And best thing about it, is that we got to cook our ten favorite meals ten days in a row! PS: I encourage all vegetarians, vegans, and meat eaters alike to at least try ONE of these. They are delicious - and we thought that within weeks of going vegan.
By no means did I make these recipes. I wish I could take credit, but I am simply one of many chef wives in a vegan kitchen reading www.wellvegan.com and One Dish Vegetarian Meals by Robin Robertson
Either way ---
(as I clear my throat)
Drum roll please.......
Here are our top ten FAVORITE meals:
1) Pasta della California - Get the full recipe by clicking here!
- Bring a large pot of water to a boil. Prep all your ingredients while the water boils. Add pasta once the water is boiling and cook according to the package.
- In a large skillet, heat the oil over medium heat and add the garlic, lime zest, and red pepper flakes. Cook for just a few minutes, stirring frequently. Add the wine, bring to a boil and allow it to reduce for about 2 minutes. Add the vegetable broth, lime juice, salt and pepper. Bring to a boil, lower heat to a simmer and add the arugula. Allow the arugula to wilt.
- Add the broccoli to the pasta 1 minute before it's done. Drain both and add to the skillet with the sauce and arugula. Toss well and cook an additional 3 minutes. Remove the pan from the heat and add the avocado. Toss gently and serve.
Cooking with wine!
2) Red Quinoa Salad with Corn, Avocado, and Black Beans - Click here to get full the recipe!
Instructions
- Rinse quinoa in cold water before cooking. Add quinoa and broth to a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until liquid is absorbed, about 10-15 minutes. While quinoa is cooking prepare other ingredients.
- When quinoa is done cooking, remove the pan from heat and add the remaining ingredients. Toss well and serve.
We like to top it with salsa and crunched chips. YUM!
3) Panzanella (Italian Pasta Bread) -- Click here to get the full recipe!!!
- Adjust oven rack to middle position and heat oven to 400°F. Toss bread pieces with 2 tbsp. oil and 1/4 tsp. salt; arrange bread in single layer on rimmed baking sheet. Toast bread pieces until just starting to turn light golden, 15 to 20 minutes, stirring halfway through. Set aside to cool to room temperature.
- Gently toss tomatoes and 1/2 tsp. salt in large bowl. Transfer to colander and set over bowl; set aside to drain for 15 minutes, tossing occasionally.
- Whisk remaining 6 tbsp. olive oil, vinegar, and 1/4 tsp. pepper into strained tomato juice. Add bread pieces, toss, and let stand for 10 minutes, tossing occasionally.
- Add tomatoes, cucumber, shallot, beans and basil to bowl with bread pieces and toss to coat. Season with salt and pepper to taste, and serve immediately.
4) Kale and Walnut Pesto Pasta -- Click here to get the full recipe!!!
- Bring a large pot of water to a boil. Add a teaspoon of salt and the kale. Cook for 5 minutes and transfer the kale to a colander, using a slotted spoon. Bring the water back to a boil and add the pasta. Cook according to package directions. Drain, and return the pasta to the pot.
- While the pasta is cooking, combine the kale, walnuts, garlic, nutritional yeast, olive oil, and lemon juice in a food processor. Process until smooth. Add salt and pepper and more lemon to taste.
- Toss the pesto with the cooked pasta and serve
I LOVE PESTO!!!!!!!!
5) Snobby Joes - Get the full recipe by clicking here!!
- Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.
- About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more. Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.
- Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.
Mmmmmmmm Garlic.
Yum!!!
6) Nutty Quinoa Salad - Click here to get the full recipe!
- Combine the quinoa and water in a large saucepan, and bring to a boil. Reduce the heat, cover and simmer 10 minutes. Then add the raisins and continue cooking until all the liquid has evaporated, 5 minutes. Remove the pan from the heat and spread the mixture out on a baking sheet. Let it cool completely. In a large bowl, combine the quinoa and raisins with all the remaining ingredients. Toss gently and serve.
7) Avocado Asparagus Tartine - Click here for full recipe!!
- Lightly toast bread. Brush lightly with olive oil and rub with garlic cloves.
- Heat the olive oil in a large skillet over medium-high heat. Once it's hot add the asparagus, and a pinch of salt and cook for about thirty seconds. Add the garlic and caraway, and cook another thirty seconds, or until the spears are a bright green. Remove from heat.
- Give each piece of bread a generous slather of mashed avocado. Top that with a bit of arugula, a few asparagus spears, and a generous sprinkling of pepitas or seeds.
FENNEL
Showing off my sauteing/veggie flipping skills
Don't drop the food on the ground.
But if you do -- its okay to pick it up and eat it.
Having the husband pouring wine is optional.
Mmmmmmmmmmmm!!
8) Taco Night!!!!!
- Soft shell tacos
- Hard shell tacos
- Refried beans - heated up on the stove or microwave
- Black beans - heated up on the stove or microwave
- Tomatos
- Garlic Poweder
- Cumin
- Avocado
- Salsa
- Spinach/Lettuce/Kale/Arugula
THEN ASSEMBLE! (it also makes a great taco salad!)
Can you tell I love avocados?!
9) Garlic Lovers Chili - Found in Robin Robertson's One Dish Vegetarian Meals (which also happens to be Vegan as well!)
TONS OF GARLIC!!!!! Yummmmmm.......
10) Guacamole Salad - Click here for the full recipe!!
(Can be served over couscous, quinoa, wheat berries, or rice)
- Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
- Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
A couple things:
1) Typically all vegan recipes can be served warm or cool and still taste delicious-- very convenient.
2) Most vegan recipes are 2 or 3 steps. Very nice!
3) I have cooked several yummy black bean burgers but frozen Gardenburger Black Bean burgers (bought at Woodmans) are very quick, easy, and yummy. Best when served with frozen sweet potato fries (five minute dinner!)
4) Ernie and Lulu love (vegan) dinner time, too!
Happy Hump Day, Ya'll!
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