Ingredients:
2 tablespoons unsalted butter (I used earth balance vegan butter & a bit of olive oil)
1 medium onion, sliced
1 garlic clove, chopped
2½ teaspoons curry power
½ teaspoon salt (I used less salt since there’s salt in the earth balance vegan butter)
½ teaspoon freshly ground pepper
2 pounds pumpkin, peeled, seeded, and cut into 1-inch pieces
2 medium red potatoes, cut into 1-inch pieces
1½ cups vegetable broth (low-sodium is best)
¾ cup golden raisins
¾ cup frozen baby peas
Fresh cilantro for garnish
Instructions:
Heat butter in a large pan over medium- high heat, add onion, and cook until golden brown, about 5 minutes. Add garlic and cook 1 minute more. Stir in curry powder, salt, and pepper. Add pumpkin and potatoes and cook for 5 minutes, stirring frequently. Pour in broth and raisins, cover, and reduce heat to medium. After 15 minutes, add peas. Replace cover and continue to cook until pumpkin and potatoes are tender, 5 to 10 minutes more. Garnish with cilantro. Makes 6 servings.
Per serving protein: 9.2g; fat: 4.9 g; carbohydrate: 48.8 g: fiber: 7.3 g: sodium 514 mg; cholesterol: 10mg; calories: 258.
November 10, 2009
October 27, 2009
Kale Salad (Cathy)
Ingredients:
Salad:
1 bunch Kale - de-stemmed and leaves thinly sliced
1/2 Red Pepper, finely diced
1/2 med. Red Onion, finely diced
1/4 C. Wakame Seaweed (hydrate in a small amount of water, then squeeze excess water out)
2-3 tsp. Sesame Seeds
Dressing:
1/4 c. Apple Cider Vinegar (Braggs has the best flavor)
2 Tbsp. oil of choice (I used canola the night of the dinner, but have used olive oil and or flax oil and all are good)
1 Tbl. Bragg's Liquid Aminos
2 tsp. Harissa Sauce
3 Tbl. Nutritional Yeast
Instructions:
Mix all of the salad ingredients in a bowl. Place all dressing ingredients in a jar and shake well. Pour dressing over the salad and let sit for several hours. It is best the first day but I make enough to keep for several days and it is still delicious.
Salad:
1 bunch Kale - de-stemmed and leaves thinly sliced
1/2 Red Pepper, finely diced
1/2 med. Red Onion, finely diced
1/4 C. Wakame Seaweed (hydrate in a small amount of water, then squeeze excess water out)
2-3 tsp. Sesame Seeds
Dressing:
1/4 c. Apple Cider Vinegar (Braggs has the best flavor)
2 Tbsp. oil of choice (I used canola the night of the dinner, but have used olive oil and or flax oil and all are good)
1 Tbl. Bragg's Liquid Aminos
2 tsp. Harissa Sauce
3 Tbl. Nutritional Yeast
Instructions:
Mix all of the salad ingredients in a bowl. Place all dressing ingredients in a jar and shake well. Pour dressing over the salad and let sit for several hours. It is best the first day but I make enough to keep for several days and it is still delicious.
October 2, 2009
Apple Crisp (Brian)
Ingredients:
1/2 C. Earth Balance Margarine
1 C. Rolled Oats
1/2 C. Whole Wheat Flour
1/2 C. Wheat Germ
1/2 C. Brown Sugar
1 tea. Cinnamon
4-5 C. Sliced Apples (Pears and Peaches are good additions too)
Instructions:
In a bowl and with your hands, mix together all of the ingredients except for the apples. Place the sliced apples in a 9x9 inch baking dish. Sprinkle or press the Oat mixture over the apples. Bake at 350 degrees for approximately 30 minutes or until the apples are tender and the topping turns golden. To use a larger baking dish, just add more apples and increase the topping ingredients accordingly.
Note: This recipe was modified back in the 70's from Brian's mom's 4H recipe book, and has been a staple in the family ever since!
