Okra Spaghetti

Okra Spaghetti

Notes: I know what you’re thinking, okra is slimy. That’s because okra IS slimy. But it works in this recipe, I’m not sure why, but it does. I don’t know if it’s the small amount of okra, the way it’s cut, the cook time, or the vinegar, but instead of being slimy this sauce has a body and a mouth feel very similar to oil! I’m excited to discover this and will try adding okra to other recipes to see if it does the same thing. And I’ve got to give credit to my late cajun Mawmaw for inspiring the vinegar in this recipe. I remember her telling me that adding vinegar to okra makes it less slimy. And then she’d clean her big spoon by banging it against the rim of the cast iron pot just a little bit louder and longer than necessary. I think it made her food taste better πŸ˜‰

β˜…β˜…β˜…β˜… Prep Time: 20 mins | Cook Time: 30 mins | Makes: 1 serving | Difficulty: Easy

Ingredients:
7 Roma tomatoes, diced or 28 oz canned chopped San Marzano tomatoes
1 small yellow onion sliced into half moons
6 oz fresh okra 8 cloves garlic, rough chop
1 t kosher salt
.5 t dry sweet basil
1 T balsamic vinegar
.5 c white wine
1/3 c dried dried mushrooms (optional)
1lb whole wheat pasta

Directions:
Cook pasta according to package directions.

Cook onion on medium heat until soft (keep lid on pan or add water to prevent burning). Add garlic and wine, cook about two minutes.

Trim okra by chopping the stem end close to the rim. Slice okra lengthwise into fourths. Fat pieces can be sliced more. The goal is to have long skinny strands of okra.

Add remaining ingredients. Bring to low boil. Simmer (uncovered for fresh tomatoes, covered for canned) for about 30 minutes or until okra is soft and limp. Taste for seasoning and serve over pasta.

Savory Tangy Quinoa

Savory Tangy Quinoa

Notes: If you don’t have saki you can use white wine, just use more. The measurements are pretty forgiving, just play around with it. The toddler loves this! I add mashed avocado to his. I’ll also add about a 1/4 cup of red lentils when I add the quinoa. This makes it thicker and easier for him to grab and shove into his mouth.

β˜…β˜…β˜…β˜…β˜… Prep Time: 5 mins | Cook Time: 25 mins | Makes: 4 | Difficulty: Easy

Ingredients:

1/4 c balsamic vinegar

1-2 T Bragg’s liquid aminos

2 T dry saki Japanese rice wine

1 clove garlic, pressed Enough water to equal

2 cups of total liquid

1 cup quinoa (or any grain, brown rice, wild rice, oatmeal, etc)

Directions: Use the liquid to cook the grain like you would with just water. For quinoa the ratio is 2 to 1 and takes 20-30 minutes.

Source: My Collection

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Tempeh, Lettuce, and Tomato Sandwiches

Notes This was a surprisingly good swap for a BLT. I wouldn’t say it tasted like bacon, but it tasted good. It was my first time cooking with tempeh. I followed the recipe almost exactly, but I always salt tomatoes on a sandwich and in this case I used Bacon Salt :) We will be making this again, especially because it was fast, easy and full of protein. And I miss sandwiches. Update: I’ve made this several times now. In fact, it’s the only way I’ve cooked tempeh. The tempeh also pairs well with the celery root salad. Elliot loves this stuff!

β˜…β˜…β˜…β˜… Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Makes: 4 | Difficulty: Easy

Ingredients

  • 1 package tempeh (any variety will do)
  • 1 cup warm vegetable broth
  • 2-3 tablespoons soy sauce (I used 2 but use more if you like your tempeh saltier)
  • 1 teaspoon Liquid Smoke
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chipotle chili powder or smoked Spanish paprika

Directions
Slice the tempeh about 1/4-inch thick. In a flat, microwavable baking dish (or a large skillet) arrange the tempeh slices in a single layer. Mix the remaining ingredients and pour over the tempeh.

