Category — Recipes

Hearty Lentil Stew

• 2 cups of dried lentils
• 2 cups organic sweet corn
• 2 large tomatoes, diced
• 1 large onion, diced
• 2 garlic cloves, crushed
• 6 cups of water
• 2 cups of kale, chopped
• 1 tsp cumin
• 1 tsp of oregano (or Italian seasoning)
• 1/2 cup crushed walnuts
• 1/2 tsp chili powder (or to taste)
• 1/2 cup raisins

Rinse and drain the lentils.  Add all ingredients to a slow cooker (crock pot) and cook on low for 6-8 hours.  This is a simple and delicious recipe your family will love.

Sweet Cabbage Soup

• 1 C orange juice
• 7 C water
• 1  C rice or soy beverage
• 1/2 C split peas
• 1/2 C steel cut oats
• 1 head of cabbage, chopped into large chunks
• 1 cup Medjool dates
• 1 cup chopped walnuts
• 1 C chopped carrots
• 1 C chopped kale
• 3 T veggie base (to make broth)
• 3 tsp spices to taste (oregano, thyme, paprika, etc)

Use a good blender and fill with 3 cups of water.  Add walnuts and dates and blend until creamy.  Then add all ingredients and the blended mixture into a large stock pot.  Cover the pot and cook on a low flame.  Stir occasionally. When the cabbage is tender, use tongs to remove from the soup and put into the blender.  With some soup broth, blend up the chunks of cabbage and pour back into the pot.  Continue cooking, and stirring occasionally, for at least another 60 minutes.

Vegetarian Three Bean Chili

• 2 15 oz. can kidney beans (low salt; use the bean liquid too)
• 1 15 oz. can cannellini (low salt; use the bean liquid too)
• 1 15 oz. can black beans (low salt; use the bean liquid too)
• 1 28 oz can tomatoes (low salt)
• 2 C chopped seitan (”wheat meat”) or firm tofu
• 16 oz. frozen sweet corn (organic)
• 16  oz. frozen spinach (organic)
• 1 large onion, chopped
• 1 C sunflower seeds
• 1 tsp cumin (to taste)
• 2 tsp Italian spices (oregano, thyme, basil, garlic, black pepper, tarragon, chives; to taste)
• 1 tsp habanero pepper sauce (to taste)

Put all ingredients in a large pot or crock pot and cook covered on a low heat for several hours.  This “comfort food” will make you feel good and will warm you up quickly.  We served it with a simple fresh salad and corn muffins.  Delicious.

Vegetarian “Chopped Liver”

• 6 T extra virgin olive oil
• 2 large onions, chopped
• 1 1/2 C peas
• 3 hard boiled eggs (or substitute eggs with 3/4 C of tofu)
• 30 walnut halves
• 1 tsp salt
• 1/2 tsp pepper

1. Cook onions in oil until lightly brown.
2. Add vegetables to the onions and cook for a few minutes more.
3. Season with salt and pepper.
4. Put veggies, walnuts, and eggs in food processor and process until smooth.
5. Chill before serving.

Vanilla Banana Nut Smoothie

• 1 1/2 C spring or filtered water
• 1 C rice milk
• 4 large bananas
• 3 dried dates
• 1/4 C flax seeds
• 3 medium vanilla beans
• 1/3 C raw almonds
• 1/3 C raw walnuts
• ice cubes

1. Add all ingredients to Vitamix or other high-power blender in the order listed.
2. Blend on high for 60 seconds or until creamy.
3. Serve immediately and enjoy this delicious smoothie!

Tropical Mueslix

• 2 1/2  cups dry rolled whole oats
• 1/4 cup raw macadamia nuts
• 2 T ground raw chia seeds
• 3 T shredded coconut
• 1 cup sliced banana
• 1 cup pineapple chunks
• 1 cup mango chunks

1. Mix all ingredients in a large bowl (we get our kids involved by mixing up a large batch; larger amounts can be mixed using the ratios listed in the recipe and then kept in the freezer for future use).
2. I recommend using nut milk(s), soy milk or rice milk instead of cow milk.
3. For a mushy mueslix (which may be better for younger children), use more liquid and let the mueslix soak for 10-15 minutes.

