Serves 2-4 | 30 minute prep/cook
- 1 pound brussels sprouts
- 2 teaspoons olive oil
- 1 tablespoon peeled, mined ginger
- 1/2 teaspoon minced garlic
- 6 scallions, thinly sliced (keep white and green parts separate)
- 1/2 cup finely diced red bell peppers
- 1/2 cup finely diced yellow or purple bell peppers, or additional red peppers
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 3/4 cup water
- 8 ounces udon noodles
- 2 1/2 tablespoons dark miso
- 1 tablespoon olive oil, and 1 to 2 teaspoons chopped fresh rosemary, combined
- 1 to 2 tablespoons soy sauce
- 1/2 cup toasted pecans
Trim the root ends of the brussels sprouts. Rinse and cut them lengthwise. Set aside.
Break the udon noodles in half and add them to boiling water. Cook according to package (careful not to over cook). Strain and set aside, but be sure to reserve 1/2 cup of the noodle cooking water.
In a large skillet, heat the olive oil. Add the ginger and garlic, and cook over medium-high heat, stirring constantly, for about 20 seconds. Add the white parts of the scallions, bell peppers, and red pepper flakes and cook, stirring frequently for 1 minute.
Add the water and brussels sprouts. Cover and cook over medium-high heat until the sprouts are tender-crisp and still bright green (2 to 4 minutes). Add more water if the pan becomes dry. Set aside uncovered.
In a small bowl add miso, the 1/2 cup of noodle cooking water, the rosemary/olive oil, and 1 tablespoon of soy sauce.
Add the noodles to the skillet and stir in the miso sauce and green scallions. Add more soy sauce if needed. Cook over medium heat, stirring constantly, just until everything is hot. Add the pecans and serve.
Sourced from: Sass, Lorna. “Brussels Sprouts and Udon Noodles in Miso Sauce.” The New Vegan Cookbook.
Serves 2- 4 | 20 minute prep | 50 minute cook
- whole wheat pastry flour (amount depends on how much eggplant you have)
- soy milk (amount depends on how much eggplant you have)
- italian bread crumbs (amount depends on how much eggplant you have)
- 1 eggplant, peeled, sliced 1/4- 1/2 inch thick
- 1 1/2 cups marinara sauce (homemade or store bought)
- 5- 7 ounces of whole wheat spaghetti, cooked al dente
- 1 clove garlic
- 2 tablespoons vegan butter
- 2 tablespoons chopped, fresh basil
- pepper to taste
Preheat oven to 350 degrees.
Place pastry flour, milk and bread crumbs into three SEPARATE bowls.
Bread eggplant slices by first dredging in pastry flour, then milk, then bread crumbs.
Place the breaded slices on a parchment-lined baking sheet. Bake for 20 minutes, until brown, turning once halfway through.
Spread 1/2 cup of marinara sauce on the bottom of a baking dish. Layer with eggplant slices, then another 1/2 cup of sauce. Top with remaining eggplant slices and cover with remaining marinara sauce.
Cover with foil and bake for 30 minutes at 350.
Meanwhile, boil spaghetti according to package. Drain.
In the empty spaghetti pot, add butter and garlic. Cook on low for 2- 3 minutes. Add basil and spaghetti back to pot. Mix, turn off heat and cover, letting sit until eggplant is done.
Serve eggplant over spaghetti.
Sourced from: Campbell, Leanne. “Eggplant Bake.” The China Study Cookbook.
Serves 4 | 25- 30 minute prep | 30 minute cook
- 1/4 cup toasted sesame seeds
- 1 tablespoon nutritional yeast
- 3 tablespoons raw cashews
- 1/2 cup raw walnuts
- 3 1/2 cups loosely packed basil
- 1 tablespoon lemon juice
- 3 cloves of garlic
- 1/4 cup sun-dried tomatoes
- 2 small handfuls of spinach
- 1/2 cup of olive oil
- 1/2 teaspoon sea salt
Preheat the oven to 350F. Toast the sesame seeds in the oven until golden.
Meanwhile, soak the sun-dried tomatoes in boiling water for a few minutes, until softened.
Combine all the ingredients into a food processor and blend until smooth.
VEGAN CHEESE SAUCE
- 1/2 tablespoon olive oil
- 1/4 cup whole wheat pastry flour
- 1/4 cup nutritional yeast
- 1 1/2 cups water
- 1/2 teaspoon sea salt
- 1/2 teaspoon mustard
Heat oil in a saucepan. Whisk in the flour and nutritional yeast, turn the heat down to low and cook, whisking constantly, for a minute or two until there are few lumps.
Add the water, raise the heat to medium and bring the mixture to a boil, whisking until smooth.
Simmer until the cheese thickens and remove from heat. (You may need to whisk in more flour if it won’t thicken)
Add sea salt and mustard.
