Recipe by Amy of Shake Your Fist. 3 Tbsp. olive oil 2 carrots, chopped 2 cups chopped onions 2 cups chopped celery 2 cans whole tomatoes, with their juice 6 cups chicken or vegetable broth 1/2 cup dried lentils 1 cup chopped Italian (flat-leaf) parsley 3/4 cup red wine 4 cloves garlic, finely minced 1/2… Continue reading Tomato Lentil Soup
Tomato/Chickpea Salad
1 15 oz can chickpeas (garbanzo beans) 4 to 6 medium ripe tomatoes, diced 1 red bell pepper, seeded and diced 1/4 medium red onion, diced 2 T chopped fresh parsley 2 T chopped fresh basil 1/2 tsp black pepper 1/2 tsp salt 3 T olive oil 2 T red wine vinegar 2 tsp Dijon-style… Continue reading Tomato/Chickpea Salad
Tempeh Salad
1 lb. tempeh, cubed 3 Tbsp. soy sauce 2 Tbsp. water 1 1/2 tsp rice vinegar 1 C celery, chopped 1/2 C carrot, shredded 1/2 red onion, chopped 1/2 C parsley, chopped 1/2 C vegenaise (or more, as needed) Place the cubed tempeh in a casserole dish and pour the soy sauce, water, and rice… Continue reading Tempeh Salad
Sweet Potato and Roasted Red Pepper Soup
1 large onion, chopped 2 cloves garlic, minced 1 T. olive oil 6 cups sweet potatoes, peeled and cubed (usually 2 or 3, depending on their size) 4-6 cups vegetable stock (depending on how thick or thin you like your soup) 1/2 tsp. dried thyme, 3 red bell peppers the juice of half a lemon… Continue reading Sweet Potato and Roasted Red Pepper Soup
Nile River Lentil Soup
1 tablespoon olive oil 1 onion, finely chopped 1 clove garlic, minced 1 cup red lentils, rinsed 2 teaspoon ground ginger (I used minced fresh ginger) 2 teaspoon ground cumin 2 teaspoon ground coriander 4 cup water or vegetable stock 2 slices of lemon (1/4 inch thick or so) 1/2 cup canned (or fresh) tomatoes,… Continue reading Nile River Lentil Soup
Mulligatawny with Squash, Apples, and Tempeh
1 T. canola oil 1 large yellow onion, diced 1 medium green bell pepper, seeded and diced 1 large tomato, diced 3 cloves garlic, minced 1 jalapeno, seeded and minced [or: 1/8 tsp. cayenne pepper and 1/8 tsp paprika] 2 tsp curry powder 1 tsp ground cumin 1 tsp garam masala 1/2 tsp cinnamon 1/2… Continue reading Mulligatawny with Squash, Apples, and Tempeh
Moroccan Vegetable Soup
1 large onion, chopped 2 Tbsp cumin 1 tsp coriander 1 tsp turmeric 2 Tbsp canola oil 1 28 oz can crushed tomatoes 1 14 oz can diced tomatoes 6 C vegetable stock 2 C cooked garbanzo beans 2 large red bell peppers, chopped 1/4 tsp black pepper 2 small zucchini, diced 4 oz. seitan,… Continue reading Moroccan Vegetable Soup
Mediterranean Potato Salad
12 small red potatoes, boiled and cubed 1 Tbsp. Dijon mustard 6 sprigs fresh dill, de-stemmed and minced 1/4 C. red wine vinegar 1/3 C. olive oil 1/4 small red onion, chopped 1/2 Tbsp. salt Wash the potatoes and boil them, whole, until tender (about 20 minutes). Drain and set aside to cool. Whisk… Continue reading Mediterranean Potato Salad
Fake Feta
1 1/2 C. halved walnuts 1 Tbsp. nutritional yeast 1/2 tsp. salt (or 1 tsp if you like the feta saltier) olive oil as needed Dump everything in the food processor and run it until the walnut’s in tiny couscous-sized bits. Add olive oil a bit at a time until the mixture starts to stick… Continue reading Fake Feta
Mediterranean Orzo Salad
1/2 lb. orzo 3 Tbsp. olive oil 2 Tbsp. red wine vinegar 1 tsp Dijon-style mustard 1/4 C. chopped fresh mint leaves 2 tsp dried oregano 1 tsp dried thyme 1/2 tsp black pepper 2 med. tomatoes, diced 1/4 red onion, chopped 1 med. unpeeled cucumber, diced 2 cloves garlic, minced 1 C. pitted kalamata… Continue reading Mediterranean Orzo Salad