tagged w/ vegan recipes
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The Dirty Vegan...
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It's All Greek to Me
"I fear the man who drinks water and so remembers this morning, what the rest of us said last night." -Greek Proverb
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The Greeks are pretty smart. And they just so happen to be a culture as obsessed with food as us Italian folks. So I took a traditional Greek dish, veganized it, and possibly slightly Italianized it. Sorry to all my Greek friends, its in my blood and I can't help being Italian in everything that I do.
About the dish: this is my vegan take on a Greek dish called Kotopoulo me Bamies, or otherwise known as "Chicken" and Okra Stew. Its pretty delicious and I'm quite addicted to the simplicity of the ingredients as well as the mega-amazing taste! I tried this two ways, as stew and also over brown rice. It was really yummy either way, but I liked having it without the rice for a real stew experience. Read on to find out how you too can easily be eating vegan Greek food in practically no time! Sta arxidia mou!
DV's Greek Inspired "Chick'n" and Okra Stew
2 tbsp olive oil
1 onion, chopped
1 garlic clove, minced
1 sweet potato, cubed
26 oz tomato sauce
2/3 cup water
2 cups okra, cut
10.5 oz vegan "chick'n" strips (I used Gardein's Mandarin Orange Crispy minus the sauce packet - the texture of this product is perfect for what I wanted in this dish!)
1/2 lemon (just the juice squeezed from it)
Sea salt & pepper to taste
Heat olive oil in large skillet on medium heat. Saute onion, garlic, and sweet potato for about 6 minutes, stirring occasionally. Then add tomato sauce, water, and okra and heat for a few moments until thoroughly combined. Add "chick'n" strips and squeezed lemon juice, simmer on medium-low heat for about 15- 20 minutes, or until potatoes are soft (time will also depend on how small you cube them).
Enjoy as stew or serve over rice, noodles, pasta or with bread. Enjoy!
.The Dirty Vegan...
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It's All Greek to Me
"I fear the man who drinks... more
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Tinned Tomatoes...
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Roasted Butternut Squash & Sage Soup
Written by Jacqueline Meldrum
February 09, 2012
This a a flavourful and easy soup. I topped my soup with a swirl of citrusy herb dressing, which was a lovely contrast to the earthiness of the soup.
Ingredients
½ butternut squash
a splosh of olive oil
a grinding of black pepper
a few fresh sage leaves
1 pint vegetable stock
a seasoning of salt and pepper
another splosh olive oil
a good handful of fresh herbs, I used parsley & basil
a squeeze of lemon juice
Instructions
1. Preheat oven to 200c/180c fan/400f/gas 6.2. Slice the butternut squash in half lengthwise. Scoop out the seeds. Cut into half moon shapes about 2 cm. Toss in olive oil and season with black pepper.3. Roast in the oven for about 20-25 minutes until soft and starting to brown at edges. Remove from the tray and leave to cool.4. Once cool pop the squash into a food processor with the sage and the vegetable stock. Pour into a pot to warm through and season.5. Whizz up the fresh herbs, olive oil and lemon juice, then drizzle over each bowl of soup.
Details
Total time: 35 mins
Yield: serves 3 - 4
.Tinned Tomatoes...
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Roasted Butternut Squash & Sage Soup
Written by... more
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Vegan Era...
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Lentil Spaghetti
Vegan Era
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This is another great meal that the young ones love. They get to slop it and slurp all night long – the only thing is – it might be a mess for you to clean though!
Compared to other types of dried beans, lentils are relatively quick and easy to prepare. They readily absorb a variety of wonderful flavors from other foods and seasonings, are high in nutritional value and are available throughout the year.
Lentils are legumes along with other types of beans. They grow in pods that contain either one or two lentil seeds that are round, oval or heart-shaped disks and are oftentimes smaller than the tip of a pencil eraser.
Ingredients:
4 cups water
Dash salt
1 cup brown or french green lentils (not red)
olive oil
1 onion, sliced
3 to 4 cloves garlic, minced
1 (24 ounce) jar spaghetti sauce
1 (15-ounce) can diced tomatoes, drained
herbs, to taste (basil, marjoram, oregano, thyme, chives, etc.)
Cracked black pepper, to taste
Pinch sugar, or to taste
Small pinch tumeric
1 or 2 (8-ounce) packages whole wheat pasta (angel hair best), cooked and drained
Directions:
1. Fill a small pot with water. Add a dash of salt and lentils. (The lentils can be pulverized slightly in blender beforehand, if you like, meaning the lentils will cook faster.) Bring to boil over medium- high heat (second-highest setting), uncovered, stirring every few minutes, until lentils are tender (but not too mushy, if you didn't pulverize them).
2. While those cook, heat olive oil in a skillet over medium-high heat. Fry your onion until softened slightly. Add garlic and sauté for a minute or two more. Add tomato sauce and tomatoes. Turn down heat slightly. Add a splash more oil.
3. When lentils are tender, drain and add to the sauce. If the sauce seems to be drowning the lentils, cook for a little longer. If the lentils seem too thick, add some more tomato sauce.
4. Add herbs, black pepper, sugar, and tumeric. Serve over pasta (cooked via the package's instructions).
Makes: 5- to 6-ish servings, Preparation time: 10-ish minutes,
Cooking time: 30 to 45 minutes
ENJOY!!
.Vegan Era...
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Lentil Spaghetti
Vegan Era
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This is another great meal... more
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Vegan Coach...
