Recipe #1: Vegan Bread
Ingredients:
2 ½ cups yellow corn meal
1 ½ cup unbleached white flour
2 ½ tsps. Baking powder
1 tsp. salt
1 cup soy milk
½ cup soy margarine
2 Tbsps. Molasses
2 Tbsps. Raw suga
2 ½ cups yellow corn meal
1 ½ cup unbleached white flour
2 ½ tsps. Baking powder
1 tsp. salt
1 cup soy milk
½ cup soy margarine
2 Tbsps. Molasses
2 Tbsps. Raw suga
Directions:
Grease a baking pan and set aside. Combine corn meal, baking powder, flour and salt. Set aside. Mix soy milk, liquefied soy margarine, raw sugar and molasses. Add the wet ingredients and kneed with hands. Pour the mixture into the pan and bake between 20 and 25 minutes at 425 degrees F.
Grease a baking pan and set aside. Combine corn meal, baking powder, flour and salt. Set aside. Mix soy milk, liquefied soy margarine, raw sugar and molasses. Add the wet ingredients and kneed with hands. Pour the mixture into the pan and bake between 20 and 25 minutes at 425 degrees F.
Tips:
Instead of roasted sesame seeds you can also use unsweetened coconut flakes.
Instead of roasted sesame seeds you can also use unsweetened coconut flakes.
Recipe #3: Roasted Beet Vegan Salad
Ingredients:
2 1/2 lbs small red beets
2 tsps. olive oil
2 1/2 lbs small red beets
2 tsps. olive oil
Dressing:
1/2 cup green onion, Julienne
1/4 cup flat-leaf Italian parsley
1 large garlic clove, finely minced
1 tsp. homemade harissa, to taste
2 tsps. red wine vinegar
Salt and ground black pepper
1/2 cup green onion, Julienne
1/4 cup flat-leaf Italian parsley
1 large garlic clove, finely minced
1 tsp. homemade harissa, to taste
2 tsps. red wine vinegar
Salt and ground black pepper
Directions:
Preheat oven to 400 degrees F. Mix the salad dressing ingredients in a container and set aside. In a large pan put the beets and the olive oil and leave them until they have a layer. Put the beets on a large baking sheet and seal it with aluminum foil. Bake them for 30 minutes. Allow them to cool for 5 minutes. Cut the beets into 1 cm cubes and place them into a salad bowl along with the dressing.
Preheat oven to 400 degrees F. Mix the salad dressing ingredients in a container and set aside. In a large pan put the beets and the olive oil and leave them until they have a layer. Put the beets on a large baking sheet and seal it with aluminum foil. Bake them for 30 minutes. Allow them to cool for 5 minutes. Cut the beets into 1 cm cubes and place them into a salad bowl along with the dressing.
Servings: 4 to 5
Tips:
The small red beets can be replaced with golden beets, cleaned, skinned and cut in half, with yams or potatoes.
You can use white balsamic vinegar instead of red wine vinegar.
The small red beets can be replaced with golden beets, cleaned, skinned and cut in half, with yams or potatoes.
You can use white balsamic vinegar instead of red wine vinegar.
Recipe #4: Vegan Pilaf
Ingredients:
1 medium eggplant, skinned and cut into ½ inch dices
1 large yellow bell pepper
1 large red bell pepper
8 mushrooms
1 small zucchini, cut into ¼ inch dices
1 1/2 cups raw wild rice
1/2 cup olive oil
1 tablespoon pine nuts
1/4 cup golden raisins
1 garlic clove, minced
Salt to taste
1 medium eggplant, skinned and cut into ½ inch dices
1 large yellow bell pepper
1 large red bell pepper
8 mushrooms
1 small zucchini, cut into ¼ inch dices
1 1/2 cups raw wild rice
1/2 cup olive oil
1 tablespoon pine nuts
1/4 cup golden raisins
1 garlic clove, minced
Salt to taste
Directions:
Scatter salt on the diced eggplant. Set aside. Rinse the cubes with cold water after 30 minutes. Use paper towels to remove the moisture. Remove the seeds from the peppers and cut them into thin strips. Cut zucchini into cubes and slice mushrooms. Cook the rice according to the instructions available on the package.
Scatter salt on the diced eggplant. Set aside. Rinse the cubes with cold water after 30 minutes. Use paper towels to remove the moisture. Remove the seeds from the peppers and cut them into thin strips. Cut zucchini into cubes and slice mushrooms. Cook the rice according to the instructions available on the package.
Put the olive oil in a frying pan and heat it. Brown the garlic and eggplant on each side, approximately 3 minutes. Add the peppers and zucchini and keep stirring for another 3 minutes on lower heat. Put the golden raisins, pine nuts and mushrooms in the pan and stir until the mushrooms are warm. Pour the mixture over rice.
Servings: 4
Nutritional values:
Calories: 402
Protein: 10 g
Carbs: 59g
Fat : 17g
Cholesterol : 0mg
Sodium : 13mg
Calories from fat: 35%
Calories: 402
Protein: 10 g
Carbs: 59g
Fat : 17g
Cholesterol : 0mg
Sodium : 13mg
Calories from fat: 35%
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