Olivia's Sweet Potato Bowls (Vegan)

Layer in a bowl:

* jasmine rice

* steamed broccoli

* roasted sweet potato & chickpeas (see recipe below)

* crispy tofu (see recipe below)

* avocado, diced

* edamame

* peanuts

* peanut sauce (see recipe below)

Roasted Sweet Potato & Chickpeas:

1) Cube sweet potatoes and toss with chickpeas (drained but not blotted). 

2) Season with sea salt, garlic powder, and paprika.

3) Bake at 400 degrees for 30 minutes.

Crispy Tofu:

1) Cube a firm block of tofu (pressed to release liquid).

2) Season with garlic powder, paprika, sea salt, and pure maple syrup, then air fry.

Peanut Sauce

Combine the following:

3 Tbsp. peanut butter

2 tsp. soy sauce (or liquid aminos for GF)

2 tsp. pure maple syrup

lime juice

chili powder (or red curry)

water to thin

This recipe is modified from the original from Rachwolfson on TikTok.

Evie's Lentil Meatballs & Curry (Vegan)

1 C. black lentils (uncooked)

1 tsp. fennel seed

1/2 C. quinoa (uncooked)

1 tsp. salt

1 tsp. granulated garlic

1/3 C. chopped cilantro (or more for optional garnish)

6 oz. firm tofu, pressed down (to release water) and patted dry (NOT silken tofu)

1 Tbsp. tahini

Coconut Curry Fenugreek Sauce

8 cloves garlic, minced

2 Tbsp. fresh ginger, grated

2 tsp. fresh turmeric, grated (or 1 tsp ground turmeric)

2 extra large tomatoes, finely diced, with juices

2 Tbsp. dried fenugreek leaves

2 cans coconut milk (not light!)

2 Tbsp. lime juice

2 tsp. brown sugar (I use coconut sugar)

1 tsp. salt, or more to taste

1/2 tsp. cayenne, or more to taste

fresh cracked pepper

1) On high heat, bring lentils and fennel seeds to a boil in a small pot with 3 cups water. Cover, turn heat to low, and simmer for 25 minutes. Drain well.

2) On high heat, bring quinoa to boil in a small pot with 1 cup water. Cover, turn heat on low, and simmer 15 minutes. Turn off heat and leave covered.

3) Make the sauce. (See recipe below.)

4) Preheat oven to 400 degrees. Assemble the meatballs. (See recipe below.)

5) When meatballs are done, rewarm the sauce and serve both over cooked rice. Garnish with cilantro, if desired.

Coconut Curry Fenugreek Sauce

8 cloves garlic, minced

2 Tbsp. fresh ginger, grated

2 tsp. fresh turmeric, grated (or 1 tsp ground turmeric)

2 extra large tomatoes, finely diced, with juices

2 Tbsp. dried fenugreek leaves

2 cans coconut milk (not light!)

2 Tbsp. lime juice

2 tsp. brown sugar (I use coconut sugar)

1 tsp. salt, or more to taste

1/2 tsp. cayenne, or more to taste

fresh cracked pepper

1) In a large skillet, over medium heat, sauté garlic and ginger in little water until just cooked. 

2) Add turmeric and sauté one more minute.

3) Add diced tomatoes and juices, sautéing until most of the juices evaporate (5-8 minutes).

4) Stir in coconut milk, fenugreek leaves, lime, brown sugar, salt, cayenne, and pepper. Taste for salt.

5) Bring to a simmer, then turn off heat until ready to serve.

Vegan Lentil Meatballs

1 C. black lentils (uncooked)

1 tsp. fennel seed

1/2 C. quinoa (uncooked)

1 tsp. salt

1 tsp. granulated garlic

1/3 C. chopped cilantro

6 oz. firm tofu, pressed down (to release water) and patted dry (NOT silken tofu)

1) In a food processor, place the cooked quinoa and half of the lentils, and pulse until texture of coarse sand. Place in a large bowl.

2) Add the remaining lentils, salt, granulated garlic, chopped cilantro, and mix well.

3) In the same food processor, add the tofu (blotted well and broken apart) and 1 Tbsp. tahini. Pulse until it forms a smooth paste, scraping the sides as necessary.

4) Scoop this mixture into the lentil mixture and mix well. Knead gently with your hands ti be sure it's thoroughly mixed and salt and spices are evenly distributed.

5) Line a baking sheet with parchment paper.

6) With wet hands, form small ping pong-sized balls. Place on a baking sheet and place in the 400 degree oven for 20-25 minutes.

The original recipe appeared on Feasting at Home.

Olivia's Chickpea Curry (Vegan)

2 cans chickpeas

2 can coconut milk

1 Tbsp. tahini

2 tsp. garam masala

2 tsp. curry powder

2 tsp. turmeric

1 tsp. ginger powder

1/2 tsp. chili flakes

1 large onion, chopped

3 cloves garlic, minced

veggies of your choice (broccoli, snow peas, peppers, zucchini)

10 ounces fresh baby spinach or other favorite greens (reserve until the end) 

roasted, salted peanuts (opt, for garnishing)

brown basmati or jasmine rice, for serving

1) Heat a large skillet to medium with a little water. 

