The following recipes are adapted from various sources including Veg News, Post Punk Kitchen, Vegan Yum Yum, Sarah Kramer and Jai Steele cookbooks, as well as other random websites. I have deleted or substituted hard-to-find ingredients and I’ve simplified the preparation methods to make these recipes as accessible and healthy as possible. Yes, these recipes all happen to be vegan, but more importantly, they are energizing, healthy and DELICIOUS!
Don’t be afraid to switch up recipes to suit your individual tastes and preferences. Not a big fan of spicy foods? Use a milder pepper or leave it out all together. I would love to hear all about your cooking adventures, so please share your stories- mishaps and successes:)
Check back often, as I will slowly, but surely, be adding recipes. Now, get in your kitchen and cook your little booty off!
Tomato Basil Cream Pasta
2 c. roughly chopped (1 1/2 cups blended) ripe tomato
1/2 c. raw cashews
1 T tomato paste
1/4 c. water
2 T olive oil
2-4 cloves garlic, minced
6 ounces whole wheat spaghetti
1 tsp sea salt
2-3 T wine or water, optional
1-2 tsp. coarsely ground black pepper
1 handful fresh basil leaves, chopped
Directions:
1.Put a large pot of salted water on to boil. Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth.
2. Add olive oil to a large saute pan over medium-high heat. Add garlic and saute until golden not burnt! Once water is boiling, add pasta. Pour sauce from the blender into the saute pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally.
3. If desired add wine/water to thin out the sauce. Taste and season more if necessary. Let simmer until pasta is finished cooking. Once pasta is cooked, drain. Add pasta to the saute pan with black pepper and freshly chopped basil leaves. Toss to coat. Serve immediately.
Dijon Vinaigrette Potato Salad
1
1/2 to 2 lbs potato of choice, cut into chunks (I love Yukon Gold)
1/4 c. extra virgin olive oil
1 tsp white wine vinegar
1/2 tsp black pepper
2 tsp dijon mustard
1/4 c. parsley, chopped and packed
pinch red pepper flakes
1/2 tsp paprika
1/4 tsp sugar
Directions:
1.Whisk together everything but the potatoes. Use a small blender if desired. Set aside the dressing until ready to use.
2. Boil potatoes in salted water until tender but not falling apart.
3. Let the potatoes cool, but not all the way. When the potatoes are still hot/warm, but cool enough to handle, mix them with the dressing. Let sit for several minutes before serving to allow the flavors to blend, or refrigerate until ready to serve.
Black-Eyed Pea Fritters:
1 15-ounce can black-eyed peas (rinsed, drained and dried)
1/2 c. onion, minced
3 garlic cloves, minced
1 hot chile of your choice, seeded and minced
1/4 c. red bell pepper, minced
1/2 tsp. fresh ginger, grated
1 1/2 tsp. ground cumin
1/4 tsp. cayenne
1/4 tsp. sea salt
1/4 tsp. black pepper
1 c. cornmeal
2 c. canola oil
Directions:
1. Blend together peas, onion, garlic, chile, bell pepper, ginger, cumin, cayenne, salt and pepper in food processor or blender until well combined. Shape mix into 1 1/2-inch fritters and refrigerate for 20 minutes.
2. In shallow bowl, roll fritters in cornmeal until covered. In a deep skillet, heat canola oil over medium heat. Add fritters and fry until golden brown, turning frequently. Place fritters on paper towel to soak up excess oil. Serve will relish, ketchup or condiment of choice:)
**(I recommend purchasing non-GMO cooking oils that stand up to high heat methods of cooking (ex. sauteing, baking) like safflower and sunflower oil. Use other vegetable and nut oils for low heat preparation or to top foods after cooking.)
Creamy Spinach Soup
1 1/4 c. onion, minced
1/4 c. apple juice (yes, that’s right, apple juice!)
2 tsp olive oil
2 c. spinach, chopped
1/4 c. fresh parsley, chopped
1/4 c. celery, chopped
4 c. vegetable broth
2 T garlic, minced
1/3 c. rolled oats
1 tsp salt
1/4 tsp dried thyme
1/4 tsp black pepper
Directions:
1. In large saucepan over medium high heat, saute onions in the apple juice and olive oil for 5 minutes, stirring frequently.2. Add the spinach, parsley and celery. Cook for 5-7 minutes, stirring occasionally.
2.Add broth, garlic, oats, salt, thyme and pepper. Bring to a boil, then lower the heat to medium. Cover and simmer for 20 minutes.
3. Remove from the heat and let soup cool for 10 minutes. Puree in small batches in blender until thick and smooth. Return to the pot. Reheat and serve.
Peanut Butter Pancakes!
1 1/2 c. oats
1 tsp. baking powder
1/2 large banana
1 1/4 c. non-dairy milk of choice
3 1/2 T. creamy nut butter (I love sunflower seed butter.)
Directions:
1. Put oats in blender and blend until flour is formed. Pour into large bowl and mix with baking powder.
2. In a seperate bowl, mash banana and mix with nut milk and nut butter.
3. Combine wet and dry ingredients. Mix well and let batter sit for 5 minutes.
4. Grease skillet and pour batter out, cooking on both sides for about 2 minutes or so. Serve with your favorite toppings! Go crazy and use chocolate chips!
