What you’ll need:
Granola (I use Kashi brand)
5 strawberries sliced
5-6 almonds
1 Tsp agave nectar
Flax seed milk
Combine all and enjoy!!
Open face mashed potato sandwich
What you’ll need:
1 batch of vegan gravy (see earlier post)
5-6 red potatoes washed and quartered
1 C unsweetened flax milk (soy milk or rice milk would work also)
1 sprig of fresh rosemary
2 Tbsp vegan butter
Fresh ground pepper to taste
2 cloves of garlic chopped finely (optional, I don’t think it’s necessary if making the vegan gravy)
Sea salt to taste
Green onions chopped finely (white/light green parts only)
Bread of choice cut into medium slices ( I used kalamata olive bread)
Red pepper flakes (garnish)
What you’ll do:
Place quartered potatoes in boiling water and boil until soft
Drain all excess water
Add soy milk and mash
Add butter and mash again
Add rosemary, salt and pepper
Stir in green onions
Assemble sandwich by placing bread on a plate, add potatoes then top with gravy
Garnish with parsley and red pepper flake
I also baked the corn in the husk for 45 minutes directly on the oven rack at 350
Enjoy!!
Vegan Gravy
What you’ll need:
2 1/2 C water
1 veggie bullion cube
1/2 Tbsp soy sauce
1 Tsp onion powder
1 Tsp crushed red pepper flake
1/2 Tsp sea salt
1 Tsp fresh ground black pepper
1/3 C flour (I use unbleached all purpose)
2 Tbsp nutritional yeast
1 clove of garlic chopped finely
1 Tbsp vegan butter (optional)
1 Tsp dried parsley (more for garnish if wanted)
What you’ll do:
In a medium sauce pan mix all ingredients but the flour and bring to a boil
Slowly stir in flour with a whisk
Bring back to a boil
Reduce heat and simmer over low for 10-15 minutes
If desired add chopped tempeh and cook until heated thoroughly
Enjoy!!
Asparagus toast
What you’ll need:
2 pieces of whole wheat toast halved length wise
1 Avocado smashed (I add onion powder, sea salt and pepper to mine)
Balsamic vinegar (2-3 drops per toast)
4 pieces of arugula
12 pieces of steamed asparagus trimmed, drizzled with olive oil and seasoned with salt and pepper
What you’ll do:
Place toast on plate
Add avocado
Add balsamic vinegar
Place arugula
Last, place asparagus
Enjoy!!!
Veggie pot pie casserole
What you’ll need:
1 package of extra firm tofu pressed (if you don’t have a tofu press place on a plate and wrap in paper towels, place heavy books or pans on top until excess water is removed)
Extra virgin olive oil
1 parsnip peeled and chopped
1 carrot chopped
1 russet potato peeled and chopped
1 celery stalk chopped
1/2 C sugar snap peas cut
1 yellow onion chopped
2 garlic cloves chopped finely
1/4 C unbleached all purpose flour
1 1/2 C water
1 vegetable bullion cube
1 Tbsp soy sauce or tamari
1Tbsp nutritional yeast
Sea salt to taste
Plain bread crumbs
Black pepper to taste
Fresh rosemary
Fresh sage
Crushed red pepper flakes (optional)
What you’ll do:
Hear oven to 400
In a large skillet heat olive oil over medium and add tofu
Brown tofu
Remove tofu from skillet and set aside
Add more olive oil to coat the pan
Add garlic, onions and carrots
Cook until onions are translucent
Add potatoes, peas, and parsnips
Mix thoroughly
Add flour, soy sauce and 1/2 Tbsp of nutritional yeast
Add water and bullion
Mix thoroughly
Add sage, rosemary, sea salt and pepper, tofu
Mix again
Transfer to a glass baking dish
Top with nutritional yeast, bread crumbs and red pepper flakes
Bake for 10 minutes
When playing top with fresh rosemary or sage
Enjoy!!!
I served mine with whole wheat toast topped with fresh avocado and ground peppercorn
Whole wheat pasta with butternut squash sauce
What you’ll need:
1 batch of light fried eggplant(see previous post)
1 package of whole wheat pasta (I used whole wheat linguine)
1 package of fresh sage
1 Tbsp olive oil
1 butternut squash peeled and chopped into small cubes
2 garlic cloves chopped
1 Tsp red pepper flakes
1 yellow onion chopped
1 vegetable bullion cube
2 C water
1 Tsp agave nectar
Sea salt to taste
Black pepper to taste
What you’ll do:
Heat olive oil in a skillet over medium
heat
Add sage and cook until crispy 2-3 minutes
Remove from oil and place on a paper towel to drain excess oil
Sprinkle with sea salt and pepper
Set aside
In the same skillet add the garlic, squash, onion and red pepper(you can leave out red pepper if you don’t like spicy foods)
Cook 10 minutes until soft
Add bullion cube and water
Bring to a boil, reduce heat and simmer 15 minutes
While that is reducing cook pasta according to directions on the box
Strain, sprinkle with olive oil to help pasta from sticking to each other
Using an Emerson blender roughly blend the squash mixture, taste and add sea salt if needed
Add agave and lightly blend again
Add pasta to skillet and mix thoroughly
Put pasta on a plate, add fried sage and baby eggplant
Enjoy!!