1/2 C. Earth Balance Margarine
1 C. Rolled Oats
1/2 C. Whole Wheat Flour
1/2 C. Wheat Germ
1/2 C. Brown Sugar
1 tea. Cinnamon
4-5 C. Sliced Apples (Pears and Peaches are good additions too)
Instructions:
In a bowl and with your hands, mix together all of the ingredients except for the apples. Place the sliced apples in a 9x9 inch baking dish. Sprinkle or press the Oat mixture over the apples. Bake at 350 degrees for approximately 30 minutes or until the apples are tender and the topping turns golden. To use a larger baking dish, just add more apples and increase the topping ingredients accordingly.
Note: This recipe was modified back in the 70's from Brian's mom's 4H recipe book, and has been a staple in the family ever since!
Tofu Loaf (Joy, Brian & Janis)
Ingredients:
1 1/2 lbs. Tofu, mashed
1/3-1/2 C. Catsup
1/3-1/2 C. Soy Sauce
2 Tbl. Dijon Mustard
1/2 C. chopped Parsley
1/4 tea. Pepper
1/4 tea. Garlic Powder
1 medium Onion, finely chopped
1 C. Rolled Oats
Egg Replacer equaling one egg
1/4 C. Vegetable Oil (Canola works well)
Instructions:
In a large bowl, mix together all ingredients except for the Vegetable oil. Using your hands to incorporate everything works best. Pour the oil into a glass loaf pan. Put the mixed loaf ingredients into the pan, pressing it into the corners. The oil will naturally move up the sides of the pan as the loaf is pressed in. Bake at 350 degrees for approximately 1 hour or until browned. Cool for 10-15 minutes. You can serve this directly out of the pan or turn it out, upside down, on to a serving dish. Optional: Serve with Catsup or gravy.
Note: This recipe is our family holiday favorite. It is originally from 'Tofu Cookery' by Louise Hagler.
1 1/2 lbs. Tofu, mashed
1/3-1/2 C. Catsup
1/3-1/2 C. Soy Sauce
2 Tbl. Dijon Mustard
1/2 C. chopped Parsley
1/4 tea. Pepper
1/4 tea. Garlic Powder
1 medium Onion, finely chopped
1 C. Rolled Oats
Egg Replacer equaling one egg
1/4 C. Vegetable Oil (Canola works well)
Instructions:
In a large bowl, mix together all ingredients except for the Vegetable oil. Using your hands to incorporate everything works best. Pour the oil into a glass loaf pan. Put the mixed loaf ingredients into the pan, pressing it into the corners. The oil will naturally move up the sides of the pan as the loaf is pressed in. Bake at 350 degrees for approximately 1 hour or until browned. Cool for 10-15 minutes. You can serve this directly out of the pan or turn it out, upside down, on to a serving dish. Optional: Serve with Catsup or gravy.
Note: This recipe is our family holiday favorite. It is originally from 'Tofu Cookery' by Louise Hagler.
August 30, 2009
Rice Salad with Pistachios (Linda)
Ingredients:
2 1/2 to 3 C. Water
1 1/2 Tbl. Earth Balance Margarine or Vegetable Oil (Optional)
1/2 tea. Salt
1 1/2 C. Brown Rice
3/4 C. shelled unsalted Pistachios
1 medium finely diced Red Onion
1/2 C. chopped flat-leaf Parsley
6 Fresh Basil Leaves, chopped
1/4 C. drained Capers
1/3 C. Olive Oil
Grated Zest and juice of one Lemon
Salt and Black Pepper to taste
Instructions:
Bring Water, Margarine or Oil, and 1/2 tea. of Salt to a boil in a medium saucepan. Add the rice and stir. Cover and cook over low heat for 15-18 minutes or until all of the water is absorbed. Let stand, covered, for 5 to 10 minutes. Add the remaining ingredients and toss well to combine. Add salt and pepper to taste. Serve at room temperature.
