Everything testifies of God, and our bodies are no different! All of these recipes are meat and dairy free. No, I don't think everyone should eat this way. But I have learned it is the way my body works best, and I am all about loving my body so it loves me back! May you have such luck in learning how best to care for yourself.
Tomato Orzo Soup
Happy Autumn! Man alive I love cooking when fall rolls around. So many yummy recipes to try! A friend brought some tomatoes by from his garden, so a soup just seemed like a good idea. I forgot to take a picture, so I snagged this online. Pretty close, except my basil was mixed in and I used orzo pasta.
Ingredients:
1 cup onion, finely diced
1/2 cup carrot, finely diced
1/2 cup celery, finely diced
4 cloves minced garlic
2 Tbsp olive oil
1 28 oz. can crushed tomatoes
1 28 oz. can diced tomatoes (or dice your own!)
1 32 oz. carton veggie stock
salt, black pepper, and basil
1 1/4 cup orzo pasta
1 15 oz. can chickpeas
Directions:
Cook onion, carrot, celery, and garlic in the bottom of your stock pot until onions are clear and veggies are tender, about 8-10 minutes. Add all tomatoes, simmer about 10 minutes. Add veggie stock, return to simmer. Season to taste with salt, pepper, and basil. Add pasta and chickpeas. Simmer about 10 minutes until pasta are tender. And enjoy! You'll love it. :)
Ingredients:
1 cup onion, finely diced
1/2 cup carrot, finely diced
1/2 cup celery, finely diced
4 cloves minced garlic
2 Tbsp olive oil
1 28 oz. can crushed tomatoes
1 28 oz. can diced tomatoes (or dice your own!)
1 32 oz. carton veggie stock
salt, black pepper, and basil
1 1/4 cup orzo pasta
1 15 oz. can chickpeas
Directions:
Cook onion, carrot, celery, and garlic in the bottom of your stock pot until onions are clear and veggies are tender, about 8-10 minutes. Add all tomatoes, simmer about 10 minutes. Add veggie stock, return to simmer. Season to taste with salt, pepper, and basil. Add pasta and chickpeas. Simmer about 10 minutes until pasta are tender. And enjoy! You'll love it. :)
Black Rice Mango Salad
This recipe will seriously knock your socks off! I am in love with black rice. Yum!
Ingredients: 1 orange 2 Tbsp lime juice 1 Tbsp olive oil 1/2 Tbsp fish sauce 1 cup black rice salt to taste 1 just-ripe mango, cut into 1/2 inch dice 1/2 cup cilantro 1/2 cup red onion, finely chopped 1/2 cup unsalted dry roasted peanuts 3 scallions, thinly sliced |
Directions:
Cut orange in half as if it were a grapefruit. Working over a medium bowl to catch juices, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Reserve orange segments in larger bowl.
Add lime juice, oil, and fish sauce to bowl with orange juice; whisk to blend. Set dressing aside.
Bring rice and 1¼ cups + 2 Tbsp water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.
Place mango and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.
Enjoy! I served this salad with fresh corn on the cob and green grapes.
Cut orange in half as if it were a grapefruit. Working over a medium bowl to catch juices, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Reserve orange segments in larger bowl.
Add lime juice, oil, and fish sauce to bowl with orange juice; whisk to blend. Set dressing aside.
Bring rice and 1¼ cups + 2 Tbsp water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.
Place mango and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.
Enjoy! I served this salad with fresh corn on the cob and green grapes.
Chocolate Pie
This is the easiest, and also the most delicious chocolate pie you will ever make. Don't let the ingredient list scare you, try it!
Ingredients:
1 graham cracker crust
1 package silken tofu, drained
2 cups semisweet chocolate chips
1/2 cup maple syrup
1 Tbsp vanilla
Directions:
Drain tofu, set aside. Melt chocolate chips in microwave one minute at a time. Blend the tofu, maple syrup, and vanilla until smooth. Add melted chocolate and blend until mixed well. Pour mixture into prepared crust. Let set in fridge for at least an hour. Enjoy!
Ingredients:
1 graham cracker crust
1 package silken tofu, drained
2 cups semisweet chocolate chips
1/2 cup maple syrup
1 Tbsp vanilla
Directions:
Drain tofu, set aside. Melt chocolate chips in microwave one minute at a time. Blend the tofu, maple syrup, and vanilla until smooth. Add melted chocolate and blend until mixed well. Pour mixture into prepared crust. Let set in fridge for at least an hour. Enjoy!
Divinity
I had never tried my hand at divinity before this recipe, but I was going to a birthday party and heard this was a favorite of the birthday boy, so I thought I'd give it a try. Success!
