Spring Vegan Salad

Spring is here and I am ready to put away the butternut squash and sweet potatoes in exchange for radishes, spinach, and snow peas. Actually, the radishes I got this week were amazing! They tasted so earthy and fresh. I wanted to make a completely green salad, but ended up adding them in because they were so good. I combined kale, arugula, and romaine for the base. Then I basically added every green veggie I could find. Finally, I topped it off with some stuffed grape leaves and radishes. This salad was crunchy, filling, and most importantly, it tasted like spring!

Ingredients
1 cup of kale
1 cup of arugula
1 cup of romaine lettuce
1/4 cup chopped dill
4 small radishes
1 cucumber
1/2 cup of celery
1/2 cup chopped brocoli
1/2 cup snow peas
4 Stuffed grape leaves

Method
1. Chop kale, arugula, and lettuce and combine.
2. Chop dill, radishes, cucumber, celery, and brocoli. Add these to the salad.
3. Add the snow peas and grape leaves.
4. Enjoy with your favorite dressing!

Yield
2 large salads or 4 small salads

Vegan Peanut Butter Banana Oatmeal Cookies

These cookies are incredibly easy to make, a filling snack, and low in sugar. They are my go to when I need a snack for work the next day. They are essentially granola made into cookies. The banana makes them moist and the oatmeal makes them filling. There is a slight sweet flavor from the maple syrup. Best of all, they only take 10 minutes to make!

 Ingredients

2 ripe bananas

1/2 cup of peanut butter

3 tbsp. maple syrup

3 tbsp. soy milk 

1 tsp. cinnamon (or pumpkin pie spice)

1 dash salt

1/4 cup flour

Ingredients before adding flour and oats

2 1/4 cups of oats

Optional: 1 cup of raisins or craisins 

Method
1. Preheat the oven to 350 degrees fahrenheit.
2. Mash 2 overripe bananas.
3. Mix in peanut butter, maple syrup, soy milk, cinnamon, and salt.
4. Stir in the flour.
5. Fold in oats 1 cup at a time.
6. If you are adding raisins or craisins, add here.
7. Place heaping teaspoonfuls on the cookie tray lined with parchment paper.
8. Bake for 9-10 minutes at 350 degrees fahrenheit until slightly browned on the bottom.

Uncooked cookies ready for baking!

Vegan Lentil Loaf

This is an easy recipe for a night when you have a little more time to cook the lentils and bulgur. The end result was both filling and deliscious. It went really well with some ketchup, although next time I think I may try some mushroom gravy. It was earthy and hearty, filling and healthy. Our fellow dinners appreciated the aesthetic appeal. I will definitely make this again!

Ingredients
1 cup lentils
3/4 cup bulgur wheat 
1 large onion
10 ounces cremini mushrooms
1 red bell pepper
1/4 cup apple cider vinegar
2 tsp. italian seasoning (equal parts dried rosemary, oregano, thyme, and parsley)
1/2 tsp. black pepper
1/2 tsp red pepper flakes
3/4 cup quick oats
1/2 cup fresh parsley

Method
1. Bring two cups of water and lentils to a boil. Cover and simmer for about 20 minutes or until lentils are soft. 
2. Bring 1 1/2 cups of water to boil and add bulgur. Let simmer for about 20 minutes or until the water is absorbed.
3. Preheat the oven to 375 degrees Fahrenheit.  
4. Finely chop onion and sauté on medium heat for about 5 minutes. 
5. Add finely chopped mushrooms and sauté for 5 more minutes. 
6. Add finely chopped red bell pepper and apple cider vinegar. Cook until vinegar is absorbed (about 3-5 minutes). 
7. Mix in spices and dried herbs. 
8. Remove from heat and mix in lentils, bulgur wheat, oats, and fresh parsley. 
9. Place parchment paper in a bread pan. 
10. Add the mixture to the bread pan and pack it down tightly with a spoon. 
11. Bake at 375 degrees Fahrenheit for 1 hour. 
12. Let the loaf sit in the pan and cool for about 20 minutes. This will help it to hold its shape. 
13. Garnish with organic ketchup and parsley. 

