Ginger Peanut Veggie Soup

 

Lentil Potato Dahl

Lentil Potato Dahl

• 1 cup lentils
• 1 T. olive oil
• 3 1/2 cups water
• 2 + cups of chopped potatoes
• 3 carrots peeled and chopped
• 1 onion diced
• 2-3 cups of chopped cabbage
• 1 (14.5 oz.) can of diced tomatoes
• 1 (13.5 oz.) can of coconut milk
• 3 cloves of chopped or minced garlic
• 1-2" of ginger root, minced or 1 t. ginger powder
• 1 lime, juiced or 2 T. of lime juice
• 1/2 to 1 bunch of cilantro, bunched - optional (can also serve on the side)
• 2 t. curry powder
• 1 t. cumin
• 1 t. turmeric
• 1 t. sugar
• Salt and pepper to taste
• 1-2 cups water, if needed

 

Directions:

• Cook the lentils, oil and 3 1/2 cups of water until lentils are tender (about 30 or so minutes)
• Add the potatoes, carrots, onions and cabbage when the lentils are almost done cooking and cook until veggies are tender
• Add additional water as needed while all the above are cooking (this should be a stew/thick consistency)
• Add all the rest of the ingredients and let them simmer for 10-15 minutes to soak in the flavors
• Serve over rice

Vegan Lasagna

·        Cooked lasagna noodles – drained and rinsed

·        Spaghetti sauce

·        Crumbled tofu

·        Cashew Cheese Sauce

·        Basil and oregano – dried or fresh

·        Chopped onions

·        Spinach, zucchini, mushrooms – and/or other veggies you want to use

Layer the above items in a large casserole dish starting with a thin layer of sauce followed by noodles, then more sauce, tofu, cheese sauce, herbs and veggies.  Repeat those layers one to two more times and finish by drizzling cheese sauce on top.

Bake at 350 degrees F for 40-45 minutes or until bubbly.

Walnut "Cheese" Balls

4 T. gluten flour

4 t. dried parsley

¼ t. marjoram

1 ½ t. salt

½ t. garlic powder

6 T. minced dried onion

1 c. chopped walnuts

3 c. bread crumbs

2 c. mashed tofu (approx. one block of tofu)

1 t. poultry (chicken style) seasoning

In a large bowl, combine seasonings and flour.  Stir in tofu and bread crumbs.  Add walnuts.  Kneed with hands, mix thoroughly.  If mix is too dry add little bits of water at a time till you can roll it into balls.  Form into small patties or balls.  You could also shape them to hamburger size to use in hamburger buns.  Bake at 350 degrees on a non-stick cookie sheet for 30 minutes.  If preferred these could also be fried in a skillet.  Serve plain or with your favorite gravy.

Waldorf Salad

3 Granny Smith apples, cored

3 Red Delicious apples, cored

1 cup grapes cut in half

1 1/2 cups vegan mayonnaise

1/4 cup white sugar

2 tablespoons lemon juice

2 tablespoons orange juice

6 stalks celery, finely diced

1 cup golden raisins

1 cup chopped walnuts

Dice apples with skin still on. Place in a bowl of water with a little lemon juice to keep them from turning brown.  In a large bowl, whisk together the mayonnaise, sugar, lemon juice and orange juice. Drain the apples and add to the mayonnaise mixture, along with the grapes, celery, nuts and raisins. Stir until ingredients are evenly coated.

Waffles

1 cup flour

2 tsp. baking powder

½ tsp. cinnamon

¼ tsp. salt

¾ cup nondairy milk

3/8 cup applesauce

1 tbsp. oil

1 tsp. vanilla

Berries or chocolate chips to taste (optional)

Heat waffle iron while mixing the ingredients.  Mix all ingredients together well. Spray iron then pour approximately 1 cup of batter onto iron.

Tofu Pate

1 block of tofu smashed

2 green onions chopped

2 celery stalks chopped

          or ½ c. of chopped dill pickles

chopped olives (optional)

1-2 T. lemon juice

sprinkle on dried parsley

1 t. dill weed

½ t. ground mustard

2 t. garlic salt

Add mayonnaise for moisture

Mix all ingredients and use in pita bread or sandwiches in place of egg salad.