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!
Jeff
Please use organic products whenever possible.
This greatly helps our environment (and your health) and you will
likely notice richer flavors!
If you have created some tasty plant-based
(vegan) recipes you would like to see on this page, please send
them to us! Contact us
For recipes for gourmet all-natural dairy-free "ice
cream" click here!
(about as simple as you can get)
Ingredients:
- 1 1/2 c. Organic rolled oats (technically,
not raw)
- 1 Tbsp. Organic flax seeds
- Your favorite grain/nut milk,
purified water, or a combination.
- Organic fruit (optional, albeit a
good option!)
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).
Ingredients:
- Brown Basmati rice 2 cups (dry)
- Frozen peas 1 bag
- Tofu 1 block
- Sea salt
- Mild onion minced (Maui,
Wallawalla, etc.) (optional)
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!
Jeff's
Hummus
Ingredients:
- 2 cups dry chick peas, soaked until
plump (over night is usually best), cooked until tender,
drained and cooled. Reserve the liquid for later use.
- 3/4 c raw sesame tahini
- 14 cloves garlic (I like garlic)
- juice of 2 lemons
- 2 dashes cayenne pepper
- sea salt to taste (1 tblsp – I
like sea salt too!)
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:
- carrots
- celery
- cucumber
- broccoli
- cauliflower
- green onions
- red bell peppers
- green bell peppers (yellow, too!)
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
Ingredients:
- 1 can Miur Glen organic tomato sauce
- 1 can (equal amount) Pacific Foods
Multi-Grain milk
- sea salt and fresh ground pepper to
taste
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
Ingredients:
- Org. Red
cabbage 2 cups shredded
- Org. Carrots 2
cups shredded
- Org. Apple 1 large
- Org. red or sweet onion 1/2
- Org. Raisins 1 cup
- Org. Pecans 1 cup
- Vegenaise or Nayonaise 4 tbsp
- Sea salt 1/2 tsp
- Cayenne 1/8 tsp (optional)
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
Ingredients:
- 1 huge organic yellow onion
- 1 cup organic cashews
- 4 cups purified water
- 3 medium to large potatoes
- 2 bags frozen organic corn
- 3 bay leaf
- sea salt and pepper to taste
- 1 can organic beans (optional, if
you want to add another source of protein. Use mild
tasting beans, such as white or chick peas) drained and
rinsed
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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