Brussels sprouts are high in vitamin A, vitamin C, and fiber. Ingredients: 3Tbl red wine vinegar 1 tsp Dijon mustard 1/8 tsp sea salt 1/8 tsp black pepper 1/3 cup olive oil 1 1/4 lbs Brussels sprouts, trimmed and cut into quarters 6 scallions, cut into 1 inch pieces 12 cup baby spinach 1 cup … [Read more…]
This is a very simple recipe but most people don’t think to put the whole plant together in one dish. Served this way they have great texture and flavor. The cook time is long but if you plan ahead it’s well worth it, Beets are a superfood! Cookbook: Plant Pure Nation by Kim Campbell Ingredients: … [Read more…]
Colorful and nutritious, this vibrant red salad can be made roasted or canned beets, or even raw grated beets if you prefer. Cookbook: Everything Vegan by Jolinda Hackett Ingredients: 3-4 small beets peeled and chopped water for boiling Spinach or other green lettuce 1 cup strawberries, sliced 1/2 cup pecans, chopped 1/4 cup olive oil 2 … [Read more…]
Oh man, this sandwich is good….. Ingredients: You will need a crusty bread of choice, ready to warm and toast in pan once zucchini is finished. Pesto Sauce ( We have a great one in Sauces/Gravies/Seasonings) Hummus Recipe (Side Dish) Directions: To make two sandwiches – Roast 1 red pepper with a little olive oil … [Read more…]
Pesto is good on pizza, on sandwiches in place of mayonnaise, and in pasta/veggie dishes Ingredients and Directions: 1 cup of spinach 1 cup of basil 1/2 cup cashews 1/2 olive oil 1/2 lemon juiced 2 garlic cloves salt 1/4 nutritional yeast Directions: Blend all together and refrigerate.
Spinach can replace the Swiss chard, and chickpeas or cannellini beans can replace the red kidney beans. Cookbook: Super Market Vegan by Donna Klein Ingredients: 2 Tbl olive oil 1 cup chopped onion 2 large cloves garlic, finely chopped 1/4 tsp crushed red pepper flakes or to taste 1 15 ounces can red kidney beans, … [Read more…]
From Friends of Norridgewock Church Ingredients: Omelette 1 10 oz. pkg. frozen chopped spinach thawed 1 10.5 oz pkg. firm silken tofu 1/4 cup non-dairy milk 1 tsp dried basil 1/2 tsp salt 1/4 tsp celery seeds 1/8 tsp turmeric 2 Tbl couscous Directions: Preheat the oven to 350 degree. Squeeze the spinach to remove … [Read more…]
A little different version of Cauliflower Soup Ingredients: 1/2 onion, chopped 2 cloves of garlic minced 2 cups spinach or kale, chopped 2 cups of vegan sausage, chopped 2 cups of potatoes, chopped 4 cups of veggie broth 1 cup of non-dairy mild 2 cups cauliflower, chopped 4 Tbls Parsley salt and pepper Directions: Add … [Read more…]
The gnocchi adds a nice stick to your ribs addition to the beans. Ingredients: 1 Tbl olive oil 1 medium onion chopped 2 garlic cloves, minced 1 package (16 oz) potato gnocchi 1 can (15oz) white kidney beans, drained and rinsed 1 can (14 1/2) Italian diced tomatoes, undrained 1 package (6 oz) spinach 1/4 … [Read more…]
A favorite for big gatherings. Serve this with a salad and bread and your guests will sing your praises. Ingredients: Step #1 1 package of lasagna noodles, cook as directed on package, set aside Step #2 3 garlic cloves, minced 1 sweet onion chopped 2 small zucchini chopped 1 cup of carrots chopped 1 cup … [Read more…]