Kamut Salad

This salad is both delicious and inexpensive! This homemade version of a store-bought favorite gives you all the flavor you crave without breaking your budget!

For the Salad:

  • 1 c. kamut, sorted, rinsed and soaked for at least 1 hour
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 a small red onion, diced
  • 2 small carrots, julienned
  • 2 Tbsp. minced flat leaf parsley
  • 2 Tbsp. minced fresh chives
  • 1/4 c. toasted sunflower seeds
  • 1/2 c green peas
  • 1/2 c. dried cranberries

For the Dressing:

  • Juice of 1-2 fresh lemons, about 3-4 Tbsp.
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. flax seed oil (or more olive oil)
  • 3/4 tsp. sea salt
  • 1/4 tsp. black pepper

After the kamut has been soaked for at least an hour, rinse it off and place it in a sauce pan covered with about 3 inches of water. Bring it to a boil, reduce to a simmer and simmer, covered, for an hour. Make sure to stir it occasionally and add more water if it starts to evaporate too much. As the kamut cooks, chop all of the vegetables and herbs and place them in a large bowl with the sunflower seeds and dried cranberries. Whisk together the dressing in a small bowl and set aside. Once the kamut is done cooking, drain it and rinse with cold water. Add the kamut and dressing into the large bowl with the vegetables and toss to combine.

Satay Tofu

  • 1-3 package(s) firm tofu ( I buy the kind packed in water)

  • Thai Kitchen Peanut Satay Sauce

Preheat oven to 350°.

Open your tub(s) of tofu, drain the water, and set the tofu back into the tub to drain for ~10 minutes. Slice the tofu into squares or rectangles and set them on a baking sheet.

Spread the satay sauce on the tops of the tofu slices, making the sauce as thick or as thin as you would like. Bake the satay covered tofu slices in the oven for ~40-45 minutes or until the tofu reaches your desired texture / moisture level. Remove from oven and enjoy!

All Rights Reserved by Angela Gilchrist

Onion Casserole

  • 3 large or 4 medium onions (I usually use sweet yellow onions)
  • 2 tablespoons olive oil
  • 3-4 cups cooked rice (basmati rice works well)
  • 1 cup non-dairy milk, such as soy milk or hazelnut milk
  • 1 tube of mozzarella style Teese cheese (10 oz)
  • ½ cup nutritional yeast flakes 2 tablespoons turmeric
  • ½ teaspoon salt
  • ¼ teaspoon pepper Smoked paprika or regular paprika (optional)

Preheat oven to 350°.

Chop the onions and sauté in the olive oil. Grate the Teese cheese.

Mix together the sautéed onions, cooked rice, non-dairy milk, grated cheese, nutritional yeast flakes, turmeric, salt and pepper. Transfer mixture into a baking dish. Sprinkle paprika (smoked or regular) very liberally over the entire top of the mixture.

Bake for ~30-45 minutes or until mozzarella shreds are melted and mixture is well heated throughout. Remove from oven and serve.

All Rights Reserved by Angela Gilchrist

Basil Walnut Mushroom Caps

  • 8 Medium-Large Mushrooms, stems removed, chopped and reserved
  • ¼ C Fresh Basil, firmly packed
  • ¼ C Walnuts
  • 1 Garlic Clove, smashed and minced
  • 1/8 C Nutritional Yeast
  • 2 Tbsp Olive Oil

Clean mushrooms with a dry cloth or mushroom brush. Make a pile of basil leaves and cut into thin slices. Place chopped mushroom stems walnuts, basil and nutritional yeast into food processor. Pulse, add in olive oil and then pulse until smooth. Brush mushroom caps with olive oil and arrange on baking sheet covered with parchment paper. Bake along with roasted vegetables at 400F for 15-20 minutes. Baking time depends on the size of mushrooms and how much filling they have.

Far from Dirty Quinoa

  • ½ C Quinoa, rinsed
  • 1 C Purified Water
  • 1 Carrot, coined ¼ inch
  • 3 Baby Bokchoy, chopped ½ inch
  • ¼ C Wood Ear Mushrooms, chopped fine (optional)
  • ½ Tbsp Lemon Peel, zested or finely julienned
  • 1 Tbsp Chinese Black Vinegar
  • ½ tsp Sea Salt

Rinse your Quinoa 2-3 times in a bowl to wash away bitter coating on the fruit before cooking (yes, technically a fruit and not a grain). In a medium pot, bring quinoa and cold water to a boil, and then turn heat down to a simmer. Once at a simmer stir in vegetables and vinegar, then cover pot with lid for 8-12 minutes until quinoa becomes translucent. When cooked through, remove pot from burner and fold in sea salt.

