Category: Vegan

My Favorite Mashed Potatoes

I have never seen anyone with a love for mashed potatoes quite like my dad. You have to purposely put the bowl of them farthest away from him on Thanksgiving day or there won’t be any left. One of my favorite memories is having dinner at Cracker Barrel one night, my dad of course ordered mashed potatoes. He inhaled them and left not trace, when our server stopped by just a moment later she said ” oh my, they forgot your potatoes, I’ll bring some out right away”.

I love food that reminds me of my childhood. Here is one of my favorite recipes to make.

What you’ll need:

10 golden or red potatoes cleaned

1 tbsp sea salt

2 tbsp better than bullion vegetable base

1/4 C unsweetened almond milk

1 sprig of fresh rosemary or 1 tsp dried rosemary chopped finely

1 tsp ground black pepper

Method:

Bring salted water to a boil

Add potatoes

Boil 8-10 minutes until potatoes are soft

Drain water

Using potato masher, mash potatoes to preferred consistancy (I like mine with with a few chunk left in)

With a large wooden spoon stir in bullion, milk, and pepper

Stir in rosemary and top with a few pieces to serve

Enjoy!

Vegan lettuce cups


Vegan lettuce cups:

Ingredient list:

1/2 C shredded carrots

1 shallot sliced thinly

1 c red wine vinegar

1 c white wine vinegar

1 tbsp agave

1 tbsp coriander

1 tbsp ginger powder

1 tsp red pepper flake

1 bell pepper sliced

1/2 English cucumber chopped

1 head of Bibb lettuce cleaned and stems removed

1 avocado sliced

2 tomatoes chopped

Fresh herbs (I used sage, thyme and basil from my garden, use whatever you have on hand)

1 tbsp aged balsamic vinegar (alternatively add honey to regular balsamic)

1 hot pepper sliced thinly (optional)

Method:

In a small saucepan combine vinegar, agave, coriander, ginger and red pepper flakes

Bring to a boil, reduce and let simmer for a few minutes while you prepare the carrots and shallot.

Place carrots and shallot in a large bowl, pour hot liquid over them to do a quick pickle. Set aside while you prepare other vegetables

In a food processor combine carrot mixture (with excess moisture removed), bell pepper and cucumber. Pulse a few times until roughly combined

In a small bowl combines chopped tomatoes, herbs, pepper and balsamic

To make cup: take lettuce cup, add carrot mixture, add avocado and top with tomato mixture.

  • Enjoy!

Beet Couscous


Ingredient list:

1 white onion chopped

1 tbsp olive oil

1 C whole wheat couscous 

2 garlic cloves

2 tbsp balsamic  vinegar 

1 C beets chopped finely

2 C kale

2  1/2 C vegetable broth 

2 vegan sausage links chopped

Sea salt + pepper to taste 

Method:

Heat oil in a medium skillet over medium

Add onions and cook until translucent 

Add beets

Add garlic and vinegar 

Stir well

Add kale and broth

Bring to a boil, cover, reduce and simmer for 30 minutes until couscous is cooked through

Serve on fresh arugula 

Season with salt and pepper if wanted

Enjoy!

Bibb lettuce salad 


Ingredient list:

1/2 small red onion sliced thinly 

1/2 C vinegar (I used white wine but white, red wine or rice would be okay also)

1 head of Bibb lettuce ripped into small pieces (I love the living kind)

2 vine ripened tomatoes sliced (I used orange)

1/2 English cucumber slices thinly 

1/2 lemon (juice)

2 tbsp olive oil

Sea salt

Black pepper

Method:

Place onions in a small bowl and cover with vinegar. Let onions pickle as you assemble the salad.

Place lettuce, tomatoes + cucumbers in a large bowl

Add lemon juice and olive oil on salad, toss

Top with onions 

Sprinkle with salt and pepper

Enjoy!

Summer Salad with Balsamic Dressing

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Ingredient List:

Dressing:

1/2 C Balsamic vinegar

1 tsp italian seasoning

1 garlic clove

1/2 tsp sea salt

1/2 tsp black pepper

1 tbsp agave or sugar

1/2 C extra

Salad:

2 C spinach

1 Cucumber cut into shoestrings

1/4 red onion sliced thinly

1/2 C blackberries

1/2 C strawberries sliced

Fresh cilantro chopped roughly

Method:

In a food processor combine vinegar, seasoning and garlic

Blend

Add olive oil, and blend again

Set aside

Combine all ingredients for salad and top with dressing immediately before serving

Enjoy!

