Lentil and Sausage Stew

Next time it’s a chilly or rainy night (like tonight), do yourself a favor and make this soup.  It is SOO GOOD.  So good.  Oh my god, it is so good!

2 Tablespoons water
1 large yellow onion, chopped
3 cloves garlic, chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
2 cups brown lentils, rinsed
8 cups vegetable stock
1 teaspoon salt
1/2 teaspoon coriandar
1/2 teaspoon ground cumin
2-3 links Smoked Apple Sage Field Roast Sausage (okay, so technically this could be optional if you don’t feel like making the trek to a Whole Foods-type store and the lentil stew will still taste great…but you are seriously missing out a delicious addition if you don’t add ‘em)

Heat water in a soup pot over medium heat.  Add the onion, garlic, carrots, and celery and cook until onion is translucent.  Add lentils, veggie stock, 1 teaspoon salt, coriander, cumin, and stir to combine.  Increase heat and bring to a boil.  Reduce heat to medium low, cover, and cook until lentils are tender, 35 to 40 minutes.  Technically you’re also supposed to take an immersion blender to blend part of the soup but we just skipped this part.  While you’re waiting for the soup to cook, heat the sausage links in a pan until brown on the sides, then chop up and add to stew.

Enjoy!!  So much yum!

Recipe inspired by the “Brown Lentil Soup” recipe from the amazing cookbook, Color Me Vegan, by Colleen Patrick-Goudreau. 

My Friend Robin’s Perfect Tofu Scramble

I was never a big tofu scramble person until I tried my friend Robin’s version of it at my a-maz-ing bachelorette cabin getaway weekend.  It’s very flexible, but the basics are this

Veggies! (I like onion, red bell pepper, and broccoli)
Half a block of tofu (which is more than enough for two people), drained of its excess water
Tumeric
Soy Sauce/Tamari
Garlic Powder
Dash of cumin 
Nutritional Yeast
Pepper
Bragg’s Liquid Aminos (this is my addition, don’t hurt none!)

Start your scramble by sauteing the veggies in a little olive oil or water until soft.  Break the tofu apart over the pan, then add a little bit of all the rest of the ingredients until it’s nice and tasty.  That’s it!  It’s quick, full of protein, and delicious…great for those days you’re sick of making oatmeal for breakfast.

Cherry Pecan Wheatberries

One of my favorite things about vegan eatin’ is challenging myself to learn to make new grains, especially for breakfast.  I can make steel cut oats in my sleep, and breakfast quinoa blindfolded.  Today I made wheat berries for the first time, and they were wunderbar!

1 cup wheatberries
handful of dried sour cherries
handful of pecans, toasted
1-2 Tablespoons maple syrup
2 splashes almond milk

Okay, so cooking wheat berries takes some foresight.  I boiled 1 cup   with 3 cups water, then reduced to a simmer for 40 minutes the night before breakfast then let sit overnight in the refrigerator.  In the morning, I put the pot back on the stove and set the heat to high, tossed in the dried cherries so they’d soften, toasted the pecans, and in a small pan heated the almond milk with the maple syrup.  By time I was finished brewing my coffee all the extra water in the wheat berry pot had evaporated, and put the amount I wanted in a bowl and topped with the toasted pecans and maple almond milk.  Mmmmm!

Yum Asian Salad

Hello, hello.  Just wanted to post what we made for dinner tonight…easy, vegan, and delicious!  We had it alongside some miso soup I picked up from the sushi place around the corner on the way home from work.

A few handfuls baby spinach
1/2 white cabbage, shredded
1 carrot, peeled and grated
3 spring onions, chopped
1 can mandarin oranges
1/2 cup sliced almonds
1 small can water chestnuts
La Choy brand Chow Mein -OR- Rice Noodles 
Asian dressing (I used some fancy store-bought one tonight, but I’m sure you can find an easy recipe to make at home)

Combine all ingredients and serve with La Choy noodles on top.  Man, those La Choy noodles are seriously probably horrible for you, but I freaking love them.  Moderation is key?

Vegan Bran Muffins

Surprise—a muffin that’s actually GREAT for you!  These muffins are full of fiber and whole wheat.  They are really easy to make and are great for breakfast or an after dinner sweet tooth craving.

1 cup soy or almond milk
1 1/2 wheat bran
6 Tablespoons unsweetened applesauce
2 Tablespoons agave nectar (optional)
1/2 teaspoon pure vanilla extract
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
big handful of raisins
big handful of walnuts
can also add shredded carrots for extra nutrients/sweetness

Add milk and wheat bran to a bowl and set aside.  In a separate bowl, beat together applesauce and vanilla and optional agave nectar, then add to milk/wheat bran.  Mix dry ingredients of wheat flour, baking soda, baking powder, and salt, then add to the rest.  Finally, add your raisins/walnuts and optional carrots…make sure it’s enough so each muffin has an even amount.  Put in muffin tin using paper liners (or you can grease pan with Earth Balance but then you’re adding extra oil/calories).  Bake for 15-17 minutes at 350.  Enjoy!!

Super Carrot Raisin Salad

Easy to make and really tasty and full of vitamins…if you want to make it more filling, place it inside an Ezekiel sprouted grain tortilla and eat as a wrap.

