Entree

PS Thai Style Noodles with Cashews and Pineapple

Del Stroufe Thai.jpg

Chef:  Del Sroufe
Makes:  4-6 Servings
Prep Time: 20 minutes
Cook Time:  40 minutes
Total Time: 1 hr

INGREDIENTS

  • 1 lb whole-grain linguine
  • 1 T arrowroot powder
  • 1 c low-sodium vegetable broth
  • 1 1/2 c canned lite coconut milk (See PP alternative below in TIPS)
  • 3 T tamari, or to taste
  • 1 T Thai red curry paste
  • 1 T curry powder
  • Grated zest and juice of 1 lime
  • 2 t crushed red pepper flakes
  • 1 medium yellow onion, thinly sliced
  • 1 red bell pepper, seeded and cut into 1-inch squares
  • 3 c sliced bok choy
  • 3 garlic cloves, minced
  • 1 1/2 c coarsely chopped fresh pineapple
  • 1/2 c toasted cashews, for garnish (Eliminate for PP)
  • 1/4 c finely chopped fresh basil, for garnish
  • 1/4 c finely chopped fresh cilantro, for garnish
  • 3 T finely chopped fresh mint, for garnish 

DIRECTIONS

  1. Cook the whole-grain linguine according to the package instructions, then drain and rinse under cold water until cool. Set aside. 
  2. While the linguine is cooking, in a medium-size bowl, whisk the arrowroot powder into the vegetable broth.                                                                                                             
  3. Whisk in the coconut milk, tamari, Thai curry paste, curry powder, lime zest and juice, and red pepper flakes. Set aside. 
  4. Sauté the onion and bell pepper in a large skillet over medium-high heat until the onion turns translucent and starts to brown, about 5 minutes. 
  5. Add water 1 to 2 T at a time to keep the vegetables from sticking. 
  6. Add the bok choy and garlic and cook for another minute. 
  7. Stir in the red curry paste mixture, pineapple, and cooked linguine and cook until heated through. 
  8. Serve, garnished with the cashews and chopped fresh herbs.

TIPS 

  1. Coconut milk has a lot of fat in it and should be used sparingly. I like its flavor, but I often make this dish instead with 1 1/2 cups unsweetened plant milk thickened with 1 tablespoon arrowroot powder and flavored with 1/4 teaspoon coconut extract. Use the extract sparingly, as it can overpower the dish. 

Chef Del Sroufe teaches cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum.   Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives. Learn more at www.chefdelsroufe.com.

Dels Cookbook for his byline.jpg

 

 

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PP Spicy Black-Eyed Peas & Baby Kale

Vicki Brett-Gach Spicy Black Eyed Peas and Baby Kale.jpg

Chef:  Vicki Brett-Gach
Makes:  8 Servings
Prep Time:  10 minutes
Cook Time:  30 minutes
Total Time:  40 Minutes

 

INGREDIENTS

  • 1 large sweet onion, diced
  • 1 large shallot, diced
  • 2 or 3 stalks celery, diced
  • 1 14 oz can diced tomatoes
  • 1 c vegetable broth
  • 2 c pre-cooked black-eyed peas (or 1 15 oz can, drained and rinsed)
  • ¾ t ground cumin
  • ½ t turmeric
  • ½ t coriander
  • ¼ t cayenne pepper (use more or less to taste)
  • 1 ½ t Kosher salt, or to taste
  • ½ t coarsely ground black pepper, or to taste
  • 4 c of raw baby kale, chopped

DIRECTIONS

  1. Heat a large pot over high heat.  Add the onion, and dry saute until the onion becomes translucent.  
  2. Sprinkle a little bit of water as needed to prevent sticking to the pan.
  3. Add shallot and celery, continue to saute vegetables until golden.
  4. To the sautéed vegetables, add tomatoes, broth, cooked black-eyed peas and seasonings.
  5. Combine well.  
  6. Toss the kale on top.
  7. Bring mixture to a boil, then cover and reduce heat.
  8. Simmer together for 20 to 30 minutes, or until vegetables are all very tender.
  9. Remove lid and continue to simmer for a few minutes more, reducing liquid to desired consistency.
  10. Serve bean and greens hot, over creamy mashed potatoes, or alongside warmed who grain tortillas.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

