Daily Vegan Lunch for 15 November, 2013: Lentil Tomato Pinto Bean Soup

This recipe makes a huge pot of soup that will last for days. Freeze it if you don’t eat it all. It is one of those soups that is good the first day and fantastic the second day.

lentil pinto vegan soup



2 tablespoons oil
1 onion, chopped
3 large cloves garlic, minced

1 cup dried lentils or 3 cups cooked
1 can pinto beans, about 2 cups
4 cups crushed tomatoes, I used canned
8 cups vegetable broth

1.5 cups frozen corn
1.5 cups chopped sweet red bell pepper, I used some from a jar
2 legs celery, chopped (1.5 cups)
1 cup chopped carrot

2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon smoked or regular paprika, I used smoked
Hot sauce or Sriacha, to taste
2/3 cup flour, I used chickpea flour


Pre-cook lentils in 3 cups water a crockpot on low for 4 hours or on high for 1 hour.  Alternately, use 2 cans of pre-made store bought lentil soup.

In the bottom of a large soup pot, sauté onions and garlic on medium high heat until onions are translucent.  Add cumin, chili powder, and paprika to onions and garlic, sauté 30 more seconds.  Douse mixture with lentils and their cooking water, pinto beans, carrots, celery, corn, and all but 1 cup of the vegetable broth.  Turn on high and bring mixture to a boil.  Once it boils, bring heat down to medium-high and boil until celery is al dente, about 10 minutes.  Add tomatoes.  Add salt or additional spices at this point if needed.  Add red peppers and stir in hot sauce to taste.

Mix remaining cup of vegetable broth with flour until it is a slurry, dump into soup.  Stir until soup is thickened.

Daily Vegan Lunch for 14 October, 2013: Yuba Rice With Peas and Corn

rice and yuba bowl vegan


5 cups cooked sushi rice
1.5 cups chopped onion
2 teaspoons oil

2 cups yuba, soaked in 2 cups vegetable broth (save broth for final dish)
1 cup frozen peas
1 cup frozen corn

1 teaspoon dried basil
1 can mild diced green chiles


Soak yuba in broth for at least 20 minutes. Do not drain broth, just leave it in there with the yuba. Rinse and pre-cook rice according to package directions. Sauté the onion in a large pan or pot in oil until translucent on medium high heat. Add the rice and add the yuba/broth mixture. This will soak the rice and keep it from sticking to the bottom of the pan. Add peas and corn and cook until heated through. Add basil, diced green chiles, and salt to taste.

Daily Vegan Lunch for 24 September, 2013: Tofu, Spinach, and Tomato Rice

vegan tomato tofu spinach rice


2 teaspoons oil
1/2 block extra firm tofu, sliced, patted dry, and then cubed
1 cup chopped onion
4 cups cooked brown rice (I used brown rice I cooked in the rice cooker and froze in advance)
2 cups pureed tomatoes (I used crushed tomatoes from a can)
1.5 cups frozen corn kernels
1.5 cups frozen spinach
1 teaspoon jerk seasoning OR 1/2 teaspoon nutmeg and 1/2 teaspoon thyme and 1/4 teaspoon cayenne pepper
1/2 teaspoon smoked paprika (optional)


Fry tofu and onion in a large pan in oil on medium-high heat until tofu cubes are browned and onion is translucent.  Add rice to the pan and mix it gently to evenly distribute the tofu.  Add corn, spinach, and tomato puree/crushed tomatoes and heat until spinach and corn are thawed and heated through.  Finish by stirring in jerk seasoning and smoked paprika, salt to taste.

Daily Vegan Lunch for 18 September, 2013: Tomato Black Bean Corn Soup

vegan tomato black bean corn soup


2 teaspoons oil
1.5 cups onion
5 cups fresh tomatoes, pureed in blender or 3 cups tomato sauce plus 2 cups vegetable broth
2 cups cooked black beans (I soaked dried beans and cooked them in the crockpot)
1.5 cups corn kernels

1 teaspoon cumin
1/2 teaspoon thyme
Salt to taste

1 clove garlic, minced


Puree tomatoes in a food processor or blender until liquified. Alternately, mix 3 cups tomato sauce with 1 cup vegetable broth and set aside.

In a large soup pot, fry onion in oil on medium-high heat until onion is translucent, about 5 minutes. Add garlic, cumin, and thyme, stir, and cook for 1 minute. Add tomatoes/tomato sauce & veg broth, beans, and corn. Stir until heated through, about 5 minutes. Salt to taste.

Daily Vegan Lunch for 17 September, 2013: Black Bean Guacamole Pita Pizza

black bean vegan guacamole pizza


1 pita round

1 tablespoon onion, chopped

3/4 cup black beans, mashed with a fork
1 teaspoon taco seasoning (generic blend of cumin, chili powder, and onion powder)


1/2 cup refried black beans mixed with 1/4 cup salsa

1/2 recipe of homemade guacamole (about 1/2 avocado’s worth or 3/4 cup)

3/4 cup corn kernels (I used organic frozen ones defrosted in the microwave)

Homemade blender salsa, for serving


Mash taco seasoning into black beans until they are a paste.  Mix in onions.  Spread the black bean paste on the pita round.  Top with corn.

On an oven proof pan or cookie sheet, broil the pita round with the black beans and corn on it for 5 – 7 minutes.

Take out of oven and spread with guacamole.  Serve with salsa.

