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Vegan potato salad (serves 8)
2 ½ lbs (8 med.) red potatoes
3 stalks celery, chopped
2 Tbsp relish (dill or sweet)
1 ½ tsp salt
¼ tsp chili pepper or paprika
½ cup vegan mayo
pepper to taste
Cut potatoes into square chunks and steam them for approx. 35 min. or until soft. Combine all other ingredients in a large bowl. Rinse potatoes in cold water immediately after cooking, and drain all water before placing them into the mixing bowl with the rest of the ingredients. Carefully mix (to preserve shape of potatoes!) Chill for a couple hours before serving.
Vegan Chocolate Chip cookies (about 2 dozen)
1 ½ cups oats
1 cup whole wheat pastry flour
1 cup walnuts, toasted and chopped
1 cup carob chips
¼ tsp salt
¼ tsp baking soda
½ cup olive oil
½ cup pure maple syrup
2 Tbsp water
2 tsp vanilla extract
nonstick cooking spray
Preheat oven to 350°. Spray cookie sheets with nonstick spray. Mix dry ingredients in one bowl. Whisk wet ingredients together in another bowl, beating until emulsified. Stir wet ingredients into dry ingredients, mixing until moistened. Let sit for 5 min. Drop dough onto sheets, one inch apart. Bake about 18 minutes, or until slightly brown.
Black bean burgers (serves 6)
1 15-oz can black beans, drained
½ cup chopped bell pepper
3 green onions, chopped
1 cup salsa
1 large carrot, grated
1 cup bread crumbs
½ cup whole wheat flour
¼ tsp chili powder
½ tsp cumin
nonstick cooking spray
Steam carrot until soft. Combine carrot and black beans in a large bowl and mash together. Add remaining ingredients and salt and pepper to taste and mix well. Shape into 6 patties. (Additional flour or salsa can be added to reach desired consistency.) Cook in a skillet over med. heat, about 7-8 min. per side.
Calories 190
Fiber 7 g
Protein 8 g
Fat 2 g
Carbohydrates 35 g
2 ½ lbs (8 med.) red potatoes
3 stalks celery, chopped
2 Tbsp relish (dill or sweet)
1 ½ tsp salt
¼ tsp chili pepper or paprika
½ cup vegan mayo
pepper to taste
Cut potatoes into square chunks and steam them for approx. 35 min. or until soft. Combine all other ingredients in a large bowl. Rinse potatoes in cold water immediately after cooking, and drain all water before placing them into the mixing bowl with the rest of the ingredients. Carefully mix (to preserve shape of potatoes!) Chill for a couple hours before serving.
Vegan Chocolate Chip cookies (about 2 dozen)
1 ½ cups oats
1 cup whole wheat pastry flour
1 cup walnuts, toasted and chopped
1 cup carob chips
¼ tsp salt
¼ tsp baking soda
½ cup olive oil
½ cup pure maple syrup
2 Tbsp water
2 tsp vanilla extract
nonstick cooking spray
Preheat oven to 350°. Spray cookie sheets with nonstick spray. Mix dry ingredients in one bowl. Whisk wet ingredients together in another bowl, beating until emulsified. Stir wet ingredients into dry ingredients, mixing until moistened. Let sit for 5 min. Drop dough onto sheets, one inch apart. Bake about 18 minutes, or until slightly brown.
Black bean burgers (serves 6)
1 15-oz can black beans, drained
½ cup chopped bell pepper
3 green onions, chopped
1 cup salsa
1 large carrot, grated
1 cup bread crumbs
½ cup whole wheat flour
¼ tsp chili powder
½ tsp cumin
nonstick cooking spray
Steam carrot until soft. Combine carrot and black beans in a large bowl and mash together. Add remaining ingredients and salt and pepper to taste and mix well. Shape into 6 patties. (Additional flour or salsa can be added to reach desired consistency.) Cook in a skillet over med. heat, about 7-8 min. per side.
Calories 190
Fiber 7 g
Protein 8 g
Fat 2 g
Carbohydrates 35 g