Homemade Lentil Soup

Posted on by Loryn Vegan Lunch & Dinners

Homemade Lentil Soup

Olive oil

1 onion, chopped

2-3 carrot, diced

2 stalks celery, chopped

2 cloves garlic, minced

1 tsp oregano

1 tsp basil

1 bay leaf

1 14.5 oz crushed tomatoes

2 cups dried lentils, rinsed

8 cups of water (or 4 C water & 4 C veggie broth)

Fresh (or frozen) spinach

Salt & pepper to taste

Elbow pasta (1/2 box)

–          In a large pot, heat olive oil, onions, carrots, celery, garlic oregano and basil – cook until onions begin to soften.

–          Add lentils, bay leaf, water and tomatoes

–          Bring to boil and then reduce to simmer for 1+ hours

–          After 40 mins – boil water and cook pasta

–          Add spinach salt & pepper and cooked pasta to soup.

Pineapple-Cashew Quinoa

Posted on by Loryn Vegan Lunch & Dinners

Pineapple-Cashew Quinoa

Quinoa – (cook 1-24 hrs prior)

1 C Quinoa, rinsed

1 C pinaplle juice

1 C water

½ tsp braggs amino acids or soy sauce

 

–          Combine Quinoa, juice, water and braggs in pot.  Bring to boil. Cover, reduce to medium heat and cook for about 15 minutes (until all liquid is absorbed)

–          Fluff with fork and refrigerate for an hour or overnight.

 

Stir Fry

3 Tbs oil (peanut, olive or veggie)

2 scallions

2 cloves garlic

1 inch piece fresh ginger, peeled and minced

1 red pepper, diced

1 cup frozen edamame (or peas)

1/2- 1 C carrots, shredded

 

Topping

3 Tbs Braggs or soy sauce

3 Tbs Vegetable broth

½ C cashews

½ C fresh basil

2 Tbs fresh mint

1+ C fresh pineapple (chunks) or 10 oz can

 

Lime wedges for garnish (optional)

 

–          Add stir-fry ingredients to a large pan, cook for about 5 minutes until edamame is no longer frozen and pepper is soft

–          Add Quinoa and topping ingredients.  Cook for another 10 minutes – stirring together and keeping quinoa from sticking to the bottom.

 

 

Strawberry Oatmeal Squares

Posted on by Loryn Vegan Goodness Desserts

Strawberry Oatmeal Squares

1 ½ C Flour
1 ½ C Oats (quick cooking)
2/3 C Sugar
½ tsp Baking powder
¼ tsp salt
½ tsp cinnamon

¾ C vegan Margarine melted
1 vegan egg replacer
2 tsp Vanilla extract
1 14oz jar Strawberry preserves (or any other fruit you’d like!)
½ Coconut flaked

– Mix all dry ingredients (except coconut) together in large bowl (bowl 1)
– Add margarine & vanilla, stir
– set aside 1 ½ – 2 Cups (into bowl 2)
– Add egg replacer to bowl 1
– press mixture from bowl into baking pan
– spread preserves over crust
– Add coconut to mixture that you set aside (bowl 2)
– sprinkle over preserves
– Bake at 350 for 40 mins

Black Bean and Mango Salad/Salsa

Posted on by Loryn Vegan Appetizers, Vegan Lunch & Dinners

Black Bean and Mango Salad/Salsa

2 tsp veg. oil

1 ear of Corn – cooked and cornels cut off

1 Mango

1 can black beans, rinsed

4 scallions chopped

1 red pepper, finely diced

1 small jalapeno pepper, finely diced

1 lime, cut in half and squeeze juice out

¼- ½   tsp Cumin

¼- ½  tsp Salt

¼ – ½ tsp garlic powder or 1 clove finely chopped

 

–          Mix all ingredients together and serve as salsa with chips or serve over brown rice for a tasty and fresh light meal.

VEGG REVIEW

Posted on by Loryn Vegan Goodness Reviews

VEGG REVIEW:

Having been a vegan for the past 22 years, I have to admit that I can’t even remember what an actual “egg” tastes like.  That said, I was very excited to try recipes that I haven’t had for years.

When I first blended the Vegg powder with water, I was struck by how close it resembled an actual egg.  After being turned off by “eggs” for so many years, I had to actually overcome the smell and look to begin cooking with it.  After consulting with my non-vegan husband, he confirmed that the look and consistency was as close as possible to a “real” egg yolk.   It is easy to prepare (simply blend powder with 1L water in the blender).  The down side is that it is a large quantity that you then need to refrigerate or freeze (there is no easy way to blend a smaller portion).

 

I used the Vegg in two different recipes to get an idea of how it tastes and how easy it is to work with.

1)      Almond French toast: DELICIOUS!!!!!!

–          5 tsp Vegg

–          1 C vanilla soy or almond milk

–          3 Tbs flour

–          ¼ tsp salt

–          ½ tsp baking powder

–          ½ tsp almond extract

  • Thickly sliced French bread
  • Vegetable oil & vegan margarine for cooking
  • Wisk together Vegg, milk, flour, salt baking powder and almond extract.
  • Dip and soak bread in mixture
  • Place slices in a shallow dish and refergirate (if time)
  • Heat oil & margarine over medium heat and fry bread on both sides until browned
  • I topped with fresh berries and drizzled with maple syrup

 

2)      Home-made egg rolls:   The homemade egg roll wrappers were a bit of a challenge to make.  It’s a delicate process that will probably take a few more times to master!  They turned out tasty – but the wrappers were a little too thick which I think I will remedy with practice.

