1 12 oz. box tri-colored rotini
1/2 red onion, chopped
1/3 cup cilantro, chopped
1/4 cup kalamata olives, chopped
1/2 tsp. salt
1/2 cup red wine vinegar
1 TBSP. low sodium soy sauce
Cook pasta according to package instructions, drain and rinse with cold water. Combine all ingredients and toss until evenly mixed. Eat right away, or refrigerate and let sit overnight. Tasty either way!
2 cans black beans, drained
1 cup frozen corn, thawed
1/2 red bell pepper, chopped
1/2 onion, chopped
3 garlic cloves, minced
1/2 cup cilantro, chopped
1/4 tsp. cumin
1/2 tsp. turmeric
1/4 tsp. salt
1/4 tsp. cayenne
2 TBSP lime juice
Combine all ingredients and toss until evenly mixed. Serve with your choice of oil-free chips, top off a salad, or pile on top of a baked white or sweet potato.
Serves 10-12
6 cups fresh mushrooms, sliced
6 large leeks, diced
2 10 oz packages of frozen asparagus, thawed
6 TBSP whole grain flour
1 tsp salt
4 cups unsalted oil-free vegetable broth OR 4 cups of water w/ 3 TBSP of vegan chicken-style seasoning
1 16 oz bag of frozen super sweet white corn
4 cups of non-dairy mik
1 cup of cashews*, soaked overnight or at least four hours
Sauté mushrooms, leeks and asparagus in a bit of vegetable broth until tender (about 10 mins).
Put vegetable broth or water with vegan chicken-style seasoning in blender with flour salt-and cashews* blend well and stir into sautéed veggies. Add corn and milk, and heat until thick and bubbly - heat thoroughly but do not boil.
Add fresh ground black pepper to taste
*omit cashews if on a strict Cardiovascular disease reversal program.
10-12 corn tortillas
2 cans spicy, fat-free refried beans
1 28 oz. can enchilada sauce or equal amount of favorite salsa, blended smooth
1 batch "cheezy sauce" (see below)
1 small can sliced olives
1/4 cup sliced green onions
Mix refried beans with 1 cup enchilada sauce in large bowl. Pour 1/2 cup enchilada sauce in the bottom of an 8" square casserole dish. Layer with corn tortillas, tearing to fit. Add a layer of refried beans, a layer of cheezy sauce and some sliced olives. Repeat layers two more times. End with a final layer of corn tortillas, the rest of the enchilada sauce and the rest of the olives. Sprinkle with green onions. Cover with parchment and then foil. Bake at 400°F for 45 minutes. Let sit covered for 15 minutes before serving. Serve with any toppings you choose, such as avocado slices, sliced jalapeños or olives.
Cheezy Sauce Recipe:
2/3 cup cashews or slivered almonds
2 TBSP fresh lemon juice
2 tsp salt
1 TBSP onion powder
1 tsp garlic powder (or 1 clove garlic)
2/3 cup jarred roasted red peppers plus 1 TBSP liquid from jar
1 cup water
Blend everything until super smooth.
2 cans chickpeas, drained
1 TBSP fresh lemon juice
1 cup simple mayo (see below)
2 TBSP spicy brown mustard, optional
1/2 tsp celery seed
2/3 cup celery, minced
1/2 cup green onion, minced
1/3 cup stuffed green olives, minced
1/2 cup pickle relish (dill or sweet)
1 tsp onion powder
salt & pepper to taste
In high powered blender or food processor add chickpeas, lemon juice, celery seed, onion powder and mustard. Pulse until well combined but not puréed. Scoop into bowl and add everything else.
Simple Mayo recipe:
12 oz. box Mori-Nu Silken Soft Tofu
1 cup raw cashew nuts
1/4 cup lemon juice
1 1/2 Tbs honey
2 tsp salt
1 tsp onion powder
Place all ingredients in high-powered blender and blend for at least 1 minute until silky smooth. Chill to thicken. (If not using a high-powered blender, soak cashews overnight.)
*Makes 6 servings
1 1/2 cups water
1/2 cup dried lentils, rinsed (black or red lentils)
1/3 cup minced onion
1 red bell pepper, finely chopped
1 large carrot, peeled and finely chopped
1/2 cup seitan (veggie burger), finely chopped/crumbled (We used
Upton's chorizo)
1 (6 oz) can tomato paste
2 TBSP Dijon mustard
1 TBSP balsamic vinegar
2 TBSP Tamari (or soy sauce/Bragg's Aminos)
1/4 cup ketchup
6 whole wheat burger buns
In a medium saucepan, heat the water over high heat. Once the water is boiling add the lentils. Reduce heat, cover, and simmer until tender, about 30 minutes. In a separate sauté pan, use oil-free vegetable broth or water over medium-high heat and sauté the onion, bell pepper, and carrot until tender, about 10 minutes. Add seitan.
