Daily Vegan Lunch for 3 November, 2013: Spicy Tomato Alfredo Penne with Chard

creamy tomato sauce penne

INGREDIENTS:

4 cups cooked penne, ziti, or farfalle pasta

4 cups chard, shredded

Sauce

SAUCE INGREDIENTS:

3/4 cup soaked cashews OR if you do not have a great blender, 3/4 cup cashew butter
1 tomato or 1.5 cups chopped tomato
1 tablespoon nutritional yeast
1/4 cup onion, chopped
1/2 teaspoon garlic powder
1 teaspoon hot sauce or to taste
1 teaspoon salt or to taste
1/4 to 1/2 cup of water

The sauce ingredients in the blender:

IMG_3634

DIRECTIONS:

Cook pasta to al dente, drain and set aside. Combine all sauce ingredients in a blender and blend until completely smooth. In a pan, stir-fry the chard on medium heat in a little oil or water until it wilts, about one to two minutes. Mix chard, cooked pasta, and creamy sauce. I used a lovely chard called “rainbow chard” that was deep, lush green with red stems.

Daily Vegan Lunch for 3 October, 2013: Cashew Pine Nut Angel Hair Noodles

IMG_3469

INGREDIENTS:

4 cups cooked angel hair noodles
1/2 cup cashews
1/4 cup pine nuts
1 cup parsley, minced
2 teaspoons fresh garlic, minced
1 tablespoon olive oil
1/2 a lemon’s juice

DIRECTIONS:

Dry roast the cashews and pine nuts in the bottom of a large pan on medium heat. Watch them carefully and turn them as soon as they begin to brown and smell fragrant, about 2 minutes. Add garlic and let it sauté for 30 seconds. Add angel hair noodles, parsley, lemon juice, and olive oil and toss them into the nuts, mixing thoroughly. Salt to taste.

Daily Vegan Lunch for 29 May, 2013: Cashew and Golden Raisin Couscous

vegan cashew raisin couscous

INGREDIENTS:

2 teaspoons oil
1/4 cup chopped onion
1/2 cup cashew pieces
1 cup whole wheat couscous
3 cups water
1/4 cup chopped red bell pepper (I used organic peppers from a jar)
1/2 cup golden raisins
Salt to taste

DIRECTIONS:

Saute onion and cashews in oil on medium heat in a medium sized pan until onion is translucent and cashews are slightly browned. Add red pepper. Add water and heat until boiling, then add couscous and raisins and cover. Take the couscous off the heated burner. The couscous will absorb the water within 5- 10 minutes, you don’t have to do anything. Since I used a whole wheat couscous, I used more water. Normal couscous only requires 2 cups of water per 1 cup couscous.

Daily Vegan Lunch for 23 May, 2013: Taco Baked Potato

vegan taco potato

Yes, I took advantage of two pre-existing recipes — Nacho Cheez and Walnut Taco Meat… Delicious!

INGREDIENTS:

1 potato, washed, stabbed with fork, and microwaved 4 – 6 minutes, depending on size
1/4 cup Nacho Cheez from No-Quesadillas Recipe
1/2 cup Walnut Taco Meat from Stuffed Cucumber recipe

DIRECTIONS:

Stab and microwave or bake potato until soft, cut in half and set aside to cool. Top with Nacho Cheez and Walnut Taco Meat.

Daily Vegan Lunch for 16 April, 2013: Barbecue Chickpeas and Mushroom Cashew Quinoa

barbecue chickpeas and mushroom quinoa

BARBECUE CHICKPEA INGREDIENTS:

1 Tablespoon oil
1/2 an onion, minced (about 1.5 cups)
4 cups canned marinara sauce
1/3 cup molasses
2 teaspoons agave nectar or 1 Tablespoon sugar
4 cups chickpeas
1/2 teaspoon liquid smoke

MUSHROOM CASHEW QUINOA INGREDIENTS:

1 Tablespoon oil
1/2 an onion, chopped (about 1.5 cups)
1 cup quinoa cooked in 2.5 cups water
2 cups sliced button mushrooms
1 cup cashew pieces
Salt to taste

BARBECUE CHICKPEA DIRECTIONS:

Fry onion in oil in the bottom of a large pot on medium heat until onions are translucent, about 3 minutes. Add marinara, stir and heat through. Add molasses, agave or sugar, and liquid smoke, stir well. Drain and add chickpeas, heat through.

