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Recipes
Kitchen Sink Capellini
By Vegiegail
From Vegan Unplugged by Jon and Robin Robertson
- 1/2 cup julienned sundried tomatoes
- 1 lb capellini
- 1/2 bunch kale, chopped (I added this. Not in original recipe)
- 3 tsp olive oil
- 3 garlic cloves, minced
- 2 14.5-oz cans diced tomatoes, drained (I did not drain them)
- 1 15.5-oz can garbanzo beans, drained
- 1 can water-packed artichoke hearts, drained and chopped
- 1 3-oz can sliced black olives, drained
- 1 Tbs capers, drained (optional)
- 1 tsp dried basil (or 1 Tbs fresh basil, chopped)
- Salt and pepper to taste
- 1/4 cup toasted pine nuts (optional)
Fettucini in Cream Sauce with Summer Vegetables
By Vegiegail
From the McDougall Newsletter
- Sauce:
- 1 cup raw cashews, soaked in 4 cups spring or filtered water for 4-8 hours
- 4 teaspoons dried herbs from Provence
- 1 teaspoon fine sea salt
- A few grinds of black pepper
- 1 cup filtered or spring water
- Pasta and Vegetables:
- ½ pound fettuccine
- 1 (5-ounce) bag baby spinach
- 1 tablespoon water or vegetable stock
- 1 carrot, cut into julienne
- 1 cup cremini mushrooms, sliced
- 1 yellow or orange bell pepper, julienne
- 1 cup broccoli florets
- 1 small yellow squash, cut into julienne
- 1 small zucchini, cut into julienne
- 2 cloves garlic, minced
- 2-3 tomatoes, cut into bite sized pieces
Dave's Greens
By Vegiegail
By Dave DeGraaf from the McDougall Newsletter, August 2012
- 3 bunches Swiss chard (about 2 pounds)
- 1/8 to 1/4 cup almond meal
- 1/4 teaspoon garlic powder
- dash sea salt
- Several twists freshly ground pepper
Lavender Strawberry Lemonade
By Vegiegail
Juice the lemons, strain out the pulp and seeds Puree the strawberries, lavender with 1 cup of water Mix all
- 12 lemons, juiced
- 16 strawberries
- 3 cups of cold water
- 1 tbsp. fresh culinary lavender
- 1 tbsp. agave nectar (more if you like it sweet)
- 1 tsp. date sugar
Red Beet Hummus
By Vegiegail
Recipe from Cooking Stoned
- 2 medium red beets
- 2 tbsp. sesame seeds
- 1 cup cooked chickpeas
- 1 garlic clove
- 1/2 Meyer lemon, juiced
- 1/4 cup olive oil
- 1/2 tsp. sea salt
- Alternately: Substitute 2 Tbsp tahini for the sesame seeds and olive oil.
Monk Bowl
By Vegiegail
From the McDougall Newsletter
- 1 ½ cups uncooked brown rice
- 4 cups water
- 6-8 cups assorted chopped vegetables (I use carrots, kale, broccoli )
- 1-2 cups sautéed tofu cubes (I use tempeh)
- 1 ½ cups cooked beans of your choice (I use black beans or edamame)
- Sauce of your choice (see hints below)
- Asian-Ginger Sauce
- Servings: makes 1 ½ cups
- ¾ cup water
- ½ cup low sodium soy sauce
- ¼ cup rice vinegar
- 1 tablespoon mirin
- 1 tablespoon agave nectar
- 1 teaspoon crushed garlic
- 1 teaspoon grated fresh ginger
- ½ teaspoon crushed red pepper
- 2 tablespoons cornstarch
- Combine all ingredients in a saucepan and whisk until smooth. Bring to a boil while stirring and cook and stir until thickened. Serve warm over grains and vegetables.
Chickpea Picatta
By Vegiegail
Picatta is like an instant fancy dinner
- 1 teaspoon olive oil
- 1 scant cup thinly sliced shallots
- 6 cloves garlic, thinly sliced
- 2 tablespoons breadcrumbs
- 2 cups vegetable broth
- 1/3 cup dry white wine
- A few dashes fresh black pepper
- Generous pinch of dried thyme
- 1 16 oz can chickpeas, drained and rinsed
- 1/4 cup capers with a little brine
- 3 tablespoons fresh lemon juice
- 4 cups arugula
- Cooking spray
Thai Rice Noodle Soup
By Vegiegail
From The McDougall Newsletter
- 8 ounces thin rice noodles or pad Thai noodles
- ¼ cup shallots, diced
- 6 cups vegetable broth
- 1 ½ teaspoons red curry paste
- 1 ½ teaspoons oriental curry powder
- 1 teaspoon grated fresh ginger
- 1 teaspoon crushed garlic
- 2 pieces lemongrass (1 ½ inches each)
- 2 tablespoons soy sauce
- ½ -1 teaspoon Sambal Oelek
- 1 bunch green onions, sliced 1 inch
- 2 cups thinly sliced Napa cabbage
- 1 cup baked tofu (optional)
- 1 cup chopped oyster mushrooms
- 1 cup snow peas, cut in half if large
- 3 cups fresh baby spinach leaves
- 2 cups unsweetened almond milk (I used So Delicious Coconut Milk Beverage)
- 1 teaspoon coconut extract
Tamarind BBQ Tempeh & Sweet Potatoes
By Vegiegail
From Isa Chandra Moskowitz's Appetite for Reduction: Tart tamarind is often a secret ingredient in BBQ sauces, but...
- For the sauce:
- 1 1/2 lbs sweet potatoes, peeled and sliced in 3/4 inch chunks
- 12 oz tempeh, cubed or in mini triangles
- 4 cloves garlic, minced
- 1 tablespoon minced ginger
- 3/4 cup vegetable broth
- 2 teaspoons arrowroot or cornstarch, dissolved in 1/4 cup water
- 2 tablespoons tomato paste
- 1 tablespoon tamarind concentrate
- 3 tablespoons agave or maple syrup
- 2 tablespoons soy sauce
- 1 teaspoon olive oil
- 1 teaspoon liquid smoke
- 1/8 teaspoon cayenne (optional)
- Cooking spray
Beet Burgers
By Vegiegail
1. Preheat oven to 350 degrees
- 3 tablespoons olive oil, divided
- 2 cups crimini or white mushrooms, coarsely chopped
- 1 cup yellow onion, coarsely chopped
- 3 tablespoons tamari
- 1 teaspoon minced garlic
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground rosemary
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 cups cooked French green lentils, rinsed, drained, and patted dry with a paper towel*
- 1/2 cup red beets, washed, ends cut off and shredded
- 1 3/4 cups cooked short grain brown rice, divided
- 1/2 cup tapioca flour
- Buns, condiments, veggies, pickles, etc.