Health & Diet: Vegan

Vegan Kale, White Bean & Sausage Soup

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PrintVegan Kale, White Bean & Sausage Soup Ingredients1 package of plant-based sausage, sliced1 Tablespoon olive oil1 cup chopped carrots1 cup chopped onion1 cup chopped celery salt and pepper6 cups vegetable broth1 large bunch of kale1 teaspoon dried sage2 15 oz. cans cannellini beans, drained and rinsedInstructionsIn a large pot, heat olive oil and sauté sausage … Continued

Moroccan Winter Vegetable Stew

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PrintMoroccan Winter Vegetable Stew Ingredients6 cups cubed butternut squashOlive oilSalt and pepper2 medium onions, chopped8 large cloves garlic, finely chopped1½ teaspoons ground cumin1 teaspoon paprika3 medium carrots, chopped1 28 oz. can diced tomatoes with juice2 15 oz. cans chickpeas, drained and rinsed1 tablespoon harissa paste2 Tablespoons chopped parsleyInstructionsPreheat oven to 375°F.On a rimmed baking sheet, … Continued

Sweet Potato Fajitas

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PrintSweet Potato FajitasYield 4 Servings Ingredients1 large sweet potato1 green bell pepper1 yellow onion8 mushrooms1 jalapeño1 zucchini2 teaspoons bulk fajita seasoning1 package flour tortillasInstructionsCut sweet potato, bell pepper, and onion into strips. Dice jalapeño. Place in a large bowl and toss with 2 tablespoons olive oil, fajita seasoning, salt, and pepper. Heat a large skillet, and add … Continued

Toasted Hippie Salad

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  PrintToasted Hippie Salad Vegans and Paleo eaters alike can rejoice and kick off their Birkenstocks and Danskos over this psychedelic salad. Its bright colors, maximum crunchability, and toasty flavor come with an overflowing dose of essential nutrition. IngredientsFor the salad:2 cups green kale, torn½ cup purple cabbage, shredded⅓ cup mushrooms, sliced⅓ cup radishes, sliced½ … Continued

Curried Lentil Walnut Burgers

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PrintCurried Lentil Walnut Burgers Ingredients1 cup uncooked brown or green lentils⅓ cup diced dates½ cup walnut pieces1 Tablespoon grainy mustard1 teaspoon curry powder1 teaspoon salt¾ cup bread crumbsGrapeseed or canola oil for frying1 head butterhead lettuceFor the Maple Mustard Curry Sauce:2 Tablespoons grainy mustard1 tablespoon Dijon mustard2 Tablespoons maple syrup1 teaspoon curry powder½ teaspoon saltInstructionsSimmer … Continued

Beet Potato Latkes

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PrintBeet Potato LatkesAuthor Jill Holter Ingredients2 medium beets, peeled and grated1 large baking potato, peeled and grated1 egg, beatenegg¼ cup flour1 teaspoon salt½ teaspoon pepper1 teaspoon fresh or dried thyme leavesCanola oil for fryingInstructionsIn a large bowl, toss beets and potatoes together. Mix egg together with the vegetable mixture, mixing very well. Add flour, season with … Continued

Vegan Green Goddess Dressing

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PrintVegan Green Goddess Dressing This creamy avocado condiment has with a smooth, clean taste that’s great for dressing salads, dipping veggies, smearing on toast, or drizzled atop a grain bowl. Ingredients1 clove of garlic 2 avocados, pitted and flesh scooped7-8 Tablespoons water4 Tablespoons apple cider vinegar 3 Tablespoons fresh lemon juice ¼ cup extra virgin olive oil ½ cup … Continued

Sweet & Savory Skillet Stir-Fry

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Photo Credit: Mette Nielsen PrintSweet & Savory Skillet Stir-FryAuthor Beth DooleyYield 4 Ingredients1 Tablespoon vegetable oil1 bunch green onions, trimmed and chopped1 small green bell pepper, seeded and cut into strips1 sweet potato, cut into thin strips1 large beet, cut into thin strips6 to 8 ounces tofu or tempeh, cut into thin strips1 Tablespoon rice … Continued

Carrot-Ginger Soup

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Photo credit: Mette Nielsen PrintCarrot-Ginger SoupAuthor Beth DooleyYield 4   Use fresh carrots for this soup, it makes an enormous difference to flavor. Ingredients1 cup chopped onion2 Tablespoons peeled and chopped fresh ginger2 cloves garlic1½ pounds carrots, chopped 2 Tablespoons tomato paste1 Tablespoon orange zest3 cups vegetable or chicken stock¼ cup fresh orange juice, to tasteSalt … Continued