–          1 Tb Vegg

–          ¾ C cold water

–          ¼ tsp salt

–          7/8 C flour

–          Peanut oil for cooking

  • Wisk together everything but oil.
  • Heat nonstick pan to high heat, then lower to low once hot.
  • Add oil to pan
  • Scoop in ¼ C of four mixture – immeadietly spread out mixture to a thin layer – in under a minute the edges will begin to curl and the wapper is done
  • Place on paper towel to cool
  • Once cool – fill with filling and wrap.  (I used cabbage, carrots, scallions, bean sprouts and fresh ginger lightly sautéed with a dash of braggs/soy sauce)
  • You can then fry or bake eggrolls – I sprayed mine with oil and baked on 400 until browned

 

Overall, the Vegg is a fantastic addition to the Vegan kitchen.

 

 

The folks at Vegg were nice enough to send a free sample of their product for me to review. 

Thai cashew stir-fry

Posted on by Loryn Vegan Lunch & Dinners

Thai cashew stir-fry  – better than take-out! 

 

3 Tbs vegtable oil

1 Package extra firm tofu, cubed

2 cloves garlic

2 Tbs fresh ginger, minced

2 Tbs thai Chili sauce

9 Tbs Braggs amino acid (or soy sauce)

3 Tbs brown sugar

1 red pepper, cut into strips

1 green pepper, cut into strips

5 scallions or 1 onion

½ Cup cashews

Optional: pineapple

Optional: fresh basil

 

–       In a small bowl, mix together: Braggs, brown sugar and chili sauce

–       Heat part of the oil in non stick frying pan. Pan fry cubed tofu until crispy

–       Heat the rest of the oil in a large skillet or wok.

–       Add garlic & ginger and cook for a minute or two

–       Add vegetables and stir fry for just a couple of minutes

–       Add Braggs mixture to vegetables and cook for another 5 minutes or until peppers are softened

–       Add Tofu, cashews, pineapple & basil and mix.

–       Serve over rice.

–

Most Thai food restaurants use fish oil and/or fish broth in their stir-frys.  This recipe is VEGAN and just as tasty!

Tofu Fajitas

Posted on by Loryn Vegan Lunch & Dinners

Tofu:

1 Package Extra Firm Tofu, cut into long slices

1/4 tsp each: Cumin, Chili Powder, Garlic Powder

1 Tbs Veg. Oil

1 Tbs Braggs (soy sauce)

– Cook tofu in frying pan until crispy (med-low heat). Set aside and add veggies to the same pan.

Veggies:

1 large Pepper

1 large Onion

2 Zucchini

1/4 tsp each: Cumin, Chili Powder, garlic powder

1Tbs Veg. Oil

1 Tbs. Braggs (soy sauce)

– After setting aside tofu, add additional oil, braggs, and spices and veggies cut into strips.  Cook on high heat until veggies start to soften.

– Serve in flour tortilla or over Quinoa or Rice

Pasta and sauteed green beans

Posted on by Loryn Vegan Lunch & Dinners

1 Box Pasta

Fresh Green beans

1 large red pepper

1 medium onion

1 can Chick peas, rinsed & drained

2 cloves garlic

salt, pepper, dried basil, sugar to taste

olive oil

 

– While water is boiling, cut up all veggies and saute over med-low heat in olive oil and seasonings (add chickpeas once veggies are cooked)

– Cook pasta as directed, drain and dress with olive oil and some additional salt & pepper

– Top pasta with veggies

 

 

Roasted Cauliflower Curry

Posted on by Loryn Vegan Lunch & Dinners

Roasted Cauliflower Curry

Cubed Tofu

Olive oil

3 Tbs Curry Powder

1 tsp cumin

1 tsp ginger

1 tsp salt

1 onion, sliced

1 cauliflower head, cut into small pieces

3 large carrots, peeled and chopped or baby carrots

Cooked rice

 

–       Preheat oven to 450

–       In a skillet over medium heat, cook onions and all spices in olive oil until onions start to soften

–       Mix all ingredients together – make sure everything is coated with spice and onion mixture. (may need to add more oil)

–       Bake for about 30 minutes – stirring 2-3 times

–       Serve over rice (I made a coconut-jasmine rice this time)

Eggplant Sauce

Posted on by Loryn Vegan Lunch & Dinners

Eggplant Sauce

*A FAMILY  FAVORITE*

 

1 medium eggplant, cubed

1 onion, chopped

1 red pepper chopped

4-5 cloves garlic

Bunch fresh basil

Salt& pepper to taste

Sugar (1Tb more or less to taste)

Crushed red pepper, a dash

Olive oil

Crushed Tomatoes, 1 large can

–       In a large pot, place eggplant, onion and peppers in seriously coat with olive oil, sprinkle with some salt, pepper and sugar

–       Cook over medium-low until eggplant is soft (about 10 minutes)

–       Add crushed tomatoes, garlic, fresh basil, sugar, salt, pepper and crushed red pepper to taste

–       Cook over low heat for another 10-20 minutes.

–       Serve hot over pasta.