Vegan Archives - Page 4 of 5

vegan recipes

January 26, 2021

Published by Grace O

Homemade Vegetable Stock

Vegetable stock is a flavorful, fat-free, vegan base for healthy cooking. I like to use it for my soups and sauces, especially if I’m feeding vegetarian friends or trying to avoid animal fats (see my White Bean Soup). Making the stock myself gives me lots of room to use seasonal vegetables. And since the stock is strained after cooking, I can use the stems and stalks of the vegetables, reserving the best parts for other dishes. You can add other vegetables, too, such as carrots, fennel, or kale. Most colorful vegetables are packed with antioxidants and disease-preventing foodtrients. YIELDS 3 […]

January 26, 2021

Published by Grace O

Orange Tomato Soup

My Homemade Vegetable Stock and Mock Sour Cream make this a light but satisfying vegan soup. You can use store-bought vegetable broth instead of homemade. The yellow bell peppers complement the taste and the nutrient content of the tomatoes, and they lighten the color of this soup to a pretty orange hue. If you don’t want to chop, seed, and peel the tomatoes, you can use canned chopped tomatoes instead. Tomatoes contain heart-healthy lycopene. SERVES 4 Ingredients 8-10 Roma tomatoes 2 orange bell peppers 2 cups Homemade Vegetable Stock Sea Salt and black pepper to taste 1/4 cup Mock Sour […]

January 20, 2021

Published by Grace O

Flaxseed and Squash Tortillas

These tortillas are soft enough to wrap around fish but durable enough to hold fajitas. I spent weeks perfecting them! Everyone who tries them loves them. This recipe makes reddish-colored tortillas using red bell peppers, but for tortillas with green flecks use green bell peppers. I use golden flaxseeds because I prefer their color. Flaxseed contains fiber and Omega-3 fatty acids, which can lower cholesterol and reduce your risk of heart disease, and vitamin E, which protects the heart and the skin from the sun’s aging effects. The carotenoids in squash and peppers are precursors to vitamin A, which […]

September 8, 2020

Published by Grace O

Cherry Barbecue Tempeh Sandwich

Tempeh is a traditionally Asian fermented plant-based protein source made from whole soy-beans. Because of the fermentation process, tempeh also contains beneficial probiotics. With a meat-like texture, tempeh is a hearty substitute for meatless meals and pairs well with many flavors due to its own mild, slightly nutty taste. Try it with my homemade cherry barbecue sauce, a lower sugar and preservative-free alternative to store-bought versions. Yields 4 Sandwiches Ingredients For The Sauce 1 cup fresh cherries, pitted 6 oz. tomato paste 2 garlic cloves ½ cup water 1 tsp. fresh orange zest 2 Tbs. fresh orange juice 1 Tbs. […]

June 3, 2020

Published by FoodTrients

Vegan Swiss Chard & Spicy Guacamole Quesadillas

Stuffed with perfectly spiced veggies and creamy guacamole, these cheese-free quesadillas will awaken your senses with unique pops of flavor from plumped raisins and orange juice. Ingredients 1 ripe Hass avocado (peeled and pitted; reserve pit) 2 Tbs. fresh cilantro (minced) 1/4 cup red onion (diced) 1 clove garlic (minced) 1/4 (about 1/2 tsp.) fresh habanero or jalapeño chile (seeded and finely chopped) 1 Tbs. fresh lime juice 1 pinch cayenne pepper 1/4 tsp., plus more to taste coarse sea salt 2 Tbs/ raisins (optional) 1 large bunch (1 pound) Swiss chard chiffonade 1/2 Tbs., plus a little extra extra-virgin […]

April 26, 2020

Published by Grace O

Refreshing Papaya Relish

This refreshing relish will help boost your immune system and keep your skin young and elastic. Papaya is rich in vitamin C and beta-carotene, which your body converts to vitamin A. It’s also high in potassium. Certain enzymes in papaya aid digestion. I use this salsa on grilled meats and fish, such as my Grilled Swordfish in Secret Marinade, and it’s also delicious as an appetizer with whole-grain chips. YIELDS about 4 cups Ingredients 2 cups cubed papaya, ripe but still firm ¼ cup seeded and chopped red bell pepper ¼ cup chopped red onion 1 tsp. minced garlic ½ […]

April 26, 2020

Published by Grace O

Easy Crockpot Apple Butter

Don’t be fooled by the title, this is a completely dairy-free recipe! With seasonal apples, naturally sweet dates and warming spices this recipe will not only taste delicious on a slice of toast but also make your kitchen smell divine! The quercetin in the apples will help boost your immune system. Ingredients 5 pounds of apples, peeled and chopped 3 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/4 tsp. ground cloves 1 tsp. pure vanilla extract 4-5 medjool dates, pitted 2 Tbs. water or orange juice 1/4 tsp. sea salt Instructions 1. In a large bowl, toss chopped apples with […]

January 21, 2020

Published by Grace O

Apple Sage Cauliflower

Golden brown cauliflower, sprigs of fresh sage, and a dollop of sweet and tart applesauce make this tasty side dish the perfect addition to almost any meal. It’s inspired by the Blue Zone city of Loma Linda, California, where the mostly vegetarian population enjoys great longevity and health. Like other cruciferous vegetables, cauliflower is a rich source of detoxifying fiber and the cancer-fighting sulfur compounds indoles and isothiocyanates. Serves: 2 Ingredients 1 head (3-4 cups) cauliflower, chopped into florets 2 Tbs. toasted sesame oil ⅓ cup unsweetened applesauce 1 Tbs. apple cider vinegar Salt and black pepper 3 sprigs fresh […]

April 2, 2019

Published by Grace O

Atchara Pickle

When I was a teenager, my mom and I would make atchara together. Atchara is a sweet-and-sour pickle made with green, unripe papayas and other vegetables. My mom would make florets out of a few carrots because they added beauty and color to the pickle. Eaten with grilled pork or fried fish, it’s considered a national dish of the Philippines. In America, I eat it with BBQ, grilled meat, and smoked fish. Papayas contain papain, an enzyme that helps break down proteins. This is why I sometimes use green papaya as a meat tenderizer. (There is less papain in ripe […]