Lazy vegan recipes

• Add milk to a medium saucepan over medium heat, stirring occasionally.
  ¾-1 cup almond milk or milk alternative of choice
• When milk is steaming, stir in dry oats.
  ½ cup rolled oats
• As oats thicken, stir in spices (ground cinnamon, cacao powder, and cacao nibs) & maple syrup. These spices can be changed to individual taste & to compliment fruit additions of choice. Continue stirring to prevent sticking/scalding on bottom.
  1 tsp maple syrup, ¼ tsp ground cinnamon, ¼ tsp cacao powder (optional), 1 tsp cacao nibs (optional), 1-2 cups Fresh fruit of choice
• If adding more firm fruit (diced apples, sliced peaches, etc.), stir them in while oats begin to thicken so that the fruit will soften slightly and absorb the flavors from the spices.
• Lastly, add the vanilla extract and flax or chia seeds, stirring for about 30 seconds. If the vanilla extract is added too early, the flavor & aroma will be lessened during the cooking process. I always add flax & chia seeds last because they will gel during the cooking process and it can be difficult to maintain desired consistency.
  ¼ tsp vanilla extract, 1 Tbsp whole flax or chia seeds (optional)
• Let oats simmer until desired thickness is reached, or about 10 minutes, stirring frequently. If oats become too sticky/thick, add in additional milk or water ¼ cup at time to thin.
• Remove from heat, transfer to a bowl and add any additional desired toppings. Enjoy while warm or to a Tupperware to cool and be stored for later. If storing, be sure to allow oats to cool, seal the Tupperware and store in the refrigerator for 4-6 days.

• Place slices of bread in toaster & allow to toast to desired doneness.
  2 slices Dave’s Killer Bread 21 Whole Grains and Seeds
• While bread is toasting, cut avocado in half lengthwise and remove pit.
  1 ea medium avocado
• When toast is done, remove from toaster and place on a plate.
• Using a spoon, scoop out the avocado flesh and divide evenly onto the two pieces of toast.
• Mash and spread the avocado onto the toast using the back of the spoon.
• Sprinkle lemon juice, salt & pepper over the top of the mashed avocado.
  1 tsp lemon juice, 2-3 grams salt & pepper to taste
• If desired, add additional toppings such as chopped cilantro or clover sprouts.
  1 tbsp chopped cilantro (optional), 1 tbsp chopped clover sprouts (optional)
• Enjoy while still warm.

• Using a fork or electric mixer paddles, mash banana in the mixing bowl.
  1 ea ripe banana, mashed
• Whisk in liquid ingredients, or stir in using an electric mixer on low speed until just combined. Some lumps of banana will remain.
  1 tbsp avocado oil, 1 tbsp maple syrup, 1 tsp vanilla extract, ¾ cup unsweetened vanilla almond milk
• Stir in dry ingredients and mix using rubber spatula, scraping sides as needed, until just combined.
  1½ cups whole wheat flour, 1 tbsp baking powder, ½ tsp salt, ⅓ tsp cinnamon (optional)
• Heat a seasoned skillet over medium heat.
• When skillet is hot, add ¼ cup of batter at a time, leaving enough space for pancakes to cook without edges touching.
• Let pancakes sit until bubbles form on top.
• Flip pancakes and allow to cook for an additional 2-3 minutes, or until bottom is golden brown.
• Remove from heat and serve warm with additional maple syrup or desired toppings.

• In a large skillet, heat avocado oil over medium heat.
  1 tbsp avocado oil
• When the oil is hot, add in the diced onions and stir frequently until onions start to become transparent.
  ¼ cup diced onion
• Add in mushrooms and ripped kale, stirring frequently until mushrooms begin to soften and kale begins to wilt.
  ½ cup mushrooms, sliced or chopped, 1-2 ea leaves kale, ripped
• Add garlic and stir for about 30 seconds, or until the garlic becomes aromatic.
  1 tsp minced garlic (about 1 clove)
• Add the tofu to the skillet and crumble with a potato masher or fork.
  16 oz block firm tofu
• Allow the mixture to cook until the liquid has nearly evaporated, stirring as needed to prevent overcooking.
• Near the end of cooking, add in the grape tomatoes and let cook until the skin begins to soften. A few of them may pop.
  ¼ cup grape tomatoes
• Stir in Better Half Creamer until mixture is fully combined.
  1-2 tbsp Califia Farms Unsweetened, Unflavored Better Half Creamer
• Remove from heat, add salt & pepper to taste. Serve immediately alongside other vegan breakfast favorites.
  Salt & pepper to taste

