Vegan – The Vegan Love Project

Hearty Lentil Farrow Vegetable Soup

Hearty Lentil Farrow Vegetable Soup

Whenever I am need of warming up, this is the meal I make. It is so simple and so very satisfying. Torn bread with olive oil or vegan butter makes this a perfect spread. Brown lentils are reminiscent of a beef stew while the lighter lentils make it more of a European 1^st course. Experiment!

2c lentils, cooked, washed and drained- can use yellow, green or brown- ALL DELICIOUS

1 medium onion, coarsely chopped

2 stalks celery, large dice

1 carrots, large chop

3 small yellow skinned potatoes, large dice

1c-cooked farrow

1-2c broccoli florets, cauliflower, diced and/or chopped leafy greens

1/4t black pepper

1/2t cayenne pepper flakes

1T fresh parsley, minced

2-3T extra virgin olive oil

6c boiling water

1t salt or to taste

Bring 6c of water to a boil, in case you need more

In a large soup pot, add the olive oil and sauté the onions, until golden and caramelized over medium high heat. Add the carrots, celery, potatoes, salt, black and red pepper. When the edges of the vegetables begin to brown, lower the heat and cook covered for 3-5 minutes or until the potatoes are tender. Add the cooked lentils and the cooked farrow, mixing them into the vegetables. Add the boiling water. Bring to a boil and reduce heat and simmer for 15-20 minutes. In the last 10 minutes of cooking, add the broccoli.

Adjust the seasonings before serving. Serve with crusty bread and drizzle with olive oil.

Vegan Seitan “Chicken”Paprikash

Vegan “Chicken” Seitan Paprikash

This is a stovetop version of my Grandmother’s traditional Hungarian dish that was one of my most favorites growing up. My grandma would cook whole chicken legs in white rice bathed in oil with onions and a ton of Hungarian paprika. My mom would kid that in order to make this properly, you need a full gallon of oil. If you are not interested in using a “fake” chicken product, or would like this dish to be gluten free, chickpeas replace the “chicken” in this dish remarkably well; it is equally delicious although not as familiar as what I grew up on. Serve this with a huge side of Sautéed Kale.

1 pound chicken style seitan, drained (Westsoy makes a chicken seitan) or make your own! Or 1 can or 1-1/2c chickpeas

1/2t pink Salt

1/2t black pepper

3 tablespoons olive oil

1 large onion, medium dice

4c Water

2T Hungarian paprika

1 1/2c white basmati or carolina rice

1 bouillon cube or replace the water with veggie broth

In a large heated pot, sauté ¼ of the onion in 1 T of oil until golden and just brown. Add the “chicken” and sauté until and heated through and it has a little bit of color on it- then remove it from the pan and set aside. In the same pan add the remaining onions and olive oil and sauté for 6-8 minutes. Add in the paprika, salt, pepper and the bouillon cube and continue to sauté until the onions are soft and translucent. Add the cooked rice and add back in the “chicken”, and add 4 cups of water. Bring to a boil and then reduce the heat to low. Cook partially covered for an additional 30-40 minutes stirring minimally. Turn off the heat and let sit for 10 minutes undisturbed prior to serving.

Ellen’s Golden Milk

This is delicious as an energy boost, or a soothing night time night cap to calm nerves prior to going to bed. Lately I have been making this as a pick me up during the cold afternoons or taking it as a dessert a little bit after dinner time. Turmeric has so many amazing medicinal attributes, including anti-inflammatory and anti-bacterial properties.

1 heaping T Coconut Manna

2c boiling water

1/2″ piece fresh ginger

1/2t cinnamon

pinch pink salt

pinch black pepper

pinch nutmeg *optional

pinch cayenne *optional

1-3t agave or maple syrup

1 1/2t turmeric

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Heat up 2 cups water in a kettle or on the stove. Pick your mug! I don’t put the turmeric in my blender as it discolors the container – a glass container should be okay!) See below.

