Source: Fuss Free Cooking http://www.fussfreecooking.com/meatless-recipes/roast-squash-with-coriander-pesto/
2 onion or butternut squash
2 tbsp olive oil
4 tbsp fresh coriander leaves
2 garlic cloves
2 tbsp toasted pine nuts
1 tsp cumin seeds
½ tsp ground cumin
1 tbsp lemon juice
150ml virgin olive oil
Extra coriander leaves
Extra toasted pine nuts
1. Heat the oven to 350 degrees.
2. Scrub the squash but do not peel. Cut
each squash into 6 or 8 thick half-moon wedges, coat in olive oil and
place “sitting up” on an oiled baking tray. Bake for 40 to 50min until
tender and lightly scorched on the tips.
3. Pound the coriander, garlic, toasted
pine nuts, sea salt, cumin seeds, cumin, lemon juice and a little of the
olive oil in a mortar with a pestle, or in a food processor, until you
have a mushy paste, then slowly pour in the remaining olive oil,
4. To serve, drizzle the squash with the
pesto and scatter with the extra coriander leaves and pine nuts. To
serve as a meal, toss in cooked pasta if you like.
1 cup farina
1 tsp sea salt
1/4 tsp black pepper
1 tsp smoky paprika
pinch of cayenne pepper
2 Tbs olive oil
vegetable oil for frying
- Boil 2 cups of water, then add farina, salt, peppers, paprika and olive oil. Whisk well constantly for about 1 minute.
- Remove and spread in a 9 x 13" pan or similar, smoothing surface.
Cool at room temperature for about half an hour, then press plastic wrap
directly onto dough and refrigerate at least an hour, or up to 3 days.
- Heat oil for frying (we used our deep fryer) to 375°. Cut fries
into strips, then fry. When golden brown, remove to paper towels to
drain, sprinkling with more sea salt.
- Serve with dipping sauce of your choice.
Source: Our Best Bites http://www.ourbestbites.com/2012/08/roasted-sweet-corn-and-tomato-soup/
Yield about 6 cups
3 cups fresh corn kernels (about 4 cobs)
10 ounces cherry tomatoes (about 2 cups)
4 cloves garlic, roughly chopped
1 tablespoon olive oil, divided
1 medium onion, any color, diced
8 ounce jar roasted red bell peppers, drained
32 ounces veggie broth (modified from original recipe to keep it vegan)
3/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
fresh cracked black pepper
optional: chopped herbs for garnish
Preheat oven to 400 degrees.
Place corn, tomatoes, and garlic on a foil-lined baking sheet.
Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and
pepper. Gently toss with hands and then arrange in an even, flat
layer. Bake for 15-20 minutes or until tomatoes are crinkled and burst.
While vegetables are roasting, heat a stock pot to medium high heat
on stove top. Add remaining one teaspoon olive oil and diced onion.
Saute about 5 minutes, or until tender. Add roasted bell peppers, veggie broth, smoked paprika and chipotle chili powder. Add a light
sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon
salt and a few cracks of pepper at this point and then season to taste
at the very end.)
When corn and tomatoes are done roasting, add them to the pot*,
making sure to scrape off all of the bits on the pan. (*If desired,
reserve a couple spoonfuls of roasted corn for garnish.) Bring soup to a
low simmer and cover. Simmer for 20 minutes. Use an immersion
blender, or transfer soup to stand blender and puree until smooth.
Taste, and add additional salt and pepper (and chipotle chili powder if
you want a little more heat) to taste. Divide into bowls and garnish
with a sprinkle of smoked paprika, a few corn kernels, and some chopped
herbs if desired.
Source: Foy Update http://foyupdate.blogspot.com/2010/04/wild-onion-and-mushroom-polenta-recipe.html
(Modified slightly from original recipe to keep it vegan)
2-3 cups of wild onions greens and white parts, cleaned and chopped. Note: When unable to get wild onions, we use a blend of green onions and vidalia onions and it tasted great.
1 basket of mushrooms, sliced
3 tablespoons Earth Balance buttery spread
1 cup dry polenta
3 cups veggie broth
1/2 cup Go Veggie vegan Parmesan cheese, grated
1 cup Field Roast vegan sausage, chopped (if you wish)
Step 1: Add the wild onions, Earth Balance and mushrooms to a
sauce pan over medium heat. If you want to use sausage add that now as
well. Allow the onions and mushrooms to cook uncovered. It will take a
while for the onions to lose their water, but eventually things will
start to brown. Depending on your heat, about 20 minutes of cooking
should do it. Once the mushrooms start to brown mix more frequently to
keep from burning until all the mushrooms are evenly brown. The onions
will wilt quite a bit and brown a little, watch the onions they are the
best indicator of carmelization. When the mushrooms have been evenly
browned, move the mixture to a bowl off the heat.
