Healthy Facts – January 2015 Recipes

Healthy Vegan Recipes

59-Minute Vegan Shepherd’s Pie
Secret Recipe Lemon Poppy Seed Cake
Colorful Quinoa Salad

59 minute Vegan Shepherd’s Pie (vegan, gluten-free)

Potato Topping:
5 russet potatoes and 1 yam (opt)
8 oz. vegan cream cheese
2 cloves garlic
salt and pepper to taste

6 carrots, sliced- then cooked (see below)
6 celery ribs, sliced- then cooked (see below)
1 14.5 oz can lentils, drained (or meat-like crumbles and/or chopped walnuts)
1 14.5 oz can diced tomatoes, drained
1 cup frozen peas (thawed or not)
1 tsp each: thyme and Italian seasoning blend
1 Tbls. minced garlic (opt)
Salt and pepper to taste

Set oven at 425 degrees. Start 2 pots with water to boil. Rinse and trim carrots and celery, slice and set aside. Peel and chop potatoes. Add all potatoes and garlic cloves to one pot of boiling water (enough water to cover taters). Add carrots and celery to the other pot of boiling water. Cook both pots of veggies for @25 minutes. Test with fork. Drain when cooked. Using a potato masher, mash the potatoes with cream cheese, add salt and pepper to taste and set aside. In a large bowl, add the filling ingredients, season to taste and place on the bottom of one large or 2 small casseroles. Top with potato mixture, sprinkle with paprika and bake on a cookie sheet to catch any drips at 425 for about 15 minutes.

Secret Recipe Lemon Poppy Seed Cake

This recipe was altered from a secret “Starbucks Lemon Cake” that my friend Sara got her hands on. Of course it’s full of butter, eggs and oil. I have cut back and out for a winning yet healthier version. Enjoy!

Lemon Poppyseed Cake 1 cup whole wheat pastry flour
1/2 cup white flour
1 tsp. baking powder
1 tsp baking soda
1/2 tsp. salt
4 1/2 tsp. egg replacer powder
1 cup organic cane juice crystals
2 Tbls. earth balance or butter; softened
1 tsp. vanilla
1 tsp. poppy seeds (optional)
2 tsp. lemon zest
1/3 cup fresh lemon juice
1/4 cup grape seed oil
1/4 cup applesauce (one little snack pack will be more than enough)

1 cup powdered sugar plus 1 Tbls.
2 Tbls. fresh lemon juice
1 tsp. lemon zest

Two plump, organic lemons should suffice for this recipe. Zest 2 lemons all around then juice them. Set both aside. Combine flour, baking soda, baking powder and salt in a bowl. Use a mixer to blend egg replacer powder with 6 Tbls. warm tap water. Blend well. Continue to mix/blend in sugar, butter, vanilla, lemon zest, lemon juice and poppyseed if using.

Slowly add in the flour, mix well at medium speed. Add the oil and applesauce and blend/mix at low to higher speed until well incorporated. Pour batter into a prepared cake pan, (half full) or use 2 cake pans. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of cake comes out clean. Make the icing by combining all the icing ingredients in an electric mixer small bowl on low speed. Let the icing set up before slicing.

Colorful Quinoa Salad (vegan, gluten free)

1 cup uncooked quinoa (pronounced KEEN-Wah)
1 cup celery, diced
1 cup or handful of spinach, chopped
1 16 oz. jar mandarin oranges, drained (or use 3/4 little snack size)
½ cup cherry peppers, or grape tomatoes, or roasted red peppers, chopped
¼ cup slivered almonds, baked on sheet at 350 degrees for @10 minutes (opt.)
¼ cup green onions, sliced
¼ cup fresh parsley, chopped (opt)
1 vegan bouillon cube (opt)
Salt and pepper to taste

Set oven to 350 degrees. Oil a medium-small covered casserole. Place quinoa, 2 cups water and the bouillon in the casserole, stir, cover and bake for 60 minutes. In a large mixing bowl add remaining ingredients. When quinoa is cooled, add it to the bowl. Season to taste. Serve and/or store up to 5 days in refrigerator.

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