Recipes: Links & Ideas



Among the gazillions of resources out in the world, here are the ones I have found myself gravitating towards over the years.

Books

Websites with many recipes

A few recipe links



Jennie's Quick Recipes



A list of some favorite ideas:

Super Quick Curry Kale & Potatoes


  • Cut up small potatoes and cook: boil or bake. Optional: add any spices/oil. You can use leftover potatoes or stockpile potatoes for the week -- this makes the recipe Super Quick!
  • Curry spice pack does not need to match exactly as shown! You can find something similar at your local Indian Grocery store.
  • Combine in pot:
    • 1 tbsp curry spice for each 1/2 cup of water (double check against spice packet instructions, may vary)
    • cooked potatoes and raw kale, any amount desired
    • Boil until heated.
  • Amounts are easily customized. Add more water/spice if more of a soup consistency is desired.
  • Contents are easily customized. Use any veg!




Fake Chick'n, Rice & Potato Soup






Quick Pesto Cauliflower Stirfry


  • Fry with small bit of oil: frozen riced cauliflower, chopped onion, sweet corn, and brocolli bits.
  • Once thawed add vegan pesto to the pan, cook for 5 more mins.




Customizable Sprout & Veg Stirfry


left pic = cauliflower rice version (no soy sauce),               right pic = miracle noodle version (w/ soy sauce)




MEGAVEG Stirfry





Vegan Paleo-ish Tacos






Jennie's Awesome Pesto Mush


  • Use fresh vegan pesto from your local health food store.
  • Mix pesto, amount to taste, together with:
    • leftover or pre-cooked spiced/baked potato chunks
    • a package of miracle rice (or miracle noodles) rinsed
    • a few handfuls of de-stemmed kale pieces
  • Microwave for a few minutes until heated.




Sesame Delight


  • Saute frozen brussel sprouts, carrot, any veg, and sesame seeds too until browned.
  • Add riced cauliflower too.
  • Add spices: ginger, paprika.
  • While above is cooking, mix the tahini miso sauce in a food processor. Below is the rough ratio which you can multiply as needed based on quantity.
    • 1 tbsp miso (any kind)
    • 1 tbsp tahini
    • generous amounts of garlic and onion powders, whatever seems right!
    • 1/4 cup unsweetened milk (almond, coconut, any)
    • 1/2 cup water
  • Add the sauce and a little kale into the pan, then let everything warm for a few more minutes.




Less Boring Salad






Tempeh Salad for lettuce wrap





Put in a food processor:
  • 1 block raw tempeh, any type
  • 1 regular sized carrot
  • 1 small red onion
  • small blob vegan cheese (optional)
Mix processed ingredients with vegan mayo as desired.


Jennie's Awesome Miso Garlic Soup



I list this recipe per-two-cups, so multiply by however many cups you desire.
I'm not sure how most people manage to make miso soup that is smooth, mine always comes out lumpy. :/
So I devised this GENIUS PLAN: put the following items in a blender !!!
  • 2 cups of water
  • 2 tbsp white miso paste
  • 1 tbsp garlic powder
  • 2 tsp veg. broth base (optional)
Next boil water to cook noodles. Once boiling shut off heat and soak one block of
Mama's instant rice noodles for two minutes.
Drain the noodles. Finally put everything below into a pot and simmer it all, heating gently until warm enough to eat. If you want a thicker soup you can put the tofu in with the blender step !! In the above picture I did just that.




Baked & "Breaded" Tofu



  • Press a block of tofu for about 15mins. You can do this by stacking a plate and some cans on top of the fresh block of tofu.
  • Cut the block into slices.
  • Soak each slice for a few seconds into a pool of soy sauce.
  • "Bread" each slice using a mix of nutritional yeast, garlic powder, curry powder, and tumeric. (sorry, I didn't measure! use your judgement)
  • Lay each piece flat and bake at 400-deg for 20-25 mins.




