Caesar Salad

Ingredients:

2 hearts of romaine lettuce
4 oz. firm silken tofu (organic)
1/3 c. fresh lemon juice (about 2 lemons)
1/4 c. vegan mayonnaise (vegenaise)
3 cloves garlic, minced
2 t. capers, drained
2 t. miso
1 1/2 t. nutritional yeast flakes
1/2 t. sea salt
1/2 t. ground black pepper
1 4x8" nori sheet, cut into thin strips
1/3 c. olive oil

Wash and coarsely chop romaine lettuce and place in a large bowl.

For the dressing:  Place all of the ingredients (except for the olive oil and nori) in a food processor or blender.  Sprinkle the nori on top and pulse once.  Let stand for 5 minutes to let the nori soften.  With the blender running on low, slowly drizzle in the olive oil.

Toss the dressing in the bowl with the lettuce and serve. Enjoy!

Pesto Pasta

Ingredients:
1/2 c. olive oil
1/2 c. walnuts
6 cloves garlic, minced
2-3 T. fresh lemon juice
3 T. miso
3 c. fresh basil, packed
1 t. fresh ground pepper
1 package of desired pasta (capellini shown)






In a small dry skillet over med. heat, toast the walnuts, covered for 5 minutes.  Stir occasionally.

Blend all ingredients in a food processor until smooth.

Cook pasta according to package directions. Pour pesto sauce over pasta and serve.  Top with vegan parmesan cheese if desired (Parma).  Enjoy!

Spinach Artichoke Dip

Ingredients:
1 t. olive oil
5 large cloves of garlic, minced
1 14. oz can (I prefer the glass jar) of marinated artichoke hearts, coarsely chopped
1 lg. bag of fresh spinach, de-stemmed
2 T. vegan mayo. (vegenaise)
1 T. vegan cream cheese (tofutti brand)
1/4 c. coconut milk (or almond milk)
2 T. nutritional yeast flakes
1/4 c. vegan cheese, shredded (daiya or follow your heart brand), plus additional for topping
salt to taste

Preheat oven to 350 degrees.

Place oil in a large skillet over med-high heat.  When hot add garlic and cook 1-2 minutes or until browned, but not burned, stirring frequently.  Add artichokes and cook an additional 2 minutes.  Add spinach and cook about 6 minutes or until all the liquid is cooked away, stirring occasionally.  Cool slightly.

Transfer mixture to a bowl and combine all other ingredients, except for cheese.  Blend using a hand-held immersion blender.  If you do not have one, simply transfer the ingredients to a food processor and blend. Stir in the cheese.

Transfer mixture to a standard size pie plate, top with additional shredded cheese and bake for 10 minutes.  Remove from oven and garnish with chives (if desired).  Serve warm with organic tortilla chips, and/ or chopped sourdough bread.  Enjoy!

Fresh Guacamole

Ingredients:

2 avocados
2 T. fresh lemon juice
1/2 t. garlic powder
1 t. dried minced onion (or onion powder)
1/2 t. ground black pepper
salt to taste






Slice avocados in half and remove the seed.  Remove from skin with a spoon.  Mash with a fork on a large plate.  Add all other ingredients and mix thoroughly.  Add more lemon juice or pepper if needed.

Garnish with sliced chives and/or chopped tomatoes and serve with organic tortilla chips.  Enjoy!

Chinese Unchicken Salad

Ingredients:
1 (8 oz.) pkg. tempeh cut into 1/2" cubes
3 T. tamari (or soy sauce)
2 t. olive oil
1 T. white wine
2 t. toasted sesame oil
1/2 c. water
2 T. crunchy peanut butter
2 t. fresh lemon juice
1 T. sesame seeds
1/4 t. cayenne
5 green onions, white parts, sliced
3 c. broccoli, cut into small florets
1 c. carrot, thinly sliced diagonally
                                                                         1 T. garlic, minced
                                                                         1 T. fresh ginger, minced (or 1 t. ground ginger)
                                                                         1/2 bunch of asparagus, chopped                                                                      
                                                                         1 med. zucchini, halved, thinly sliced diagonally
                                                                         4 1/2 c. shredded cabbage  
                                                                         1/3 c. pepitas for garnish (optional)
                                                                         1/2 c. chives for garnish
                                                                         2 c. cooked quinoa (or fine pasta)


In a small bowl, combine tempeh, 2 T. tamari, olive oil and white wine.  Set aside for 10-15 minutes to marinate.

In a separate bowl, add water and whisk in 1 T. tamari, sesame oil, peanut butter, lemon juice, sesame seeds and cayenne.  Set aside.