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PP Ras El Hanout Vegetables Over Couscous

Kenden Alfond Vegetable Couscous.jpg

Chef:  Kenden Alfond; Jewish Food Hero Cookbook
Makes:  8 Servings
Prep Time: 1 hr
Cook Time: 1 hr
Total Time: 2 hr

 

 

INGREDIENTS

Vegetables (with or without peel)

  • 3 1/2 c cubed zucchini (from about 3 medium zucchini)
  • 2 c cubed turnips (from about 2medium turnips)
  • 2 1/2 c sliced carrots (from about 4 large carrots)
  • 10 c cubed eggplant (from about 2 medium eggplants)
  • 1 c diced onion (from about 1 large onion)
  • 1 c seeded and diced red bell peppers (from about 2 peppers)

Ras El Hanout Spice Blend

  • ¼  t ground cloves
  • 1 t allspice*
  • ½  t ground cumin
  • 1 t ground ginger
  • ½  t turmeric
  • ¼  t black pepper
  • 2 t  cardamom
  • 1 t cinnamon
  • 1 t coriander
  • ½  t nutmeg
  • ¼  t cayenne pepper:  Optional
  • 1 t salt, or to taste
  • 1 c fresh orange juice
  • 1 ½  c vegetable broth

*If you cannot find allspice, you can make it yourself by combining equal parts cinnamon,cloves, and nutmeg.

Couscous

  • 5 c vegetable broth (or water)
  • 4 c instant couscous

Garnish

  • Fresh Mint; one bunch


DIRECTIONS

  1. Preheat the oven to 350 F

Prepare the eggplant:

  1. Place the eggplant cubes in a large bowl, cover with water, and add 1 t of salt.
  2. Let soak for 20 minutes.
  3. Drain and rinse when ready to roast.

Spice blend

  1. Combine all spices for the Ras El Hanout spice blend and set aside.
  2. Squeeze 1 c fresh orange juice.
  3. Place 1 ½ c vegetable broth and the orange juice in a blender.
  4. Add the desired amount of spice mixture (less if you like not too much spice and more if you like spicy food) and blend the ingredients.
  5. Set aside.

Roast Vegetables 

  1. Place all prepped vegetables (except for the bell pepper) evenly in a baking dish.
  2. Pour the liquid spice blend over the vegetables.
  3. Use your hands to evenly coat the vegetables.
  4. Cover with aluminum foil and bake for 30 minutes, stirring occasionally.
  5. Prepare the bell peppers and finish roasting the vegetables
  6. While the vegetables roast, steam the red bell peppers in a steamer basket over a medium pot with 1 inch of boiling water, for 5 to 10 minutes.
  7. Add red peppers to the baking dish in the oven, and roast for another 30 minutes, or until all the vegetables are soft.
  8. Add more vegetable broth if needed during baking, to keep the vegetables moist.
  9. Turn off the oven but do not remove the vegetables, so they stay warm
  10. Mix the roasted vegetables with the steamed red bell peppers, and serve alongside the couscous in a large serving bowl.

Couscous

  1. Boil the vegetable broth or water in a large saucepan.
  2. Turn the heat off and stir in the couscous quickly.
  3. Cover the saucepan and wait 10 minutes while the couscous cooks.
  4. Taste the couscous after 10 minutes; if the consistency is still crunchy, add a little boiled water, then cover again to let the couscous absorb the water.
  5. Use a fork to fluff the couscous.
  6. Keep covered in the saucepan until you are ready to serve.

To serve

  1. Place couscous on large serving platter and cover with fresh mint (and other herbs if desired).
  2. Place the roasted vegetables in a separate serving bowl.
  3. Place the fresh mint garnish in a separate small bowl and place on the table in case your guests would like to add more.
  4. Serve hot.

Kenden Alfond coined the archetype of "The Jewish Food Hero".  Passionate about her Jewish culinary heritage, she takes traditional Jewish recipes and spins them into delicious whole plant based cuisine without oil.  “The Jewish Food Hero calls out to the healthy hero within each of us. It helps us all to create a new and healthy food future, one that is connected to our most beautiful traditions...“ View all of Kenden’s projects and her gorgeous website at http://jewishfoodhero.com/about/.  If you like this recipe, you will love the Jewish Food Hero Cookbook: 50 Plant Based Recipes for your Holiday Table. 


