2 cans pinto beans (or ~4 cups cooked)
~1/2 cup salsa
1 teaspoon each:
garlic powder
onion powder
cumin
salt
enough water or bean cooking liquid to aid in processing (we like ours on the loose side with plenty of liquid)
Combine all in food processor and process until smooth. Serve on tortillas, over rice, in burritos, however you like!
Serves 5
Showing posts with label Fast and easy. Show all posts
Showing posts with label Fast and easy. Show all posts
Chickpea salad
1–2 stalks celery, diced fine
2–4 green onions, diced fine (optional)
1 can chickpeas, drained and rinsed
1/4 cup vegan mayonnaise
2 teaspoons yellow mustard
1–2 tablespoons dill pickle relish
black pepper
Dice celery and onions as fine as possible. Mash up chickpeas with mayo and mustard (leave some texture; don't mash completely). Fold in pickle relish, celery and onions. Add black pepper to taste.
Serves 3–4
Total time: 5 minutes
2–4 green onions, diced fine (optional)
1 can chickpeas, drained and rinsed
1/4 cup vegan mayonnaise
2 teaspoons yellow mustard
1–2 tablespoons dill pickle relish
black pepper
Dice celery and onions as fine as possible. Mash up chickpeas with mayo and mustard (leave some texture; don't mash completely). Fold in pickle relish, celery and onions. Add black pepper to taste.
Serves 3–4
Total time: 5 minutes
Polenta with Italian roasted vegetables
2 bell peppers
1 pint cherry tomatoes
2 zucchini
1 onion
1 teaspoon oil
1 tablespoon Italian seasoning
1/2 teaspoon salt
6 cups water
1 teaspoon salt
1 1/2 cups cornmeal
2 teaspoons minced garlic
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper
1/2 teaspoon thyme
Preheat oven to 425°F. Dice vegetables and toss with oil, Italian seasoning, and salt. Roast about 30 minutes, until beginning to turn brown.
Bring water and salt to a boil in a thick pot. Gradually whisk in cornmeal and turn heat to low. Simmer very low for the next 30 minutes, using a foil ring between the burner and pot if necessary.
Stir garlic, vinegar, red pepper, and thyme into vegetables. Season polenta with extra salt if necessary. Serve vegetables over polenta.
Serves 6
Total time: 45–60 minutes
Original recipe source
1 pint cherry tomatoes
2 zucchini
1 onion
1 teaspoon oil
1 tablespoon Italian seasoning
1/2 teaspoon salt
6 cups water
1 teaspoon salt
1 1/2 cups cornmeal
2 teaspoons minced garlic
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper
1/2 teaspoon thyme
Preheat oven to 425°F. Dice vegetables and toss with oil, Italian seasoning, and salt. Roast about 30 minutes, until beginning to turn brown.
Bring water and salt to a boil in a thick pot. Gradually whisk in cornmeal and turn heat to low. Simmer very low for the next 30 minutes, using a foil ring between the burner and pot if necessary.
Stir garlic, vinegar, red pepper, and thyme into vegetables. Season polenta with extra salt if necessary. Serve vegetables over polenta.
Serves 6
Total time: 45–60 minutes
Original recipe source
Cauliflower alfredo
1 pound frozen cauliflower
2 cups almond milk
1/4 cup cashews (optional)
1/4 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons plain soy yogurt (optional)
pepper and nutmeg to taste
Simmer first three ingredients in a saucepan until cauliflower is completely thawed and heated through.
Add next group of ingredients to a blender. When cauliflower is cooked, add that mixture as well and blend until completely smooth.
Serve over 1 pound pasta. Sprinkle with a pinch of nutmeg and a few grinds of pepper.
Serves 5
Total time: 20 minutes
Original recipe source
2 cups almond milk
1/4 cup cashews (optional)
1/4 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons plain soy yogurt (optional)
pepper and nutmeg to taste
Simmer first three ingredients in a saucepan until cauliflower is completely thawed and heated through.
Add next group of ingredients to a blender. When cauliflower is cooked, add that mixture as well and blend until completely smooth.
Serve over 1 pound pasta. Sprinkle with a pinch of nutmeg and a few grinds of pepper.