Vegan St. Patrick's Day Recipes

Here are some vegan St. Patrick's Day recipe ideas. I decided to make traditional cabbage and Irish Soda Bread. I wasn't really in the mood for imitation meat and didn't want anymore carbs, so we made a lentil loaf instead. We were cooking for our families and so there was also the traditional corned beef available for those who wanted it.

If you are cooking all of these recipes at once, I recommend cooking the Irish Soda Bread first and letting it cool so you can use the oven for the lentil loaf. The lentil loaf is best served warm. Also, start the cabbage about 15 minutes before you want to eat. It will be done quickly and is also best served warm.

Irish Soda Bread (From an earlier post)

Ingredients
2 cups of soy milk
2 tsp. apple cider vinegar
4 cups plus 2 tsp. whole wheat flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. raw sugar
1 cup raisins

The Irish Soda Bread batter after mixing the wet and dry ingredients. The vinegar and baking soda have a reaction. 

Method
1. Preheat the oven to 375 degree Fahrenheit.
2.  Whisk the soy milk and apple cider vinegar until the milk becomes foamy. Set aside.
3. Whisk the flour, salt, baking soda, and sugar together.
4. blend the wet and dry ingredients together. The dough will be dry, this is good.
5. Fold in raisins.
6. Knead the dough for about 5 minutes adding the 2 tbsp. of flour.
7. Place the batter in an 8 inch pie tin with parchment paper.
8. Sprinkle with a little flour.
9. Make an X using a serrated knife.
10. Bake for about 50minutes or until a knife comes out clean.
11. Sprinkle with confectioners sugar and let cool for 10 minutes on a rack before eating.

Vegan Lentil Loaf

Inspired by Whole Foods

I was a little nervous about this new lentil loaf recipe. I couldn't understand what would hold it together. It came out really good and it stayed intact. However, if you are cooking this for guests, cut and serve it for them as it is a little delicate. 

Rich and I cooked this meal together for our families.

Ingredients
1 cup lentils
3/4 cup bulgur wheat 
1 large onion
10 ounces cremini mushrooms
1 red bell pepper
1/4 cup apple cider vinegar
2 tsp. italian seasoning (equal parts dried rosemary, oregano, thyme, and parsley)
1/2 tsp. black pepper
1/2 tsp red pepper flakes
3/4 cup quick oats
1/2 cup fresh parsley

Rich made me a finely chopped red pepper heart.

Method
1. Bring two cups of water and lentils to a boil. Cover and simmer for about 20 minutes or until lentils are soft. 
2. Bring 1 1/2 cups of water to boil and add bulgur. Let simmer for about 20 minutes or until the water is absorbed.
3. Preheat the oven to 375 degrees Fahrenheit.  
4. Finely chop onion and sauté on medium heat for about 5 minutes. 
5. Add finely chopped mushrooms and sauté for 5 more minutes. 
6. Add finely chopped red bell pepper and apple cider vinegar. Cook until vinegar is absorbed (about 3-5 minutes). 
7. Mix in spices and dried herbs. 
8. Remove from heat and mix in lentils, bulgur wheat, oats, and fresh parsley. 
9. Place parchment paper in a bread pan. 
10. Add the mixture to the bread pan and pack it down tightly with a spoon. 
11. Bake at 375 degrees Fahrenheit for 1 hour. 
12. Let the loaf sit in the pan and cool for about 20 minutes. This will help it to hold its shape. 
13. Garnish with organic ketchup and parsley. 

St. Patrick's Day Cabbage! 

This is a favorite recipe in our family that my mom has been making forever. It is amazing how good simple cooked cabbage is!

Ingredients
1 tbsp. olive oil
1 large head of cabbage
1/4 tsp salt
1 tsp. sugar
1/2 tsp. black pepper

Method
1. Heat some olive oil in a pan on medium high heat.
2. Add cabbage and stir every 45 seconds so that pieces are browning but not burning. *You may not be able to fit all of the cabbage at once. That's okay, just add more once the cabbage has cooked down a little or do it in two batches. 
3. After the cabbage has cooked down, add salt, sugar, and black pepper.  
4. Serve warm!

Get Your Greens Smoothie

My favorite breakfast in the morning is a good green smoothie! When I eat a green smoothie, I have a better day. I feel like I got my greens in early, I get lots of vitamins, and they are so tasty! This smoothie is my favorite so far. First of all, I think pineapple makes any smoothie better by adding its tropical sweetness. The kale brings an appreciated earthy flavor. The spinach is actually a little sweet and brings a nice fresh flavor. Finally, the banana brings a smooth consistency. I am already looking forward to my next one tomorrow!
 
