Tag: vegetarian

  • No Soak Slow Cooker Black Beans

    • 2½ cups dried black beans (picked through for debris and rinsed)
    • 6 cups water
    • 1 chopped onion
    • 4 whole garlic cloves
    • 1 (4oz.) can green chilies
    • 1 bay leaf
    • 2 tablespoons Cumin
    • 2 tablespoons Chili powder
    • 1 tablespoon salt
    1. Place all ingredients into your slow cooker.
    2. Give it a swirl to stir in the seasoning.
    3. Cover and cook on HIGH for 4-5 hours or LOW 6-8 hours.
    4. If you’re running low on water as they cook, go ahead and add more.
    5. You’ll know when the beans are done by scooping up a few, then gently blow on them. The skin will split when they are ready to eat.
    6. Scoop out for desired meal and enjoy.
    7. Storing- I scoop out the cooled beans using a slotted spoon and into a zip lock bag. I mash the garlic into the juices and add a cup or so of juice to the beans.
    8. I store in my refrigerator up to a week, or freeze up to 6 months.

     
    From: Today’s Creative Life

  • Raw Tacos

    • 4 handfuls walnuts
    • 2-3 tablespoons Bragg’s Liquid Aminos
    • 1-2 cloves of garlic
    • 3 handfuls of nutritional yeast
    • 1 tablespoon coconut oil

    Blend nuts, garlic, Braggs, nutritional yeast and coconut oil until mixed.

    adapted from Korduroy.tv

  • Carrot Ginger Dressing (Dojo)

    • 1 medium carrot, peeled and roughly chopped
    • ¼ cup vegetable oil
    • 2 tbsp diced onion
    • 2 tbsp fresh ginger
    • 2 tbsp rice wine vinegar
    • 2 tbsp tamari / soy sauce
    • 1 tbsp mirin
    • 1 tbsp white miso paste
    • 1 tbsp sesame oil
    • 1 clove garlic, minced

    Blend everything in a food processor until smooth. Keeps in the fridge a few days but you may have to remix it as the oil may separate.

    adapted from Vegangela.

  • Hijiki Tofu Burgers

    • 1/4 cup dried hijiki (or wakame) seaweed
    • 1 cup peeled and grated carrots (1 medium carrot)
    • 1 Tbsp. minced garlic (4 cloves)
    • 2 tsp. grated fresh ginger root
    • 1 Tbsp. vegetable oil
    • 1 block of tofu, pressed
    • 1/2 cup minced scallions (2-3)
    • 1/4 cup sesame seeds
    • 1/4 cup light miso (or more, to taste)
    • 1 tsp. dark sesame oil
    1. Preheat the oven to 350ºF.
    2. Sauté the carrots, garlic, and ginger in the oil for about 5 minutes, until the carrots are limp.
    3. In a bowl, mash or crumble the tofu and mix with seaweed.
    4. Add the cooked carrots and the scallions, sesame seeds, miso, and sesame oil and stir well.
    5. Place on the baking sheet and bake until firm and golden, about 30 to 40 minutes.

    adapted from PETA

  • Roasted Sweet Potatoes and Brussels Sprouts

    • 1/2 pound Brussels sprouts, trimmed
    • 1 sweet potato (1/2 pound)
    • 2 cloves garlic, smashed
    • 3 tbsp olive oil
    • 1/2 teaspoon cumin
    • 1/2 teaspoon salt
    • pepper to taste
    1. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
    2. Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
    3. Smash 2 cloves of garlic and add it to the bowl.
    4. Pour 1/3 cup olive oil over the vegetables.
    5. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
    6. (Line a large sheet pan with foil if you want super easy cleanup)
    7. Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
    8. Pour the veggies onto the pan.
    9. Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.

    From The Food Charlatan.

  • David Eyre’s Pancake

    • 1/3 cup all-purpose flour
    • 1/2 cup whole milk
    • 2 eggs, lightly beaten
    • 2 tablespoons salted butter
    1. Heat oven to 425 degrees. Combine the flour, milk, and eggs in a bowl. Beat lightly. Leave the batter a little lumpy.
    2. Melt the butter in a 12-inch skillet with a heatproof handle. When it is very hot, pour in the batter. Bake for 10 to 15 minutes, until the pancake is golden brown.

