Delicious Cranberry Sauce

by Jana

12 oz fresh cranberries

1 c. white sugar

1 c. orange juice

Using a medium pan, dissolve sugar into orange juice.  Stir in cranberries and cook until cranberries  start to pop.  (About 10 minutes)  Remove from heat.  Sauce will thicken as it cools.

Southwestern Three-Bean and Barley Soup

1 T. olive oil
1 large diced onion
1 stalk diced celery
1 diced large carrot
1 medium zucchini
9 cups water
4 cups vegetable broth
1/2 cup pearl barley
1/3 cup dried black beans
1/3 cup dried great northern beans
1/3 cup dried kidney beans
1 T. chili powder
1 t. ground cumin
1/2 t. dried oregano
3/4 t. salt

Heat oil in large pan, then add onion, celery and carrot and cook until softened.  Add water, broth, barley, beans, zucchini, chili powder, cumin and oregano.  Bring to a boil and then simmer until the beans are tender....about 2 - 2  1/2 hours.  Add more water, 1/2 cup at a time if necessary.  Salt to taste.

Cajun-spiced Dirty Rice

1 t. olive oil
1 minced onion
1 minced celeryrib
1 minced green pepper
4 cloves minced garlic
8 oz. finely chopped mushrooms
2 t. Cajun spice blend
1 c. quick-cooking brown rice
1  15 oz. can red bean, rinsed and drained
2 c. vegetable broth
salt and pepper to taste

Preheat oven to 375ºF.  Lightly oil a 3 quart baking dish and set it aside.  Heat the oil in a skillet over medium heat and then add onion, celery, and green peppers.  Cover and cook about 5 minutes.  Add garlic, mushroom and Cajun spice.  Stir and cook for about 2 minutes.  Put mixture into the 3 quart baking dish, then add the rice, beans, broth, salt and pepper.  Cover and bake in the oven until the rice is tender, about 50 minutes.

Non vegans can add sausage to it, if they want.

Bok Choy with Ginger Vinaigrette

by Nancy

1 t. olive or sesame oil

1 lb. bok choy

1 T. white vinegar

2 t. dijon mustard

2 t. tamari

1 t. sugar

1 clove garlic, chopped

1 T. fresh ginger, grated

Separate and clean all bok choy leaves and stalks and chop. Keep leaves and stalks separated.  


Mix together, vinegar, mustard, tamari, sugar, garlic and ginger and set aside.


Heat oil in pan or wok and add stalks.  Sauté until almost tender, then add leaves and sauté until they are wilted.  Remove from heat and toss with vinaigrette.

This would also work with other vegetables such as broccoli.

Vegan Creamy Potato Leek Soup

by Nancy

1 T. olive oil

2 leeks, white and light green parts, sliced

2 c. chopped onion

1/2 t. salt

3 cloves garlic, minced

1 lb. Yukon Gold or similar potatoes (about 1 lb), peeled and cubed

4 c. vegetable stock

2-3 t. fresh rosemary 

Heat oil in soup pot.  Add leeks, onion and salt and sauté until onion is translucent.  Add garlic.  

Add potatoes and vegetable stock, cover and bring to boil.  Then lower heat and simmer about 20 minutes.  Remove from heat and use immersion blender to blend the soup. 

Vegan Mayo

by Kristin

1 package extra firm silken tofu

1 t. onion or garlic powder

1 t. yellow mustard

juice of 1 lemon (about 1 T.)

Blend until smooth and creamy.  If it is too bland for your taste, double spices.  You could also use dijon mustard or maybe dry mustard.

Hummus

by Nancy

3 c. cooked chickpeas (or 2   15 oz cans, 1 drained)

3/4-1 c. water or liquid from one of the cans of chickpeas

2-4 peeled garlic cloves

2 T. tahini (or 4 T. sesame seeds)

2-4 T. fresh lemon juice

1/4-1 T. cumin

1/4 t. smoked paprika

1/8 - 1/2 t. chipotle chili powder or cayenne pepper

salt to taste

Place all ingredients except salt in the blender, in order listed, using the smaller amounts.  If the mixture is too thick, add water a little at a time.  Blend until hummus is completely smooth.  Taste the hummus and add additional seasonings and salt to taste.  Store in sealed container in the refrigerator for at least an hour before serving.  Use within a week.

