|
|
|
|
|
| | Merely Vegan and Healthy Recipes for those who are interestedPage 2 of 6 (1, 2, 3, 4, 5, 6) | Spicy Minestrone Soup ( serves 4 )
1 med. onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
2 tbs. olive oil
1 qt. water
1 can small kidney beans or chickpeas
various fresh veggies including carrots, zucchini, green beans, wax beans, potatoes, peas, cabbage, okra and/or turnips
2/3 tsp. basil
2/3 tsp. oregano
2/3 tsp. paprika
2/3 tsp. rosemary
1 can small tomato paste
1 can large stewed tomatoes
1/2 cup pasta, (spirals bows, shells)
tabasco
lemon juice
salt & pepper
Using a large pot, sauté the celery in the olive oil.
Ad the onion and carrot pieces and saute until they are soft.
Wash and cut all vegetables in bite size pieces, add them to the pot.
Add water and stewed tomatoes salt pepper and herbs.
Simmer for 30-45 min. (I cooked longer)
Add tomato paste and a bit f water if the soup seems too thick.
Add the pasta and cook until pasta is soft.
Season to taste with salt and pepper and tabasco and lemon juice.
Serve with a lovely crusty bread.
If you have soy parmesan cheese, you can sprinkle a bit on top as you serve. | |
|
| |
| |
| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/22/2012 8:00:06 PM | My blender wasn't cracked up for this recipe next time I will use my food processor, also will use some kind of nuts instead of chocolate chips.
Healthy Pumpkin Cookies
(Makes 36 cookies)
Ingredients:
3/4 cups pumpkin puree (about 1/2 of 1 15-oz can)
8 ounces medjool dates, finely chopped
3 T. grape-seed oil
2 T. maple syrup, agave nectar or honey
2 cups rolled oats
2/3 cups finely ground almonds
1/3 cup finely shredded, unsweetened coconut
1/2 t. cinnamon
1/4 t. ginger
1/2 t. sea salt
1 t. baking powder
1 cup dairy-free chocolate chips (or about 6 oz. dark, dairy-free chocolate chopped in to chunks)
Preparation:
1. Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
2. In a blender or food processor, combine the pumpkin puree, mejool dates, olive oil and maple syrup until creamy. Set aside.
3. In a medium-large mixing bowl, combine the rolled oats, ground almonds, coconut, cinnamon, ginger, sea salt and baking powder until well combined. Stir in the pumpkin mixture until combined. Fold in the dairy-fre chocolate chips.
4. Drop the dough in 2 t. to 1 T. mounds and bake on the top rack for about 13-15 minutes, or until the cookies are golden brown. Serve warm or at room temperature. | |
|
| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/22/2012 8:27:56 PM | I know this calls for a lot of sugar but it is 2 loafs so I'm just going to cut everything in half and maybe make, bye the way this is very yummy.
Vegan Pumpkin Walnut Bread
makes 2 loaves
2 cups all-purpose flour
1 1/2 cups white whole wheat flour ( or whole wheat flour… or just use only all-purpose flour)
2 cups light brown sugar, packed
1/3 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1 15-ounce can pumpkin puree, or just under two cups
1 cup vegetable oil
1/3 cup maple syrup
1/3 cup water
1 cup chopped walnuts
Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans (mine are 8x4x2) and set aside.
In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.
In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.
Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in. Fold in most of the chopped walnuts, reserving some to sprinkle on top of the batter once in the pan.
Divide the dough between the two greased pans and sprinkle with a few walnut pieces. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven. Let rest in the pans for 20 minutes, then invert onto a cooling rack. | |
|
| |
| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/23/2012 3:18:55 PM | Excellent I really enjoyed this taste somewhat like a hash brown but better, I suggest when you make them though don't flatten them out too much for they are really tender and fall apart easy.
Millet Croquettes
1/2 cup raw millet, soaked 7-24 hours
1 1/2 cups water
1/2 small onion, finely chopped
1 small carrot, grated
2-3 tablespoons parsley, chopped
3 tablespoons grated Parmesan cheese
1 tablespoon soy sauce or 1/2 teaspoon sea salt (I prefer the salt)
butter and olive oil for sauteeing
Bring millet and water and a dash of salt, to a boil. Cover and turn heat to low, gently simmering for 20-25 minutes, until millet is tender and water is absorbed.
