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Posts Tagged ‘Vegan Recipes’

This recipe was highly inspired by the New York Times Recipes for Health. This soup is silky smooth and bright red. Bell peppers promote optimal health by reducing the risk of cardiovascular disease, increasing lung health and may even promote better eyesight.

 
2 tablespoons olive oil
1 onion, chopped
1 large carrot, chopped
Salt
4 garlic cloves, peeled and chopped
1 tablespoon tomato paste
4 large red bell peppers, roasted, seeds removed and peeled
2 teaspoons paprika
2 medium potatoes, peeled and diced
4-6 cups vegetable stock
A bouquet garni made with a bay leaf, a bit of rosemary, thyme and parsley, tied together in a bundle
Freshly ground pepper
Soy milk (about 1/4 cup)
 
For garnish (optional) :
Garlic croutons (toast thin slices of bread or baguette and rub a cut clove of garlic)
Basil leaves or fresh thyme
Olive oil
 
Heat the oil over medium heat in a large soup pot, add the onion and carrot. Cook, stirring often, until the onion begins to soften, and then add 1/ teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and then add the roasted peppers, paprika and another 1/2 teaspoon salt.
 
Add the potatoes, stock and bouquet garni, and bring to a simmer. Add salt to taste, cover and simmer over low heat for one hour. Remove the bouquet garni.
 
Blend the soup with a hand blender or in batches in a blender. Add soy milk, to taste and desired consistency. Heat through, add salt and pepper to taster, and serve.
 
Garnish with garlic croutons, fresh basil and drizzle with olive oil.
 
Serves 4
 
*To roast the bell peppers, cook in a 425F degrees for about 25 minutes, turning a few times, or until the peppers blackened on all sides. Set aside to cool, the blackened peel will then be easily removed

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This salad combines different colors and textures. The citrus burst of clementines, the fluffiness of millet, the smooth texture of black beans, the crunchiness of roasted almonds with the fresh, crisp addition of fresh cilantro. I make salads like this one often. Colorful, highly nutritious, fresh, tasteful salads. Combine any grain, fruit, bean, fresh herb and nut for an easy lunch. Millet is a grain that is still widely unknown. It is packed with magnesium which is, for example, known to help decrease symptoms of asthma and reduce the frequency of migraine headaches.


 
1 cup millet
1 cup black beans (canned is fine), rinsed and drained
2 clementines, cut-up in medium-size pieces (or substitute one orange)
1/2 cup fresh or frozen peas
1/4 cup roasted almonds
1/4 cup cilantro, chopped
 
Nutty Citrus Dressing :
2 tablespoons walnut oil
1 tablespoon sesame oil
Juice of one small lime
1 teaspoon agave nectar or honey
Pinch of paprika
Sea salt, to taste

Cook the millet according to the manufacturer’s direction.

In the mean time, prepare the dressing. In a large bowl, combine all dressing ingredients and whisk briefly with a fork. Add rinsed black beans, cooled millet, chopped clementines and peas. Mix until all ingredients are well combined. Add chopped cilantro and roasted almonds just before serving.

Serves 4

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This is an amazingly tasteful, easy to make, inexpensive, energy-packed soup. It is extensively nutritious : loaded with fiber-rich barley, iron-rich lentils, antiviral and antibacterial onions and garlic and immune system boosting ginger. This soup will get you up when you are down. It is perfect on a cold winter morning.
 
1 onion, chopped
4-5 cloves garlic, chopped
1 tablespoon fresh ginger, chopped
2 dried hot chili peppers, chopped
2/3 cup black lentils, rinsed
1/2 cup pearl barley
10 button mushrooms, sliced
2 cups vegetable broth
1/2 cup soy milk
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 tablespoon olive or canola oil
Salt and pepper, to taste
 
Heat oil in a large saucepan. Add chopped onion and salt, saute for about 5 minutes, until they become translucent. Add garlic and ginger, saute for a few minutes more. Add chopped dried chili peppers, ground cumin, cinnamon and coriander, saute for 3 more minutes, until everything becomes fragrant. Add vegetable broth and soy milk, bring to a boil. Add lentils, barley and freshly cracked black pepper. Simmer for about 10 minutes, add the sliced mushrooms. Simmer for about 25 minutes more. Taste and adjust spices.
 
Top with chopped tomatoes, plain yogurt and/or fresh coriander.
 

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Avocado stuffed with cherry tomatoes and fresh basil

 

Avocados are a good source of potassium, folate and vitamin C. They are one of my favorite fruit. Their smooth, creamy, almost fluffy texture melts in your mouth. This appetizer is so quick, inexpensive and easy to make. It will even amaze guests.

 

1 avocado

A few cherry tomatoes (I used 4)

Olive oil (about 1-2 tablespoons)

Fresh basil

Lemon juice

Sea salt and pepper, to taste

 

Cut cherry tomatoes in half. Place the tomato halves in a small bowl. Add olive oil, sea salt, pepper and fresh basil. Stir and set aside.

Cut the avocado lengthwise around the seed. Gently remove the pit. Delicately remove the skin without damaging the flesh.

Place each avocado half in a small plate. Sprinkle with a bit of lemon juice. Stuff each half with tomato/basil mixture. Drizzle with olive oil.

 

Serves 2

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