Tag Archives: vegan

Vegan Recipes

Vegan Meal: Soba Noodle Bowl

What you’ll need:

  • Soba Noodles (2 oz. dry)
  • Baby Arugula (1-2 cups)
  • Vine-Ripened Tomato – sliced and halved (1-2)
  • Soy Sauce (1 tbs.)
  • Water (1 tbs.)
  • Rice Vinegar and/or Lemon Juice (1 tsp.)
  • Sesame Oil (1 tsp.)
  • Fresh Garlic – pressed (1 small clove)
  • Fresh Ginger – grated (1 tsp.)
  • Fresh Green Onion/Scallion – sliced thin (2 tbs.)
  • Sea Salt (to taste)
  • Tobacco (to taste)

Cook noodles according to package. Rinse with cold water and pour into large bowl. Add arugula and tomato. Whisk remaining ingredients together and pour over top. Mix well with tongs.

Note: This is a cold dish. It can be eaten as an entrée or divided as a side.

Vegan Recipes

Vegan Dip/Spread: No-Cook Non-Fried ReFried Beans

What you’ll need:

  • Red Kidney Beans (15 oz. can)
  • Black Beans (15 oz. can)
  • Fresh Garlic – Minced or Pressed (1-2 medium cloves)
  • Sea Salt (to taste)
  • Tabasco (to taste)
  • Unsweetened and Unflavored Almond Milk (1/4-1/2 cup milk)
  • White Onion – Chopped or Minced (1/4 onion)

Rinse and drain beans. Add them with garlic, salt, Tabasco, and 1/4 cup milk to blender. Pulse until smooth, adding more milk as needed. Transfer to bowl and fold in onions.

Refrigerate unused portion. Use within 7 days.

Note: This makes a nice addition to TexMex dishes. Spread it on tortillas and breads. Mix it with vegan cheese, minced jalapeños, and minced tomatoes for queso/bean dip. Or use it as a base for 7-layer dip.

Vegan Recipes

Vegan Meal: Hummus Wrap

What you’ll need:

  • Super-Soft Flour Tortilla (1 med.)
  • Hummus (2 tbs.)
  • Vine-Ripened Tomato – Thinly Sliced (1 small)
  • Kalamata Olives – Sliced (5)
  • Green Onion/Scallions – Sliced (1/8 cup)
  • Baby Arugula (1 cup)
  • Sea Salt (optional)

Begin by spreading hummus on wrap. Add tomatoes, olives, onions, and arugula. Fold one end, and roll tightly on to itself, like a burrito.

Note: This wrap is especially appealing during summer months, when outside heat makes turning on an oven seem unfathomable. 

Vegan Recipes

Vegan Dip/Spread: Sour Cream

What you’ll need:

  • Raw Cashews – covered in water overnight, then drained (1 cup)
  • Fresh Water (1/2 cup)
  • Lemon Juice (2 tsp.)
  • Apple Cider Vinegar (1 tsp.)
  • Nutritional Yeast (2 tsp.)
  • Salt (to taste)

Add all ingredients to blender and purée until smooth.

Refrigerate unused portion.

Variation: To make sour cream & chives, fold in green onions (chopped) and garlic (chopped, minced, or pressed).

Note: This can be made into a dip with unsweetened/unflavored almond milk and additional seasoning.

Vegan Recipes

Vegan Salad: Fruit Medley

What you’ll need:

  • Canned Pineapple Chunks – Drained
  • Canned Mandarin Oranges – Drained
  • Green Seedless Grapes
  • Fresh Blueberries
  • Fresh Raspberries
  • Pink Lady Apples – Chopped
  • Vegan Mayo

Add equal parts of all fruits to a large bowl. Fold in vegan mayo one tablespoon at a time to reach desired consistency.

Refrigerate unused portion.

Note: Mix and match your favorite fruits. This salad is great for potlucks.

