1 large bunch of kale, stems removed and thinly sliced
1 garlic clove minced
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1/8 tsp. sea salt
1/4 cup kalamata olives
1/4 cup raisins
1/4 cup toasted walnuts
Put the kale in a large mixing bowl. Add the garlic, lemon juice, olive oil and sea salt. Give it a nice massage for at least one minute. This helps break down the kale. Add everything else and mix it about. Let it sit for 15 minutes or so before serving. You can add more or less of the olives, raisins, and walnuts. Experience Life Magazine
Hot and Sour Soup
2 tbsp cornstarch
5 tbsp brown rice vinegar
2 tbsp soy sauce
1/4 tsp cayenne pepper
1 tbsp dark sesame oil
1 small yellow onion, diced
6 shittake mushrooms, destemmed and thinly sliced
2 cloves garlic, minced
7 cups veggie stock
1 med carrot, very thinly sliced
1/2 red bell pepper, finely diced
1 cup diced zucchini
1 tbsp grated fresh ginger (I leave this out b/c I don't care for ginger)
5 ounces firm tofu, cut into matchsticks
Whisk the cornstarch,vinegar, soy sauce and cayenne pepper in a bowl and put to the side. In a large saucepan, heat the sesame oil over medium heat. Add the onion and saute for 3 minutes, then add the mushrooms and garlic and saute for an additional 2 minutes. Add the stock, carrot, bell pepper, zucchini, and ginger. Bring to a boil, then reduce to a simmer for 5 minutes. Stir the cornstarch mixture to recombine and whisk it into the soup. Stir in the tofu, return the soup to a strong simmer and cook 5 minutes. I serve mine over brown rice. -The Complete Vegan Cookbook by Geiskopf-Hadler & Toomay
Black Bean Hummus
1 1/2 cups black beans or 1 can of black beans, rinsed and drained
2 tbsp tahini
juice from 1/2 a lime
1/2 tsp cumin
1/4 tsp salt
1/8 tsp cayenne pepper
water to achieve desired thickness
Put all ingredients into a food processor, and go. Adjust water and seasonings to your liking. This is one of my all time favorite recipes that we make every week!
Southwest Coleslaw
1 small head of cabbage (thinly sliced, about 6 cups worth)
1 cup diced white onion
1/2 cup chopped cilantro
2/3 cup sour cream (or Tofutti sour cream)
3 tbs lime juice
2 tsp cumin
1 garlic clove, pressed
1/2 tsp salt
Stir the sour cream, lime juice, cumin, garlic and salt together in a bowl. Toss this mixture with the cabbage, onion and cilantro in a large bowl. Refrigerate then eat a bit later. I really don't like coleslaw but this recipe is amazing! Great on fish tacos or bean tacos for us. - Experience Life Magazine
Lemony Spiced Chickpeas with Spinach
3 tbs extra virgin olive oil
2 cups thinly sliced onions
2 cloves garlic, minced
1 1/2 cups cooked or 15 oz can chickpeas, rinsed and drained
1 tsp ground cumin
1 tsp paprika
1 tsp salt
1/8 tsp cayenne
3/4 pound baby spinach
Heat the oil over low heat in a large pot. Add the onions and garlic and cook for 15 minutes, stirring occasionally until they are tender. Add the chickpeas, spices, and lemon juice. Cook for about five minutes uncovered, stirring occasionally. Stir in the spinach and cover to cook until the spinach is wilted, stirring occasionally. This is another one of our favorites, I would double it if I were you.- Experience Life Magazine
Tuna-Free Sandwich Filling
1 1/2 cups cooked or 15 oz can chickpeas, rinsed and drained
1/2 cup blanched almonds
1 tbsp lemon juice
1 tsp kelp powder
1/3 cup minced celery
1 scallion, minced
1/4 cup soy mayo
1 1/2 teaspoons Dijon mustard
Salt and ground pepper
