Tag Archives: vegan

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.

Baked Kale Chips

Notes: As Tony Tiger would say… They’re Grrrrreat! Very important step – make sure your kale is dry before adding the olive oil. These were really good.

Ingredients:
1 bunch fresh kale leaves, well-washed and dried (you can use a salad spinner, or pat dry with towels, or just let air dry!)
2 Tbsp. olive oil
coarse sea salt (or whatever salt you prefer

Directions:
Preheat oven to 325 degrees.
On a cutting board, use a kitchen knife to chop the kale into bite-sized (about 1 1/2″) pieces or simply tear it with your hands. Be sure to remove the large center stem and discard (for your compost pile) Place pieces in a large bowl, and drizzle with olive oil. Then using your hands, toss the kale until the leaves are evenly coated with the oil.
Lay the kale pieces out evenly on the parchment-lined baking sheet, and then sprinkle with sea salt. Bake for about 12-15 minutes, or until kale is dark green and crunchy. Remove from oven, (you can also add additional seasons here), let cool, and then serve.

Source: Old World Garden Farms

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

Vegan Cheesecake

Notes: Nova made this using a store bought crust. We both thought it was pretty good. Nova cooked at 20 minutes at 350, then 40 minutes at 250.

Vegan Pie Crust

Ingredients:
1 cup nuts (I used a mix of walnuts, brazil nuts, and pecans)
8 medjool dates, soaked
1 tsp cinnamon
1 cup shredded coconut

Directions:
Soak dates in water (a few minutes is all they need). Meanwhile, blend nuts, cinnamon, and coconut together.
Once that blend is thoroughly mixed, add in the dates (without the pits of course).
You’ll know when it’s done because it will go from a crumble to a sticky lump.
Then press it into a pie mold and you’re done!
No need to pre-cook it. It’s ready to go just as it is. Just add the pie insides! Truthfully, the raw crust was tasty enough on it’s own, so I took the extra and made it into balls.

Vegan cheesecake

Ingredients:
1 cup soaked cashews
1/4 block (~4 oz.) firm tofu
4 oz. vegan cream cheese
4 oz. vegan sour cream
2/3 cup maple syrup
1 tbsp lemon juice
1 tbsp vanilla extract

Directions:
Drain cashews and add them to the blender with the rest of the ingredients.
Pulse until everything is perfectly pureed.
Then pour into the pie crust.
Spread it evenly, making a nice swirl with the spatula.
Then bake for 20 minutes at 350, then 20 minutes at 250 (so the crust doesn’t burn).

Source: Hungry Hungry Hippie

Mushroom Stroganoff

Notes: Neither one of us cared for this. It had to much of a vinegar taste. I don’t know if it’s the recipe, or I measured wrong. I’d like to try it again tweaking it a little or a different recipe altogether.

Ingredients:
1 large yellow onion, chopped
8 ounces crimini or other wild mushrooms, sliced
8 ounces white mushrooms, sliced
4 cloves garlic, minced
4 tablespoons whole-wheat flour
3 tablespoons balsamic vinegar
½ cup soy milk
Thyme, to taste
16 ounces cooked whole-wheat fettuccine noodles

Instructions:
Cook onion in non-stick skillet on high heat for 3 minutes.
Add sliced mushrooms and garlic, then cook until the mushrooms begin to release their juices.
Sprinkle flour over mushrooms. Stir continuously with whisk or wooden spoon until the flour is evenly dissolved.
Add vinegar and soy milk, stirring continuously until sauce thickens. Add thyme, to taste.
Serve warm over cooked noodles.

Source: The Engine 2 Diet book