Pumpkin spaghetti sauce (vegan)

I have succumb to the pumpkin craze!

3 cloves garlic, minced

1 tsp olive oil

Saute until fragrant.

1 can pumpkin puree

1 jar TJ's roasted red peppers, chopped

1/2 cup soymilk

3 TBS TJ's pumpkin butter

1/4 tsp poultry seasoning

1/2 cup walnuts, chopped fine or food processed

salt and pepper to taste

Simmer to combine flavors.  Serve over spaghetti.

Gingered rice and fruit salad (Vegan)

This is from an old photocopy in my mom's cookbook, sorry don't know the original source!

1 1/2 cups basmati rice

3 stalks celery, diced
6 scallions, chopped
1/2 cup dried apricots, diced
1/2 cup dried cranberries
1/3 cup crystallized ginger, diced
1 cup cashews, roughly chopped

Sauce:

1/4 cup fresh lime juice
1 tsp curry powder
1 TBSP fresh grated ginger

Whisk together and pour over salad, mix throughly.  If you want to keep it in fridge for a few days keep the cashews separate and add them as you eat the salad so they don't get soft.

          

Samosa Mash (Vegan)

This one I made up to try to get it to taste like the inside of a samosa.  Apologies to anyone who actually knows how to make samosas.

2 lbs of organic red potatoes, with eyes cut out but skins on, cut into large cubes
1 lb sweet potatoes, peeled and cut into large cubes

Boil these together until soft (10 min)

1 onion, diced
1 TBSP canola oil

Saute until soft.

1 garlic clove, minced

Add to onion when cooked and cook for 1 min more.

1 package soft tofu or soy ground crumbles (optional)
1 package pre-cooked lentils (Trader Joe's) or lentils that you've pre-cooked yourself

Add these to pan. Now season with the following (measurements are very very approximate)
3 TBSP garam masala
1 TBSP ground ginger
1TBSP ground coriander
1/4 tsp red chili pepper
1 tsp salt
1 TBSP turmeric
1 tsp cumin
1 tsp whole coriander seeds (this is optional, I like the pop of these whole seeds, some people don't)

1/2 package frozen spinach.  Add this to the potatoes when they are soft, just to defrost.  Drain potatoes and and spinach and mash into lentil-tofu mixture.

Serve with mint chutney or major grey's mango chutney (both available at Dan's Market) and your choice of fresh veggies.

Vegan Chocolate Chip Cookie Dough

I have finally perfected this.

1 cup oat bran (hot) cereal (Hodgson mill), uncooked, just straight from the package
1 can chickpeas, drained well
2 tsp vanilla
4 TB (60g) almond butter
1/4 cup applesauce or coconut cream
1/4 cup vanilla soy milk
1/2 tsp cinnamon
1/4 cup maple syrup

Process in food processor.
Then pour mixture to a mixing bowl and add the following:

1/4 cup unsweetened, shredded coconut
1/4 cup whole oats, whirled in the cusinart to flour
1/2 package mini vegan choc chips
2 TB raw turbinado sugar
1/4 cup whole oats

Divide into 32 scoops, can put in mini muffin tin.  Freeze.  Thaw 1 or 2 at a time and microwave for a special treat.  2 points per scoop.  Can serve with soy or coconut ice cream.

Apple Cake

Adapted from Chef Chloe

Dry:

2 c flour (can sub 1 cup whole wheat pastry flour if desired)
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/4 cup maple sugar

Wet:

1/4 cup canola oil
1 TB vanilla
1 cup applesauce
1 TB apple cider vinegar
1/4 cup agave

Combine wet and dry ingredients.  Add 4 diced apples and 1/2 cup chopped walnuts. Batter should be lumpy.  It will seem like there is too much apple and not enough batter, trust me it will be delicious!  pour into 9 x 9 cake pan sprayed with oil.  Bake at 350 for 30-40 min. Enjoy!

Banana Lemon Coconut Bars

I got this from a blog called This Rawsome Vegan Life

  They are tasty and could even be eaten for breakfast (not saying that I did or did not do this, just that one *could*.

3/4 cup rolled oats
15 fresh dates, pitted
3/4 coconut shreds (I got these at Whole Foods, organic, unsweetened.  They look like powder sugar)
2 TB water

Process the oats first in your food processor. Add the dates and coconut and turn on, then slowly add the water until it starts to clump together.  Transfer to square baking dish and press down evenly along the bottom. I use a glass bowl to press it down firmly and flat.

