Carrot Ginger Soup

http://kblog.lunchboxbunch.com/2017/01/carrot-ginger-soup.html

Ingredients

• 2lbs of organic carrots, roughly chopped + stems and knobby tops removed
• 4 cups vegetable broth + more to taste if desired
• 2-3 Tbsp fresh ginger root, peeled
• 1 Tbsp vegan butter (Earth Balance)
• optional:
• 1/2 tsp salt + pepper to taste
• spices to taste: cayenne, cinnamon, turmeric, smoky paprika
• 1 bay leaf
• maple syrup, to taste
• cilantro or parsley garnish

Instructions

1. Bring a large pot of water to a boil and add carrots. Boil until tender enough to slice with a butter knife. Drain carrots from water and add to a large container of a high speed blender, like aVitamix. Discard the water from the large pot.
2. Add the ginger, vegan butter and veggie broth to the blender.
3. Add optional salt, pepper and spices - or you can add these later while soup is simmering.
4. Blend soup from low to high for 2-3 minutes, until very smooth and silky.
5. Pour soup into same large pot. Place over low heat. Add the optional bay leaf and and additional spices or maple syrup.
6. Simmer on low, covered, for at least five minutes. This will remove all the air bubbles that for during blending. Serve warm. I like smoky paprika and a hint or parsley or cilantro on top to accent.

Yield: 4 bowls

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 10 mins.

Total time: 20 mins.

Vegetable and peanut and sunflower stirfry

A healthy dish that's quick to prepare and uses common ingredients.

Ingredients:
1 tablespoon of oil
3 carrots, chopped
2 celery, chopped
3 green onions, sliced
1 Anaheim pepper, chopped
1/2 serano pepper, chopped
1/4 cup soy sauce


Add mix of
1/2 cup roasted peanuts
1/4 cup sunflower seeds - roasted
1 tablespoon yellow mustard

Instructions:
Heat oil in large pan or work.
Combine carrots, celery, onions, Anaheim pepper and serano pepper into wok and stir for 3 minutes.

Add the soy sauce and mustard and stir for another 2-3 minutes.

Add peanuts and sunflower seeds and stir for another 3-5 minutes.

Remove from heat, cover for 5 minutes. Then serve over rice.

Thai Red Curry Paste

https://www.thespruce.com/thai-red-curry-paste-3217309

• 1 shallot (or 1/4 cup chopped purple onion)
• 1 stalk fresh lemongrass (minced, or 3 tbsp. frozen prepared lemongrass; available at Asian stores)
• 1 to 2 red chilies (or 1/2 to 1 tsp. cayenne pepper, or 2 to 3 tsp. Thai chili sauce)
• 4 cloves garlic
• 1 thumb-size piece galangal (or ginger, sliced)
• 2 T​bsp. tomato ketchup (or good-tasting tomato puree)
• 1 tsp. ground cumin
• 3/4​ tsp. ground coriander
• 1/4​ tsp. ground white pepper (available in most spice aisles)
• 2 T​bsp. fish sauce (or for vegetarians 2 Tbsp. soy sauce, plus salt to taste)
• 1 tsp. shrimp paste (or for vegetarians 1 Tbsp. Thai golden mountain sauce, both available at Asian stores)
• 1 tsp. sugar
• 1 1/2 to 2 Tbsp. chili powder (from the spice aisle, depending on how spicy you want it)
• 1 to 3 Tbsp. thick coconut milk (depending how thick you want the paste; reserve remaining for cooking the curry)
• 2 T​bsp. freshly squeezed lime juice
• Optional: 1/4 tsp. cinnamon (or add 1 cinnamon stick to your curry pot)

