December Vegan Lunch Hour

Wanted to share the recipes we made at the December Vegan Lunch Hour.  This luncheon was setup for those wanting to bring more plant-based foods into their diet.  We had 9 in attendance today and had a great time!  Below are the recipes.  Also, not listed below, we tried hemp seeds as a snack for good fatty acids, home-made granola, and wasabi flavored seaweed paper with roasted red pepper hummus and an avocado slice.  yum!

Southwest Sweet Potato Salad

2 lbs Sweet Potato or Yams and/or red potatoes

½ cup chopped Onion or Leeks

½ cup chopped Celery

1 ½ cup Corn

½ cup chopped red bell pepper

1 can (15oz) Black beans (rinsed, drained)

1 jalapeno pepper seeded, chopped

½ cup fresh Cilantro

Dressing

¼ cup Veganese

¼ cup oil/balsamic dressing

2 T Dijon Mustard

Splash Braggs Amino Acids

Instructions:

Boil or steam potatoes (not too soft), cool, cut in cubes

Sauté’ onion & corn in skillet

Add all ingredients to potatoes, toss gently

Mix dressing in blender or using whisk and pour over salad.

Chill 1 – 24 hrs.  Enjoy!

Rainbow Curry with Swiss Chard

1 T oil (grapeseed, coconut, peanut) in pan

Add onion, garlic, ginger, to oil at 300 degrees, sauté’

Add 1 T curry paste, cook 1min (or other spices)

Add 14oz coconut milk, splash Braggs Amino Acids (soy)

Add carrots, cook 5 minutes

Add purple cabbage, red peppers, zucchini, green beans, eggplant, broccoli, cauliflower, cooked potatoes/yams… Cook 15min uncovered (sauce gets thicker)

Add green leafies (kale, swiss chard, spinach, basil), stir, add lid, steam 2-3 min

Add mushrooms, tomato last if desired

Serve with Quinoa (or brown rice)

Vegan Chocolate Chip Brownies

1 (16oz) salted almond butter or peanut butter

1 banana (or 2 eggs)

1 cup agave nectar (or other sweetener)

1 T vanilla extract

½ cup cacao powder

½ t sea salt

1 t baking soda

1 cup dark chocolate chips 73% cocao (without milk)

Instructions:

Blend almond/peanut butter until smooth with hand blender

Smash banana with fork and blend in

Add agave, vanilla, blend

Add cacao, salt, baking soda, blend

Fold in chocolate chips

Grease 9×13 pyrex baking dish

Bake 35-40min at 325degrees

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