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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/17/2012 4:11:08 PM | I really liked this one but I don't make it too much any more because I don't eat the feta cheese anymore.
Grilled Vegetable Quinoa Salad
1 cup (250 mL) quinoa
1 sweet red pepper, quartered
1 sweet yellow pepper, quartered
1 zucchini, cut lengthwise in 1/2-inch thick strips
12 asparagus spears, trimmed
1/2 cup (125 mL) Light feta cheese, crumbled
1/4 cup (60 mL) toasted pumpkin seeds
3 tbsp (45 mL) chopped fresh cilantro
Chipotle Vinaigrette
3 tbsp (45 mL) olive oil
2 tbsp (30 mL) red wine vinegar
1 canned chipotle pepper in adobo sauce minced
2 tsp (10 mL) liquid honey
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
Soak quinoa in cold water for 3 minutes; drain in sieve. In saucepan, bring 1-1/2 cups salted water to boil; stir in quinoa and return to boil. Reduce heat to low; cover and simmer until no liquid remains, 12 to 15 minutes.
Remove from heat and fluff with fork; cover and let stand for 5 minutes. Spread on small tray and let cool for 10 minutes.
Chipotle Vinaigrette: Meanwhile, whisk together oil, vinegar, chipotle pepper in adobo sauce, honey, cumin, salt and pepper. Set aside.
In large bowl, toss together red and yellow peppers, zucchini, asparagus and 3 tbsp of the vinaigrette until coated. Place on greased grill over medium heat; close lid and grill until charred and tender, 4 to 6 minutes for asparagus, 10 to 12 minutes for peppers and zucchini. Cut into large chunks and return to bowl.
Add remaining dressing, quinoa, half of the feta cheese, the pumpkin seeds and cilantro; stir until incorporated. Sprinkle with remaining feta. Serve immediately. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/18/2012 2:37:11 AM | Portobello Patties
1/2 c. ground flax seeds
1/4 c. hemp seeds
2 T. fresh parsley, chopped
1/2 t. fresh thyme, chopped
1T. EFA oil
2 T. brown rice miso paste
1 t. pressed garlic
1/2 t. black pepper
2 T. nutritional yeast
2 t. Dijon mustard
1/4 c. chopped walnut pieces
2 medium portobello mushroom, (chopped into large cubes)
1/3 c. quinoa flakes (for cookked method only; omit for raw method)
In a food processor, combine all ingredients except walnuts and mushrooms, and process until well combined. Turn off the processor and add in the walnuts and mushrooms.
Pulse just 3 or 4 times until the mushrooms are diced, but do not blend. Remove mixture from the processor and transfer to a medium bowl.
Raw Method (best)
Shape the mixture into 4 balls and flatten into patties on a teflex or nonstick sheet.
Dehydrate for10-12 hours at 115*F, then flip and transfer to a mesh sheet and "cook" for 2 more hours.
These keep for several days wrapped and refrigerated, and can be reheated as needed.
Cooked method
Mix the quinoa flakes into the mushroom mixture and let stand for 20 minutes.
Sauté the chopped mushrooms in a dry pan for 2 or 3 minutes to cook out some of the moisture. Follow the rest of the recipe to form burgers.
To cook, shape the mixture into 4 balls(press firmly to compact)and form into patties. Over very low heat, oil the pan with 1 or 2 T. coconut oil. Add the patties, and cook approximately 10 minutes on each side. The patties will remain soft on the inside but utterly enjoyable. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/23/2012 12:09:01 PM | Well been trying a few burger recipes with beans and can't say I liked them, so I thought I'd try something different and this I can see making again, the next one I eat will have a big slice of fried portobello mushroom on it.
Dr. Weil’s Best Ever Tofu Burgers
Ingredients
2 lbs. medium-firm or firm tofu (NOT silken tofu), frozen at least 48 hours
1 1/2 cups water
2 tablespoons soy sauce (regular or mushroom)
2 tablespoons ketchup (fruit-juice sweetened, cane-sugar sweetened, or organic)
2 teaspoons Marmite, Vegemite or other yeast extract (gives a “beefy” flavor) or 4 teaspoons red miso
1/4 teaspoon garlic granules (or 1 clove garlic finely minced)
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon onion powder
Method
Thaw out the tofu. Slice each pound block into three thick slices. Place the slices on a cookie sheet covered with a couple of clean, folded tea towels. Cover the slices with more tea towels and another cookie sheets. Weigh this arrangement down with something heavy for about 15-20 minutes. Now the tofu slices are ready for marinating.
