Braised Daikon and Rutabaga Recap

This is a SUPER healthy and delicious macrobiotic meal made with amazing root veggies!


Ingredients:
1 rutabaga
1 daikon radish
2 tbsp ume plum vinegar (or more to taste)


Directions:
Peel the rutabaga and daikon, then cut them into slices about 3/4 inch thick.  Place all the pieces in one even layer in a deep skillet.  Pour enough water in to just cover the tops of the vegetables.  Pour the ume vinegar over top of the vegetables.  Cover and bring to a boil over medium heat.  Once the water is boiling, turn the heat down to low, and let it simmer until all the liquid is absorbed into the vegetables.  Serve with a whole grain, such as brown rice.


Note:
You could also add tamari soy sauce or rice wine vinegar if you want to experiment with the taste of the braised veggies!

Corn and Pea Fritter Recap

These are super easy and quick to make.  They travel well, and are great to bring to parties!


Ingredients:
1/2 cup whole wheat flour
1/2 cup cornmeal
3/4 tsp sea salt
1/2 tsp chipotle pepper
1/4 tsp paprika
1/4 tsp cumin
1/2 tsp baking powder
1/4 cup water
1/2 cup unsweetened soy milk or rice milk
3/4 cup corn
3/4 cup peas




Directions:
Combine all the dry ingredients.  Once they are evenly mixed, add the water and "milk" and whisk until you get an even texture.  Stir in the corn and peas.  Heat a couple tbsp of oil in a cast iron skillet over medium heat.  Using a spoon, drop some of the batter in the skillet, and flatten with the bottom of the spoon.  Once they are golden brown, use a spatula to flip them over.  When the become golden brown on the other side, remove from skillet, and place on paper towel to remove excess oil.

Note:
Don't be afraid to substitute ingredients!  Try these with different seasonings, or different vegetables.  Be sure to let us know how you like them!

Vegan Mexican Casserole Recipe

Here is our delicious, super easy-to-make vegan Mexican Casserole recipe.  It's made with simple ingredients, and the mix of colors and flavors are fantastic.

Ingredients:
3 Cups Mashed Black and Kidney Beans
2 Cups Brown rice
Organic Salsa
Pepperjack Style Daiya Vegan Cheese
Homemade Guacamole (Recipe HERE)


Directions:
Preheat oven to 400 degrees.  Scoop the mashed beans into your casserole dish and spread evenly.  Next, spread a thin layer of homemade guacamole evenly in your dish.  Then put a thin layer of brown rice.  Spread a layer of salsa on top of the rice.  Sprinkle the pepperjack Daiya on top.  Bake in the oven for approximately 10 minutes, or until the Daiya is melted.  Let cool for a few minutes, and serve!

Vegan Artichoke Dip Recipe

This dip is AMAZING!  We always serve this at a party, and EVERYONE loves it whether they are vegan or not!  If you serve it, make sure to make double the portions, because it will fly out of the dish.  Make sure you have extra chips or veggies to dip.  Better yet, make triple the portions.  It's that good.

Ingredients:
2  8.5 ounce Cans Artichoke Hearts in Water
1 Cup Vegenaise (vegan mayonnaise)
1 Cup Parma (vegan parmesan)
Black Pepper to taste


Directions:
Preheat the oven to 350 degrees.  Drain the water from the artichoke cans, and using a wooden spoon press as much water out of the hearts as possible.  Pour the hearts into a large mixing bowl and thoroughly mash with a wooden spoon.  Add the Vegenaise and mix evenly.  Pour the Parma into the bowl and mix thoroughly.  Add black pepper to taste.  Pour into a casserole dish.  Bake for 30 minutes.  Serve immediately, and be prepared to watch this dip go quickly!

Note:
There are a few different flavors of Parma.  Try each one for a slightly different tasting dip, and let us know which one you like best!

Vegan Mac(ro) and Cheese Recipe

A healthy take on the traditional mac 'n cheese.  This dish is super healthy and chock full of goodness!  And it tastes AMAZING.

Ingredients:
1/2 Head Cauliflower
1 Cup Shiitake Mushrooms
1 Package Cheddar Style Daiya Vegan Cheese
1 Box Quinoa Pasta (or any grain pasta)
Rice Milk


Directions:
Always clean your veggies before cooking.  First, bring a pot of water to a boil.  Take the stems off the mushrooms and slice the caps into strips.  Cut the cauliflower in half, and chop that half into chunky pieces.  Once the water is boiling, add a couple pinches of sea salt and the cauliflower.  Cover the pot and boil for approximately 5 minutes.  Add the box of pasta and the shiitake mushrooms and boil for approximately 8 minutes (or however long your pasta needs to cook).  Drain and return empty pot to stove.  Put 1 Cup of rice milk in the pot and turn the stove on low.  Add 1/2 bag of cheddar Daiya and stir until the Daiya melts and becomes creamy.  Add black pepper and minced onion to taste.  Pour the cauliflower, mushroom, pasta mixture back into the pot and mix evenly.  Serve this deliciousness immediately!

Vegan Guacamole Recipe

This is so easy to make, and super DELICIOUS!  You must try this!


Ingredients:
3 avocados
2 tomatoes
2 cloves garlic
1 tbsp. lemon juice
1 tsp. chipotle pepper
2 tsp. minced onion
1/2 tsp. black pepper
1/2 tsp. sea salt


Directions:
Cut all three avocados in half, remove the pit, and scoop them out into a mixing bowl.  Using a potato masher, or electric hand masher, blend the avocado evenly.  Add the black pepper, sea salt, chipotle pepper, onion, and minced garlic, then mix.  Dice the tomatoes, and set aside.  Add the lemon juice to the avocado mixture.  Fold in the diced tomatoes.  Enjoy!


Note:
If this is too spicy, use less chipotle pepper.  Also, feel free to add different spices.  Go ahead, experiment!  Be sure to let us know your favorite blend!

Vegan Ginger-Leek Saute Recap

This is a delicious combination of flavors!


Ingredients:
Tamari Soy Sauce
Alfalfa, Clover, and Radish Sprouts (or your sprouts of choice)
Tree Oyster Mushrooms
2 Cups Cooked Brown rice
Ginger Root
3 Leeks
1 Bunch Red Chard


Directions:
Peel a 2 inch piece of ginger with a spoon and set aside.  Cut the ends off the leeks, then coarsely chop the white parts.  Chop the chard and mushrooms into bite size pieces.  Pour a couple tablespoons of canola oil (or your oil of choice) in a skillet and heat over medium high heat.  Once the pan is hot enough, add the leeks and saute until they are tender (a couple of minutes).  Add the red chard and 1 cup of water in order to cook it, then cover the pan.  Once the water is gone, add the mushrooms and the brown rice to the pan, and mix well.  Add the sprouts to the pan.  Add the tamari to taste, starting with 2 tbsp.  Next, add the ginger juice and mix well.  Serve immediately and enjoy!


Note:
This is a great recipe to use when trying to clear out your fridge.  Just throw in any veggies you need to use up, and enjoy the delicious combination of the tamari and ginger!