- 6- 9 lasagna noodles
- 12 ounces (or about 1 1/2 cups) tomato sauce (homemade or store bought)
- 1 lb of soft (silken) tofu
- pesto (see above)
- vegan cheese sauce (see above)
Prepare pesto and vegan cheese according to instructions above. Set aside.
Cook lasagna noodles according to package. Strain and set aside.
Combine tofu and pesto, stirring until smooth.
In an 8 x 8 baking pan layer as follows: one-third of the tomato sauce, one-third of the noodles, half of the tofu mixture, another one-third of the noodles, another one-third of the sauce, the rest of the tofu mixture, the rest of the noodles, the rest of the sauce and all of the vegan cheese mixture.
Bake uncovered, for 30 minutes, until the cheese starts to brown.
Serves 4 | 25- 30 minute prep/cook
- 6 cups broccoli (can substitute spinach, mushrooms or any other vegetables you have)
- 8 ounces whole wheat fettuccine
- 1/2 cup raw cashews
- 1- 1 1/2 cups water
- 2 tablespoons vegetable broth
- 6 cloves garlic, minced
- 1 tablespoon miso
- 1/2 tablespoon nutritional yeast
- 1 teaspoon tahini
- 1/4 teaspoon smoked paprika
- salt and pepper to taste
Steam broccoli until tender and set aside. If using additional vegetables, cook them to desired doneness and set aside.
Cook fettuccine according to package.
Add cashews and water to blender. Process until smooth.
Heat 2 tablespoons vegetable broth in a large skillet over medium heat. Sauté the garlic. Add cashew mixture, miso, nutritional yeast, tahini and smoked paprika. Cook for 5- 7 minutes. Season with salt and pepper.
Add the noodles and vegetables to the sauce and serve.
Sourced from: Campbell, Leanne. “Fettuccine with Broccoli and Cashew Sauce.” The China Study Cookbook.
Serves 4 | 20 minute prep | 25 minute cook
- 1 avocado
- 2 squeezes of a lime
- 1/2 cup cilantro, chopped
- 1/8 cup red onion, minced
- 4 cloves garlic, minced
- 1/4 cup vegetable broth (1 tablespoon set aside)
- 1/2 onion, chopped
- 1/2 teaspoon coriander
- 1 teaspoon ground cumin
- 1 cup fresh spinach, chopped
- 1 cup cooked black beans, chopped in food processor
- 2 tablespoons soy sauce
- 1 1/2 cups mashed potatoes
- sea salt to taste
- 3 large whole wheat tortillas
- 1/2 cup chopped green onions
- 2 cups salsa
- (optional) vegan cheese
Combine avocado, lime juice, 1 clove of garlic, 1/4 cup cilantro and onion. Mix until you get desired texture and set aside.
Heat 1 tablespoon of vegetable broth in a skillet. Add onion and garlic. Cook until onion is translucent. Add coriander and cumin. Cook for 1 minute more, stirring constantly.
Add remaining vegetable broth, spinach, black beans, soy sauce, 1/4 cup cilantro and mashed potatoes. Cook for 3- 5 minutes. Remove from heat and season with salt.
Place a tortilla in the bottom of a non-stick baking pan. Spoon half of the mixture on top and spread. Top with another tortilla and the other half of the mixture. Top with the last tortilla, salsa and (optional) cheese.
Cover with foil and bake at 350 for 25 minutes.
Top with green onion and serve with a side of guacamole.
Original MealGoodFeelGood recipe
- 1 banana
- 1 cup of fresh spinach
- 1 generous tablespoon almond butter
- 1 tablespoon flax seeds
- 1 teaspoon vanilla extract
- 2-3 tablespoons unsweetened cocoa powder
- 1 cup very cold water
Combine in blender and blend until smooth.
Sourced from: “Chocolate Almond Butter (Green) Smoothie.” Dishing Up The Dirt http://dishingupthedirt.com/spinach/chocolate-almond-butter-green-smoothie/
Serves 2-4 | 30 minute prep/cook
- 1 tablespoon coconut oil
- 1 medium leek, sliced thinly (white and pale green parts)
- 1 celery stalk, diced
- 1 head cauliflower, cored and chopped
- 4 cups vegetable broth
- 1/2- 3/4 cup uncooked lentils
- 1 cup unsweetened almond milk
- 1/4 cup almond or cashew butter
- 3/4 cup chopped chives
- salt and pepper to taste
Heat coconut oil in a pot. Add leeks and celery and cook for 5 minutes, until softened.
Add cauliflower, lentils and broth. Cover and cook until cauliflower is soft (15-20 minutes).
Add almond milk, almond/cashew butter and the white parts of the chives and warm through. (Optional) Blend soup in food processor until creamy.
Add green parts of chives to the soup and serve. Add salt and pepper to taste.
Sourced from a magazine I cannot find. Edited by me.