Add the onion, carrot, parsley, Parmesan cheese, and additional salt to the hot millet, stirring thoroughly to break up the millet grains, creating a mashed potatoes consistency.
Then use one of the methods below:
Easiest method: Heat butter and olive oil in a non-stick skillet over medium heat. Drop a mound of millet mixture into the pan and using your fingers and the spoon, carefully mold the mound into a patty shape. Repeat for each patty. Saute 3-4 minutes per side or until golden and crisp.
Healthier (by not using a non-stick pan) and prettier (better shaped patties), but a bit more work: When cool enough to handle, shape millet mixture into patties, and dust both sides of each patty with flour. If the mixture is just too moist and sticky to get into patties, add some more Parmesan cheese or even flour to it. Saute patties in hot butter and oil til crisp and golden.
Makes 7-8 small patties | |
|
| |
| |
| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/24/2012 6:15:17 AM | Been craving pancakes and I had some ripe banana that needed to be used, Mmmm banana pancakes.
Vegan Banana Oatmeal Pancakes
1 ¼ cup old fashioned oats
½ cup organic whole wheat flour
2 tsp. baking powder
½ tsp. sea salt
1 ½ cups soymilk* (beverage)
2 ripe bananas
*or a dairy-free milk (beverage)
Blend all the ingredients in a blender, except the bananas. Now add the bananas and continue to blend (in blender) until the bananas are smooth. Pour onto a hot griddle (with olive oil for a cooking spray) and cook. Once the pancake bubbles on one side, it’s time to flip it to the other. This makes a dozen, medium-sized pancakes, serving 4 people.
I used grape-seed oil to cook them in and added some vegan chocolate chips. | |
|
| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/24/2012 6:21:30 AM | Never really ate avocado's before but I must say they sure makes great puddings, I know they would be good in smoothies's too just have'n't made one yet.
Kiwi-Lime Pudding!
1 avocado (peeled and pitted)
¼ cup freshly squeezed lime juice
1 kiwi (peeled)
½ cup water
1 teaspoon vanilla
2 or 3 Tablespoons raw sugar or raw
agave (however sweet you like it)
1/8 teaspoon fine sea salt
All you do is mix everything in a blender until it’s smooth and creamy. If you don't like kiwi you can change the recipe to make Sunshine Lime Pudding by leaving out the kiwi, and adding 1/4 cup more of water instead. It's sooo good- really quick and easytoo! Serves 2 | |
|
| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/24/2012 7:33:59 PM | Raw Zucchini Chips
Ingredients:
2 medium sized zucchinis
3 to 4 tablespoons of fresh lemon juice
2 tablespoons of olive oil
1 tablespoon finely minced shallots
1/2 tablespoon paprika
a dash of cayenne pepper (you can use more if you want the chips to be more spicy)
2 finely chopped cloves of garlic
1 tablespoon basil
1 tablespoon oregano
a dash of sea salt
Directions:
Slice the zucchini into very thin slices.
Mix the rest of the ingredients into a marinade. Let the zucchini slices sit in the marinade for at least an hour.
Place zucchinis onto dehydrator trays in single layers and dehydrate until crisp, for about 14 to 16 hours. (try to get fair size zucchini for they shrink a fair amount). | |
|
| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/25/2012 11:40:55 AM | I put this under breakfast cause it`s healthy but hey have it any time, I must say it is the absolute best homemade chocolate pudding I`v ever had it`s so creamy and chocolate just what I expected, I don`t think it can get any better than this, you can adjust your taste as to the sweetness and chocolate.
Chovocado Pudding
vegan, gluten-free
1 ripe avocado
1/4 cup cocoa powder
1/4 cup raw agave nectar
1/4 cup almond milk
1 teaspoon vanilla extract
Peel and quarter a ripe avocado.
Put all the ingredients in your beloved Magic Bullet (or a blender/hand mixer) and blend until smooth.
Serve and enjoy! (it is nice to chill for an hour or so, if you can wait ) | |
|
| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/27/2012 5:47:40 AM | You can cook quinoa ahead if you want and just heat it up some before adding other ingredients.
