Vegan Coleslaw

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Best Ever Vegan Balsamic Vinaigrette

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Roasted Basil Cherry Tomatoes

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English Cucumber Salad

Hot weather leaves me wanting cool things. I'm not alone in this. Here is a cool salad that will leave you feeling fresh and satisfied.

1 c arborio rice, cooked to package directions
3 scallions, thinly sliced
2.25 oz can of sliced black olives
1/2 English cucmber, chopped
1/4 c finely chopped mint
1/4 tsp salt and pepper (each
2 T olive oil
1 T orange juice

1. Cook the rice.
2. While the rice is cooking combine everything else into a large bowl. Refridgerate until the rice is done.
3. Drain the rice and rinse under cool water, until cool.
4. Combine. Serve cold!

Enjoy!
~Maria Rose

Vegan Potato Salad

Admit it, you're nuts for potato salad. Most of us are. I know a few strange individuals who aren't fans, but they probably don't like pizza either and that's just crazy. If you are in for a summer BBQ or if you're just wanting a little potato salad on your own this is easy and you probably have most of the ingredients already.

6 c golden or red potato, cubed, cooked, drained
2/3 c vegenaise
1-2T grainy mustard
1/3 c finely chopped onion
1 red pepper or stalk of celery (your call) for crunch, chopped
1 pickle finely diced
garlic chives, snipped (regular chives are fine too)

1. While the potatoes are cooking put all of  other ingredients into a large mixing bowl in the order they appear on the list, mix to combine.
2.  Add the drained and cooked potatoes and fold them in to combine.
3. Give yourself points for being a genius and making a two step potato salad.

Delectable Vegan Baked Beans

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Best Ever Baked Fries

I love potatoes. I am so glad they are vegan. What would this world be without fries? I love experimenting with baking my own fries. Here is one of my absolute favorite methods. They are great with these sloppy lentils.

1.5 lbs baby yellow dutch potatoes, quartered
2 T olive oil
1 tsp sea salt, fine grind
1/2 tsp garlic
1/2 tsp sugar
1 tsp ground cumin
1/4 tsp turmeric

1. Preheat your oven to 425 F.
2. Mix all of the dry spices together in a small bowl. In a larger bowl mix the potaotes and oil, toss to coat.
3. Pour the spice mixture over the oil coated potatoes and toss to coat.
4. Spread out on a cookie sheet and bake for 30-35 minutes. Open oven once to flip the potatoes.

Enjoy!

The Perfect Marinated and Baked Tofu

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Roasted Asparagus Spring Salad

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Easter Appetizers: Spinach Artichoke Baskets

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Vegan Mexican Recipes to Rock Your World

Mexican food gets a bad wrap in America because our version is laden with cheese and fatty meat. However, real Mexican cooking couldn’t be further from the truth. It is full of fresh veggies, beans and fruits. We think these Vegan Mexican recipes give Latin food a time to shine with vibrant, spicy flavors.

Naughty Nice Vegan Enchilada Casserole from OhSheGlows.com pairs healthy veggies and beans with multi-grain tortilla chips from Food Should Taste Good.

Hot Tamale Pie from VeganMexicanFood.com, the authority on veganized Latin American recipes.

Vegan Tacos by KBlog.LunchboxBunch.com are flirty, fresh and perfect for entertaining.

Mexican Wedding Cakes are a classic dessert and HellYeahItsVegan.com gives a vegan version that will make you swoon.

Cilantro Cashew Cream Smothered Burritos are heaven on a plate. The cashew cream acts as a cheese-like flavor that blends with a variety of fillings. Use what you have on hand.

FiggyandSprout.com uses lettuce to wrap up Crunchy Raw Tacos. The walnut “meat” is divine.

I can’t get enough of this Vegan Mexican Mushroom and Spinach Torta from SeriousEats.com. It’s serious. 

While not exactly Mexican in the traditional sense these Raw Mexican Chocolate B(raw)nies satisfy with cinnamon and spice.

Easy Vegan Guacamole

Do you remember the first time you tried guacamole? Probably not. I remember my first time distinctly because I was 14! Can you believe that I lived 14 years of my life without that creamy goodness?! I have been making up for lost time since then!

I find that people are mighty particular about their guac preferences, but here is a recipe that seems to please most folks!