1/3 cup melted (liquid) coconut oil
1/4 cup maple syrup
1/2 cup fresh lemon juice
1 ripe banana
1/2 cup coconut shreds
1/2 tsp guar gum

Blend together in the blender.  Pour over crust.  Place in refrigerator overnight before serving. Can sprinkle with coconut shreds before serving.

Chipotle Lime Quinoa Salad

Adapted from my favorite, Chef Chloe!

Dressing:
2 TB olive oil
2 TB apple cider vinegar
2 TB agave
1/4 c lime juice

Blend until smooth.

Saute:
1 can black beans
1 clove garlic, minced
1/4 tsp chipotle (this can be hard to find, I finally tracked it down at Whole Foods)
1/2 tsp salt

Saute briefly then set aside to cool.

Combine:
1 head romaine lettuce, chopped
1 package grape or cherry tomatoes, halved
2 avocados, diced
1 cup quinoa, cooked
2 TB fresh chopped cilantro

Mix it all together and enjoy!

Breakfast Cookies (Vegan)

These are a modified version of Chef Chloe's Yoga Cookies.  I call them breakfast cookies because they have so much yummy stuff in them I figure they are good enough for breakfast. :)

Dry:
1 cup all purpose flour
1/2 cup whole wheat pastry flour
1/2 tsp salt
1 tsp cinnamon
1 1/2 cups rolled oats

Wet:
1/4 cup canola oil (or coconut oil)
3/4 cup applesauce
1/2 cup agave or maple syrup
1 tablespoon vanilla

Goodies:
1/2 cup shredded coconut
1/2 cup raisins
1/2 cups chopped walnuts
1/2 cups mini choc chips

Mix dry ingredients together.  Then mix wet and then combine.  Add goodies.  Batter will be sticky. Make small cookies (about 1 or 1 1/2 tablespoons batter) on parchment paper and bake at 350 for 12-14 minutes.  These keep very well in the freezer and you can eat them straight from the freezer!

Vegan Loaf #3

3/4 cups walnuts
3/4 package Trader Joe's Lentils
3/4 package Trader Joe's organic brown rice (microwaved!)

Mix together to a paste in Cuisinart.

Saute:
Chopped onions
Chopped celery
Chopped carrots
Sliced mushrooms
Fresh Thyme
garlic, minced

Add half this mixture to cuisinart.

In a bowl, mix together paste with remainder of brown rice, lentils and veggie mix. Add 1/2 jar of rinsed sundried tomatoes.

Add chopped onions, salt and pepper.
Add 1/4 cup flour
Add 1/2 breadcrumbs.

Mix together and press into sprayed bread pans.  Bake at 350 for 30-40 minutes.

Baked Oatmeal

I veganized this from Heidi Swanson's Super Natural Everyday

Spray 8 x8 baking dish with spray oil.

1-2  sliced banana, layered over bottom of pan.
Frozen blueberries (or berry of your choice)
chopped dates or raisins, sprinkled among bananas

Pour over the top a mixture of:
2 cups rolled oats
1/2 cup walnuts
1 tsp baking powder
1 1/2 ground cinnamon
1/2 teaspoon sea salt


Whisk together:
2 cups soy milk or other milk substitute
1/3 cup maple syrup
2 tsp vanilla extract
3/4 c applesauce

Pour wet mixture over oat mixture.  Top with more blueberries.  Cover with saran wrap and refrigerate over night.  Bake at 375 for 35- 40 min.

WW points: 5 pts for 1/6 without nuts.  7 pts with nuts.

Avacado Pesto (Vegan)

1 box of basil leaves from Trader Joe's
1 ripe avacado
3 cloves of peeled garlic
1/2 half a lemon's worth of juice

Blend in cuisinart and coat over cooked whole wheat pasta and halved cherry tomatoes.  Add parmesan cheese on top for vegetarian option.

Honey Whole Wheat Bread (bread machine)

1 1/8 cup water
1/3 cup  honey
2 TB applesauce
1 tsp salt
2 TB flaxseed meal
3/4 cup all purpose flour
2 1/4 cup whole wheat flour
1 3/4 tsp dry active yeast

This is for a 1.5 lb loaf, I usually set it to medium crust.