Sweet potato & Carrot Bisque

Posted on by Loryn Vegan Lunch & Dinners

Sweet potato & Carrot Bisque

1 Tb Olive oil

1 onion, diced

1-2 celery stalk, chopped

3 cloves garlic, crushed

2 Cups Vegetable broth

2 Cups Water

2 Cups sweet potatoes, peeled & diced

1 Cup Carrots, diced

1 tsp cumin

1/2 tsp salt

½ tsp Curry powder

½ pepper

1 Cup Soy Milk

In a large pan, cook onion, celery & garlic in olive oil for a few minutes.  Add everything else EXCEPT soy milk.  Bring to a boil, then simmer over medium until potatoes & carrots are soft (about 20 mins). Put soup in blender/food processer – blend until smooth. (if using a blender – make sure to use an oven mitt to hold down cover, otherwise you may burn your hand or it could “explode” all over the  kitchen!)  Return to pan & stir in soy milk over low heat. Ready! 

Home-made Tomato Sauce

Posted on by Loryn Vegan Lunch & Dinners


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

Italian Stuffed Peppers (with pasta & home-made tomato sauce)

Posted on by Loryn Vegan Lunch & Dinners

 

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

Posted on by Loryn Vegan Lunch & Dinners

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

Posted on by Loryn Vegan Lunch & Dinners

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

Roasted maple butternut squash & tofu

Posted on by Loryn Vegan Lunch & Dinners

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

Tofu Scramble

Posted on by Loryn Vegan Breakfast
Tofu scramble:
– Extra Firm tofu (mash with fork)
– 1 tsp curry powder
– 1/2 tsp cumin powder
– onion powder, garlic powder, salt & pepper to taste
– some quick cooking oats (optional)
Mash together in bowl – then cook on non-stick pan on med-high.  I add onions, spinich and carrots… sometimes zucchini, peppers any veggis really. My toddler loves it!  I always eat it with toast! 

Potato Curry

Posted on by Loryn Vegan Lunch & Dinners

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