Click here to review the cookbook.

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PP Thanksgiving Savory Lentil Loaf

Holiday EXTRAVAGANZA Amber Poupore.jpg

Chef: Amber Poupore; Cacao Tree Café & Clean Plate
Makes:  1 loaf
Prep Time:  30 minutes
Cook Time:   45-50 minutes
Cooling Time:  15 minutes
Total Time:  1 hour 40 minutes

 

 

 

INGREDIENTS

Lentil Loaf

  • 1 c dry lentils (green or French petit)
  • 2 1/2 c water or vegetable broth (low sodium, oil-free)
  • 1-2 T sea salt for sautéing vegetables 
  • 4 garlic cloves, minced
  • 1 medium yellow onion, finely diced
  • 1 medium sweet potato, peeled and finely diced
  • 2 celery stalk, finely diced
  • 3/4 c rolled oats (GF oats)
  • 1/2 c oat flour or besan flour (garbanzo bean flour)
  • 1 heaping t dried thyme
  • 1/2 heaping t cumin
  • 1/2 t each garlic powder & onion powder
  • 3 bay leaves
  • 3 T flaxseed meal (ground flaxseeds)
  • 1/3 c water (6 tablespoons)

Glaze (Optional)

  • 3 T organic ketchup
  • 1 T balsamic vinegar
  • 1 T pure maple syrup

DIRECTIONS


Lentil Loaf

  1. Thoroughly rinse lentils. In a large pot add 2 1/2 cups water (or broth) with lentils and 3 bay leaves.
  2. Bring to a boil, reduce heat, cover and simmer for about 35 minutes, stirring occasionally.  Once done, remove the lid and set aside to cool. they will thicken upon standing, about 15 minutes is good.
  3. Preheat oven to 350 degrees.
  4. In a small bowl combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting.
  5. Prepare vegetables.  Sauté sea salt, garlic, onion, sweet potato and celery for 5-7 minutes on medium heat.
  6. Add spices, mixing well to incorporate and keep cooking on medium heat for 5 minutes. Set aside to cool.
  7. Using a food processor or blender, mix 3/4 of cooked lentils and lentil stock water. 
  8. In a mixing bowl, combine sautéed vegetables, pureed lentils and whole lentils, oats and oat flour and the flaxseed mix.  Salt and pepper to taste if preferred. 
  9. Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later.  Press down firmly, filling in along the edges too.  Gently tap pan on the counter to ensure that the loaf has settled completely into the pan.
  10. Bake uncovered in oven for 45 - 50 minutes.  Allow to cool 15-20 minutes, remove from pan and slice.  The loaf can be refrigerated and reheated for leftovers for up to 6 days.

Optional Glaze

  1. Prepare your glaze by combining all ingredients in a small bowl, mix until incorporated. 
  2. Spread evenly over the top of the loaf.  The glaze is not needed to bake the loaf.

TIP

  1. Serve with your favorite savory mushroom gravy and/or bake with a tomato glaze.  

Amber Poupore's passion is bringing plant-based nutrition to everyone and anyone who chooses health, compassion for animals and love of the environment.  She opened the Cacao Tree in 2010, launched the transitioning restaurant “Clean Plate” in 2013 and just launched her new catering kitchen this year.  Visit her @ https://www.facebook.com/amber.poupore.

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PS Oil-Free Festive Power Bowl with Apple Cider Tahini Dressing

Oil Free Festive  Power Bowl with Apple Cider Tahini Dressing.jpg

Chef:  Jason Arendt; Greenspace Café
Makes:  3-6 servings
Prep Time:  30 minutes
Cook Time:  30 minutes
Total Time:  1 hour

INGREDIENTS

  • 1 head of cauliflower, broken into florets
  • 1 white onion, sliced into thick rounds
  • 3 c Brussel sprouts, sliced in half
  • 1 T vegetable stock
  • 1 t smoked paprika
  • 1 c cooked white quinoa
  • 1 c cooked lentils
  • ½ c dried apricots or dates
  • ¼ c walnuts, toasted
  • 1 bundle of curly kale, shredded
  • 1 T hemp hearts
  • ¼ c tahini
  • 3-4 T water
  • 2 T apple cider vinegar
  • Black Pepper
  • Himalayan Sea Salt

