Saturday, March 31, 2012
1 large ripe tomato
1 clove garlic
2 tbl red wine vinegar
1 tsp dijon mustard
2 tbl lemon juice
2 tbl water
3 tbl olive oil
1 tsp oregano
salt and pepper to taste
Combine all ingredients in a blender and pulse until desired consistency.
Sunday, March 25, 2012
1 large russet potato
1/8 cup milk alternative (I used unsweetened soy)
2 tbl earth balance
salt and pepper to taste
1/2 pound spinach (I used the whole trader joe's bag)
1/4 yellow onion, chopped
1 clove garlic, minced
3 tbl vegan mayo
2 tbl tomato paste
pinch cayenne pepper
pinch smoked paprika
1 1/2 tbl canola oil
Boil the potato until soft. Transfer to a bowl and mash with milk, butter, salt and pepper. Allow to cool.
Place 1/2 tbl canola oil in a large sauce pan. Heat on medium and add garlic and onion. Cook until translucent, stirring frequently. Add spinach and stir until all the spinach is wilted.
Add spinach mixture to mashed potato and mix together. Heat a cast iron with 1 tbl oil to a high temperature. Mold the potato spinach mixture into patties about 1/2 inch thick. Place them in the well heated pan and allow them to brown on each side. I left them on each side for about 5 minutes. You want them to get crispy.
Mix mayo, tomato paste, cayenne and paprika. Serve on top of each patty. Enjoy!
Wednesday, March 21, 2012
1 cup falafel mix
1/2 cup hummus
1 small container of plain yogurt (I used coconut milk yogurt because I didn't find a plain soy)
1/2 red onion, thinly sliced
1/4 cup sliced kalamata olives
Preheat the oven to 350. Mix 1 cup of falafel mix with 1/2 cup of water. I used this box mix but maybe you can make your own?
Bake for 15 minutes. While it is baking, place half the cucumber, plain yogurt and juice of half the lemon in a blender and blend until smooth. When the falafel mix is done baking spread the hummus in a layer on the falafel mix. *I used the rest of my sriracha white bean dip.
Place the rest of the cucumber, sliced, and sliced red onion on the hummus layer.
Top with sauce from blender. Enjoy!
Tuesday, March 20, 2012
1 cup steel cut oats
1 3/4 cup milk alternative ( I used almond)
1 tbl brown sugar or honey
1 tsp pumpkin pie spice
1/2 cup almonds
In a medium size nonmetal mixing bowl combine oats, milk, sugar and spice :). Mix well and cover. Let it sit overnight. The next morning chop up the apple and add it to the oatmeal mixture. Place mixture in a medium size pot and bring to boil. Reduce heat to simmer and simmer for 5 minutes or until oatmeal is cooked, stirring occasionally. *Mine took closer to 10 minutes because I have an old inefficient stove. Serve with almonds, additional milk or additional sweetener. Enjoy!
Monday, March 19, 2012
1 large russet potato (you can substitute other types of potatoes)
1/2 cucumber, chopped
1/8 cup red onion, finely chopped
1/2 tbl chopped parsley ( I used fresh and you can substitute other herbs)
juice from half a lemon
paprika, for garnish
The first time I boiled the potato but it turned out too mushy so I baked it instead. If you use gold or red potatoes boiling will work fine. I cut the potato into large cubes and baked in a casserole dish for 20 minutes at 350, no oil. While the potato is cooking scoop avocado into mixing bowl and mash with a fork. Add to avocado: onion, cucumber, parsley and lemon juice. Mix together. After potatoes are cool add them to the avocado mixture and mix together. Serve with a sprinkle of paprika. Enjoy!
Sunday, March 18, 2012
1 cup dried red lentils
1 can lite coconut milk (regular will work fine but I can't tell the difference)
1 cup tomato sauce
1 tbl curry paste (I used red)
In a medium size sauce pan combine coconut milk, tomato sauce and curry paste. Stir until well mixed. Bring mixture to a boil and add lentils. Bring back to a boil.Cover and reduce heat to a simmer. Simmer for about 20 minutes.
I served mine with raw spinach and flatbread but it would be great on rice or veggies. Enjoy!
Saturday, March 17, 2012
1 medium size green cabbage (mine was about 2 pounds)
1/2 tbl canola oil
1/2 yellow onion, chopped
1 cup cooked brown rice
1 package soy chorizo
1 14.5 oz can tomato sauce (another size close to this amount will work)
1/2 cup veggie broth
1/2 tsp paprika
sour cream (I used tofutti soy sour cream)
Wash the cabbage and then with a small sharp knife cut around the core to remove it.
Chop the onion and sautee it in a pan with the canola until it is translucent, about 5 minutes.
