I’ve been asked to post a few of my fave vegetarian recipes, so here they are. Some are entirely my own, others have been inspired by someone’s else’s, and doctored to meet my needs. Your tummy will love them all!
Rainbow Chard and Beet Salad – serves two
This is a pretty and perfect salad for a fall or winter meal. The warmth of the rice and roasted beet create cozy flavours and textures that make you feel snuggly.
4 rainbow chard leaves
2 small beets
1 cup cooked brown rice
1 cup chickpeas
½ cup raw pecans
¼ cup raw sunflower seeds
1 ounce goat cheese (if eating)
Balsamic Vinaigrette Dressing
Set oven at 375 degrees Fahrenheit. Clean beets and wrap individually with foil. Place in oven-safe dish, and roast for 30-40 minutes until they are easily diced. Set aside to cool until just warm. Cook rice. Set aside to cool until just warm. Wash and dry chard, rip into pieces, divide onto two plates. Dice beets, and divide beets, rice, and chickpeas, and place on top of chard. Add pecans, seeds, and goat cheese. Drizzle dressing on top. Serve immediately.
Superfood Salad – serves two
1 bunch spinach
½ cup blueberries
¼ cup pumpkin seeds
¼ cup walnuts
White Dressing to taste
Wash and dry spinach, rip into pieces and plate. Add diced avocado, blueberries, seeds, and nuts. Drizzle White Dressing to taste.
Quinoa Salad – serves six
This salad is perfect to make for dinner, and then bring to work for lunch the next day. It’s super high in plant-based protein.
1 cup quinoa
2 cups water
12 grape tomatoes
6 basil leaves
1 can drained and rinsed chickpeas
1 tbsp. fresh pressed garlic
½ cup feta cheese (optional)
¼ cup Balsamic Vinaigrette Dressing
Combine quinoa and water and bring to a boil. Turn heat down to low, and simmer for about 15 minutes. Remove from burner and place lid on top, letting it sit for another 5 minutes. Remove lid and cool. Once quinoa reaches room temperature, dice cucumber, and cut grape tomatoes in half. Cut basil leaves into thin strips, and crumble the feta cheese if using. Combine all ingredients into large bowl and mix well. Keeps for a couple of days in the fridge.
Seeds ‘n’ Stuff Salad- serves 4
This salad feels like a big meal—as the same suggests, it has lots of stuff!
1 bunch leaf lettuce
½ cup sprouted mung beans
½ cup garlic spouts
16 red and yellow firm grape tomatoes, cut length-wise
½ cucumber, sliced lengthwise and then in half-moons
1 avocado, pitted, peeled, and diced into chunks.
¼ cup raw sunflower seeds
¼ cup pumpkin seeds
¼ cup raisons
Wash and dry lettuce, then tear into pieces. Place in large bowl. Add beans, sprouts, veggies, seeds, and raisons. Toss well. Top with avocado and serve with dressing of your choice.
Rainbow Citrus Salad- serves 6
This salad is super hearty and fresh, and makes a great spring or summer main-dish salad. The citrus paired with the spinach makes for increased iron absorption.
1 small head of green cabbage
1 bunch of spinach
1 medium-sized beet
1 large carrot
¼ cup sliced almonds
Wash and dry cabbage and spinach. Cut or tear into pieces, and place in large bowl. Using a julienne peeler (if you have one, if not just use a knife), peel beet and carrot into long, thin strips. Add to greens. Peel orange and section it. Cut sections into halves, and add to bowl. Core and peel avocado. Cut into small chunks, and add to bowl. Mix veggies well. Top with almonds, and serve with Sesame Citrus Dressing.
Super Easy Vegan Tacos – serves three
This is one of my fave meals. I love messy eats, and this one is up there with the best of them.
6 hard taco shells
1 cup black beans
½ small head of chopped raw cabbage
1 cup Fresh Salsa
2 tbsp. chili powder
2 tbsp. avocado oil
1 avocado, diced
¼ cup raw sunflower seeds
Combine black beans, salsa, and chili powder in one bowl. Combine cabbage, avocado oil, lime juice, sunflower seeds, and avocado in another bowl. Fill your shell half way with bean mixture, and the rest of the way with cabbage mixture.
Marie’s Vegan Thai Red Curry – serves four
This Thai dish is to die for. It’s completely vegan, and totally amazing. Thanks, Marie!
