Veggie Mac'n'Cheese

Surprise! This recipe has no cheese! The coconut milk and cauliflower purée create a tasty cream sauce that will leave you asking for seconds. 

15 min prep, 40 min cook, serves 8

16 oz elbow macaroni

1 head cauliflower, chopped

1 can coconut milk

2 cups water

4 cloves garlic, chopped

2 tsp white miso paste

1 tsp soy sauce

1 tsp Dijon mustard

salt to taste

2 tblspns peanut oil

2-3 heads of broccoli, chopped

1/2 cup breadcrumbs

Preheat the oven to 375. Cook the macaroni according to directions, drain, and set aside. Meanwhile, in a medium saucepan, cook the cauliflower, coconut milk, and water over medium heat 10 minutes, until cauliflower is soft. Add the garlic, miso paste, soy sauce, mustard, and salt. Remove from heat, then carefully blend using an immersion blender until smooth. In a frying pan, warm the peanut oil over medium-high heat. Add the broccoli and cook 5 minutes, stirring frequently. In a large casserole dish, add the pasta, sauce, and broccoli and mix together. Top with breadcrumbs and bake 20 minutes. 

Veggie Sliders

This has got to be the easiest veggie burger recipe I have ever found. The whole family loved it, and making the smaller sliders was a fun twist. 

15 min prep, 25 min cook, serves 4

1/2 cup bulgar wheat

1 can pinto beans, drained

1/2 cup monterey jack cheese, grated

1/2 cup carrot, grated

1/2 tsp garlic powder

1/2 tsp salt

slider buns and toppings

In a medium saucepan, add 1 cup of water to the bulgar wheat. Bring to a boil, then reduce heat and simmer 15 minutes, covered. Meanwhile, purée the beans in a food processor.  Add them to a large bowl along with the cheese, carrots, garlic powder, and salt. When the bulgar wheat is finished, add it to the bowl and mix well. Form small patties and cook them on a large, oiled frying pan over medium heat 3 to 5 minutes per side. 

Super Smoothie

The advantages smoothies have over juicing include no loss of fiber, no expensive machinery, and easy cleanup. I like to freeze bananas that are about to go bad and use them instead of ice. 

2 min prep, serves 2

1 cup greens (kale, chard, or spinach)

1/2 cup blueberries

1/2 cup carrots 

1 banana

1 tblspn flax oil

1 cup almond milk

ice as desired

Blend all ingredients. 

Kale, Lentil, and Rice Bowl

This is a super healthy recipe that is guaranteed to leave you satisfied. I like to add some variety to this dish by topping with tomatoes or other fruits or veggies. 

10 min prep, 40 min cook, serves 4

1 1/2 cups uncooked brown rice

1 1/2 cups uncooked lentils

1 bunch kale, stemmed and chopped

1 can coconut milk

1 tblspn white miso

1 tsp coarse grain mustard

1 tblspn mirin

1 tblspn rice wine vinegar

1 tblspn sesame oil

salt to taste

Cook the rice in 3 cups of water about 40 minutes, until fluffy. Also, cook the lentils in 3 cups of water until water is fully absorbed, about 20 minutes. Meanwhile, whisk together the coconut milk, miso, and mustard. Pour into a large skillet and cook over medium heat until simmering. Add the kale and cook about 10 min, until wilted. When the lentils have finished, add the mirin, rice wine vinegar, sesame oil, and salt. Serve in a bowl with rice and lentils on the bottom and kale with sauce on top. 

Mexican Rice and Beans

Here is a great recipe that starts with a very basic, healthy staple and takes it up a notch or two. For fun, try mixing in more veggies like corn or zucchini, or add lettuce and make it a salad.  

10 min prep, 40 min cook, serves 4

1 cup brown rice

3 cups vegetable broth

1 large handful cilantro, chopped

1 tblspn olive oil

1/2 medium onion, chopped

1 tsp coriander

1 tsp cumin

2 cans black beans, drained

1 red bell pepper

1 clove garlic

1 tblspn fresh ginger

1 lime, squeezed

1 avocado, chopped

salt and pepper to taste

In a medium saucepan, simmer the rice with 2 cups of vegetable broth, covered. When finished, add the cilantro and fluff with a fork. Meanwhile, in another medium saucepan, cook the olive oil and onion over medium heat 5 minutes. Add the coriander, cumin, beans, and remaining 1 cup of vegetable broth. Simmer about 10 minutes, then partly mash and season with salt and pepper. In a blender, add the bell pepper, garlic, ginger, and lime juice. Blend into a sauce and season with salt. Serve the rice and beans topped with the red pepper sauce and avocado. 