Mix the marinade ingredients together and pour over the prepared tofu slices in a shallow container in one layer. Cover and let marinate for several hours or days.
Just before serving, pan-fry on a lightly-oiled heavy skillet or nonstick skillet over medium-high heat until browned on both sides. Or cook on an indoor grill. Serve on buns with all the trimmings. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/23/2012 12:12:28 PM | Can't say I love it and defiantly can't say I hate it either but i can say I would probably make it again.
Asian Toasted Millet Salad (Serves 4)
1/3 cup olive oil, divided
1 cup millet
2 cups water
1 mango, peeled, pitted, diced
1 red bell pepper, seeded, diced
1 (8-ounce) can sliced water chestnuts, drained
5 green onions, chopped (white and green parts)
1/2 cup finely chopped fresh cilantro
2 tablespoons rice vinegar
Juice and finely grated zest of half an orange
2 teaspoons toasted sesame oil
Salt and freshly ground black pepper to taste
Handful of cashews
Heat 1 tablespoon olive oil in a medium saucepan over medium heat.
Add millet and cook, stirring often, until millet is lightly toasted.
Remove saucepan from heat and carefully add water. Place saucepan on the burner and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 20 minutes.
In a large bowl, combine millet, mango, bell pepper, water chestnuts, green onions, and cilantro.
In a small bowl, whisk together vinegar, orange juice and zest, and sesame oil. Whisk in remaining olive oil.
Pour dressing over millet mixture, tossing to coat. Season with salt and pepper.
Cover the bowl and refrigerate for at least 2 hours or up to overnight.
Garnish salad with cashews and serve. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/26/2012 4:17:53 PM | I would suggest not to flatten out too much, they tend to fall apart easily so leave room to flip, I do like the flavor of these though, and I find taste good cold as well.
Quinoa Garden Burger (Serves 6)
1/4 cup uncooked quinoa
1/4 cup dried red lentils
1-1/2 cups water
1/2 cup finely chopped walnuts
1/2 cup fresh whole wheat bread crumbs
1 (15-ounce) can chickpeas, rinsed, drained, lightly mashed
3/4 cup finely chopped celery
3/4 cup finely chopped red onion
1 cup finely chopped bell pepper
Salt and freshly ground black pepper to taste
In a small saucepan over high heat, combine quinoa, lentils, and water.
Bring to a boil, cover pan, reduce heat to low and simmer for 20 minutes or until lentils are tender. Remove from heat and set aside to cool.
Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray.
In a large bowl, combine walnuts, bread crumbs, chickpeas, celery, onion, bell pepper, and lentil/quinoa mixture. Season with salt and pepper.
Use your hands to mix ingredients and form 6 patties.
Place patties on the prepared baking sheet and bake for 20 minutes. Serve immediately with your choice of bun and toppings. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/27/2012 2:59:23 PM | Vegan Pad Thai (Serves 2)
4 ounces dried rice noodles
1 tablespoon canola oil
1 cup finely chopped broccoli florets
1 cup carrots cut into matchstick pieces
2 cloves garlic, minced
2 cups mung bean sprouts
1/2 cup sliced green onions (green and white parts)
3 tablespoons rice wine vinegar
2 tablespoons granulated sugar
1 tablespoon sweet chili sauce
Chopped unsalted, dry roasted peanuts
In a large bowl, soak rice noodles in warm water for 15 to 20 minutes or until limp.
Heat oil in a wok over high heat. Add broccoli and carrots and stir-fry until just tender. Add the garlic and stir-fry for 20 seconds or until fragrant (do not scorch).
Drain the noodles and add to the wok, tossing with tongs until they soften and curl.
Add bean sprouts, green onions, vinegar, sugar and chile sauce, tossing until the noodles are heated through. Sprinkle with a generous sprinkle of chopped peanuts and serve. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/28/2012 3:44:03 PM | I really want to make these and was wondering why I couldn't find the recipe and remembered that I posted it under one of my other post's on dehydrated blueberries. (phew)
Raw Food Almond Blueberry Energy Bars ( makes 8 )
Ingredients:
1 cup raw almonds
1 cup dried plums (prunes)
2 tablespoons finely grated orange zest
2 tablespoons orange juice
Pinch of sea salt
1/2 cup dried blueberries*
1/2 cup raw sunflower seeds
Directions:
Place almonds in a food processor and grind into a flour consistency.
