Pasta with Pumpkin and Pistachios
We really enjoyed this colorful recipe. Pumpkin puree makes a really nice pasta sauce and the nuts added a nice crunch.
Serving Size: 2
Ingredients:
1/2 onion, chopped fine
1/2 red bell pepper, chopped fine
1 tablespoon oil
2 cloves garlic, minced
1 cup pumpkin puree
1 vegetable bouillon cube
1 teaspoon ground nutmeg
dash of red pepper flakes
1/2 cup water
3-5 fresh sage leaves (optional)
1/2 [...]
Minty Pea and Spinach Soup
We’re in the mood for Spring. This vibrant sweet soup tasted great on a cold but clear day. We are looking forward to making it with peas and spinach fresh from the garden, but that will be a while yet.
Serving Size: 4
Ingredients:
3 cups frozen peas
1 small package frozen spinach
2 shallots
1 vegetable bouillon cube
2 cups water
3 [...]
Brussels Sprouts with Pistachios
This is a very simple way to enjoy Brussels sprouts, yet one of our favorites as it is so easy.
Serving Size: 4
Ingredients:
1 lb. Brussels sprouts
2 tablespoons fine olive oil
1 tablespoon lemon juice
salt and pepper to taste
1/4 cup pistachio nuts
Directions:
Clean the Brussels sprouts and cut a small X on the bottom (stem side).
Place in a steamer [...]
Herbed Breadsticks
These are really tasty and easy to make. Enjoy them with a good Italian meal or as snack.
Yield: 4 doz. (depending on size)
Ingredients:
3 cups flour
1 cup warm water
1 pkg. yeast
1 Tbs. sugar
1 Tbs. olive oil
1 tsp. salt
1 Tbs. oregano
1 tsp. thyme
1 Tbs. dried basil
paprika
1/4 cup (1/2 stick) vegan margarine or oil
Directions:
Place the flour in a [...]
Red Cabbage and Beet Salad With Pears and Walnuts
This salad tastes lovely and is even better the second day.
Ingredients:
1/4 head red cabbage, thinly sliced
1 Tbs. salt
2 Tbs. vinegar
1 large beet, peeled and grated
1 pear, peeled and sliced
walnuts, chopped
2 Tbs. rice wine vinegar
3 Tbs. walnut oil
1 Tbs. agave or maple syrup
1 inch nob ginger, peeled and grated
salt and pepper to taste
Directions:
To “wilt” the red [...]
Red Cabbage Sandwiches
These are amazing sandwiches. Not just the color, but also the flavor is amazing and very tasty indeed.
Yield: 2 sandwiches
Ingredients:
1/4 head red cabbage, finely shredded
2 tablespoons soy yogurt
1 tablespoon garam masala
1 bps. oil\pinch salt
4 slices wholegrain bread
Directions:
Finely shred the cabbage.
Heat the oil in a frying pan and add the garam masala.
Add the red cabbage and [...]
Pasta-free Pumpkin Lasagna
We enjoyed this lighter version of lasagna which uses thin slices of pumpkin instead of pasta.
Ingredients:
1 small-med. pumpkin
1 & 1/2 cups soy yogurt
1/2 cup mixed nuts chopped
3 tablespoons nutritional yeast
1 teaspoon mustard powder
50 grams soy cheese grated
2 teaspoons vegetable bouillon powder
pinch onion powder
pinch garlic powder
pinch nutmeg
pinch sage
splash cayenne
Directions:
Cut the pumpkin, remove the seeds and if [...]
Irish Apple Parsnip Soup
Sweet and creamy, lightly spiced, this soup is very tasty.
Serving Size: 4
Ingredients:
1 & 1/2 pounds parsnips, peeled and cut in chunks
1 large apple, peeled, cored and cut into chunks
2 tablespoons olive oil
3 cups vegetable bouillon
1/2 teaspoon sage
1/2 teaspoon ground cloves
1/4-1/3 cup soy cream
optional parsley chopped as [...]
