5 Fabulous, Easy Recipes for Jump-Starting a Vegan Diet

by , 01/07/15

NUT MILK

+ 1 cup almonds (or substitute with nuts of your choice)
+ 5 cups filtered water
+ 1/4 teaspoon vanilla (optional)
+ 1/2 cup soaked and pitted dates (add extra for more sweetness)
+ Nut milk strainer bag

Soak the nuts overnight in at least two cups of filtered water. Rinse and drain. In a blender, lightly blend the nuts with 3 cups of filtered water. For the best flavor, do not pulverized the nuts. Strain the liquid from the nuts using a nylon strainer bag. (In a pinch, you can use a gold coffee filter.) Set aside the nut pieces in your strainer and return the liquid to the blender. Add in vanilla and dates. Blend until totally smooth (about 1 minute). Store in refrigerator for up to four days.

Use to prepare breakfast cereal, add to coffee, or in any recipe as a replacement for dairy milk.

CHILLED VEGETABLE SOUP

+ 1 1/2 pounds cucumber, peeled and cut into chunks
+ 1 yellow tomato, cut into chunks
+ 1/3 cup chopped white onion
+ 2 tablespoons sherry vinegar
+ 4 teaspoons minced fresh dill
+ 4 teaspoons minced fresh parsley
+ 2 cloves garlic, smashed
+ 1 teaspoon sugar
+ Walnuts to top as desried
+ Add chopped yellow peppers, carrots, additional tomatoes or other vegetables as desired
+ Kosher salt
+ 1 1/2 tablespoons extra-virgin olive oil

In a blender, combine the cucumber, tomatoes, onion, vinegar, 1 teaspoon each dill and parsley, 1 clove garlic and the sugar; puree until smooth. Strain if desired for less thick soup. Season with 1 teaspoon salt. Refrigerate until chilled (about 1 hour). Top with optional diced vegetables, nuts, and remaining spices.

CORN PUDDING

+ 12 oz. medium-firm tofu or extra-firm silken tofu
+ 2 tablespoon + 1 teaspoon corn flour (finely-ground yellow cornmeal)
+ 1 tablespoon nutritional yeast flakes
+ 3/4 teaspoon salt
+ 1/4 teaspoon turmeric
+ 1/4 teaspoon baking powder
+ 1 to 3 tablespoons vegan butter (Earth Balance Coconut Spread)
+ 2 cups corn kernels, coarsely chopped
+ 1 clove garlic, minced
+ 1 small onion, minced (optional)
+ 1/2 a red pepper, chopped (optional)
+1/2 a green pepper, chopped (optional)
+ A bit of grated vegan cheese for the topping (optional)

Preheat the oven to 350ºF.

In a food processor or blender, combine the tofu, corn flour, yeast flakes, salt, turmeric and baking powder. Blend until very smooth.

Sauté the onion, in the vegan butter over medium for about 2 minutes, until soft. Add the garlic, peppers (optional) and corn kernels. Sauté for an additional 2-3 minutes until the mixture is warm.

Fold the cooked veggies into the tofu batter and in a medium bowl. Spread the mixture in a cocnut oiled 9″ ceramic or glass pie dish. Bake for 35 minutes, or until set. Serve warm.

WHEATBERRY SALAD

+ 1 cup hard winter wheatberries
+ Kosher salt (to taste)
+ 1 cup chopped scallion
+ 4 tablespoons olive oil (or coconut oil)
+ 2 tablespoons balsamic vinegar
+ 1 small apple diced
+ 1/4 cup rasins (optional)
+ 1/2 teaspoon freshly ground black pepper

Cook wheatberries in about 3 cups of boiling salted water uncovered  until soft (approximately 45 minutes). Drain.

In a large bowl, combine the warm wheatberries, with the remaining ingredients. For best flavor, let rest for about 30 minutes. Serve at room temperature

VEGAN, GLUTEN-FREE BANANA “CHOCOLATE” MUFFINS

In a blender or mixer combine:
+ 2 bananas
+ 1 tablespoon chia seeds
+ 1/2 cup almond milk (or other non-dairy milk)
+ 2 teaspoons vanilla extract
+ 2 tablespoons earth balance or coconut oil
+ 1 tablespoon agave (probably optional, if you want extra sweetness)

Bend well, then add in:
+ 1 cup semolina flour (almond flour)
+ 1 cup old fashioned oats
+ 1 teaspoon baking powder
+ 1 teaspoon baking soda

Blend again.

Lightly grease a muffin pan and pour half of the mixture into the pan.

With the other half add in:
+ 1/4 cup of black beans (drained from the can)
+ 1 tablespoon cacao nibs (I think you could use also use carob chips or baking cocoa powder). I added another 1/4 teaspoon baking soda to making sure it gets fluffy

Blend again.

Add this layer of mixture on top of the non-chocolate layer in the muffin cups. Bake at 325F for about 10 mins or until you start to see some of the edges turn golden. They may still a little moist in the middle, but will firm up while they cool.

Lea Stewart is a Chicago-based designer and self-proclaimed master multi-tasker. She is LEED GA accredited, and has had a passion for green design for as long as she can remember. Her design for sustainable footwear was internationally awarded the First Place Professional Winner of the International Design Resource Awards and winner of the Saint Etienne International Design Biennial in 2002. She has been published in the Eco Design Handbook, and is also a part of the permanent collection of the Huxley College of the Environment at West Washington University.

Lea Stewart believes that Design is multifaceted. It is about creating experiences. She works with companies whose mission is to grow their business through innovation, differentiation, and by meeting consumer needs. She has over a decade of working knowledge in many industries including consumer products, furniture, lighting, commercial products, medical products, packaging, and display design.

You can read more about her experience here and follow her on twitter @leadesigns

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2 Comments

  1. Joe Ecosapien August 10, 2013 at 12:47 am

    Isn’t corn pudding a south east Asian cuisine? I have tried a very delicious vegan dish many years ago that looked and tasted very similar to what corn pudding might taste like. However, that was called some thing else not corn pudding.

  2. Selin Yanikara July 25, 2013 at 6:16 am

    they all look delicious, lowering your environmental footprint while eating tasty food feels great!

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