Recipes

Vegan Oil-Free Oatmeal Trail Cookies

November 30, 2018 by Trish Hall Leave a Comment

These packable, shareable, delicious Vegan Oil-Free Oatmeal Trail Cookies are perfect for that afternoon tea break and for any other cookie eating occasion.

I should have added a book to that photo and then it would have been a true depiction of one of my favorite ways to take an afternoon break. You can’t tell, but between that last sentence and this one, there was an hour pause while I sat down with a cup of tea and a cookie and my book. Ahhh…I’m ready to get back to work.

This recipe is one that was created because I used to love a “Cowboy Cookie” back in my non-vegan oily days.

I found this info about where that name came from:

“Cowboy Cookies are said to be a cookie that cowboys on the trail enjoyed. They were considered the first power bar. They were a quick and easy way to get nutrients for the long travels that cowboys made. They also kept well.”

Other sites claim they were called Trail Cookies. Either way, this is a version that I can feel pretty good about indulging in.

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Oil-Free Roasted Brussel Sprouts with Pomegranate

November 26, 2018 by Trish Hall Leave a Comment

Whether it’s at your holiday table or for an easy weeknight side dish, these Oil-Free Roasted Brussel Sprouts with Pomegranate will be a favorite.

Honestly, I never liked Brussel Sprouts. Every time I was forced to eat them I almost gagged. Even when I started eating a plant-based diet, they were off the table…until…

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Omega Bites

November 11, 2018 by Trish Hall 2 Comments

These little Omega Bites are a great source of Omega-3 fatty acids and are a tasty little snack. Great for packing in kid’s lunch boxes too.

Getting enough protein on a plant-based diet is not something I worry about. As long as we eat enough calories of whole plant foods, we will get enough protein, fiber and all the other components of a healthy diet. Adding in small quantities of nuts and seeds will help us get the Omega-3’s that we need. If you are still reducing your weight or dealing with heart health issues, you will want to limit yourself to one or two of these a week. They are a high-fat food. …

Holy Molé Vegan Chili

November 2, 2018 by Trish Hall 4 Comments

With three kinds of beans and a deep Molé flavor, this chili will have you bringing Holy Molé Vegan Chili to your table often (and to your potlucks, as well) !

My experience with molé is limited to some delicious dishes that my mom used to make when I was a kid. All I really knew about it is that it had CHOCOLATE in it! I found it both weird and cool that I would like a savory sauce that had chocolate in it, but I sure did like it.

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Homemade Vegan Sweet Potato Dog Cookies

October 29, 2018 by Trish Hall 6 Comments

These homemade vegan sweet potato dog cookies are worth stealing! The dough is so good that the dogs stand by waiting for scraps as they are made.

That cute guy is Milo and he wasn’t interested in sitting nicely while we did a little photo shoot of the cookies. He thought it best to just take what was obviously intended for him in the first place.

After years of trying to find something to eliminate the dog’s horrible itching and red sores, my daughter decided to try a plant-based diet for them.

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Vegan Gluten-Free Breakfast Sausage Patties

October 24, 2018 by Trish Hall 16 Comments

Vegan, oil-free and gluten-free breakfast sausage patties…now you can have those breakfast sandwiches, burritos, and casseroles that you’ve been missing!

If you’ve been looking for a breakfast sausage to make your favorite breakfast recipes with, this might be the one. I gave up trying to find a plant-based alternative to pork sausage when I stopped eating oils. I was able to find gluten-free, plant-based versions occasionally, but all of them were loaded with oils and saturated fats. Some were even higher in saturated fat than the meat versions! This version is not fat-free, but it is all plant-based and made with whole foods and no oils.

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Vegan Gluten Free Flourless Muffins

October 17, 2018 by Trish Hall Leave a Comment

These vegan gluten free flourless muffins are a rich and flavorful treat. Great paired with a cup of tea or coffee and also make a nice snack for kids.

Gluten-free, oil-free, dairy and egg-free…flourless…they’re not pretty…but don’t judge them until you’ve tried them. If you are like me and you avoid gluten, dairy, eggs, and oils, muffins are a tricky thing to make!

This is a recipe that I have adapted many times over as I removed various things from my diet. I can vouch that they taste delicious, but I can’t do a thing about how they look and that’s okay with me. Looks aren’t everything, right?

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Vegan Oil-Free Cheesy Lasagna with Creamy Basil Sauce

October 15, 2018 by Trish Hall 2 Comments

This rich and gooey Vegan Oil-Free Cheesy Lasagna will be a popular item on your holiday table. You might want to make two of them!

Lasagna is one of my comfort foods. It was always something that I loved before I changed my diet to a whole food, oil-free way of eating.

I’ve tried many different versions of lasagna over the years. Some were full of veggies but really watery. Some replaced the cheese with vegan cheese, which is really slimy…not to mention full of oil. I really wanted something that would be similar in texture to a traditional lasagna. Something that would withstand being cut and served with a spatula.

And of course, I wanted it to be delicious. I think this one fits all my criteria and I hope it fits yours….

Sliceable Meltable Oil-Free Vegan Mozzarella

October 14, 2018 by Trish Hall 18 Comments

Add this Sliceable Meltable Oil-free Vegan Mozzarella to your recipe arsenal! It’s perfect for spreading, slicing or scooping up with chips or bread.

My transition from dairy cheese was a hurdle for me, but I made it by using the commercially produced vegan cheeses. Some were quite good and I used them a lot in my cooking and on sandwiches.

As I continued learning about a healthy plant-based diet, I realized that I needed to eliminate these oil-filled cheeses and find another way to get a similar texture and mouth-feel for my recipes. After trying many recipes and experimenting with the ingredients, I came up with this recipe.

I’ve found that the basic recipe gives a mild cheese flavor suitable for replacing mozzarella in casseroles. Adding herbs and more spices can bring this cheese up to the cheese platter level.

Here’s how easy it is…

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Vegan Butternut Squash Soup with Cashew Cream

October 4, 2018 by Trish Hall 1 Comment

This vegan butternut squash soup with cashew cream will be one of your go-to Autumn recipes! Pair with a salad for a lovely dinner.

Every year I like to make butternut squash soup, but this year I had more reason than usual to make it.

This year I didn’t spend much time planning or planting my garden. It was just one of those spring/summer times that found me doing other things. I planted a few tomato plants and an eggplant and there were some mean little bugs that ate most of them to the ground. At some point, I sort of gave up and decided to just bury my compost in the garden this year and not plant much else….

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