Add dried plums, orange zest, orange juice, and salt. Process until well combined.
Transfer mixture to a bowl and add dried blueberries and sunflower seeds, stirring to combine.
Press mixture into an 8-inch baking dish. Cut into 8 bars. Wrap each in plastic wrap or layer with waxed paper in an airtight container. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/29/2012 10:13:43 AM | SnowMoon-I just roasted beets last night and have pears and ginger I think you just inspired a todays lunch salad sans the pineapple : (
I not sure about the roasted beets, I used raw one's as for replacing the pineapple I would try some green apples or oranges or maybe both, half and half. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 5/1/2012 3:43:41 PM | Next time I'm going to add 1 small onion diced along with the mushrooms (I used fresh spinach, could of used more)
Spinach & Mushroom Quiche Recipe (Servings: 8)
1 pound firm tofu, drained
1 tsp garlic powder
1 tsp onion powder
½ tsp turmeric
½ tsp salt
¼ cup nutritional yeast
¼ cup cornstarch
1 tbsp Dijon mustard
1 tbsp lemon juice (optional)
10 whole cremini (brown) mushrooms, sliced
1 tsp thyme
½ tsp basil
¼ tsp red pepper flakes
10 ounces spinach, frozen
1 whole red bell pepper, seeded and sliced (optional)
Preheat oven to 350F. Lightly grease a shallow 9" pie pan and set aside. Combine tofu through lemon in a blender and puree until smooth, stopping to scrape the sides as necessary. Continue to blend until the mixture is an even yellow and resembles a thick batter. Set batter aside. Line a skillet with 1/4 cup of water. Add mushrooms and saute over med-high heat. Once the mushrooms start to get soft, add thyme, basil and red pepper flakes and continue to cook until mushrooms are soft and the water has evaporated. Meanwhile, prepare frozen spinach according to packaging instructions, draining cooked spinach and pressing out any excess water. In a large bowl, mix tofu mixture with mushrooms and spinach. Once combined evenly, poor into preprared pie dish. Garnish with red bell pepper slices if desired and bake 30-45 minutes at 350, or until thoroughly warm and slighty crust at edges. Allow to cool for 15-20 minutes before slicing. The quiche should still be warm for serving but not piping hot. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 5/5/2012 12:09:22 PM | Beet Cauliflower Soup
3 large beets
1 medium cauliflower
2 red onions, roughly chopped
1 red chili
3 cloves garlic, sliced
1 tablespoon canola oil
1 and 1/2 teaspoons salt
7 and 1/2 dl water
1 dl cashew nuts
juice of 1 lime
zest of 1/2 lime
(pinch of cayenne)
I heated up the oil in the cooking pot and fried the onions until they’d browned. Meanwhile, I prepped the veggies: peeled and thinly sliced the beets, chopped the cauliflower, and de-seeded and sliced the chili.
When the onions were soft and browned, I added the chili to the pot, fried it for a bit, and added the beets, the cauliflower and the garlic. I fried the vegetables for a few more minutes and then added the water, the cashews, and the salt in the pot. Now, I cooked the soup until the beets were tender, for 20 minutes approximately.
I puréed the soup with our immersion blender until it was completely smooth, and stirred in the lime juice and the zest, a little cayenne pepper for extra heat, and checked the salt. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 5/5/2012 12:11:55 PM | Shakshuka-Awesome, thank you so much I will defiantly will check it out, I'm looking to make my own personal cookbook from recipes I find and tried as well like.
Opps was suppose to be posted as OppstooLate-Awesome, thank you so much I will defiantly will check it out, I'm looking to make my own personal cookbook from recipes I find and tried as well like. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 5/6/2012 6:57:20 PM | Carrot Millet Breakfast Cookies
makes about 2 dozen cookies
1 1/2 cups whole wheat pastry flour (or all-purpose flour)
1 cup old-fashioned oats
3 tablespoons dry millet
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup real maple syrup
heaping 1 cup shredded carrots
1/2 cup dried cherries, coarsely chopped
2 teaspoons fresh grated ginger
Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flour, oats, millet, cinnamon, baking powder, and salt. Set aside.
