Mock Vegan Tuna Salad from Veggies & You Easy Meals Serves 6-8 3 15-oz cans of chickpeas, drained and rinsed 1 large carrot, grated 1/2 cup chopped green onions 1 sheet Nori seaweed, cut into small pieces 6 tablespoons Vegenaise or vegan mayonnaise 5 tablespoons rice vinegar 1 teaspoon Dijon Mustard 1 teaspoon minced garlic salt and black pepper
1. In a food processor, pulse chilcpease or mash by hand with a potato masher. 2. Transfer chickpeas to a large bowl. Add all other ingredients. Mix Well.
Breakfast Cookies (From the book Vegan Cookies Invade Your Cookie Jar) Makes 24 large cookies Ingredients:
2/3 cup well-mashed ripe banana (about 2 small bananas)
1 1/2 tbs ground flaxseeds (linseeds)
1/4 cup non-dairy milk (I use almond milk)
1/2 cup canola oil (I use almond oil)
1/2 cup brown rice syrup
1/4 cup agave nectar
1 tsp vanilla extract
2 cups plain flour
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp Baking soda
1/2 tsp salt
2 cups quick-cooking or rolled oats (I used rolled oats)
1 cup pecan or walnut halves, tasted and coarsely chopped (I used walnuts, and didn’t bother roasting them)
1 cup dried cranberries
Method: Preheat oven to 190c. Line two baking sheets with parchment paper. In a large mixing bowl, combine banana, flax seeds, and non-dairy milk and mix until smooth. Mix in the oil, brown rice syrup, agave nectar, and vanilla. Sift in flour, cinnamon, nutmeg, bicarb soda, and salt and mix to form a moist batter. Fold in the oats, pecans/walnuts, and dried cranberries. The dough will be moist yet thick and sticky. Drop scant 1/4 cups of dough about 5 cm apart onto the baking sheets. Spray the inside of the measuring cup with non-stick cooking spray to help release the dough from the cup. Use the back of a large measuring cup to press down cookies to about a 2.5 cm thickness. Bake the cookes for 14-16 mins or until the edges begin to turn golden brown. Let the cookies cool on the baking sheet for 5 mins, then transfer to wire racks to cool completely. Store loosely covered as these cookies get rather soft if stored tightly covered. These cookes can stay fresh for up to 2 mths in the freezer, just seal tightly in plastic wrap. To thaw, just let sit at room temperature for 15 mins. Source: Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero
I used Home-made Enchilada sauce instead of salsa: Recipe By:BRANDI T "A super speedy enchilada sauce with a truly authentic taste."Ingredients
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
Black Bean Soup Recipe By: EatingWell Test Kitchen “This is a zippy Southwestern-flavored black bean soup. We make it with canned beans so it comes together in minutes. If you have leftovers, pack them up in individual serving containers for lunch the next day.”Ingredients
1 tablespoon canola oil
1 small onion, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 15-ounce cans black beans, rinsed
3 cups water
½ cup prepared salsa
¼ teaspoon salt
1 tablespoon lime juice
4 tablespoons reduced-fat sour cream (optional)
2 tablespoons chopped fresh cilantro (optional)
1Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.
2Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.
Vegetarian Shepherd's Pie Serves 4 Ingredient List 1 Cup Green Lentils, Drained 1 Large Yellow onion, chopped 2 Carrots, chopped ½ cup Celery, sliced 2 cloves Garlic, chopped Olive oil Enough to sauté 1 tsp Mixed herbs (marjoram, thyme, basil, sage) 8 oz Tomato sauce or 1 lb chopped tomatoes 2 tbsp Soy sauce 2-3 tbsp Parsley, chopped Salt & pepper To taste 4 medium Potatoes, cooked & mashed 1 cup Walnuts, broken Instructions:
Preheat oven to 350 degrees
Boil lentils 45 minutes and drain
Sauté onion, carrots, celery, and garlic in a little olive oil
Combine all ingredients except potatoes, mix well
Place mixed ingredients in baking dish. Spread mashed potatoes on top
Bake 45 minutes until golden brown
Coconut Kale Salad from Veggies & You Easy Meals Serves 4-6 8-10 leaves of curly leaf kale, stemmed and chipped 2-3 tablespoons olive or sesame oil 1/4 teaspoon sea salt 1/4 cup maple syrup 1/4 cup coconut flakes 1/4 cup dried cranberries Sliced almonds, chopped walnuts, or pecans In a large bowl, mix kale with oil and salt. Use your hands to massage the kale until it starts to wilt. about 2 minutes. Add maple syrup and mix to coat kale leaves evenly. Mix in coconut flakes, cranberries and nuts.
Muesli with Fruit
Mix all ingredients and let sit for a few minutes or overnight. Top with fruit and nuts. Turn leftovers into bars by placing in pan with crushed strawberries on top and baking.