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| | Merely Vegan and Healthy Recipes for those who are interestedPage 1 of 6 (1, 2, 3, 4, 5, 6) | I just had some of this and I wanted to eat the rest.
Curried Potato Kale Galette
1 tbsp (15 mL) grapeseed oil
1 onion, finely diced
2 cloves garlic, minced
1 tbsp (15 mL) minced ginger root
1 tsp (5 mL) ground cumin
1 tsp (5 mL) garam masala
1/2 tsp (2 mL) tumeric
1/2 tsp (2 mL) salt
1 pinch cayenne pepper
8 cups (2 L) chopped kale, (about 1 bunch)
4 potatoes
1/4 cup (60 mL) vegan margarine
In 8-inch (20 cm) nonstick ovenproof skillet, heat oil over medium heat; cook onion, garlic, ginger, cumin, garam masala, turmeric, salt and cayenne pepper, stirring occasionally, for about 8 minutes or until onion is softened.
Add kale; cook, stirring occasionally, for about 5 minutes or until wilted. Transfer to bowl.
Meanwhile, peel potatoes. Using mandoline or sharp knife, cut into paper-thin slices. Spread one-third in same skillet; top with half of the kale mixture. Repeat layers once. Top with remaining potatoes, pressing to evenly distribute. Pour butter over top.
Bake in 425°F (220°C) oven for about 50 minutes or until potatoes are tender when pierced with knife. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.) | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/5/2012 4:26:48 PM | Vegan Cream Of Broccoli Soup
grape-seed oil
1 medium red onion
2 cloves of garlic
3-4 stalks of celery (with leaves)
1 tablespoon cumin
2 teaspoons turmeric
2 teaspoons coriander
½ teaspoon ginger powder
a pinch of cayenne
2 heads of broccoli
3-4 medium potatoes
water to cover
1 can of coconut milk
Chop onion, garlic and celery.
Sauté in olive oil with spices.
Chop broccoli and potatoes.
Add them to the soup pot with just enough water to cover them (not too much).
Bring to a boil, reduce heat and let simmer for 20-30 minutes.
Remove from heat and blend soup with coconut milk using a blender. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/5/2012 4:53:50 PM | Simple Oatmeal Cookies
1/2 cup of vegan margarine (room temperature)
3tbsp sugar
2 cups rolled oat flakes
1/2 cup flour
1/4 cup raisins
1/2 tsp baking soda
1/2 tsp salt
1/4 "milk"
Preheat oven to 325*F. In a large bowl, cream together the margarine and sugar. Stir in the oats, flour, raisins, baking soda, salt, and "milk" until well mixed. Drop rounded tbspfuls of dough onto cookie sheet and press down flat with your finger. Bake for 16-18 minutes. Let cool before removing from cookie sheet. Makes 12 cookies.
Yummy and easy and not a lot of sugar. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/6/2012 5:01:39 PM |  Yeah I wish! (NO)
One vegetable that I don't really care for (turnip), but I tried this dish and I really like it.
Roasted Turnip With Maple-Mustard Glaze
4 lbs. turnips, peeled, and cut into 1-inch wedges
1/2 cup maple syrup
3 T. coarse-grain brown mustard
2 T. sunflower oil
1 T. toasted sesame oil
1/2 t. salt
1/4 t. freshly ground black pepper
1/ T. fresh thyme leaves
In a large pot, place the turnips, cover with water, and bring to a boil. Cook the turnips in boiling water for 5 minutes to soften. Drain well and set aside. Lightly oil(or spray with a light mist of oil) a large baking dish and set aside. In a saucepan, place the maple syrup, mustard, sunflower oil, toasted sesame oil, salt, and pepper, and simmer over low heat for 3 minutes to blend the flavors. Place the drained turnips in the prepared baking dish, pour the warm maple-mustard mixture over the turnips, and sprinkle with the fresh thyme, and bake at 350* F, basting the turnips with the sauce every 20-30 minutes to evenly coat them, and bake for 1-1 1/2 hours or until they are golden brown and very tender. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/7/2012 3:01:31 PM | Tempeh Bacon Marinade
1/4 c. liquid smoke
1 T. molasses
1 T. soy sauce
1 t. maple syrup
1 1/2 T. apple cider vinegar
Marinade for 2-4 hours, until all the liquid is gone.
Fry with a little oil, for 5-7 minutes on each side.
Yummy TLT! | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/9/2012 6:10:52 PM | Simply and yummy!
Vegan Triple Chocolate Pudding (Serves 8)
Ingredients:
3 cups Almond Breeze Chocolate Almond Milk, divided
1/4 cup cornstarch
1/4 cup granulated sugar (If you buy the sweeten no need to add)
3 tablespoons cocoa powder
Pinch of salt
1/3 cup chopped dark chocolate
1 teaspoon pure vanilla extract
Directions:
In a large saucepan, whisk together 1 cup almond milk and the cornstarch, then whisk in remaining almond milk, sugar, cocoa powder, and salt.