DIRECTIONS

  1. Preheat oven to 400 and line two baking sheets with parchment paper.
  2. Prep your veggies, cauliflower through Brussel sprouts, by rinsing and chopping.  
  3. Toss vegetables with vegetable stock and smoked paprika to evenly coat, then distribute evenly onto the baking pan(s). (Use two pans if you need to ensure even baking-I did.)
  4. Roast veggies for ~30 minutes, shaking 1-2 times to evenly brown.
  5. On an additional baking sheet, add your walnuts in an even layer and bake for ~8 minutes until fragrant and lightly toasted.
  6. While your veggies are roasting, prepare quinoa.
  7. Next, prepare your dressing.  To the blender, add ingredients tahini through Himalayan sea salt. Blend until smooth and creamy, adding more water as needed to reach desired consistency.
  8. To assemble your bowl, add a giant handful of shredded kale to a bowl and 1/3 c cooked quinoa to create your base.
  9. Top the base with 1/3 of the roasted cauliflower, Brussel sprouts, white onion, lentils, toasted walnuts and dried fruit.  
  10. Top the recipe with a sprinkle of hemp hearts and generous pours of Oil-Free Apple Cider Tahini Dressing.
  11. Leftovers keep well in the refrigerator for up to a week.

Jason Arendt is now a chef at GreenSpace Cafe.  He was born in Detroit and attended Central Michigan University and then the Institute of Culinary Education in New York City.  He has done advanced training in New York City at Pure Food and Wine, Per Se, Le Bernardine and Candle 79.  In Southeast Michigan he has worked at Inn Season Cafe, Cacao Tree and the Sprout House.

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PP Sweet Potato Pineapple Enchiladas

Del Stroufe Tomato Pinapple Sauce.jpg

Chef:  Del Sroufe
Makes:  4 to 6 Servings/3 c Chili Sauce
Prep Time:
Cook Time:
Total Time:

INGREDIENTS

Chili Sauce

  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • 3 T Ancho chili powder
  • 2 t ground cumin
  • 1 15 oz can of tomato sauce (no oil, low sodium)
  • ¾-1 c of water
  • Salt to taste

Enchiladas

  • 1 medium yellow onion, diced  
  • 1 large sweet potato, peeled and diced small  
  • 1 jalapeno pepper, seeded and minced 
  • 3 cloves garlic, minced  
  • 1 T Ancho chile powder  
  • 1 T ground cumin  
  • 1 15-oz can pineapple chunks, drained  
  • 1 c chopped cilantro  
  • Sea salt to taste  
  • 12 no fat, low fat corn tortillas  
  • 1 recipe Chili Sauce (recipe follows) 
  • Chopped green onion for topping


DIRECTIONS

Chili Sauce

  1. Combine all ingredients in a bowl and whisk thoroughly.
  2. Set aside.

Enchiladas

  1. Preheat the oven to 350 degrees F.  
  2. Saute the onion in a large saucepan over medium-high heat for 7 minutes, until the onions start to brown and turn translucent. 
  3. Add water 1 to 2 T at a time to keep the vegetables from sticking to the pan. 
  4. Add the diced sweet potato and 1/4 c water. 
  5. Cook covered for 8 to 10 minutes until the sweet potatoes are tender. 
  6. Add the jalapeno pepper, garlic, chile powder, and cumin and cook another minute to toast the spices.
  7. Add the pineapple chunks and chopped cilantro to the pan, season with salt, and mix well. 
  8. Cook 5 more minutes to heat the pineapple through.  
  9. Pour 1 cup of the sauce in the bottom of a 9x13-inch pan. Set aside. 
  10. Place a large skillet over medium heat, and let it warm for 5 minutes. 
  11. Place 3 or 4 corn tortillas in the pan and let them heat for 3 minutes. 
  12. Turn and heat the other side for just a minute.  
  13. Place each of the heated corn tortillas on a workspace and spoon 1/3 cup of the sweet potato filling down the center of each tortilla, rolling the tortilla up around the filling. 
  14. Place the filled tortilla in the baking dish. Repeat with the remaining tortillas until all of the filling is used.  
  15. Pour the remaining sauce over the enchiladas in the pan and bake for 35 minutes. 

