Spicy Collards and Black-Eyed Pea Soup
Adapted from Fatfree Vegan Kitchen
1 large onion, diced
2 ribs celery, diced
3 – 4 garlic cloves, minced
1 pounds collards greens with stalks, chopped
1 1/2 t thyme
2 t oregano
1 cup chopped muchrooms, cremini or white button
4 – 6 cups water or vegetable broth
1 4 oz. can diced green chilies
1 28 oz. can crushed tomatoes
2 1/2 – 3 cups cooked black-eyed peas
1 T apple cider vinegar
1/2 t Mrs. Dash Chipotle Seasoning
1/2 t smoked paprika
1/4 t black pepper
Sauté onion in a dry soup pot over medium high heat until it starts to brown. Add 1 cup water or broth, celery, garlic, collards, and thyme and oregano. Cover and cook for 5 – 10 minutes until collards begin to soften. Add remaining ingredients including 3 – 5 more cups of water or broth depending on the desired thickness of soup.
Options: Stir in a cooked grain such as rice, millet, quinoa or wheat berries for a more filling meal.
Stirred in cashew cream or Seed Sour Cream.
Italian Patty Melt w/ Mozzarella Seed Cheeze
Topping
2 zucchini, ends trimmed and cut in half and sliced lengthwise in 1/4 inch strips or 1 eggplant sliced in 1/4 inch rounds
2 large tomatoes, sliced in 1/4 inch slices and set aside
Place zucchini or eggplant on a cookie sheet lined with parchment paper. Set aside to bake with the Italian Bean Patties.
Seed Cheeze Sauce
1 cup raw sunflower seeds
1 cup water
1 red bell pepper, seeded and quartered
6 tablespoons lemon juice
3 or 4 tablespoons nutritional yeast
1 teaspoon onion powder
1/2 teaspoon garlic powder
Sea salt
Blend all ingredients until smooth. Salt to taste. If needed, soak seeds in water to soften for 4 hours before blending. For a spicier cheeze sauce, add 1 or 2 red jalapenos, with or without seeds, in place of the bell peppers.
Italian Bean Patties
2 cups cooked kidney beans
1 cup rolled oats
1 onion, chopped
2 cloves garlic, minced
1 1/2 cups chopped cremini mushrooms
3 oz. tomato paste
1 tablespoon Italian seasoning or 1/2 tablespoons each dried basil and oregano
1 tablespoon balsamic vinegar
3/4 teaspoon sea salt
1/4 teaspoon pepper
1/8 – 1/4 teaspoon red pepper flakes
Preheat oven to 350 F. Mash all ingredients together until sticky. Form into patties and lay on cookie sheet lined with parchment paper. Place patties on middle rack of oven and place zucchini or eggplant on rack below patties. Bake for 30 minutes. Flip patties and bake an additional 10 minutes.
To make Italian Patty Melt, spread each patty with Mozzarella Seed Cheeze. Lay baked zucchini or eggplant over each patty. Top with a slice of fresh tomato, and spread more cheeze over tomato slice. Heat for 10 minutes in 350 degree oven.
Another delicious way to enjoy the Italian Patty is in a stack. Top with a spread of Seed Mozzarella, steamed greens dressed with more Seed Mozzarellas, and topped with spaghetti squash with Easy Marinara.
OR
Cook dry millet according to package directions. Steam fresh spinach and stir in desired amount of cooked millet and desired amount of Cheeze Sauce. Serve on top of an Italian Patty and top with roasted tomato slices. Bake the tomato slices in the oven on a separate baking sheet while the patties are baking.
Hummus Wrap w/ Kale and Eggplant
1 medium eggplant
1 small bunch kale
1 T tahini (sesame seed butter)
Juice from 1/2 lemon
Whole Food Hummus
Avocado
Sliced red onion
Vine ripe tomatoes
Ezekiel 4:9 Sprouted Wheat Tortillas (or other whole wheat tortilla)
Heat oven to 350 degrees. Slice eggplant lengthwise in 1/4 inch slices. Place slices on a cookie sheet lined with parchment paper. Cover with aluminum foil or another cookie sheet of comparable size. Bake for 20 minutes, uncover and make an additional 10 minutes.
De-stem and finely chopped kale and place in a large bowl. Add tahini and lemon juice. Using your hands, message kale until tender. Add a spoonful or two of hummus if you desire for more moisture. Salt to taste. Set aside.
