We are all adjusting to the COVID-19 pandemic and for most of us that means staying home and cooking at home. For those of you who are interested in fixing healthy meals for you and your family without meat – you’ve come to the right place! It’s been a while since I’ve posted – but I’ve been trying a bunch of new recipes that I’m anxious to share with others. We’ve been eating vegan for going on 3 years now – and have enjoyed many health benefits including a stronger immune system.
This delicious recipe from The How Not to Die Cookbook with recipes by Robin Robertson, uses 5 fresh vegetables, but you could use canned or frozen if you don’t have fresh. I served it over warm quinoa in bowls – but you could use brown, red or black rice. Just make sure to start cooking your grains before starting on the main entree. You could also substitute any veggies that you don’t have with some of your favorites.
1 red onion (I used a white onion)
1 carrot, chopped (you could use canned)
1 green bell pepper, seeded and chopped
1 garlic clove, minced (1/2 tsp)
1 1/2 tsp minced fresh ginger (I use ginger paste in a tube – found at Aldi)
2 Tbsp tomato paste
1/4 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp smoked paprika
1 1/4 inch pie fresh turmeric, grated (or 1/4 tsp ground turmeric)
1/8 to 1/4 tsp cayenne pepper, or to taste
2 cups vegetable broth
1 cup green beans, cut into 1-inch pieces
2 cups diced mushrooms
1 1/2 cups cooked or 1 15.5 oz chickpeas (or garbanzo beans), drained and rinsed
2 Tbsp minced fresh cilantro or parsley (I used 2 tsp dried parsley)
2 tsp blended peeled lemon (I used lemon juice)
1 Tbsp raisins or minced dried apricot (optional – I did not use)
Begin preparing quinoa, rice, or pasta (make enough for 4 servings)
Heat 1/4 cup of water in a large saucepan over medium heat. Add the onion, carrot, and bell pepper. Cover and cook for 5 minutes – string often.
Stir in the garlic, ginger, tomato paste, cinnamon, cumin, paprika, turmeric and cayenne.
Add the broth, green beans, mushrooms and chickpeas and bring to a boil.
Reduce the heat to low, cover and simmer until the vegetables are tender, about 20 minutes (stir often).
Stir in the cilantro, lemon and raisins (if using) and cook 5 minutes longer. Taste to adjust the seasonings and serve hot.
I will try my best to post more “Healthy at Home” recipes while we are in quarantine.
I’ve struggled with finding a good vegan sandwich that is quick to make and easy to pack for outings. I remembered my niece sending me a recipe for chickpea salad – but I couldn’t find it anywhere. So, I did a search online and found this very easy and very delicious recipe. I was able to whip it up in 15 minutes – and take it with me for lunch with my choir group.
This recipe was published on July 26, 2018 by Michelle Blackwood (updated on May 6, 2019) on her blog, “Healthier Steps“. “Chickpeas, also known as garbanzo beans are high in protein and a great replacement for meat. They are packed with vitamins, minerals, and fiber.”
15 ounces chickpeas (drained and rinsed)
1 stalk celery (finely chopped)
1/4 cup red bell pepper (finely chopped)
2 tablespoons red onion (finely chopped) – optional
2 tablespoons sweet pickle relish
1/4 teaspoon dill
1/4 teaspoon salt
1/4 cup vegan mayo (I used Just Mayo extra to spread on the bread)
4 slices bread (I used gluten-free bread)
2 lettuce leaves
Drain and rinse the can of chickpeas (or 1 1/2 cups cooked chickpeas), and place them into a bowl. Next mash chickpeas with a fork or a potato masher.
Then add chopped red onions (if using), red bell pepper. celery, dill, vegan mayo, salt to taste and mix to combine.
Spread between slices of bread with lettuce.
This delicious, colorful and crunchy salad recipe would make a perfect sandwich for potlucks, school, work, or a family trip.
I was recently looking through my recipes and found this one written in my mother’s handwriting. My Mom is 84 is not a vegetarian or vegan, but she has always liked to try new recipes from time to time. This dish is easy (takes 30 – 35 minutes), is packed with vegetables and noodles, and serves 6 – 8 people (great for a family). Both my husband and I really liked it and I’ve been enjoying the left-overs this week (yummy!).
1 16 oz box of linguine or other pasta
2 cups carrots, peeled and cut into strips
3 Tbsp olive oil
1 large onion, chopped
2 cups mushrooms, sliced
2 cups zucchini unsealed, cut into thin strips
1 red pepper, sliced into thin strips
3 cloves of garlic (2 tsp.) minced
1 Tbsp dried oregano
1 Tbsp dried basil
4 scallions (green onion) sliced
4 cups plumb tomatoes cut into chunks (I substituted this with 2 15 oz cans of diced tomatoes (unsalted)
Salt and pepper to taste
Start by cutting up all the veggies (ask someone to help – it will go quicker)
In a large skillet, heat olive oil over medium high heat. Add onion, mushrooms, red pepper and garlic. Cook until vegetables are tender.
Add oregano, basil, zucchini, and scallions. Cook until tender. Add tomatoes, salt and pepper to taste. Simmer for about 8 minutes.
Meanwhile, put pasta and carrots in a pot of boiling water. Cook for 8 minutes (or whatever is called for on package). Drain and put back into pot.
Slowly combine sautéed vegetable mixture with pasta and toss until coated. I like to put the pasta in a large serving bowl (pictured above) and then cover it with the veggie mixture and toss it together. My Mom’s recipe says, “Don’t let veggies fall to the bottom of the bowl.”
I like to top this dish with some nutritional yeast in place of parmesan cheese.
As a vegan, it is sometime a challenge to know what dishes to bring to social gatherings. Recently our church had a special potluck lunch with the theme “Holy Smokes” – featuring BBQ meat dishes. I took up the challenge and decided to try a recipe I found in the Feb/March 2019 edition of Taste of Home Magazine. This would be a great meal for families with younger kids. It was simple to make, tastes great and it serves 14 (perfect for potlucks and family gatherings)!
2 Tbsp. olive oil
1 large sweet onion, chopped
1 medium green pepper, chopped
1/2 medium sweet red pepper, chopped
1 medium carrot, shredded
6 garlic cloves, minced (3 tsp.)
2 cups reduced-sodium vegetable broth
1 cup dried red lentils, rinsed
5 plum tomatoes, chopped
1 can (8 0z) tomato sauce
2 Tbsp. chili powder
2 Tbsp. yellow mustard
4 1/2 tsp. cider vinegar
2 tsp. vegan Worcestershire sauce
2 tsp. honey
1 1/2 tsp. tomato paste
1/4 tsp. salt
1/8 tsp. pepper
14 whole wheat hamburger buns, split and toasted.
In a large skillet, heat the oil over medium-high heat. Add the onion, peppers and carrot; cook and stir until crisp-tender, 6-8 minutes. Add the garlic; cook 1 minute longer.
Add broth and lentils; bring to a boil. Reduce heat; simmer, uncovered until the lentils are tender, about 15 minutes, stirring occasionally. Stir in chopped tomatoes, tomato sauce, chili powder, mustard, vinegar, Worcestershire sauce, honey, tomato paste, salt and pepper. Bring to a boil. Reduce heat; simmer until thickened, about 10 minutes. Serve on buns.
Note: I found that this mixture was too sloppy so you may want to reduce the vegetable broth some. It did thickened some in the fridge overnight.