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Recipes
Whole Grain Gluten Free Pizza Crust
By mjensen
Pizza crust
- 2 cups water
- 1 cup buckwheat flour
- 1 cup brown rice flour
- 1/2 cup almond flour
- 1/2 cup ground flaxseeds
- 2 tbsp. nutritional yeast
- 2 tsp. baking powder
Simple Zucchini Soup
By mjensen
Soup
- splash low-sodium chicken broth
- 1/2 large white onion, chopped
- 1 leek, chopped
- 4 cloves garlic, minced
- 2 large white sweet potatoes, cubed
- 1 litre low-sodium chicken broth (more or less to preferred consistency)
- 1 cup cooked navy beans
- 4 baby zucchinis, cut into rounds
- 3 cups baby spinach, packed
- fresh dill, chopped (garnish)
Enchilada Sauce
By mjensen
Sauce
- 4 tbsp. low-sodium chicken broth
- 2 tbsp. whole spelt flour
- 2 tbsp. chili powder
- 1/2 tsp. ground cumin
- 1/4 tsp. cayenne pepper
- 2 cups low-sodium chicken broth
- 8 ounce can tomato paste
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
Mushroom Basil Au Gratin
By mjensen
Au Gratin
- Entree:
- 2 - 3 large sweet potatoes, sliced thinly
- 8 large white or crimini mushrooms, sliced thinly
- 1 yellow onion, sliced thinly
- 1 bunch chard
- 1/2 bunch fresh basil (about 20 leaves), roughly chopped
- Sauce:
- 1/3 cup raw cashews
- 1 cup water
- 1/2 cup plant-based milk
- 1/2 cup parsley leaves
- 2 green onions, chopped
- 1/2 tsp. garlic powder
Spicy Pineapple Black Bean Soup
By mjensen
Soup
- 2/3 cup brown rice
- 1 1/3 cups water
- splash low-sodium vegetable broth
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1/4 jalapeño chill pepper, finely chopped (mild; add more for extra heat)
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1/4 tsp. chipotle chili powder
- 1 tsp. dried oregano
- black pepper, to taste
- 2 cups low-sodium vegetable broth
- 1 can low-sodium diced tomatoes (14 oz/398 ml)
- 2 cups pineapple, small bite-size pieces
- 1 large red pepper, chopped
- 1 1/2 cups butternut squash, bite-size pieces
- 1 cup light coconut milk (optional, but nicely balances out spiciness)
- 1 can black beans, drained and rinsed (14 oz/398 ml)
Vegan Nutella
By mjensen
Spread
- 200 g silken tofu (preferably organic)
- 2 cups dates
- 1 cup hazelnuts
- 3 heaped tbsp. raw cocoa powder
- 2 tsp. vanilla essence
Tomato Noodle Soup
By mjensen
Soup
- 1 1 1 can crushed tomatoes (28 oz)
- 1 1 1 onion, chopped
- 4 4 cloves 4 large cloves garlic, minced
- 1 1 1 can low-sodium navy beans, drained and rinsed (14 oz/398 ml - optional)
- 2 2 2 cups low-sodium chicken broth, divided
- 2 2 2 tbsp. nutritional yeast
- 6 6 6 large basil leaves, chopped
- 3 4 3 4 3 - 4 branches thyme leaves, stripped
- 1/2 1/2 1/2 cup light coconut milk
- 2 2 2 cups all-natural soy milk (or other plant-based milk)
- 1/4 1/4 1/4 pack (small handful) brown rice fettuccine noodles, broken into fourths
- to to taste
Quinoa Granola Bars (Vegan/Oil Free/Gluten Free/Sugar Free)
By mjensen
Bars
- 1/2 cup sliced almonds (or whole almonds, chopped)
- 1 oz. 80% vegan dark chocolate, chopped (sugar-free)
- 2 1/2 cups rolled oats
- 1 1/4 cup cooked quinoa
- 2 tsp. vanilla essence
- 1/4 tsp. no-salt (or omit)
- 2 tbsp. unsweetened shredded coconut
- 1/2 cup creamy raw almond butter
- 1 1/4 cup + 2 tbsp. date paste
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 cup raisins (optional)
Homemade Sugar-Free Ketchup
By mjensen
Condiment
- 156 ml tomato paste (only tomatoes in ingredients)
- 2 tbsp. apple cider vinegar
- 1/2 tbsp. Dijon mustard
- 3 tbsp. water
- 1/4 tsp. cinnamon
- 1/16 tsp. (about 2 pinches) ground cloves
- 1/8 tsp. garlic powder
- 1 tbsp. honey or date paste (optional)
Cuban Black Bean Soup
By mjensen
Soup
- 1 small onion, chopped
- 3 cloves garlic, minced
- splash low-sodium vegetable broth
- 1 tbsp. chili powder
- 2 tsp. cumin powder
- 2 cans black beans, drained and rinsed (2 x 14oz/398ml)
- 3 cups low-sodium vegetable broth
- 2/3 cup low-sodium all-natural salsa
- 1 tbsp. lime juice
- a few dashes chipotle Tabasco sauce
- 1/2 bunch cilantro, chopped
- 3 - 4 stalks green onions, chopped