June - 2017

Sally Lipsky

Plant-Based Nutrition

educator - author - speaker

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Plant-Based Meatballs

Plant-Based Meatballs

Ingredients: 1/4 c. couscous, cooked 1 15oz can chickpeas drained, patted dry 1/4 c. chopped onion 1/4 c. medium salsa 1/2 c. brown rice flour 2 tbsp. Italian seasoning 1 tbsp. paprika 1/2 tbsp. garlic powder Directions: 1. Place dry chickpeas in food processor with all ingredients expect couscous and brown rice flour. 2. Pulse until well-combined and chickpeas are broken up in mixture. 3. Empty the food processor mixture into a bowl; add cooked couscous and brown rice flour.

Sally’s Banana Oat Bars

Sally’s Banana Oat Bars

I make a double batch, freezing bars in plastic sandwich bags to grab and take with me, as needed. Ingredients: 1 c. ground oats (grind in blender) 1 c. whole oats 2 ripe bananas ½ c. unsweetened applesauce or canned pumpkin ¼ c. nondairy milk of your choice ½ tsp. vanilla extract ½ tsp. bkg. soda 1 tsp. bkg. powder ½ tbsp. pumpkin pie spice or cinnamon ½ c. berries (fresh/frozen) or dried fruit/nuts Directions: Preheat oven 350F. Line 8 x 8" pan with parchment paper or use s

One-Pot Meals

One-Pot Meals

Beans and Greens: Using a small amount of water or veggie broth, sauté onions, minced garlic, mushrooms, and chopped fresh or jarred red peppers. Add 1 box or jar of diced tomatoes, 1 can white beans, spinach or other green of your choice, chopped black olives, and Italian seasoning. Heat and serve over pasta or grain. Quinoa and Mixed Vegetables: Cook 1 cup quinoa according to package directions. Add 1 14-oz. box of can diced tomatoes, 1 can drained black beans, 1 lb. frozen

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