Here are some more Vegan Recipes!
Chili Mac
2 cups elbow macaroni
1 onion, chopped
1 15-ounce can tomato sauce
1 1/2 cups water
4 teaspoons mild chili powder
1/4 teaspoon chipotle chili powder
10 ounces frozen corn kernels
1 16-ounce can pinto or kidney beans, rinsed and drained
2 to 3 tablespoons nutritional yeast
5 cups thinly-sliced kale (thick stems removed before slicing) or other greens
salt and pepper, to taste
Cook the pasta in plenty of boiling water until tender. Drain. Sauté onion in a large non-stick pot until translucent. Add remaining ingredients, as well as cooked pasta. Simmer for 15 minutes, stirring occasionally. Serve hot.
If you use a faster-cooking green such as spinach, add it during the last 3 minutes of cooking.
Roasted Pumpkin and Vegetables
This recipe uses whatever vegetables you have in the fridge or enjoy. Just be aware of their relative cooking time so they may be added at the appropriate intervals.
Squash cut into 1 inch cubes
Brussels Sprouts
Mushrooms
Onions
Okra
Zucchini
Eggplant
Peppers
Garlic
Place the squash or pumpkin in a oiled baking dish and sprinkle with seasonings you prefer (such as thyme or rosemary). Lightly mist with olive oil. Place in a hot oven (425F) and roast for 15 minutes.
Remove, stir and add any other quicker cooking vegetables. Once broiled, remove and place in a large serving bowl; season with salt, pepper and a bit of balsamic vinegar – ENJOY!
Vegan Mayo
1 Pkg firm or extra firm silken tofu
1000 mg of vit C, crushed
1 tsp onion or garlic powder
1 tsp yellow mustard
the juice of 1 fresh lemon
Puree all in food processor. Add Dijon mustard for a great dipping sauce for artichokes or asparagus or sandwich spread.
Black Bean Salsa
You can refrigerate the salsa overnight to reduce some of the jalapeno’s heat, if you like, or reduce the amount.
3 Cups chopped tomato
1 Cup chopped red bell pepper
1 Cup chopped green bell pepper
1/2 Cup chopped red onion
1/3 Cup chopped fresh cilantro
1/3 Cup fresh lime juice
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 jalapeno pepper, finely chopped
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) can extra sweet no-salt added whole kernel corn, drained
Combine all ingredients in a large bowl, stirring well to combine.
Serve immediately, or refrigerate.
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