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Recipes
Mango Quinoa Salad
By mjensen
Salad
- 1 cup quinoa, uncooked
- 2 cups water
- 4 Ataulfo mangoes (or any mango in season), chopped
- 1 small bunch cilantro, chopped
- 1 orange or red pepper, chopped
- 2 cans black beans, drained and rinsed (2 x 14 oz/398 ml can)
- 1 bunch green onions, chopped (about 6)
- 3 - 4 tbsp. red wine vinegar (to taste, more for extra tanginess)
- 2 - 3 tbsp. lemon juice (to taste)
Vegan Two-Bite Turtle Brownies (Sugar/Gluten-Free)
By mjensen
Two-bite Brownies
- Brownies:
- 1 can black beans, drained and rinsed (14 oz/398 ml)
- 3/4 tsp. baking powder
- 1/8 tsp. baking soda
- 1/4 tsp. salt (omit for healthier version)
- 1 cup date paste
- 3 tsp. vanilla essence
- 1/4 cup raw almond butter
- 1/8 cup raw ground flax seeds
- 1/8 cup quick oats (not instant)
- 3/8 cup raw cocoa powder
- pinch cinnamon
- 28 raw pecans
- Caramel Topping:
- 3/8 cup date paste
- 3 tbsp. raw almond butter
- 1 1/2 tsp. vanilla essence
- pinch salt
Vegan Peanut Butter Cookies
By mjensen
Cookies
- 1 cup all-natural crunchy peanut butter (or 1/2 peanut butter, 1/2 raw almond butter)
- 1 cup date sugar
- 1 tbsp. vanilla extract
- 1/4 cup water
- 2/3 cup oat flour
- 1 tsp. baking soda
- 1/8 tsp. potassium salt (or omit)
Apple Almond Salad
By mjensen
Salad
- Salad:
- 2 heads romaine lettuce, chopped or 6 cups mixed greens
- 2 red apples, sliced or chopped
- 1 large avocado, chopped (optional)
- 1 English cucumber, chopped (optional)
- Dressing:
- 1 tbsp. balsamic vinegar
- 1 tbsp. red wine vinegar
- 1 tbsp. lemon juice, freshly squeezed
- 1 tbsp. orange juice, freshly squeezed
- 2 tbsp. raw almond butter
- 2 tbsp. date paste
Vegan Caramel Dipping Sauce
By mjensen
Dip
- 1/2 cup date paste
- 1/4 cup raw almond butter
- 2 tsp. vanilla essence
- 1/8 tsp. salt
Raspberry Almond Squares (Vegan/Sugar-Free/Gluten-Free)
By mjensen
Squares
- Raspberry Filling:
- 2 cups frozen raspberries
- 1/2 cup date paste
- 2 tbsp. water
- 1 tsp. vanilla extract
- 1 1/2 tsp. fresh lemon juice
- Crust:
- 2 cups almond flour
- 3 tbsp. date paste
- 1 tbsp. vanilla extract
- 1/4 tsp. no-salt (potassium salt)
- Crumb Topping:
- 1 cup raw walnuts
- 1/2 cup unsweetened shredded coconut
- 2 tbsp. date paste
- 1 tbsp. raw cashew butter
- 1/4 tsp. no-salt
- 1/4 tsp. almond extract
Pasta Salad (Vegan/Oil-free/Gluten-free)
By mjensen
Salad
- Dressing:
- 350 g extra firm silken tofu
- 1 1/2 tbsp. dried dill
- 1 1/2 tsp. garlic powder
- 3 tbsp. white balsamic vinegar
- 1 tbsp. Dijon mustard
- 2 tbsp. spicy mustard
- 1/4 cup pickle juice
- 2 tbsp. apple cider vinegar
- 1 tbsp. horseradish (optional)
- fresh black pepper, to taste
- Miscellaneous (assortment of preferred vegetables):
- 500 g brown rice noodles, cooked al dente
- 1/4 cup red onion, diced
- 2 cups carrots, sliced
- 2 cups broccoli florets, cut in bite-size pieces
- 1 1/2 cups peas
- 4 - 6 pickles, chopped
- 1 sweet red pepper, chopped
- 1/2 English cucumber, chopped
- 1 can (14 oz/398 ml) no-salt black beans, drained and rinsed
Chocolate Frosting (Vegan/Sugar Free)
By mjensen
Spread
- 1/2 cup date paste
- 1/4 cup creamy raw almond butter
- 3 tbsp. raw cocoa powder
- 1 1/2 tsp. vanilla essence
- 1 tbsp. natural plant-based milk
White Balsamic Herb Vinaigrette (Oil-free)
By mjensen
Dressing
- 1 garlic clove, minced
- 2 tbsp. white onion, finely chopped
- 1/4 cup white balsamic vinegar
- 2 tsp. fresh dill, finely chopped
- 2 tsp. fresh flat-leaf parsley, finely chopped
- 2 tsp. fresh chives, finely chopped
- 1/4 tsp. black pepper, freshly ground
- 1 Medjool date, pitted (or 1 tbsp. date paste)
- 1/2 tsp. mustard powder
Meatless Chili
By mjensen
Stew
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 - 3 stalks celery, finely sliced
- 2 cups mushrooms, chopped (portabella or cremini)
- 1 green bell pepper, chopped
- 1 cup red wine
- 1 can no-salt added diced tomatoes (796 ml)
- 2 cups low-sodium chicken broth
- 1/4 cup no-salt added tomato paste
- 2 tsp. chili powder
- 1 tbsp. homemade chili seasoning (my recipe)
- 1/2 tsp. ground cumin
- 1 tsp. paprika
- 2 cans red and/or white kidney beans (2 x 14 oz/398 ml)
- 4 ears of corn, steamed and kernels removed
- 1 bunch cilantro, chopped