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Recipes
Tempeh Bacon Recipe. Vegan 'Facon' for All.
By LEP04
1. Very thinly slice the tempeh
- if you don't have liquid smoke use these BBQ spice combos:
- 5 ounces tempeh (2/3 a standard 8 ounce pack)
- 1-2 Tbsp maple or agave syrup
- 1 Tbsp olive oil
- 1/2 tsp cumin
- a dash of cayenne
- 1 tsp liquid smoke (opt'l)
- 1 tsp soy sauce
- 1/2 tsp thick black pepper
- for pan: 2 tsp olive oil
- (garlic, pepper, paprika and onion)
Roasted Garlic and Zucchini Bisque
By LEP04
Preheat oven to 400 degrees F
- 2 1/2 lbs zucchini, cut into one inch pieces
- 1 leek, chopped
- 1/2 yellow onion, chopped
- 3 cloves of garlic, peeled
- 2 TBS coconut oil, melted
- 1/2 cup raw cashews, soaked for at least 3 hours
- 2 1/2 cups filtered water
- salt and pepper to taste
Lemon Orzo
By LEP04
Cook pasta. While it is cooking, make vinaigrette by combining the first 7 ingredients
- 1 teaspoon grated lemon rind
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil
- 1 tablespoon fresh dill, chopped
- 1 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups orzo
- 4 ounces feta cheese, diced
- 3/4 cup red bell pepper, finely chopped (or roasted red peppers)
- 1/3 cup pitted black olives, thinly sliced or kalamata
- 2 tablespoons scallions, thinly sliced
- 1 1/2 tablespoons fresh oregano
Chili
By LEP04
Heat a large stock pot over medium-high heat
- ground beef chuck
- sweet Italian sausage
- 1 can pinto beans
- 1 can red kidney beans
- 1 (28 ounce) can diced tomatoes with juice
- 1 can tomato paste
- 1/2 large yellow onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 green chile peppers, seeded and chopped
- 3 strips crumbled bacon
- 2 cubes beef bouillon
- 1/2 beer
- 2 1/2 tablespoons chili powder
- 1-1/2 teaspoons Worcestershire sauce
- 1-1/2 teaspoons minced garlic
- 1-1/2 teaspoons dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon hot pepper sauce (e.g. Tabasco™)
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon white sugar
- 1/2 (10.5 ounce) bag corn chips such as Fritos®
- 1/2 (8 ounce) package shredded Cheddar cheese
Warm Spring Salad
By LEP04
1. Rinse quinoa in a fine mesh strainer and place into a medium pot
- 1 cup uncooked quinoa (or try speltberries)
- 1/2 tbsp extra virgin olive oil
- 1 leek, sliced into rounds or half moons
- 2 garlic cloves, minced
- 1 bunch asparagus, ends broken off and chopped into 1-inch pieces
- 1 cup diced strawberries (optional)
- 3/4 cup fresh or frozen peas
- 1 cup fresh parsley, roughly chopped
- 2-3 tbsp extra virgin olive oil, to taste
- 3 tbsp fresh lemon juice
- 1/2 tbsp pure maple syrup (or other sweetener)
- 1/4 tsp fine grain sea salt & lots of pepper, to taste
- lemon zest, for garnish (optional)
Roasted Beet Soup
By LEP04
Instructions Heat your oven to 400ºF
- 5 medium red beets, tops removed
- 2 tsp olive oil
- 1 1/2 cups sliced leeks
- 2 shallots, sliced
- 3 cloves garlic, minced
- 2 1/2 cups light-colored vegetable broth
- 2/3 cup cashew cream
- 1/4 tsp coriander
- 1/4 tsp sage
- 1/2 tsp salt, plus more to taste
- a bunch of freshly ground black pepper
- 1/2 cup cashew pieces
- 2/3 cup water
Vegan Taco Salad
By LEP04
TACO “MEAT”: Grind ingredients in food processor till “ground beefy”
- TACO “MEAT”:
- 2 cups raw sunflower seeds (soak for 1/2 hr or longer first)
- clove of garlic
- 1/4 tsp of black pepper
- 2 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. sea salt
- SALAD INGREDIENTS:
- 1/2 head of romaine and 1/2 head of kale w/ vein removed
- coarsely chopped tomatoes
- sliced and quartered or diced red onion (@ 3 slices)
- handful cilantro
- chopped red pepper
- one quarter of red cabbage (peel outer leaves) and thinly slice
- dice one avocado
- DRESSING FOR SALAD
- Juice of 2 limes
- 1/2 tsp. sea salt
- sprinkle of black pepper
- small handful of cilantro
- garlic clove
- squirt of agave
- 6 tsp. olive oil
- 2 TBS apple cider vinegar
- 1 TBS Nutritional Yeast
Mashed Chickpea Salad Sandwich
By LEP04
Drain and rinse your chickpeas, place in medium size bowl and roughly mash with a fork, potato masher or pastry ble...
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 1/2 cup celery, sliced
- 1/2 cup carrots, diced
- 1/4 – 1/3 cup scallions, sliced
- 1/4 cup or so hummus or tahini (any vegan mayo works too)*
- 1 – 2 tablespoons mustard (stoneground or dijon)
- Sea salt & cracked pepper, to taste
- Dash of garlic powder
- Juice of 1 lemon, optional
- Small handful pepitas, optional
- Paprika/smoked paprika, garnish
Overnight French Toast Souffle
By LEP04
Place bread cubes in 13 x 9 baking dish coated with cooking spray
- 10 cups 1 inch cubed white bread (Pepperidge Farm Hearty White) about 16 slices
- cooking spray
- 8 oz block of cream cheese, softened
- 8 large eggs
- 1 1/2 cups of 2% milk
- 2/3 cup half and half
- 1/2 cup maple syrup
- 1/2 tsp vanilla
- 2 Tbs powdered sugar
- 3/4 cup maple syrup
Creamy Artichoke Soup
By LEP04
Deglaze pan with white wine before adding the artichokes and stock
- 2 tablespoons extra-virgin olive oil
- 2 leeks, white part only, washed well and chopped
- 1 clove garlic, minced
- 1 small potato, peeled and chopped
- 1 (8-ounce) package frozen artichoke hearts, thawed
- 2 cups chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons plus 1/3 cup mascarpone cheese
- 2 tablespoons chopped chives, for garnish