Vegan – Page 4 – Kacey Tess

Stir Fry

What you’ll need:

1 Tbsp olive oil

1 package of Soba noodles cooked according to directions

1 package of frozen veggies ( I used broccoli and cauliflower)

1 small onion chopped Finley

Any other fresh vegetables you have on hand (I used zucchini)

1/4 C ponzu sauce (or soy)

1/2-1 Tbsp Sriracha

What you’ll do:

Heat frozen veggies, set aside

Cook soba noodles, drain and set aside

In a large Wok or skillet heat olive oil

Add onion and zucchini and cook 5-10 minutes until translucent

Add frozen veggies and stir

Add ponzu sauce and Sriracha

Stir well

Add Soba noodles

Stir well and heat through about 2-3 minutes

Enjoy!!

I garnished mine with additional Sriracha and some black seasame seeds

{vegan} corned beef and cabbage

What you’ll need:

1 Tbsp olive oil

1 head of green cabbage chopped

3 carrots sliced

1 yellow onion chopped finely

2 cloves of garlic chopped

1/4 C red wine vinegar

1 Tbsp vegetable bullion

1/4-1/2 C warm water

1 package of vegan chorizo

1 Tsp red pepper flakes

Sea salt to taste

Black pepper to taste

Parsley for garnish

What you’ll do:

In a medium skillet heat oil, garlic and red pepper flakes

Add onion and cook for about 3 minutes until clear

Add carrots and cook an additional 2-3 minutes

Add water, vinegar and bullion

Mix thoroughly

Add cabbage and bring to a boil

Reduce heat and simmer for 10 minutes

Taste, add salt and pepper if wanted

In a small skillet heat chorizo over medium stirring consistently

Spoon cabbage with a slotted ladle onto a plate

Add chorizo and parsley to garnish

I served baked purple potatoes with this dish

Enjoy!!

Bruschetta

What you’ll need:

1 package of heirloom tomatoes quartered

1 Tbsp olive oil (I used a red pepper infused oil I make)

10 basil leaves chopped

1 Tsp balsamic vinegar

1 Tsp sea salt

1 package of crostini

What you’ll do:

In a medium bowl mix together tomatoes, basil, oil, vinegar and salt

Spoon mixture onto crostini

Top with basil

Enjoy!!

Orange cauliflower, cabbage and warm kale salad with orange dressing

What you need:

1 head of red cabbage chopped

1 head of orange cauliflower chopped into bite size pieces

1/4 red onion chopped

1 bunch of Kale stems removed and cut roughly

1 bunch of green onions chopped

6-7 cherry tomatoes halved

Dressing:

1/4 C orange juice

1/2 orange (juice & zest)

1/4 C coconut milk

1/4 C extra virgin olive oil

1 Tbsp rice vinegar

1 Tbsp ginger

1 Tsp sea salt

1 Tsp cinnamon

1 Tsp red pepper flakes

What you’ll do:

Combine all ingredients for the dressing in a food processor

Set aside

In a large bowl combine all ingredients for salad

Pour dressing on salad and mix thoroughly

For a heartier meal you could add quinoa or brown rice

Enjoy!!

{vegan}{raw} Peach Cheesecake

What you’ll need:

2 C walnuts

10 dates

1 orange (juice & zest)

1 1/2 C cashews (raw and soaked overnight if possible)

2 Tsp vanilla

1/4 C coconut oil

1 lemon

4 fresh peaches

2 Tbsp dried pineapple (optional)

1/4 C fresh currants (optional)

Springform pan

What you’ll do:

In a food processor combine walnuts, dates, juice from 1/2 the orange and zest from 1/2 the orange

Spread the walnut mixture in the bottom of the springform pan

In a blender combine cashews, vanilla, coconut oil, juice and zest from the other half of the orange, juice from the lemon

Blend until smooth

If too thick add small amounts of water until it is a thick, creamy consistency

Pour cashew mixture over crust

Cover with plastic wrap and place in freezer for 1-2 hours until firm

Cut peaches up and mash slightly

Remove cake from the freezer and top with peach mixture

Sprinkle dried pineapple and currants on top

Enjoy!!!