2 1/2 to 3 C. Water
1 1/2 Tbl. Earth Balance Margarine or Vegetable Oil (Optional)
1/2 tea. Salt
1 1/2 C. Brown Rice
3/4 C. shelled unsalted Pistachios
1 medium finely diced Red Onion
1/2 C. chopped flat-leaf Parsley
6 Fresh Basil Leaves, chopped
1/4 C. drained Capers
1/3 C. Olive Oil
Grated Zest and juice of one Lemon
Salt and Black Pepper to taste
Instructions:
Bring Water, Margarine or Oil, and 1/2 tea. of Salt to a boil in a medium saucepan. Add the rice and stir. Cover and cook over low heat for 15-18 minutes or until all of the water is absorbed. Let stand, covered, for 5 to 10 minutes. Add the remaining ingredients and toss well to combine. Add salt and pepper to taste. Serve at room temperature.
June 27, 2009
Zucchini Walnut Bread (Linda)
Ingredients:
3/4 C. Whole Wheat Pastry Flour
3/4 C. Unbleached White Flour
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Sea Salt
1/2 tsp. Ginger
1/2 tsp. Cinnamon
1/4 C. Light Walnut Oil or Safflower Oil
1/2 C. Maple Syrup
1/4 C. Plain Soy Milk
1/4 C. Apple Juice
1 C. Zucchini - grated
1/2 C. Walnuts - toasted and chopped
Instructions:
Preheat the oven to 350 degrees. Oil a standard loaf pan. Set aside one tablespoon of grated zucchini for garnishing the top.
Mix dry ingredients in a large bowl. Whisk wet ingredients in a medium bowl and add to dry ingredients. Stir to incorporate. Stir in zucchini and nuts.
Transfer mixture to the loaf pan and sprinkle the remaining zucchini over the surface. Bake until golden, about 45 minutes.
Cool loaf in the pan for 10 minutes, then turn out on to a wire rack.
Lemon Maple Glaze:
1/4 C. Maple Syrup
2 Tbl. Lemon Juice
Instructions:
Bring glaze ingredients to a boil in a small saucepan. Turn heat down and simmer for approximately five minutes. Brush surface of cake with the glaze.
3/4 C. Whole Wheat Pastry Flour
3/4 C. Unbleached White Flour
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Sea Salt
1/2 tsp. Ginger
1/2 tsp. Cinnamon
1/4 C. Light Walnut Oil or Safflower Oil
1/2 C. Maple Syrup
1/4 C. Plain Soy Milk
1/4 C. Apple Juice
1 C. Zucchini - grated
1/2 C. Walnuts - toasted and chopped
Instructions:
Preheat the oven to 350 degrees. Oil a standard loaf pan. Set aside one tablespoon of grated zucchini for garnishing the top.
Mix dry ingredients in a large bowl. Whisk wet ingredients in a medium bowl and add to dry ingredients. Stir to incorporate. Stir in zucchini and nuts.
Transfer mixture to the loaf pan and sprinkle the remaining zucchini over the surface. Bake until golden, about 45 minutes.
Cool loaf in the pan for 10 minutes, then turn out on to a wire rack.
Lemon Maple Glaze:
1/4 C. Maple Syrup
2 Tbl. Lemon Juice
Instructions:
Bring glaze ingredients to a boil in a small saucepan. Turn heat down and simmer for approximately five minutes. Brush surface of cake with the glaze.
Colorful Slaw (Royelyn)
Ingredients:
Carrots - grated
Purple Cabbage - thinly sliced
Green Cabbage - thinly sliced
Beets - grated
Apples - chopped or grated
Annie's Ginger Vinaigrette Dressing
Instructions:
Combine vegetables and apple in a bowl. Add Vinaigrette dressing to taste.
Carrots - grated
Purple Cabbage - thinly sliced
Green Cabbage - thinly sliced
Beets - grated
Apples - chopped or grated
Annie's Ginger Vinaigrette Dressing
Instructions:
Combine vegetables and apple in a bowl. Add Vinaigrette dressing to taste.
