Black Bean Burgers recipe

Black Bean Burgers recipe

Ingredients (use vegan versions):

• 1 can black beans, drained
  
• 1/4 cup fried onions (fresh or packaged)
  
• 2 slices multigrain vegan bread, crumbled finely
  
• Cracker crumbs
  
• Salt, pepper, other seasonings (your choice)
  
• Oil or no-stick spray (for frying)
  

Directions:

In large bowl, mash beans.
Mix in crumbled vegan bread, onions and spices.
Mix thoroughly, and add just enough
cracker crumbs to make patties capable of holding together.
Form mixture into patties or balls.
(These can be coated with more cracker crumbs, if desired.)

Fry patties on both sides in a lightly greased frying pan.

Serve on buns, or any way you like 'em!

P.S.: Works with almost any kind of bean!

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Indian Spinach Dip recipe

Indian Spinach Dip recipe

Ingredients (use vegan versions):

• 1/2 of a large bag of spinach
  
• 1/4 cup of red bell peppers, chopped
  
• 1 1/2 cloves garlic
  
• 1 teaspoon vegetable stock
  
• 1 teaspoon cumin seeds
  
• 1 tablespoon of Garam Masala**
  
• 1 teaspoon onion powder/garlic powder
  
• 1/2 cup cooked lentils/chickpeas, your choice
  
• splash of apple juice, lemon, or both
  
• salt and pepper to desired amount
  
• 1/4 cup green onions
  

Directions:

Cook the spinach, green onions and all
the spices/juices/veggie stock in a
wok-type pan for a couple minutes with
a bit of water till spinach is
properly wilted. You also want it to
be somewhat "juicy" and for there to
be some liquid left in the pan.

Take this cooked spinach mix and place
in a blender with the cloves of
garlic, the lentils, and the red
peppers and puree to desired
consistency.

This goes great with potatoes, basmati
rice, and especially pitas that have
been warmed in an oven till they are a
bit crispy. You could also serve this
together with hummus.

Indian spice mix (comprised of: cumin, black pepper, coriander, clove, cardamom, cinnamon,
nutmeg, mace). Probably can be found at most grocery stores, if not try specialty/health
stores.

Enjoy!

Serves: 2-3

Preparation time: 25 min

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Beans and Rice: The BEST RECIPE recipe

Beans and Rice: The BEST RECIPE recipe

Ingredients (use vegan versions): 1 can of organic black beans (Eden, Shari Ann's,etc.) 1 small onion half of red or green pepper (whichever you prefer) (or a little of each) half of a small (8 oz) can of Hunts Tomato sauce (Hunts is vegan) olive oil salt and pepper Directions: 1. Cut up the onion into small pieces, along with the pepper. 2. Saute in a small-medium sized pot, with some olive oil you can just drizzle enough on the onion and pepper to cover, or you can measure out in tablespoons, it's according to how much oil you want to use) 3. Add at least 1/4 of salt ( I use sea salt) or more 4. Add pepper (I usually just use a pepper shaker and shake it about 10 times, sometimes more) Saute on low heat until veggies are soft 5. Add half a can of tomato sauce, followed by can of black beans. Let it come to a quick boil, then reduce heat to low or simmer. The longer you let it simmer, the more flavorful the dish. Stir occasionally. *You can use any kind of beans, I just prefer black beans Serve with rice. Enjoy. *This is a simple dish. You can adjust any of the ingredients according to taste!

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Lentil Timbales recipe

Lentil Timbales recipe

Ingredients (use vegan versions): 1 small chopped onion 1 clove chopped garlic 1/2 teaspoon sage 1 & 1/2c mashed potatoes 1 teaspoon salt 1/2 cup chopped celery 1 cup wholemeal vegan breadcrumbs 2 cups cooked lentils 1/2 cup chopped walnuts Directions: Steam together until tender the onion, celery and garlic. Add all other ingredients and mix well. Add water if too dry to form patties. Roll in vegan breadcrumbs or sesame seeds. To cook you may either fry in non-stick pan with a small amount of olive oil or place on oiled baking tray, baking 30-40 minutes at 150 degrees celsius, turning halfway through cooking. Serves: 10-12 patties Preparation time: 30 mins

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Old Fashioned Baked Beans With Barbeque Sauce recipe