TIPS

  1. Kids, of any age, love the sweet and savory combination of pineapple and sweet potatoes in a corn tortilla.

Chef Del Sroufe teaches cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum.   Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives. Learn more at www.chefdelsroufe.com.

Dels Cookbook for his byline.jpg
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PP Jack-O-Lantern Stuffed Peppers

Jack-O-Lantern  Stuffed Peppers.jpg

Chef:  Marla Rose
Makes:  15-20 Jack-O-Lanterns
Prep Time:  60 minutes
Cook Time:  40 minutes
Total Time:  1 hr 40 minutes

INGREDIENTS

  • 1 2/3 c low-sodium vegetable stock, divided
  • 1 yellow onion, diced
  • 3-5 cloves garlic, minced
  • 1 jalapeno, seeded and minced (optional)
  • 1 poblano pepper, seeded andminced (optional)
  • ½ butternut squash, peeled, seeds removed and cut into smallish, uniform squares
  • 1 T tamari (or Braggs Aminos)
  • 1 T basil cut with herb scissors or chop into fine pieces
  • 1 t thyme
  • ¼ - ½ t cinnamon
  • ¼-1/2 t cayenne powder
  • ½ t chili powder (or more)
  • 2 c defrosted organic corn
  • 30 oz black beans, rinsed and drained
  • 28 oz can crushed tomatoes
  • 25 oz hominy, drained and rinsed
  • 1-2 T adobo sauce (optional)
  • 15-20 colorful peppers; try to find flat bottomed peppers
  • Salt and Pepper to taste

DIRECTIONS

  1. Preheat oven 375 degrees
  2. In a large, deep skillet (cast iron is perfect for this if you have one), heat 1/3 c of the vegetable stock over medium heat.
  3. Add the onion, saute.   Stir often, for about 6 minutes
  4. Add the garlic, jalapeno & poblano peppers, butternut squash, additional 1/3 c of vegetable stock, tamari and spices.  Raise the temperature to medium-high, cook, stirring often, for 10-13 minutes, until squash pieces are el dente.
  5. Add the corn, black beans, crushed tomatoes, hominy and adobo sauce as well as ½ - 1c of vegetable stock.  
  6. Take mixture and begin filling the peppers and place on a large cookie sheet.   
  7. Bake for 30-40 minutes or until the peppers are appropriately decrepit looking.

TIPS

  1. Pepper colors are totally up to you.
  2. You can find chipotle peppers packed 

Marla Rose and John Beske hatched the idea for the original VeganStreet.com in 1997. Vegan Street conveyed the sense of community and spirit of optimism they felt about compassionate living. Through combining their convictions about veganism with their passions for writing, communications and the arts, they began to carve out their perfect vehicle to express it with -- VeganStreet.com.

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PP Potato, Corn and Poblano Pepper Taquitos

Del Stroufe Potato corn & Pablano Pepper Taquitos.jpg

Chef:  Del Sroufe
Makes:  16 Tortillas
Prep Time:  20 minutes
Cook Time: 30 minutes
Total Time:  50 minutes

 

 

INGREDIENTS

  • 1 small yellow onion, diced small
  • 1 large poblano pepper, diced small
  • 1 10 oz bag frozen corn, or 1 ½ c fresh corn kernels
  • 1 clove minced garlic
  • 1 t ground cumin
  • 3 c (left over) mashed potatoes or frozen no oil hash browns
  • Sea salt to taste
  • Pinch cayenne pepper, optional
  • 16 corn tortillas
  • Chopped fresh cilantro for garnish
  • Salsa or Guacamole (plant strong only) for serving

DIRECTIONS

  1. Preheat the oven to 375 degrees
  2. Saute the onion and pablano pepper in a large skillet over medium high heat for 7 to 8 minutes, until the vegetables are tender and the onions have started to brown.
  3. Add water to 1 to 2 tablespoons at a time to keep the vegetables from sticking. 
  4. Add the corn and cook 5 minutes.
  5. Add the garlic, and ground cumin and cook another minute to toast the cumin.
  6. Add the potatoes, sea salt and cayenne pepper, and mix well.  Set aside, so you can toast the tortillas.
  7. To toast the corn tortillas, heat a skillet over medium heat for 5 minutes.  Place a layer of tortillas in the pan and let them cook for 2 minutes.  Turn and cook the other side for 2 minutes.  Repeat with the remaining tortillas.
  8. As you pull the tortillas from the pan, fill each with ¼ c of the potato filling and roll the tortilla up around the filling.
  9. Place the rolled-up taquitos on a baking sheet.  When all the taquitos are made, bake them for 10-12 minutes until the tortillas start to brown.
  10. To serve, place the taquitos on a serving platter and garnish them with the chopped cilantro.
  11. Serve with your choice of salsa &/or guacamole (plant strong only).

Chef Del Sroufe teaches cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum.   Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives. Learn more at www.chefdelsroufe.com.

Dels Cookbook for his byline.jpg
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PP Peppers Stuffed with Italian Lentils and Rice

Jessica Meyers Stuffed Peppers.jpg

Chef:  Jessica Meyers Altman; Gardenfreshfoodie.com
Makes:  12 Servings
Prep Time:  20 minutes
Cook Time:  60 minutes
Total Time:  1 hour 20 minutes

INGREDIENTS

For the lentils

  • 1 ½ c brown or green lentils, rinsed
  • 1 ½ c onion, small diced
  • 1 ½ c carrots, small diced
  • 1 ½ c celery, small diced
  • 1 quart of canned tomatoes, or 28 oz can, separate out the liquid and set aside
  • 2 T garlic minced
  • 1 T rosemary, thyme, and oregano
  • 1 t salt, reduced to ½ t if using salted broth
  • 2 bay leaves
  • 2 T tomato paste
  • ¼ t black pepper
Jessica Meyers Stuffed Peppers 3.jpg

For the rice

  • 1 ½ c brown rice
  • 3 c water
  • 3 t freshly prepared bouillon (see recipe on PBNSG or Gardenfreshfoodie.com) or add additional salt and paste to taste
  • 2 T tomato paste

For assembly

  • 10 multi-colored peppers
  • Jarred or freshly prepared pasta sauce (no oil added), about ½ a jar
  • Freshly chopped parsley and crushed red pepper for garnish
Jessica Meyers Stuffed Peppers 2.jpg

DIRECTIONS

  1. To cook rice in a pressure cooker:  place rice, tomato paste, water/broth, and bouillon into a pressure cooker, cover, bring to pressure, reduce heat to low and cook for 12 minutes.   Turn off and let pressure drop.  
  2. To cook in a traditional pot:  bring water/broth to a boil, add in bouillon if using, rice and tomato paste.  Reduce heat to low and cook until water has been absorbed and rice has softened, about 40 minutes.
  3. While rice is cooking make the lentils:  Sauté onions, carrots, celery, herbs & garlic in a good-sized soup pot., along with a little of the reserved tomato juice to prevent sticking.  Add bay leaves and cook until vegetables have softened.  Season with salt, pepper and add in tomato paste.
  4. To the reserved tomato juice, add enough water/broth to measure out 4 cups of liquid.  Add to the pot along with tomatoes and lentils.  Cover and cook until lentils have softened.
  5. Once lentils and rice are finished cooking, add rice to lentils until desired consistency is found.  We added almost all of the rice, leaving a little for a lunch the next day.
  6. While lentils and rice cook, bring a pot of water to boil, along with a pinch of salt.  Slice peppers in half and remove their seeds.  Drop into boiling water and cook for 1 ½ minutes.  Remove from the water.
  7. Pour enough of the jarred tomato sauce into 2 9 x 13” pans to coat the bottom and prevent the peppers from sticking.  Put the peppers into the sauce (we found 10 halves/5peppers fit in each pan).  Fill with lentil stew and top each pepper with 1-2 tablespoons of sauce.
  8. Bake covered at 350 for 30 minutes, uncover and cook for 10 more minutes
  9. Sprinkle with freshly chopped parsley and crushed red pepper if desired.  Serve with a big salad and enjoy those colors!
Jessica Meyers Stuffed Peppers 4.jpg

Jessica Meyers Altman; Garden Fresh Foodie
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com
Instagram:  www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest:  www.pintrest.com/gardenfreshfood

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PP Chili Mac

Chef:  Marla Rose; Vegan Street
Makes:  6 servings
Prep Time:  20 minutes
Cook Time:  20 minutes
Total Time:  40 minutes

