Tofu Scramble:
Ingredients:
1 onion (diced)
5 garlic cloves (minced)
2 cupsof bell peppers (diced)
2 cups of asparagus (diced)
2 cups of mushrooms (chopped)
1 package of extra firm tofu (cut into 1/4 in. cubes)
1 1/2 tspn. curry powder
1 tspn. cinnamon
2 tablespoons of olive oil
1/3 cup of soy sauce
Salt and pepper to taste
Preparation:
Place a large skillet (or wok) over high/med heat
Pour olive oil onto the skillet and let onions simmer for 5-10 minutes (or until the begin to brown)
Add curry powder and garlic (stir for 2 minutes)
Add cinnamon
Add tofu and vegetables (stir for 5 minutes)
Add soy sauce (stir for 10 minutes or until vegetables are soft)
Add salt and pepper for taste
Serve and enjoy!
Banana Pancakes:Ingredients:
1 cup of whole-wheat flour
1 tablespoon of brown sugar
1 teaspoon of baking powder
1/4 teaspoon salt
1 teaspoon of cinnamon
1 cup of soy milk
1/2 banana, mashed
1 teaspoon vanilla
Preparation:
1. Mix dry ingredients: flour, sugar, baking powder, salt and cinnamon together in a mixing bowl
2. In another bowl, combine all wet ingredients: soy milk, banana and vanilla. Add wet ingredients to dry ingredients and stir well. Add more soy milk if batter is too thick.
3. Cook on medium-high heat in skillet until browned on both sides.
Serve with maple syrup or yummy jams!
Delicious!
1 onion (diced)
5 garlic cloves (minced)
2 cupsof bell peppers (diced)
2 cups of asparagus (diced)
2 cups of mushrooms (chopped)
1 package of extra firm tofu (cut into 1/4 in. cubes)
1 1/2 tspn. curry powder
1 tspn. cinnamon
2 tablespoons of olive oil
1/3 cup of soy sauce
Salt and pepper to taste
Preparation:
Place a large skillet (or wok) over high/med heat
Pour olive oil onto the skillet and let onions simmer for 5-10 minutes (or until the begin to brown)
Add curry powder and garlic (stir for 2 minutes)
Add cinnamon
Add tofu and vegetables (stir for 5 minutes)
Add soy sauce (stir for 10 minutes or until vegetables are soft)
Add salt and pepper for taste
Serve and enjoy!
Banana Pancakes:Ingredients:
1 cup of whole-wheat flour
1 tablespoon of brown sugar
1 teaspoon of baking powder
1/4 teaspoon salt
1 teaspoon of cinnamon
1 cup of soy milk
1/2 banana, mashed
1 teaspoon vanilla
Preparation:
1. Mix dry ingredients: flour, sugar, baking powder, salt and cinnamon together in a mixing bowl
2. In another bowl, combine all wet ingredients: soy milk, banana and vanilla. Add wet ingredients to dry ingredients and stir well. Add more soy milk if batter is too thick.
3. Cook on medium-high heat in skillet until browned on both sides.
Serve with maple syrup or yummy jams!
Delicious!
Vegan Banana Bread:
Ingredients:
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup vegan butter
3 ripe bananas mashed
2 cups whole wheat flour
1/2 teaspoon baking soda
1/4 cup light soy milk
1 teaspoon vanilla
2 teaspoons cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
Mix all dry ingredients separately and then add liquids.
Bake at 350 degrees for one hour
Vegan Waffles:
Ingredients:
1/2 cup Vegan butter
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons sugar
1 1/2 cups light soy milk
1 teaspoon vanilla extract
1/2 cup applesauce (1/4 cup per egg) or use two eggs worth of Ener-G egg replacer.
Spoon out and cook on your waffle iron. Serve with delicious syrup and jam.
Ingredients for Enchilada Filling:
2 onions
2.5 tbs olive oil
8 oz seitan (westsoy) strips
2 green peppers
10 oz baby bella mushrooms
3 tbs of chipotle paste (or siracha or like minded)
40 oz
marinara sauce
3.5 oz chipotle peppers in adobo sauce
1 tbs cinnamon
Pinch of salt
Preparation:
Dice the onions and cook in oil. chop seitan and green pepper into similar sized pieces and add to the onions. Slice mushrooms in a similar size and after 5 minutes add to the mix. Stir together and once cooked through, remove from heat.
Coat 9X13 pan in thin layer of sauce. Fill tortillas with filling and fold into 9X 13 pan. Once the pan is full, smother with sauce and drizzle cheese on top. Place in the over at 350 degrees for 30-45 minutes until tortillas are crispy.
