Vegan Recipes

Here are a few of the vegan dishes I have concocted. They have been "refined" over time.

Chili
Spaghetti
Refried Beans and Rice
Potato and Chick Pea Curry
Beans on Pasta with Balsamic Vinegar
Pizza

Chili

1 packet French's Chili-O seasoning mix
1 tomato chopped
16 oz can tomato sauce
8 oz can no-salt tomato sauce
2 tablespoons chili powder
2 tablespoons red pepper
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon oregano
1 can lentils or pinto beans, or kidney beans, rinsed
1 can chick peas, rinsed
2 cloves garlic
1 lb tofu, defrosted, squeezed dry, and crumbled
2 fresh jalapenos diced
10 oz mushrooms
2 large onions chopped
2 tbsp. extra virgin olive oil

Nuke the mushrooms for 3 mins or so (covered) and set aside. Fry the garlic, onions and peppers, adding the mushies during the last minute. Combine the mushrooms, onions, garlic, tomato sauce and spices. Cover. Nuke on high for 4 minutes. Add beans and tofu. Nuke for 5 minutes. Add black olives and chopped tomato. Serve on pasta or nacho chips - Old Dutch Restaurant Style are good.

Spaghetti

1 jar organic spaghetti sauce
1 tomato chopped
2 tablespoons red pepper
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon oregano
2 tablespoons extra virgin olive oil
1 can artichoke hearts, rinsed, chopped
1 can cut asparagus spears, rinsed
2 cloves garlic, chopped.
1 lb tofu, defrosted, squeezed dry, and crumbled
1 fresh jalapeno diced
2 cups sliced baby carrots
1 large onion chopped
1 medium zuchinni, chopped

Put the zuchinni and carrots in a casserole dish with a little water. Cover and microwave for 4 minutes. Let stand 15 minutes. Drain. Fry the garlic, onions, and peppers. Add to the spag sauce along with the zuchinni, carrots and spices. Microwave for 5 minutes. Add tofu, artichokes and asparagus. Microwave 3 minutes. Add chopped tomato and serve over angel hair pasta.

Refried Beans and Rice

1 can vegetarian refried beans
1 can baby corn, chopped 1/2" pieces
1 tbsp. red pepper
1 tsp. thyme
1 tbsp. oregano
2 tbsp. Pompei extra virgin olive oil
1 1/2 cups organic brown rice
1 tsp. chopped ginger
2 cloves garlic
3 fresh jalapenoes diced
1 large onion chopped
2 tbsp. extra virgin olive oil
1/2 cup spring water
1/4 cup salsa

Put olive oil in a wok. Stir-fry the onion, peppers, ginger, and garlic, until the onions are translucent. Let the wok cool for a bit. Combine the spices, salsa, and water and place in the wok. Bring to a boil. Mix in the refried beans and corn. Add more water if necessary. Cook until desired consistency is reached. Serve with rice.

Curried Potato and Chick peas

1 large potato
1 tbsp. red pepper
1 tbsp. coriander
1/2 tbsp. cumin
1/2 teaspoon tumeric
1 teaspoon corn starch
1 16oz can chick peas
2 tbsp. extra virgin olive oil
1 1/2 cups organic brown rice
1 cup unsweetened, unsulphured chopped coconut
3 stalks green onion, chopped
1 tsp. chopped ginger
2 cloves garlic
2 fresh jalapenoes diced
1/2 large onion chopped
2 tbsp. extra virgin olive oil
1 cup spring water

Microwave potato on high for 5-6 minutes and set aside. Boil 1 cup water, combine in blender with coconut. Squeeze out coconut milk and set aside. Put olive oil in a wok. Stir-fry the onion, peppers, ginger, and garlic, until the onions are semi-translucent. Let the wok cool for a bit. Combine the spices, chick peas, and coconut milk and place in the wok. Bring to a boil. Cook until desired consistency is reached (about 2 minutes at boil), adding some corn starch to thicken. Mash potato, combining all ingredients with rice.

Beans on Pasta with Balsamic Vinegar

1 tsp. red pepper
1/2 tbsp. dill weed
1 teaspoon corn starch
1 can dark red kidney beans
2 tbsp. extra virgin olive oil
angel hair pasta
3 stalks green onion, chopped
2 cloves garlic
2 fresh jalapenoes diced
1/2 large onion chopped
1/3 cup balsamic vinegar
1/2 cup spring water

A very quick and tasty dish. Stir-fry the onion, peppers, and garlic, until the onions are semi-translucent. Add the spices, kidney beans, and water. Bring to a boil. Cook about 2 minutes at boil, finally adding some corn starch to thicken. Turn off heat. Mix in balsamic vinegar and serve over pasta.

Pizza

Za Pit-Za bread (Hearty Multigrain)
dill weed
red pepper
oregano
2 tbsp. extra virgin olive oil
2 tbsp. expeller pressed canola oil
8 stalks green onion, chopped
2 cloves garlic
4 fresh jalapenoes sliced
1 large onion sliced
1 lb mushrooms sliced
1/2 red bell pepper sliced lengthwise
1 can artichoke hearts quartered
1 can asparagus spears.
1 can Eden low-fat pizza sauce
1 cup grated nondairy soy mozarella
1/2 cup grated mexican or italian Vegan Rella

Microwave the mushrooms for 4 minutes. Fry the onion, peppers, and garlic, until the onions are semi-translucent. Drain mushrooms. Add to frying pan and cook for 2 minutes. Spread pizza sauce over bread, mixing in spices. Add vegetables. Spread soy mozarella and top with the vegan rella. Cook in 425 degree oven for 14 minutes in a shallow pan.