Life Over Cancer Blog

Chocolate Ganache Pie

Recipe from  The 30 MinuteVegan   By: M. Reinfeld & J. Murrary, pg. 272                      Makes 1 8” Pie

 Ingredients:

1½ cups vegan semi-sweet/dark chocolate chips (such as sunspire ® grain sweetened)     

1/3 cup         agave nectar, or ½ cup organic maple syrup             

1 each          12 oz. package of firm organic tofu or ¾ of a 16 oz. block

1 tbsp.         vanilla extract

1/8 tsp.                sea salt

1 each          premade pie crust, such as Wholly Wholesome ®, baked (see baking tips below)

Apple Cinnamon Raisin Walnut Quinoa

Recipe By: Eric Sharer, MPH, RD, LDN

Yield:  4 servings                                                Serving Size: ½ cup

Ingredients:

2 each                  Organic Apples, cored & diced

1 ½ cup                 Organic Apple Juice or Organic Apple Cider

½ cup                   Water

1 cup                   Quinoa

¼ cup                   Raisins

¼ cup                   tart cherries, dried or Cranberries, dried (  Optional)

Pinch                   Nutmeg

½ teaspoon              Cinnamon, ground

½ cup                   Walnuts, toasted and chopped

Toasty Tortilla Soup

Ingredients:

4 ½  cups       vegetable broth

1 each          small onion, chopped

2 each          garlic cloves, minced

3 tbsp.         chili powder

1 each          15 oz. can diced tomatoes

1 each          medium zucchini, chopped

1 each          medium yellow squash, chopped

1 cup           frozen corn, thawed

1 each          15 oz. can kidney beans, drained and rinsed

salt and pepper to taste

2 each          corn tortillas

 

Strawberry and Greens Smoothie

Recipe adapted from: Vita-mix Recipe Book. Pg. 29

  Ingredients:

1 cup           water

1 cup           non-dairy milk such as soy milk

2 cups          fresh greens such as kale, collards, or spinach

1 cup           strawberries, frozen

2 each          banana’s. fresh or frozen

1-2 tbsp.       Tart cherry concentrate   Optional

Fried Tempeh with Apricot Mustard

From Christinacooks.com

Ingredients:
Toasted sesame oil, to coat pan
8 ounce block of tempeh, cut into thin squares

Apricot Mustard:

4 tablespoons stoneground mustard
4 tablespoons unsweetened apricot preserves
1 teaspoon fresh lemon juice
sea salt
2 teaspoons brown rice syrup

Fresh greens (I like arugala, spinach, or mustard greens)

Tofu Scramble

Makes 4 servings

 1-2 tsp canola oil

1 lb    firm tofu, patted dry and mashed

1 cup   chopped vegetables (broccoli, bell peppers, mushrooms, onions, tomatoes, etc.)

¼ tsp   turmeric

1 tsp   onion powder

½ tsp   Bragg’s Liquid Aminos or sea salt

1 tsp   nutritional yeast flakes

Put the Tex in Your Mex Chili

Recipe from:  The 30 Minute Vegan   By: M. Reinfeld & J. Murray, pg. 240  Yield: 6-8 Servings

 Ingredients:

4 cups          water or vegetable stock

1 ½ tbsp.       chili powder

1 tbsp.         cumin, ground

1 cup           yellow onion, peeled, cored, and small dice

1 cup           celery, sliced or diced

4 each          garlic cloves, pressed or minced

1 each          8 oz. package of seitan, chopped   OR Tofu  OR Tempeh

1 ½ cups        chopped tomatoes, OR  1 14.5 oz. can fire-roasted tomatoes

1 each          bell pepper, seeded and diced

1 each          jalapeño, or other hot pepper, seeded & diced (Optional)

1 each          15 oz. can pinto beans, drained OR 1 ½ cup cooked beans

1 each          15 oz. can kidney beans, drained OR 1 ½ cup cooked beans

1 each          6 oz. can tomato paste

1 cup           fresh or frozen corn (Optional)

1-3 tbsp.       soy sauce or tamari

3 tbsp.         cilantro, fresh, rinsed & chopped

1 ½ tsp.        sea salt, or to taste Or Miso Paste

½ tsp.          black pepper, ground, or to taste

 

Chili Bean Soup

8   cups (cooked kidney beans) or 4 – 15 oz. cans kidney beans

1   clove minced garlic

2   cups Spanish onions (chopped)

½  cup carrots (circular)

½  cup green peppers (med chopped)

½  cup celery (med chopped)

1   lb tomatoes (pureed)

2   Tbsps olive oil

2   can tomato paste

1   cup soy nuggets (Textured Vegetable Protein) or Apple Sage Meatless sausage

1 ½ tsp mustard seed or 1 tsp of mustard powder

1 ½ tsp chili powder

½  tsp cumin

½  tsp oregano

2   bay leaves (put in beans)

1/8 tsp cayenne

1 ¼ tsp sea salt

No-Bake Brownies

Makes about 2 dozen small squares 

2 cups  medjool dates, pits removed

2 cups  raw walnut pieces

¾ cup   cocoa powder

Pinch   sea salt, finely ground

 

1.      Place walnuts in a food processor along with pitted dates, cocoa powder, and salt.  Process until a moist, crumb-like dough has formed.

Spread into an 8×8 inch pan and press firmly into a solid brownie layer. Cut into bite-size squares and serve.

Easy Stir Fry

Recipe Adapted from Cancer Survivors Guide, p. 190              Serves 4

 Ingredients:

1 bag           (16 ounces) frozen stir-fry vegetables

OR              mixture of frozen (broccoli, bell peppers, cauliflower, etc.)

1 ½             cups cooked or canned beans (your favorite kind), rinsed and drained

Or              other 1 pkg. of protein alternative: seitan, tempeh, tofu, etc.

¼  cup           low-fat stir-fry sauce (without unhealthy fats or sweeteners)

2 cups          cooked millet, amaranth, Brown Rice or other whole grain, kept hot

 

Optional:

1 each          onion, peeled and diced

1-2 cups        organic mushrooms, cleaned and chopped

1-2 tbsp.       Fresh ginger, peeled and diced

2 cloves        garlic, peeled and diced

1 head          kale or collard greens, (de-stemmed if using collards) and chopped