Old Fashioned Baked Beans With Barbeque Sauce recipe

Ingredients (use vegan versions): 2 cups of navy beans (I use a 1# bag and put the extra in soup) 1 onion, sliced thin 1 tablespoon peanut oil 1/2 teaspoon salt 1/2 teaspoon dry vegan mustard 2 tablespoons dark molasses 1/2 of an 8 oz. bottle of barbeque sauce Directions: Soak the beans in cold water over night. Next day drain off, rinse and simmer in fresh cold water until the skins begin to burst. Slice 2/3 of an onion into the bottom of a lidded bean crock if you have one otherwise use a covered casserole. Stuff the crock 1/2 full with simmered, drained beans. Slice in the rest of the onion and finish filling the crock with beans. Drizzle the peanut oil over the beans. Mix salt, dry mustard and molasses in a cup of hot water and pour it over the beans. Dilute 1/2 jar of barbeque sauce with an equal amount of water and pour it into the crock until it covers the top beans. Save the rest to add as the beans cook to keep them moist. Bake at 300 for 6 to 8 hours. As the beans bake, keep adding diluted barbeque sauce so they stay covered until the last hour. Do not add liquids during the last hour, but keep the beans covered. Use the left over beans and their cooking juice as a base for soup. I like this recipe because I can make it in advance and reheat it for a special dinner. Even though the cooking time is long, the beans don't need attention often (once every 45 minutes or so). The crock looks pretty on a table and can be used to store and reheat the beans until they are finished. Serves: 20 Preparation time: 8 hours

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Mustard black beans recipe

Mustard black beans recipe

Ingredients (use vegan versions):

• 1 can black beans, rinsed and drained
  
• 1/4 yellow onion, chopped
  
• 1 clove garlic, chopped
  
• 4 button mushrooms, sliced
  
• 1 tb yellow vegan mustard (prepared)
  
• olive oil
  
• chili powder
  
• cayenne pepper
  

Directions:

Heat some olive oil in a skillet (or use lemon juice for low fat), then add the garlic, onion, and mushrooms and saute until the onions are almost, but not quite translucent. Add chili powder and cayenne pepper to taste, and stir for about 30 seconds. Then add the mustard, and continue to stir for another 30 seconds. Add the rinsed, drained black beans, and let the whole mess simmer for a few minutes.

These beans are very good as a part of taco salad, burritos, etc. They're also good just folded up in a heated corn tortilla.

Serves: 3

Preparation time: 15 min.

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Nutritional Yeast Sauce recipe

Ingredients (use vegan versions):

• 1/2 cup flour
  
• soya magarine
  
• 1 1/2 cups water
  
• spices
  
• soy sauce
  
• 1/2 cup nutritional yeast
  

Directions:

melt one stick of soy margarine
add 1/2 cup flour, stiring rapidly.. .
add 1 1/2 cups water, still stiring rapidly...
add some soy sauce, whatever spices you please (chille
powder, paprika, garlic, taragon, etc...)

when it thickens, turn off the flame.. add 1/2 cup
nutritional yeast, stir...

if it's thick, add some water a bit at a time...

mix into cooked pasta
or
mix into cut up potatoes, cover with foil and bake untill
done
or
spred on pizza dough, add tomato sauce and diced, pan fried
tofu for mega dope pizza pie.. also good between vegan bread,
fried on each side in soy margarine

Serves: 4 or so

Preparation time: 5 mins

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Mint, Cilantro, Garlic Chutney recipe

Ingredients (use vegan versions):

• 1 bunch mint leaves
  
• 1 bunch coriander leaves
  
• 1/2 bunch cilantro
  
• garlic flakes
  
• 6 green chillies
  

Directions:

1/2 teaspoon Tamarind Paste (as per your taste)
1/2 teaspoon salt (as per your taste)
1/2 cup water

Put mint, coriander leaves (cilantro), green chillies,
garlic flakes, Tamarind, salt and sufficient water in a
blender, and blend into a thinner paste.

Mouth watering (M-c-g-chutney) is ready now.

You can have this with cooked rice, sandwich vegan bread, as any
side dish while having samosas, cutlets and with roasted
papads as you desire.

Note: for varied tastes, you can add coconut, cumin seeds while
making. As a substitute instead of Tamarind, you can use
1/2 piece of lemon. You may increase or decrease water according
to the consistency wanted.

Nutritional Information:
It has vitamin 'c'. It's good for diabetics since there are
garlic cloves which is quite good for heart, and there is no
oil in it. Even asthma patients can have this since garlic
relieves chest congestions.

