Category Archives: Vegetarian/Vegan

Kale & Adzuki Beans

Ingredients:

2 tbsp olive oil

2 cloves garlic, minced

1/2 cup Shitake mushrooms, chopped

1 bunch fresh kale, roughly chopped

3-4 tbsp water

1 cup Adzuki beans, cooked

1/2 tsp cumin

1/8 tsp chili powder

1/8 tsp ground ginger

1/2 tbsp honey

1/4 tsp cider vinegar

Salt & pepper, to taste

Directions:
Heat olive oil in saucepan, and add garlic and mushrooms–saute until just softened.  Add Kale–coat with oil, and allow to cook until slightly softened.  Add water to kale, and allow to simmer on low, about 10-15 min.  Add Adzuki beans to mixture–allow to simmer additional few min until kale is tender, and add more water if needed, ans stirring ocassionally. Add seasonings and spices to kale –mix in honey and vinegar, and stir.  Remove from heat, and season with salt & pepper to taste.

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Split Pea Burgers

*Vegan*

Easy to make veggie burgers that even meat eaters will love!

Ingredients:
1 cup green split peas,
(cooked & mashed)

1 veggie burger patty, broken into fine pieces
(mushrooms can be substituted for this ingredient–that is what I originally wanted to use)

1/2 cup dry bread crumbs
(about 2 slices whole wheat bread)

Red & green pepper (3 small strips each),
diced

1 small clove garlic, minced

1/8 tsp cumin

1/4 tsp chili powder

1 tsp sugar

1/2 tbsp dried onion

salt & pepper, to taste

1 tsp. spicy brown mustard

Couple of tbsp of olive oil + 1 tsp.

Directions:

*Split peas do not require soaking, however, for this recipe, they will be cooked a little longer to make them easier to mash–cook about 1 1/2-2 hours on low heat. *  In large bowl, combine mashed split peas, veggie burger, bread crumbs, peppers, and garlic–mix well.  Sprinkle seasonings over mixture, and stir to distribute.  Add brown mustard and 1 tsp olive oil–stir.  Mixture should just hold together and be somewhat firm but still moist.  Cover bowl and refrigerate mixture for about 10-15 min.  Shape into balls (as many as desired–I got about 4 relatively medium sized patties) , flatten into patties, and set aside.  Heat olive oil in frying pan.  When pan is heated, slowly add one patty at a time to pan, and brown on both sides–about 3 min.  Patties should maintain shape while cooking–cook longer if needed.  Remove from pan, drain on paper towels.  Serve warm!

Indian Chapati bread

*Vegan*

Ingredients:

2 1/2 cups whole wheat flour

1 tsp salt

1 1/2 tsp cumin seed (or ground)

2 1/2 tsp olive oil

3/4 cup (or as needed) water

2  1/2 tbsp coconut oil

3 tsp garlic powder

Directions:

In a large bowl, whisk together flour, salt, and cumin.  Add olive oil, then slowly add water, and mix.  The mixture should begin to form a dough that is not too sticky.  Knead dough for 5 min.  Cover, and set aside about 10 min.  Separate dough into six even-sized balls, and flatten into discs.  On a floured surface, roll out each disc until thin, and set aside.  Lightly oil pan with half of coconut oil over medium heat.  Add chapatis, one at a time, to heated pan.  Lightly brown on each side, about 1 min or until small bubbles begin to appear on surface.  Remove from pan.  While still warm, lightly brush each chapati with remaining coconut oil, and sprinkle garlic powder.  Serve warm.  Enjoy!

Fresh Roasted Carrot Salad


Simple salad recipe using sweet baby carrots, roasted, and homemade dressing.

Ingredients:

1 head Romain lettuce, chopped

1/8 cup manzanilla olives

1/2 small onion, thinly sliced

1 cup roasted baby carrots

1/2 cup Italian vinaigrette

Directions:

In large salad bowl, toss lettuce, onion slices, olives, and carrots together.  Lightly coat salad with vinaigrette, and serve.

Root Stew

*Vegan*

A simple but hearty stew I made one day to use up all of the root vegetables I had in my kitchen before they spoiled.  This recipe leaves room for alot of modifications, so feel free to make any necessary–I added steamed cabbage from the previous night’s dinner in addition to fresh kale.  Enjoy!

Ingredients:

2 1/2  tbsp olive oil

1 medium onion, diced

4 loves garlic, minced

4 medium carrots, (peeled & cut into thirds)

2 large potatoes

1 small sweet potato

1 medium yucca root /cassava
(long, brown root vegetable with waxy skin–can be found in produce aisle near other root vegetables.)

1 bunch kale greens

8 cups water

1/2 can (8 oz.) tomato sauce

Salt & pepper to taste

1/2 tsp chili powder

1 tsp. Italian medley seasoning

Directions:

Add olive oil to large pot, and saute onions and garlic over medium heat.  Cut all vegetables into bite sized chunks, and add to pot.  In separate pot, cover yucca root with water and boil about 10-12 min. (it is quite fibrous and takes a little longer to cook than the other root vegetables).  Continue sauteing other vegetables until slightly tender.  Slowly pour water over vegetables, and reduce heat.  Cover pot and allow to simmer about 10-15 min.  Add yucca root, tomato sauce, and seasonings to soup.  Simmer uncovered for another 20-30 min or until all root vegetables are tender when pierced with fork.  Remove from heat, and add extra seasonings as needed.

Peanut Noodles

*Vegan*

Ingredients:

1 pkg. (8 oz.) spaghetti/fettuccine noodles,
(cooked & drained)

1/2 small onion

2 tbsp coconut oil
(or peanut oil–I did not have any at the time)

3 cloves garlic

1/3 cup water

1/3 cup peanut butter

3 1/2 tbsp soy sauce

2 tsp cider vinegar

1 1/2 tsp brown sugar
(honey can also be used)

1 cup broccoli florets

1/4 tsp red pepper flakes

1/8 tsp ground ginger

Directions:

Lightly oil a pan with coconut oil.  Saute onions and garlic until golden.  Stir in water (add more or less as needed to make sauce somewhat thick in consistency). Add peanut butter, soy sauce, vinegar, and sugar.  Stir until peanut butter melts.  Add broccoli florets, and allow to steam on low heat about 2 min, stirring occasionally.  Add red pepper flakes and ginger.   Toss with pasta, and remove from heat.  Serve warm or cold.

Egg Fried Rice

Ingredients:

3 cups long grain rice, cooked
(but still somewhat firm, do not overcook)

1/2 cup chopped onions

1 large clove garlic

2 small carrots, diced

1 cup green peas

2 tbsp olive oil

2 eggs, slightly beaten

4 tbsp soy sauce

1 tsp black pepper

1/4 tsp ground ginger

Directions:

Add oil to skillet over medium heat, and saute onions and garlic until softened.  Add green peas and carrots, and cook until carrots are tender.  Add rice to vegetable mixture, stirring frequently and coating with oil.  Cook about 2-3 more min.  Make well in center of rice, and add beaten eggs.  Allow eggs to set, stirring occasionally.  Incorporate eggs into rice mixture, and add soy sauce (more or less as needed).  Add seasonings, and stir.  Remove from heat–serve warm.