BEET SOUP

BEET SOUP

Preparation time: 15 minutes

Yield: 12 servings

1 to 3-tablespoons olive oil

1-pound beets, grated

1-cup onion, chopped

1-cup celery, chopped

2 carrots, grated

¼ head of cabbage, chopped

8-cups water

2 veggie bouillon cubes or 

2-teaspoons of bouillon powder

1-tablespoon maple syrup

1-tablespoon lemon juice

salt and pepper to taste

Optional: serve a dollop of vegan yogurt or sour cream in the center of the soup

In a pressure cooker, heat oil over medium heat. 

Sauté the onions, celery, carrots, cabbage, and beets until soft. 

Add water and the bullion. 

Cover, bring up to pressure, and turn off heat. 

 Let it set for ½-hour. 

Remove cover. 

Add the maple syrup, lemon juice, salt and pepper to taste, and then serve.  

CHUNKY VEGETABLE SOUP

CHUNKY VEGETABLE SOUP

Preparation time: 15 minutes

Yield: 12 servings1 to 3- tablespoons of oil

2-leeks, chopped

2-carrots, chopped

2 stalks celery, chopped

2-cups potatoes, cubed

4-cups cabbage, chopped

2 zucchinis, chopped

½-teaspoon thyme

2-bay leaves

2-veggie bouillon cubes or 2 teaspoons of bouillon powder 

8-cups water

salt and pepper to taste

optional: 1-teaspoon oregano, 1-teaspoon basil, turnips, rutabagas, parsnip, broccoli, cauliflower, corn, mushrooms, bell pepper, sweet potatoes, tomatoes 

In a pressure cooker on medium heat the oil. 

Add veggies, stir, and cook until soft. 

Add the spices, bouillon and water. 

Cover, bring up to pressure, and turn off heat. 

 Let it set for ½-hour. 

Remove cover. 

Add the salt and pepper to taste and then serve.  

POTATO PANCAKES

POTATO PANCAKES

Preheat oven to 425 degrees

Preparation: 15 minutes

Yield: 8 pancakes

6-cups grated Russet potatoes

1 onion grated

1-tablespoon dry parsley

1/2-cup of whole-wheat flour

1-teaspoon baking powder

2-teaspoons of salt

1-teaspoon pepper

Place grated potatoes in colander and squeeze out excess water.  

In a bowl, mix the potatoes with the onion and parsley.  

Add the rest of the ingredients and mix.  

Take a large tablespoon of the mixture and flatten as you place it on a silicon covered baking sheet.

Bake at 425 degrees for ten minutes, turn, and bake for 10 more minutes until browned.

APPLE CINNAMON COOKIES

APPLE CINNAMON COOKIES

Preheat oven to 350 degrees 

Preparation time:15 minutes

Yield: 30

1-cup cup water                  

1/3-cup ground flaxseed

1/4-cup oil

3/4-cup maple syrup

1-cup diced apple

3-cups whole-wheat pastry flour

2-teaspoons cinnamon

2-teaspoons baking powder

1-teaspoon-baking soda

1/4-teaspoon salt

In standing mixing bowl, mix together the water, flaxseed, oil, and maple syrup.  

In another bowl, whisk together the flour, baking powder, baking soda, salt, and apples.  

Add the dry to the wet and mix until uniform.  

Drop by tablespoons unto a silicon-covered cookie sheet.  

Bake at 350 degrees for 20 minutes or until light brown on the bottom of the cookie. 

veganrecipesaskavegan.blogspot.com-Contents from 3/2012 to 1/2019

veganrecipesaskavegan.blogspot.com

Contents from 3/2012 to 1/2019

2019

January-Table of Contents, vegan refrigerator, carrot cake cookies, Brussels Sprouts, Italian Soup, apple, celery, black olive salad

2018

January-recipe contents from 1/18, sweet potato tart, chocolate walnut cookies, asparagus mushroom quiche, oatmeal date cookies

February-lemon cookies, peanut butter chocolate chip cookies, lentil soup, wheat meat in mushroom gravy

March- best burger, cabbage salad, almond shorties, chocolate pecan cookies

April-carrot pineapple walnut cake, cream cheese frosting, falafel, pecan shorties  

May-walnut shorties, walnut cinnamon granola, mushroom green pea Alfred fetuccini, pinto beans for soft tacos

June-Cesar salad & dressing, mushroom rice, cinnamon nut sticky buns, almond biscotti cookies

July-chocolate chip walnut cookies, cheezy popcorn, sweet & sour stir fry, sweet & sour sauce, rice balls

August-cranberry orange cookies, confetti rice, pina-colada Popsicles, stir-fry mixed veggies

September-Chocolate Banana walnut muffin, beans &franks, kale, baked cheezy eggplant with tomato sauce

October-almond poppy seed cookies, apple brown Betty, orange chik and broccoli, beets

