Christy’s Lentils and Greens

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


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.

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Christy’s Lentil Soup

Christy’s Lentil Soup


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


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


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.


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


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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.

★★★★★ Prep Time: 15 mins | Cook Time: 25 mins | Makes: Servings 12 | Difficulty: Easy


  • 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)


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.)


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


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!

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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 ★★★★★ Prep Time: 5 mins | Cook Time: 10 mins | Makes: 2-4 servings | Difficulty: Easy


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.


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Asian Marinade

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


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


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 ★★★★ Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Makes: 1 serving | Difficulty: Easy


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.

Sauté 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.

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E2 Meatloaf

E2 Meatloaf ★★★★★ Prep Time: 20 m | Cook Time: 60 m | Makes: 4


2 stalks celery or kale stems, chopped

½ onion, chopped

2 cloves garlic, minced or pressed

¼ cup walnuts, finely ground or 1/4 c vegan Parmesan

1.5 c cooked brown lentils

1¼ 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

½ teaspoon each thyme, sage, and rosemary

Ketchup to taste

Balsamic Vingar to taste

Directions: Preheat oven to 375º. 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



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


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)


Put all into the food processor. Blend and serve.


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


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


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


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.


Source: FOK Book

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Cherry Sesame Kale Salad

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


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.

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Cashew Pesto Stuffed Mushrooms

Cashew Pesto Stuffed Mushrooms


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


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

2 cloves garlic, grated

12 “stuffing” 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


Preheat the oven to 350°.

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).


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


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