Tag Archives: vegan

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.


Rice Cooker Black Bean Chili

Notes: Prep Time: 10 mins Cooking Time: 45 mins to 1 hour. Makes 6 servings.

Ingredients:
1 tablespoon olive oil
2 carrots diced
1/2 onion diced
2 cloves crushed garlic
2 cans black beans (drained + rinsed)
1 can black beans (not drained)
2 tablespoons chili powder
1 tablespoon cumin
1 can vegetarian refried black beans
1 large can or box of chopped tomatoes
1 cup vegetable broth
pinch of salt
shredded cheddar for serving
chopped avocado for serving

Directions:
Saute onions and olive oil in large pot over medium heat. Add onions and cook until translucent. Add carrots and garlic and cook until carrots just begin to soften. Transfer to a rice cooker and add broth, tomatoes, cumin and chili powder and start your rice cooker on the quick cook setting. (Or just put it on the regular setting.) After the quick cook has ended (or 20 mins later if you don’t have a quick cook setting) add the black beans and cook for another quick cook cycle (or continue to cook on the same cycle). When the second cycle is done, add refried beans and stir to combine. Leave your rice cooker on “warm” while you set your table allowing the refried beans to come up to temperature. Serve with cheddar cheese and avocado.