Print Recipe for Summer Salad with Balsamic Dressing

Roasted Veggies

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Roasted Veggies

Ingredient List:

3-4 C Mushrooms (I used Baby Bella) cleaned

1 C cherry tomatoes

1 head of cauliflower (I used green) cut into florets

1 red onion sliced into 1/4” rounds

6 gloves of garlic peeled

1 tbsp fresh oregano chopped

1 tsp thyme

1 tsp basil

1 tsp sea salt

2 tbsp olive oil (I used spicy olive oil from Rocky Mountain Olive Oil)

Method:

Heat oven to 400

Prepare a baking sheet

in a large bowl combine all veggies

Drizzle olive oil

Add all spices

Combine with your hands

Pour mixture onto baking sheet

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Bake for 25 minutes

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Enjoy!

Print Roasted Veggies Recipe

Vegan Strawberry Tart

vdaytreat
Vegan Tart

Ingredients:

Crust:

1 C walnuts

10-12 pitted dates

1 tbsp peanut butter

Filling:

2 C cashews

2 tbsp water

1 tsp vanilla

1/4 C coconut oil (melted)

2 tsp agave nectar

1 lemon (juice)

1/2 orange (juice)

1 pint raspberries

Toppings:

1 pint raspberries mashed

5 strawberries sliced

Walnut pieces

Cashew pieces

(top with anything you like, carmel would be a great addition)

Method:

  1. Spray 5 ramekins with non-stick spray
  2. Line with parchment/wax paper
  3. Spray with non-stick spray again and set aside
  4. In a food processor add walnuts, dates, peanut butter and combine until sticking together
  5. Spoon into ramekins and press down with your fingers
  6. In a blender combine cashews, water, vanilla, coconut oil, 2 tsp agave nectar, lemon juice, orange juice, and raspberries until smooth
  7. Fill each ramekin with filling and cover with plastic wrap
  8. Place in freezer for at least 1 hour
  9. When set up pull parchment paper up to remove tart
  10. Top with raspberries, strawberries, and extra nuts if wanted

Vegan “Corned Beef” + Cabbage

vegan

Vegan “Corned Beef” + Cabbage

Ingredient List:

1 tbsp olive oil

1 yellow onion chopped

1 head of cabbage chopped

2 leeks chopped (only white + light green portion)

5 carrots roughly chopped

2 red potatoes chopped roughly

1 pasilla pepper chopped roughly

3 C water

3 tsp vegetable bullion

1 tbsp fresh horseradish

2 tbsp hot mustard

3 tbsp white wine vinegar

2 links of vegan sausage (I used chirizo flavored)

1 tsp salt

1 tsp ground black pepper

(additional white wine vinegar if wanted after plated)

Method:

Heat a large pot over medium

Add onion and cook until softened about 5 minutes

Add cabbage, leeks, carrots, potatoes, pepper, water, bullion, horseradish, mustard + vinegar

Bring to a boil, reduce heat, simmer covered for 10 minutes

Add sausage, salt + pepper and simmer an additional 10 minutes until all veggies are soft

Serve and add an additional splash of vinegar if wanted (which I always want!!)

Enjoy!

Serves 4

Print Vegan %22Corned Beef%22 + Cabbage recipe

Cauliflower Salsa

Cauliflower Salsa 5
Purple Cauliflower Salsa

I love salsa!  I put salsa on everything,  well almost everything. This colorful alternative to tomato salsa can add some variety to your meals.  You can put this on top of any type of fish, toast, potatoes or dip chips or pita into it.

 

Ingredient List:

1 C cauliflower florets chopped finely ( I used purple cauliflower but any color is okay)

1 C olives chopped ( I used a blend of black, green and kalamata)

1/4 C chopped parsley

1/2 pear chopped finely

1/2 lemon (juice)

1 tsp sea salt

1 tsp olive oil

Method:

Combine all ingredients in a medium bowl, add more oil if needed

Enjoy!

Print Purple Cauliflower Salsa Recipe