Soup, Salad, & Bread Recipes: November 18th Class

Recipe Name: Luscious Lentil Soup

 

  • 16 oz. package of dry lentils
  • ½ teaspoon garlic powder
  • ¾ teaspoon dried oregano
  • 4 Tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cups diced carrots
  • 3 Tablespoons tomato paste
  • 2 medium potatoes, peeled and cubed
  • 2 teaspoon salt
  • ¼ cup parsley

 

  1. Cook lentils according to package directions or 1 package to 6 cups water for 15 minutes
  2. Reduce heat to medium and add vegetables and simmer until tender
  3. Add the rest of the ingredients and simmer for 20 more minutes
  4. Add more water, if needed, if you want to thin the soup.

 

Recipe Name: Vegetarian Chili

 

  • 1 diced red or yellow onion
  • 1 stalk of diced celery
  • 1 chopped red or green bell pepper
  • 1 diced jalapeño pepper
  • 4 cloves of diced garlic
  • 1 can black beans
  • 1 can pinto beans
  • 1 can kidney beans
  • 1 can garbanzo beans
  • 1 large can diced tomatoes
  • 2 cans tomato sauce
  • 2 cups Morningstar, Boca, Beyond Meat, or Loma Linda chili (optional)
  • 1 package of Punjab Eggplant sauce (Indian section of store)

 

SEASONING

Cumin, Paprika, Turmeric, cayenne pepper, black pepper, chili powder, oregano, garlic powder.

1 tbs turbinado sugar, juice from one lime, Himalayan Pink Salt, fresh basil leaves.

 

  1. In a skillet or pan, add 3 tablespoons of extra virgin olive oil. 
  2. Heat oil, the add diced ingredients, and chopped veggie crumbles. 
  3. Stir until heated thoroughly.  Then add tomatoes and beans. 
  4. Stir frequently.
  5. Add fresh basil, lime juice. 
  6. Seasoning is tricky, because you have to season to taste.  The last thing added is salt; if needed.  You can’t go wrong with the herbs, but too much salt will ruin it. Enjoy.

 

Recipe Name: Vegan Cornbread

 

Dry Ingredients

  • 1 cup stoneground yellow cornmeal
  • ½ cup old fashioned oatmeal
  • ½ cup unbleached white flour
  • 1-1/4 teaspoon non-aluminum baking powder (Hains or Rumford)
  • ¼ teaspoon baking soda
  • ¼ teaspoon pink Himalayan salt
  • ¼ cup diced red/green pepper
  • 1-1/2 teaspoon turbinado sugar
  • ½ teaspoon poultry seasoning

 

LIQUID INGREDIENTS

  • 2 tablespoons melted butter (optional)
  • 2 cups almond, coconut, or soy milk (or buttermilk)
  • 1 egg substitute (1 tablespoon flaxseed meal added to 2-1/2 tablespoon of warm water, mix thoroughly)

 

  1. Spray cooking pan with olive oil.
  2. Mix all dry ingredients. 
  3. Mix liquid ingredients in a separate bowl, then combine dry and wet ingredients. 
  4. Mix thoroughly, then pour in pan. 
  5. Bake at 425 deg F for 27 minutes.  Enjoy.

 

Recipe Name: Vegan Cornbread (Gluten free)

 

  • 1 cup yellow cornmeal
  • 1 cup Bob’s Red Mill all-purpose gluten-free flour
  • 1 tablespoon aluminum-free baking powder
  • ½ teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 cup non-dairy milk
  • ¼ cup pure maple syrup
  • ¼ cup applesauce, olive oil, or non-dairy butter (melted)

 

 

  1. Preheat oven to 350°F.
  2. Spray 8x8 pan or cast-iron skillet with non-stick spray.
  3. Mix all dry ingredients together and make a well in the middle.
  4. Mix wet ingredients and add to the well in the middle. Combine thoroughly.
  5. Pour into pan or skillet and bake for 26-28 mins or until a knife/toothpick inserted comes out clean!

 

 

 

Recipe Name: Vegan Dinner Rolls

 

  • 2 Tbsp honey or cane sugar
  • 1/2 tsp salt
  • 2 ¼ tsp rapid rise yeast
  • A mix of 1 ⅔ cup all-purpose flour + ⅓ cup whole wheat pastry flour
  • 1/2 cup plain non-dairy milk (unsweetened)
  • 1/4 cup water
  • 2 Tbsp vegan butter + more for topping
  • 1-2 Tbsp sesame seeds or old-fashioned oats (optional)

 

 

  1. Preheat oven to 375° F.
  2. In a large bowl, add ¾ cup flour mix, 2 ¼ tsp yeast, 2 Tbsp honey (or sugar), and ½ tsp salt.
  3. In a small saucepan over medium heat (or in a small bowl in the microwave), heat ½ cup non-dairy milk, ¼ cup water, and 2 Tbsp vegan butter. (Should be slightly warmer than lukewarm. Not too hot or it can kill the yeast)
  4. Add the heated nondairy milk/vegan butter mixture to large bowl with dry ingredients and whisk for 2 minutes until fully combined.
  5. Add ¼ cup more flour mix and whisk for 2 more minutes. Add a bit more flour until there is a soft dough.
  6. Transfer to a lightly floured surface and knead until smooth. Let the dough rest for 10 minutes.
  7. Divide dough into 12 pieces and shape into balls. Place into a greased (sprayed with non-stick spray) round cake pan or pie dish.
  8. Cover rolls in pan with a clean dish towel and let rise for about 30-45 minutes.
  9. Once rolls have doubled in size, brush with some vegan butter and add sesame seeds or oats.
  10. Bake 18-20 minutes until golden brown. Let cool. Enjoy!

 

Recipe Name: Holiday Cranberry Salad


Salad:

  • 1 5oz package of baby spinach and arugula mix
  • ½ recipe of “Tofu Feta”
  • 1 ½ -2 small fuji apples cubed or finely sliced
  • ¾ cup of dried cranberries
  • ½ cup of raw pumpkin seeds or walnuts

Dressing: 

  • 2 Tbsp apple cider vinegar
  • 1 ½ Tbsp lemon juice
  • ½ Tbsp olive oil
  • ½-1 tsp sea salt (to taste)

 

 

  1. Whisk all dressing ingredients together with a fork and set aside.
  2. Combine all ingredients and toss with dressing. Enjoy or give it to someone else! 

 

Recipe Name: Tofu Feta Cheese

 

  • 2 Tbsp warm water
  • 2 Tbsp light olive oil or other neutral flavored oil
  • 1 Tbsp nutritional yeast flakes
  • 1 Tbsp apple cider vinegar*
  • 1 tsp lemon juice*
  • 1 ¼ tsp salt
  • ½ tsp garlic powder
  • 1 lbs. firm tofu**

 

 

  1. Press a block of tofu to extract as much water as possible. Crumble the tofu with your hands into small bite sized pieces and set aside.
  2. Combine all ingredients except the tofu in a glass Pyrex dish.
  3. Add the crumbled tofu to mixture in Pyrex dish and stir enough to coat the tofu well. Over stirring can break tofu into smaller pieces than desired for “feta” consistency.
  4. Place in the fridge for at least 1 hour. Use as you would feta cheese  
     

*For a tangier feta, double the apple cider vinegar and lemon juice.

**Make sure that you use the firm refrigerated tofu; it will be the easiest to crumble into small bite sized pieces. Silken or any other softer tofu will crumble too easily and be more like scrambled tofu.

 

 

 

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