• Preheat oven to 400ºF and set aside the baking sheet.
• Prepare the beets for roasting by removing the stems. Cut stems close to the top of the beet, leaving a small amount of stem remaining. This reduces the chance that beet juice leaks out while cooking.
  2-3 ea medium beets
• Wash and lightly scrub the beets before piercing with a fork.
• Toss the beats in 1 Tbsp of the avocado oil.
  2 tbsp avocado oil
• Wrap each beet tightly in aluminum foil, ensuring the foil is sealed before placing the beets on the baking sheet.
• Allow the beets to roast for 45 minutes before checking for doneness.
• While the beets are roasting, juice half of an orange into the small mixing bowl. Add the remaining tablespoon of avocado oil balsamic vinegar, salt and pepper, stirring until just combined.
  1 tbsp balsamic vinegar, 1 ea orange, segmented Juice of half an orange, Salt & pepper to taste
• Peel and segment the orange by cutting away the membrane on each orange slice. Cut the de-membraned slices into segments and place in the medium mixing bowl.
  1 ea orange, segmented Juice of half an orange
• Cut the avocado open, remove the pit, and cut lengthwise from the top to the bottom to create slices in each half of the avocado.
  1 ea avocado, diced
• Remove the slices by tracing the paring knife around where the flesh meets the peel, and cutting under each slice, close to the peel.
• Dice the avocado and place in the medium mixing bowl. Sprinkle with some of the orange juice or lemon juice if you have some on hand, to prevent browning while the beets are prepared.
  1 ea orange, segmented Juice of half an orange
• Check the beets for doneness by carefully pulling back the foil and inserting the paring knife in the top of the beet. The beet is done roasting is the knife slides in easily and does not meet resistance. If the beets are not done roasting, pinch the foil closed and roast for 10 more minutes before checking again.
• When the beets are done roasting, carefully remove the foil and discard. Use the paring knife to cut the skin off each beet.
• Dice the beets by cutting into slices first, and lay the slices flat to dice.
• Add the diced beets to the medium mixing bowl containing the orange and avocado.
• Pour the dressing from the small mixing bowl over the mixture, tossing to evenly coat.

For the zucchini noodles:

• Wash and gently scrub zucchini. If using a stand mixer with a spiralizer attachment, chop off the ends of the zucchini and spiralize each. If using a handheld julienne peeler, hold zucchini in one handover a bowl and peel the flesh of each side, rotating the zucchini once the seeds are visible in the center. Seeds will become mushy if cooked, so discard the centers and try not to include any seeds in your noodles.
• Fill a large pot ¾ full with water, add the tablespoon salt, and bring to a boil
• Add the zucchini noodles to the boiling water and allow to cook until the color of the noodles deepens, about 3 minutes.
• Drain the noodles in the strainer and set aside.

For the pesto:

• Add basil, pine nuts, garlic cloves, lemon juice, and salt to the food processor and mix on high, stopping to scrape down the sides as needed.
• Once a paste is formed, alternate adding olive oil and water one tablespoon at a time until desired consistency is reached.