Carrot Orange Seed Salad (Antonia)
Ingredients:
Carrots - grated
Oranges - sliced
Raw Sunflower Seeds, Pepitas, and Sliced Almonds
Golden Thompson Raisins
Instructions:
Combine all together in a bowl in amounts to your choosing. The juice from the oranges is the dressing.
Carrots - grated
Oranges - sliced
Raw Sunflower Seeds, Pepitas, and Sliced Almonds
Golden Thompson Raisins
Instructions:
Combine all together in a bowl in amounts to your choosing. The juice from the oranges is the dressing.
May 30, 2009
Macaroni and No Cheese Casserole (Mark)
Ingredients
1 C. raw cashews
1 C. water
1/2 C. lemon or lime juice
2 Tbl. sesame seeds (I prefer brown, which have more calcium)
4 Tbl. nutritional yeast (the yellow flakes, NOT brewer's yeast)
1 1/2 tsp. salt
1/2 tsp. celery seed
1 onion
1/2 tsp. garlic powder or a few cloves of fresh garlic
pinches of basil, thyme and oregano to taste
1 jar (4 oz) pimentos
2/3 C. oil
whole wheat bread crumbs to cover.
Instructions
Slightly undercook about 1 lb. of macaroni in salted water. Drain and set aside.
In blender, blend together the cashews, water and lime juice. While blending, add the sesame seeds, yeast, pimentos and seasonings. Coarsely chop the onion and add while blending. Slowly add the oil and blend until creamy. Place macaroni in a pot and add the sauce. Mix gently to avoid breaking up the pasta, and pour into an oiled oblong baking (i.e. 9x12) dish. Cover with bread crumbs (garlic bread crumbs optional). Thread on a little oil, sprinkle additional basil, oregano and thyme if desired, and cover with foil. Bake at 350 for approximatly 30 minutes, then uncover and bake an additional 10-12 minutes until browned and sizzling. Enjoy!
1 C. raw cashews
1 C. water
1/2 C. lemon or lime juice
2 Tbl. sesame seeds (I prefer brown, which have more calcium)
4 Tbl. nutritional yeast (the yellow flakes, NOT brewer's yeast)
1 1/2 tsp. salt
1/2 tsp. celery seed
1 onion
1/2 tsp. garlic powder or a few cloves of fresh garlic
pinches of basil, thyme and oregano to taste
1 jar (4 oz) pimentos
2/3 C. oil
whole wheat bread crumbs to cover.
Instructions
Slightly undercook about 1 lb. of macaroni in salted water. Drain and set aside.
In blender, blend together the cashews, water and lime juice. While blending, add the sesame seeds, yeast, pimentos and seasonings. Coarsely chop the onion and add while blending. Slowly add the oil and blend until creamy. Place macaroni in a pot and add the sauce. Mix gently to avoid breaking up the pasta, and pour into an oiled oblong baking (i.e. 9x12) dish. Cover with bread crumbs (garlic bread crumbs optional). Thread on a little oil, sprinkle additional basil, oregano and thyme if desired, and cover with foil. Bake at 350 for approximatly 30 minutes, then uncover and bake an additional 10-12 minutes until browned and sizzling. Enjoy!
May 25, 2009
Oatmeal Ginger Crunch Cookies (Linda)
Ingredients
1 1/2 C. Oatmeal
1 1/2 C. Whole Wheat Pastry Flour
1/2 tea. Sea Salt
1 tea. Non-aluminum Baking Powder
1 C. Currants (or other dried fruit berries)
1 C. Walnuts, toasted and coarsly chopped
1/2 C. Canola or light Walnut Oil
1/2 C. Barley Malt or pure Maple Syrup
Zest of one Orange, minced
1/2 C. Orange Juice
1 tea. Vanilla
1 Tbl. fresh Ginger, peeled and grated
Optional - Candied Ginger to taste
Instructions
1. Pre-heat oven to 350 degrees. Lightly oil a baking sheet or line it with parchment paper.
2. In a large bowl, combine dry ingredients. In a smaller bowl, whisk together wet ingredients. Stir into the dry ingredients.