2) Combine tahini with the little bit of water to "melt" into a thin paste.

3) Add seasonings and stir around until fragrant (not even a minute).

4) Add the chopped onions and minced garlic and cook until golden brown (about a minute).

5) Add the other veggies, harder veggies first, and cook only slightly.

6) Add the chickpeas and the coconut milk. Add salt to taste.

7) Cook for 5 minutes, then add the fresh spinach and cover.

8) After spinach wilts slightly, it is ready to serve.

9) Serve over rice and garnish with peanuts or other roasted nuts.

This recipe is heavily adapted from this delicious original one at gatheringdreams.com.

Barry's Wild Rice & Cranberry Salad (Vegan)

6–8 ounces wild, long-grain rice blend

1/2–1 C. dried cranberries

1 C. broccoli flowerets

4 green onions, chopped

3 celery ribs, thinly sliced

1 12-ounce jar pimientos, drained and finely diced

1/2 C. sweet & sour salad dressing*

1 C. roasted peanuts, pecans, or pine nuts

1) Prepare rice. Cool completely. 

2) Add all ingredients together except peanuts.

3) Chill at least 2 hours.

4) Add nuts just before serving.

NOTE: I add cooked black lentils for protein when I need this to serve as a complete meal.

* This recipe originally calls for sweet & sour salad dressing, a delicious store-bought salad dressing marketed by Maple Grove Farms of Vermont. The ingredient list reveals a base of refined white sugar and ketchup, however, so I will make my own next time. Once I've perfected an alternate version, I'll update here. In the meantime, if you're not avoiding refined sugars and processed oils, you can use theirs!

Here is their ingredient list: Sugar, Ketchup (Water, Tomato Paste, Vinegar, Salt, Onion Powder, Garlic Powder, Spices), Canola Oil, Distilled Vinegar, Water, Maple Syrup, Salt, Concentrated Lemon Juice, Xanthan Gum, Granulated Onion, Paprika, Granulated Garlic.

Red Kuri Bisque (Vegan)

I'm sure this could be made with pumpkin or any other pumpkin-like squash, but red kuri is rich and buttery and makes for the most deliciously creamy bisque! It’s worth the trouble of finding it. I get mine at my local Fresh Market. 

1 red kuri squash

1 large onion, diced small

6 cloves garlic, minced or finely chopped

1 Tbsp fresh rosemary, finely minced (or less)

1 can coconut milk

5 cups veggie broth, one cup at a time to taste

1) Cut red kuri squash in half, scoop out the seeds and pulp, then sprinkle inside with salt and pepper. Bake face down on parchment paper until tender, maybe 30-45 minutes. 

2) As squash bakes, chop and sauté onion in just enough water to prevent sticking until almost tender. Add garlic and cook till both are tender.

3) Add rosemary (the quantity is really to your taste) and stir fry—still in just a little water—until fragrant and tender. 

4) When squash is tender, cool slightly until you can handle it and then scrape the flesh from the inside of the skin. The squash will be very tender and easily removed. Discard the skin. 

5) Once all sautéed veggies are very tender, add 2 cups of the veggie broth, the coconut milk, and the squash. Still well. 

6) Add salt and pepper to taste, then add more veggie broth one cup at a time until it is the consistency you like. 

7) Those who like a smooth bisques will want to purée it smooth, but I like the little tender bits of onion in there, so I don’t. So delicious!

8) Serve with a side salad containing legumes for a complete protein meal. (Chickpeas, red kidney beans, or black beans are our favorites in salads.)

Evie's Blender Pancakes (Vegan)

2 cups nut milk

2 cups oats

2 ripe bananas

1 tsp baking powder

1 tsp cinnamon

1 tbsp chia seeds

Add all ingredients to blender except chia seeds. Blend until smooth. Add chia seeds and blend on low just to mix. Pour onto griddle, flip, serve, and enjoy!

Optional:

- make nut milk by using 2 cups of water and a handful of nuts and blending before adding the rest of the ingredients to the blender

- add maple syrup or other sweetener to the batter for a no-mess option

- add spinach to the blender

- serve with almond milk and fresh fruit

Hope to Try This Vegan Cheese (Vegan)

NOTE: I haven’t tried this yet. But I needed a place to save the recipe until I do, since I couldn’t ge this one to “pin” on Pinterest. So here’s the copy and paste!

INGREDIENTS

• 3.5-ounces cashews
• 1 2/3 cups water
• 2 tablespoons psyllium powder
• 2 tablespoons lemon juice
• 1/2 teaspoon salt

PREPARATION

1. Cover the cashews with water. Let the nuts soak for at least 6 hours.
2. Put the psyllium powder with the 1 + 2/3 cups of water in a bowl and let it soak for two hours, until it has a gelatinous consistency.
3. Drain the cashews and add them along with the soaked psyllium, lemon juice, and salt in a high-speed blender. Blend on high until the mixture is super smooth and creamy.
4. Pour into a 2-3 cup bowl and put it in the fridge for 4 hours or overnight.

