Category: Recipes

Add the chopped onion and leeks to a pot with the crushed garlic and olive oil and sauté until softened. Add in the thyme, rosemary and coriander powder and sauté.

Add the chopped potatoes, bay leaves and vegetable stock and bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are soft and cooked.

Remove from the heat and remove the bay leaves.

Then add in the coconut cream.

Blend the soup using an immersion blender for the easiest blending for a creamy soup or, if you rather a more hearty soup with chunks of potato, smash up some of the potatoes (just enough for a creamy broth leaving potato chunks).

Add sea salt and black pepper to taste.

Serve with fresh chopped chives.

Mix the yeast and warmed non dairy milk and let sit for 5 mins

Add the sweet potato puree and 1/2 cup of flour and mix in, whisk until no lumps. Cover and let sit for at least 30 mins.

Add oil, 2 cups of flour*, and salt. Lightly mix the salt and herbs into the flour before mixing into the wet. (Start with 1.5 cups if your sweet potato puree/mash is less moist or if using more whole grain flours)

Add flour 1/4 cup at a time and make a lightly sticky dough. If you you work it too much with your hands it will get stickier. You just want a cohesive lightly sticky state.

Cover and let rise until doubled in size, 45 mins or longer. (You can shape the dough into rolls after 15 mins of rising and freeze them to bake later. To bake, let the frozen rolls thaw and rise in a warm oven (about 3 hours). Bake once they have risen to about double)

Divide the dough into 8 or 10 equal parts. shape into rolls, by rolling between your hands and pulling on the sides (see video). Place in a greased/parchment lined stoneware pan or cast iron skillet.

Brush the tops with oil, then let rise for 20-25 mins until almost doubled. Meanwhile preheat the oven to 385 degrees F (200 C).

Bake at 385 deg F for 21-22 min. Remove from the oven and Brush with vegan butter or oil and serve. (You can also freeze baked rolls. Cool completely, wrap in foil and freeze. To reheat, thaw for a few hours, then bake at 300 F for 10-12 mins).

Cook the rice according to package directions. I recommend you to cook it the day before.

If you use fresh or frozen peas and corn kernels, cook them according to package directions. If you use canned peas or corn kernels, skip this step.

Heat oil in a wok or skillet, add chopped garlic and onion and diced carrots, cook them over medium-high heat for about 2 minutes. Add peas and corn kernels and cook for 2 minutes.

Add the rice, soy sauce or tamari and cook for 2 or 3 minutes or until rice is hot.

Mix dry ingredients in a large bowl.

Combine wet ingredients.

While mixing add wet into dry ingredients.

Cook pancakes in a nonstick pan or add some oil to regular pan.

Heat the oil in a large soup pot over medium heat.

Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent.

Stir in mushrooms and continue to cook for a few minutes.

Pour in the vegetable broth and add barley. Bring to a boil, then reduce heat to low.

Cover and simmer until barley is tender, about 50 minutes.

Season with salt and pepper before serving.

Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.

Add the water, tomato paste, oregano, potato, and salt to taste. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender.

Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant. Taste, adjust salt and add pepper. Stir in the beans and heat through for 5 minutes.

Saute the diced onions, carrot and peppers in a pot with 1/8 cup of broth until lightly cooked.

Add the garlic, mushrooms, and seasonings in with the onions and peppers and saute for 3 minutes.

Add the pinto, black beans and kidney beans followed by the vegetable stock and tomato sauce and mix well. Then add the maple syrup, tomato paste, and salt. Give it a good mix and there's your simple Chilli!

Now it's time to add the pasta and the nutritional yeast! The goal is for the liquid to be level with the pasta in your pot. So you may need to add a little bit more water to get it level.

Let the pasta cook for 10-15 minutes, you will need to keep an eye on it. Stir frequently to ensure that the pasta does not stick to the bottom of the pan. Turn off the heat once the pasta is almost al dente. Leave with a top on the pot until you set the table for dinner.

Sauté onions and garlic in heated oil

Add the mustard, turmeric, coriander, cumin, and curry powder stirring in with the sautéed vegetables.

Stir in your tomato paste and coconut cream, and heat for a minute or two...

Pour in the lentils and water, bring to a boil.

Lower the heat to low and simmer for 45 minutes or until the lentils are soft and the dish is creamy.

Server alone or over brown rice or quinoa.

Add oil and heat in wok or skillet

Add your vegetables and cook until half thewed

Stir in chili paste and soy sauce

Cook vegetables until done but still crunchy

Stir in hoisin and tofu and heat until tofu is warmed through

Serve over hot cauliflower rice

In a skillet, heat 1 teaspoon of oil on medium temperature. Add the minced ginger and garlic. Let these sizzle for about 15 seconds then add the onions and stir. Let cook for about 30 seconds, while stirring a few times.

Add the curry leaves followed by the sliced mushrooms. Let cook for about 2 minutes or until mushrooms start to sweat. Then add the chilies and the thyme.

Add the red kidney beans and cook for about one minute. Then add the tomatoes. Cook for about 7 - 10 minutes while stirring occasionally until the tomatoes start to soften and break down into a sauce. They don't need to melt completely into the sauce, but just enough with a few chunky pieces are really what we are looking for.

Add salt to taste and stir well.

Add the green peas and cook for a few more minutes. Then turn off the heat.

Garnish with the coriander leaves or parsley and serve warm.