Marla Rose; Chili mac.jpg

INGREDIENTS

  • 16 oz. pasta, such as macaroni or penne, gluten-free or regular

  • 1 yellow onion, diced

  • 2 celery stalked, sliced

  • 3 cloves garlic, minced

  • 1 jalapeno, seeds and membrane removed for milder spice

  • 30 oz. tomato sauce

  • 1 1/3 c low-sodium vegetable broth, divided

  • 15 oz kidney beans, cooked

  • 2 c defrosted frozen corn

  • 1 c defrosted frozen peas

  • ¼ c nutritional yeast

  • 1 T dried basil

  • 2 teaspoons chili powder, more or less depending on desired spiciness

  • 2 teaspoons thyme

  • 3 handfuls baby spinach

  • Salt and pepper to taste

DIRECTIONS

  1. Begin cooking your pasta, usually 10-12 minutes el dente.

  2. Meanwhile, in a large pan, heat 1/3 cup of broth or 1 tablespoon olive oil for a minute over medium heat.

  3. Add the onion and celery; sauté for six minutes or so, then add the garlic and jalapeno. Add a broth by the tablespoon if the pan becomes too dry.

  4. Sauté for a few minutes, then add the tomato sauce, kidney beans, 1 cup remaining broth, corn, peas, nutritional yeast and spices.

  5. Cook for about ten minutes, then stir in your drained pasta and spinach. Cook until heated through. Serve and enjoy!

Marla Rose and John Beske hatched the idea for the original VeganStreet.com in 1997. Vegan Street conveyed the sense of community and spirit of optimism they felt about compassionate living. Through combining their convictions about veganism with their passions for writing, communications and the arts, they began to carve out their perfect vehicle to express it with -- VeganStreet.com.

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PP Cauliflower Steaks with Sweet Pepper Sauce

Laura Theodore Cauliflower Steaks.jpg

Chef:  Laura Theodore; The Jazzy Vegetarian
Makes:  4-6 servings
Prep Time:  25 minutes
Cooking Time:  25-35 minutes
Total Time:  50-60 minutes

INGREDIENTS

  •  
  • 2 small heads of cauliflower
  • 1 red onion, thinly sliced
  • 1 yellow or sweet onion, thinly sliced
  • 2 t Italian seasoning
  • 1 t reduced-sodium tamari
  • 1/4 c water, divided, plus more as needed
  • 2 c cremini or white button mushrooms, thinly sliced
  • 2 sweet red peppers, thinly sliced
  • 1 green pepper, thinly sliced
  • 2 c jarred, oil-free marinara sauce

DIRECTIONS

  1. Preheat the oven to 375 degrees F.
  2. Trim one to two inches off two opposite sides of the cauliflower heads and set aside for use another time.
  3. Steam the trimmed cauliflower heads for 12 to 18 minutes or until they are just crisp-tender. 
  4. Cool for 20 minutes.
  5. Meanwhile, put the onions, Italian seasoning, tamari, and 2 tablespoons water in a large skillet. 
  6. Cover and cook over medium heat for 5 minutes, adding more water, 1 tablespoon at a time, as needed to prevent sticking. 
  7. Add the mushrooms and cook for 5 minutes more. 
  8. Add the peppers and 2 tablespoons water, and continue to cook for 5 minutes. 
  9. Decrease the heat to medium-low and stir in 1 cup of the marinara. 
  10. Cover and simmer for 8 minutes.
  11. Spread 1 cup marinara sauce evenly in the bottom of a rimmed casserole that is large enough to accommodate the cauliflower steaks. 
  12. Cut each cauliflower head down the center into two or three 3/4-inch to 1-inch thick slices, as if slicing a loaf of bread. 
  13. Set the cauliflower slices in the prepared casserole. 
  14. Top each cauliflower slice with one-quarter of the onion and pepper sauce. 
  15. Cover and bake 25 to 35 minutes or until the cauliflower steaks are tender.
  16. Uncover the casserole for the last 10 minutes of cooking time. Cool for 5 minutes. Serve with extra sauce on the side.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
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PP My Sister Mary's Plant Perfection Pizza

Jeannie Hudkins Pizza.jpg

Chef: Jeannie Hudkins
Makes: 3 - 4 servings
Prep time: 40 minutes
Cook time: 20 minutes 

INGREDIENTS

Crust

  • 3 c whole wheat flour
  • ½ t salt
  • 1 T sugar (or dehydrated cane juice)
  • 1 T yeast

Toppings

  • ½ - 1 c no-oil marinara sauce
  • 10 oz. spinach (wilted and drained)
  • ½ red onion, thinly sliced
  • 8 oz mushrooms, sliced, and water-sauteed until water is released
  • 1 large tomato, thinly sliced
  • olives, sliced (Optional. If using, pizza will be plant-strong with the added fat.)

