For dinner tonight, tried this Creamy Mushroom Stroganoff recipe with Braised Kale on the side . It was delicious! Perfect comfort food for the oncoming frigid temperatures outside! Find the recipe at: http://www.brandnewvegan.com/recipes/creamy-mushroom-stroganoff/
Category Archives: Main Dishes
Quick, easy, and healthy dinner. Just added one of my favorite tomato sauces from a jar and all the veggie toppings we love!
- 8 oz. box lasagna noodles
- 15 oz. can black beans, rinsed and drained
- 2 garlic cloves
- 1 small onion, diced
- 4-6 cups tomato pasta, your favorite
- 1 can fire roasted tomatoes
- 1 cup Portobello mushrooms, diced
- 1 recipe Tofu Ricotta (recipe follows)
Preheat oven to 350 degrees.
Barley cook lasagna noodles, approximately 5 minutes. Too long, and they fall apart while you are handling them to layer lasagna. Drain, and set aside.
In large sauce pan, sauté the minced garlic cloves, onion, and mushrooms in water or veggie broth. After approximately 5 minutes, pour in a jar of your favorite tomato sauce, fire roasted tomatoes, and black beans, lower heat, and simmer for 10 minutes.
Cover bottom of 9 x 13 baking dish with a thin layer of tomato black bean sauce, then a layer of noodles. Follow with half of the tofu spinach ricotta filling. Continue the same order, using half of the remaining tomato sauce and noodles and all the remaining spinach ricotta filling. End with the remaining noodles, covered by the remaining tomato sauce. Lightly sprinkle with non-diary parmesan (optional). Bake for 45 minutes.
- 1/4 cup raw cashews
- 1 clove garlic, minced
- 1/4 cup almond milk
- 16 oz. firm tofu, pressed to drain
- 1/4 cup nutritional yeast
- 2 Tbsps. fresh basil leaves, finely chopped
- Salt & pepper
- 10 oz. package frozen, chopped spinach, thawed and drained
Thaw spinach and drain as much as you can from it. I wrap it in numerous paper towels and squeeze over sink.
Place all ricotta ingredients (EXCEPT SPINACH) into blender and blend until smooth. Transfer to large bowl and stir in the drained spinach. Continue tasting until you get the salt adjusted to your taste.
Thai Spring Rolls are one of our favorites! Other than your choice of veggies, all you will need are rice paper wraps and sweet chili sauce, both available at most Asian grocery stores. Neither are expensive.
Veggies that are my regular choice are: large green leaf (I like either collard, turnip, or chard leaves), shredded carrots and broccoli slaw (both bought already shredded in a bag to make it simpler), green onion, bean sprouts, fresh cilantro (or mint), and crushed peanuts.
You can choose any veggies you like. My favorite Thai restaurant even includes slices of cantaloupe, which sounds weird, but taste wonderful. Here’s a picture of theirs.
Wrapping them isn’t that difficult after you get the hang of it. Here’s a great 1+ minute demo on how to do it. https://www.youtube.com/watch?v=6pu1Pcf-adY
Serve with sweet chili dipping sauce.
Just toss some rice (I usually do a mixture of brown and jasmine rice, sometimes Botan) in your rice steamer, and you’ve got a healthy delicious meal without even heating up the stove.
- 3 cloves garlic, minced
- 1 large onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- ½ cup veggie broth
- 1 tsp. rosemary
- 1 tsp. garlic powder
- 1 tsp. sea salt
- 1 bay leaf
- 1-1/2 cup dry/uncooked green lentils, rinsed
- 6 oz. can tomato paste
- 8 medium red skinned potatoes, chopped with skin left on
- 1 Tbsp. Low-fat eggless mayo (recipe under Dips & Sauces) or Veganaise
- 1/2 cup almond milk
- 1 tsp. freshly ground peppercorn mélange
- 1 Tbsp. smoked paprika
- 2 Tbsp. parsley flakes
In a large saucepan, sauté garlic, onion, carrots, and celery with veggie broth and cook approximately 5 minutes. Stir in tomato paste, rosemary, garlic powder, sea salt, bay leaf, lentils, and enough water to cover lentils by 3 inches. Bring to a boil, then reduce to medium high heat, cover and simmer for 30 minutes.
Meanwhile, add diced potatoes to large pot with enough water to cover well, and cook until tender, approximately 20 minutes.
When tomato lentil mixture is done, pour into 9 x 13 baking dish. Set to the side.
Preheat oven to 350 degrees.
Remove potatoes from heat and drain. Add low-fat mayo, almond milk, and salt and blend with hand mixer about a minute, until slightly smooth.
Spread potatoes over lentil mixture in baking dish. Sprinkle with peppercorn, smoked paprika, and parsley flakes. Bake at 350 for 25 minutes, or until bubbly. Let sit for 10 minutes before serving.
- 12 oz. firm tofu, cut into triangles and drizzle with soy sauce. Allow to marinate for 20 minutes.
- 3 medium green onions, sliced at an angle
- 1 cup mushrooms (I used Portobello)
- 1 small bunch of Bok Choy (or spinach), chopped
- 1 red bell pepper, diced
- 1 plentiful handful snow peas
- 8 oz. Udon noodles, cooked
Sweet Ginger Sesame Sauce–
- 2 Tbsps. sesame seeds
- Dash of sesame oil (optional) OR 1 tsp. of tahini (available at most grocery stores)
- 2 Tbsps. minced garlic (I used kind from jar)
- 2 tsp. ginger root
- 3 Tbsp. soy sauce
- 2 Tbsp. agave nectar
Cook Udon noodles according to package directions, drain, rinse in cold water, and set aside.
In large skillet, add sesame seeds to dry pan and roast until golden brown and starting to pop. Transfer roasted seeds to a medium bowl. Add all sauce ingredients, and set aside.