Breakfast Quinoa with toasted coconut, almonds, and fresh mango (serves 2)
1 c. red or yellow quinoa (or a mix)
2 c. water
pinch of salt
2 T. applesauce
2T. shredded coconut (sweetened or unsweetened)
4 T. slivered almonds
1/2 c. to 1 cup fresh mango chunks
desired soy, almond etc.. beverage to taste
brown sugar to taste
Preheat oven to 375*F and line a baking sheet with parchment paper, spread coconut in a single layer across the sheet, toast the coconut and keep a close eye on the coconut it can burn quickly (around 6 minutes) remove and place in a bowl now repeat with almonds, cooking time around 6-10 minutes.
Place quinoa, salt and water in a medium pot. Bring to a boil over medium heat. Simmer the quinoa until all of the water is absorbed, (around 20 minutes) stirring occasionally, than remove from heat and allow quinoa to cool slightly. Cut up mango while waiting.
In a bowl, combine a heaping of quinoa, applesauce, a spinkling of almonds and coconut, a generous helping of fresh mango, a sprinkling of sugar and a splash of chosen beverage. | |
|
| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/27/2012 6:08:09 AM | ive been reading your recips with interest cause im trying to eat healthier as im diabetic and overweight. my question is what is qunioa? cant find in my store. it seems to show up in a lot healthy recipes. any help you can give me will be great. judi | |
|
| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/27/2012 8:01:40 AM | ive been reading your recips with interest cause im trying to eat healthier as im diabetic and overweight. my question is what is qunioa? cant find in my store. it seems to show up in a lot healthy recipes. any help you can give me will be great. judi
Quiona is a seed some say it's a whole grain, it is very tiny but very healthy for you.
I'm not sure of any name's of store you can buy it were you live but try any health foods stores or any bulk stores. | |
|
| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/27/2012 8:15:31 AM | I just had this and I hope I'm able to purchase more Amaranth so I can make more of this plus many other recipes. Caution when purchasing this though, I didn't realize till after I bought this and I started to cook with this that it smelt funny to only find out it was no good so make sure you smell it before you purchase it if it smells moldy "yeah" gross , it should have no smell to it really.
Pumpkin Pie Amaranth Porridge (Serves 2)
Ingredients:
½ cup amaranth, soaked if possible (minimum 8 hours)
1 cup coconut milk, or water (you may need more if using un-soaked grains)
1/3 cup pumpkin puree (preferably fresh, or canned)
pinch of sea salt
pinch of: cinnamon, ginger, nutmeg, clove (or substitute all with pumpkin pie spice)
1/3 vanilla bean pod
maple syrup to taste
1/3 cup coconut flakes, toasted
Directions:
1. Soak amaranth for as long as possible, 8 hours minimum, 24 hours is optimal.
2. Drain and rinse amaranth. Combine with coconut milk, pumpkin puree, sea salt, spices, and vanilla bean (seeds scraped, and empty bean pod). Bring to a boil, reduce to simmer, stirring often to prevent scorching on the bottom. Simmer on lowest heat for 15 minutes with the lid on (watch to see if liquid level becomes too low. If so, add a little extra coconut milk or water) Turn heat off, and let sit for 10 minutes with the lid on to thicken.
3. Sweeten with maple syrup to taste (1-2 tablespoons). Serve. Drizzle with coconut milk, sprinkle with coconut flakes. | |
|
| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/29/2012 4:10:14 PM | Glo Banana Bars
Ingredients:
3/4 cup dates
3/4 cup dried banana (3 bananas)
1 cup raw almonds
Directions:
1. Slice 1 small banana. Lay banana on greased baking sheet. Bake 2-3 hours at 175F. flipping once after 60-90 mins. of cook time
2. Roughly chop 3/4 cup of dates. Add dates and dried banana into food processor. Process for 1-2 mins.
3. Remove from processor bowl, set aside in a small bowl. Add 1 cup raw almonds to food processor and process for 1 min.
4. Add almond mixture to date/banana paste and blend well with hands.
5. Press into a loaf pan cover and put in freezer for 1 hour than remove cut into 6 and wrap and refrigerate.
Kinda weird recipe it say`s to slice 1 small banana but than in brackets it says 3 banana`s.
I just use 3/4 cup of my own dehydrated banana's which were pliable.
I found the nuts to be just a little too much so next time I'm going to try 3/4 cup as well.