• Preheat the oven to 375ºF. Line a baking sheet with parchment paper and set aside.
• Using the chef’s knife, cut the butternut squash in half lengthwise. Scrape the seeds and strings out of each half and discard.
  1 ea medium butternut squash
• Peel the skin off the outside of each half using a vegetable peeler. Cut each half into slices, lay flat and dice.
• Place the diced butternut squash in a medium sized mixing bowl and with 1 teaspoon of the avocado oil, a pinch of salt, pepper, and, if desired, the other fall spice. Toss to coat evenly.
  1 ea medium butternut squash, 2 tsp avocado oil, Salt and pepper to taste, ½ tbs thyme
• Place the butternut squash on the parchment lined baking sheet and place the sheet in the oven on the middle rack. Allow the squash to roast for 15 minutes.
• While the squash is roasting, rinse and wash celery and mushrooms.
• Cut the celery into thin slices, and chop the mushrooms, and dice the onion.
  2 ea stalks celery, ¼ cup red onion, diced, 1 cup mushrooms, sliced or chopped
• Place the seasoned skillet on the stove over medium heat, and add the remaining teaspoon of avocado oil.
  2 tsp avocado oil
• When oil is shimmering, add the vegetables to the skillet and cook until soft and fragrant, about 3 minutes. Stir frequently.
• Add the garlic and remaining seasoning and stir until fragrant, about 30 seconds.
  1 ea clove garlic, diced, ¼ – ½ tsp cinnamon, nutmeg, all spice, or other fall spice (optional), ½ tps oregano
• Remove the vegetables mixture from heat, and set aside.
• Remove the baking sheet from the oven when the15 minutes are over, and add the vegetable mixture. Stir on the baking sheet until mixture is combined.
• Place the baking sheet back into the oven and cook for an additional 30 minutes, or until butternut squash is soft and edges begin to brown.
• Serve while warm.

• Add the lentils to the pot with enough water to cover by 2 inches.
  1 cup brown lentils, dried
• Bring the water to a boil, then turn down the heat to let simmer for 20 minutes.
• Drain the cooked lentils in the strainer before adding to a mixing bowl.
• While the lentils simmer, wash and lightly scrub your Honeycrisp apple and red bell pepper.
  1 ea large Honeycrisp apple, diced, 1 ea medium red bell pepper, diced
• With your paring knife, cut the apple into sections by making a straight cut down on each side of the core. Lay these sections flat and cut into slices before dicing.
• Place the diced apple in the mixing bowl.
• Using the paring knife again, cut the top off the bell pepper and remove the stem and top ring by twisting and pulling. This should remove the core and seeds. Discard these and if seeds remain in the bell pepper, turn over and tap the bottom.
• Slice the bell pepper in half, lay each flat half and cut into strips, length-wise. Lay the strips flat and dice.
• Place the diced bell pepper into the mixing bowl with the diced apple.
• Chop the cilantro leaves and add them to the diced apple and diced bell pepper.
  1 tbsp cilantro, chopped + more for garnish
• In the small bowl, add the lemon juice, oil, salt, pepper, & cumin.
  2 tbsp olive oil, 3 tbsp juice of 1 lemon, 1 tsp salt, ½ tsp pepper, ½ tsp cumin
• Whisk the dressing together with a fork.
• Add the drained lentils to the mixing bowl before adding the dressing.
• Toss evenly to coat, and add any additional toppings such as toasted walnuts or coconut flakes before serving.

• Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside.
• Using the chef’s knife, cut the spaghetti squash in half lengthwise
  1 ea medium spaghetti squash
• Use a spoon to scoop out the seeds and center of each half and discard.
• Rub the flesh of each half of the spaghetti squash with the avocado oil, and lightly sprinkle with salt & pepper.
  5 g Salt & pepper to taste, 1 tbsp avocado oil
• Lay each half of the spaghetti squash, flesh side down, on the parchment-lined baking sheet and place in the oven on the middle rack for 30 minutes.
• While the spaghetti squash bakes, add the pasta sauce and any desired vegetables to the pot.
  1 cup Newman’s Own Tomato & Basil Bombolina or pasta sauce of choice Additional vegetables of choice
• Warm the sauce over medium heat on the stove, stirring occasionally.
• Remove the squash from the oven, and carefully flip each half so that the flesh is up.
• Return the squash to the oven and bake for an additional 15 minutes.
• Turn the stove heat to low so as not to burn the sauce, and stir occasionally.
• Remove the squash from the oven and allow to cool for several minutes.
• While the squash is still warm, carefully scoop out the flesh and add to the pot, keeping the peels.
• Stir with a wooden spoon to combine.
• Return the squash and sauce to the hollowed peels and top with nutritional yeast.
  2 tbsp nutritional yeast
• Serve warm.

