MARY MCDOUGALL RECIPES RECIPES

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BEST-EVER VEGAN BEEF STEW - FORKS OVER KNIVES



Best-Ever Vegan Beef Stew - Forks Over Knives image

Tuck into this cozy meal whenever you’re in need of a little TLC. Portobello mushrooms add rich flavor and meaty texture to this chunky classic-style stew, while a medley of fresh veggies soaks up the herbaceous broth. Fresh rosemary and parsley deliver a beautiful depth of flavor that develops over time, so don’t be afraid to freeze your leftovers for a rainy day! Tip: Fresh rosemary is wonderful in this stew, but if you only have dried, use ½ teaspoon. From straightupfood.com

Provided by FORKSOVERKNIVES.COM

Total Time 1 hours

Prep Time 40 minutes

Number Of Ingredients 12

3 cups ¾-inch pieces onions
2¼ cups ¾-inch pieces carrots
1 cup ¾-inch pieces celery
4 cups ¾-inch pieces portobello mushrooms
6 cloves garlic, minced
6 cups ½-inch pieces peeled round white potatoes
⅓ cup no-salt-added tomato paste
1 tablespoon dried Italian seasoning
1 tablespoon paprika
2 teaspoons finely chopped fresh rosemary
1½ cups frozen peas
½ cup chopped fresh parsley

Steps:

  • In a Dutch oven cook onions, carrots, and celery with 1 tablespoon water over medium-high 8 minutes, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in mushrooms and garlic. Cook 5 minutes more, stirring frequently and adding water as needed.
  • Stir in potatoes, tomato paste, Italian seasoning, and paprika. Add 5 cups of water. Bring to boiling; reduce heat to medium-low. Stir in rosemary. Cook, covered, 15 minutes, stirring occasionally. Stir in peas; cook, covered, 5 minutes more or until carrots and potatoes are tender.
  • Transfer 2 cups of the mixture to a blender. Cover and blend until smooth. Return to Dutch oven. Stir in parsley.

VEGAN CARROT CAKE - FORKS OVER KNIVES



Vegan Carrot Cake - Forks Over Knives image

Perfectly moist and studded with raisins, this vegan carrot cake is sweetened with dates and banana and gets its rich flavor from cinnamon, nutmeg, cloves, and vanilla. A blender is used to grind the oats into a flour and combine the liquid ingredients, then the batter is mixed by hand to avoid overbeating. No need to peel the carrots before shredding them—just give them a quick wash to remove any dirt or grit. The cake will keep for up to five days and tastes even better the day after it’s made. It also freezes well. Spread with Vanilla Bean Frosting or serve on its own. Recipe from straightupfood.com

Provided by FORKSOVERKNIVES.COM

Total Time 90 minutes

Prep Time 45 minutes

Number Of Ingredients 14

1½ cups unsweetened plant milk, such as almond, soy, cashew, or rice
4½ ounces pitted whole dates, chopped
¾ cup raisins, divided
½ cup sliced ripe banana
1 teaspoon pure vanilla extract (or seeds from 1 vanilla bean)
1¾ cups regular rolled oats
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
Pinch of ground cloves
1½ cups finely shredded carrots
½ cup chopped walnuts (optional)
1 cup Vanilla Bean Frosting (optional)

Steps:

  • Combine the plant milk, dates, ¼ cup of the raisins, the banana, and vanilla in a medium bowl. Let stand for 15 minutes or until dates are softened.
  • Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper (or use a silicone baking pan).
  • Place the oats in a blender. Cover and blend until a powder forms. Transfer to a large bowl. Stir in the baking powder, cinnamon, baking soda, nutmeg, and cloves.
  • Transfer the date mixture to the blender. Cover and blend until smooth. Add the date mixture to the oat mixture in bowl; stir just until combined. Fold in the remaining ½ cup of raisins, the carrots, and walnuts (if using).
  • Spread the batter into the prepared baking pan. Bake for 40 to 45 minutes or until golden. Cool in the pan for 10 minutes. Remove from the pan; cool on a wire rack. Spread the cake with Vanilla Frosting (if using).

RECIPES ARCHIVE - DR. MCDOUGALL
By Mary McDougall We serve these for breakfast during the Maximum Weight Loss Program. The potatoes are easy to prepare ... Download the McDougall Cookbook App to have all our delicious recipes in your pocket. Join free for exclusive recipes…
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JOHN A. MCDOUGALL - WIKIPEDIA
McDougall has written several books, with his wife Mary contributing recipes, that sold more than 1.5 million copies as of 2008. McDougall, John; McDougall, Mary (June 4, 2013). The Starch Solution. Book Pub Co. ISBN 9781570671845. OL 16361276W. McDougall, John (2006). Dr. McDougall…
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