1 Tbs ginger
1 tsp cumin
Add spices and saute for 3 minutes
Add split peas and 8 cups of water
Bring to boil, reduce heat, cover and simmer until peas are soft
Add spinach – cook until wilted
When I first became vegan I thought I would miss traditional dishes that my mother used to make. At the top of my list was Ackee and Saltfish. As it turns out, the best part of ackee and saltfish is the ackee. When I took my first bite of this vegan version of one of my childhood favorites, I didn’t miss the fish at all.
1 can ackee, drained
1/2 red bell pepper, diced
1 medium tomato, diced
1 C spinach
1/2 white onion
1 tsp rosemary
1 Tbs coconut oil
Boil a pot of water to briefly dip the drained ackee into before draining a second time
Saute onion in oil until translucent
Add bell pepper, tomato, and spices
Saute for five minutes
Add drained ackee – heat thoroughly
Salt and pepper to taste
This is a totally hands off 5 minute prep recipe if you use a rice cooker. If you don’t have a rice cooker you could use the microwave but you will have to watch it to avoid overcooking.
2 C rice (I used an organic wild rice blend)
2 C water
2 C coconut milk
1/2 cup grated coconut (unsweetened)
1/2 tsp red chilli pepper
1/2 Tbs garam masala
1/2 tsp ginger
Combine all ingredients
Cook until water has evaporated and desired texture is obtained
Remember that soaking your rice ahead of time increases the nutritional value of the rice and reduces cooking time.
2 cans white beans
1 Tbs lemon juice
2 Tbs minced garlic
1/2 C tahnini
1/2 C olive oil
Blend all ingredients in food processor
Pair with warm pita bread
I’ve been missing soup weather. I’m not quite sure we are there yet but this would also work well in a crockpot without generating too much heat.
10 oz bag kale
1 chopped onion
1 Tbs olive oil
1 Tbs minced garlic
5 C veggie stock
Saute onion and garlic in the olive oil until onion is clear and soft
Add 2 cups water and the potatoes
Simmer until potatoes start to soften
Steam kale seperately
When potatoes are well done, puree half with the remaining water
Combine all ingredients
I love refried beans. I’m not so excited about lard or excess preservatives. I’ve found a great solution, blending black beans with taco seasoning.
1 cup black beans
1/2 packet of taco seasoning
3 cups shredded lettuce
Mash black beans with fork and blend with taco seasoning
Cut avocado into cubes
Mix with lettuce
This was my first time using my new tofu press. I’m thoroughly impressed. Previously squeezing the excess moisture out of tofu involved stacking books on top of a block of tofu wrapped in paper towels bundled in a hand towel. It was far too involved. The new tofu press shaved at least 15 minutes off the total prep time for this recipe.
1/4 C Sriracha
1/4 C apple cider vinegar
1/4 C Bragg’s Liquid Aminos
1/2 C water
1/2 C peanut sauce
1 block firm tofu
10oz bag raw kale
1 Tbs sesame oil
Whisk liquid ingredients together
Pour half of mixture over kale and massage until leaves begin to soften (wear gloves to protect your hands from the sriracha – it’s that hot)
Use your preferred method for removing excess moisture from tofu (here is a popular choice How to Marinate Tofu)
Cut tofu into squares
Use the remaining liquid ingredient mixture to marinate tofu for one hour.
Pan fry tofu in sesame oil until brown
Serve tofu and kale with side of rice
Today I used an organic wild rice and quinoa blend. I found the warmth of the rice and tofu perfectly complemented the cool temperature of the kale and the spicy heat of the Sriracha.
1 packet Aldi Spicy Guacamole
2 shredded romaine hearts
1 C diced tomatoes
1 C chickpeas or black beans
This filling salad only costs less than a dollar per serving.
Aldi carries some packaged organic items and is great for conventional produce. Their main site has several recipes posted, some of which are vegetarian/veganizable. I’ve also found an entire blog dedicated to Vegan/Vegetarian Aldi recipes.
If you don’t live within driving distance of a Trader Joe’s, you have my deepest condolences. Trader Joe’s is incredibly vegan friendly and far more reasonably priced than Whole Foods. Today’s lunch cost less than 2 bucks.
1 C frozen strawberries
1 frozen banana
2 Tbs Dandy Blend ( or ground coffee)
10 basil leaves
1 C water
1 C almond milk
Combine ingredients in blender.
Blend until smooth.