling

3 tablespoons ground flaxseed

6 tablespoons water

3/4 cup corn syrup (light or dark)

2/3 cup brown sugar (or white sugar)

pinch of salt

3 tablespoons cornstarch

1/4 cup unsalted vegan butter, melted

2 teaspoons vanilla extract

2-1/2 cups (14 oz) pecans, chopped (plus some whole pecans for decoration, need apx 1/2 cup to cover top)

Directions

Preheat oven to 350°F.

Roll out pie crust into approximately 1/4" thick round disk. Lay on pie pan. Crimp edges. Place in refrigerator while assembling the filling.

Mix the ground flaxseed and water into a small bowl. Place in refrigerator for 10 minutes, or until it becomes thick.

Assemble the filling. Combine flaxseed mixture, corn syrup, sugar, salt, cornstarch (mix into 1 tablespoon water first), butter, and vanilla extract into a medium bowl. Once combined, fold in the chopped pecans.

Pour the filling into prepared pie crust. Top with whole pecans, if desired.

Bake for 40 minutes, then cover the edge of the exposed pie crust with foil to prevent over browning. Bake for another 20-30 minutes, until filling is thick and bubbly (the filling has to reach 200°F for it to set). The filling will be slightly loose when you take it out of the oven and will continue to set as it cools. 

Allow to cool completely before cutting, or the filling will be runny. Store in refrigerator. Serve at room temperature.

Adapted From

https://www.bhg.com/recipe/pies/pecan-pie/

https://mommyshomecooking.com/easy-eggless-pecan-pie/#recipe

Roasted Radishes and Pasta

Ingredients

10 radishes

8 oz dry pasta

4 large collard leaves

1 teaspoon minced garlic (1/2 clove)

8oz chickpeas (1/2 a can)

1-2 oz green olives (about 8, optional)

olive oil

salt and pepper

Dressing

fresh chopped herbs (oregano, thyme, rosemary, sage, and/or chives)

1 teaspoon grated lemon

juice from 1 lemon (2 tablespoons)

1 tablespoon maple syrup

1 teaspoon minced garlic (1/2 clove)

1/4 cup olive oil

1/4 teaspoon paprika

1/4 teaspoon crushed red pepper flakes (optional)

2 teaspoons mustard (optional)

1/4 teaspoon salt

ground pepper

Directions

Preheat oven to 400 degrees F.

Chop radishes in halves (or quarters if they're large). Toss with olive oil and salt. Roast in over for 20 minutes, flipping halfway through.

Start heating a pot of water to cook the pasta.

Prepare dressing. Combine all the dressing ingredients.

Add pasta to boiling water, and cook per packaging directions.

Heat a pan with a bit of olive oil over medium heat. Slice the collard into ribbons. Add the collard and 1/2 clove of minced garlic to the pan, and cook for about 5 minutes, until wilted. Add the chickpeas to the collard.

Toss together the pasta, roasted radishes, collard/chickpea mixture, sliced olives, and dressing. Add salt and pepper to taste.

Adapted from
https://www.cottercrunch.com/roasted-radish-chickpea-pasta/

Perfect Picnic Pasta Salad

Ingredients
1 pound (usually this is 1 box) dried fusilli pasta (other types such as penne, rotini, or farfalle would also work just fine)
1 cup bell pepper, diced (1 medium)
1 cup cucumber, sliced into half or quarter moons

1 cup broccoli, cut into small florets
1 cup cherry tomatoes, halved

1 cup black olives, sliced

1/3 cup red onion, diced

1/3 cup fresh herbs (basil and/or parsley) (optional)

1 cup cubed vegan mozzarella or tofu (optional)

Dressing
1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

2 tablespoons lemon juice

2 teaspoon dijon mustard

1 tablespoon maple syrup (or other sweetener) (optional)

1 garlic clove, minced very small

1 teaspoon herbs de Provence (or italian seasoning, or oregano)

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Directions

Bring a large pot of salted water to a boil. Add pasta and cook until just past al dente, 9 to 11 minutes (or whatever the packaging recommends). Drain and rinse well under cold water. Toss with a bit of olive oil to keep from sticking while it finishes cooling.

While the pasta cooks, make the dressing. Whisk together the dressing ingredients until blended. 

Once the pasta has cooled to at least room temperature, mix the dressing into the pasta. Then mix in the veggies. Taste for seasoning and adjust with salt and pepper as needed. 