For microwave cooking, cook on high power for 3 minutes. Turn or rearrange any pieces that were not covered by broth and microwave on high for 2 minutes. Then cook at 50% power for 3 more minutes. Allow the tempeh to stay in the broth until you’re ready to pan fry.

For stovetop cooking (best results), bring the broth to a boil and reduce heat to a simmer. Simmer for 10 minutes, turning the tempeh halfway through to make sure each piece gets equal time in the broth. Remove from the heat and allow it to sit in the broth until you’re ready to pan fry it. Spray a large non-stick skillet with canola oil or cooking spray. Put it on medium-high heat until hot, and then remove the tempeh slices from the broth and put them in the pan in a single layer. (I did this in two batches.) Cook until brown, and then turn. When they are almost brown on the second side, add a few tablespoons of the simmering broth to the skillet and allow it to evaporate. (This adds more flavor.)

Remove from skillet and serve immediately.

Cajun Tempeh option: Sprinkle the tempeh with Creole seasoning just before you turn it for a spicy treat.

For sandwiches, spread bread with your choice of condiments (I use vegan mayo and spicy mustard). Arrange lettuce and tomato on bread and top with strips of tempeh. One package of tempeh will make about 4-5 sandwiches. The bread we prefer is Rudi’s organic 100% whole wheat. You can use the leftover cooking liquid to cook a grain like quinoa or rice.

Nutritional Info Nutrition (per serving, tempeh only): 121 calories, 54 calories from fat, 6.5g total fat, 0mg cholesterol, 437.9mg sodium, 249.5mg potassium, 7.1g carbohydrates, <1g fiber, <1g sugar, 11.1g protein, 3.5 points.

Source:

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Savory Swiss Chard Pie

Savory Swiss Chard Pie

Notes: A few tips: – it doesn’t “set” like you’d think but it tastes great – in retrospect I’d add a little lemon juice to the greens

β˜…β˜…β˜…β˜…β˜… Prep Time: 20 minute(s) | Cook Time: 40 minute(s) | Makes: Number of servings (yield) 4 | Difficulty: Medium

Ingredients:
12 ounces ( 340 g) chard
1 medium onion, chopped
2 cloves garlic, minced
12 ounces (349 g) lite firm or extra-firm silken tofu (1 package Mori-Nu), drained
1/4 cup (60 ml) plain soy milk
2 tablespoons nutritional yeast
1 tablespoon potato starch or cornstarch
1 heaping tablespoon (1/2 ounce or 15 g) raw cashews (optional)*
1/4 teaspoon onion powder
1/8 teaspoon turmeric
3/4 teaspoon salt (or to taste)
1 pinch nutmeg
1/8 teaspoon cayenne
2 teaspoons fresh thyme leaves (or 1 tsp. dried, optional)

Directions:
Preheat oven to 375F. Spray a 9-inch ceramic pie pan lightly with non-stick spray.

Wash the chard but do not dry. Remove the center stem from each leaf. Set the leaves aside and chop the stems into small pieces.

In a large skillet, sautΓ© the onion and chard stems until softened (about 5 minutes), adding a tablespoon of water if necessary to prevent sticking. Meanwhile, cut the chard leaves into bite-sized pieces. Add them to the pan along with the garlic, reduce heat, and cover. Cook until all chard is wilted. Remove from heat. If any water has accumulated, drain it; then spread chard in bottom of prepared pie pan.

Place tofu and remaining ingredients in a blender, and puree until very smooth. Pour over the chard in the pie pan. Use a spoon to gently open holes through the chard so that the tofu mixture penetrates it. Smooth the top so that tofu layer is even and covers all the chard. Bake for 30 minutes, or until center is set. Remove from oven and allow to rest for 10 minutes before slicing and serving.