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Vegan Pesto Lasagna Rollups
February 15, 2008
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Do you LOVE lasagna? I do, too. It makes me drool. So since we're both lovers of this delectable dish, I thought you might be interested in my latest creation Vegan Pesto Lasagna Rollups. Believe it or not, these vegan lasagna cuties contain absolutely no cheese, vegan or otherwise. And you won't miss it either because these rollups are TASTY!
And they're extremely simple to make too. Of course, you'll have to take a little prep time to get the ingredients ready to go. But once that's done, they take just a couple minutes to roll up -- and devour!
What I love about these Vegan Pesto Lasagna Rollups is that they contain tempeh, which is a fabulous source of vegan protein. They also contain steamed broccoli, which adds such a beautiful bright color to this dish and, of course, gets some veggies inside of you! And of course, THE PESTO! (yum)
The quality of the marinara is important, so if you can't make your own then try to opt for organic marinara. I like anything by Seeds of Change, although they CAN BE expensive. A more affordable marinara that has a great taste is created by Muir Glen.
It should take you about 20-30 minutes to make this dish.
Ready to begin?
Here are the major ingredients you'll need to have ready, in the order you'll need to prepare them:
1/2 cup basil pesto
8 curly lasagna noodles, cooked al dente and drained
1 (8-oz) package tempeh
2 cups organic marinara sauce
2-3 cups broccoli
1. Make the pesto:
SASSY'S VEGAN PESTO
1/3 cup pine nuts
1/3 cup olive oil
1/3 cup water
2-3 cloves garlic
1/3 cup nutritional yeast
1 bunch basil
salt and pepper, to taste
Combine in a food processor or blender until desired consistency is reached. Tweak the ingredients to your liking, if desired. Set aside. (You may or may not use this entire pesto recipe. If not, refrigerate leftovers.)
2. Cook the noodles: Boil a large pot of water. Cook noodles according to directions on package. Drain in a collander, and place the collander over the empty pot (helps to keep them slightly warmed).
3. Cook the tempeh: While waiting for the water and noodles, place boil 1 cup of veggie broth in a small saucepan. Cut tempeh in half and place both fat halves in the saucepan (it's okay if they overlap). Cover, turn heat to low, and let steam for 15 minutes. Cool slightly and grate.
4. Warm the marinara in a saucepan and keep warm until serving.
5. Cook the broccoli: Cut the broccoli into bite-sized pieces. Lightly steam until tender. I always do this step last so the broccoli doesn't overcook -- or get cold -- while waiting.
5. Make the Lasagna Rollups: Lay a cooked lasagna noodle out on a large plate. (I usually work with 2 at once.) Spread 2 Tablespoons of pesto across the noodle. Sprinkle grated tempeh over the pesto. Lay warm and tender broccoli across the pesto in a single line. Roll up. Cover with warm marinara and serve immediately. Sprinkle with nutritional yeast or vegan parmesan, if desired.
These make a wonderful Sunday-type dinner because as with most Sunday-type dinners they're a teensy bit time consuming to make, but believe me when I tell you they're SO worth it and really make for a special meal.
Serve with a tender spinach salad and some crusty garlic bread. Makes great leftovers too. :O)
.Vegan Coach...
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Vegan Pesto Lasagna Rollups
February 15, 2008
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Do... more
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Vegan Coach...
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Vegan Italian Polenta Rounds
July 4, 2009
These Vegan Italian Polenta Rounds came together in a snap.
As sometimes happens, I did not have a clue what I would make for for lunch one day. After searching through my cupboards and fridge and pulling out some "likely suspects" I came up with this dish which was easy to prepare and quite delicious.
This recipe uses pre-packaged polenta. As you probably know, I am not a huge fan of pre-packaged anything. But due to an unfortunate accident in 1997 involving the need to run from the patio to the kitchen to stir my bubbling polenta and running smack dab into a large glass patio door -- well, they don't call me Sasster the Walking Disaster for nothing. Needless to say, I haven't made homemade polenta since. ;O)
Be sure to use organic polenta. Polenta is made from corn, and corn is one food that should ALWAYS be purchased organic. That's because most of the corn crops grown in the USA are now grown with the use of GMOs (meaning they are genetically modified ) -- I do not wish to eat a science experiment, thankyouverymuch.
I also use canned artichokes here. I hope to one day master the art of preparing fresh artichokes, but until then I will occasionally use canned artichokes as long as they are organic and packed in water.
The rest of the ingredients are just foods I happened to have on hand. You can feel free to switch them out for veggies you prefer. For instance, I am using a red onion because that's what I had available, but you can use any onion you prefer. You can also add mushrooms or greens or even finely chopped carrots to the mix.
Enjoy!
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Vegan Italian Polenta Rounds
Serves 2
1 Tablespoon extra-virgin olive oil
1 can artichoke hearts, drained and quartered (or cut into eighths)
1/2 cup onion, chopped into large pieces
2 garlic cloves, chopped
8 green olives w/pimentos, chopped
1/2 medium tomato, seeds removed and cut into large pieces
1/2 teaspoon lemon juice
1/4- 1/2 teaspoon balsamic vinegar
1/4 cup nutritional yeast, or to taste
2 large pinches of basil
1 large pinch oregano
Sea salt and freshly ground black pepper, to taste
1/2 tube organic polenta, cut into six 1/2" slices
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Step 1: Heat olive oil in a large pan. Add artichoke hearts, onion, garlic and olives. Cook, stirring occasionally, for 5 minutes. Add tomato, lemon juice, and vinegar. Heat for a few minutes more or until tomatoes begin to soften and release their juices. Add nutritional yeast, herbs and spices. Cook 2-3 minutes, lower heat, cover, and keep warm until ready to use.
