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Orange Teriyaki Sauce

Orange Teriyaki Sauce

By

Whisk everything together

  • 3 tablespoons orange juice
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon minced garlic
  • 2 teaspoons minced ginger
0/5 (0 Votes)

Vegan Pumpkin Pie

Vegan Pumpkin Pie

By

Preheat oven to 350 degrees

  • 1 8-inch or 9-inch unbaked pie crust (homemade or storebought)
  • 1 14-oz can pureed pumpkin*
  • 1 cup plain soy milk
  • 3/4 cup sugar
  • 2 1/2 – 3 Tbsp cornstarch
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp ground cloves
4.5/5 (2 Votes)

Ratatouille

Ratatouille

By

In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat

  • 3 tablespoons olive oil, divided
  • 1 Pepper, Diced
  • 1 Yellow Squash, diced
  • 1 medium onion, cut into small dice (about 1 1/2 cups)
  • 2 cloves minced garlic (about 2 teaspoons)
  • 2 medium zucchini (1 pound total), trimmed, cut into small dice (about 2 1/2 cups)
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1 teaspoon herbs de Provence (or 1/2 teaspoon dried thyme and 1/4 teaspoon each dried rosemary and dried marjoram)
  • 3/4 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh basil leaves, plus more for garnish
0/5 (0 Votes)

Cashew Curry with Chickpeas or Tofu

Cashew Curry with Chickpeas or Tofu

By

Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat

  • 1 cup whole coconut milk
  • 1 - 2 tablespoons curry powder*
  • scant 1/2 teaspoon fine grain sea salt
  • 1/2 large red onion, chopped
  • 1 medium garlic clove, chopped
  • 1/3 cup water
  • 4 ounces firm tofu, cut into small cubes or 1 can chickpeas
  • 1 cup green beans, cut into 1-inch segments
  • 1 1/2 cups cauliflower, cut into tiny florets
  • 1/3 cup cashews, toasted
  • a handful of cilantro, loosely chopped
4/5 (1 Votes)

Salmon with Lemon, Capers and Rosemary

Salmon with Lemon, Capers and Rosemary

By

Directions Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary

  • Ingredients
  • 4 (6-ounce) salmon fillets
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh rosemary leaves
  • 8 lemon slices (about 2 lemons)
  • 1/4 cup lemon juice (about 1 lemon)
  • 1/2 cup Marsala wine (or white wine)
  • 4 teaspoons capers
  • 4 pieces of aluminum foil
0/5 (0 Votes)

Artichoke and Rice Salad

Artichoke and Rice Salad

By

Directions 1. Bring stock to a simmer

  • 1 1/2 cups vegetable stock
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup Arborio rice
  • 2 teaspoons coarse salt
  • 1/4 teaspoon curry powder
  • 12 small green olives, pitted and sliced
  • 12 ounces marinated artichoke hearts, cut into 1/2-inch wedges, liquid reserved
  • 1 celery stalk, thinly sliced on a bias
  • 1/2 ounce baby spinach (about 1 cup)
5/5 (1 Votes)

Brown Rice Bowl with Asparagus and Chickpeas

Brown Rice Bowl with Asparagus and Chickpeas

By

Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil

  • Tahini Dressing:
  • 1 tablespoons extra-virgin olive oil
  • 1 or 2 14-ounce cans of chickpeas, drained
  • 2 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 1 bunch asparagus, cut into 1-inch segments
  • 3 cups pre-cooked brown rice
  • 1 cup almond slivers, toasted
  • fine grain sea salt
  • 1 garlic clove, smashed and chopped
  • 1/4 cup tahini
  • zest of one lemon
  • scant 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons hot water
  • scant 1/2 teaspoon fine grain sea salt
4/5 (3 Votes)

Carrot Cupcakes

Carrot Cupcakes

By

Preheat oven to 400 degrees

  • Dry ingredients:
  • 1 3/4 cups white whole wheat flour (or a mixture of whole wheat and unbleached flours)
  • 1/4 cup natural sugar
  • 1 tablespoon ground flax seed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/2 teaspoon salt
  • Wet ingredients:
  • 1/3 cup agave nectar
  • 1/3 cup unsweetened apple sauce
  • 1/2 cup soy yogurt*
  • 1/4 cup water
  • 1 teaspoon vanilla
  • 1 1/2 cup shredded carrots (about 3)
  • 1/4 cup raisins
  • Frosting
  • 1/4 earth balance (softened)
  • 1/4 cup vegan cream cheese, softened (Tofutti)
  • 2 cups confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
0/5 (0 Votes)

Black beans and Rice

Black beans and Rice

By

Cook the rice Meanwhile, heat the oil in a large saucepan over medium-high heat

  • 2/3 Cups brown rice
  • 1/2 tbn olive oil,
  • 1/2 onion, chopped
  • 1 bell pepper, diced
  • 1 clove garlic, minced
  • 1/2 tspn ground cumin
  • 1 can black beans
  • 1/2 tspn dried oregano
  • 1/2 tbn red win vinegar
  • avocado
0/5 (0 Votes)

Gnocchi with Roasted Butternut Squash and Spinach

Gnocchi with Roasted Butternut Squash and Spinach

By

The butternut squash can be roasted prior and reheated in a sauce pan with a bit of vegetable broth

  • 2 Packages Gnocchi
  • 2 butternut squash
  • 1 large onion
  • 4-5 garlic cloves
  • Olive Oil
  • 1 package baby Spinach
  • Vegetable Broth
0/5 (0 Votes)