Lentil Cilantro Tahini Spread ("Lentil Hummus")



  • Put into food processor or blender:
    • 2 cups sprouted lentils, or 2 cups cooked brown lentils (probably any color is good!)
    • 1 cup tahini (highly recommend ethiopian or israeli)
    • juice from 1 small lemon
    • 3-4 garlic cloves
    • 2 tbsp onion powder
    • pinch of salt
    • one handful chopped cilantro
    • tiny bit of water, add as needed, JUST enough to blend well




Veggie and/or Fruit Muffins
(good recipe for the shredded veg/fruit that is left over from juicing!)


 
left pic = zucchini-apple,         right pic = beet-carrot
  • Preheat oven to 350 deg.
  • Mix dry ingredientns in large bowl:
    • 1.5 cup oats
    • 1.5 cups flour
    • 1/2 cup sugar
    • 2 tsp baking powder
    • 2 tsp cinnamon
    • 1/2 tsp salt
  • Mix liquids in small bowl:
    • 2 tsp vanilla
    • 2 tsp egg replacer powder
    • 1/3 cup water or milk of choice (soy, coconut, cashew, hemp, whatevs)
    • 1/3 cup oil of choice (I like coconut)
  • Pour liquid mixture in with dry ingredients. Then add 2 cups grated/shredded veg and/or fruit. Here are some ideas:
    • 1 cup apple, 1 cup zucchini
    • OR
    • 1 cup zucchini, 1 cup carrot
    • OR
    • 1 cup carrot, 1 cup beet
    • OR any other combo
  • Coat muffin tin with oil and fill with batter. Bake for 23-25 mins at 350 deg.




  • Quick Chick Pea Salad



    • Mix in large bowl:
      • 2 cans well-rinsed chick peas
      • 8-10 baby carrots shredded in blender or chopped
      • 1/2 red onion chopped
      • 2-3 small salad tomatoes chopped
      • 3 celery sticks chopped
      • enough chopped kale and/or basil to look nice (eyeball it)
      • enough sliced olive pieces to look nice
    • Pick your spices to taste: paprika, onion powder, mustard powder, salt, pepper, and/or nutritional yeast
    • I prefer to refrigerate without adding any sauces, then add sauces on serving (stays good longer). For sauces, pick your preference(s) to taste: vegan mayo, dijon mustard, and/or tahini. My favorite sauce is the Peanut Tahini Sauce seen below (scroll down to soba noodle recipe, same sauce is great here too!)




    Quick Soba Noodles







    Mac and Cheeze (Pic shows cauliflower & potato version)




    I've tried many different versions of vegan mac and cheeze, the most successful of which came from the
    VeganYumYum site. Eventually I came to slightly modify the recipe based on the ingredients and dish size that have the highest probability of being found in my kitchen. Here goes, this makes 8 servings:




    Potato Salad







    Quiche







    Quick Chili







    Stuffed Zucchini



    • Slice in half 3 large size zucchinis and bake them with a small amount of water in the pan at 375deg for 5 minutes to soften.
    • Make chili recipe above.
      • For a more paleo-friendly version of the chili replace tvp with veg such as riced broccoli.
      • Scrape out the insides of the softened zucchinis. You can add this to the chili or use it for juicing.
    • Fill zucchinis with chili mix.
    • Top with breadcrumbrs or garlic-cashew-nutritional-yeast powder (I made this with a food processor. I didn't measure.).
    • Bake at 375 deg for 35-40 mins.




    Deviled "Eggs" ... that are really potatoes


    This recipe came from my sister -- I'm not sure where she found it but everyone in the family was raving about these snacks!
    • Preheat oven to 350 deg.
    • Peel and half 6 new potatoes. New potatoes are also called Klamath Potatoes -- they should be sort of egg shaped.
    • Grease a cookie sheet.
    • Coat all sides of each potato with olive oil. Place potatoes face down on the cookie sheet.
    • Bake for about 45 minutes, or until soft (but not too mushy).
    • While the potatoes are roasting, mix together:
      • 4 tablespoons vegan mayonnaise
      • 1 teaspoon yellow mustard
      • 1 to 2 tablespoons finely chopped onion
      • dash hot sauce
      • dash garlic powder
      • salt and pepper to taste
      • dash turmeric, optional, for yellow color
    • When the potatoes are done, allow to cool a bit, and then use a sharp knife to cut into the flat side of each potato and hollow it out with a spoon. You want to be left with a little cup-shaped potato.
    • Add the scooped-out potato mash to your mayo/mustard mix and blend well. You can then fill the hollowed out potato shells with the mixture -- pipe it on with a cake decorating bag or just blop it in there.
    • Dust each potato with paprika.




    Avocado Garbonzo Salad for lettuce wrap


    Here's a picture (I forgot the lettuce wrap!).


    First marinate the "vegan feta" by letting the following items sit in a bowl for 10 minutes:
    • 1/2 block of firm tofu, cubed
    • 2 tbsp olive oil
    • 2 tbsp lemon juice
    • 1 tsp oregano or other green spice
    • few dashes of black pepper
    Mix in a bowl the following items:
    The above mix will hold well in the fridge! Before serving add to individual dishes:








    free website template from bryantsmith.com