1 1/4 cups brown rice
1 1/2 cups edamame (organic, if possible)
1 1/2 cups trimmed and chopped sugar snap peas (can substitute broccoli… whichever sounds better that day)
2 tablespoons low sodium soy sauce or coconut aminos (my FAVE)
4 cups chopped red cabbage, spinach, kale, or romaine lettuce
2 ripe avocados, sliced
1 cucumber, thinly sliced
1/2 of a small bunch of green onions, sliced
Toasted sesame oil (to drizzle on avocado)
Bring 3 quarts of water to boil.
Add brown rice, stir, cover pot.
Cook on low heat for 25 minutes.
Add sugar snap peas and edamame.
Cook for 4-5 minutes.
Drain and return to pan.
Stir in soy sauce or coconut aminos.
Divide rice mixture between 4 bowls and place all of the veggies on top (check picture for placement).
Cover with Carrot Ginger Dressing, green onions, drizzle sesame oil on avocado, and sprinkle with sesame seeds and sea salt. Add lime wedges.
Carrot Ginger Dressing
1/3 cup extra virgin olive oil
1/3 cup rice wine vinegar
2 large carrots, peeled and chopped (2/3 cup)
2 tablespoon peeled and chopped ginger
2 tablespoon lime juice
1 1/2 tablespoons honey
1 1/2 teaspoon sesame oil
1/4 teaspoon sea salt
Blend all of the ingredients until smooth.
Recipe created by Yelena Crawford
Living Healthy with Yelena
1 1/2 pounds Brussels sprouts
1 tablespoon olive oil
Sea salt to taste
2 cups red or green cabbage, thinly sliced (approximately 1/2 small head)
2 carrots, shredded
2 tablespoons apple cider vinegar
1/2 cup vegan mayonnaise
1/2 teaspoon chili powder
juice of 1/2 lemon
16 ounce can black beans, drained
12 soft tortillas, warmed
Preheat oven to 400°F
Line baking sheet with parchment paper.
Remove ends from Brussels sprouts and cut in half.
Transfer Brussels sprouts to baking sheet.
Toss with olive oil and sprinkle with salt.
Roast in oven for 15 – 20 minutes, until lightly browned.
Combine red cabbage and carrots in a large bowl.
Add apple cider vinegar, sprinkle with salt and toss to combine.
In a small bowl, combine the mayonnaise, chili powder and lemon juice.
Stir until smooth.
Warm black beans in a small saucepan on stove, or in a microwavable bowl in the microwave until warm.
Mash beans slightly.
Spread on warmed tortillas.
Top with cabbage mixture and Brussels sprouts.
Drizzle with mayonnaise mixture.
Note: Can substitute thinly sliced lettuce for the cabbage. May use vegetarian black refried beans instead of the black beans.
15 ounce can chickpeas, drained
2 stalks celery, diced
1/4 cup, sliced green onions
1/4 cup, shredded carrots
1 tablespoon dill pickle relish
1 tablespoon Dijon mustard
1/4 – 1/2 cup vegan mayonnaise
salt, pepper and paprika to taste
Large whole tomatoes
In a food processor pulse chickpeas, celery, green onions and carrots until blended coarsely.
Add dill pickle relish, Dijon mustard and vegan mayonnaise.
Blend until mixture holds together.
Season to taste.
Cut out core of tomatoes.
Make cuts around the top of tomatoes, going about halfway down.
Lightly sprinkle inside of tomatoes with salt.
Stuff with “tuna salad”
1 1/2 cups sliced carrots (thickness of a quarter)
1 1/2 cups sliced onions
1 1/2 cups green pepper strips
1 1/2 cups celery, sliced and peeled
2 tablespoons olive oil
15 ounce can stewed tomatoes
15 ounce can tomato puree
6 ounce can tomato paste
1 cup tomato juice
Juice of 1 lemon
2 – 15 ounce cans kidney beans, drained
15 ounce can chick peas (garbanzo beans), drained
2 large or 4 small garlic cloves, minced
2 tablespoons chili powder
1 teaspoon sugar
1 1/2 tablespoons dried basil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon hot pepper sauce
Heat oil in large skillet on medium heat and saute chopped vegetables
until just barely tender. Transfer to large pot and add
the rest of the ingredients. Mix well. Simmer for about 20 minutes
or until hot.
Season with more salt and/or chili powder to taste.
Do not overcook or vegetables will be mushy.
Yield: approximately 3 quarts
2 pounds tomatoes, halved
1 onion, diced
2 large carrots, diced
4 cloves garlic, minced
4 cups vegetable stock
Salt and pepper
Preheat the oven to 400°F.
Place tomatoes on a roasting sheet, sprinkle with enough olive oil to coat and season with salt and pepper.
Roast in oven for 30 minutes.
In a large pot, heat a couple tablespoons of olive oil over medium.
Add onions and carrots, and cook for 5 to 7 minutes, until vegetables begin to soften.
Add garlic, and sauté for another couple of minutes.
Season with salt and pepper.
Add roasted tomatoes to pot and stir.
Add vegetable stock and bring to a boil.
Lower heat and simmer for 10 to 15 minutes.
