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    Amazing Chunky Carrot Soup 1 Tbsp extra virgin olive oil 1 large russet potato, peeled/diced into large chunks 1 large white or yellow onion, chopped 1 Field Roast Spicy Chipotle Vegan Sausage, roughly sliced 5 large carrots, sliced into thick rounds 1 Tbsp chopped garlic 1/2 cup fresh parsley, finely chopped (leaves and stems) 1-3 bay leaves 1/2 cup dry pasta (any variety - I used elbows) 4 cups No-Chicken Broth (vegan chicken-style broth by Imagine brand - or substitute with vegetable broth.) 1-4 cups water or more broth (add while simmering as desired to thin out soup) optional : 1/4 cup salted peanuts (secret ingredient, adds a unique ingredient to your bowl) accent seasonings: 1/2 cup nutritional yeast 1/2 tsp chili powder 1/2-1 tsp salt (to taste) 1/2 tsp fine black pepper 1/2 tsp dried bell pepper (optional) optional : chunky-chopped celery would also be a nice addition Directions : 1. Place a big soup pot on stove over high heat. Add the oil, vegan sausage, onions and garlic. Saute for a few minutes. 2. Add in the carrots, potato and seasonings. Saute for a minute or so. 3. Add in all the remaining ingredients and bring to a boil. Once boiling, cover with lid and reduce heat to low. Simmer for about an hour until carrots and potatoes are tender and pasta is cooked. 4. Add water and continue to simmer as long as you'd like to reduce the soup and intensify the flavors. I like to simmer my soup a good 2-3 hours.  Avocado Mango Bruschetta/Salsa 2 tomatoes, seeded and chopped 1 small mango, chopped small 1 avocado, cubed 1/4 cup chopped cilantro  juice of 1 lime 1 tsp agave 1/4 tsp sambal olek (optional- gives it a little kick) salt and pepper cloves of garlic (I used 1 to rub on my 2 slices of toast. Up this number depend on how many you’re making or sk ip if just making the salsa) Chop the tomatoes, mango and avocado, put in a bowl and mix. Mix the lime, agave and sambal olek in a small bowl and pour over the veg and fruit. Top with cilantro, salt and pepper to taste and toss. It’s ready!   Mac and Cheeseless Pasta cheeseless sauce:  (note: if you like A L OT of cheese and want leftover sauce, double this recipe) 1 small sweet potato (to make about 3/4 cup mashed) 3/4 cup canned butternut squash puree* *I used half butternut squash and half pumpkin 1/4 cup Earth Balance vegan buttery spread, melted 1/3 cup nutritional yeast (or more..) 1-3 Tbsp roasted garlic (you roast it, see below) 1/2 cup plain soy creamer or milk (almond varieties work too) 1/8 tsp black pepper 1-5 pinches of cayenne or red pepper flakes 1/4 tsp salt (or to taste) For the roasted garlic: 1 head of garlic + 1-2 tsp extra virgin olive oil *sweet potato, pumpkin or butternut squash can be used  Pasta: tube or macaroni pasta (make as much as you would like to serve.**) **Upon serving, add about 1/2 cup on cheeseless sauce for every 3/4 -1 cup of cooked pasta. Easy to modify based on how thickly sauced you like it. Directions: 1. Roast the garlic: Heat your oven to 400 degrees. Slice off the top of your head of garlic and place it in a large piece of tin foil. Drizzle olive oil over top garlic, close foil tightly around garlic and place in the oven to roast for about 25 minutes. When done, remove garlic carefully (hot!) and squeeze out the roasted garlic pieces. You will have leftover garlic - this can be used to make garlic rubbed toast to pair with your pasta. Or store leftover garlic wrapped in fridge to use in soups or other dishes. 2. While your garlic is roasting, you can also be baking your sweet potato. Bake in the oven until tender. This usually takes about 35-45 minutes for a small potato. The oven can be set anywhere from 375-400. 3. Make your sauce. Add all the ingredients to a food processor or blender (Vitamix) and blend until smooth and creamy. Taste test and add more nutritional yeast if you'd like. Adjust other seasonings as well as desired. 4. Boil water in a large pasta pot and cook pasta until tender. Drain and transfer to a large mixing bowl. 5. Fold the sauce into the warm pasta until well coated. 6. Serve as is or transfer to a large casserole dish and bake the pasta at 350 degrees for about 20 minutes. I topped mine with some fried onion bits. Bread crumbs, extra vegan cheese (try Daiya!) or other toppings can be added before baking.   Citrus-Tamari Rosemary Maple Tofu Steaks with Warm Satsuma Wedges 12-16 ounces firm or extra firm tofu (1 standard sized package) marinade: 4 Tbsp tamari 3 Tbsp maple syrup 3 Tbsp satsuma mandarin juice + pinch of orange zest (orange or tangerine will also work) 1 sprig of rosemary dash of cayenne Also: veggie oil for saute pan (I used safflower oil) finish with salt + pepper to taste 1 large satsuma mandarin orange, thickly sliced into wedges as shown (I tossed mine in some maple syrup) Optional : a few teaspoons of nutritional yeast adds a savory flavor. A Tbsp of golden raisins is also a nice touch. Directions : 1. Drain your tofu and press dry with a paper towel or tofu press. Slice into thick steaks and again dry the edges and press dry. Squeeze out as much water as you can without disturbing the shape of the tofu. 2. Mix up the marinade and toss each of the tofu steaks in the liquid. Lay them in a shallow wide pan. Allow the tofu to marinate for at least a few hours - overnight is best. Half-way through, flip the tofu. Remove rosemary sprig before cooking tofu. 3. Now you are ready to cook your tofu. Add 1-2 teaspoons of veggie oil to a hot saute pan. When the oil is very hot, add in the tofu. After a minute, I like to flip the steaks then add in additional splashes of the leftover marinade mixture. I add most of it in and allow it to steam off. Continue cooking until all the liquid has cooked away or been absorbed. Allow a few more minutes for the tofu to form its crispy black edges. You can add in an extra drizzle of maple syrup if you like your tofu a bit more on the sweet and sticky side. 4. Add a few dashes of salt and pepper to the surface of the tofu just before removing from pan. Add additional cayenne if you like spicy tofu. 5. Remove tofu from pan and while pan is still hot, add in the citrus slices. Turn off heat and allow the satsuma wedges to gently saute and blacken on the edges, soaking up some of the
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