Vegan Recipes

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  • Borscht

    Ingredients:

    • 4 large beets
    • 1/2 green cabbage
    • 2 carrots
    • 1 onion
    • 1 stick of celery
    • 1 large tomato
    • 1 large rutabaga (Swedish turnip)
    • 2 tablespoons of dill
    • 2 tablespoons of parsley
    • 2 large cloves of garlic, minced or grated
    • 1/4 cup of apple cider vinegar
    • 10 cups of veggie stock or water
    • salt and pepper, to taste

    Preparation:

    This borscht recipe is delicious, nutritious, and guaranteed to warm any belly on a cold winters night. It's my own recipe so I hope you enjoy it!

    1) Chop up all the veggies.

    2) In a large pot, saute onion, celery, dill, parsley, and garlic in vinegar on high heat.

    3) Slowly add stock/water and bring to a boil. Add beets, rutabaga, cabbage, carrots, and tomato.

    4) Cover and let simmer until root vegetables become tender (about 20 minutes).

    5) Enjoy! Add salt and pepper if you wish.

    Can also be served with dollop of vegan sour cream or plain yogurt if you wish.

    Serves: many, many people

    Preparation time: 30 minutes

  • Cauliflower Soup

    Ingredients:

    • 2 cups cauliflower flowerets
    • 4 celery ribs, diced
    • 3 carrots, chopped (I usually use only 1 or 2)
    • 1 can cream of chicken soup, undiluted (You can also use cream and chicken bullion instead of the creamed soup)
    • 1 cup cream or half& half 8 oz. cubed cheese (your choice of flavor)
    • 1/4 tsp. salt 1/2 tsp pepper Paprika

    Preparation:

    Arrange cauliflower, celery and carrot in steamer basket over boiling water. Steam 10 minutes or until crisp-tender, then drain.

    Cook soup and cream or half & half in large saucepan over medium heat, stirring occasionally, 5 minutes.

    Stir in cheese until melted. Add steamed veggies, salt and pepper; cook until thoroughly heated. Sprinkle with paprika and serve. Amazing!

    Yield: 4 cups

  • Fennel & Vegetable Stir Fry with Nut Rice

    Directions:

    Tofu can be fried (do before anything else) or tossed into stir fry with out previous cooking. I've also made this many times with no tofu and it is still good. Coarsely chop onion and mince garlic. Slice bok choy stocks into bite size pieces, coarsely chop green tops. Slice and/or chop the rest of the veggies any way you prefer.

    Heat 1 1/2 - 2 tablespoons oil in large skillet or wok. Add 1 teaspoon fennel seed until is begins to sizzle. Add onion and sauté for 2-3 minutes, add garlic toss a few times with spoon.

    Begin cooking vegetables from hardest to softest: bok choy stocks (save green tops for later) for 1 minute. Add carrot and cook for 1 minute... red pepper 1 minute... broccoli 1 minute, etc... Repeat with all the vegetables except for bok choy greens (they will go in later with the tofu). Add a dash of salt while cooking - it really brings out the flavor of the veggies.

    Transfer veggies to bowl and put 1 tablespoon oil in skillet/wok over medium heat. Add nuts and begin to toss while cooking. As nuts begin to turn golden color, add 1/2 teaspoon fennel seed. Let nuts overcook to a dark brown - its okay to have some black nuts as it adds flavor. Once the nuts are done, add cooked rice to skillet/wok and mix in oil, nuts, and fennel. Add dash of salt to rice mixture and let cook for a couple of minutes while stirring. Transfer to serving bowl.

    Heat veggies back up and add tofu - cook until heated through. Add bok choy green tops just at end, cook until wilted. Salt and pepper to taste, serve over rice.

    Serves: 4

    Preparation time: 30 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

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