Chickpea Omelets

Source:  Prevent & Reverse Heart Disease cookbook, modified

Makes 3 cups/6 servings

First time I made this, I poured alllll the batter into my 12″ nonstick pan.  Baaaad idea, especially if the batter is thick like pancake batter.  Only cook ONE at a time.  Oh, and thin the batter to French toast or crepe batter consistency.

Ingredients

  • 1 cup chickpea flour
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp white pepper
  • ¼ tsp pepper
  •  cup nutritional yeast
  • ½ tsp baking soda
  • 2 cups water, or more
  • 3 green onions, chopped
  • 4 oz. sauteed sliced mushrooms

Instructions

  1. In small bowl, combine flour, seasonings, yeast and baking soda.  Add 2 cups water and stir until batter is smooth.  Add more water as needed to make thin batter, like a crepe.
  2. Heat nonstick frying pan over medium heat.  Pour 1/2 cup batter into the pan as if making pancakes.  Sprinkle 1-2 Tbsp. green onions and mushrooms into batter for each omelet as it cooks.
  3. Flip omelet like a pancake.  When underside is browned, flip again and cook other side for a minute.
  4. Remove and repeat with remaining batter/veggies.
  5. Serve with tomatoes, spinach, salsa, hot sauce or whatever works for you.

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Curried Coconut Cashew Spread

Source:  Betty Goes Vegan, modified

Makes 4 cups/16 servings

Can use on sandwiches or as a dip

Ingredients

  • 1 cup raw cashews
  • ½ cup unsweetened shredded coconut
  • 1 tsp agave
  • 1 dash hot sauce
  • ½ tsp salt
  • ¾ cup carrot juice
  • 2 tsp lime juice
  • 2 Tbsp. curry powder
  • 1 tsp cumin
  • 1 Tbsp. ground flax
  • 2 Tbsp. chopped fresh cilantro

Instructions

  1. Soak cashews overnight in enough water to cover them (or nuke them in the microwave for 3 minutes — in the water); drain.
  2. Blend all ingredients, except cilantro, in jet-engine blender until smooth (use the tamper).
  3. Cover and chill 2 hours to let flavors blend.
  4. Serve chilled with cilantro sprinkled on top and warm pita on the side — or use in a sandwich.

CurriedCoconutCashSprdNut

White Bean Tomato Salad

Source:  Forks Over Knives Cookbook, modified

Makes 8 cups/4 servings

Ingredients

  • 2 cups cooked navy beans
  • 2 large tomatoes, diced
  • 2 medium limes, zested and juiced
  • ¼ cup rice vinegar
  • ½ cup chopped cilantro
  • 6 green onions, thinly sliced
  • 1 medium jalapeno pepper, minced, 1/2 the seeds removed
  • 4 cloves garlic, peeled and minced
  • 1 Tbsp. cumin
  • ½ tsp salt

Instructions

  1. Combine all ingredients in large bowl and mix well.
  2. Chill 1 hour before serving, if desired.

WhiteBeanTomSaladNut

Ruby’s Raspberry Protein Shake

Source:  Clean in 14 Detox

 

Makes 2 servings/4 cups

Ingredients

  • 3 cups almond milk, unsweetened
  • 2 cups frozen raspberries
  • 1 medium frozen banana
  • 2 scoops protein powder
  • 2 Tbsp. almond butter
  • 1 tsp vanilla extract

Instructions

  1. Blend all ingredients in jet-engine blender until smooth and creamy.
  2. Serve.

RubysRaspProteinShakeNut

Snappy Slaw with Lime Cilantro Vinaigrette

Source:  Clean in 14 Detox cookbook, modified

Makes 3 1/4 cups/2 servings

Ingredients

  • 1 cup shredded red cabbage
  • 1 cup shredded green cabbage, or Napa
  • ½ cup shredded carrots
  • ½ cup shredded Granny Smith apple
  • ¼ cup grated Daikon radish
  • 1 bunch fresh cilantro
  •  cup fresh lime juice
  • 1 clove garlic
  • 1 Tbsp. maple syrup
  • 2 Tbsp. seasoned rice vinegar
  • ¼ tsp salt

Instructions

  1. Put vegetables in large bowl (cabbage through radish).
  2. Blend remaining ingredients in blender and puree until smooth.  Pour vinaigrette over the salad and toss until well mixed.

SnappySlawNut

Peanut Noodles with Broccoli

Source:  Forks Over Knives cookbook

Makes 6 cups/3 servings

Very tasty

Ingredients

  • 8 oz. rice noodles
  • 4 cups broccoli florets
  • 1 cup coconut water
  • 3 Tbsp. peanut butter
  • 2 Tbsp. maple syrup
  • 2 Tbsp. liquid aminos
  • 1 Tbsp. minced ginger
  • ½ tsp red pepper flakes

Instructions

  1. In medium pot, bring 6-8 cups water to boil over medium-high heat.  Once boiling, add noodles and cook according to package directions, usually 4-5 minutes, or until tender.
  2. Add broccoli florets to noodles and cook additional minute.  Drain noodles and broccoli; set aside.
  3. In large pot over low heat, combine coconut water, peanut butter, maple syrup, liquid aminos, ginger and red pepper.  Stir continuously and cook until smooth, 8-10 minutes.
  4. Add broccoli/noodle mixture to peanut sauce.
  5. Use tongs to mix well.
  6. Serve.