Turn off heat and using and immersion blender, blend soup until tomatoes are pureed. (If you do not have an immersion blender, you may ladle soup into a regular blender, returning to the pot once pureed.)
Add 2 tablespoons of butter and stir until it has melted into soup.
Season to taste with salt and pepper.
Note: Inspired by a recipe from today.com/food
1 small zucchini, julienned
1 medium carrot, julienned
1 cup cilantro, divided, plus more for garnish
1/2 cup bean sprouts, plus more for garnish
2 tablespoons almond butter
Zest of one lemon
Juice of one lemon
2 garlic cloves
1 inch piece fresh ginger, peeled, optional
1/8 teaspoon hot sauce, or more to taste
1/4 teaspoon sea salt
1 teaspoon black pepper
Place prepared zucchini and carrot in a large mixing bowl.
Add 1/2 cup bean sprouts and 1/2 cup cilantro. Toss
In a blender, combine 1/2 cup cilantro, almond butter, lemon zest, lemon juice, garlic cloves, ginger, hot sauce, salt and black pepper.
Blend until smooth.
Add water slowly if a thinner dressing is desired.
Pour dressing over zucchini-carrot mixture and toss to coat evenly.
Garnish with more bean sprouts and cilantro.
Serves 1 generously
Note: Julienned zucchini and carrot can be stir-fried in a lightly oiled, sauté pan for a minute or two. This salad holds endless possibilities. Snow peas, edamame are just a few of the add-ins that can be used.
1 tablespoon olive oil
1 large garlic clove, minced
1 medium onion, chopped
2 carrots, sliced
4 cups kale, chopped (remove spiny sections) wash, but do not dry
5 cups vegetarian broth (divided- reserving 1 cup)
2 – 15 ounce cannellini beans , not drained (reserve 1 can)
28 ounce can diced tomatoes
2 teaspoons Italian herb seasoning
Salt and pepper, to taste
Parmesan cheese, shredded, optional
Heat oil in a large pot on medium heat. Add onion, garlic and carrots. Saute until soft.
Add kale and sauté for about 15 minutes more.
Add 4 cups of the broth, 1 can of beans and tomatoes. Then add herbs, salt and pepper.
Cover and simmer 20 minutes.
While it is simmering – put reserved beans and broth in blender and blend.
Stir bean mixture into soup to thicken a little bit.
Simmer 15 minutes more.
Sprinkle with cheese, if desired
2 tablespoons olive oil
1 large bunch broccoli, stalks and flowerettes, finely chopped
16 ounce bag baby carrots, chopped
16 ounce box lasagna noodles
1 container silken tofu
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
salt to taste
1/4 cup Parmesan cheese, vegan
2 cups shredded mozzarella cheese, vegan
2 – 24 ounce jars tomato sauce, divided
Preheat oven to 350°F.
In a large skillet, heat olive oil on medium heat and saute chopped broccoli and carrots until tender, about 7 minutes.
Place in a large bowl and refrigerate until cool.
Cook noodles, drain, and lay flat until cool.
Mix silken tofu with garlic powder, oregano, basil and salt.
Add silken tofu mixture, Parmesan cheese, and mozzarella cheese to the bowl of broccoli and carrots, mix well.
Using a spatula, spread 1/2 cup of the filling onto length of each lasagna noodle, leaving 1/2 inch space at each end so roll-ups do not overflow.
Roll each one up tightly.
Spread 1 jar of the tomato sauce on the bottom of a deep baking pan.
Place roll-ups seam side down.
Cover pan with tin foil and bake in oven for 45 minutes.
Remove from oven and top with the remaining tomato sauce.
Bake uncovered for 15 more minutes.
3 cups vegetable broth
2 cups water
2 carrots, thinly sliced into matchsticks
2 tablespoons white miso
1 tablespoon olive oil
1 bag fresh spinach, stems removed
1/2 package firm tofu, cut into cubes
Scallions (thinly sliced)
sea salt and fresh pepper, to taste
In a large saucepan, bring broth and water to a boil.
Add carrots, reduce temperature to low heat and cook for two minutes.
Dissolve miso into 1 tablespoon of olive oil, then add to the soup.
Add the spinach and tofu cubes. Cook for 5 minutes, or until spinach wilts.
Add thinly sliced scallions.
Add sea salt and fresh pepper, if needed.
4 tablespoons nondairy butter
4 carrots, cut into coins
4 celery stalks, chopped
2 garlic cloves, minced
3/4 cup chopped yellow onions
32 ounce carton vegetable soup stock
1 large potato, peeled and chopped
1/2 sweet potato, peeled and chopped
15 ounce can kidney beans, in liquid
15 ounce can chopped tomatoes, or 2 tablespoons of tomato paste
2 tablespoons fresh basil, chopped
1/2 package of frozen spinach
1/2 cup cooked lentils
dashes of: red pepper flakes, cayenne pepper, ground cumin, curry, salt and pepper
cooked noodles, optional
vegan Parmesan cheese, optional
Melt butter in a large pot. Add vegetables and saute until beginning to soften. Add the rest of the ingredients. Bring to a boil. Lower to simmer.
Cook for 1 hour, or until the potatoes are cooked through, the longer, the better.
Add cooked noodles and vegan Parmesan cheese, if desired.
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