Category: Main Dishes

Vegan Creamy Tomato Basil Soup

Vegan Creamy Tomato Basil Soup

Vegan Creamy Tomato Basil Soup

The last few weeks have been so crazy for my family.  After looking for full time work for over a year, my husband was finally blessed with a great job in Asheville (where I have really wanted to live).  The same week I found a part time job and we moved.  It has all happened so fast that it hard to believe.  We are so blessed and grateful!  I haven’t really had much time for cooking lately and unfortunately we have had to eat out a lot, but now I am getting back in the kitchen.

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Vegan Macaroni and Cheese (with Cauliflower, but don’t tell)

vegan macaroni and cheese

Who doesn’t love mac and cheese?  My kids are always asking for it and it is one of those things that I don’t like to give them on a regular basis just because it is not very nutritious.  I have found a way to make all of us happy.  The base of this cheese sauce is cauliflower.  It comes out super creamy and cheesy tasting.  I feel a lot better about the kids eating this version of mac and cheese and the kids are happy because I let me have it a lot more.

 

Vegan Macaroni and Cheese

 

1 small head of cauliflower cut into florets

2 TBSP Earth Balance Butter

1 Cup Nutritional Yeast

1 tsp garlic powder

1/2 tsp tumeric (optional of color)

juice of 1/2 a lemon

2 tsp salt

2 TBSP tomato paste (ketchup will work too)

1 1/2 cup of non dairy milk

1 lb whole wheat pasta (any small shape)

1 cup whole wheat bread crumbs

 

Preheat the oven to 375.  Steam the cauliflower until it is very soft.  Cook the pasta according to the package directions, make sure not to let it go too long or it will be mushy after it is baked.  When the cauliflower is soft add it to a blender with all the remaining ingredients (except breadcrumbs) and blend until it is smooth.  You will probably have to do this in batches.  Lightly butter a large baking dish.  Put in the pasta and then pour the cheese sauce over the top and mix it with the pasta.  Top with the bread crumbs and then bake the mac and cheese for 20-25 minutes, until it is bubbly and the top is lightly browned.  Remove form the oven and let cool for at least 5 minutes before serving.

 

 

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Black Bean and Corn Salad with Chili Lime Dressing

Vegan black bean and corn salad

This past week has been so hot that I haven’t wanted to cook, which is very unusual for me.  A few night ago I was planning to make black beans and rice, but it was over 100 degrees outside and we had spent a full day kayaking on the lake.  So, all the ingredients I was planning on using went into a salad instead.  It was so light and fresh tasting, just perfect for summer.  The best part was that I didn’t have to turn on the stove.

 

Black Bean and Corn Salad

 

Salad:

1 head of Romaine washed and chopped

1 can of black beans drained and rinsed

1 cup of corn (I just thawed frozen)

1 large tomato diced

1 bell pepper diced (any color will work)

1 avocado sliced

 

Combine all of the salad ingredients in a large bowl.  You may want to leave out the avocado if you think there will be leftover salad because it will turn brown fairly quickly.  I just put some on top of each serving of salad.

 

Chili lime salad dressing:

Juice of 2-3 limes

3 TBSP Olive or Canola oil

1 tsp chili powder

salt and pepper to taste

 

Combine all the ingredients in a small bowl and whisk until thoroughly combined.  Pour the dressing over the salad and toss.

 

 

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Lentil Burgers

Vegan lentil burgers

These lentil burgers are very hearty and filling.  The lentils give the burgers a meaty flavor and add lots of protein.  They would be great done on the grill for a BBQ this summer.

 

Lentil Burgers

Makes about 8 burgers

 

1/2 cup uncooked brown rice

1 cup uncooked lentils

3 TBSP of olive or canola oil

1/2 of a medium onion

2 carrots

2 cloves of garlic

1 cup of oats finely ground in the food processor

1 TBSP chef’s seasoning or Mrs. Dash

salt and pepper to taste

 

Bring 1 cup of water or vegetable broth to a boil in a medium pot.  Add in the rice, cover and turn the heat down to low.  Cook the rice for about 45 minutes.  While the rice is cooking cook the lentils.  Bring about 3 cups of  water or broth to a boil and add in the lentils.  Turn down the heat and simmer the lentils for about 25 minutes until the lentils are tender.