Set saucepan over medium-high heat and bring to a boil, whisking occasionally. Lower the heat to medium-low and continue to simmer, whisking until the mixture begins to thicken.
Stir in chocolate and continue to stir until it melts and the mixture is smooth. Remove from heat and stir in vanilla.
Pour pudding into 8 dessert cups or 1 large bowl. Allow to cool to a point it no longer steams. Refrigerate for a few hours or overnight to allow pudding to set up. You can place plastic or parchment paper over pudding to keep it from forming a skin, if desired. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/11/2012 12:50:11 PM | Just finished making it, very nice flavor, never had leeks nor parsnip before. ( Very healthy)
Quinoa, White Bean And Kale Stew
Olive oil: one teaspoon
Thinly sliced leeks: two cups
Garlic: four cloves, minced
Carrots: one large carrot, diced medium
Parsnip, peeled and diced medium: one
Vegetable broth: eight cups
Yukon gold potatoes, diced medium: one and a half pounds
Dry quinoa: one cup
Drained and rinsed white beans: one fifteen ounce can
Kale bunch: one (remove the rough stems and have it torn into bit sized pieces)
Herb blend:
Fennel seed: half a teaspoon
Dried marjoram: one teaspoon
Dried thyme: one teaspoon
Dried rosemary: half a teaspoon
Fresh black pepper: taste
Directions:
At a medium heat, have a four quart soup pot preheated. Sautee the leeks and garlic in the oil adding the salt, for three minutes. Add the parsnip and the carrot along with the herb blend and turn the heat up higher and sauté for 5 seconds.
Add the quinoa, the potatoes and the vegetable broth and bring to a boil. Lower the heat to medium and cook for fifteen minutes until the potatoes and the quinoa become tender. Add the beans and the kale, stirring frequently. Cover & simmer on low temperature for five minutes and then check for salt. Enjoy | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/11/2012 5:47:54 PM | Never made a banana recipe with so many banana's before very yummy!
Gluten Free Toasted Coconut & Banana Mini Muffins (Makes 24-36)
1 cup brown rice flour
1/2 cup quinoa flour
1/2 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons chia seeds
1/2 cup coconut oil
1/2 cup organic whole sugar
2 eggs lightly beaten(I used egg replacer)
3 tablespoons maple syrup
6 overripe mashed bananas
coconut chips or flakes for garnish
1. Preheat oven to 350 degrees. Lightly grease mini muffin tins.
2. In large bowl combine the 3 flours, baking powder, salt and chia seeds. In separate bowl cream together coconut oil and sugar. Stir in eggs, maple syrup, and mashed banana until well blended. Add banana mixture to flour mixture and mix batter until just moist. Pour into prepared muffin tins and garnish with coconut chips.
3. Bake in preheated oven for 15-20 minutes or until toothpick inserted comes out clean. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/12/2012 8:25:21 PM | | Coconut flour will usually take up more moisture than chia. And unlike chia seeds, coconut flours vary in their absorbency. Any time a recipe calls for coconut flour, you need to be careful of the fluid measurements and the consistency of the dough/batter, and be prepared to adjust. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/13/2012 6:19:00 PM | I really like this hummus
Roasted Red Pepper Hummus
1 19oz can chickpeas, drained and rinsed
1/4 c. tahini
3 garlic cloves
1/2 c. roasted red bell peppers, drained (I just diced one and did it in the oven for approx. 20 min. 400F*)
2 T. balsamic vinegar
2 T. apple cider vinegar
1/2 T. tamari
1/4 c. oil (flax, olive, hemp)
1 t. dried basil
1 t. paprika
1 t. salt
1/2 t. dried oregano
In a food processor, combine all ingredients and blend until smooth. Makes approx. 2 c. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/14/2012 4:47:05 PM | When I make a sandwich with this I usually put kale on it with some vegan mayo mixed with puree chipotle pepper in adobo sauce, and of course tomato.
Seitan Loaf
1 c. white beans
2 c. water
1/4 c. oil
2 t. salt
2 t. paprika
2 t. onion powder
1 t. garlic
1/4 t. turmeric
1 t. ground fennel
1 t. sage
1 t. pepper
1 t. soy sauce
2 3/4 c. vital wheat gluten
Get water steaming in your steamer ( I just use my big wok and put a rack on top of it than cover with the lid).
Place all ingredients except the gluten flour in a blender and process until smooth.
Pour into a bowl. Add gluten flour and work into a dough.
Shape dough into a log and wrap in heavy duty foil like a tootsie roll. Try to make the roll as thick as possible. Steam for 1 hour.