In a food processor, pulse the chickpeas and almonds until coarsely chopped. It is easiest to do it in several batches. Add the lemon juice, kelp powder, celery, scallion, mayo, mustard and salt and pepper to taste. Mix well, adding more mayo if you want. Cover and refrigerate 30 minutes before serving. - Vegan Planet by Robertson
Quinoa Tabbouleh
1 cup quinoa
2 cups water
2 tomatoes chopped
1/4 cup minced red onion
1/2 cup cooked or canned adzuki beans (optional)
Leaves from 1 bunch fresh parsley, minced
3 tbsp chopped fresh cilantro leaves
1/3 cup oil
2 tbsp fresh lemon juice
salt
freshly ground black pepper
Wash and drain the quinoa. Combine the water and quinoa in a medium sized saucepan. Bring to a boil, cover and reduce to a simmer until all the water is absorbed, about 15 minutes. Set aside to cool. Then add the tomatoes, onion, beans, parsley, cilantro, olive oil, lemon juice, and salt and pepper to taste. Combine well and refrigerate for at least one hour before serving.- Vegan Planet by Robertson
Tofu Taco Filling
Some oil
1 package frozen then thawed (15 oz) tofu cubed or crumbled
1/4 cup onion chopped
1 clove garlic minced
¼ cup zucchini diced
juice from 1 lime
chili powder
cumin
cayenne
salt
I made this one up myself so there are no real measurements…you’ll have to add the spices to your liking. Heat the oil in a skillet. Add the garlic, onions and zucchini and cook for a bit. Add the tofu, lime juice and seasonings to taste. Cook some more. So easy!
Red Lentil Soup
Red Lentil Soup
2 c. Red Lentils
8 c. water and or veggie broth
2 tsp. cumin
2 tsp. tumeric
2 tsp. paprika
1/4 tsp. cayenne
1 large white onion, diced
1 can diced tomatoes
1 zucchini diced
2 cloves garlic, minced
2 T. Olive Oil
Salt & Pepper to taste
Juice of one lemon
Wash lentils, combine with broth/water and bring to boil. Cover and cook for about 20-30 minutes until lentils are tender. Meanwhile, in a separate pan, sauté the onions, garlic, and zucchini in olive oil until golden brown, add tomatoes right before they are done. Then add to soup mixture. Add spices and lemon juice. Simmer for 5 minutes.
Sweet Potatoes
Sweet potatoes, unpeeled and thinly sliced
Sea Salt
Juice from 1 lime
Sea Salt
Juice from 1 lime
1/4 tsp. cayenne pepper
1/4 cup oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro
Preheat oven to 400. Place the sweet potatoes flat on a baking pan. Mix salt, lime juice, cayenne and oil in a small bowl and baste onto the potatoes. Cook for 20-30 minutes or until they are tender. Baste again half way through if you want. Sprinkle with a little salt and the cilantro before serving.
1/4 cup oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro
Preheat oven to 400. Place the sweet potatoes flat on a baking pan. Mix salt, lime juice, cayenne and oil in a small bowl and baste onto the potatoes. Cook for 20-30 minutes or until they are tender. Baste again half way through if you want. Sprinkle with a little salt and the cilantro before serving.
Banana Nut Bread
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp sea salt
1 1/4 cup mashed bananas (about 3 medium)
1/4 to 1/3 cup honey or agave nectar (depending on how sweet you want it)
1/2 cup cooking oil
1/2 cup chopped walnuts
Preheat the oven to 350 degrees. Grease (or spray) an 8x4x2 inch loaf pan and set aside. In a medium mixing bowl combine the flour, baking powder, baking soda and sea salt. In another bowl combine the bananas, honey or agave, and oil. Add banana mixture to the flour mixture and stir until moistened. Fold in nuts. Pour the batter into the pan and bake for 45-55 minutes depending on your oven. Cool in pan for 10 minutes and then remove the loaf and put it on a cooling rack. Eat now or wrap up and eat later.
