Archive for Rice / Pasta / Potato Dishes
Savory Roasted Red Potatoes
ROASTED RED POTATOES (serves 2) 3-4 small red potatoes, chopped into generous bite sizes 3 tbsp. olive oil 1/2 tsp. sea salt or regular salt 1/2 tsp. pepper 1/2 tsp. paprika Preheat oven to 425 degrees. In a small roasting pan, toss the potatoes with the oil and seasoning. Arrange potatoes in pan, for even more »
Vegan Hiyashi Chuka – Cold Ramen
(sorry no photo – looked so good I gobbled it up! will take photo next time :p) Vegan Hiyashi Chuka Ingredients (serves 1 – multiply to increase servings) Sauce: 2 Tbsp Ponzu Sauce (1 Tbsp Rice Vinegar and 1 Tbsp Soy Sauce can be used) 1 Tsp vegan sugar 1 Tsp roasted sesame seeds 1 more »
Vegan Cuban Rice
INGREDIENTS * 1 tablespoon olive oil * 1 medium chopped onion * 1 green or red bell pepper, chopped * 2 cloves garlic, minced * 1 teaspoon salt * 1 can tomato paste * 1 (15.25 ounce) can kidney beans, drained with liquid reserved (I used garbanzo beans) * 1 cup uncooked rice DIRECTIONS 1. more »
Vegan Pesto Sauce
Vegan Pesto Sauce Ingredients * 2 cups fresh basil * 1/3 cup olive oil * 1 cup pine nuts (I used hemp seed nut but other nuts can be used) * 5 cloves garlic * 1/2 teaspoon salt * 1/2 teaspoon black pepper Combine and blend in food processor or blender and pour on to more »
Vegan Pasta Pomodoro
Vegan Pasta Pomodoro Ingredients 1 pound dried pasta – (I prefer angel hair) 2 tablespoon olive oil 2 cloves garlic, sliced 1 28-ounce can whole peeled tomatoes, including liquid 1 teaspoon kosher salt 1/4 teaspoon black pepper 1 teaspoon sugar 12 fresh basil leaves, torn Preparation Cook the pasta according to the package directions. Heat more »
Inari Sushi stuffed with Somen Salad
Inari Sushi stuffed with Somen Salad Ingredients * 1 package aburaáge – approx 20 (fried tofu pockets) * 8 oz or 2 bundles of somen noodles * 1/4 cup shredded nori * 3 stalks of green onion chopped fine * 3 tbsp black sesame seeds (lightly brown in skillet) * 3 tbsp white sesame seeds more »
Vegan Lentil Chili
Vegan Lentil Chili Ingredients 1 cup dried brown lentils, cleaned 1 can tomatoes, crushed 1 onion, chopped 4 cloves garlic, crushed 1 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon chili powder 1 teaspoon salt 1 tablespoon balsamic vinegar pepper and cayenne pepper added as desired Cook dry lentils as instructed. more »
Vegan Potato Salad
Vegan Potato Salad * 4 large russet or Idaho potatoes * 1 cup of Vegannaise * 1 cup celery, sliced thin * 1/2 red onion, diced * 1 teaspoon dijon mustard * paprika Directions: Peel, cube, and boil potatoes until soft and fork tender. Drain and let cool. Put potatoes in a bowl and add more »
Vegan Loco Moco Hawaiian Style
Vegan Loco Moco INGREDIENTS: Rice * Rice (depends on quantity desired – follow directions on package) * Water Gravy * 3/4 cup white or button mushrooms, chopped fine * 3 to 6 cloves garlic, mashed and minced very well * 1 small yellow or white onion, minced * 1/4 cup vegan margarine * 2 1/2 more »
Roasted Rosemary Sweet Potatoes
Roasted Rosemary Sweet Potatoes 6 large sweet potatoes, scrubbed, peeled, and cut into wedges 6 Tbsp. vegan margarine, melted (try Earth Balance brand) 1 1/2 Tbsp. fresh minced rosemary Sea salt and black pepper, to taste • Preheat the oven to 400°F. • Toss the sweet potatoes in a large bowl with the margarine, rosemary, more »
