Green Smoothie

 

Serves 2

 

1 cup of unsweetened coconut milk

1/2 of a large banana

2-3 large handfuls of kale (stems removed) or spinach

1 heaping Tbsp of almond butter

1/2 cup of frozen mixed berries

1-2 Tbsp agave nectar

green super foods powder (optional)

1/2 tsp cinnamon

Water or juice (to thin it)

 

Combine all the ingredients in a blender.  Blend until smooth.  Add water or juice to get the smoothie to the consistency you like.

 

Kale and Sweet Potato Salad

 

1 Tbsp olive oil

2 sweet potatoes peeled and cut into 1/2 inch cubes

1/2 cup quinoa, uncooked, rinsed

1 bunch kale

3 oranges sectioned

3 large carrots peeled and grated

1/2 cup raisins

Balsamic vinaigrette- recipe follows

 

Pre heat the oven to 400.  Place the sweet potatoes on a large sheet pan and toss with the olive oil and a little salt.  Roast them for about 20-25 minutes until they are fork tender.  While the potatoes are roasting, cook the quinoa.  Bring 1 cup of water to a boil in a small sauce pan.  Add in the quinoa, reduce the heat, cover and simmer for 15 minutes.  Remove the stem from the kale and chop it.  Put the kale in a large bowl.    When the potatoes and quinoa are finished, combine them with the kale and all the remaining ingredients and toss it together.

 

 

Balsamic Vinaigrette

 

1/4 cup balsamic vinegar

1 TBSP dijon mustard

1 TBSP agave nectar or honey

1/4 tsp salt

pepper to taste

 

Combine all the ingredients in a small bowl and whisk until well combined.

 

Quinoa Chick Pea Patties

 

2 Cans of chick peas rinsed and drained

1/2 cup of quinoa rinsed, plus 1 cup water

3 TBSP Olive Oil

1 small onion finely diced

1 medium carrot finely diced

2 cloves of garlic minced

2 tsp chefs blend seasoning or Mrs. Dash

1 cup fresh spinach chopped

1 tsp salt

fresh ground pepper to taste

 

Bring the water to a boil in a small pot and add in the quinoa.  Lower the heat, cover and simmer about 15 minutes.  Heat 1 tbsp of the oil over medium heat and then sauté the onion, carrot and garlic about 5 minutes until tender.  In a large bowl smash the chick peas (I used a potato masher) until there are no whole ones left.  You want it to be chunky, you are not making hummus!  Combine quinoa, onions and carrots and  all the remaining ingredients (except the oil) with the chick peas and mix thoroughly.   Form the mixture into patties, whatever size you like.  Heat the remaining oil in a large skillet or on a griddle.  Cook the quinoa patties about 5 minutes on each side until they are browned.

Honey Mustard Tempeh

 

1 package of tempeh

Tempeh Marinade (recipe follows)

2 TBSP dijon mustard

1 TBSP Honey or agave

 

Cut the block of tempeh into 4 slices then cut the slices in half to make 8 thin slices.  Boil the tempeh in the marinade for at least 10 minutes.  Combine the mustard and honey, set aside.  Preheat the broiler.  Remove the tempeh from the marinade and place on a lightly greased sheet pan.  Broil the tempeh on high about 8 minutes on the first side until it is browned (keep an eye on it).  Fill it over and broil about 5 more minutes.  Take the tempeh out of the oven, spoon a little of the honey mustard on each slice and spread it into an even layer.  Return to pan to the oven and broil the tempeh for a few more minutes.  You  just want to topping to brown a little, but it can burn quickly so watch it.   Remove from the oven.  You can serve it hot or cold, it is delicious either way.

 

Tempeh Marinade

 

2 cups water or vegetable broth

1/4 cup reduced sodium soy sauce

2 Tbsp dijion mustard

2 tbsp honey or agave

 

Combine all the ingredients in a sauce pan and bring to a boil.  Add in tempeh and simmer for a least 10 minutes.  You can always let it go longer for more flavor.  This marinade can be strained and then frozen after one use to use one more time.  Just make sure to bring it back up to a boil again.

Vegan Creamy Tomato Basil Soup

 

3/4 cup raw cashews soaked for at least 1 hour

2 TBSP olive oil

2 – 28oz cans of crushed tomatoes

1 small onion diced

2 cloves of garlic minced

6 cups of vegetable broth 1/2 cup of fresh basil chopped

1 tsp salt

pepper to taste

 

Drain the cashews and place in a blender with 1 1/2 cups water.  Blend until smooth and creamy.

In a large soup pot heat the olive oil.  Add in the onions and cook for about 5 minutes.   Add in the garlic and cook for another minute.  Add in the tomatoes and the broth.  Bring up to a boil then turn down the heat and let it simmer for about 15 minutes.  Add in the basil, salt and  pepper.  Simmer another 10 minutes.  Turn off the heat and then add in the cashew cream.  If you want it smooth blend with an immersion blender or in batches in a standing blender.  Serve the tomato soup with a fresh loaf of bread.

 

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.

 

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.

 

Tomato Basil Pasta Sauce

 

2 TBSP olive oil

1 onion finely diced

2 cloves of garlic minced

2  28oz cans of crushed tomatoes

2 TBSP tomato paste

2 cups of water

1/2 cup of fresh chopped basil

2 tsp Italian seasoning

salt and pepper

 

Heat the olive oil in a large skillet over medium heat.  Add in the onion and cook about 5 minutes until it is translucent.  Add in the garlic and cook for another minute.  Pour in the crushed tomatoes, tomato paste and water.  Stir it well to mix in the paste.  Bring the sauce up to a simmer and add in the basil, Italian seasoning, salt and pepper.  Simmer it for 20-30 minutes then remove from the heat.  Serve the sauce over your favorite pasta.

 

 

Blackberry Jam

 

about 2 cups of fresh berries mashed

1 cup of sugar

 

Combine the berries and the sugar in a medium saucepan.  Cook them on high heat for about 5 minutes and then turn down the heat to medium.  Cook the jam for another 15 minutes stirring frequently.  Remove it from the heat and let it cool a little.  Carefully spoon it into a jar or heat proof container and let cool completely.  Refrigerate or freeze.