Kale and Potato soup

Ingredients:
10 medium potatoes
5 leaves of kale
1 medium sweet onion
5 cloves of garlic
2 TBSP white wine
8 cups of vegetable stock
2 TBSP olive oil
1 tsp pepper
1 tsp salt
4 TBSP oregano

1. Put olive oil in a stock pot, and saute onions and garlic until translucent.
2. Add oregano, salt, and pepper and cook just till aromatic
3. De-glaze pan with white wine
4. Add 8 cups of vegetable stock and bring to a boil
5. While stock is heating up, peel and dice potatoes
6. Place potatoes in stock and reduce to a simmer. Simmer for about an hour. (till potatoes are fork tender)
7. Take about 2/3 of the mixture and blend it in a blender till it's smooth and creamy. Add back to unblended portion
8. About 10 minutes before serving, cut kale up in small pieces and add to the simmering soup

Soup is ready when the kale is just crisp-tender.

Raw Vegan Sushi

Ingredients:
Nori rolls
Parsnips
Carrots
Avocado
(Also, cucumber if you want cucumber rolls)
NOTE: 1 avocado made 3 sushi rolls

It was quite easy. A food processor makes this super easy.. but if you don't have one, you'll have to grate or finely chop your parsnip. Essentially, you're just making it tiny and rice like.

I've never worked with Parsnips before... All you have to do is peel them and throw them in your food processor:



Chop:



Get your other ingredients together - sliced avocado, julianne carrots and sprouts, if desired:



Rolling sushi can be tricky. I know it still is for me! And with the raw sushi, I've learned that you can't use as much parsnip-rice as you would regular sushi rice. So, your sushi will be smaller (which I actually prefer):



After you've laid your nori roll on the sushi roller (they're inexpensive and can be found at any Asian market), just lay out some parsnip-rice and the other veggies you want in your sushi and roll, using the sushi roller:



Now slice into desired size and number of pieces:



Dip in a bowl of Nama Shoyu (raw soy sauce) or soy sauce, if you prefer:



I love sushi. I'll take it raw or made with regular sticky sushi rice. Just give me sushi!

Original Recipe here

Creamy Garlic Sauce and Broccoli Pasta

2 T Vegan Butter

2-4 cloves of garlic, pressed or minced 

2T nutritional yeast

1/4 c plain soymilk

dash of basil (1/4 to 1/2 t)

Melt that delicious chunk of butter in a small pan over medium heat and add your garlic in.  Let it sizzle for about a minute and  your cooking area will dazzle your nostrils with garlic awesomeness.  While that garlic is doin' its thang, mix the soymilk and nutritional yeast together with a fork and add it to the pan.  Stir the sauce until it's all homogeneous-y and whatnot.  Finally, let the sauce boil just a lil' teensy-weensy bit.  Keep on stirrin' and the sauce will thicken up a bit (about 2 minutes for us).  When you like what you see, dip in some cooked broccoli and wonder why cheese could never be this amazing. 

Original Recipe here

Vegan Banana Muffins

Banana muffins are a very easy muffin for vegans to make because the banana can act as a binder and provide moisture instead of eggs. So you don't needs eggs or even egg-replacer! Give this easy-peasy vegan banana nut muffin recipe a whirl and leave a comment to let us know what you think!

Ingredients:

• 3 very ripe bananas
• 1/4 cup oil or vegan margarine, softened
• 1 cup sugar
• 2 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 cup chopped walnuts (optional)

Preparation:

Pre-heat oven to 360 degrees. In a large bowl, mash the bananas with a fork till soft. Add the oil or vegan margarine and sugar and cream together.
In a separate bowl, combine together the flour, salt, and baking soda. Combine with the banana mixture, stirring gently just to combine.
Grease or line a muffin pan, and fill each muffin about 2/3 full with batter. Bake for about 25 minutes, or until a toothpick inserted into a muffin

Original Recipe here

Banana Ice Cream Recipe

Banana Ice Cream

(1 serving)
Adapted from Choosing Raw

2 1/2 frozen bananas

2 tablespoons water (or almond milk)

optional add-ins: a Chunk of dark chocolate, a handful of almonds, etc get creative.

I used my vita mix to do this, but I understand a food processor also works, or another powerful blender. I just blend for about a minute using the vita mix pulse to push the bananas and ice down, but here are instructions on making it with a food processor.

This needs to be consumed immediately since it is a soft serve texture. Don't forget to top it with fun things like chocolate, fruit and nuts. 

