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
- Cook lentils according to package directions or 1 package to 6 cups water for 15 minutes
- Reduce heat to medium and add vegetables and simmer until tender
- Add the rest of the ingredients and simmer for 20 more minutes
- 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)
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.
- In a skillet or pan, add 3 tablespoons of extra virgin olive oil.
- Heat oil, the add diced ingredients, and chopped veggie crumbles.
- Stir until heated thoroughly. Then add tomatoes and beans.
- Stir frequently.
- Add fresh basil, lime juice.
- 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
- 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
- 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)
- Spray cooking pan with olive oil.
- Mix all dry ingredients.
- Mix liquid ingredients in a separate bowl, then combine dry and wet ingredients.
- Mix thoroughly, then pour in pan.
- 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)
- Preheat oven to 350°F.
- Spray 8x8 pan or cast-iron skillet with non-stick spray.
- Mix all dry ingredients together and make a well in the middle.
- Mix wet ingredients and add to the well in the middle. Combine thoroughly.
- 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)
- Preheat oven to 375° F.
- In a large bowl, add ¾ cup flour mix, 2 ¼ tsp yeast, 2 Tbsp honey (or sugar), and ½ tsp salt.
- 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)
- Add the heated nondairy milk/vegan butter mixture to large bowl with dry ingredients and whisk for 2 minutes until fully combined.
- Add ¼ cup more flour mix and whisk for 2 more minutes. Add a bit more flour until there is a soft dough.
- Transfer to a lightly floured surface and knead until smooth. Let the dough rest for 10 minutes.
- Divide dough into 12 pieces and shape into balls. Place into a greased (sprayed with non-stick spray) round cake pan or pie dish.
- Cover rolls in pan with a clean dish towel and let rise for about 30-45 minutes.
- Once rolls have doubled in size, brush with some vegan butter and add sesame seeds or oats.
- Bake 18-20 minutes until golden brown. Let cool. Enjoy!
Recipe Name: Holiday Cranberry 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
- 2 Tbsp apple cider vinegar
- 1 ½ Tbsp lemon juice
- ½ Tbsp olive oil
- ½-1 tsp sea salt (to taste)
- Whisk all dressing ingredients together with a fork and set aside.
- 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**
- 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.
- Combine all ingredients except the tofu in a glass Pyrex dish.
- 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.
- 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.