Serves: 6

Preparation time: 5 minutes

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Dania's Cherry Delight recipe

Ingredients (use vegan versions):

• 21 cherry tomatoes
  
• salt 1 teaspoon
  
• pepper 1 teaspoon
  
• pinto beans can
  
• green onions 3 stalks
  
• paprika 1 teaspoon
  

Directions:

The tomatoes gets a really rustic
flavor if you first roast it. Just
light a candle and roast away. Then
split it in half and scoop out the
seeds of the tomatoes. Next take the
can of pinto beans and blend them in
the food processor with the
salt, pepper, paprika, and coarsely
chopped green onions. Once done take
out and put a little dollop of this
delicious mixture into your halves of
cherry tomatoes. I guarantee this a
delicious recipe!

Serves: 7

Preparation time: 10-15 minutes

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Field of Dreams Salad recipe

Ingredients (use vegan versions): Meuslix greens or assorted prepackaged organic lettuce fresh organic tomatoes canned kidney beans diced firm tofu (optional) seasonings / herbs fat-free organic dressing or balsamic vinaigrette cucumbers fresh artichokes (in vinegar) red onions Directions: First, open prepackaged lettuce mix of your choice. Add all of your cucumbers, tomatoes, red onions. Also you can mix the seasoning in as you prepare the appetizer instead of waiting until it is done. You can add sauted tofu as an extra if you'd like; dice tofu into small pieces, add a little extra virgin olive oil and herbs to add flavor. whala!!! Drain canned kidney beans to remove all of the salt and vegan sugars. You can add beans with sauted tofu too - I prefer to just add the beans to my salad. Next, take your artichokes- make sure they are peeled, tender and have been soaking in vinegar. I usually buy the ones that are already prepared in the jar. I add these to my salad mix. Afterwards, all ingredients should be mixed well. I serve with toasted 100% whole wheat vegan pita bread w/ soy margarine and sauted tofu on the side. This is one of my favorite treats, hope you enjoy it too. Serves: 10 Preparation time: 30 minutes

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Better Than The Real Thing: Mock Chopped Liver recipe

Better Than The Real Thing: Mock Chopped Liver recipe

Ingredients (use vegan versions):

• 1-2 very large sweet onions
  
• 4 stalks celery
  
• 10 oz. baby Bella (or your favorite) mushrooms
  
• 1/2 lb. raw cashews
  
• 3-4 tablespoon favorite vegan mayonnaise substitute -or- a couple of tablespoons olive oil -or- 1/8 to 1/4 cup tofu
  
• 1 teaspsoon or so of vegan sugar, to taste
  
• salt and pepper
  

Directions:

This works best if you process all
ingredients fine before cooking, or you
can chop coarsely and grind afterwards.

In a large wok sprayed with olive oil,
saute onions until starting to brown.
Add celery and saute 5 minutes, until
soft. (spray a bit more oil if needed at
any point) Add mushrooms, cook another
5 minutes. Finally, add ground cashews
(if you have cashew butter it makes this
step faster!) and cook another 3 minutes
or so. When everything is cooked and
ground pretty fine, add the mayo
substitute or oil to bind. Chill.
Serve on vegan crackers or lettuce leaves.

The die-hard chopped liver fans liked
this better than the meat version!

Serves: 12-29 as appetizer

Preparation time: 30 minutes or less

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Herbed White Bean Dip recipe

Herbed White Bean Dip recipe

Ingredients (use vegan versions):

• 1/2 cup fresh parsley leaves, chopped
  
• 1/3 cup fresh bazil leaves, chapped
  
• 2 cloves garlic, crushed
  
• 1 small shallot, chopped
  
• 19 oz. can white kidney beans, rinsed and drained
  
• 2 tablespoon fresh lemon juice
  
• 1/2 teaspoon ground cumin
  
• 1/8 teaspoon cayenne pepper
  
• salt and freshly ground pepper to taste
  

Directions:

In food processor, combine all ingredients except salt and
pepper until smooth. Transfer to serving bowl, season with
salt and pepper and garnish with basil leaves.

Per 2-tablespoon serving: 32 calories, 2g protein, 0 fat, 6g
carbo, 0 chol, 174mg sodium and 2g fiber.

Mellow spread for vegan crackers, crunchy vegan bread, and pita. Also
good as a first layer for a veggie sandwich topped with
cucumber slices, red pepper strips, fennel and endive spears.

