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Vegan Sides
Baba Ghanoush INGREDIENTS 1 large eggplant (round) DIRECTIONS Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375deg;F. Fork the eggplant in several places and place on the grill rack 4 to 5 inches over the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Next place the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from oven, let cool slightly, peel and discard the skin. Place the eggplant in a bowl. Mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then adjust flavor-depending on size of eggplant. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the flaxseed oil over the top and sprinkle parsley and cilantro, and diced tomato. Then fold everything in together. When preparing this recipe, the key is to give the eggplant that smoky roasted flavor, and if a charcoal grill is no where to be found here are some hints we used to do in the kitchen. We would most of the time just place it over a gas stove, lay a wire rack over it, and broil on the stove. If thats not available, I have from time to time used a propane gas torch, we would use it for browning sugar, its a little bit more challenging this way, but can be done. Try adding this to hummus.
Baked Vegetables INGREDIENTS zucchini DIRECTIONS Coarsely chop vegetables. Mix with tomatos, garlic, and spices. Bake until veggies are soft. Serve with tofu over your favorite grain. SOURCE: VegFamily.com
Coconut Rice INGREDIENTS 1 1/2 cups Thai Kitchen Jasmine Rice DIRECTIONS Rinse jasmine rice with water and drain well. In a saucepan combine coconut milk, water, sugar and salt. Stir until sugar is dissolved and the ingredients are well blended. Stir in jasmine rice; mix well. Bring to a boil over medium heat. Cover tightly, reduce heat, and simmer 18 to 20 minutes. Check for doneness at end of cooking time and add a little more water if necessary and simmer for a few more minutes. Sprinkle with shredded coconut and chopped cilantro, if desired. Makes 4 to 6 servings. SOURCE: VegFamily
Easy Stir-fried Leafy Greens INGREDIENTS 1 lb dark leafy greens, such as: mustard greens, Chinese broccoli, large bok choy, chard, water spinach, dandelion greens (use 2 pounds), watercress (use 2 pounds), green choy sum, etc DIRECTIONS Holding the greens together in bunches, slice into 1 or 2 inch wide sections. If the greens have any thick stems or bottoms, remove and place the stems in a bowl separate from the leafy green tops. Wash and dry both bowls of greens, and shake off any excess water. In a large, nonstick skillet or wok, heat the sesame oil over medium-high heat. Add the garlic and ginger; cook, stirring constantly for 30 seconds. Add the thick stems and stir-fry for about 1 to 2 min until stems begin to soften. In another pan stir fry in olive oil (minimal) the wok strips (optional shake of maple syrup). Add the leafy tops, stirring constantly for another 2 to 3 minutes, until the tops begin to wilt and soften. Sprinkle with cooking wine, soy sauce, sugar and chile-sesame oil If the leaves are very large and piled high in the pan, cover the pan for 1 to 2 min to sweat and wilt them so that they can be easily stir-fried. Stir to combine all the ingredients. Stir-fry until the vegetables are bright green and the stems are tender but still slightly crisp. Remove from the heat and serve immediately. SOURCE: Mary Corpening Barber, Sara Corpening, and Lori Lyn Narlock Serves 4-5 SOURCE: VegFamily.com, Kasturi
Eggplant Mayonnaise A vegan eggless eggplant mayonnaise! It is easy to make, tasty and healthy. INGREDIENTS 1 eggplant, washed and sliced DIRECTIONS Steam the eggplant slices until soft. Put the steamed slices into a blender. Add the remaining ingredients to the blender and blend until smooth. Pour the mayonnaise into a jar and chill. SOURCE: VegFamily.com
Cranberry Sauce INGREDIENTS 1 cup orange segments, cut in pieces DIRECTIONS Combine all ingredients and stir to boiling. Simmer, uncovered, until cranberries "pop" and are cooked (about 20 minutes). Refrigerate. SOURCE: VegFamily.com
