Cold Buster Veggie Soup

Ingredients:
broccoli
onion
carrots
sea salt
black pepper
garlic powder
cayenne powder
about 1 c. tomato sauce (I recycle leftover pasta sauce)
1 T. Better Than Bouillion or other vegetable broth base
1 qt. filtered water
remaining water from steamer

Steam veggies until nice and tender and then chop up. Add to water leftover from steamer (this has nutrients retained). Add 1 qt. water, boullion, and seasonings to taste. Simmer until flavors are well blended. This freezes well.

Easy Eggplant and Carmelized Onions

Ingredients:
sliced onions
sliced eggplant
cooked rice
1 T. sunflower oil plus few drops of toasted sesame oil for flavor
1 clove garlic, crushed
pinch sea salt
crushed red pepper flakes

Saute onions in half of the oil, with sea salt and crushed red pepper flakes until browned.  Remove from wok or skillet, cover with foil to keep warm.  Run both sides of eggplant slices with a dab of sea salt, this will help to draw the moisture out and keep the eggplant from absorbing all of the oil.  Cook in with remaining oil until soft, about 3-5 minutes each side.  Serve on cooked rice and top with carmelized onion and crushed garlic.  You can also saute the garlic along with the onions if desired.  Personally, I prefer to add my garlic raw.  You can reap the full health benefit of garlic when eaten raw.

Creamy Chocolate Vegan Soft Serve

Vegan and Sugar Free

Ingredients:

2 bananas, sliced and flash frozen
1/3 to 1/2 c. soy or almond milk
2 T. carob or cocoa powder

Flash freeze banana slices by arranging on tray lined with wax paper and place in freezer for about 2 hours. Process banana and soy milk in food processor until creamy.

 Add cocoa or carob if desired and blend ( or you can just leave it as banana soft serve!). Top with favorite toppings and enjoy. Can also be scooped into molds and refrozen for "pudding pops"....

After School PB Banana Milkshake

1 1/2 c. chocolate almond milk
1 sliced banana, frozen
1 heaping T. peanut butter

Put into blender and blend until silky and creamy!

After School Peanut Butter Cookies

2 c. gluten free baking mix ( I use Pamela's)
1 1/2 t. egg-replacer powder
2 T. warm water
1/2 c. peanut butter
1/3 c. pure maple syrup

Combine egg replacer powder and warm water and then add to baking mix. Add peanut butter and maple syrup.

 Drop by large tablespoonsful and flatten with fork. Bake at 350 for about 20 minutes. Gluten free cookies totally "melt in your mouth"!

Cucumber Melon Refresher

Simply juice some cucumber and some watermelon. I discard the rind of the melon but I keep on the skin of the cucumber. The amount of each can vary...for a greener drink, use more cucumber. For a sweeter, fruitier drink, use more watermelon. Other melons can be substituted if desired, watermelon works the best. Each of these juices tastes great on their own as well....This is a cool and refreshing drink, especially on a hot day!

This is a Jack LaLanne Power Juicer Express -fast and easy to clean...

Veggie Spring Rolls w/ Thai Peanut Sauce

 

Spring Rolls:
spring roll wrappers
green leaf lettuce
grated carrot
fresh cilantro

Thai Peanut Sauce:
1/4 c. peanut butter
2 T. raw clover honey (my one exception to veganism)
juice of 1.5 in. piece of ginger, "squeezed" with garlic press
large clove of garlic, pressed
1 T. rice vinegar
2 T. tamari
1 T. toasted sesame oil
1/4 c. filtered water to thin out (more or less for desired consistency)
Note: these are approximate estimates, I usually don't measure and often adjust according to taste...

Mix by hand all ingredients for sauce until well blended and sit aside. Place spring roll wrapper in a flat dish, like a pie plate, for about 20 seconds until pliable. Gently place onto plate for rolling. Add lettuce leaves, carrots, and cilantro sprigs. Fold in sides and roll from on end. These can be fried or eaten raw (I prefer raw!)

Blueberry Cobbler

2 c. gluten free baking mix ( I use Pamela's Gluten Free Baking & Pancake Mix)
1/4 c. vegan butter, I like Blue Bonnet Light
1/4 c. sugar
about 4-5 T. cold water
1 can blueberry pie filling

Mix baking mix and sugar together. Add butter and use pastry blender until thoroughly mixed.  Add enough of the water to form "pie dough".




Press half of the dough into bottom of baking dish. 

Place filling and crumble remaining mixture on top. Bake at 400 for 25-30 minutes. Serve alone or with non-dairy ice cream. Enjoy!

Easy Vegan Sushi Roll

Ingredients:
Nori (toasted seaweed) sheets
cooked rice, cooled to room temp or can be taken from fridge
grated carrots
green onion
cucumber (not shown)

 

Lay nori on sushi mat and gently spread on rice, leaving on inch on either end. 

 
Using sushi mat, roll and then let it sit briefly before slicing. If you don't have a sushi knife, you can "saw" the slices with a serrated knife. Serve with sauce or alone. For extra flavor you can lightly salt your rice before rolling and add a pinch of garlic powder or a few drops of toasted sesame oil. This is extremely easy and cheap to make, not to mention very healthy.  One sheet of nori has as much Omega-3's as two ripe avocados!  This helps to repair the moisture barrier in the skin, promoting a youthful and radiant complexion.

Tofu Stir Fry

 













1 package silken extra firm tofu
4 T. Tamari
1T. brown rice vinegar
2 t. toasted sesame oil
Juice of a 1 inch piece of ginger (I use my garlic press)
2 cloves garlic, pressed
half bag of coleslaw
red pepper flakes to taste
salt (I use pink mountain salt)

Mix tamari, vinegar, oil, garlic, and ginger together in small bowl. Add a pinch of cayenne if desired. Pour over cubed tofu on a baking sheet. Bake the tofu at 400 degrees for about 30 minutes.

While baking, stir fry coleslaw in a wok with 1 T. oil (I use safflower oil), salt, red pepper flakes and a few drops of toasted sesame oil for extra flavor. Cook until tender, about 15 minutes. 
When the tofu is done, add it to the veggies and stir fry an additional 5 to 10 minutes. Add any leftover sauce and enjoy...

Carrot Cake Muffins

 

3/4 c. carrot pulp
1 1/2 c. gluten free baking mix (I use Pamela's Gluten Free Baking & Pancake Mix)
1 1/2 t. egg replacer powder
2 T. warm water
1 t. cinnamon
1/3 c. pure maple syrup

Juice a few carrots, this is awesome and refreshing...


 









You can also use carrot pulp that has been stored in the freezer up to 30 days ( I prefer to use it fresh). 

Mix egg replacer powder and warm water and then add to baking mix. Stir in carrot pulp, cinnamon, and maple syrup. Fill muffin cups about 3/4 full and bake at 350 for about 30 to 35 minutes. 

Makes a dozen muffins.