Category Archive

I’m very fond of pancakes- as long as they’re for dinner. My friend Jaymi and here brood were over for dinner a while ago and she was kind enough to share her perfect pancake recipe. Below is the insanely simple base which can be jazzed up any way you like.

Ingredients:
1 cup flour (I use 1/2 whole wheat pastry, 1/2 organic white)
1 cup water
2 tsp baking powder
1 Tbs sweeter (I use maple syrup)

Directions:
Stir it all together, pour by 1/4 cup onto a hot griddle, flip and chow.

As pictured the pancakes contain 1 tsp vanilla, a shimmy, shimmy, shake of cinnamon, 2 diced apples and 1/4 cup of apple sauce.

Another drooler adapted from Vegan with a Vengance. Not for those nights you’re crunched for time, but worth every tasty moment.

Ingredients:

For the Dough
3/4 cup rice or soy milk
1/4 cup vegetable oil
1 Tbs apple cider vinegar
2 cups all-purpose flour
1 cup whole wheat flour
1/4 tsp turmeric
1/4 tsp baking powder
1 tsp salt

For the Filling
3 medium-sized russet potatoes, peeled and cut into 1-inch chunks
2 tablespoons vegetable oil plus extra for brushing
1 tsp cumin seeds
1 medium yellow onion, very finely chopped
1 cup shredded carrot
2 cloves garlic, minced
1 tbs fresh ginger, minced
1 tsp coriander
1/2 tsp ground turmeric
Pinch of cayenne pepter
1 tsp salt
Juice of 1 lemon
3/4 cup shelled frozen edamame (or green peas)

For the Chutney
1/2 cup coconut milk
1/3 cup fresh mint, finely chopped
1/3 cup fresh coriander, finely chopped
1 clove garlic, minced
1 tsp pure maple syrup
1 tsp fresh lime juice
1/4 tsp salt

Directions:

For the Chutney
Mix together all ingredients in a medium sized bowl and refrigerate for 1 hour. Serve at room temp.

For the Samosas

1. Boil potatoes until tender, 20-30 minutes. Remove, drain and set aside
2. Preheat oven to 400F

To make the dough

1. Pour the wet dough ingredients into a mixing bowl. Add 2 cups of flour, the turmeric and baking powder, stir.
2. Knead and gradually add remaining flour until dough is smooth, not sticky. (Should take about 10 minutes)
3. Cover with a wet cloth and set aside.

To prepare filling

1. In a large skillet over medium heat, heat oil and cumin seeds. Let seeds pop for about 1 minute.
2. Add onions and carrots. Raise heat to medium-high and saute 7-10 minutes, until the onion begins to brown.
3. Add garlic, ginger, coriander, turmeric, cayenne, salt and lemon juice and saute 1 minute more.
4. Add potatoes, mashing as you go.
5. Add edamame and mix well

Divide dough in half and roll on a floured surface until thin. Cut into circles with a 4-inch cookie cutter.

Place 1 1/2 Tbs filling into center of circle, dab the edges with water and fold over. Use thumb and forefinger along edge to seal.

To Bake:

Brush each side lightly with oil and place on a nonstick cookie sheet. Bake for 15 minutes, flip and bake for 10 minutes more.

Serve with Coconut-Mint Chutney

So easy you can make it in 15 mintues with a two year old hanging off your chest and a puppy at your heels.

Ingredients:
1 teaspoon olive oil
2 cups fresh salsa
2 15-ounce cans black beans, drained and rinsed
2 cups vegetable broth
1 16-ounce can refried black beans (Pinto beans processed smoothly)
1/2 cup vegan sour cream (optional)
1/4 cup fresh cilantro, roughly chopped (optional)

Instructions:

1. Heat the oil in a saucepan or large pot over medium heat. Add the salsa and cook, stirring occasionally, for 4 minutes.
   
2. Add the refried beans, black beans, and broth and bring to a simmer.
   
3. Cook until warmed through, about 5 minutes. Ladle into bowls. Top with some of the remaining salsa and the sour cream and cilantro (if using).

*And yes, the Che portrait in bean has absolutely nothing to due with this recipe, but come on I couldn’t resist!

Ingredients-

2 Tbs Olive Oil
1 medium onion, finely chopped (about 1 cup)
3 cloves garlic, minced
2 cups button mushrooms, finely chopped
1 Tbs Chipotle Chili powder (regular chile powder is fine too)
1 tsp salt
16oz tomato sauce
3/4 cup water
1/2 cup quinoa
4 large red peppers
1 (15 oz) can black beans, drained and rinsed
1 tsp pure maple syrup
Fresh cilantro for garnish

Instructions-

1. Saute onion in olive oil over medium heat for 3-5 minutes, until translucent
2. Add garlic and mushrooms; saute about 5 minutes
3. Stir in chili powder and salt
4. Add quinoa and 1 cup of tomato sauce and water
5. Lower heat, cover and simmer for 20 minutes, stirring occasionally
6. Preheat oven to 350F
7. Boil a large pot of water
8. Cut tops off and remove seeds from peppers
9. Boil peppers for 5 minutes and drain
10. Combine beans and maple syrup with prepared quinoa
11. Stuff peppers and stand upright in baking dish
12. Cover with remaining tomato sauce and bake for 15 minutes
13. Remove, garnish and serve.

adapted from Vegan with a Vengance
This recipe is perfection! We found our version to need much more water than original recommended. Feel free to try different types of beans and peppers.

