Month: December 2018

This is a lovely meal. It could also be used as a holiday main course. One could also add smoked tofu pieces if you want it to be heartier, but we felt it was perfect the way it was.

Ingredients:

• 3-4 medium to large parsnips
• 1 red onion
• 1 cup risotto rice
• ½ cup white wine
• 2-3 cups vegetable bouillon
• ¼ cup pine nuts or sunflower seeds, toasted
• 2 tablespoons nutritional yeast
• 1-2 sprigs rosemary
• 2 tablespoons cooking oil
• 1-2 handfuls dried cranberries

Directions:

1. Toast the pine nuts or sunflower seeds in a dry pan. When lightly golden remove from the pan and set aside in a bowl.
2. Slice the red onion and chip the rosemary leaves.
3. Peel and slice the parsnips. I slice them on the diagonal.
4. Heat the oil in a large frying pan.
5. When the oil is hot, add the parsnip slices.
6. Cook until golden brown then using a slotted spoon, remove them from the heat.
7. Add the risotto rice to the remained of the cooking oil.
8. Add the red onion slices.
9. Add the 1/2 cup of white wine and cook until the liquid has been absorbed.
10. Add 1 cup vegetable bouillon and continue cooking.
11. Core and slice the apples.
12. Add the nutritional yeast to the mixture cooking.
13. Continue adding vegetable bouillon and stirring the risotto until it swells and softens.
14. When the risotto is soft, add the parsnip and apple pieces.
15. Gently stir to mix.
16. Add salt and pepper to taste.
17. Just before serving add the dried cranberries and mix well.
18. Garnish with more rosemary.

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Lately we’ve been endeavouring to adapt a lot of chicken recipes to be vegan. his was one that we really enjoyed recently and will be making again throughout the winter season.

Serving Size: 4

Ingredients:

• 12-16 ounces vegan soy chunks (chickun style)
• 1 pound pasta, (egg free of course, we used bow-ties)
• 1 tablespoon cooking oil
• 1 roasted red bell pepper, sliced
• 1 small zucchini, sliced and quartered
• 1 onion, sliced
• 1 tablespoon oregano
• ¼ cup vegan feta cheese, crumbled
• splash lemon juice
• salt and pepper to taste
• parsley as garnish, chopped

Directions:

1. Heat a lightly salted pot of water to cook the pasta.
2. Cook according to instructions on the package.
3. Heat the cooking oil in a frying pan.
4. Add the sliced and quartered zucchini pieces and lightly saute until golden brown.
5. Add the sliced roasted paprika pieces.
6. Add the vegan chickun pieces and oregano.
7. Stir to mix well.
8. Add the splash of lemon juice.
9. Season to taste with salt and pepper, remembering that you will soon add “salty” olives and vegan feta.
10. When the pasta is done, drain and return it to the pot.
11. Add the sautéed vegetables and mix well.
12. Serve in individual serving dishes.
13. Add the Kalamata olives to each dish and top with crumbled vegan feta cheese and some chopped parsley.

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Gnudi means nude in Italian. These balls are the filling for ravioli, without the pasta parts. It is really quick and easy to make. We enjoyed these with a mixed salad and a glass of organic vegan red wine.

Serving Size: 2

Ingredients:

• 1 pkg. 10 ounces frozen chopped spinach, thawed
• 1 pkg. (aprox. 8 ounces) firm tofu
• 4-6 tablespoons chickpea flour
• egg replacer for 2 eggs
• 1 heaping teaspoon vegetable bouillon powder
• 2 tablespoons nutritional yeast
• 1 small onion, chopped
• dash nutmeg
• splash chili sauce

for the tomato sauce:

• 1 tablespoon cooking oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 small bell pepper, de-seeded and chopped
• 1 14 ounce can crushed tomatoes
• 2 teaspoons Italian seasonings
• salt and pepper to taste
• splash Tabasco
• non-dairy cheese as garnish

Directions:

