Chickpea Cookie Dough

Ingredients: Chickpeas/Garbanzo beans (canned), peanut butter, maple syrup, vanilla extract, cinnamon, chia seeds, cacao chocolate chips or cocoa nibs (optional).

Drain one can of chickpeas and lay them out on a paper towel.  Take another paper towel and rub it over the chickpeas.  This will loosen their skin and make it easier to pick the skins out.  Removing the skins isn’t necessary, but it does improve the texture of the cookie dough.

Toss into a blender: the chickpeas, ½ cup peanut butter, 2 ½ tablespoons maple syrup, 2 teaspoons vanilla extract, ½ teaspoon cinnamon, 1 tablespoon chia seeds, and 1/3 cup chocolate chips (optional).Blend until smooth and then dig in!  It can be kept in the fridge up to 4 days.

“Lobster” Roll

Ingredients: Hearts of palm (canned), olive oil, salt, pepper, dill (dry or fresh), Old Bay seasoning, celery, onion, hot dog buns.

Preheat the oven to 425.  Drain the hearts of palm.  You may choose to chop them into smaller pieces or leave them as they are.  Toss them in a tablespoon of olive oil, and season with salt, pepper, and Old Bay seasoning (as much as you prefer).  Spread this onto a baking sheet and bake for about 15-20 minutes until they are soft and slightly browned.

In a bowl, mix together about a cup of vegan mayonnaise, one stalk of celery sliced thin, chopped fresh dill (or dry dill seasoning), one half a white onion, and a bit of salt and pepper.

Once the hearts of palm are baked, combine them with the mayonnaise mixture.You may toast the hot dog buns if you’d like, then scoop the palm and mayonnaise mixture into the buns and enjoy!

Any recipes that are listed on this page will be vegan, which means they contain no animal products.  This page is still under construction and more content will be added soon.  Keep checking back with us for more healthy living resources and information!

Ford Center for Anti-Aging & Pain Management

Improving your quality of life

Vegan Nacho Cheese

Ingredients:  Red bell pepper, raw cashews, cornstarch, nutritional yeast, salt, onion powder, garlic powder

Toss this into your blender: ½ red bell pepper, ¼ cup raw cashews, 2 cups water, 3 tablespoons cornstarch, 2 tablespoons nutritional yeast, 1 ½ teaspoon salt, 2 teaspoon onion powder, and ½ teaspoon garlic. 

Blend the mixture until smooth (about two minutes), then pour into a pot and bring to a boil, stirring frequently.  Once it has thickened it is ready to eat!

Tip: if you’re having trouble blending the cashews smooth, soak them in water for about 20-30 minutes before blending.

Mushroom Bacon

Ingredients: Mushrooms, olive oil, smoked paprika, salt, pepper.

Preheat the oven to 350.  Slice mushrooms into thin pieces, then toss in olive oil, salt, pepper, and smoked paprika.

Cover a baking sheet with aluminum foil, then spread the mushrooms out on the sheet.  Bake for 10 minutes, then check on them.  They should be browned along the edges and getting crispy.  If you bake them longer than 10 minutes, keep your eyes on them as they can burn quickly. 

Toss these into any of your favorite dishes, or eat them as a snack!  We suggest topping off the “cauliflower steaks” with mushroom bacon.

Watermelon Poke Bowl

Ingredients:  Watermelon, Avocado, Carrots, White rice, Sesame oil, Soy sauce

Bring white rice to a boil, cover with lid, then turn heat to low and simmer until water is absorbed and rice is cooked.

Slice avocado and watermelon into small cubes.  Cut carrots into small pieces, or use pre-shredded carrots.

In a small bowl, mix together one tablespoon of sesame oil and about 3 tablespoons of soy sauce.

When rice is cooked, put in a bowl then top with avocado, watermelon, and carrots.  Toss with the sesame soy sauce, and enjoy!

Optional: top with sesame seeds and/or crumbled seaweed flakes.

Cauliflower Steaks

Ingredients:  Cauliflower, parsnips, asparagus, lemon, olive oil, salt, pepper, Italian seasoning, garlic powder, onion powder, vegan butter, vegan mayonnaise.

Preheat the oven to 425.  Peel the parsnips and slice into small cubes, then put them in a pot to boil until they are tender.

Slice the cauliflower across the head into 1 inch thick pieces.  They may fall apart, and that is okay!  The goal is to get flat pieces of cauliflower, big or small. 

Cover a baking sheet with aluminum foil then spread the cauliflower out on the sheet.  Drizzle with a little bit of olive oil and sprinkle with salt, pepper, and Italian seasoning.  Bake for about 10-15 minutes, until the edges start to crisp up and brown/blacken.

While the cauliflower bakes, trim the ends off the asparagus, toss in a bit of olive oil, and season with salt, pepper, garlic powder, and onion powder.

Take the cauliflower out of the oven, flip them over, and add the asparagus onto the baking sheet wherever you can fit them in (or just put them in on a baking sheet of their own).  Bake again for about 15-20 minutes.

By now, your parsnips should be tender, so drain those and put them back in the pot.  Spoon a heaping helping of vegan mayonnaise into the pot, then mash it all together.

In a small saucepan, toss a scoop or two of vegan butter in with the juice of one lemon, salt, and garlic powder.  Heat until butter is melted (it shouldn’t take very long) and stir it all together.To plate: Spread the mashed parsnips onto a plate.  Top with the roasted asparagus and cauliflower.  Drizzle the lemon garlic butter sauce over everything.  Enjoy!