Vegan – Page 3 – The Vegan Love Project

Roasted Spring Asparagus

This winter took SO LONG to break…for me the 1st signs of light are tulips and asparagus- so when I walked into the River Valley Co-Op and saw beautiful bunches upon bunches of purple tipped asparagus, I knew spring had finally sprung. I am of the school that the simplicity of the main ingredient is what makes beautiful food- this is literally asparagus with a touch of garlic, olive oil, lemon, salt and pepper. You can put them on the grill to give an earthy char taste but they are equally exquisite done in a countertop broiler.

1 bunch asparagus- cleaned and trimmed

2T Extra Olive oil

1t pink salt

1/4t black pepper

1 clove garlic, smashed and minced

1/4 one lemon- juice

Preheat the oven to 425 degrees.

On a small pan or oven proof dish, lay out the asparagus, as thinly as possible. Drizzle the oil over and add the other ingredients except for the lemon. With your fingers, toss the stalks with the ingredients. Roast for 10-12 minutes or until tender.

Sprinkle with fresh lemon juice and season to taste with more salt and pepper if needed. Serve hot, warm or cold.

Chipotle Tempeh

Chipotle Tempeh

8oz or 1 package tempeh (I used Flax), sliced in ½ and then thin slices

2T coconut or olive oil

1 clove garlic, minced

1t pink salt

1t chipotle powder

1/4t black pepper

2T nutritional yeast

In a large skillet or cast iron pan that has been heated over medium to high heat, add the oil and garlic. Add the tempeh slices and pan fry until golden brown and then flip, about 3-5 minutes per side, lower the heat if necessary. Remove all contents of the pan into a small-ish bowl and toss with the salt, peppers, and nutritional yeast. Serve immediately or cold.

Delicious over fresh salad greens.

RAW Cacao Coconut Hemp Crunch Chips

These are an amazingly delicious crunchy sweet and satisfying snack. Everything is raw and it is SO easy to put together. The hemp adds protein and omega 3’s while the coconut and cacao add vitamins, minerals and energy. Y U M. So delicious.

RAW CACAO COCONUT HEMP POWER CRUNCH CHIPS

2-1/2c raw coconut chips or shreds

1/2c hemp seeds

1/4c raw cacao powder

1/4c coconut sugar

1T raw agave

Pinch pink salt

1/2t vanilla

1/2c filtered water

In a bowl, toss all of the ingredients together, being sure to coat the coconut-hemp mixture thoroughly.

On a dehydrating sheet, thinly spread the coconut love all over the sheet. Place in the dehydrator for 15-20 hours. Remove and let the chips come to room temp before storing in an air proof container. You can break into small or larger pieces as you wish.

Buckwheat Soba Salad Bowl

Sesame Ginger Noodle Sauce

1/4c tamari

1/4c mirin

2t hot sesame oil

1 clove garlic, smashed and minced

1″ fresh ginger, grated

1T water

1T extra virgin olive oil

1t raw agave or honey

1/4t cayenne pepper

1/2 lemon, juiced

Place all ingredients in a jar and set aside. You will not need all of the dressing however it is amazing to have on hand and in the fridge.

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Noodles

1 pound of 100% buckwheat soba

Bring a pot of salted water to a boil. Add the soba and cook until al dente. Rinse well with fresh water, then drain and set aside. Toss with oil (olive or hot sesame) to prevent them from sticking.

Salad fixings

1/2 cucumber, julienned

1 small carrot, julienned

2c fresh bean sprouts

1/4c snap peas, julienned

1/2 red pepper, julienned

1 ripe avocado, sliced

2T black sesame seeds

1 stalk celery, julienned

1/4c fresh cilantro, minced

fresh lime or lemon

salt & pepper to taste

Salad prep:

Toss all of the fresh vegetables except the avocado slices with the noodles, Dress with 1/4c of the noodle sauce- more or less to taste. Top with the fresh avocado. Adjust for flavor with salt, and squeeze fresh lime or lemon juice. Serve room temp or cold. Delicious the next day if there is any left over!

Zucchini & Buckwheat Noodle Salad

A mix of fresh, raw and wholesome, nutrient dense cooked yum in a bowl. Feel free to add more crisp vegetables like sprouts, grated carrots, snow peas, fresh mushrooms etc. Fast, quick, easy and uncomplicated, this dish packs a filling, nutritious bite in no time at all.

Noodles

1 Pound of 100% buckwheat soba

1 zucchini squash- spirulized ( you will need a spirulizer for this!

1/4 red pepper, minced or small dice

Salad Greens

I used red leaf lettuce in chiffonade or thinly sliced

toss with lemon juice

1 t hot sesame oil

salt & pepper

Set aside in serving bowl

Soba Sauce

I make a lot of this and have it in the fridge ready to go at ALL TIMES. Perfect quick toss for noodles or for dipping.

1/2c tamari

1/4c mirin

1″ piece of fresh ginger, grated or thinly sliced

1 clove garlic, smashed and minced

2t hot sesame oil

1T water- if needed

Bring a pot of salted water to a boil. Add the soba and cook until al dente. Rinse well with fresh water, then drain and set aside.

Spirulize the squash, salt with about 1/2t pink salt and set in a colander in the sink for several minutes to soften.