It was declared today that I am officially in charge of vegetables for family dinners from now on. I am happy to hold such a title!

For Easter dinner I made green beans almondine (see recipe below) and the roasted Brussels sprouts with toasted garlic from Vegan With A Vengeance- they were dee-lish!

For dessert I made the carrot cake cupcakes with cream cheese frosting from Vegan Cupcakes Take Over The World. Oh gosh. So moist, so scrumptious, I ate mine with a fork. -Steph

Green Beans Almondine
2 lbs green beans, trimmed
1 cup whole raw almonds
salt & fresh pepper to taste
1 T nonhydrogenated margarin
2 T olive oil
1 T lemon juice
2 T toasted sesame oil
1 tsp sugar

Put about 3 inches of water in a small saucepan, bring to a boil. Add the almonds and cook for 1 minute. Remove the saucepan from the heat and set aside for 3 minutes to cool. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, and set them aside for 5 minutes to dry and cool between paper towels. Using a sharp knife, split the almonds in half lengthwise, and set aside.

Steam green beans, lightly salted, with 1 T margarine in a large pot with lid until tender. Transfer the steamed green beans to a large bowl. Season to taste with salt and pepper, toss gently, and set aside.

In a non-stick skillet, place the olive oil and halved almonds, and about 1 T of the toasted sesame oil and cook the mixture over medium-high heat for 3 minutes. Add 1 tsp sugar and toast until the almonds are golden brown. Remove the skillet from the heat, add the lemon juice and another 1 T of the sesame oil and stir well to combine. Pour the hot almond mixture over the green beans and toss well to thoroughly coat the beans with the mixture.

Recipe adapted from The Vegan Chef

This meal is kid-tested and hubby approved! I almost didn’t have any left-overs like I had hoped!

Often I find myself doing a meal based on a fridge- or cupboard-hunt. Not planned, but using what’s on hand. I had some organic broccoli that needed to be eaten, so tonight’s dinner came forth… And it’s such a quick meal that you can have it all finished by the time the rice is done!

Ingredients:
1 large broccoli crown
1/2 purple onion, chopped
1 8 oz. package of vegetarian stir fry strips, cut into small pieces (I used the ones seasoned in soy sauce.)
Sesame oil
Teriyaki sauce
Soy sauce
Brown rice

Directions: Coat large pan with olive oil spray and heat. Add onions and broccoli (I broke mine into little florets as seen in picture.) Cover and cook on medium heat until crisp and fragrant, stirring often. Once they are crisp and look done, keep on low.

In separate smaller pan, heat 1 tbs. sesame oil and add stir fry strips. Lightly flavor with teriyaki sauce. Cook until golden. Add to broccoli mix and add more teriyaki sauce if you prefer. Stir together for about a minute.

Serve over brown rice. I added a little soy sauce to my rice as well. Enjoy!

These have absolutely no nutritional value, but they are definitely tasty! (shh, I’ve made them twice this week…)

Ingredients:

Cinnamon Rolls:
3/4 cup soy milk
2 tsp. yeast
1 1/2 cups all-purpose flour, plus more for dusting
1/2 cup whole-wheat flour
1/4 cup sugar
1 Tbs. baking powder
2 tsp. ground cinnamon, divided
1/4 tsp. salt
4 Tbs vegan margarine
1/3 cup brown sugar

Glaze:
1 1/2 cups confectioners’ sugar
3 Tbs soy milk

Directions:

1. To make Cinnamon Rolls: Preheat oven to 425F. Line baking sheet with parchment paper. Heat milk in saucepan over medium heat, sprinkle with yeast. Set aside.
2. Combine flours, sugar, baking powder, 1/2 tsp. cinnamon and salt in bowl. Rub butter into flour mixture with fingers until mixture resembles coarse meal. Stir in milk until soft dough forms. Transfer to well-floured surface and dust with flour. Press into 12×6-inch rectangle.
3. Combine brown sugar and remaining cinnamon in small bowl. Sprinkle over dough, and press in lightly with palms of hands. Gently roll dough lengthwise into log. Cut log into 16 3/4-inch-thick slices. Place slices on prepared baking sheet, reshaping into rounds if necessary. Bake 15-18 minutes, or until rolls begin to brown.
4. To make Glaze: Whisk together confectioners’ sugar and soy milk. Glaze will be very thick. Bush glaze on cinnamon rolls right out of the oven.

Ashlee gave me this recipe and since I had made it recently, I thought I’d post it here. It truly is so yummy and you can add anything extra to it if you’d like, too!

