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.

3 Bean Salad

http://allrecipes.com/recipe/three-bean-salad-5/

• 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can green beans, drained and rinsed
• 4 green onions, chopped
• 1 stalk celery, sliced
• 
  
• 1/2 cup cider vinegar

• 1/4 cup vegetable oil
• 1 tablespoon honey
• 1/2 teaspoon ground dry mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder(optional)
• 1/4 teaspoon ground cayenne pepper (optional)

1. In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

Creme Fraiche

Almond Milk

https://drive.google.com/file/d/0B4FBN-hZ6_4ubUViMUgtVU9nQk0/view?usp=sharing

I typically use half the dates, or a tablespoon of honey.