Preparation time: 20 minute(s) Cooking time: 40 minute(s) Number of servings (yield): 4

Source: http://blog.fatfreevegan.com/2009/06/savory-swiss-chard-pie.html

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Roasted Asparagus Soup

Roasted Asparagus Soup

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Prep Time: 5 minute(s) | Cook Time: 25 minute(s) | Makes: Number of servings 4 | Difficulty: Medium

Ingredients:
2 pounds asparagus, ends trimmed
2 cloves garlic, peeled
1/2 small onion, sliced
2 cups warm vegetable broth or β€œno-chicken” broth
1/2 ounce raw cashews (1 heaping tablespoon) or 1 tablespoon cashew butter
1/8 teaspoon white pepper
salt to taste
grated peel of 1/2 lemon or orange

Directions:

  1. Preheat oven to 450F. Place the asparagus spears on a baking sheet lined with a silicone liner or parchment paper. Roast for 10 minutes. Turn asparagus and sprinkle the onion and garlic over it. Roast for about 10 more minutes, until asparagus is very tender. If anything looks like it’s browning too much, take it out. (Important Note: These directions are for thicker asparagus. Thin asparagus may take much less time so start with 6 minutes, turn and add onions and garlic, and check again in 5.)

  2. While the asparagus is roasting, blend 1/2 cup of the broth with the cashews and pepper until smooth. Leave it in the blender.

  3. When the asparagus is done, select several of the best-looking spears, remove the tops, and set aside to use as garnish. Cut the remaining asparagus into pieces and put it and the onion and garlic into the blender, along with the remaining broth. Cover the blender and blend on high until perfectly smooth.

  4. If you’re using a Vita-Mix, you can blend it on high for a few more minutes until piping hot (remove the center cup and cover with a kitchen towel to allow steam to escape). Otherwise, pour the soup into a saucepan and heat until hot, stirring frequently. Add salt, if needed, to taste.

  5. Pour into bowls and sprinkle with grated lemon or orange peel. Garnish each bowl with the reserved asparagus spears and serve hot.

Nutritional Info:

Yield: 4 cups

Source: http://blog.fatfreevegan.com/2010/05/roasted-asparagus-soup.html

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Pesto Recipe

Pesto Recipe

Notes: I make this pesto with pasta at least once a week. I rarely measure but last time it came out so good I had to write it down. Just put it all in the food processor and thin out with water. If you have any leftover it’s good to thin it out with water and use as a salad dressing.

β˜…β˜…β˜…β˜…β˜… Prep Time: 10 mins | Cook Time: 0 hr 0 min | Makes: 4 | Difficulty: Easy

Ingredients:
2 lg handfuls raw or toasted nuts (cashews, walnuts, pecans, etc)
2 bunches basil (stems and all)
1 lg garlic clove
2 t kosher salt
3T nutritional yeast
5 shakes red pepper flakes
Juice from half a small lemon
Water
1 T Miso Master Mellow White Miso

Directions: Combine in food processor. Use water to thin out.

Source: My Collection

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Okra and Tomatoes

Okra and Tomatoes

Notes: Add white beans for protein. Trimming okra just means cutting off the stem close to the rim.

β˜…β˜…β˜…β˜… Prep Time: 30 min | Cook Time: 30 min | Makes: 4 to 6 servings | Difficulty: Easy

Ingredients:
1 pound okra, rinsed and trimmed
1 chopped onion
1 1/2 teaspoons kosher salt
1 tablespoon minced garlic
5-6 chopped roma tomato
1 tablespoon minced fresh ginger
1 teaspoon freshly ground or black pepper
1/2 teaspoon ground cardamom
1 can white beans (optional)

Directions:
Cut each okra pod in half lengthwise and set aside. If there are any pods longer than 4 inches, cut them in half crosswise and then lengthwise.

Heat onions along with the salt and cook until they begin to soften. Add the garlic and cook for 1 minute longer. Add the tomatoes and bring the mixture to a boil. Decrease the heat to low and add the ginger, pepper, cardamom and okra. Stir to combine. Cook, covered for 20 minutes. Remove from the heat, taste and adjust the seasoning as desired. Serve immediately. If adding beans add them about halfway through the cook time.

