Recently Posted in Recipes

• Lentil Tacos
• Cranberry Nut Granola
• Plant Based Meatloaf
• Honey Whole Wheat Bread
• Spaghetti Casserole

One of the big considerations we have when looking for vegetarian meal ideas is if our kids will actually eat it. We have tried so many wonderful recipes that had too many complex flavors or textures that were off putting to our picky eaters. Or the recipes would required specialty ingredients which we do not normally keep on hand in our tiny kitchen. Thankfully, this simple Lentil Taco recipe satisfies everyone in the household and the kids love choosing their own toppings.

The post Lentil Tacos appeared first on Metaphysical Family.

I had been craving some yogurt and granola for breakfast, but each time I was at the grocery store and looked at the options I became shocked by the prices that they were charging for such tiny bags of granola. I had made granola in the past, but it had been awhile and my recipe was stuck up in the loft from the water intrusion project on the back wall.

I didn’t want to pull all of the books back down out of the loft to get to the recipe so I decided to pull one together from memory and that is how this recipe came to be.

Recently Posted in Recipes

• Lentil Tacos
• Cranberry Nut Granola
• Plant Based Meatloaf
• Honey Whole Wheat Bread
• Spaghetti Casserole

Print

Cranberry Nut Granola

The mix of the dried fruit and nuts in this granola recipe results in a tasty breakfast treat that is quick to put together, easy to customize, and much cheaper than what you will find in stores.

Course Breakfast

Servings 8

Equipment

• 1 Large Mixing Bowl
• 1 Small Mixing Bowl
• 1 Baking Sheet
• Parchment Paper

Ingredients

• 1 16 oz Jar Old Fashion Oats Approximately 5 cups
• 1.5 Cups Pecans
• ½ Cup Almond Slivers
• 1 Cup Dried Cranberries
• ¾-1 tsp Salt
• ½ tsp Cinnamon
• ½ Cup Coconut Oil Melted
• ½ Cup Maple Syrup
• ½ tsp Vanilla Extract
• Honey Optional. Can be drizzled on top for extra crunchy clusters in the granola.

Instructions

• Preheat the oven to 350° F.
• Line the baking sheet with parchment paper and set aside.
• In the large mixing bowl combine the first six ingredients and mix to combine. Set aside.
  
• In the small mixing bowl add the melted coconut oil, maple syrup, and vanilla. Stir well.
• Pour over the wet ingredients over the dry ingredients and then mix until combined well.
• Pour the mixture onto the lined baking sheet and press it down into the pan.
  
• Optional – Drizzle honey over the top of the oat mixture.
• Bake for 21-24 minutes, stirring half way through the cooking time. Bake until golden brown.
  
• Remove the pan from the oven and allow the granola to cool on the pan.
  
• Once cool, break up the granola into bite size pieces and store in an air tight container.

Notes

• This recipe is easy to customize by adding 1 cup of your favorite dried fruit and 2 cups of your favorite nuts and seeds. Feel free to mix and match any combination of them as long as you keep to the total amounts listed in the recipe.
• The granola can be stored up to a week at room temperature and longer if refrigerated.

More ways to eat Cranberry Nut Granola

Granola and yogurt is a classic match, and my favorite way to eat it, but it is not the only way to enjoy this delicious treat. Try some of theses other suggests too!

• Serve with milk like cereal
• As a topping on vanilla ice cream
• Topping in a smoothie bowl
• Mixed into baked goods like muffins for an extra crunch
• Add some to a gram cracker crust for additional texture and flavor
• As a topping on pudding
• To top off a sweet potato casserole
• Use as a substitute for croutons in a salad

What is your favorite way to eat granola? Leave us a comment below and let us know.

The post Cranberry Nut Granola appeared first on Metaphysical Family.

Recently Posted in Recipes

• Lentil Tacos
• Cranberry Nut Granola
• Plant Based Meatloaf
• Honey Whole Wheat Bread
• Spaghetti Casserole

Print

Meat(less) Loaf

This is an old meatloaf recipe that our family has been making for over 10 years. Since becoming vegetarian we adapted the recipe to use plant based "meat" instead. It makes for a perfect comfort food dinner.

