Vegan Mac 'N' Cheese

This is a great vegan mac and "cheese" recipe. It is easy to make and the end result is tasty and creamy. You can find the recipe on Chef Chloe's website.

Roasted Root Vegetables

 

Ingredients:

- 5 small red potatoes, cut into quarters

- 2 large turnips, peeled and cut
- 4 medium carrots, peeled and cut
- 3 medium beets, peeled and cut into quarters
- 1 tbsp. garlic powder
- 1 tbsp. oregano
- 5 tbsp. extra virgin olive oil

Directions:
1. Peel turnips, carrots, and beets. Wash potatoes with a vegetable scrubber. Cut vegetables into small pieces.
2. Toss the vegetables with olive oil (enough to coat) and seasoning. Salt and pepper to taste.
3. In a baking dish, cook at 400°F for about 45 minutes, stirring every 15 minutes, until the vegetables are tender.

Spaghetti Squash

This is a classic fall meal. Follow this link to learn how to bake and prepare spaghetti squash. Serve hot with spaghetti sauce.

Pumpkin Muffins

 

This is a variation of a recipe I found on The Post Punk Kitchen. 

Ingredients:

- 1 3/4 cups all purpose flour

- 1 1/4 cups vegan sugar

- 1 tbsp. baking powder

- 1/4 tsp. salt

- 1 tsp. ground cinnamon

- 1/4 tsp. ground cloves

- 1 cup canned pumpkin puree

- 1/2 cup unsweetened rice milk

- 1/4 cup canola oil

- 1/4 cup unsweetened applesauce

- 2 tbsp. maple syrup

Directions:

1. Lightly spray a 12 muffin tin. 

2. Combine dry ingredients separately from wet ingredients. Fold wet ingredients into dry ingredients and mix well. 

3. Bake at 400°F for 18-20 minutes.

Mashed Turnips

Ingredients:

- fresh turnips, peeled and cut into quarters (I used about 10 turnips)

- 2 tbsp. olive oil

- 2 tbsp. Earth Balance buttery spread

- 1/4 c. - 1/2 c. rice milk (or any non-dairy unsweetened milk)

Directions:

1. Peel turnips and cut into quarters.

2. In a large pot, cover turnips with water and boil until soft.

3. Drain turnips in a strainer. Rinse off cooked turnips with cool water. Return to pot and add remaining ingredients.

4. Either hand mash turnips or use a food processor until smooth.

5. Serve hot with salt and pepper to taste.

Peanut Butter Blondies

(Recipe from, Vegan Cookies Invade Your Cookie Jar, by Isa Chandra Moskowitz & Terry Hope Romero)

Ingredients:
- 3/4 cup peanut butter
- 1/3 cup oil (I used coconut oil)
- 1 cup brown sugar
- 1/4 cup nondairy milk (I used unsweetened almond milk)
- 2 tsp. pure vanilla extract
- 1 cup all purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/3 cup peanuts (I omitted this ingredient)

Directions:
1. Preheat oven to 350 F. Lightly grease metal 8 x 8-inch baking dish.
2. In a mixing bowl, use a fork to vigorously mix together peanut butter, oil, and sugar. Stir in the nondairy milk and vanilla. Stir in the flour, salt, and baking powder. Once you get the flour somewhat mixed in, it's easier to just use your hands to knead the dough until soft. It will be very very thick and won't spread on its own. Transfer dough to the baking pan and press it into place. Sprinkle on the peanuts and lightly press them into the top.
3. Bake for 22 to 25 minutes; the blondie edges should be just barely darkened. The top will appear soft, and that's okay. Remove the blondies from the oven and cool completely before slicing.

Chocolate Bars!!

Sometimes a vegan's gotta get his or her chocolate on. There is no better way than with these chocolate bars by Go Max Go (purchased at Whole Foods). These puppies are dairy-free, do not use hydrogenated oils, contain no trans fats, and use natural ingredients. The chocolate is made from rice milk and these taste just like non-vegan chocolate bars! Also, the company that makes these treats is family-owned and operated. Now who doesn't love that?

Pesto

Pesto is one of those recipes that you have to experiment with until you get it right for your liking. I like more garlic than some people may prefer. The following measurements are suggestions based on how I made my pesto.