Source: http://www.foodnetwork.com/recipes/alton-brown/okra-and-tomatoes-recipe/index.html

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Miso Soup with Vegetable Dumplings

Miso Soup with Vegetable Dumplings

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Prep Time: 5 mins | Cook Time: 10 mins | Makes: 4 | Difficulty: Easy

Ingredients:

8 cups water

2/3 cup miso (any color/flavor)

6 green onions (scallions), chopped

2 tbsp shredded nori or wakame seaweed

1 block firm silken tofu, cut into 1 inch cubes

As many frozen vegetable dumplings as you would like

Handful dried shiitake mushrooms (optional)

dash soy sauce (optional)

1 tsp sesame oil (optional)

Directions:

Bring water to a slow simmer and add seaweed and dried mushrooms. Allow to simmer at least 5-6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavor it will have.

Reduce heat to very low and add the rest of the ingredients. When adding miso, mix it with hot broth in a separate bowl until it is well dissolved, then add to pot.

Its best not to boil the miso, as this will ruin some of it’s healthy properties as well as change the flavor of the soup.

Notes:

This is very quick and easy. It uses mostly pantry and freezer stuff so I use it when I’m running low on fresh produce.

Source: vegetarian.about.com

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Grilled Zucchini and Red Onion with Lemon-Basil Vinaigrette

Grilled Zucchini and Red Onion with Lemon-Basil Vinaigrette β˜…β˜…β˜…β˜… Makes: Serves 4 to 6 | Difficulty: Medium

Ingredients:

1 large red onion, peeled and cut crosswise into four 1/2-inch-thick rounds

3 medium zucchini (about 1 pound), ends trimmed, sliced lengthwise into 3/4-inch-thick planks

extra virgin olive oil spray

Kosher salt and ground black pepper

1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)

1 teaspoon finely grated zest from 1 lemon

1 tablespoon lemon juice

1/4 teaspoon Dijon mustard

1 tablespoon chopped fresh basil leaves

Directions: (from cook’s illustrated) WHY THIS RECIPE WORKS: Our perfect grilled vegetable recipe would have to produce charred-on-the-outside, tender-on-the-inside veggies with great smoky flavor and a lively dressing. Matching the vegetables in pairs doubled up our recipe’s flavor, while cooking them over moderate heat for 20 minutes gave us a great result, both inside and out. To finish our grilled vegetables recipe, we drizzled them with a quick vinaigrette while they were still warm, which boosted their flavor without overpowering them. The vegetables can be served hot, warm, or at room temperature. After about five minutes, faint grill marks should begin to appear on the undersides of the vegetables; if necessary, adjust their position on the grill or adjust the heat level. 1. Thread onion rounds, from side to side, onto 2 metal skewers. Spray onion and zucchini lightly and evenly with olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste. 2. Whisk remaining 2 tablespoons water, garlic, lemon zest and juice, mustard, and Β½ teaspoon kosher salt (or ΒΌ teaspoon table salt) together in small bowl; set aside. 3. Grill vegetables over medium heat, turning once, until tender and caramelized, 18 to 22 minutes (move vegetables as needed to ensure even cooking). Transfer vegetables to platter; remove skewers from onion and discard any charred outer rings. Rewhisk vinaigrette and pour over vegetables. Sprinkle with basil and serve.

Source: http://www.cooksillustrated.com/recipes/detail.asp?showFullSite=true&docid=19352

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Coconut Curry Kale

Notes: My one year old loved this. Add tofu or beans for protein. We use full fat coconut milk because it’s mostly for the baby.

β˜…β˜…β˜…β˜… Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Makes: 2-3 main course servings | Difficulty: Easy

Ingredients:

  • 1 onion 5 cloves garlic, minced
  • 2 t ginger, grated
  • 2 t curry seasoning (can be curry powder, garam masala, Thai curry paste, etc)
  • .5-1 c vegetable stock or water (less stock if kale is still wet)
  • 1 14 oz can low fat coconut milk
  • .5 t salt
  • 2-3 bunches of kale
  • 1 can chickpeas or tofu (optional)
  • Toasted coconut flakes

Directions:

Soften onion in Dutch oven (leave the lid on or add water to keep from burning). Add garlic, ginger, and curry. Cook one minute. Add salt, stock, milk, and half of kale. Let kale wilt then add the rest.

