Colcannon |
Serves 8-10 8 cups cubed potatoes 1/2 onion grated 2 cloves minced garlic 1 1/2 cups water 4 cups shredded green cabbage 3 T. nutritional yeast 3 T. refined coconut oil 1 t. salt 1 t. seasoned salt 1/4 t. white pepper |
Cook cabbage in salted water for 7-8 minutes. Drain and set aside. Meanwhile cook potatoes, onion and garlic in the water till soft. about 15 minutes. If there is any excess water on potatoes, drain. Mash potatoes with seasonings. Add cooked cabbage and mix well. Serve. |
Baked Celery Root |
Serves 2-3 2 cups sliced celery root or rutabaga 1/2 cup grated onion 4 cloves minced garlic 1 1/4 cup coconut milk ( or other nondairy milk) 1 T. coconut oil 2 T. fresh thyme 1/4 cup nutritional yeast 1 t. salt pinch of pepper |
Method: Saute onion and garlic in oil until soft Add thyme for last minute of cooking Add remaining ingredients to skillet, and bring to a boil. Transfer to the oven (350 degrees) bake about 30 minutes till celery root is soft and top is browned. |
Red Deer Onions |
1 3/4 cup canned tomatoes
1/3 cup dried tomatoes, chopped fine or broken 1/2 cup olive oil 3/4 cup lemon juice 2 T. sugar 1 t. paprika 1 t. salt 1 T. soy sauce 3 onions thinly sliced |
Method:
Place all ingredients except onion in blender, and blend till smooth. Bring to a boil, and simmer for 3-4 minutes Add sliced onions. Allow to cool, then refrigerate several hours before serving |
Cauliflower Rissoto |
Serves 3-4
3 T. pine nuts 1 12 T nutritional yeast 1/2 t. salt 1/2 head cauliflower, grated 1/2 med onion,finely chopped 2 t. olive oil 3 cloves garlic 1/4 cup vegetable broth 1 T. dried basil, or 2 T. fresh basil, chopped |
Method:
grind pine nuts with nutritional yeast and salt. set aside. Saute onion in oil until soft, about 5 minutes, add garlic, cook for another 1-2 minutes. Add grated cauliflower, add broth, continue to cook, stirring occasionally for 3-5 minutes until cauliflower is just getting soft. Add pine nut mixture and basil, mix well. Serve hot as a vegetable side dish, or in place of rice. |
Baked Kale Chips |
1/2 bunch kale 1-2 t. seasoned olive oil Method: Wash kale leaves, cut out hard ribs Put in a large bowl and drizzle with olive oil Massage the oil into the kale till the leaves are dark green and coated Spread single layer on baking sheet Bake at 350 degrees for 20 minutes, turning once. Leaves should be crisp and starting to brown. |
"Disney" Ratatouille |
Serves 4-6
1 6 oz. can tomato paste and 3/4 cup water or 1 1/2 cups canned tomatoes, chopped 1/2 onion, chopped 1/4 cup minced garlic 1 tablespoon olive oil salt and ground black pepper to taste 1 small eggplant, trimmed and sliced 1 zucchini, trimmed and sliced 1 yellow squash, trimmed and sliced 1 red bell pepper, cored and sliced 1 yellow bell pepper, cored and sliced 1 orange pepper, cored and sliced 3 tablespoons olive oil, or to taste 2 teaspoon fresh thyme leaves, or to taste Use 3/16 inch thickness on slicer for slicing vegetables. |
Method:
Picture #1 is prebaked Picture #2 is baked |
Cauliflower "Spanish Rice" |
Serves 4-6 3 cups grated cauliflower (about 1/2 head) 2 t. olive oil 1/2 onion, finely chopped 1 small red pepper, finely chopped 2 cloves garlic, minced 1/2 cup canned tomatoes 1/2 cup salsa 1/2 t. salt dash of pepper |
Method: Heat oil in skillet add onion, red pepper and garlic. Saute for about 5 minutes, till vegetables are soft. Add canned tomatoes and grated cauliflower. Cook on med heat till cauliflower is "al dente" and most of the moisture is gone, about 5 more minutes. Add salt, pepper and salsa to taste. |
Roasted Root Vegetables |
2 medium beets
2 medium carrots 2 large parsnips 2 yams 1 rutabaga 2 T. olive oil salt and pepper fresh rosemary Cook beets till just tender, 40-6- minutes Peel all vegetables cut into 1/2 -1 inch cubes place all vegetables in large bowl (you may want to keep the beets separate, as they color the other vegetables. Mix vegetables with 1/2 T. olive oil, salt and pepper to taste |
Preheat oven to 400 degrees
Cook beets till just tender, 40-60 minutes Peel all vegetables Cut into 1/2 - 1 inch cubes Place all vegetables in large bowl (you may want to keep the beets separate, as they color the other vegetables.) Mix vegetables,and sprigs of rosemary with olive oil, salt and pepper to taste. Place on baking sheets, one layer deep. Bake 30-40 minutes or until soft and starting to brown. If beets have been roasted separately, combine before serving. |
Quinoa, Brussels Sprouts and Winter Squash |
1 cup cooked red quinoa (can use white)
4 cups Brussels Sprouts 1 medium acorn squash 1 T. olive oil 1 /12 T. brown sugar olive oil spray 2 T. pepitas roasted 1 T. vegan parmesan cheese. |
trim Brussels sprouts, cut in half and place on oiled baking sheet. Spray with olive oil spray and sprinkle with salt and pepper to taste.
