Savory Recipes

Vegetarian Chili

Ingredients:

- 2 Carrots (cube)

- Half a Zucchini (cube)

- 2 sticks of Celery (slice)

- 5 mushrooms (chopped)

- 1/4 of a Red bell pepper (cubes)

- 1 regular sized can of black beans

- 1 regular sized can of kidney beans

- About a 1 1/2 handful of corn

- 1 large can of tomato sauce

- Chipotle Chili pepper (Kroger brand). 

- Black Pepper

Directions:

1. In a hot skillet or sauce pan (low-medium heat) sauté all the veggies in olive oil but don't over cook them, You don't want them soggy.

2. Add in the black beans, corn, and kidney beans.

3. Keep sautéing and mixing

4. Add several dashes of the chipotle chlli pepper here depending on spice level. 

5. Add the can of tomato sauce and simmer

6. Pepper to taste.

Note:Add more chipotle pepper once the sauce is added as desired.

7. Keep simmering on low until piping hot and beans are cooked.

8. Add a little cheese, cilantro, tortilla strips, and a small dollop of sour cream. 

Vegetarian Soy Burger Patties

(Makes about 7 patties)

Ingredients:

- 1/2 cup of bulgur wheat

- 1 cup of dry textured soy protein

- 1 medium potato

- Sambal Oelek Ground Fresh Chili Paste

- About 10 sprigs of Cilantro

- Lemon juice

- Spices: salt, black pepper, red paprika powder

- Panko bread crumbs

Directions:

1. Peel the potato and boil, mash up, and set aside till cool.

2. Place the bulgur wheat in a bowl and fill with water until water rises just over the bulgur wheat. Let this Soak for about an hour.

3. Do the same with the Soy protein but soak 5 minutes before you will prepare the patties.

4. Once everything has soaked squeeze out all the water from the soy protein and drain the fluid from the bulgur wheat. 

5. Combine the bulgur wheat, soy protein, and mashed potatoes in a bowl. 

6. Add in chopped up cilantro

7. Add in about1 tsp of lemon juice

8. Add about 1-2 table spoons of the red chili paste (depending on spice level)

9.Combine all ingredients together

10.Add salt, black pepper, and red paprika to taste and then combine

11.Add in the Panko bread crumbs. Add enough to absorb the moisture of the mixture as you do not want the mixture to be wet.

12. Once everything is combined and workable make balls from the mixture and flatten into a patty.

13. Grill on medium heat until brown and serve on hamburger buns with sandwich spreads and toppings. Can also wrap patty into a large lettuce leaf to eat as a lettuce burger. 

Vegetarian Chickpea Sandwich Filling

Makes 2-3 servings

Ingredients

- 1 can of Garbanzo Beans, drained and rinsed

- 1 stalk of celery, rinsed and chopped

- 1 cup of spinach, chopped into small pieces

- 1 cup of corn (if canned - drained and rinsed)

- 1 tablespoon vegenaise or vegan mayonaise (optional)

- 1 tablespoon lemonjuice

- 1 tablespoon dried dill weed

- salt and pepper to taste

Directions

1. Drain and rinse the garbanzo beans and pour into a medium sized mixing bowl. 

2. Mash the beans with a fork until it has a mashed potato like consistency. 

3. Mix in celery, corn and spinach, Mayo/Vegenaise (optional - to taste), lemon juice, dill and salt & pepper to taste.

Note: Serve with bread(s) with a Stalk of Lettuce and Tomato Dices in between.

Serve by itself, as a garbanzo bean salad.

Crispy Orange "Tofu"

Ingredients

- Organic extra firm tofu

- Salt and pepper

- 3-4 tbsp. Canola oil

- 3 bell peppers cut them into cubes (red, orange, yellow) Any 3 you like

- 1/2 to 1 cup of fresh orange juice

- 1/4 cup soy sauce (depending on the saltines add a little at a time) 

- 1 Tbsp. grated fresh ginger (about a 1/2 in cube)

- 1/4 tsp. red pepper or red pepper flakes, to taste (chili paste can also be used)

- 1 Tbsp. honey

- 1/2 tsp. cornstarch and 2 tsp. of water 

Directions

1. Take out the tofu from the package and drain it. Then take a towel and fold it in half. Place the tofu in between the towel and place some weight on top (you can put a heavy pot). Let it stay for about 1 hour.