Ingredients: 2 1/2 cups sugar 1/2 cup light corn syrup 1/2 cup water 1/4 tsp salt 2 egg whites 1 tsp vanilla 1/2 cup chopped pecans Directions: Combine sugar, corn syrup, water, and salt in a large saucepan. Cook to hardball stage (260 degrees), stirring only until the sugar dissolves. Meanwhile, beat egg whites until stiff peaks form. Once syrup reaches 260 degrees, add it gradually to the egg whites, beating at high speed with an electric mixer. Add vanilla, and beat until mixture holds its shape and is no longer glossy. Add the pecans. Quickly drop candy from a teaspoon onto wax or parchment paper, swirling the top of each piece. Let cool and enjoy! |
Pecan Bar Squares
Sure to be a crowd favorite, these pecan bar squares are a huge comfort food for me. My sweet grandma would make them for me every time I came to visit because she knew they were my favorite, and I can't help but feel her love when I bite into one.
Crust Ingredients:
2 1/2 cups flour
1/2 cup sugar
1/2 tsp salt
1 cup butter
Topping Ingredients:
4 eggs
1 1/2 cups light corn syrup
1/4 cup melted butter
2 1/2 cups chopped pecans
Directions:
Mix crust ingredients until mixture is a bunch of pepper-corn size crumbs. Press into greased cookie sheet. Bake at 350 degrees fro 20-25 minutes. Meanwhile, cream topping ingredients together. Pour over hot crust. Bake at 350 degrees for 25 minutes. Cool and cut into bars. Enjoy!
Crust Ingredients:
2 1/2 cups flour
1/2 cup sugar
1/2 tsp salt
1 cup butter
Topping Ingredients:
4 eggs
1 1/2 cups light corn syrup
1/4 cup melted butter
2 1/2 cups chopped pecans
Directions:
Mix crust ingredients until mixture is a bunch of pepper-corn size crumbs. Press into greased cookie sheet. Bake at 350 degrees fro 20-25 minutes. Meanwhile, cream topping ingredients together. Pour over hot crust. Bake at 350 degrees for 25 minutes. Cool and cut into bars. Enjoy!
Chocolate Chip Pudding Cookies
Ingredients:
1 cup vegan butter, softened 1/4 cup sugar 3/4 cup brown sugar 1 tsp vanilla 2 eggs 1 (4 oz) package vanilla instant pudding mix 1 tsp baking soda 2 1/4 cups flour 2 cups semi-sweet chocolate chips Directions: Cream butter and sugars together until light and fluffy. Add vanilla, eggs, and pudding mix. Combine baking soda and flour together in a separate bowl, gently add to dry ingredients. Fold in chocolate chips. Scoop onto lightly greased cookie sheet, and bake at 350 degrees for 8-10 minutes. The sides should be slightly golden. Cool completely on wire rack, and enjoy! Yum. :) |
Chickpea Burgers
I'm on a quest to find the perfect veggie burger. And by perfect I mean delicious and easy to make. This one is pretty high on the list, though I would definitely add more spices this time (i.e., cayenne, garlic powder). I topped it with BBQ sauce, spicy brown mustard, and grilled pineapple on a whole wheat bun. Next time I'd be sure to caramelize some onions too! The recipe makes four burgers.
Ingredients:
1 15 oz can chickpeas, rinsed and drained
1 4 oz can diced green chiles (I used more because I like them...a lot)
2/3 cup packed flat-leaf parsley leaves
2/3 cup dry breadcrumbs
salt and pepper
1 large egg, slightly beaten
2 Tbsp vegetable oil
Directions: In a food processor, pulse the chickpeas, green chiles, and parsley until finely chopped. Move the mixture to a bowl, stir in bread crumbs, season to taste. Stir in the egg, form the mixture into four patties, and grill about 3-4 minutes on each side. Enjoy! Oh and yes, they're green. :)
Ingredients:
1 15 oz can chickpeas, rinsed and drained
1 4 oz can diced green chiles (I used more because I like them...a lot)
2/3 cup packed flat-leaf parsley leaves
2/3 cup dry breadcrumbs
salt and pepper
1 large egg, slightly beaten
2 Tbsp vegetable oil
Directions: In a food processor, pulse the chickpeas, green chiles, and parsley until finely chopped. Move the mixture to a bowl, stir in bread crumbs, season to taste. Stir in the egg, form the mixture into four patties, and grill about 3-4 minutes on each side. Enjoy! Oh and yes, they're green. :)
Tomato Rice SoupMmm comfort food. I've been looking for a good vegan tomato soup for ages. Found it! Super quick and easy too. :)
Ingredients: 1-2 Tbsp minced garlic 1 medium yellow onion, diced 1 Tbsp olive oil 1 cup long-grain brown rice 2 bay leaves 2 tsp dried thyme 1 tsp dried marjoram 2 tsp salt 1 tsp black pepper 2 (28 oz) cans crushed tomatoes 1 (15 oz) can navy beans Directions: Saute the garlic and onions in olive oil in the bottom of a soup pot until onions are translucent, about 5-7 minutes. Add rice, bay leaves, thyme, marjoram, salt, and pepper. Cook, stirring constantly, for about 2 minutes. Add crushed tomatoes, and add 2 tomato cans full of water (56 oz water). Bring to a boil, then lower the heat to medium-low, cover, and let simmer for 45 minutes. Add the beans, heat through, and enjoy! |
Cookies & Cream CupcakesThese cupcakes were a huge hit!
