Pecan-Cabbage Toss 

(Serves 4)

Ingredients

  • 4 cups coarsely shredded cabbage
  • ½ cup shredded carrot
  • ¼ cup sliced green onion
  • ½ tsp dried dill
  • ¼ cup chopped pecans, toasted

Directions

  1. In a large saucepan combine cabbage, carrot, onion, 2 tablespoons water (or vegetable broth), and ⅔ teaspoon salt. 
  2. Toss to mix. 
  3. Cook, covered, over medium heat for 5 to 7 minutes or till crisp-tender, stirring once. 
  4. Drain. 
  5. Stir in pecans. 
  6. Pour over cabbage mixture; toss. 
  7. Season to taste.

Vegan Sausage

(credit: https://elavegan.com/vegan-sausage-recipe/)

Ingredients

Directions

  1. In a small bowl, mix the ground chia seeds with 1/4 cup of water and set the mixture aside for 5 minutes to thicken. Note: You can blend whole chia seeds in an electric spice/coffee grinder or blender for a few seconds if you don’t have ground chia seeds.
  2. In the meantime, rinse the canned white beans very well in a sieve, then drain them and pat dry with a paper towel. Make sure they aren’t wet at all.
  3. Process the oats and the walnuts in a food processor or blender (use the pulse function, as they should still have some texture and not turn into fine flour).
  4. Add all the other ingredients to the food processor and pulse again. Don’t over-process the mixture, or it will be mushy. The mixture shouldn’t be sticky, but if it is, simply add some flour (e.g. oat flour).
  5. Tip: You could freeze the mixture for about 10 minutes, then it will be easier to shape it into sausages.
  6. Form 6-7 sausages with your hands (I used 1/3 cup of the mixture per sausage). Place the sausages on a large plate lined with parchment paper and put the plate into the fridge for about 20 minutes.
  7. Wrap each sausage in some parchment paper and tin foil and twist the ends, like a candy wrapper. Then, place in a steamer basket/pan (I used a large pot with a sieve) and steam for around 35 minutes. See step-by-step photos in the blog post. Do not throw away the tin foil and use it again in the future.
  8. Once cooked, you can serve immediately, pan-fry, or even grill for a crispy result!
  9. Pan-Fry: Preheat a large skillet over medium heat. Brush the sausages with a little oil on each side and add them to the pan. Fry for around 7-10 minutes, turning occasionally until browned and heated through.

Baked Potato Latkes

Ingredients

  • 1 large russet potato, peeled and grated (2 cups)
  • ¼ teaspoon minced yellow onion 
  • ¼ cup plus 1 tablespoon whole wheat flour
  • 1 tablespoon ground flax seeds mixed with 3 tablespoons water
  • ¾  teaspoon sea salt
  • A pinch of crushed red pepper flakes (optional)
  • ¼  teaspoon paprika (optional; try smoked)

Directions

  1. Preheat the oven to 400°F. Oil a baking sheet well. Place all the ingredients in a large bowl and mix well. You can speed this process up by using the grater attachment on a food processor for the potatoes.
  2. Scoop about ¼ cup of the mixture for each latke onto the prepared baking sheet. Flatten to about ¼ inch thick. Bake for 8 minutes.
  3. Flip the pancakes and bake until golden brown, about 8 minutes, before serving.

Pie Crust Cups

Ingredients

  • Pie Crust Cups
  • 1 cup cashews  (grounded together with oatmeal)
  • 1 cup oatmeal
  • 1 cup Whole wheat all purpose flour
  • ½  teaspoon salt 
  • ¾  cup water (more or less as needed to mix)

Directions

  1. Roll out and cut with cookie cutter, or bottom of garbanzo bean can if you have no cookie cutter, the rounds have to be sizeable so you can push in a cupcake tin to make the cup. 
  2. Oil the tin before using.
  3. Bake at  375° until light brown, about 15 minutes

Vegan Lime Curd

(Makes: 1 cup)

Ingredients

  • ½  cup almond milk
  • ¼  cup fresh squeezed lime juice (~2 limes)
  • ½  TBSP lime zest
  • ⅔  cup granulated sugar
  • 1 TBSP cornstarch
  • couple drops green food coloring (Optional)
  • pinch of salt

Directions

  1. Place all ingredients in a small pot or saucepan and stir over medium/low heat. Continuously whisk the mixture while it thickens, about 8-10 minutes. 
  2. Once thickened, place lime curd in a sealed container in the fridge to chill overnight – it will thicken more once cooled. 
  3. Serve in pie crust cups.

Green Salad with Maple Tahini Dressing

Ingredients

Salad

  • 3 cups kale finely sliced
  • 3 cups celery finely sliced
  • 1 cup mint finely sliced
  • ½ cup coriander (cilantro) finely sliced
  • 1 bell pepper chopped
  • 2 cups edamame (green soy beans) usually purchased frozen)
  • ½ cup green onions

MAPLE TAHINI DRESSING

  • 3 tablespoons tahini (sesame seed paste)
  • 4 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 3 tablespoons maple syrup
  • ¾ teaspoon salt
  • ½ teaspoon dill

Directions

  1. Arrange vegetables, herbs and edamame on a large platter.
  2. Mix the dressing ingredients in a bowl until smooth.

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