Vegan Chili

Posted on by Loryn Vegan Lunch & Dinners

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)

(http://www.yvesveggie.com/products/detail.php/meatless-ground-round-original  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 =)

Sweet Potato & Carrot Bisque

Posted on by Loryn Vegan Appetizers, Vegan Lunch & Dinners

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!

Sweet Potato Gnocchi with Hazelnut Cream Sauce

Posted on by Loryn Vegan Lunch & Dinners

SWEET POTATO GNOCCHI

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

HAZELNUT CREAM SAUCE

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

Butternut & Hazelnut Pie

Posted on by Loryn Vegan Lunch & Dinners

  • 1 butternut squash, halved lengthwise, peeled and cut into 1-inch cubes
  • 3 tablespoons extra virgin olive oil, divided
  • Salt and pepper to taste
  • 1 yellow onion, thinly sliced
  • 1/2 cup toasted hazelnuts, roughly chopped
  • 1 egg equivalent with egg Re placer
  • 1 cup fresh bread crumbs
  • 1 frozen 9-inch whole wheat pie crust (in pie pan)

Preheat oven to 400°F. Roast butternut squash with olive oil, salt and pepper for about 20 mins.

Cook onion in olive oil, stirring often, until browned, 7 to 9 minutes.

Mix together roasted squash, cooked onion, hazelnuts, egg replacer, bread crumbs, salt and pepper and toss gently to combine. Transfer mixture to pie crust, pat down lightly and bake until crust is golden brown and filling is hot, about 40 minutes. Set aside to let cool for 10 minutes before slicing and serving.

 

RECIPE ADAPTED FROM:  http://wholefoodsmarket.com/recipes/2102

Review:  Tasty, but a bit dry… Next time I would skip the pie crust and bake other ingredients as a side dish/casserole.  Also would experiment with some additional seasoning.

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.

 

 

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.

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