peanut eggplant soup

This is in Veganomicon. It is not too diet friendly, but worth the calories. 

Blueberry Pancakes

When I don't feel like standing in line at Sugarbowl, I make brunch. Brunch is my favorite meal of the day, mostly because I have the rest of the day to burn off the calories...

These are cheaper to make than your average pancakes that have eggs. they are also lower in fat. 

1 1/4 cup whole wheat all-purpose flour

1 tsp. cinnamon

1/4 tsp. cardamum

2 tsp. baking powder

1 tsp lemon zest

2 cups frozen blueberries

1 1/4 cup soy milk

1/3 cup water

1/2 tsp almond extract

2 tbsp. canola oil

2 tbsp maple syrup

mix dry ingredients (omitting berries) in bowl.

mix wet ingredients separately.  combine the wet with dry ingredients and combine. let stand 20 minutes (this makes the pancakes fluffy). fold in blueberries. 

heat cast iron pan for a few minutes on low-medium heat (oiled). use 1/4 measuring cup to portion batter onto your skillet. cook on each side for 4 minutes before flipping. to keep warm, put in oven, covered in foil. 

Enjoy!

tofu stroganoff

This is a bit pricey (there is a whole tub of toffuti "sour cream" in it), but it is easy to make and good if you want something "creamy".

1 container vegan sour cream

1 can tomato paste

1 pound green beans (cut into 1 inch pieces)

16 oz sliced mushrooms

1 tbsp salt

1 lb extra firm tofu (drained, cut into cubes)

2 cups almond milk (unsweetened, original flavor)

4 tbsp of hungarian paprika. 

blend together all liquid ingredients (including tomato paste) in slow cooker. add saltand paprika. add mushrooms, green beans and tofu, blend so vegetables and tofu are coated. cover slowcooker and set on low for 8 hours. add liquid if needed (more almond milk preferable). 

sun dried tomato-roasted red pepper hummus

This is my version of a popular favorite.

5 sun dried tomatoes

1/4 cup roasted red peppers

1/4 cup tahini

juice 1 lemon

1 tbsp olive oil

1 cup chickpeas

1 cup white kidney beans

1 tsp summer savory

1 tsp salt

1 clove of garlic

put all ingredients into food processor. process, enjoy or put in fridge overnight. 

Broccoli Rice Casserole

Okay, usually, I am not this demanding, but seriously, you need to make, and then eat this. 

Yes. it is that good. Rice casseroles are great for several reasons, the first being that no one really likes the taste of re-steamed rice, and this is a much nicer way to have leftovers. 

Second, it is a great, low cal grain that greatly increases the nutritional content of any dish.

I put grated veganrella over this, but you could use what ever vegan cheese you like. you could even skip the cheese altogether, if you prefer. 

Broccoli Rice Casserole

8 cups broccoli florest, cut into small pieces

2 cups cooked brown rice (I used basmati here, but plain would work too)

2 potatoes, peeled and grated.

Sauce:

1 clove garlic

1 14 oz can navy beans (rinsed and drained)

1/4 cup nutritional yeast

juice of 1 lemon

3 tbsp red wine vinegar

1 tbsp yellow mustard

1/2 tsp tumeric

1 tbsp onion powder

2 tsp salt

1 tsp thyme

1/2 tsp summer savory

3 cups unsweeted, original almond milk, divided

1 tbsp corn starch

1 pkg. frozen spinach, thawed

1 pkg. veganrella (Cheddar flavour)

Directions:

Pre-heat oven to 350 degrees.

Prepare a 9 x 13 inch pyrex casserole dish. 

process garlic in the food processor. add all other sauce ingredient (omitting 2 cups of the almond milk) and process until smooth.  Add the spinach and process once more.

place broccoli florets, rice and grated potato into casserole dish. mix well. Add sauce and mix until everything is amalgamated (um, is that even a cooking term?). cover with tin foil and bake for 1 hour. 

Remove foil, and spread grated veganrella over the entire casserole. set oven to broil and set casserole under broiler for about 3-4 minutes (keep a close eye on this)

Let stand for 5 minutes before serving.   

Sun dried tomato-orange hummus

This one is a little different...good for days when you are feeling adventurous.

7 sun dried tomatos (in oil)

1 cloves garlic

juice of half an orange

1 tbsp. tarragon

4 fennel seeds

1 tbsp. thyme

1 can white kidney beans 

1 tbsp. white wine vinegar

1 tsp salt

4 tbsp. almond butter

2 tbsp. walnut oil

fresh ground pepper to taste

process garlic, sun dried tomatoes and fennel seed. add other ingredients and process. serve with sliced fennel and celery. Also nice with baguette.

Gluten Free lentil Crock pot

Thinking of a friend of mine who can't eat gluten:

Gluten free lentil crock pot

2 cups lentils (brown)

2 stalks celery (cut up)

4 carrots (sliced)

3 parsnips (sliced)

1 potato (cubed)

1/2 green cabbage (diced)

1 onion (Diced)

1 tsp. dried tarragon

1 tsp. dried Thyme

8 cups vegetable stock or water

1 tbsp salt

Combine all ingredients into crock pot. Set on Low for 8 hours.