3. Transfer heaping tablespoons of dough onto baking sheet. Flatten cookies with the back of a fork to make 3 or 4 inch round shapes. Dip fork in juice to keep it from sticking.
4. Bake cookies until edges and undersides are golden, approximately 15-20 minutes. Makes 1 dozen.
1 1/2 C. Oatmeal
1 1/2 C. Whole Wheat Pastry Flour
1/2 tea. Sea Salt
1 tea. Non-aluminum Baking Powder
1 C. Currants (or other dried fruit berries)
1 C. Walnuts, toasted and coarsly chopped
1/2 C. Canola or light Walnut Oil
1/2 C. Barley Malt or pure Maple Syrup
Zest of one Orange, minced
1/2 C. Orange Juice
1 tea. Vanilla
1 Tbl. fresh Ginger, peeled and grated
Optional - Candied Ginger to taste
Instructions
1. Pre-heat oven to 350 degrees. Lightly oil a baking sheet or line it with parchment paper.
2. In a large bowl, combine dry ingredients. In a smaller bowl, whisk together wet ingredients. Stir into the dry ingredients.
3. Transfer heaping tablespoons of dough onto baking sheet. Flatten cookies with the back of a fork to make 3 or 4 inch round shapes. Dip fork in juice to keep it from sticking.
4. Bake cookies until edges and undersides are golden, approximately 15-20 minutes. Makes 1 dozen.
May 23, 2009
Coconut Candies (Kaori)
This recipe is from VegNews Magazine. Amazingly good! Makes 16 candies.
Ingredients
3/4 C. raisins
3/4 C. raw walnuts
3/4 C. dates, pitted
3/4 C. dried apricots
3/4 C. shredded coconut
2 Tbl. orange juice
Zest of 1 orange
Shredded coconut, for coating
Instructions
1. In a food processor, pulverize the
raisins, walnuts, dates and apricots for 1
to 2 minutes or until finely chopped. Add
coconut, orange juice and zest. Process for
an additional 1 to 2 minutes or until mixture
comes together to form a ball.
2. Place some shredded coconut on a
plate. Dampen hands with water, form
mixture into one-inch balls and roll in
shredded coconut.
Ingredients
3/4 C. raisins
3/4 C. raw walnuts
3/4 C. dates, pitted
3/4 C. dried apricots
3/4 C. shredded coconut
2 Tbl. orange juice
Zest of 1 orange
Shredded coconut, for coating
Instructions
1. In a food processor, pulverize the
raisins, walnuts, dates and apricots for 1
to 2 minutes or until finely chopped. Add
coconut, orange juice and zest. Process for
an additional 1 to 2 minutes or until mixture
comes together to form a ball.
2. Place some shredded coconut on a
plate. Dampen hands with water, form
mixture into one-inch balls and roll in
shredded coconut.
April 30, 2009
Lime Coconut Cake (Susan) from Get It Ripe by jae steele (Arsenal Pulp Press, 2008)
Lime Coconut Cake
Ingredients
2 ¼ C. light spelt flour (plus extra for dusting)
1 C. organic sugar
1/3 C. unsweetened shredded coconut
1 tsp. baking soda
½ tsp. salt
1 C. coconut milk (non-light version)
¼ C. softened non-hydrogenated coconut oil (plus extra to coat pan)
Zest of 2 organic limes
1 tsp. pure vanilla extract
¼ C. freshly squeezed lime juice
Powdered organic sugar (for garnish)
Instructions
Preheat oven to 350 degrees. Lightly oil a 9 inch cake pan and dust with flour.
Wisk together the flour, sugar, coconut, baking soda, and salt in a large bowl.
