February 2017    
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Featured Recipes

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator through Main Street Vegan Academy, and a Certified Personal Chef through Wellness Forum Health. Vicki completed training in Nutrition for a Healthy Heart, and earned a Certificate in Plant-Based Nutrition through the T. Colin Campbell Center for Nutrition Studies.


Vicki is a graduate of Dr. McDougall's Starch Solution Certification Course. She is also Forks Over Knives Plant-Based Certified, and a chef with the Plant Based Nutrition Support Group (PBNSG.org) team.


Vicki coaches individual clients, and teaches a variety of heart-healthy vegan cooking classes and workshops. Connect with Vicki's Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com, and follow Ann Arbor Vegan Kitchen on Facebook at https://www.facebook.com/AnnArborVeganKitchen.


Yield: 12 muffins

4 ripe bananas, mashed

1 cup unsweetened applesauce

2 cups rolled oats

2 tablespoons ground flaxseed meal

1 teaspoon cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons apple cider vinegar

2 cups frozen mixed berries



Preheat oven to 350 degrees. Line muffin pans with parchment paper liners or have a silicone muffin pan available.


In a large mixing bowl, stir together all ingredients until just combined.


Divide batter evenly into muffin cups, and bake about 25 minutes, or until tops are almost golden and feel just about firm to the touch. Remove muffins from the oven, and place on cooling racks.


Serve warm or at room temperature. (Extras freeze well, and can be warmed up later in the week!)


Serves 1

1/2 cup rolled oats
1/2 cup apple cider, water, or non-dairy milk
1/4 cup diced apples
1 tablespoon chopped pitted dates
1 tablespoon chopped dried apricots
1 tablespoon dried cranberries
1 tablespoon toasted slivered almonds
1/2 teaspoon cinnamon or apple pie spice


Add the rolled oats to a small jar, and cover with the liquid of your choice. Make sure the oats get immersed, at least for the most part.

Top with fruit and nuts. Cover jar tightly, and refrigerate overnight.

In the morning, warm briefly if desired, and enjoy!

Serves 1-2

1 1/2 cups ratatouille* (recipe below)
1 1/2 cups mashed potatoes** (my method is below)
2 sprouted whole-grain tortillas (such as Ezekiel)

Garnish: fresh basil



Preheat oven (or toaster oven) to 400 degrees.


Place whole grain tortillas or flatbreads onto a baking sheet. Slather with a thick layer of mashed pototoes.


Top the potatoes with the ratatouille, and sprinkle fresh basil over the ratatouille.

Bake flatbread pizzas for approximately 10 to 12 minutes, or until the edges begin to turn crispy and golden brown, and the center is hot and bubbling. Remove from oven, and serve hot.


* Ratatouille

1 onion, chopped
1 garlic clove, minced
3 zucchinis, quartered lengthwise, and thinly sliced
1 red bell pepper, chopped
1 can diced tomatoes
1 teaspoon herbes de Provence or Italian seasoning
salt and black pepper


To make the ratatouille, in a large hot skillet, add onions and sauté for about 5 minutes, or until they begin to brown. Add a bit of water to avoid sticking to the pan.


Once the onions begin to brown, add the garlic. Continue to cook for a minute or less. Then stir in the zucchini and bell peppers. Mix in the tomatoes, add the seasonings, and toss gently to combine. Cover and allow all of the vegetables to steam together until almost tender. Then remove cover, and continue to simmer for a few more minutes, until all of the vegetables are tender, and the liquid in the pan has reduced nicely. Serve immediately, or set aside to use over Ratatouille Flatbread Pizza.


** Mashed Potatoes

2 Yukon Gold potatoes
soy milk, plain unsweetened
dash of onion powder
kosher salt
coarsely ground black pepper


To make the mashed potatoes, peel and chop potatoes. Place potatoes in a pot of water, and bring to a boil. Cover, reduce heat, and continue to simmer until tender. Drain potatoes, and mash until creamy with soy milk and seasonings, to taste. Serve hot, or set aside to use over Ratatouille Flatbread Pizza.


Servings: 4

2 cups of prepared black beans, or one 15-ounce can, drained and rinsed
3/4 cup fresh salsa (or to taste)
4 cups of raw greens, stems stripped, and leaves rinsed and chopped
salt and pepper to taste
4 cups of cooked brown rice (warm)

Garnishes: avocado, chopped tomatoes, diced bell peppers, and fresh cilantro or basil



Heat black beans in a large saucepan. Stir in salsa, and then add the chopped greens. Cover to steam until tender. Season to taste with salt and pepper.


Serve over warm brown rice.


Garnish with avocado, chopped tomatoes, diced bell peppers, and fresh cilantro or basil. Serve along with toasted corn tortillas, if desired.


Serves 6-8

1 large Vidalia onion, chopped
4 ribs of celery, chopped
2 cups dried lentils, rinsed
9 cups vegetable broth
1 14-ounce can chopped or crushed tomatoes
1 teaspoon cumin
1/2 teaspoon curry
1/2 teaspoon garam masala
2 teaspoons kosher salt (generous)
1/2 teaspoon coarsely ground black pepper
1 bay leaf
1/4 cup freshly squeezed lemon juice

To serve: mashed potatoes scoops


Stovetop Instructions

Combine all ingredients in a large soup pot, except the lemon juice and mashed potatoes.

Bring to boil. Once boiling, reduce heat to simmer. Cover, and cook for one hour and 45 minutes, or until lentils are tender and begin to cook down to a smooth creamy soup.


Carefully remove the bay leaf. Use an immersion blender to create a slightly creamier texture, if desired. Stir in fresh lemon juice. Serve hot, with scoops of mashed potatoes.


Slow Cooker Instructions

Combine all ingredients in a large slow cooker, except the lemon juice and mashed potatoes.

Cover and cook on high setting for 6 hours or until lentils are tender. (All slow cookers have their own personality – older ones may take longer, newer ones may take less time.)

Carefully remove the bay leaf. Use an immersion blender to create a slightly creamier texture, if desired. Stir in fresh lemon juice. Serve hot, with scoops of mashed potatoes.


Serves 10-12

20 Medjool dates, pitted
1 cup water
3/4 cup sweet potatoes (steamed, mashed with a bit of water)
1/2 cup cocoa
1/2 cup oat flour
1 tablespoon leftover coffee
1 teaspoon pure vanilla extract

Frosting Ingredients

4 Medjool dates, pitted
1 to 2 tablespoons water
1 banana



Preheat oven to 350 degrees. Prepare a 5- x 7-inch baking pan with parchment paper. (I use a glass Pyrex baking dish.)


Into the bowl of a large food processor or blender, place 20 pitted dates, plus 1 cup water. Process until pureed. Add the other brownie ingredients, and mix until just combined.


Pour batter, which will be very thick, into the baking pan. Make sure the batter is very evenly distributed in the pan. Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.


Remove brownies from oven and allow to rest on a cooling rack for 10 minutes. While the brownies are cooling, you can prepare the frosting…


Using a food processor or blender, blend frosting ingredients together. Then just slather over the top of the brownies, and serve.

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