What you need:

4 small cucumbers (chopped)

2 cups unsweetened almond milk

2 chopped garlic cloves (or garlic salt to taste)

10-15 mint leaves

1/4 cup cashews

2 cups water

1/4 tsp red pepper flakes

1/8 tsp cumin

1/8 tsp curry powder

juice of 1/2 lemon

salt (to taste)

What to do:

Peel and chop the cucumbers into small pieces.  Blend well the rest of the ingredients along with a tablespoon of the chopped cucumbers. Mix in the cucumber pieces, stir, chill and enjoy.  The consistency should be creamy yet slightly watery.
Very easy and great for hot summer days!

1/2 package of LiteLife tempeh

Sauce:

1 cup H20

1 cup natural ketchup (or tomato paste and fruit juice)

2 tbsp molasses (or brown sugar)

2 tbsp apple cider vinegar

salt and pepper to taste

1/4 cup onion or onion powder

2 tbsp lemon juice

1 tsp dry  mustard powder

What to do:

Break up the tempeh with a fork into small pieces and brown lightly in a pan while preparing the sauce.  You can get creative and throw in other vegetables with the tempeh (ex. green peppers).  If using real onions, saute the onions in a sauce pan until translucent.  Add the ingredients for the sauce and heat over medium heat.  You can add additional ingredients depending on the kind of sauce you like – I sometimes add pineapples and a little bit of hot sauce.  Mix in the tempeh.  Serve over a bun or english muffin.

What you need:

leaves of one large kale stalk

1 cup pineapple chunks

1 banana

6 mint leaves

1 teaspoon chopped ginger

2 cups unsweetened almond milk

What to do:

Combine all ingredients and blend.

Cool and enjoy!

rice noodles  (you can also use cellophane noodles or vermicelli)

veggie broth

broccoli (cut into bite-size pieces)

tofu or seitan (bite-size pieces)

mung bean sprouts

mixture of greens (I prefer kale, lettuce, mint, cilantro and basil)

unsalted peanuts (crushed)

Bragg’s liquid aminos (or soysauce)

rice wine vinegar (or lime wedges)

sriracha hot chili sauce

What to do:

Prepare the noodles according to the directions. Boil a pot of water and prepare the veggie stock (I use veggie stock powder). Add the broccoli and tofu and boil until the broccoli is cooked.  Mix in the noodles.  Season with sriracha and Braggs.

Serve with peanuts, mung bean sprouts, greens and lime wedges or rice wine vinegar.  This is such an awesome breakfast!

Vietnamese salad roll paper

cucumber (shredded into long strands)

carrot (shredded into long strands)

veganaise (or blended tofu, lemon juice and mustard)

seitan (cut into very small chunks)

mung bean spouts

kale (cut into strips and marinated)

red cabbage (cut into strips and marinated)

Bragg’s liquid aminos

ginger

What to do:

Marinate the kale and cabbage overnight in braggs (or soysauce),vinegar and olive oil.  Mix together carrots, cucumber, seitan, sprouts, kale/cabbage and coat very lightly with veganaise.

Prepare rice paper and fill with mixture.  Roll it up into a spring roll.

Prepare dipping sauce by mixing braggs, water and ginger (I used powdered).

2 cups broccoli, cut into small pieces

1/4 onion, chopped

2 TB flour

2 TB nutritional yeast

1 package of tofu (I used Mori-nu)

1/4 cup “milk” (I prefer almond milk)

1 teaspoon tahini

1/2 tsp. dried rosemary, crushed

1/4 teaspoon garlic powder

salt and pepper

What to do:

Sauté the onions until translucent.  Add broccoli and sauté until broccoli is just cooked.  Stir in salt, pepper, rosemary, garlic and powder.  In a food processor, blend the flour, nutritional yeast, tofu, tahini, and “milk”.  Fold the onion and broccoli in with the blended mixture.  Scoop into 12 oiled muffin cups, filling each cup half way.  Bake at 350 for 20 – 25 minutes, until knife comes out clean.

I thought these were tasty but too small. Next time I think I’ll fill 6 cups all the way or double the recipe to make 12.  I also think they would have benefited with a little heat, maybe a jalapeno or some hot sauce.