2. After cut the tofu in small pieces. I usually cut it in triangular pieces. Season the pieces of tofu with a pinch of salt and pepper. Then take a pan and heat 3-4 tbsp. of oil. Place all of the pieces of tofu in the pan and fry on each side until light golden brown. After they are golden brown take then out and let it sit.

3 In a medium size saucepan add the orange juice, soy sauce (add a little at a time) ginger chili paste and honey and leave it on medium heat. In a separate bowl mix the cornstarch and water and then add it to the pan with the sauce and bring it to a boil. Then add all of the fried tofu pieces (at this point add the cut bell peppers) and let the mixture thicken.

Mexican Tofu Lettuce Wraps

Ingredients:

- Romaine Lettuce

- Black Beans

- Firm Tofu

- Tomato Sauce

- Mexican Cheese

- Plain Greek Yogurt

- Avocado

- Taco Seasoning

Directions

1. Stuffing:Cut the tofu into small cubes. Saute the tofu using olive oil and taco seasoning until outside become a little crispy. To this same pan add the black beans and tomato sauce. Add more taco seasoning to fit desired taste. Let some of the tomato sauce get burned up so its not too liquidy. Let it thicken. 

2.Sauce: In a small blender put together salt, pepper, red pepper, Greek yogurt, and avocado. Blend until you get a good smooth consistency. (If chunky, add a little water or milk). Add this over the nachos. 

3. Use the romaine lettuce leaf and put the stuffing in it. Top it off with Mexican cheese, olives, and avocado sauce. 

Minestrone

Ingredients

- Olive Oil

- Serrano Peppers

- Colored Peppers

- Celery

- Carrots

- Tomatoes

- Kidney Beans

- Black Beans

- Corn

- Mini Pasta Shells

- Salt, Oregano, Cayenne Pepper, Cumin, Red Pepper, Black Pepper, Sugar

- Parsley

- Mexican Seasoning

Directions

In one pan

1. add olive oil and cut Serrano peppers

2. add cut colored peppers, celery, and carrots (cook for 10 min)
3. add cut tomatoes
4. add kidney beans, black beans, corn, and cooked mini pasta shells
5. add salt, oregano, cayenne pepper, cumin, red pepper, black pepper
In another pan, start your soup mixture
6. add olive oil and cayenne pepper
7. add either 1 can of tomato soup or 3 fresh blended tomatoes
8. add 3-4 cups water
9. add parsley, mexican flavor powder, black pepper, sugar
10. Let this simmer for 10-15 minutes
11. add your veggie mixture

Note: Let it all cook for 25-30min on medium-low ..if gravy thickens up... add more water.

Black Bean and Sweet Potato Quesadillas

Ingredients

- 1 large sweet potato

- 1 cup brown rice, cooked

- 8 ounces vegetarian, no added oil, re-fried beans (optional)

- ! cup of salsa 

- 1 cup fresh spinach

- 8 ounces black beans, drained and rinsed

- 1/4 tsp. chili powder

- 1/4 tsp. cumin

- 1 jalapeno pepper, diced (optional)

- 6-8 Engine 2 Ancient Grain Tortillas

Directions

1. Preheat oven to 375 degrees

2. Prepare a sheet pan with parchment paper

3. An hour before you plan to eat, peel and quarter the sweet potatoes

4. Bake sweet potatoes in the oven for 45 minutes to one hour, until soft

5. In the meantime, prepare rice in a rice cooker or on stove top as directed

6. Remove sweet potatoes from oven and toss into a mixing bowl

7. Mash sweet potatoes with the salsa, rice, and fresh spinach

8. Place sweet potato mash in a sauce pan and mix in black beans and refried beans (optional), heating the mixture thoroughly over medium heat. 

