Vegan Tai Salad

Vegan Tai SaladThis dish is gluten free and very healthy!  Delicious too!

Recipe

1 package brown rice noodles, cooked according to directions on package

1 head Napa cabbage, chopped

2 cups bean sprouts

2 cups sugar snap peas

2 bunches green onions

2 cups shredded carrots

1 bunch cilantro, chopped

1 bunch mint, chopped

1 bunch basil, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

sesame seeds (optional)

Sauce

2 cloves garlic, chipped finely

2-inch ginger root grated

1 teaspoon chili sauce

2 tablespoons apple cider vinegar

2 tablespoons soy sauce

1/2 cup peanut butter

1/2 cup honey

Place all veggies, herbs and noodles in a large bowl.  Mix together all the ingredients for the sauce.  Mix together just before serving.

Vegan “Steak” Fajitas

Vegan Mushroom FajitasOh my goodness these are amazing!  In fact they are kind of hard to beat!  I’d prefer these over real steak any day!

Recipe

4-6 portobello mushrooms, stems and scales removed and sliced 1/2-inch wide

2 tablespoons good olive oil

2 tablespoons fresh lime juice

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon sea salt

Fresh ground pepper

1 tablespoon coconut oil

1 large thinly sliced red bell pepper

1 large thinly sliced yellow or orange bell pepper

1 medium yellow onion sliced thinly

Place the sliced mushrooms in the oil, lime juice, oregano, cumin, chili powder and salt and pepper.  Allow to marinate for 20 minutes.  On a large griddle saute the coconut oil, peppers and onions until softened.  Add the mushrooms and grill for 3-5 minutes.  Serve with tortillas, avocado, salsa, cilantro and even sour cream and cheddar cheese if you want to!

 

 

 

Pesto, Broccoli and White Bean Pasta

Pesto Broccoli PastaI love this one pot dish!  Filling and flavorful!  Anytime you put a bean (legume) and grain together you get a complete protein making this vegetarian main dish all you need for dinner with a side salad!

Recipe

1 package of whole wheat angel hair pasta

16 oz. bottle of homemade or store bought pesto (I like Kirkland brand if I’m not making it myself)

4 cups frozen broccoli

15 oz. can white beans, rinsed and drained

Cook pasta in a large pot until almost cooked through.  Add the broccoli for the last few minutes until slightly softened but still crisp.  Drain and place back into the large pot.  Add the pesto and beans.  Check for seasonings and serve with a large green salad.

 

 

Creamy Potato Leek Soup

Potato Leek Soup with Crispy Shallots and ParmesanThis creamy vegetable soup is amazing!  I make it every Christmas for my family and everyone devours it!  Be sure to serve it with crispy shallots and Parmesan cheese!

Recipe

2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch chunks

4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)

1/4 cup good olive oil

Kosher salt and pepper

3 cups spinach

1/2 cup white wine

6-7 cups chicken stock

3/4 cup heavy cream

8 ounces cream fraiche

1/4 cup freshly grated Parmesan cheese

Crispy Shallots (recipe follows)

Preheat oven to 400 degrees.

Combine potatoes and leeks on a sheet pan in a single layer.  Add the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat vegetables evenly.  Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender.  Add the spinach and toss to combine.  Roast for 5 more minutes, until spinach is wilted.  remove the pan fromthe oven and place over two burners.  Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy bits from the pan.  Transfer vegetables and juices to a large dutch oven pot and puree with an immersion blender or blend in standard blender in batches with the remaining chicken stock.  Add the cream fraiche and heavy cream.  Check salt and pepper seasonings.  Serve with Parmesan and crispy shallots.

Crispy Shallots

1/2 cup olive oil

4 tablespoons butter

6 shallots peeled and sliced into thin rings

Heat oil and butter in pan.  Add shallots, stirring occasionally to evenly brown.  Remove from heat once crispy.

Apple Butternut Squash Soup

Apple Butternut Squash SoupThis vegetarian soup is so delicious!  I love that it’s made with mostly all veggies and apples and is so satisfying!  This soup is low in calories because there is no cream, making it a good option for those who cannot have dairy.

Recipe

2 tablespoons butter

2 tablespoons olive oil

4 cups chopped onions (2-3 large)

2 tablespoons curry powder

5 cups chopped butternut squash (about 2 large)

4 large apples peeled, cored and quartered

water

2 cups apple juice or cider

Salt and Pepper to taste

In a large dutch oven melt the butter and olive oil together on medium high heat.  Add the chopped onions and curry.  Turn the heat down to medium low, cooking the onions for 15-20 until softened.  Add the squash, apples, 2 cups water and 1 teaspoon sea salt and 1/2 teaspoon ground pepper.   Cook for 35-40 minutes until softened.  Puree with an immersion blender or use a regular blender to mix well.  Add the apple juice and more salt to taste.  Serve with Rosemary Rustic Loaf

Red Lentil Stew

Red Lentil StewThis creamy and delicious  vegan dish will leave you feeling great and very satisfied!  I love that I can throw it all into the crock-pot and have dinner ready when we want it.  Be sure to use red lentils as it gives this dish a very different texture and do not substitute with light coconut milk.