Original Recipe here 

Ruby Red Strawberry Crumble with an Oat Cruch Topping

Yesterday I was gifted a large punnet of strawberries – Maltese local strawberries, with a heavenly taste that just bursts nectar in your mouth – sweet, sweet nectar from the heart of the Mediterranean !  So, as it is not yet summer, and whilst my marmalade was cooking, I thought to myself “I cannot make more jam”, and I didn’t fancy them the traditional way with cream.

“Something that melts in your mouth and lifts the spirits”, I thought. “Something gentle, yet warm and fulfilling – a strawberry crumble it will be.”  The juices that these glorious berries yield when baked, combined with maple syrup, is simply sublime.  Serve, of course, with lots of hot custard – or dollop on the cream (in our case soya), and melt in the flavour, as it captivates your taste buds.  You simply can’t mix talk with this type of eating – only the sound of “Mmmmm…” emerges.  Let’s take these strawberries onto the next level then. Oh, and by the way, I am going to make this pretty simple for you.

Serves 6-8.


INGREDIENTS FOR THE FILLING

• 1.25kg fresh strawberries (I’m afraid frozen won’t do for this), washed and cut into medium slices (around 3-4 slices per strawberry)
• 1 tbsp white sugar
• ¼ cup of maple syrup

METHOD FOR THE FILLING
You will need a medium sized oven dish – distribute your strawberries evenly over the base, then cover with the sugar, and pour the maple syrup over the top.  That’s your filling sorted out.  Now let’s make the topping.
INGREDIENTS FOR THE CRUMBLE

• 200g unbleached white or wholemeal flour (or mixed works well)
• 25g oats
• 75g vegan margarine (dairy free)
• 75g white sugar
• ¾ tsp almond essence

METHOD FOR THE CRUMBLE

Heat the oven to 180c.  Place the oats, flour and sugar in a food processor, and process until crumbs are formed.  Now add the margarine and almond essence, and process for a few moments.  Tip the mixture into a large mixing bowl, and continue to crumble by hand.  Always ensure that you are left with a crumble mix, not a dough – so if it over-thickens, add a little more flour to dry it out.

Add the crumble as evenly as you can on top of your strawberry filling, cover in foil, and place in the oven for 20 minutes (this process helps the filling to cook and yield it’s nectar).  Then uncover, and allow to cook for a further 15 minutes  until the crumble turns golden in colour.  Serve hot with custard, or cream – or both if you wish to over-indulge !!!  It also tastes out of this world with vanilla ice-cream in the summer.

Original Recipe here

Vegan Tacos

Vegan Tacos
Boca crumble 1 pkg.
Favorite taco season to taste
½ red onion
1 inch of a jalapeño
... Vegan cheese
Romaine lettuce
Favorite salsa
1/4 c. of favorite oil of choice

Pinto beans :
Pinto beans 1 pkg. can be made with can pinto beans if in time crunch
1 tomato
½ jalapeño
½ red onion
¼ c. cilantro
1/4 c. of favorite oil of choice
1 tbs. crushed garlic

Tortillas’:
http://allrecipes.com/Recipe/Authentic-Mexican-Tortillas/Detail.aspx

Make sure you get vegetable shortening in this recipe, all shortenings are not vegan.

Recipe by Shawn

Vegan Flat Bread

 

 

Vegan Flatbread Recipe

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 tbs salt
• 2 tsp baking powder
• pinch of baking soda
• 3 tbs canola oil
• 1 cup cold water
• Extra flour for dusting
• Optional: chopped fresh cilantro, 1 clove chopped garlic

Preheat the oven with pan inside to 400 degrees.
Put ice in the water to really get it cold while you prepare the ingredients.
Mix together the flours, salt, baking powder, and baking soda.
Stir in the canola oil until uniformly distributed.  If you want, stir in garlic or handful of chopped cilantro to taste, but it is just fine served plain.
Measure one cup of water (don't use the ice) and stir into mixture until the dough becomes one ball.
On a clean countertop or smooth cutting board, spread out a nice handful of flour.  Coat your hands with the flour and place the dough on floured surface.  Fold it in half just a few times so it is easy to work with and not sticky.  Divide the dough into 8 roughly equal balls.  (Divide the dough in half, then each half in half, then each of those halves in half.)  Add some more flour to the surface if you need to, then take one ball and smoosh it with your palm.  Rub some flour on your rolling pin, then roll the dough until it is about a 6 to 8 inch circle.  Usually half way during rolling, I pick the circle up and flip it over to make sure it isn't sticking.  If the dough is snapping right back, just put the circle to the side and start with a new ball.