 

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Caribbean Black Bean Soup

Source:  Clean in 14 DetoxIMG_0082

Makes 8 cups/4 servings

Ingredients

  • 1 small red onion, diced (1/2 cup)
  • 2 cloves garlic, minced
  • 1 large red bell pepper, diced (1 cup)
  • 1 Tbsp. cumin
  • 1 tsp ginger
  •  tsp cayenne pepper
  • 2 large ripe bananas, sliced
  • 3 cups black beans
  • 3 cups vegetable broth
  • 1 cup coconut milk
  • ½ tsp salt

Instructions

  1. In large soup pot over medium heat, sauté onion, garlic and bell pepper until soft, about 5 minutes.
  2. Add cumin, ginger and cayenne; stir to combine.
  3. Add bananas, beans and broth.  Bring to boil, cover, reduce heat to medium low, and simmer about 20 minutes, until the fruit is soft.
  4. Add coconut milk; puree using stick blender.  Season with salt.
  5. Serve with a couple slices of crusty bread each.

CaribBlackBeanSoupNut

Italian Rice with Seitan & Mushrooms

Source:  1,000 Vegan Recipes

Makes 4 servings/8 cups

Ingredients

  • 2 cups water
  • 1 cup brown basmati rice
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 8 oz. seitan, chopped
  • 8 oz. button mushrooms, chopped
  • 1 Tbsp. dried basil
  • 1 tsp ground fennel
  • ¼ tsp crushed red pepper
  • ½ tsp salt
  • ¼ tsp pepper

Instructions

  1. In large saucepan, bring water to boil over high heat.  Add the rice; reduce heat to low, cover, and cook until tender, about 30 minutes.
  2. In large nonstick skillet over medium heat, add onion, cover and cook until softened, about 5 minutes.
  3. Add seitan and cook uncovered until browned, adding 1-2 Tbsp. water at a time to keep food from sticking to pan.
  4. Stir in mushrooms and cook until tender, about 5 minutes longer, adding water as needed to keep food from sticking to pan.  Stir in seasonings.
  5. Transfer cooked rice to large serving bowl.  Stir in seitan mixture and mix thoroughly.
  6. Serve immediately.

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Garden Scramble

Source:  1,000 Vegan Recipes

Makes 4 servings/4 cups

Serve over toast, with a side of 1/2-1 cup fresh fruit

Ingredients

  • 1 pound firm tofu, drained and squeezed dry (using tofu press)
  • ¼ cup nutritional yeast
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ¼ tsp turmeric
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 small red onion, minced
  • ½ cup minced red bell pepper
  • 5 cremini mushrooms, lightly rinsed, patted dry, and thinly sliced
  • 1 medium carrot, shredded
  • 1 Tbsp. liquid aminos
  • 1 cup peas, fresh or thawed
  • 4 sprigs fresh cilantro or parsley
  • 1 pinch black salt

Instructions

  1. Cut tofu into thin-as-possible slices.  Put in large bowl, and add nutritional yeast and dry spices; mix well.  Set aside.
  2. In large nonstick skillet over medium heat, add onion.  Cover and cook until tender, about 5 minutes.  Add bell pepper, mushrooms and carrot; cook uncovered about 5 minutes longer, adding 1-2 Tbsp. water as needed to keep vegetables from sticking to pan.
  3. Stir in the liquid aminos.
  4. Add tofu mixture to vegetables and stir until hot and well combined.  Add peas and stir to combine.  Cook, stirring until mixture is hot and any excess moisture has evaporated, about 5 minutes.
  5. Remove from heat and stir in the black salt.
  6. Serve hot over toast.  Garnish with sprigs of cilantro or parsley.

GardenScrambleNut

Penne with Peanut Pesto

Source:  1,000 Vegan Recipes

Makes 4 servings/4 cups

Serve with steamed broccoli or other desired vegetable

Ingredients

  • 3 cloves garlic, minced
  • ½ cup unsalted roasted peanuts
  • 1 tsp sugar
  • ¼ cup liquid aminos
  • 1 Tbsp. fresh lime juice
  • ½ tsp Asian chili paste
  • ¼ cup creamy peanut butter
  • 2 Tbsp. toasted sesame oil
  • 1 pound penne
  • ¼ cup chopped cilantro
  • 2 Tbsp. chopped green onions

Instructions

  1. In food processor, combine garlic, peanuts and sugar; process to a paste.
  2. Add aminos, lime juice and chili paste; process until well blended.
  3. Add peanut butter and sesame oil; process until smooth.  Transfer to small bowl; set aside.
  4. In large pot of boiling salted water, cook penne over medium-high heat, stirring occasionally, until al dente, about 10 minutes.  Drain well, reserving 1/3 cup pasta water.  Transfer pasta to large serving bowl.
  5. Add reserved pasta water to the pesto, stirring to make smooth sauce.  Add the sauce to pasta and toss gently to combine.
  6. Garnish with cilantro and green onions.  Serve immediately.

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