Creamy Tofu Hummus This twist on hummus pumps up the protein value by using tofu and adds a special creamy change: peanut butter instead of tahini. Very easy and delicious! INGREDIENTS 1/2 cup diced silken tofu DIRECTIONS Place tofu, lemon juice, peanut butter, olive oil, garlic, and garbanzo beans in a blender or food processor. Blend until mixture is smooth. Chill until ready to serve. Serves 8. SOURCE: VegFamily.com
Enchilada Sauce INGREDIENTS 1 small onion, minced INSTRUCTIONS Heat oil in medium pan over medium-low heat. Add onion and sauté 5 to 7 minutes, or until onion is golden brown. Stir in chili powder, cumin, oregano, and garlic. Sauté 1 minute. Add remaining ingredients. Bring to a boil and simmer 15 minutes. Makes 3 1/2 cups SOURCE: VegFamily.com, Cathe Olson Geoff MacGlashan Squash INGREDIENTS 1 buttercup squash DIRECTIONS Bake squash until tender, and remove from shell. Put squash and diced apple into a bowl; add margarine and cinnamon if desired. Mash. Put into a casserole and bake at 300 degrees for 1 hour. Serve. SOURCE: VegFamily.com, Shirley
Lentils & Spinach INGREDIENTS 1 bunch spinach, washed, drained and chopped DIRECTIONS Heat oil in a pan. Sauté crushed garlic, ginger & peppers for one minute. Add chopped spinach. Cover and cook for 2 minutes. Add cooked lentils, salt to taste and lemon juice. Cook and stir about 30 seconds. Serve on a bed of rice. SOURCE: VegFamily.com, Sriprakash Mashed Potato Volcanoes With Hot Lava My sons never wanted mashed potatoes until we read The Trouble With Grownups Berenstain Bears book. In one scene, the cubs are bored with the same old dinner. Mama and Papa impatiently scold the cubs for building volcanoes with their mashed potatoes. I see nothing wrong with making food more amusing, especially if it inspires kids to eat it. After that, the boys asked for "mashed potato volcanoes" regularly. VOLCANO INGREDIENTS 4 large potatoes, peeled and diced LAVA INGREDIENTS 1 cup rice milk or soy milk GREENERY INGREDIENTS About 1 cup frozen peas, cooked, or small broccoli florets, steamed DIRECTIONS 1. Put the diced potatoes in a large saucepan and cover with water. Bring to a simmer, then cover and simmer over medium heat until tender, about 15 minutes. 2. When the potatoes are done, drain them and transfer to a mixing bowl. Add the margarine and rice milk or soymilk and stir in. Mash the potatoes well with a potato masher, then add a little salt if desired. 3. In the meantime, make the "lava." Heat the rice milk or soymilk in a small saucepan. Dissolve the flour in just enough water to make it smooth and flowing. When the milk is hot, stir the dissolved flour slowly into the saucepan. Sprinkle in the salt, then the optional cheese and stir until it is melted. Simmer the mixture gently until smooth and thick. Stir the ketchup into the sauce, but leave some red streaks showing, so that it looks "fiery." 4. Divide the mashed potatoes among 4 serving plates. Have everyone shape them into mountains, then press the tops down lightly to flatten. Finally, have them make a small indentation at the very top with their thumb. 5. Have the children arrange some of the peas or broccoli florets around the volcano. 6. Let each child pour some of the "lava" into the indentation at the top of each "volcano" with a small ladle. It should flow down the sides. It's fine if it drips over the "greenery" too. Eat at once, before the lava solidifies into magma! 4 servings SOURCE: VegFamily.com, Nava Atlas
Mexican Rice INGREDIENTS 2 cups cooked brown rice DIRECTIONS Mix ingredients together and serve hot. May add chopped fresh cilantro and/or green chili peppers, if desired. NOTE: Also good as a filling for burritos or tacos. SOURCE: VegFamily.com, Bonnie