Roast in 400 degree oven for about 20 minutes or until just beginning to brown. Peel acorn squash, and cut into 1/2 -1 inch cubes. Place in large mixing bowl, mix with olive oil and brown sugar. Spread on baking pan, and roast in 400 degree oven for about 20 minutes until soft and beginning to brown. Mix quinoa, sprouts and squash together, place in serving dish, top with pepitas and vegan cheese. |
Lemon Roasted Carrot Strings |
3 whole medium sized carrots 1 T. lemon juice 2 t. olive oil salt |
Peel or scrub carrots Julienne cut carrots Mix with lemon juice, olive oil, and salt Place on baking sheet, bake 15-20 minutes at 400 degrees, till some pieces are beginning to brown. Serve immediately with favorite sauce. |
Baked Eggplant Fries |
1 long Chinese eggplant, cut in half and then strips like "fries"
non- dairy milk breading meal of choice Vegetable spray |
Preheat oven to 400 degrees
Cut eggplant dip in milk and then breadi Place on sprayed baking sheet, spray pieces Bake 20 minutes, turn and bake another 5-10 minutes or until browned and crisp. Serve immediately |
Roasted Cauliflower |
1 medium head cauliflower, washed and trimmed
1 T. olive oil 1/2 cup silken tofu 2 T. non dairy milk 1/4 cup lemon juice 1 T. chili powder 1T. paprika 1 T. cumin 1 T. garlic powder 2 t. salt |
Steam whole cauliflower for 7-10 minutes till slightly softened, Allow to cool
Combine oil, tofu, milk and lemon juice in blender, and blend till smooth. Pour into medium sized bowl. Add seasonings and mix well. Dip head of cauliflower in above mixture, rub mixture into cauliflower putting on as much as possible. Place on small baking pan. Roast in oven for 45 to 60 minutes, till it has browned and cauliflower is soft. Allow to cool for 10 minutes. Slice and serve. |
Creamy Zucchini Fettuccini
1 large zucchini Peel zucchini, cut in half long ways
1/2 t. salt and remove the seeds. Using a potato peeler, long
1 1/2 cups chopped kale ways on the zucchini, slice it into ribbons. Place about 4
1/2 ripe avocado cups of "ribbons" in a large bowl, and mix with the salt.
1/3 cup lemon juice Allow to rest for about 30 minutes, so the zucchini weeps.
1/3 cup non-dairy milk Drain the water. While the zu
1/4 cup chopped fresh basil leaves resting, mash the avocado in a small bowl, and mix with
1 minced garlic clove the lemon juice, milk, basil, and garlic.
2 T. chopped walnuts Toss the zucchini noodles, chopped kale, and avocado
dressing.
Top with walnuts.
Baked Summer Squash |
4-5 medium to large summer squash, sliced
1 large onion, sliced and cut 4 garlic cloves, minced 1/4 cup chopped fresh basil 1 1/2 cups non-dairy milk of choice 1/4 cup flour 1/3 cup vegan sour cream 1 t. salt 1/4 cup nutritional yeast 1/4 cup seasoned bread crumbs |
mix first four ingredients in large bowl
Combine milk, flour, salt and sour cream in blender, blend until smooth. Place 1/2 vegetables in oil sprayed baking pan. Sprinkle with 1/2 of the nutritional yeast. Repeat. Pour milk mixture over vegetables, top with seasoned bread crumbs Bake at 350 degrees for one hour. |