Ingredients and Steps • Monthly Recipes
Breakfast5-Ingredient Cinnamon Rolls
Ingredients
For the Dough: 2 cups self-rising flour 1 cup unsweetened plant-based milk For the Filling: ½ cup packed brown sugar 1 tbsp ground cinnamon For the Glaze: 1 cup powdered sugar 23 tbsp unsweetened plant-based milk Steps: 1. Prepare the Dough: 1. Preheat your oven to 350°F (175°C). 2. combine the self-rising flour and almond milk in a large mixing bowl. Mix until a dough forms. 3. Transfer the dough to a lightly floured surface and knead for about 12 minutes until smooth. Prepare the Filling: 1. Mix the brown sugar and ground cinnamon in a small bowl. Assemble the Rolls: 1. Roll out the dough into a rectangle about ¼ inch thick. 2. Sprinkle the cinnamon sugar mixture evenly over the dough. 3. Start from one of the longer sides and tightly roll the dough into a log. 4. Cut the log into 810 equal pieces and place them in a lightly greased or lined baking dish, leaving a little space between each roll to expand. Bake: 1. Bake the rolls in the pre-heated oven for 20-25 minutes or until golden brown. Prepare the Glaze: 1. While the rolls are baking, prepare the glaze by whisking the powdered sugar and almond milk together until smooth. Add more almond milk if needed to reach the desired consistency. Glaze and Serve: 1. Once the rolls are done baking, let them cool for about 10 minutes before drizzling the glaze over the top. 2. Serve warm and enjoy! Serving: This recipe makes about 810 cinnamon rolls. Total preparation and cooking time: approximately 45 minutes Vegan Biscuits and Gravy
Biscuits
Ingredients: 2 cups whole wheat flour 1 tablespoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup unsweetened plant-based milk 1 tablespoon apple cider vinegar Steps: 1. Preheat your oven to 450°F (230°C). 2. whisk the flour, baking powder, baking soda, and salt in a large bowl. 3. mix the almond milk and apple cider vinegar in a separate bowl. Let it sit for a few minutes to curdle and become "buttermilk." 4. Pour the "buttermilk" mixture into the dry ingredients. Stir until just combined; do not overmix. 5. Drop a spoonful of the dough onto a parchment- lined baking sheet. 6. Bake for 10-12 minutes, or until the biscuits are golden brown on top. 7. Allow the biscuits to cool slightly before serving. Gravy Ingredients: 1 cup finely chopped mushrooms 1 small onion, finely chopped 2 cloves garlic, minced 2 cups vegetable broth 1/4 cup whole wheat flour 1 tablespoon nutritional yeast 1 teaspoon soy sauce or tamari 1/2 teaspoon dried thyme 1/2 teaspoon dried sage Salt and pepper to taste Steps: 1. In a nonstick skillet, sauté the mushrooms, onion, and garlic over medium heat until softened, about 57 minutes. Add a splash of vegetable broth if needed to prevent sticking. 2. Whisk the flour and remaining vegetable broth in a small bowl until smooth. 3. Pour the flour mixture into the skillet with the mushrooms and onions, stirring constantly to avoid lumps. 4. Add the nutritional yeast, soy sauce, thyme, and sage. Continue to cook, stirring frequently, until the gravy thickens, about 5-10 minutes. 5. Season with salt and pepper to taste. |
LunchBlack Bean Medley
Ingredients:
8 oz whole wheat pasta (rotini or fusilli works well) 1 cup canned black beans, rinsed and drained 1 cup canned corn, rinsed and drained 1 cup cherry tomatoes, halved 1 red bell pepper, diced 1 cucumber, diced 1/4 red onion, finely chopped 1/4 cup fresh cilantro, chopped (optional) 1 avocado, diced (optional) Dressing: 1/4 cup lime juice (about 2 limes) 2 tablespoons apple cider vinegar 1 tablespoon maple syrup or agave nectar 1 teaspoon Dijon mustard 1 clove garlic, minced Salt and pepper to taste Steps: 1. Cook the Pasta: Bring a large pot of water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. 