Mexican Rice (Vegan) INGREDIENTS 1/4 cup olive oil DIRECTIONS Saute garlic and onion in olive oil until the onions are a golden. Add coriander, cloves, pepper, and ginger. Stir, and then add rice. Continue to saute the mixture, stirring often, until rice is coated. Add pureed tomatoes, salt, and boiling water. Stir the mixture once, then cover and simmer the rice over low heat for 25 minutes. Rice should absorb the liquid. Turn off heat and let rice sit covered for 5 more minutes. Serve warm. Serving size: 8 Prep time: 40 minutes SOURCE: HappyCow.net Morning Mock Sausage Gravy INGREDIENTS 1/4 cup Fantastic Foods Nature Sausage DIRECTIONS Prepare 1/4 cup Nature Sausage and enough boiling water to make a pastey consistency. Refer to the Nature Sausauge box for directions and time to set up. Heat oil in skillet (preferrably an iron skillet and enough to coat the bottom). Brown crumbled sausage mixture for about 4-5 minutes, add flour and cook another minute or two to brown. Add soy milk a little at a time stirring with whisk constantly to desired consistency. Cook another 5 minutes. Salt and pepper to taste. Comments: This is the best tasting gravy to accompany vegan biscuits this southern country girl has ever eaten. Better than Grandma's! SOURCE: VegFamily.com, Cheyne
Nacho cheese (Salsa con Queso) INGREDIENTS 2-3 Tablespoons Earth Balance vegan margarine DIRECTIONS In a medium saucepan, heat the vegan margarine to bubbly. Add flour. Make sure that there is enough margarine to flour (you may need to add a little extra margarine). Mix well. Add soymilk, and heat to boiling. Blend the flour into the milk to remove lumps. Add vegan cheddar. Stir constantly and heat through. Add remaining ingredients. NOTE: The sauce recipe made plain (minus jalapenos, chiles/tomatoes and hot sauce) can make great macaroni and cheese, soups, broths, etc. Enjoy macaroni, nachos and even fondue! SOURCE: VegFamily.com, Theresa
Pasta Sauce INGREDIENTS 1 small onion, chopped DIRECTIONS In a large saucepan, heat oil over medium-high heat. Add onions and garlic. Sauté for 2-3 minutes, then add the remaining ingredients. Cook for 20-30 minutes, stirring occasionally, until heated through. Serve with lasagna, over pasta, on pizza or with calzones. Yum! Makes 6 cups SOURCE: VegFamily.com Peanut-Butter Noodles INGREDIENTS 1/2 cup vegetable broth Optional for presentation: 1/4 cup chopped green onions DIRECTIONS Cook noodles according to directions. While the noodles are cooking, combine broth, ginger, soy sauce, peanut butter, sweetener, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and stir until coated. Garnish with green onions and peanuts. Note: Use any type of noodles you'd like: pasta, soba, bean thread, etc. You can try a teaspoon or two (or to taste) of powdered ginger instead of fresh. Add assorted sliced veggies for some extra nutrition. The smaller the dice, the faster they'll cook. Edamame or tofu would add a great source of protein! Serves: 4 SOURCE: VegFamily.com
Pear-Applesauce The whole family will enjoy this as a side dish at dinner or sauce for pancakes or French toast. Go ahead and use more fruit to double or triple the recipe. The water measurement may not need to be doubled or tripled, however. Start with less water and add more if you need it. INGREDIENTS 1 pear, peeled and diced DIRECTIONS Place fruit and water in pan. Cover and simmer over low heat until soft. Add more water if necessary to keep fruit from scorching. Puree or mash. Makes about 2 cups Note: Freeze Pear-Applesauce in ice-cube trays. When firm, remove to freezer bag or container. Cubes can be stored in freezer for several months and will thaw quickly when needed. SOURCE: VegFamily.com Pecan Sweet Potatoes INGREDIENTS 4-6 sweet potatoes DIRECTIONS Bake sweet potatoes until soft. Remove skin and mash in bowl. Add pineapple chunks and some orange juice to desired consistency. Mix together and spoon into serving dish. Flatten top smooth. In separate bowl, drop pecans into some brown rice syrup and mix to coat. Then arrange nuts on top of mixture for decoration. Delicious! SOURCE: VegFamily.com, June Potato and Caramelized Onion Latke INGREDIENTS 4 tablespoons butter or margarine