Wednesday, November 10, 2010

A few recipes to share....

Cauliflower, Leek, and Potato Soup

I modified this recipe to:
  • 2 tablespoons olive oil
  • 1 leek, sliced
  • 1 large head cauliflower, chopped
  • Handful of fingerling potatoes, chopped
  • 3 cloves garlic, finely chopped
  • ~4 cups vegetable broth (more if you want more of a soupy texture- this will make a slightly soupier mashed potato consistency)
  • salt, pepper, and cayenne pepper to taste
Combine all ingredients in a soup pot and cook for about 20-30 min, then puree.

Chick Pea Masala

A very simple Indian recipe for those of us who have no Indian cooking experience. I added spinach and put it on basmati rice.

Baby Boy Choy with Ume Vinaigrette

This recipe is super easy and AMAZINGlY delicious. I was able to find Ume Plum Vinegar at Whole Foods. I didn't use Gomashio and I mixed in a touch of sesame oil.

"Eggs" (tofu) Benedict

This recipe is just way too long to post of here, but let me tell you how incredibly worth it it is. I'll let you in on a little secret- I really don't like tofu. Except when it's scrambled like eggs and hidden in small quantities in potatoes. Well, this recipe changed my mind. The texture is identical to a real egg sandwich and all the sauces made it just SOO good. I highly recommend.

Mushroom Risotto

For this recipe, I just altered a non vegan recipe with vegan subs. I took this recipe and used Earth balance butter as a replacement, and just didn't use anything for the Parmesan cheese (although you could use nutritional yeast). I also didn't use dried Porcini mushrooms because they were pricey. The risotto was surprisingly easy to make, just sautee the mushrooms, add the rice, add the wine, then keep adding water until cooked. Viola!

Fun fact: mushrooms are the only vegan source of Vitamin D (besides the sun)

Sesame Noodles

For this recipe, I just tossed some cooked fettuccine noodles with olive oil, sesame oil, sesame seeds, and cooked veggies. A simple, tasty dish!

Lentil Masala

2 cups dry brown lentils
1 bunch rainbow chard, cut into 1" ribbons, stems removed
2 15 oz. cans diced tomatoes, drained and the tomatoes blended
2 TBSP. oil
3 tsp. ground coriander
2 tsp. garam masala
2 tsp. paprika
2 cups almond or coconut milk, divided in half
1-2 tsp flour or corn starch

Rinse and drain lentils, bring to a boil then reduce to simmer and cover partially with lid. Simmer 20 minutes. Drain.

Heat oil over medium heat in a large pot, add coriander, garam masala, and paprika. Stir to combine. Add blended tomatoes and chard. Stir to combine to help wilt the chard. Add cooked lentils, cover, and let cook for 10 minutes, stirring occasionally. Add the "milk" and the flour. Let simmer for a few minutes to thicken.

Penne Pasta
Here was just a simple recipe I threw together with some cooked penne pasta, sliced zucchini, carrots, spinach and chard tossed with olive oil and feta cheese.

*Note: I still eat Feta Cheese as a vegan


I literally just added water to a mix, formed patties and fried them. A box of mix can be found near the cous cous, costs around $3 and makes enough for a dinner and 2-4 lunches. I LOVE falafel, and as I actually only discovered it recently, I'm hooked!

A random fact: Chick peas contain a hefty protein count, more than most common beans.

I have a couple more recipes that I don't have pictures for but are worth mentioning:

Cashew Cream Sauce: combine 1/2 cup cashews, 1-1.5 cups water, 3tbls nutritional yeast, 1tbls flour, and about 2 tsp basil or parsley into a blender and liquefy. Heat on the stove, and add to pasta with some spinach, pesto, bell peppers, mushrooms, etc!

Spaghetti Squash: following this recipe, you basically cook a spaghetti squash and toss with white beans, spinach, garlic, etc.

Edamame tossed with olive oil, soy sauce, sea salt, and finely chopped shallots and garlic- yummm!

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