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Plant-Based Cream Cheez

Mushroom Soup

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Mushroom Soup
Recipe Type: Soup, Vegan, Gluten Free
Author: Debbie Peoples
Prep time:
Cook time:
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Serves: 4
Ingredients
  • 8 oz white mushrooms
  • 3.2 oz of shiitake mushrooms (1 1/2 cup chopped)
  • 1 medium onion, chopped
  • 2 cloves garlic
  • 1/4 cup organic tamari
  • 2 cans coconut milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
Instructions
  1. Add all ingredients to a high speed blender except the shiitake mushrooms and blend until smooth and creamy
  2. Pour into a saucepan
  3. Chop the shiitake mushrooms and add to the pot of soup
  4. Bring to a simmer and let cook for 20 minutes
  5. Serve and enjoy!

This is my go to recipe for a quick and delicious mushroom soup.  This soup has few ingredients and only takes about 10 minutes of prep time IMG_8387and 20 minutes of cooking, so in 30 minutes you have a hearty and satisfying soup for 4 people.  I’ve enjoyed this soup by itself, over mashed potatoes, and over brown rice with avocados.

Dreamy Creamy Hummus

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Dreamy Creamy Hummus
Recipe Type: Vegan, gluten free
Author: Debbie Peoples
Ingredients
  • 6 cups cooked garbanzo beans (16 oz dried)
  • 1/3 cup tahini
  • 1 avocado
  • 4-5 cloves garlic
  • juice of 3 medium lemons
  • 1 tsp salt (or to taste)
  • 1 jalapeño (optional)
Instructions
  1. If not using canned garbanzo beans, soak a 16 oz package of beans in a bowl of filtered water overnight
  2. In the morning, drain and rinse the beans and add to a large pot of filtered salted water(taste water, it shouldn’t be too salty but just right) and simmer until done, about 1 to 1 1/2 hrs.
  3. Once the beans have become room temperature, set aside about 1 1/2 cups of the garbanzo bean water to add to the processor for mixing.
  4. Place drained garbanzo beans and the rest of the ingredients into the food processor and start mixing.
  5. Slowly add the bean water until it starts turning, be careful not to add too much or it will be too thin. The amount of bean water you add is up to you depending on how thick you like your hummus. If you are using canned beans, you can use a vegetable broth instead of bean water, but this will slightly alter the flavor of your hummus
  6. Enjoy this hummus alone, with crackers, corn chips, or injera.

IMG_8377Hummus is something I like to have in the refrigerator all of the time.  Not only is it loaded with protein, vitamins, and minerals, it is a satisfying and versatile food that can be used as a spread, dip, condiment, or simply eaten alone.  Since store bought brands are usually loaded with preservatives and unwanted ingredients, I always make my own.  This recipe omits the oil and uses avocado, a whole food fat,  in its place.  The result is a dreamy creamy hummus that is full of flavor.  Enjoy!

Crimson Delight

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Crimson Delight
Recipe Type: juice
Author: Debbie Peoples
Prep time:
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Ingredients
  • Beets with tops
  • Carrots
  • Apple
  • Lemon
Instructions
  1. Clean well
  2. Add to juicer
  3. Pour into a glass
  4. Enjoy!

This juice is so sweet and delicious!  Beets help to lower blood pressure, boost your stamina, and help purify your blood and liver.  Carrots have beta-carotene which prevents macular degeneration and vitamin A for healthy glowing skin, while apples are loaded with quercetin which helps fight against colon cancer.  Lemons are loaded with vitamin C and are very alkalizing for your body.  WIN WIN!IMG_8320