Serves 5
Total time: 20 minutes
Original recipe source
Fajitas
1/2 bag (4 ounces) soy curls
1 small onion (or 1/2 large onion), sliced into strips
2 bell peppers, sliced into strips
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon salt
3/4 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
tortillas
guacamole
plain yogurt
tomatoes
cilantro
Set soy curls to soak in warm water. Prepare vegetables. Measure spices into small bowl.
Sauté onion and pepper in a little water. Do not overcook. Add soy curls and spices. Toss and cook until heated through.
Serves 6
Total time: 30 minutes
Original recipe source
1 small onion (or 1/2 large onion), sliced into strips
2 bell peppers, sliced into strips
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon salt
3/4 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
tortillas
guacamole
plain yogurt
tomatoes
cilantro
Set soy curls to soak in warm water. Prepare vegetables. Measure spices into small bowl.
Sauté onion and pepper in a little water. Do not overcook. Add soy curls and spices. Toss and cook until heated through.
Serves 6
Total time: 30 minutes
Original recipe source
Golden coconut lentil soup
2 onions
6 carrots
2 tablespoons minced garlic
1 tablespoon fresh ginger
6 cups water
1/4 teaspoon red pepper flakes
1 14-ounce can light coconut milk
1 tablespoon salt (to taste)
a few drops coconut extract (optional)
1 bunch cilantro
2 cups rice, cooked
Sauté onions and carrots in a little water in large pot. Add garlic and ginger. Add water, lentils, turmeric, and red pepper flakes. Bring to a boil and simmer 20 minutes or more, until lentils are soft. Add coconut milk, salt, and coconut extract and simmer for a few minutes more. Blend lightly with stick blender. Add cilantro right before serving. Serve over rice.
Serves 6–8
Total time: 40–60 minutes
Original recipe source
6 carrots
2 tablespoons minced garlic
1 tablespoon fresh ginger
6 cups water
1 1/2 cups red lentils
1 tablespoon turmeric1/4 teaspoon red pepper flakes
1 14-ounce can light coconut milk
1 tablespoon salt (to taste)
a few drops coconut extract (optional)
1 bunch cilantro
2 cups rice, cooked
Sauté onions and carrots in a little water in large pot. Add garlic and ginger. Add water, lentils, turmeric, and red pepper flakes. Bring to a boil and simmer 20 minutes or more, until lentils are soft. Add coconut milk, salt, and coconut extract and simmer for a few minutes more. Blend lightly with stick blender. Add cilantro right before serving. Serve over rice.
Serves 6–8
Total time: 40–60 minutes
Original recipe source
Saag dip
1 large or 2 small avocados
4 cups fresh spinach
1/2 tablespoon lemon juice
1 teaspoon minced garlic
1/4 teaspoon curry powder
1/8 teaspoon fresh ginger
pinch of chili powder
pinch of cumin
1/2 teaspoon salt
Combine all in food processor, scraping down sides as needed.
Serves 4
Total time: 5 minutes
Original recipe source
———
Serving suggestions: Serve with naan and aloo gobi.
4 cups fresh spinach
1/2 tablespoon lemon juice
1 teaspoon minced garlic
1/4 teaspoon curry powder
1/8 teaspoon fresh ginger
pinch of chili powder
pinch of cumin
1/2 teaspoon salt
Combine all in food processor, scraping down sides as needed.
Serves 4
Total time: 5 minutes
Original recipe source
———
Serving suggestions: Serve with naan and aloo gobi.
Pasta salad
12 oz. rainbow rotini
3 tomatoes, chopped
2 peppers, chopped
1 bunch green onions, chopped
a few handfuls of fresh spinach, chopped (optional)
1 cup fat-free Italian dressing
Cook pasta; drain and cool. Add chopped veggies and dressing; toss.
Serves 6
Total time: 30 minutes
3 tomatoes, chopped
2 peppers, chopped
1 bunch green onions, chopped
a few handfuls of fresh spinach, chopped (optional)
1 cup fat-free Italian dressing
Cook pasta; drain and cool. Add chopped veggies and dressing; toss.