Curry Salad

This flavorful rice salad tastes great warm or cold. It is best enjoyed the first day or two, as the veggies become soggy quickly.

10 min prep, serves 4

3 cups cooked brown rice
1 medium cucumber, peeled and diced
1 carrot, grated
1 cup frozen peas
1/2 cup chopped basil
1/2 cup mayonnaise
1/2 cup unsweetened coconut, shredded
1 tblspn soy sauce
1 tblspn honey
1 tsp rice vinegar
1 tsp curry powder
1 tsp sesame oil
salt and pepper to taste

In a large bowl, mix all ingredients.

Vegetable Enchiladas

Enchiladas can be difficult to make and rather unhealthy. This recipe avoids both by not frying the tortillas. I think you will be pleasantly surprised!

20 min prep, 30 min cook, serves 6

2 tblspns olive oil
3 tsp cumin
1/4 cup all purpose flour
1/4 cup tomato paste
2 1/2 cups veggie broth
salt and pepper to taste
8 oz grated Monterey Jack cheese
1 can black beans, drained
10 oz frozen spinach, thawed and squeezed
1 cup frozen corn
6 green onions, chopped
12 corn tortillas

Preheat oven to 400 degrees. To make the sauce, heat the oil in a medium saucepan over medium heat. Add 2 tsp cumin, flour, tomato paste, and broth. Whisk together, bring to a boil, then reduce heat and let simmer uncovered 10 minutes, stirring occasionally. Season with salt and pepper, then set aside. In a large bowl, mix together 1/2 of the cheese, all the beans, spinach, corn, white parts of the onion, and 1 tsp cumin. Warm the tortillas in the microwave for 45 - 60 seconds, covered in damp paper towels. Fill each tortilla with two spoonfuls of the mixture and place seam down in casserole dish, repeating until mixture is gone. You may need to use two casserole dishes depending on size. Cover enchiladas with all the sauce and remaining cheese. Bake uncovered 20 minutes, then top with green onion.

Sweet and Sour Broccoli

Here is another easy stir-fry that has great flavor with the addition of the sweet and sour sauce. This recipe tastes good with other vegetables, so you can use it as a left over stir-fry as well.

15 min prep, 10 min cook, serves 4

1/4 cup water
4 tblspns rice vinegar
3 tblspns sugar or agave nectar
2 tblspns soy sauce
1 tblspn ketchup
1 tblspn cornstarch
1/2 tblspn molasses
1/4 tblspn minced fresh ginger

2 tblspns peanut oil
2-3 heads of broccoli, chopped
1 yellow or orange bell pepper, chopped
1/2 cup sliced almonds
3 cups cooked brown rice
sesame seeds for garnish

To make the sauce, whisk together the first 8 ingredients in a small sauce pan, then heat over medium heat to thicken, about 5 minutes. In a skillet, heat the oil over high heat. Add the broccoli and bell pepper, stirring frequently, about 5 minutes. Add the almonds, stir, then remove from heat. Mix in the rice, sauce, and top with sesame seeds.

Black Bean Stew

I love black beans, its true. This "stew" is different enough from the previously listed black bean soup that it deserves its own post.

10 min prep, 30 min cook, serves 4

3 tblspns olive oil
1/2 large onion, diced
2 carrots, chopped
2 celery stalks, chopped
1 red bell pepper, diced
2 cans black beans, undrained
1 can diced tomatoes
1 tsp thyme
1/2 tsp cumin
2 tblspns soy sauce
salt and pepper to taste

In a stockpot over medium heat, cook the olive oil, onions, carrots, celery, and bell pepper for 10 minutes. Add the remaining ingredients and simmer covered at least 20 minutes.

Chana Masala

Indian cuisine includes plenty of tasty vegan dishes. This Indian classic has been modified by increasing the vegetables and simplifying the spices. Serve over brown rice.

10 min prep, 30 min cook, serves 4

1 tblspn olive oil
1 large onion, chopped
1 small head cauliflower, chopped
1 clove garlic, minced
1/2 inch ginger, peeled and minced
3 tsp coriander
4 tsp cumin
1 tsp cayenne pepper
1 tsp turmeric
2 tsp paprika
1 tsp garam masala
1 can diced tomatoes
2 cans chickpeas, drained
1/2 lemon, squeezed
salt to taste

In a large pot, cook olive oil, onion, cauliflower, garlic, and ginger over medium heat 5 minutes. Add remaining ingredients except lemon and salt. Reduce heat and simmer, covered, 25 minutes. Add lemon juice and salt.