In a medium bowl, mix together the tomato paste, mustard, vinegar, tamari, and ketchup. Then add the mixture to the pan of vegetables. Combine thoroughly. Drain the lentils, but save the cooking liquid in case it's needed. Add the lentils to the pan of vegetables and simmer 5 minutes. If the mixture seems dry add some of the lentil cooking liquid. Toast the burger buns. Serve the mixture on the toasted buns with avocado slices and sliced pickles.
By: Forks Over Knives
1½ cup unsweetened almond milk
2 medium bananas, frozen
1 Tbsp creamy peanut butter
2 pitted dates
1 Tbsp unsweetened cocoa powder
Put all ingredients into blender and blend until smooth and creamy.
*makes approx. 10 servings
3 12oz blocks of firm or extra firm tofu- drained well
1 med onion (finely chopped)
4 large garlic cloves (minced/garlic press)
1/2 cup red bell pepper (chopped) *optional
1 cup fresh asparagus (chopped)
8 oz mushrooms (sliced)
2 TBSP Bills Best Chik'Nish seasoning or other vegan/oil-free chicken-style seasoning
2 tsp onion powder
1 tsp garlic powder
1/4 tsp turmeric
1/4 tsp smoked paprika
salt and fresh ground black pepper to taste
After draining the tofu, press between paper towels to remove additional moisture (you do want some moisture left to help incorporate the dry seasonings). Cube the tofu into small cubes. Toss all ingredients (except asparagus and mushrooms) and place in a pre-heated large non-stick skillet. Sauté until seasonings are incorporated, moisture has mostly evaporated and there is a bit of a crust on the tofu. Add asparagus and mushrooms and sauté until tender.
Inspired by the veggie burgers at Northstar Cafe in Columbus, Ohio
*Makes about 6 burgers
3 large red beets (about 1 lb)
1 cup brown rice (cooked)
1 medium yellow onion (diced)
4 cloves garlic (minced)
2 TBSP red wine vinegar
1/4-1/2 cup quick oats (gluten-free, if necessary)
2 (15.5 oz) cans black beans
1/4 cup prunes, chopped
1 TBSP ground flax seed
3 tsp smoked paprika, to taste
2 tsp spicy brown mustard
1/4 cup pecans chopped fine (optional-*see note)
1 TBSP Bill's Best Beef-style vegan seasoning
1 tsp italian seasoning
1 tsp cumin
1/2 tsp coriander
1/2 tsp dried thyme
salt and pepper, to taste
Slice tomatoes, pickles, onions or other items of your choice!
First, cook the beets: heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.
Begin sautéing the onions when you're done with the rice (or during, if you're OK with multitasking!). Heat a skillet over medium heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. A few wisps of smoke as you are cooking are OK, but if it seems like the onions are burning, lower the heat. A dark, sticky crust should develop on the bottom of the pan.
Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.
Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.
Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets.
Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the brown mustard and all seasonings over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal and ground flax seed, and mix until you no longer see any dry oatmeal.
Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking.
When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns. You should end up with 6 large patties. Preheat oven to 375°F, place burgers on cookie sheets or stoneware lined with parchment paper, bake 15-20 min each side (times will vary by oven) until firm/stay together without breaking apart. Let cool a bit to allow them to firm up even more before serving. We like these even better the second day reheated after being refrigerated. They keep well and can be frozen with pieces of wax paper between.
4 stalks celery, chopped fine
1 onion, chopped fine
4 cloves garlic, minced or pressed
20 oz. firm tofu, drained & mashed
1/2 cup walnuts, finely ground
3 cups cooked brown lentils (any will work but I like the french!)
2 1/2 cups quick-cooking oats
6 TBSP Bragg's liquid aminos
4 TBSP ketchup (additional for topping)
2 TBSP Dijon mustard
4 tsp dried parsley
1 tsp each thyme, sage, and rosemary
BBQ Sauce
1 cup catsup (you can make your own!)
2/3 cup maple syrup
2 TBSP blackstrap molasses
1 TBSP onion powder
2 tsp hot sauce (I make my own caribbean jerk, or used my raspberry thunder sauce)
*Note: We always make a double batch of BBQ sauce, just because we like ours extra juicy!
Pre-heat oven to 350°F. Lightly spritz 2 loaf pans or 9x13 baking dish (or use non-stick silicone bake-ware or line with parchment paper.
Sauté celery, onion and garlic on med heat in skillet with a little water or low sodium vegetable broth for 5 minutes until tender. Remove from heat and cool.
Mash tofu in large bowl.