Add beans. Cover and cook on medium low for about 20 minutes (or until kale is as done as you like) stirring a few times and checking kale. Remove lid, turn up to medium high and cook until liquid reduces to desired consistency and kale is cooked to desired level.

Season with salt and pepper. If kale is too bitter, add a little honey by making a well in the center if the pot and incorporating it into the liquid before stirring the pot.

Top with toasted coconut flakes. We toast ours in the toaster oven until they are the color of bran flakes. You could also top with toasted nuts or seeds. The recipe also calls for topping it with a splash of lime but I didn’t have any.

Source: Cooks Illustrated

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Christy’s Lentils and Greens

Christy’s Lentils and Greens β˜…β˜…β˜…β˜…β˜… Prep Time: 15 mins | Cook Time: 20 mins | Makes: 3 | Difficulty: Easy

Ingredients:

1 onion chopped

2 cloves garlic

1.5 t fennel seeds

1.5 t yellow mustard seeds

1 cup red lentils

2 cups water

1 bunch greens (Swiss chard, kale, beet greens, etc)

Directions: Soften onion and garlic. Add spices and heat for a minute. Add rinsed lentils and water. Boil, then simmer 20-30 minutes. Add greens to the top of the lentil when there’s about 10 minutes left. Don’t stir them in yet just let them steam on top. When lentils are done, stir in greens and salt to taste.

Notes: This is very similar to my lentil soup.

Source: My Collection Sent from Paprika Recipe Manager

Christy’s Lentil Soup

Christy’s Lentil Soup

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Prep Time: 20 mins | Cook Time: 20 mins | Makes: 6-8 | Difficulty: Easy

Ingredients:

1 lg onion chopped

3-5 cloves garlic chopped

1 T fennel seed

1T yellow mustard seed

8-10 c water or veg stock

1 large sweet potato or 1 small butternut squash cut about 1″ cubes

2 cups rinsed red lentils

.5 cup shredded coconut

Salt or Bragg’s to taste

Directions:

Cook onion till soft. Add garlic and spices and heat for a minute. Add the rest of the ingredients except coconut. Cook about 20 minutes or until lentils and vegetables are done. Salt. Add coconut and serve.

Notes:

I make this soup a little different each time, so play around with it.

Source: http://www.foodnetwork.com/recipes/aarti-sequeira/indian-summer-stew-butternut-squash-coconut-and-lentil-stew-recipe/index.html

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Chocolate Chunk Zucchini Muffins

Notes: We make these a lot. The only thing I’ve changed from the original recipe is to cut back on the sugar and add the dark chocolate.

β˜…β˜…β˜…β˜…β˜… Prep Time: 15 mins | Cook Time: 25 mins | Makes: Servings 12 | Difficulty: Easy

Ingredients:

  • 1.5 c whole wheat pastry flour
  • 2 t baking powder
  • 1 t cinnamon
  • .5 t ground ginger
  • .5 t nutmeg
  • .5 t salt
  • 1/3 c raw sugar
  • 6 T unsweetened applesauce
  • 1T lemon zest
  • 1 t vanilla extract
  • .25 c non-dairy milk
  • 1.5 c shredded zucchini
  • .25 cup dark chocolate, chopped (optional)

Directions:

Preheat oven to 350F.

In a large mixing bowl whisk flour, baking powder, cinnamon, ginger, nutmeg and salt together.

In another bowl combine sugar, applesauce, vanilla, lemon zest, zucchini and non-dairy milk. Stir until well combined.

Add wet mixture into dry mixture and stir until just barely combined. Fill muffin cups 3/4 full and bake 18-25 minutes. If making a bread bake 45 minutes to 1 hour. Check doneness by inserting a toothpick into the center. If toothpick pulls out cleanly the bread is done.

(You can also add 1/4 cup chopped dried fruits such as cranberries or raisins, chopped raw walnuts or minced crystalized ginger to this recipe.)

