Category: Recipes

Vegan Coconut-Peach Protein Smoothie Recipe

April 12, 2022
INGREDIENTS

There is no added sugar in this recipe. Be sure to use a very ripe banana.

  • 1 cup frozen peaches
  • 1 very ripe banana
  • 1/2 cup water
  • 2 tablespoons protein powder
  • 1 tablespoon room temperature coconut butter
  • 1 teaspoon cinnamon powder
  • Optional: add stevia or maple syrup for more sweetness
INSTRUCTIONS
  • Place all ingredients into a blender
  • Blend 1 to 2 minutes or until fruit is completely blended
  • Serve

Vegan Chickpea-Quinoa Soup Recipe

April 8, 2022
INGREDIENTS
  • 2-3 tablespoons olive oil
  • 3 stalks celery, chopped
  • 1/2 onion, chopped
  • 2 cloves minced garlic
  • 1/2 cup carrots, chopped
  • 1 medium zucchini, chopped
  • 1 28 oz. can chopped tomatoes
  • 2 cans chickpeas (rinsed & drained)
  • 5 cups spinach, finely chopped
  • 1/2 cup quinoa
  • 6 cups vegetable broth
  • 1 tbsp chili powder
  • 1 tbsp dried parsley
  • 1 bay leaf
  • 1 tbsp garlic powder
INSTRUCTIONS
  • Using a cast iron skillet, saute carrots, celery, onions, and garlic in olive oil for several minutes.
  • Place the mixture into a large cookpot.
  • Add remaining ingredients. Combine well.
  • Cover and cook over low to medium heat for 1 1/2 to 2 hours, stirring frequently.
COOKING UTENSILS
  • Cast iron skillet
  • Large cookpot with lid
  • Optional food processor for vegetable prep

Ginger Detox Tea Recipe

March 28, 2022
INGREDIENTS
  • 1 bag ginger tea
  • 2 cups hot water
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon tumeric
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon apple cider vinegar
  • 1/2 lemon juiced
  • 2 teaspoons sweetener: honey, stevia, agave syrup, or other preferred sweetener
INSTRUCTIONS
  • Add 2 cups boiled water over tea bag. Allow to steep for several minutes.
  • When tea is set, remove the bag and add cinnamon, tumeric and cayenne. Combine well.
  • Add apple cider vinegar and lemon juice. Stir and combine well.
  • Add sweetener. Stir and combine into the tea.
  • Serve
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Tuscan Style Pasta Recipe

March 16, 2022
INGREDIENTS
  • 2 Tablespoons Olive Oil
  • 1 Cup Sliced Onion
  • 1 Tablespoon Minced Garlic
  • 1/2 Teaspoon Crushed Red Pepper Flakes
  • 1-1/2 Cups Vegetable Broth
  • 12 Cups Fresh Kale Cut Into 1 Inch Pieces (about 2-1/2 pounds).
  • 1-1/4 Cups Diced Fresh Tomatoes (substitute 14.5 Ounce Can Tomatoes)
  • 3/4 Teaspoon Salt
  • 1-1/2 Cups Cooked Cannellini Beans Drained and Rinsed
  • 1 Pound Package Any Style Pasta
  • 3/4 Cups Pitted, Chopped Black Olives
  • 1/4 Cup Grated Parmesan Cheese
  • Salt & Pepper to taste
INSTRUCTIONS
  • Prepare pasta.  Drain water.  Add some oil to pasta to prevent sticking.   Cover and set aside.
  • Heat oil in skillet over medium to high heat. Sauté onion in oil 5 minutes, or until softened. Stir in garlic and red pepper flakes.
  • Add 6 cups kale, and cook 2 minutes, or until wilted, tossing occasionally. Add remaining kale, tomatoes, vegetable broth, and salt. Cover, and bring to a boil. Reduce heat to medium, and simmer 15 minutes, or until soupy.  Toss occasionally.
  • Stir in beans and olives.
  • Add cooked pasta to the kale mixture. Cook 2 minutes over medium heat, or until pasta absorbs most of the liquid. Sprinkle with parmesan cheese.  Season with salt and pepper to taste.

Spicy Vegan Tofu Recipe

March 16, 2022

INGREDIENTS

2 tablespoons cornstarch
1 1/2 teaspoons cornstarch
1 tablespoon nutritional yeast
2 1/2 teaspoons Chinese five-spice powder
1 (14-ounce) package firm tofu, cut into cubes
1 cup sherry, divided
1 tablespoon finely chopped fresh ginger
4 cloves garlic, thinly sliced
4 1/2 teaspoon tamari 3 dried whole red chiles
3 cups small broccoli florets
1 cup cubed fresh pineapple
1/4 cup dry roasted unsalted peanuts
2 green onions, sliced
2 cups cooked brown rice

INSTRUCTIONS

Preheat oven to 350°F. In a large bowl, beat together nutritional yeast, five-spice powder and 1 tablespoon plus 1-1/2 teaspoons of the cornstarch, until blended. Add tofu and toss until evenly coated.  Spread tofu on a baking sheet, lined with baking sheet paper in a single layer. Bake tofu until crisp.

Sherry Cornstarch Mixture: In a small bowl, beat together ginger, garlic, tamari, 1/2 cup of the sherry, and remaining 1 tablespoon cornstarch. Set aside.

Heat a wok or large skillet over medium-high heat until hot. Add chili.  Toast until fragrant. Takes about 2 minutes. Add cooking oil to cover skillet or wok. Stir in broccoli, pineapple and baked tofu and continue cooking until broccoli is still firm, but cooked. Note: you can prepare the broccoli separately, to be sure it’s not raw and the other ingredients are not overcooked, and then toss the broccoli into the mixture.

Stir in remaining 1/2 cup sherry and cook, stirring constantly, until reduced, about 2 minutes. Beat sherry and cornstarch mixture once more. Add mixture to wok with green onions and peanuts. Cook  vegetables thoroughly. Serve over rice.

KITCHEN UTENSILS

Wok or Large Skillet. A cast iron skillet works well with this recipe.
Measuring Cups
Measuring Spoons
Large Mixing Spoon

Vegan Broccoli Tofu Quiche Recipe

March 16, 2022

This unique quiche is made with a fast-cooking bulgur wheat crust.

INGREDIENTS

1/2 cup bulgur wheat
Pinch fine sea salt
1 tablespoon sesame oil
1 chopped yellow onion
1 large broccoli crown, trimmed and cut into bite-size florets (about 3 cups)
1/4 pound cremini mushrooms, sliced (about 1 3/4 cups)
1-1/2 container firm tofu, drained well
2 tablespoons tahini
1 tablespoon white miso or umeboshi paste
1 -1/2 tablespoon tamari

INSTRUCTIONS

Preheat oven to 350°F. Oil a 9-inch pie plate. Bring 1 cup water to a boil in a small saucepan. Stir in bulgur and salt. Cover pan. Lower heat and simmer until water is absorbed and bulgur is tender. When finished, allow to cool slightly, then press onto bottom and partway up sides of the pie plate. Bake until slightly dry.

Heat oil in a large skillet over medium heat. Add broccoli, onion and mushrooms and cook, stirring occasionally, until vegetables are tender. Set aside.

Combine tofu, tahini, tamari and miso in a blender. Purée until smooth. Pour mixture into a large bowl. Add vegetables and combine into mixture. Spoon mixture over bulgur crust and bake quiche until top is browned. Allow to cool before slicing.

KITCHEN UTENSILS

9 inch pie plate
Large skillet