Vegan Recipes from Learning Kitchen 2017

Three Bean Salad

Kim Oshita

Ingredients

• 1 15-oz. can navy beans
• 1 15-oz. can kidney beans
• 1 15-oz. can garbanzo beans
• ½ red onion, chopped, soaked in water
• 2 celery stalks, chopped fine
• 1 cup loosely packed cilantro
• 1 tsp fresh rosemary, chopped
• 1/3 cup apple cider vinegar
• 2 tsp. agave
• 2 TB olive oil
• 1.5 tsp salt
• ¼ tsp black pepper

Instructions

Combine all.

• To use over greens:
  1. Cook garlic and greens.
  2. Mix everything together.

   

• To use in a wrap/sandwich,
  1. Mash with 1 TB Veganaise and 2 tsp. nutritional yeast

Beluga Lentils Over Seasoned Quinoa

Mama T Gonsalves

Beluga Lentils Ingredients

• 2 Tablespoons olive oil
• 1 medium red onion, diced
• 2-3 cloves garlic, minced
• 1 Roma tomato, diced
• 2 carrots, diced
• 3 cups Beluga lentils, washed and rinsed
• 4 cups water
• 1 cup tomato sauce
• 1 cup chopped greens of choice (kale, collards, or spinach)
• 2 Tablespoons coconut nectar
• Salt and pepper to taste

Belega Lentils Instructions

1. In a large pot, heat oil and sauté onions, garlic, and tomato, until onions are translucent.
2. Add carrots, Beluga lentils, water, and remaining ingredients.
3. Cook on low heat for 25-30 minutes until lentils are soft. Serve and enjoy!

Seasoned Quinoa Ingredients

• 2 Tablespoons olive oil
• 1 medium red onion, diced
• 2-3 garlic cloves
• 2 Tablespoons curry powder
• 3 Tablespoons Fresh basil
• 1 1/2 cups Quinoa
• 1 can (15-ounce) coconut milk
• 2 cups water

Seasoned Quinoa Instructions

1. In a medium size pot, heat oil and sauté onion, garlic, curry powder, and basil.
2. Add Quinoa and sauté 2-3 minutes.
3. Add coconut milk and water. Bring to a boil, stir, cover pot and lower heat to a low simmer. Cook for 20 minutes and the serve and enjoy!

Remember to add lots of love, the most important ingredient!

Breakfast Chia Pudding (1 serving)

William diGiorgio

Ingredients

• 2 tablespoons chia seeds
• 3/4 cup non-dairy milk
• Optional: seasonal fruits, chopped nuts/seeds, coconut flakes, spices (i.e. cinnamon, ginger)

Instructions

1. Soak chia seeds in non-dairy milk at least 30 minutes (preferably overnight).
2. Mix well with a wire whisk until smooth.
3. Add any desired spices, fruit, nuts, etc., before eating.

Butternut Slaw

Edgar Edge

Ingredients

• 3  cups green cabbage, shredded finely
• 3  cup butternut squash, shredded
• ¼ cup green onions, chopped
• 1/8 cup cilantro, chopped
• 1/8 cup parsley, chopped
• ½ each jalapeno, minced
• ¼ cup macadamia nuts or pecans, chopped
• ¼ cup cranberries
• 1/8 cup sunflower seeds
• *(1 cup Shredded Beets, rinsed and drained, optional)

Dressing:

• 2 T lemon juice
• 2 T apple cider vinegar
• ¼ cup red onions, minced
• 1 tsp sesame oil
• ½ cup olive oil
• ¼ tsp sea salt
• ¼ tsp black pepper

Instructions

1. Prep all ingredients and set in a bowl.
2. Mix dressing in a separate bowl.
3. Add dressing to slaw mix and toss.
4. Serve alongside the BBQ Jackfuit Slider.

Yield:  12 – ½ cup servings

BBQ Jackfruit Sliders

Edgar Edge

Ingredients

• 2 lbs. jackfruit, canned
• 24 whole wheat slider buns

BBQ sauce:

• 2 tsp sea salt
• 1 tsp cayenne pepper
• 1 tsp cumin powder
• 1 TBSP paprika
• 1 tsp black pepper
• ¼ cup brown sugar
• 3 cups tomato ketchup
• 1 cup water
• ¼ cup molasses
• 1 TBSP worcestershire sauce
• 1 TBSP liquid smoke
• 2 TBSP stoneground mustard
• ¼ cup coconut oil
• 2 cups red onions, diced
• ¼ cup garlic, chopped

**Optional: Use your favorite BBQ Sauce.

Instructions

1. Drain and rinse jackfruit.
2. Saute onions in coconut oil.
3. Add garlic and ginger and saute for 2 more minutes.
4. Mix in seasonings and continue to saute for 1 minute.
5. Add remaining ingredients for BBQ sauce and bring to a boil.
6. Mix in jackfruit and cook on medium heat for 20 minutes.
7. Mix, pull, and serve.

Yield: 24 sandwiches – 2 per portion

Chia Seed Pancakes (Serves 2-3)

William diGiorgio

Ingredients

• 1 1/2 cups all-purpose flour (all-purpose gluten free flour works, too)
• 3 tablespoons chia seeds
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1-1/2 cup non-dairy milk
• 1 teaspoon apple cider vinegar
• Fresh or frozen blueberries (optional)

Instructions

1. Mix dry ingredients together in a bowl.
2. Add liquid ingredients and whisk gently until mixed.
3. Wait 10-15 minutes for batter to thicken.
4. Pre-heat non-stick pan over medium heat and pour out 1/4 cup batter at-a-time. Scatter blueberries on surface, if using.
5. Flip pancakes when bubbles appear and cook 2-3 minutes on opposite side.
6. Serve with maple syrup and vegan butter (if desired).