Lydia's Guide to Plant-Based Recipes

Non-Nut Vegan “Cheese” Dip

Ingredients:
- 3 Small Sweet Potatoes
- 1 Medium Golden Potato
- 2 Medium Carrots
- 2 Tablespoons Olive Oil
- ½ Onion
- 2 Cloves Garlic
- 1 Teaspoon Cumin
- ¼ Cup Nutritional Yeast
- ½ Tablespoon Salt
- ½ Lime

Proportion Note – I really like this so this is actually a double portion. So for your first time trying this, you should probably do a ½ batch. No sense in wasting all those lovely potatoes.

Utensils:
- Food Processer
- Cutting Board
- Knife
- Cooking Pot
- Rubber Flexible Spatula
- Measuring Cup, Tablespoon, Teaspoon…do people really measure things that are not baking?

Instructions:
- Chop potatoes and carrots into about 1 inch cubes (I do this just so it’ll cook faster)
- Throw in cooking pot with enough water to cover everything
- Boil until soft (knife goes through clean and they don’t cling as you pull knife out)
- Drain potatoes and carrots and put aside
- Chop onions and garlic. Sweat down in cooking pot with half of the oil
- Once aromatic, pour into food processor with potatoes and carrots
- Blend until mostly smooth
- Add in spices, nutritional yeast and lime
- Blend, checking flavor (add more stuff if you like), until very smooth
- Pour other tablespoon of oil back in pot on med/low heat
- Add in blended mess of spiced veg; this part is the magic where the nutritional yeast cooks into the veg and you get that “cheesy” taste!
- Stir occasionally until heated and serve

Vegan Baked Gobi Manchurian

Ingredients:

Part 1: Baked Cauliflower
- 1 Head Cauliflower, rinsed and chopped into bite-sized crowns
- 2 Teaspoon Turmeric
- 1 Cup Flour
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Curry Powder
- ½ Teaspoon Chili Powder
- ½ Teaspoon Corn Starch
- 1 Cup Unsweetened Nut Milk
- 1 Tablespoon Oil

Part 2: Sauce
- 4-6 Large Sweet Peppers
- 2 Tablespoons Olive Oil
- ½ Onion
- 4 Cloves Garlic, Fresh
- 1 Teaspoon Ginger, fresh
- 1 Teaspoon Curry
- 1 Teaspoon Turmeric
- ½ Teaspoon Chili Powder
- ½ Tablespoon Salt
- ½ Teaspoon Corn Starch
- ¼ Cup Tomato Sauce
- 1 Tablespoon Vinegar
- 1 Teaspoon Soy Sauce
- 1 Teaspoon Sriracha
- Cilantro for topping
-
Proportion Note – This will make 3-4 large servings.

Utensils:
- Cutting Board
- Knife
- Cooking Pot
- Rubber Flexible Spatula
- Measuring Cup, Tablespoon, Teaspoon…or just eyeball it.
- Baking Sheet
- Cooking Spray

Instructions:
Part 1:
1. Add the chopped cauliflower, ½ turmeric, water into the glass bowl and microwave 2-4 minutes.
2. Mix dry ingredients in one bowl, wet in the other.
3. Alternate covering cauliflower in dry mix, wet mix, dry mix.
4. Once coated, place on a lined, and cooking sprayed baking sheet and bake in over for 20 minutes at 400 degrees.

Part 2:
1. Heat pan with oil, chop up onions and crush Garlic and add to hot oil.
2. Add in chopped Sweet Peppers and Ginger.
3. Add in spices, wet ingredients, and any thing else.
4. Once cooked down to thick chunky sauce, fold in baked cauliflower.
5. Top with Cilantro and serve.

My childhood favorite Saturday Morning Breakfast recipe, modified so I can still enjoy them with my Plant-Based lifestyle!

Vegan Baking Powder Biscuits

Ingredients:
- 2 Cups Flour
- 3 Teaspoons Baking Powder
- ½ Teaspoon Salt
- 1/3 Cup Oil
- 2/3 Cup Unsweetened Nut Milk (I always use Coconut milk)

Instructions:
- Mix dry ingredients in a bowl
- Add in Oil and Milk
- Mix into a dough, adding flour until it is not sticky to the touch
- Kneed out until about 1 inch thick
- Use biscuit cutter or shape by hand
- Cook for 15-20 mins in a pre-heated oven at 450 degrees.
- Serve with Honey and Jam

Note: they usually don’t get brown, if you want them golden brown I think you have to use a butter instead of oil.