Spicy Mexican Quinoa

Ingredients

1 cup vegetable broth

3/4 cup quinoa

1 - 15 oz. can black beans, drained and rinsed

1 - 14.5 oz can fire-roasted diced tomatoes (undrained)

1 cup corn kernels

3 cloves garlic, minced 

1 medium Jalapeño, diced (or to taste)

2 tsp. onion powder

1 1/2 tsp. chili powder

1 tsp. cumin

1/2 tsp. salt

1/2 tsp. pepper

1 avocado, peeled and sliced

Juice of one lime

 

Instructions

Add all ingredients (except avocado and lime juice) to a large skillet with a lid. Bring to a simmer over medium heat. Cook covered for 20 minutes, stirring halfway through. Just before serving lay avocado slices on top, and squeeze lime juice over.

 
 
 

Garlic Alfredo Sauce

Recipe featured in the film "Eating You Alive".

Recipe by Brandi Doming and can be found at theVegan8.com.

Ingredients

1 medium white onion, chopped

4 large garlic cloves, minced

1-2 cups vegetable broth

1/2 C. Cashews

1/4 C. Nutritional Yeast

1/4 tsp. Black Pepper

1/2 tsp. Salt

1 tbsp. Lemon Juice

Instructions

  1. Soak cashews overnight if you don’t have a high-powered blender
  2. Add one cup of the broth and onion to a large pan over medium-low heat. Add garlic after 2 minutes and cook for about 6 more minutes until onion is very tender, and the broth has evaporated.
  3. Put the onion and garlic into a blender with ¾ cup of remaining broth. Add the rest of the ingredients and blend on high until very creamy and smooth. Add more broth to reach desired consistency, and more salt and pepper if desired.
  4. Serve over preferred whole-grain pasta.
  5. Garnish with parsley and lemon zest if desired.

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Vegan Mac and Cheese

Recipe featured in the film "Eating You Alive".

Recipe by Miyoko Schinner and can be found at

MiyokosKitchen.com.

Ingredients

1 C. Cashews

¾ C. Nutritional Yeast

¼ C. Oat Flour

¼ C. Tapioca Flour

1 tbsp. Paprika

1 tbsp. Date Sugar

2 tsp. Powdered Mustard

2 tsp. Sea Salt

2 tsp. Onion Powder

Instructions

Add all of the ingredients to a food processor and process until a powder is formed. There should not be any discernible chunks or large granules of cashews, so this may take 3 to 4 minutes of processing.

Store this in a jar or portion out into 1⁄3 cup increments and put in ziplock bags and store in the pantry for a month or two or in the refrigerator for up to 6 months.

How to use this mix

  1. Cook 1 cup of dry whole grain macaroni according to package instructions and drain.
  2. Combine 1⁄3 cup mix with 1 cup water or unsweetened nondairy milk in a saucepan over medium-low heat.
  3. Whisk well and bring to a boil.
  4. Simmer for 1 minute, then toss with hot cooked macaroni.

Cauliflower Hot Wings

Recipe featured in the film "Eating You Alive".

Recipe by Lindsay Nixon and can be found at her website

HappyHerbivore.com

Ingredients

1/2 C. Plant Based Milk

1/2 C. Flour

1/2 t  Garlic Powder

1/2 t  Onion Powder

1/8 t-1/4 t Cayenne Pepper

1 TBSP Nutritional Yeast

Spicy Garlic Wing Sauce (see recipe here)

Instructions

  1. Preheat oven to 450F and line a baking sheet with parchment paper.

  2. Whisk all ingredients together to form a thick pancake like batter.

  3. Dip florets into batter, and place on baking sheet. (If your cauliflower head is huge you may need to double the batter.)

  4. Bake for 25 minutes, until golden brown, crispy, and fork-tender inside.

  5. Toss baked florets with your choice of sauce until coated. SERVE!

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Creamy Tomato Soup

Ingredients

2 quarts vegetable broth

2 28-oz. cans diced tomatoes

1 15-oz. can diced tomatoes

3 cups chopped carrots

2 large yellow onions, quartered

1 large clove garlic chopped

3/4 cup raw cashews

3 large pitted dates

1/2 tsp. cayenne pepper (or to taste)

2 tsp. seasoned salt

2 Tbsp. dried oregano

1 Tbsp. dried basil

1 tsp. dried thyme

1-2 Tbsp balsamic vinegar

1/2 cup fresh basil, oregano or parsley, chopped

 

Instructions

Place ingredients (except fresh herbs) and only 1 quart of the veggie broth in an Instapot* or other programmable electric pressure cooker. Set for 10 min on high pressure. Once pressure has released. Blend soup with 2nd quart of veggie broth in high speed blender (you'll have to do this in batches) and blend until very smooth. Pour everything back in the pot and heat on low for a few minutes. Taste and adjust seasonings. Just before serving add the fresh herbs or a drizzle of Balsamic vinegar. The benefit of the pressure cooker is that you can add all the ingredients in the morning, and come home to warm soup that just needs to be blended!

