The Goddess Weighs In

Living Large and Healthy

Vegan Recipes I’ve Learned (1-5)

on July 9, 2013

My 39th challenge is to learn and make 40 vegan recipes.  I’ve given up on the hope of becoming 100% vegan, but I definitely think that choosing vegan options has and will continue to benefit my health in innumerable positive ways including increasing vitamins and fibre in my diet and reducing my intake of saturated fat.  I’ve started to feel differently about eating a lot of meat and animal products and I feel better both in the knowledge of doing something better for myself and physically I feel less weighed down from big, heavy meals.  That’s not to say that Vegan food is all amazingly healthy, after all white bread is vegan, but eating lighter and being aware of what we’re eating is always good.

1. Greek Lemon Potatoes – from Three Sisters, Around the Greek Table p. 146

1 kg Yukon Gold Potatoes

1/3 C Olive Oil

1/4 C Lemon Juice

1 tsp Oregano, Dried

1 tsp Salt

Pepper to taste

Cut the potatoes into wedges (the recipe says peeled, but I make them with the skin on). Place the potatoes in a roasting pan. Whisk together the rest of the ingredients and toss with the potatoes. Place in a pre-heated oven for 30 minutes or until potatoes are cooked.

2. Creamy Tomato Soup – based on a recipe from Let Me In The Kitchen, p. 35

2 Tbsp Olive Oil

1 Clove Garlic, Crushed

3 Tbsp Flour

3 Cups (  750 ml) of Canned Diced Tomatoes

1 Carrot, Finely Chopped

1 White Onion, Finely Chopped

Rice or Soy Milk, Unflavoured, Unsweetened

Mix tomatoes and seasonings in a bowl.   In a large sauce pan saute carrots, onions and garlic in 2 Tbsp of oil.  Cook for 5 minutes.  Add the flour and whisk together.  Add tomato mixture and whisk hard.  Cook for 15 minutes, stirring constantly.  In a large soup pot heat the milk, but do not boil.  If you wish blend the tomato mixture smooth.  Add to the warm milk and soup is ready.

3. Greek Lentil Soup, from Three Sisters, Around the Greek Table p. 75

1/3 C Olive Oil

1 Cup Brown Lentils, Dried

1 Yellow Onion, Minced

3 Garlic Cloves, Minced

1 Carrot, Minced

1 Rib of Celery, Minced

2 Bay Leaves

1 tsp Oregano, Dried

1 tsp Salt, and to taste

Pepper, to taste

6 Cups Water

Heat olive oil in a large pot over medium-high heat.  Add the lentils, onion, and garlic and saute for 3 minutes.  Add the carrots and celery and saute for 2 minutes. Add the bay leaves, oregano, salt and pepper.  Add water and bring to a boil.  Reduce heat simmer for 45 minutes or until lentils are soft.  Add water if soup becomes too thick.

4. Chickpea Soup With Cumin, from Three Sisters, Around the Greek Table p. 81

2 Tbsp Olive Oil

1 Yellow Onion, Minced

1 Carrot, Minced

1 Rib of Celery, Minced

1 Jalapeno Pepper, De-seeded and minced

1/2 tsp Cumin Seeds

4 Cups Chickpeas (I used canned, but cooked in slow cooker also good)

4 Cups Water

1 Cup Crushed Tomatoes

1 tsp Salt, more to taste

1/2 Cup Fresh Parsley, Chopped (if you wish)

Heat olive oil in large pot, over medium heat.  Add the onion, carrot, celery, Jalapeno and saute for 3-4 minutes.  Add the cumin seeds, paprika and saute for 1 minute.  Add the chickpeas, water, tomatoes and salt.  Increase heat and bring to a boil.  Reduce heat and simmer for 30 – 35 minutes.  Remove from heat and adjust seasonings.  The recipe says to puree half the soup and add it back.  I used a potato masher to roughly mash the soup.  Add the parsley if you choose.

5. Bean Salad, My Mom’s Recipe

5 medium sized cans of beans or equivalent including kidney beans, black beans, chick peas, wax beans and green beans

White Onion, Half a Medium Onion Sliced in Circles

1 Green Pepper, Cut in Rings

Dressing:

1/2 C Olive Oil or Sunflower Oil

1/2 C White Vinegar

1/3 C White Sugar

1 tsp Salt

1 tsp Mixed Spices eg. Paprika, Oregano, Basil, etc.

Make dressing and chill.  Mix all other ingredients in a large bowl or container.  Pour well mixed dressing over bean mixture and stir.  If vinegar has lost a bit of it’s bite a few drops of lime juice can be added.  Experiment with different bean combinations, add in baby corn, red pepper, green onions, etc.  Also onion and green pepper can be cut into smaller, more manageable pieces if you wish.

– the Goddess

References:

Three Sisters, Around the Greek Table, A Cookbook – Betty, Eleni & Samantha Bakopoulos (2009)

Let Me In The Kitchen – Susan Mendelson (1982) My mom gave me this for my 10th birthday in 1983

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One response to “Vegan Recipes I’ve Learned (1-5)

  1. I have a recipe for potatoes just like this one. They’re so yummy. I don’t think I can ever go 100% vegan either. I’m trying to cut back on my meat eating significantly and eat healthier overall. That’s the best we can do for ourselves, whatever route we choose.

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