9. Add chili powder and cumin to taste and stir

10. Place a tortilla in a frying pan on medium heat, and slather the side facing up with sweet potato and bean mixture

11. Add jalapenos if desired

12. Place another whole wheat tortilla on top

13. Press down on top tortilla with spatula with pan on medium heat for about 3 minutes

14. Flip with spatula and cook for another 3 minutes

Sesame Spring Rolls

Ingredients

- 2 81/2-inch spring roll wrappers
- 1 cup julienned vegetables (carrots, red bell peppers, zucchini, cucumber)
- 2 tbsp chopped peanuts
- 2 tbsp sesame dressing

Directions

1. Soak each spring roll wrapper in 2 inches of warm water for 5 to 10 seconds, until pliable.
2. Lay flat, and fill each with vegetables and peanuts; roll lengthwise. 
3. Serve with dressing for dipping

Tofu Lettuce Wraps

Ingredients

- 2 tbsp hope hummus organic sriracha hummus
- 2 Boston or Bibb lettuce leaves
- 2 ounces sesame ginger
- 1/2 avocado, cubed
- 1/2 cup bean sprout

Directions

1. Smear 1 tbsp hummus inside each lettuce leaf
2. top with tofu, avocado, and bean sprout

Grilled Vegetables with Balsamic Glaze

Ingredients

- 1 cup balsamic vinegar
- 1 bunch of asparagus ends trimmed, cut into 1-inch slices
- 1 zucchini, cut into large dice
- 1 yellow squash, cut into large dice
- 2 bell peppers, seeded, ribs removed, and cut into 1-inch slices
- 1/4 cup extra-virgin olive oil, divided
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp finely chopped fresh parsley

Directions

1. Balsamic Glaze: bring vinegar to a boil in a small saucepan over medium-high heat. Turn heat down to medium low and simmer until balsamic is reduced by about half, about 20 minutes. Remove from heat, allow to cool, and reserve. (You can do this up to a week ahead of time; store in a covered container at room temperature.)
2. Grilled Vegetable: Preheat grill to high heat (500 degrees). Place asparagus, zucchini, squash, and bell peppers in a large bowl and drizzle in half of the oil. Toss or mix vegetables with your hands until they are well coated and place in a grill basket.
3. Place basket on grill and close lid. Grill for 15 to 20 minutes, shaking basket occasionally. Vegetables are done when peppers are charred on edges and tender enough to eat.
4. Place vegetables in a serving bowl. Drizzle evenly with 1/4 cup of glaze and remaining oil. Season with salt and pepper and garnish with parsley. Serve warm or at room temperature.
Note: You can also slice the vegetables and grill them right on the grill slats. It's a little more work, but this method will impart those pretty char marks on your vegetables.

Sweet Potato and Coconut Dhal

Ingredients

- 1 cup dried yellow split peas
- 1 tbsp olive oil
- 1/2 tsp crushed red pepper
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 1/4-inch piece of fresh ginger, peeled and chopped
- 1 2/3 cup canned coconut milk
- 10 1/2 ounce sweet potatoes, peeled and chopped into small cubes
- 1 (14 1/2-ounce) can diced tomatoes
- 2/3 cup low-sodium, gluten-free vegetable stock
- Sea salt and freshly ground black pepper
- 3 tbsp chopped cilantro leaves
- 2 tbsp whole almonds

Directions

1. Cover split peas with cold water and let soak overnight. The following morning, drain, rinse, and set aside. 
2. In a deep casserole dish, heat olive oil. Add crushed red pepper, garam masala, tumeric, cumin, and chopped ginger to pot. Cook for a minute to soften ginger.
3. Add coconut milk, split peas, sweet potatoes, tomatoes, and stock. Season well, cover, and simmer until dhal is deliciously thickm and split peas are falling apart, about 1 hour. Top with more hot stock if you think dhal is becoming dry. Serve with chopped cilantro and whole almonds.