Cook quinoa according to package directions.

In a large skillet over med-high heat, cook tempeh stirring often for about 5 minutes or until lightly browned on all sides.  Transfer to a bowl to cool.

In same skillet, reduce heat to medium and add 2 T. water (add 1/4 c. if using ground ginger).  Add green onion, broccoli, carrot, asparagus, garlic, and ginger stirring often for about 5 minutes.  Add zucchini and cook for 3 minutes more until all veggies are crisp-tender.

Add cabbage, tempeh and sauce and cook for 2 minutes longer or until cabbage begins to wilt.  Place cooked quinoa in a large serving bowl, pour salad over and mix. Serve warm.  Garnish with a handful of pepitas and/or chives.

Variations:  Tofu can be substituted for tempeh using the same marinate.  Cook for 8 minutes instead of 5 min.  Also feel free to add other fresh veggies such as bok choy, bell peppers, mushrooms, cauliflower or eggplant.  Garnish with 1/3 c. fresh cilantro. Enjoy!

Vegan Reubens

Ingredients:
Tempeh Bacon (see recipe below)
1/2 c. veganaise (vegan mayo)
2 T. organic ketchup
1 T. onion, grated
1 T. fresh parsley, chopped (or 1 t. dried)
1/2 t. chili powder
1/2 t. garlic powder
1/4 t. tamari (or soy sauce)
1 T. olive oil
1/4 c. onion, finely diced
2 c. sauerkraut, drained
1/4 t. caraway seeds
2 tomatoes thinly sliced
1/2 bunch kale, rinsed, and stalks removed
8 slices rye bread, toasted or grilled
sliced vegan cheese (optional- I like tofutti brand with this recipe)
                                                                           

Tempeh Bacon
1 8 oz. package of tempeh
3 T tamari (or soy sauce)
1 T. apple cider vinegar
2 tsp. pure maple syrup
1 tsp. toasted sesame oil
1/2 t. garlic powder
1/4 t. chili powder
2 t. liquid smoke (optional)

Thinly slice tempeh into 4" long, 1" wide and 1/4 " thick slices and place them on a large plate.

Combine all other ingredients in a small bowl.  Drizzle 1/2 of marinade mixture over tempeh slices, flip over slices and drizzle remaining marinade mixture over slices.   Refrigerate and leave to marinate for at least one hour.

Preheat oven to 400 degrees.  Line a cookie sheet with parchment paper.  Place tempeh slices on the cooking sheet and spoon any remaining marinade over the tempeh slices.  Bake for 15 minutes.  Flip over tempeh with a spatula and bake an additional 15 minutes or until golden brown and crispy around the edges.

Special Sauce
In a small bowl, combine veganaise, ketchup, grated onion, parsley, chili powder, garlic powder and tamari and mix thoroughly.  Chill in the refrigerator while preparing remaining ingredients.


Sauerkraut Mixture
Heat oil in a large skillet over medium heat.  When hot, add onion and saute for 2-3 minutes, stirring often until soft.  Add sauerkraut and caraway seeds and saute 8-10 minutes or until lightly browned.

Assemble
Place slices of bread on a work surface.  Spread special sauce on each slice of bread.  Add tomato slices, kale, about 1/3 cup sauerkraut mixture, tempeh bacon, and sliced cheese.  Slice each sandwich in half and serve.

Variation: This sandwich is also great with a little mustard, or sometimes my kids like a little extra ketchup.
Enjoy!

Capellini Bolognese

2 T. olive oil
1 medium onion
1 1/2 c. mushrooms sliced
3 cloves garlic minced
1 package soy crumbles
1 jar sugar free marina sauce (I get it at Trader Joes)
1/4 c. fresh basil, cut chiffonade style (stack leaves, roll and thinly slice)
1 red bell bell pepper seeded and diced
1 green red bell pepper seeded and diced
3/4 c. zucchini diced
1/2 c. broccoli florets
1/2 c. cauliflower florets
1 T. capers (optional)
1 t. dried oregano
salt and pepper to taste
1/2 cup shredded vegan cheese
parsley for garnish


Heat 1 T. oil in a large soup pot over med-high heat.  Add onion, mushrooms and saute for 5 minutes.  Add garlic and cook 1 minute longer. Stir in soy crumbles, add marina and basil.  Cover, reduce heat to low and simmer for at least 20 minutes, stirring occasionally.

Meanwhile, in a large skillet heat the remaining over medium heat, stir in all the vegetables, capers, and oregano and saute for about 10 minutes (or until semi-soft).  Add to marina sauce and stir.  Season the sauce with salt and pepper.

