Archive for the 'vegan' Category
“untuna” sunflower pate
a la Ani Phyo
In a food processor, process:
2cloves garlic (2 cloves leaves makes for a pungent pate; some may prefer 1 clove)
1Tbs dulse flakes or 1/4cup dulse (dulse is a sea vegetable)
Then add:
2cups sunflower seeds
4Tbs. lemon juice
1/2cup water, as needed
process until it makes a thick, creamy mix. Remove from processor and place in mixing bowl.
Then [...]
Filed under: Salads and Side dishes, raw / live, vegan | Leave a Comment
Lentil Tabbouleh
1/2cup cooked lentils
1/2cup fresh parsley, finely chopped
1 thick slice of onion, finely chopped
1 glove garlic, minced
juice of 1 lemon
1 small beet, uncooked, grated
1 small carrot, grated
vinegar and oil
salt and pepper
Tabouli is typically characterized as having lemon, parsley and vegetables. The amounts here are all flexible, according to how much you want to make. The vegetables [...]
Filed under: Salads and Side dishes, Winter, vegan | Leave a Comment
Black Bean Soup
Here are a couple alternatives.
The original recipes (from the new Moosewood Cookbook)
2cups dry beans, soaked
4cups water
1Tbs. olive oil
3cups chopped onion
10 medium cloves of garlic
2tsp. cumin
2tsp. salt
1 medium carrot, diced
1 medium bell pepper, diced
1.5cups orange juice
black pepper to taste
cayenne to taste
optional: 2 medium tomatoes, diced
Place the beans in a Dutch oven with 4 cups water. Bring [...]
Filed under: Soups, vegan | Leave a Comment
Emeril’s Fresh Cranberry Compote
I saw Emeril make this cranberry sauce on the food network, then visited their recipe to get the recipe.
6oz. fresh cranberries – sort through them, pull out any that look suspicious
1Tbs. orange zest
1/2cup sugar
1cup water
a pinch of salt
a pinch of cinnamon (optional: nutmeg!)
2Tbs. cornstarch
1/4cup fresh orange juice.
optional: 1/4cup chopped pecans
Combine the cranberries, zest, sugar, water, [...]
Filed under: Autumn, Sauces, vegan | Leave a Comment
1 medium size butternut
veggie stock
milk
1in. of fresh grated ginger
1/2ts. cinnamon
1/4tsp. nutmeg
1/8tsp. ground cloves
Cut butternut in half and remove seeds. Bake at 325F for 45 minutes. Remove from the oven, allow to cool and then peel, chop into 1in. cubes and place in a pan with veggie broth to simmer until tender. Move some or all [...]
Filed under: Autumn, Soups, vegan | Leave a Comment
Granola
2lbs rolled oats
1 cup sunflower seeds
1/2 cup flax seeds
1 cup chopped almonds or any nut combo
1/2 cup raisins, or any dried fruit
a little less than 1/4cup molases
a little less than 1/4cup maple syrup
a little less than 1/4cup vegetable oil
Mix all dry ingredients in a bowl.
Mix molases, syrup an doil until well blended. Drizzle over the [...]
Filed under: Breakfast, Etc., Grains, vegan | Leave a Comment
Chana Masala
Extra Virgin olive oil
1.5tsp coriander powder
1.5tsp cumin powder
1/2tsp cinnamon
1/2ts curry powder
1-2Tbs. fresh chopped ginger
3-4 cloves fresh chopped garlic
1 red pepper
1 medium onion
2 cups cooked chickpeas & stock
2-3 diced tomatoes
salt and pepper to taste
1/4cup lemon juice
Saute spices, garlic, ginger, onion and peppers in olive oil until onions are translucent. Add tomatoes and let cook down. Add [...]
Filed under: Ethnic, Main dishes, vegan | Leave a Comment
Hummus
Combine all in food processor:
2cups cooked garbanzos (chickpeas)
1/4cup lemon juice
3Tbs. tahini
4Tbs. olive oil (more as needed)
1/2tsp. cumin
1/2tsp. coriander
dash paprika
dash cayene pepper
pepper and salt to taste
1/2cup fresh chopped parsley
water (saved from garbanzos) as needed
Filed under: Salads and Side dishes, spreads & dips, vegan | Leave a Comment
Tropical Black Beans & Rice
Lulu’s Restaurant; Sylva, NC
½ large onion, chopped
4 cloves garlic, chopped
l tbs. Fresh chopped ginger
½ bell pepper, chopped
l stalk celery, chopped
Olive oil
2 cans black beans
l tbs. fresh cilantro, chopped
1 cup orange juice
Jasmine Rice
Sauté onion, garlic, ginger, pepper, and celery in olive oil until tender. Add beans and continue to sauté. Add cilantro. When [...]
Filed under: Main dishes, vegan | Leave a Comment
Raw Kale Salad
This one is easy and superbly delicious, with all the benefits of raw kale (which is otherwise usually unpallatable).
Cut kale into thin strips, as for cole slaw, about 1/2 inch wide. Use however much you deem necessary (I tend to prefer to use Lacianato kale, which is a very dark green, tear drop shaped, flat [...]
Filed under: Salads and Side dishes, Summer, raw / live, vegan | Leave a Comment
