Vegan Goodness!
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
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)
Home-made Pumpkin Ravioli with Hazelnut Cream Sauce
Pasta:
Mix all ingredients together until dough comes together in a ball. Kneed on floured surface until smooth. Cover and let rest for 10 minutes. Roll out into sheets (or use hand crank pasta machine – Pull off small chuck (about 1/8th of ball) flour well and run through on 1st /largest setting, re-flour, fold into thirds and run through the 2nd setting, repeat until the desired thickness – we use #5 on our machine) if it’s too thin then the fillings seems to seep out. Once in strip and desired thickness, cut into squares, fill with pumpkin filling and fold, be sure to press together edges well so filling doesn’t escape. Place on flat floured surface until ready to cook – DO NOT stack on top of each other or they will stick and rip. Once ready to cook, place 5 or 6 raviolis into boiling water. Wait until raviolis start to float (about 30 secs) and take out of water with slotted spoon.
Filling:
In a medium pot, cook carrot, onion, garlic, salt, pepper coriander and allspice in margarine until soft. Then, add pumpkin puree and maple syrup. Cook on low heat for a few minutes or until ready to use.
Sauce:
Combine all ingredients in small pan and bring to a boil. Lower heat and simmer for 10 mins. Transfer to food processer or blender and blend until smooth. Return to pan and keep warm on med-low heat. If not thick enough bring back to a boil until thickened.
Also – These are seriously DELICIOUS!!!!!
REVIEW: Vegan Samoas
Recipe found on VegNews:
http://vegnews.com/articles/page.do?pageId=4249&catId=11
Well, after 5 hours of mixing, baking, waiting, heating, stirring, coating, waiting…. I’d say these cookies are good. Not great, not bad, but good. Would I happily eat and enjoy them – yes! Would I spend the time and effort to make them a second time – definitely not!
Vegetable Red Curry
1 package of Extra Firm Tofu sliced and pan fried with a dash of curry powder, sugar and Braggs
Fresh Vegetables (Broccoli, cauliflower, sugar snap peas, peppers)
Vegetable oil to cook
1 onion, sliced
3 garlic cloves, chopped
2 tsp Thai red curry paste
14oz can Light Coconut Milk
3 Tb Braggs or soy sauce
1 Tb brown sugar
Peanuts to top!
In a pan, heat oil, onion, garlic and curry paste stirring until onion is softened. Add coconut milk, vegetables and seasonings. Bring to a boil and then simmer until vegetables are tender. Top with seared tofu and peanuts!
Butternut Squash Stuffed Shells
1 butternut squash, peeled & cubed
½ tsp garlic salt
½ tsp cinnamon
Dash nutmeg
1 T margarine or olive oil
¼ C Maple syrup
Salt to taste
1 box Jumbo Shells
1 jar of organic tomato sauce or homemade sauce
Cook shells as directed by box and rinse with cold water so they can be easily handled. As shells are cooking put cubed squash in a deep pan and fill with water, bring to a boil and cook until squash is soft when pricked with a fork. Drain squash and put back in pan. Mash squash with potato masher and add seasonings. In a baking dish pour a thin layer of sauce. Fill each shell with squash mix and place in baking dish. Cover with remainder of sauce. Cover dish with tinfoil and bake at 400 for 30 mins.
Pasta
Onion
Garlic, chopped
1 can Cannellini beans (white beans)
Spinach
Olive oil
Tomatoes
Spices to taste: salt, pepper, crushed red pepper
– Cook Pasta
– While pasta is cooking, sauté onion and garlic in olive oil with spices (add spinach if using frozen- wait if it’s fresh)
– Once onions are soft, add beans and spinach (if fresh)
– Mix in pasta once cooked… mix well adding some more olive oil and salt & pepper if needed.
– Mix in fresh tomatoes (optional)
– ENJOY!
TOFU BALLS
1 package tofu
1/2 C Flour
1/3 C oatmeal
½ tsp garlic powder
½ tsp basil
Dash oregano
½ tsp salt
¼ tsp pepper
¼ C diced onions
– Mash tofu with fork in large mixing bowl
– Mix in all ingredients
– Ball & fry in olive oil
Although they turned out pretty good – I will try using breadcrumbs instead of flour next time… I would also recommend increasing seasonings as they were a tad bland.
STUFFED ZUCCHINI
4 slices of vegan-friendly bread, toasted
½ red pepper, diced
2 Large Zucchini (4 small), cut in half length-wise and scoop out center (set aside)
Olive oil
Garlic
Salt & pepper to taste
– Sautee pepper and zucchini center in olive oil, salt & pepper
– Blend toast in food processer to make bread crumbs
– Mix bread crumbs with sauteed zucchini mix
– Fill scooped out zucchini shells with bread mix
– Bake at 450 for aprox. 30 mins
WALNUT SAUCE
2 Cups Walnuts, toasted *
½ Cup Olive Oil
½ Cup Veg. Broth
Garlic (1-2 cloves if raw – whole head if roasted first)
½ tsp Salt
¼ tsp Pepper
1. Blend all ingredients, using food processer or blender until creamy (add more water or broth if needed)
2. Stir with cooked pasta… top with lightly sautéed vegetables… or a fresh tomato salad.
It’s creamy – like a vegan alfredo sauce.. but packed with omega-3 and protein! This is a long-time family favorite.
* careful not to over-toast.