1 can black beans (or equivalent dry beans cooked and cooled)
1 cup yellow or white corn
1 avocado chopped
1 small red onion diced
1 tomato diced (or 1 can diced tomatoes drained + 2 Tbs reserved juice)
2 jalapeno (or small can diced green chiles drained)
Pinch of paprika, cumin, black pepper, chili, cilantro

Mix it all together and chill for at least 1 1/2 hours.

Serve with tortilla chips or pack in your favorite veggie burrito or fajita… Enjoy!

This is a great variation of hummus- if you need something new!

1 can Cannelini beans, drained
1/4 cup sesame tahini
1 tsp cumin
1 lemon
1 clove garlic

Chop garlic fine in food processor. Add beans, tahini, cumin, & juice from lemon. Mix in food processor on high until creamy. Add a little water or olive oil if mixture is too thick.

Serve with fresh veggies like red pepper & cucumbers, and warm pita bread, pita chips, etc!

*This is a recipe that I like to use ‘whatever I have on hand’ and sometimes will put in a little rosemary, parsley, etc. I also add more lemon, tahini, salt as needed to taste! It’s great to experiment and delicious every time!

This bread is a great addition to breakfast or a hearty healthy snack.

Ingredients:
1/2 cup vegan margarine (such as Earth’s Balance)
1/2 cup sugar
1/2 cup 100% fruit juice (I like to use apple)
3 tsp egg replacer
2 cups whole wheat pastry flour
½ cup raw nuts, chopped (cashews, walnut or pecan)
1 tsp baking soda
3 soft, ripe banana, mashed
1-2 Tsp flax meal*

Directions:

1. Preheat oven to 325°
2. Cream together sugar and margarine
3. Add juice, egg replacer, flour, baking soda, bananas and chopped nuts
4. Pour batter into an oiled and floured loaf pan
5. Sprinkle with flax meal
6. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean

Yields 1 loaf
Can also bake in 9×9 pan for bars or muffin cups – monitor time after 30 minutes

*Rather than buy flax meal, I buy raw flax seeds and grind in a food processor or coffee grinder as needed

I’ve had some questions on where to get ingredients and items for these and any other veg recipes. If you’re lucky enough to have a chain natural foods store nearby (Whole Foods, Wild Oats, Trader Joes, etc) you’ll be able to get everything you need there. We get by pretty much on what’s in the organic section of our local grocer plus what’s stocked at our small natural foods market. I refuse to shop there but I’ve heard even Super-Walmart now carries a wide selection of natural and organic foods. If all else fails you always have the internet. When I’m feeling lazy, want to stock up or get a vegan item I just can’t find locally (like vegan jello or marshmellows - yum!) I rely on Pangea, The Vegan Store or The Mail Order Catalog for Healthy Eating. Hope this helps!

I make this recipe different every time and never measure a thing. Have fun - you can’t go wrong with this one… oh yeah, I make it by the gallon too - so eat some, freeze some for a rainy day.

Ingredients:
Vegetable or faux chicken base (I buy powdered veggie soup base from our local bulk store, brand unknown - this type of base, works best - bullion lends to super salty soup - you could always used packaged liquid broth, but use a lot)
Mixed Veggies, fresh or frozen (corn, peas, carrots, green beans)
TSP granules
Whole wheat fettuccine noodles broken into thirds
Salt
Pepper

Directions:

1. Mix it all together
2. Boil until noodles and veggies are tender
3. Enjoy

Glazed Seitan:
3 Tbs. maple syrup
3 Tbs. orange juice
1 Tbs. low-sodium soy sauce
1 Tbs. sesame oil
1 16-oz. pkg. seitan, shredded

Stir-Fry:
3/4 cup raw cashews
1 Tbs. plus 1 tsp. sesame oil
1 red bell pepper, cut into 1/4 inch strips (about 1 cup)
1 cup frozen shelled edamame
1 medium onion, chopped (I prefer red)
1 Tbs. minced ginger (about 1 Tbs.)
2 cloves garlic minced
1/2 tsp. crushed red pepper flakes
6 Tbs. orange juice
1 Tbs. arrowroot powder

Brown rice

1. To make Glazed Seitan: Combine syrup, juice and soy sauce in small bowl.
2. Heat oil in nonstick skillet over medium-high heat. Add seitan, and stir-fry 4 minutes, or until golden. Add maple syrup mixture, and simmer 3 minutes, or until seitan is coateed with glaze. Transfer to bowl. Wipe out skillet.
3. To make Stir-Fry: Toast cashews in dry skillet over medium-high heat 3 minutes, or until fragrant. Transfer to bowl. Heat 1 Tbs. sesame oil in skillet over medium-high heat. Add bell pepper, onion and edamame, and stir-fry for 2 minutes.
4. Move veggies to sides of skillet and pour remaining 1 tsp. oil in center. Add ginger, garlic and red pepper flakes, and stir-fry 1 minute. Stir in 2 Tbs. water, Glazed Seitan and cashews. Cover, and cook 2 minutes, or until pepper and onion are tender.
5. Combine OJ and arrowroot powder. Stir into veggie mixture. Bring to a simmer, then remove from heat and serve over brown rice.

Recipe adapted from Vegetarian Times