When all the balls are rolled into flat discs, redust your surface with flour and further roll out the ones that were not cooperating.  They should behave after their time-out.  I like to roll them all a second time to get them pretty thin, to almost 9-10 inches in diameter.

Carefully place a disk of dough into the pan in the oven.  I didn't have to grease my cast-iron pan because it is seasoned.  Bake for 3 minutes, then remove with tongs.  It should have several blistery bubbles.  If you are using a ridged pan, the ridges should be indented and the rest of the dough slightly puffy.  If you want a very flat bread like the triangles pictured, flip the disk over using tongs after a minute and a half of baking.

Repeat with the remaining disks.

So that's it!  Easy-peezy, cheap, and quick!  Once you get the hang of it, it only takes about 10-15 minutes to mix the dough and roll out the circles.  The total baking time for all 8 pieces is 24 minutes (unless you have two pans going), so I try to plan and use that time for chopping veggies or cleaning up the dishes.
This recipe is super versatile.  I've served it as naan to go with Matt's sweet-potato and chickpea curry, as the pita-like dipping vehicle for black bean hummus, and even as a Taco Bell "Gordita" style tortilla with bean tacos.  It's also an excellent addition to "peasant" themed meals.
I hope you find this recipe as useful as I do!  There is nothing like being able to bring freshly baked bread to the dinner table.  This recipe is definitely a keeper.

Original Recipe here

"un" egg salad sandwich submitted by Christina

Ingredients

• 2 tablespoons vegan mayonnaise
• 1 tablespoon sweet pickle relish
• 1 teaspoon distilled white vinegar
• 1 teaspoon prepared mustard
• 1 teaspoon white sugar
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon dried dill weed
• 1 tablespoon dried parsley
• 1 pound firm tofu, sliced and well drained
• 1 tablespoon minced onion
• 2 tablespoons minced celery
• salt to taste
• ground black pepper to taste

• Directions
• In a small bowl, combine mayonnaise, sweet pickle relish, vinegar, mustard, sugar, turmeric, dill, and parsley. Mix well, and reserve.
• Place drained tofu in large bowl, and crumble with a fork. Stir in onion and celery. Mix in reserved mixture. Season to taste with salt and pepper. Chill for several hours to allow flavors to blend.

Dominik's vegan recipes

Veggie Calzone submitted by Christina

 

Filled with yellow squash, zucchini, onion, mushrooms, and bell pepper, these Veggie Calzones are a healthy take on an old favorite!

Servings: 4
Preparation Time: 40 mins

Ingredients Fillings 1/4 cup (60 ml) grapeseed oil, plus 1 tablespoon 1/3 cup (40 g) yellow onion, thinly sliced 1/2 zucchini, thinly sliced 1/2 yellow squash, thinly sliced 1/2 cup bell peppers 1 cup (70 g) button mushrooms, thinly sliced Salt and pepper, to taste 2 cloves garlic, minced 1 tablespoon dried oregano 1 teaspoon dried thyme 1/3 cup (75 ml) red wine 1 cup (160 g) tomatoes, crushed 1 cup (90 g) shredded Daiya mozzarella cheese Vegan Pizza Dough 1 pkg. yeast  3 cups whole wheat flour  1/3 cups lukewarm water  1 teaspoon salt  2/3 cup lukewarm water

Dissolve yeast in 1/3 cup lukewarm water and let stand 10 minutes. In a bowl, mix flour and salt. Add the yeast mixture, blend, then add 2/3 cup lukewarm water to make a pliable, elastic dough. Form into a ball, cover with a clean cloth, and let rise until doubled in a warm place (about 20-30 minutes).

Preheat the oven to 375° F (190° C). Pour 1/4 cup (60 ml) of the oil into a large sauté pan over medium heat. Sauté the onion, zucchini, yellow squash, mushrooms and bell pepper 5 to 7 minutes, or until vegetables are just tender. Season with salt and pepper and set aside.

Place the remaining oil in a saucepan over medium heat. Add the garlic, oregano, and thyme and cook 2 minutes, stirring frequently. Add the wine and bring the mixture to a boil. Let the mixture cook at a slow boil until the liquid has reduced by half. Stir in the tomatoes and season with salt and pepper. Reduce the heat and partially cover the pan. Simmer about 20 minutes, stirring occasionally. Remove from the heat and stir in the vegetable mixture.