plus more for greasing pan DIRECTIONS Melt margarine with oil in skillet over low heat. Cook the onions, stirring occasionally, until golden and carmelized, about 20 minutes, adding small amounts of water if necessary to keep them from drying. Remove to a bowl and allow to cool. Add a bit more oil to the pan and it with a thin layer of potatoes. Place a middle layer of the carmelized onions and spread to within 1 inch of edge. Season with salt and pepper and repeat with remaining potatoes and onions. Press layers together. Heat oven to 400°F. Place pan over medium heat and cook until potatoes are golden on bottom, about 5 minutes. Loosen the potato cake with a spatula and carefully slide it onto a large plate. Invert pan over plate, and holding the pan and plate together (use oven mitts), flip to place the cake into the pan. Cook in oven until the top is deep golden brown, 20 minutes. Let stand a few minutes before serving. Serves 8. SOURCE: VegFamily.com Rice and Lentil Pilaf INGREDIENTS olive oil DIRECTIONS Preheat the oven to 350 degrees. Heat olive oil in a 1-quart pot. Sauté the garlic and onions or shallots in olive oil until soft. If using bell pepper, put in to sauté as well. Add rice, lentils, veggie broth or water with bouillon cubes, and spices. Bring to a boil. Transfer mixture to a 1-quart casserole dish with lid. Add carrots and other veggies and mix well. Cover and place in oven. Check in 25 minutes to see if it needs more water. It usually doesn't. Bake for another 10 or so until rice is done but lentils aren't squishy. NOTE: It's easiest to sauté veggies in a pot that has a top and can be put in the oven. I don't have one, so I transfer the boiled mixture into a 1-quart ceramic casserole dish that I've left in the oven to heat. I put a little water in it while it heats. That way the hot mixture goes into a hot container in a hot stove! SOURCE: VegFamily.com, Emily
Roasted Potatoes INGREDIENTS 2-3 organic potatoes DIRECTIONS Preheat oven to 400 degrees. Peel and cube potatoes. Place potatoes in a large ziploc bag, drizzle with oil, close, and shake until potatoes are coated evenly. You could also add some chopped garlic in the bag if you want. Pour potatoes onto a parchment lined cookie sheet and spread them out so they are in a single layer. Bake for 20 minutes or until potatoes are easily pierced with a fork. Sprinkle with salt and pepper and serve. NOTE: You can leave the skin on the potato if you desire. Add other seasonings like rosemary or thyme. Serve with ketchup or a vegan ranch dressing. Kids love this recipe (and so do husbands!). SOURCE: VegFamily.com, Erin Starry Carrots INGREDIENTS One medium carrot, grated very fine DIRECTIONS Sauté carrots, scallions, tofu, salt and pepper in oil. When carrots are cooked (about 3-4 minutes), add pasta stars and mix everything together. Remove from heat and sprinkle on shoyu or tamari, and mix again. SOURCE: VegFamily.com, Syd
Roasted Root Vegetables This is an easy way to prepare root vegetables and a delicious side dish for your Thanksgiving dinner. You can peel the vegetables if you like but if they are organic and the skins look good, just give them a good scrub. Don't skimp on the oil. It gives the vegetables a crisp coating. Use any kind of root vegetables you like (white or sweet potatoes alone are delicious) just make sure they add up to about 8 cups. INGREDIENTS 2 sweet potatoes, cut into 1-inch cubes DIRECTIONS Preheat oven to 450°F. Place vegetables in large bowl and toss with remaining ingredients. Spread on large baking sheet to form a single layer. Bake for 10 minutes. Reduce the heat to 400°F and roast an additional 30 minutes, or until vegetables are tender when pierced with a fork. Makes 8 servings SOURCE: VegFamily.com, Cathe Olson
