Apple Ginger Juice

It is the morning after Thanksgiving and I woke up wanting something nourishing for breakfast. I am all about enjoying my vegan feast on Thanksgiving, but can't sustain a food free-for-all for long. Frankly, eating rich foods (even vegan ones) leaves me feeling like crap.

This morning I made one of my favorite juices and decided I should share the love and post it. This recipe is full of vitamin A, fiber, and raw plant goodness. Alongside homemade vegan bran muffins, and a few nuts, it was the perfect start to my day that left me feeling energized and great.

Apple Ginger Juice

Ingredients:

1 apple; washed, cored and sliced

1 large carrot, washed and peeled if it is not organic

1" slice of ginger

1 large beet, washed, sliced and peeled if not organic

Directions:

Run all the ingredients through a juicer and enjoy.

Nutrition Facts

Serving Size 400 g

Amount Per Serving

Calories  145 Calories from Fat  4

% Daily Value*

Total Fat  0.4g 1%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  87mg 4%

Potassium  563mg 16%

Total Carbohydrates  36.8g 12%

Dietary Fiber  7.0g 28%

Sugars  26.5g

Protein  1.9g

Vitamin A 206% • Vitamin C 23% Calcium 4% • Iron 5%

Nutrition Grade A

* Based on a 2000 calorie diet

Vegan Alfredo

This vegan version of alfredo sauce is creamy and satisfying over thick noodles, but silken tofu adds protein and is cholesterol free. Win-win.

Alfredo is one of those dishes from my omni past that I still crave from time to time. This recipe satisfies with it's smooth rich flavor. It is on regular rotation at our house.

Vegan Alfredo

Ingredients:

1 lb fettuccine

1 12 oz package silken tofu extra firm
2 cups plain unsweetened soy milk

1 tbsp vegan margarine
2 tsp onion powder
1 tsp garlic powder
1/2-1 tsp salt, to taste
1/4 tsp black pepper
2 tsp white miso paste

Optional add ins:
1 cup frozen peas
vegan parmesan (I prefer Go Veggie brand)
ground pink peppercorn
parsley

Directions:

Cook the fettuccine according to package directions.

Drain the tofu and put it in a blender with the soy milk. Blend until the tofu is completely incorporated with the milk. Heat the margarine in a saucepan, and add the tofu - milk mixture. Let it begin to simmer and then add in all the spices: onion powder, garlic powder, salt, pepper, and miso. Stir and let it continue to simmer and thicken.

I like to put a cup of frozen peas at the bottom of my colander, they will thaw when you drain the hot noodles over them.

Top the noodles with the sauce and add parmesan, pink peppercorn, and parsley to taste.

For 6 servings. Nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 278 g

Amount Per Serving

Calories 335 Calories from Fat 56

% Daily Value*

Total Fat 6.2g 10%

Saturated Fat 0.9g 5%

Trans Fat 0.0g

Cholesterol 55mg 18%

Sodium 333mg 14%

Potassium 363mg 10%

Total Carbohydrates 52.5g 18%

Dietary Fiber 2.1g 9%

Sugars 5.5g

Protein 17.0g

Vitamin A 14% • Vitamin C 5% Calcium 6% • Iron 23%

Nutrition Grade B+

* Based on a 2000 calorie diet

Brown Rice Pudding

This is my go to when I want something sweet, but don't want processed sugar or refined carbs. Made with brown rice, maple syrup, and soy milk, this pudding hits the spot.

Brown Rice Pudding

Ingredients:
2 cups cooked brown rice
2 tsp ground flax seeds
1 tsp cinnamon
1/2 cup soy milk
1/3 cup raisins
1/4 cup maple syrup
1 tsp vanilla
pinch of salt

Directions:
Put all the ingredients in a saucepan over low heat and simmer until the liquid is absorbed, which is about 15 minutes or so. Enjoy warm or cold

For 8 small servings. Nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 80 g

Amount Per Serving

Calories  229 Calories from Fat  16

% Daily Value*

Total Fat  1.8g 3%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  31mg 1%

Potassium  217mg 6%

Total Carbohydrates  49.0g 16%

Dietary Fiber  2.2g 9%

Sugars  10.1g

Protein  4.4g

Vitamin A 0% • Vitamin C 0% Calcium 3% • Iron 8%

Nutrition Grade B+

* Based on a 2000 calorie diet

Vegan Ranch Dressing

I have tried several recipes and finally settled on this version as the best vegan ranch dressing. I started with this recipe as a base, and added several ingredients. It is great for dipping your raw veggies or on a fresh garden salad. It totally satisfies that lingering craving from my omni days, but is totally cruelty free :-)