Course Main Course

Cuisine American

Keyword Comfort Food, Plant Based, vegetarian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 4

Author Brittany

Equipment

• 1 Large Mixing Bowl
• 1 Small Mixing Bowl
• 1 Cookie Sheet or 8×8 Pan
• Parchment Paper

Ingredients

• 1 12oz Pkg Impossible Beef You can use any plant based beef, we just prefer Impossible for this recipe.
• 1 Egg
• 1 tsp Onion Powder
• ½ Cup Milk
• ½ Cup Dried Bread Crumbs
• Salt & Pepper To taste
• 1½ tsp Brown Sugar
• 1½ tsp Vegan Worcestershire Sauce
• 1 Tbsp Prepared Mustard
• 3 Tbsp Ketchup

Instructions

• Preheat the oven to 350° F (175°C)
• In the Large Mixing Bowl combine the plant based beef, egg, onion powder, milk, and bread crumbs. Season with Salt & Pepper, to taste.
• Roll the mixture out onto a Parchment lined Cookie Sheet and form into a rectangle shaped loaf.
• In the Small Mixing Bowl combine the Brown Sugar, Worcestershire, Mustard, and Ketchup. Mix well then pour over the loaf, covering completely.
• Bake at 350° for 1 hour.

The post Plant Based Meatloaf appeared first on Metaphysical Family.

Recently Posted in Recipes

• Lentil Tacos
• Cranberry Nut Granola
• Plant Based Meatloaf
• Honey Whole Wheat Bread
• Spaghetti Casserole

Print

Honey Wholewheat Bread

A delicious and easy to make whole wheat bread that the whole family will love.

Keyword Bread

Cook Time 30 minutes minutes

Author Brittany

Equipment

• 1 Large Mixing Bowl
• Measuring Cups and Spoons
• 1 Sauce Pan
• Hand or Stand Mixer
• 2 Bread Pans

Ingredients

• 4 Cups All Purpose Flour, Divided
• 2 Cups Whole Wheat Flour
• ½ Tbsp Dry Yeast, This is the same as 1 Tbs plus 1.5 tsp, or 2 packages of dry yeast
• 1 Tbsp Salt
• 1 Cup Water
• 1 Cup Milk
• ½ Cup Honey
• 2 Tbsp Butter
• 1 Egg

Instructions

• Mix together 1 cup of all purpose flour, whole wheat flour, salt, and yeast in a large bowl. Set aside.
  
• In a medium saucepan heat together the water, milk, honey, and butter until it reaches 110* F.
• Pour the warmed mixture over the dry ingredients and add the egg.
• Mix together, at low speed until incorporated, then high speed for 3 minutes.
  
• Add the remaining all purpose flour, one cup at a time, and until the dough begins to pull together.
• Then mix the remaining flour in by hand until the flour is incorporated and the dough is no longer sticking to your hands or the bowl. You may need to add a small amount of flour or water to reach this consistency.
• Turn out the dough out onto a floured surface and knead for five minutes.
• Put the dough into a greased mixing bowl and turn the dough to grease the top.
• Let the dough rise in a warm place until it doubles in bulk (about 1 hour)
• Punch down and divide the dough into two loaves.
• Place the loaves into two greased bread pans.
• Let the dough rise again for about 30 minutes
• Preheat the oven to 350*
• Bake the loaves for 30 minutes or until nicely browned.
  
• Remove from the pans and place on a cooling rack.
• Butter the top of the loaves. (optional)

Notes

This recipe also works well for making buns. Instead of placing the dough into the bread pans divide it into 16 equal parts and roll them into a ball. Place the dough balls onto a cookie sheet 1 inch apart and bake for approximately 15 minutes, or until nicely browned.

The post Honey Whole Wheat Bread appeared first on Metaphysical Family.

We have found that Spaghetti Casserole also makes a great dish to bring to a large gathering. We hosted a potluck at one of the campgrounds we stayed at with some other families. Everyone seemed to really enjoy it, even the kids. In fact, I was surprised to see how little of it made it back home. I hope you try it and enjoy it as much as we do.

Recent Posts in Recipes

• Lentil Tacos
• Cranberry Nut Granola
• Plant Based Meatloaf
• Honey Whole Wheat Bread
• Spaghetti Casserole

Print

Spaghetti Casserole

This recipe is an easy and family friendly vegetarian dish which has all of the components of a lasagna, but with a fun and easy twist.