Spanish Rice INGREDIENTS 2 tablespoons olive oil DIRECTIONS Heat the oil in a skillet over medium heat. Cook the onion in oil for five minutes. When the onion is tender put in the green pepper and rice and cook a few more minutes, stirring frequently, until rice is golden brown. Stir in the remaining ingredients. Heat to boiling and reduce heat to low. Cover and simmer 30 minutes. Do not lift the lid. When rice is done let sit another 30 minutes without lifting the lid. SOURCE: VegFamily.com, Mary Eileen Finch
Spicy Greens INGREDIENTS 2 bunches of your favorite greens (I use collards & kale) DIRECTIONS Wash greens thoroughly. Pull stems out and lay flat. Fold in half and cut down the middle, then chop finely width ways. This dish tastes best if the greens are chopped finely. Set aside. Preheat a large pan and add oil; then add green onions and sauté for a minute or two. Add the carrots (if using) and sauté for another minute or two, stirring. Add greens and mix. Then add water, thyme, hot pepper and salt and pepper to taste, stir well. Cover and cook 5-7 minutes. Turn heat to low and cook 5-7 more minutes. Stir well. Remove from heat and keep lid on for at least ten more minutes to steam before serving. NOTES: This dish is nice with seasoned aduki beans and tahini gravy with brown rice and maybe a baked sweet potato. Yum! SOURCE: VegFamily.com, Chandra
Spinach Stuffed Tomatoes INGREDIENTS 4 large ripe tomatoes DIRECTIONS Heat oven to 400 degrees. Lightly brush a baking dish with olive oil. Set aside. Slice the tops off of the tomatoes. Remove pulp and seeds. Remove seeds from pulp and discard. In a bowl combine the pulp, spinach, cheeses, and bread crumbs. Add oregano, salt and pepper to taste. Fill each tomato and place in the baking dish. Cover with foil without sealing and bake until set, about 20-30 minutes. Uncover and brown the tops. SOURCE: VegFamily.com, Cynthia Mosher
Spring Onion And Herb Risotto INGREDIENTS 2 tablespoon olive oil DIRECTIONS Heat oil over medium heat in sauce pan. Add spring onions and saut approx 3 - 4 minutes until soft. Add garlic and saute for 1 more minute stirring constantly to prevent the garlic from browning too much. Add rice and gently stir into the oil and onion mixture for approx 1 minute being sure that all rice kernels are coated with oil. Add wine and simmer very gently until all of wine has been absorbed. Add 1 cup of stock or water and bring to a light simmer. Stir only once to make sure rice is not stuck to the bottom. When stock has been absorbed add another cup. Repeat this process until all stock has been used. Test rice; if it is still slightly firm add a little more stock or water. Add herbs when there is approx 3 minutes left in the cooking process. Remove the pan from the heat and fold in cheese, salt and pepper. Taste and adjust seasoning if needed. Serves 4 SOURCE: VegFamily.com Sunny Carrots INGREDIENTS 5 medium carrots DIRECTIONS Slice carrots on bias (diagonally) about 1-inch thick and cook covered in boiling water until tender. Drain. Combine cornstarch, salt, and ginger in a small saucepan. Add orange juice concentrate and cook, stirring constantly until mixture thickens and bubbles. Boil 1 minute. Stir in margarine. Pour over hot carrots, tossing to coat evenly. SOURCE: VegFamily.com, Linda Steph's Cheesy Sauce INGREDIENTS 2 C Water DIRECTIONS Blend cashews in 1 cup of water until creamy. Add the remaining ingredients and blend until smooth. Thicken on stovetop on medium high, stirring constantly. NOTE: You can add green chilis, for a nacho-style sauce. Great cheese sauce for pasta, or on potatoes. SOURCE: VegFamily.com