Nori Rolls: (I modified my own based on this version)
Ingredients:
2 cups of cooked forbidden rice
1 tablespoon of soy sauce
½ cup of mung bean sprouts
½ cup of grated carrot
½ cup of cucumber, finely diced
¼ cup of daikon radish
2 tablespoons of fresh parsley
½ cup of grated carrot
½ cup of cucumber, finely diced
¼ cup of daikon radish
2 tablespoons of fresh parsley
½ tablespoon of soy mayonnaise
2 teaspoons of lemon juice
1 teaspoon of dill weed
1 teaspoon of dill weed
1 avocado (thinly sliced)
4 sheets of toasted nori
4 sheets of toasted nori
Preparation:
Combine all ingredients (except the avocado & nori sheets)
Allow the mixture to stand for 1-2 hours.
Allow the mixture to stand for 1-2 hours.
Set out the toasted nori sheets.
Place ¾ cup of filling on each sheet of toasted nori.
Place ¾ cup of filling on each sheet of toasted nori.
Place avocado strips along slide the filling.
Roll tightly and cut (with very sharp knife) into five slices.
Miso Soup
Ingredients:
"Natural/Instant Miso-Cup" Edward & Sons
1 cup of diced mushrooms
2 cups of diced tofu
2 sheets of nori (torn/cut into small squares)
1 teaspoon of dill
2 tablespoons of fresh parsley
¼ cup of daikon radish
½ cup of mung bean sprouts
½ cup of mung bean sprouts
1 teaspoon of cin
namon
2 teaspoons of pepper
Preparation:
Add 2 packets of the Miso Cup to 2 cups of boiling water, bring down heat to med/low
Add mushrooms and let sit for 2 minutes
Add the dill, parsley, daikon, mung beans and tofu
Stir ingredients together
Add the nori and stir
Add the cinnamon and pepper
Enjoy!
Heirloom Salad recipe
Ingredients:
Ingredients:
- 3 heirloom tomatoes, as many colors as possible
- 2 oranges
- Roasted red peppers slices
- 1 can of hearts of Palm (or cooked)
- 1 head of Romain lettuce
- 1 package of Good Seasons Italian Dressing Mix
- 1/4 cup of orange juice
- 1 tbs. canola oil
Preparation:
Get one large platter to use as base for the salad
Separate the Romain lettuce leaves and place individually along platter
Place 4-5 slices of hearts of Palm in the rib of the Romain lettuce
Place 3 slices of thinly sliced orange on top of of the hearts of palm in the lettuce
Carefully lay the strips of roasted red peppers across the tops of the lettuce leaves
Thinly slice the heirloom tomatoes and use them decorate the plate
Follow the directions on the Good Seasons Italian Dressing Mix Package, but substitute the water for orange juice. Shake well and add to the tops of the salad.
Thai Potato Curry:
1 onion
4 fist sized potatoes
2 fist sized sweet potatoes
2 tbs olive oil
3 tbs green curry paste (I didn't have any this time and made my own, 'recipe' for that is below)
1 can of light coconut milk
1 red bell pepper
Dice the onion and heat with olive oil till translucent.
Add in curry paste and mix over heat.
Add potatoes (cut no larger than 1in cubes) and mix to ensure curry paste is evenly distributed
Add light coconut milk and reduce heat to low-medium till milk has reduced, is at your own comfort level for spiciness and potatoes are tender. (Likely 10-15 minutes)
At minute 5, add red bell pepper- cut to same dimensions as potatoes
Serve over Forbidden Rice.
Curry Paste:
I am skeptical of whether or not this is curry paste or just a bunch of random ingredients I thought would taste good in my curry- but I assure you it tastes delicious and that you could adjust quantities if you would like and add at the step above for curry paste and then throughout the reducing stage as needed.
3 tbs of low sodium soy sauce
2 tbs of curry powder
1 tbs of cinnamon
2 tsp basil
3 tbs uncle brutha's hot sauce #9 (or your favorite hot sauce)
3tbs lemon juice (lime may have been better if we had any)
Blueberry-Apple Vegan Muffins Recipe (Makes 12 muffins)
Ingredients:
In a medium bowl, combine together flour, baking soda, salt, cinnamon and lemon zest.
In a large bowl, combine the brown sugar, soy/rice milk, oil, and vinegar and mix well.
Add the two bowls of ingredients together and stir until just combined. (Batter will be lumpy)
Fold in the apple and blueberries
Fill the muffin tins about 2/3rds full.
