Un-Potato Salad with Lemon-Dill dressing

The Un-Potato salad with Lemon-Dill Dressing

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Ingredients:
Salad:
1 c. potatoes, preferably small and colorful, steamed
1/2 c. fresh green beans, steamed
1 ear corn, steamed
1-2 small cucumbers, chopped
1-2 green onions, chopped
1 can chickpeas, drained and rinsed
Dressing:
2 lemons, zested
1 tbsp. dijon mustard
1-2 tbsp. fresh dill
1/2 tsp. sugar
2 tbsp. olive oil
salt and pepper, to taste
Directions:
After steaming the veggies very quickly, so they are still crisp, put them in an ice bath to stop the cooking.
Juice the lemons, and wisk them together with the zest, mustard, sugar, dill, salt, pepper, and olive oil to emulsify the dressing.
Combine all the ingredients and toss to coat.
Refrigerate and serve cold. This is best if prepared ahead of time and allowed to chill so the tastes combine.
Serves 4.

Sauteed Broccoli

Sauteed Broccoli

I love this vegetable recipe for broccoli and I use the same method for just about any vegetable that I want to sautee. It's very simple, but delicious vegetable recipe.
Ingredients:
2 cups broccoli, lightly steamed
2 tbsp. olive oil
3 cloves garlic, minced
2 tbsp. pine nuts
1/4 tsp red pepper flakes
1/4 tsp salt
Directions:
Bring a large saucepan to medium heat. Let it warm for a minute or two and then add the oil. Here's a little trick with the garlic-- put it in the pan and mash it into the oil with the back of a fork. I like to mash it thoroughly and let the oil soak up the garlic flavor. If you are short on time just throw it in and let it cook for a minute. Then add the pepper flakes and cook for another minute, but don't let the garlic turn brown because it will get bitter. Add the pine nuts, broccoli, and salt, and cook until the broccoli is warmed and the pine nuts are lightly toasted.
Serves 4.
Variations:
Any vegetable can be added here in place of the broccoli. Also, you can try the same thing with different nuts. Almonds are great with this dish, but others are great as well.

Roasted Vegetables

Roasted Vegetables

Ingredients:
2 beets per person
2 carrots per person
1 small sweet potato per person
2 tbsp. olive oil (or more if you have a large family)
1 tsp. salt
freshly ground black pepper
Directions:
Preheat oven to 400°F
Wash vegetables and scrape any offending lumps or hard skin off. We eat the vegetable skin, but you might like to peel it with a vegetable peeler, or remove the peel once they are finished cooking.
Cut the vegetables into small pieces-- the smaller, the faster they cook.
Put the vegetables onto a baking sheet and coat with olive oil, salt, and pepper. Stir to coat (I like to use my hands to make sure everything is covered.)
Put the pan in the oven and cook for about 20 minutes, testing with a fork for tenderness.
It's that easy. Even someone who doesn't cook can roast vegetables. And, it's truly delicious. Served with a side of whole grains and beans, you have a complete healthy vegan meal. You can put any solid vegetables that you like into this recipe, such as peppers, potatoes, zucchini, etc.
Serves 2-4.

broiled Eggplant Japonaise

Broiled Eggplant Japonaise

Ingredients:
3 tbsp. canola oil
1 lb. eggplant
1 clove garlic, minced
1 1/2 tbsp. soy sauce
1 tsp. sugar
1/4 tsp. tabasco sauce
Salt
Directions:
Preheat the broiler.
Slice the eggplants into 1/2 inch strips.
Cover a baking sheet with aluminum foil and pour 2 tablespoons of the oil on top. Mix the eggplant with the oil and sprinkle with salt. Place in the broiler. Cook for 4-5 minutes per side, or until eggplant is nice and soft.
Mix together the minced garlic, soy sauce, sugar, and tabasco sauce.
Toss the eggplant in a large bowl, and dose with the sauce. It tastes good warm, but also surprisingly well at room temperature.
Serves 4.

Green Bean Casserole

Vegan Green Bean Casserole

This is a delicious vegan vegetable recipe from Alanna Kellogg at A Veggie Venture. It's obviously great for Thanksgiving, but can be whipped together any night of the week.
Her vegetable recipe is made for vegetarians, so this one is veganized and slightly different. I've divided this vegetable recipe into three sections to make it easier to understand, and though it takes a few steps, they're all really easy.
Ingredients for Beans:
2 qts. water
1 Tbsp. sea salt
1 1/2 lbs. fresh green beans, trimmed and cut into bite-size pieces
Directions for Beans:
Bring the water to boil in a large pot. While it's heating, cut up the beans.
Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.
Ingredients for Sauce:
10 oz. mushrooms
1 Tbsp. olive oil
3 cloves garlic, minced
generous pinch cayenne pepper
Salt to taste
Fresh pepper to taste
2 Tbsp. flour
3/4 c. vegetable broth
1 Tbsp. dry sherry
3/4 c. soy creamer (or try full-fat unsweetened soymilk)
Directions for Sauce:
Trim and discard the mushroom stems and chop the mushrooms into pieces.
Heat olive oil over medium heat anda add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices.
Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry.
Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
Ingredients for Topping:
1 1/2 slices whole grain bread
1 Tbsp. Earth Balance margarine
1/8 tsp. salt
1/16 tsp. freshly ground black pepper
1 3 oz. can of French fried onions
Directions for Topping:
Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.
To Assemble:
Put the green beans into an oiled casserole dish and bake at 425&degF for 10-15 minutes, and then apply the onion topping and bake for another 10-15 mintues.