Course Main Course

Servings 12

Equipment

• 2 Large Pots
• 1 Pasta Strainer
• 1 Large Mixing Bowl
• 1 9×13 Casserole Pan

Ingredients

• 1 box Spaghetti Noodles
• 2 tbsp Olive Oil
• 1 Small Yellow Onion Chopped Finely
• 2 Cloves Garlic Minced
• 1 Impossible Sausage Roll You can use any plant based sausage of your choice, or even real sausage,
• 16 oz Quality Pasta Sauce
• 1/8 cup Red Wine
• 1/8 cup vegetable broth
• 2 large Eggs
• 15 oz Ricotta Cheese
• 1 cup Shredded Parmesan Cheese
• 2 cups Shredded Mozzarella Cheese Divided
• 2 tsp Oregano Divided
• 2 tsp Basil Divided

Instructions

• Preheat the oven to 350*
• In a large pot, boil the water to cook the noodles. Once boiling add enough salt to the water so that it is salty like the ocean. Follow the box instructions for cook time on the noodles.
• In your second pot add the olive oil and saute the onions until soft. Then add the garlic. Once the garlic become fragrant add the plant based sausage and brown lightly.
• Once browned add half of the pasta sauce, red wine, vegetable broth, 1 tsp basil, and 1 tsp oregano. Cook until reduced to a ragu consistency (thick like oatmeal).
• In the large mixing bowl mix together the eggs, ricotta, remaining pasta sauce, parmesan, 1 cup of the mozzarella cheese, and the cooked spaghetti noodles.
• Grease the 9×13 pan and add half of the plant based meat sauce to the bottom of the pan. Then add the noodle mixture and press it down into the pan to level it. Top with the remaining sauce mixture. Then top the entire dish with the remaining mozzarella cheese.
• Cover the pan with aluminum foil and bake for 30 minutes

The post Spaghetti Casserole appeared first on Metaphysical Family.

In this Vegetarian Pot Pie recipe I use boxed pie crust and frozen vegetables to save time, but also make the gravy from scratch to preserve the best flavor. The end result is a Vegetarian Pot Pie that will win over everyone, including people who say that they do not like pot pie. At least that is what my mom and sister tell me.

Recent Posts in Recipes

• Lentil Tacos
• Cranberry Nut Granola
• Plant Based Meatloaf
• Honey Whole Wheat Bread
• Spaghetti Casserole

Print

Vegetarian Pot Pie

This Vegetarian Pot Pie recipe has a wonderfully comforting traditional flavor, but skips the canned cream of whatever soup.

Ingredients

• 1 Box Pie Crusts Let the pie crusts to sit out for 15 minutes prior to using them.
• ⅓ Cup Unsalted Butter
• ½ Cup Onion Chopped
• ⅓ Cup All Purpose Flour Slightly more may be needed to absorb all of the butter.
• ½ tsp Salt
• ¼ tsp Pepper
• 1¾ Cup Vegetable Broth
• ½ Cup Milk
• 12 oz bag plant based grilled chicken pieces Quron is our favorite brand for this.
• 12 oz bag frozen mixed vegetables

Instructions

• Preheat oven to 425°
• Spray glass pie dish with cooking spray.
• In a preheated cast iron skillet or heavy bottomed pot add the butter and brown the meatless pieces. Add onions about half way through the searing of the pieces.
• Add remaining butter to skillet to melt,stirring often.
• Add the salt, pepper, and flour. You want the flour to absorb all of the butter without leaving butter behind when you put a spatula through it. Let this flour mixture cook for a minute or two.
• Gradually add the milk and broth.  Continue to cook and stir often until it is bubbly and it has thickened.
• Stir in mixed vegetables and combine. Then remove the pan from the heat.
• Lay the first pie crust into the pie pan and pour the filling into the bottom pie crust.  Top with the second crust and seal the edges.  Cut slits into the top crust to permit airflow.
  
• Put the pie into the oven and bake for 30-40 minutes or until the top crust is golden brown.
• Let the pie stand for 15-20 minutes before serving.

The post Vegetarian Pot Pie appeared first on Metaphysical Family.