Bake for amount 20 minutes (or until testing toothpick comes out clean)
Remove from the oven and let it cool for 5 minutes.
Eat & Enjoy!
Blueberry-Apple Vegan Muffins Recipe (Makes 12 muffins)
Ingredients:
Whole Wheat Flour (2 cups)
Baking Soda (1 and 1/2 teaspoons)
Salt (1/2 teaspoon)
Brown Sugar (3/4 cup)
Rice Milk (1 cup)Lemon zest (2 lemons)
Canola Oil (1/3 cup)
Canola Oil (1/3 cup)
Apple cider vinegar (1 tablespoon)
Cinnamon (1 tsp.)
Cinnamon (1 tsp.)
Blueberries (1 and 1/2 cups)
1 diced green apples (peeled and diced into 1cm cubes)
Procedure:
Preheat the oven to 375F. Grease a muffin tin(s).1 diced green apples (peeled and diced into 1cm cubes)
Procedure:
In a medium bowl, combine together flour, baking soda, salt, cinnamon and lemon zest.
In a large bowl, combine the brown sugar, soy/rice milk, oil, and vinegar and mix well.
Add the two bowls of ingredients together and stir until just combined. (Batter will be lumpy)
Fold in the apple and blueberries
Fill the muffin tins about 2/3rds full.
Bake for amount 20 minutes (or until testing toothpick comes out clean)
Remove from the oven and let it cool for 5 minutes.
Eat & Enjoy!
Artichoke Hummus:
3 cups garbanzo beans
1 cup of marinated artichokes (chopped)
1/2 large jalapeño
1/4 cup water
1 tsp cayenne pepper
1 tsp cinnamon
Add all ingredients to food processor and mix!
Pita chips
Take half a package of whole wheat pitas (6) and cut them into eighths.
Lay them on a single layer on a cookie sheet and spray them with cooking oil
Sprinkle adobo spice, cinnamon, and onion powder and then put them in the over at 350 for 5-10 minutes until crispy/brown.
Jess' Chili
Ingredients: (portions are based on estimations made by me (I'm not a big measurement person), so when in doubt, go with your gut)
2 - 3 tablespoons of olive oil
3 onions- diced
10 cloves of garlic- finely chopped
2 tablespoons of curry power
1.5 teaspoons of ground cumin
1.5 teaspoons of cinnamon
2 sweet potatoes - peeled & diced
3 green bell peppers - diced
4 cups of vegetable broth
2 canned Chipotle peppers - diced
2 cans of fire-roasted crushed tomatoes
1.5 cups of black beans
1.5 cups of black rice
1 teaspoon of ground pepper
Cooking Instructions:
In a large pot, head the oil and onions over med/high heat for about 10 minutes or until onions start to brown.
Add garlic, curry powder and cumin and stir for about 2 minutes
Add cinnamon and stir for 1 minute
Add vegetable broth and stir for 2 minutes
Add the sweet potatoes, bell peppers, tomatoes and chipotle peppers. Stir together for 2 minutes.
Put the lid on the chili and let vegetables cook for 10 minutes.
Add the beans and rice and stir together for 1 minute.
Add ground pepper and stir together for 1 minute.
Let chili sit with the lid on it for 10 minutes or until vegetables are soft.
Serve, enjoy, relax!
(This will make enough to serve you and your loved one(s) for 3-5 days)
2 - 3 tablespoons of olive oil
3 onions- diced
10 cloves of garlic- finely chopped
2 tablespoons of curry power
1.5 teaspoons of ground cumin
1.5 teaspoons of cinnamon
2 sweet potatoes - peeled & diced
3 green bell peppers - diced
4 cups of vegetable broth
2 canned Chipotle peppers - diced
2 cans of fire-roasted crushed tomatoes
1.5 cups of black beans
1.5 cups of black rice
1 teaspoon of ground pepper
Cooking Instructions:
In a large pot, head the oil and onions over med/high heat for about 10 minutes or until onions start to brown.
Add garlic, curry powder and cumin and stir for about 2 minutes
Add cinnamon and stir for 1 minute
Add vegetable broth and stir for 2 minutes
Add the sweet potatoes, bell peppers, tomatoes and chipotle peppers. Stir together for 2 minutes.
Put the lid on the chili and let vegetables cook for 10 minutes.
Add the beans and rice and stir together for 1 minute.
Add ground pepper and stir together for 1 minute.
Let chili sit with the lid on it for 10 minutes or until vegetables are soft.
Serve, enjoy, relax!
(This will make enough to serve you and your loved one(s) for 3-5 days)
