Vegan Recipes

Ingredients

• 1 cup dry red lentils
• 3 cups water
• 1 diced onion
• 2-3 diced or crushed garlic cloves
• 1/2 peeled and chopped ginger root
• 1/2 can of chopped tomatoes
• 2 tsp. curry powder
• 1/4 tsp. red chili powder
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 4-5 tbsp. cooking oil
• salt and pepper to taste

* Vegetable stock can be added for additional taste

Directions

1. Heat water in pot until boiling
2. Add lentils and boil for one minute reduce heat and simmer lentils until they a thick paste
3. While lentils are simmering, heat oil in frying pan
4. Add onion, garlic and ginger
5. Fry until soft
6. Add curry, chili, cumin. coriander, salt and pepper and saute for 2-3 minutes
7. Add tomatoes and saute for another 3-5 minutes
8. Add fried spice mixture into lentil paste, stir and cook an additional 15-20 minutes

Ingredients

• 2 cups raw spinach
• 2 cups total bell peppers, tomatoes, cauliflower and broccoli
•  ½ diced avocado
• 2 tbsp. umeboshi dressing

Directions

1. In a large bowl, combine all ingredients

Ingredients

• Bundle of curly leaf kale
• 1 tbsp. extra virgin olive oil
• 1 tsp. sea salt

Optional: 2-3 cloves of garlic, thinly sliced

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper
2. Remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry the kale. Drizzle kale with olive oil and sprinkle with sea salt
3. Optional: throw garlic on kale as well if desired
4. Bake until edges brown, but are not burnt. 10 to 15 minutes

Ingredients

• 3 cups onion (diced)
• 2 cups celery (including the green tops diced)
• 2 tbsp. olive oil
• 2 tbsp. garlic (minced)
• 2 tbsp. ginger (minced)
• 8 cups vegetable stock
• 6 cups kabocha or butternut squash peeled, de-seeded and cut into 1inch cubes
• 6 cups kale, de-stemmed and roughly chopped
• 2 tsp. dried basil
• 2 tsp. dried thyme
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1-15 oz. can baby butter beans, drained and rinsed
• 1-15 oz. can great northern beans, drained and rinsed
• 1-15 oz. can of adzuki beans, drained and rinsed 

Directions

1. In a large pot, saute the onion and celery in olive oil for 5 minutes to soften
2. Add the garlic and ginger and saute for an additional 2 minutes
3. Add the vegetable stock, Kabocha or Butternut squash, kale, basil, thyme, cumin, salt and pepper and bring to a boil
4. Taste and adjust seasonings as needed

Ingredients

• 1 can each: organic kidney, pinto, black, white, adzuki and garbanzo beans
• 2 cups of lentils
• 1/2 cup chopped cilantro or parsley
• 2 tbsp. chili powder
• 1 cup diced celery
• 2 cups organic vegetable broth

Directions

1. Place all ingredients in crock pot
2. Cook at medium heat, roughly 4-8 hours

Ingredients

• 1 small onion (diced)
• 3 garlic cloves (minced)
• 1/2 cup carrots (cut thin)
• 2 cans cooked lentils
• 3/4 cup no-chicken broth
• Salt and pepper to taste
• Spike! Seasoning to taste or braggs amino acids
• 1 tbsp. olive oil

Directions

1. Heat olive oil in a 2 quart saucepan
2. Add salt, pepper, onion, garlic and carrots
3. Stir and cover until carrots are slightly tender and onions are translucent
4. Stir in the lentils and Spike! or Braggs Amino Acids let simmer for 5 minutes and add broth
5. Simmer for another 5 minutes and enjoy!

Ingredients

• 1/2 cup adzuki beans (dry)
• 3 cups water organic vegetable broth
• 1/2 cup-1 cup whole yellow onion (silvered long)
• 1/2 tsp.-1 tsp. braggs amino acids
• 1 tsp. tamari
• 2 tbsp. organic apple juice
• Black pepper to taste
• 1/2 cup lima beans

Directions

1. Bring water or broth to boil and add beans
2. Reduce heat and let simmer. Let cook for 25 minutes
3. Then add the onion, braggs amino acids, tamari and apple juice
4. Let cook for 15 minutes more and then add the lima beans
5. Cook for 5-10 minutes or until beans start to fall apart
6. Let cool for 5 minutes
7. Serve over white or brown rice