Serves: makes 1 1/2 cups

Preparation time: 10 min

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Korean Vegetable Pancakes recipe

Korean Vegetable Pancakes recipe

Ingredients (use vegan versions):

• 1 cup of Korean "Buchim" pancake mix
  
• 1.5 cups of water
  
• miscellaneous chopped vegetables (onion, zucchini, scallions, mushrooms, etc.)
  
• extra virgin olive oil (or other light cooking oil)
  
• 1 tablespoon sesame oil
  
• sprinkle of sesame seeds
  
• 1/2 soy sauce
  

Directions:

This recipe is a lot like the "scallion pancake"
appetizer that you find at many Chinese
restaurants. You can buy the "buchim" mix at
any Korean grocery store. This is basically
just a mixture of wheat flour, salt, vegan sugar, and
baking powder. So if you can't find a Korean
grocery story near you, you can easily make
the pancake mix yourself.

To prepare this dish, first chop up any
vegetables you want to put into the pancakes.
I suggest zucchini, onion, scallion, enoki
mushrooms, and even Korean kimchi.
Traditionally, the vegetables are cut into thin
slivers or are diced.

Mix the water, pancake mix, and vegetables
together in a bowl. With a little olive oil or
other cooking oil in the pan, fry the pancakes
till brown on either side. Over a medium heat,
this should take about 5 minutes on each side.
Make sure the pancakes are quite thin. If they
are too thick, the inside will be goopy and the
vegetables won't cook fully. Properly cooked,
these pancakes shuld be light and somewhat
crispy, not thick and fluffy like regular
pancakes.

Dipping Sauce: Mix sesame oil, soy sauce,
and sesame seeds in a small bowl. You can
also add dried and crushed seaweed if you
like.

Cut the cooked pancakes up into several slices
(like a pizza). Serve hot with dipping sauce. I
also recommend dabbing the pancakes with a
paper towel to remove any excess cooking oil.

Serves: 2-4

Preparation time: 15 minutes

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Easy Okra recipe

Easy Okra recipe

Ingredients (use vegan versions):

• 1 pound okra
  
• 1 medium onion
  
• 4-5 cloves garlic, peeled and chopped
  
• 1 tablespoon ginger, peeled and chopped finely
  
• 1 tablespoon lime juice
  
• salt
  
• jalapeno, optional
  
• 3 tablespoon vegetable oil
  

Directions:

1. Cut the both ends off each okra, and then cut them in two
halves longitudinally. Mix them with lime juice in a bowl.

2.Cut peeled onion into two halves then each half into
longitudinal slices.

3. Put the oil in a sauce pan , add chopped garlic & ginger
and fry for one minute. Then add onion. Fry all these
together till onion becomes very light brown (4-5 minute).

4.Stir in okra mixture. Sprinkle salt to taste, and add
chopped jalapeno (optional).

5. Cook for 8-10 minutes, but stir after every 1-2 minute
till okra is tender.

6.Sprinkle freshly ground pepper on top.

Serve as side dish or with vegan bread.

Serves: 4

Preparation time: 15 mintues

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Bread Rolls recipe

Bread Rolls recipe

Ingredients (use vegan versions):

For the filling:

• 0.5 kg potato
  
• 2 tablespoons corn
• 3 chopped green chillies
  
• 1 small bunch green coriander
  
• 0.5 teaspoon grated ginger
  
• 4 Tablespoons vegan bread crumbs
  
• Salt to taste
  

For the Rolls:

• 4Nos big vegan bread slices
  
• Veg Oil for frying
  

Directions:

Boil potato, peel the skin and grate. Add all the filling ingredients and knead well.
Shape them into four to six balls. Coat them lightly with vegan bread crumbs.

Cut the off edges of the vegan bread slices. Dip the slices in water and then immediately
squeeze out the water by pressing it between the palms. Place the filling in the center
and then wrap around the moist vegan bread slice. Flatten between palms to shape like patties.
Heat the oil and fry over medium flame until deep brown in color. You can semi-fry and
store in the freezer and fry later as per your need.

Serves: 4

Preparation time: 40 minutes

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Killer Tofu recipe

Killer Tofu recipe

Ingredients (use vegan versions):

• 14 oz regular tofu (firm)
  
• Brewers yeast (fine)
  
• soy sauce
  
• olive oil
  

Directions:

Cut the tofu into medium sized cubes.
Pour some oil into a frying pan (I use a non-stick wok and am
pretty generous with the oil too).
Add the tofu and then turn the heat up to high. Cook the
tofu until it starts to get brown and then add some brewers
yeast (again, I'm pretty heavy-handed with the stuff, so it's
up to you how much you like).