Bring a large pot of water to a boil and cook noodles according to package directions.

Drain the noodles and toss together with sauce. Top with vegan cheese and garnish with parsley.

Black Bean Soup

2 cups dried black beans
2 pieces of kombu, 2-3" (you can substitute w/ bay leaves)
6 cups plus 1/3 c. of veggie broth (see recipe/video for homemade- http://www.youtube.com/watch?v=KytvPc251uo)
2 t. salt
1 large onion
3 carrots diced
3 celery stalks diced
1 green pepper, seeded and diced
3 cloves garlic, minced
4 roma tomatoes, seeded and diced
1 T. chili powder
1/2 t. cayenne
1/2 t. ground cumin
1/4 c. cilantro, chopped

Place beans and kombu in a large soup pot, add water and cover by 3 inches.  Let soak overnight.  Drain and rinse beans, reserving the kombu.

Return beans and kombu to the same pot and add 6 c. of the veggie broth.  Bring to a boil over high heat, skimming off the foam as it forms.  Decrease the heat to low, cover and simmer, stirring occasionally for 1 hour.  Discard the kombu and stir in the salt.

While this is on the stove, heat 1/3 c. of veggie broth over med-high heat in a large skillet.  Add onions, carrots, celery, pepper, and garlic.  Saute for 10 minutes or until the onions are translucent.  Add the tomatoes, chili powder, cayenne, and cumin.  Saute for 5 more minutes.  Add veggie mixture to the soup (once it is done), cover and bring to a simmer over med-high heat.  Decrease the heat to med-low and simmer for 15 minutes.

Using a hand held blender, puree the soup in pot (or pour in batches in a regular blender and puree until smooth).  Stir in cilantro.

Serve topped with tofu sour cream (optional), a touch of chili sauce, and sprinkle with parsley.  This soup is great with baked tortilla chips as well.  Enjoy!

Broccoli Cheese Soup

Ingredients:
3/4 c. raw cashews
4 T. vegan butter (or coconut oil)
2 well washed leeks, diced
2 cloves minced garlic
1 carrot diced
1  celery stalk diced
2 potatoes, peeled and diced
4 c. veggie broth (see video for recipe)
1 bay leaf (or 2 " piece of kombu)
1/2 celery salt (or salt)
1 t. dried thyme
2 t. dried basil
1 large head broccoli
1/2 head of cauliflower
1/2 t. dijon mustard
2 T. fresh lemon juice
1/4 t. cayenne pepper
1/4 t. ground black pepper
1/4 c. nutritional yeast flakes (optional)
1 c. almond milk
salt and pepper to taste


Soak cashews in a bowl of water.

In a large soup pot, melt butter over med-high heat.  Add leeks, garlic, carrot and celery and cook until softened (about 5 minutes).  Stir occasionally.  Add potatoes, stir well and cook an additional 2 min.

Add broth, bay leaf, celery salt, thyme, and basil.  Bring to a boil over high heat.  While this is heating up, cut broccoli and cauliflower into bite sized pieces.  Reduce heat to low, cover and cook 30 minutes, stirring occasionally.

Drain cashews and add to soup along with mustard, cayenne, pepper, lemon juice and nutritional yeast flakes. Cook 5 more minutes.

Remove bay leaf, add almond milk and puree soup w/ immersion blender or pour in batches and blend with a regular blender.  Season with salt and pepper.

Lentil Soup- Moroccan Style

Ingredients:
2 T. veggie broth
1 medium onion chopped
4 cloves garlic minced
2 carrots diced
2 celery stalks diced
1 potato peeled and chopped
2 zucchini, quartered lengthwise then diced
4 roma tomatoes, deseeded and chopped
1 1/2 t. ground cumin
1 1/2 t. ground curry powder
1 2 inch piece of kombu (or two bay leaves)
1 bag dry lentils rinsed
8 cups vegetable broth (see my video for fresh homemade veggie broth)
1 bunch fresh spinach washed and de-stemmed
1 t. ground ginger
2 T. fresh lemon juice
2 T. fresh cilantro chopped
ground black pepper and salt to taste


Heat 2 T. broth in a large pot over med. heat.  Add onion and garlic cook for 5 minutes.  Dice or chop as you go and add in this order: carrots, celery, potato, zucchini, and tomatoes.  Add cumin and curry and mix.  Add kombu, lentils and broth and bring to a boil over high heat.  Cover and simmer over low heat for 30 min.

