Love, Plants, and Soul

Plant based recipe ideas and healthy lifestyle blog. Specializing in making plants taste good with love and soul!

[loveplantssoul]

Seedy, healthy, blueberry muffins

This receipe is a slight modification of Clair Saffitz's receipe from her book Dessert Person. I made them gluten free but kept all the other ingredients the same and they turned out delicious 😋

Ingredients:

1 and 1/2tsp ground cinnamon

1 cup Oat flour

1/2 cup sorghum flour

1/4 cup maple syrup

1 tsp chia seeds

1/2 cup coconut oil (melted)

1/3 cup and 1 tbsp Brown sugar

1 tsp poppy seeds

2 tbsp flax meal

1/3 cup plus 2 tbsp raw pumpkin seeds

1 cup frozen blueberries

1/2 cup unsweetened applesauce

1/4 cup plus 1 tbsp raw sunflower seeds

3/4 tsp salt

2 and 1/4 tsp baking powder

2 tsp vanilla extract

Instructions:

Set oven to 350 degrees. Prepare a 12 muffin tin or 6 large muffin tin.

In a small bowl add tbsp of brown sugar with tbsp of untoasted pumpkin and sunflower seeds. Stir and set aside for topping.

Toast remaining pumpkin and sunflower seeds on a pan for 5 to 6 minutes until pumpkin seeds are golden brown.

In a large bowl combine flour, salt, baking powder, chia seeds, poppy seeds, brown sugar and whisk together making a well in the center.

In a smaller bowl add flax meal and applesauce, let sit for two minutes until flax is thickened. Add melted coconut oil, maple syrup and vanilla extract. Mix together and pour into larger bowl of dry ingredients.

Whisk together gently until just combined then fold in toasted seeds and frozen blueberries to the mixture.

Fill muffin cups 3/4 full and add topping.

Bake in oven for 30 minutes, take from oven and allow to cool in pan for additional 10 before moving muffins to a cooling rack for another 5 to 10 minutes.

Enjoy!

[loveplantssoul]

Chocolate chunk cookies

These cookies are delicious, vegan and gluten free! I made them heart shaped in honor of valentine's day but they will taste good in any shape 🙂.

Ingredients:

1 cup sorghum flour

1 cup oat flour

1 tsp baking soda

1 tsp vanilla extract

1 tsp salt

2 tbsp vegan butter or coconut oil

1 cup dairy free milk of choice

1 cup brown or coconut sugar

1/2 of dark chocolate bar

Full Receipe:

Melt butter or oil with brown sugar until soft, whisk together until well blended. Add milk and stir together. In a separate bowl combine dry ingredients and mix well. Add dry ingredients to wet and stir until just combined. Add chopped chunks of chocolate and combine. (For the best flavor let batter rest in refrigerator overnight)

Form dough into round balls and place on parchment or silpat mat. Bake at 350 degrees for 13 minutes. Allow to cool for 5 minutes before eating.

[loveplantssoul]

Quick and Easy Kidney bean burger patties

These patties are so good and will definitely be one of my new staples. They are versatile and can be eaten with a bun, on a salad, or all by itself. I used my favorite seasonings but feel free to use variations to make the patties taste the way you like.

Prep time: 15 mins

Cook time: 10 mins

Ingredients:

1 can kidney beans

1 small shallot

1/2 cup rolled oats

2 tbsp sunflower seeds (optional)

2 tbsp ground flax

1 tsp season salt

1 tsp tamari or soy sauce

1 tbsp avocado oil or neutral oil

1 tsp garlic powder

1 tsp smoked paprika

1 tsp black pepper

1 tsp fennel seeds

1 tsp red pepper flakes

1/4 tsp cayenne pepper

1 tsp chicken-less seasoning (optional)

Full recipe:

Add kidney beans, oats, seeds, oil, and flax to a food processor and pulse a couple times to blend. Add seasonings and tamari, then pulse until consistency looks sticky and well combined. Use a spoon to scoop out about 2 tbsp at a time and begin to form patties, use a little oil on your hands so they do not stick. Place on a plate, you should have about 6 patties. Cover the plate with plastic wrap and place in the refrigerator for atleast 10 minutes. Heat a large pan on medium high heat and lightly oil. Once pan is hot add the patties 3 at a time or enough so you have room to flip them over. Cook for 3 minutes on each side or until browned. Serve warm and enjoy.

[loveplantssoul]

Plaintain Lasagna (vegan version of Pastelon)

This plaintain lasagna is delicious and a take on the Dominican dish called Pastelon. I made mine using a variation of the Avant Garde vegan channel's recipe. Both the meat and non meat eaters in my family loved it!

