G
Guest
Guest
Hi Dawn- here are some Vegan recipes I've tried and like- the chickpea soup is especially good as is the sweet potato stuffed with beans and guacamole
MARCELLA HAZEN’S CHICKPEA SOUP
1/3 c olive oil
4 cloves peeled garlic
Large sprig of fresh rosemary, chopped finely
1 can (15 oz) imported Italian plum tomatoes (like Muir Glen), chopped with juice
2 to 3 c cooked chickpeas
2 c vegetable broth
Salt & pepper to taste
Parmesan to finish
Heat the olive oil in a medium saucepan over medium heat. Saute the garlic cloves until light brown then remove from the pan (I chop them and add later). Add the rosemary and stir it for a few seconds, then add the tomatoes and their juice. Cook for about 25 minutes, or until the oil floats free from the tomatoes. Add the chickpeas and cook 5 min, stirring well. Add the broth, cover the pot and cook at a simmer for 15 minutes. Add salt and pepper. When serving, sprinkle parmesan on top.
SPICY FOUR BEAN STEW
1 can chopped tomatoes
1 can (15 oz) each: red kidney, black, pinto, garbanzo beans all drained
1 c corn kernels, 1 can creamed corn
1-1/2 c brown rice
6 cloves garlic, chopped
3 onions, quartered and separated
2 sweet peppers cut into strips
2-3 potatoes cut up
1 T chili powder
1 c Pace Picante Sauce
1 can chicken broth
2 T cumin
1 tsp allspice
1 T ground coriander
1 T garlic powder
2 T red wine vinegar
Parmesan cheese to flavor
Combine all in the slow cooker. Cook on low for 7 hours or high for 4-6 hours.
SWEET POTATO BISQUE
1 large onion, peeled and diced
2 cloves garlic, peeled and minced
1 T grated ginger
1 T thyme
½ tsp ground nutmeg
1 tsp ground cinnamon
3 lg sweet potatoes, peeled and diced
6 c vegetable stock
Zest and juice of 1 orange
1-1/2 c unsweetened plain almond milk
Salt and pepper to taste
Place the onion in a large saucepan and saute over med heat for 10 min. Add water 1 to 2 T at a time to keep the onion from sticking. Add the garlic, ginger, thyme, nutmeg and cinnamon and cook for 1 min. Add the sweet potatoes, veggie stock and orange zest and juice and bring to a boil over high heat. Reduce the heat to medium and cook, covered, for 25 min or until sweet potatoes are tender. Puree the soup. Return the soup to the pot and add the almond milk. Cook for an additional 5 min or until heated through and season with salt and pepper.
 
CREAMY WILD RICE SOUP
4 c vegetable stock
8 oz button mushrooms, quartered
¾ c uncooked wild rice
½ c thinly sliced leek (white part)
4 cloves garlic, minced
1 c chopped red bell pepper
½ c chopped carrot
¼ tsp salt
¼ c almond flour
¼ c chickpea flour
1 T snipped fresh thyme
1 T white wine vinegar
Combine the stock, mushrooms, wild rice, leek and garlic in a 5 qt pot. Bring to a boil over high heat: reduce heat to medium-low and cover. Simmer for 45-50 min until the rice is tender. Stir in the bell peppers, carrot and salt. Cover and simmer for 8 more min. Combine the almond flour and chickpea flour in a small bowl. Stir in ¼ c water. Stir into the soup. Cook, stirring constantly for 1-2 min until thick and babbly. Stir in up to ½ c more water to reach the desired consistency. Stir in the thyme and vinegar
RED CURRY NOODLE SOUP
8 oz dried pad Thai brown rice noodles, broken into 2” pcs
2 c vegetable broth
2 T red curry paste
6 cloves garlic, minced
1 T finely chopped fresh lemongrass
2 tsp grated ginger
1 lg red bell pepper, chopped
1 c bias-sliced fresh snow pea pods
2 carrots, cut or shredded
2 c unsweetened coconut milk beverage
Salt to taste
¼ c sliced fresh basil leaves
¼ c sliced cilantro leaves
½ onion, very thinly sliced
1 fresh serrano or jalapeno pepper seeded and thinly sliced
1 lime, cut into 4 wedges
Cook noodles according to package. Drain. Meanwhile in a dutch oven combine broth, curry paste, garlic, lemongrass and ginger. Bring to boiling, reduce heat. Simmer 5 min. Stir in bell pepper, pea pods and carrots. Return to boiling. Reduce heat. Simmer 5 more min. Stir in coconut milk and cooked noodles. Season with salt. Top servings with basil, cilantro, onion and chili pepper. Serve with lime wedges.