Source: http://happyherbivore.com/recipe/zucchini-muffins/

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Celery Root Salad with Apple Caraway and Horseradish

Notes: I’m not much of a salad person but lately we’ve found some winners. Here’s the latest. I’d never cooked with celery root before and I don’t know why. It was so nice to have a new vegetable, especially one with such a nice, light, herbal flavor. I adapted this recipe from a Cooks Illustrated recipe. Next time I’ll try adding a toasted nut or seed. Maybe pumpkin seed? I know the Veganaise is cheat. You could use soy yogurt if you wanted.

Celery Root Salad with Apple Caraway and Horseradish β˜…β˜…β˜…β˜… Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Makes: 4 | Difficulty: Easy

Ingredients:

2 T lemon juice

1.5 T Dijon mustard

1.5 t horseradish (more to taste)

.5 t table salt

3 T water

3 T Veganaise (or soy yogurt)

1 medium celery root (13-14oz), peeled and shredded

1/2 medium tart apple, cored

2 scallions, sliced thin

2 t minced fresh parsley

2 t minced fresh tarragon

.5 t caraway seeds

Directions: Wisk dressing together. Grate celery root and apple using food processor or course side of box grater. Mix with dressing and additional ingredients. Let sit covered with plastic wrap in refrigerator for at least 30 minutes, preferably a couple hours (makes a huge difference!). Adjust seasoning with salt and pepper. Enjoy!

Source: Cooks Illistrated Sent from Paprika Recipe Manager

Banana Black Beans

Notes: This sounds weird but it tastes great and is very fast. And it uses ingredients I almost always have on hand. It’s my favorite way to eat beans and rice!

Bannana Black Beans β˜…β˜…β˜…β˜…β˜… Prep Time: 5 mins | Cook Time: 10 mins | Makes: 2-4 servings | Difficulty: Easy

Ingredients:

1 small onion

2 cups cooked black beans (if using canned, rinse well)

1/2 cup coconut milk (light can be used)

1/4 cup plain nondairy milk (I use almond)

2 stalks green onion, diced

2 heaping teaspoons chili powder

1 large banana, chopped into

1/2″ half moon pieces Avocado (optional)

Salsa (optional)

Directions: Cook onion until soft. Add cooked black beans, coconut milk and nondairy milk and heat on medium-low for about 3-4 minutes. Stir occasionally. Add chopped green onion and chili powder, and allow the liquid to reduce and become bubbly, still stirring occasionally. Add chopped banana, stir, and allow to heat through. (banana shouldn’t be added too early or else the pieces lose their shape and become mushy). Add more milk(s), if needed. Served on a bed of brown rice and top with avocado and salsa.

Source: http://vegweb.com/recipes/banana-black-beans

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Asian Marinade

Asian Marinade β˜…β˜…β˜…β˜… Prep Time: 15 mins | Cook Time: 0 hr 0 min | Makes: 1 serving | Difficulty: Easy

Ingredients:

2 tablespoons soy sauce or tamari

2 tablespoons fermented fish sauce such as nuoc mam (optional)

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

1 scallion, sliced thin (about 2 tablespoons)

1 tablespoon grated lemon zest or 2 tablespoons minced lemongrass

Ground black pepper

Directions:

Whisk ingredients together in a small bowl.

Pour marinade over contents and seal or cover, turning zipper-lock bag or stirring contents of pan occasionally to evenly distribute marinade.

Notes: Fish sauce is not vegan, but I allow it. I use this as more than a marinade. I often use it like a sauce or salad dressing.

Source: Cooks Illustrated

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Balsamic Beans

Balsamic Beans β˜…β˜…β˜…β˜… Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Makes: 1 serving | Difficulty: Easy

Ingredients:

1 lb dry beans soaked over night

2 ribs Celery diced small

3 green onions halved and sliced

2 T Tomato paste

1 T dried marjoram

1.5 T yellow mustard seeds

1 head plus 2 cloves Garlic

1 15 oz diced Canned san Marzano tomatoes

.5 c Dried shitaki mushrooms

1 c red Wine

1/3 c balsamic vinegar

3 bay leaves

Directions: I used the ingredients I had on hand so feel free to change it up. For instance a traditional mirepoix would probably work better.

Roast garlic in oven in foil for about 45 mins at 425 degrees.