Tangy Green Beans INGREDIENTS 2 Tablespoons prepared mustard DIRECTIONS Heat first four ingredients slowly in saucepan or microwave. Pour over beans. Heat all thoroughly. Makes 6 servings. SOURCE: VegFamily.com, Carole Vegan Potato Salad INGREDIENTS 4 large russet or Idaho potatoes DIRECTIONS Peel, cube, and boil potatoes until soft and fork tender. Drain and let cool. Put potatoes in a bowl and add the rest of the ingredients, except paprika. Sprinkle paprika on the top, chill and serve. SOURCE: VegFamily.com, Erin Vegan Sweet Potato Hash This beautiful dish is filled with colorful vegetables and aromatic spices. INGREDIENTS 4 cups sweet potatoes, peeled,and diced DIRECTIONS In a large non-stick skillet, saute the swe et potato in the safflower oil for 5 minutes. Add the onion and saute an additional 5 minutes, stirring often. Add the zucchini, corn, all of the peppers, and continue to saute the mixture for 5 additional minutes, stirring often. Add the green onions and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender. Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend. SOURCE: VegFamily.com, Michele and Kevin Mannella Warm German Potato Salad INGREDIENTS 5 medium potatoes DIRECTIONS Bake potatoes. While potatoes are cooling, heat oil in skillet over medium heat. Add vinegar and water, and heat to boiling. Stir in sugar and flour, and stir constantly until thickened. Peel and chop potatoes, and place into serving bowl. Gently stir in celery, onion, salt and pepper. Pour warm dressing over potato mixture. Sprinkle liberally with vegan bacon bits, if desired. Serve warm. SOURCE: VegFamily.com, Bonnie Vegetable Pot Stickers INGREDIENTS 1 onion, sliced DIRECTIONS Saute onions and ginger in sesame oil. Stir in the mushrooms, cabbage, carrots, and sprouts or chives (use half of each if desired). Add salt and pepper to taste.Cover and let cook until tender, adding a bit of water if necessary to pan steam the vegetables. When vegetables are done, place them in a colander to drain of the liquid. Add cilantro when mixture is cooled. Check salt and pepper and add more if necessary. Add additional sesame oil if desired. POT STICKER DOUGH INGREDIENTS 2 cups of flour DIRECTIONS In a bowl, combine flour and water. Mix to form a ball then knead on a floured surface until dough is smooth, about 2-3 minutes. Cover dough and let rest for 10 minutes. Knead dough again briefly and then pinch off equal sized balls, about 2 dozen total but you may make them any size you prefer - lrger for larger pot stickers. Begin with a ball of dough and roll out to make a circle. Plce a spoonful of filling into the center and then fold the circle over to make a half moon. Seal the edge well by pinching. Alternatively, you may place the filling in the middle and gather the edges of the circle together and then twist and pinch the twist to seal, making more of a round bag-like dumpling shape. Fry or Steam: You may pan fry these first or skip the frying and steam them. To fry, heat 1 tablespoon of oil in heavy-bottomed pan over medium-high heat. Cover entire bottom of pan with the oil. Fry the pot stickers until golden brown, about 1 minute, turning to brown on all sides. Coontinue until all have been browned. With all pot stickers in the pan and over med low heat, add 1/4 cup of hot water to the pan and immediately cover to allow them to steam. Let the water exaporate so that the bottms stick to the pan. Serve hot with sauces of your choice for dipping.
Sweet Potato Puree INGREDIENTS 2-3 medium to large sweet potatoes DIRECTIONS Step 1: PREP - Wash, peel and chop sweet potatoes into one-inch (3 cm) cubes Step 2: COOK - Place sweet potatoes and 2 Tablespoons (30ml) of water in a microwave-safe dish. Cover. Cook 8-10 minutes. Let stand for 5 minutes. They are done if the sweet potatoes can be mashed easily with a fork. Step 3: PUREE - Place sweet potatoes and cooking juices into a blender of food processor. Add 1/2 cup (60 ml) of water. Puree. Add additional 1/4 to 1/2 cup (60 - 100 ml) of water, as needed, to develop of smooth texture. Step 4: FREEZE - Spoon into So Easy Baby Food Trays or ice cube trays. Cover. Place in freezer 8-10 hours or overnight. Remove cubes from trays, place in storage container or freezer bag, and return immediately to the freezer. NOTE: Makes 24 one-ounce servings. Stays fresh for 2 months in the freezer. To serve, select frozen sweet potato cubes from the freezer, defrost and warm, check the temperature and feed. SOURCE: VegFamily.com, Cheryl Tallman and Joan Ahlers |
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