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