Hearty Vegan Pasta Sauce

PLEASE NOTE: This recipe was posted prior to Marty's transition to a gluten-free diet. It will be re-written soon to fit into the gluten-free model of this blog!

2 Tbsp coconut oil

1 cup onion, diced

2 Field Roast Grain Meat Italian Sausages, hand crumbled (more if you like added texture)

3 cloves garlic, diced

1 cup chopped frozen asparagus

1 tsp Italian seasoning blend (or a mix of rosemary, basil, oregano)

1 (24 oz) can Muir Glenn Organic Diced Fire Roasted Tomatoes

2-3 cups fresh baby spinch, whole

sea salt to taste (optional)

Heat 2 Tbsp coconut oil in a skillet over medium flame and add onion, saute for 3 minutes. Add crumbled grain meat and saute until browned and crispy. Add garlic, frozen apsaragus, and Italian seasonings and saute an additional 3 minutes. Add Fire Roasted Tomatoes and bring to a simmer; lower heat to a low flame and simmer for 5-10 minutes. Add fresh baby spinach and stir in to wilt. Add sea salt if needed, I usually find it plenty flavorful as is. Sauce is ready to serve over your favorite pasta (served over organic spiral pasta from Trader Joe's pictured above). 

*soy-free as posted, contains gluten if using grain meat and gluten pasta

Zucchini Subji (Indian Zucchini Dish) (vegan, gluten-free)

Zucchini and Summer squash abounds this time of year. Here is a simple and yummy way to prepare zucchini. I sometimes throw in a yellow Summer squash as well if my garden is in full swing.

Heat oil in pan over medium-high heat:

1 Tbsp coconut oil

Add and saute 1 minute or until seeds begin to pop:

1 Tbsp cumin seed

Add and saute until onions are translucent:

1 small onion, diced
1/4 c fresh ginger root, peeled, sliced thin
1/2 or 1 jalapeno (depending on desired heat), diced
dash of salt

Add and saute another 2 minutes:

1 tsp tumeric
2 tsp coriander powder
3 cloves of garlic, diced
1 medium tomato, diced

Add and cook on a medium-low heat 15-25 minutes or until zucchini falls apart:

3 cups zucchini, semi-circle sliced thin

Add and stir in, cooking just 2-3 minutes more:

1 tsp garam masala (find it at your local Indian grocery)

Serve with cooked basmati or Jasmine rice or with fresh roti (Indian flat breads).

*gluten free (as is, without roti) and soy free

Creamy Summer Salad (vegan, gluten-free)

One of the textures we tend to miss as vegans is CREAMY. Well, at least I do! Sometimes non-vegans as why I re-create dairy textures, after all, I went vegan and gave up dairy…and I always reply that I didn't go vegan because I lost my taste for dairy, I went vegan because I lost my taste for cruelty. 

Creamy vegan foods are readily available and simple to make with a little creativity. This recipe uses my Vegan Ranch Dip recipe to recreate the typical store-bought or homemade deli salads we find at Summer picnics. You can substitute/add any veggies you like to create your own unique version of this Summertime favorite.

4 cups cooked organic quinoa pasta (elbows, curls…you choose!)
1 pint organic cherry tomatoes (heirloom if available), whole
1/2 cup organic onion, diced small
1 medium organic cucumber, diced small
1 can small whole black olives, choose organic or check label for additives
1/2-3/4 cup of my Vegan Ranch Dip, depending on how creamy you like it

Combine all ingredients in a large mixing bowl and gently combine with a large wooden spoon. Chill for at least two hours or overnight. Gently stir before serving.

Remember, use local and organic foods as much as possible. This is just as important as our choice to remove animal products from our diet, and organic tastes better too!

*gluten-free, soy-free

Ranch Dip (vegan, gluten-free)

Use this yummy dip for veggies and pizza, to replace mayo on sandwiches, and in pasta salads.

2 cups vegan sour cream (I use Wayfare's since is soy/gluten-free)
2 Tbsp Vegenaise (soy-free vegan mayo-style spread options available)
1/2 tsp sea salt
1/2 tsp black pepper
1/4 tsp garlic powder
1 Tbsp dried parsley
1 tsp dried chives
1 tsp dried onion flakes

Combine all ingredients in a food processor and mix well. For a thinner consistency more like a salad dressing, add almond milk to desired consistency. Chill and serve.

