Some may think that living a vegan lifestyle is challenging. After all, not only are you eating lots of fruit and vegetables but they aren’t cooked either! And what about cheese and other dairy products? How do you have cheesy potatoes or broccoli when you can’t have cheese?
Vegan eating is interesting and fun. Check out the recipes below and be prepared to titillate your taste buds!
Noodles with Diablo Sauce
While making the sauce, be careful with the chili peppers. You can also more or less lime juice or maple syrup as you find satisfying.
2 cups canned crushed tomatoes
3 large garlic cloves, chopped
3 Tbs. ginger juice from a 3-inch piece of fresh ginger
(Finely grate the ginger, wrap in a thin cloth, and then squeeze the juice through the cloth into a cup).
1/4 cup chopped fresh parsley
2 Tbs. Maple syrup
Juice of 1 small lime
1/2 cup sesame oil
1/4 tsp. crushed red chili pepper
3 Cups chopped spinach
3 Cups chopped beet greens
1 Tbs. olive oil
1/2 red onion, chopped
12 ounces soba noodles
In a food processor, blend the tomatoes, garlic, ginger juice, parsley, maple syrup, lime juice, and sesame oil together until smooth. Add a pinch of the red hot chili pepper. Blend and taste.
Wash the greens. Heat the olive oil in a large pan, add the onion, and cook over high heat for 2 to 3 minutes. Stir in the greens and cook for 5 minutes, until tender.
Meanwhile, bring a large pot of water to a boil, add oil, and cook noodles until al dente (about 5 minutes).
Remove from heat and drain. Place noodles on individual serving plates. Spoon some sauce on the noodles, place greens on top, and spoon a topping of sauce on the greens. The sauce will warm up from the heat of the greens and noodles.
2 Tbs canola oil
1 cup chopped yellow onion
3 garlic cloves, chopped
3/4 cup chopped celery
1 1/2 cups peeled and thinly sliced sweet potato
1 Tbs. unbleached white flour
6 cups water
3 cups fresh corn kernels
2/3 cup diced fennel bulb
2 Tbs. minced fresh cilantro
3/4 cup cashews, roasted
1/2 cup water
1/4 cup each, diced red and green pepper
1 Tbs. fresh lime juice
Large pinch of cayenne
Freshly Ground Pepper
Heat the oil in a large soup pot. Saute the onions, garlic, and celery over high heat for 3 to 4 minutes, stirring frequently.
When the onions begin to look translucent, add the sweet potatoes and continue to cook for 1 or 2 minutes. Lower the heat to medium and stir in flour. Keep stirring for 5 minutes to completely cook the flour. Add the water, cover the pot with a lid, a simmer for 40 minutes.
Stir in 1 cup of the corn. Continue to simmer another 20 minutes. Blend the hot soup in a food processor until creamy and return to the pot. Add the remaining corn, the fennel and the cilantro. Partially cover with a lid and simmer 15 to 20 minutes.
Meanwhile, roast the cashews in a dry skillet over medium heat. Stir continually to prevent burning. In a food processor, blend the cashews with 1/2 cup of water until smooth.
Dice the green and red peppers to the same size as the corn kernels. Stir them into the soup 5 minutes before serving. Season with lime juice and a large pinch of cayenne pepper to taste. Stir in cashew mixture. Season to taste with salt and freshly ground pepper.
2 cups elbow macaroni
1 onion, chopped
1 15-ounce can tomato sauce
1 1/2 cups water
4 teaspoons mild chili powder
1/4 teaspoon chipotle chili powder
10 ounces frozen corn kernels
1 16-ounce can pinto or kidney beans, rinsed and drained
2 to 3 tablespoons nutritional yeast
5 cups thinly-sliced kale (thick stems removed before slicing) or other greens
salt and pepper, to taste
Cook the pasta in plenty of boiling water until tender. Drain. Sauté onion in a large non-stick pot until translucent. Add remaining ingredients, as well as cooked pasta. Simmer for 15 minutes, stirring occasionally. Serve hot.
If you use a faster-cooking green such as spinach, add it during the last 3 minutes of cooking.
Roasted Pumpkin and Vegetables
This recipe uses whatever vegetables you have in the fridge or enjoy. Just be aware of their relative cooking time so they may be added at the appropriate intervals.
Squash cut into 1 inch cubes
Place the squash or pumpkin in a oiled baking dish and sprinkle with seasonings you prefer (such as thyme or rosemary). Lightly mist with olive oil. Place in a hot oven (425F) and roast for 15 minutes.
