Tag Archives: recipe

Ratatouille

Notes: We both thought this was so-so. A little bland.

Ingredients:
2 zucchini
2 yellow squash
1 red bell pepper, seeded
1 green bell pepper, seeded
2 tomatoes
1 onion
3 garlic cloves
3 oz sun-dried tomatoes
15 oz can chickpeas, drained and rinsed
1 cup low sodium vegetable broth
1 tbsp Italian seasoning

Directions:
Cut vegetables (except tomatoes and garlic) into bite-sized pieces. Dice tomatoes and mince
garlic. Line a large pot with a thin layer of water or broth. Saute garlic until golden and fragrant.
Add more liquid and vegetables, and cook over high heat for a few minutes, stirring occasionally,
while the tomatoes break down. Once the juices from the tomatoes have been released, add the
herbs, beans, and vegetable stock. Bring to a rapid simmer and cook with the lid off until the
liquid is evaporated,

Source: Happy Herbivore.

Spicy Basil Noodles

Notes: Slightly adapted from a Happy Herbivore recipe. We both really like d this.

Ingredients:
8 ounce package dry wide rice noodles
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon water
1 teaspoon brown sugar
1 teaspoon lime juice
1 tablespoons vegetable oil
4 cloves of garlic minced
1 teaspoon to 2 tablespoons finely minced fresh Thai chile, to taste
1 small red bell pepper thinly sliced
1 small white or yellow onion thinly sliced
1 small can sliced water chestnuts, drained
1/4 to 1/2 a cup chopped fresh Thai basil, to taste

Directions:
If you’re using dry noodles, put them in a bowl and pour boiling hot water over them to submerge completely. Let soak for about 30 minutes, or until softened.

Mix water, soy sauce, rice vinegar, brown sugar, lime juice.

Heat 2 tablespoons oil in a wok or heavy skillet over medium-high heat. Add garlic and chiles; saute 30 seconds. Add bell pepper and onion; saute for a couple of minutes until they start to soften. Add water chestnuts, drained noodles or fresh ones, and soy sauce mixture. Saute, stirring and tossing until everything is evenly coated and heated through, and all the liquid has been absorbed. Turn off heat and stir in chopped basil.

Wild Rice Tacos

Notes: We both really like these. Pictured above topped with chopped fresh spinach.

Ingredients:
1 cup (uncooked)wild rice blend
Corn tortilla shells
1 can black beans, drained and rinsed
Chili powder to taste
Romaine lettuce or some other green chopped

Instructions:
Oven baked corn taco shells:
Pre-heat oven to 375
Wrap corn tortillas in a slightly damp paper towel
Microwave (to steam) for 25 seconds.
Then, place corn tortillas on your oven racks, so that they drape over the sides.
Bake for 7-10 minutes or until crispy.

Filling:
Cook rice per directions
In a pan, heat up the black beans using a couple tbs of vegetable broth.
Add in the rice and Chili powder and stir until mixture is hot all the way through.
Fill Taco shells with filling. Top with greens, jalapenos and salsa.

Mock Tuna Salad

Notes: Both of us found this to be better than we expected. It had good flavor but I didn’t notice a fishy taste. Maybe more kelp next time. Something I would do differently is finely chop the celery. The grater I used just made a stringy mess of it.
We served it on toasted whole wheat skinny buns.

Ingredients:
15 ounces chickpeas, drained and rinsed
2 whole celery stalks
2 tbsp relish (dill pickle)
½ tsp onion flakes
2 tsp nutritional yeast
1 tbsp low sodium soy sauce
2 tbsp vegan mayo (fat-free)
½ tsp kelp

Directions:
In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times — careful not to puree, and transfer to a mixing bowl. Shred celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.

Source: The Happy Herbivore Cookbook

Ramen Stir-Fry

One of my favorite meals.
In a bowl I cover a package or two of Ramen noodles with warm water and let soak. I don’t use the seasoning packet. While the noodles soak I dice up whatever veggies I have on hand. I then wok the veggies with a little oil and tamari. After a couple of minutes I add the drained Ramen noodles and wok for a couple minutes more.
If I don’t have fresh veggies I may use frozen.

Greek-Style Pasta

Ingredients:
3 oz spaghetti (or other pasta, like penne)
1 cup cherry tomatoes
¼ cup fresh dill, chopped (or to taste)
1 cup marinara sauce
pinch lemon zest
1 tbsp vegan parm or nutritional yeast

Directions:
Cook pasta according to directions. Mix warm or chilled pasta with marinara, cherry tomatoes
(bake them in the oven at 350F for a few minutes so they wrinkle if desired, or toss in with pasta
at the end to cook slightly, or leave raw!), dill and lemon zest. Taste, adding more lemon or dill.
Garnish with vegan parm.

Source: Happy Herbivore.

Pickled Jalapenos

Ingredients:

A couple handfuls of Jalapenos sliced
A couple of Garlic Cloves peeled and smashed
1 cup Distilled White Vinegar
1 cup Filtered Water
4 tablespoons raw Sugar
2 tablespoons Kosher Salt

Directions:
In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.
Heat to a boil, stirring occasionally.
Once it reaches a boil, add the jalapenos and push them down in to the liquid. Once the pot comes to boil again remove it from heat and let it sit and cool.
After they’ve cooled, move the jalapenos to a jar using a slotted spoon. Poor liquid over jalapenos to fill jar.
Put lid on and refrigerate.

Reuben-Like Sandwich

Notes: This was a lot better than I expected. I would eat it again. Nova couldn’t get past the look of the tempeh and removed it from her sandwich.

Ingredients:
1 package of tempeh – cut in hald and then each half sliced through the middle to make 4 thin patties
1 can or jar sauerkraut
Fresh spinach leaves
Rye bread – toasted
Thousand Island dressing (see home-made below)

Directions:
Marinate the tempeh in tamari or soy sauce for 20 minutes or so.
Bake tempeh on baking pan at 350 for 15 minutes.
Assemble sandwich on rye with baked tempeh, dressing, sauerkraut and spinach.

For thousand island dressing…
Ingredients:
1/3 Cup Ketchup
1/3 Cup Dill relish
1/2 box Silken Tofu

Directions:
Mix tofu and ketchup in blender till smooth.
Transfer mix to bowl.
Stir in dill relish.