cooking at home – Page 2 – The Vegan Love Project

Pine Nut Basil Pesto

Pesto is a sure sign summer is here, with it’s fresh beautiful taste. Basil also has a whole host of healing properties including anti-bactieral, anti-inflammatory, and anti-aging as it is filled with antioxidants…..Good news for all of us, and as easy as Pesto! I picked this beautiful bag of basil up yesterday at the local farmer’s market and whipped up this fabulous easy pesto. I ate it over brown rice penne, and I honestly don’t know how it could have been improved upon. #nocheese #noneed

Pine Nut Basil Pesto

1-1/2-2c fresh basil, lightly packed

1/3c raw pine nuts, sprouted if possible

2T sweet mellow white miso

2T nutritional Yeast

1/2c extra virgin olive oil

2 cloves garlic, chopped

½ lemon, juiced

2t brown rice vinegar

Salt and pepper

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In a blender, add the basil, oil, garlic, vinegar, lemon and miso. Blend until smooth and creamy. Adjust the seasoning adding more salt, pepper or lemon juice if needed. Pour out into an airtight container- keep in the fridge. Can easily be frozen.

Simple Lentil Soup with Greens

I used fresh local spinach and it could not have been more satisfying. You can strip this soups down to just the onions and garlic and it would still be delicious. The turmeric adds a boost of anti inflammatory and antibacterial properties that we could all use more of and the cumin just makes it taste good. Serve topped with nutritional yeast and cracked black pepper and gluten free crackers or bread. Super fricken yum

Simple Lentil Soup with Greens

Wheat-Free, Gluten-Free

1c brown lentils, washed and drained

1 large onion, coarsely chopped

1 clove garlic, minced

1-2c spinach, broccoli or other chopped leafy greens

1t turmeric

1/2t ground cumin

1/4t black pepper

1/2t cayenne pepper flakes or 1/2 of a fresh chili or jalapeño

1 vegetable bouillon cube (or 1T veggie broth powder)

2-3T extra virgin olive oil

4c 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, spices, hot pepper and garlic until golden and soft. Add the lentils, mixing them into the onion mix. Add the boiling water, the bouillon cube (or powder) tamari, and Ume. Bring to a boil and reduce heat and simmer for 30-40 minutes. In the last 10 minutes of cooking, add the greens.

Adjust the seasonings before serving.

ESCAROLE & BEANS

Served over whole grain toast, GF bread, Paleo bread or GF pasta, this is an all time favorite. Super delicious and simple. Even delicious cold. Serve with raw cold pressed extra virgin olive oil and nutritional yeast….I LOVE THIS DISH.

White Beans with Escarole (Scarole & Beans)

1 bunch escarole, washed, trimmed, and torn into bite size pieces

3 cloves garlic, minced

2c cooked white beans or 1 can (cannellini or baby lima beans)

1/4t cayenne pepper flakes

1/4t ground black pepper

3T extra virgin olive oil

1/2c water

1/2t salt or to taste

In a large sauté pan, add 2T of the olive oil and sauté ½ of the garlic until golden and soft. Add the 1/4t of the salt, black and red pepper, and then add the escarole. With a fork or a pair of tongs, move the escarole around the pan cooking the escarole until wilted and tender, about 3-5 minutes. Remove the escarole from the pan, pouring any cooking juices into a small bowl and set both aside.

In the same pan, add the remaining olive oil and sauté the last of the garlic. Add the beans and sauté for a minute or so before adding the water. Stir the reserved liquid in, bring the beans to a boil and then reduce the heat and simmer partially covered for 10-11 minutes. In the last 5 minutes of cooking, add the escarole and cook without a cover, stirring occasionally. Put the lid back on and turn off the heat, steaming for 1-2 minutes before serving

Adjust the seasonings before serving. Serve over rice, quinoa, pasta, or toast.

Tomato Red Lentil Soup

This soup is so easy to make and a quick cooking source of vegetable protein. Delicious on its own, or packed with freshly steamed, or sautéed greens.

Tomato Red Lentil Soup

1 large onion, coarsely chopped

1 large can or 1 jar (28oz) strained, pureed tomatoes

1 clove garlic, smashed

1t black pepper

1/2t cayenne pepper or fresh jalapeno

1c dried red lentils, rinsed

3T extra virgin olive oil

1t chipotle powder

1-2 veggie bouillons or broth equivalent

6c boiling water (in place of liquid broth)

1t smoked salt or pink salt to taste

OPTIONAL: 2 c fresh greens- 1 bunch kale, bok choy or escarole, coarsely chopped and (pan sautéed in olive oil and garlic is optional)- added in at the end

Bring 6c of water to a boil.

In a large soup pot, add the olive oil and sauté the onions with the garlic and hot pepper until golden and soft. Add the lentils, tomato puree, black pepper and chipotle powder. Add the boiling water and the bouillon. Bring to a boil and reduce heat and simmer for 30-40 minutes. Adjust the seasonings. You can puree the entire soup until super smooth or simply run a burr mixer through it to incorporate the vegetables and lentils or serve it as is.

To serve, in a bowl, place the greens and ladle the soup over. Top with nutritional yeast and season to taste.

Creamy Vegan Coleslaw

Creamy Vegan Coleslaw

1/2 head of green cabbage, shredded

1 medium carrot, shredded

1T maple syrup or raw agave or raw honey

1/2c veganaise or another type prepared vegan mayonnaise

2T olive oil

1/4c apple cider vinegar

1T salt

1/2t ground black pepper

Place the cabbage and carrots in a large bowl. Sprinkle 1T of salt over the cabbage/ carrot mixture. Place a plate over it and let stand for 20 minutes. or longer. You can actually let the cabbage stand overnight to initiate fermentation- which makes the cabbage easier to digest.

Remove the plate and rinse the cabbage and drain well. In a large bowl, add the cabbage and the remaining ingredients; the mayonnaise, sweetener, olive oil, apple cider vinegar and pepper, and mix until all ingredients are well incorporated. You may or may not need to salt the mixture.

Adjust the seasoning before serving.

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.

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!

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 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!