What you’ll need:
2 tbsp honey
2 tbsp rice wine vinegar
1 tsp ginger
2 carrots shaved
1 English cucumber chopped into small pieces
1/2 C cilantro chopped roughly
Sea salt + pepper to taste
Method:
In a small bowl combine honey, rice wine vinegar and ginger, set aside
Shave carrots into ribbons, put in large bowl
Add cut cucumbers
Add honey sauce
Combine thoroughly
Let marinade for 1 hour if possible
Add cilantro + salt + pepper
Enjoy!
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!
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!
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
Bake for 25 minutes
Enjoy!
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
What you’ll need: 4 indvidiual servings
2 seet potaoes cooked and peeled (If you’re in a hurry and don’t have time to bake or boil them until soft just poke holes in them with a fork, wrap in a moist papertowl and microwave for 10 minutes or until soft)
1/4 C almond milk
1 C brown or wild rice cooked
1 tbsp olive oil
1 medium white onion chopped
2 garlic cloves minced
1 small package of cremini mushrooms sliced
2 celery stalks chopped
1 carrot peeled and chopped
1 C corn (I use frozen)
1/4 C vegtable stock or water–if needed
1 can diced tomatoes
1 tsp sea salt
1 tsp black pepper (x2)
2 tsp paprika (x2)
What you’ll do:
Heat oven to 350 degrees F
In a large bowl mash the sweet potatoes with milk, salt and pepper
Set aside
In a large skillet heat olive oil over medium heat
Add garlic and roast until fragrant (about 4 minutes)
add onion and cook until translucent
Season with salt and pepper
Add mushrooms, carrot, celery and corn
Cook for a few minutes until slightly softened
Add tomato paste, salt, pepper and paprika
Stir in rice and simmer for 10 minutes
If mixture is too thick add 1/4 stock or water
Spoon rice mixture into individual ramikens and top with sweet potatoes
Sprinkle each pie with rosemary
Back covered with foil for 30 minutes
Enjoy!!
What you’ll need: 4 servings
Sauce:
3/4 C ketchup
1/2 C rice wine vinegar
1/4 C tamari or worcestershire sauce
1 tbsp yellow miso
2 tsp hot sauce (I use Sriracha)
1/2 tsp fresh black pepper
1 clove garlic minced
1/4 C green onion sliced thinly
1/2 C pineapple chopped roughly
1 lemon grass stalk cut into 2-3″ pieces and scored
1 tsp seaseme seeds
(optionaly you could use a store bought sweet and sour sauce)
Bowl:
2 C cooked quinoa (I cook my quinoa with vegetable stock to add flavor)
1 head broccoli steamed
1 head cauliflower steamed
1 yellow squash sliced thinly
1 green zuchinni sliced thinly
1 red bell pepper seeded and de-veined then sliced
1 can of hearts of palm drained and chopped roughly
1 package of tempeh sliced into 1/4″ pieces
What you’ll do:
Combine all ingredients for sauce in a sauce pan, bring to a boil, reduce heat and simmer for 15 minutes
Remove lemon grass and keep warm
Cook quinoa according to package
Steam broccoli and cauliflower
Sautee squash and zuchinni over medium with live oil until translucent
Add red pepper and cook an additional 1-2 minutes
Season squash with sea salt and black pepper
In a large skillet add tempeh and sweet and sour sauce
Cook tempeh for about 10 minutes
Construct bowl
Add quinoa, top with broccoli, cauliflower, squash, zuchinni, peppers, hearts of palm and tempeh
Top with green onions if wanted
Enjoy!!
What you’ll need:
1 tbsp flaxseed meal (you could use an egg in place of this if you aren’t vegan)
2.5 tbsp water
1 C unbleached all purpose flour
3/4 C coconut flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 C soy buttermilk (you can make your own by mixing the juice from 1/2 lemon into soymilk)
1 C soy or coconut yogurt
1/4 C shredded coconut + 1 tbsp for tops
1/2 C brown sugar
2 tbsp maple syrup
What you’ll do:
In a small dish combine flaxseed and water and let sit for at least 5 minutes
Heat oven to 375
Prepare a muffin sheet with non stick cooking spray and muffin liners
In a large bowl combine all dry ingredients
Add milk and yogurt, combine thoroughly
Add coconut, syrup and sugar and combine
Add flaxseed mixture and combine
Pour batter into lined muffin sheet
Top each muffin with a few shreds of coconut
Bake at 375 for 15-20 minutes until lightly browning
Remove from oven and cool completely before eating
I think these muffins are even better the next day
Enjoy!!
What you’ll need:
1 C all purpose flour
3/4 C coconut flour
1 Tsp baking powder
1 Tsp baking soda
1/4 Tsp salt
2 Tbsp cocoa powder
1 C almond milk
1 non fat soy yogurt plain
1 Tbsp brown sugar
3 Tbsp Tate + Lyle Hazelnut flavored syrup
1 egg
1/4 C applesauce
What you’ll do:
Preheat oven to 375
In a large bowl combine all dry ingredients thoroughly
Add milk and yogurt and combine
Add brown sugar and the flavor syrup and combine
In a small bowl whisk egg briefly then add to the large bowl and stir to combine
Add applesauce, if mixture is too thick add another 1/4 C
Spoon into a greased muffin pan with liners
Bake for 15-20 minutes until they are browning and a toothpick comes out clean
I topped my muffins with granola
Enjoy!!!
Kacey Tess 