Step 2: Lightly grease a small pan with extra-virgin olive oil. Add slices of polenta and cook for a few minutes on each side. They will not brown unless you heat them for a long time, which I do not recommend since it is just not needed for this recipe.
Step 3: When ready to serve, lay three rounds on a plate. Spoon 1/2 the artichoke mixture over the rounds. Repeat for additional serving.
Please note: This recipe can be doubled to use the entire tube of polenta and will then serve 4.
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Serve with a lightly steamed green leafy vegetable, or a crisp green salad tossed with Sassy's Seedalicious Topping. By the way, follow this link to see one of the first VIDEOS that I have created for VeganCoach.com.
.Vegan Coach...
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Vegan Italian Polenta Rounds
July 4, 2009
These Vegan... more
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Made Just Right...
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Vegan Hot Cocoa
Posted by Made Just Right on Dec 1, 2011
Photo courtesy of Veganfeast
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How about starting your morning off with a piping hot cup of hot chocolate? It makes for a great late night treat as well! We're featuring Peace and Greens recipe for rich, homemade cocoa, with a soy-milk base. Perfect for the chilly weather out there!
Ingredients:
2 cups Earth Balance® Soy Milk, original, chocolate or vanilla
2 tsp unsweetened cocoa powder
2 tbsp chocolate chips
1/2 tsp vanilla extract
2 tsp maple syrup
Optional toppings: vegan marshmallows, vegan chocolate shavings
Whisk everything (but toppings) in a small sauce pan. Place over medium heat. Stir and cook until chips melt. Top as desired and enjoy.
.Made Just Right...
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Vegan Hot Cocoa
Posted by Made Just Right on Dec 1, 2011... more
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Made Just Right...
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Double-Chocolate Strawberry Pie from Vegan Diner
Posted by Made Just Right on Nov 30, 2011
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This pie takes dessert to a whole new level, and will have everyone asking you what fancy bakery it came from. It goes together easily, requiring very little cooking. It's a fun twist on the traditional diner-style strawberry pie, with layers of chocolate cream and fresh seasonal berries. Find this recipe and many more fantastic diner style dishes gone plant-based in book Vegan Diner by Julie Hasson.
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Crust Ingredients:
21 vegan cream-filled chocolate sandwich cookies (or substitute vanilla sandwich cookies)
4 tablespoons melted Earth Balance® Natural Buttery Spread
Filling Ingredients:
3/4 cup dairy-free semi-sweet chocolate chips
1/4 cup Earth Balance® Soymilk (vanilla)
1 tablespoon strawberry or raspberry liqueur
4 cups fresh strawberries, rinsed and hulled and patted dry
Topping Ingredients:
1/2 cup dairy-free semi-sweet chocolate chips
1 tablespoon Earth Balance® Soymilk (vanilla)
1 tablespoon strawberry or raspberry liqueur
Directions:
Preheat oven to 350. Grease a 9-inch glass pie plate.
For the Crust:
In a food processor, pulse cookies until you've got crumbs. Add the melted Earth Balance® Natural Buttery Spread and pulse again until incorporated and mixed well. Press crumbs into the prepared pie plate. Place the crust in the oven and bake until fragrant, about 10 minutes. Remove crust from the oven and let cool completely on a rack.
For the Filling:
In a small microwave-safe glass or ceramic bowl, combine the chocolate chips, Soymilk, and liqueur. Heat for 30 seconds. Stir and heat for another 30 seconds. Remove from microwave and stir as needed until chocolate is melted and mixture is smooth. If necessary, heat chocolate chips for another 20 seconds or as needed. Alternately, melt the chocolate in a double-broiler.
Spread the smooth chocolate mixture into the bottom of the chocolate crust. Top with whole strawberries, arranging them with the tips up to cover the chocolate filling entirely. Gently press the strawberries into the chocolate crust, with a very light touch.
For the topping:
In a small microwave-safe glass or ceramic bowl, combine the chocolate chips, Soymilk and the liqueur. Heat in the microwave in 20-second intervals, stirring until chocolate is melted and mixture is smooth and shiny. Alternately, melt the chocolate in a double-boiler. Drizzle the warm topping over the pie in a decorative fashion. Refrigerate the pie for one hour or until the chocolate is firm. This pie is best served the day it was made.
.Made Just Right...
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Double-Chocolate Strawberry Pie from Vegan Diner
Posted... more
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Made Just Right...
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Award Winning Hazelnut Apple Cider Pie
Posted by Made Just Right on Dec 2, 2011
December 2nd is National Red Apple Day! What better way to celebrate than with apple pie? This wonderful pie is not only delicious; it's so good that it's also an award winner! Created by SaraJane from VeganChicksRock for an apple pie contest at her local farmers market, this awesome vegan pie won first place!
Here are some of SaraJane's notes:
"If you don't have any hard cider, you can substitute the same amount of white wine and it'll turn out just fine. You'll want to add a bit more sugar if you're using wine unless you're using a sweet wine like a Riesling. If you're serving this to kids, you can use just plain old apple cider, but make sure it's one that's made with only apple juice. You don't want juice with added sugar or weird ingredients. It's also important to use a really firm, crisp apple. If you're not using the pink lady apples like I did, then I would suggest using granny smith, or you'll end up with mush for the filling."