Raw Brownie Bites

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Raw Brownie Bites
Recipe Type: Raw Dessert
Cuisine: Raw
Author: Debbie Peoples
Prep time:
Cook time:
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Serves: 24 squares
Ingredients
  • 12 ounces of raw almonds
  • 20 medjool dates
  • 1/2 cup raw cacao
  • 1/2 cup raw coconut butter (melted)
  • 1/4 cup maple syrup
  • 1/4 tsp Himalayan salt
  • Cacao nibs (optional)
Instructions
  1. Place almonds in the food processor and process until you have a nice flour(not butter)
  2. Next add the pitted dates and process until dates are all chopped up and crumbly
  3. Add the raw cacao and pulse a few times to mix in
  4. Lastly add the coconut butter, maple syrup, and salt
  5. Pulse until all mixed together
  6. Next line a 9 x 13 pan with saran wrap (for easy removal) and put in the mixture and press in. I usually place a piece of saran wrap on top and roll.
  7. Lastly sprinkle the nibs on top and gently press them in and place in freezer for 20-30 min to set
  8. Place brownies on a cutting board and cut into squares. I store mine in a glass jar in the refrigerator
  9. Enjoy!

These brownies are so chocolatey and delicious and are so quick and simple to make when you are pinched for time.  They are sure to satisfy you if you are looking for a quick snack or energy boost during the day and make a yummy treat for kids without all of the chemicals and processed ingredients.  The raw cacao provides you with tons of antioxidants, iron, magnesium, and zinc, the dates are loaded with vitamins, minerals, potassium, and phytonutrients,  and the almonds are loaded with vitamin E and calcium.  Your body will be thankful and will preform optimally when you eat right!IMG_8296

Grapefruit Delight

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Grapefruit Delight
Grapefruit Delight
Recipe Type: Juice
Author: Debbie Peoples
Prep time:
Cook time:
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Serves: 1
Ingredients
  • 1 grapefruit
  • 3 tangerines
  • 1 lemon
Instructions
  1. Peel fruit
  2. Put through slow juicer or use a citrus juicer
  3. Pour into a glass
  4. Enjoy!

 

Lentil Soup

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Lentil Soup
Recipe Type: Soup
Cuisine: vegan and gluten free
Author: Debbie Peoples
Prep time:
Cook time:
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Serves: 8
Ingredients
  • 2 cups lentils
  • 6 cups vegetable broth
  • 1 onion
  • 3 stalks of celery
  • 3 carrots
  • 4 cloves of garlic
  • 1 tbsp turmeric
  • 1 tbsp whole cumin
  • 1 tbsp whole coriander
  • 2 tbsp avocado oil
  • sea salt
  • lemon
  • Jalapeño or other chili (optional)
Instructions
  1. In a spice or coffee grinder grind the cumin and coriander
  2. Heat the oil in a heavy bottomed pot
  3. Add the onions and sauté for a few minutes until they start turning translucent (add some salt to taste)
  4. Add the garlic and stir around for another minute
  5. Add the spices and stir around until you smell the fragrance
  6. Add the celery and carrots (add more salt to taste) and stir around and let sauté for a few more minutes
  7. Add the chili or jalapeño (if you decided on it)
  8. Now add the broth and the lentils and the juice of the lemon and taste and add salt if needed.
  9. Bring to a boil and then turn down your heat and simmer for about forty minutes or until the lentils are tender. You can add more lemon or salt to taste. I served this soup with some short grain brown rice and avocado.

Who doesn’t love a warm bowl of soup on a cold winters day?  Lentils are a nutrition powerhouse loaded with fiber, iron, protein, folate and much more.  A single cup of lentils offers 16 grams of dietary fiber,  18 grams of protein with no cholesterol or fat, and almost 100% of the RDA of folate, or B-9.  With all of the nutrients in lentils, you will have increased energy and feel full and satisfied.  Oh, and did I mention that lentils are a low calorie food at only 230 cal/cup.   This recipe is simple with only a few ingredients, but so flavorful and so good!
IMG_8222

Watermelon Green Juice

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Watermelon Green Juice
Recipe Type: Green Juice
Author: Debbie Peoples
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Ingredients
  • 8-10 cups watermelon
  • 1 bunch kale
  • 2 lemons
Instructions
  1. Add ingredients to your juicer and enjoy!

