vegan – Page 3 – Kacey Tess

Easy breakfast

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!!

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 ramen soup with tofu

What you’ll need:

1 package if extra firm tofu

1 package of refrigerated Undon or ramen noodles (discard sauce it comes with)

1 Tbsp soy sauce

Homemade or store bought vegetable stock (I use a spicy one my local store carries) 2 cups

2 cups of water

1 package if dried shiitake mushrooms rehydrated and cut if desired

1 bunch of green onions chopped (white part only)

1 head of bok choy chopped (white parts separated from the green leafy part)

1/2 head of napa cabbage chopped

2 cloves of garlic chopped finely

1/4 Tbsp of ginger paste

Hoisin sauce or teriyaki sauce

Bean sprouts (optional)

Lime slices (garnish, optional)

What you’ll do:

Press your tofu in a tofu press or on a plate wrapped in paper towels with a heavy pot or book on top until all excess moisture is removed (about 20 minutes)

Rehydrate mushrooms in a bowl of warm water for 20 minutes

In a medium sauce pan over medium heat a small amount of olive oil, garlic, ginger, onions and white part of bok choy for about 5 minutes until soft

Add the vegetable stock (2 cups)

Add 1 cups of hot water

Add the soy sauce

Add the mushrooms

Bring to a boil

Mix well

Reduce heat to low and simmer

In a large skillet over medium add a small amount of olive oil and brown the tofu

Once the tofu is browned on all sides remove it from the pan and glaze it with hoisen or teriyaki sauce in a separate bowl

In the same pan add the ramen noodles, bok choy and cabbage and fry for about 2 minutes

Pour the contents of the sauce pan into the large skillet and mix well

Spoon with a large ladle into a small bowl

Add bean sprouts

Add tofu

Add lime slice

Enjoy!!!

Cold Undon Noodle Salad

What you’ll need:
1 package of dry Undon noodles
1 bottle of soy or miso dressing of choice

1 yellow tomato (if available, if not red) cut thinly

5 cherry tomatoes chopped
1 carrot chopped
1/4 package of bean sprouts
1/4 package of snap peas
Any other veggies you have in the fridge

What you’ll do:
Cook Undon noodles according to directions on the package (normally boil for 8 minutes)

Rinse noodles in cold water

Transfer the noodles into the serving dish

Combine miso dressing with noodles

Add all veggies and mix thoroughly

Refrigerate for at least 1 hour

Enjoy!!

Greek Salad

What you’ll need:

Mixed greens
1/4 red onion sliced
Marinated artichoke hearts (3-4)
Olives (green, kalamata, ect)
Marinated peppers
Marinated white beans
1 tomato chopped

Dressing:
1/4 Cup Red wine vinegar
1/2 lemon (juiced)
1 TBSP olive oil
Sea salt to taste
Ground black pepper to taste

What you do:
Combine all salad ingredients

Combine all dressing ingredients

Pour on salad and enjoy!!!!!