Add onion, soy chorizo and brown rice to bowl and mix together.
Take each cabbage leaf and cut the thick stem from the bottom. Careful not to cut to far into the leaf. Add a couple spoonfuls of the mixture on the cabbage leaf.
In a seperate bowl whisk together veggie broth, tomato sauce and paprika. Pour half mixture, or enough to cover most of them, over the rolls in the casserole dish.
Cover the casserole dish with foil and bake at 350 for 45 minutes. Serve with a dollop of sour cream. Enjoy!
Friday, March 16, 2012
1/2 cup chia seeds
2 1/2 cups milk alternative (I used oat milk)
3 tbl raw agave nectar (you can substitute maple syrup or if your milk if sweet omit sugar)
Mix sweetener and milk in a bowl. Add chia seeds to bowl and mix well. Refrigerate for 4 hours or overnight, stirring occasionally. Serve with nuts, dried fruit or whatever sounds good. Enjoy!
Thursday, March 15, 2012
3 cloves garlic
*2 cups water & 1 bouillon cube (can substitute broth)
1 tbl canola oil
pepper to taste
Heat oil in a large pot. Chop the garlic and saute on low heat for a couple minutes. Chop celeriac and leeks into quarter size cubes and add to pot. Cover mixture with water and add bouillon cube. *The amount of water is an estimate, I usually add enough to just cover the mixture and as it cooks I add more if it looks like it boiled away. The more water you add the more soup like than stew like it will be. I simmered mine for about an hour and occasionally gave it a stir. Serve with pepper. Enjoy!
Wednesday, March 14, 2012
2 cups cannelini beans
1 tbl olive oil
1 tsp sesame oil
2 tsp soy sauce
2 tbl sriracha
1 tsp curry paste or curry powder ( I used red curry paste)
1/4 cup water
juice of half a lime or lemon
Combine ingredients in a blender and puree until smooth.
Monday, March 12, 2012
Makes about 4 patties
1 small sweet potato ( about 1 cup cooked and mashed)
1 cup cannellini beans ( I soaked and cooked them the night before but 1 can will work)
1 tbsp tahini
1 tsp seasonings ( I used garlic salt and chili powder)
1/4 cup whole wheat flour
panko crumbs (to coat the patties)
Cut the potato into small cubes and boil until tender. Mash the potato in a bowl with the cooked beans, or beans drained from can. Add the tahini, seasoning and flour and stir until well mixed. Separate the mixture into four patties. In a shallow bowl pour some of the bread crumbs. Coat each side of the patty with the crumbs. Heat oil in a cast iron pan and cook patties on med high until crispy on each side.
Sunday, March 11, 2012
1 small head of cauliflower
peppers for roasting (I used what I had leftover from other recipes: bell pepper, poblano and jalapeno)
1/2 cup frozen corn
1 tbl good earth butter
1/4 cup almond milk or soy or whatever you like
salt and pepper to taste
Turn on the broiler and place the peppers in a casserole dish. Cook them for a couple minutes on each side or until they look charred. Place the peppers in some foil and leave them until they cool.
Cut the cauliflower into bite size pieces and place in a pot with steaming basket.
Friday, March 9, 2012
1/2 package of firm tofu, cubed
2 tbl tapioca starch (cornstarch will work too)
2 tbl sesame seeds
2 tbl black pepper
1 tbl salt ( added more and mine was a little too salty so hopefully this will be a good amount)
coconut oil (just enough to coat the pan)
Heat coconut oil in a cast iron pan or skillet on med high. While the pan is heating mix together starch, seeds, salt and peeper in a shallow dish.
Thursday, March 8, 2012
4 cups veggie broth or water and bouillon cube
1 tbl curry paste (I prefer red, add more if you like it spicy)
1 tbl fresh diced ginger
1 large carrot, diced
1/4 lb sliced baby bok choy (This is optional, i just happened to have some)
1/4 cup frozen corn
4 button mushrooms, sliced
8 shitake mushrooms, sliced
1 tomato, chopped
1/2 packaged firm tofu, cubed
soy sauce and cilantro to taste
Place all ingredients in a pot except tofu, lemon, soy sauce, and cilantro. Bring to a boil. Add tofu and then lower heat to a simmer. Cook until veggies have desired texture, about 15 minutes. Add 1/4 of the lime to each bowl, soy sauce and cilantro. enjoy!
