Healthy Facts – December 2014 Recipes

Healthy Vegan Recipes

Evelyn’s Soup
Indonesian Peanut Dip
Tofu Lettuce Wraps
Raw “Beegun” Cheesecake

Evelyn’s “Tosi’s” Soup

Vegan
Gluten free

2 cups carrots, chopped
2 cups onions, chopped
2 cups celery, chopped
4 cups cabbage, chopped
4 cups potatoes, chopped
3-4 (15 oz) cans crushed tomatoes
1 (48 oz) glass jars Randall White Northern Beans or use 2/3 15 oz. cans
6-8 cloves garlic (optional)
4 beef-like or chicken bouillon cubes (use 1 Tbls of McKay’s) or other brand
2 tsp basil
1 tsp red pepper flakes
4 Tbls nutritional yeast (1/4 cup)
2 Tbls peanut butter
2 tsp lemon juice

In a LARGE pot, sauté the onion in a little water or olive oil until translucent. Add carrots, celery and cook a few minutes more, add the cabbage and let simmer, on low, watching the water content, cook until soft, stirring occasionally.
Add more water and potatoes. Add water as necessary to cover the veggies. Cook some more. Add the beans, tomatoes and rest of the seasonings. Blend all or partial to get desired amount of creamy texture or leave brothy/chunky.

Indonesian Peanut Butter Dip

Vegan
Gluten Free

¼ cup finely chopped onions
¼ cup ketchup
1/8 cup Bragg Liquid Aminos or soy sauce
¼ – ½ tsp chopped hot pepper
1/3 cup peanut butter
1-2 Tbls dark brown sugar
2 Tbls cilantro

Mix ingredients and serve with raw green beans and red cabbage sliced in wedges for a gorgeous, colorful platter.

Tofu Lettuce Wraps (Thanks to Laurie Rice for this one!)

Vegan
Gluten Free

1 head lettuce or mild cabbage (Bibb, Boston, Leaf, – savoy, napa, etc)
1 pckg extra firm tofu, drained
2 ½ cups cremini (baby portabella) mushrooms
3 Tbls chopped garlic
2 Tbls chopped ginger
¼ cup water chestnuts, minced
¼ cup carrots or red pepper, minced
Red pepper flakes
Tamari or soy sauce or Braggs/ Salt and Pepper to taste

Directions:

Dice the tofu into small bite size squares. Spread them out on a cookie sheet. Sprinkle with salt, pepper, red pepper flakes and soy sauce. Bake for 35-45 minutes at 350 degrees.

When that is almost done, heat up wok or frying pan and throw in the chopped carrots, garlic and ginger. Fry for about 5-7 minutes. Throw in the mushrooms. At this time you can add more soy sauce, usually about 4 or 5 shakes. Cook about another 10-12 minutes, then add the tofu, water chestnuts and finish up the cooking. Add more salt and pepper and red pepper flakes if you like.

Wash and dry the lettuce/cabbage and pull off pieces about the size of you palm.
Spoon the mixture into the leafs and roll them up. Add the Indonesian Peanut Dip if you made it! They go fantastically well together!

Raw “BEEGAN” Cheesecake

Thanks to our HF Cooking Contest Winner Jendria Heaton from Kentwood Michigan!
Raw
Gluten Free
Vegan

Crust:
¾ cup (ground-up) raw almonds
¼ tsp fine sea salt
¼ cup (pitted) soft dates (soak & drain to soften if not- try medjool dates)
1/8 cup (finely shredded) dried coconut

Blend/grind together quickly, until mixed well into a crumbly/sticky “crust-like” mixture.
Press this mixture evenly into the bottom of a pie pan.

Filling:
1 & ½ cups raw cashews (soaked in water for 1 hour & then rinsed well)
1/3 cup lemon juice
1/3 cup raw honey
1/3 cup coconut oil (I used 2 Tbls and it worked fine but my honey was very solid)
1 tsp non-alcoholic vanilla extract (or raw vanilla powder)

Blend and pour/spread evenly onto “crust”
Cover and refrigerate for 3 hours to set

(Option: You may make a topping of fruit if you like, by blending up frozen berries with a little honey and drizzling it over the cheesecake).

Tip: For best results use organic ingredients!

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