From: http://blog.fatfreevegan.com/2009/03/irish-white- bean-and- cabbage-stew.html Ingredients: 1 large onion, chopped 3 ribs celery, chopped 2-3 cloves garlic minced 1/2 head cabbage, chopped 4 carrots, sliced 1-1 ½ pounds potatoes, largely diced 1/3 cup pearled barley (optional) 6-8 cups vegetable broth 3 cups cooked great northern beans (2 cans, drained) 1 14-oz can diced tomatoes Seasonings 1 bay … Continue reading Irish White Bean Soup
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Vegan Potato Croquettes
https://www.peta2.com/recipes/potato-croquettes/ Ingredients: 2 large potatoes, peeled and chopped 1-2 Tbs vegan margarine 4 Tbs soy milk 1 tsp salt ¼ tsp garlic powder 1 Tbs chopped parsley 1 cup bread crumbs Directions: Boil the potatoes in a large pot until soft, then drain. Place in large bowl and mash thoroughly with a potato masher or a … Continue reading Vegan Potato Croquettes
Creamy Avocado Potato Salad
From: http://www.isachandra.com/2011/05/creamy-avocado- potato-salad/ Ingredients: 2 lbs fingerling potatoes, cut into 3/4 inch chunks 2 avocados 2 Tbs lime juice (1-2 limes) ½ tsp salt ¼ tsp ground cayenne pepper (optional) 1 plum tomato, chopped 1 small red onion, diced small 1 medium cucumber, diced very small Scallions for garnish (optional) Directions: Put potatoes in a … Continue reading Creamy Avocado Potato Salad
Potato Truffles
From: http://www.dessertfortwo.com/mashed-potato- truffles/ Ingredients: ½ cup cold mashed potatoes 1 cup dark chocolate chips ½ teaspoon vanilla ½ cup of topping for rolling (cocoa powder, coconut flakes, powdered sugar or finely chopped nuts) Directions: In a small bowl, add the chocolate chips. Melt them in the microwave at 50% power, or in a double boiler. Melt … Continue reading Potato Truffles
Breakfast Burritos
Ingredients Tortilla shell ¼ cup Potato Tofu hash 1 Tbs Sliced olives 1 Tbs Sliced tomatoes ½ Tbs Sliced onions 1 Tbs Mild Salsa 1 Tbs Cashew Cheese (optional, recipe included) Directions: Fill center tortilla shell with ingredients Wrap Serve whole or cut in half
Potato Tofu Hash
Flickinger, H. “Potato Tofu Hash.” Hixson Dinner with the Doctor. Unpublished, 2015. Ingredients: 1 block water-packed, extra firm tofu 2 Tbs Braggs liquid aminos (or low sodium soy sauce) 3 medium potatoes 2 Tbs olive oil 1/4 tsp garlic powder 1/2 tsp salt (or to taste) 1/2 medium onion, diced Directions: Preheat oven to 350. … Continue reading Potato Tofu Hash
Scrambled Tofu
Prettyman, M. “Scrambled Tofu.” Breakfast by 3ABN Volume 1. Ingredients: 1 package (16 ounces) water-packed tofu, firm 3 green onions, diced 1/2 cup liquid from canned ripe olives 10 olives, sliced 1/2 green bell pepper, diced 1/2 red bell pepper, diced 1 Tbs nutritional yeast Pinch of turmeric for color 1/2 tsp salt (or to … Continue reading Scrambled Tofu
Cashew Cheese
Ingredients: 2 cups water 1/4 cup pimento (unpickled) or roasted red peppers 2 Tbs nutritional yeast flakes 1/2 tsp salt 1/2 tsp onion powder 1/4 tsp garlic powder 3 Tbs cornstarch 1 cup raw cashew pieces 1 ½ Tbs lemon juice Directions: 1. Place all ingredients in a blender. 2. Blend until smooth 3. Pour … Continue reading Cashew Cheese
Waffle Delight
Adapted from “Soy or Garbanzo Waffles. Favorite Wildwood Recipes. Wildwood Sanitarium Press. 1977. 12. Print. Ingredients: 2 1/4 cup water 1 ½ cup rolled oats 1 cup soaked beans (white, pinto, soy, or garbanzo all available at Wal-Mart) 1/2 tsp salt 1/4 cup oil Directions: Blend in blender until creamy Pour into oiled waffle iron … Continue reading Waffle Delight
Cashew-Oat Waffles
From: Blaney, D and Diehl, H. “Cashew-Oat Waffles.” The Optimal Diet. The Official CHIP Cookbook. Autumn House Publishing, 2009. 35. Print. Ingredients: 1/3 cup raw cashews 1 cup water 1 cup soy milk 2 Tbs wheat germ 1 tsp vanilla extract 1 tsp olive oil 2 cups quick oats ½ tsp salt 1 Tbs honey … Continue reading Cashew-Oat Waffles
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