Mjensen's profile page
Recipes
Guacamole
By mjensen
Dip
- 2 large avocados
- 2 tomatoes, diced
- zest from 1 lemon (or lime)
- juice from 1/2 lemon (about 1 1/2 tbsp.)
- juice from 1/2 lime (about 1 tbsp.)
- 1/4 cup packed cilantro, chopped
- 1/4 red onion, finely chopped
- 2 small green onions, finely chopped
- 1 clove garlic, minced
- fresh pepper, to taste
- salt, to taste (omit for healthier version)
Black Bean Burgers
By mjensen
Entree
- 3 cups cooked black or red kidney beans (or 2 x 14oz cans no-sodium, drained and rinsed)
- 3/4 cups quick cooking oats (not instant)
- 1/2 sweet yellow onion, chopped
- 1/2 tsp. fresh black pepper
- 3/4 tsp. potassium salt
- 2 tsp. paprika
- 2 tsp. parsley, dried
- 1 tsp. garlic powder
- 1 tbsp. hot mustard
- 2 tbsp. stoneground mustard
- 1 flax egg (1 tbsp. ground flax + 3 tbsp. water, combine and let sit about 10 min)
Cashew "Alfredo" Sauce
By mjensen
Sauce
- 1 cup raw cashews
- 1 1/2 cups unsweetened, plant-based milk (more if needed)
- 3 tbsp. nutritional yeast
- 2 tbsp. lemon juice
- 1 tsp. Mrs Dash - preferably garlic flavoured
- 3 cloves garlic
Portabella Mushroom Fettuccine
By mjensen
Pasta
- 1/2 cup burgandy or other dry red wine
- 3 tbsp. low-sodium tamari
- 3 tbsp. vegan Worchestershire sauce
- 6 medium garlic cloves, minced
- 1 1/2 tsp. dry oregano
- 12 oz portabella mushrooms, sliced
- 8 oz brown rice fettuccine
- 2 cups brussel sprouts or broccoli, steamed
- 2 cups cabbage, shredded (and/or kale, shredded)
Herbed Vegan Vegetable Dip (Oil Free)
By mjensen
Dip
- 1 cup natural plant-based milk
- 1/4 cup fresh lemon juice
- 1/2 cup raw cashews
- 1 tbsp. chia seeds
- 3/4 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 tsp. coconut aminos (or Braggs liquid aminos or gluten-free tamari)
- 1 tsp. Dijon mustard
- 1 large clove garlic
- 1 tsp. no-salt (potassium salt)
- 1 tsp. vegan Worcestershire sauce
- 3 tbsp. fresh chives, chopped
- 1 tsp. dried parsley
- 1 1/2 tsp. dried dill
Almond Balsamic Dip
By mjensen
Dip
- For dip:
- 2 tbsp. balsamic vinegar
- 2 tbsp. date paste
- 1/4 cup raw almond butter
- Miscellaneous:
- romaine lettuce leaves
- carrot sticks
- cucumber sticks
- red peppers, cut into strips
- red cabbage, roughly chopped
Herbed Sweet Potatoes
By mjensen
Side Dish
- 4 large white sweet potatoes, peeled and cubed
- 5 cloves garlic, minced
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- pepper, to taste
- 2 tbsp. fresh thyme (leaves removed from stem)
- 2 tsp. fresh rosemary, chopped
- 1/2 tsp. no-salt (potassium salt)
- 1 1/2 cups low-sodium chicken broth
Cream of Broccoli Soup
By mjensen
Soup
- 1 small yellow onion, chopped
- 6 cloves garlic, minced
- 2 sticks celery, chopped
- 2 leeks, chopped
- 2 white sweet potatoes, peeled and cubed (about 4 cups)
- 1 head broccoli, cut into bite-sized pieces (about 3 cups)
- low-sodium chicken broth
- 3/4 cup full-fat coconut milk (canned)
- freshly ground black pepper, to taste
- potassium salt, to taste (or omit)
- 1 can (14 oz/398 ml) no-salt navy beans, drained and rinsed
Mushroom Kale Quinoa
By mjensen
Entree
- 1 cup quinoa, uncooked
- 2 cups water
- nutritional yeast
- 1 tbsp. extra-virgin olive oil
- 1/2 box (12 oz) portobella mushrooms, finely chopped
- garlic powder
- 1 bunch kale, finely chopped
- 1 cup cooked navy beans, unsalted
- Braggs liquid aminos
Vegan Chocolate Dream (Raw/Sugar Free)
By mjensen
Dessert
- Crust:
- 1/2 cup raw blanched almonds
- 1/4 tsp. potassium salt (or omit)
- 1/3 cup quick oats (not instant)
- 1/2 cup unsweetened raisins
- Cream Filling:
- 1 can full-fat coconut cream (refrigerated overnight)
- 2 tsp. vanilla essence
- 1/2 large overripe banana, mashed (or 1 - 2 tbsp. date paste, to desired sweetness)
- Chocolate Pudding:
- 1 cup dates, pitted
- 1/2 cup raw cashews
- 6 tbsp. raw cocoa powder
- 4 tbsp. raw almond butter
- 1 tsp. vanilla essence
- 1 cup plant-based milk