Recipe

2 onions, finely chopped

6 garlic cloves, crushed and minced

2 tbsp. olive oil

1 tbsp. minced fresh ginger

1/2 tsp. ground coriander

1/2 tsp. ground cumin

1/2 tsp. cinnamon

1/2 tsp. tumeric

1/8 tsp. ground cardamon

1/8 tsp. red pepper flakes

4 cups water

1 (15-oz.) can coconut milk

2 1/4 cups red lentils (about 1 pound), rinsed

6 carrots, peeled and chopped

4-6 plum tomatoes, cored and chopped

1 cup frozen peas

salt and pepper

1/4 cup fresh cilantro, chopped

 

In a large skillet saute the onions, garlic and oil on medium heat until softened.  Add the spices and mix well.  Pour into the crock-pot and add the water, lentils, coconut milk and carrots.  Cook on low for 6-8 hours or on high for 3-5 hours.  During the last 10 minutes of cooking add the tomatoes, peas, cilantro and salt and pepper to taste.  Serve with Homemade French Bread

Crock-pot Vegetable Lentil Soup

Crock-pot Vegetable Lentil SoupI love when I don’t have to go to the store and can make a wholesome meal from my food storage and garden.  This vegetarian soup is hearty and filling.  Because it’s made with lentils and rice you get a complete protein!

Recipe

1 large onion, chopped

4 garlic cloves, chopped

3-4 ribs celery, chopped

3-4 carrots, chopped

1 pound baby mushrooms, chopped

1 cup dry lentils

1 cup dry brown rice

8 cups organic chicken stock or vegetable stock if you wan to make it vegan

1 tablespoon tomato paste

2 bay leaves

2 teaspoons fresh thyme or 1 teaspoon dried

2 cups fresh chopped Swiss chard

Sea salt and pepper

Add all ingredients to the crock-pot except for the Swiss chard.  Cook on low for 6-8 hours or high for 4-5 hours.  Add the Swiss chard at the very end just before serving and stir to heat through.  Add salt and pepper to taste.   Serve with warm homemade bread and green salad.

 

Winter Minestrone

Winter MinestroneThis soup is so delicious and so good for you!  It could almost be a stew it’s so rich and hearty and goes perfectly with my Homemade Croutons!

Recipe

olive oil

2 onions, chopped

3-4 carrots, chopped

3-4 celery stalks, chopped

1 large butternut squash, peeled and diced into 1/2-inch pieces

4-5 cloves garlic, minced

2 teaspoons fresh thyme leaves

1 quart (28 oz.) chopped tomatoes

8 cups Organic chicken stock

1 bay leaf

1 cup uncooked small pasta, such as macaroni

1 (15-oz.) can northern white beans, drained and rinsed

8-10 ounces fresh spinach

1/2 cup dry white wine

2 tablespoons pesto

Fresh Parmesan cheese

In a large dutch oven heat the oil and add the onions, carrots, celery, squash, garlic and thyme.  Cook over medium heat for 8-10 minutes until vegetables begin to soften.  Add tomatoes, stock and bay leaf.  Bring to a boil and cook until the vegetables are almost tender.  Add the pasta.  Once the pasta is almost cooked add the beans to heat through. Add the wine and spinach, heat until spinach has just wilted.  Turn off heat and add pesto.  Serve with Parmesan and croutons.

 

Roasted Fall Squash Soup

Fall Squash SoupThis soup is perfect for using all the extra fall squash from the garden!  And if you didn’t grow any this year, the stores have them on sale right now!  A friend of mine shared this recipe with me and I have made it in the fall ever since.  The flavor of this soup is savory/sweet with a little hint of heat from the chipotle seasoning.  Serve with Sourdough Rosemary Flat Bread

Recipe

1 butternut squash, cut in half

1 amber cup squash, cut in half

2 yellow crookneck squash

2 onions, cut in half

6-10 cloves garlic

1 big apple

1 yam, scrubbed but not peeled

2 Anaheim or Pablano peppers, split in half and seeded

1 handful of dried tomatoes

1 cup yogurt

cream or half and half

2 tablespoons honey

1/2 teaspoon chipotle seasoning

1 teaspoon dried oregano

sea salt and fresh ground pepper

Roasted Veggies for Fall Squash Soup 2

As you can see in the picture I have stuffed the butternut squash with tomatoes and garlic. The peppers in the amber cup squash and placed the yellow squash, apple and onions on the pan.

 

Roasted Veggies for Fall Squash Soup 1

Flip over the squash and drizzle a little olive oil over everything.  Wrap the yam in foil and poke with a knife a few times.  Bake at 400 degrees for 45-60 minutes until vegetables are soft and a little charred.

Discard peppers, scrape squash out of skins.  Add all roasted ingredients into a blender and blend or use an immersion blender in a large dutch oven pot.  In a large pot, add the yogurt and cream until thinned (you can even use chicken stock to decrease the calories).  Add the honey, chipotle, oregano and salt and pepper.  Adjust seasonings to your liking.  Serve warm.

Vegetarian Shepards Pie

Vegetarian Shepards Pie

This dish is so good, you won’t even miss the meat!  It’s hearty,full of flavor and lots of veggies!  And I love that it’s a one dish meal making it easy to clean up!

Recipe:

Wash, peal and boil 4-5 baking potatoes. Drain and place back into pan. Add 1/2 t. dried thyme. Add 1/4 – 1/3c milk or sour cream, a little butter if you want, salt and pepper to taste and beat with an electric mixer until fluffy.

While the potatoes are boiling place 1 c. lentils, 3 clove of garlic, chopped, 2 c. vegetable broth and 3/4 c. water in a large skillet and bring to a boil. Allow to simmer for 20 minutes. Add 1 medium red onion, chopped and 4 medium carrots, chopped. Simmer for 10-15 minutes longer until vegetables and lentils are tender. Add 1 (14 oz.) can of Italian style diced tomatoes, 2 T. tomato paste, salt and pepper to taste.

Top the lentil mixture with mashed potatoes and 1 c. shredded cheese. Bake in the oven at 350` until the cheese is melted and bubbly.