- 2 cups Water
- 1 cup rolled or steel cut oats or rolled barley, rye, or wheat
- 1 teaspoon salt (optional)
Put water in 2-quart saucepan and bring to a boil over high heat. Stir in the oats and salt, decrease heat to low, cover loosely, and cook for 15-20 minutes, or until oats are softened and water is absorbed. Remove from heat and let cool for 5 minutes.
Tip: May serve with berries or sliced fruit, nuts or seeds and a teaspoon of maple syrup or agave nectar.
(Recipe courtesy of Eat Vegan on $4 a Day)
- 1 14-ounce package extra-firm tofu, drained
- 2 tablespoons vegetable oil
- 1/4 teaspoon turmeric
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup nutritional yeast
- salt and pepper, to taste
- 1/2 pound mushrooms, chopped (optional)
- 1 green onion, finely chopped (optional)
- 1 bell pepper, finely chopped (optional)
Using a fork or potato masher, crumble the tofu into small pieces and then sauté in oil in a frying pan. After a few minutes, add the remaining ingredients, turmeric through bell pepper, if used. Lightly toss in the pan until well-cooked. Serve warm.
Recipe courtesy of Compassion Over Killing
- 3 1/2 cups cooked or canned garbanzo beans, drained (reserve liquid) and rinsed
- 6 green onions (optional)
- 2 tablespoons tahini
- 1 to 2 garlic cloves
- 1/2 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
Put the beans, about 1/2 cup of the bean liquid, optional green onions, tahini, garlic, lemon juice, cumin and pepper in a blender or food processor and process until smooth. Add more of the bean liquid if a smoother consistency is desired.
Tip: to cut down on cost and fat content, replace the tahini with an equal amount of bean liquid or water. Hummus will be thinner and chunkier.
(Recipe courtesy of Eat Vegan for $4 a Day)
- 12 ounces extra-firm tofu
- 1 tbsp low sodium soy sauce
- 1 whole celery stalks, minced
- 1¼ tbsp nutritional yeast
- 1½ tbsp Dijon mustard
- 2 tbsp relish (dill pickle)
- ½ tsp turmeric
- ¼ tsp mild curry powder
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp black salt
- 2 tbsp vegan mayo
If using firm tofu, press for at least 20 minutes. Give exrta-firm tofu a good squeeze before starting. Crumble tofu into a large mixing bowl. Add remaining ingredients and stir until well combined. Let set for a few minutes (this allows the flavor to merge but also enhances the yellow coloring). Stir again. Taste, adjusting spices as necessary. Add black pepper to taste and serve.
(Recipe courtesy of Happy Herbivore)
Waldorf Style Tofu Chicken Salad
- 1 package extra firm tofu (pressed, drained and cubed into tiny little cubes…TINY!)
- 4-6 cloves of garlic, minced
- 2 tbsp olive oil
- 1/2 cup shredded carrots
- 1 medium red onion, chopped
- 2 stalks celery, chopped
- 1/2 cup walnut pieces
- 1 cup grapes (green or red, or even raisins), halved
- 1 cup vegan mayonnaise
- Sea Salt and Fresh Cracked Pepper to taste
Dice tofu into small pieces. Add olive oil to a skillet on medium high heat. Add garlic saute for 1 to 2 mins. Then add tofu. Saute until golden, about 7-10 minutes. Remove from heat and let cool. Add all other ingredients, and mix. Chill before serving.
(Recipe courtesy of Just The Food)
- 1 Package (8oz) tempeh, cut into 1/2 inch cubes
- 1 C Water
- I C chopped broccoli or 1 package (8oz) frozen broccoli florets
- 1 small onion
- 1/2 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 tsp minced fresh ginger, or 1/2 tsp ground ginger
- 1 tbs low-sodium soy sauce
Put the tempeh and water in a large skillet and cook over medium heat for 10 minutes. Drain the tempeh in a colander, discarding the cooking water. Lightly coat the skillet with nonstick cooking spray. Put the tempeh, broccoli, onion, bell pepper, garlic and ginger in skillet and cook over medium-high heath for about 15 minutes, or until tempeh is lightly browned. Stir in the sauce. Serve as a side dish or over rice as a main course.
(Recipe courtesy of Eat Vegan for $4 a Day)
- 1/3 cup peanut butter, softened
- 3 tbsp water
- 2 tbsp soy sauce
- juice from 2 limes
- 1 tbsp fresh minced ginger
- 1/2 tsp brown sugar
- 1 clove garlic, minced
- 1/4 tsp red pepper flakes, or to taste
- salt to taste
Mix all ingredients in a bowl and pour over warm pasta, rice or veggies. If needed you can heat in a sauce pan or in microwave.
Tip: this is a recipe that is easy to make your own. Add coconut milk, cilantro, or any other spice or herb you have on hand!
(Recipe Courtesy of About.com)
- 1 tablespoon extra-virgin olive oil
- 2 leeks, white and light green parts washed and sliced into 1/4-inch slices
- 2 cups chopped yellow onion
- 1/2 teaspoon sea salt
- 3 cloves garlic, minced
- 2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
- 4 cups vegetable stock
- 2-3 teaspoons fresh rosemary leaves
Heat a 4-quart soup pot over medium heat and add the oil. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent. Add the garlic and stir well. Cook for 1 minute more. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.
6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.
(Recipe Courtesty of Care2)
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 jalapeno, diced, seeds removed
- 3 (15 oz.) cans diced tomatoes
- 2 (15 oz.) cans red kidney beans, rinsed and drained
- 2 (15 oz.) cans black beans, rinsed and drained
- 4 cups water
- 1 1/2 tablespoons cumin
- 2 tablespoons chili powder
- Salt and pepper, to taste
In a large pot, heat olive oil over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and cook until light brown, about 2-3 minutes. Add carrot, celery, peppers, and jalapeno. Cook for five minutes, or until vegetables are soft.
2. Stir in diced tomatoes, beans, and water. Season chili with cumin, chili powder, salt, and pepper. Stir and let chili simmer for 30 minutes. Stir chili frequently so it doesn’t stick to the bottom of the pan. Serve hot.
(Recipe Courtesy of Two Peas and Their Pod)