3 ripe avocados, mashed
juice from 1/2 a fresh lime
3 cloves garlic, minced
2 T onion, minced
1/2 half tomato, chopped
1/2 tsp fine grind sea salt
1/4 crushed red pepper flakes
***If you like cilantro add 1 T, but I find that some people (myself included) have strong feelings about the stuff

1. Combine all ingredients in a bowl.
2. Chow down!

~Maria Rose

Butternut Squash Risotto with Green Apple

 

I was terrified of risotto for the longest time. I am not really sure why...but I was. Truly it is a super-simple thing to prepare and it is quite versatile! Try it.

1 small butternut squash---peeled, seeded and diced (approx. 2 1/2 c.)
1 granny smith apple---peeled, seeded and diced
2 T Olive oil
2 tsp sea salt
1/2 tsp ground pepper
1 small onion, diced
2-14.5 oz. cans of vegetable broth (possibly a little water as well)
1 c Arborio rice
1/2 c vegan parmesan
2-3 finely chopped sage leaves, plus more for garnish

1) Heat oven to 400F. Toss the squash, apple, olive oil,  1 tsp. salt, pepper and place on a baking sheet. Roast for about half an hour, or until tender.
2) While the squash mixture is roasting heat a medium saucepan over medium high heat. Add 1 Tbs. oil and onion and saute until the onion is translucent.
3) Add the rice and toss to coat. Add 1 tsp. sea salt.
4) Add the broth, just enough to cover the rice.  Stir every few minutes, as the rice absorbs the broth add more. You may need to add a 1/2 c. of water at the end, depending on how well the rice cooks. Ultimately you want the rice to have just a hint of a bite to it.
5) Once the rice is cooked, mix in the squash mixture.
6) Next stir in the vegan Parmesan. Finally add the sage. Mix in and serve hot.

Serves 6

~Maria Rose

Herbed Baby Potatoes

 

1 1/2- 2 lbs baby potatoes, halved
1/4 c chopped parsley
1/4 c chopped basil
2 scallions, thinly sliced
1-2 T olive oil
1 T red wine vinegar
1 T Dijon mustard
Salt and pepper to taste

1) In a large pot boil enough water to cover the potatoes. Toss the potatoes in the pot once the water is boiling
2) While the potatoes are cooking---in a large bowl combine the herbs, scallions, olive oil, mustard, red wine vinegar, salt and pepper. Whisk together.
3) Once the potatoes have softened up (about 10 minutes), check to ensure that they can easily be pierced with a fork, drain.
4) Add the drained potatoes to the herb mixture and toss to combine. Serve warm or cold.

Serves 4-6

~Maria Rose

Lemon Asparagus

 

Here is my recipe for Lemon Asparagus! My husband loves asparagus and I like it just fine. So I do make it with some regularity. My usual M.O. is to grill it and add olive oil, lemon juice and salt. I thought I would up the ante just a bit by sautéing and adding some pine nuts, watch out!

2 bunches of asparagus, trimmed and then cut into bite sized pieces
1 T olive oil
1/4 c toasted pine nuts (put on baking sheet at 325 F for about 5 minutes).
1/2 lemon (use the other half for drinks), juice only
salt and pepper to taste

1) Heat oil in a large skillet. Add the asparagus and cook until tender---stirring occasionally. Less than 10 minutes.
2) Add the pine nuts and the lemon juice. Salt and pepper to taste. Toss and serve.

Serves 4-6

~Maria Rose

Red Cabbage Kale Slaw with Tahini Dressing

Cabbage is good for you...chock full of Vitamin A, Vitamin C and a little bit of Vitamin K, which helps your bones and your arteries. But there is life beyond sad, limp cabbage coleslaw with vegan mayonnaise. Try this colorful salad alongside a black bean burger. Can't find tahini? Use peanut butter with a little extra water to thin it out. The flavors won't be exactly the same, but it will still be a far cry from  sad, watery "coleslaw".
4-8 servings

1 medium leek, sliced thin
1 head red cabbage, shredded or sliced thin
3 c baby kale or any baby greens
dressing:
1 1/2 Tbs tahini (if you can't find tahini you can use peanut butter but add a tablespoon of water)
3 Tbs apple cider vinegar
1 1/2 Tbs light miso (optional)
1/4 tsp black pepper
1/4 tsp salt
3 Tbs olive oil

Combine all vegetables in a large bowl. In a blender combine all dressing ingredients and blend on medium high until combined. If the dressing is too thick add a little bit of hot water to the mixture. Pour dressing over cabbage mixture and mix together until dressing coats all of the salad.