Can be served immediately, but ideally it should be refrigerated for at least 30 minutes - 2 hours to allow the pasta and veggies to soak up the dressing. Can be stored in the refrigerator for up to 5 days.

Adapted From
https://www.inspiredtaste.net/38019/easy-pasta-salad-recipe/

https://www.loveandlemons.com/pasta-salad/

Snickerdoodle Cookies

Ingredients
1/2 cup vegan butter (typically 1 stick)
2/3 cup cane sugar (or white sugar)
1 teaspoon vanilla extract

1 teaspoon apple cider vinegar
1-1/2 cup all purpose (white) flour
1 teaspoon cream of tartar
1 teaspoon baking soda

1-1/4 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon oatmilk (or other non-dairy milk)

For Rolling

3 tablespoons cane sugar

1 teaspoon cinnamon

Directions

Add the butter and sugar to an electric mixer and whisk them together for about 2 minutes, until the mixture appears light and creamy. Add in the vanilla and apple cider vinegar and mix in.

Add in the flour, cream of tartar, baking soda, cinnamon, and salt and mix in by hand (don’t use the electric mixer for this part) until it forms a crumbly dough.

Then add in the oatmilk. The added moisture will help it hold together in a proper dough.

(Pause here, if you want to chill the dough overnight before baking).

Preheat the oven to 375°F. While the oven is preheating, place the dough in the refrigerator to chill.

When you're ready to bake, roll the cookie dough into balls and then roll the balls in the cinnamon and sugar mixture and place them onto a parchment lined baking tray. Flatten the dough balls just a bit, into thick disks. You can sprinkle more of the cinnamon sugar mixture on top of the balls before they go in the oven.

Bake for 10 minutes. They probably won't looked finished. Remove from the oven and let the cookies firm up and cool down directly on the tray. After about 5-10 minutes of cooling on the tray, transfer cookies to a cooling rack to finish cooling.

Makes about 14 cookies.

Adapted From
https://lovingitvegan.com/vegan-snickerdoodles/#recipe

Bombay Potatoes

Ingredients
4 teaspoons oil (neutral-tasting oil is best)
½ teaspoon cumin seeds
1 teaspoon black mustard seeds (yellow is also fine)
1 small white onion, sliced
1 can of tomato paste (or diced tomatoes)
7 cloves garlic, peeled and sliced thin
1 inch fresh ginger, peeled and grated
½ teaspoon ground turmeric
¼ teaspoon cayenne
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala
5 medium gold potatoes, diced into large cubes
1 teaspoon salt
1 cup water
1 cup frozen peas
¼ cup fresh chopped cilantro (can also use dried) (optional)
Fresh lemon juice from 1/2 lemon (optional)

Plain vegan yogurt (optional)

Directions

Preheat the oven to 400 degrees F. Dice the potatoes. Toss with oil and salt. And spread out on baking sheet. Bake for 15 minutes. Stir. Bake for another 15 minutes (or until they're soft enough to easily pierce with a fork).

Heat the oil in a large skillet over medium-high heat. Add sliced onion. Cook for about 10 minutes, stirring occasionally, until the edges just start to brown. 

Add the cumin seeds and mustard seeds. Cook for a few more minutes, until the spices become fragrant. 

Add the garlic and ginger. Stir and cook for a few more minutes.

Once everything is looking toasty, you're ready to add the tomato and remaining spices (turmeric, cayenne, coriander, ground cumin, and garam masala). Cook, stirring occasionally, until the mixture thickens (about 5 minutes).

Add the potatoes, peas, salt, and water. Reduce to medium-low. Simmer for another 5-10 minutes. Make sure the potatoes are cooked to your liking.

Remove from heat and stir in optional cilantro and/or lemon juice.

Serve topped with vegan yogurt and/or more cilantro.

Adapted From
https://veganhuggs.com/bombay-potatoes-peas/

Irish Soda Bread

Ingredients
1 cup oat milk (or other plant milk) + 1 tablespoon white vinegar
1/2 cup dried currants (or raisins, or cranberries)
2 cups all-purpose flour (plus another 1/2 cup or so for the light kneading and another 1 teaspoon for the currants)
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegan butter

Directions
Preheat oven to 375 degrees F. Line a baking sheet with a silicone mat or parchment paper.

Make buttermilk. Add the milk to a small bowl. Stir in 1 tablespoon vinegar. Set aside for at least 5 minutes.

Prep currants. In a small bowl, toss the currants with the 1 teaspoon flour. Set aside.

