Archive for the ‘Vegan Lunch & Dinners’ Category


postheadericon Peanut dressing

pnut dressing (Medium)

Peanut dressing

1/4 C peanut butter

1 Tbs braggs or soy sauce

1 Tbs Vegetable oil (I used extra light olive)

1 Tbs rice vinegar

2 Tbs coconut sugar (or brown sugar)

pinch of ginger powder

pinch of cayenne pepper

Hot water


Mix ingredients together and slowly add hot water until it is the consistency that you want for dressing.

This is amazing over salad or pasta, couscous, rice… the possibilities are endless!

postheadericon Mini Vegtable Pot Pie

pie (4) (Medium)

Pie crust

  • 2 cups flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/2 cup plus 2 tbsp vegan margarine (Used earth balance)
  • 2 tbsp vegetable oil
  • 3 tbsp cold water

Mix & Put in fridge for 30 mins before making crust.

crust (2) (Medium)crust (Medium)


chopped potato

chopped onion

chopped carrots


green beans

lima beans

vegan gravy (I used a packet that you add water to)

optional:  vegan “chicken”  – I like Life Light

– Simmer in gravy (covered) until potatoes are soft.


* Fill pie crust with filling and top with additional crust – this can be made as one big pie or mini-pies in a cup cake pan.

pie (3) (Medium) pie (2) (Medium) pie (Medium) filling (Medium)






Sweet Potato Casserole

4 Cup  Sweet potatoes, cubed

½ Cup sugar (I used coconut sugar)

2 egg replacer (3 tsp energy & 2 Tbs water)

½ tsp salt

4 Tbs earth balance butter

½ cup non-dairy milk (soy, rice, almond etc.)

½ tsp vanilla extract



½ Cup brown or coconut sugar

1/3 Cup flour

3 Tbs earth balance, soften

½ Cup chopped pecans


Preheat oven to 325. Boil sweet potatoes in water until soft.  Drain and mash with the rest of the ingredients (except topping).   Put in baking dish, top with “topping” mix.  Bake for 30 mins.

postheadericon Dawna’s Homemade Baked Beans

baked beans

1lb Navy Beans

1 Cup brown sugar (heaping)

1 Tbs Salt

½ tsp dry mustard

¾ C Molasses

¾ C ketchup

½ tsp Pepper

1 large onion (sliced in rings)


Soak beans overnight.  Simmer beans for 1-2 hrs until soft.  Mix all ingredients, cover and bake at 325/350 for 4-5 hrs

postheadericon Black bean-quinoa patties with corn

Used my Black bean -Quino burger recipe but used breadcrumbs instead of flour and mixed in some fresh corn before making patties.

postheadericon Vegan Cashew Mac & Cheese

Tried this recipe …

for Mac & Cheese… and the results were yummy!


postheadericon Vegan Chili

Vegan Chili

1 T vegtable oil

1 Onion, chopped

1 green pepper, chopped

1 ½ T Chili powder

2 tsp cumin

2 tsp salt

4-6 cloves garlic, minced

1 package Yves Ground “beef” (or a can of black beans rinsed & drained)

(  this is in the produce section next to the tofu in most grocery stores)

1 can dark red kidney beans, rinsed and drained

1 14 oz can diced tomatoes

1 28 oz can crushed tomatoes


–          Saute onion, peppers and spices in oil in a large pot until onions begin to soften

–          Stir in garlic & “beef” and cook/ break apart “beef” for a minute

–          Add tomatoes and beans and simmer for about 20 minutes.

–          Serve with homemade corn bread… recipe to come =)

postheadericon Sweet Potato & Carrot Bisque

Sweet Potato & Carrot Bisque   – warm, spicy and perfect for a winter’s dinner =)

1 T of vegetable oil

1 onion, diced

1-2 celery stalks, chopped

2-3 cloves of garlic, smashed

4 Cups water or vegetable broth

2 Cups sweet potatoes, peeled and diced

1 Cup carrots, peeled and diced

1 tsp cumin

½-1 tsp salt

½ tsp pepper

½ tsp Curry powder

1 Cup almond milk (or soy or rice milk)


–          In a large pot, sauté the onion, garlic and celery in the oil for a few minutes

–          Add water/broth and potatoes, carrots and spices bring to a boil and cook until veggies are soft (about 15-20 mins)

–          Transfer to blender/food processor or use immersion blender to blend until smooth (if using a blender make sure to hold lid down with oven mitt so as not to burn your hand)

–          Pour smooth soup back into pot and add milk, heat on low until you serve!

postheadericon Sweet Potato Gnocchi with Hazelnut Cream Sauce


2 small sweet potatoes

1.5-2 cups Flour

1/2 tsp olive oil

seasonings: salt, pepper, cinnamon, nutmeg



– Peel & cube sweet potatoes and boil in pot until soft

– Mash Sweet potatoes & add oil & seasonings

– Add flour and mix until dough forms

– kneed for 5 minutes

– cut dough into strips and roll into cylinders (use more flour to work with dough)

– Cut off 1-2″ pieces – press with thumb to make gnocchi shape

– lay out on parchment paper until ready to cook

– Bring Pot of water to a boil – add gnocchi & wait until they start to float (about 2 mins)

– Once floating, reduce heat to medium and cook for 4 minutes

– strain and serve


1 Cup hazelnuts

2 cups almond or soy milk

3 cloves of garlic, chopped

season to taste- salt, pepper, dash of paprika


– lightly toast hazelnuts

– bring milk to a boil

– add nuts & garlic & seasoning

– simmer on medium for about 10-15 minutes

– Blend in food processor

– Return to pot and either continue to cook to thicken or add more milk to thin to the sauce consistency you would like

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