Remember, use local and organic foods as much as possible. This is just as important as our choice to remove/reduce animal products from our diet!

*gluten free, can be soy-free

Strawberry Shortcake

PLEASE NOTE: This recipe was posted prior to Marty's transition to a gluten-free diet. It will be re-written soon to fit into the gluten-free model of this blog!

This dessert was an all-time favorite growing up. It represented the true return of Summer in the flavor of the sun-kissed strawberries. This vegan variation is, in my opinion, even better than what I remember tasting as a child (don't tell my Mother...:)). I found the original recipe for the yummy shortbread and strawberry sauce at www.vegalicious.com, but have altered the ingredients to suit my dietary preferences and re-written the instructions in my own words. This recipe yields 8 servings.

Shortbread Recipe

Preheat oven to 400 degrees F.

2 cups all purpose organic, unbleached flour
1 Tbs. aluminum-free baking powder
1/2 tsp. sea salt
4 Tbs. cold vegan butter, like non-soy Earth Balance
2 Tbs. raw sugar
3/4 cup unsweetened coconut milk

Combine flour, baking powder and salt in a medium bowl. Using a pastry cutter, add the cold vegan butter, cutting the butter into the flour until the mixture resembles course crumbs. Stir in sugar. Add coconut milk and combine just enough to form a soft dough.

Turn dough onto a lightly floured surface. Kneed dough 6-8 times to form a soft dough. Pat or roll dough to a square or rectangle shape (I do this by hand, no roller), adding a small amount of flour to dough surface if sticking. Cut dough with a knife into 8 rectangles or squares. Place squares onto a baking sheet and bake at 400 degrees F for 20 minutes or until just starting to brown (try to avoid a hard bottom crust).

Cool completely before assembling shortcakes to serve.

Strawberry Sauce

1 pint organic strawberries, washed, topped, and diced small (maybe reserve a few berries for garnishing)
1 - 2 Tbs. raw sugar, based on desired sweetness

Combine diced strawberries and sugar in a small bowl, cover and chill until ready for use.

To assemble your shortcakes, slice each shortcake in half vertically, like you would slice a biscuit to butter it. Place lower half of the shortcake on your serving dish, add about 1/2 cup of the strawberry sauce, and top with the second half of your shortcake. Garnish with reserved sliced strawberries and serve with a dab of vegan whipped cream topping or a scoop of vegan vanilla ice cream. Serve immediately and enjoy thoroughly. :)

Remember, use local and organic foods as much as possible. This is just as important as our choice to remove/reduce animal products from our diet!


*contains gluten, soy-free

Thai Red Curry (vegan, gluten-free)

Heat over a medium flame:

• 1 Tbsp coconut oil

Add and saute until onions become translucent:

• 1 cup onion, diced
• 1/4 cup ginger, sliced thin and small or grated
• 1 medium jalapeno, diced
• 8-10 white button or baby Bella mushrooms, sliced thin

Add and saute until zucchini softens

• 1-2 medium zucchini, in a large julienned-style cut
• 1 medium tomato, diced or 1 cup Muir Glenn Organic Fire Roasted Crushed Tomatoes (preferred)
• 1 to 1 1/2 cups frozen pea and carrot blend
• 3-4 cloves garlic, diced

Add and stir until mixed well; bring to a boil and reduce heat to simmer for 5-10 minutes:

• 1-4 Tbsp prepared Thai Red Curry Paste, adjust to desired spicy factor (I used Thai Kitchen brand, labeled vegan)
• 2-3 cups unsweetened coconut milk

Serve with sticky rice or jasmine rice (both cook in a rice cooker nicely).


Note: You can add a grain/veggie meat to this dish (remember most of these contain gluten and/or soy), like the one pictured here. I sauteed them in a separate pan and added them at the end of the veggies and before the Red Curry paste.

Remember, use local and organic foods as much as possible. This is just as important as our choice to remove/reduce animal products from our diet!


