Daily Vegan Lunch for 6 November, 2013: Lentil, Tomato, and Greens Soup

tomato peanut butter greens soup

INGREDIENTS:

1 tablespoon oil
1.5 cups onions, chopped
3 cloves garlic (1 tablespoon) minced
1 teaspoon jerk seasoning (or 1/2 teaspoon thyme, 1/2 teaspoon allspice, and 1/4 teaspoon cayenne)

2 cups cooked lentils or one can store-bought lentil soup
2 cups chopped fresh tomatoes or stewed tomatoes and their juice
3 cups chard. chopped
3 cups spinach leaves

1 tablespoon peanut butter
4 cups vegetable broth

Fake bacon bits, to serve

DIRECTIONS:

If you are making lentils from scratch, combine half a cup of lentils with 3 cups broth in a pot on the stove. Bring to a boil and then turn down the heat to medium. Let simmer for 30 – 40 minutes, stirring every 10 minutes.

In a large pot, fry onion in oil at medium heat until onion is translucent. Add peanut butter, garlic, and jerk seasoning or spices, fry until peanut butter dissolves. Add the spinach and chard and tomatoes. Simmer until greens wilt, about 2 minutes. Douse in 4 cups vegetable broth. Heat through and serve with fake bacon bits on top.

Daily Vegan Lunch for 30 October, 2013: Shredded Vegetables and Peanut Sauce

vegan shredded vegetable stir fry and peanut sauce

INGREDIENTS:

2 teaspoons oil

2 cups julienned bamboo shoots, rinsed and drained (buy big cans from an Asian market)
1 cup shredded carrot
1.5 cups shredded white or green cabbage or napa cabbage
1.5 cups shredded red cabbage

1 tablespoon fresh garlic, minced

2 tablespoons peanut butter
2 teaspoons soy sauce or to taste

DIRECTIONS:

Chop and/or prepare all ingredients and set them near the stove. In a large pan, bring oil to the smoking point at high heat. Add bamboo shoots, stir fry 30 seconds. Add the cabbages and toss around for about 30 seconds. Add carrots, stir. Turn the heat down to medium-high. Make a well in the center of the vegetables and add garlic. Wait 30 seconds, add peanut butter and soy sauce. Once the peanut butter begins to melt, stir everything to incorporate. Top with green onions and serve with rice.

Daily Vegan Lunch for 9 October, 2013: Grilled Peanut Butter and Banana Sandwich

This was so rich I could not eat the whole thing. Supposedly it was Elvis Presley’s favorite.

peanut butter and banana sandwich

INGREDIENTS FOR ONE SANDWICH:

1 banana, sliced thinly
2 pieces of white bread
2 tablespoons peanut butter

1 teaspoon oil for frying

DIRECTIONS:

Spread both slices of bread with 1 tablespoon each peanut butter. Make into a sandwich with the sliced banana. Heat a teaspoon of oil to medium-high heat in a fry-pan. Once the oil is hot enough to spread when pan is tilted, make sure the pan is coated evenly. Fry the sandwich on each side for about 1 minute per side.

Daily Vegan Lunch for 6 October, 2013: Red Cabbage and Sweet Pepper Soba

vegan bell pepper and red cabbage soba and peanut sauce

INGREDIENTS:

6 cups cooked soba noodles, drained
1.5 cups sweet bell pepper, sliced
1.5 cups sliced red cabbage
1 tablespoon creamy peanut butter
1 tablespoon soy sauce or water
2 cloves minced garlic

DIRECTIONS:

Pre-cook soba noodles according to package directions, drain and set aside. In a large pan on medium-high heat, briefly sauté sweet bell pepper and cabbage. Make a well in the center and add the peanut butter, soy sauce or water, and garlic. Once the peanut butter starts to melt, about 30 seconds, stir it into a slurry with the soy sauce and minced garlic. Turn off the heat. Add the noodles and stir everything in the pan to combine. You probably will NOT need to add salt as soba noodles are salty to begin with.

Daily Vegan Lunch for 20 September, 2013: Cauliflower Tomato Peanut Millet Bowl

vegan cauliflower peanut millet bowlINGREDIENTS:

2 teaspoons oil

1.5 cups onion, chopped
1 head of cauliflower, roughly chopped
2 – 3 large tomatoes, chopped or one 13 ounce can stewed tomatoes in their juice
1 carrot, chopped
1 cup red bell pepper, chopped

3 cloves garlic

1 tablespoon peanut butter

1.5 cups chopped peanuts to garnish

SPICES

1 teaspoon cumin
1/2 teaspoon nutmeg
1/2 teaspoon thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper or 1 teaspoon hot sauce/sriacha

4 cups cooked millet or rice, to serve on the side

DIRECTIONS:

Chop cauliflower roughly. In a large pot, immerse cauliflower in water and bring to a boil. Once it boils, turn heat to medium high and simmer 10 minutes or until cauliflower is fork-tender but still has some of its firmness. Drain the cauliflower and set it aside.

Fry the carrot and onion in the bottom of a second large stock pot on medium high heat until it is translucent, about 3 minutes. Make a well in the center of the onion-carrot mixture. Add 1 tablespoon of peanut butter to the onions and stir until it melts. Add all spices: cumin, nutmeg, thyme, paprika, and cayenne pepper or hot sauce, stir briefly, about 30 seconds. Add cauliflower, red bell pepper, garlic, and chopped tomatoes. Cook for 3 – 5 more minutes until tomatoes release their juice and are heated through. Serve alongside cooked millet or rice and garnish with chopped peanuts.

Daily Vegan Lunch for 3 September, 2013: Peanut Butter Basil Udon

vegan peanut butter and basil udon
I
NGREDIENTS:

4 cups udon noodles, cooked
2 Tablespoons soy sauce
2 Tablespoons peanut butter
1 teaspoon agave nectar (optional)
1 cup peanuts
1 tablespoon chili sauce or 2 teaspoons Sriacha or tabasco
1.5 cups basil, packed

1 cup green onion, chopped
Cilantro, to garnish

Cook udon noodles according to package directions, rinse and set them aside.

Combine peanuts and basil in a food processor or blender.  In a pan on medium heat, melt the peanut butter and mix it with the soy sauce.  Stir the cooked udon noodles into the melted peanut butter sauce and add the chili sauce and basil/nuts from the food processor.  Garnish with cilantro and green onion.

Daily Vegan Lunch for 25 August, 2013: Sprouts, Carrot, and Cucumber in Peanut Sauce

vegan sprout salad thai style

SALAD INGREDIENTS:

3 cups mung or soybean sprouts
1 cup shredded or julienned carrot
1 cucumber, julienned or spiralized
1 green onion, minced

DRESSING INGREDIENTS:

1 heaping Tablespoon peanut butter
1 cup apple juice
1 Tablespoon soy sauce
1 teaspoon sesame seed oil
1 – 2 teaspoons tabasco, Sriacha, or 1/4 teaspoon cayenne pepper (to taste)

DIRECTIONS:

Combine sprouts, carrot, cucumber, and green onion in a bowl. In a separate bowl, combine all dressing ingredients and whip with a fork until blended.

Pour dressing over salad just before serving.