Blueberry Banana Smoothie – A Recipe for Superior Health

•  3 C rice milk
• 5 medium bananas
• 1 C blueberries
• 1 C baby spinach
• 6 pitted dates
• 1/2 C walnuts
• 1/3 C ground flax seed
• 1 T vanilla extract
• 8 ice cubes

This makes a rawsome smoothie that is loaded with healthy energy and lots of nutrition.  You don’t have to tell your kids about the spinach, or the Omega 3 and Omega 6 fatty acids, or the high levels of antioxidants… they just won’t care!  But they will think it’s delicious!

Cabbage, Apple, and Raisin Delight

• 5 C green cabbage, chopped
• 4 apples, cubed
• 1 C raisins
• 1/2 C walnuts, chopped
• 1/4 C flax seed, ground
• cinnamon, to taste
• 1 C water

Put all ingredients in a large pot and cook on a low heat for around 15 minutes or until the cabbage is tender.

This is a simple, whole-food, and very tasty dish.  Also, this recipe fits right in to a healthy weight loss plan.  Even the kids will enjoy it.  For a different variety, try adding 1/2 C of chopped onion and some curry powder.

(thanks to Eugene P. for his inspiration on this recipe and to http://veganbarbie.blogspot.com/)

Vegetarian Chili

• 1 T olive oil
• 1 large clove garlic, minced
• 1 small onion, diced
• 1 med zucchini, diced
• 1 celery rib, diced
• 1 medium carrot, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 1 T chili powder (or to taste)
• 1/4 tsp cayenne pepper (or to taste)
• 1 bay leaf
• 1/2 tsp cumin
• 1 T granulated date sugar, agave nectar, or honey
• 1/2 tsp basil
• 2 (15 oz) cans beans (kidney, pinto, or black), low-sodium
• 1 (15 oz) can diced tomatoes, low-sodium diced

Heat oil, add garlic, onion, zucchini, celery, carrot and peppers. Saute for approximately 5 minutes.  Add spices. Cover and cook over low heat until fragrant (approx 2 minutes). Stir in beans and tomatoes. Simmer 20 minutes. Season to taste with salt and pepper. Simmer another 10 minutes. Remove bay leaf.

This makes a delicious chili that has become a family favorite.  Everyone we’ve “tested” it on, has really enjoyed it… including staunch meat-eaters!  Laura frequently serves it with a salad and her famous corn muffins.  It is also quite good as a topping for baked potatoes.  If you have a large family like ours or want to maximize efficiency, triple the recipe to fill a large crock pot.

Experiment with different varieties of beans and spices.  I personally love it hot and spicy with chipotle (smoked peppers), but it can be a bit too hot for the kids.  Be creative and enjoy!

Nutty Vegetable Stew

• 2 T vegetable oil (olive, sesame, sunflower, etc.)
• 2 large onions (finely chopped)
• 4 large cloves of garlic (minced)
• 4 large carrots (grated)
• 1 C broccoli (chopped)
• 3 (15 oz) cans of crushed tomatoes with liquid (low salt variety)
• 8 cups of water
• 2 T VegeBase
• 1/2 C sunflower seeds
• 1/2 C peanuts
• 2/3 C uncooked brown rice
• 1/3 C uncooked pearled barley
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1/4 tsp chile powder, optional
• 1/4 tsp chipotle powder, optional

Process sunflower seeds and peanuts in food processor until you have a crunchy butter. Set aside. Heat oil in a large pan, add onions, and cook until lightly browned and tender. Stir in garlic when nearly done to avoid burning. Set aside. Boil water and stir in VegeBase. Add seed/nut butter, onions/garlic, and all remaining ingredients to pot and simmer on a low heat for at least 1 hour.

This is the longest and most complicated recipe I’ve posted to date, but it is worth it! This nutty vegetable stew is absolutely delicious, and very satisfying on a cool autumn night. I guarantee everyone will love it!

I would recommend going lightly on the chile and chipotle if you are going to serve to children. For variety, try substituting spinach for the broccoli, or using walnuts and flax seed instead of the peanuts and sunflower seeds. Let me know what you come up with. Be creative and enjoy!