Tomatillo soup

Black bean and corn

http://thewimpyvegetarian.com/2012/07/black-bean-tomatillo-and-corn-soup/

Gazpacho

4-6 lbs heirloom tomatoes

1 white onion

6-8 Persian cucumbers

1 garlic clove

1 cup olive oil

1 cup white wine vinegar

Pepper

Vegan Vegetable Noodle Soup

http://thevegan8.com/2014/10/18/classic-vegan-noodle-soup/

INGREDIENTS

• 4 large long carrots, sliced (you will need 1 1/2 cups sliced, 170 g)
• 4 large long celery stalks (you will need 1 1/2 cups sliced, 200 g)
• 1 packed cup (160 g) finely diced yellow onion
• 3 x-large garlic cloves, minced (about a tablespoon-15g)
• 3 small red potatoes, cut into 1/2 inch cubes (you will need 2 1/2 cups, 370 g)
• 6 cups water
• 2 vegan bouillon cubes (SEE NOTE BELOW on alternate version!)
• 1 teaspoon dried thyme
• 1 teaspoon fine sea salt (depending on your bouillon cube, this may need adjustment)
• Optional: 2 tablespoons nutritional yeast
• 2 cups gluten-free brown rice spiral noodles (170 g, 6 oz)
Update
• I have recently made this without the bouillon cubes since so many have asked. If you want to skip the bouillon cube version, then make it as written above, but with obviously omitting the bouillon cubes and adding additionally the following to what is already written above: Replace the water with 6 cups low-sodium vegetable broth, add 1-2 teaspoons worcestershire sauce (I buy a vegan version from Whole Foods, to taste), add 1 1/2 teaspoons fine sea salt (so 2 1/2 teaspoons total), add 2 1/2 teaspoons onion powder, add 1/2 tablespoon garlic powder, add 1 teaspoon Italian seasoning spice blend (premade blend from store), definitely add the nutritional yeast. Since bouillon cubes add a lot of flavor, this is why you will need to add all of these spices if you omit it. Taste after everything is cooked and add any more seasonings if desired.

INSTRUCTIONS

1. Prepare all of your veggies and set aside.
2. Add all of the water to a large pot and bring to a boil, add the bouillon cubes (or all the spices listed under "update" and whisk to dissolve. Immediately add all of the veggies, thyme and salt and nutritional yeast, if using. You are adding all of the ingredients except the pasta. Stir well and bring back to a boil. Once boiling, immediately turn to the lowest heat, cover and simmer 10-15 minutes until the carrots and potatoes are becoming tender.
3. Add the pasta and bring back to a boil. Once boiling, leave the lid off and turn the heat to medium-high and cook for about 10-15 minutes, or until the pasta is tender, but still firm. Turn off the heat. With the above ingredients, it didn't need any more salt for us, but feel free to taste and add any extra. Garnish with fresh chopped parsley and black pepper, if desired. I love freshly ground black pepper on my soup.

NOTES

*Vegan, gluten-free, nut-free, soy-free

*Nutrition per 1 cup serving: 162.3 calories, 1.9 g fat, 3.4 g protein, 33.5 carbs, 3.9 g sugars

Butternut Squash Pasta Sauce

1/2 cup raw cashews
2c water
1 cup cooked squash
1 tsp butter (vegan)
Bit of salt
1 tsp of basil (or fresh leave
Top with nutritional yeast (parmesan sub)

Blend and heat. Then pour over spaghetti or linguini 

Leek and Potato Soup

Ingredients

• 2 large leeks, washed, ends trimmed, thinly sliced
• 4 large russet potatoes, peeled and quartered
• 3 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 4 to 6 cups vegetable broth, or enough to cover the vegetables
• Croutons and fresh parsley for garnish
• Heavy cream (optional)

Directions

Active time: 15 minutes 
Total time: 4 hours, 15 minutes 

Place the leeks, potatoes, carrots, celery, and garlic in the slow cooker pot. Season with salt and pepper to taste. Add the vegetable broth, just to cover the vegetables. Cover and cook on high for 4 hours, or low for 6 hours. 

Puree the soup with either an immersion blender, or a food processor. If using the food processor, puree the soup in batches; do not pour all of the soup into the food processor all at once. Taste for salt and pepper. 

Ladle the soup into bowls. Add croutons and parsley. Drizzle some heavy cream on top right before serving (optional). 