2-3 peeled and shredded carrots (two cups)
1/2 cup raisins
1/2 cup fresh or canned pineapple chunks
1 Tablespoon chopped cilantro

Dressing:
2 Tablespoons coconut milk
1/4 teaspoon turmeric
1/2 Tablespoon honey (ahhh, is it still vegan?  I dunno, it’s bug puke, you decide)
1 teaspoon orange zest
1 Tablespoon fresh lemon juice
salt and pepper to taste

Blend all dressing ingredients together in blender.  Shred carrots in food processor or by hand, then mix with raisins, pineapple, cilantro, and dressing.  Voila!

Recipe from the really fun website, World’s Healthiest Foods.

Vegan Alfredo

Vegan Yum Yum is a favorite blog of mine…all of Lolo’s recipes are divine but this one rules because of how darn easy it is to make something SO delicious.  Delicious in an almost addicting way.  Get crackin’!

1 cup soy or almond milk
1/3 cup plain unsalted cashews
1/4 cup nutritional yeast (easily found in bulk section of Whole Foods or other health markets)
3 Tablespoons low-sodium tamari or soy sauce
2 Tbs Earth Balance
1 Tbs Tahini
1 Tbs fresh lemon juice
2 teaspoons dijon mustard
1/2 tsp paprika
2-4 cloves garlic
black pepper, to taste
Whole wheat spiral or penne pasta (I’d use 1/2 to 3/4 of the bag)
steamed broccoli or other veggies (optional)

While pasta boils, add all alfredo ingredients to a blender and blend until smooth.  When ready, add sauce to cooked and drained pasta and add steamed broccoli or other vegetables if you want.  Great with fresh cracked pepper on top before serving.

P.S. I haven’t purchased the Vegan Yum Yum cookbook yet, but I sure want to!

Red Curry Chard

This is a meal you can quickly put together any night of the week as you can easily keep the main ingredients on hand.  

1 bunch chard, torn into pieces
1 medium onion, chopped
4-5 Tablespoons Thai red curry paste (found in Asian aisle)
1 cup almond or soy milk

Heat a few Tablespoons water or veggie broth in a large skillet or wok over medium heat.  Add onion and sauté until translucent.  Add chard.  While the chard wilts, add curry paste to a little bit of the milk and whip with a fork to fully combine…then add the rest of the milk.  Add curried milk to chard and cook until warm.  Serve over cooked brown rice or quinoa or something similar.

Note: you can use any kind of green you have on hand (mustard greens, kale, etc).

Recipe adapted from the amazing cookbook, Color Me Vegan, by Colleen Patrick-Goudreau. 

Kidney Bean Chorizo Wraps

We make this recipe once a week.  It’s easy, fast, and filling!

1-2 teaspoons water for sauteeing
half an onion, chopped
2-3 garlic cloves, minced
1 can dark kidney beans, rinsed and drained well
1 can diced tomatoes with juice
1 link Soyrizo (vegan chorizo…easy to find at Whole Foods)
whole wheat tortillas

1. Heat water, add onion and garlic and stir until onion is tender
2. Add beans and mash them with potato masher or fork.
3. Add tomatoes with juice and chorizo and cook until thoroughly heated
4. Spread bean mixture onto warmed up tortillas and enjoy.

Recipe adapted from 365 Easy Vegetarian Recipes by Sally N. Hunt, Ph.D.

Ziti with Sun-Dried Tomato Cream

This recipe is easy to make and extremely filling…and sooo tasty!  All the magic happens in the food processor.  I ain’t gonna lie, it’s straight from the PETA “welcome guide” over whatever that thing is that they hand out.  Try it, though!

1 lb ziti (or any kind of penne or macaroni-type pasta…whole wheat for added nutrition!)
1 cup oil-marinated sun-dried tomatoes, chopped
1 cup firm silken tofu, drained and crumbled
3 garlic cloves
4 Tablespoons fresh basil, chopped
2 Tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons olive oil or water or veggie broth
1 small can marinated artichokes, drained and chopped
1 Tablespoons fresh parsley, minced (optional)

1. Cook the ziti pasta al dente.
2. While pasta is cooking, in a food processor combine sun-dried tomatoes, tofu, garlic, basil, vinegar, salt, pepper, and olive oil/water/veggie broth.  Process to a smooth consistency.
3. Drain the pasta and toss with sauce and artichokes.  Sprinkle with parsley if desired.

Avocado Mango Salad

This is hands down the best vegan recipe I got.  No joke.  I’ve never had a single person take a bite and not follow it up with a big ‘ol “Mmmmmmm!”  Everybody wants this recipe, so here it is!

2 ripe avocados, chopped
1 mango, diced
1/2 cup red onion, diced
1 red or orange bell pepper, diced
1 can of yellow corn, drained
1 can of black beans, drained and rinsed very well
1 jalapeno, minced
Handful of cilantro, chopped 
1/2 teaspoon fresh chopped garlic
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon salt
1/2 teaspoon pepper
juice of 2 limes
zest of half a lime (optional)

Combine all the ingredients and enjoy one of the healthiest and tastiest salads ever concocted.  Eat as much as you want, it’s good for you!