It really takes a while to mix the nuts in. | |
|
| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/29/2012 4:18:26 PM | Chai Carrot Pear Sauce
Ingredients
6 ripe Pears, cut into chunky pieces (I like D'Anjou and Bartlett)
1 cup chopped Carrots
1/2 freshly squeezed Lemon Juice or 1 tablespoon
splash of Water
a few pinches of ground Cardamom, Black Pepper, Cinnamon, Ginger - adjust to taste
a pinch of fine Sea Salt
natural Sweetener if desired (my pears were ripe enough no sweetener was needed)
I didn't use any myself, was sweet enough without any, my daughter went nuts on this  I had to make more. | |
|
| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/30/2012 2:35:28 AM | Green Monster Vegan Overnight Oat
Yield: 1 serving
Ingredients:
1 large handful fresh spinach or small handful of kale
1 large ripe banana
1.5 tbsp chia seeds (necessary for thickening)
1 cup almond milk
1/3 cup regular, rolled oats
1. In a blender, blend together the spinach, banana, chia seeds, and almond milk until smooth.
2. In a cereal bowl, add the oats and then pour the smoothie on top. Stir well until combined
3. Place in fridge (uncovered is fine) overnight. Give it a good stir in the morning and then enjoy it cold, straight from the fridge. Add desired toppings as you wish such as nut butter, granola, coconut, fruit, etc.
Yields one serving "omg" it's a lot I'd say it yields 2 servings. | |
|
| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/31/2012 8:43:56 AM | Since I can't message you, HelloI'mVegan...
Quinoa is a seed, but considered a grain. It's available dry from your local health food store or co-op, usually in bulk. It cooks up quickly in water or unsalted vegetable broth, and is considered a complete protein, due to it containing the 8 essential amino acids human bodies can't synthesize on their own. Combine it in a salad of lime juice garbanzo beans, red onion, mango, avocado, and tomato for a healthy, tasty meal or side dish.
My question to you is, do you have any good recipes using mung beans? Can't seem to find a good one... | |
|
| |
| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/31/2012 11:52:10 AM | Quinoa, and Leek Tofu Casserole
1 1/2 cup tofu dash pepper
2 teaspoons sesame oil oil
1 garlic, pressed 1 cup bread crumbs
1 leek, chopped 1 cup milk (dairy or soy)
2 cups cooked quinoa 1/2 cup cheese, grated
1 tsp salt, or 2 tsp tamari
Preheat oven to 350*. Working with 1/2 cup tofu at a time squeeze out water using both hands. Set aside. Heat a large skillet or wok and add oil. Add garlic and then leek and saute until lightly browned. Add quinoa, then tofu, and saute each for 2 minutes. Season with salt (or tamari) and pepper.
Oil casserole. Add 1/2 cup bread crumbs and rotate casserole until the bread crumbs evenly coat the casserole. Gently add the quinoa mixture. Press a well in the center of the quinoa and pour in milk. Cover with remaining bread crumbs and cheese. Cover and bake for 20 minutes. Remove cover and continue to bake until cheese is nicely browned. Serves 5
If I make again I would not press a well in the center of the quinoa and pour soy(unsweeten), I would just pour evenly over entire casserole if not you end up with parts of it not holding together, maybe even try vegetable broth? Also I used vegan cheese or what you might like to call it fake cheese. | |
|
| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/1/2012 8:47:32 AM | And to think I use to never bother with soup, amazing health benefits and for something so simple.
Cauliflower and Leek Soup (Serves: 6)
Ingredients
6 cloves garlic, chopped
1 head cauliflower, roughly chopped
2 leeks, sliced
2T. grapeseed oil
32 ounces (4 c.) vegetable broth
Salt and pepper, to taste
Method
1 . Heat oil in a large pot on the stove top.
2. Sautp garlic and leek for 3 minutes.
3. Add cauliflower and stir for 1 minute.
4. Add stock, and salt and pepper to taste.
5. Bring to the boil.
6. Reduce heat, cover, and simmer gently for approximately 30 minutes stirring occasionally until
cauliflower cooks through.
7 . Blend before serving | |
|
| |
|
|
|
Page
2
of
6 (1, 2, 3, 4, 5, 6)
|
|
Home
login 