Pumpkin, Avocado, Mango Salad with Thai Chili Vinaigrette
This light and refreshing salad really hit the spot tonight.
Serving Size: 4
Ingredients:
1/2 small hokkaido pumpkin, deseeded
1 avocado, peeled and sliced
1 mango, peeled and sliced or cubed
for the vinaigrette:
1 small red onion, minced
3 tablespoons sweet Thai chili sauce
2 tablespoons white balsamic vinegar
2 tablespoons tomato juice
1 tablespoon olive oil
Directions:
If you have an organic pumpkin, there is n [...]
Recipe Ideas to make your Valentines Day Perfect
Breakfast
Spicy rhubarb muffins
Cinnamon Apple Biscuits
Blueberry blini
Raspberry lemon muffins
Polenta waffles with mixed berry sauce
Orange waffles with orange sauce
Lunch
California Rubin toasted sandwich
Creamed tomatoes on toast
Pea Bruschetta
Appetizers and Soups
Red Bell Pepper and Sweet Potato Soup
Plum & tomato soup
Spicy beet soup
Spinach & Sundried Tomato Windmills
Apricots Filled with Almond and Cranberry Soy Ricotta
Pesto Crescents
Salads
Stuffed Portobello Mushroom Salad
Sunshine quinoa salad
Fruity sweet [...]
Roasted Plums filled with Orange Coconut
This coconut filling tastes wonderful on the roasted plums. Altogether it makes a very tasty treat.
Serving Size: 4
Ingredients:
1/4 cup sugar
1 cup unsweetened coconut flakes
1 teaspoon cardamom powder
1 orange zest and juice
1 egg replacement equivalent
4 ripe plums halved and stone removed
Directions:
Mix the coconut, sugar and cardamom in a bowl.
Zest the orange and then juice it.
Mix the [...]
Grilled Zucchini with Sunflower Seed Spread on Crispbread
This made a very nice light lunch last weekend.
Serving Size: 4
Ingredients:
1 zucchini, thinly sliced
1/4 cup sunflower spread (see recipe)
4-8 slices crispbread
Directions:
Follow the instructions for the Sunflower seed spread
Slice the zucchini very thinly using a cheese slicer or mandolin.
Place on the grill and lightly brown.
Spread each slice of crispbread with sunflower seed spread and lay [...]
Tangerine Mini Tart
These light pastries were very nice. They’re easy to make and make a lovely treat on a cold winter’s day.
Serving Size: 2
Ingredients:
4 tangerines
3 sheets frozen vegan puff pastry, thawed
cinnamon
allspice
1 tsp. cornstarch
2 Tbs. ground almonds (optional)
Directions:
Squeeze 2 of the tangerines for the juice.
Place in a small saucepan to heat.
Add the cinnamon and allspice.
Blend in the corn [...]
Chickpea and Spinach Soup
This is a delicious soup, full of healthy ingredients and tasty spices. It was especially nice on a chilly winter’s day.
Serving Size: 4
Ingredients:
1 tablespoon oil
1/2 onion, chopped
1 6oz canned chickpeas, drained, rinsed
1 garlic clove, minced
2-3 cups vegetable stock
1/2 cup baby soup pasta
150 g / 5 1/2 oz baby leaf spinach
1/4 teaspoon turmeric
1/8 teaspoon cardamom
1/8 teaspoon [...]
Marinated mushrooms
Mushrooms are quite nutritional, offering B vitamins and selenium. The also work as an anti-stress agent. Lightly marinated in a fine olive oil and lemon juice, they make a very tasty snack or appetizer.
Serving Size: 2
Ingredients:
1 pint mushrooms
2 Tbs. fine olive oil
1 Tbs. lemon juice
chili peppers
salt and pepper
nutmeg (optional)
1 sprig, each coriander and parsley, chopped
Directions:
At [...]
Spinach salad with mulled wine tomatoes
This very easy salad tastes lovely.
