Quick vegan cole slaw

INGREDIENTS:

Shredded cabbage (I used both green and purple)

Shredded carrots

Veganaise – as much as needed for desired creaminess

Almond milk to thin sauce

1 tsp mustard powder (regular yellow mustard can be used if you do not have any powder)

2 TBSP coconut sugar (or other sweetener)

Salt & pepper to taste, more pepper than salt

Apple cider vinegar – enough to acquire desired tanginess

Mix everything together.  Refrigerate.  This goes great with vegan baked beans and some sandwiches or you can eat a huge bowl of it as a meal.  Also, you can add raisins, pecans or walnuts, and apples for a waldorf-type slaw. Another variation includes ginger and mandarins.  Lots of variations.

Spaghetti, my husband’s version

Add one pound of Tinkyada brown rice spaghetti to a pot of boiling water and boil for about 14 minutes.  Drain, set aside.  In a wok or large skillet, saute 5 chopped cloves of garlic and 1 medium chopped onion.  Add one jar of pasta sauce, 1 lb spinach, dried oregano and garlic to taste.  Simmer, covered, for a few minutes then stir over medium heat until hot and sauce is thick.  Top with vegan Parma.  This pasta even better the next day.

Easy vegan tortilla chili (or chili avocado wraps)

I had three avocados that were about to go bad so I decided to make mashed avocado spread to put on chili tortilla sandwiches.  To make the spread, I simply mashed the avocados then added a splash of lime juice and a teaspoon of Veganaise and a 1/4 teaspoon each of garlic powder and onion powder.

For the chili filling, drain one can of diced tomatoes, one can of sweet corn, and one can of black beans.

Simmer tomatoes, beans, and corn in a large saucepan or medium stockpot until boiling.  Meanwhile, dry fry one chopped sweet onion and 4 cloves of garlic, thinly sliced.  While dry frying, add chili powder, coconut sugar (or other sweetener), a dash of cinnamon, and some garlic powder, onion powder, cumin, and cayenne pepper.  You may also add chopped jalapeno peppers if desired.  Cook onions and garlic until carmelized, adding water once in a while after blackening starts to occur.  Add to saucepan and simmer.  Stir in about 1 cup of crushed lowfat tortilla chips and stir until blended.  Add cornstarch and nutritional yeast until sauce thickens.  This can now be eaten as chili topped with mashed avocado and maybe some fresh cilantro, or you can heat up tortillas on a panini press or by dry frying briefly in a cast iron skillet and once the tortillas are hot and slightly crispy, slather mashed avocado on them and then add a scoop of chili mixture and some fresh cilantro, wrap and eat.

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Vegan potato salad

INGREDIENTS:

5 lb bag red potatoes, peeled if desired, cut into about 8 pieces per potato

1 large spring onion, chopped fine

5 stalks or more of celery, chopped fine

Veganaise – 1/2 cup, more or less depending on starchiness of potatoes and how creamy you like your potato salad

Yellow mustard – 2 TBSP

Almond milk – 1/4 cup, more if sauce is too thick, less if you desire thicker sauce

Dried parsley – 1/2 tsp

Kala namak black mineral salt – 1 tsp more or less to taste

Dried dill (or fresh if available) – 2 TBSP

Sweet pickle relish – 1/2 cup

INSTRUCTIONS:

Cut potatoes into 1/2 inch or bigger chunks and put into cold water then turn burner on high and once water is boiling, boil the potatoes for about 10 minutes, then check every 45 seconds to see if they are ready.  They are done when you rinse a piece off in cold water and eat it and it is not raw inside but the potato is still very firm. DO NOT overcook and allow the potatoes to get too soft or you will have mashed potatoes instead of potato salad.  Red potatoes are best, golden potatoes are second best, Russets are not recommended because they tend to mash the moment they are no longer raw, but I have heard of people who are able to make potato salad with Russets.

Once the potatoes are done, immediately rinse them in cold water, drain, then set aside.

Chop the celery and the spring onion (use both white and green parts).  

Place chopped celery and onion into a large mixing bowl and add remaining ingredients and mix well.

Add potatoes to mixture and stir well.  Cover and refrigerate.  Some people add vegan bacon bits such as Bac’Uns by Frontier, but I prefer as is.

Quick vegan sandwiches

I love Dr. Praegers kale burgers.

I start out most sandwiches by warming tortillas in a panini press.

I then add lettuce, grape tomatoes, and soy-free Veganaise.

    

Lastly, crisp the kale burger on both sides and then cut in half and make two tortilla wrap sandwiches.

Vegan coconut shrimp and mango soup

I got home late the other evening and was hungry so I peeled a large ripe mango and pureed it in my Vitamix and then poured it into a bowl and ate it like soup.


Meanwhile, I had some store-bought vegan coconut shrimp which I purchased at Wegman’s that had been thawed the day before.


  

I dipped these in homemade cocktail sauce made from horseradish and ketchup.  A nice treat.

