Daily Vegan Lunch for 26 October, 2013: White Bean and Spinach Pizza

vegan white bean spinach pizza

INGREDIENTS:

1 store bought pizza crust or pre-cooked pizza crust (alternately you can use tortillas or pitas as I often do)
2 cups cooked white beans, rinsed and drained
3 cups spinach leaves

2 tablespoons sundried tomatoes and their water or oil
3 cloves minced garlic
2 tablespoons vegan mayonnaise
1 tablespoon olive oil
1 teaspoon salt

DIRECTIONS:

Heat oven to 400 degrees. Bake pizza crust by itself for 5 minutes (this is for an extra crunchy crust, you can omit this step if you like softer crust). Mix salt, sun dried tomatoes, garlic, vegan mayonnaise, and olive oil in a bowl, stir well. Spread the crust with the tomato/mayo/garlic/olive oil mixture. Evenly top the pizza with white beans and spinach leaves. Bake at 425 degrees for 10 minutes.

Daily Vegan Lunch for 25 October, 2013: Tomato Toasts

A very fast broiler meal or snack.

vegan tomato toasts

INGREDIENTS:

2 slices tomato
1 clove garlic, minced
2 teaspoons olive oil
2 pieces of homestyle bread or baguette
1 tablespoon nutritional yeast
Salt and pepper

DIRECTIONS:

Mix oil with garlic and divide and spread the mixture on 2 slices of bread. Broil the bread for 2 minutes at 400 degrees or until bread begins to brown. Take the bread out of the oven and top them with tomato, nutritional yeast, salt, and pepper. Broil 2 more minutes.

Daily Vegan Lunch for 19 September, 2013: Fresh Broccoli Pesto and Noodles

vegan raw broccoli pesto

INGREDIENTS:

2 cups fresh broccoli, cut into chunks
2 cups basil leaves
1/2 cup pine nuts
2 tablespoons olive oil
2 cloves fresh garlic, peeled and roughly chopped

Salt to taste

4 – 5 cups cooked spaghetti or angel hair pasta

DIRECTIONS:

Cook noodles according to package directions, set aside. Combine uncooked broccoli, basil leaves, pine nuts, olive oil, and garlic in a blender or food processor. Pulse about 20 seconds. Taste test and add salt to taste shortly before before the basil is rendered as paste. Add 1/2 cup water if desired; I did not add water. Pesto should be very finely chopped but not liquid sauce.

Combine pesto with cooked spaghetti or angel hair, mix until thoroughly combined.

Daily Vegan Lunch for 13 June, 2013: Strawberry Garlic Avocado Salad

vegan strawberry garlic and avocado salad

 

SALAD INGREDIENTS:

4 – 5 cups salad greens (will make 3 normal dinner salads or 1 giant salad)
1/2 avocado, chopped
2 green onions, chopped

DRESSING INGREDIENTS:

7 – 9 fresh strawberries, chopped
3 cloves garlic, minced
1/3 cup apple cider vinegar (or balsamic, or rice vinegar, whatever, you can experiment, or just use lemon juice)
2 teaspoons olive oil
2 teaspoons agave nectar or sugar
Salt to taste

DIRECTIONS:

Mix dressing ingredients in a small bowl and refrigerate in a sealed container for 30 minutes up to one day to allow ingredients to marinate.

Mix together salad ingredients in a large bowl right before you want the salad.  Pour the dressing on the salad, toss well, and serve immediately.

Daily Vegan Lunch for 12 April, 2013: Red Lentil Soup with Lemon and Garlic

lemon red lentil soup

I’m always on the lookout for new ways to cook red lentils. This one was nice. Lemon juice adds a nice fresh, happy, bright taste. lemon red lentil soup

This is a very slightly modified recipe from the Ultimate Book of Vegan Cooking by Tony Bishop-Weston, a great recipe book I found in the discount section of Borders when it was still open.

INGREDIENTS

1 Tablespoon olive oil
1/2 onion, chopped (about 1.5 cups)
2 ribs celery, chopped
1 carrot, chopped
4 cloves garlic, minced
1 potato, stabbed with fork and pre-cooked in microwave 4-6 minutes depending on size of potato
1 cup red lentils
4 cups vegetable broth
Juice of one lemon
2 teaspoons cumin
Salt and pepper to taste

DIRECTIONS:

Heat oil in pan on medium heat and cook onion, celery, carrots, until onions are transparent and carrots slightly soft. Add the lentils and broth and turn heat to high. Once it boils, take the heat down to medium again and allow it to simmer 30 minutes. Add garlic and cumin, cook for five minutes more.

Pour the soup into a food processor or blender. Add the lemon juice. Taste test and add salt if needed. Process until soup is a smooth puree. Makes about 4 servings.

Daily Vegan Lunch for 27 January, 2013: Garlic Mustard Greens and Avocado

mustard greens and avocado

INGREDIENTS:

4 cups mustard greens, washed and thinly sliced
4 cups water with 1 tablespoon salt and 1 teaspoon sugar
1/2 small avocado, peeled, pitted, and chopped
1 tablespoon oil
2 cloves garlic, minced

DIRECTIONS:

Boil the water in a large stockpot, salt will dissolve. Add the greens for about 1-2 minutes as the water boils, they will wilt and become dark green. Drain the greens in a colander and let them cool.

Saute the garlic in a large fry-pan until fragrant, add greens and toss. They will already be salted from the salty water. Toss in the avocado.