Plant Based Thanks-Living Recipes
There recipes were done on a small scale like a cooking demo. Please adjust the measurements to accommodate your personal needs.
Spicy, Smoked Chick Peas
3 cups cooked chick peas
1 tablespoon Himalayan salt
1 tablespoon red pepper flakes
1 tablespoon smoked paprika
1 tablespoon onion powder
Heat a medium saucepan with oil on medium heat. Add the chick peas, red pepper flakes, smoked paprika, salt, and onion powder. Mix well and reduce heat. Cook on simmer for 10 minutes stirring occasionally. NOTE: Add more oil to prevent peas from drying out.
Simple Sautéed Greens
2 bunches collard greens, chopped (I left stems on.)
1/2 yellow onion, chopped
2 tablespoons sea salt
1 tablespoon onion powder
1 tablespoon red pepper flakes, optional
Heat a lightly oiled saucepan. Add the chopped onions and cook for a few minutes. Add the chopped collard greens and seasonings. Reduce heat. Let cook for about 5 - 10 minutes pending on your desired texture.
Mac and No Cheese
1 box, Chickpea Pasta
1 large butternut squash
1/4 cup garbanzo flour
2 tablespoon of grapeseed oil
1 1/2 to 2 cups water
2 tablespoons sea salt
2 tablespoons onion powder
Preheat the oven to 350. Peel the butternut squash. Cut the squash in half. Remove the seeds. Cut each half into 1/4 inches slices and then cut each slice into halves.
Use 1 tablespoon to oil and the squash and place in the oven for 30 minutes.
Boil the pasta according to the instructions on box.
While the squash and pasta are cooking make the rue. In a medium saucepan on medium heat add the flour. Stir the flour a few times. Add 1 tablespoon oil. Stir several times. In increments, stir in the water. Reduce heat and stir until saucy.
In the food processor or blender add the squash, 1/2 rue mixture and seasonings. Mix until creamy.
In a baking pan add the pasta and stir in the other 1/2 of the rue. Stir in the butternut squash sauce and mix well. Taste test. Add more seasonings if desired. Bake for about 20 to 30 minutes.
Plant Based Dressing
2 cups quinoa
1 green bell pepper, chopped
1/2 yellow onion, chopped
3 celery stalks, chopped
1 cup sliced baby bella mushrooms
2 tablespoon sage
2 tablespoons sea salt
2 tablespoons onion powder
2 tablespoon, grapeseed oil
1/4 cup garbanzo flour
1 1/2 to 2 cups water
Preheat the oven to 350.
Bring the 4 cups of water to boil. Add the quinoa. Cook for several 7 to 10 minutes. Set aside.
Heat a lightly oil saucepan and add the chopped bell pepper, onion, celery stalks, and mushrooms, Cook for about 5 minutes, stirring occasionally. Set aside.
In a medium saucepan on medium heat add the flour. Stir the flour a few times. Add the oil. Stir several times. In increments, stir in the water. Reduce heat and stir until saucy.
Add the quinoa, vegetables, and seasonings in a baking pan. Stir and mix well. Stir in the rue and mix well. Bake for 20 minutes.
Candied Chopped Butternut Squash
1 large butternut squash
1/4 cup agave
1 tablespoon, ground cinnamon
1 tablespoon sea salt
1 tablespoon, grapeseed oil
Preheat 350.
Peel the butternut squash. Cut the squash in half. Remove the seeds. Cut each half into 1/4 inches slices and then cut each slice into halves. Add the oil, salt and cinnamon. Bake for 20 minutes.
Remove and pour agave and saturate well. Cook for another five minutes.