Stir together dry ingredients. Add flour, sugar, baking soda, and salt to a large bowl. Mix together until combined.

Cut in the butter. Using a pastry knife or fork, cut the butter into the dry ingredients until crumbly. Use your hands, if needed.

Add wet ingredients. Add the buttermilk and currants and stir with a spatula or wooden spoon until combined. The dough will be wet and sticky.

Finish prepping the dough. Sprinkle 1/4 cup flour on your surface and turn the dough out onto the surface. Sprinkle a little more flour on top of the dough. Fold the dough onto itself, adding more flour as needed, just until the dough is no longer super sticky (a little sticky is okay). Knead about 5 times then fold the corners underneath to form a ball. Set the dough on to the lined baking sheet, and use a sharp knife to cut a large "X" into the top.

Bake. Place in your pre-heated oven and bake for 35-45 minutes, until golden brown and a toothpick inserted into the middle comes out clean.

Cool. Remove from oven and place the loaf on a rack to cool. Cool for at least 15 minutes before slicing.

Slice and it's ready to eat. This bread is good with butter, and also good toasted. It can keep at room temperature for 3-4 days, as long as it's wrapped with plastic wrap.

Adapted From
https://www.kitchentreaty.com/vegan-irish-soda-bread/

Focaccia Bread

Ingredients
850g (~7 cups) all-purpose flour
2-1/4 teaspoons active dry yeast (or 1 packet)
1/2 cup olive oil + some for greasing a bowl
2 tablespoons kosher salt
pinch of sugar
water
bread toppings (optional): dry or fresh rosemary, garlic cloves or minced garlic, kosher salt

Directions
Into the bowl of a stand mixer add the flour and 2-1/2 cups room temperature water. Mix on low with a bread hook for a few minutes.

Prepare the yeast: 1/2 cup of 105°F water with a pinch of sugar, whisk or stir in the yeast. Let sit for about 5 minutes, until fluffy and bubbly.

Add activated yeast mixture to the dough in the stand mixer. Keep mixing on low, until the water is fully absorbed into the dough.

Add 2 tablespoons kosher salt to dough. Mix on medium speed for about 5 minutes.

Oil a clean bowl. Turn the dough out into the oiled bowl. Cover, and let sit for 2 hours.

Add 1/2 cup of olive oil to an 18 x 13" baking sheet (aka half-sheet). Spread out until the pan is fully coated.

Gently transfer the bread mixture onto the baking sheet using a rubber spatula or bench scraper. Fold the dough onto itself a few times, the olive oil will coat the whole thing and it will become quite slippery. Start to spread the dough across the surface of the pan. If the dough keeps springing back, place some olive oil on the bread and cover it with plastic wrap for 15 minutes. This may take a few rounds to get it to cover the whole pan.

Once the dough is fully stretched out, add a bit more olive oil. There are two options from here:

1. Slower option: Cover and let it ferment overnight in the fridge (about 12 hours). Remove from fridge and skip to below.
2. Faster option: Skip to below.

Use your fingers to press dimples into the dough. Let rise, covered, at room temperature for 1 hour.

Preheat oven to 450°F (will take about 30 minutes).

Coat the dough one last time with olive oil and any optional toppings (kosher salt, rosemary, etc) and bake for 25 - 30 minutes.

Remove from baking sheet immediately, and place bread on wire rack to cool. Allow to cool for around 90 minutes before cutting.

Adapted from
https://basicswithbabish.co/basicsepisodes/bread

Toby's Jalapeno Pate Dip & Spread Copycat Recipe

Ingredients
8oz extra firm tofu
1 rib celery, finely diced
1/4 yellow onion, finely diced
1 tablespoon parsley, finely diced
1/3 cup vegan mayonnaise
1 tablespoon mustard
1 tablespoon diced green chilies (canned)
2 teaspoons nutritional yeast
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon tumeric
1 pinch cayenne pepper

Directions
Drain and press the tofu.

Prep the veggies: celery, onion, and parsley. Mix all ingredients, except for the tofu.

Dice the tofu info small pieces, mash with a fork. Mix the tofu into the rest of the ingredients.

Makes enough to fill one Toby's 14 oz container.