November-butternut squash, butternut squash cream soup, peanut butter chocolate chip cookies, zuccinni falafel patties

December-veggie roll ginger sauce, veggie roll sweet and sour sauce, veggie egg-less rolls, Mandarin kiwi dessert, chocolate, vanilla, and cinnamon popcorn

2017

January-popcorn not made in a kettle, lemon blueberry muffins, pizza, macaroni and cheeze, fruit jels, banana bread, pumpkin pecan date muffins

February-breakfast bars, chili and corn bread

July-cabbage rolls under pressure and bean burger crumbles, BBQ pulled plant on a bun, Kimchi, ramen noodle salad

August-Contents, sloppy TSP Joe's, almond truffles, peanut truffles, cherry almond cookies

September-apple pear salad with lemon dressing, lasagna, pineapple upside-down cake, apple upside down cake

October-chocolate walnut cookies, tofu eggies, tofu scramble, tofu wrap

November-my favorite holiday meal, Non-poultry loaf, golden gravy, cauliflower-mashed potatoes, green peas and onions

December-ginger cookies, eggless eggnog, broccoli

 rice, sesame condiment

2016

August-low fat brownie

November-chocolate muffin, apple cinnamon muffins

December-brownies, coconut shorties, cinnamon date oatmeal cookies

2015

April-chocolate chip, coconut, and pecan cookies, chocolate walnut cookies

2014

January-tempeh bacon, tempeh, date walnut bread, the dirty dozen

February-pasta bean soup, salsa saving tip, peach crisp, PLU number

April-breaker tart cherry cookies, eggplant pasta sauce, kale salad, apple crisp, mock mince pie, strawberry squares, fresh strawberry pie

May -coconut cream cake, chocolate cream cake, breaker cranberry orange cookies, banana cream cake

June-oatmeal raisin bread, cauliflower and potato salad, cauliflower and potatoes, breaker tropical unbroken cookies

July-peach mango crisp, strawberry cream cake, baked beans, tofu (easy and flavorful)

August-tofu ricotta, spinach triangles

2013

January-cheesecake, sweet potato chips, potato chips, coconut kisses cookies

February-cooking beans, refried pinto beans, lemon salad dressing, refried pinto bean and salsa salad

March-avocado salad dressing, chik cutie beet salad, chik cool hot salad, roasted slightly salted peanuts.

April-peanut butter oat cakes, oat cakes, bread and bean pasta, bean soup

May -Strawberry wash tip, flan, pizza blanks

June-garbanzo dip, three seed cracker, tofu sandwich, tofu steaks

July-frozen fruit pops, apple upside down cake, steel cut oats

August-baked corn chips, organic fruit money saving tip, vanilla smoothies, chocolate smoothies

September-Almond chocolate candy balls, potato salad, chocolate peanut butter candy balls

October-guacamole dip, avocado tip, date nut piecrust, fresh pineapple pie

November-brownies with walnuts, cranberry, date, and pecan upside down cake, pineapple upside down cake, sweet potatoes

December-botana beans and chips, toothpick trick, monkey cupcakes, blueberry oat waffles

2012

March-chocolate chip oatmeal cookies

April-pesto pasta sauce, nut shorties cookies, coconut cookies, pan cleaning tip, cream of broccoli soup, braised broccoli,

May-frozen bananas on a stick, coconut walnut chocolate chip cookies, poppy seed cookies, veggie and fruit wash

June-whole-wheat bread with variations, mango cashew oil free salad dressing, peanut butter cookies, chocolate mousse pudding, vanilla mousse parfaits tomato cutting tip, island salad, sticky cinnamon buns, buns or rolls, smoothies with variations, pizzelles

July-pineappleade, black beans and sausages, cranberry orange oatmeal cookies, chocolate chip oatmeal cookies, berry wash, scones with variations, parchment cookie baking tip, blackberry parfait, cucumber soup, mango bits, corn, cuke, and celery salad, cold potato salad, curry, wheat meat roast, cucumber sandwiches

August-chocolate pecan coconut cookies, almond biscotti, breakfast potatoes, big breakfast, lemonade or limeade, tofu sandwich prep, mango sherbet, pineapple coconut sherbet, vanilla cream, coconut milk, coconut flour, toasted coconut

September-ginger squares, chocolate chip, coconut oatmeal cookies, green split pea soup, braised cauliflower, nut shorties cookies with variations

October-lemon mousse, lemon curd, apple butter, applesauce, easy fast oatmeal

November-cranberry sauce, pear with raspberry, pear with pumpkin butter, frozen lemon and ginger tip, lemon bar cookies, granola chocolate chip cookies, pumpkin butter, rutabaga stew

December-banana bread, green beans Greek style, Greek stew, chunky mushroom barley soup

MY VEGAN REFRIGERATOR

MY VEGAN REFRIGERATOR

Here's a look inside a vegan's fridge.  

