This is a meal we have pretty frequently. I steam cubed new potatoes and then mash with rice milk, garlic and onion powder. The green beans I cook in a skillet along with mushrooms and tamari sauce.
Category Archives: Cooking & Recipes
Guacamole Maker
I found that this pastry blender works great for turning avocados in to guacamole.
No Bake Carrot Bites
Polenta Scramble
Cubed polenta tossed in a pan with chopped onion and red bell pepper.
Chocolate Coconut Chia Seed Pudding
Notes: I like this. Nova doesn’t due to the texture.
Ingredients:
2 1/2 cups rice milk
1/2 cup chia seeds
1/2 cup shredded unsweetened coconut
1 tsp vanilla extract
2 T maple syrup
2 T Cocoa
Directions:
Mix all ingredients in a bowl and refrigerate overnight.
Source: Adapted from recipes found at My Whole Food Life.
Quinoa Buddha Bowl
Notes: We both thought this was pretty good.
Ingredients:
1 1/2cup uncooked quinoa
2 tablespoons soy sauce
1/2 teaspoon cayenne pepper
Sea salt to taste
1 lemon (juice)
4 green onions
2 carrots
1 cup broccoli
2 roma tomatoes
1 avocado
1 cup chickpeas
Directions:
Cook quinoa.
Shred carrots and finely chop all other veggies.
Combine the tamari, lemon juice and cayenne pepper in a small bowl then mix with the cooked quinoa.
Add veggies to quinoa and mix..
Source: Based on recipe here.
Sesame Rice Bowl
Notes: Serves 2. We both really like this.
Ingredients:
1 cup (uncooked) brown rice
2 roma tomatoes
3 green onions
1/2 large cucumber
1 avocado
2 tablespoons tamari
2 teaspoons sesame oil
Sesame seeds to taste
Black pepper to taste
Directions:
Cook the rice.
Dice the veggies.
When the rice is done, fluff it with a fork and let it sit to cool.
Transfer the rice to a bowl for mixing. Add the sesame seeds, sesame oil and tamari and toss with the rice.
Add the diced veggies to the rice and gently toss again.
Shepherds Pie
Ingredients:
3 Yukon Gold potatoes, cut into quarters
1 tube Gimme Lean cooked
½ cup rice milk
Cracked pepper to taste
16 ounces fresh or frozen green beans
1 onions, diced
8 ounces mushrooms, sliced
2 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 cups cooked lentils (any color)
½ teaspoon ground black pepper
1 tablespoon Bragg Liquid Aminos
6 ounce can tomato paste
1 tablespoon vegetarian Worcestershire sauce
Instructions:
Steam potatoes for 15 minutes, until soft.
Drain and mash in a bowl with soymilk, rosemary and pepper. Set aside.
Steam green beans for 7 minutes, or until bright green and still firm.
Sauté onions on medium heat in a large skillet for 5 minutes, until translucent
Add mushrooms, garlic, and rosemary to the onions. Cook for 5 minutes, until the mushrooms begin to release their juices.
Add lentils, black pepper, and Bragg’s.
Stir in tomato paste and Worcestershire sauce, adding a small amount of water as necessary to combine ingredients.
Place the vegetable meat crumble mixture in a 10-inch cast-iron skillet or casserole dish.
Spread green beans atop mixture.
Spread the mashed potatoes over the top.
Cover with aluminum foil and bake for 30 minutes.
Remove foil and bake another 5 minutes, or until potatoes begin to brown lightly.
Variations: Use frozen peas in place of green beans.
Before going into the oven.
Vegan Kale And Chorizo Hash
Notes: We both liked this. I don’t have measurements for the ingredients.
Ingredients:
Diced potatoes
Fresh kale
Vegan chorizo
ginger
Directions:
In a large skillet, over medium heat sprayed with oil. Add the chopped potatoes and stir occasionally making sure all the potatoes get cooked through. When potatoes are nearly done add the chorizo and ginger. Cook till chorizo is heated through and add kale. Cook till kale softens.
The next time I made it I removed the chorizo from its casing. It wasn’t as good as I remember it being the first time.
Vegan BLT
Notes: I thought it was pretty good. I might forgo the cashew ranch dressing next time. Nova’s not fond of tempeh. The trick is getting the tempeh cut thin and uniformly.
