Slow Cooker Red Lentil Soup (WFPB, Vegan, Gluten-free)

Another family share recipe, this time from my sister-in-law, Katie.  I love the simplicity of this Slow Cooker Red Lentil Soup so had to try it.  What I wasn't prepared for was my children devouring it! They cleaned their bowls.  Now the taste is pretty heavy on the tomato so I added plenty of the healthy amazing vegan cheese to it and some chopped up spinach for my serving.  They ate it with a little bit of Daiya and some tortilla chips broken up into it.  All gave a thumbs up! I substituted shredded sweet potatoes for the carrot (one child is not a carrot fan) and omitted the basil (we were out). Still a huge success!

Ingredients
2 cups dried red lentils
32 ounces low sodium oil-free vegetable broth
3 carrots, cut into chucks or 2 cups shredded sweet potato
1 15 ounce can dice tomatoes
4 ounce tomato paste
1 onion, diced
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper

Directions
Place all ingredients in slow cooker for 8-10 hours on low and 4-5 on high.

Chickpea Veggie Burger (WFPB, Vegan, Gluten-free)

My family is so good about sending me links to recipes they love as several members of my extended family are trying their best at adopting a whole foods plant-based lifestyle.  My little sister sent me this Chickpea Veggie Burger recipe.  I was skeptical as we have tried so many, many veggie burger recipes over the past year.  They were all ok but the kids did not like them.  Now, this one is by far the best veggie burger recipe we have tried to date.  The kids will eat this is in a wrap with plant-based ranch and greens.

Ingredients
1 can chickpeas, drained, rinsed and mashed (or 1 1/2 cups cooked)
1/2 red onion, finely diced
1 small zucchini, grated
3 tablespoons finely chopped cilantro (still as delicious without the cilantro in my opinion)
3 tablespoons red wine vinegar
1/2 to 1 tablespoon Sriracha sauce (kids and I like it with 1/2, husband likes it with full tablespoon)
2 tablespoons sunflower butter or peanut butter
1 teaspoon cumin, ground
1 teaspoon garlic powder
1/2 teaspoon black pepper (or more to taste)
1/2 teaspoon salt
1 cup quick oats

Directions
Preheat oven to 400ºF.  Mash chickpeas before adding remaining ingredients to bowl.  Mix well. Form 6-8 patties.  We have found that baking them in the oven works best for keeping them together. Place patties on silicon baking mat or parchment paper.  Bake for 10 minutes on each side.  

Pumpkin Pie (WFPB, Vegan, Gluten-free)

This pumpkin pie recipe from Plant-Powered Kitchen is amazing!  While it does contain cashews, it is worth the post as my pickiest eater loves it so much.  She even remembered it from last year and requested it again for this Thanksgiving.

Ingredients
Crust
2 cups rolled oats (used certified gluten-free if needed)
1/2 cup pitted dates (packed)
1/3 cup almond butter (we used sunflower butter)
1/8 teaspoon sea salt (omit if almond butter has it)
2 tablespoons plant-based milk

Filling
1 can pumpkin purée
3/4 cup raw cashews
1/3 cup plain unsweetened plant-based milk
1/2 cup + 1 tablespoon pure maple syrup
1 tablespoon fresh lemon juice
1 tablespoon arrowroot powder
1 1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon allspice
few pinches ground cloves
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Directions
Preheat oven to 400°F. Prepare a pie plate by putting down parchment paper. In a food processor, add the oats, dates, and salt for the crust. Purée until fine and crumbly. Then add the almond butter and purée for about a minute. Add the milk and pulse through until the mixture becomes sticky (it should hold together when pressed/pinched). If it’s not holding together, add a little more milk, 1 tsp at a time, until it does. You shouldn’t need more than another 3-4 tsp. Remove and transfer to a prepared pie plate. Press mixture in with your fingers until evenly distributed around the base and up the sides of the plate. The parchment paper makes this process a bit difficult so using a light spray of oil as per the original directions can be followed in lieu of the parchment.  

In a blender (high speed works best, for regular blender you will need to blend longer and scrape down jar several times) combine all ingredients for the filling. Purée until very smooth, scraping down sides of bowl as needed. Pour mixture into pie crust (scrape out bowl) and gently tip back and forth to distribute evenly. Bake for 10 minutes, then reduce heat to 350F (180C) and continue to bake for 25 minutes, until the pie is golden and has mostly set (the center may be soft, but it will set further as it cools). Remove from oven, transfer to a cooling rack. Let cool completely before slicing and serving (can refrigerate to chill first). Serve as is or with vanilla non-dairy ice cream. Serves 6-8.

Best Plant-Based Ice Cream

I've been meaning to post this recipe for months now.  We love, love, love this banana-based ice cream recipe from Forks Over Knives website.  We double the vanilla but you don't need to double it. We've tried it with cacao powder finding that version delicious too. We double the entire recipe with all 5 of us are eating the ice cream.

Ingredients:
2 frozen bananas
1/4 cup nondairy milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Directions:
Combine all ingredients in food processor.  Run until smooth and creamy, pausing to break up clumps.