Crust Ingredients:
2 ¼ cups flour
¼ cup ground hazelnuts
1 teaspoon salt
½ teaspoon baking powder
1 cup cold Earth Balance® Shortening
1 Tablespoon Earth Balance® Soymilk
1 teaspoon vinegar
cold water to make ½ cup liquid
Filling Ingredients:
¾ cup sugar
1 cup hard, dry cider (like Strongbow)
4 Tablespoon Earth Balance® Natural Buttery Spread
½ teaspoon vanilla extract or half of a vanilla bean
6 large pink lady apples, peeled, cored and sliced
1 teaspoon cinnamon
Topping Ingredients:
2 Tablespoons Earth Balance® Soymilk
2 Tablespoons sugar
¼ cup finely chopped hazelnuts
9” pie plate
Directions:
To make the crust, sift together the dry ingredients in a large bowl. Cut the shortening into smallish pieces and cut into the flour mixture until it resembles course crumbs about the size of peas. Stir together the wet ingredients and add a few tablespoons at a time, mixing with a fork until all of the liquid has been incorporated. Give the dough a quick knead or three, you just want to make sure all the flour has been mixed in, you don't want to actually knead it much.
Divide the dough in half and flatten into discs. Cover them with plastic wrap or a damp paper towel and place them in the fridge for 45 minutes to an hour.
Preheat the oven to 400° F.
Once the dough is cold, take one of the discs and roll it out until it's large enough to fit into the bottom of your pie dish. Make sure there is a little bit of dough overlapping the edges of the dish so you can make a nice edge after you put the top bits on. Put a piece of foil over the bottom crust and fill with pie weights (dried beans work for this, too). Bake for 15 minutes. Remove from the oven, cool for a few minutes and carefully remove the foil and weights from the crust.
Meanwhile, start making the filling. In a large pot over medium heat, add the cider, brown sugar and apples. Simmer, covered, for 10 minutes, stirring occasionally. Remove the lid and simmer for 10 more minutes or until most of the liquid has evaporated. Again, stirring occasionally. Remove from heat. Gently fold in the cinnamon and vanilla. Spoon the apple mixture into the pie plate. Cut the non-hydrogenated margarine into small, pea-sized pieces and spread them out on top of the apples.
Roll out the second half of the dough for the top crust. If you’re not making a lattice crust, cut some small holes in the top crust so steam can escape.
Now for the crust topping. Mix the non-dairy milk, sugar and hazelnuts in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil for about 2 minutes and then immediately brush it onto the top crust of the pie. If you have one of those silicone brush thingies, this is an excellent use for it. The regular pastry brushes don't work as well since the sugar gets very thick. You can also use the back of a spoon to spread it around. Just make sure you work fast because the sugar is going to harden quickly as it cools and then you won't be able to spread it any longer.
Bake for 30-35 minutes. Let the pie cool for at least 15 minutes before cutting. Enjoy!
.Made Just Right...
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Award Winning Hazelnut Apple Cider Pie
Posted by Made Just... more
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Whole Foods Market...
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Creamy Black Bean Soup
Submitted by: Whole Foods Market
Creamy Black Bean Soup
Serves 4
Garnish this thick, velvety soup with an extra dollop of Toffuti vegan sour cream and pinch of chopped fresh thyme, if you like.
Ingredients
2 tablespoons 365 Everyday Value Herbes de Provence Vinaigrette, or other bottled vinaigrette
3 carrots, chopped
2 bunches green onions, thinly sliced, divided
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
1/3 cup Tofutti vegan sour cream
Salt and ground black pepper to taste
Method
Heat vinaigrette in a medium pot over medium high heat. Add carrots and two-thirds of the green onions and cook, stirring occasionally, until softened and lightly caramelized, 8 to 10 minutes. Add beans, 3 cups water, salt and pepper and bring to a boil. Reduce heat, cover and simmer until carrots are tender, 12 to 14 minutes more. Working in batches, carefully transfer contents of pot to a blender and puree until smooth. Return soup to pot and heat over medium low heat until hot throughout. Stir in vegan sour cream, salt and pepper and serve, garnished with remaining green onions.
.Whole Foods Market...
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Creamy Black Bean Soup
Submitted by: Whole Foods... more
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Whole Foods Market...
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Grilled Eggplant with Cilantro Salsa Verde
This recipe has no images yet
Serves 4 to 6
Savor summer's bountiful harvest with guest Peter Hoffman, chef-owner of Savoy and Back Forty restaurants in New York City. Hoffman shares his passion for seasonal flavors and local produce in this recipe featuring the best of summer ingredients.
Ingredients
Grilled Eggplant
1 purple eggplant
2 tablespoons extra virgin olive oil
Kosher salt
2 roasted red bell peppers, peeled and sliced
1/2 pound blanched green beans
Cilantro Salsa Verde
2 cloves garlic
1 teaspoon minced fresh ginger
1/2 cup cilantro (coriander) leaves
1/2 cup flat-leaf parsley leaves
1/2 half cup extra virgin olive oil
Juice of half of a lemon
1 teaspoon salt
Pinch of piménton or paprika
Method
For the grilled eggplant, heat a grill pan to medium-high heat. Slice eggplant into 1-inch-thick slices. Brush both sides with olive oil and sprinkle with salt. Grill 2 to 3 minutes per side until soft and slightly charred. Place on a platter with roasted peppers and blanched green beans and set aside.
For the salsa verde, place garlic and ginger in a food processor and pulse until chopped. Add cilantro and parsley, cover and pour in olive oil while blender is running. Scrape down sides of blender and add lemon juice, salt and piménton. Pulse until mixed. Adjust seasonings to taste and spoon over grilled vegetables.