SautΓ© celery, 2 cloves chopped garlic and green onion with tomato paste and herbs. Add beans, water, tomato, balsamic, wine, roasted garlic, bay leaves and mushrooms. Boil and simmer until beans are done (depends on type of bean).

Tip: when adding the roasted garlic whisk it in a bowl with some cooking liquid until most of it is dissolved then pour into the pot. Season to taste. Serve with a drizzle of balsamic vinegar.

Source: My Collection Sent from Paprika Recipe Manager

E2 Meatloaf

E2 Meatloaf β˜…β˜…β˜…β˜…β˜… Prep Time: 20 m | Cook Time: 60 m | Makes: 4

Ingredients:

2 stalks celery or kale stems, chopped

Β½ onion, chopped

2 cloves garlic, minced or pressed

ΒΌ cup walnuts, finely ground or 1/4 c vegan Parmesan

1.5 c cooked brown lentils

1ΒΌ cups quick-cooking oats

10-12 oz firm silken tofu

3 tablespoons soy sauce

2 tablespoons ketchup (additional for topping)

1 tablespoon Dijon mustard

2 teaspoons dried parsley

Β½ teaspoon each thyme, sage, and rosemary

Ketchup to taste

Balsamic Vingar to taste

Directions: Preheat oven to 375ΒΊ. Spray a loaf pan.

Saute the celery, onion, and garlic on high heat in a sprayed skillet for 5 minutes until tender. Remove from heat and cool.

Mash the tofu in a large bowl. Stir in the cooked mixture and remaining ingredients, and just combine. Spoon the mixture into a loaf pan or form into meatballs. Top with a layer of ketchup and balsamic vinegar mixed together.

Bake for 55-60 minutes (about 25 mins for meatballs), or until a toothpick inserted in the center comes out clean.

Number of Servings: 4

Notes: Don’t overwork the mixture or it will become gummy. Mix it as little as possible.

Green Goddess Garlic Dressing

GREEN GODDESS GARLIC DRESSING

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Prep Time: 15 mins | Cook Time: 0 hr 0 min | Makes: 4 | Difficulty: Easy

Ingredients:

2-3 average-size garlic cloves

1/2 cup fresh chives or green onion

1/2 cup fresh parsley or dill

2 Tbsp tahini

2 Tbsp nutritional yeast

1 Tbsp miso

2 Tbsp freshly squeezed lemon juice

1/2 tsp salt

? water (as needed, Tbsp at a time)

Directions:

Put all into the food processor. Blend and serve.

Notes:

Play around with the herbs! Add whatever you have on hand. Cilantro is good. I tend to like green onion instead of chives, as chives can be a little butter sometimes. You can use the parsley (or cilantro) stems since its just getting chopped up anyway. If you have a bunch of parsley left over chop it up and put it in ice cube trays with a little water. I think I like this on pasta more than salad. It’s also good with potatoes, kale, chips, veggies anything. Last night we had it on pasta with a bunch of kale thrown in the pasta water for the last few minutes, then toss with dressing. Super easy. I’ve learned to make a double batch every time I make this. Go easy on the garlic, remember its raw and will stick with you for a while.

Source: FOK Book

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Broccoli “Cheese” Soup

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Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Makes: 6-8 | Difficulty: Easy

Ingredients:

8 cup vegetable stock or water, divided

1 rounded cup Raw Cashews

1 medium onion, finely chopped

1 celery stalk or kale stems, finely chopped

1 large carrot, chopped

1 garlic clove, minced

1/2 large fresh red bell pepper or jarred roasted red pepper, chopped

2 medium yukon gold potatoes, cubed

1 large head broccoli, including peeled stem, chopped (about 4 cups)

.5 t dried parsley

.5 t marjoram

.5 rosemary leaves

1t yellow mustard seeds

2 tsp kosher salt

1/2 tsp black pepper

1 T Dijon mustard

2 T nutritional yeast

Directions:

Puree 1 cup of vegetable stock with the cashews, dijon, and nutritional yeast in a blender or food processor until smooth. Set aside.