Add the coconut milk, oil, lime zest, and vanilla, and mix with a spatula just until all flour is absorbed. Add the lime juice, stir quickly, just until juice is evenly distributed throughout the batter, and immediately pour into pan.
Bake for 25-30 minutes, until top is domed, edges have begun to pull away from sides, and a toothpick inserted into center comes out clean.
Remove from over and allow to cool in pan for 10 minutes, before transferring it to a rack or serving plate. Serve warm, dusted with powdered sugar, or allow to cool completely before frosting or glazing.
Lime Coconut Icing (Optional)
Ingredients
1 C. unsweetened shredded coconut (plus extra for garnish)
1 C. powdered sugar
½ C. softened non-hydrogenated coconut oil
3 Tbs. fresh lime juice
2 Tbs. coconut milk (non-light version)
½ tsp. pure vanilla extract
1/8 tsp. salt
1 tsp. finely grated lime zest
1 fresh lime, thinly sliced (for garnish)
Instructions
Toss the coconut into a food processor and give it a whirl for about 1 minute to make a fine powder. Add the sugar, oil, lime juice, coconut milk, vanilla, and salt, and blend until smooth, slightly adjusting measurements if needed for a spread-able texture. Scrape all the icing into a bowl using a spatula. Fold in the lime zest.
Spread a very thin layer of icing over the cake (to create a ‘crumb coat’). Refrigerate cake 10 minutes to set.
Remove cake from fridge and frost with remaining icing, starting from center top and working out to and down the sides. Garnish with the lime slices and additional shredded coconut.
Can double both recipes for a two layer cake.
See Jae Steele's website and blog at: Get It Ripe
Ingredients
2 ¼ C. light spelt flour (plus extra for dusting)
1 C. organic sugar
1/3 C. unsweetened shredded coconut
1 tsp. baking soda
½ tsp. salt
1 C. coconut milk (non-light version)
¼ C. softened non-hydrogenated coconut oil (plus extra to coat pan)
Zest of 2 organic limes
1 tsp. pure vanilla extract
¼ C. freshly squeezed lime juice
Powdered organic sugar (for garnish)
Instructions
Preheat oven to 350 degrees. Lightly oil a 9 inch cake pan and dust with flour.
Wisk together the flour, sugar, coconut, baking soda, and salt in a large bowl.
Add the coconut milk, oil, lime zest, and vanilla, and mix with a spatula just until all flour is absorbed. Add the lime juice, stir quickly, just until juice is evenly distributed throughout the batter, and immediately pour into pan.
Bake for 25-30 minutes, until top is domed, edges have begun to pull away from sides, and a toothpick inserted into center comes out clean.
Remove from over and allow to cool in pan for 10 minutes, before transferring it to a rack or serving plate. Serve warm, dusted with powdered sugar, or allow to cool completely before frosting or glazing.
Lime Coconut Icing (Optional)
Ingredients
1 C. unsweetened shredded coconut (plus extra for garnish)
1 C. powdered sugar
½ C. softened non-hydrogenated coconut oil
3 Tbs. fresh lime juice
2 Tbs. coconut milk (non-light version)
½ tsp. pure vanilla extract
1/8 tsp. salt
1 tsp. finely grated lime zest
1 fresh lime, thinly sliced (for garnish)
Instructions
Toss the coconut into a food processor and give it a whirl for about 1 minute to make a fine powder. Add the sugar, oil, lime juice, coconut milk, vanilla, and salt, and blend until smooth, slightly adjusting measurements if needed for a spread-able texture. Scrape all the icing into a bowl using a spatula. Fold in the lime zest.
Spread a very thin layer of icing over the cake (to create a ‘crumb coat’). Refrigerate cake 10 minutes to set.
Remove cake from fridge and frost with remaining icing, starting from center top and working out to and down the sides. Garnish with the lime slices and additional shredded coconut.
Can double both recipes for a two layer cake.