Remove, stir and add any other quicker cooking vegetables. Once broiled, remove and place in a large serving bowl; season with salt, pepper and a bit of balsamic vinegar – ENJOY!
1 Pkg firm or extra firm silken tofu
1000 mg of vit C, crushed
1 tsp onion or garlic powder
1 tsp yellow mustard
the juice of 1 fresh lemon
Puree all in food processor. Add Dijon mustard for a great dipping sauce for artichokes or asparagus or sandwich spread.
Black Bean Salsa
You can refrigerate the salsa overnight to reduce some of the jalapeno’s heat, if you like, or reduce the amount.
3 Cups chopped tomato
1 Cup chopped red bell pepper
1 Cup chopped green bell pepper
1/2 Cup chopped red onion
1/3 Cup chopped fresh cilantro
1/3 Cup fresh lime juice
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 jalapeno pepper, finely chopped
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) can extrasweet no-salt added whole kernel corn, drained
Combine all ingredients in a large bowl, stirring well to combine.
Serve immediately, or refrigerate.
Mediterranean Vegetable Stew
2 tablespoons water
3 shallots, chopped
1 large carrot, halved lengthwise and thinly sliced into half moons
2 garlic cloves, minced
1 large fennel bulb, stalks discarded, diced
1 lb. small red potatoes, quartered
1 small red bell pepper, seeded and cut into 1″ pieces
1 nine-ounce pkg frozen artichoke hearts, thawed
1 14.5-ounce can diced tomatoes, drained
1 15.5-ounce can of chickpeas, drained & rinsed
1/3 cup white wine
1& 1/2 cups vegetable stock
1 teaspn minced fresh thyme leaves, or 1/4 teaspn dried
1 teaspn minced fresh oregano leaves, or 1/4 teaspn dried
1 large bay leaf
salt and freshly ground black pepper
Heat the 2 tbsp. water in a medium-sized skillet over medium heat. Add the shallots and carrot, cover, and cook until softened, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
Transfer the cooked vegetable mixture to a 4-6 quart crock pot. Add the fennel, potatoes, bell pepper, artichoke hearts, tomatoes, chickpeas, wine, stock, dried thyme and oregano (if using), and bay leaf; season with salt and pepper. Cover and cook on low for 6-8 hours.
If using fresh herbs, add them a few minutes before the end of the cooking time. Remove and discard the bay leaf before serving.
1 large bell pepper (red or green)
1 large onion
1 can refried beans
1 can enchilada sauce
1 cup salsa
1 can black beans, rinsed and drained
optional: 1 medium tomato
Preheat the oven to 350 (F). Dice the onion, pepper, and tomato.
Spray the bottom of a casserole dish with cooking spray or oil and lay down a tortilla (if your tortillas are smaller than your casserole, you can layer them — but be sure the bottom of the dish is covered).
Spread a layer of refried beans on the top of the tortilla — you may want to heat the beans first to make them spread more easily.
Pour half of the salsa and half of the onions over the beans. Put another tortilla on top of this layer. Layer the black beans, green pepper, tomato (if using), and the rest of the salsa and onion on top of the tortilla.
Put another tortilla on the top (your casserole should be pretty full by now). Pour the can of enchilada sauce over the whole thing and bake, covered, for about 35-45 minutes or until it’s hot and bubbly all the way through. Serve with vegan sour cream or all by itself.
1 medium potato, peeled and coarsely diced
½ medium carrot, scraped and thickly sliced
½ medium onion, peeled and coarsely diced
1 cup water
1 tsp salt
16 oz chopped broccoli
4 oz firm tofu, crumbled
½ cup nutritional yeast
1 Tbs lemon juice
pinch garlic granules
1 cup uncooked instant brown rice
10 oz can sliced mushrooms, drained
3/4 cup water
Preheat oven to 350° F. In a small saucepan, bring potato, carrot, onion, 1 cup water and salt to a boil over medium-high heat.
Lower heat to medium, cover and simmer until potato and carrot are tender, about 10 mins.
When potato mixture has finished simmering, pour in to a blender and add tofu, yeast, lemon juice and garlic. Blend until very smooth and creamy.
Pour into a shallow, greased, 1½ to 2 quart casserole. Add broccoli, rice, mushrooms and 3/4 cup water. Stir well and smooth top of casserole.
Bake for 40 mins, until golden and bubbling.