Ingredients:

- 5 tbsp. pine nuts

- 3 packed cups fresh basil

- 1/4 cup extra virgin olive oil

- 1/4 cup unsweetened almond milk

- 2 tbsp. nutritional yeast

- 3 cloves garlic

- salt and pepper to taste

Directions:

1. Place all ingredients in a food processor. Process until smooth.

2. Refrigerate until the sauce thickens. Serve over whole wheat pasta.

Butternut Squash Fries

I never would have thought that butternut squash could be made into the yummiest fries, until I tried it. These are a sweet and savory treat and very easy to make. I got the idea from Hungry Girl. I did, however, add a touch of olive oil.

¡Viva el burrito!

Be sure to read the tortilla packaging carefully. As I was buying whole wheat tortillas, I realized that many of the available varieties include honey as an ingredient, which would not make it vegan.

Ingredients:

- vegan whole wheat tortilla (I found these at Trader Joe's)

- Daiya cheddar style shreds
- chopped cilantro

- refried black beans (also found at Trader Joe's)

- salsa

- vegan sour cream (I used Tofutti)

Directions:

1. Heat desired amount of refried beans in a microwave-safe dish until hot.

2. Layer all the ingredients in the center of the tortilla and wrap.

Baby Artichokes

Apparently, May is the season for baby artichokes. I had never seen these before, but while perusing Trader Joe's, one of the greatest grocers ever, I found a whole box full of these edible flowers. I also found the product's accompanying website, which offers helpful tips and videos on how to prepare and cook artichoke. I melted some Earth Balance in a microwave-safe bowl, added some lemon juice, and used it as a dipping sauce.

Fried Banana

This is a great dessert idea. I took two small bananas, cut them lengthwise and then cut them in half. I placed the sliced bananas in a frying pan and fried until browned. I tried my hardest to cook these without any added fat, but my pursuit was unsuccessful. The bananas just wanted to stick to the pan! So, I used a little Earth Balance to help the browning process.

Vegetable Spaghetti

This is wheat spaghetti with sliced and steamed asparagus, zucchini, potato, green bell pepper, and portabella mushroom. I added a sliced tomato to the steam basket, then crushed the cooked tomato and used it as a garnish. Finally, I added some canned pasta sauce for flavor. Sprinkle with crushed basil and enjoy!

Banana Ice "Cream"

This is my go-to dessert on a weekly basis. It is so delectable, amazingly easy, and is made of only one ingredient...frozen banana!! I found the recipe at http://www.thekitchn.com/.

Ingredient:

- 2 large bananas

Directions:

1. Cut bananas into thin slices and freeze for several hours.

2. Place the frozen banana slices in a food processor. Process until creamy.

Some great topping ideas include: cacao nibs, a sprinkle of nutmeg, dried fruit, fresh fruit, or nut butter.

Mmmmelon Smoothie

Ingredients:
- 2 medium bananas
- handful honeydew melon slices
- handful watermelon slices
- 1 tbsp. ground flaxseed
- 1/2 cup almond milk

Directions:
1. Place all ingredients in blender. Blend until smooth.

Banana-Pineapple-Mango Smoothie

Ingredients:
- handful fresh cut pineapple
- handful fresh cut mango
- 1 large banana
- 1 tbsp. chia seeds
- 1/2 cup almond milk
- 1 tbsp. agave nectar

Directions:
1. Place all ingredients in blender. Blend until smooth.

Vegan Cheesecake

I made these delicious vegan cheesecakes from a recipe I found on http://www.allrecipes.com/. I substituted almond milk for the recommended soy milk. I also used Keebler Ready Crust Mini Graham Cracker Pie Crusts. From reading the Keebler label, the crusts appear to be vegan. This dessert tastes more like custard than cheesecake, but delicious nonetheless. I added fresh blackberries on top for flavor and appearance.

Homemade Pizza

Who knew that vegan pizza could be so appetizing? Rolling out the pizza dough was no easy task. It took patience (and then help from my mother) to get out all the holes.

Ingredients:

- wheat pizza dough (purchased at Whole Foods)
- tomato sauce
- Daiya cheddar style shreds (it actually melts!)
- chopped fresh spinach
- sautéed eggplant slices
- sautéed fresh garlic
- marinated artichoke pieces (from a jar)
- sliced kalamata olives
- sliced dried figs (you can buy these in bulk at Whole Foods)
- sliced mushrooms

Directions:

1. Knead and stretch dough over a pizza baking sheet.

2. Spread canned tomato sauce over the dough.

3. Sauté eggplant slices with fresh garlic.

4. Sprinkle pizza dough with Daiya "cheese."

5. Add toppings.

6. Bake at 375 F until "cheese" melts and veggies brown.

Everything But The Kitchen Sink Salad

Ingredients:

- chunks of half an avocado

- 3 green onions, chopped

- 2 tomatoes, chopped

- 2 large radishes, chopped

- handful asparagus spears, each spear cut into three, steamed

- handful black kalamata olives, each cut in half

- half green bell pepper, chopped

- 5 oz. package of mushrooms, cut and steamed

- small head of broccoli, cut and steamed

- yellow squash, sliced and steamed

- 1/2 cup pinto beans

Directions:

1. Steam broccoli, mushrooms, asparagus, and yellow squash until cooked. Try not to overcook to preserve some of the nutrients in the vegetables. Run cooked veggies under cold water.