Vegan Ranch Dressing

Ingredients:

1 cup vegan mayo (I prefer Vegenaise)
1/4 -1/2 cup plain unsweetened soy milk (depending on how thick you want your dressing)
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp black pepper
2 tsp dried parsley
1/4 tsp dried dill weed
1/4 tsp salt
1/2 tsp vegan Worcestershire sauce
dash oregano

Directions:

Put all ingredients in a glass jar, tighten the lid and shake until it is well combined.

Chili con "Carne"

This is my version of the classic chili con carne without the carne, obviously. The weather is getting very cold here lately and a hearty bowl of beans, and TVP in a savory broth is so comforting and warming.

In order to build more complex flavors, I added kombu to the beans, liquid smoke, and some cocoa powder. The result is perfect for a meal on a cold evening.

Vegan Chili con Carne

Ingredients:

1 cup dried pinto beans, soaked in water to cover overnight
2 tbsp olive oil (divided)
1 inch piece of kombu
1 14 oz can diced tomato
2 cups water

1/2 bell pepper
1 small onion
3 cloves garlic
12 oz TVP

1/4 cup beer
3 tbsp chili powder
1 tsp cumin
1 tsp oregano
1 tbsp cocoa powder
1/2 tsp paprika
2 tsp liquid smoke
1 tsp blackstrap molasses
2 tsp vegetable bouillon
1 tsp agave nectar
1 tbsp nutritional yeast
Salt to taste

Directions:

Drain and rinse your soaked pinto beans. Add them to a pressure cooker with 1 tbsp of the olive oil, kombu and diced tomatoes. Add the additional two cups of water and cook for 30 minutes. Alternately, you can cook them in a saucepan on your stovetop, just plan a couple more hours for this step.

When your beans are almost ready, start the next step of preparing the TVP. Heat the remaining tbsp olive oil in a non-stick pan. Heat the onion and bell pepper for a couple of minutes until they start to soften. Add the garlic and the TVP and stir occasionally as they begin to heat through; about 8 minutes. Then add the beer and all the spices: chili powder, cumin, oregano, cocoa powder, paprika, liquid smoke, molasses, bullion, agave, and nutritional yeast. Stir to combine and let the spices bloom for a minute or two. Then add the TVP and spice mixture to your beans. Let this simmer for 20 minutes, taste and adjust the seasoning.

Makes 8 servings. Nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 248 g

Amount Per Serving

Calories 312 Calories from Fat 76

% Daily Value*

Total Fat 8.4g 13%

Saturated Fat 1.2g 6%

Cholesterol 0mg 0%

Sodium 61mg 3%

Potassium 1502mg 43%

Total Carbohydrates 37.2g 12%

Dietary Fiber 13.1g 53%

Sugars 11.2g

Protein 26.3g

Vitamin A 32% • Vitamin C 36% Calcium 17% • Iron 37%

Nutrition Grade A

* Based on a 2000 calorie diet

Chocolate Mousse

This is one of those classic vegan recipes that whenever I make it, I end up marveling at how I don't make (and eat) this every. single. day. The tofu provides protein, and everyone knows that dark chocolate is practically a health food. So this decadent dessert is actually good for you. A nutritional powerhouse, that is so creamy and rich that it tastes amazing. This weekend we thawed some raspberries that we had picked from my mom's garden earlier this summer to top it with. It was heavenly. Here is my version of this vegan staple.

Vegan Chocolate Mousse

Ingredients:

1 cup dairy free dark chocolate chips

1 tbsp soy milk

12 oz extra firm silken tofu
1 tsp vanilla

Optional toppings:

Berries, nuts, or vegan whipped cream

Directions:

Put the chocolate chips in a microwave safe dish, and add the milk to them. Heat for 45 seconds and stir to be sure the chocolate chips have all melted. Blend the tofu in a blender, stopping to scrape down the sides a couple times. Pour in the melted chocolate and vanilla and blend until it is completely incorporated. Chill to let it firm up and serve.