In large pot, cook onion, celery, and carrot over medium heat in 1 cup of vegetable stock for 5 minutes or until soft.

Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the herbs, remaining vegetable stock, the broccoli, salt, and black pepper, and bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.

Add the cashew mixture, Dijon, and nutritional yeast to the soup and stir until mixed. Remove the pot from heat and puree about half the soup, in small batches, until smooth. Return pureed soup to the pot and reheat, stirring well.

Don’t cook too long or too hot or the broccoli will turn an ugly shade of brown/green.

Serve!!

Source: FOK Book

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Cherry Sesame Kale Salad

Cherry Sesame Kale Salad β˜…β˜…β˜…β˜…β˜… Prep Time: 20 mins | Cook Time: 0 hr 0 min | Makes: 5 | Difficulty: Easy

Ingredients:

1 bunch kale leaves, chopped small

3 T black cherry concentrate plus 1 T water

2 T apple cider vinegar

2 T Bragg’s liquid aminos or soy sauce

1-2 t toasted sesame seed oil (I’ve decided to allow this to be the only oil I’ll cook with because there’s just no flavor substitute for it.)

1 T pumpkin seed butter (any seed or nut butter will do)

3 T freshly toasted sesame seeds

2 small handfuls chopped freshly toasted nuts (cashews or slivered almonds are my favorite)

1/4 c freshly toasted pumpkin seeds (optional)

1/4 to 1/2 c dried cherries or cranberries (optional)

4-5 pieces crystallized ginger (this is what really “makes” this salad), chopped small

Directions: Mix all the liquid ingredients in the salad bowl. Whisk in the nut butter until well incorporated.

Carefully toast the seeds and nuts. I like to do seeds in a sauce pan on the stove because you have more control. Toast the sesame seeds until they are a dark peanut butter color, making sure to toss them very frequently so they don’t burn (they can go from perfect, to burnt, VERY fast. Don’t walk away from the stove!) Once the seeds are toasted, stir them immediately into the dressing. I toast nuts in a toaster oven on 500 degrees, shaking the pan often. Add hot nuts to the dressing.

Add the chopped kale, ginger, and cherries.

Use your hands to mix and massage the kale to break it down a little. It can be eaten right away but it’s best if it sits for about half an hour. If you have a particularly bitter batch of kale, add a little sugar to the salad to balance the flavor.

Notes: This is my favorite salad. It’s my recreation of an awesome salad at Central Market based on the ingredients I happened to have on hand. The freshly toasted nuts and seeds make this better than Central Market’s version DO NOT SKIP THAT STEP.

Source: My Collection Sent from Paprika Recipe Manager

Cashew Pesto Stuffed Mushrooms

Cashew Pesto Stuffed Mushrooms

β˜…β˜…β˜…β˜…

Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Makes: 12 | Difficulty: Medium

Ingredients:

1-2 slices bread, toasted (almost burnt) and ground in the food processor

2 cloves garlic, grated

12 β€œstuffing” mushrooms, stems removed and reserved (or 24-36 small mushrooms)

1/2c raw cashews pieces, ground very fine or until a butter consistency

salt, pepper, onion powder, to taste

2 handfuls spinach, ground fine

1 handful fresh basil, ground fine

1/2c nutritional yeast

Lemon juice to taste

Lemon zest to taste

Red pepper flakes to taste

Directions:

Preheat the oven to 350Β°.

Process each ingredient in the food processor (except mushroom caps) and combine everything in a big bowl. Drizzle with enough olive oil to moisten or use water.

To stuff the shrooms, form a ball with about 2T stuffing and cram it right into the caps! Layer the stuffed shrooms on cooling rack on top of a cookie sheet (you can do it directly on the cookie sheet but this method helps the mushrooms dry out and concentrate their flavor).

Bake for 15-20 minutes. You can serve them right out of the oven or at room temperature (you don’t even have to bake them, they’re good raw too).

Notes:

These are great for parties. The stuffing is fantastic on pasta too!

Source: http://www.glueandglitter.com/main/2008/12/03/savory-stuffed-mushrooms/

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