Healthy School Lunches for Kids, Webinar 08/25/2016
In this live webinar, Dr. McDougall, MD, invites his wife Mary McDougall and his daughter, Heather McDougall together with several plant-based moms to share their ideas to prepare healthy school lunches for children. Watch more videos at
Easy Savory Lentil-Oat Breakfast // Vegan // Oil-Free // Healthy // Delicious
2-1/2 c. water
1/3 c. red lentils
1/3 c. thick rolled oats
6 oz. greens
1/4 c. chopped onions
1 T. ground flax seeds
2 t. balsamic vinegar (or to taste)
1/2 t. garlic powder (or to taste)
1/4 t. mustard powder (or to taste)
Put water, lentils, oats, greens, onions, and garlic powder into the Instant Pot. Set for manual, 26 minutes. Natural release. When the pressure drops (or anytime after), stir in flax seeds, vinegar, and mustard powder. Enjoy!
MORE HUGE 400 CALORIE MEALS - A DAY OF WFPB MEALS **PLUS** PANTRY TOUR & HOW TO PLAN CALORIES.
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Salad dressing recipe
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XO Salad spinner
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Mine is really old so this one is similar
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Marinated Tempeh and Black Lentil Salad with Vegan Caesar Dressing HD
Dish: Marinated Tempeh and Black Lentil Salad with Vegan Caesar Dressing
By: Priti Bhatt - Nutritional Consultant and Chef
Music: Orange Juicer by Podington Bear (podingtonbear.com/)
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Chef Del’s Favorite Holiday Appetizers from Chef Del Sroufe's Kitchen
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Spiced Potato Cakes with Cranberry Pear Chutney
From an upcoming cookbook by Del Sroufe
Samosas are deep-fried, vegetable-filled pastries served as an appetizer. They are popular in Indian restaurants everywhere. I love them but avoid fried food, so I make them like potato cakes, and bake them instead of frying them.
Yield: 4 servings
Ingredients
2 tsp black mustard seeds
1 tsp ground coriander
1 tsp garam masala
1 tsp ground cumin
4 medium Yukon Gold potatoes, boiled, then rinsed until cooled
1 medium yellow onion, diced small
1 jalapeño pepper, seeded and minced
1 Tbsp grated ginger
¼ cup cilantro, finely chopped
1 cup green peas
Sea salt to taste
½ cup almond meal
½ cup whole grain bread crumbs
2 Tbsp nutritional yeast
1 tsp paprika
Black pepper to taste
Fresh Pear Chutney (see recipe)
Directions
Toast the mustard seeds, coriander, garam masala, and cumin in a dry skillet over medium heat for 2 to 3 minutes until they are fragrant. Do not let them smoke. Remove them from the pan and set aside.
Place the potatoes into a large bowl and mash them.
Sauté the onion in a large skillet for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
Reduce the heat to medium-low and add the toasted spices, jalapeño pepper, ginger, and cilantro. Cook until heated through.
Add the green peas and potatoes. Season with salt and mix well.
Shape the potato mixture into patties by scooping them with a large ice cream scoop or ½-cup measure. Place the patties on a parchment- or silicone-lined baking sheet. Refrigerate for 1 hour.
Preheat the oven to 350 degrees F.
In a large bowl, add the almond meal, bread crumbs, nutritional yeast, paprika, sea salt, and black pepper to taste. Mix well.
Dredge the chilled potato cakes in the almond meal mixture and place on the baking sheet.
Bake for 25 minutes, turn the patties over, and bake for another 20 minutes until browned.
Serve with the Fresh Pear Chutney.
Fresh and Dried Fruit Chutney
From an upcoming cookbook by Del Sroufe
Chutney is a popular condiment used in Indian cooking. There are as many types of chutney as there are types of salsa in Latin cooking. They are often served with appetizers, but I like them on a veggie burger or with Samosa Potato Cakes.
Yield: 4 servings
Ingredients
3 ripe pears, peeled and chopped
1-inch piece fresh ginger, finely grated
½ cup Two-Minute Date Paste (see recipe), or maple syrup
½ cup pineapple chunks, pureed
½ medium red onion, finely diced
3 cloves garlic, minced
1 cup apple cider vinegar
1 pinch red pepper flakes
Sea salt to taste, optional
½ cup golden raisins
½ cup fruit sweetened dried cranberries
Place all ingredients except the raisins and cranberries into a heavy saucepan. Simmer over medium-low heat, stirring often, until most of the liquid has evaporated and the sauce is thick, about 30 minutes.
Stir in the raisins and cook for another 10 minutes.
Store refrigerated for up to 10 days.
Fig and Walnut Spread
This is one of my favorite appetizers to serve for a holiday gathering. It is full of flavor, comes together quickly, and can be served as a sandwich, or with your favorite crackers.
What You’ll Need
1 (16-ounce) package extra-firm tofu, or 2 cups cooked or canned white beans
¼ cup almond butter
3 Tbsp mellow white miso
3 garlic cloves, peeled
2 Tbsp chopped fresh dill
Zest of 1 lemon
1 cup walnuts, toasted and coarsely chopped
1 cup dried figs, coarsely chopped
½ medium red onion, diced
Combine the tofu, almond butter, miso, garlic, and dill in a food processor and blend until smooth and creamy, about 2 to 3 minutes. Scrape down the bowl as needed to make sure everything is combined.
Remove the spread to a bowl and add the walnuts, figs, and red onion. Mix well.
Store refrigerated for up to seven days.
Cranberry Pecan Spread
From an upcoming cookbook by Del Sroufe
This recipe always says “Happy Holidays” to me. I look for cranberry recipes when the holiday season arrives, and this is one of my favorites.
Yield: Serves 6 to 8 as an appetizer
½ cup pecan halves, toasted
½ cup dried, sugar free cranberries
1 shallot, diced
3 tbsp date paste or maple syrup
½ cup whole grain bread crumbs
Zest and juice of 1 orange
¼ teaspoon cayenne pepper
½ teaspoon salt or to taste