2 8-ounce pkgs. Tempeh; any variety, cubed
3/4 cup dry roasted or reg. slivered almonds
1/2 cup mango chutney
1/2 cup vegenaise
2 cups celery, trimmed and sliced
2 cups red grapes, halved
1-2 tsp. curry powder
1 Tbsp. coconut nectar or agave (optional)
Cube and steam the tempeh for 20 minutes. To roast the slivered almonds bake on a cookie sheet in a 350 degree oven for 8 minutes, or until lightly browned. Blend the chutney, vegenaise, curry and agave in blender or food processor. Add everything to a big bowl, stir and adjust seasonings. Serve warm, chilled or at room temperature.
1 12.3 oz. box mori-nu silken (non GMO) tofu, firm
1 1/2 tsp. garlic salt
3 green onions, washed and trimmed
1 lemon, juiced (depending on how juicy the lemon is, start with 1/2 juiced and add more as needed)
Using the S shape blade, place all ingredients into a food processor and blend well to creamy. Optional ingredients: handful of spinach, 1 leaf of kale or collard greens, chunck of red pepper, carrot, zucchini, broccoli, tomato, hot sauce, etc.. Taste and adjust seasoning before serving with baked potato chips, potatoes, rice crackers, pita chips, etc.
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I love the smell of brown rice cooking! My daughter just loves it when I add seasoning into the rice while it is cooking because it tastes like ‘uncle Ben’s’. Wild rice adds nice color, texture and variety. To me, this is a great way to bridge the gap of RAW and VEGAN. A little cooked whole grain (easy, warm, nutritious and yummy) and those mega-superstar raw collards and zucchini; playing their very important roles here.
2 cups wild rice blend (or brown rice)
4 cups water (plus 2 Tbls. water for “good measure”)
3 Tbls. chicken seasoning blend of choice
1 zucchini, grated
8 collard greens, washed and stems sliced out
1/4 cup dressing of choice (vegan ranch, balsamic, etc.) or lemon juice to taste
Prepare a small oven safe container (or rice cooker) with a bit of coconut oil. Add rice, water and seasoning. Cover and bake in the oven for 60 minutes at 350 degrees. (Ovens may vary but this usually works great)
When the rice is cool, fluff and grate the zucchini into it. Mix together with some lemon juice, dressing, vegan ranch, salsa, hummus, etc… and roll manageable amounts of the rice mixture onto the collard greens one at a time. (Save extra rice for the next meal!!) Secure with toothpicks and serve.
Super easy if you have the ingredients on hand. Watch YouTube videos before if you want a better visual.
1 1/2 cups sushi rice
1 1/2 cups water
1/3 cup rice vinegar
3 Tbls. sugar
1 tsp. salt
2″ x 2″ or more fresh ginger, grated
1/2 cup dried wasabi peas, crushed in blender (optional)
Nori Sheets and a Bamboo mat are also needed –
Veggies for rolls: steamed asparagus, carrots, cucumber and red pepper (thinly sliced)
Make the rice in a rice cooker or saucepan. Let cool. In a glass bowl microwave the sugar and vinegar at 30 second intervals until sugar dissolves. (Or do that in a saucepan) Add salt and stir well. Stir this mixture into the rice along with the fresh ginger and wasabi if using. Lay out a sheet of seaweed (Nori) over a bamboo mat and gently spread cooled rice mixture on, leaving room at the bottom open. Lay veggies across near the top closest to you, roll slowly while pressing firmly. Seal end with water, slice and serve with tamari, sesame seeds and pickled ginger (optional).
This 3 minute video is good for getting the idea. It’s not hard I tell ya!
Re-Vamped childhood comfort food. Be creative and add any veggies you want to, and a dash of hot sauce for a kick.
1 pkg. firm or extra firm non-gmo organic silken tofu
1/2 lemon, juiced
3 green onions, optional
1/2 small clove garlic OR 1/2 tsp. powdered garlic
1 tsp. onion powder
salt and pepper to taste
In a food processor, blend all ingredients well and serve with baked ruffle potato chips.
2 cups organic whole wheat pastry flour or flour of your choice
1/2 tsp. baking soda
12/ tsp. salt
1/2 tsp. allspice, ground (optional)
1/2 tsp. cinnamon
1/3 cup earth balance buttery spread or oil of choice
1/2 cup organic cane sugar
1/2 cup brown sugar
3 bananas, medium sized
1/4 cup non-dairy milk of choice
1 tsp. apple cider vinegar
1 tsp. vanilla extract
1 tsp. ground flax seed, light brown (optional)
1/2 cup chopped walnuts
1) preheat oven to 350 degrees and lightly grease or spray an 8 inch loaf pan.
3) In a medium bowl combine flour, salt, baking soda, cinnamon and allspice. Stir to combine.
4) In a food processor with S blade, combine earth balance, 2 sugars, flax seed if using, vanilla and buttermilk mixture. Blend well to combine. Add bananas and pulse just enough to chop into the mix.
5) Add the four mixture and pulse just enough to combine. Pulse in the chopped walnuts if using at the end. (try not to over-mix the batter).
6) Pour into prepared ban and bake about 60 minutes. Test with a toothpick. Let cool completely before slicing.
Can also mix this by hand, mash bananas with a fork, etc…
I served this dish for a big group of carnivores. They all liked it! For a healthier version, I make something similar using a box of organic silken firm tofu and any veggies I have in the house.
1/2 cup vegenaise
1 12 oz. container tofutti sour cream
8 leaves fresh basil, chopped (or use dill, parsley, cilantro…)
2 Tbls. green onions, chopped
1/2 Tbls. lemon juice
1/2 tsp. garlic powder
1/2 tsp. salt
2 drops hot sauce of choice (opt.)
Stir ingredients together well, taste and adjust flavors. Serve with rice chips, etc…
2 cans cannellini beans, rinsed and drained
¼ cup water
1 package 8- 10 ounces frozen chopped spinach, thawed well and drained
½ cup salsa
½ cup water chestnuts, sliced or chopped
3 Tbls. lemon juice
1 Tbls. all-purpose seasoning (Mrs. Dash, spike, vegit etc…)
¼ tsp. garlic powder
Mash the beans and water together using a potato masher. Alternatively, process them in a food processor or blender until smooth. Stir in remaining ingredients and serve with crackers, chips and/or veggies. Store in refrigerator for 1 week.