2. Prepare the Vegetables: While the pasta is cooking, prepare the vegetables. Rinse and drain the beans and corn. Halve the cherry tomatoes, dice the bell pepper and cucumber, and finely chop the red onion. 3. Make the Dressing: In a small bowl, whisk together the lime juice, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until well combined. 4. Combine the Ingredients: Combine the cooked pasta, black beans, corn, cherry tomatoes, bell peppers, cucumber, and red onion in a large mixing bowl. If using, add the chopped cilantro and avocado. 5. Toss the Salad: Pour the dressing over the salad and toss well to combine, ensuring all the ingredients are evenly coated with the dressing. 6. Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled. Tips: You can include chickpeas or another type of bean for added protein. Feel free to add other veggies like spinach, arugula, or grated carrots. Add some finely chopped jalapeños to the salad if you like a bit of spice. Ingredients:
Rice / Veggies 1 cup cooked brown rice 2 cups water 1 cup broccoli florets, chopped ½ cup thin sliced carrots 1 cup bell peppers, sliced 1 cup snap peas, chopped 1 cup zucchini, chopped 1 cup cherry tomatoes, halved 1/2 cup green onions, chopped 2 cloves garlic, minced Salt and pepper to taste Lemon Tahini Sauce: 1/4 cup tahini 1/4 cup water 2 tablespoons fresh lemon juice 1 teaspoon agave nectar 1 clove garlic, minced Salt to taste Steps: Cook the Rice: Rinse the brown rice under cold water. In a medium pot, bring 2 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 10 minutes, then fluff with a fork. Prepare the Veggies: While the rice is cooking, steam or lightly sauté the broccoli, carrots, bell peppers, snap peas, and zucchini until tender but still crisp. You can do this in a large pan with a splash of water to prevent sticking. Add the cherry tomatoes, green onions, and minced garlic to the veggies, cooking for 2-3 minutes until the garlic is fragrant—season with salt and pepper to taste. Make the Lemon Tahini Sauce: In a small bowl, whisk together the tahini, water, lemon juice, maple syrup, minced garlic, and a pinch of salt until smooth and well combined. If needed, adjust the consistency with more water. Assemble the Dish: Serve the cooked rice in bowls or on plates. Top with the mixed veggies. Drizzle the lemon tahini sauce over the rice and veggies. Optional Garnishes: Sprinkle with sesame seeds or chopped fresh herbs like parsley or cilantro for added flavor and presentation. |
DinnerShrimp Étouffée Kay’s Style
Ingredients:
1 lb. shrimp, peeled and deveined ½ cup butter ½ cup all-purpose flour 1 medium onion, finely chopped 1 bell pepper, finely chopped 3 celery stalks, finely chopped 4 cloves garlic, minced 2 cups seafood stock or Veggie broth 1 (14.5 oz) can of diced tomatoes, drained 2 teaspoons Creole OR Cajun seasoning 1 teaspoon paprika ½ teaspoon dried thyme ½ teaspoon dried oregano ¼ teaspoon cayenne pepper (optional for extra spice) salt and pepper to taste Cooked white rice for serving Steps: 1. Prepare the Roux: Melt the butter over medium heat in a large skillet or Dutch oven. Gradually add the flour, stirring constantly, to make a roux. Cook, stirring continuously until the roux reaches a light brown color, about 10-15 minutes. 2. Cook the Vegetables: Add the chopped onion, bell pepper, and celery to the roux. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes. 3. Make the Étouffée Base: Slowly stir in the seafood stock or vegetable broth, ensuring no lumps. Add the drained diced tomatoes, Creole / Cajun seasoning, paprika, thyme and oregano. Bring the mixture to a simmer and cook for 10-15 minutes until slightly thickening. 4. Add the Shrimp: Add the shrimp to the skillet and cook until they are pink and opaque, about 5-7 minutes. Season with salt and pepper to taste. 5. Finish the Dish: Serve the shrimp étouffée over a bed of cooked white rice. Garnish with lemon wedges for a fresh, zesty flavor. Tofu Tomato Curry
