My wife found this Baconut recipe, a healthy alternative to bacon. There is no denying that bacon is yummy but it is not healthy! You can use this alternative on veggie burgers, pizzas, soups, baked potatoes, BLTs…the list is endless 🙂
- 1 tablespoon coconut sugar
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 2 1/2 tablespoons tamari
- 1/2 tablespoon balsamic vinegar
- 1/2 teaspoon liquid smoke
- fresh ground black pepper, to taste
- 2 cups large flaked, unsweetened coconut
- Preheat oven to 275 degrees.
- Line a baking sheet with parchment paper.
- In a large bowl, combine the coconut sugar, paprika, salt, garlic powder, pepper, tamari, vinegar and liquid smoke. Mix until sugar is dissolved. Add the coconut flakes and stir until all marinade is absorbed and coconut is fully coated.
- Spread on baking sheet and bake 30-32 minutes tossing once halfway through baking. Check for doneness at about 27-28 minutes as the coconut can turn from perfectly cooked (dark pinkish brown color) to burned quickly.
- Remove and let cool. The flakes will continue to dry and crisp while cooling.
- Once completely cooled, transfer to an airtight container and refrigerate; keeps for several weeks.
Recipe from Plant-Powered Families Over 100 Kid-Tested, Whole-Foods Vegan Recipes by Dreena Burton
This “Cheesy” Potato Soup recipe from Forks Over Knives The Cookbook is one of my 3 year olds favorites.
- medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups low sodium vegetable broth
- 3 large yukon gold potatoes, peeled and chopped
- 1 bay leaf
- batch of No-Cheese Sauce
- salt and pepper
- green onions
- 2 tablespoons chopped parsley
- large yellow onion, diced
- large red bell pepper, diced
- 1 tablespoon tahini
- 1 tablespoon nutritional yeast
- Saute onion in large saucepan over medium heat for 10 minutes, adding 1-2 tablespoons of water at a time to keep onion from sticking. Add the garlic and cook 1-2 minutes. Stir in the vegetable broth, bay leaf and potatoes. Bring to a boil over high heat then reduce heat to medium and cook, covered, for 20-25 minutes, or until potatoes are tender.
- While the soup cooks, make the no-cheese sauce by combining all ingredients in a blender and puree until smooth and creamy, adding up to 1/2 cup water if needed.
- Stir in the no-cheese sauce to the soup and season with salt and pepper. Cook over low heat, stirring frequently, for 5-10 minutes. Remove bay leaf.
- Serve garnished with green onions and parsley.
I found this BBQ Pulled Sweet Potato Sandwich recipe on http://www.yupitsvegan.com
- 1 large sweet potato (about 2.5 cups shredded), peeled and grated
- 1-2 teaspoons olive oil
- salt and pepper to taste
- 1 cup favorite BBQ sauce
- toasted whole wheat buns
- favorite toppings
- In a large skillet, heat oil over medium-high heat then add the shredded sweet potato and quickly stir to distribute oil.
- Add salt and pepper then cook sweet potato 4-5 minutes, stirring and flipping several times.
- Once the sweet potato is starting to dry out and browned in several places, add the BBQ sauce and stir.
- Reduce heat to medium-low and cook for 10-15 minutes, stirring occasionally.
- Serve BBQ sweet potato on a toasted bun with your favorite toppings and enjoy 🙂
While searching for new meatless recipes, I discovered these Spinach Potato Tacos. I am slowly getting my wife to like spinach 🙂
- 10-12 ounce package of frozen spinach, thawed
- medium onion, diced
- 1/4 green pepper, diced
- 1/4 red bell pepper, diced
- 2 large yukon gold potatoes, peeled and cut into small cubes
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 cup plain plant milk
- 3 tablespoons nutritional yeast
- sea salt
- freshly ground pepper
- whole wheat tortillas
- Place potatoes into saucepan and cover with water. Bring to a boil then reduce heat and simmer, covered, for 10-15 minutes until potatoes are tender. Drain water from potatoes.
- Roll spinach up in paper towels and squeeze out as much excess water as possible over sink.
- In a large skillet, cook the onions and peppers over medium heat for 7-8 minutes, stirring occasionally and adding 1-2 tablespoons of water at a time to prevent sticking. Add the garlic and cumin and cook another minute.
- Mix the spinach, potatoes, milk, nutritional yeast, salt and pepper into skillet mixture and heat for 5-10 minutes.
- Serve in tortillas with your favorite toppings.
I love the way the house smells while baking this delicious apple crisp 🙂
- 6-8 medium Granny Smith apples, cored and thinly sliced (8 cups)
- 3/4 cup cane sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons whole wheat pastry flour
- 3/4 cup rolled oats
- 1/4 cup whole wheat pastry flour
- 1/4 cup cane sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup unsweetened applesauce
- Preheat oven to 375 degrees.
- Prepare the filling by combining the apples, sugar, cinnamon and nutmeg in a bowl then toss until well coated. Transfer to large saucepan and cook over low heat until apples start to release their juices, about 5 minutes. Sprinkle the flour over the apple mixture and cook 4-5 minutes until the filling thickens. Transfer mixture to 8×8 baking dish and set aside.
- Prepare the topping by whisking together the oats, flour, sugar and cinnamon in a medium bowl. Add the applesauce and stir until blended. Spoon the topping over the apples in the baking dish.
- Cover with foil and bake 40 minutes.
- Remove foil and bake another 10-15 minutes.