    From Food52 & the New York Times.

  • Biscuits

    Ingredients

    • 2 cups all-purpose flour
    • 5 teaspoons baking powder
    • 1 teaspoon salt
    • 3 tablespoons shortening
    • 2 tablespoons butter
    • 2/3 cup milk

    Instructions

    1. Preheat oven to 450. Lightly grease a cookie sheet.
    2. Sift together the flour, baking powder, and salt.
    3. Cut the shortening and butter into the flour with a pastry knife.
    4. Add milk to form a soft dough.
    5. Mix well and pat out on a floured countertop until about 1/2 inch thick; cut out rounds.
    6. Place on prepared cookie sheet and bake for 12 to 15 minutes.

    Adapted from Vegan with a Vengeance & Ruth Wakefield’s Toll House Tried and True Recipes.

  • Hummus

    • 2 cloves of garlic
    • 1 15-oz can of chickpeas (reserve liquid and use in place of water)
    • 1/3 cup tahini
    • juice of 1/2 lemon (approx 2 tbsp)
    • 1/2 cup water
    • 2 tbsp olive oil
    • 1/4 tsp salt
    • pepper to taste

    Adapted from Simply Recipes.

  • Herbes de Provence

    From Saveur

    • 3 tbsp. dried tarragon leaves
    • 1 1⁄2 tbsp. dried savory leaves
    • 1 tbsp. dried sage leaves
    • 1 tbsp. dried thyme leaves
    • 1 tbsp. dried lavender buds
    • 1 tbsp. dried marjoram leaves

  • Kabocha Squash, Fennel, and Ginger Soup with Spicy Coconut Cream

    soup

    • 1 kabocha squash, halved and seeds removed
    • 1 large leek (or 2 small), white and light green parts sliced
    • 1 clove garlic, chopped
    • 1 small fennel bulb, cored and sliced (reserve some fronds for garnish)
    • 1 knob of fresh ginger (about 3/4 of an inch big), peeled and roughly chopped
    • 2 teaspoons fresh oregano (or 1 teaspoon dry)
    • 1 bay leaf
    • 1 tablespoon olive oil
    • 1 tablespoon coconut oil
    • 5 cups filtered water (alternatively you could use low sodium vegetable broth – see notes above)
    • 1 teaspoon fine grain sea salt
    • freshly ground pepper
    • 1 cup spicy coconut cream
    • 1 1/2 teaspoons fresh lemon juice

    spicy coconut cream

    • 1 can organic coconut milk
    • 1 teaspoon fresh lemon juice
    • a couple pinches of salt
    • 1/8 teaspoon cayenne pepper

    Preheat oven to 375° and line a rimmed baking sheet with parchment.  Rub a good amount of olive oil over cut side of squash; place cut side down on baking sheet and place in oven.  Cook squash until fork tender – about 50-65 minutes.  Let the squash cool until it’s ready to handle.  Scoop squash out into a bowl and set aside.

    In a large soup pot, heat olive oil and coconut oil over medium heat.  Add sliced leeks and oregano, and sauté until leeks are soft; add garlic and cook for 30 seconds.  Add the fennel and ginger, and cook for about 5 minutes – until fennel is soft and ginger is fragrant.  Add the squash, bay leaf, water, salt, and pepper – stir.

    Whisk the coconut milk, lemon juice, cayenne, salt, and pepper.

    Turn the heat up and bring soup to a simmer, cook for roughly 30 minutes, stirring every so often. Remove from heat and stir in 1 cup spicy coconut cream.

    In batches, puree soup in a blender, or food processor, until smooth.  Transfer soup back to the pot and bring to a low simmer, stir in lemon juice and taste for seasoning.

    Serve soup with a dollop of leftover spicy coconut cream, poppy seeds, and chopped fennel fronds.

     

    Note: just about any variety of squash works well here, just be mindful that if it’s smaller than a kabocha squash you will need to adjust the amount of liquid, seasoning, etc.

    Adapted from Dolly and Oatmeal.