Top shelf from the left: tomatoes and avocados in mesh produce bags, alternate milk, Lettuce, broccoli and a container of kiwis and mandarin oranges

Second shelf from the top: almond granola, veggie wash, mandarin oranges, pineapple, whole-wheat bread, zucchini falafel, hummus

Third shelf from the top: Sweet potatoes in a mesh bag, peanut butter oatmeal chocolate cookies, cooked beets, cooked butternut squash, tofu eggies

Crisper left:  Green apples, Fuji apples, Gala apples, lemons

Crisper right: celery, green onions, carrots, beets, red pepper, 

Drawer:  vegan buttery spread, miso, firm tofu, wraps, buns, pita, vegan cheese, tempeh, corn tortillas, cold packs for injuries.

Please note I use covered glass rectangular containers. You are able to stack the containers and hold more food. Vegans consume large quantities of fresh fruits and veggies. With a well-stocked fridge, it's easy to fix meals in minutes.    

CARROT CAKE COOKIES

CARROT CAKE COOKIES

Preheat oven to 350 degrees 

Preparation time:15 minutes

Yield: 30

1-cup cup water or 1-cup juice from canned pineapple

1/3-cup ground flaxseed

1/4-cup oil

3/4-cup maple syrup

1-cup diced pineapple

1-cup grated carrots

3-cups whole-wheat pastry flour

2-teaspoons baking powder

1-teaspoon-baking soda

1/4-teaspoon salt

1-cup walnut pieces 

In standing mixing bowl, mix together the water, flaxseed, oil, and maple syrup.  

In another bowl, whisk together the flour, baking powder, baking soda, salt, and walnuts.  

Add the dry to the wet and mix until uniform.  

Drop by tablespoons unto a silicon covered cookie sheet.  

Bake at 350 degrees for 20 minutes or until light brown on the bottom of the cookie. 

ROASTED BRUSSEL SPROUTS

ROASTED BRUSSEL SPROUTS

Preheat oven to 425 degrees

Preparation:  10 minutes

Yield: 4 servings 

1 bag of Brussel sprouts

1-tablespoon water

1-tablespoon oil

salt and pepper to taste

Trim ends of the Brussels sprouts and cut in half large sprouts.  

Place in a glass container with the water.  

Zap in a microwave for 5 minutes.

Mix sprouts and zap for 3 minutes.  

Add the oil and mix to cover the sprouts.  

Place sprouts on a baking sheet making sure they aren't crowded.  

Roast for 10 minutes at 425 degrees turning the sprouts and roasting until lightly browned.  

ITALIAN SOUP

ITALIAN SOUP

Preparation time: 15 minutes

Yield: 12 servings

1 to 3-tablespoons olive oil

1 onion, chopped

2 carrots, grated

2 stalks celery, chopped

2 cups potatoes, cubed

4-cups cabbage, chopped

2 zucchini, chopped

1-teaspoon oregano

1-teaspoon basil, 

3-teaspoons veggie bullion powder  

8-cups water

1can cannelloni beans

In a pressure cooker, heat oil over medium heat. 

Sauté onions, carrots, and celery until soft. 

Add cabbage, and zucchini and stir. Add the spices, bullion, and water.  

Bring up to pressure. Lower heat and cook for 3 more minutes. 

Remove from heat and let sit for ½-hour.  

Add the cannelloni beans, salt and pepper to taste. 

Heat and serve.  

APPLE, CELERY, BLACK OLIVE SALAD

APPLE, CELERY, BLACK OLIVE SALAD

Preparation time: 10 minutes

Yield: 4 servings 

1-cup of diced Fuji apples

2 stalks of celery, sliced on the diagonal 

6-cups of chopped lettuce

1-3 teaspoons of olive oil 

1-3-teaspoons of white vinegar

salt and pepper to taste

1/2-cup sliced black olives

In a large salad bowl, place the apples, celery, and lettuce. 

Drizzle the smallest amount possible of oil and mixing by hand until the lettuce glistens. 

Add salt and pepper to taste and mix. 

Drizzle with the vinegar and mix. 

Garnish with the olive slices and serve.

VEGGIE EGGLESS ROLLS

VEGGIE EGGLESS ROLLS

Spray oil on a silicon lined baking sheet

Preheat oven to 400 degrees 

Preparation time: 30 minutes

Yield: 24 rolls

3-tablespoons grated ginger

2-cups green onions, sliced thin

3 cloves of garlic, minced

1 container (14 ounces) firm tofu, small cubes

3-tablespoons soy sauce

1-cup grated carrots

3-cups Napa cabbage sliced thin

2-cup mung bean sprouts

3-tablespoons sesame seeds

1-tablespoon arrowroot powder 

1-pound egg roll wrappers (they don't contain egg)

1-tablespoon arrowroot powder

1 recipe sweet and sour dipping sauce or soy ginger sauce

1-jar hot mustard

In a large glass bowl, mix together the ginger, green onions, garlic, tofu, soy sauce, carrot, cabbage, mung bean sprouts, and sesame seeds.  

