A Great Collection of Vegan Recipes and More
Posts tagged healthy
What are some healthy, low calorie vegan recipes?
Nov 5th
Question:
I’m trying to lose weight and remain vegan. I’m going food shopping this coming weekend. What are some good recipes, snack foods, etc?
Raw Food Recipe Episode 6-Jenna’s Healthy Kitchen
Nov 3rd
Raw food recipe. In this episode of Jenna’s Healthy Kitchen, Jenna’s guest chef Evona Poplawski demonstrates how to prepare a marinated kale cole slaw recipe that is delicious and very nutritious. Evona is a raw (living) food chef who trained at the Living Light Culinary Arts Institute. She’s also the co-founder of Veggie Magic Foods based in Sarasota, Florida. INGREDIENTS • 1/2 bunch fresh, organic kale, de-stemmed & cut into thin ribbons (about 1 cup packed) • 1/8 head cabbage, shredded (1 1/4 cups) • 1 tomato, diced • 1/8 tsp cayenne pepper • 2 Tbsp red onion, finely chopped • 1/8 tsp sea salt • 1 Tbsp olive oil • 1 Tbsp flax oil • 1 Tbsp light miso • 1/2 Tbsp fresh-squeezed lemon juice • 1/2 Tbsp agave nectar • 1 tsp onion powder • 1/4 tsp mustard powder • 1/2 tsp crushed garlic
What is a website that has good healthy vegan recipes on it?
Oct 27th
Question:
I am going to a vegan’s potluck so of course! No meat, no dairy, just healthy vegan food. So I need recipes or at least a website preferably. Thanks!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Sweet Potato and Black Bean Burgers
Aug 22nd
There’s nothing better than cooking up some veggie burgers on the grill. There’s really no limit to the diversity of ingredients and flavors you can add to them. Here’s one of my favorite recipes that I make very often. Top with veggies, vegan cheese, tofu, whatever you desire.
Sweet Potato and Black Bean Burgers
INGREDIENTS
* 2 tablespoons oil
* 2 onions, diced
* 4 garlic cloves, minced
* 2 carrots, grated finely
* 2 cups black beans, cooked
* 10 sun dried tomatoes, soaked in hot water until soft, coarsely chopped
* 2 cups shiitake mushrooms, dried, soaked in hot water until soft, coarsely chopped
* 2 baked sweet potatoes, scooped out of skin
* 2 cups quinoa, cooked
* 1 1/2 cup home made bread crumbs or wheat germ or bran
* 2 tablespoons caraway seeds
* 1 teaspoon sea salt
* 1 teaspoon onion powder
* 1 teaspoon red pepper flakes
* 1/2 – 1 cup tomato puree
* 4 tablespoons mustard
* 2 tablespoons balsamic vinegar
METHOD
Heat oil in a skillet over medium heat. Add onions and garlic and lower heat. Cook until lightly browned, several minutes. Add carrots, beans, tomatoes and mushrooms and cook an additional 4-5 minutes, stirring occasionally. Turn off heat. Mash slightly in pan, until beans are half crushed.
Place skillet mixture in large bowl with remaining ingredients and mix thoroughly. If mixture is too moist, add more breadcrumbs. Form into 12-15 patties and cook over medium heat in oiled skillet, about 4 minutes on each side or until heated through and slightly crispy on the outside (patties can also be baked on a cookie sheet for 25 minutes at 180C/350F). Serve on a bun.
Vegan Soup – African Split Pea Soup
Aug 14th
This is a delicious and unique flavored vegan soup that has origins in North Africa and the Northeast African Highlands section. It is a bit more trouble than my favorite “dump it all in one pot and cook”, soups, but well worth it!
African split pea soup
1 cup dried split peas
3 cups water
—-
2 cups chopped onions
2 large cloves garlic, minced
2 bay leaves
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon ground cardamom
—–
2 cups vegetable stock
2 teaspoons fresh lemon juice
1/2 cup cooked rice
salt and freshly ground black pepper to taste
1/2 – 3/4 cup chopped fresh parsley
Rinse peas, put in soup pot with 3 cups water and bring to a boil. Reduce
heat, cover and simmer for 45 minutes to an hour.
Meanwhile, saute the onions and garlic in 2 tablespoons water until
translucent. Mix in spices and saute for 5 – 10 minutes more, stirring
frequently to prevent burning. Set aside.
When the split peas are cooked, stir in the onion mixture along with the
vegetable stock (I used a small amount of the stock to deglaze the sauté
pan, many wonderful flavors stuck to the bottom!) Add the lemon juice and
cooked rice, season with salt and pepper. Stir in the parsley and gently
reheat is necessary.
Recipes found in
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
Provided by Jan Gordon via fatfree.com
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