Nutrition
Per serving: 340 calories (260 from fat), 28g total fat, 4g saturated fat, 0mg cholesterol, 1300mg sodium, 17g total carbohydrate (8g dietary fiber, 4g sugar), 5g protein
.Whole Foods Market...
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Grilled Eggplant with Cilantro Salsa Verde
This recipe... more
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Whole Foods Market...
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Recipe:
Baked Rice and Tempeh Casserole
This recipe has no images yet.
Serves 4
While technically requiring two pots, we think you'll still enjoy this simple baked casserole. The tempeh is tossed with garlic, shallot and tamari and briefly sautéed in olive oil for optimum flavor before combining with jasmine rice. Serve with sautéed spinach or broccoli for added color and flavor.
Ingredients
2 (8-ounce) packages tempeh, any flavor
2 cloves garlic, minced
1 large shallot, minced
2 tablespoons extra virgin olive oil
Salt to taste or 2 tablespoons gluten-free tamari
Freshly ground black pepper, to taste
1 cup jasmine rice
1 3/4 cups boiling water
Method
Preheat oven to 400°F.
Cut tempeh into bite-size pieces, about 1-inch cubes. Mix in a bowl with garlic, shallot, salt or tamari and pepper.
Heat olive oil in a skillet or wok over medium heat. Stir-fry the tempeh mixture, stirring constantly, turning the tempeh to brown all sides, about 5 minutes.
Place tempeh, rice, and boiling water in a deep baking dish or a 9x13-inch pan. Cover tightly with foil or a tight fitting lid and bake for 30 minutes or until all liquid is absorbed and rice is cooked completely.
Nutrition
Per serving: 380 calories (180 from fat), 20g total fat, 5g saturated fat, 23g protein, 31g total carbohydrate (0g dietary fiber, 0g sugar), 0mg cholesterol, 420mg sodium
.Whole Foods Market...
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Recipe:
Baked Rice and Tempeh Casserole
This... more
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Whole Foods Market...
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Recipe:
Tofu Ricotta
Makes about 2½ cups
Use this vegan ricotta as a substitute for the traditional dairy version when you make lasagna, pizza or stuffed shells and manicotti.
Ingredients
1 (14-ounce) block extra firm tofu, drained and crumbled
1 1/2 tablespoons tahini
2 cloves garlic, finely chopped
3 tablespoons nutritional yeast
Pinch of freshly ground nutmeg
1 1/2 teaspoons mellow white miso
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 tablespoons finely chopped shallot
2 tablespoons chopped fresh parsley
Method
In a medium bowl, mash all ingredients together with the back of a spoon until well combined.
Nutrition
Per serving: 120 calories (60 from fat), 7g total fat, 0g saturated fat, 0mg cholesterol, 50mg sodium, 7g total carbohydrate (3g dietary fiber, 1g sugar), 11g protein
.Whole Foods Market...
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Recipe:
Tofu Ricotta
Makes about 2½... more
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Whole Foods Market...
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Layered Pasta and Veggie Bake
Serves 8
A deliciously different take on white lasagna, with no cheese and big on veggies, here's a healthy, hearty and satisfying meal-in-one.
Ingredients
1 (10-ounce) box brown rice lasagna noodles
1 cup low-sodium vegetable broth
4 cloves garlic, chopped
1 pound yellow squash (about 3), chopped
2 yellow onions, chopped
1 cup finely chopped fresh herbs, such as basil, oregano and parsley, divided, plus more for garnish
1 cup 365 Everyday Value® Organic Unsweetened Almondmilk
2 (15-ounce) cans no-salt-added white beans, such as navy or cannellini beans, rinsed and drained
1 (15-ounce) package vegan ricotta (or make your own)
1 (16-ounce) package frozen broccoli, thawed
1 (16-ounce) package frozen spinach, thawed and squeezed of excess moisture
1 large tomato, diced
Method
Cook noodles per package instructions. Rinse in cold water after draining and spread out in a single layer to prevent sticking. Set aside. Preheat oven to 350°F. Heat broth in a large skillet over medium-high heat. Add garlic, squash, onions and 1/2 cup of the herbs and cook, stirring often, until liquid has evaporated, 20 to 25 minutes. Meanwhile, in a food processor, purée almondmilk, beans and vegan ricotta until smooth; transfer to a bowl and set aside. In a 9-x13-inch baking dish (this recipe makes a very full pan, so make sure your dish is at least 2 inches deep), layer lasagna as follows, scattering remaining herbs in between layers: vegan ricotta mixture, noodles, broccoli and spinach, noodles, squash mixture, noodles, vegan ricotta mixture. Top with tomato and bake, uncovered, until hot throughout, about 45 minutes; set aside to let rest 15 minutes. Cut into squares, garnish with fresh herbs and serve.
Nutrition
Per serving: 340 calories (60 from fat), 6g total fat, 2.5g saturated fat, 10mg cholesterol, 200mg sodium, 44g total carbohydrate (14g dietary fiber, 5g sugar), 21g protein
.Whole Foods Market...
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Layered Pasta and Veggie Bake
Serves 8
A... more
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Vegan Recipes...
Recipe submitted by little2ant, 01/12/07
The Best Breakfast Scramble Ever!
Ingredients:
Cheez sauce:
1/2 cup flour
1/2 cup nutritional yeast
1 teaspoon garlic powder
2 cups water
1 teaspoon yellow mustard
4 tablespoons vegan margarine (I use Earth Balance)
Stir fry:
1/2 onion, chopped
1/2 green pepper, chopped
cooking oil, as needed
1 pound extra firm tofu, drained and crumbled (not silken style)
pinch turmeric, optional
salt and pepper, to taste
Directions:
1. For cheez sauce, mix first 3 ingredients together in sauce pan. Add water and mix thoroughly. Heat on medium until thick and bubbly. Remove from heat and add mustard and margarine. Set aside.