Minestrone

Ingredients
Veggies
1 onion (yellow), chopped
4 cloves garlic, minced
2 medium carrots, peeled and chopped
2 medium ribs celery, chopped
3 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
2 cups baby spinach, chopped (or sub kale or collard greens)

Canned/Dry Goods
¼ cup tomato paste
1 can diced tomatoes (15 oz)
6 cups vegetable broth
2 cups dry pasta (ditalini, orecchiette, elbow, or small shells)
1 can great northern beans (15oz) (or sub cannellini beans or kidney beans)

Spices
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
Pinch of red pepper flakes
Freshly ground black pepper
1 teaspoon fine sea salt
2 teaspoons lemon juice
2 cups water
4 tablespoons extra-virgin olive oil, divided

Quarantine Quinoa Chili

Ingredients
1 onion, sweet or yellow, diced
3 cloves of garlic, minced
2 poblano peppers, diced
2 bell peppers, diced (any color)
1 can great northern beans (15 oz) (see note 2)
1 can navy beans (15 oz) (see note 2)
1 can pinto beans (15 oz) (see note 2)
1 can diced green chilies (optional)
6 cups vegetable broth
1/3 cup dry quinoa (or up to 1 cup) (see note 1)
1 1/4 cup salsa verde (optional)
3/4 cup frozen corn (optional) (see note 3)

Directions
Heat a large saucepan or soup pot over medium heat. Add some oil or non-stick spray. Once the pan is hot, add the diced onions. Saute for about 5 minutes, until the onions become slightly translucent. Stir in the minced garlic. Saute for another 5 minutes, until the onions and garlic become fragrant and slightly browned. Add the diced peppers to the pot. Stir everything together. Sautee for 5 minutes, until peppers start to soften.

Add the rest of the ingredients to the pot. Stir until everything is nicely combined. Cover the pot and simmer over low for about 15 minutes, until the quinoa is cooked through. Turn off the heat, and allow to sit, covered, for another 5-10 minutes. This will let the quinoa soak up some more broth and get fluffy.

Notes
Note 1: I usually make this with 1 cup of quinoa, for more of a thick stew, but you can make it with less if you prefer a thinner soup.

Note 2: The beans listed here are just a recommendation. I've also used light red kidney beans, cannellini beans, or black-eyed peas.

Note 3: The corn is optional, though the photo shown here is with corn. I usually don't add it.

Adapted from
http://recipes88.com/p/quinoa-chili-verde-noming-thru-life

Chocolate Rice Pudding

Also known as: champorado

Ingredients
1-1/4 cup dry rice (use sushi rice, if possible)
2 cups water
1 can coconut milk
1 cup oat milk (or other plant milk)
1/4 cup cocoa powder
1/2 cup cane sugar
1/4 cup brown sugar

Directions
Mix the cocoa powder with approximately 1 tablespoon water. It should form a thin paste. Add some extra water, if needed.

In a medium saucepan, bring the rice and water to a simmer. Add the coconut milk, oat milk, and cocoa paste. Simmer for 15 minutes. Stir every minute or two, to keep from sticking. Eventually the mixture will become thicker, but still a bit saucy.

Stir in the sugar. Simmer for another 10-15 minutes, until the mixture has thickened to something closer to oatmeal texture. Let stand for several minutes. Optional: serve with cream and/or sugar.

Adapted from
https://pinchofyum.com/champorado-chocolate-coconut-sticky-rice

Beyond Jambalaya

Ingredients
1 package plant-based "Beyond Sausages" (14oz)
1 yellow onion, chopped
1 bell pepper, chopped
2 tablespoons minced garlic
1 can diced tomatoes
1 cup white rice (dry)
4 teaspoons Cajun seasoning (see below for recipe)
2 cups vegetable broth
salt and pepper, to taste

Cajun Seasoning
2 tablespoons garlic powder
2 tablespoons Italian seasoning
2 tablespoons paprika
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon onion powder

Directions
Heat a non-stick frying pan over medium heat. Slice sausages into oblong discs and add to pan. Fry and flip, cooking until both sides of each disc are browned.

Heat a large pot over medium heat (use a large enough pot to hold all your ingredients). Add a little olive oil to the pot, and sauté the diced onions and peppers. Once the onions start to become clear, add the minced garlic to the pot. Stir vegetables occasionally to keep them from sticking.

Once vegetables are browned, add the Cajun seasoning, diced tomatoes, dry rice, and vegetable broth to the pot. Simmer on low, covered, for 20 minutes. The sausages can be added at the same time as the rice, or part-way through cooking the rice.

After about 20 minutes, check that the rice is fully cooked. Once it is, you're ready to serve!