Preheat oven to 350*F in the last 15 mins. of steaming. Remove seitan from steamer and bake on oven rack for 45-60 mins. Seitan should swell and press against the foil. Cool and slice as need for sandwiches. This seitan holds up very well and can be shaved very thin. Store in the fridge. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/14/2012 4:52:19 PM | First time I ever made gingerbread cookies cause I don't really care for them but thought I'd give it a try, it was around Christmas time and I was surprise how much better they are than store bought ones.
Gingerbread Cut-Out Cookies
1/3 c. vegetable shortening
1/4 c. sugar
1/3 c. molasses
2 1/4 T. hot water
1/2 t. vanilla extract
1 1/2 c. flour
1 t. baking powder
1/2 t. baking soda
1 t. ground cinnamon
1/4 t. ground ginger
1/4 t. allspice
1/4 t. salt
In a medium bowl, cream together the shortening and sugar, Stir in the molasses, hot water, and vanilla. When mixed, stir in the flour, baking powder baking soda, cinnamon, ginger allspice, and salt.
Cover dough and chill for 2-4 hours. Preheat oven to 400*F. On a lightly floured board, roll out dough. Cut out with desired cookie cutters. Use raisins, chocolate chips, etc. to decorate. Place on cookie sheet and bake for 8-10 minutes. Let cool before removing from cookie sheet. Makes 18-24 cookies. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/15/2012 11:40:32 AM | Well I can say I will defiantly be making these again and again.
Go Go Goji & Raw Chocolate Chip Fruit and Nut Bars
Ingredients:
1 C Almonds (soaked 1 hour and drained & chopped)
1 ½ C sunflower seeds (soaked 1 hour, drained, left to partly dry on a towel)
1 / 8 t Celtic Sea Salt
1 / 3 C Almond Butter
1 C pitted dates
1 t Agave nectar or honey
½ C Flax Seeds (ground in coffee grinder)
½ C Sesame Seeds
½ C Avena Goji berries – soaked in water (reserve the soaking juice to drink later)
½ C Avena Cacao Nibs –soaked with the goji berries
½ C dried fruit pieces (your choice) cut into ¼ to ½ inch chunks
½ C dried unsweetened coconut
Directions:
Using the S-blade in your food processor, chop the almonds and set aside. (Presoaked the Almonds measure 1 C. After soaking, draining and chopping it measures ~1 ¼ C.) Chop the sunflower seeds until they are finely ground, again using the food processor S-blade (it is a paste like consistency at this point.) Add the Celtic Sea Salt during this step to ensure it is evenly distributed. Add the almond butter, pitted dates and agave nectar and process, scraping down the sides if necessary until the ingredients are well blended and have a consistent gooey texture. Process the ground flax seeds, sesame seeds, chopped almonds, and the chopped dried fruit pieces into this mixture and then add the Goji berries and the cacao nibs. Remove the S-blade from the food processor to prevent injuries and pick up a small handful of the bar mix shaping it into a cylindrical shape, flattening the ends. Roll in coconut. Refrigerate in a plastic container. Serve chilled or as a lunch box treat. Makes approximately 24 - 2 ½ inch long, 1 inch diameter cylinder shaped bars. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/16/2012 2:30:56 PM | Very yummy I added some sesame seeds around the last 5 min. of cooking, next time going to try toasted slivered almonds with caramelized onions.
Thai Broccoli Wrap
Ingredients:
1 medium head broccoli, cut into florets
1 red bell pepper, seeded, cut into strips
1 tablespoon coconut oil, melted
Salt and freshly ground black pepper
3 tablespoons peanut butter
2 teaspoons soy sauce
1 teaspoon dark sesame oil
2 to 3 teaspoons chili sauce (to taste)
2 vegan tortillas of your choice
Fresh cilantro leaves
1 green onion, sliced (white and green parts)
Directions:
Preheat oven to 400 degrees F. and spray a baking sheet with cooking spray.
Toss broccoli and pepper strips with coconut oil. Spread vegetables on the prepared baking sheet.
Roast for 15 minutes, turning occasionally, until broccoli is tender.
Meanwhile, in a mini food processor, combine peanut butter, soy sauce, sesame oil, and chili sauce. Blend until smooth.
Spread peanut sauce onto tortillas and top with broccoli-pepper mixture. Scatter with cilantro and green onion. Roll tortilla around veggies, tucking in one of the ends. Serve immediately. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/17/2012 9:08:09 AM | Mmm gonna be good, I tasted it but I want it chilled so it's in the fridge.