Serves 6
Total time: 30 minutes
Puttanesca
1 pound pasta
2 pounds cherry tomatoes, halved
2 tablespoons minced garlic
1 4-ounce jar capers, chopped
1/2 10-ounce jar sliced Kalamata olives
1/2 teaspoon crushed red pepper
1/4 cup parsley, minced
Boil pasta. Meanwhile, heat up a pan with a small amount of water in the bottom and add tomatoes. As the tomatoes start to release their juice, add remaining ingredients except parsley. Simmer for 5–10 minutes. Add parsley and combine with cooked pasta.
Serves 6
Total time: 30 minutes
Original recipe source
2 pounds cherry tomatoes, halved
2 tablespoons minced garlic
1 4-ounce jar capers, chopped
1/2 10-ounce jar sliced Kalamata olives
1/2 teaspoon crushed red pepper
1/4 cup parsley, minced
Boil pasta. Meanwhile, heat up a pan with a small amount of water in the bottom and add tomatoes. As the tomatoes start to release their juice, add remaining ingredients except parsley. Simmer for 5–10 minutes. Add parsley and combine with cooked pasta.
Serves 6
Total time: 30 minutes
Original recipe source
Egg roll stir fry
4–8 carrots
1 onion
1 package coleslaw mix
1 can water chestnuts
1 tablespoon fresh ginger
2 tablespoons minced garlic
1 teaspoon sesame oil
several grinds of black pepper
1/4 cup soy sauce
Start your rice. Slice carrots and dice onion. Water sauté carrots and onion until just about done. Add remaining ingredients, cover and let cabbage steam for a few minutes.
Serves 4–5
Total time: 20 minutes
Original recipe source
———
Serving suggestions
Brown rice
Sweet Korean lentils
1 onion, chopped
3 cups water
1/3 cup soy sauce
1/4 cup brown sugar
1 tablespoon sesame seeds
1 tablespoon garlic
1 tablespoon minced ginger
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes
1 cup red lentils
1 bunch green onions, chopped
Sauté onion in a little water in large frying pan. Add next group of ingredients. Add lentils. Simmer about 15 minutes, until liquid is absorbed. Add green onions.
Serves 6
Total time: 30 minutes
Original recipe source
3 cups water
1/3 cup soy sauce
1/4 cup brown sugar
1 tablespoon sesame seeds
1 tablespoon garlic
1 tablespoon minced ginger
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes
1 cup red lentils
1 bunch green onions, chopped
Sauté onion in a little water in large frying pan. Add next group of ingredients. Add lentils. Simmer about 15 minutes, until liquid is absorbed. Add green onions.
Serves 6
Total time: 30 minutes
Original recipe source
Beefaroni
12 ounces small pasta
1/4 cup vegetable broth or water
2 tablespoons garlic
1/4 cup flour
2 cups plant milk
1 8-ounce can tomato sauce
1/4 cup nutritional yeast
2 tablespoons mushroom powder
2 tablespoons dried peppers (optional)
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon salt, or to taste
1 15-ounce can diced tomatoes
Cook pasta. Meanwhile, sauté garlic in vegetable broth. Whisk in flour, then add milk a little at a time to make a white sauce, whisking constantly. Add tomato sauce. Add remaining ingredients except diced tomatoes; simmer to thicken a little.
Drain pasta and add sauce and canned tomatoes. Let simmer a few minutes on warm burner. Mixture will be a bit soupy. Serve in bowls.
Serves 4–5
Total time: 30 minutes
Original recipe source
1/4 cup vegetable broth or water
2 tablespoons garlic
1/4 cup flour
2 cups plant milk
1 8-ounce can tomato sauce
1/4 cup nutritional yeast
2 tablespoons mushroom powder
2 tablespoons dried peppers (optional)
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon salt, or to taste
1 15-ounce can diced tomatoes
Cook pasta. Meanwhile, sauté garlic in vegetable broth. Whisk in flour, then add milk a little at a time to make a white sauce, whisking constantly. Add tomato sauce. Add remaining ingredients except diced tomatoes; simmer to thicken a little.
Drain pasta and add sauce and canned tomatoes. Let simmer a few minutes on warm burner. Mixture will be a bit soupy. Serve in bowls.
