Some may think that living a vegan lifestyle is challenging. After all, not only are you eating lots of fruit and vegetables but they aren’t cooked either! And what about cheese and other dairy products? How do you have cheesy potatoes or broccoli when you can’t have cheese?
Vegan eating is interesting and fun. Check out the recipes below and be prepared to titillate your taste buds!
Noodles with Diablo Sauce
While making the sauce, be careful with the chili peppers. You can also add more or less lime juice or maple syrup as you find satisfying.
2 cups canned crushed tomatoes
3 large garlic cloves, chopped
3 Tbs. ginger juice from a 3-inch piece of fresh ginger
(Finely grate the ginger, wrap in a thin cloth, and then squeeze the juice through the cloth into a cup).
1/4 cup chopped fresh parsley
2 Tbs. Maple syrup
Juice of 1 small lime
1/2 cup sesame oil
1/4 tsp. crushed red chili pepper
3 Cups chopped spinach
3 Cups chopped beet greens
1 Tbs. olive oil
1/2 red onion, chopped
12 ounces soba noodles
In a food processor, blend the tomatoes, garlic, ginger juice, parsley, maple syrup, lime juice, and sesame oil together until smooth. Add a pinch of the red hot chili pepper. Blend and taste.
Wash the greens. Heat the olive oil in a large pan, add the onion, and cook over high heat for 2 to 3 minutes. Stir in the greens and cook for 5 minutes, until tender.
Meanwhile, bring a large pot of water to a boil, add oil, and cook noodles until al dente (about 5 minutes).
Remove from heat and drain. Place noodles on individual serving plates. Spoon some sauce on the noodles, place greens on top, and spoon a topping of sauce on the greens. The sauce will warm up from the heat of the greens and noodles.
Corn Chowder
2 Tbs canola oil
1 cup chopped yellow onion
3 garlic cloves, chopped
3/4 cup chopped celery
1 1/2 cups peeled and thinly sliced sweet potato
1 Tbs. unbleached white flour
6 cups water
3 cups fresh corn kernels
2/3 cup diced fennel bulb
2 Tbs. minced fresh cilantro
3/4 cup cashews, roasted
1/2 cup water
1/4 cup each, diced red and green pepper
1 Tbs. fresh lime juice
Large pinch of cayenne
Salt
Freshly Ground Pepper
Fennel leaves
Heat the oil in a large soup pot. Saute the onions, garlic, and celery over high heat for 3 to 4 minutes, stirring frequently.
When the onions begin to look translucent, add the sweet potatoes and continue to cook for 1 or 2 minutes. Lower the heat to medium and stir in flour. Keep stirring for 5 minutes to completely cook the flour. Add the water, cover the pot with a lid, a simmer for 40 minutes.
Stir in 1 cup of the corn. Continue to simmer another 20 minutes. Blend the hot soup in a food processor until creamy and return to the pot. Add the remaining corn, the fennel and the cilantro. Partially cover with a lid and simmer 15 to 20 minutes.
Meanwhile, roast the cashews in a dry skillet over medium heat. Stir continually to prevent burning. In a food processor, blend the cashews with 1/2 cup of water until smooth.
Dice the green and red peppers to the same size as the corn kernels. Stir them into the soup 5 minutes before serving. Season with lime juice and a large pinch of cayenne pepper to taste. Stir in cashew mixture. Season to taste with salt and freshly ground pepper.
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