Finely chop the onions, carrots and garlic in the food processor.  Heat 1 TBSP of the oil in a skillet and add in the veggies.  Cook them for about 5 minutes.   Add the cooked veggies into a large mixing bowl with the oats, seasoning, salt and pepper.  When the rice and the lentils are finished cooking put about 3/4 of it into the food processor and grind them a little.  You want it to have a little texture still.   Add the pureed and the whole rice and lentils into the mixing bowl and mix it all together with you hands.  Form the lentil mixture into burgers.  Heat the oil in a large skillet and cook the burgers about 5-7 minutes on each side until they are golden brown. Or you can brush the burgers with oil and cook them on an outdoor grill.

 

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Sea Cakes (Potato Nori Cakes)

vegan sea cakes (potato nori cakes)

This is another recipe that came from a craving.  I used to make salmon patties all the time and really missed them, so I tried to make something that was similar.  The kids called them sea cakes because I replaced the fish with seaweed.    I ground nori sushi wrappers in my spice grinder to get the seafood flavor.  I know it sounds a little crazy, but they are delicious.  Nori is easy to find in most grocery store, just look in the asian section.  The main ingredient is mashed potatoes with some carrots and onions for a little flavor and texture.  The panko bread crumbs give them a nice crispy outside.  If you like seafood, these are must try.

 

Sea Cakes (Potato Nori Cakes)

 

3 TBSP olive or canola oil

6 medium potatoes

2 carrots finely chopped

1 small onion finely chopped

1 – 2 sheets of nori depending on how much “fish” flavor you like

1 tsp salt

pepper

1 TBSP chefs blend seasoning or Mrs. Dash

1 cup panko bread crumbs

 

Bring a large pot of water to a boil.  Peel and dice the potatoes then boil them until they are tender, about 10 minutes.  Drain and put in a large bowl, set aside to cool.  While the potatoes are boiling cook the carrots and onions.  In a medium skillet, heat the oil over medium heat.  Add in the carrots and the onions and cook about 8-10 minutes until they are tender.  Set them aside to cool.  When the potatoes are cool enough to handle mash them up. Tear up the Nori a little and put it in a spice grinder or food processor.  Grind it until it is finely chopped, but not powder.  Add the nori, carrots and onions, salt, pepper and seasoning to the mash potatoes.  Mix it all together thoroughly.  Form the potato mixer into patties.  (If it is a little too dry add in a little soy milk.)  Coat the patties in the bread crumbs.  Heat another 2 TBSP of oil on a griddle or in a large skillet.  Cook the sea cakes about 5 minutes on each side until they are nicely browned.

 

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Cacciatore over Whole Wheat Pasta

Vegan cacciatore

Cacciatore is a dish that I grew up with.  My mom and my grandma used to make it all the time, but their version had chicken in it.  I used all the same veggies and served it over whole wheat pasta.  The tomatoes and wine in the cacciatore make a nice light sauce for the pasta.  It would be great with vegan “chicken” cutlets, like Gardien, in it as well.

 

Cacciatore

 

3 TBSP Olive Oil

2 green peppers cut in half and sliced

1 large onion sliced

3 large portobello mushrooms sliced

2 cloves of garlic

1/2 cup white wine

28 oz can of diced tomatoes

1/4 c chopped fresh basil

salt and pepper to taste

1 lb of whole wheat pasta cooked according to package directions.

 

Heat 1 TBSP of the oil in a large skillet over medium heat.  Add in the sliced mushrooms and sauté about 8  – 10 minutes until the mushrooms are browned.  Remove the mushrooms and set aside.  Add the remaining 2 TBSP of oil into the pan.  Add in the peppers and onions and sauté about 5 minutes.  Add in the garlic and cook another 2 minutes.  Return the mushrooms to the pan.  Pour the white wine into the pan and continue to cook another minute.  Add the diced tomatoes into the pan along with their juices.  Simmer the cacciatore about 8-10 minutes.  Add in the chopped basil.  Serve the cacciatore over whole wheat pasta or with vegan “chicken” cutlets.