Knock-Off "Thai One On" (Vegan)

The yummy vegan dish "Thai One On" (from Food for Thought restaurant in Williamsburg, VA) is sooo delicious! This version is nowhere near as good as theirs, but it does in a pinch in between visits to Williamsburg to enjoy the real thing! The quantities are flexible.

1 "bricks" of brown rice ramen per person (or other GF asian noodle)

Pad Thai veggies, thinly sliced into pinky-length strips:

Onion

Mushrooms, finely diced

Carrots

Broccoli (stalks and florets) 

Celery

Bok choy (stalks and greens)

Colored bell peppers

Snow peas

Etc.

Sauce, made of:

1 can coconut milk (shake well)

natural peanut butter, creamy, to taste (maybe 1/4–1/2 C or so?)

2 limes (lemons will do in a pinch)

tamari sauce and/or coconut aminos, to taste (maybe 2-3 Tbsp. or so?))

Little bit of honey or agave, to taste

1) In large pot (Dutch oven) put water on to boil for the noodles. Add some salt.

2) While waiting for that to boil, begin sautéing onions with SPG in a large skillet, adding each veggie as you get them chopped. No need for any oil. Just add a little water if they begin to stick. Stir frequently. Chop and add the veggies quickly, doing the harder veggies first and faster-cooking ones later. Cook all until al dente tender.

3) Once water begins to boil, continue chopping and adding veggies but also cook noodles according to package directions. For brown rice ramen, add bricks to boiling water. After 1 minute, separate with a chop stick. Boil for 2–3 more minutes until tender, then drain and rinse immediately with hot water.

4) In the same Dutch oven, whisk together the sauce ingredients to melt and warm the sauce through.

5) Add the noodles and the veggies to the sauce and stir well to combine.

6) Serve with salted Virginia peanuts and lime wedges.

Optional: Serve with grilled tofu for higher protein count and "meat-like" chunks of texture. I never bother.

NOTE: This is NOT good leftover (at least not with the brown rice ramen. The sauce gets pasty and the noodles fall apart when reheated. So if you wind up with extra sauce, save it and make a new fresh batch instead of leftovers already assembled. 

Roasted Root Veggies Winter Sheet Pan (Vegan)

1 large onion, diced

6 C. diced root vegetables* (potatoes, sweet potatoes, etc.)

1 can chickpeas, drained (save the aquafaba!)

BASTING SAUCE:

1/4 C. water or coconut aminos (to taste)

1/4 C. tahini

1/4 C. aquafaba

3 Tbsp. nutritional yeast (opt.)

1 Tbsp. poultry seasoning

1/2 tsp. garlic powder

1/2 tsp. sea salt

1/4 tsp. black pepper, or to taste

Optional: chili powder or cayenne pepper, to taste, for kick

1) Preheat oven to 400 degrees. Take a large sheet pan with edges and line with parchment paper.

2) Wash and dice 6 cups root veggies of your choice*.

3) Whisk together ingredients for basting sauce. Add root veggies and stir to coat.

4) Transfer to lined sheet pan. (Use spatula to rescue every bit of basting sauce from the bowl and transfer to the veggies on your sheet pan.)

5) Bake at 400 degrees for 45 minutes, stirring every 15 minutes by lifting parchment paper and flipping veggies over.

NOTE: This is yummy as a main dish or as a delicious side dish with BBQ Cauliflower Steaks.

*You can use any root veggies you like alongside the onions, including any kind of potatoes or sweet potatoes, carrots, butternut squash, cauliflower, rutabaga, turnips, parsnips, etc. You can also substitute cubed tofu for the chickpeas if you prefer.

This recipe is adapted heavily from this original from The Hidden Veggies.

Evie's Banana Cookies / Breakfast Bites (Vegan)

2 ripe bananas

1 C. organic rolled oats

1/2 C. raisins or other dried fruit of choice (cranberries, dates, etc.)

Anything else you want to add*

1) Mash bananas in a bowl.

2) Stir in oats, dried fruit, and nuts. (Chopped dates with walnuts is my favorite!)

3) Plop tablespoon-sized dollops onto a cookie sheet and bake at 375 degrees for 10-12 minutes. (I cook mine probably 20 minutes in the end. I like them kind of crispy and not as soft in the middle.)

*NOTE from Evie: I often triple this recipe. You can add anything you want (chopped apple, nuts, stevia, vegan chocolate chips, cinnamon, etc.)

*NOTE from Laurie: You can't really press these flat and cook them and cut them up later, as they'll be too mushy and moist in the end. They need to be cooked individually to get to the right amount of doneness. These freeze beautifully. Just freeze them individually and then put them in a ziplock in the freezer and pull a few out to take on the go. They will be a bit crumblier once they've been frozen.