Step 2: In the same pan you just caramelized the onions
and mushrooms in, pour the three cups of broth, cover and bring to a
boil over medium heat. When the broth is boiling slowly pour in the
polenta, whisking as you pour. When all the polenta is into the pan,
continue whisking until it starts to thicken (about one minute). Then
add back in the mushrooms and onions as well as the grated Parmesan. Mix
it all together. Then take it off the heat and let it stand covered for
Source: Averie Cooks http://www.averiecooks.com/2010/07/mango-ginger-maple-tofu-5-goals-for.html
1/4 C Mango Chutney (if you don’t have this, use any kind of mango or orange preserves, i.e. jam/jelly, or use fresh fruit like nectarines/peaches/mangoes and dice/mash into 1/4 c worth) Note: To keep this vegan, make sure your chutney/jelly is pectin free.
1/4 C Maple or Agave
1 to 2 Tbsp Apple Cider Vinegar (or Orange Juice)
1 Tsp Ground Ginger
1 to 2 Tbsp EVOO
Pinch of Cayenne
Pinch of Chili Powder
Stir ingredients together to Combine
Slice the Tofu. Slice thinner if you prefer a more dense, well-cooked tofu.
Allow to Marinade for 15 minutes to Overnight.
Place Tofu on a Non Stick and/or Sprayed Cookie Sheet
Bake at 450F for 15-18 Minutes. Watch it based on your oven and desired “done” level. Flip Over and Bake for another 3 to 8 Minutes, or to your desired level. The
second side will cook fast, watch it. If you don’t like well-done
tofu, then reduce the cooking time.
You can make this ahead of time and store in the Fridge in a Container for a few days.
Source: In Pursuit of More http://inpursuitofmore.com/2013/04/25/recipe-spring-asparagus-pasta-w-vegan-alfredo-sauce/
(1) bunch fresh asparagus
(1-2) tbsp olive oil
(1) pinch of salt
(3) cups dry pasta of choice, cooked according to package directions
(1-2) cups alfredo sauce, recipe below
(2-3) leaves fresh basil, slices into ribbons (optional)
black pepper as desired
Start by heating the oven to 425 degrees. Lightly oil a flat baking
tray with a little oil and set aside. Rinse the asparagus under cold
water and trim off the rough bottom edges (about 1-2 inches). Toss the
cut asparagus in a bowl with a tablespoon of oil or so and some optional
Lay the asparagus spears flat on the baking try and place in the
pre-heated oven. Cook for 12 – 15 minutes until browning. Remove from
the oven and allow to cool before using as is or cutting into halves
lengthwise to add to your pasta & sauce.
Once the asparagus is in the oven, put up some water to boil for the
pasta. Cook the pasta, drain, and set aside until the sauce and
asparagus is ready.
(1) cup raw cashews
The Alfredo Sauce:
(2.5) cups water
2 tbsp white flour
(1/2) tsp garlic powder or granules
(1) tsp salt
(1) tsp dried basil
(1) tbsp olive oil
Combine all ingredients except for the dried basil in a blender and
blend until smooth, letting the blender run a full minute or two to
ensure the cashews are well blended. Alternatively, you can start with
1/2 the water and add the remainder after the first 30 seconds or so of
Pour the blended mixture into a saucepan and bring to a slow boil,
stirring as you go here and there. Once rthe sauce is bubbling and
thick, add the basil and remove from the heat.
To serve this dish, combine the cooked pasta and a cup or so of the
prepared sauce in a wok or larger saucepan. Add sauce as desired and
taste for salt. Toss the hot sauce with freshly cooked pasta until
desired sauce coating is reached, and the mixture is hot.
Serve immediately by arranging the pasta either in individual bowls
or on a platter and top with roasted asparagus, basil ribbons, fresh
pepper and additional olive oil if desired (I always desire olive oil).
Source: Averie Cooks http://www.averiecooks.com/2013/05/bourbon-maple-slow-cooker-baked-beans.html
Yield about 8 cups
1 pound dry Great Northern beans (or navy beans)
1 cup bourbon
1 cup maple syrup
1 cup barbeque sauce
1 cup light brown sugar, packed
1 cup water
heaping 1/4 cup ketchup
1/4 cup mustard (if using stone ground or Dijon, consider using slightly less)
1/4 cup molasses (use mild/light/medium, not dark/robust/blackstrap)
1/4 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons Vegan Worcestershire sauce (omit if you have no vegan Worcestershire or use Bragg's Liquid Aminos or soy sauce)
- Rinse and sort dry beans in a colander over the sink.
- Add beans to a large pot and cover with 8 cups water and let soak overnight (about 8 hours). OR to save time....
- ...Use the 1 hour rapid soak method. Bring beans and 8 cups water to
a boil. Allow beans to boil rapidly for 3 minutes, uncovered. Shut the
heat off, cover the pot, and let stand for 1 hour.