2 1/2 cups of dry mung beans, soaked

5 cups of water

1/2 onion, chopped

2 garlic clove, crushed

2 small carrots, chopped

1 small potato, chopped

1 tomato

sauce:

3/4 cup cashews

curry powder

garam masala

red pepper flakes

1/3 coconut milk

juice of 1 lemon

dried cilantro

What to do:

I asbolutely LOVE mung beans.  If you have never tried them, you don’t know what you’re missing.

Sautee the onions and garlic in a sauce pan until onions are translucent.  Add tomatoes and cook down.  Add mung beans, potatoes, salt and water and bring to a boil.  Lower heat, cover and simmer for about 15 minutes.  Add carrots and simmer for about another 15 minutes or until mung beans are cooked thoroughly.

While the mung beans are cooking, prepare the sauce.  Process cashews into a powder.  I use a magic bullet but a food processor should work as well.  Add about a teaspoon of curry powder, garam masala, 1/2 teaspoon of the red pepper flakes, lemon juice and coconut milk and blend.  Add about a teaspoon of cilantro to the sauce.  When mung beans are cooked, mix in the sauce and stir.  Add salt and pepper to taste.  Serve over brown rice.  Can be served with  dollop of “yogurt” and naan or other bread.

Crust:

1 cup flour

1/3 cup vegan butter

2 tbsp “milk”

1/2 tsp salt

Pie filling:

3/4 cup frozen peas

1 carrot, chopped

8 white mushroom caps, cut into small pieces

tofu or seitan (I use white wave), cut into small chunks

1 small potato, chopped

1 small onion, chopped

1 cup vegetable broth

salt & pepper

2 tbsp flour

What to do:

I used the crust recipe from La Dolce Vegan (great book!) for this pie.  First, blend the flour and salt together (in a food processor if you have one, if not, by hand).  Melt and add the butter and mix until it resembles a coarse meal.  Add the milk (I make my own almond milk) and mix well.  Roll it into a ball, wrap it in plastic and refrigerate for at least an hour.

In a large saucepan, saute onions until translucent.  Add mushrooms, peas, carrots, seitan, potato, stock (enough to cover) and salt and pepper.  Bring to a boil then reduce heat, cover and simmer until the veggies are cooked.  Stir in flour until the sauce begins to thicken.  Transfer the mixture into a lightly oiled 9 in. pie plate.  Roll out the dough and place it over the vegetables. The dough was really flakey for me so I rolled it out as best as I could and just placed it on the veggies.  Bake on 400 for 20-25 minutes or until the crust is cooked thoroughly.

What you need

1 eggplant, cut into chunks

1 leek stalk, cut into chunks

yellow pepper, cut into chunks

spicy peanut butter (Peanut Butter & Co. “The Heat is On”)

red pepper flakes

rice vinegar

olive oil

garlic powder, salt, pepper

What to do

Cut up veggies.  Place eggplant & leek in a dish and coat with oil.  Add salt & red pepper flakes.  Place in oven on 350 until thoroughly cooked – about 20 minutes or so (do not overcook).  Mix in the yellow peppers and cook for another 5 minutes or so until peppers are cooked but still crunchy.

Take vegetables out of the oven.  In a pan, add a good amount of coconut oil to coat the bottom of the pan.  Add a tablespoon or so of rice vinegar, two tablespoons or so of spicy peanut butter, & enough water to make the peanut butter into a sauce.  When the consistency of a sauce, add the vegetables to the pan to coat.

Add salt, pepper, & garlic powder to taste.  Serve with brown rice.

1 cup Israeli cous-cous

bunch of spinach, chopped

3 tomatoes, chopped

1 1/2 cups veggie broth

2 green peppers

1 garlic clove, crushed

oil or vegan butter

salt, pepper, dried parsley

What to do:

Place olive oil or butter in a saucepan. Place garlic in the saucepan for a minute.  Rinse cous-cous and add to the pot.  Stir for minute or two then add tomatoes, spinach, broth (enough to cover), salt, pepper, and parsley. Bring to a boil then reduce heat, cover and simmer for about 10 minutes stirring often – until the spinach and cous-cous are cooked thoroughly and most of the water is absorbed.

Rinse two green peppers, and slice off the top of the pepper. Discard seeds and cut off stem. Fill pepper with cous-cous, place the top of the pepper back on and place in the oven on 375 for about 10-15 minutes. I like the pepper to still be kinda crunchy. If you want it to be softer, leave in the oven for longer.