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“Being kind to animals is not enough. Avoiding cruelty is not enough. Housing animals in more comfortable, larger cages is not enough. Whether we exploit animals to eat, to wear, to entertain us, or to learn, the truth of animal rights requires empty cages, not larger cages.”
-Tom Regan
QUINOA PILAF
- 3 tablespoons Olive Oil
- 1 cup chopped Onion
- 5 Carrots, chopped
- 2 cups Quinoa, rinsed
- 4 cups Vegetable Broth **(see recipe below if you'd like to make your own)
- 1 cup frozen Peas, thawed
- 1 1/2 cups slivered Almonds, toasted
- 1/2 cup chopped fresh Parsley
- salt and pepper to taste
Heat oil in a saucepan over medium-high heat. Cook onion in oil until translucent. Add carrots, and cook about 10 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy. Add peas to heat through. In a bowl, toss quinoa together with almonds and parsley.
**ROASTED VEGETABLE BROTH
- 6 Red Potatoes
- 1 pound celery
- 1 1/2 pounds sweet onions
- 1 pound carrots, cut into 1 inch pieces
- 1 pound tomatoes, cored
- 1 pound green bell pepper, cut into 1 inch pieces
- 1/2 pound turnips, cubed
- 1/2 pound parsnips, chopped
- 5 leeks, chopped
- 2 zucchini, sliced
- 1/2 pound baby bella mushrooms
- 6 tablespoons olive oil (or more if needed)
- 4 cloves garlic
- 3 whole cloves
- 3 bay leaf
- 6 whole black peppercorns
- 1 bunch fresh parsley, chopped
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig basil
- 5 quarts water
Preheat oven to 450 degrees F.
Remove leaves and tender inner parts of celery and set aside.
Toss remaining vegetables with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, about an hour and a half.
Put the browned vegetables, celery, garlic, cloves, bay leaves, pepper corns, parsley, herbs and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. |
ROASTED SWEET POTATOES
- 5-6 large Sweet Potatoes
- 4-5 Tbsp. Olive Oil
- 2 Tbsp. minced fresh Rosemary
- Salt and Pepper to taste
Preheat oven to 400 degrees F. Cut sweet potatoes into wedges, 6 per potato. Coat with olive oil. Sprinkle with rosemary, salt and pepper. Lay in single layer on cookie sheet. Bake for 25-30 minutes or until golden brown.
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HERBED GRILLED CORN ON THE COB
- 8 Ears of Corn
- 3/4 C. Olive Oil
- 1/4 C. Fresh Parsley, minced
- 1 Tbsp. Fresh Thyme, finely chopped
- 1 Tbsp. Fresh Rosemary, finely chopped
- 1 Tsp., Pepper
- 1 Tsp. Salt
Husk and clean corn. Mix herbs with olive oil. Lay each ear of corn on a sheet of aluminum foil and brush with the olive oil mixture. Wrap each ear up tightly and grill on an outdoor grill for 15 minutes turning often.
This is great eaten as is, or can be cut off the cob to use in salads.
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SAUTEED SPINACH WITH GARLIC
- 2 - 10 Oz. Bags of Fresh Spinach
- 4 or 5 Cloves of Garlic, sliced
- 3-4 Tbsp. of Olive Oil
- Salt and Pepper to taste
Heat oil in frying pan and add garlic. Sautee till tender. Add spinach, a little at a time and stir until it cooks down (and it will cook down a lot).
This is my good friend Joyce's recipe. I love it!
*if you'd like, you can sprinkle with a couple tbsps. of sesame seeds before serving.
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SOUTHWESTERN HASH
- 7-8 Large Red Potatoes, diced
- 2 Onions, diced
- 5 Cloves Garlic, minced
- 1 Red Pepper, diced
- 1 Green Pepper, diced
- 1/4 Cup Olive Oil
- 2 Tsp. Chili Powder
- 1 Tsp Cumin
- 2 Tbsp. Oregano, fresh, chopped
- 1 Tbsp Parsley, fresh, chopped
- 4 Tomatoes, diced
- 2 Cups Black Beans, cooked (or 1-16 oz. can)
- 1 Tbsp Cilantro, fresh, chopped
- 1 Cup Vegan Cheddar Cheese***
- Salsa, for garnish
Saute potatos and onions in olive oil until onions have softened. Add garlic and peppers, and continue cooking until onions are translucent and peppers have softened. Add spices. Add tomatos, black beans and cilantro. Pour into a 13 x 9 casserole dish. Top with cheese. Bake in 375 oven until cheese is melted and slightly browned on top. Serve with salsa.
***You can use packaged vegan cheddar cheese or see my recipe under "Mexican Lasagne" for "Cashew Cheddar Cheese" recipe.
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ROASTED BROCCOLI
- 3 Heads Broccoli, separated into florets
- 3 Tbsp. extra-virgin Olive Oil
- 1 Tsp. Sea Salt
- 1 Tsp. ground Black Pepper
- 5 Cloves Garlic, minced
- 2 Tbsp. Lemon Juice (fresh)
Preheat the oven to 400 degrees F.
In a large bowl, toss broccoli florets with olive oil, salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
Bake until florets are tender, 15 to 20 minutes.
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VEGAN CREAMY POTATO CASSEROLE
Sauce
- 1 1/2 C Vegetable Broth
- 1 C Unsweetened Soymilk
- 1/4 C Raw Cashews
- 1/2 C Nutritional Yeast
- 2 Tbsp. Yellow Miso
- 1/2 Tsp. Yellow Mustard
- 1 Tbsp. fresh Lemon Juice
- 1/2 Tsp. Paprika
- 1/2 Tsp. Turmeric
- Cayenne Pepper
- 1 1/2 Tsp. salt
- Black Pepper to taste
Casserole
- I large Onion, diced
- 2 Tbsp. Olive Oil
- 1 Tsp. fresh garlic, minced
- 1 large Red Pepper, diced
- 32 ounces frozen southern-style Hash Brown Potatoes, thawed
- 10 ounces frozen Corn, thawed
- 10 ounces frozen Chopped Spinach, thawed, and drained
- 1 1/2 teaspoons salt
- black pepper to taste
Preheat oven to 350 degrees. Lightly coat a 9x13-inch baking pan with a little olive oil.
Place all of the sauce ingredients into a blender, and blend at high speed until smooth.
Heat a large deep non-stick skillet over medium-high heat. Saute onion in olive oil, about 3 minutes. Stir in the garlic and bell pepper and continue to saute until the vegetables become tender.
Add the potatoes, corn, and spinach. Season with salt and pepper. Transfer entire potato and vegetable mixture to the baking dish. Add the sauce mixture, and stir to combine evenly.
Cover with foil. Bake for 40 to 50 minutes. Uncover and continue to bake for an additional 15 to 20 minutes, or until the top is golden brown. Serve hot.
Note - adapted from: Ann Arbor Vegan Kitchen |
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