The following VEGAN FOODS, shows some new, exciting recipes & vegan cuisine, that will offer healthy alternatives in support of a vegan lifestyle.
For more healthy vegan foods, check out VEGAN TRENDS, COOKBOOK, by Melanie Gendron, which will be coming out very soon!
BLUEBERRY WALNUT HEALTH MUFFINS
1 cup whole wheat (unbleached) all purpose flour 1/2 cup whole-wheat flour 2 teaspoons baking powder 1 teaspoon sea salt 1/2 cup finely chopped walnuts 1 eggbeaters (mixed) 1 cup olive oil 1/4 cup molasses 1 cup vanilla rice milk 1 teaspoon vanilla extract 1 cup fresh blueberries
Start with preheating your oven to 400 degrees. Then find a large bowl, and mix all your flours, as well as the baking powder and salt. Next, stir in your healthy walnuts. In a separate bowl, mix your eggbeaters, oil, and molasses. Then add in your vanilla rice milk and vanilla extract. Mix your dry ingredients with your liquid. Finally, add the blueberries.
Line your muffin cups with paper liners, (or even better for the environment), use_____ that will protect against sticking. Bake for 18-20 minutes, or (depending on the oven) check the muffins with a tookpick inserted into the center and see if it comes out clean, and the top lightly browned. Remove the muffins from the oven, let them cool for a few minutes, then transfer them onto a cooking rack.
VEGAN SPINACH APPETIZER
4 cups organic baby spiniach leaves (6-7 oz.) 1 large avocado 1/2 tbs. organic lemon juice 1/2 tsp. sea salt 1 small clove peeled garlic 1 tsp. curry powder 1/8 minced fresh ginger Dash of miso Fresh basil
Blend all fresh ingredients in a food processor until smooth, refriderate and happily serve with whole wheat baked tortilla chips.
VEGAN DINNER ENTREE
Organic brown rice pasta, with organic, fresh veggies, topped with a tasty miso pesto
1 pound organic brown rice pasta (cook al dente) 1/4 cup pine nuts 3 cloves fresh peeled organic garlic Pinch or two of sea salt 4 cups fresh organic basil leaves 3 Tbs. olive oil 1/2 lb. organic broccoli florets (chopped) 1/2 lb. organic spinich (chopped) 1/2 lb. organic kale (chopped)
Cook brown rice pasta (al dente). Drain, and reserve about 1/2 cup cooking water, and rinse. Chop the pine nuts, garlic, and sea salt in a food processor, then add your basil, and process until finely chopped. Add miso (mixture of cooked soybeans, steamed rice, or wheat or barley, and salt), and again, process until combined. While processing, add your 3 Tbs. oil, and process until creamy. Put all of this aside for the moment.
Now steam all your fresh, organic veggies, adding Tbs. of olive oil. The sea salt can be added for a bit of extra flavor.
Drain your brown rice pasta, add your steamed veggies, and then blend in your miso pesto blend. (Cooking time: 20 minutes).
Serve with Ezekial 5 grain bread, topped with Smart Balance margarine (dairy free), & fresh, minced garlic heated for minutes in the oven, & voila, you have a great meal!
*SUGAR-FREE HEALTH BALLS*
2 1/2 cups organic rolled oats 1/2 cup raw pumpkin seeds 1/2 cup raisins 1 Tbs. raw sunflower seeds 1 tsp. cinnamon 1/2 cup almond butter 2 Tbs. raw agave nectar 1 tsp. vanilla extract
Grind 1/2 cup oats and 1/4 cup pumpkin seeds in your food processor until powdery. Combine remaining oats, including the pumpkin seeds, raisins, sunflower seeds, and cinnamon in large bowl. Stir in remaining ingredients until soft dough forms. Moisten hands and roll dough into 1 inch balls. Coat balls in oat-pumpkin seed powder.
Place in freezer 20 minutes to set, serve, then store remaining in the refrigerator.