Classy Roasted Vegetables

  • 1 Medium Zucchini, stem removed and chopped ¾ inch
  • 1 Medium Eggplant, stem removed and chopped ¾ inch
  • ½ White Onion, cut into wedges 1 inch
  • 1 Red Bell Pepper, seeded and chopped 1 inch
  • 1 Lemon, juiced
  • 1 Tbsp Olive Oil
  • 1 Garlic Clove, smashed and minced
  • 1½ Tbsp Sea Salt
  • ½ tsp Cumin, freshly dry roasted and ground
  • Fresh Cracked Pepper Corns

Place zucchini and eggplant in a large colander, sprinkle with 1 Tbsp sea salt and cover with a heavy plate, set aside 15-20 minutes. In the meantime preheat oven to 400 degrees fahrenheit. Blot off excess moisture and salt from sweaty veggies with cloth or paper towel. Assemble all vegetables in oiled glass baking dish. Pour lemon juice allover , followed by olive oil and sprinkle with sea salt, cumin and cracked pepper corns. Now that everything is bathed in goodness, let’s roast these for 45 minutes.

Green-Bean Casserole

Ingredients for Green-Bean Casserole:

  • 1⁄2 medium onion, diced
  • 3⁄4 cup chopped button mushrooms
  • 1 Tbsp. vegetable oil
  • Salt and pepper, to taste
  • 1 1⁄2 cups unsweetened soy milk
  • 1 vegan bouillon cube
  • 2 1⁄2 Tbsp. cornstarch
  • 2 Tbsp. cold water
  • 1 28-oz. can cut green beans
  • 1 6-oz. can French-fried onions

Instructions for Green-Bean Casserole:

  1. Preheat the oven to 350°F.
  2. Sauté the onions and mushrooms in the vegetable oil in a skillet. Add the salt and pepper.
  3. Heat the soy milk and bouillon cube in a saucepan, stirring until the bouillon dissolves. Do not bring to a boil. Mix the cornstarch and water and add it to the pan, stirring well.
  4. Quickly add the green beans, the sautéed vegetables, and about half the French-fried onions and stir well.
  5. Pour the mixture into a casserole dish and top with the remaining French-fried onions. Bake for about 15 minutes, or until the onions begin to brown. Makes 4-6 servings

Garlicky Mashed Potatoes

Ingredients for Garlicky Mashed Potatoes:

5 large potatoes, washed, peeled, and diced

14-16 cloves garlic, peeled

2 Tbsp. vegan margarine

3⁄4-1 cup soy milk

Salt and pepper, to taste


Instructions for Garlicky Mashed Potatoes

• Place the potatoes and whole cloves of garlic in a large pot and cover with water. Bring to a boil and cook for 20 minutes.

• Drain the potatoes, place in a bowl with the remaining ingredients, and mash until smooth.

Cranberry Chuttney

Ingredients for Cranberry Chutney:

3.5 cups cranberries

3 granny smith apples, chopped

1 medium onion

1/2 cup water

1/2 cup apple cider vinegar

1 cup brown sugar

3 tbs ginger, roughly chopped

1/2 cup walnuts

1/2 tsp each: cinnamon, cloves, allspice

1 tsp crushed red pepper

salt to taste

 

Instruction for Preparing Cranberry Chutney:

1. Combine sugar and water in heavy 2-quart saucepan. Bring to a boil over high heat. Boil gently 3minutes. Add cranberries, apples, onion, vinegar, ginger, cinnamon, cloves, all spice, crushed red pepper, and salt.

Mushroom Sage Gravy

Ingredients:

  • 2 c vegetable broth
  • 1/4c flour
  • 2 tbls nutritional yeast
  • 2 tbls EVOO
  • 1 onion diced
  • 4 c portabella mushrooms diced
  • 3 garlic cloves
  • 1 tbls dried sage
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 1/4 c cooking wine

Instructions

  1. Mix flour, nutritional yeast and veggie broth in a bowl. Set aside
  2. Saute onion in oil until translucent
  3. Add mushrooms and saute 5 minutes or until soft
  4. Add garlic, thyme, sage, sale and pepper
  5. Add wine, turn up head and let simmer for 1 minute
  6. Lower head, add broth mixture and stir constantly until thick

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