In a large bowl, toss the cooled buckwheat noodles with the zucchini noodles and add your preference of Soba Sauce (to taste).

In a serving bowl, add the shredded greens (and any other fresh veggies you would like to your noodle bowl!) and the layer on a serving of dressed noodles. Top with the minced red pepper and serve warm or cold. FRICKEN DELICIOUS.

Buckwheat Soba with Ginger Sesame Bok Choy

Buckwheat is totally grain free, and gluten free, it’s a fruit seed that is in the rhubarb family! It is an excellent source of protein as well as many other important nutrients which help to regulate blood sugar and keep you feeling full at the same time. This dish is super delicious and fast to prepare- these noodles are good either hot or cold. Don’t over cook them! (taste them along their journey!)

1 pound of 100% buckwheat soba

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1-2 heads of baby bok choy, washed and thinly sliced

1 clove garlic, smashed and minced

1″ fresh ginger, grated or thinly sliced

1T coconut oil

2t hot sesame oil

fresh scallions and/or fresh jalapeño to taste

1-2T tamari

1T mirin

Salt and pepper to taste

Bring a pot of salted water to a boil. Add the soba and cook until al dente. Rinse well with fresh water, then drain and set aside.

In a large skillet, heat up the coconut oil, sauté the garlic, ginger and hot pepper just until golden. Add the sliced bok choy and sauté just until bright green. Deglaze with mirin, sauté for an additional minute or so and then add in the tamari and hot sesame oil. Toss in the cooked noodles and stir through to combine everything well. Serve hot or cold.

Cheddar Cheesy Broccoli Soup

Cheddar Cheesy Broccoli Soup

1 head broccoli, medium dice, florets and stalks separated

1 onion, medium dice

1c cooked brown rice *optional

1t chipotle powder

1/2t smoked salt or pink salt

1/4t fresh black pepper

1T raw agave or maple syrup

1T coconut or olive oil

4c water

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Raw Cheddar Cheesy Sauce

1/2c raw cashews

1/4c water

½ red bell pepper

1t chipotle powder

2T nutritional yeast

1T coconut oil or olive oil

1T mellow miso paste

1t brown rice vinegar

1t ume vinegar or lemon juice

Salt and black pepper to taste

In a blender or food processor, place all of the ingredients and blend until smooth. This can be stored as a dip, a spread or as a cream base for soups!

Bring 6 cups of water to a boil (if you should need more water)

Soup Base:

In a large soup pot, add the oil and sauté the onions with the broccoli stalks until golden and soft. Add the salt, black and red pepper, sweetener and rice if using, sautéing for another 4-5 minutes. Add 4 cups of water and bring to a boil. Add the broccoli florets, reduce heat and continue to simmer until the broccoli has softened and turned bright green. Turn the heat off. With an immersion blender or in batches in a blender, partially puree the broccoli soup; I like to see some broccoli. Add in desired amount of cheddar cheese cream- 1/4c or more and blend well. Serve immediately with more nutritional yeast.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Mango Recovery Power Smoothie- Omega 3’s

Mango Recovery Power Smoothie- Omega 3’s

1c almond milk

1T hemp seed

1T Golden flax seeds

2t raw agave or raw local honey

1T chia seeds

1 generous cup of mango- or one smallish mango

1t vanilla

1T coconut oil

1 scoop protein powder

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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.

*optional 1T bee pollen

Mint Julep Coconut Power Smoothie- Omega 3 Blast

Mint Julep Coconut Power Smoothie- Omega 3 Blast

1c almond milk

1T hemp seed

1T Golden flax seeds

2t raw agave or raw local honey

1/2c raw Coconut

1T chia seeds

1/2t peppermint extract

1 generous handful of fresh spinach

1t vanilla

1T coconut oil

1 scoop protein powder

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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.

Cheddar Cheesy Zucchini Pappardelle

Because it is still apparently winter this late in March, I decided I needed something warming so I am slightly cooking the zucchini- you can definitely eat the noodles raw by salting them and setting them in a food dehydrator for a 1/2 hour or just set aside for 15-20 minutes so they soften. I pan fried the onion and garlic in 1T of coconut oil then quickly sautéed the noodles. Then the sauce and voila! Cheddar Cheesy Zucchini Pappardelle! THIS IS AWESOME.

Cheddar Cheesy Zucchini Pappardelle

1T coconut oil

1/2 onion thinly sliced

1 clove garlic, smashed and thinly sliced

1 zucchini per person, prepared as so;

Prepare the zucchini-

Using a vegetable peeler, create thin slices from the squash. Salt, pepper and set aside.

Prepare the sauce.

Raw Cheddar Cheesy Sauce

1/2c raw cashews

1/4c water

½ red bell pepper

1t chipotle powder

2T nutritional yeast

1T coconut oil

1T mellow miso paste

1t brown rice vinegar

1t ume vinegar or lemon juice

Salt and black pepper to taste (I used a pinch Smoked Salt)

In a blender or food processor, place all of the ingredients and blend until smooth. Use over raw or cooked vegetables!!!

Saute the onions and garlic in the coconut oil until golden and browned. Add the squash and sauté just until al dente.

Immediately toss with 2-3T of the Cheddar Cheese sauce and enjoy!