You can add other ingredients to the basic hummus to suit your own tastes, such as:

roasted red peppers

sun-dried tomatoes

chipotle chile peppers

green onions

caramelized onions

roasted garlic

Liquid Smoke

spinach

balsamic vinegar

olives

jalapeño peppers

Use it as a dip for chips or vegetables, or a spread for sandwiches.

Spicy Bean Burgers

by Nancy

1/2 cup onion, chopped
2 garlic cloves, minced
olive oil
1/4 cup carrots, peeled and grated
1 teaspoon chili powder
1 teaspoon ground cumin
1 (15 ounce) can kidney beans
1-2 tablespoons Dijon mustard
1 tablespoon soy sauce
1-2 tablespoons tomato paste
1 (8 ounce) can sweet corn
3/4 cup rolled oats
salt and fresh ground pepper, to taste
oil, for frying

Sauté onions and garlic in oil until the onions begin to soften. Add carrots, chili powder and cumin. Cook on low heat for 5 minutes. Set aside.  Mash the beans in a large bowl with a potato masher. Add the mustard, soy sauce, tomato paste, sweet corn and the sautéed vegetables.  Mix in the oats. Add salt and pepper, to taste. Moisten your hands and form the burger mixture into 4 or 6 patties.  Oil a nonstick pan and cook burgers on medium-low heat for 5-8 minutes on each side. Alternatively, brush with oil and bake in the oven at 370 degrees F. for about 15 minutes, flipping over halfway through.

I like to make these ahead of time and freeze them so I can just pull them out of the freezer and cook them for a quick meal.

7 Minute Potato Chips

by Nancy

1 Large Russet Potato, Scrubbed
1 bowl cold water
Seasonings of your choice

Slice the potato into the thinnest slices possible. Try to make the slices even and thin. Place slices in ice water briefly to remove excess starch.  Remove from water and pat dry.


Place a piece of parchment on a large glass plate- or alternatively, if your microwave has a glass turntable, you can place the parchment paper directly on the turntable instead.



Arrange the potato slices on the parchment paper. Be sure they are not touching, as they'll stick together. Season as desired.

Microwave on Full power for 3 minutes. Remove from microwave, flip them all over, return to microwave, reduce the power to 70% and cook for another 3 minutes. If you've hand sliced your chips, you may need to cook for an additional minute or 2 at 70% power.


Repeat until all the "chips" are crispy and golden.

Herbed Potato Salad

by Nancy

1 1/2 pound potatoes
2 tbsp chicken or vegetable broth
1 tbsp white wine vinegar
1/2 tsp Dijon mustard
3 tbsp olive oil
2 scallions
fresh dill
parsley (flat-leaf)
pepper
salt
Optional: splash of fresh lemon juice
Optional: garlic


Peel, cube and cook potatoes.  Combine olive oil and vinegar in a separate bowl.  Stir in broth and mustard.  Chop scallions, dill and parsley and add to mix.  Drain potatoes and stir in to other ingredients.  Serve at room temperature or cold.

Portabella and White Bean Cassoulet

by Nancy and Jana

6-8 oz. portabella mushrooms, chopped in 1/2 inch pieces
3 large cloves garlic, chopped
2 cups OR 1 14 oz. can diced tomatoes
1 tsp. dried thyme or 1 Tbs. fresh thyme
2 tsp. dried basil or 2 Tbs. minced fresh basil
1 tsp. fresh or dried rosemary leaves
1 bay leaf
1 medium onion, chopped
Salt and freshly ground black pepper, to taste
4 cups cooked or 2 14 oz. cans navy or great northern beans, drained and rinsed if canned
Heat a large non-stick skillet or casserole over medium heat, and sauté the mushrooms for 1-2 minutes. When mushrooms begin to exude their juices, add the garlic and continue to cook, stirring, for another minute. Do not allow the garlic to brown. Add tomatoes, mushrooms, thyme, basil, rosemary, and bay leaf. Stir and bring to a boil. Add onions and salt and pepper to taste. Return to a boil, cover and simmer over low heat for 15 minutes, stirring occasionally. Remove and discard the bay leaf.
Mix in the beans, and simmer over low to medium heat until beans are warmed through, about 5 minutes. Add water, if necessary, to keep ingredients moist. Adjust seasonings and serve.

Black Bean Soup

by Nancy

1 T olive oil

4 large cloves garlic, roughly chopped

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef  or veggie broth

1 t kosher salt

1/8 tsp black pepper

1/2 t chili powder

1/4 t cumin

1/2 t dry oregano leaves

1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.

 

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup. 

