Vegan Meatloaf Recipe

Thanksgiving is my favorite holiday of the year. Cooking and enjoying good food with family and friends is a big part of this holiday. If you are a vegan you may need a little creativity to put on the table traditional dishes but I promise it is not that difficult. Here is a vegan meatloaf recipe that my family likes and I hope you enjoy it too.

2 Tbsp. sunflower oil

1 onion finely diced

2 carrots, grated

1 cup pecans (or roasted almonds)

1 cup cooked lentils without the liquid

2 cups whole grain bread crumbs (I make my own by processing toasted bread in a food processor or a blender)

2 Tbsp.  soy sauce

½ tsp. salt

3 tsp. garlic powder

3 tsp. onion powder

1 tsp. ground cumin

1 tsp. basil

In a pan sauté onion in sunflower oil. Add grated carrots and cook for about 5 minutes. Grind pecans in a food processor or a blender on low and place in a mixing bowl. Mix sautéed onions and carrots with the pecans. Pulse cooked lentils in a food processor and add to the mix along with the remaining ingredients.  Mix well and pack the mixture firmly in a well-oiled loaf pan or in a small casserole dish. Bake at 350 for about 40 minutes. Add ketchup when out of the oven and enjoy.

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Vegan Oatmeal Raisin Cookies

Cookies and tea – a good combination on a cold day!

vegan cookies

Ingredients:

1/2 cup applesauce or pear sauce

2/3 cups brown sugar

1/3 cup oil

1 teaspoon vanilla extract

3/4 cup flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1 1/2 cups quick oats

1/2 cup raisins (or any desired dried fruit)

Directions:

  1. In a large bowl use a fork to mix together the applesauce, vanilla extract and the sugar. Add the oil and mix well.
  2. Sift in flour, baking soda, and salt and mix well. Fold in oatmeal and raisins.
  3. Drop dough balls onto a paper-lined or greased baking sheet, about 1 inch apart. Flatten the dough with a fork.
  4. Bake for 10 to 12 minutes in the preheated oven at 350F/180C.
  5. Let cool on the baking sheet for about 5 minutes and enjoy.

Simple, delicious, and nutritious!

Kale for Good Health

Kale is a popular vegetable these days for its outstanding health benefits and rightly so. It is a superfood packed with nutrients  and an excellent source of vitamin K, vitamin C, vitamin A, manganese, and copper; a very good source of vitamin B6, fiber, calcium, potassium, vitamin E, and vitamin B2. It is a good source of iron, magnesium vitamin B1, omega-3 fats, phosphorus, protein, folate, and vitamin B3.

At this time of the year when the first frost had already swept through the garden kale is actually doing very well. It thrives in cooler weather and has a better taste than when grown in warmer weather. I love kale for its health benefits and I also enjoy growing it.

There are many ways to incorporate kale into the diet but today I just lightly sautéed it, poured some of my vegan cheese sauce over it and served it over rice noodles.

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Vegan Cheese Recipe

Ingredients:

3 Tbsp oil

1 big onion chopped

1 big potato chopped

1 medium yellow squash chopped

3 medium tomatoes chopped

2 tsp salt

1 tsp turmeric

1 tsp onion powder (optional)

1/2 tsp garlic powder (optional)

Instructions:

Saute onion in oil for 2 minutes. Add chopped potato and cook for 5 minutes. Add chopped squash and cook for 5 minutes. Add turmeric and salt and cook for another 2 minutes. Add tomatoes, onion powder, and garlic powder. Stir and cook until potatoes are done. Transfer to the blender and blend until smooth. Enjoy!

Simple, delicious, and nutritious!

 

Macaroni & Cheese Garden Style

My kids love this vegan recipe. Cashews are expensive and I don’t always have them on hand. Since I came up with this recipe not having the exotic ingredients is not a problem for our family.