- In either the overnight soak method or the 1 hour rapid soak method,
drain soaking water and rinse beans well under running water in a
colander over the sink.
- Return beans to pot, cover with 6 cups water, and allow to simmer on
low heat for about 45 minutes, or until quite tender; cooked about 80%
of the way. They'll be transferred to a slow cooker where they'll cook
for 12+ hours so you don't want them or need them to be totally done,
but they shouldn't be overly hard either (taste a few beans, you'll know
when you bite into them)
- While beans are simmering, combine all remaining ingredients in the slow cooker, and whisk to combine until smooth.
- After beans are done simmering, drain them, add them to the slow cooker, and stir.
- Cover and cook on low heat for about 12 hours (start checking at
about 8 hours), or until beans are tender, the sauce has thickened and
reduced dramatically, the flavor is concentrated and robust, and the
smell in your house is intoxicating. If after 12 hours your sauce is
still liquidy or on the soupy side, remove the lid, increase the heat to
the highest setting, and cook uncovered until thickened to desired
level. Note - Because
slow-cookers and temperatures vary greatly, you can tinker with the
temperature settings as you see fit. You could possibly cook on medium
for 10 to 12 hours, or cook on high for 8 to 10 hours, or do a
combination of settings until your sauce has thickened and beans are
- Serve immediately. Beans will keep airtight in the refrigerator for
up to 1 week, and taste better on days 2 and 3 as the flavor marry even
more. I would anticipate finished beans could be frozen for up to 6
months, however I have not tested it. Take care all ingredients used are
suitable for your dietary needs if keeping vegan and gluten-free,
reading labels and selecting specific brands that meet your needs.
Source: Closet Cooking http://www.closetcooking.com/2013/04/roasted-cauliflower-and-mushroom-quinoa.html
1/2 small head cauliflower, cut into florets
8 ounces mushrooms, quartered
1 tablespoon oil
1/2 teaspoon thyme, chopped
salt and pepper to taste
1 cup quinoa, well rinsed
1 1/2 cups water or veggie broth
1/4 cup walnuts, toasted and coarsely chopped
1/4 cup goat, feta or blue cheese, crumbled (we skipped this altogether but you can use vegan cheese crumbles if you prefer)
1/4 cup balsamic vinaigrette (see recipe below)
1/2 teaspoon thyme, chopped
the cauliflower and mushrooms in the oil, thyme, salt and pepper, place
on a baking sheet in a single layer and roast in a preheated 400F oven
until they start to caramelize, about 20-30 minutes, flipping them half
- Meanwhile, bring the water and
quinoa to a boil, reduce the heat and simmer, covered, until the quinoa
is tender and has absorbed the water, about 15-20 minutes, remove from
heat and let sit for 5 minutes, covered.
- Mix everything and enjoy.
Option: Serve warm or cool over sauteed or fresh greens like spinach, kale, swiss chard or lettuce.
Option: Bulk the salad up with the addition of chickpeas.
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon Agave Nectar (modification of original recipe to keep it vegan)
1 large clove garlic (grated)
1/4 teaspoon salt
1/4 teaspoon pepper
Source: Family Fresh Cooking http://www.familyfreshcooking.com/2013/03/11/orzo-pasta-with-roasted-broccoli-chickpeas-recipe/#.UcnAX5yOmIY
Yield 4 servings
1/2 pound (226 g) Orzo Pasta
15 ounces (425 g) canned Garbanzo Beans (Chickpeas), rinsed & drained
1 head Broccoli, cut into small florets
Cracked Black Pepper
1 cup (57 g) Toasted Pine Nuts
oven to 375 F with the rack in the middle. Prepare a baking sheet with
parchment paper or a silicone liner. Cook orzo pasta, toss with olive
oil and set aside.
Dry chickpeas with paper towels. Toss broccoli and
chickpeas with olive oil, curry powder, garlic powder and pepper. Roast
about 25-30 minutes, until golden brown and soft.
orzo with roasted broccoli & chickpeas. To taste: mix with lemon
juice and additional curry powder, pepper and garlic salt if needed. Top
with toasted pine nuts.
To toast Pine Nuts:
a small skillet heat pine nuts over medium low heat for a few minute
until slightly browned. Stir and shake the pan so they do not burn.
Source: Apron Strings http://www.apronstringsblog.com/one-pot-wonder-tomato-basil-pasta-recipe/?fb_source=pubv1
Serves 4 to 6 as an entree
12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish (we love the Go Veggie vegan grated Parmesan)
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot.
Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano.
Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep
covered and cook for about 10 minutes, stirring every 2 minutes or so.
Cook until almost all liquid has evaporated – I left about an inch of
liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper , stirring pasta several times
to distribute the liquid in the bottom of the pot. Serve garnished with
vegan Parmesan cheese.