Light fried baby eggplant
What you need:
5-6 baby eggplants
1 Tbsp sea salt
2 Tbsp of bread crumbs (I used plain, if you use italian you could forgo some of the other seasonings)
Crushed black peppercorn
1 Tbsp olive oil
1 Tsp season salt
What you’ll do:
Sweat the eggplant by cutting into thin slices and placing on a cookie sheet or plate, sprinkle all pieces with salt
Let sweat for 15 minutes
Mix all ingredients together
Place in a warm skillet
Cook until crispy about 5 minutes per side
Enjoy!!
Vegan chocolate cheesecake
What you’ll need:
Crust:
1/2 C rolled oats
1/2 C walnuts
6 dried apricots
3 Tbsp agave nectar
Filling:
2 C cashews (soaked in warm water for at least 30 minutes)
3/4 C water
1 Tbsp vanilla
Pinch of sea salt
1/3 C maple syrup
1/3 C agave nectar
1/3 C coconut oil (melted)
1/3 C coconut butter (melted)
1/2-2/3 C cocoa powder (use less for a more mild chocolate flavor)
What you’ll do:
Heat oven to 350
Grease a muffin pan (I use extra virgin olive oil spray)
In a food processor combine oats and walnuts until fine
Add apricots and agave nectar
Blend until thoroughly combined
Spoon mixture evenly in the muffin pan
Bake for 5-10 minutes until golden brown
Let cool
In a blender combine cashews, water, vanilla and salt (I use a Blendtec)
Add coconut butter and mix
Add coconut oil and mix
Add maple syrup and agave and mix
Add cocoa powder and mix
Pour mixture on to cooled crust
Cover with plastic wrap and freeze for 2 hours
Eat or place in the refrigerator for up to 2 days
Enjoy!!
(I garnished mine with cocoa powder)
Rosemary polenta with turmeric white beans
What you’ll need:
1 C uncooked polenta
3 C water
1 vegetable bullion cube
1 small fresh package of rosemary
1 can white beans drained and rinsed
2 cloves if garlic chopped
1/2 jar of marinated red bell peppers
1/2 Tsp red pepper flakes
1 Tsp turmeric
1 Tsp coriander
Sea salt to taste
2 celery stalks chopped
1 Tbsp olive oil
1 bunch of young broccoli (opt)
1 bunch of green onions chopped (light part only)
What you’ll do:
Cook polenta according to directions on package, mine were quick so I brought 3 cups of water to a boil added to bullion and polenta, reduced the heat and wisked frequently for about 5 minutes
Add rosemary and remove from heat
Keep covered and set aside
In a large skillet add olive oil, red pepper flakes and garlic
Let cook for about 1-2 minutes
Add celery cook another 2 minute
Add beans and red pepper, cook until beans are heated through
Add 1 C of water and mash mixture
Add turmeric, coriander and sea salt to taste
Add cleaned, cut young broccoli
Let simmer covered until thickened a few minutes
Spoon the polenta mixture on a plate and cover with white bean mixture
Add broccoli and green onions
I also did a micro radish greens salad with cherry tomatoes and a homemade dressing of red wine vinegar, lemon juice, agave nectar and sea salt.
Enjoy!!!
Vegan Pineapple Key Lime Pie
What you’ll need:
1 C almonds
1/2 bag (3 oz) dried apricots
2 Tbsp melted coconut oil
1 C cashews soaked for 30 min
1 bag dried young coconut
1/4 of a fresh pineapple chopped
5 limes juiced and zested
1/2 C agave nectar
1/2 C coconut milk (more if needed)
1 avocado
What you’ll do:
For the crust blend almonds, apricots and coconut oil
Spoon into individual ramekins or a glass pie dish
In a blender mix cashews, milk and agave nectar until smooth
Add pineapple, limes, zest, coconut and avocado
Blend for 1-2 minutes
Pour lime mixture over the crust
Freeze for 2 hours or until hard
Enjoy!!
Kacey Tess 