Please note: many of these recipes were adapted from the following sites: Vegan Richa and Oh She Glows. Current Menu November 2019 (Soup and Fries) Vegan Chickpea Crab Cakes Italian Harvest Vegetable Soup Herbed Polenta "Fries" Carrots in a Blanket Vegan Cheese Balls with Herbs Nut Fruit Cups Past Menus January 2019 (Chili with a… Continue reading Monthly Menus
Category: Uncategorized
Categorical Listing
Breakfast Almond Zen Granola Baked Millet Berry Fruit Salad Blueberry Lemon Chia Muffins Breakfast Burritos Cashew Oat Waffles Crunchy Granola French Toast Garbanzo Oat Waffles "No Nuts" Granola Nut Fruit Cups Oatmeal Pancakes Potato Tofu Hash Pumpkin Biscuits with Sage and Thyme Scrambled Tofu Very Berry Fruit Sauce Waffle Delight Beans Any Beans Baked Beans… Continue reading Categorical Listing
Alphabetical List
A Almond Zen Granola Any Beans Apple Nachos Apricot-stuffed Celery Artichoke Spinach Dip Asparagus Spinach Dip B Baba Ghannouj Badam-Puri Baked Beans Baked Millet Barbecue Balls Barbecue Sandwich Barbecue Sauce Basic Sweet Roll Dough Bean Salad Berry Fruit Salad Bibimbap (mixed rice) Black Bean Chili Dip Blue Berry Crisp Blueberry Cream Pie Blueberry Lemon Chia… Continue reading Alphabetical List
Vegan Cheese Ball with Herbs
Ingredients 2 1/2 cup raw cashews (soaked in water overnight) 1 tablespoon chickpea miso OR gluten-free mellow white miso 2 tablespoons melted coconut oil 2 tablespoons nutritional yeast 3 tablespoons water 1 clove garlic (minced) 1/2 teaspoon salt 1 tablespoon minced parsley 1 tablespoon minced basil 1 tablespoon minced chives 1/4 cup finely chopped walnuts… Continue reading Vegan Cheese Ball with Herbs
Carrots in a Blanket
Ingredients 1/4 c. extra-virgin olive oil 1/4 c. soy sauce 2 tsp. maple syrup 1/2 tsp. smoked paprika 1/2 tsp. Liquid Smoke 1 lb. baby carrots 1 box of vegan puff pastry Directions Preheat oven to 375° and line a small baking sheet with parchment paper. In a medium bowl, whisk together oil, soy sauce,… Continue reading Carrots in a Blanket
Italian Harvest Vegetable Soup
Ingredient 2 cups chopped celery (4-5 stalks) 2 large carrots, peeled 1 large sweet onion, such as Vidalia, Walla Walla, or sweet Mayan 4 medium cloves garlic, minced ½ red bell pepper, sliced into ½ inch strips ½ green or yellow bell pepper, sliced into ½ inch strips 6 cups water 1 - 28 oz… Continue reading Italian Harvest Vegetable Soup
Nut Fruit Cups
Ingredients 1 cup dates cut in pieces 1 cup apricots cut in pieces 1 cup raisins Mini Phyllo pie shells 1 cup pecans or walnuts, extra for garnish Directions Cook until soft, cool, put in food processor and grind them together Put 1 cup of walnut or pecan pieces into the mixture. Stir it all… Continue reading Nut Fruit Cups
Vegan Chickpea Crab Cakes
Ingredients Two 15-ounce cans chickpeas, drained and 1/4 cup liquid reserved Pinch cream of tartar 2 tablespoons fresh parsley, chopped 1 tablespoon lemon juice, plus lemon wedges for serving 2 teaspoons Old Bay Seasoning 2 slices of whole wheat bread, torn into small pieces Tartar Sauce Ingredients ¼ cup Low-Fat Vegennaise Pinch of Old Bay… Continue reading Vegan Chickpea Crab Cakes
Herbed Polenta “Fries”
Ingredients 3 1/4 cups cold water 1 cup polenta (not quick-cooking) 1 teaspoon chopped sage 1 teaspoon chopped rosemary 2 tablespoons vegan butter, cut into bits Directions: Brush an 8-inch square baking dish with oil. Combine water, polenta, herbs, and 3/4 teaspoon salt in a heavy medium saucepan and bring to a boil over medium… Continue reading Herbed Polenta “Fries”
Tomato Sauce for Polenta Fries
Ingredients 3 cloves garlic 28 oz can crushed tomatoes 1/2 tsp pizza seasoning Directions: Sauté garlic for 1 minute in a little water Add tomatoes and pizza seasoning and simmer for 15 minutes