2. For stir fry, saute onion and green pepper in oil. When they are good and soft, move them to the sides of the pan and form an empty circle in the middle for your tofu.
3. Add more oil to the middle of the pan, then add your drained, crumbled tofu. When it starts to get golden, mix in the peppers and onion and keep frying. You can add some turmeric for color, if you like.
4. When it looks like you could eat it, add the cheez sauce and mix it all in to coat, until that becomes golden brown too. I saute this for another couple of minutes. You might not need all of the sauce. I save the leftovers for pizza or nachos. Add salt and pepper to taste (this makes all the difference!).
Eat! This is soooo good and it’s great on toast or English muffins (I use Matthew's brand). I don't miss eggs at all after discovering this!
Serves: 3-4, Preparation time: 20 minutes
.Vegan Recipes...
Recipe submitted by little2ant, 01/12/07
The Best Breakfast... more
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Recipe submitted by annawilson, 06/06/09
Black Bean and Sour Cream Enchiladas
Ingredients (use vegan versions):
3 tablespoons olive oil
3 or 4 vegan chicken cutlets, optional
1 medium onion, chopped
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon chili powder
dash black pepper
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can diced green chiles
3 tablespoons cilantro, chopped
1/2 teaspoon sea salt
1 (15-20 ounce) can green enchilada sauce
12 large flour tortillas
12 ounces vegan sour cream (I use Tofutti "better than sour cream")
16 ounces vegan cheese, shredded, divided
Directions:
1. Preheat oven to 375 degrees F. Put the olive oil in a large skillet. Saute vegan chicken, onions, cumin, coriander, cinnamon, chili powder, and black pepper at medium heat for about 6-7 minutes or until onions look pretty soft.
2. Remove from heat, and add beans, green chiles, cilantro, and sea salt. Grease a large baking dish with olive oil or vegan butter, and pour 1/2 the can of enchilada sauce on the bottom of it.
3. Lay out a tortilla, and spread about 1 tablespoon vegan sour cream, then add some beans and chicken mixture, and fold up, enchilada or burrito style. Place in prepared dish, and repeat with tortillas until there is no mixture left.
4. Once dish is filled, pour the rest of the can of enchilada sauce and 3/4 of the vegan cheese on top. Cover and bake 30 minutes. Uncover, add the rest of the vegan cheese and bake an additional 5-7 minutes, until lightly browned on top.
Serve with more cilantro and sour cream on top, if desired.
Source of recipe: I wrote this recipe.
Makes: Serves 6, Preparation time: 20 minutes, Cooking time: 35 minutesRecipe submitted by annawilson, 06/06/09
Black Bean and Sour Cream Enchiladas... more
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Recipe submitted by Camillus, 08/04/07
Seitan N' Mustard, Swiss Chard Wrap
Ingredients (use vegan versions):
3 tablespoons olive oil, divided
1-2 cloves garlic, chopped
1/2 medium sized onion, chopped
10-14 ounces seitan, cubed
1/5 cup stone ground mustard
1 1/2 tablespoons Bragg's liquid aminos
1 handful sugar snap peas
1 avocado, sliced
1 handful kalamata olives, pitted
4 large Swiss chard leaves
Directions:
1. In a large frying pan, heat 2 tablespoons olive oil and fry the garlic and onion, adding the cubed seitan afterwards.
2. While frying this, add the mustard, Bragg's, and 1 tablespoon olive oil to a large bowl and mix. When the seitan and garlic/onions are plenty cooked, add it to the mustard bowl and mix, coating everything in the mustard sauce.
3. Spoon the seitan into the middle of a Swiss chard leaf, leaving enough room for the peas, avocado, and olives and wrap the leaf around it all.
Eat like a burrito or cut up with a knife and fork it! Yum! I like to use raw chard, but if you want to boil or steam your chard to make it easier to roll that'll work too. The fillings are just personal preference, as almost any vegetable goes well with mustard.
Source of recipe: My creation!
Serves: 4, Preparation time: 30 minuteRecipe submitted by Camillus, 08/04/07
Seitan N' Mustard, Swiss Chard Wrap... more
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Recipe submitted by meg777, 07/25/11
Award-Winning Vegan Cheese and Sausage Ravioli
Ingredients (use vegan versions):
2 cups semolina flour
2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups water
1 1/2 cups roasted, unsalted cashews, soaked in water overnight then drained
1 large clove garlic
1/2 rounded teaspoon salt
1/2-3/4 cup unsweetened almond milk
1 (8-ounce) package seitan (I like Upton’s Naturals Italian-style)
Directions:
1. Begin with the pasta by combining the semolina flour, white flour and salt in a large mixing bowl. Slowly add water, mixing until dough forms into a ball. Knead until dough becomes firm and smooth, approximately 5 minutes. Form into 2 inch round balls and place on a clean work surface underneath an overturned bowl for 30-45 minutes, allowing dough to rest.
2. Meanwhile, for the filling, combine the soaked cashews, garlic and salt in a food processor. Pulse to combine. Slowly add almond milk, ¼ cup at a time, until mixture comes together. Continue to process for 1-2 minutes or until mixture is smooth. Add seitan and process an additional 30-60 seconds, or until incorporated.
