The Goddess Weighs In

Living Large and Healthy

Vegan Recipes I’ve Learned (31-35)

on January 14, 2014

31. Peanut Stew (Source)

  • 1 large potato
  • 1 can crushed tomatoes
  • 1/2 can chick peas (garbanzo beans)
  • 1 tsp Thyme
  • 1/2 C crunchy, natural peanut butter
  • 1/2 an onion
  • 1 Tbsp Olive oil
  • Rice or rice noodles for serving

1. Chop the potato, microwave until soft, approximately 4 minutes on high (actually I boiled it on the stove)

2. Put 1 Tbsp oil in a large pot or Dutch oven.  Chop the onion and saute on medium/high heat.  Add the potato, the crushed tomatoes, 1/2 C crunchy peanut butter, half can of garbanzo beans, and thyme.

3. Cover, reduce heat and cook for 15 minutes on low. Serve over rice or rice noodles.

I added some hot sauce to give this a bit of bite and next time I might add a little coconut milk to make it a little creamier.

32. Granola Nut Clusters (Source)

  • 1 cup raw walnut halves
  • 1/2 cup raw pecan halves
  • 3 tbsp brown rice syrup (I used corn syrup)
  • 6 tbsp gluten-free rolled oats
  • 1/4 cup unsweetened shredded coconut
  • 2-3 tbsp Sucanat sugar (I used brown sugar)
  • Heaping 1/4 tsp ground cinnamon
  • Scant 1/4 tsp fine grain sea salt
  • freshly grated nutmeg, to garnish

1. Preheat oven to 275F and line a baking sheet with parchment paper.

2. Place walnuts and pecans into a large mixing bowl. Pour on brown rice syrup and stir very well until combined for about 60 seconds. The aim is to completely cover them in syrup.

3. In a small bowl, whisk together the oats, coconut, sugar, cinnamon, and salt. Pour it onto the nuts and mix until combined. Some of the oat mixture will not adhere to the nuts and this is ok.

4. Spoon the mixture onto the baking sheet including any oats that didn’t stick. Spread into a single layer. Garnish with fresh ground nutmeg. Bake for 10 minutes, turn the pan, and bake for another 10-13 minutes allow to cool on the pan.

5. Once cool, break apart clumps and store in glass jars or Tupperware containers.

33. Broccoli “Cheese” Soup (Source)

  • 1 tsp extra virgin olive oil
  • 1 medium sweet onion, chopped
  • 2-3 garlic cloves, minced
  • 1 cup chopped celery
  • 4-4.5 cups chopped broccoli florets (2 heads, stems removed)
  • 1.5 cups peeled & chopped potatoes (about 3)
  • 3 cups vegetable broth
  • 2 tbsp nutritional yeast
  • 1/4 tsp cayenne pepper (or crushed red pepper flakes)
  • Low-fat vegan cheeze sauce, divided (see recipe below)
  • 1/2 tbsp lemon juice (optional)
  • herbamare & onion powder, to taste
  • Kosher salt & black pepper, to taste
  • 1/4 cup fresh minced parsley, plus more to garnish
  • Vegan cheese, to garnish (optional)
  • Smoked Paprika, to garnish (optional)

1. In a large skillet, heat the oil, onion, and garlic over medium-low heat, stirring frequently. Cook for about 5-6 mins.

2. Add in the celery, broccoli, and potatoes and cook for about 5 minutes. Now, add the broth, nutritional yeast, and cayenne pepper and simmer for another 15 mins or so until the potatoes are just fork tender.

3. Meanwhile, prepare the cheeze sauce (see below) while the soup simmers.

4. Carefully transfer the soup (in two batches) into a blender. Blend until almost smooth (I left it a bit chunky, but you can blend as much as you wish) and place back into the pot. Stir in the cheeze sauce, reserving 1/3 cup for later.

5. Stir in optional lemon juice, salt, pepper, and optional herbamare all to taste. Finally, stir in the minced parsley and ladle into bowls.

Oh this was just too fussy for me.  Too many bits and pieces and things to watch.  I make beaded Christmas balls that take approximately 8 hours a piece, but I found this recipe more annoying.  It was tasty enough, but being that I am not opposed to eating cheese, I doubt I will make this again.

34. Low-Fat Vegan Cheeze Sauce (Source see above)

  • 1.5 cup unsweetened, unflavoured almond milk
  • 3/4 cup nutritional yeast
  • 1 tbsp Earth Balance or other non-dairy buttery spread
  • 2 tbsp all purpose flour
  • 1 tbsp + 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt & freshly ground black pepper, to taste
  • 1/4 tsp cayenne pepper

1. Melt the Earth Balance over medium heat.

2. In a medium sized bowl, whisk together the flour and 1/4 cup milk until all clumps are gone.

3. Whisk in the remaining milk (1.25 cups) as well as the milk and flour mixture into the pot. Whisk in the nutritional yeast. Reduce heat to low-medium.

4. Add Dijon, garlic powder, onion powder, salt and pepper to taste and whisk frequently over low heat until the sauce thickens, for 3-5 minutes. Remove from heat once thick.

35. Holiday Soup For The Soul (Source)

  • 1 large carrot, peeled and chopped
  • 1/2 cup red quinoa, uncooked
  • 1 tbsp extra virgin olive oil
  • 1 medium sweet onion, finely chopped
  • 1 medium zucchini, chopped
  • 3 cloves garlic, minced
  • 1 vegetable bouillon cube (not low sodium)
  • 6 cups water, boiled
  • One 15-ounce can diced tomatoes
  • 1.5-2 cups cooked black beans (about one 15oz can)
  • 1 tsp  curry powder
  • Pinch  of cinnamon
  • Pinch of ground nutmeg
  • 2 cups baby spinach leaves, roughly chopped
  • 1/2 tsp kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of saffron threads (optional)
  1. Heat the oil in a large soup pot. Add the chopped sweet onion and sauté over medium-low heat until translucent. Add the chopped carrots, chopped zucchini, and minced garlic, and continue to sauté for 5-7 minutes.
  2. Place the bouillon cube into a medium sized bowl. Boil 6 cups of water and pour over the bouillon cube. Stir well to dissolve. Add bouillon mixture, tomatoes, red quinoa, black beans, spices and seasonings. Bring to a boil and then simmer gently for 15 to 20 minutes. (I used a packet of boullion and just tossed it in with the water and everything else and nothing bad happened.)
  3. Add the roughly chopped spinach, stir well, and cover. Simmer on low for about 20 minutes. Adjust seasonings to taste.

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