Entrees

By Marlene's Market & Deli 01 Sep, 2020
Vegan and gluten free, this red lentil dish is inspired by the flavors of India and charms the home with delicious aromatic spices! Pairs brilliantly with basmati rice. 2 cups dried red lentils, rinsed thoroughly ½ large yellow onion, coarsely chopped ½ large yellow onion, finely diced 1 cup tomatoes, coarsely chopped 1 serrano chili, finely diced 1 tsp ground cumin 1 tsp ground coriander ½ tsp turmeric powder 1 tsp sea salt 1 Tbl coconut oil 2 tsp whole cumin seeds ¼ cup finely shredded coconut 1 cup coconut milk In a large saucepan, combine lentils, coarsely chopped onion, tomatoes, serrano chili, ground cumin, coriander, turmeric, sea salt and 4 ½ cups of water. Bring mixture to a simmer over medium high heat. Reduce heat to low and cook uncovered for about 30 minutes, until lentils are soft. Heat coconut oil over medium high. Add cumin seeds and allow to fry a couple minutes until fragrant and just beginning to brown. Add finely diced onion and shredded coconut and cook until lightly browned. Add contents of pan to lentil mixture. Add coconut milk. Simmer 10-15 minutes more, until consistency of thick chowder. Tastes even more incredible the next day!
By Jeanne Logman, CNT 01 Sep, 2020
When the chill of autumn sets in, we all crave comfort foods. This twist on traditional biscuits and gravy is a simple and deeply satisfying dish for vegans and omnivores alike! Protein-rich and heart healthy, you may very well find yourself making these again and again while Granny’s heirloom recipe gathers dust. It’s lower in fat, higher in fiber and bursting with those savory flavors we crave in the cooler months. Serves 4 lucky people. Easy Drop Biscuits: 1½ cups whole wheat pastry flour 1 Tbl baking powder 1 tsp minced fresh rosemary ½ tsp sea salt 2/ 3 cup coconut or almond milk 1/ 3 cup olive oil Preheat oven to 400. Line a baking sheet with parchment or use a nonstick baking sheet. In a large bowl, whisk together flour, baking powder, rosemary and salt. In a small bowl, whisk together milk and olive oil. Stir into flour mixture and blend until dry ingredients are just moistened. Batter will be sticky. Place golf ball sized scoops of batter onto baking sheet about 2 inches apart. Bake 10 minutes until bottoms are golden brown. Turn out to cool on rack. Hearty Gravy: 1 Tbl olive oil 2 tsp apple cider vinegar 8 oz cremini mushrooms, chopped 15 oz can garbanzo beans, rinsed, drained and chopped 1 tsp dried thyme 1 tsp dried sage 1 tsp fennel seeds ½ tsp paprika ½ tsp black pepper 13/ 4 cups unsweetened plant-based milk 3/ 4 cup apple cider 2 tsp arrowroot powder or cornstarch 1 tsp sea salt, garlic salt or onion salt In a large frying pan, heat olive oil over medium. Sauté mushrooms until they start to soften. Add garbanzos, cider vinegar, thyme, sage, fennel, paprika and black pepper and sauté until thoroughly coated and warmed through. Slowly pour in apple cider and reduce heat to low. Simmer until liquid volume is reduced by about half. Place arrowroot powder in a small bowl. Add about a tablespoon of plant milk and whisk until well blended. Pour remaining plant milk into arrowroot mixture and add mix to contents of frying pan. Cook over low, continually stirring until mixture thickens to gravy consistency. Add salt to taste. Spoon over drop biscuits and enjoy!
By Abbie Cates, founder of KnifeForkSpoon 01 Jun, 2020
Ingredients: 1 lb cauliflower, chopped fresh 1/3 cup Parmesan cheese 1/4 cup extra virgin olive oil 2 tsp garlic, minced 1/2 tsp onion powder 1/2 tsp red pepper flakes 1/2 tsp paprika 1/2 tsp salt 1/4 tsp black pepper Adult Job: Preheat the oven to 425. Kid's Job: Combine all ingredients in a big bowl and mix it up really well. Pour onto a parchment-lined baking sheet. Adult Job: Place in the oven for 20-25 minutes or until cauliflower is tender. Kid's Job: Peek at your cauliflower to see how it's doing! www.knifeforkspoon.net
By Michelle St. Onge 01 Jan, 2020
This recipe was submitted in the #CooksInTheField2015 Recipe Contest by Michelle St. Onge from Morrisville, North Carolina. 1 package Field Roast Italian Sausage 1 cup vegan panko breadcrumbs 1 package Chao Cheese Creamy Original, diced finely 1/2 cup diced green onions (white and green parts) 1 tbsp extra virgin olive oil 2 Tbl (1/8 cup) ground flax seed 6 Tbl (3/8 cup) warm water 1/8 cup almond milk (optional) salt to taste
By Jeanne Logman, Sound Outlook Coordinator – Tacoma 01 Dec, 2019
For those looking for a lovely, vegan-friendly entrée for their holiday table, look no further! This savory pie has all of the hearty goodness of traditional beef Wellington. Using a ready-made pie crust eliminates the frustration of preparing a puff pastry wrap while still delivering all of the flavor! 1 9-inch double vegan pie crust 2 c butternut squash, diced into ½-inch pieces 1 lb whole cremini or white mushrooms 1 c walnut pieces 1-14 oz can lentils, rinsed and drained 2 c fresh spinach, chopped 2 Tbl vegan Worcestershire sauce 3 Tbl olive oil 3 cloves garlic, minced 1 small onion, diced 2 Tbl fresh thyme leaves 3 tsp fresh rosemary leaves 1 tsp dried sage sea salt, to taste Optional: cranberry sauce or vegan gravy
By Eden Foods 01 Nov, 2019
Serves 6 Gnocchi: 1 medium sweet potato, peeled and sliced into 1-inch cubes ¼ c Unsweetened Eden Soy Milk 1 ¼ c Eden Soft White Wheat Pastry Flour ½ tsp garlic powder ¼ tsp ground nutmeg ¼ tsp Eden Sea Salt Cream sauce: 2 Tbl Eden Extra Virgin Olive Oil ¼ c minced shallots 1 tsp dried sage 3 Tbl organic, unbleached flour 2 c Unsweetened Eden Soy Milk ½ c water ½ tsp Eden Sea Salt 1 pinch freshly ground black pepper
More Posts
Share by: