Recipes: Yep, All Vegan

On this page I will keep an archive of all the Vegan recipes that I use or have found.  When I can, I will post pictures.  Be sure to email me or post some of your own!

Black Bean Salsa

I personally change this one up quite a bit based on what I have around.  I add it to salads or just eat it with tortilla chips.

2 cans black beans - drained and rinsed

1 can corn - drained and rinsed

1 or 2 jalapeno peppers - seeded and chopped

1 clove garlic - minced

3 Plum/Roma tomatos - chopped

1 medium red onion - chopped

2-3 tablespoons chopped cilantro

lime juice of 2 limes

2 tablespoons olive oil

salt and pepper

Directions
Mix ingredients to ether and let sit 4-6 hours
Option: Add chopped Avocado just before serving


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Thai Stir Fry


I could eat this for every meal if I had the opportunity.  I suppose I could, it costs a total of around $1.00 to make if you don't count the gas required to cook it.  It's so damn good, I'm upset when the bowl is gone.  
Be aware that I'm listing the ingredients and the amounts to be used, but I honestly don't measure any of it - and you probably won't need to either.  It will be incredible no matter what you do.

1 full-sized Carrot

1/4 Onion

2 Green Onions

1/4 sliced Red Bell Pepper

1/2 cup of Broccoli

1-2 Cloves of Garlic sliced thin

2 TBsp Olive Oil (oil of your choice)

2 TBsp Brown Sugar

2-3 TBsp Soy Sauce

1 TBsp Sriracha sauce

1 TBsp of of fresh ground Peanut Butter

1/2 cup Rice

Directions

Heat the Oil, Sugar, Soy Sauce and Sriracha sauce to med/high heat

Throw in the vegetables and stir fry on high heat for 2 minutes

(Make sure not to overcook the veggies to keep them fairly firm - you don't want them soggy)

Throw in the Peanut butter and mix thoroughly for 30 seconds. Toss that stir fry on to some rice and be amazed.

Don't use Peter Pan or Skippy peanut butter.  It won't taste right with all of the added sugar and processed junk they use.  Use some fresh ground PB and it will make a huge difference.  It helps the sauce stick to the veggies.  Also, note that I've sliced these veggies very thin.  

This is a philosophy that contrasts with cooking meats and other non-vegan meals to keep the moisture in.  People often want to keep the veggies large as well.  But the trick is to slice everything thin so that you increase the surface area and get that fantastic flavor married throughout the dish.  You can even add some sliced tofu and it's even better.  Let me know your opinions if you try this.  It's unbelievable and you'll think twice about paying $8 at the local thai restaurant once you've had this!

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Curried Yellow Split Peas



It's recommended that one remove the matter that is residual from the collection process(Much like you see on a label of dried beans).  But I've never worried about the extra matter and normally throw whatever is in the bag directly into the pot and get started.

Again, I rarely measure exact quantities when I make a batch of curry or other homemade recipes, so make adjustments as desired.  I'll give my best guess, but who doesn't like a ton of curry?  The recipe will make about 3-4 servings and the cost is super low.



1-2 cups of Yellow Split Peas
3 cups of Water (add more as needed- and you will likely need to)
1 Tblsp Curry
1 tsp ground Coriander
2 tsp Garlic powder
1 Tblsp Creamed coconut
1 tsp salt (salt to taste)
1/2 tsp pepper
optional: (any vegetable would do, right?)
Chopped onion
Minced garlic clove
Small broccoli florets

Directions
Boil for 40 minutes or more.  Be sure to check often that you're not running out of water and that the peas aren't sticking to the pot.  It can also froth up and spill over if over-heated.  This is just a recommendation, but I normally add my spices and optional vegetables about 75% through the process.  You can boil longer if needed, taste as you go and so on.  It's hard to mess up this dish, and as I'm cooking it right now(live pictures indeed), I'm getting excited.  When it's achieved the consistency you prefer, remove from heat and serve - or contain it and enjoy it later.  This tastes soooooo good.

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Indian Curry and Jasmine Rice

1 cup of Jasmine rice
1 cup of Lentils
2 Carrot stalks chopped
1 Medium sized potato cubed with skin
1 cup Broccoli florets
1 cup sliced crimini mushrooms sliced
1 Yellow Onion chopped
1/4 cup Yellow Split peas
Add any additional vegetables you wish

1 can Coconut milk
1 Tblsp veg oil (optional)
2 TBlsp of Patak's Hot curry paste
2 TBlsp Traditional bulk curry
1 TBlsp Powdered Garlic
1 TBlsp Powdered Coriander
2 TBlsp Powdered Turmeric
A preferred amount of Salt

Copious amounts of water.

Directions

In a large pot, boil the lentils for a good 30 minutes(use amount of water per package requirements)
Bring pot to simmer and Add the full can of Coconut milk, yellow peas and all other spices and mix well. 
Add Carrots and Potatos and cook for 20 minutes. Add remaining vegetables and cook for a minimum of 10 more minutes - or as long as desired adding water when needed.

Cook the rice required by the package.  Mine is usually for 20 minutes for Jasmine.

Top Rice with Curry goodness and enjoy.