{vegan} Veggie Burritos

What you’ll need:

1 Tbsp olive oil

1 yellow squash chopped into bite size pieces

1 green zucchini cut into bite size pieces

1/2 red onion chopped

1 can of black beans rinsed and strained

1 C of cooked brown rice (or any rice you prefer)

1 batch of guacamole (see previous blog post) or 1 sliced avocado

1 bunch of cilantro

1 lime (juice)

5-6 cherry tomatoes quartered

1 Tsp sea salt

1 Tsp pepper

1 Tsp chili powder (I use ancho chili powder)

2 Serrano peppers deveined and seeded, chopped finely (optional)

6 whole wheat tortillas

What you’ll do:

In a large skillet over medium combine oil, squash, zucchini and onion

Cook for about 5 minutes or until soft

Season with salt, pepper and chili powder

Add beans and heat thoroughly

Place a tortilla on a plate

Smear guacamole or avocado on tortilla

Sprinkle with Serrano pepper

Add a spoonful of rice

Add zucchini mixture

Top with cilantro and tomatoes

Roll up and secure with a toothpick if wanted

Garnish with cilantro and lime wedges

Enjoy!!!

Pan Fried Rosemary Potatoes

What you’ll need:

2-3 Yukon gold potatoes cleaned and sliced thinly

2 Tbsp extra virgin olive oil

3-4 sprigs of fresh rosemary stems removed

1 Tsp Sea salt

What you’ll do:

In a large mixing bowl combine potatoes, rosemary, olive oil and salt

Transfer into a large skillet and cook about 10 minutes (until golden brown) over medium high heat flipping them every 2 minutes

That’s it! Enjoy!!

Apricot + Strawberry Dutch Oven Cobbler

What you’ll need:

10 apricots washed and quartered

1 pint of strawberries washed and halved

1/2 lemon (juice)

1/2 orange (juice)

3/4 C sugar (you can use stevia for a lower sugar recipe)

1 Tbsp butter (I use vegan)

1 Tbsp sugar

2 Tbsp flour (I use unbleached all purpose)

1 Tbsp brown sugar

2 Tsp cinnamon

1 container if refrigerated biscuits, I used buttermilk

What you’ll do:

In a large bowl combine apricots, strawberries, lemon juice, orange juice, 3/4 C sugar and flour

Pour this mixture into the Dutch oven

Place biscuits on top of the mixture evenly

Cut the butter into 8 chunks and place one on top of every biscuit

Sprinkle with brown sugar, regular sugar and cinnamon

Place Dutch oven over coals in the fire pit and let cook for 15 minutes

Check biscuits after 15 minutes, cook until golden brown

Serve and enjoy!!!

One pot veggie pasta {vegan}

What you’ll need:

3 1/2 C water

2 Tsp veggie bullion (I use better than bullion paste)

1 package (12 oz) veggie pasta, I used tomato

1 can italian stewed or diced tomatoes

1 package of sliced white mushrooms

1 white onion chopped finely

1 leek chopped finely (into rings) light part only

5-6 Brussel sprouts halved and stems cut off

1 C broccoli florets

2 garlic cloves chopped finely

2 C peas (fresh or frozen)

2 Tbsp fresh basil

1 yellow chili pepper sliced thinly

Juice from 1 lemon

Red pepper flakes to taste (1/2 Tsp)

Sea salt to taste (1 Tsp)

Lemon pepper to taste (1 Tsp)

3 bay leaves (optional)

What you’ll do:

Combine everything but peas in a pot

Over medium high heat bring to a boil

Add peas

Start stirring

Cook for about 7 minutes or until pasta is tender stirring constantly

Remove bay leaves

When pasta is cooked through serve

Enjoy!!

Baked Curry Cauliflower

What you’ll need:
1 head of cauliflower

3 TBLS extra virgin olive oil

1 TBLS curry powder

1 TSP turmeric powder

1 TSP sea salt

1/2 lemon (juice)

What you do:
Pre heat oven to 450 degrees

Line a cookie sheet with aluminum foil

In a bowl mix together 2 TBLS olive oil, curry powder, turmeric powder, sea salt and lemon juice

Cut cauliflower into bite size pieces
Place cauliflower in curry mixture and lightly coat all pieces

Place cauliflower on cookie sheet and bake for 25 minutes or until cauliflower is browning and crispy

Remove from oven and squeeze additional lemon juice and season with sea salt immediately

You can serve this dish alone as an appetizer or serve on top of my tempeh fried rice (see previous blog post) for dinner

Enjoy!!