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Bean Soup with Kale

by Nancy

1 T. olive oil

8 garlic cloves, minced

1 onion, chopped

4 c. kale, chopped (just the leaves, not the spiny parts)

4 c. chicken or vegetable broth, divided

2  15 oz cans cannellini beans, undrained

2 cans of sliced carrots (or use equivalent fresh)

1  28 oz. can diced tomatoes

2 t. Italian seasonin

salt

pepper

1 c. chopped parsley (optional)

shredded Parmesan cheese (optional)

Heat oil in large pot.   Sauté garlic and onion until soft.  Wash kale and sauté about 15 minutes until wilted and bright green.  Add 3 c. broth, reserving 1 cup.  Add 2 c. beans reserving 1 cup.  Add cooked carrots, tomatoes, herbs, salt and pepper.  Simmer 5 minutes.

In a blender, mix the reserved beans and broth until smooth, then stir into the soup to thicken it.  Simmer 15 more minutes.  Top with chopped parsley and parmesan.

Blueberry Muffins

by Bethany

2 cups Flour
1 1/2 tsp. Baking Soda
1/2 tsp Salt
3/4 cup Sugar
1 cup Milk (regular, soy, or rice)
1/3 cup Vegetable or Canola Oil
1 T. Vanilla Extract
1 T. Apple Cider Vinegar (or white vinegar)
1 1/2 cups Blueberries (fresh or frozen)

Preheat oven to 375*
Light grease or spray muffin tins or use cupcake liners.
Combine Flour, Baking Soda, Salt
In a separate bowl, combine Sugar, Milk, Oil, Vanilla, and Vinegar.  Mix well.
Add the dry ingredients to the wet and stir until just combined.
Gently fold in blueberries.
Fill muffin tins 2/3 full.
Bake at 375* for 22 minutes.
Remove from oven and allow to cool 5 minutes before removing from pan.

Makes 12 Muffins

Pancakes

by Bethany

3 cups flour
5 T. Sugar
3 T. Baking Powder
5 T. Vegetable Oil
1-1/3 cups Rice Milk
1-3/4 cups water
Mix all ingredients until batter is smooth and well mixed. Fold in extras like blueberries that you might want in it. Cook in a medium heated skillet.

Banana Oatmeal Muffins

by Bethany

1 1/2 cups all purpose flour
1 cup Minute Oatmeal
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp pumpkin pie seasoning (or do a mix of cinnamon, nutmeg, clove, allspice)
1/2 tsp. salt
1 1/2 tsp Ener-G Egg Replacer (OR 1 Egg)
3/4 cup Soy or Rice Milk (or regular milk)
1/3 cup oil
1 tsp Vanilla Extract
1/2 sugar
2/3 cup mashed banana(about 2 bananas)

Preheat oven to 400 degrees.
Stir together oatmeal, flour, baking powder, baking soda, spices, and salt. Mix Ener-G Egg Replacer (or egg), milk, oil, Vanilla, sugar and mashed banana together well and add to the dry ingredients. Mix. Fill greased muffin pans 2/3 full. Bake for 15 – 20 minutes, or until golden brown.

Makes 12 large muffins

Brownies

by Bethany

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini

Preheat oven to 350ºF.  Grease and flour a 9x13 inch baking pan.

In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

Cucumber Sunomono

by Bethany

2 cucumbers, sliced lengthwise, seeded and chopped into half moons

1/2 t. salt

1 T. sugar

1 T. vinegar

1 t. ginger

Sprinkle cucumbers with salt and let sit a few minutes to help pull the water out.  Meanwhile, combine sugar, vinegar and ginger and stir until dissolved.  Pour over cucumbers.  You can also add in things like carrots, tomatoes, etc.

Mexican Marinated Tomatoes

by Bethany

3-5 large tomatoes

1/4 c. vegetable oil

1 1/2 t. lime juice

1 clove garlic, minced

1/2 t. salt

Fresh Cilantro

Sliced Red Onion (optional)

Slice tomatoes into rounds. Combine remaining ingredients and pour over.  Toss to coat and chill in the refrigerator.

Potato and Green Bean Casserole

by Nancy

2 sliced red potatoes

1 lb. fresh or frozen green beans

1 small sliced onion

Put in pan, cover with water and simmer 5 minutes.  Drain.  Sauté in skillet with 1 T. canola oil until tender.  While vegetables are cooking, mix:

3 T. cider vinegar

2 T. water

2 T. sugar

1/2 t. ground mustard

Add to skillet and stir over medium heat until liquid is evaporated.