Serving Size: 2
Ingredients:
For the mulled wine:
1 glass of red wine
1 orange, zest only
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch sugar
1 bay leaf
1/2 teaspoon freshly grated nutmeg
1 vanilla pod, split
1/2 teaspoon crushed chilli
For the tomatoes:
handful of cherry tomatoes
handful of basil leaves, torn
For the salad
2 handfuls of spinach leaves, washed
salt and freshly [...]
Orange Pumpkin Soup
This cheerful soup brought lots of sunshine to our table on a cold winters day. The blends of orange and cardamom were a tasty compliment to the pumpkin.
Serving Size: 4
Ingredients:
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
4 cups cubed pumpkin (med. hokkaido or red kuri)
2 cups vegetable broth
1 bay leave
2 teaspoons ground coriander
1 teaspoon [...]
Eggplant Rollups with Tomato Sauce
This tasty meal was much easier to make than expected, and didn’t take very long to make either. The making of the vegan mozzarella took the longest, otherwise, grilling the eggplant was just a few minutes, and then the rollups were ready to enjoy.
Serving Size: 4
Ingredients:
1 large eggplant
seasoning, such as Cajun Spices
1 cup vegan mozzarella [...]
Pumpkin and Chestnut Soup with Balsamic Sauteed Pears
What a wonderful blending of flavors this soup offers. Mildly spice and pleasantly sweet with a hint chestnuts.
Serving Size: 4
Ingredients:
1 leek (white and light green parts only (or 1 med. onion)
2 tablespoons oil
1 med. red kuri pumpkin or 2 butternut squash, de-seeded and cut into large chunks
1-2 cup chestnuts, roasted or boiled, peeled
water to just [...]
Beet Salad with Pear Chutney and Pomegranate
The pear chutney is what makes this tasty salad special. It tastes and lovely as it is to look at .
Serving Size: 4
Ingredients:
3 med. beets, cooked sliced with a spiralizer or 1 can shoestring beets
2 pears
1 small onion
1 tablespoon oil
splash vinegar
2 tablespoons sugar
1 teaspoon ginger
small pinch salt
pomegranate seeds as garnish
Directions:
Peel the beets and cook whole, [...]
Spinach al la Provence
This lovely dish tastes as great as it looks And, despite the instructions, it is quite easy to make and assemble.
Serving Size: 2
Ingredients:
1 red onion, sliced thinly
1 red bell pepper, de-seeded and sliced in thin strips
1 yellow bell pepper, de-seeded and sliced in thin strips
1/2 cup soy yogurt
1 lg. Tbs. cashew nut bitter
1 teaspoon herbs [...]
Lentil Croquettes with Mango Jalapeno Chutney
With the upcoming holiday season, having tapas ready on hand is a good idea. These were very tasty and also make a nice dinner as well.
Ingredients:
1 cup lentils (I used red)
1 vegetable bouillon cube
2 bay leaves
splash of lemon juice
2 tablespoons bread crumbs plus bread crumbs for rolling
2 tablespoons chick pea flour
dash garlic powder
oil for frying
for [...]
Herb Blends from Around the World
Vegalicious Gift Ideas for a Flavorful Year
The secret is in the sauce. Sauces and dressings are often what give our recipes that special zing of flavor. We have been very fortunate to find many of the secrets of French chefs in grocery stores while vacationing in France. Once back home, we have enjoyed and used [...]
Apricots Filled with Almond and Cranberry Soy Ricotta
These lovely apricots would make a very nice addition to any party. The can be used as a vegan tapas, finger food or an appetizer.
Yield: 2 doz.
Ingredients:
1 pkg. dried apricots
1 cup soy yogurt
2 tablespoons cashew nut butter
2 tablespoons amaretto or almond extract
2 tablespoons ground or chopped almonds
1/8-1/4 cup dried cranberries or dried cherries, chopped
Sliced almonds [...]
