Quick
Ingredients (use vegan versions):
- 1 bag Japanese soba noodles
- 1 block regular tofu, firm drained and pressed
- 5- 10 cloves garlic, crushed
- 1/3 cup apple cider vinegar
- 1 carrot, peeled
- 1 beet, peeled
- 1 bunch spinach well washed and trimmed
- juice from 1 lemon
- 2 green onions, chopped
- 1 bunch cilantro, well washed and trimmed
- handful roasted peanuts
- olive oil (at least 1/2 cup, maybe more)
- Seasoned rice vinegar (at least 1/8 cup. maybe more)
Directions:
A beautiful, easy to prepare dish!
First, cut into desired shapes and marinate the
pressed tofu overnight in:
6 crushed garlic cloves, apple cider vinegar and
salt to taste.
**See the Best Sunday Stroganoff recipe on this
website for more tofu marinade tips and ideas**
Fry the marinated tofu over medium heat in about 5
TBS of olive oil. Let it fry on each side for at
least 5 minutes to get a nice golden crust. When
done, remove and drain on a paper towel.
Meanwhile: shred the carrot and beet using the
largest holes on a box cheese grater. it's best to
rinse the grater in between the veggies so as not
to transfer any colors or flavors.
Next, make the sauce: put stemmed cilantro,
chopped green onion, peanuts, rice vinegar, and
olive oil in a food processor and whirl on high
until everything is blended. Check for taste and
adjust seasonings as desired. You can easily
control the consistency of the sauce by adding
more or less oil.
Now boil the noodles according to package
instructions.
While the noodles boil: prepare the spinach by
adding 3 or more cloves crushed garlic, a dash of
olive oil and lemon juice to a large pot and
heating. Then add the spinach, cover and cook
over high heat for about 3 minutes (just enough to
wilt the spinach and retain its fresh color- too
long and you'll wind up with the yucky brown
spinach, much feared in childhood).
Now assemble the Ingredients (use vegan versions): First, layer the
fried tofu along one side and the bottom a medium
sized bowl. Pile in the spinach to cover the
bottom of the bowl and over some of the tofu. Now
make a mound of carrots and another of beets off
to one side of the bowl. Now fill in the rest
with noodles. Top with the bright green cilantro
sauce and sprinkle with toasted sesame or flax seed
or chopped peanuts.
Lovely enough to serve on Mother's Day, but
filling enough to satisfy even the most hearty
appetite.
Serves: 2
Preparation time: 30 mins
By iveggies
Ingredients (use vegan versions):
- 1 pkg. falafel mix
- 1c. prepared brown rice that has been simmered in veggie stock with cumin seed, salt, and pepper.
- sauce:
- 8oz. plain soy yogurt
- dill, lemon pepper, and greek oregano to taste -or-
- ketchup,tabasco sauce, and chili powder to taste
Directions:
Cook your brown rice in veggie stock, cumin seed,
salt, and pepper. Prepare your falafel mix and
combine it with cooled rice in a bowl. Shape into
balls and fry in olive oil or shape into patties
and broil for 3 min each side or to desired
crispness.
Serve with sauce.
Serves: abt. 8-10
Preparation time: 30-40 mins.
By iveggies
Ingredients (use vegan versions):
- 1 large can of veggie stock
- canned or fresh: tomato chunks, corn, green beans, potato chunks, and kidney beans
- 1 chopped purple onion
- 4-6 cloves chopped garlic
- oregano, salt, pepper, basil, horseradish, Tabasco sauce to taste
- box of elbow macaroni (I use whole wheat macaroni)
Directions:
In the biggest soup pot you've got, put in a
little veggie stock and saute the onion and
garlic. Drain all of the can of veggies except
the tomatoes. Add all of your stock, beans, and
veggies and bring to a boil. Turn down heat and
add your macaroni and spices. Cover and simmer
until macaroni is tender. This stuff freezes
great and the leftovers are awesome because the
longer this stuff sits, the better it gets.
Serves: 8-10
Preparation time: 15 prep. - at least 20 simmering.
By iveggies
Ingredients (use vegan versions):
- 1 lb soft tofu (NOT silken)
- 1/3 cup of vegan mayo
- 1-2 teaspoon EACH garlic and onion powder
- 1/2 teaspoon of good curry powder, mild flavor
- 1/2 teaspoon of seasoning salt
Directions:
Break up the tofu in a food processor bowl and
add all the rest. Blend this till it is a smooth
paste. This is English style and tastes the way
I remember egg paste tasting. Serve on whole
grain vegan bread with lettuce and tomato. You can dip
veggies in it too, but my favorite is eating
scoops on rice nut vegan crackers...
Serves: 8
Preparation time: 15 minutes
By iveggies
Ingredients (use vegan versions):
- 8 oz vermicelli broken into pieces + 2 tablespoon oil
- 1 onion chopped small
- 1 small bell pepper chopped
- 2 cloves garlic pressed
- 1 14.5 oz can of diced tomatoes with jalapenos undrained
- 1 14.5 oz can vegetable broth
- pinch of oregano
- salt ‘n pepper to taste
Directions:
Heat oil in a skillet. Add vermicelli and stir for a minute or two.