In a high powered blender, add all the other ingredients- ginger, manna, salt, black pepper, nutmeg, sweetener, cinnamon etc. I measure the water by the mug I chose! Big mug, more water! I pour the boiling water into the mug, then into the blender then process everything for a minute or two. While that is blending, I add the turmeric into the empty mug. When its’ finished blending, pour the hot milk into the mug, Sprinkle with more cinnamon. SO TASTY!

Ellen’s No Bake Energy Balls

My sister Jill sent me an energy bar recipe and my other sister Karen was like- “Ellen, it’s OK for you to just follow a recipe, you don’t have to make it your own“…Ya…no, I really do. I made these with and without the protein powder- both delicious. You could make them with more raw, super antioxidant ingredients, like using raw cacao nibs in place of the chocolate chips, using 1/4c raw cacao powder in the dough, raw nut butter in place of the peanut butter etc…they are simple, quick and easy to make and great to have in the fridge for a quick snack before or after a workout or to get you to your next meal.

ellens-no-bake-energy-balls

1c (dry) gluten free oatmeal, 2/3 buzzed in a dry blender, 1/3 whole

2/3c + 1T dried desiccated coconut- reserve the 1T for later

1/2c peanut butter, chunky

1T chia seeds

1T hemp seeds

2T sesame seeds

1 scoop Raw Vegan Vanilla Protein Powder *optional

1/4c sprouted pumpkin seeds

1/4c crisped brown rice cereal *optional

1/2c vegan chocolate chips, buzzed in (the same) dry blender to a coarse meal with small chunks OR 1/2 raw cacao nibs

1/3c raw agave nectar

3T coconut oil

1/4t pink salt

Stir all ingredients together in a medium bowl until thoroughly mixed. Spread into a shallow square pan.Sprinkle with more coconut. Let chill in the refrigerator for at least one half hour before attempting to scoop and roll or cut.

Once chilled, using a small scoop or spoon, roll into balls OR cut into chunks. (Mine were about 1″ in diameter)

In a bowl, add the reserved coconut, toss the balls or chunks to coat.

Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls or chunks.

Chipotle Baked Tofu

chipotle-baked-tofu

Not feeling well and going through my fridge, I wanted something quick and delicious that I didn’t have to fuss over. This was so good I made it again today.In 35-40 minutes you have perfect yumminess that really does taste a lot like chicken. This is great to have on hand- in the fridge as a quick snack, to add to soups, sandwiches or to eat hot with veggies and quinoa or rice for a meal. I am cherry bomb everything right now but you could definitely use another pepper instead, hotter or more mild. The cherry bombs lend a sweetness that is incomparable, the chipotle adds a deep, mellow, spicy that is one of my favorite flavor profiles. I may or may not be having this tonight with smashed potatoes and kale… SIMPLE.

1 Pound tofu, thinly sliced in long cubes, about 1” thick, 2″ long

2-4T Olive oil

1/2t chipotle powder (more or less)

1/2t pink salt (more or less)

1 cherry bomb or jalapeño pepper, sliced, with or without seeds (seeds make it hotter)

2T nutritional yeast

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Pre-heat the oven to 375 degrees.

In a roasting pan or dish, drizzle about 3T of olive oil on the bottom of the pan.

Place the tofu rectangle cubes in the oil. Sprinkle the top with the chipotle powder, then add the sliced peppers on top and then sprinkle the salt, then nutritional yeast. Drizzle the top with more olive oil.

Roast in the oven/ convection oven for 40 minutes or until golden brown.

This tofu is absolutely delicious, hot OR cold.

THIS SHIT TASTES LIKE SPICY CHICKEN

Chocolate Marshmallow Power Smoothie

Tastes like chocolate marshmallows….not kidding…

Chocolate Marshmallow Power Smoothie

1c hemp nut milk

2T chia seeds

1t raw agave or raw local honey

2T raw Coconut Manna

2T raw cacao

1t vanilla

1 scoop vegan protein powder

2-3 cashews

1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Amazing Chickpea Salad

Chickpea Salad

This is BOMB served in a wrap with fresh veggies and lettuce or in between your favorite sprouted whole grain or gluten free bread slices-

LOVE THIS! The celery really makes it taste like a mock tuna fish salad so don’t skimp! Feel free to choose other add-ins, like olives, herbs, fresh sweet peppers etc….