If you are not serving this right away, cover both the topping and casserole in separate containers with plastic wrap. Before baking, bring the casserole to room temperature and then bake for 10-15 minutes. Add the topping and bake for another 10-15 minutes.
Serves 8.
NUTRITION ESTIMATE Per Serving: 138 Cal (54% from Fat, 12% from Protein, 33% from Carb); 4 g Protein; 9 g Tot Fat; 5 g Sat Fat; 12 g Carb; 3 g Fiber; NetCarb8; 54 mg Calcium; 1 mg Iron; 218 mg Sodium; 16 mg Cholesterol; Weight Watchers 2 points

Sweet Potato Eggplant Risotto

Sweet Potato and Eggplant Risotto

Ingredients:
2 sweet potatoes
½ butternut squash
1 medium sized aubergine
3 garlic cloves
1 tsp thyme
½ tsp cinnamon
½ tsp salt
½ cup non dairy milk
½ cup white wine
3-4 cups stock (warm, might require extra depending on the rice)
about 1 cup of risotto rice.

Directions:
-Peel and cube sweet potatoes and squash, steam or boil till soft.

-Cube the aubergine (small)

-Combine the sweet potatoes and squash in a bowl with thyme, salt, cinnamon and the non dairy milk and blend until completely pureed.
-Put 1-2 Tbsp of olive in pan, when hot add the finely chopped garlic, fry for under a min and add the rice and the wine. leave 3 min while stirring and then add some stock.. keep stirring and adding stock for about 15 min then add aubergine and continue adding stock and stirring for another 15 min, once done mix in the puree ( you might not want to use all of it just add bit by bit as you stir it in and get it to your desired texture, remember that as it cools down it also dries up so if it seems a bit on the liquidy side its ok.

Thyme and Mushroom Gravy

Thyme and Mushroom Gravy

By Celia Brooks Brown From BBC-Food 

2 tbsp olive oil

1 onion, sliced

2 tsp fresh thyme leaves

1 bay leaf

1-3/4ozs mushrooms, coarsely chopped

2 tbsp plain flour

4-1/2fl ozs port or other fortified wine

8-1/2fl ozs  vegetable stock

2 tbsp dark soy sauce

Heat the oil in a saucepan, add the onion and fry until golden. Add the herbs and mushrooms and cook until softened (about five minutes). Sprinkle with the flour and cook, stirring, for about two minutes. Stir in the port or wine, vegetable stock and soy sauce and simmer, stirring, until the gravy has thickened slightly (3-5 minutes). Remove and discard the bay leaf. Pour the gravy into a jug and serve. Serves 4.

Green Bean Casserole

Vegan Green Bean Casserole

Ingredients:

    1-1/2 cups nondairy milk
    1 (2.5-ounce) cube veggie bouillon
    1 to 2 tablespoons vegetable oil
    1/2 medium onion, diced
    3/4 cup chopped mushrooms (button, crimini, portabella, whatever)
    1 carrot, diced
    1/2 teaspoon basil
    1/2 teaspoon garlic
    1/2 teaspoon marjoram
    1/2 teaspoon oregano
    1/2 teaspoon pepper
    1/2 teaspoon sage
    1/2 teaspoon salt
    1/2 teaspoon thyme
    2 or 3 tablespoons cornstarch or potato starch
    2 or 3 tablespoons cold water
    1 (14.5-ounce) can French cut green beans
    1-1/2 (24-ounce) canisters vegan French fried onions
 
Directions:

1. In a saucepan, heat the nondairy milk and veggie bouillon; stir until bouillon cube disintegrates. Just heat the milk, do not boil or scald it.

2. In a skillet, heat the oil. Add the onions, mushrooms, and carrots; saute until the onions are translucent. Add the herbs and spices (basil, garlic, marjoram, oregano, pepper, sage, salt, and thyme - and whatever other hearty herbs make you happy).

3. Make a thickener by combining cornstarch and cold water; mix well. Pour into the nondairy milk-bouillon mixture. Stir well, because this will coagulate pretty quickly.

4. Quickly add the can of green beans, the sautéed veggies, and about half of the French fried onions; stir well. Pour that mixture into a casserole dish or pan and top with remaining French fried onions.

5. Bake at 350 degrees Fahrenheit for 10 to 15 minutes, or until the French fried onions begin to brown.  Remove. Eat. Enjoy.