20 easy plant-based recipes to make your salads, sandwiches , and bowls pop with flavor. Click the link below to get the PDF.
Millet “Sausage”
February 1, 2024
Millet “Sausage”
Adapted from the The China Study Family Cookbook, by Del Sroufe
This sausage is perfect for several dishes that I like to make. I use it as a topping for Pizza, as a breakfast sandwich on homemade biscuits, or any time that sausage is called for in a recipe. You can make extra and freeze the patties to use later in your favorite recipe.
Ingredients
- 2 ¼ cups water
- 1 cup millet
- ¼ cup minced yellow onion
- 4 garlic cloves minced (about 4 tsp)
- 2 sun-dried tomatoes minced
- 2 Tablespoon tamari or to taste
- ½ teaspoon dried sage
- 1 teaspoon crushed fennel seeds or to taste
- 1 teaspoon crushed red pepper flakes or to taste
- 3 Tablespoons flaxseed meal soaked in ¼ cup water
- ¼ cup nutritional yeast
- Sea salt to taste
Instructions
- Preheat the oven to 350 degrees F.
- Combine the water and millet in a 2-quart saucepan with a tight-fitting lid. Bring to a boil over high heat, then reduce the heat to medium-low, cover the pan, and cook until the millet is tender, about 20 minutes (see note).
- While the millet cooks, sauté the onion in a small skillet over medium-high heat until it turns translucent and starts to brown, about 5 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep the onion from sticking to the pan.
- Add the garlic, sun-dried tomatoes, tamari, sage, fennel, and red pepper flakes, and sauté for another minute to toast the seasonings.
- Remove the skillet from the heat. Add the flaxseed meal soaked in water, nutritional yeast and cooked millet, season with sea salt, and mix well.
- Using a ¼-cup measure or small ice cream scoop, shape the millet mixture into patties and place them on a nonstick or parchment-lined baking sheet. Flatten the patties slightly.
- Bake for 15 minutes, turn over the patties, and continue to bake until the patties are firm to the touch and lightly browned, another 10 minutes or so.
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Curried Chickpea Salad Sandwich
Curried Chickpea Salad Sandwich
I’ve been a big fan of mock tuna salad recipes for years. I make them like my mom used to make tuna salad, with mayo and pickle relish, but every now and then I want to kick it up a notch. This recipe is one of the ways I go “next-level” with my chickpea salad.
Ingredients
- 2 – 15 ounce cans chickpeas rinsed and drained (about 3 cups)
- 1 small red onion diced small
- 2 green onions thinly sliced
- 1 gala apple diced small
- ½ jalapeno pepper minced
- ¼ cup golden raisins
- ¼ cup chopped fresh cilantro
- ¼ cup roasted peanuts chopped
- 1 Recipe Curried Mayonnaise
- Instructions
Instructions
- Place the drained and rinsed chickpeas into a medium sized bowl and roughly mash them with a potato masher. Alternatively, pulse chop them in a food processor until mashed but not puréed.
- Add all the remaining ingredients and dressing, mix well.
- Serve as a sandwich with lettuce and tomato, or on a bed of greens.
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“Fried” Apples
April 1, 2023
"Fried" Apples
From an upcoming cookbook by Del Sroufe
Mom often made fried apples when we were kids, and we loved them. Her version was cooked with brown sugar, butter, and cinnamon. My healthier version uses date paste as the sweetener and skips the butter without skipping the flavor.
Ingredients
- 1 cup chopped pitted dates
- 1 cup water
- 1 tsp lemon juice
- 1 tsp cinnamon
- Pinch sea salt
- 6 granny Smith apples halved seeded and sliced
Instructions
- Add the dates and water to a blender and puree until smooth and creamy.
- Pour the mixture into a large skillet and cook over medium heat for 5 minutes, until the mixture starts to thicken.
- Add the lemon juice, cinnamon, and sea salt. Mix well
- Add the apples and cook for 10 minutes, until the apples are tender.
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Sweet Potato Hummus
February 4, 2023
Sweet Potato Hummus
Adapted from The China Study Family Cookbook By Del Sroufe
I love the sweetness of this hummus. It’s a nice alternative to traditional hummus, and it always grabs attention when I bring it to a potluck.
Ingredients
- 4 cups sweet potato puree 2 large sweet potatoes, peeled cubed and steamed for 8 minutes, then pureed
- 3 Tbsp tahini optional
- 4 cloves garlic minced
- 1 Tbsp lemon juice
- 1 tsp cumin powder
- 1½ tsp salt
- ¼ tsp cayenne pepper optional
Instructions
- Combine all ingredients in the bowl of a food processor. Puree until smooth and creamy.
- Store refrigerated in an airtight container for up to 7 days
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