Ingredients
3/4 cup kale
3/4 cup spinach
1 large banana
2 cups pineapple (or another fruit)
2 cups soy milk

Kale and spinach

 Method
1. Throughouly rinse kale and spinach.
2. Remove stems from the kale (otherwise you will get yucky chunks in your smoothie).
3. Blend kale and spinach in a food processor or blender until finely chopped.
3. Add banana and blend again.
4. Add pineapple or any other frozen fruit and blend again.
5. Slowly add the soy milk and blend again.
6. Serve cold!

What kind of smoothie is your favorite?

Butternut Squash Curry

As the winter is coming to an end, I decided I need to make one more butternut squash dish. I have had one for about two weeks but have been passing it up for foods that make me think of spring. This dish is delicious and I am only sad I didn't discover it sooner! I suppose there is always next winter.

This dish has a slightly spicy flavor with a hint of sweetness (as all good curry dishes should). It is hearty, especially when served over Brown Jasmin Rice or quinoa. I made lots of it and will be eating it for lunch this week!

Inspired by
Oh She Glows Blog

Ingredients
1 tbsp. olive oil
1 medium onion
2 cloves of garlic
1 tbsp. curry powder
1/4 tsp red pepper flakes
2 dashes cayenne pepper
1/4 tsp. cumin
1/2 tsp. cinnamon
 1/4 tsp. coriander
1/2 tsp garam masala
1 tsp fresh grated ginger
1 1/2 cup vegetable broth
1 1/2 cup water
1 cup of red lentils
1 medium butternut squash
1/2 can of light coconut milk
2 tbsp. tomato paste

Method
1. Pre-heat the oven to 375 degrees.
2. Cut the squash in half and peel it.
3. Bake the squash for about 1 hour or until is soft and a little brown on top. This means the sugars are crystallizing and it really makes the flavor!
4. In a large sauce pan, heath the olive oil.
5. Add the onion, stirring about 5 minutes or until translucent.
6. Add the garlic and saute for 2 more minutes.
7. Add the spices and fresh ginger. Stir these together.
8. Add vegetable broth and water.
9. Add the rinsed lentils.
10. Bring water to a boil and than reduce to simmer for about 20 minutes or until lentils are soft.
11. After the finished squash has cooled for about 20 minutes, place it in the food processor with the coconut milk and tomato paste. Blend until the squash is mashed and all are combined.
12. Serve over rice, couscous, or quinoa!

Vegan Irish Soda Bread

The finished product!

St. Patrick's Day is creeping upon us (in case you are wondering it is Sunday, March 17th). Here is a simple Vegan Irish Soda Bread recipe you can make using ingredients you probably already have in your house. The end result was not as dry as traditional Irish Soda bread but it had a similar flavor. This recipe was inspired by a new blog I am following, Hungry Gnomes.

Make an X in the uncooked dough

Ingredients
2 cups of soy milk
2 tsp. apple-cider vinegar
4 cups plus 2 tbsp. whole wheat flour
1/2 tsp. salt
1 tsp. baking soda
1 tbsp. raw sugar
1 cup raisins








Method 
1. Pre-heat the oven to 375 degrees Fahrenheit.
2. Whisk the soy milk and apple-cider vinegar until the milk becomes foamy. Set aside.
3. Whisk the flour, salt, baking soda, and sugar together.
4. Blend the wet and dry ingredients together. The dough will be very dry, this is good!

The batter will be dry

5. Add raisins!
6. Knead the dough for about 5 minutes adding the 2 tbps. of flour here if needed. You will know you need a little more flour if the dough is extremely sticky. Mine was and this really helped.
7. Place the batter in a 8 inch pie tin with parchment paper.
8. Sprinkle with a little flour.
9. Make an X using a serrated knife.
10. Bake for 45-50 minutes until a knife comes out clean.
11. Sprinkle with confectioners sugar and let cool for about 10 minutes before eating.
12. Enjoy with a cup of tea or soy milk!

Want more vegan St. Patrick's Day recipes? Check out some more ideas from a recent post here. 

