Vegan Goodness!
Curried Spinach & Chick Peas (quick & easy)
olive oil, enough to cook with
½ medium onion, diced
1 large garlic clove, minced
Spinach, Fresh (or frozen)
1 Can organic garbanzo beans (chick peas)
½ tsp cumin
1 tsp curry powder
½ teaspoon sea salt
1 tsp Sugar in the raw
– Cook onions & garlic in olive oil and all seasonings in a large sauté pan until onions begin to soften
– Add chick peas
– Slowly add fresh spinach just until wilted
– Serve over rice.
Homemade Dinner Bread
2 cups of flour (more or less)
1 envelope Rapid Rise Yeast
2 Tb Sugar
½ tsp Salt
½ Cup non-dairy Milk (soy or almond)
¼ Cup Water
2 Tbs Vegan Margarine (Earth Balance)
– Combine 1 Cup flour, undissolved yeast, sugar and salt in food processer with dough hook.
– Then combine all milk, water & butter and heat
– Pour warm liquid mix into food processor and mix.
– Add more four – ¼ cup at a time, mixing until soft dough if formed.
– Transfer into a floured bowl or bread pan and let rise for about 30 mins
– Bake at 375 for 20 minutes.
Vegan Popcorn Balls
1 large bowl filled with popped popcorn
1/3 Cup Agave Syrup
1 TB vegan margarine (Earth Balance)
2 Tb cold water
1 Cup Powdered Sugar
½- 1 Cup Vegan marshmallows
– In a saucepan over med-low heat mix together all the ingredients (expect popcorn). Sir continuously until mostly smooth.
– Pour mixture over popcorn and mix evenly
– Wait until mostly cool and then shape into balls.
1 ½ Cup Flour
¾ Cup sugar
¼ tsp salt
2 tsp baking powder
1/3 Cup Vegetable Oil
1 egg replacer
About 1/3 Cup non-dairy Milk (soy, almond, rice)
1 Cup fresh blueberries
Sugar to sprinkle on top of muffins
– Preheat oven to 400
– Combine flour, sugar, salt and baking powder
– Mix egg replacer in a 1 cup measuring cup. Add 1/3 cup oil. Add Milk to fill cup.
– Mix, then fold in blueberries.
– Use ice cream scoop to scoop into muffin liners and top with a sprinkle of sugar (and cinnamon if you’d like)
Spicy Green beans & Tofu
Quick & easy!
1 package Tofu, cubed
Green Beans, Fresh or frozen
1 Tb Oil, vegetable or olive
½ tsp garlic
1 tsp ginger
½ tsp sugar
3-4 Tb Braggs or soy sauce
¼ – ½ tsp Crushed pepper
– In a frying pan, cook tofu & spices in the oil.
– When tofu is browned, add green beans and braggs
– Cook until green beans are cook to your liking
– Serve over rice!
( I leave the crushed pepper to last so I can pull some out without spice for my toddler)
This meal is great and only takes a few minutes. You can certainly dress it up with scallions, red peppers, water chestnuts or sprouts! 
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
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
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)
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