*gluten free if not adding a grain/veggie meat, can be soy free if you choose a non-soy grain/veggie meat or omit

Lemon Ginger Iced Tea (vegan, gluten-free)

Make in advance, needs time to chill!

Brew 12 bags of lemon ginger tea (I used Stash brand) in 4 cups of boiled water for 8-10 minutes for a strong brew; give tea bags a good squeeze upon removal. Add tea to serving jar (10-12 cup capacity, I use a x-large mason jar). In same pot, bring a second 4 cups of water to high enough heat to dissolve 1 cup raw sugar or sweetener of choice. Chill in the refrigerator 4 hours or overnight. Serve with lemon slices and ice if desired. This tea has wonderful healing properties including anti-inflammatory and digestive ease.

Remember, use local and organic foods as much as possible. This is just as important as our choice to remove/reduce animal products from our diet!

*gluten/soy free

Indian Inspired Curry (vegan, gluten-free)

Heat over medium-high flame in a large skillet (steel preferably):

• 1 Tbsp coconut oil 

Add  and let them 'pop' for about 30 seconds:

• 1 Tbsp whole cumin seed

Add and saute until onions are beginning to become translucent:

• 1/2 cup (1 small) onion, diced 
• 1/4 cup fresh ginger root, sliced small and thin or grated
• 1 medium jalapeno, diced (adjust for desired spicy factor)
• dash of sea salt

Add and saute until the oil releases from the tomatoes (you will begin to see the oil leaving the ingredients and returning to the pan). Experiment to adjust spices to your preference:

• 1 medium tomato, diced (or 1 cup Muir Glen Organic Fire Roasted Crushed Tomatoes, my preference)
• 1 tsp turmeric
• 1/2 to 1 tsp curry powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp cinnamon powder

Add and saute until veggies are soft:

• 1 cup frozen broccoli, diced to bite size pieces
• 1 cup frozen peas and carrot mixture
• any other veggies that you like such as spinach, green onion, asparagus, etc. (note: if adding mushroom, add them in the second step with the onions)
• 1/2 tsp sea salt

Add and cook until milk reaches a soft boil, reduce heat and simmer up to 10 minutes:

• 1-2 Tbsp agave nectar (adjust to desired sweetness)
• 1 1/2 to 2 cups unsweetened coconut milk (to desired consistency)
• 1 tsp at a time of corn starch once boiling if you desire a thicker curry

Taste test and adjust spices and add sea salt as desired. Serve over rice or with roti (Indian flat breads).

Note: Top photo of curry is a version with Gardein cutlets (this adds gluten/soy). If you are adding a grain/veggie meat, add this between the onion step and the tomato step.

Remember, use local and organic foods as much as possible. This is just as important as our choice to remove/reduce animal products from our diet!


*gluten and soy-free if not adding a grain/veggie meat.

OFFICIALLY VEGAN

After months of trying to transition off of cheese...I have found success. A week ago I asked the universe for a little assistance, and a few days later stumbled over a link to the documentary film EARTHLINGS. Although I have seen footage similar to this, I had never made the connection as fully as I did last week. I have been vegan for 1.5 weeks now, and plan to stay that way. I just can't participate in this madness any more. I want to thank the filmmaker for having the courage to produce this film. And thank you to the thousands who have viewed this film...this is an act of courage.

I will be increasing my activity on this blog, sharing how I've made the transition one of ease instead of feeling deprived. Recipes, stories, photos to come.

I urge you to please, watch this film, it's free to view online (viewer discretion is advised, not for young children, must be 18 or older to view via YouTube). If you can't view it at www.earthlings.com, then use this link for YouTube. It is about so much more than dietary evolution. It gives an amazing overview of how we as a species have developed a horrific hierarchy to the animal kingdom...one that used to be revered and respected as mystical and sacred.

Watch the film. All the way to the end. Keep your eyes open, do not turn away. If you think it is too hard to witness, imagine how it must have felt to be the animal. At the very least these animals deserve to have their suffering witnessed, so that their deaths and suffering can serve as a teacher to humankind.

Thank you for listening...and for opening your heart and mind to a more compassionate way of life, for all of Life.

May all Beings Live in Peace,
Marty