Add onion and peppers and cook for
another 2 minutes stirring occasionally.
Add tomatos, broth and spices.
Simmer till liquid is absorbed and
pasta tender.
Enjoy!!
Serves: 4
Preparation time: 20 min
By iveggies
Ingredients (use vegan versions):
- 2 servings of angel hair pasta
- 1 cup vegan soymilk
- 3 teaspoon diced red onion
- 3 tablespoon diced red bell pepper
- 1 tablespoon instant vegetable broth mix
- black pepper to taste
- oil for frying (about 2 tbsp.)
Directions:
1. Boil pasta, drain and set aside
2. Using the same pot as you used for
boiling the pasta; heat up some oil
and add red onion, bell pepper and
black pepper. Fry for a few minutes on
medium heat, or until veggies are
getting slightly softer but not brown.
3. Add instant vegetable broth and
half of the soymilk. mix well.
4. Add pasta and the rest of the
soymilk. Let sauce cook into pasta
(about 4-5 mins.), and serve. Great
with homemade garlic vegan bread and salad.
Serves: 2
Preparation time: 20 mins.
By iveggies
Ingredients (use vegan versions):
- 1 cup vegan soymilk (I like vanilla flavored)
- 1 cup orange juice
- 1 banana
- 1 cup frozen strawberries or mixed berries
- 1 tablespoon flaxseed oil
- a good sprinkling of wheat germ
Directions:
I combine everything a big plastic cup
and blend it with an emersion blender
but, you can use a regular blender if
you don't have one. I'm not sure on the
exact measurements for the strawberries
but I think a cup is close. This makes
a lot but it's really good. I like to
have it in the morning with almonds.
Enjoy - Jen
Serves: 1 - 2
Preparation time: 5 MINUTES
By iveggies
Ingredients (use vegan versions):
- 3 servings of wide noodles (or your favorite pasta shape)
- 1 cup zucchini sliced into quarter-rounds
- 3/4 cups sun-dried tomatoes, chopped
- 9 vegan meatballs
- olive oil
- 1/4 cup or more vegan red wine vinaigrette
- 1/2 cup water
- Italian seasonings
Directions:
Start water boiling, then cook pasta
according to package directions.
Put a 1/2 Dollar size amount of olive
oil in hot cast iron pan, or other stir-
fry pan, add zucchini and stir.
When the zucchini is well coated with
oil add 1/2 cup water and 1/4 cup or
less of vegan red wine vinaigrette and
continue stirring occasionally and add
frozen meatless meatballs, when they
are thawed, cut them in half.
Add sun dried tomatoes stir and add more
water if needed to provide steam to
cook everything, don't let things stick
too much. Add Italian seasonings to
your taste.
When the pasta is done, drain and rinse.
You want the zucchini to be somewhat
golden browned, I call this method
steam-frying, (oil for non-sick and
water for steam without too much fat).
When the ball-ball mixture are
warmed, everything is done. Add pasta
to ball-ball mixture or vice versa
and stir .
Eat and enjoy!
Serves: 3
Preparation time: 25 minutes
By iveggies
Ingredients (use vegan versions):
- box of Minute Rice
- various veggies (corn, carrots, peppers are ones I suggest)
- salt
- galic pepper
- vegtable oil
Directions:
Put a thin layer of vegtable oil on the
bottom of a pan.Add veggies of choice
to the pan.Also in a pot put a cup of
water.Let water boil and add one cup of
rice.Let sand for 5min.Make sure
veggies are slightly brown.
(stirring/fliping the veggies will keep
them light brown.)Add veggies to rice
when rice is done cooking. Serve. You can
add garlic pepper and/or salt for taste.
Serves: two
Preparation time: 5min.
By iveggies
Ingredients (use vegan versions):
- 1.5 cup split lentils (I use the red ones)
- 1.5 cup water
- 1/3 average size onion, finely chopped
- 3 - 4 cloves garlic
- 2 tablespoon olive oil
- 1/2 - 3/4 cup sweet peas (canned works well)
- 2 tablespoon rice vinegar
- salt here and there for taste
- sliced vegan bread
- whatever spices you have laying around that you love
Directions:
Combine lentils and water with some salt in
a covered pot and let cook until just mushy.
you might have to add a dash more water.
While lentils are cooking combine onion (I
like purple ones), garlic, and olive oil in pan
and saute until onions are soft. If your peas
are frozen, or even fresh, you might want to
add them in in a few minutes to soften them
up.
When both are cooked, add onion mixture,
rice vinegar, some more salt, and whatever
seasoning you desire. If you haven't added
your peas, add them now. Mix well. Cool and
smush on vegan bread. Will make many
sandwiches.
Serves: several
Preparation time: 20 min.
By iveggies
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