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Cauliflower & Potato Soup

Notes: I’m not big on soup and Nova’s not big on cauliflower but we both thought this was great. I didn’t mash the vegetables and left them chunky. Serves 3 to 4.

Ingredients:
4 cups chopped onion
1/2 tsp sea salt
2 1/2 cups water, divided
3 cups diced potatoes
1/2 cup chopped celery
2 large carrots, diced
1 head cauliflower, cut into bite-sized florets
2 cups vegetable broth
2 Tbsp cashew or peanut butter
2 Tbsp low-sodium tamari
sea salt and cracked pepper to taste

Directions:
Heat onion, salt, and 1/2 cup water, then simmer on low for approximately 20 minutes, or until the onions cook down to a nice mush. Check to make sure the water is sufficient, and then add 1/4 cup water as needed, so the onions don’t burn on the bottom of the pot.

Add the potatoes, celery, carrots, and cauliflower along with 2 cups of water and the vegetable broth. Simmer until all of the vegetables are soft–about 20 minutes. Add the cashew or peanut butter and tamari.

Mash with a potato masher (or an immersion blender) until the soup is mostly smooth, with some chunks. Season with cracked pepper and sea salt to taste.

Variations:
Add one bunch of freshly chopped kale, mustard greens, or collard greens 5 to 8 minutes before serving.

Source: Not A Crazy Vegan.

Homemade Granola Bars

Notes: I follow the Old World Garden Farms blog where they recently posted this recipe. We made these today and both thought these were really good. We made ours using chocolate rice cereal. Next time we may try different dried fruit and maybe some .
Edit: We’ve since been making these with chocolate chips and have also tried craisins and carob chips.

Ingredients:
1 1/2 cups old-fashioned oats
1 cup puffed or crispy rice cereal
1/2 cup chopped or slivered nuts (I used almond slivers)
3/4 cup raisins
1/2 cup honey (or maple syrup or agave nectar to make it vegan friendly)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 teaspoon cinnamon
3 tablespoons peanut butter (or any nut butter freshly ground)

Instructions:
1. Heat the oven to 325°F. Line the baking pan with parchment, leaving extra parchment to hang over 2 of the sides. Lightly coat with nonstick cooking spray.
2. Mix the oats, cereal, nuts, and raisins together in a mixing bowl.
3. In a small bowl, mix the honey, vanilla, salt, cinnamon, and peanut butter.
4. Pour the honey mixture over the dry ingredients. Stir until the ingredients are completely coated and start to stick together in clumps.
5. Pour the mixture into the prepared pan. Use an extra piece of parchment paper to firmly press the mixture into the pan.
6. Bake for 20-25 minutes for chewy granola bars or 25-30 minutes for crunchy bars. As soon as you remove the bars from the oven, press them again with the back of a lightly oiled spatula for well compacted granola bars.

Source: Old World Garden Farms

Thai Stir Fry

Notes: I thought it was ok. Nova didn’t care for it. She doesn’t like the ginger.

Ingredients:
1 whole red bell pepper, seeded and sliced
1 whole yellow bell pepper, seeded and sliced
3 whole baby bok choy, chopped
1 cup cauliflower florets
½ cup frozen edamame (soy beans), thawed
2 tbsp sherry
1 tbsp agave nectar
1½ tbsp apple cider vinegar
2 tbsp low sodium soy sauce
½ tsp ground ginger
5 whole garlic cloves, minced
¼ tsp red pepper flakes
Cubed tofu, snap peas and mushrooms also make a nice addition to this dish.
Chef’s note: For a thicker sauce or glaze, add 1 tbsp of cornstarch mixed into 3 tbsp of water.

Directions:
Line a large skillet or wok with water and cook vegetables over high heat until fork tender but still fairly crisp, about 7-10 minutes. Meanwhile whisk remaining ingredients (except edamame) together to make a sauce. Once vegetables are cooked, pour sauce over top and cook for another 2-3 minutes, allowing the sauce to thicken up a bit. Add edamame, stir until everything is fully incorporated and serve over brown rice.

Source: HappyHerbivore.com

Vegan Nachos

Notes:

Ingredients:
6 corn tortillas
1 cans black beans, rinsed and drained (might be good to smash them or use re-fried beans)
2 tomatoes, diced
1 bell pepper, seeded and diced
6 green onions, sliced into rounds
1 jalapeno diced
Salsa
Guacamole

Directions:
Preheat oven to broil.
Cut corn tortillas in to quarters. Place on sprayed cookie sheets. Broil approx 1-2 minutes on each side. Watch closely.
Remove chips from oven.
Spoon the beans over the chips. Add the tomatoes, bell and jalapeno peppers and green onions. Broil again 7–10 minutes.
Top with salsa, guacamole.

Source: Unknown.

Sautéed Kale with Tahini Sauce

Notes: Chopped kale sautéed with onions and garlic, mixed with a sauce of sesame tahini, sesame oil, lemon juice, and salt.

Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:

1 pound kale, well rinsed
2 Tbsp olive oil
1 cup chopped onion
1 clove garlic, minced
Salt
4 Tbsp tahini (use tahini made with toasted sesame seeds, not raw)
2 Tbsp lemon juice
3-4 Tbsp water
1 teaspoon dark sesame oil
1 Tbsp toasted sesame seeds for garnish

Directions:

1. Using a sharp paring knife, cut out the rib of each kale leaf. Discard or compost. Slice the leaves roughly 1/2-inch thick.
2. Heat olive oil on medium high heat in a large sauté pan. When hot, add the chopped onion. Cook for a couple of minutes until translucent. Add the garlic and cook for a minute more.
3. Add the kale to the sauté pan. Even if you have a pretty large pan, the kale will be practically falling out of it. Put in as much as you can and use tongs to turn over and mix with the oil and onions. After a couple minutes the kale should wilt a bit so you can add the rest of the raw kale. Cook, turning the kale leaves over occasionally until the kales leaves have wilted and are tender. Sprinkle a little salt over the kale leaves while cooking.
4. While the kale is cooking, whisk together the tahini, lemon juice, water, 1/2 teaspoon of salt, and dark sesame oil. Add more salt and sesame oil to taste.
5. Once the kale is done, toss in the sauce, reserving a little to drizzle on top.

Serve, topped with a little sauce and toasted sesame seeds.

Red Vegetable Curry and Brown Rice

Notes: We thought it was too soupy. I would use less vegetable broth next time. Also not spicy and would double curry paste.

Ingredients:
1 pound extra-firm tofu
Bragg Liquid Aminos
1 tablespoon red curry paste
24–32 ounces vegetable stock (use 24 if you like it thicker, 32 if you like it thinner)
1 onion, sliced into half rounds
3 carrots, sliced into angled rounds
2 cups snow peas
2 tablespoons low-sodium tamari
1 tablespoon molasses
1 cup milk substitute
Juice of 1 lime
3 cups cooked brown rice
5 green onions, sliced into thin rounds
1 cup cilantro, rinsed and chopped

Directions:
For Broiled Tofu Cubes:
Preheat oven to broil. Drain the tofu and cut into 1-inch cubes. Spray the cubes with Bragg Liquid Aminos. Broil the cubes on a sprayed baking sheet for 20 minutes, turning once, until browned on both sides.

For Curry:
Preheat a large, sprayed skillet or wok until the smoke rises. Stir-fry the curry paste in 4 tablespoons of stock, stirring continuously until combined. Add the sliced onion and stir to coat. Add the carrots and snow peas and cook for 1 minute. Add the remaining vegetable stock and the broiled tofu. Combine the tamari and molasses in a small bowl. Stir the mixture into the skillet. Add the milk substitute and lime juice.

Serve curry warm over brown rice. Garnish with sliced green onions and basil.

Source: www.fireengineering.com

Cravotta’s Couscous W/ Tomatoes & Asparagus

Notes: Supper tonight. We both thought this was pretty good. I’m sure we’ll eat it again. Nova wasn’t fond of the dried apricots in it.

Ingredients:
1¾ cups vegetable stock or water
2 cups whole wheat couscous
4–6 tablespoons molasses
6–8 dried apricots, diced
½ cup pecans, chopped
4 medium tomatoes
Cracked pepper to taste
Balsamic vinegar
16 ounces asparagus
Tabasco sauce (optional)

Directions:
For Making Couscous:
Bring the vegetable stock to a boil. Turn off heat, and stir in the couscous. Cover and let sit for 10 minutes. Meanwhile, heat up the molasses in a separate saucepan. Add the apricots, pecans, and molasses to the couscous. Fluff gently with a fork.
For Broiling Tomatoes:
Preheat oven to 450º. Cut the core from the tomatoes and place them upright in a casserole dish. Season with pepper. Drizzle balsamic vinegar into the core. Bake for 20 minutes or until skins are peeling away and tomatoes are softening.
For Pan Searing Asparagus:
Trim woody ends from asparagus. Place in a skillet on high heat and season with pepper. Cook for 4–6 minutes or until shoots begin to brown slightly.

Source: Unknown.

Supreme Vegan Pizza


Notes: We both thought this was really good. We substituted the veggie sausage for the veggie burgers and used another type of pizza crusts. I’d ignore the amounts listed below and just chop up what seems appropriate for whatever/however many crusts you’re using.

Ingredients:
2 Kabuli crusts
1 jar pizza sauce
8 ounces frozen spinach, thawed, rinsed, and drained
8 ounces mushrooms, sliced
1 onion, sliced thinly
2 cloves garlic, minced
2 red bell peppers, sliced
2 veggie burger patties thawed and chopped vegan sausage cooked & crumbled
½ cup olives, sliced
4 roma tomatoes, sliced
4 tablespoons nutritional yeast

Instructions:
Preheat oven to 425 degrees.
Generously spread sauce on the crusts.
Cover with a generous amount of spinach and top with the vegetables and chopped burger patties.
Cook on sprayed baking sheet or pizza stone for 15 to 20 minutes.
Sprinkle pizzas with nutritional yeast before serving.

Source: Engine2