Cupcake Ingredients: 1 cup soy milk 1 tsp apple cider vinegar 3/4 cup sugar 1/3 cup canola oil 1 tsp vanilla extract 1/2 tsp almond extract 1 cup flour 1/3 cup cocoa 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1 cup coarsely chopped sandwich cookies (about 10 cookies) Frosting Ingredients: 1/2 cup shortening 1/2 cup vegan butter 2-3.5 cups powdered sugar 1.5 tsp vanilla 1/4 cup soy milk 1/2 cup finely mashed sandwich cookies |
Directions:
Preheat oven to 350 degrees, and line muffin pan with liners.
Whisk together milk and vinegar, set aside for a few minutes to curdle. Add the sugar, oil, vanilla, and almond, beat until foamy. In a separate bowl, combine all dry ingredients. Add the dry ingredients to the wet ingredients, beating until no large lumps remain. Stir in the chopped cookies.
Pour the batter into the cupcake liners, filling 3/4 full. Bake 18-20 minutes. This recipe will make approximately 12 cupcakes.
While the cupcakes are baking, make your frosting. Beat the shortening and butter until fluffy. Beat in the vanilla, powdered sugar, and milk. Continue adding sugar or milk until you reach the desired consistency. Mix in the cookie crumbs.
Wait until the cupcakes are cool before frosting them, and enjoy!
Preheat oven to 350 degrees, and line muffin pan with liners.
Whisk together milk and vinegar, set aside for a few minutes to curdle. Add the sugar, oil, vanilla, and almond, beat until foamy. In a separate bowl, combine all dry ingredients. Add the dry ingredients to the wet ingredients, beating until no large lumps remain. Stir in the chopped cookies.
Pour the batter into the cupcake liners, filling 3/4 full. Bake 18-20 minutes. This recipe will make approximately 12 cupcakes.
While the cupcakes are baking, make your frosting. Beat the shortening and butter until fluffy. Beat in the vanilla, powdered sugar, and milk. Continue adding sugar or milk until you reach the desired consistency. Mix in the cookie crumbs.
Wait until the cupcakes are cool before frosting them, and enjoy!
Black Bean Veggie StewIngredients:
1 lb dried black beans, rinsed, soaked 6-8 hours or overnight 6 cups water 2 bay leaves pinch of baking soda 3 Tbsp olive oil 2 medium-size onions, diced 4 cloves minced garlic 1 green bell pepper, diced 1-2 jalapenos, minced 1-2 stalks celery, diced 1-2 carrots, diced 1.5 tsp ground cumin 2 tsp dried oregano 1 tsp dried thyme 1 Tbsp white wine vinegar 2 tsp salt, or to taste black pepper to taste 3-4 cups vegetable stock Directions: Place the soaked beans in a large stockpot, add 6 cups water, bay leaves, and baking soda. Cover and bring to a boil for about 3 minutes, then lower the heat to medium-low and simmer for 1-1.5 hours until beans are tender. Remove bay leaves. Saute the garlic, onions, and bell pepper in olive oil, until soft. Add the jalapenos, celery, and carrot, cooking for another 10 minutes until carrot has begun to soften. Add the vegetables to the beans, along with spices. Cover and bring to a boil, lower heat to medium-low, simmer 35-40 minutes until carrots and celery are tender. Remove from heat, wait 10 minutes, then add vinegar and season to taste. |
Curry Broccoli Casserole
I love this recipe! Comfort food. :)
Ingredients: 1 package Thai red curry paste 2-3 cups mayonnaise 2-4 Tbsp lemon juice 2-3 heads broccoli, chopped 1-2 yellow onions, diced 1 cup mushrooms, diced 1 can red beans, drained and rinsed (can substitute with chicken) 3 cups rice and lentils, cooked (2 parts rice, 1 part lentils) 1 package French onion strips Preheat oven to 350 degrees. Combine curry paste, mayonnaise, and lemon juice to taste. Add all other ingredients but French onions to this mixture, mix well. Put the mixture in a baking dish, top with French onion strips, and bake for approximately one hour until vegetables are tender. |