MUSHROOM CASHEW QUINOA DIRECTIONS:

Rinse quinoa (pronounced KEEN-Wah, it’s the world’s greatest, highest protein whole grain that came from the Aztecs and Mayans who used to cultivate it) in a fine mesh strainer or a bound up piece of cheesecloth. Quinoa has a bitter taste if you don’t wash it from the plant saponins on it. They won’t hurt you if you forget to wash it though. To cook quinoa on the stovetop, combine quinoa with 2.5 cups water and bring to a boil. You’ll often see quinoa recipes using less water but I don’t think it is as light and fluffy with less water. As soon as it boils, turn the heat to medium low and cover the pot. Wait 30 minutes before uncovering pot again and quinoa will have absorbed all of the water and fluffed up. I find it’s easier to cook quinoa on the stove, though this time I used the rice cooker. Either way, quinoa is one of those things you walk away from when you cook it. No stirring is necessary.

Fry the onions and mushrooms in oil in a large pan on medium high heat until onions are translucent. Add cooked quinoa and stir well until all ingredients are mixed. Salt to taste.

Daily Vegan Lunch for 11 April, 2013: Stuffed Raw Mushrooms

stuffed raw mushrooms

 

Makes about 3 servings

CASHEW CHEESE INGREDIENTS (makes about 3 cups)

2 cups cashew or raw cashew pieces
1 cup water
1 tablespoon nutritional yeast
1 tablespoon lemon juice
Salt or soy sauce to taste

MUSHROOM AND STUFFING INGREDIENTS

6 baby bella or one portobella mushrooms
3 teaspoons lemon juice
2 teaspoons olive oil
pinch of salt

3 cups spinach leaves
1.5 cups chopped tomato or 1/4 cup minced sun dried tomato
1/4 cup minced onion or 1/2 cup green onion, chopped
1 teaspoon dried oregano

DIRECTIONS:

Optional: soak cashews in water from anywhere from 1 to 24 hours before using. Use the reserved water for the cheese and pour off any extra or use in soup, water the plants with it, etc. This makes a smoother cheese if you don’t have a high-powered blender. Marinate mushrooms by putting them into a bag with lemon juice, salt, olive oil and sealing the bag after you push out as much as the air as possible.

Make the cashew cheese by blending all of the cashew cheese ingredients in a blender until it is thick and resembles hummus.

Chop spinach, tomato, onion, and oregano and fold them into the cashew cheese. Stuff the marinated mushrooms by cutting out the center and spooning cheese all around.

Daily Vegan Lunch for 2 February, 2013: Salad Maki

salad maki

INGREDIENTS:

1 1/4 cup green cabbage, chopped fine or shredded
1/2 cup cashew pieces
3/4 cup red bell pepper, chopped
1/4 cup minced onion
1/2 cup cucumber, chopped fine or julienned

1 tablespoon of vegan mayonnaise like Follow Your Heart
1 tablespoon tahini (sesame seed paste — you can make it by pureeing 1 cup of sesame seeds and 1/4 cup oil in a blender)

Seaweed sheets for wrapping, or just eat it in a pita or on regular bread

DIRECTIONS

Combine all ingredients except seaweed sheets, stir well, add salt if necessary.

Divide seaweed sheet in half by cutting down the middle with a scissor.

Dip one finger in water and run it down the bottom edge of the seaweed sheet. Deposit 1 tablespoon of cabbage mixture onto one side of the seaweed. Roll up into a cone, using the wet edge of the seaweed to form the tip of the cone.