CLASSIC RECIPES VEGANIZED

Veganism has grown more mainstream with celebrities, musicians, and athletes publicizing their conscious decision to be Vegan.

There are many Vegan recipes available online and within cookbooks, and this blog has taken the liberty to highlight some of my favorite recipes that I have come across.

Choose to be Vegan today, and use my blog to help you.

Love always,

Natalie aka JerseyNE

Slow Pho

1 small yellow onion

1 small green chile

3 slices of fresh ginger

2 whole anise

1 cinnamon stick

3 TBSP of soy sauce

5 cups of vegetable stock

1 block of firm tofu cut in cubes

3 TBSP of hoisin sauce

1 1/2 TBSP of fresh lime juice

2 TBSP of miso dissolved in 2 TBSP of hot water .

6 ounces dry rice sticks soaked 15 in cold water to soften , then drained .

1/2 cups of fresh bean sprouts for garnish

4 scallions chopped for garnish

2 TBSP chopped fresh cilantro leaves for garnish .

1 . In a slow cooker , combine the onion , chile , ginger , anise , cinnamon stick , soy sauce , and stock . Cover and cook on low for 6 hrs .

2. Strain the stock and return the broth to the cooker .

3. In a small bowl , combine the hoisin sauce , lime juice , and miso paste mixture , then add it to the broth . Stir in the drained rice sticks , and the tofu cut into cubes and cook for 10 mins longer , or until rice sticks are soft .

4 .To serve , ladle the soup into bowls and garnish with the bean sprouts, scallions , and cilantro .

Enjoy !

Recipe taken from Fresh From The Vegetarian Slow Cooker by Robin Robertson

Hummus

2 15-ounce cans (1 drained)
The liquid from 1 can of chickpeas
2 to 4 cloves garlic, peeled
2 tablespoons tahini (or 4 tablespoons sesame seeds)
2 to 4 tablespoons fresh lemon juice
1/4 to 1 teaspoon cumin
1/4 teaspoon smoked paprika
1/8 to 1/2 teaspoon chipotle chili powder or cayenne pepper
Salt to taste

Pour all ingredients in a blender and blend.

Enjoy!

RAW ASIAN RED PEPPER & ASPARAGUS SPRING PASTA

INGREDIENTS:

SAUCE

• 1/2 cup almonds
• 1/2 avocado
• 1 red pepper
• 1 jar of roasted red peppers (not raw)
• 1 tsp. himalayan salt
• 1 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. paprika
• 1 lemon, juiced (juice only)
• cracked black pepper

MIX IN VEGETABLES WITH SAUCE OVER NOODLES

• 1- 1.5 cups finely sliced broccoli
• 1 cup snow peas (soak in warm water until soft)
• 4-5 asparagus spears chopped

NOODLES

• 3-4 medium sized zucchinis
• 1/2 bag of kelp noodles

DIRECTIONS:

Blend the ingredients for the sauce in a blender into a smooth consistency.

Prepare the mix in vegetables, and noodles.

Toss everything together in a large bowl, and serve.

Makes 4-6 servings.

Recipe taken from http://www.youngandraw.com

ALMOST RAW SPRING ROLLS

INGREDIENTS :

• 1 1/4 cups bean sprouts
• 1 small sweet potato peeled and cut into matchsticks
• 1 medium carrot – peeled into ribbons
• handful of rice noodles
• 16 small & thin stalk of asparagus (larger stalks cut in half) steamed
• 8 sheets rice paper
• for the noodles
• 2 tsp rice vinegar
• 1 tsp sesame oil
• 1 tsp tamari
• 1 tbsp black sesame seeds

DIRECTIONS:

Prep veggies and set aside bean sprouts & ribbon carrot.

Gently steam sweet potato matchsticks and asparagus.

Boil rice noodles according to directions while potato and asparagus are steaming.

In a small bowl combine cooked rice noodles, rice vinegar, sesame oil, tamari and sesame seeds – mix until noodles are well coated.

In a large bowl, platter or plate with a lip pour the hot coking water from the noodles or hot tap water into the bowl/plate/platter – this is your dipping station.

Take a rice paper wrapper and submerge in the water for 5 seconds.

Remove and a set on your rolling station.

Layer noodles & veggies about a 1/4 of the way up the rice paper.

(NOTE: It is helpful to divide your noodles and veggies into 8 equal piles before assembling)

Fold in the sides of the rice paper and roll as you would a burrito or wrap.

Ensuring you roll a bit tight keeping the filling in place as you roll up and away from you.

Set aside and continue the process until all 8 rolls are made.

Serve with a side of tamari, soy sauce, or liquid aminos.

Makes 8 large spring rolls.

