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A unique project to promote an awareness of the many benefits of a plant-based (vegan) diet.
Welcome to my kitchen! Try out these simple recipes.
I'll add more later on. Enjoy!
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(about as simple as you can get)
Pour oats into a large bowl. Grind the flax seeds in a coffee grinder (I use mine for only grains, etc. no coffee) and toss into the bowl (if you can't grind 'em, just throw them in whole and chew a bit more!). Cover with your grain milk (I normally use soy milk and usually add plenty of extra!). Feel free to add organic banana slices, strawberries, raisins, dates, or peaches, etc.
Note: I sometimes add other grains such as rye (I've even tried quinoa). If your grains are a bit tough, try grinding them also (sometimes I grind all the grains). Use the amount of food that is right for you. I also sometimes add a small shot of maple syrup (yum).
Cook rice as you normally would. As rice nears completion, prepare peas in a separate pan. While the peas and rice are cooking, cut the tofu into small cubes. Mix all ingredients into a large bowl and add sea salt to taste. For a nice variety, try adding some mild onion. Stronger onions may over-power the dish (the food too!).
While this is very simple to make, it's actually quite tasty and is one of my favorites (I often over-indulge). Also try using corn, kale, brocolli, or other veggies in place of the peas.
After serving the casserole, try dribbling some flax seed oil (or olive oil) over it. Yum!
In a food processor, mince garlic with lemon juice and a few chick peas into a near-liquid form. Add remaining chick peas and enough chick pea liquid to keep the mixture smooth. Add the tahini. Process till creamy, adding liquid if necessary. Add pepper and sea salt to taste. The lemon and garlic flavors may vary, so please use your taste buds and adjust amounts as necessary. Some people like to use olive oil in their humus. I usually make it without the oil, but feel free to add a bit of your favorite oil. This makes a party-size batch, which is how I usually make it. Feel free to cut down the ingredients proportionately for smaller batches. One friend has told me, my hummus "is the standard, by which, I judge all other hummus."
Serve with cleaned and cut fresh vegetables and chapati (flat bread). Suggested veggies:
Note: To avoid offending people when double dipping (you know, cuz of the spit): turn your veggie around for your second dip, or better yet put a pile of hummus on your plate and double-dip all you want!
Vegan Cream of Tomato Soup
No, I am not plugging the above products. Miur has some wonderful tomato products. This sauce works great for this soup. As far as the milk goes, I have found the multi-grain to work the best. The combination is terrific. Feel free to try others, though. (let me know if you find something better)
Empty the sauce into a pot. Use the can to measure an equal amount of grain milk. Pour it into the pot. Mix. Heat. Season to taste. How simple is that. It tastes great too! Try adding cubed tofu for variety and extra protein, etc. You cracker lovers will want to put some of those in too.
Tasty Cole Slaw
Shred the cleaned fruits and vegies and place them in a large bowl. I suggest using a food processor with a shredder attachment. In the food processor (with a normal chopping attachment) or in a blender (use a small jar that the blender attachment fits into) chop the raisins and pecans together. The pecans will help prevent the raisins from clumping up (You can always do your shredding and chopping manually, I've just gotten spoiled using my appliances). Add the Vegenaise (or other vegan mayonaise) and seasoning. Mix well. Enjoy!
Delicious Corn Chowder
Start by heating 2 cups of water in a large pot. Use medium-high heat. As the water is heating, chop up the onion in to small pieces (not minced, though). Throw the onion pieces and the bay leaves into the water and cook covered until the onions are becoming tender. When the onions are close to being tender, toss in the contents of the two bags of corn (and the optional beans), stir in with the onions and cover. Stir occasionally. Clean the potatoes and chop them up. I usually cut them lengthwise into quarters, then cut them in to slices about 1/4 - 1/2 inch thick. If you like smaller pieces, then feel free to dice them up! When the corn is heated thoroughly, add in the potatoes. This is a good time to grind up some fresh pepper into the pot and stir it all up. While that is cooking, put the cashews and remaining 2 cups of water in to a blender and blend on high for a couple minutes. You may want to use a spatula to push the little bits (escapees) back into the cashew milk. When the potatoes are al dente, add the cashew milk to the pot and stir. Heat this to a boil stirring constantly (for the most part). If you let it sit too long, it may burn on the bottom. Once it reaches a light boil (a few bubbles), remove it from the heat. Add sea salt (and any more pepper it may need) to taste. Stir, serve, and enjoy! Serves 3 to 10. If this is my entire meal, it's good for three meals (that's three people or one current and two future meals for me!). If you're having other goodies, then you can feed a lot more.
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