Stir in cooked mixture and remaining ingredients, and combine well. Press mixture into prepared dish
Top with a layer of BBQ sauce. (We like to use a toothpick to poke holes in the meatloaf to let the sauce soak down into it.)
Bake for 55 to 60 minutes, or until a toothpick comes out clean.
3 lbs potatoes
3-7oz. cans green chiles
1/4-1/2 seeded and diced Jalapeño
Cream Sauce:
1 1/2 C cashews (tip: if you don't have a high powered blender either soak overnight or cover with water, boil for 10 min and drain)
2 C water
1 TBSP sea salt
2 TBSP onion powder
1 tsp garlic powder
1/2 tsp fresh ground black pepper
2 TBSP lemon juice
1 TBSP nutritional yeast flakes.
Blend cream sauce ingredients until very smooth.
Peel & grate potatoes. Rinse and drain well. (Yukon Gold works well but use whatever potato you have on hand)
Drain and add cans of green chiles and fresh Jalapeño diced finely to the potatoes.
Add the cream sauce to the potatoes and toss until well coated. Place in a prepared 9x13 baking dish. Sprinkle top with paprika and parsley or ground chipotle pepper. Bake for 45-60 minutes at 350°F. Top should be a little bubbly and toasted.
Prep time: 10 mins | Total time: 19 mins
Our personal favorite chocolate chip cookie recipe!
By: The Vegan 8
¾ cup brown rice flour
2 teaspoons baking powder
⅛ teaspoon fine sea salt
2 tablespoons coconut sugar
½ cup semi-sweet dairy-free chocolate chips
¾ cup super creamy almond butter
¼ cup + 2 tablespoons pure maple syrup
2 teaspoons vanilla extract
1 scant tablespoon regular unsulphured molasses
1 tablespoon water, or a tiny more if needed
Preheat oven to 350°F and line 2 sheet pans with parchment paper. I tried these with a silpat and the bottoms didn't cook very well, but on the paper they were perfect.
Add the brown rice flour, baking powder, salt and coconut sugar to a large bowl and whisk very well to ensure there are no lumps. Stir in the chocolate chips.
In a separate medium bowl, combine the almond butter, syrup, vanilla, molasses and water. Stir until completely smooth. I make my own almond butter so it's extremely silky smooth. If yours is cold or very thick, warm it to a smooth liquid before measuring.
Note: If you are using sunbutter for nut-free, you may need a tad more water than the 1 tablespoon since sunbutter is so thick. The butter should be very smooth and pourable when measuring. Slightly warm it up prior if necessary. Pour over the dry ingredients and stir for a couple of minutes until all the dough comes together and no more flour is visible. It should be very sticky and thick, but not stiff. If it is really stiff, add just a tiny bit more water a teaspoon at a time until thick and sticky. If you are wanting a more spread out, thinner cookie, (and you added the 2 tablespoons of water) then your batter will be a bit smoother.
Using a tablespoon cookie scooper, drop mounds onto a parchment paper lined sheet pan about 2 inches apart to allow room for spreading.
Place only 9 on a sheet (you'll need 2 sheets) so they don't get overcrowded. See above photo to see consistency of how dough should look. Thick, but holds it's shape well. If you are going for the thinner cookie, then the batter will spread out a tiny bit on the pan prior to baking. Place extra chocolate chips on top of each cookie dough, but don't flatten the dough. Bake for 8-10 minutes until they have a golden top and little cracks across. I took mine out at 9. They should have a firm exterior and a nice, soft moist & chewy center. If you want them more crispy, go for 11 minutes, but just don't cook them too long or it will dry the insides. If you added the 2 tablespoons of water for the thinner cookie, then 8 minutes should do it so they don't overcook. Depending on your oven, these cooking times may slightly vary. Just look for the tops to be golden. Cool 10 minutes on the pan and then transfer to a cooling rack.
These cookies will soften some as they sit and become the most amazing chewy, soft chocolate chip cookies ever. Keep in a ziplock bag for freshness and they are so soft and delicious even the next day.
1 bunch raw kale, washed, de-stemmed and dried
2 TBSP tahini
2 TBSP apple cider vinegar (or water)
2 TBSP lemon juice
2 TBSP Bragg's liquid aminos (tamari or soy sauce would work too)
4 TBSP nutritional yeast
2 tsp minced garlic (1 - 2 cloves of garlic)
sesame seeds, to taste as garnish (optional)
Break or cut kale into bite size pieces and place in a large bowl.
Puree all ingredients except kale and sesame seeds in a blender or food processor to blend the dressing.
Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated.
Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable - particularly for those who are skeptical of eating raw kale.
Sprinkle on some sesame seeds before serving if so desired.
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