Uncategorized – Holly’s Healthy Home Cooking

Chickpea Chicken Nuggets

1 15 oz can of chickpeas drained and rinsed 1/2 cup oat flour aquafaba save the chickpea liquid from the can 1 tsp garlic powder 1 tsp onion powder 3/4 tsp salt sprinkle of smoked paprika 1 cup Panko breadcrumbs Drain chickpeas with a bowl under it to save the chickpea liquid or “aquafaba”. AddContinue reading “Chickpea Chicken Nuggets”

Lentil Vegetable Soup

Ingredients 1/2 cup frozen chopped onions 1 cup chopped fine carrots 6 small white potatoes, finely chopped 1 16-ounce bag lentils 1 15.5-ounce can Tomatoes, diced 8 cups vegetable broth or water+boullion 1-2 cups finely chopped spinach salt and pepper to taste Instructions Combine all ingredients in a Multipot (or similar pressure cooker) except theContinue reading “Lentil Vegetable Soup”

Coconut Rice

– 1 cup rice-1.5 cup coconut milk (in the carton, not the can)-1.5 cups water-salt If using pressure cooker, 1 cup of water in the base. 1. 1 cup of water to the base of the pressure cooker.2. Insert the trivet and fill a rice bowl with the remaining ingredients.3. Set the bowl on topContinue reading “Coconut Rice”

Dal Curry

Dal is Indian Lentils, and there are about 100 different varieties. Find them at the Indian Grocery store. 1 cup dal (i change it up) 4 cups water 1 can diced tomatoes (or you can use other vegetables. I have also used squash and cabbage) Frozen or fresh onion (I don’t like a lot, soContinue reading “Dal Curry”

Pad Thai, Vegan

1 Zucchinis (or 1 Zucchini, one squash) 100g Egg noodles (2 servings) 2/3 – 1 Block Bean Curd (resembles Tofu- find it in the Asian grocery store) 1/2 head Red cabbage, shredded 2 TBSP frozen onions 1 Red bell pepper (I didn’t have one, so i omitted) 1 cup carrot strings 1 bundle of ChineseContinue reading “Pad Thai, Vegan”

Tempeh Strips and Thai Coconut Curry

Tempeh 1 pkg Tempeh Marinade: soy sauce, liquid smoke, vegetable broth, ginger, garlic, etc.Curry: 1 Can coconut milk 1-2 TBSP curry paste (to taste) 1 tbsp flour Cut the tempeh into strips and soak over night. Cook in a skillet with the marinade until most of the marinade is absorbed. Heat the curry, coconut milkContinue reading “Tempeh Strips and Thai Coconut Curry”

Chickpea "Chicken" Salad

I stuffed this inside avocados in this pic. I’ve also made sandwiches. 2 can of chickpeas, drained and rinsed. Vegan Mayo Salt & pepper And whatever else you put in your chicken salad! (grapes, apples, walnuts, celery, onion) Mash the chickpeas with a potato masher until it’s chunky. Mix all ingredients, and eat!

Date Chocolate Cupcakes w/ Date Chocolate Frosting

The cupcakes were hard, next time I shouldn’t could them as long… The frosting was awesome! It would have been Whole Food Plant Based, if I didn’t add powdered sugar because my sweet tooth isn’t satisfied with dates. Cake: 1 cup medjool dates. 1 cup water 1/3 cup cacao powder 1 TBSP baking powder 1Continue reading “Date Chocolate Cupcakes w/ Date Chocolate Frosting”

Carrot Dogs

Vegan 1 LB Carrots Marinade (you can get creative): vegetable broth, soy sauce, liquid smoke, ginger, garlic hot dog buns and toppings of choice. Peel the carrots and try to shape them like hot dogs. Boil the carrots until tender (about 20 mins) Marinate the carrot dogs overnight in the sauce. Steam the dogs inContinue reading “Carrot Dogs”

Chocolate Peanut Butter Balls

Vegan, for when I want Reese’s 2 TBSP Peanut Butter 1 TBSP I can’t believe it’s not butter 2TBSP-1/4 cup powdered sugar (until achieve the correct texture) 2 TBSP vegan chocolate chips. Maybe a tad bit of non0dairy milk 1. Stir the first 3 ingredients until a dough forms. Roll them into two balls, thenContinue reading “Chocolate Peanut Butter Balls”