Orange Chia Seed Breakfast Pudding
1/4 cup almonds, soaked overnight, drained and rinsed
1 cup water
3 dates, softened with pits removed
3 oranges
1/3 cup chia seeds
Granola for topping if desired (from Raw Transitions)
1. Place almonds and water in high-speed blender. Process until well blended.
2. Remove to nut milk bag and strain.
3. Place almond milk back in blender with dates. Blend until very smooth.
4. Remove the zest from one orange and add to the almond milk date mixture. Segment the insides of the orange and set aside.
5. Juice the two remaining oranges. Add juice (aproximately 1/2 to 3/4 cup) to the almond milk and zest. Stir.
6. Add chia seeds, stir. Let set for 20 minutes.
7. Stir in orange sections that you set aside.
*Serves 2 (After it was done setting for 20 min. I put it back into my little blender to mix some more, than into the fridge to chill for at least an hour or two) | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/17/2012 1:16:21 PM | Nice combination I think ( Next time thought think I'm only going to add 1/2 t. pepper and 1 t. salt).
Roasted Tomato & Carrot Soup
1 large onion, thinly sliced
5-6 tomatoes
1 lb carrots, peeled if outer skins are tough
5 garlic cloves, unpeeled
1 T olive oil
1/2 c chopped fresh basil
2 c water
1 c fat-free milk
2 t salt
1 t black pepper
Preheat oven to 400F. Arrange onion, tomatoes, carrots and garlic cloves on non-stick baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast vegetables, 55 minutes, until tender and brown.
Peel garlic cloves. In a blender, add half of the roasted vegetables, half of the basil and 1 c water. Puree until smooth. Transfer to a saucepan. Add the additional vegetables, basil and water to the blender, puree, and transfer to the saucepan. Add milk, salt and pepper, and bring to a simmer, over medium-low heat. Ladle into soup bowls and top with a drizzle of olive oil, basil or black pepper. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/18/2012 6:00:50 AM | My Version of easy Yummy chocolate pudding (Serves 1-2)
Put one cup of sweeten almond milk(drink) into a small mixing device (magic bullet), add 3 T. chia seeds, let set for about 20 minutes than blend really well pour into dish add silver almonds if you like stir and put in fridge to chill for a couple of hours. Next time I'm going to add a few of my dehydrated strawberries, and make a bigger batch. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/19/2012 6:11:32 PM | I would make this again.
Sunflower Pumpkin Turmeric Salad
3/4 C Pumpkin Seeds
3/4 C Sunflower Seeds
1/2 C Sweet Onion, chopped
1 C Celery, chopped
2 C Jicama, chopped
1 C Cucumber, chopped
1 C Raisins
Dressing:
1/2 C Brazil Nuts
2 Dates
2 t. Turmeric
1/4 C Water
Soak pumpkin seeds and sunflower seeds in water for 6+ hours. (I normally do this the night before and place in the refrigerator.) Drain, rinse and place in food processor. Pulse about 5-10 times to coarsely chop the seeds. Remove from food processor and place in bowl. Add all other ingredients. Stir.
For dressing: Soak Brazil nuts and dates for at least 3 hours. Place Brazil nuts, dates, turmeric and water in vitamix. Blend until smooth. Combine well with salad mixture. If you want truly raw raisins, you will need to dehydrate grapes in your dehydrator. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/19/2012 7:32:54 PM | Very nice and oh so much better than box puddings, I used 2 large avocado's and lemon zest from 1 whole lemon and 1/4 lemon Juice (1 lemon) and I didn't have any lemon flavored stevia and it was good without it.
Lemon Avocado Pudding
3 avocados (1 and ½ cups mashed avocado)
1/2 cup raw honey
1/4-1/2 cup fresh lemon juice (2-4 lemons approx)
1 teaspoon lemon zest
3-5 drops lemon flavored stevia to taste (optional)
blueberries and sliced strawberries for garnish
Put all the ingredients in the food processor with the S blade, stopping occasionally to scrape down the sides of the bowl with a rubber spatula. Garnish with berries if desired. 4 servings.
I took this to a raw food party and it was a hit. I also served it to my family and they loved it! I have made it a few times and depending on the tartness of the lemons I needed to add more or less lemon juice. I like it really lemony! | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/19/2012 8:55:18 PM | I don't care for maple syrup. What do you think would be a good substitute in this? I love turnips though. I find that most people eat the greens and not the root! I also love rutabaga, I wonder if that would work in place of the turnips? My daughter doesn't like turnips. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 3/20/2012 3:13:43 AM | I suppose honey would work, I never really liked turnip myself but I tried this and I liked, also I've never had rutabaga so I don't know the taste difference I thought it was pretty much the same thing, but I don't see why not.
I don't care for maple syrup. What do you think would be a good substitute in this? I love turnips though. I find that most people eat the greens and not the root! I also love rutabaga, I wonder if that would work in place of the turnips? My daughter doesn't like turnips. | |
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