Vegan Goodness!
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