This juice is so good and so refreshing on a hot summer day!  When watermelons are plentiful in the summertime, not only are we always eating them, I am constantly making watermelon juice too.  If you have kids, they will not complain about drinking this juice.  You can add lemon and ginger and have a delicious lemonade too!IMG_6591

Peanut Butter Brownies

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Peanut Butter Brownies
Peanut Butter Brownies
Recipe Type: Dessert
Cuisine: vegan and gluten free
Author: Debbie Peoples
Prep time:
Cook time:
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Ingredients
  • 2 cups oat flour (you can make your own by blending gluten free oats in a high speed blender)
  • 2 tbsp flax seed, ground, plus 6 tbsp water
  • 1 cup peanut butter
  • 2/3 cup non dairy milk
  • 1/2 cup maple syrup
  • 1/4 cup coconut sugar
  • 2 tbsp coconut oil, melted
  • 1/2 cup cocoa
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp salt
  • dark chocolate chips (vegan) (optional for top sprinkles)
Instructions
  1. Pre-heat your oven to 350 degrees and grease a 9 x 11 baking dish
  2. In a separate bowl, place your ground flax seed with water and stir and set aside while you prepare your other ingredients.
  3. Put all of your dry ingredients in a mixing bowl and stir together
  4. Next add all of your wet ingredients and stir until well combined
  5. Scrape into your greased baking dish
  6. Sprinkle the chocolate chips on top(if you decided to use them) and lightly push them in
  7. Bake for 25 min
  8. Let cool and enjoy! These brownies taste good cold

I love figuring out a new vegan and gluten free recipe that is so good and tastes even better than the original counterpart.  These brownies are dense, chocolatey, chewy, and delicious!

Injera

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Injera
Injera
Recipe Type: breads
Cuisine: Ethiopian, vegan, gluten free
Author: Debbie Peoples
Prep time:
Cook time:
Total time:
Serves: 8-12
Ingredients
  • 2 cups teff
  • Water (about 2 to 2 1/2 cups)
  • Himalayan salt
Instructions
  1. Place 2 cups teff in a high speed blender and blend into a flour
  2. Put flour into a mixing bowl
  3. Add enough water until your batter is pourable(thinner than pancake consistency)
  4. Cover bowl with a cloth and leave on the counter until the next day
  5. It will smell sour and have fermentation happening but thats okay and good. It makes the injera taste delicious and only adds to the nutritional value.
  6. Add himalayan salt to taste and pour the batter into an iron skillet(coated with oil) and spread out with the back of a spoon. The injera will cook through without having to flip it over, but I like to flip it anyways for a few seconds once its done
  7. Add any topping you like or eat plain

I love making injera, and usually have a bowl fermenting on the counter 3-4days per week.  The nutritional  benefits of teff are so high and the fact that it is a gluten free grain keeps it in constant demand around the house.  Teff is loaded with nutrients such as calcium, manganese, phosphorus, iron, copper, thiamin, and vitamin C.  Teff contains 20-40% resistant starches and has a low glycemic index(GI) that helps to regulate blood sugar levels.  Teff also contains lots of fiber to help keep you full longer and is low in sodium, fat, and tastes great.  After the injera batter ferments for 18-24 hrs, (you will know it’s ready because it will start to smell sour), I add some himalayan salt and make flatbreads in the iron skillet.  They taste so good alone, with coconut oil and honey, with your favorite nut butter, with cashew cream cheese, sliced avocados, and anything your heart desires!  I also use that same batter to make healthy and satisfying banana pancakes by adding 2 smashed bananas, 1/4 cup of coconut sugar, some vanilla, and himalayan salt.  The only complaints I get are when there isn’t any batter ready!

Grapefruit Ginger Juice

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Grapefruit Ginger Juice
Grapefruit Ginger Juice
Recipe Type: Juice
Author: Debbie Peoples
Prep time:
Cook time:
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Serves: 1 cup
This is such a delicious juice!
Ingredients
  • 2 pink grapefruits
  • 1″ -1 1/2″ piece of ginger
Instructions
  1. Peel the grapefruit and add into slow juicer with the ginger

 

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