3. Once dough has finished resting, check to see if it is sticky. If so, coat each ball with all-purpose flour and knead until incorporated and smooth. Repeat if necessary. Using a pasta roller or a clean, lightly floured work surface, roll out a dough ball until 1/8 inch thick. Using a shot glass or something similar in size, cut as many 1¾ inch circles as possible. Using half of the circles, place approximately 1 teaspoon of filling onto the center of each. Using water, moisten the outer edges of each remaining circle, then place on top of the circles that have filling. Seal each ravioli by pressing firmly around the edges. Place finished ravioli in a single layer on a cookie sheet covered with wax paper. Continue with remainder of dough until all has been used.
4. If consuming immediately: Bring a large pot of water to a boil, add half of the ravioli and stir. Allow to boil for 2-5 minutes, stirring occasionally, or until all ravioli float to the top and become slightly enlarged. Drain and repeat with remainder of ravioli. Combine with your favorite pasta sauce immediately. If consuming at a later date: Freeze ravioli in a single layer on the cookie sheet. Once frozen, place ravioli into a sealed container and store in the freezer until ready for use.
Source of recipe: Since there is a lack of vegan ravioli on the market, I decided to make my own. This ravioli was made for the Chicago Vegan Chef Showdown and won 3rd place! The sauces that were used were a Creamy White Wine & Mushroom Sauce and a Marinara Sauce.
Makes: approximately 156 (1 3/4 inch) ravioli, Preparation time: 60-90 minutes, Cooking time: 5 minutes.
Recipe submitted by meg777, 07/25/11
Award-Winning Vegan Cheese and Sausage... more
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Los Angeles Times...
Tal Ronnen says make it vegan but make it delicious
The go-to chef who's guided even Oprah Winfrey on matters vegan is helping to steer the movement in a new, more inclusive direction.
By Rene Lynch, Los Angeles Times
June 23, 2011
Tal Ronnen catered the vegan wedding for Ellen DeGeneres and wife Portia de Rossi. Casino mogul Steve Wynn tapped him to add vegan dishes to the menus at all 22 restaurants at the luxurious Wynn and Encore resorts in Vegas. Former McDonald's executives invited him onboard to help launch a chain of healthful fast-food restaurants later this year. And when Oprah decided to try the vegan thing, Tal was her guide. (She calls him the best vegan chef in America.)
But here's the real secret behind his ascension to first-name-only status as a vegan rock-star chef: He thinks like a meat eater.
"So many people tell me, 'I could be a vegan if it weren't for bacon,' and I tell them, 'Be a "vegan" who eats bacon,'" Ronnen says with a shrug as he sits in the sun-dappled dining room of his loft in downtown Los Angeles.
Wha? Isn't that sacrilegious?
Ronnen sighs. "Real militant vegans hate when I say that. But if you are cutting back on the amount of meat that you eat, you're still doing something great for your health, for the planet and for the animal."
He's part of a new breed of vegans and vegetarians who are taking the movement back from those militants brandishing bumper stickers that admonish us not to eat anything with a face. Ronnen and others like him, including author Kathy Freston, urge the masses to "lean into" vegetarianism and veganism by simply embracing a vegetarian or vegan meal a few times a week. If they have a rallying cry, it just might be "Meatless Mondays."
Their target audience is meat eaters who are intrigued by going vegan or vegetarian, but are afraid to give up meat (especially bacon) because they fear they'll spend the rest of their lives looking at a plate of rabbit food. And Ronnen doesn't blame them.
"I just can't do the 'throw some vegetables and a starch on a plate' thing," he says. "That's the problem with most vegan dishes. It's a portobello mushroom cap, or a pasta primavera, and when you're finished with dinner you have to hit the drive-through. You have to give people something that will satisfy them. And that's a protein-based plate."
The classically trained chef believes it's his mission to inspire chefs across the country to take on that challenge. "If I could get one point across, it would be this: Being a vegan is not about depriving yourself. If you sit around eating lettuce and carrots all day because that's what you think vegans are doing, you're doing it wrong."
This relatively simple approach — designing a vegan menu with the protein front and center, not just paying it lip service — is nonetheless revolutionary in the food world. And Ronnen takes it several steps beyond: He is leading the way in transforming vegan fare into haute cuisine.
"We're just beginning to see what is possible with vegan food, and Tal is at the forefront of that movement," says Bon Appétit restaurant editor Andrew Knowlton. "Tal is an artist. He is just beginning to open a window onto the possibilities of what vegan food can look like."
In the mainstream
It's hard to pinpoint the exact moment when the vegan movement started to change. Freston, the blond dynamo at its forefront and author of the new book "Veganist," credits a perfect storm. The eco-friendly movement took notice of the environmental costs of eating meat. The economic slide and rising food costs nudged beef, chicken and pork closer to the "luxury" side of the ledger. Add in the health benefits and celebrity-and-beauty quotient — the gossip mags breathlessly announcing that "Glee" star Lea Michele's sleek new body could be attributed to a vegan diet, for example — and it was on.
But the movement can go only so far without taste. And that's where Ronnen comes in. "This is about delicious food," said Wynn, who recently adopted a vegan lifestyle for health reasons, lost 30 pounds and called for the menu makeovers at his restaurants so he would always have something to eat.
Revamping the Wynn menus has not just been good for the boss. It's been good for business: Wynn says they've been a hit with customers, and are creating a new niche market for those who want more than greasy, fatty food options or a buffet.
Ronnen became a vegetarian as a teenager to impress a girl, and then went vegan for humanitarian and health reasons. A graduate of New York's Natural Gourmet Institute, Ronnen pays homage to French culinary roots by taking those classic elements and playing with the layered flavors and textures until he finds a vegan alternative. "I love that challenge, trying to come up with something vegan that is as good or better."