Daily Vegan Lunch for 26 July, 2013: Cornbread Pancakes



1/4 cup flax seed meal plus 1/4 cup water

2.5 cups flour
3/4 cup cornmeal
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon sea salt

2/3 cup sugar
2 tablespoons applesauce
1.5 cups non-dairy milk (I used flax milk)
1 tablespoon apple cider, white, or rice vinegar
1 cup corn kernels (I used frozen and thawed them first in the microwave)
2 tablespoons oil

Additional oil for frying

Mix flax seed meal with water in a small bowl, set aside.

Combine flour, corn meal, baking powder, baking soda, and sea salt in a large bowl and mix well.

Combine sugar, applesauce, non-dairy milk, vinegar, corn kernels, and 2 tablespoons oil in a smaller bowl. Stir well.

Dump wet sugar/applesauce mixture into the dry flour mixture when you are almost ready to cook the pancakes. What happens is the baking soda in the dry stuff reacts with the vinegar in the wet stuff to give it a chemical reaction not unlike that volcano thing kids make where the eruption combines baking soda and vinegar — what makes a little volcano for first grade also leavens your pancakes and makes them light and fluffy.

Add water or non-dairy milk 1/4 cup at a time if mixture is too dry. You want it to be pretty thick.

Oil a skillet and fry each pancake for about 2 minutes on the first side and 30 seconds for the other side. You want bubbles to appear in the pancakes before you flip them.

Daily Vegan Lunch for 3 July, 2013: Creamy Corn and Zucchini Chowder

vegan corn and zucchini chowder


vegan corn zucchini chowder

See how it is thicker the second day?


1 Tablespoon oil
1.5 cups onion, chopped
1 cup frozen or fresh corn kernels
1 zucchini, peeled and chopped small
3 plus 1 cups water
1 veggie broth cube or 3 teaspoons Better Than Bouillon

1/4 cup flour (any kind)
3 Tablespoons vegan cream cheese (I used Tofutti)
1 teaspoon dill
1/4 teaspoon sage
1/2 teaspoon celery salt or Old Bay Seasoning


Fry onion in oil in the bottom of a medium sized pot until translucent on medium heat. Add corn, thawed if it was frozen, and zucchini. Stir for about one minute and add dill and sage. Cook about 30 seconds more.

Turn heat to high, add 3 cups water and veggie broth cube, drowning the vegetables and herbs. Take the one cup of water not added to the soup and mix it with 1/4 cup flour. Meanwhile, cook soup until is almost boiling but not quite. Turn the heat back to medium and add the water with flour in it. Stir continuously. Mixture will thicken after about three to five minutes. Add salt if needed and Old Bay Seasoning/celery salt. Take about 2 cups of soup out of the pot and put it in a blender or a food processor. Blend it for 1 -2 minutes until completely pureed. Add the puree back to the soup and stir. Like many soups, it is better on day two.

Daily Vegan Lunch for 8 June, 2013: Fat Free Cucumber Pasta Salad

fat free vegan cucumber pasta salad


1 cucumber, peeled, seeded, and chopped
2 ribs celery, chopped
1 cup frozen corn, thawed in microwave and drained
3/4 cup green onion, chopped
1 cup carrots, chopped

4 cups cooked pasta


3/4 cup cilantro or parsley, minced
1/4 cup apple cider vinegar
1/2 teaspoon cumin
1/4 teaspoon fennel
Salt to taste


Cook pasta according to package directions, drain and set aside.  Chop all salad ingredients except corn.  Combine all salad ingredients in a large bowl, toss to combine.  Mix dressing ingredients in a small bowl and pour over salad, stir well.  Chill for two hours before serving.

Daily Vegan Lunch for 3 April, 2013: Cauliflower, Peas, Peanut, and Corn Salad

cauliflower, peas, and corn saladINGREDIENTS

1/2 a head of cauliflower (about 2 cups)
1 cup frozen corn, thawed and drained
1 cup frozen peas, thawed and drained
1/3 cup chopped onion
3/4 cup peanuts


1/4 cup apple cider vinegar
1 tablespoon vegan mayonnaise
1/2 cup chopped fresh cilantro or parsley
1 teaspoon taco seasoning or 1/2 teaspoon cumin, 1/2 teaspoon chili powder with a dash of garlic salt


Chop cauliflower into bite size pieces. Place in a large bowl. Add thawed, drained corn and peas, onion, and peanuts. Mix them together. In a separate small bowl, mix dressing ingredients. Pour over the vegetables, mix well, and chill.

Daily Vegan Lunch for 28 February, 2013: Corn and Lentil Soup

lentil corn soupINGREDIENTS:

2 tablespoons brown lentils
4 cups vegetable broth (4 cups water and 2 veggie broth cubes)
1 tablespoon soy sauce
11 ounce can of corn or 2 cups of frozen corn kernels, thawed
2 Tablespoons cornstarch
3 Tablespoons Chinese cooking wine or dry sherry
3 Tablespoons vinegar (apple cider or rice vinegar works best)
1 teaspoon sesame seed oil
Hot sauce or cayenne pepper to taste
Freshly ground black pepper

Wash the lentils in a strainer.  In a pot, combine veggie broth and soy sauce over high heat.  Add lentils.  Bring to a boil for 10 minutes.  Reduce heat to low-medium and cover.  Simmer for 15 minutes.  Mix cornstarch, vinegar, and cooking wine in a small bowl.  Add the cornstarch mixture to the pot on the stove and stir.  Add the corn and simmer until heated through.  Add vinegar, hot sauce (if using), and sesame seed oil.  Add black pepper to taste.