 
“NO-TUNA” SALAD SANDWICH
For the salad:
15 oz can chickpeas, rinsed and drained
3 T tahini
1 tsp Dijon or spicy brown mustard
1 T maple syrup
1/2 c diced red onion
¼ c diced celery
¼ c diced pickle
1 T capers, drained and loosely chopped
Pinch each salt and pepper
1 T roasted unsalted sunflower seeds
(my additions: black olives, mashed avocado, Siracha sauce, garlic powder, veggie broth to thin)
Mash chickpeas in a mixing bowl with a fork, leaving only a few whole. Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper and sunflower seeds. Mix to incorporate. Add chopped olives and mashed avocado, garlic powder and Siracha. Taste and adjust seasonings. Use veggie broth if it needs thinning.
For the sandwich: use whole wheat bread, romaine lettuce, sliced tomato and sliced red onion. Toast bread if desired.
CRISPY BUFFALO CAULIFLOWER BITES
2/3 c brown rice flour
2 T almond flour
1 T tomato paste
1 T garlic powder
1 T onion powder
2 tsp smoked paprika
1 tsp dried parsley
1 head cauliflower cut into 2” florets
1/3 c Frank’s hot sauce
Preheat oven to 450 degrees. Line 2 baking sheets with parchment. Combine the brown rice flour, almond flour, tomato paste, garlic powder, onion powder, paprika, parsley and 2/3 c water in a blender. Puree until the batter is smooth and thick. Transfer to a bowl and add the cauliflower. Toss until well coated. Arrange the cauliflower in a single layer on the baking sheets, making sure that the florets do not touch one another. Bake 20-25 min until crisp on the edges. They will not get crispy all over while still in the oven. Remove from heat and let stand for 3 min to crisp up a bit. Transfer to a bowl and drizzle with the sauce. Serve immediately with Caesar or Ranch dressing.
 
STUFFED SWEET POTATOES WITH BEANS & GUACAMOLE
2 medium sweet potatoes
2 T melted coconut or vegetable oil
1 tsp kosher salt
1 tsp cayenne pepper
1 tsp ground cumin
1 red onion, coarsely chopped
2 garlic cloves, finely chopped
1 can black beans (15.5 oz), rinsed and drained
¾ c vegetable broth
1 ripe avocado
3 T chopped cilantro
2 T fresh lime juice
2 c baby spinach (about 2 oz)
1 oz crumbled queso fresco (about ¼ c- I used pepper jack)
Tortilla chips for serving
Preheat oven to 450 degrees. Cut potatoes in half lengthwise. Toss with 1 T oil, ½ tsp salt, ½ tsp cayenne and ½ tsp cumin on a rimmed baking sheet. Arrange cut side up and roast about 25 min until fork-tender. Meanwhile, heat remaining oil in a medium skillet over medium heat. Add onion and half of the garlic and cook until onion starts to release moisture and turns translucent- 2-3 minutes. Add beans, Broth, ¼ tsp salt and remaining cayenne and cumin and cook until liquid is reduced and beans soften, about 10 min. Mash avocado and remaining garlic in a medium bowl with fork until smooth. Stir in 2 T cilantro, 1 T lime juice and remaining ¼ tsp salt.
Add spinach and remaining lime juice to bean mixture. Continue to cook until spinach wilts, about 30 sec. Using the back of a spoon, gently push down in center of potato to create a divot. Spoon bean mixture into potato halves then top evenly with 2 T avocado mixture, queso fresco and remaining cilantro. Serve with tortilla chips and remaining avocado dip.
WHOLE GRAIN CORN MUFFINS
1-1/2 T ground flaxseed
1 c plain unsweetened almond milk
½ c unsweetened applesauce
½ c maple syrup
1 c corn meal
1 c oat flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 c frozen corn kernels, thawed
Preheat oven to 375 degrees. In a small bowl combine flaxseed with almond milk and set aside to allow to gel for 5 min. In a large mixing bowl, stir applesauce and maple syrup together then add flaxseed mixture. Then sift in cornmeal, oat flour, baking soda, baking powder and salt. Stir until combined but avoid over-mixing. Add the corn kernels. Either use a silicone muffin pan or a 12-c muffin pan lined with paper. Spoon out equal portions of batter and bake for 20 min. Serve warm.