Cauliflower Fettuccine "Alfredo"

Ingredients

- 4 heaping cups cauliflower florets
- 1/2 tbsp extra virgin olive oil
- 1/2 cup unsweetened and unflavored almond milk
- 1/4 cup nutritional yeast
- 1 tbsp fresh lemon juice
- 3/4 tsp fine grain sea salt (to taste)
- 1/4-1/2 tsp pepper (to taste)
- Fettuccine pasta of choice
- Fresh parsley, for garnish

Directions

1. Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.
2. In a high speed blender, add the cooked and drained cauliflower, milk, nutritional yeast, lemon juice, salt, and pepper. Blend until a super smooth sauce forms. If using a Vitamix use the tamper stick as needed. The key here is to get a really smooth sauce so don't be afraid to let it run for a minute or so. Set aside.
3. Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.
4. Add cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over low-medium until heated enough to your liking. Salt again to taste (the pasta dilutes the flavor).
5. Serve with fresh minced parsley and black pepper. Feel free to add in your favorite sauteed or roasted vegetables. I think peas, spinach, or broccoli would work very nicely! I added mushrooms, but I wasn't overly crazy about them in this dish.

Notes: 1) To make this pasta sauce extra decadent-tasting, add a tablespoon or two of vegan butter into the sauce. 

2) To make this dish gluten-free, use gluten-free pasta. 

3) To make this nut-free, use a nut-free non-dairy milk such as soy milk instead of almond milk. Be sure to use unsweetened and unflavored milk.

Alfredo

Ingredients

- 3 cups cauliflower (about 1 small head)

- 1 cup cashews, soaked for at least 30 minutes

- ½ cup macadamia nuts, soaked for at least 30 minutes

- 1 cup homemade or unsweetened almond milk

- ¼ cup + 2 tablespoons nutritional yeast

- 1 teaspoon sea salt, adjust to taste

- ½ teaspoon ground black pepper, adjust to taste

- 1-2 tablespoons fresh lemon juice

- 1 tablespoon olive oil

Directions

1. Soak both macadamia nuts and cashews in water for at least 30 minutes or until softened. Discard water.

2. Steam the cauliflower until tender, by using a steamer basket in a large pot with 2-3 inches of water. An option to steam via microwave.

3. Add all ingredients into a high speed blender, start with the almond milk and cauliflower, gradually adding in ALL remaining ingredients. Blend until smooth and creamy. Adjust liquid by adding more almond milk if you prefer a thinner sauce.

4. PASTA // Bring a large pot of water to a boil. Cook pasta to package directions, 8-12 minutes roughly for brown rice and quinoa based pastas.

5. Ladle the sauce on top of pasta, veggies, proteins, or grains to enjoy.

6. Garnish with fresh parsley, black pepper, and a drizzle of olive oil. Store the sauce in an airtight container for leftovers and then reheat

Sun-Dried Tomato Fettuccini Alfredo

Ingredients

- 1 cup raw cashews, soaked in water for at least 30 minutes

- 3/4 cup vegetable broth

- 1/2 cup oven-dried tomatoes

- 1 tbsp nutritional yeast

- 1 tbsp fresh lemon juice

- 2 tbsp thinly sliced basil leaves

- salt and pepper to taste

- 8 ounces whole-wheat fettuccine, cooked according to package instructions

Directions

1. Combine the cashews, broth, tomatoes, nutritional yeast, and lemon juicein a blender or food processor. Blend on high until the sauce is completely smooth. Stir in the basil and season with salt and pepper to taste.

2. Transfer the pasta to a large bowl and toss it with the alfredo sauce. If the sauce is too think add a tablespoon or two of cooking water from the pasta.