Read more: http://www.oprah.com/food/Slow-Cooker-Leek-and-Potato-Soup-Recipe#ixzz3Kj8FYdXj

Spicy Vegan Potato Curry

Original recipe makes 6 servings

Ingedients

4 potatoes, peeled and cubed

• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons cayenne pepper
• 4 teaspoons curry powder

• 4 teaspoons garam masala
• 1 (1 inch) piece fresh ginger root, peeled and minced
• 2 teaspoons salt
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (15 ounce) can peas, drained
• 1 (14 ounce) can coconut milk

Directions

Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

http://allrecipes.com/recipe/spicy-vegan-potato-curry/

Vegan Red Thai Curry

Ingredients

• 1 cup jasmine rice (white or brown)
• 2 cups water
• 1 tablespoon coconut oil
• 1 medium yellow onion, halved and sliced thin
• 2 cloves garlic, minced
• 1/4 cup red Thai curry paste
• 1 14-ounce can unsweetened coconut milk (not lowfat)
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• juice of 1 lime
• 1/4 cup vegetable broth
• 1 medium red bell pepper, stem and seeds removed, sliced into 2-inch strips
• 1 small-medium head of broccoli, cut into small florets
• 1 1/2 cups snap peas (about 2 handfuls)
• 1 package extra firm tofu, drained, cut into 1/2-inch cubes
• salt
• fresh ground pepper

Instructions

In a medium saucepan, bring rice and 2 cups of water to a boil over high heat. Reduce heat to low and cook, stirring occasionally, until the water is absorbed and the rice is tender, about 20 minutes.

Meanwhile, heat coconut oil in a Dutch oven, or heavy-bottomed pot, over medium heat. Add the onions, season with salt & pepper, and cook until they're very soft, about 8 minutes. Stir in the garlic and curry paste and cook for another minute. Stir in the coconut milk, soy sauce, brown sugar, lime juice and vegetable broth, and bring to a boil. Stir in the vegetables and simmer for 10-15 minutes, until the vegetables are tender. Stir in the tofu and cook for another 2 minutes. Taste, and season with salt and pepper, to taste.

Add a few spoonfuls of rice to a bowl and top with red Thai Curry.

Serve immediately.

http://thecornerkitchenblog.com/vegan-red-thai-curry/

Loaded Slow-Cooker Baked Potatoes

INGREDIENTS

• 4 medium russet potatoes
• 2 tablespoons olive oil
• 10 ounces cremini mushrooms, trimmed and quartered
• 1 bunch broccoli, cut into small florets, stalks peeled and cut into 1/2-inch pieces
• Salt and pepper
• 1/4 to 1/2 cup vegetable or chicken broth, hot
• 2/3 cup low-fat plain yogurt, room temperature

DIRECTIONS

1. Wrap each potato in foil and place in a 5-to-6-quart slow cooker. Cover and cook on low until potatoes are tender, 8 hours.
2. In a large skillet, heat oil over medium-high. Add mushrooms and cook 2 minutes, then add broccoli and season with salt and pepper. Cook, stirring frequently, until broccoli is crisp-tender, 8 minutes.
3. Split potatoes, scoop out flesh, and transfer to a medium bowl, reserving skins. Add broth and yogurt to bowl, then season with salt and pepper and stir until combined; divide among potato skins. Top each stuffed potato with broccoli mixture.

http://www.marthastewart.com/933574/loaded-slow-cooker-baked-potatoes

punjabi chana masala

http://www.vegrecipesofindia.com/punjabi-chana-recipe-punjabi-chana/

Creamy Basil Pasta

INGREDIENTS

• 2 T. olive oil, divided
• 1/4 cup chopped onion
• 1 clove garlic, finely minced
• 1/2 cup chopped fresh basil
• 1 T. flour
• 2 cups dairy-free unsweetened soy or almond milk, plus more to taste
• 1/2 cup raw cashews
• 1 T. nutritional yeast (what is this?) 
• 1/2 t. sea salt, plus more to taste
• -------------------------------
• 1 lb whole wheat pasta, such as linguini or fettucini, cooked according to the manufacturer's instructions

1.In a small saucepan over medium-high heat, heat 1 T. of the olive oil, adding the onion and garlic once hot. Stirring often, cook until the onion is soft and fragrant, about 5-6 minutes. Add the fresh basil and cook until it is wilted and bright green, about 2 minutes more. Transfer to a small bowl and set aside.

2. In the same saucepan, heat the remaining 1 T. of olive oil. Whisk in the flour using a wire whisk and cook for a little less than 1 minute, or until the flour smells slightly toasted but is not burned. Gradually add the dairy-free soy or almond milk, stirring constantly, until the mixture is thickened. Add the basil mixture to the pan, stirring until well combined. Remove from heat and set aside.