MARCELLA HAZEN’S CHICKPEA SOUP
1/3 c olive oil
4 cloves peeled garlic
Large sprig of fresh rosemary, chopped finely
1 can (15 oz) imported Italian plum tomatoes (like Muir Glen), chopped with juice
2 to 3 c cooked chickpeas
2 c vegetable broth
Salt & pepper to taste
Parmesan to finish
Heat the olive oil in a medium saucepan over medium heat. Saute the garlic cloves until light brown then remove from the pan (I chop them and add later). Add the rosemary and stir it for a few seconds, then add the tomatoes and their juice. Cook for about 25 minutes, or until the oil floats free from the tomatoes. Add the chickpeas and cook 5 min, stirring well. Add the broth, cover the pot and cook at a simmer for 15 minutes. Add salt and pepper. When serving, sprinkle parmesan on top.
SPICY FOUR BEAN STEW
1 can chopped tomatoes
1 can (15 oz) each: red kidney, black, pinto, garbanzo beans all drained
1 c corn kernels, 1 can creamed corn
1-1/2 c brown rice
6 cloves garlic, chopped
3 onions, quartered and separated
2 sweet peppers cut into strips
2-3 potatoes cut up
1 T chili powder
1 c Pace Picante Sauce
1 can chicken broth
2 T cumin
1 tsp allspice
1 T ground coriander
1 T garlic powder
2 T red wine vinegar
Parmesan cheese to flavor
Combine all in the slow cooker. Cook on low for 7 hours or high for 4-6 hours.
SWEET POTATO BISQUE
1 large onion, peeled and diced
2 cloves garlic, peeled and minced
1 T grated ginger
1 T thyme
½ tsp ground nutmeg
1 tsp ground cinnamon
3 lg sweet potatoes, peeled and diced
6 c vegetable stock
Zest and juice of 1 orange
1-1/2 c unsweetened plain almond milk
Salt and pepper to taste
Place the onion in a large saucepan and saute over med heat for 10 min. Add water 1 to 2 T at a time to keep the onion from sticking. Add the garlic, ginger, thyme, nutmeg and cinnamon and cook for 1 min. Add the sweet potatoes, veggie stock and orange zest and juice and bring to a boil over high heat. Reduce the heat to medium and cook, covered, for 25 min or until sweet potatoes are tender. Puree the soup. Return the soup to the pot and add the almond milk. Cook for an additional 5 min or until heated through and season with salt and pepper.
 
CREAMY WILD RICE SOUP
4 c vegetable stock
8 oz button mushrooms, quartered
¾ c uncooked wild rice
½ c thinly sliced leek (white part)
4 cloves garlic, minced
1 c chopped red bell pepper
½ c chopped carrot
¼ tsp salt
¼ c almond flour
¼ c chickpea flour
1 T snipped fresh thyme
1 T white wine vinegar
Combine the stock, mushrooms, wild rice, leek and garlic in a 5 qt pot. Bring to a boil over high heat: reduce heat to medium-low and cover. Simmer for 45-50 min until the rice is tender. Stir in the bell peppers, carrot and salt. Cover and simmer for 8 more min. Combine the almond flour and chickpea flour in a small bowl. Stir in ¼ c water. Stir into the soup. Cook, stirring constantly for 1-2 min until thick and babbly. Stir in up to ½ c more water to reach the desired consistency. Stir in the thyme and vinegar
RED CURRY NOODLE SOUP
8 oz dried pad Thai brown rice noodles, broken into 2” pcs
2 c vegetable broth
2 T red curry paste
6 cloves garlic, minced
1 T finely chopped fresh lemongrass
2 tsp grated ginger
1 lg red bell pepper, chopped
1 c bias-sliced fresh snow pea pods
2 carrots, cut or shredded
2 c unsweetened coconut milk beverage
Salt to taste
¼ c sliced fresh basil leaves
¼ c sliced cilantro leaves
½ onion, very thinly sliced
1 fresh serrano or jalapeno pepper seeded and thinly sliced
1 lime, cut into 4 wedges
Cook noodles according to package. Drain. Meanwhile in a dutch oven combine broth, curry paste, garlic, lemongrass and ginger. Bring to boiling, reduce heat. Simmer 5 min. Stir in bell pepper, pea pods and carrots. Return to boiling. Reduce heat. Simmer 5 more min. Stir in coconut milk and cooked noodles. Season with salt. Top servings with basil, cilantro, onion and chili pepper. Serve with lime wedges.
