Tag Archives: vegan

Stuffed Zucchini

Notes: It was just ok. I forgot to include the corn.

Directions:
2 zucchini, sliced lengthwise
1 cup Wild Rice
1/2 onion, diced
1/2 cup frozen edamame (thawed)
1/2 cup shredded carrots
1/2 cup corn kernels
1/2 cup diced mushrooms
2 tsp. low sodium tamari

Instructions:
Preheat oven to 350.
Scoop out middle of each zucchini half.
Place zucchini cut side down in a pan filled with 1 cup water into 350 degree oven for 12-15 minutes.
Meanwhile, combine the rest of the ingredients in a bowl. Scoop equal amounts into zucchini.
Place back in oven for another 10 minutes.
Top with nuts.

Smoky Refried Bean Soup

Notes: We both thought this was really good. I added 2 seeded and diced Jalapenos also. Served with Valentina hot sauce on top and baked tortilla chips on the side.

Ingredients:
1 large onion, chopped
3 – 4 cloves garlic, minced
1 green bell pepper, chopped
1 1/2 cups vegetable broth
1 14-ounce can diced tomatoes (I used fire-roasted)
15 ounces fatfree refried beans
15 ounces black beans, cooked
1 cup frozen corn kernels
1 teaspoon cumin
1 1/2 teaspoon smoked paprika
1/8 – 1 teaspoon chipotle chili powder (to taste)
1 teaspoon hot sauce (or to taste)
1/2 teaspoon Mexican oregano (optional)
salt and pepper, to taste

Instructions:
Heat a large, non-stick pot and sauté the onion until it begins to brown. Add the garlic and bell pepper and cook for one more minute. Add all the remaining ingredients and cook until the flavors blend, 20-30 minutes.

Source: uknown

Baked Polenta Fries

Ingredients:
1 24-ounce tube of polenta
Spray oil

Directions:
Pre-heat oven to 450 degrees
Spray or line a cookie sheet
Slice polenta in half cross-wise then cut the halves in to fry like strips
Place on the cookie sheet and spray the top of the fries
Bake for 25 – 30 minutes flipping the fries part way through.

Home-made Vegetable Broth


I made my own vegetable broth today. I had been saving vegetable scraps in the freezer till I had a large freezer bag full.


I simmered them along with various herbs and spices (already forgot what they were) in water for a couple hours occasionally mashing them with a potato masher.


I then strained it through this wire basket thing. It made more than I had containers to store it so I drank some and through the rest out.

Potato and Green Pea Masala

Source: My Whole Food Life

Notes: I guess this is an Indian dish. We both thought this was pretty good. Not quite as much flavor as we were expecting.

Ingredients:
2 cups cooked pinto beans (or 1 can)
3 cups cooked wild rice
1/2 yellow onion diced
1 potato diced and boiled until soft
1/2 tsp garam masala
2 T coconut oil
1/2 tsp cumin
1 large garlic clove minced
1 cup green peas
salt to taste

Instructions:
Boil the potatoes for about 5-7 just to soften them.
In a saute pan, cook the onions and garlic on medium high to soften them. About 7 minutes.
Reduce heat to medium and add the rest of the ingredients, including the spices, and cook for another 5 minutes.

As leftovers the following day.

Cauliflower Alfredo Sauce

Notes: We both thought this was good. Tossed it with spinach fettuccine and topped with cooked mushrooms and broccoli, grated cashews and red pepper flakes.


Ingredients:
2 1/2 cups chunked cauliflower
1 1/2 cups plain unsweetened almond milk
1/3 cup nutritional yeast
3-4 tablespoons tahini
1 clove garlic – chopped
1 lemon (juice)
sea salt
black pepper
Whole wheat fettuccine, macaroni, or any pasta
2 cups broccoli (optional)
grated cashews (garnish)

Directions:
Break up the cauliflower head into 2 1/2 cups of medium-sized pieces and add them to a pot with the almond milk, nutritional yeast, tahini, garlic, lemon juice, salt and pepper. Cover and allow the ingredients to gently simmer for at least 15-20 minutes, but do not let the mixture boil.

When the cauliflower has begun to break down and becomes soft, transfer the mixture to a blender and blend thoroughly until the sauce is totally creamy and no chunks remain. At this point, give the sauce a taste and adjust any ingredients as necessary – feel free to add more tahini, salt, lemon juice, etc.

The sauce will thicken as it sits, which can be a good thing or a bad thing. If the sauce becomes too thick when tossing with pasta, simply add a few tablespoons of water to find the right consistency.

Prepare the pasta according to the package instructions, and (optionally) steam some broccoli, zucchini, peas, or other veggies. When the pasta is fully cooked, drain it and return to the pan. Pour the sauce over the pasta and gently toss. Add in the vegetables if you’re using them. Transfer to plates and top with black pepper or grated cashews as a substitute for parmesan cheese.

Source: One Ingredient Chef

Home-Made Chocolate Bars

Source: My Whole Food Life

Notes: I made this chocolate heart for Nova for Valentine’s Day. So simple to make and we both really like this.

Ingredients:
1/4 cup coconut oil (measure after melting)
1/4 cup cocoa powder or cacao powder
2-3 Tbsp maple syrup or honey
2-3 Tbsp rice cereal for a Crunch/Krackel type bar.

Instructions:
Mix all ingredients well. Pour into mold. Place in freezer. Eat when firm.


The 3 ingredients.

Plant-Based Pancakes

Notes: We both really liked these. I normally burn pancakes but I think these came out as near as perfect as I”m going to make a pancake.

Ingredients:
1 cup flour (all-purpose or whole wheat)
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground flax seed
1 cup + 1 tablespoon non-dairy milk
1 teaspoon apple cider vinegar
1 tablespoon coconut oil

Directions:
In a medium mixing bowl, add the dry ingredients (flour, sugar, baking powder, baking soda, salt) and stir together.
In a separate bowl, add the non-dairy milk and apple cider vinegar to create buttermilk. Then add one tablespoon melted coconut oil and finally the flax egg. Mix the wet ingredients.
Now, carefully mix the two together without stressing the batter. To do this, form a “crater” in the middle of the dry ingredients, then pour the wet ingredients (as shown) into the crater. Slowly stir until most of the batter is incorporated. A few small lumps are your friend, too much mixing is not.
Warm the pan over medium-high heat for 3-5 minutes. Then, use a paper towel to spread a little vegetable oil over the bottom of the pan. Test the temperature by cooking one small pancake first. If it sizzles when it hits the pan and forms bubbles after 1-2 minutes without burning, your temperatures are right.
Use a 1/4 cup measurement to create the perfect 4-inch pancakes. If your pan is large enough, you can cook 2-3 at a time. Again, wait 2 minutes for large bubbles to form on the surface, then flip and cook for another 90 seconds. Store the first batches in a warm oven while you finish the rest. Then, top with blueberries, maple syrup, chocolate, peanut butter, coconut whipped cream, or whatever you love on pancakes.

Source: One Ingredient Chef