2. Chop all the remaining fresh vegetables.

3. Toss all veggies with some balsamic vinegar and lemon juice. Salt and pepper to taste.

Avocado Asparagus Maki

Ingredients:
- sushi rice
- nori (seaweed paper)
- 2 avocados
- 1 bunch of asparagus
- sesame seeds
- rice vinegar

Directions:
1. Cook one serving of sushi rice according to package directions. I add a splash of rice vinegar while the rice is cooking, for taste. Once the rice is soft and the water has been absorbed, remove from heat and let cool. Add about 1/4 cup of sesame seeds and mix into the rice.
2. While the rice is cooking, cut each asparagus spear into three. In a microwave safe dish, add the cut spears and some water. Microwave on high for approximately 5 minutes so that the asparagus cooks and softens. Run the cooked asparagus under cold water to cool.
3. On a flat surface, place a nori sheet rough side up. Using wet hands, take a handful of the cooled rice and spread to cover the surface of the nori. Place asparagus spears and slices of avocado on one end of the nori sheet, about an inch from one edge. Slowly and tightly roll the maki. Slice into pieces with a sharp knife.
4. Repeat step 3 until you use up your ingredients.

Banana-Blackberry Smoothie

Ingredients:

- 1 large banana

- handful fresh blackberries

- 1 tbsp. ground flaxseed

- 1 tbsp. pure maple syrup

- 1/2 cup almond milk (or other vegan milk)

Directions:

1. Place all ingredients in a blender. Blend until smooth.

Forks Over Knives

Forks Over Knives Movie

This movie is a must see! Featuring T. Colin Campbell, Ph.D, who wrote The China Study, and Caldwell Esselstyn, M.D., who wrote Prevent and Reverse Heart Disease: The Revolutionary, Scientifically Proven, Nutrition-Based Cure. This movie elucidates the advantages of following a whole foods, plant-based diet. Highly recommended!

Stuffed Tomatoes

This is a great way to use up tomatoes as they get too ripe.

Ingredients:
- three (or more) hollowed out tomatoes
- salsa
- chopped mushrooms
- chopped onions
- chopped green onions
- chopped eggplant
- chopped spinach
- chopped garlic
- cooked quinoa
- Daiya cheddar style shreds
- handful cilantro

Directions:
1. Cook quinoa according to package.
2. Hollow out tomatoes.
3. In a pan, sautee mushrooms, onions, green onions, eggplant, garlic, and spinach until soft. Add in cooked quinoa and salsa and cook until heated through.
4. In an oven safe dish, place the tomatoes and fill with sauteed vegetables. Use excess vegetables and quinoa to line the bottom of the dish. Sprinkle with a handful of fresh cilantro and top with Daiya shredded cheddar "cheese."
5. Bake at 350 F for 20-25 minutes.

Mac & "Cheese" Masterpiece

I am, admittedly, a macaroni-holic. My obsession with the "cheesy" noodles is grounds for 12-step intervention. That being said, I have come up with the most satisfying and "cheesy" vegan macaroni recipe. This is so good, you might be able to fool some non-vegans.

Ingredients:
- 3 tbsp. nutritional yeast
- 1/2 - 3/4 cup almond milk (or your choice of vegan milk)
- 1/2 cup Daiya cheddar style shreds
- 2 cups pasta (your choice, preferably whole grain, brown rice, or quinoa pasta)
- fresh ground pepper, to taste

Directions:
1. Cook pasta according to package and strain.
2. Meanwhile, in a saucepan, add almond milk (or other vegan milk) and bring to a soft boil. Add Daiya shredded cheddar "cheese" and nutritional yeast and stir until the mixture melts. Reduce to medium heat if it begins to boil rapidly, to avoid burning.
3. Add pasta to liquid mixture. Stir constantly so that the liquid covers the pasta and so that it does not burn at the bottom. After a few minutes, the mixture will thicken.
4. Remove from heat and sprinkle with fresh ground pepper and nutritional yeast to taste.

Voila!