If not using a pressure cooker put all ingredients into a large pot and bring to a boil, then turn down heat and simmer until tender. 

Caribbean Jerk Sauce

Ingredients

2 TBPS - Minced onion or dried minced onion

1 Cup - Water

3/4 Cup - Ketchup (can use homemade)

1/2 Cup - Pure maple syrup

1/4 Cup - Apple cider vinegar

2 TBSP - White distilled vinegar

1/2 tsp - Salt

1/2 tsp - Garlic powder

1/2 tsp - Dried thyme

1/2 tsp - Onion powder

1/8 tsp - Ground cloves

1/8 tsp - Ground nutmeg

1/8 tsp - Ground allspice

2 TBSP - Frank's cayenne pepper sauce

2 tsp - Ground black pepper

2 tsp - Vegan Worcestershire sauce

2 tsp - Lemon juice

1 1/2 tsp - Cayenne pepper

1 tsp - Dried parsley

1 tsp - Corn starch

Instructions

Add all ingredients to a blender and process until smooth. Transfer to a medium size heavy saucepan and bring to a boil, stirring regularly to avoid sticking. Boil for one minute. Cool in refrigerator. Keeps very well.

Black Bean and Chickpea Pasta Salad​

Ingredients

1 16 oz pkg Brown rice spiral pasta
1 large Red bell pepper, diced
1 12 oz pkg Frozen corn
1 can Black beans, rinsed and drained
1 can Chickpeas
1 cup Green olives sliced (we use Italian without pimento)
1/4 cup Olive brine (liquid olives are packed in)
3-4 cloves Garlic (minced or pressed)
3/4 cup Mayo - or to taste (recipe below)
2-3 tbs. Balsamic vinegar

Instructions

Cook pasta till just done. Rinse in cold water, and refrigerate until cool. Mix together all ingredients except pasta. Gently fold in pasta and mix well.

Ingredients

MAYO (Makes 1 1/2 cups)

1 12 oz pkg Extra firm silken tofu, drained
1 tsp. Dry mustard
1 tsp. Onion powder
1/2 tsp. Garlic powder
3 tbsp. Red wine or Balsamic vinegar

Instructions

Combine all ingredients in a blender and puree until smooth and creamy. Chill till ready to serve. Keeps for at least 1 week, refrigerated.

Coconut Peanut Butter Cookies

Ingredients

1 cup Natural peanut butter (peanuts & salt)
1 cup Coconut sugar
1 tbsp Molasses
2 tsp Pure vanilla extract
1 cup Oat flour
1/4 cup Water
1/8 tsp Salt
1 tsp Baking soda
1 tsp Cinnamon
3 tbsp Coconut flakes

Instructions

Pre-heat oven to 350° F.

Mix together peanut butter, coconut sugar, molasses, vanilla and water. In a separate bowl add oat flour, salt, baking soda and cinnamon. Stir until well mixed. Add dry ingredients along with the coconut flakes to the peanut butter mixture, and blend only until the dough is crumbly.

Roll cookies into small balls and place on a cookie sheet covered with a layer of parchment paper. Press each ball with a fork, first one direction, then the other to lightly flatten the cookies.

Bake for about 8 minutes.

Garden Fresh Spaghetti Sauce

Ingredients

6 cups fresh tomatoes, cored and chopped (any variety, we used heirloom)

1 medium onion, chopped

1 red or yellow bell pepper, chopped

5-6 large cloves of garlic (or to taste)

1 large carrot, grated

2 tsp sea salt

1 tsp basil

1 tsp thyme

1 tsp oregano

1 TBSP maple syrup (optional)

Instructions

In a large saucepan combine all ingredients and stir. Simmer for 45 minutes, stirring occasionally. Pour over whole grain pasta of your choice, or shredded zucchini.

Grilled Corn Peanut Salad

Ingredients

3-4 ears of corn, grilled

1 red bell pepper, finely chopped

1 jalapeño, seeded and diced

1/2 red onion, diced

1/4 cup cilantro, minced

1/3 cup peanuts

1 lime

1 tsp chili powder

1/2 tsp salt

1/4 tsp pepper

Instructions

Cut corn off the cob, combine with bell pepper, jalapeño, onion, cilantro and peanuts. Mix well. Squeeze fresh lime juice onto mixture and add seasonings. Mix well a second time.

Quick Oat Burgers

3 cups quick oats

1 large onion

2 cloves garlic

1/4 cup low-sodium soy sauce or miso, or 2 tsp. salt

1/2 tsp. sage

1 cup walnuts or pecans

2 1/2 cups water

Put oats in a large bowl. Put everything else in a high-powered blender and blend until smooth. Add to bowl of oats and mix well. If mixture is too stiff, add a little more water. Spoon mixture onto cookie sheets, forming patties. Bake at 400°F for 20 minutes. Flip patties over and bake another 5 minutes on the other side. Serve with Simple Mayo, lettuce, tomato, onions, etc.