See Jae Steele's website and blog at: Get It Ripe
Coconut Cauliflower Chana (Janis) from Get It Ripe by jae steele (Arsenal Pulp Press, 2008)
Ingredients
2 Tbs. non-hydrogenated coconut oil or olive oil
2 medium-large onions, chopped
2 large carrots, chopped
3 large or 5 medium cloves garlic, minced
1 Tbs. grated fresh ginger root
1-2 Tbs. curry powder, or to taste
¼ tsp. cayenne pepper, or to taste
2 tsp. salt
2 fist-sized orange-fleshed sweet potatoes, diced
3 C. diced cauliflower
1 red bell pepper, chopped
2 ½ C. cooked chickpeas/garbanzo beans (2 14oz. cans), drained and rinsed
1 14oz. can coconut milk
¼-½ C. water
¼ C. shredded unsweetened coconut
1 handful chopped cilantro leaves (for garnish)
Instructions
Heat the oil in a soup pot on medium heat. Add the onions and sauté for about 5 minutes. Add the carrots, garlic, ginger, curry powder, cayenne, and salt. Sauté for another 5 minutes. Stir in the sweet potatoes, cauliflower, red pepper, chickpeas, coconut milk, water and shredded coconut. Cover and cook for about 15 minutes, stirring occasionally, until the sweet potatoes are soft.
Remove from heat. Serve hot over brown basmati rice or quinoa. Garnish with cilantro.
See Jae Steele's website and blog at: Get It Ripe
2 Tbs. non-hydrogenated coconut oil or olive oil
2 medium-large onions, chopped
2 large carrots, chopped
3 large or 5 medium cloves garlic, minced
1 Tbs. grated fresh ginger root
1-2 Tbs. curry powder, or to taste
¼ tsp. cayenne pepper, or to taste
2 tsp. salt
2 fist-sized orange-fleshed sweet potatoes, diced
3 C. diced cauliflower
1 red bell pepper, chopped
2 ½ C. cooked chickpeas/garbanzo beans (2 14oz. cans), drained and rinsed
1 14oz. can coconut milk
¼-½ C. water
¼ C. shredded unsweetened coconut
1 handful chopped cilantro leaves (for garnish)
Instructions
Heat the oil in a soup pot on medium heat. Add the onions and sauté for about 5 minutes. Add the carrots, garlic, ginger, curry powder, cayenne, and salt. Sauté for another 5 minutes. Stir in the sweet potatoes, cauliflower, red pepper, chickpeas, coconut milk, water and shredded coconut. Cover and cook for about 15 minutes, stirring occasionally, until the sweet potatoes are soft.
Remove from heat. Serve hot over brown basmati rice or quinoa. Garnish with cilantro.
See Jae Steele's website and blog at: Get It Ripe
Vegan Lasagna (Holly)
This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They’ll cook in the sauce.
Ingredient List
Serves 8
Filling
• 2 tsp. olive oil
• 2 medium onions, chopped (2 cups)
• 3 cloves garlic, minced (1 Tbs.)
• 1 10-oz. bag fresh baby spinach
• 2 12-oz. pkgs. firm tofu, drained
• 1 8-oz. pkg. vegan cream cheese
• ½ C. chopped fresh basil
• ¼ C. nutritional yeast
Lasagna
• 5 ½ C. Pasta Sauce - homemade or store bought
• 12 uncooked whole-wheat lasagna noodles
• 12 oz. vegan Italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart
• 1 C. shredded mozzarella flavor rice or soy cheese (3 oz.)
Directions
1. To make Filling: Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil 4 to 5 minutes, or until golden. Add spinach, and cook 2 to 3 minutes, or until wilted. Transfer spinach mixture to bowl of food processor. Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired.
2. Spread one-quarter of the Pasta Sauce on bottom of 13- x 9-inch baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of Filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining Filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.
3. Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.
Nutritional Information
Per : Calories: 508, Protein: 33g, Total fat: 19g, Saturated fat: 3g, Carbs: 60g, Cholesterol: mg, Sodium: 817mg, Fiber: 13g, Sugars: 10g
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