2 cans unsweetened coconut milk
2 tbsp. curry paste
1 yellow onion
3 garlic cloves
1 package firm tofu, cut into 1/2-inch cubes
3 yellow potatoes
1 bunch cauliflower florets
1 can bamboo shoots
1 to 2 red bell peppers
Dice onion and potatoes, mince garlic, cut peppers into long, thin strips, break apart cauliflower into pieces, and cut tofu into one-inch cubes. Set aside. Spoon out half of one of the cans of coconut milk, incorporating any thicker part and bring to a gentle boil over medium heat. Cook stirring occasionally, until milk releases its sweet fragrance, about three minutes. Add curry paste and cook for three minutes more, mashing, scraping and stirring often to soften the paste and combine it with the coconut milk. Add onion and garlic, stirring gently to coat with curry paste. Sauté for 5 minutes. Add remaining 1 1/2 cans coconut milk, tofu, potatoes, cauliflower and bamboo shoots. Combine well, and bring to an active boil. Reduce heat to maintain a gentle boil and simmer for 15 minutes, stirring occasionally. Add red peppers and stir gently. Cook for 5 more minutes, until peppers are cooked but not too soft. Serve over rice.
Eggplant Lasagne – serves six
This hearty lasagne is major comfort food, and super flavourful. The chia seeds act as a binding agent in place of egg.
1 package whole wheat lasagne noodles
4 cups diced tomatoes
4 celery stalks
1 cup mushrooms
1 cup Daiya
1 bunch spinach
¼ cup chia seeds
¼ cup ground flaxseed
4 garlic cloves
1 tbsp. oregano
1 tbsp. red chilli pepper flakes
1 tbsp. onion powder
Set oven at 350 degrees Fahrenheit, and wash all produce. Combine onion, carrots, celery, and mushrooms in your food processor. Process on high for about 5 seconds. Combine mixture with diced tomatoes, flaxseed, and all spices in stainless steel pot. Simmer, covered, for 30 minutes. Meanwhile, cook noodles until half done. (Still firm- this is important.) Thinly slice eggplant length-wise about 8 times. Sparingly coat baking dish with avocado oil. Beginning with the noodles, cover the bottom in a single layer. Then, stir chia seeds into sauce, and spoon half the sauce over the noodles. Lay eggplant in single layer over top, and then cover generously with spinach. Repeat with noodles, sauce, eggplant, spinach, noodles, and then end with sauce. Sprinkle with Daiya, and bake for 45 minutes. (Don’t overcook or lasagne won’t set properly.) Let cool for 20 minutes before serving.
Veggie Pizza- serves 4
This pizza is super simple to make, and has a very low-calorie density. It pairs well with a salad on the side!
2 large whole grain tortilla wraps
An assortment of veggies (bell peppers, onion, mushrooms, kale, spinach—whatever you like!)
½ cup Daiya
¼ cup tomato sauce
Handful of fresh basil leaves
Preheat oven to 400 degrees. Place tortillas on cookie sheets or pizza pans. Brush with tomato sauce. Top with veggies. Sprinkle with Daiya soy cheese. Rub basil leaves lightly between your fingers and thumb, then place on top of the Daiya. Bake for 6-8 minutes, until wraps become crunchy around the edges, and soy cheese is melted. Cut into halves, then quarters. Place two pieces on each plate, surround with salad, and eat immediately!
Green Spaghetti- Serves 4
This pasta dish is both delish, and heavy on the greens. Substitute whole wheat noodles for brown rice or kamut noodles or if you are sensitive to wheat products.
1 bunch raw spinach
1 bunch asparagus
1 avocado, pitted and skinned
½ cup pine nuts
2 cloves of garlic
1 tbsp. lemon juice
Enough whole wheat spaghetti noodles to serve 4
Steam asparagus lightly until bright green. Remove from pot. Using the asparagus water, bring to a boil and throw pasta in to cook. While the pasta cooks, combine spinach, asparagus, avocado, ¼ cup of nuts, garlic, and lemon juice in food processor. Process until it becomes a slightly chunky, but mostly creamy consistency. If needed, add a little water. Drain pasta, rinse with hot water (especially if using a grain other than wheat), and toss with green sauce. Divide into four, and top with remaining pine nuts. (If desired, you can also top with freshly ground parmesan cheese.)
Chocolate Chip Cookies
Vegan Chocolate Chip Cookies- Makes 24-28
These little cookies are crazy good! They are vegan, gluten-free, can be raw if you don’t want to bake them, and can be made completely kosher, too! Play with the ingredients if you can think of more yummy things to throw in (swap out the chocolate chips for raisons, etc).
2 cups raw walnuts
¼ cup rolled oats
¼ cup shredded coconut
¼ cup water
¼ cup kosher chocolate chips (dairy-free)
1 tbsp. ground flaxseed
1 tsp. vanilla
1 tsp. sea salt
Combine all ingredients in a food processor and process until desired consistency. Add a little bit of water if you need to. Once mixed well, scoop out dough and make a “patty” with your hands, about 1 square inch in size. Place on cookie sheet and bake at 375 for 8-10 minutes. Remove and enjoy!