Tuesday, March 6, 2012
¼ cup almond butter
½ cup coconut oil
2 tablespoons Bragg Liquid Aminos
¼ cup lemon juice
1 tablespoon seeded, chopped jalapeno, or to taste
1 teaspoon ground coriander
2 teaspoons fresh turmeric
filtered water to thin to taste
¼ cup sliced fresh basil or cilantro
1 cup thinly sliced cabbage
recipe adapted from Ani Phyo
Sunday, March 4, 2012
This Peruvian sauce is tangy and refreshing. I had it at a friend's house one time and loved it so when I came across the recipe I knew I had to try making it. I think it is good on veggies, rice or just as a dip.
1 bunch flat leaf parsley
1/2 bunch cilantro
4 cloves garlic
1/4 cup red wine vinegar
3 tbl lemon juice (I used a quarter of the lemon)
1 tsp dried oregano
1/2 cup olive oil
*You can also add red pepper flakes for heat
Separate leaves from stems of parsley and cilantro. Combine leaves and all other ingredients in a blender or food processor and pulse until desired consistency.
Saturday, March 3, 2012
1 cup rinsed dried pinto beans ( I didn't soak mine)
1/2 cup chopped yellow onion
1/2 diced jalapeno
2 cloves chopped garlic
1/2 tsp black pepper
one pinch of cumin
3 cups water
Combine all ingredients into crockpot and cook for 6 hours on high. *the original recipe said 8 hours but mine didn't take that long. Drain excess liquid and mash beans with potato masher or fork. enjoy!
8 medium size mushrooms (button or crimini)
1 tbl balsamic vinegar
1 cup raw fresh spinach
1 small red bell pepper
2 cloves garlic
1 tbl lemon juice
salt and pepper to taste
Wash the mushrooms and them remove the stems. Place the mushrooms in a casserole dish or baking sheet.
Sprinkle the balsamic vinegar on and inside the mushrooms.
Puree the spinach, garlic and bell pepper in a food processor. Until you get a creamy mixture.
I add some extra chopped bell pepper for texture but you don't have to do this.
Place the spinach mixture in the mushrooms. and bake at 400 for 15 minutes.
1 package extra firm tofu, drained and cut into 1/4" slices
1 Tbsp nutritional yeast
3 Tbsp whole wheat flour
Pinch of salt and pepper
1-2 Tbsp canola oil
Vegan cheese, such as Daiya cheddar flavor
Start by pressing the tofu to get the extra water out. I usually wrap mine in a kitchen towel and place something heavy on top for an hour or two. Make sure it is not to heavy to deform the tofu.
Place the nutritional yeast, flour, salt and pepper in a shallow bowl and mix together. Cut the tofu into slices and coat each side with the flour mix. Heat a pan (we used the cast iron) with the oil and cook the tofu until it is crispy on both sides.
While the tofu is cooking spoon the avocado into a bowl and mash it with a fork. Spread the avocado on top of one slice of bread and the daiya on top of it. **Or you can melt the Daiya on the bread first. Place mayo on the other slice and the tofu patty on top of it. Combine slices into a sandwich. Enjoy!
Thursday, March 1, 2012
I haven't tried making this yet but it looks so yummy and Chenelle and Dylan love it. Let me know if you make it and how it turns out.
3/4 cups cashews, soaked 2-4 hours
1 TBSP and 1 tsp lemon juice
1/2 TBSP apple cider vinegar
1/2 cup water
3/4 tsp salt
1/8 tsp cayenne
1/4 tsp chili powder
1/2 tsp cumin
1/4 tsp coriander
2 TBSP nutritional yeast
stone ground mustard 1/4 tsp
1 TBSP scallions
1/4 cup carrot
1/4 cup red pepper
1/2 clove garlic
Blend ingredients together and enjoy! :)
Serving Suggestion: Kale Chips...yum!
This is a recipe from Martha Stewart's website. I love pancakes and this recipe helps make them a little healthier with hearty protein rich quinoa.The cute plate was a Christmas present from Chris last year...so cute!
- 1 cup cooked quinoa or brown rice
- 3/4 cup all-purpose flour (I used whole wheat flour)
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1 large egg, plus 1 large egg white
- 1 tablespoon unsalted butter, melted, plus more for skillet ( I used Earth Balance)
- 1/4 cup milk alternative (I used vanilla almond milk but soy or rice would be great)
- 2 tablespoons raw agave nectar, plus more for serving
In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
Lightly coat a non-stick skillet with some butter. Cook the batter as you would usually do with pancakes. I cooked mine on medium high for a couple minutes on each side. If you need to do multiple batches make sure you wipe off the pan in between otherwise they will brown and not taste great. Enjoy!
***I also cooked my leftover egg yolk that was separated from the white. I cooked it in the non-stick skillet for a minute or two on each side on low heat. Delicious! *This isn't super healthy so skip this step if you want to avoid unnecessary cholesterol but there are vitamins in the yolk.