Ingredients:

6 ripe plaintains

2 cups vegan mozzarella cheese

1 bag of fresh spinach

1 can tomato puree

5 garlic cloves

1 pkg impossible ground meat

1 yellow bell pepper

1 hot pepper or habanero pepper

1 packet Sazon Goya

1 tsp black pepper

1 tsp smoked paprika

1 cup avocado oil

1 tsp pink salt

1 tsp fennel seeds

Full recipe:

In a large skillet, add avocado or any neutral oil to the pan. Add minced garlic and hot pepper. Allow to simmer on medium low heat for 3 to 5 minutes, add half the packet of sazon and all of the chopped yellow pepper. Cook for 3 to 5 minutes. Remove mixture from pan into a bowl. In the same skillet add impossible meat or vegan meat of choice, cook as directed adding remaining packet of sazon, black pepper, smoked paprika, and fennel seeds. Remove meat once cooked through and add to bowl with pepper mixture. Prepare plaintains for frying by chopping off both ends of the peel and running the knife down one side of the peel. Once peeled, lay on cutting board and slice into even strips. Fry on medium heat until golden brown on both sides, drain oil off using a towel.

Assemble lasagna by placing one row of plaintain on the bottom of a baking dish, followed by meat mixture, cheese, then spinach. Repeat until dish is filled to the top, add sprinkle of vegan cheese on top or make a vegan bechamel sauce if desired to drizzle on top. Place in 400 degree oven for 20 minutes, serve hot.

[loveplantssoul]

Crispy butter potatoes with mushroom gravy

These potatoes are so yummy and quick to have as a side dish for lunch or dinner! The mushroom gravy is super versatile and can be frozen for later use.

Ingredients for potatoes:

1/2 pound butter potatoes

1 tbsp oil or vegan butter

1 shallot

1 tsp black pepper

[loveplantssoul]

Baked pumpkin cranberry oatmeal

This is a quick baked oatmeal that you can prep overnight and then put in the oven for breakfast the next day. It is so good with a little almond butter on top. 😋

Full recipe:

1 cup steel cut oats

1/2 cup pumpkin puree

1 cup plant based milk (I used macadamia)

1 tsp cinnamon

1 tsp nutmeg

1 tsp pink salt

1/2 cup cranberries, fresh or frozen

1/2 tsp vanilla extract (optional)

1 tbsp maple syrup

1 tbsp pumpkin seeds (optional)

Preheat oven to 350 degrees.

In a medium bowl combine oats, milk, seasonings, and extract. Stir until well combined. Add cranberries and stir.

(If using steel cut oats I recommend prepping the night before, if using regular oats then you can prepare the same day.)

Put mixture into oven safe dish and cover with foil, cook steel cut oats for 30 minutes, if using regular oats cut the time down to 20 minutes. Remove from oven and remove foil, add maple syrup on top and pumpkin seeds if desired, place back in oven uncovered for 5 minutes. Remove and enjoy!

[loveplantssoul]

Quick weeknight dinner

Braised collard greens, fried quinoa, jalapeño red beans. Full recipes below.

Collard greens receipe:

1 bunch organic collard greens

1 tbsp avocado oil

1 shallot

1/2 tsp pepper

1 teaspoon Trader Joe's chicken-less seasoning (or any other seasoning salt)

1/2 cup vegetable broth

1 teaspoon smoked paprika

1/2 tsp cayenne pepper

Take cleaned and washed collard greens, remove large stems, roll greens up then cut in strips. In a large pan add shallots and oil, allow shallots to simmer for about 3 minutes then add the spices and vegetable broth followed by the greens. Cover with a lid and simmer for 15 minutes stirring occasionally. Remove lid and cook for another 10 minutes.

Red beans receipe:

1 can organic kidney beans

1 small jalapeño pepper

1 tsp avocado oil

1 tsp pink salt

1 tsp smoked paprika

1 tsp black pepper

1 tsp garlic powder

Add beans to pot with seasonings and oil. Chop up jalapeño into small pieces and add to pot. Simmer on low for 15 minutes.

Fried quinoa recipe:

1 cup quinoa

1 tbsp avocado oil

1 tsp seasoning salt

1 tsp smoked paprika

1 tsp black pepper

1 tsp garlic powder

1 tsp cayenne pepper

Optional: 1 vegan sausage pattie

Prepare quinoa according to package. Once cooked, place in skillet with oil and add seasonings. If adding vegan sausage, add cooked sausage into pan and crumble up stirring into quinoa. Fry for 5 minutes stirring frequently.

[loveplantssoul]

Pumpkin muffins, vegan and gluten free

I must admit I love a baked pumpkin good in the fall. And these muffins are perfect on a cold morning with a cup of your favorite tea.

Ingredients:

1 cup of gluten free flour (I used King Arthur)

1/2 cup plant based milk

3 tablespoons oil (neutral oil works best or vegan butter melted)

1/2 cup of canned pumpkin puree

1 tsp baking powder

1/4 cup brown sugar

1/2 tsp of salt

1 tsp cinnamon

1 tsp nutmeg

1 tsp vanilla extract

Yields 6 muffins

Full recipe:

Preheat oven to 375 degrees. Grease or line a muffin tin. In a large bowl, combine oil or butter, milk, pumpkin puree, and vanilla extract. Add in flour, baking soda, salt, sugar, nutmeg, cinnamon and whisk until all ingredients are combined. Scoop batter into muffin tin and (add pumpkin seeds on top if desired) bake for 18-22 minutes or until browning on top and sides. Allow to cool in pan for 5 minutes and then flip out onto a cooling rack.