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Recipes
Rustic Tomato Rice Kale Stew. Comfort Soup. Oil-free.
By LEP04
1. Rice: If you do not have cooked rice on hand, you will need to cook ahead of time and set aside
- 28 oz. can of fire-roasted tomatoes
- 3 cups vegetable broth
- 1/2 cup nutritional yeast (or to taste)
- 1 bunch of kale (I used dino kale)
- 1 1/4 cups rice, cooked (I used white basmati rice)
- 3/4 cup frozen pea + sliced carrot blend, organic
- 2 bay leaves (remove before serving)
- 1 heaping tbsp chili powder
- pepper/salt to taste (at least 1/2 tsp salt)
- 1 tsp garlic powder or 2 cloves, chopped
- 2-4 pinches of cayenne (to taste - adds warmth)
- 1 Tofurky Beer Brat vegan sausage, sliced (optional)
- garnish: fresh parsley (you can also add a handful of chopped parsley to stew)
Edamame Hummus
By LEP04
Combine edamame, tahini, lemon juice, garlic, and herbs in food processor
- 1 c. cooked edamame
- 1/4 c. tahini
- 2 tbsp. lemon juice
- 1 garlic clove, peeled
- 2 tbsp. coarsely chopped fresh herbs (optional--I used rosemary, thyme, and basil)
- 2 tbsp. olive oil (add more if you like your hummus creamier)
- salt to taste (I used 1/4 tsp.)
Creamy Tahini Dressing
By LEP04
Blend ingredients until smooth and creamy (dressing will thicken slightly when refrigerated
- 1 cup tahini
- 1/4 cup fresh lemon juice
- 2 tablespoons Bragg's raw apple cider
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 1 tablespoon sea salt
- 1 1/2 cups filtered water
Low-Fat Vegan Cheeze Sauce (double batch)
By LEP04
. In a skillet or pot, melt the Earth Balance over medium heat
- 1.5 cup unsweetened, unflavoured almond milk
- 3/4 cup nutritional yeast
- 1 tbsp Earth Balance or other non-dairy buttery spread
- 2 tbsp all purpose flour
- 1 tbsp + 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt & freshly ground black pepper, to taste
- 1/4 tsp cayenne pepper
Quinoa Burger
By LEP04
Heat a non-stick frying pan on med
- 1 1/2 cups cooked quinoa
- 1/2 tsp minced garlic
- 5 whole eggs
- 2 cups panko (Japanese breadcrumbs)
- 1/2 Green Bell Pepper Diced
- 1/2 Red Bell Pepper Diced
- 1 medium Spanish Onion Diced
- 1 Green Zucchini Diced
- 1 Yellow Squash Diced
- Add parmesan cheese to taste
- Salt & pepper to taste
Chickpea Burger
By LEP04
Step 1 Heat grill to high
- 1 can (15 ounces) chickpeas, drained and rinsed
- 4 scallions, trimmed
- 2 slices white sandwich bread
- 1/3 cup peanuts or almonds, unsalted
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh ginger, chopped
- Coarse salt and ground pepper
- 1 large egg
- Olive oil
- 1 tablespoon Dijon mustard
- 1/3 cup mayonnaise
- Whole-wheat English muffins and lettuce, to serve with burgers
Raw, Vegan Walnut “Cheddar Cheese”
By LEP04
1) Place all ingredients save the salt/pepper and water in a food processor
- (Makes 1 1/3 cup)
- 1 cup walnuts
- 1 tbsp miso (optional; omit if you’re sensitive to soy)
- 3 tbsp tomato paste (I like Muir Glen Organic)
- 1/2 cup nutritional yeast
- 2 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1/2 tsp paprika
- Salt and pepper to taste
- 1/2-1 cup water
Grilled Tofu with a Mediterranean Chopped Salad
By LEP04
Preheat grill. Whisk lemon juice, oil, garlic, oregano, salt and pepper in a small bowl
- 1/4 cup lemon juice
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 14 ounces extra-firm tofu, preferably water-packed
- Mediterranean Chopped Salad, (recipe follows)
Smoky Vegan Macaroni and Cheese
By LEP04
Heaps of warm elbow pasta are coated in a simple, homemade, and plant-powered smoky vegan cheese sauce
- 12 to 16 ounces brown rice elbow pasta, depending on desired level of cheesiness (I use 12 ounces for a cheesier mac 'n' cheese)
- 2/3 cup raw cashews, soaked in boiling water for 10 minutes and drained (to soften)
- 1 1/3 cups filtered water
- 1/3 cup chopped and seeded roasted red peppers
- 2 tablespoons nutritional yeast
- 2 tablespoons arrowroot powder/flour/starch
- 2 tablespoons apple cider vinegar
- 2 teaspoons smoked paprika or to taste
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- Pinch of cayenne pepper (optional)
- Dash of hot sauce (optional)
Meatballs
By LEP04
Mix by hand. Form into balls Bake at 425 till crispy on outside and then add to sauce
- Meatloaf mix meat (veal, pork & beef)
- 1 egg per pound of meat
- preferably fresh breadcrumbs soaked with milk till nice consistency
- Fresh chopped parsley
- Fresh pressed garlic
- Fresh grated Parmesan cheese
- Onion powder