Ingredients:
For the Curry: 1 large onion, finely chopped 3 cloves garlic, minced 1inch piece of ginger, minced 1 can (14 ounces) diced tomatoes 1 can (14 ounces) coconut milk 1 cup vegetable broth 1 cup cooked chickpeas or tofu cubes. 1 tablespoon garam masala 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon turmeric powder 1/2 teaspoon smoked paprika Salt to taste Fresh cilantro for garnish Steps: 1. Cook the Basmati Rice: Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water and a pinch of salt to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed, and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes—fluff with a fork before serving. 2. Prepare the Curry: In a large pan or pot, sauté the onion, garlic, and ginger until the onion turns translucent, adding a splash of vegetable broth to prevent sticking. Next, prepare to be transported by the aromatic spices-garam masala, ground cumin, coriander, turmeric powder, smoked paprika, and cayenne pepper. 3. Cook for 1 to 2 minutes until the kitchen is filled with their fragrant aroma. Then, stir well to combine the coconut milk and vegetable broth. 4. Bring the mixture to a gentle simmer and add the cooked chickpeas or tofu cubes. Let it all simmer for 10 to 15 minutes, allowing the flavors to meld together. Remember to add salt to taste! 5. Serve: Finally, the moment you've been waiting for. Serve the tomato coconut curry over a bed of fluffy basmati rice. The vibrant colors and enticing aroma will surely whet your appetite. Remember to garnish with fresh cilantro for that final touch of freshness. Ingredients: For the Roast: 3-4 lb. boneless beef chuck roast 4 cloves garlic, minced 1 large onion, sliced 2 cups beef broth 1 cup red wine (optional, can substitute with more broth) 2 tablespoons tomato paste 2 tablespoons soy sauce or Worcestershire sauce 1 tablespoon Dijon mustard 1 tablespoon dried rosemary 1 tablespoon dried thyme Salt and pepper to taste 2 tablespoons all-purpose flour For the Gravy: 2 cups of the roast’s cooking liquid (from the pot) 2 tablespoons cornstarch or flour 1/4 cup water Steps: Prepare the Roast: Preheat your oven to 325°F (165°C). Pat the beef roast dry with paper towels and season it generously with salt and pepper on all sides. Heat a large oven-safe pot or Dutch oven over medium-high heat. Brown the roast on all sides, about 4-5 minutes per side. Remove the roast from the pot and set aside. Sauté Aromatics: In the same pot, add the minced garlic and sliced onion. Sauté for 3-4 minutes until softened and fragrant. Stir in the tomato paste, cooking for 1-2 minutes. Deglaze and Add Liquids: Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Add the beef broth, soy sauce or Worcestershire sauce, and Dijon mustard, stirring to combine. Return the roast to the pot, ensuring it is partially submerged in the liquid. Sprinkle the dried rosemary and thyme over the roast. Roast in the Oven: Cover the pot with a lid or tightly with foil. Place in the preheated oven and roast for 3-4 hours, or until the meat is fork-tender. Prepare the Gravy: Once the roast is done, remove it from the pot and set it aside to rest. Strain the cooking liquid to remove any solids, then return the liquid to the pot. In a small bowl, mix the cornstarch or flour with water to create a slurry. Bring the cooking liquid to a simmer over medium heat. Whisk in the slurry and continue to cook until the gravy thickens, about 5-7 minutes. Serve: Slice the roast and serve with the homemade gravy. Suggested Sides: Roasted Vegetables: Carrots, potatoes, and Brussels sprouts roasted with olive oil, salt, pepper, and rosemary. Mashed Potatoes: Creamy mashed potatoes with a touch of garlic and butter. Green Beans Almondine: Fresh green beans sautéed with sliced almonds and a squeeze of lemon. |