3. In a blender, process the raw cashews until the mixture resembles very fine, powdery crumbs. Add the basil mixture, nutritional yeast, and sea salt, and process until creamy. Return to the saucepan and heat until desired temperature and consistency, adding more soy milk or sea salt to taste.

4. Add the cooked pasta to the sauce, tossing to coat the noodles. Serve immediately, garnishing with sprigs of fresh basil if desired.

**This recipe is suitable for dairy-free, egg-free, and  vegan diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hiddendairy-derived ingredients (or gluten, egg, or wheat ingredients, if these apply to you).

http://dairyfreecooking.about.com/od/creamsavorysauces/r/dfcreamybasilsc.htm

Moroccan Lentil Soup

http://www.eatingwell.com/recipes/slow_cooker_lentil_soup.html

Blueberry Chia Muffins

Ingredients

2 cups rolled oats

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

dash of nutmeg

1/4 cup whole chia seeds

1/4 cup maple syrup

2 ripe bananas

1 teaspoon vanilla extract

1 cup soy or almond milk

3/4 cups frozen blueberries, thawed

Method

1. Preheat your oven to 375F.
2. In your blender, puree your oats to turn them into oat flour. You’re going for a white flour-like consistency, and it’s best if you don’t have any whole oats left when you’re done.
3. Sift together the oat flour, baking powder, cinnamon, ginger, and nutmeg. Stir in your chia seeds and set aside.
4. 
   
5. Put the maple syrup, bananas, vanilla extract, and vegan milk in the blender and puree until smooth.
6. Mix the wet and dry ingredients together, then fold in your thawed blueberries.
7. Bake for 14 minutes, and let them cool before serving. Store any leftover vegan blueberry muffins in the refrigerator. They’ll keep for about a week.

Read more: http://www.care2.com/greenliving/blueberry-chia-muffins-gluten-free-and-vegan.html#ixzz3Kj5OUIM0

Read more: http://www.care2.com/greenliving/blueberry-chia-muffins-gluten-free-and-vegan.html#ixzz3Kj5JXQF9

Garbanzo Curry

Onion

Garlic

Sesame seeds - roasted in pan

Curry

Garbanzos

Lemon juice

Parsley

Potato

Bean Chilli

Onion

Garlic

Black beans

Frozen corn

Green bell pepper

Small can of tomato paste.

Stock or water

Chili powder

Salt

Pepper

Cilantro

Carrot Ginger Soup

https://www.vitamix.com/Find-Recipes/C/A/Carrot-Ginger-Tofu-Soup

Potato Leek Soup

Ingredients

2 medium potatoes
1 leek
1 onion
1/2 cup raw cashews
2 1/2 cups water
2 tsp no-chicken Bouillon
3 tbs Earth Balance
Salt to taste
Chives for garnish

- I use olive oil instead of the Earth Balance, and vegetable stock instead of the water and bullion cube

http://veganbelle.com/2011/07/potatoleeksoup/

Hummus

https://www.vitamix.com/us/en_us/Recipes/Hummus

Ingredients

• 30 ounces (900 g) canned chickpeas, liquid reserved
• ¼ cup (35 g) sesame seeds
• 1 Tablespoon olive oil
• ¼ cup (60 ml) lemon juice
• 1 garlic clove, peeled
• 1 teaspoon ground cumin
• ⅛ teaspoon salt

Directions

1. Place chickpeas, sesame seeds, olive oil, lemon juice, garlic, and cumin into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend 1 minute, using the tamper to push the ingredients into the blades.
5. Season to taste with salt.

- You can put all sorts of stuff in this, like roasted red peppers. I also soak and cook my own garbanzo's, and just use the cooking water instead of the canned water

Cauliflower Mashed Potatoes

cauliflower, garlic, almond milk, vegt stock, turmeric, veganaise,

Incredients:
Head of cauliflower
3 cloves of garlic
1 cup almond milk
2-4 cups veg stock
1 teaspoon turmeric
1/4 cup veganaise or creme fraiche

Steam cauliflower and garlic in slow cooker for 10 minutes.

Add to blender with all other ingredients and blend for 1-2 minutes. Longer to heat, or remove and heat on the stove.

Add vegetable stock in stages to gauge the liquidity desired.