Ingredients:

3 Tbsp oil

1 big onion chopped

1 big potato chopped

1 medium yellow squash chopped

3 medium tomatoes chopped

2 tsp salt

1 tsp turmeric

1 tsp onion powder (optional)

1/2 tsp garlic powder (optional)

1 16 oz. box elbow macaroni pasta

Instructions:

Saute onion in oil for 2 minutes. Add chopped potato and cook for 5 minutes. Add chopped squash and cook for 5 minutes. Add turmeric and salt and cook for another 2 minutes. Add tomatoes, onion powder, and garlic powder. Stir and cook until potatoes are done. Transfer to the blender and blend until smooth. Cook elbow macaroni pasta according to the package and then pour cheese sauce over the pasta and mix well. Enjoy!

Simple, delicious, and nutritious!

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Apricot/Coconut Cream Cake

I made this cake for my son’s birthday and he loved it. Many people liked it too and wanted the recipe so here it is:

Dry Ingredients:

2 cups flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

¼ tsp turmeric

Wet Ingredients:

¼ cup peanut or sunflower oil

¼ cup applesauce or pear sauce

1 cup apricot nectar (orange juice works too)

1 cup brown cane sugar

1 tsp. vanilla extract

1/2 cup hot water

Instructions:

Combine flour, baking powder, salt, and turmeric in a bowl. In a blender combine the rest of the ingredients, except the 1/2 cup water and blend for about 1 minute. Pour the blended mixture over the dry ingredients and mix well. Add 1/2 cup hot water to the batter and mix again. Then pour batter into a greased pan (springform type pan works best for this) and bake at 350 degrees for 30 to 35 minutes. Let it cool but keep in the form.

Icing:

½ block of firm tofu (about 7 oz)

1 can coconut cream

3 Tsp honey, maple syrup or cane sugar

1/8 tsp salt

1 tsp vanilla extract

1 can of canned apricots minus the liquid

In a blender combine tofu, coconut cream, honey, salt, vanilla extract, and apricots. Blend until smooth and refrigerate for at least 2 hours or overnight. Add the creamy icing to the cake while it is still in the form and refrigerate. The icing will get thicker as it sits. Enjoy!

Note: The flowers on the cake are edible. They are fresh Nasturtium flowers.

Coconut Curry Vegetables

This dish is a favorite in our family. It is rich in flavor and packed with nutrients from the garden veggies.

Ingredients:

  • 3 tablespoons vegetable oil
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and pressed
  • 1 (1-inch) piece ginger root, grated (optional)
  • 1 jalapeno pepper (optional)
  • 1-2 teaspoons curry powder (adjust according to taste as curry can have different level of hit, depending on the brand)
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon coriander
  • 1 teaspoon salt
  • 2 tomatoes, diced or 1/2 cup canned tomatoes
  • 3-4 medium potatoes, peeled and diced
  • 2-3 carrots, diced
  • 1 can jackfruit, diced or/and 14 oz package tofu
  • 1 medium size yellow squash, diced
  • 1 bell pepper green or/and red, diced
  • 1/4 cup raw cashews (optional)
  • 2 can coconut cream (coconut milk works too but not as creamy)
  • cilantro for garnish (optional)

Instructions:

  1. In a large pot saute the onion in vegetable oil for 5 minutes or until translucent.
  2. Add garlic, ginger, jalapeno, and saute for another 2 minutes.
  3. Add the pre-measured curry powder, turmeric and coriander and allow to cook for 2 to 3 minutes, until fragrant.
  4. Add diced tomatoes, potatoes, carrots and jackfruit. Mix well, cover the pan, and allow to simmer on medium-low heat for 10 minutes.
  5. Add diced yellow squash and bell pepper and cook on low for another 5 to 10 minutes. Add salt, raw cashews, and coconut cream and cook for another 5 minutes or until the potatoes are ready. Serve over your favorite rice or rice noodles. Garnish with fresh cilantro. Enjoy!

Note: For variation often times I would add other kinds of garden veggies as well, like sweet peas, green beans, or okra. Feel free to try your favorites in this dish.