To assemble the Calzones - divide the dough into 4 equal balls and roll out the balls of dough into 8-inch (20 cm) circles. Place a quarter of the vegetable mixture on half of each crust. Top with Daiya mozzarella style shreds. Fold the dough over to cover the filling and pinch the edges to seal. Cut a small incision on the top of each calzone to allow steam to escape. Place each calzone onto a sheet pan lined with parchment paper, and dot the tops with remaining oil.

Bake 15 to 20 minutes, or until the crust is golden brown. Serve hot. Enjoy!

Fastest, Easiest Homemade Pizza Crust (Submitted by Christina)

Fastest, Easiest Homemade Pizza Crust

Ingredients (use vegan versions):

2 cup unbleached all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
12 ounces beer

Directions:

1. Preheat oven to 400 degrees F. Grease a cookie sheet (12 x 18" or slightly smaller works well).

2. Combine all ingredients. Dough does not have to rise at all, but will be fairly wet and sticky.

3. Press into prepared cookie sheet If it seems too sticky to work with, sprinkle a little flour on it as you pat/press it into the pan.

4. Top with your favorite sauce and toppings. Bake 20-25 minutes or until dough is browning and crisp around edges.

Voila! Enjoy!

Serves: 4-6, Preparation time: 30

Original recipe here

Shepard's Pie (submitted by Christina)

To visit the original recipe site, click here

Photo by kmouse

Meat Eating Husbands Love This Shepard's Pie

Ingredients (use vegan versions):

4-5 russet potatoes, peeled
nondairy milk, to taste
vegan butter, to taste
salt and pepper, to taste
sprinkle garlic powder
2 teaspoons olive oil
4 cloves garlic, minced
1 medium onion, chopped
8 ounces mushrooms, sliced
1 head broccoli, chopped or grated, stems and all
2 carrots, chopped or grated
2 celery ribs, chopped
1 cup mushroom or vegetable broth
3/4 cup plain nondairy milk (I use soy)
1 teaspoon cornstarch
1 teaspoon flour
nonstick spray
1 tablespoon nutritional yeast
2 handfuls French fried onions

Directions:

1. Bake potatoes in oven or microwave. Mash cooked potatoes with as much milk as you need and lots of vegan buttery spread to make them nice and creamy. Add some salt and pepper and a sprinkle of garlic powder.

2. Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent. Add the broccoli, carrots, mushrooms and celery and cook until veggies start to wilt. Preheat oven to 375 degrees F.

3. Add the broth and 3/4 cup milk along with the cornstarch and flour. Let the mixture come to a boil, stirring frequently. Sauce will thicken up a bit. Season with salt and pepper if you need to. When all the vegetables are cooked, remove from heat.

4. Spray an 8"x8" baking dish with nonstick oil spray and spoon the vegetable mixture onto the bottom. Cover with the potatoes and smooth them down. Sprinkle the top with nutritional yeast and French fried onions. Heat in oven for 10 minutes or so until top is slightly firm and onions are browned.

Serve with garlic toast or fresh bread. Enjoy!

Another way to prepare this is to spread half the potatoes on the bottom of the dish, add the veggies on top, then spread the remaining potatoes on top of the veggies. Either way it is delicious!

Source of recipe: I got a version of this recipe from my friend Becky. I've altered it a bit to my own tastes. Her meat eating husband loves it so I figured mine will too. Made it last night and got many compliments from my husband!

Serves: 6, Preparation time: 30 minutes

Quick and Easy Hummus

The only thing you need to prepare this recipe is a blender (you can use a food processor as well for great results.)

Ingredients:

• 5 cloves of garlic
• 2 cups canned chick peas(garbanzo beans)
• 1 tsp salt
• 2 Tbsp tahini
  
• Juice of half a lemon(some like more, up to 2 lemons)




• Extra water, or reserved liquid from can

Directions: Take all of your ingredients and place them in the blender. Add a little water to start and begin blending. Keep scraping down the sides as you go and pushing the mixture into the blades. You want it to be thick and creamy, so be careful not to add too much water. When it's blended well, take it out of the container and eat fresh or store it in the fridge for up to 2 weeks.

Notes: After you've made your hummus you can add fresh, steamed, or sauteed vegetables to increase the flavor. Just fold them in and enjoy.

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