Vegan Recipes

  • Quick and Easy Broccoli

    Ingredients:

    • 1 head broccoli, cut into pieces
    • 6 cloves garlic, minced
    • 1 tablespoon olive oil
    • 1 tablespoon coconut or sesame oil
    • 1 heaping teaspoon each: sage, cumin, hot pepper flakes
    • 1/4 tablespoon salt, or more, to taste
    • 1 package whole wheat pasta

    Preparation:

    Toast garlic and spices in oils. When brown, add the broccoli and stir-fry until tender. Add cooked pasta.

    Serves: 4

    Preparation time: 10 minutes

  • Grilled Eggplant

    Ingredients:

    • eggplant (size and number depends on amount of people to be served)
    • oil
    • basil
    • rosemary

    Directions:

    Clean and slice eggplant into quarter of an inch slices, lengthwise.

    Brush eggplant slices with olive oil, then sprinkle with chopped basil and rosemary. Grill the eggplant slices, either in a skillet, or on the grill outside. Whichever works best! They grill fast and can stick, so make sure to brush grill with olive oil and watch closely.

    This recipe also works beautifully for squash and zucchini!

    Serves: 4 (depends on size of eggplant)

    Preparation time: 15 minutes

  • Kale Sauté

    Ingredients:

    • 1 tsp mild flavored olive oil
    • 1 small onion, cut in half and sliced
    • 1 clove garlic, crushed (or 1/2 tsp. bottled garlic puree)
    • 1 bunch kale
    • 1 small tomato

    Directions:

    In skillet (preferably cast iron), place oil, onion, garlic, and 1/4 c. water. Cover and cook over medium heat until onions are transparent. Meanwhile, wash kale and separate from ribs. Chop the kale leaves and add to the skillet. Saute 5 minutes or until kale wilts and turns deep green. Meanwhile, dice the tomato (you can seed it if you like, or add it seeds and all). Add to kale and cook until tomato begins to release its juice and the dish is hot.

    Serve over brown rice.

    Serves: 3

    Preparation time: 15 minutes

  • Strawberry Fruit Rollups

    Ingredients:

    • 1 cup Silk Vanilla Soy Yogurt
    • 1 pint strawberries
    • nonstick cooking spray

    Preparation:

    Puree the strawberries in a food processor or your blender.

    Lay down the fruit roll-up sheet in the dehydrator and spray lightly with nonstick cooking spray. Spread the yogurt thinly over the drying sheet. Drizzle the pureed strawberries over this; use a toothpick to make marble effect. The measurements for ingredients are approximate; the overall goo should be about 1/4 inch thick. Dehydrate roughly 8hrs on 135. Cut into strips.

    if you have no dehydrator, spray cookie sheet with nonstick cooking spray. Lay down the ingredients as described above. Cook at lowest oven setting (usually 250) for around 4-6 hours. Cut into strips.

  • Spaghetti Squash Casserole

    Ingredients:

    • 1 large spaghetti squash
    • 1 large onion, minced
    • 5-6 cloves garlic, minced
    • 1 cup mushrooms, chopped
    • 1 tablespoon olive oil
    • 1 plantain, sliced
    • 1 28 oz. can diced tomatoes
    • 1 16 oz. can crushed tomatoes
    • 1 cup cooked cracked wheat, bulgur wheat, or couscous (have fun and experiment)
    • basil, oregano, cayenne, and parsley
    • whatever seasonings that strike you at the moment - that's what I used last time, and it was great!

    Directions:

    Split the squash in half and cook upside-down in water for about 20-30 minutes. until tender. Pour 2 cups hot water over grains of choice and let sit cover for approximately 15 minutes.

    Meanwhile, sauté the onion, garlic, mushrooms and plantains in the oil. If needed, add some water. Add cans of tomatoes and spices and let simmer for 15-20 minutes. Add drained grains and simmer another 5 minutes.

    Pour the sauce over spaghetti squash on individual plates.

    Enjoy!

    Serves: 4

    Preparation time: 20-30 minutes