Dips, Dressings, and Sauces

Raw Ranch Dressing

 Ingredients

- 1 cup soaked cashews
- Honey (to taste)
- Lemon juice (to taste)
- Salt & Pepper (to taste)
- 2 tsp Italian Seasoning
- Coconut Milk (to thicken the dressing)

Directions

1. Blend all the ingredients in the blender, add coconut milk to make the consistency you like

Raw Creamy Green Dressing

Ingredients

- 1 cup socked cashews

- 1/2 cup cilantro

- 1 tbs lemon/lime juice

- 1 jalapeño ( unseeded )

- Salt and pepper

- Water as needed

Directions

1. Blend everything in a blender
2. Add water for to make the consistency like dressing

Hummus Dip

Ingredients

- 1 can chickpea

- 2 tbs tahini

- 2 tbs lemon juice

- 2 tbs olive oil

Note: Add any combination of flavor you like

- Spinach - artichoke

- Jalapeño - corn

- Dill - cucumber

- Valentina hot sauce

Avocado Spinach Dip 

Ingredients

Avocado Dip

- 1 Avocado

- 2 Cups Spinach

- 1/2 Cup Oil

- Salt

Sauted Vegetables

- 1 Cup Diced Cauliflower

- 1/2 Cup Diced Brussels Spouts

- 1 Cup Corn

- 1/4 Cup Diced Peppers

- 4 Pieces Boiled Baby Green Beans each chopped in half

- Chopped Parsley

- Few Chopped Olives.

Spices

- Cumin Powder

- Salt

- Pepper

- Sambal Sauce

- Butter to Sauté the Vegetables.

Directions

1. Make the avocado dip by mixing the ingredients listed above and set aside.

2. In a saucepan put some butter let it melt then add vegs  & parsley one by one till they r cooked. Add salt, pepper & sambal sauce & cumin powder to your taste.

3. Then apply avocado dip on a toast first then the veg mixture & decorate with the baby green beans& olives.

Pesto

Ingredients

- 1.5 to 2 cups of basil

- 1/4 cup grated parmesan cheese

- 1/2 cup of extra virgin olive oil

- 1/4 cup of pine nuts or chopped walnuts

- salt and pepper

- Italian seasoning 

Directions

1. In a food processor pulse the basil and pine nuts (or walnuts)

2. Add in the grated parmesan cheese

3. Add in the olive oil slowly while the food processor is running and scrape down sides as needed.

4. Add salt, pepper and Italian seasoning to taste. 

Note: Combine pesto with a white sauce to make a pesto cream sauce, can spread on a pizza crust and top with mozzarella and sliced roma tomatoes for a pesto pizza, can spread on to a bagel sandwich, or on a crusty baguette for bruschetta. 

Vegan Alfredo Cream Sauce

Ingredients

- 1 package Silken Tofu (the kin din the shelf-stable tetra packs)
- 2 cups Silk organic original unsweetened soy or almond milk
- 1/2 cup vegan margarine
- 1-2 tbsp lemon juice
- 1-2 tsp salt (to taste)
- 1-2 tsp black pepper (to taste)
- Pinch of nutmeg
- 3 tbsp cornstarch dissolved in cold water
- favorite herbs

Directions

1. Blend tofu and silk in food processor or blender until creamy
2. Melt margarine in saucepan and add all other ingredients except cornstarch. Heat over medium-low until hot, stirring often.
3. Whisk in cornstarch mixture and heat until just bubbling, allowing sauce to thicken.
4. Heat until thick, but don't let it come back to a boil. Once mixture reaches desired consistency, add chopped fresh parsley, basil, chives, or other herbs as you like.
5. Pour over pasta, rice, or potatoes and enjoy!

Italian Salad Dressing #1

Ingredients

- 3/4 cup vegetable oil
- ¼ cup cider vinegar
- 2 tbsp water
- 2 tsp sugar
- 1 ½ tsp salt
- ¼ tsp pepper
- 1 tsp grated parmesan cheese

Directions

1. Combine all ingredients in a bottle
2. Shake to blend
3. Allow flavors to blend about an hour or so, will even be more flavorful the following day. Be sure to refrigerate any leftover.
4. Makes about 1 cup

Italian Salad Dressing #2

Ingredients

- 1 cup oil
- 1/3 cup vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp celery salt
- 1/4 tsp mustard powder
- 1/4 tsp cayenne pepper
- 1 dash hot pepper sauce (optional)

Directions

1. Combine everything together in container
2. Shake well
3. Serve