Add spinach and cook for 15 more minutes.  Add ginger, lemon juice, cilantro and pepper and stir until heated through.  Remove kombu, and puree with a hand held immersion blender, or in batches in a regular blender.

Serve with fresh rosemary bread or sourdough bread, and top with tomatoes, cilantro and/or sesame seeds.

Substitutions: fresh green beans or mushrooms are also great in this soup.  I add them just after the potatoes.

Enjoy!  Kids love this soup.  And really, could you get any healthier? It's for everyone! :)

Vegan Pizza with Homemade Veggie Crust and Kale

Ingredients:

CRUST:

2 medium zucchini grated

1 large carrot grated

1 medium beet peeled and grated

1 t. garlic powder

sprinkle of salt

1 t. fresh rosemary chopped

2 t. fresh oregano

2/3 c. whole wheat flour

2 T. olive oil

1 T. sesame seeds

TOPPINGS: pizza sauce, vegan cheese grated (Follow Your Heart or Daiya), and fresh kale, washed and chopped.

Preheat oven to 400 degrees.

Place zucchini, carrot, beet, garlic powder and salt in a strainer and let sit for 15 minutes. Squeeze excess moisture out and place in a medium bowl. Add rosemary, and oregano and mix. Add flour and mix to coat well. Add oil and mix. Form into a ball with hands, and press flat onto a greased pizza pan sprinkled with sesame seeds. Press and rotate until even. Bake for 35 minutes.

Add pizza sauce, kale and vegan cheese and bake another 15 minutes. Enjoy!

Substitutions: Another zucchini can be used in place of beet. Also spinach can be easily substituted for kale but it should be steamed and chopped first. Black olives and/or mushrooms are great on this pizza!

(Credit goes to my friend Lisa K. for her contributions to this pizza crust recipe.) :)

Homemade Veggie Broth

http://www.youtube.com/watch?v=KytvPc251uo

Vegan Lemon Cupcakes with Cream Cheese Frosting

Ingredients:

1 1/2 c. flour

1/4 t. baking soda

1/2 t. baking powder

1/4 t. salt

1/3 c. vegetable oil

3/4 c. almond milk

3/4 c. evaporated cane juice sugar

1/4 c. lemon juice

the zest from one lemon, finely grated

Set oven to 350 degrees and line muffin pan with cupcake liners.

Sift together in a medium bowl flour, baking soda, baking powder, and salt.

In a larger bowl, whisk together oil, milk, sugar, lemon juice and zest.

Mix the dry ingredients in to the wet ingredients. Fill each cupcake 3/4 of the way full and bake for 18-20 minutes. Let cool completely before frosting.

Cream Cheese Frosting

1/2 c. vegan cream cheese (tofutti), 3 T. pure maple syrup or agave, 1 T. almond or coconut milk, 1/2 t. vanilla.

Combine all ingredients, whisking with a fork until smooth. Refrigerate for one hour. Frost cupcakes when they are cool and frosting is ready.

Chopped Toasted Pecans

Top with chopped toasted pecans. Toast about 1/3 c. pecans in a dry covered pan over med. heat for about 5 minutes. Chop and top. Enjoy!

Vegan Egg Salad- Wraps or Sandwiches

1 can garbanzo beans, drained and rinsed well 1/4 cup minced onion

2 stalks of celery finely chopped 3 T. relish

1/3 cup v. sour cream (see recipe) 1 t. ground mustard

1/3 c. cashew cream (see recipe) salt and pepper to taste

For Wraps or Sandwiches

shredded lettuce, chopped tomatoes, sprouts (optional), sliced radishes (optional), tortillas (for wraps) sliced bread (for sandwiches).

Mash Garbanzo beans with a fork in a bowl. Add all other ingredients.

Assemble onto wrap or sandwich and enjoy.

Tofu Sour Cream

(modified from RFD cookbook by Anne Gentry)

12 oz. silken tofu, 2 T. umeboshi vinegar, (or any vinegar), 1/4 t. minced garlic, 1 T. soy sauce, 1 t. dry mustard, 1 t. dried dill

Blend all ingredients (except for dill), transfer to a container, mix in dill. Cover and refrigerate at least 2 hours.

Cashew Cream

(from Vegan Family Meals cookbook by Anne Gentry)

1 1/2 c. raw cashews, 2 cloves garlic (minced), 1/3 c. water, 1/2 t. salt, 2 t. lemon juice

If you have a high power blender, combine all ingredients in blender and process until smooth.

If not, soak cashews for 2 hours in cold water (enough to cover cashews). Drain, and blend in a blender with all other ingredients.