1. Thaw the spinach and squeeze out all the liquid. It is easiest to do this by placing the thawed spinach in a sieve and pushing on the spinach using a spoon.
2. Place the squeezed spinach in a large bowl.
3. Squeeze the extra water from the tofu and crumble it into the spinach.
4. Using a fork gently mix the two together.
5. Chop an onion and add to the spinach tofu mixture
6. Add the nutritional yeast vegetable bouillon powder, nutmeg and hot chili sauce.
7. Mix well using your fork.
8. Add the 4-6 tablespoons of chickpea flour and mix well.
9. The mixture should be able to stick together so you can form small walnut sized balls.
10. Form the gnudi balls usually about walnut size.
11. Make the tomato sauce. Chop the onion, mince the garlic, de-seed the bell pepper and chop.
12. Heat the oil in a saucepan.
13. Add the onion and garlic, bell pepper pieces and sauté until soft.
14. Add the can of crushed tomatoes, Italian seasonings salt and pepper.
15. Season to taste with Tabasco and any additional spice you find necessary.
16. It is most common to cook the gnudi in a pot of boiling salted water, however we prefer to steam them.
17. We use a traditional bamboo steamer, that sits over a frying pan filled with water. That way the gnudi keep their shape and color and do not lose and nutrients.
18. Steam the gnudi for 10 minutes then they are ready to serve.
19. Grate some non-dairy cheese, or make vegan parmesan as a garnish for the gnudi.
20. Place a few tablespoons of the tomato sauce in a bowl.
21. Put 4-5 gnudi in the sauce, and top with the non-dairy cheese.

Recipe inspiried by http://www.onegreenplanet.org/vegan-recipe/spinach-tofu-gnudi-balls/

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My goodness, this is very good. It really tastes like a pâté should. We use it as a spread for sandwiches and also for cracker snacks.

Yield: 1½ cups

Ingredients:

• ½ cup brown lentils
• 1 teaspoon cumin
• 1½ cups watrer, lightly salted
• 1 cup walnuts, chopped
• 3 tablespoons nutritional uyeast
• 1-2 teaspoon onion powder
• 1 tablespoon tamari , Braggs Amino or light soy sauce
• 1 teaspoon thyme
• 1/2 teaspoon marjoram
• ⅛ teaspoon each allspice, niutmeg, rosemary
• ⅛ teaspoon black pepper
• 2 tablespoons coconut oil, melted
• 1-2 teaspoon lemon juice
• salt to taste

Directions:

1. Soak the lentils for 1 hour or overnight.
2. Place the soaked lentils in a pot.
3. Cover with water (about 1½ cups).
4. Add the cumin and a pinch of salt.
5. Bring to a boil, then simmer until the lentils are very soft.
6. Meanwhile, place the walnuts in a food processor and pulse to a fine “flour”.
7. Add the seasonings and nutritional yeast, and pulse again to mix.
8. When the lentils have cooked, drain any extra liquid off and add to the walnuts in the food processor.
9. Add the tamari and lemon juice
10. Pulse to blend.
11. Season to taste.

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A tajine is like a Moroccan stew. Often using chickpeas and spices from the area. We have had an abundant year of winter squash and are always happy to find a new recipe that will use them. This was very tasty and we look forward to having it again.

Serving Size: 4

Ingredients:

• 1½ pounds winter squash or pumpkin, de-seeded and chopped in bite sized pieces
• 3 tablespoons cooking oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 8 ounces dates, de-seeded and chopped
• 1 (14 opunce) can chickpeas, drained
• 2 teaspoons ginger powder
• 2 teaspoons corinder powder
• 1 teaspoon cumin
• 1 small red pepper, chopped
• 1 (14 ounce) can crushed tomatoes
• salt and pepper to taste
• splash (optional) chilli sauce

Directions:

1. Drain the chickpeas in a colander.
2. Chop the onion and mince the garlic
3. De-seed and chop the dates
4. Chop the coriander
5. Heat the oil in a large pot.
6. Add the onions and sauté until they begin to soften.
7. Add the crushed tomatoes.
8. Add the garlic, ginger, coriander and cumin.
9. Stir while heating.
10. Add the chopped red pepper
11. Add the drained chickpeas.
12. And add the chopped coriander.
13. Add the steamed squash pieces
14. Add the dates.
15. Season to taste with salt and pepper
16. Serve garnished with coriander or cilantro.
17. Optionally serve with couscous or flatbread.

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