In another medium bowl, whisk together coconut oil, maple syrup, shredded carrots, dried cherries, and ginger. Add the wet ingredients, all at once to the dry ingredients. Fold together until thoroughly incorporated. Let dough stand for 5 minutes before spooning by the tablespoonful onto the prepared baking sheets.
Bake for 10 minutes, or until just slightly browned and cooked through. I like these cookies a bit underdone. Remove from the oven, allow to cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days. The fresher the cookies are, the better the are… obviously. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 5/7/2012 3:40:37 PM | I never bake any of my muffins at 400*F, always 350*F, also if using coconut oil you might want to let whatever milk alternative you use get at room temp or take the chill off somewhat, I also only used 1/4 c. of brown sugar.
Oatmeal Chocolate Chip Muffin
Ingredients
1-1/4 c. quick oats
6 oz plain or vanilla WholeSoy yogurt
1-1/4 c. milk alternative (unsweetened, original, or vanilla)
1/2 c. brown sugar, firmly packed
1/4 c. oil (suggested melted coconut oil)
1/4 c. agave nectar, or maple syrup
1 tsp. vanilla extract
1 Tbs. flaxseeds, ground
1-1/4 c. all-purpose or whole wheat pastry flour (or combination)
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
3/4 c. semi-sweet dairy-free chocolate chips
(optional) extra brown sugar for topping
Directions
Preheat your oven to 400ºF. If needed, grease or line a dozen muffin cups. I use silicone muffin cups and find that they actually work much better ungreased.
In a large bowl, combine the oats, yogurt, milk alternative, brown sugar, oil, honey, vanilla, and ground flaxseeds. Let that sit and co-mingle while you combine the other ingredients.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and chocolate chips. Fold the dry ingredients into the wet ingredients in your large bowl.
Divide the batter between 12 muffin cups, it will be quite thick. If desired, sprinkle each muffin with some additional brown sugar for a crunchy sugar crust.
Bake for 22 to 25 minutes. Let cool for 15 minutes, and then remove the muffins to a wire rack to cool completely. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 5/9/2012 6:30:50 PM | Vegan Cream of Mushroom Soup with Cashew Cream (Makes about 6 cups)
For the Soup:
2 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1 pound cremini mushrooms, cleaned and sliced
1 tablespoons soy sauce (I used Bragg’s Amino Acids)
1 tablespoon Worcestershire sauce (vegan please)
about 1 teaspoon coarse ground black pepper
3 cups vegetable broth
salt to taste
For the Cashew Cream:
1/2 cup raw cashews
1/2 cup water
*Substitute Cashew Cream with 3/4 cup half and half or 8 ounces of silken tofu
In a large pot, heat olive oil over medium heat. Add onions to hot oil and saute until translucent and slightly browned, about 5 minutes. Add garlic, stir, and cook for 1 minute more. Add the mushrooms, soy sauce and Worcestershire sauce and cook until mushrooms are cooked and broken down, about 5 minutes. Stir occasionally. Add cracked pepper and vegetable stock and cook at a simmer until mushrooms are completely soft. This took me about 10 to 15 minutes.
While the soup simmers, prepare the cashew cream. In a blender, combine raw cashews and water. Blend on high until smooth. Pour into a measuring cup and set aside. Don’t worry about washing the blender… we’re going to use it to blend the soup.
When mushrooms are cooked through, add about one third of the soup to the blender. Hot soup rises high in the blender so definitely be careful how high you fill the blender. Blend soup on low, increasing the speed to high, until no large mushroom chunks remain. Pour blended soup into a clean pot or large bowl. Blend the remaining soup in batches. *If using silken tofu instead of cashew cream. Blend the silken tofu in with the mushrooms and broth.
Add the cashew cream to the blended soup and stir to incorporate.
Place a fine mesh strainer over the pot that you cooked the soup in. In batches, pour the blended soup into the fine mesh strainer and work the soup through the strainer with a rubber spatula. Don’t use a wooden spoon… you could get splinters in your soup… seriously. Heat and serve the strained soup. Or place in a freezer safe container for a few weeks down the road. | |
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