BLTs: BBQ sauce (we used Organic Ville brand), romaine lettuce, tomatoes picked from our backyard, avocado and pan fried tempeh!
Nutty Tacos: This is a raw taco recipe from Rawvolution: 1.5 c chopped walnuts, 1.5 tsp ground cumin, 3/4 tsp ground coriander and 2 TBSP tamari (or you can use soy sauce for non raw). I serve these in romaine cups but if you wanted something heartier and non raw you could serve in corn tortillas. If you have a nut allergy you could always use black beans instead.
Touch of Wild Rice: I veganise this comforting dish from my mother-in-law by using vegetable broth. I usually omit the vegan butter when just making for me and the hubby but when making for company include it as it does taste better with it:) I also use bing cherries from Trader Joe’s as it is hard to find dried cranberries without added sugar. To make this gluten free I use tamari which is a gluten free soy sauce. The picture didn’t turn out the greatest but it tastes better than it looks! We make this a lot in the fall and winter and plan to make it for Thanksgiving for both veggies and meat eaters to share.
Tempeh Reuben: Whenever I see a plant based reuben on a menu such as at Native Foods I can’t resist but to order it so I have learned to make a version of one at home. I am flexible on bread so tonight I used thin spelt buns by Ozery and lightly toasted them in the oven before topping each open face with Daiya mozzarella shreds and melting in the oven. Then I add tempeh slices that I have pan fried with Bragg’s Liquid Aminos and no salt seasoning, top with sauerkraut and homemade dressing (vegenaise, ketchup, pickle relish). Picture isn’t the prettiest but boy do they taste great!
Crockpot Chili: I am still trying to entice the mother nature gods to bring fall to SoCal so today I threw together chili in a crockpot. I will be gone most of the day so it will be nice to come home to dinner ready-to-go! I just use what I have in the house which is what I do sometimes for my “put what you got in a pot” veg stew! Today I used canned crushed tomatoes, kidney and black beans, onions, mushrooms, red pepper, corn, crushed red pepper, cumin and chili powder. I will add fresh avocado and try Daiya’s pepperjack shreds sprinkled on top.
Lentil-Mushroom Burgers: Try out these lentil-mushroom burgers to satisfy both veg and non veg guests! Lots of other vegan dishes shown brought by our potluck guests.
Nut Butter Berry Wrap: these are great for breakfast, pre-workout snack or a meal. You can use any nut butter or berries. One of my favorites is almond butter, sliced banana and oat covered dates! I use brown rice tortillas but you can use wheat instead if you prefer.
Tofu Waldorf Salad: firm tofu (I pan fried lightly and let cool), grapes, apple, walnuts and Follow Your Heart Vegenaise. You can serve solo, on lettuce cups or on a wrap.
Tempeh Veg Wrap: Pictured is a tempeh wrap on a brown rice tortilla w/vegenaise, spinach, avo, tomato (from our garden) drizzled with miso mayo sauce. Another wrap idea is a hummus base loaded with veggies. I also make a white bean spread that is a third option.
Veg Nori Rolls: I could eat a veggie sushi roll every day so thought I would give making them a try. I still have to work on my rolling technique but otherwise it was fun to make these and save $6.95 per roll! Today I used white rice, avocado, cucumber and carrot but you could also add sprouts and shitake mushrooms. I will try brown rice next as that is the kind I like to buy pre made. These are dressed up with red pepper miso mayo (can you tell I like this stuff:))!
Roasted Veggies with Quinoa: You can roast or grill a variety of vegetables (a little olive oil and sea salt) and serve with quinoa or brown rice and a side of hummus. We’ve been caramelizing an onion and adding in the quinoa or brown rice and flavoring it with Bragg’s Liquid Aminos. There is also marinated kale in this picture which is quick and easy and you can add this to wraps too. In a bowl, add crushed garlic, sea salt and olive oil, add in kale leaves (de-stemmed) and hand mix the kale into the garlic, salt, oil base. Delicious!
Mushroom Lentils with Spinach: Matt and I watch a lot of documentaries on the food industries and ended up buying Eat to Live after seeing Dr. Fuhrman in several documentaries. He has some good guiding principals on healthful eating. One tip I took away from his book is using less oil which I applied to this dish. I stir-fry a diced onion in tomato sauce and then add in mushrooms (baby bells in this picture) and a can of lentils (drained) which I flavor with Bragg’s Liquid Aminos. I serve on a bed of spinach and tonight sprinkled Bragg’s Nutritional Yeast on top which adds a cheesy flavor. Nutritional yeast is a source for vitamin B.
Tex Mex: caramelized onion, black beans, chili powder and cumin topped with salsa, tomato and avocado. I made homemade tortilla chips by broiling corn tortillas cut in fours with lime juice and sea salt. You can also add rice this dish too. Matt adds Daiya cheese if we have it in the house. Another go-to meal idea is to pre make burritos and freeze in individual packages which can be heated up for lunch or dinner.
Channa Masala recipe: My friend Shephali gifted me a box of Chhole Masala spices and her mom’s self published Ethnic Vegetarian 30 Minute Meals cookbook. Matt and I love Indian food so it is a treat to make some dishes at home. I also made brown jasmine rice and tossed it in toasted garlic cumin seeds.
Mini Pizzas: Making mini pizzas is a quick meal and easy to make for guests. You can use actual crust or even make on tortillas or on bread. We use gluten free crust or brown rice tortillas, spread pizza sauce and then top as you like. The pictures shown use Daiya cheese but you can go “cheese less” too. I sprinkled mine with nutritional yeast as well. Here are the veggies we used: spinach, tomatoes, sun dried tomatoes, yellow and orange peppers, mushrooms and onions.
Stirfry: Veggie stir fries are easy to whip up after prepping the veggies and rice or quinoa. You can be creative with the type of marinade or sauce you want to serve with it. For this dish I made an almond butter, veg broth sauce with some tamari, red pepper flakes, balsamic and molasses. I used the Everyday Vegan Spicy Thai Stew recipe as a baseline. Vegan climber and Prana ambassador, Steph Davis, shows you how she makes her stirfry.