Friday, November 02, 2007

Vegan Recipe extrravaganza!

Wednesday, May 09, 2007

Vegan summer salads!

Cucumber Bulgur Salad

1 cup bulgur

2 cups boiling water

2-3 tbsp lemon juice

¼ cup olive oil

1 tbsp fresh mint

2-3 cloves garlic cloves chopped

Salt and pepper

1 large cucumber sliced

1 large carrot grated

1 bunch green onions chopped

¼ cup parsley

Place bulgur in bowl. Pour boiling water over bulgur. Let stand 20-30 minutes. Mix Olive oil, lemon juice, mint, garlic, salt and pepper; pour over bulgur. Let sit until cool, mix with vegetables Garnish with fresh mint sprig.

Makes 4 servings

Lentil Salad with Thyme Dressing

1 Cup Lentils

1-3/4 cup water

½ cup green pepper chopped

½ cup red pepper chopped

½ cup zucchini chopped

½ cup veganrella/Vegan Gourmet Vegan mozzarella shredded/cubed

Thyme Dressing

½ cup fresh lemon juice

½ cup olive oil

1 clove garlic crushed

2 tablespoons fresh thyme chopped

Salt and pepper to taste

Combine lentils with water in saucepan, bring to a boil. Cover and simmer for 20 minutes. Remove from heat and let cool. Whisk all dressing ingredients together and cover lentils completely.

Add vegetables and chill 2-4 hours MINIMUM.

Makes 6 servings

Couscous Salad

1 & ½ cup Vegetable broth/Stock

1/3 cup currants/dried cranberries

¾ tsp Cumin

1 cup couscous

½ cup Olive oil

3 tablespoons lemon juice

Salt and Pepper

1 bunch Green onions minced

4 tablespoons Pine Nuts/Sunflower seeds

Combine first three ingredients in a pan and bring to a boil. Remove from heat and stir in couscous, cover and let sit until cool. Fluff with a fork. Whisk Olive oil, lemon juice, salt and pepper. Add Onions dried fruit and cumin to couscous and cover with dressing, refrigerate an hour before serving

Makes 6 servings

Thursday, April 05, 2007

Vegan Pasta ala Pomodoro

KJ’s Pasta al Pomodoro

4-8 ripe vines on tomatoes (chopped)
4-8 cloves chopped fresh garlic
¼- ½ cup fresh oregano
1-2 cups fresh parsley chopped
¼ - ½ cup chopped fresh cilantro
1-2 small sweet onion chopped
½ - 1 cup Extra Virgin Olive Oil
1-2 tablespoon(s) sugar
½ package cooked pasta (double recipe for full box)


Heat olive oil and add garlic, onion and sauté for 5 minutes. Add herbs and stir, simmer for 10 more minutes. Finally add tomatoes and sugar and simmer for 15-20 more minutes. Add sugar for the last 5 minutes.

Serve over pasta and sprinkle with pepper and vegan parm if desired.

Serves 2-4 people

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