Put skillet back on medium heat and add 1 Tbsp. of the sauce. Once it’s heated, add marinated tofu to hot pan. Sear on both sides until lightly browned and set aside on a plate.
Return skillet back to heat and add 3 Tbsps. of sauce and add Bok Choy. Cook until starting to wilt, approximately 5-7 minutes. Add all other veggies and 1 more Tbsp. of sauce. Allow to cook until veggies are slightly tender.
Toss noodles and the rest of Sweet Sesame Sauce into veggie pan. Add tofu and heat another 3-5 minutes. Now it’s ready to eat!
I made Udon Japanese noodles for the first time tonight, and they were delicious! They have a naturally sweet flavor that requires very little extra seasoning. I’ll definitely be making these again!
- 1 package of 10 oz. Udon Noodles (found in Asian section of most grocery stores)
- Veggies of your choice. I used fresh broccoli, Napa cabbage, sliced Portobello mushrooms, sliced onions, water chestnuts, baby corn, and tofu.
- 1/2 cup raw cashews
- Veggie broth
- 1/4 cup soy sauce or Tamari
- 1/2 tsp. rice vinegar
- 1 tbsp. sugar (I used unrefined sucanat)
Cook Udon noodles according to package instructions.
Drain, press, and cube tofu. Place in a flat dish and sprinkle with some soy sauce and allow to marinate.
In another bowl, whisk together soy sauce, rice vinegar, and sugar, and set aside. Adjust the measurement to your taste.
In large wok or other pan, add veggie broth for stir frying veggies. I added broccoli and onions first, because they take a little longer to cook, allow to cook uncovered until slightly tender, making sure broccoli is still bright green and not overcooked. Add all other veggies, cashews, and sauce mix from bowl and cook approximately 5 minutes. Add tofu and cook another 5 minutes.
Serve veggies over Udon noodles (after they are drained and rinsed in cold water).
Creamy Potato Soup—
- 4 large, red skinned potatoes, diced, with skins
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups water
- 1 Tbsp. tarragon
- 1 Tbsp. parsley flakes
- 1 Tbsp. Lawry’s garlic powder
- 1 Tbsp. basil flakes
- 1 tsp. sea salt
- 1 cup frozen, corn nibblets
- 1 cup frozen, green peas
- 2 cups plain almond milk
- 4 Tbsp. arrowroot powder (for thickener) – cornstarch can also be used as thickener
In large soup pot, add potatoes, onion, garlic water, and all spices, and bring to a boil. Cook approximately 20 minutes on medium high, until potatoes are tender. Add corn nibblets, green peas, and 1-1/2 cups of almond milk. Reduce heat and allow to simmer another 10 minutes. In a small bowl, mix arrowroot powder with remaining 1/2 cup of almond milk and whisk until frothy. Add to soup pot and stir. Allow to simmer another 10 minutes, stirring frequently, as it thickens. Serve with cornbread.
This is one of my favorite recipes of all time! We make it regularly. The flavors are simply amazing, like a party in your mouth. If you only try one recipe, let this be the one. I’m serious!
African Sweet Potato Peanut Stew–
- 3 Tbsps. water for sautéing
- 2 medium yellow onions, chopped
- 3 garlic clove, minced
- 2 red bell peppers, seeded and cut into small squares
- 3 tsps. light brown sugar or sucanat
- 1 tsp. grated fresh ginger
- 1 tsp. ground cumin
- 1 tsp. ground cinnamon
- 1/2 tsp. cayenne pepper
- 3/4 cup natural peanut butter (smooth or crunchy)
- 3 sweet potatoes, peeled and diced into cubes
- 1 15 oz. can of red kidney beans, drained and rinsed
- 1 15 oz. can of diced tomatoes
- 4 cups vegetable stock
- 1/2 tsp. sea salt, or to taste
- 1/2-1 cup unsalted, dry roasted peanuts, chopped
- chopped fresh cilantro for garnish
Heat the water in a soup pot over medium heat. Add the onions and garlic and cook until softened, about 5 minutes. Add the bell peppers, cover, and cook until softened, about 5 minutes. Stir in the brown sugar (sucanat), ginger, cumin, cinnamon, and cayenne pepper, and cook stirring, for 30 seconds.
Stir in the peanut butter, and distribute it evenly throughout. You may want to thin out the peanut butter first by mixing it with some warm water in a small bowl before adding it to the pot. It will be much easier to incorporate it into the stew.
Add the sweet potatoes, kidney beans, and tomatoes, and stir to coat. Add the vegetable broth, bring to a boil, then reduce the heat to low and simmer until the sweet potatoes are soft, about 30 minutes.
Serve in bowl over your choice of steamed rice, and top with chopped peanuts and cilantro.
Borrowed from Colleen Patrick-Goudreau
Experimented with a new recipe for vegetarian chili beans in my crockpot. Turned out pretty good! Even Grandma Edwards said she would’ve thought it had ground beef, and she asked me to leave a bowl of it for her dinner. If it can fool Grandma Edwards, it officially passes the test!
- 3 cans of beans, drained and rinsed. I used black, pinto, and cannellini
- 1 can fire roasted tomatoes, with juice
- 1-1/2 cooked bulgur wheat (This has a ground beef texture and soaks up flavors. Cooks just like rice in 15 minutes and can be found at most grocery stores)
- 1 small diced onion
- 1 large clove garlic, minced
- 3 cups vegetable broth
- ¾ cup ketchup
- ¼ cup Worchester sauce
- 3 Tbsp. chili powder
- 1 Tbsp. garlic powder
- 2 tsp. season salt
- ½ tsp. cayenne pepper (optional)
Place all ingredients in crock pot on low and allow to cook 4-5 hours.