Serves 4–5
Total time: 30 minutes
Original recipe source
Greek chickpeas on toast
1/2 an onion, diced
1 tablespoon garlic
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon smoked paprika
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1 14-ounce can tomatoes
1 can chickpeas
Minced fresh parsley and oregano, optional
1 loaf French bread
Kalamata olives
Water-sauté onion. When nearly done, add garlic. Mash half the chickpeas, if you like. Add spices, tomatoes, and chickpeas. Simmer 10–15 minutes, until mixture comes together. Add fresh herbs and simmer 5 minutes more.
Serve on toasted French bread and garnish with olives.
Serves 4
Total time: 25 minutes
Original recipe source
1 tablespoon garlic
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon smoked paprika
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1 14-ounce can tomatoes
1 can chickpeas
Minced fresh parsley and oregano, optional
1 loaf French bread
Kalamata olives
Water-sauté onion. When nearly done, add garlic. Mash half the chickpeas, if you like. Add spices, tomatoes, and chickpeas. Simmer 10–15 minutes, until mixture comes together. Add fresh herbs and simmer 5 minutes more.
Serve on toasted French bread and garnish with olives.
Serves 4
Total time: 25 minutes
Original recipe source
Broccoli and tofu stir-fry
2 1-pound bags frozen broccoli florets
1 block smoked tofu, extra-firm tofu, or tempeh
1/2 cup soy sauce
2 tablespoons flour
1 tablespoon balsamic vinegar
2 cups rice, cooked
Heat some water in a stir-fry pan. Add broccoli. Meanwhile, dice tofu and whisk together sauce ingredients. When broccoli is cooked, add tofu and sauce. Simmer about 5 minutes. If sauce is too thick add some water.
Serves 5
Total time: 20 minutes
Original recipe source
1 block smoked tofu, extra-firm tofu, or tempeh
1/2 cup soy sauce
2 tablespoons flour
2 tablespoons brown sugar
1 tablespoon garlic1 tablespoon balsamic vinegar
2 cups rice, cooked
Heat some water in a stir-fry pan. Add broccoli. Meanwhile, dice tofu and whisk together sauce ingredients. When broccoli is cooked, add tofu and sauce. Simmer about 5 minutes. If sauce is too thick add some water.
Serves 5
Total time: 20 minutes
Original recipe source
Sunday night pasta
1 pound pasta
4 14-ounce cans petite diced tomatoes
1 1/2 tablespoons minced garlic (from a jar; use less if using fresh)
3/4 teaspoon red pepper flakes
1/2 teaspoon salt
Cook pasta. Meanwhile, simmer tomatoes with remaining ingredients. Drain pasta and return to pot; add tomato sauce. Return pot to warm burner for a few minutes, stirring frequently.
Serves 4–5
Total time: 25 minutes
4 14-ounce cans petite diced tomatoes
1 1/2 tablespoons minced garlic (from a jar; use less if using fresh)
3/4 teaspoon red pepper flakes
1/2 teaspoon salt
Cook pasta. Meanwhile, simmer tomatoes with remaining ingredients. Drain pasta and return to pot; add tomato sauce. Return pot to warm burner for a few minutes, stirring frequently.
Serves 4–5
Total time: 25 minutes
Slow cooker multi-bean soup
3 cups multi-bean soup mix
2 tablespoons ground coriander
2 tablespoons paprika
1 tablespoon cumin
1 tablespoon salt
1 1/2 teaspoons garlic powder
1/3 cup dried onion
8 cups water
Soak beans overnight; drain and rinse. Add all ingredients to slow cooker and cook on high 4–5 hours or on low 8–10 hours.
Serves 6–8
Original recipe source
2 tablespoons ground coriander
2 tablespoons paprika
1 tablespoon cumin
1 tablespoon salt
1 1/2 teaspoons garlic powder
1/3 cup dried onion
8 cups water
Soak beans overnight; drain and rinse. Add all ingredients to slow cooker and cook on high 4–5 hours or on low 8–10 hours.
Serves 6–8
Original recipe source
Sesame noodles
1 pound pasta
1/3 cup sugar
1/3 cup soy sauce
1/3 cup white or rice vinegar
1 tablespoon sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon ginger
1/2 teaspoon chili garlic sauce
green onions
sesame seed
Cook pasta.
Combine remaining ingredients except garnishes in 2-cup glass measuring cup or small bowl. Microwave about 2 minutes, or until sugar dissolves.