Vegan mashed potatoes 

INGREDIENTS:

1/2 cup cashews

3 pounds of Russett potatoes

Salt & pepper

Nutritional yeast

Pinch of dried parsley

1 TBSP dried minced garlic

Vegan gravy mix

INSTRUCTIONS:

Soak cashews in water for at least 30 minutes (but preferably overnight)

Puree the cashews in a Vitamix or blender with 1 cup water and about 1/4 cup of nutritional yeast, minced dried garlic, and a pinch of dried parsley.

Boil the potatoes until soft enough to mash with a fork.

Mash the potatoes, adding the pureed cashew mixture.  I enjoyed mine topped with Road’s End Organics savory herb gravy.

Pineapple for breakfast

  

Breakfast lope

  

Brussels sprouts and jasmine rice

Steam some rice

Splash on some coconut aminos

Add some steamed Brussels sprouts and sprinkle on a little garlic powder and ground black pepper and additional coconut aminos to taste.  Enjoy!

Corn and asparagus chowder

As I noted in my last post, I found a large amount of asparagus in our freezer yesterday.  In addition to broiled spears which we snacked, I made a hearty chowder in which I also used corn that I canned last summer and figured I should use up before the next corn season which starts in a couple months.

INGREDIENTS (not in any particular order):

1)  3 bags frozen asparagus, chopped.

2)  5 russett potatoes, peeled and chopped

3)  4 pints of home-canned (or supermarket canned) corn kernels, with liquid

4)  3 stalks celery, diced

5)  10 shakes fresh ground pepper

6)  1/2 tsp cumin

7)  1/2 tsp garlic powder

8)  5 cloves garlic, chopped

9)  1/2 tsp onion powder

10)  Fresh leeks or 4 TBSP leek flakes (I used flakes because I was out of fresh)

11)  1/3 cup nutritional yeast

12)  2 TBSP chick-pea miso

13)  1/4 cup coconut aminos

14)  1/2 tsp dried parsley

15)  1 large carton low sodium vegetable broth

INSTRUCTIONS:

1)  Boil potatoes until starting to soften but not done.  Drain and set aside.

2)  Put 1 pint of corn, 1/4 of the asparagus, and 1/2 carton of vegetable broth and pulverise in a Vitamix or other blender and set aside.

3)  Put remaining 1/2 carton of broth into a large stock pot with all remaining ingredients except asparagus, potatoes, corn, and Vitamix mixture.  Simmer over medium heat for about 10 minutes.

4)  Add potatoes and simmer until potatoes are done.

5)  Add remaining asparagus, corn, and Vitamix mixture and heat until it just starts to simmer.

6)  Add additional coconut aminos to taste to each serving.

Portabello sandwiches

1)  Place portabello caps in a cast iron skillet.

2)  Add coconut aminos (or soy sauce) and teriyaki sauce.

3)  Cook on medium flame.

4)  Use a press for more even cooking.

5)  They’re done when they look cooked.

6)  Remove mushrooms and dry fry some onions in the same skillet (sorry, forgot to take a picture).

7)  While onions are frying, prepare some romaine lettuce and tomatoes.  Get out the tortillas.

8)  Put the tortillas in a panini press or skillet until warm.

9)  Put portabellos on warm tortillas.

10)  Add onions.

11)  Add tomatoes.

12)  Add lettuce.

13)  Add horseradish sauce.

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14)  Enjoy!

Asparagus: healthier than chips or popcorn!

Yesterday we cleaned out the freezer and I found several large bags of asparagus.  I thawed some out, spread them on a cast iron pizza pan, sprinkled on some coconut aminos, fresh ground black pepper, and garlic powder and placed it under the broiler.  I ended up eating them as a snack while watching TV with my husband.

Nutritionally, a plate of asparagus this size (about 125 spears, give or take – I ate some before I took the picture) contains the following:

47 grams of protein

3.1 grams fat

77.5 carbs

403 calories

37 grams of fiber

372% RDA Vitamin A

217% RDA Vitamin C

31% RDA calcium

62% RDA magnesium

93% RDA potassium

Quick Mexican skillet tacos or nachos

This is so fast and simple to make and is one of my husband’s favorites. INGREDIENTS: 2 bell peppers (I used red and yellow) 1 onion 1 can of Eden’s Caribbean Rice and Beans 1 jar spicy salsa (I use a low sodium) 1 can corn, drained (or fresh) 2 avocados  Nutritional yeast (optional) Lime juice (optional) Tortillas for tacos or tortilla chips for nachos.       INSTRUCTIONS: Dry fry onions and peppers in a large skillet or wok.  Do not use oil or water.     Add salsa once the peppers and onions are charred.      Add beans and rice and corn and heat, stirring constantly. Mash the avocados.
Add some lime juice and nutritional yeast if desired to the mashed avocados.        Heat tortillas (I used a panini press).  To serve, spoon a little of the rice and bean mixture onto a tortilla with a dollop of mashed avocado.      Enjoy!   Alternatively, heap mixture onto tortilla chips with some vegan cheese.