That approach was honed after years working in East Coast kitchens including vegan hot spot Candle 79 in New York and helping to reopen vegan restaurant Sublime in Florida's South Beach. He considers chef David Anderson of Madeline Bistro in Tarzana one of his mentors. His crossover into celebrity came when he partnered with rocker and animal rights activist Chrissie Hynde in opening the restaurant VegiTerranean in Akron, Ohio.
Reluctant celebrity
Although the fanfare surrounding Ronnen has been a boon for his business — his cookbook, "The Conscious Cook," became a New York Times bestseller and was repeatedly named one of the best cookbooks of 2009 — he's uncomfortable in the spotlight. At last month's Viva Las Vegan, a celebration of vegan food held at Wynn's resort, Ronnen, 36, had to be cajoled back onstage again and again during the demos and told repeatedly to look at the cameras and smile during photos ops.
"I hate the camera. I hate talking on camera. I'd be happy to never see another camera again," he later says, recalling Vegas.
It's his behind-the-scenes role as a guide and a teacher that excites Ronnen most. Trying to make a seafood stew? Sautéed oyster mushrooms can offer up a texture similar to the seafood that shares their name. The flaky texture of a crab cake is easily reproduced, he says, using fresh hearts of palm braised in seaweed. Looking for a smoky seafood flavor? Toast sheets of nori, grind them up and use it as a dusting or flavor accent. Eggless pasta is one of his specialties. He reaches for Gardein protein — he is a consultant for the popular vegan line of meat substitutes — whenever a dish calls for chicken or beef.
But what about butter and cream? No problem, Ronnen says. He uses an olive oil spread for butter, and a silky "cream" made of cashews that have been soaked overnight and then pulverized until the texture reaches luxurious. Truly, it's hard to tell the difference.
Ronnen believes it's his mission to help move the vegan movement forward. He volunteered to work his way across the Cordon Bleu culinary program's campuses, offering demos and tutorials. It's a calculated bid to encourage new culinary students to think vegan before they head out into the nation's kitchens.
The result is a harried lifestyle. The Wynn makeover continues through the summer. Between those trips to Vegas, his consulting work with Gardein in Canada, his Ohio partnership with Hynde, TV appearances with Freston and Cordon Bleu duties, Ronnen rarely spends the night at his L.A. loft.
In fact, he's been there more than 18 months and has never cooked a meal there, not once. He said he's not even sure the stove works and looks forward to trying it out "when things slow down."
That stove might have to wait.
rene.lynch@latimes.comLos Angeles Times...
Tal Ronnen says make it vegan but make it delicious
The... more
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Carrots and Lentils in Olive Oil
Andrew Scrivani for The New York Times
By MARTHA ROSE SHULMAN
Published: March 7, 2011
This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.
Recipes for Health
Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.
1 cup brown, green or black lentils, rinsed
3 cups water
1/4 cup extra virgin olive oil
1 onion, halved lengthwise, then sliced thin across the grain
1 teaspoon coriander seeds
4 garlic cloves, minced
1 1/2 pounds carrots, peeled and sliced thin (about 4 cups sliced)
1 tablespoon tomato paste dissolved in 1 cup water
1 teaspoon sugar
Salt to taste
1/2 cup chopped fresh mint
1. Combine the lentils with 3 cups water in a saucepan, and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Set a strainer over a bowl, and drain.
2. Heat the oil over medium heat in a heavy casserole or skillet. Add the onion and coriander seeds. Cook, stirring, until the onion is tender, about five minutes. Add the garlic and carrots and salt to taste. Cook, stirring, for two to three minutes until the carrots begin to soften. Stir in the dissolved tomato paste, sugar and lentils. Add 1 to 1 1/2 cups of the cooking water from the lentils (enough to cover the lentils), salt to taste and half the mint. Bring to a simmer, and simmer uncovered for 15 to 20 minutes until the lentils are tender and much of the liquid has evaporated. Taste and adjust salt. Remove from the heat, sprinkle on the remaining mint and serve, or allow to cool and serve at room temperature with cooked whole grains, like bulgur or quinoa.
Yield: Serves four to six.
Advance preparation: This will keep for three to four days in the refrigerator. The dish is delicious served at room temperature.
Nutritional information per serving (four servings): 380 calories; 2 grams saturated fat; 2 grams polyunsaturated fat; 10 grams monounsaturated fat; 0 milligrams cholesterol; 51 grams carbohydrates; 17 grams dietary fiber; 140 milligrams sodium (does not include salt to taste); 15 grams protein
Nutritional information per serving (six servings): 253 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 7 grams monounsaturated fat; 0 milligrams cholesterol; 34 grams carbohydrates; 12 grams dietary fiber; 93 milligrams sodium (does not include salt to taste); 10 grams protein
Martha Rose Shulman is the author of "The Very Best of Recipes for Health."Carrots and Lentils in Olive Oil
Andrew Scrivani for The New York Times
By MARTHA... more
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It's hard enough to get picky kids to eat foods that are good for them and will help them grow up strong, even without limiting the choices to only vegan options. While it might be a challenge, there are plenty of vegan recipes out there that can help make your job a little easier as a parent and are perfect for picky eaters of any age. Here are 100 delicious vegan recipes that will nurture and delight your young ones today and continue to pique their fancy as they grow up, head to college and beyond.
LINK : http://www.nursingschools.net/blog/2011/02/100-vegan-recipes-that-even-your-kids-will-eat/It's hard enough to get picky kids to eat foods that are good for them and will... more
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