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Tuesday, January 17, 2012

Vegan Entrees We Enjoy

I am slowly typing up some of my go-to favorite recipes, I thought I would compile them on my blog as to be able to share them easily. I am putting them in alphabetical order but may later organize them by main ingredient. Let me know your thoughts if you have nay questions about these, just shoot me a note. Enjoy!


Vegan Alfredo

gifted to us by Leaf the best vegetarian/vegan restaurant in Boulder CO.
Leaf Vegetarian Restaurant Vegan Alfredo
2 cups raw cashews (soaked in hot water overnight and strained)
1/2 yellow onion (diced small)
1/2 Tbs raw garlic
1 Tbs nutritional yeast
1/3 cup evoo
2 cups water
S & P to taste
Saute onions and garlic until clear - blend all ingredients together to desired texture. Nut pieces should be basically liquid, should not be chunky.
I used a food processor to make this, not a blender, chopped the onion and garlic first in the processor then sautéed them, then returned them to the processor to blend, came out very smooth.... heated very slowly on the oven for a few mins. Served over fetuccini one night with broccoli then had left overs a couple night later with whole wheat penne and edamame.

( Roman enjoyed this sauce )


Black Bean Burgers

Adapted from Good Housekeeping recipe Aug, 2011

Tex-Mex Bean Burgers

1. c. quick cooking brown rice ( I use
1 can low sodium pinto beans ( I used black beans)
1c fresh corn kernels ( I used a cup of canned corn, drained)
2 cloves of garlic, crushed with a press
1.2 tsp coriander
1/4 tsp chipotle chili powder
( I had neither one of the above spices so I used 3/4 tsp of Savory blend fajita seasoning )
salt and pepper
Spray veggie or olive oil

Burger Buns, favorite burger fixings, lettuce, avocado, tomato, red onions, cilantro, jalapeno,

Cook rice as label directs; let cool.

In food processor, pulse rice, beans, corn, garlic, seasonings, little dash of salt and pepper. Combine but still chunky. ( This can be refrigerated, covered, up to 4 hours) I did this and I think it made the patties easier to form.

Shape mixture into 4 ( 1-inch tick ) patties. Spray a 12-in nonstick skillet, and heat on medium for 1 min. Cook burgers 8-10 minutes or until browned on both sides.

I had the oven going for sweet potato fries so I placed the burgers on a baking dish and put them in the oven while I prepped the fixings, check the temperature with an to make sure they are nice and warm throughout.

I opted out of using a bun and just placed 2 burger patties along side giant salad and topped the burgers with avocado and salsa


Rich nut & Chickpea Chili

6oz ( 1 cup ) raw cashews
4 tsps chili powder
2 tsps unsweeetened cocoa powder
4 teaspoons olive oil
2 medium onions, chopped
5 cloves garlic, minced
1 teaspoon sugar
4 cups small broccoli florets ( 9 oz)

2 1/4 cups water or low sodium veggie broth

1 can crushed tomatoes
1 can chickpeas, rinsed and drained
12 oz soy or veggie protein crumbles ( about 2 cups)

Garnish ideas
1 cup plain soy or coconut yogurt
grated lemon zest
coarsely ground black pepper
chopped fresh tomatoes
lemon juice
minced cilantro

Whole wheat tortillas warmed on a pan or tortilla chips

In a food processor combine the cashew, chili powder and cocoa. Pulse the mix until it's the texture of coarse meal. Be careful not to turn into a paste.

In a big pot or dutch oven, heat oil over medium heat. Add onion and garlic. Sprinkle with sugar and cook, stirring, until onions are softened and begin to turn gold, 5-7 mins.

Add broccoli and 1/4 cup of water or broth. Cover and cook for 2 mins.Stir in cashew mixture, remaining 2 cups of water or broth and crushed tomatoes.

Bring to a boil over high heat. Reduce to a simmer, cover and cook for 10 mins. Stir in chickpeas and soy crumbles and simmer uncovered and stirring occasionally for 10 mins. Add more chili powder and salt as needed.

Add all or as many garnishes as you like. I refer lemon, fresh tomatoes and fresh cilantro.