Zap the mixture in the microwave for 3 minutes.

Set aside to cool. 

Place 1/3-cup of filling two inches above a corner of the wrappers. 

Fold sides over filling, fold bottom over, and continue to roll up.  

Seal edges with arrowroot powder dissolved in a small amount of cold water to make a paste.  

Spray silicon pad with oil. 

Place rolls on pad and spray.

Bake at 400 degrees for 10 minutes, turn and bake for 10 more minutes. 

The veggie rolls may be frozen and then brought to room temperature, and then baked.  

Serve with sauce.  

DIPPING SAUCES FOR EGG ROLLS AND POT STICKERS

SWEET AND SOUR SAUCE DIPPING SAUCE

Preparation time: 5 minutes

Yield: 5-tablespoons

2-tablespoon ketchup

1-tablespoon soy sauce

2-tablespoons vinegar

hot mustard

Whisk all ingredients together.  

Add a dollop of hot mustard to the middle of the sauce for dipping pot stickers or egg rolls.  

VEGGIE ROLL GINGER DIPPING SAUCE

Preparation time: 15 minutes

Yield: 1/2-cup

¼-cup soy sauce

¼-cup water

1-tablespoon grated ginger

In a small bowl, whisk together all ingredients.

Serve at room temperature. 

MANDARIN ORANGES AND KIWI

MANDARIN ORANGES AND KIWI

Preparation time: 10 minutes

Yield: 2 to 4 servings 

Fruit that is juicy or difficult to peel can rot in the refrigerator unless presented in a colorful easy to eat way.  

5 Mandarin oranges 

3 ripe kiwi

Peel and separate orange segments

Peel and slice kiwi.  

Place oranges in the center of a bowl surrounded by kiwi.  

Present this as a refreshing after dinner dessert.  

CHOCOLATE, VANILLA, OR CINNAMON POPCORN

CHOCOLATE, VANILLA, OR CINNAMON POPCORN

Preparation: 5 minutes

popcorn air popper

1/2 cup of popcorn kernels

coconut oil spray 

1-tablespoon vegan protein powder (chocolate or vanilla)

2-tablespoons of coconut sugar

optional:  for cinnamon use vanilla powder and 1/2-teaspoon of cinnamon

Mix together the protein powder and sugar.

Air pop the kernels.

Spray the hot popcorn lightly and immediately sprinkle with the mixture. 

ROASTED BUTTERNUT SQUASH

ROASTED BUTTERNUT SQUASH

Preheat:  375 degrees

Yield:  4 to 5 cups

1 butternut squash

Cut squash in half.

Remove seeds and strings. 

Place on silicone lined baking sheet.

Bake for 40 minutes.  

Cool squash.

Scoop out the butternut squash.  

Salt and pepper to taste.

Butter the hot squash before serving.  

BUTTERNUT SQUASH CREAM SOUP

BUTTERNUT SQUASH CREAM SOUP

Preparation time: 15 minutes

Yield: 10 servings

1 to 3-tablespoons oil1-cup onion 

1- cup chopped celery

1-carrot, grated

3-cups water

2-teaspoons of vegan bullion powder

4 to 6-cups butternut squash

3-cups plain alternative milk

salt and pepper to taste

In a pressure cooker, heat oil over medium heat.  

Sauté the onion, celery, and carrot until soft. 

Add the rest of the ingredients except for milk. 

Bring to pressure. Lower heat and cook for 3 minutes. Remove from heat and let sit for half an hour. 

Add the milk and salt and pepper to taste.  

Taking out a few cups at a time, blenderize the soup.

Reheat after blending if needed and serve.  

Optional:  grate nutmeg before serving.  

PEANUT BUTTER CHOCOLATE CHIP WHOLE OATMEAL COOKIES

PEANUT BUTTER CHOCOLATE CHIP WHOLE OATMEAL COOKIES

Preheat oven to 350 degrees 

Preparation time: 15 minutes

Yield: 4-dozen cookies

1-cup maple syrup

¼-cup ground flaxseed

1/2-cup peanut butter

4-cups oatmeal

1-teaspoon baking soda 

3/4-cup chocolate chips

In a standing mixing bowl, mix together the maple syrup, flaxseed, and peanut butter. 

Add the whole oats and baking soda and mix until uniform.   

Mix in the chocolate chips.

Drop the cookies on a silicone pads or parchment covered baking sheets.  Press the bottom of a glass on each cookie to flatten.  Use plastic film to prevent the glass bottom sticking to the dough.

Bake the cookies at 350 degrees for 15 minutes or until lightly golden.