Vegan Goodness!
Home-made Tomato Sauce
½ onion, diced
4 cloves Garlic, crushed
Large Can of Crushed tomatoes
Fresh Basil – the more the better!
Olive oil
Sugar to taste (around ¼ Cup)
Italian spices (salt, pepper, oregano, crushed pepper) to taste… I only put a pinch of oregano, since the taste can be overpowering.
– Sautee onions in olive oil until translucent
– Add crushed tomatoes and all other ingredients – including additional olive oil
– Simmer for 20-40 min on low heat
Peppers:
4 Italian peppers
1 onion, diced
1 red pepper, diced
3 cloves garlic, chopped
4 slices of vegan-friendly bread
Italian spices (basil, oregano, garlic powder, salt, pepper) to taste
Olive oil
– Preheat oven to 400
– Sauté the red peppers, onion & garlic (with some salt & pepper and a dash of sugar) in olive oil, until soft
– Toast slices of bread & put in blender or food processer to make bread crumbs
– Mix sautéed vegetables, bread crumbs and Italian spices in a bowl – add some olive oil to bread mix if it’s not moist looking
– Cut off tops of Italian peppers, wash and get out seeds
– Stuff each pepper with bread crumb mix
– Bake until peppers are soft and starting to brown (30-60mins)
Fried Eggplant
Eggplant
Flour
Water
Vegan friendly bread
Italian seasonings (basil, oregano, salt, pepper, garlic)
Olive oil
– Mix flour and water to make a pancake batter consistency
– Make bread crumbs by toasting 2-4 slices of bread and blend in food processer – mix in Italian seasonings
– Heat olive oil in frying pan (you may need to add more oil as you cook the eggplant)
– Slice Eggplant, dip into batter and then bread crumbs, place directly into frying pan
– Flip eggplant once the bottom side is browned
– Once both sides are cooked, place on plate with paper towel on it to cool
– Fried Eggplant can be served with pasta & sauce or in a sandwich with fresh basil, red peppers and greens.
Warm Beet Salad
1 bunch of beets (greens attached)
2 cloves of garlic
Olive oil
Salt & pepper to taste
¼ cup water
– Cut off greens and set aside
– Peel beets and cut into cubes
– Add beets, garlic, water and olive oil into a sautéing pan and cover
– Cook until tender (about 10 mins)
– While beets are cooking, rinse and chop the leafy greens
– Add to pan with tender beets and cook for 2-3 minutes
Pesto Pasta with spicy tofu & sesame snap peas
Roasted maple butternut squash & tofu
½ butternut squash
Extra firm tofu (one package)
Olive oil
Braggs amino acids (or soy sauce)
Maple syrup
– Preheat oven to 424
– Cube both butternut squash and tofu
– Spread evenly in baking dish
– Drizzle with olive oil, braggs and maple syrup
– Bake on 425 for 45 minutes
– Remove from oven about every 15 mins. and stir cubes so they cook evenly
Potato Curry
4 large russet potatoes
3 Tb oil
1 tsp salt
½ tsp cumin seeds
½ tsp mustard seeds
1 tsp turmeric powder
1 tsp ground coriander
½ tsp cayenne (less if you don’t like it spicy)
1 ½ -2 cups of water
1 C frozen peas
– Peel & dice potates
– Heat oil & spices for a minute before adding potatoes
– Stir until coated with spices then add water
– Simmer for about a ½ hour adding more water in if needed
– Add peas and cook for 5 more minutes
I’m a vegan mom… who loves to cook and find delicious and creative ways to eat without using animal products… Stay tuned for recipes and reviews!