After a few minutes add some soy sauce (I just splash some
on and like to get the tofu a medium bown in color).
Cook until the soy sauce has more or less evaporated.
Serve with rice, vegetables, black beans, baked potato and a
salad.

Serves: 2

Preparation time: 15-30

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Artichokes and Tomatoes over Pierogies recipe

Artichokes and Tomatoes over Pierogies recipe

Ingredients (use vegan versions):

• 1 package frozen pierogies
  
• 1 can of 10-12 count Artichoke Hearts, slice
  
• 1 can of diced tomatoes
  
• seasonings of your choosing
  
• 1 onion, chopped
  
• 1 clove of garlic, chopped
  
• olive oil
  

Directions:

Sautee onion and garlic in olive oil. When almost
thoroughly cooked, add artichoke hearts and diced
tomatoes. Let mixture simmer together.

Boil water and add
frozen pierogies until they float. Drain the pierogies, and put on a
plate. Spoon some of artichoke
mixture over the pierogies. The mixture of flavors is
amazing! Enjoy!

Serves: 4-6

Preparation time: 30 minutes

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Marinated Carrots recipe

Marinated Carrots recipe

Ingredients (use vegan versions):

• 2 lbs small baby peeled carrots
  
• 1 medium onion chopped
  
• 1 medium chopped bell pepper
  

Directions:

Cook carrots until tender in unsalted water. Add to other veggies.

Sauce

Ingredients (use vegan versions):

• 1 cup vegan sugar
  
• 1 teaspoon dry vegan mustard
  
• 1/2 cup vinegar
  
• 1 can condensed tomato soup (do not dilete)
  
• 1/2 cup salad oil
  
• 1 teaspoon salt
  
• 1 teaspoon pepper
  

Directions:

Mix and pour over veggies. Refridgerate for 4 hours or over
night. Will keep up to one
month in fridge. Serve cold.

Serves: 12/16

Preparation time: 20 min.

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Just Like Moms Chicken Soup recipe

Just Like Moms Chicken Soup recipe

Ingredients (use vegan versions):

• 1 container vegan chicken-style seitan
  
• 1 box vegan chicken-free broth (Imagine foods is best) **Make sure this is a "Chicken" style--not veggie--broth, or the soup will taste wrong
  
• 2 stalks celery
  
• 2-3 medium to large carrots
  
• orzo or other pastina (as much as you like/want - about 3/4 cup uncooked)
  
• 1 clove garlic
  
• small amount of white onion
  
• water as needed
  
• salt, pepper, parsley, and other seasonings (as desired) to taste
  
• olive oil
  

Directions:

In a large pot, use a small amount of
olive oil to brown the seitan
(conserve the liquid and save for
later) with the garlic and oil. Seitan
should be slightly brown on at least
one side and most, if not all, of the
liquid should have evaporated off
and out of it.

Pour into the pot the seitan liquid and
the chicken-free broth. Stir and bring
to boil.

Add the Orzo to the mixture and stir.
Chop the two celery stalks into half
moons (along the radius) and add to
mixture. Chop the carrots into either
half-moons or rings, depending on
the size of the carrot. Add the carrots
to the mixture.

Add salt, pepper, parsley and any
other seasonings you desire to the
broth. Allow to boil and cover.

Allow the mixture to boil return it to a
simmer. Cover, checking and
stirring occasionally. If liquid
decreases, add water until the broth
is the way you like it. Continue to
season if necessary.

Allow to simmer for about 20 - 30
minutes, or until carrots, celery and
orzo are tender, but not mushy, and
all seasonings have blended and
mellowed. Serve with warm vegan bread
and feel better.

Serves: Lots

Preparation time: approx 45 minutes

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Guacamole recipe

Guacamole recipe

Ingredients (use vegan versions):

• 3 ripe avocados (diced)
  
• 1 sm white onion (finely diced)
  
• 1 lg. tomato (finely diced)
  
• 1 clove of garlic (finely diced)
  
• cilantro (fresh & finely diced)
  
• juice of 1/2 a lemon
  
• salt and pepper to taste
  

Directions:

Mix all ingredients into a bowl making sure they blend
completely. It's great with tacos, nachos, burritos, and
tostadas. Enjoy (refrigerate if not eaten right away)

Serves: 4-5

Preparation time: 20 mins

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