Recipe taken from http://sundaymorningbananapancakes.blogspot.ca

 

VEGAN SHEPHERD’S PIE

Ingredients:

• 1 cup dried green lentils, rinsed (or one 340 g/12 oz. package of meatless ground crumbles)
• 2 pounds of baking potatoes
• 4 tablespoons of vegan butter, melted
• 1/2 cup warm almond or soy milk
• 1 tablespoon chopped fresh chives (optional)
• Salt and ground black pepper
• 2 tablespoons of high-heat oil (safflower or grapeseed oil)
• 1 onion, diced into small pieces
• 3 garlic cloves, minced
• 2 celery stalks, minced
• 1 large carrot, cut into small dice
• 1 teaspoon fresh or dried thyme
• 3 tablespoons all-purpose flour
• 1 1/2 cups vegetable broth
• 1/2 cup frozen peas
• Cold water

Directions:

Preheat the oven to 420 degrees Fahrenheit.

Place the lentils in a medium pot and pour cold water until it is leveled approximately 1 inch above the lentils.

Cover the pot and bring the water to a boil.  Reduce the heat to medium-low and simmer for 20 minutes.  The lentils will most likely be under-cooked, but do not worry as they will be cooked further with the other ingredients later.  Drain the lentils and set aside.

While the lentils are cooking, make the mashed potatoes.  Peel and rinse the potatoes, chop them in to large blocks, and place them in a large pot.  Fill the pot with water to at least 3 inches above the potatoes.  Bring to a boil, reduce the heat to low, and simmer until the potatoes are soft.

Drain the potatoes and place them in an ovenpoof baking dish or pan.  If you find your potatoes are too wet, you can bake them in the oven for 5 minutes, to remove excess moisture, and leave the oven on.

Mash the potatoes using a potato masher or fork.  Add the melted butter, warm milk, and chopped chives (optional), and stir until well incorporated.  Season to taste with salt and ground black pepper.

Heat a large saute pan over medium heat, and add the oil.  Wait until the oil is hot enough for frying.  You will know the oil is hot enough when it gets thinner and can easily coat the pan just by swirling it.

Add the diced onions and saute for about 5 minutes, or until the onions begin to show color.  Add the garlic, celery, carrot, and thyme, and cook for 3 minutes more.

Sprinkle the flour over the vegetables and stir.

Carefully pour the broth into the pan and stir until well incorporated.

Stir in the lentils and simmer the stew for about 5 minutes.

Add the peas to the lentil mixture and season to taste with salt and pepper.  Spread the mixture evenly into an 11 x 7-inch ovenproof baking dish.

Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up.  Smooth the top with a rubber spatula.  Bake the pie for 25 minutes, or until the potatoes begin to brown.  Allow the pie to cool at least 15 minutes before serving.

(Optional) Sprinkle paprika on top of the mashed potatoes before putting the pie in the oven for a little smoky flavour.

Serves 8.

Taken from Vegan Cooking for Carnivores by Roberto Martin, page 138.

RAW VEGAN PIZZA

Pizza Crust Ingredients:

• 1 cup of ground flax seed
• 1 cup of chopped celery
• 3 tablespoons of raw sunflower seeds
• 1 teaspoon of salt
• 2 teaspoons of dry basil or oregano
• 1/2 cup of water.

Pizza Crust Directions:

Pour the ground flax seed in a bowl and set it aside.  Blend the remaining ingredients in a blender, and add the mixture to the bowl with the flax.  Mix well until it becomes a dough-like paste.  Spread the mix evenly on a para flex (or non-stick) sheet in a circular or square shape, approximately half a centimeter thick, and place in a dehydrator for 1 to 2 hours, or until the the outer layer of the pizza crust is dry.  Flip the pizza crust on to the other side, and place back in to the dehydrator for another 1 to 2 hours, or until all sides are dry.  The pizza crust should feel hard, but is tender if you press on it.

Tomato Sauce Ingredients:

• 1 cup of sun dried tomatoes
• 1 medium carrot, shredded
• 2 pitted dates
• 1/4 cup of cold pressed olive oil
• 1/4 cup of water
• Salt and pepper to taste

Tomato Sauce Directions:

Blend all ingredients together until it becomes a thick sauce.  Add more water to adjust the consistency to your liking.

Raw “Mozzarella” Ingredients:

• 1 cup of cashews soaked in water for 30 minutes
• 2 tablespoons of nutritional yeast
• Pinch of salt
• 1/4 cup of olive oil
• Water

Raw “Mozzarella” Directions:

Blend all ingredients together to a creamy paste.

Topping suggestions:

• Fresh basil
• Arugula
• Cherry tomatoes
• Olives

Preparing the Pizza:

Spread the tomato sauce evenly on to the pizza crust.  Spread the raw “mozzarella” on top of the tomato sauce.  Add the toppings.  It is recommended to add the green leaves first, then the cherry tomatoes and olives.  You may also drizzle some olive oil on top for more flavor.

Recipe translated from La Dimension Vegana (http://dimensionvegana.blogspot.com.es/2013/01/pizza-raw-super-raw-raw-go-raw-go-go.html)