DIRECTIONS

  1. In a bowl, place 3c whole wheat flour. 
  2. Add ½ t salt. Mix.
  3. In a separate small bowl, place ½ c warm water. Add the sugar and yeast; stir until
  4. yeast dissolves. Let mixture sit for 5 minutes for bubbles to form, indicating yeast is good. 
  5. Add yeast mixture to flour, mix well. Add another ½ c warm water, and mix with hands to form a stiff dough ball. 
  6. Place a tablespoon of flour on bread board (or work directly on a granite counter, as it keeps the dough from sticking).
  7. Knead 9 - 10 minutes. 
  8. Place dough back into bowl and cover with a plate, foil, or plastic wrap.
  9. Place bowl inside unheated oven and let rise for 1 ½ hours. 
  10. When ready, take bowl out of oven, place on counter, and punch dough ball flat. 
  11. Line a pizza pan with non-stick aluminum foil. Form the dough to fit inside the pizza pan. Flatten dough so it is even and not too thick inside the pizza pan. Let crust extend quite a bit over the edge. (If you have excess dough, simply tear off excess from crust.)
  12. Place toppings on in the following order: marinara sauce, spinach, uncooked red onion, mushrooms, tomato slices, and olives, if using. 
  13. Bake at 425 degrees for 20 minutes. 
  14. Enjoy!

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet

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PS or PP: Grains, Greens & Beans Buffet

Chef: Jeannie Hudkins                        
Makes: 6 - 12 servings                     
Prep time: 30 minutes
Cook time: 40 minutes (can be done the day before serving)

 

INGREDIENTS

  • 4 c brown rice, cooked
  • 1 14-oz. package, extra-firm tofu, baked (see recipe at pbnsg.org via ‘recipe search’)
  • 4 c greens (kale, Romaine lettuce, etc.), chopped
  • 1 c hummus (without oil)
  • 1 12-oz. package frozen corn, thawed
  • 1 bunch green onions, chopped
  • 1 can or 3 fresh beets, cooked and chopped
  • 2 c red cabbage, chopped
  • 3 cans beans, rinsed and drained
  • ½ c olives, chopped (If you eliminate the olives, this recipe would be PP)
  • 1 cucumber, chopped

Suggested Sauces: (serve warm)

Peanut Sauce: Mix ½ c peanut butter, ¼ c tamari, 1 t minced garlic, 1 t minced ginger, ½ - 1 C water. 

Pad Thai Sauce: Mix 4 T tamari, 2 T peanut butter, 2 T sweet red chili sauce, ½ t garlic powder, ½ t ground ginger, ½ t hot sauce, 6 T water

Red Curry Sauce: Mix 1 can light coconut milk, 2 ½ t red curry paste, 1 t curry powder, 1 - 2 T maple syrup (sweetened to preference), ½ t cayenne


DIRECTIONS

  1. If cold, reheat rice and grains.
  2. Place all ingredients in individual serving dishes  and arrange on a serving table. Suggested order: rice, beans, corn, greens, cabbage, cucumber, beets, green onions, olives, hummus, sauces, baked tofu
  3. Have guests layer the rice, beans, and vegetables in a bowl or plate as desired. Top it all off with a preferred sauce. Enjoy!

TIPS

  1. Add any other ingredients you’d like, such as quinoa, millet, tomatoes, peppers, carrots, water chestnuts, salsa, etc. 
  2. Any leftovers from this meal can be placed in a storage container and eaten the next day. 
  3. Or try putting leftovers in a sandwich or wrap with hummus, tomato, and your favorite greens. Delicious! 

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
Eatlikeyougiveadamn-thebook.com

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