1 1/2c cooked chickpeas

2 stalks celery, minced

¼ red onion, super minced *opt

1/3c vegan mayonnaise

1t ume vinegar

salt and pepper to taste

2t dulse *opt (more like a tuna fish taste)

pinch cayenne pepper *opt

Place the drained chickpeas in a bowl and mash slightly with a fork or the backside of a large spoon. Add the remaining ingredients and stir until combined and well incorporated.

If you have a food processor, you can do all of the grunt work in it- start by processing the celery, then the onions- remove to the work bowl, then process the chickpeas by pulsing- not over processing, but letting the chickpeas stay somewhat intact- then add all other ingredients intot he work bowl and mix.

Summer Quinoa Salad

Summer Quinoa Salad

1 ripe avocado, pitted, and cubed

1 1/2c steamed quinoa

1T fresh basil

1/2c cooked, drained, chickpeas

½ tomato, small dice

2t fresh lemon juice or limejuice

1T Extra Virgin Olive oil

1/4t pink salt

Black pepper to taste

1T nutritional yeast

In a medium sized bowl, add the cooled quinoa (room temp is best), and all of the other ingredients. Toss well and season to taste. Serve with additional avocado and tomato slices. Summer Love.

Sundried Tomato & Scallion Tofu Spread (Surfer’s Spread)

I was at a local co-op here they have a spread called “Surfer Spread”. It. is. YUMMY. I was determined to replicate it, I have a ton of RAW unsulfered sun-dried tomatoes, and picked up some local fresh scallions at the Farm Stand down the road and VOILA….It took me two times to get it. I have to say, mine tastes a little bit more badass. Just sayin. Don’t over process the tofu or else you will have more of a paste than you might like but experiment with the consistency you prefer!

Sundried Tomato & Scallion Tofu Spread

¼ sundried tomatoes- rehydrated

1 pound tofu, blanched and drained well

3T Extra Virgin Olive oil

1 small bunch of scallions, trimmed and coarsely chopped

1/4c nutritional yeast

2 cloves garlic

2T shoyu or tamari

1t ume vinegar

salt & pepper to taste

In a food processer, mince the scallions and then remove to a medium size bowl.

In the same work bowl, add the sun dried tomatoes and the oil and process until desired size, I like mine finely minced. Remove 2/3rd of the mix to the scallion bowl. Add the tofu in the work bowl with the garlic, shoyu, ume, and nutritional yeast and process until smooth. Remove to the scallion tomato mix and mix until well incorporated. Season with the salt and pepper, to taste.Place in the refrigerator to chill. (SO much better cold- it firms up as well)Serve with crusty bread (FRICKEN YUM), as a sandwich filler, or as a vegetable dip.

SO YUM!

Chana Masala with Local Spinach

Chana Masala

3T coconut oil

2c-cooked chickpeas

1 onion, small dice

2 cloves garlic, smashed and minced

1T ground cumin

2” fresh ginger, grated

1 hot pepper, sliced or chopped

2t mustard seeds

1t turmeric

2t curry powder

2-3 tomatoes, diced

2t pink salt

1t black pepper

2c water

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4c fresh baby spinach- reserve until serving.

1c fresh cilantro, coarsely chopped- reserve until serving.

In a large pot over medium high heat, add the coconut oil, onions, garlic and spiced and sauté until the onions are translucent. Add the chopped tomatoes and the chickpeas. Cover with about 2 cups of water and bring to a boil. Reduce the heat to medium low and the let the mixture cook partially covered until the water has reduced and it looks more like a stew. Just before serving, add the spinach and the cilantro. Serve with Basmati or Jasmine rice or Quinoa.