Creamy Coleslaw

Ingredients

4 cups shredded cabbage

2 cups packaged broccoli slaw

1 cup Simple Mayo (see below)

1 TBSP agave nectar

2 TBSP apple cider vinegar, or to taste

1 tsp salt

1 tsp onion powder

1/2 tsp celery salt

shredded radish for garnish, optional

Instructions

Whip up some Simple Mayo:
12 oz. box Mori-Nu Silken Soft Tofu
1 cup raw cashew nuts
1/4 cup lemon juice
1 TBSP maple syrup
2 tsp salt
1 tsp onion powder
Place all ingredients in blender, and blend for at least 1 minute until silky smooth. Chill to thicken.

Combine all coleslaw ingredients and stir until evenly mixed.

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Veggie Kabobs

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Ingredients

6 cups vegetables of your choice, cut into large chunks (onion, bell peppers, mushrooms, zucchini, grape tomatoes, eggplant, Brussel sprouts)

Glaze:

1 cup balsamic vinegar

1/4 cup pure maple syrup

2 tsp spicy brown mustard, optional

dash cayenne

1/2 tsp salt

2 garlic cloves, crushed

Instructions

Thread vegetables on skewers (if using potatoes, parboil them for 3 minutes first). Put all glaze ingredients in small pot. Bring to a boil, then reduce heat and simmer 10 minutes, until reduced. Put kabobs on parchment or foil lined pan. Bake at 450 degrees about 15 minutes, turning over once. When vegetables are done, drizzle with glaze.

Simple Salsa

Ingredients

2 cups fresh tomatoes, diced

1 small jalapeno, seeded and diced

1 TBSP lime or lemon juice

1 small sweet onion, minced

1/4 cup green onions, minced

4 garlic cloves, minced

1 bunch cilantro, washed, stemmed and minced

1/2 - 1 tsp salt (to taste)

1 tsp honey/agave/maple syrup

Instructions

Combine everything in a large jar and shake well. Keeps refrigerated for about a week.

Baked Chips:
12 corn tortillas
1/2 tsp. salt
1 Tblsp. lime juice

Sprinkle tortillas with lime juice. Stack 6 tortillas and carefully cut into 6ths. Repeat with remaining tortillas. Place triangle on parchment lined baking sheets in single layer. Sprinkle with salt. Bake at 450 degrees for about 6-8 minutes, turning once half way through baking. Chips should be golden brown. They will crisp up as they cool. Store chips in large ziplock bag.

Potato Salad

Ingredients

7-8 medium red potatoes, scrubbed and cubed

1 can black or green olives

1/4 cup red onion, chopped

1 stalk celery, finely chopped

1/2 cup "Simple Mayonnaise" (see below)

1 tsp salt

1 tsp onion powder

1/2 tsp garlic powder

2 TBSP pickle relish (optional)

Instructions

Boil potatoes with salted water and cook for about 10-15 minutes, until soft. Drain and chill.
When your potatoes are chilled add the rest of the ingredients and mix until well blended.

Simple Mayonnaise:
12 oz box Mori-Nu Silken Soft Tofu
1 cup raw cashews
1/4 cup lemon juice
1 1/2 TBSP maple syrup
2 tsp salt
1 tsp onion powder

Place all ingredients in blender, and blend for at least 1 minute until silky smooth. Chill to thicken.

Red Curry Thai Noodles

Ingredients

1 package of whole grain spaghetti

1 can of coconut milk

2 TBSP red curry paste

1 TBSP fresh ginger, grated

2 TBSP cilantro, chopped

1 onion, sliced

1 red or yellow pepper, sliced

3 garlic cloves, chopped

Instructions

Cook pasta according to package instructions. Soften onion, pepper and garlic in a skillet. Add coconut milk and curry paste, simmer until heated through and add cilantro. Add everything to cooked pasta and serve.

Whole Grain Spelt Sandwich Bread

Ingredients

3 1/2 cups whole grain spelt flour
1 1/2 tsp. instant rapid rise yeast
1 tsp. fine sea salt
1 1/2 TBSP orange juice
1 cup warm water (not hot!)
3 TBSP pure maple syrup
2 TBSP unsweetened applesauce

Instructions

  • Mix flour, yeast and salt with warm water. Add maple syrup, orange juice and applesauce and stir.
  • Add mixture to flour. Mix well.
  • Knead dough in a bowl for about 5 minutes until it is an elastic texture, but not sticky.
  • Place in a large non-stick bowl, cover and place in the oven with the light on for approx. 45 minutes. Should double in size.
  • Punch dough down, then place onto a lightly floured surface. Knead a turn just a few times.
  • Form into a loaf shape and place in a sprayed 9x5 pan.
    (We roll or sprinkle ours in seeds, nuts and oatmeal at this point.)
  • Cover with plastic wrap, place in completely cool oven and let rise 30-45 minutes.
  • Take dough out and preheat oven to 375°F.
  • Remove plastic wrap and bake for 25-30 mins.
  • Let sit for 10 minutes before removing from pan.

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