Vegan Recipes

Vegan Side Dish: Smashed Potatoes

What You’ll Need:

  • Russet Potatoes – Scubbed and Cubed
  • Water (enough to cover potatoes)
  • Pepper and Sea Salt (to taste)
  • Optional: Unsweetened/Unflavored Almond Milk
  • Optional: Vegan Butter

Bring potatoes and water to a boil. Reduce heat slightly and cook until soft (approximately 15-20 minutes). Drain and drop into large bowl. Sprinkle with salt and pepper. Using hand masher or fork, smash. Add almond milk and/or vegan butter for creamier consistency.

Refrigerate unused portion.

Note: I leave the skins on the potatoes, because most of the nutrients are found in the peel.

Also: I’ve been serving this version at family celebrations for years (even before becoming vegan), and no one has been the wiser.

Vegan Recipes

Vegan Salad: Green

What you’ll need:

  • Baby Arugula and/or Baby Spinach
  • Vine-Ripened Tomato – Chopped (1 medium)
  • English Cucumber – Chopped (1/2 medium)
  • Canned Black Beans (1/4 cup)
  • Fresh Cilantro and/or Parsley – Chopped (2 tbs.)
  • Green Onion/Scallion – Sliced (2 tbs.)
  • Pine Nuts (1 tbs.)
  • Lemon Juice (2 tbs.)
  • Extra Virgin Olive Oil (1/2 tbs.)
  • Sea Salt & Pepper (to taste)

Build salad, starting with leafy greens on bottom and  pine nuts on top. Whisk lemon juice, olive oil, salt and pepper together. Add dressing when ready to eat.

Note: Use small plate for side salad and large plate for meal-size salad. Adjust portions accordingly.

Vegan Recipes

Vegan Meal: Rolled Sandwich

What you’ll need:

    • Lavash bread (warmed according to the package)
    • Miyoko’s Double Cream Sundried Tomato Garlic or Similar Vegan Cheese (1 oz.)
    • Vine-Ripened Tomato – Sliced Thin (1 med.)
    • Canned Black Beans – Rinsed (1/4 cup)
    • Pitted Black Olives – Sliced or Chopped (10 med.)
    • Green Onions/Scallions – Sliced (1/8 cup)
    • Baby Arugula (1 cup)
    • Sea Salt (optional)

Cover flatbread evenly with vegan cheese. Place tomatoes over cheese. Sprinkle beans, olives, onions, and arugula on top. Fold one end of flatbread one inch (like a burrito). Roll sandwich lengthwise tightly onto itself. Best eaten immediatately.

Note: There are many possibilities for this sandwich. Experiment to discover your favorite combination. Also, vegan sour cream, guacamole, and salsa would be delicious additions.

Vegan Recipes

Vegan Salad: Apple/Pineapple Slaw

What you’ll need:

  • 1/4 Cabbage – Chopped (or one bag mixed slaw)
  • Pink Lady Apples – Diced (2)
  • Pineapple Chunks – Drained (1 can)
  • Pineapple Juice (1 tbs to start)
  • Vegan Mayo (4 tbs to start)
  • Walnuts – Chopped (1/4 cup)

Whisk vegan mayo with pineapple juice to achieve desired consistency for the dressing. In a large bowl, pour dressing over cabbage and fruit. Fold all ingredients until well covered. Sprinkle walnuts over the top.

Refrigerate unused portion.

Note: Shredded coconut makes a nice addition to this recipe.

Vegan Recipes

Vegan Snack: Savory Air-Popped Popcorn

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What you’ll need:

  • Air-Pop Popcorn Popper
  • Popcorn (2 tbs. kernels)
  • Freezer Bag
  • Extra Virgin Olive Oil (1 tsp.) or Olive Oil Spray
  • Sea Salt (to taste)

Pop kernels with air-popper. Transfer popcorn to a freezer bag and add olive oil and sea salt. Shake for even cover. Deposit into bowl, and top with favorite spices.

Suggested Seasonings

  • Nutritional yeast
  • Chili powder
  • Garlic powder
  • Onion powder
  • Cumin
  • Oregano
  • Cinnamon

Note: I use a freezer bag to coat the popcorn evenly with oil so it will hold salt. After that, I transfer the popcorn into a bowl and sprinkle additional seasonings on top. That way I can reuse the plastic bag several times.