 
“NO-TUNA” SALAD SANDWICH
For the salad:
15 oz can chickpeas, rinsed and drained
3 T tahini
1 tsp Dijon or spicy brown mustard
1 T maple syrup
1/2 c diced red onion
¼ c diced celery
¼ c diced pickle
1 T capers, drained and loosely chopped
Pinch each salt and pepper
1 T roasted unsalted sunflower seeds
(my additions: black olives, mashed avocado, Siracha sauce, garlic powder, veggie broth to thin)
Mash chickpeas in a mixing bowl with a fork, leaving only a few whole. Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper and sunflower seeds. Mix to incorporate. Add chopped olives and mashed avocado, garlic powder and Siracha. Taste and adjust seasonings. Use veggie broth if it needs thinning.
For the sandwich: use whole wheat bread, romaine lettuce, sliced tomato and sliced red onion. Toast bread if desired.
CRISPY BUFFALO CAULIFLOWER BITES
2/3 c brown rice flour
2 T almond flour
1 T tomato paste
1 T garlic powder
1 T onion powder
2 tsp smoked paprika
1 tsp dried parsley
1 head cauliflower cut into 2” florets
1/3 c Frank’s hot sauce
Preheat oven to 450 degrees. Line 2 baking sheets with parchment. Combine the brown rice flour, almond flour, tomato paste, garlic powder, onion powder, paprika, parsley and 2/3 c water in a blender. Puree until the batter is smooth and thick. Transfer to a bowl and add the cauliflower. Toss until well coated. Arrange the cauliflower in a single layer on the baking sheets, making sure that the florets do not touch one another. Bake 20-25 min until crisp on the edges. They will not get crispy all over while still in the oven. Remove from heat and let stand for 3 min to crisp up a bit. Transfer to a bowl and drizzle with the sauce. Serve immediately with Caesar or Ranch dressing.
 
STUFFED SWEET POTATOES WITH BEANS & GUACAMOLE
2 medium sweet potatoes
2 T melted coconut or vegetable oil
1 tsp kosher salt
1 tsp cayenne pepper
1 tsp ground cumin
1 red onion, coarsely chopped
2 garlic cloves, finely chopped
1 can black beans (15.5 oz), rinsed and drained
¾ c vegetable broth
1 ripe avocado
3 T chopped cilantro
2 T fresh lime juice
2 c baby spinach (about 2 oz)
1 oz crumbled queso fresco (about ¼ c- I used pepper jack)
Tortilla chips for serving
Preheat oven to 450 degrees. Cut potatoes in half lengthwise. Toss with 1 T oil, ½ tsp salt, ½ tsp cayenne and ½ tsp cumin on a rimmed baking sheet. Arrange cut side up and roast about 25 min until fork-tender. Meanwhile, heat remaining oil in a medium skillet over medium heat. Add onion and half of the garlic and cook until onion starts to release moisture and turns translucent- 2-3 minutes. Add beans, Broth, ¼ tsp salt and remaining cayenne and cumin and cook until liquid is reduced and beans soften, about 10 min. Mash avocado and remaining garlic in a medium bowl with fork until smooth. Stir in 2 T cilantro, 1 T lime juice and remaining ¼ tsp salt.
Add spinach and remaining lime juice to bean mixture. Continue to cook until spinach wilts, about 30 sec. Using the back of a spoon, gently push down in center of potato to create a divot. Spoon bean mixture into potato halves then top evenly with 2 T avocado mixture, queso fresco and remaining cilantro. Serve with tortilla chips and remaining avocado dip.
WHOLE GRAIN CORN MUFFINS
1-1/2 T ground flaxseed
1 c plain unsweetened almond milk
½ c unsweetened applesauce
½ c maple syrup
1 c corn meal
1 c oat flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 c frozen corn kernels, thawed
Preheat oven to 375 degrees. In a small bowl combine flaxseed with almond milk and set aside to allow to gel for 5 min. In a large mixing bowl, stir applesauce and maple syrup together then add flaxseed mixture. Then sift in cornmeal, oat flour, baking soda, baking powder and salt. Stir until combined but avoid over-mixing. Add the corn kernels. Either use a silicone muffin pan or a 12-c muffin pan lined with paper. Spoon out equal portions of batter and bake for 20 min. Serve warm.