 

 

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Pizza Party: Make your own Pizzas and Fruit Salad

Vegan pizza bar

Vegan Fruit Salad

My best friend just graduated from college with a degree in Civil Engineering, so we had a little party to help her celebrate her amazing accomplishment.  She worked so hard to go to school, work, and raise 4 kids.  She is so inspiring.  We ended up having a little pool party with all of our kids, so we decided to let them all make their own pizzas.  I cut the dough into individual sized pizzas and my husband grilled them.  Just use you favorite store bought pizza dough or make you own.  Then the kids put on all their favorite toppings and we put them bak on the grill to melt the cheese.  On the side we had a huge fruit salad because all the kids are fruit fanatics.  I tossed the fruit in a honey lime dressing, which gave it a little more sweetness and some tang.  This is a great party idea, especially when you are serving vegans and non-vegans together.  Everyone ends up happy!

 

Fruit Salad with Honey Lime Dressing

 

About 6 Cups of your favorite fresh fruit (watermelon, mango, cantaloupe, berries)

Juice of 2 limes

2 TBSP of honey or agave

2 TBSP Fresh mint chopped (optional)

 

Cut all the fruit into bite sized pieces and place in a large serving bowl.  In a small bowl mix together the lime juice and honey until it is well combined.  Pour it over the fruit and toss to coat the fruit.  Add in the mint if you are using it.  Serve chilled.

 

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Vegan Chopped “Pork” Sandwich

Vegan chopped pork Sandwich

 

Barbecued pork used to be my husbands favorite food before we became vegan.  It was the thing that he missed the most as well.  I was really happy to find a vegan rib recipe that was really good and easy to make.  I used that recipe to make the “pork” sandwiches.  I just chopped the “ribs” covered it in BBQ sauce and served it on a whole wheat bun.  The Collard Green Salad goes great with this sandwich.

 

Chopped “Pork” Sandwich

1 recipe for vegan ribs:  Barbecued Seitan Ribz  (I usually double or triple the recipe)

Your favorite vegan BBQ sauce

Whole Wheat or Ezekiel buns

Follow the directions for the seitan ribz.  When the ribz are done then chop them up and mix in some BBQ sauce.  Serve on warm buns.

 

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Sweet Potato Falafel with Tahini Sauce

vegan sweet potato falafel 2

vegan sweet potato falafel

 

Falafel is one of my favorite foods.  This variation on the regular falafel turned out to be equally delicious.  The sweet potatoes give the falafel a completely different texture then the original and they add great flavor.  The outside gets nice and crispy and the middle is very creamy.  Serve it with warm pita and tahini sauce.

Sweet Potato Falafel with Tahini Sauce

 

2 large sweet potaoes

1 Can of chick pea drained and rinsed

2 cloves of garlic

1/2 cup parsley

juice of 1 lemon

1 tsp coriander

2 tsp cumin

1 tsp salt

1 cup chick pea flour

1 cup bread crumbs

4 TBSP canola oil

 

Bake the sweet potatoes at 400 degrees until tender (about 20-30 minutes).  Let the potatoes cool and then remove the skin, it should just peep off.  Set aside.

Add the garlic into a food processor and finely chop it.  Add in the sweet potatoes, parsley, coriander, cumin and salt.  Process it until the potatoes are mostly smooth.  Add in the chick peas and pulse it until the chick peas are mostly chopped, you want it to still have some texture.  Put the mixture into a large bowl and add in the chick pea flour and the bread crumbs.  Mix it thoroughly.

Heat the oil in a large skillet or on a griddle over medium high heat.  Put the falafel mixture in the hot oil by the heaping tablespoons and press them down a little.  Cook on each side for 4-5 minutes until the falafel are a nice golden brown and crispy.  Serve the falafel with the tahini sauce and warm pita.

 

Tahini Sauce

 

1 cup chick peas

juice of 1 lemon

1 clove of garlic

2 TBSP tahini

1/2 cup parsley

3/4 – 1  cup water

 

Add all of the ingredients into a blender and blend until sooth.  Start with 3/4 cup water and add more as needed.  You want it be a little thick, but still pourable.

 

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