Healing Grace of God

Ingredients:

Crust:

2 Big or 3 Medium Sweet Potatoes

3-4 cups of oat flour or blend oats into flour

2 tablespoons italian seasoning

Sea salt or himalayan salt (desired amount)

For pizza toppings:

Pizza or spaghetti sauce

Italian seasoning

Onion

Homemade vegan cheese or healthiest version of vegan cheese you can find. 🙂

Whatever other toppings you desire 🙂

I used an almond ricotta in picture. 😉

Bake sweet potatoes in oven at 375 degrees F for 45 – 60 minutes or until done. (This can be done the morning or night/day before – left over cooked sweet potatoes can be used as well.)

When you are ready to make the crust, put the oven to 425 Degrees F. Blend oats in blender to make oat flour. Add sweet potatoes (with or without skin, if skin isn’t too tough), add 3/4 of the flour, italian seasoning, and salt to bowl. Mix with hands until it forms into “ball of dough”, almost like bread. If the dough is still too wet, add the rest of the oat flour.

Before forming the dough into a crust shape, put a piece of parchment paper down on cooking sheet/pan and shape dough into desired thickness and size. (NOTE: This dough is stickier due to the sweet potato – so you may need some water to prevent too much sticking)

Ingredients:

4 Big or 5-6 Medium Yukon or Russet or 8-12 Small Red Skin Potatoes

1-2 Tablespoons of Avocado oil (preferred – you can use olive oil as well)

Paprika

Parsley

Onion powder

Garlic powder

Sea salt or himalayan salt

Put oven to 425 degrees F. Cut potatoes in slices or wedges. In a bowl put cut potatoes, avocado oil, and spices. Mix together until spices are evenly spread.

Put down a piece of parchment paper, and spread out seasoned potatoes on cooking sheet/pan.

Bake potatoes in oven for 30-40 minutes, or until they are cooked to preferred crispiness or tenderness.

Let cool, serve, and enjoy!

Ingredients:

2 – 3 cans of cannelloni beans, chickpeas, or a combinations.

4-6 Stalks of celery

2 cans of peas

1 big red onion

1-2 tablespoons of tahini

1-2 tablespoons of lemon

Seaweed (optional)

Fresh or dried dill (to preferred taste)

Sea salt or himalayan salt

In a large bowl put drained beans; mash with potato masher or fork.

Cut up celery and onion, and add to large bowl with beans.

Drain peas and add to bowl, along with dill, salt, and seaweed (crush seaweed with hands).

Serve plain, as a sandwich, in a tortilla, or in a lettuce/collard green wrap. I personally loved it wrapped in collard greens! Enjoy. 😉

Picture shows vegan “tuna” mock salad in lettuce wraps with a side salad. 🙂

Ingredients:

1 or 2 cans cannelloni beans

2-4 stalks of celery

3-4 medium carrots

1 big onion

2-3 gloves of cut up garlic (if you prefer you can put more).

4 cups vegetable stock or 4 cups water

1 tablespoon of lemon

1-2 small or medium sweet potatoes

2-4 small to medium regular potatoes

1 bag frozen kale or one bunch of fresh kale

1 tablespoon olive oil or avocado oil (optional)

Italian seasoning

Cayenne Pepper

Bay leaf (optional)

Sea salt or himalayan salt

Cut up onion, celery, carrots, and garlic.

In a large pot, add oil, onion, carrots, and celery. Heat on medium to high high until onions are caramelized, and then add your garlic and some salt.

While that is cooking, I like to cut up my potatoes.

Then add your 4 cups of veggie broth (or water), potatoes, Italian seasoning, cayenne, bay leaf, and more salt. Turn heat down to medium and cover until veggies are soft. (About 10-15 minutes).

Then add your cannelloni beans, kale, and lemon. Let everything sit on stove for a bit or preferably overnight to let all the flavors come together.

When you are ready to eat, serve in a bowl. Enjoy. 😉

Inspired by Rainbow Plant Life’s “Kale White Bean Soup”

Ingredients:

3 cups of oatmeal

3/4 cup of plant milk

3/4 cup raisins

1/3 cup of tahini

1/3 cup of sunbutter, almond butter, or peanut butter

1/4-1/3 cup maple syrup

1 teaspoon of cinnamon (optional)

Sea salt or himalayan salt

Heat oven to 425 degrees F, and prepare a baking sheet/cooking sheet with parchment paper.

In a mixing bowl combine all ingredients, add more milk/water depending on consistency and stickiness of “batter.”

Using your hands form cookies to size you would like and place on pan.

Bake in the oven for 12-15 minutes, or desired crispiness.

This recipe will make about 6-8 medium/large sized cookies. Enjoy! ;) Picture shows a double batch!

Ingredients:

1 medium onion

2 beets

3-4 small sweet potatoes

3-4 medium carrots

1 yellow, green, or red pepper

1-2 tablespoons avocado oil or olive oil

2-3 tsp thyme

Sea salt or himalayan salt

Heat oven to 425 degrees F, and prepare a baking sheet/cooking sheet.

Cut veggies to preferred size (about cubed or a little larger sized). Combine all ingredients in a mixing bowl and spread veggies on sheet pan.

Bake in the oven for about 30 minutes or desired crispiness.

Enjoy! This recipe was inspired from Duluth Grill. 🙂

Ingredients:

2 bananas

3/4 cup of applesauce (optional- pancakes turn out great without the applesauce too- I just personally prefer it)

2 cups of oatmeal (blend up oats in blender to make oat flour)

1 cup plant milk

Cinnamon (optional)

Sea salt or himalayan salt

Coconut oil to oil pan

Optional toppings:

Real Maple Syrup

Nut butter

Fruit or jam

Heat pan with coconut oil, to prepare pan for pancake batter.

Mash bananas with a fork in a mixing bowl. Once bananas are mashed add the rest of the ingredients and mix together.

Add blueberries if you would like. 🙂 Easiest to flip if you make small to medium sized pancakes; flip them when you see quite a few bubbles forming and popping.

You can also use buckwheat or any other flour instead of oat flour. Enjoy!

Ingredients:

Homemade or healthy store bought granola

Lots of fruit (fresh or frozen)

Plant based milk

Ground flax or chia seeds

Nut butter of choice (optional)

Sea salt or himalayan salt (optional)

Cut up the fruit that needs to be chopped. Add granola, fruit, flax or chia, nut butter, milk together in a bowl and enjoy!

In picture I used frozen mixed berries, an apple, banana, pineapple, with granola, flax and milk. 🙂

Ingredients:

Rice of choice (cilantro rice, leftover white or brown rice with or without beans)

Beans mixed into rice or refried beans

Spinach or lettuce

Avocado or guacamole

Salsa

Sprouts

Salt, onion powder, garlic powder

Whatever ingredients you need to use up or think would be good in your wrap. Experiment. 😉

I know there are many amazing wraps out there, and many variations you can make. 🙂

This one is beans, rice, and corn, onion powder, garlic powder, and salt; over spinach topped with avocado and sprouts.

We tend to use whatever foods we have in our fridge at the time. If it’s not spinach, then lettuce or kale, for example.

This is a brown rice wrap, but you can use any kind of wrap you would like. Lentil, wheat, spinach, etc. I hope you enjoy!