Toss noodles with sauce; return to warm burner until most of the sauce is absorbed. Add onions and sesame seed to garnish.
Serves 6
Total time: 30 minutes
Original recipe source
1/3 cup sugar
1/3 cup soy sauce
1/3 cup white or rice vinegar
1 tablespoon sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon ginger
1/2 teaspoon chili garlic sauce
green onions
sesame seed
Cook pasta.
Combine remaining ingredients except garnishes in 2-cup glass measuring cup or small bowl. Microwave about 2 minutes, or until sugar dissolves.
Toss noodles with sauce; return to warm burner until most of the sauce is absorbed. Add onions and sesame seed to garnish.
Serves 6
Total time: 30 minutes
Original recipe source
One pot creamy garlic pasta
2 onions
2 tablespoons garlic
4 cups vegetable broth
3 cups soy milk
1 pound pasta
1/3 cup nutritional yeast
1 tablespoon parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
salt to taste
vegetables: about 1 pound frozen (peas, broccoli, etc.) or fresh
Sauté onions and garlic in a little water. Add broth, milk, pasta, and spices. Let simmer until pasta is done and sauce is a good thickness. Add vegetables at the appropriate time (broccoli halfway through, spinach at the end, etc.).
Serves 6
Total time: 40 minutes
Original recipe source
2 tablespoons garlic
4 cups vegetable broth
3 cups soy milk
1 pound pasta
1/3 cup nutritional yeast
1 tablespoon parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
salt to taste
vegetables: about 1 pound frozen (peas, broccoli, etc.) or fresh
Sauté onions and garlic in a little water. Add broth, milk, pasta, and spices. Let simmer until pasta is done and sauce is a good thickness. Add vegetables at the appropriate time (broccoli halfway through, spinach at the end, etc.).
Serves 6
Total time: 40 minutes
Original recipe source
Lentil sloppy joes
3/4 cup lentils
1 can tomato paste
2 teaspoons onion powder
1 1/2 teaspoons sugar
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
1/4 teaspoon dry mustard
Boil lentils in unsalted water until soft but not mushy (15–20 minutes). Meanwhile, combine all spices in a small bowl.
Drain lentils and return to pot. Add tomato paste, 1/2 can water, and seasonings. Return pot to warm burner and stir until combined. Add more water if necessary.
Serves 6
Total time: 25 minutes
Original recipe source
1 can tomato paste
2 teaspoons onion powder
1 1/2 teaspoons sugar
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
1/4 teaspoon dry mustard
Boil lentils in unsalted water until soft but not mushy (15–20 minutes). Meanwhile, combine all spices in a small bowl.
Drain lentils and return to pot. Add tomato paste, 1/2 can water, and seasonings. Return pot to warm burner and stir until combined. Add more water if necessary.
Serves 6
Total time: 25 minutes
Original recipe source
Slow cooker white bean soup
1 pound white beans
3 bay leaves
1 sprig rosemary (optional)
2 tablespoons minced garlic
1/4–1/2 teaspoon crushed red pepper
salt to taste
Rinse beans and soak overnight. The next morning, drain beans and rinse well. Put beans in a slow cooker (I use a four-quart slow cooker) with six cups of water and remaining ingredients.
Cook on low 12 hours, or cook on high 2–4 hours, then turn to low for 4–6 hours.
In the last hour or two of cooking, fish out the bay leaves and rosemary and mash up the beans with a potato masher. Season soup to taste with salt (I usually add about 2 teaspoons).
Prep time: 20 minutes (plus overnight soak)
Original recipe source
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Serving suggestions
No-knead bread
3 bay leaves
1 sprig rosemary (optional)
2 tablespoons minced garlic
1/4–1/2 teaspoon crushed red pepper
salt to taste
Rinse beans and soak overnight. The next morning, drain beans and rinse well. Put beans in a slow cooker (I use a four-quart slow cooker) with six cups of water and remaining ingredients.
Cook on low 12 hours, or cook on high 2–4 hours, then turn to low for 4–6 hours.
In the last hour or two of cooking, fish out the bay leaves and rosemary and mash up the beans with a potato masher. Season soup to taste with salt (I usually add about 2 teaspoons).
Prep time: 20 minutes (plus overnight soak)
Original recipe source
———
Serving suggestions
No-knead bread
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