Baked Pineapple Tempeh

Lately, I have been dedicated to having a salad per night. It makes me feel really healthy, but I have been getting a little bored with the same toppings. Last week I tried to be adventurous and make some spice covered tempeh. There were way too many spices on the tempeh which dried it out and it wasn't enjoyable to eat. Tonight I made a delicious baked tempeh which I put on my salad. I used a liquid base to flavor it. It was moist and hearty with a sweet flavor. I highly recommend it!

Ingredients

Sweet Chili sauce is a great sweetener because it adds flavor.

3/4 cup of fresh squeezed orange juice
1/2 apple cider vinegar
1 tbsp. sweet sauce chili
5-6 pieces chopped pineapple
1 package tempeh


Method
1. Pre-heat the oven to 375 degrees Fahrenheit.
2. Whisk together the first 3 ingredients until blended.
3. Cut the tempeh in half and then once down the middle to make it thinner.
4. Place the tempeh in an 8 inch pie pan.
5. Cover the tempeh with the sauce and pineapple so that it is mostly covered in liquid.
6. Bake for 12 minutes on each side.
7. Enjoy on a salad, as a side, or over rice.  

Vegan Lentil Dahl

Indian Dahl, perfect for a chilly winter evening. 

Rich and I were in the mood for something simple and healthy last night. I made one of my favorite simple Indian dishes, Dahl.  If you have never made it and like Indian flavors, I highly recommend it. I doubled the recipe because it also makes a tasty lunch!

Ingredients
1 tbsp. olive oil
1 large onion
3 cloves of garlic
1 tsp. garam masala
1 tsp. yellow curry powder
1 tsp. cumin
1 tsp. turmeric
1/2 tsp. red pepper flakes
1/4 tsp. cardamon
1/4 tsp cinnamon
4 tomatoes
1 tbsp. ginger
2 cups of vegetable broth
2 cups water
1 cup dry red lentils
3 tbsp. tomato paste

Method
1. Finely chop onions and place in hot oil on medium heat. Use a large soup pot because everything will go in here.
2. After 2 minutes add minced garlic and ginger.
3. Add chopped tomatoes.
4. After 5 more minutes add all spices and let simmer for 1 more minute stirring to blend.
5. Add water, broth, and rinsed lentils.
6. Place lid on the pot. Allow pot to simmer on low for about 25 minutes or until the lentils are soft.
7. Mix in the tomato paste.
8. Serve and enjoy!

Homemade Chocolate Peanut Butter!

I have two addictions, chocolate and peanut butter. I have been obsessed with peanut butter ever since I can remember. As a child, I ate it right out of the jar (but of course never anymore). I still remember when I discovered Dark Chocolate Dreams peanut butter from The Peanut Butter Company in college. I would splurge on a $6 small jar and eat it all in a few days. In an attempt to replicate this, I decided my first attempt at making peanut butter would be chocolate peanut butter.

The Dark Chocolate Dreams peanut butter that I loved so much in college

Ingredients

1. 2 1/2 cups unsalted organic peanuts

2. 4 dates

3. 3 tbsp coco powder

4. 1/4 cup vegan chocolate chips

5. 1tsp vanilla

6. 1tbsp honey (or any other sweetener)

7. 1/2 tsp salt

8. 1 tbsp oil (You can use most kinds in your house. I used grape seed oil and it worked well)

Method

1. Blend the peanuts in the food processor. At first it will just seem very dry, let it continue for about 2 minutes, scrapping the sides as needed, and it will start to become a little more moist. 

2. Add the dates and blend again. The dates help to sweeten the peanut butter as well moisten the peanut butter. This will mean less added oil later.

3. Add coco powder and chocolate chips and blend again.

4. Add vanilla, honey, salt and blend. 

5. Slowly add 1 tbsp of oil. You can add more if you would like, I found that I really didn't need any more than that.

6. Place in canisters and refrigerate.

I got 3 canisters of peanut butter (I made two batches). 

This recipe is low in added oil, salt, and sugar (for a chocolate peanut butter). Most importantly, it is delicious! It is also really cost effective. I got the peanuts I needed in the bulk bin and the other costs were miniscule. I figured out that each jar costs about $2 if you use organic ingredients compared to $6 in the store.



Next time I will try a honey roasted version. :)