• Weigh out 8 ounces of the pasta and set aside.
  8 oz red lentil fusili or chickpea rotini
• Fill a pot ¾ full with water, add a teaspoon of salt and bring to a boil.
  1 tsp salt
• Add pasta to the water, turn to medium heat and cook for 8-10 minutes.
  8 oz red lentil fusili or chickpea rotini
• Drain cooked pasta in a strainer and rinse to remove excess starch.
• Place cooked pasta in a large mixing bowl and set aside.
• Using the paring knife, slice tomatoes in half lengthwise and add to cooked pasta.
  ½ cup grape or cherry tomatoes
• Slice the English cucumber in half, top to bottom, and lay each half flat. Cut across each half to create semi-circles. Lay these flat, chop into small pieces, and add to cooked pasta & tomatoes.
  1 cup English cucumber, chopped
• Dice the onion and add to the pasta & vegetables.
  ¼ cup red onion, diced, 1 tsp dried oregano
• Drain the can of artichoke hearts, and add to pasta along with Kalamata olives.
  ½ cup Kalamata olives, sliced
• Make dressing by whisking together olive oil, red wine vinegar, and lemon juice in a small bowl.
  ¼ cup olive oil, 2 tbsp red wine vinegar, 1 tbsp lemon juice
• Add diced garlic and spices, and whisk once more to combine.
  ¼ cup red onion, diced, 2 ea cloves garlic, diced, ½ tsp salt
• Pour dressing over pasta & vegetable mixture, tossing to coat evenly.
  1 can marinated & quartered artichoke hearts
• Serve warm, or refrigerate in an airtight container for up to 5 days.
  Pepper to taste

• Add the coconut milk to a small pot over medium heat.
  ¾ cup canned coconut milk
• When the milk is steaming, stir in the nutritional yeast, onion powder, garlic powder, and salt.
  ¼ cup nutritional yeast flakes, ½ tsp onion powder, ½ tsp garlic powder, Salt to taste, 1 tbsp green onions
• In a small bowl, add 1 tablespoon of water to the tapioca starch and stir to create a paste.
  2 tbsp tapioca starch or arrowroot starch, 1 tbsp water
• Stir in the paste to the cheese mixture, ensuring no clumps form.
• Allow the mixture to cook over heat until it begins to thicken, about 5 minutes, stirring occasionally. If necessary, repeat steps 3-5 until desired thickness is reached.
• Remove from heat.
• Heat a large nonstick pan over medium heat.
• Add one tortilla, spread a third of the cheese mixture over the tortilla and add half of the vegetables before topping with a second tortilla.
  4 ea whole wheat tortillas, ½ cup canned black beans, drained, 1 ea tomato, seeded and chopped
• Allow to cook until the bottom is just golden-brown, carefully flip and cook an additional 5 minutes, or until the top is golden-brown.
• Repeat this process for the remaining tortillas and ingredients.
• Cut each tortilla into quarters and serve warm.

• Wash and lightly scrub vegetables before chopping.
• Add vegetable broth, crushed tomatoes, garlic ,and spices to a large pot over medium heat, stirring to combine.
  2 cups vegetable broth, 1-14 oz can crushed tomatoes, 1 ea red bell pepper, diced, 2 ea green bell peppers, diced, ½ ea white onion, diced, 1 ea stalk celery, thinly sliced, 1 ea clove garlic, diced, ½ tsp oregano, dried
• Add sweet potato and bring to a boil, stirring frequently.
  1 ea medium sweet potato, cubed
• Turn heat down to a simmer, add in remaining vegetables, and allow to cook 45 minutes, or until sweet potato is fork tender.
  ½ cup red kidney beans, drained, 1 tsp cumin, ¼ tsp chili powder, or to taste, Salt & pepper to taste, ½ cup pinto beans, drained
• Serve warm alongside maple sweetened cornbread and top with nutritional yeast for a cheesy, savory flavor.