Spread desired amount of hummus on a whole wheat tortilla. Spread on desired amount of avocado and add onion and tomato slices. Top with 1/2 cup or more of kale. Place 1 slice of eggplant on top. Roll up and enjoy!
Hoppin John Salad with Kale
1/2 cup long grain brown rice
2 cups finely chopped kale
1 avocado, halved, pitted, and scored in small chunks
5 T lime juice
1 T unseasoned rice vinegar
1 clove garlic, minced
4 green onions, sliced
4 stalks celery, diced
1 red bell pepper, diced
1/2 cup fresh chopped parsley
1 cup raw corn, fresh off the cob
2 cups cooked black-eyed peas
Sea salt
1/4 t cayenne pepper
Chopped tomato for garnish
Boil 1 cup water, then add rice, lower heat to simmer, and cook for 25 – 30 minutes until tender. Place chopped kale in a large salad bowl and add 1/4 of the avocado, lime juice, and garlic. With hands, message kale until tenderized and well coated with avocado and lime juice. Add remaining ingredients, along with remaining avocado. Mix well. Salt to taste. Gently mix in tomatoes or use as a garnish on top of each serving.
Raw Blueberry Pie w/ Nut Crust
Raw Blueberry Pie
7 cups frozen blueberries, thawed
15 small pitted dates
1/2 tablespoons chia seeds (optional for thickening)
1 nut crust, divided
Blend 3 cups blueberries with dates and chia seeds. Blend until smooth in a high-powered blender such as Vitamix or Blend Tec.
If using a standard blender, blend just the berries, then soak the dates in the berry puree for several hours to soften. Grind chia seeds in a coffee grinder. Add dates, blueberries, and ground chia seeds to blender jar. Blend until smooth.
Pour over whole berries, mix well, and place onto a prepared pie crust and top with reserved crust ingredients. Let chill.
Nut Crust
1/2 cup raw almonds
3/4 cup raw pecans
1/2 cup rolled oats
10 small pitted dates
1 teaspoon cinnamon
1/2 teaspoon vanilla
Grind all ingredients in a food processor until it becomes sticky. Press 3/4 of crust in a pie pan. Fill with fruit and top with remaining crust.
Vegan Pumpkin Chocolate Chip Muffins
These vegan pumpkin muffins with chocolate chips are decadent enough for a Halloween treat and healthy enough for breakfast. And they just happen to be gluten-free as well.
Servings: 10 muffins
1 cup pitted dates soaked in 1/2 cup water for at least 4 hours
1 1/2 cups canned pumpkin
1/2 cup raw pecans
1 cup oats
1/2 cup millet flour (1/3 cup whole millet ground)
2 tablespoons dark brown sugar (optional for extra sweet)
2 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons baking powder
1 teaspoons baking soda
1 tablespoons apple cider vinegar
1 teaspoon vanilla
1/3 cup mini chocolate chips
Grind dates, water from soaking, pumpkin, and pecans in a food processor. Add oats, millet flour, sugar, spices, baking powder, baking soda, vinegar, and vanilla. Process to a dough-like consistency. Mix in chocolate chips. Fill muffin tins and bake for 15 to 17 minutes.
Cabbage and Lentil Sliders
This recipe is adapted from a recipe by the Happy Herbivore, Lindsey Nixon. Check out her website here. She has some great recipes! When I first looked over this recipe it was screaming for lentils and mushrooms. So I added them and assembled just a little bit different then Lindsey. I hope you enjoy this version.
1 medium onion, sliced
1 clove garlic, minced
1/2 head cabbage
Vegetable broth or water as needed
2 cups sliced mushrooms
2 cups cooked lentils
BBQ sauce of choice (will need 1 – 2 cups)
Whole wheat buns or bread of choice
Cook onions in a dry skillet over medium high heat constantly stirring until onions start to brown. Add garlic and cook another minute. Add mushrooms, shredded cabbage and a 1/2 cup water or broth and cook until cabbage is nice and tender. Stir in lentils and BBQ sauce to taste. Heat through. Serve on your favorite *bread or bun with a spread of avocado and mustard.
*I love Ezekiel 4:9 sprouted wheat bread, “sesame” flavored in the green package.
Hummus Wrap
This is such a quick and easy lunch or dinner anytime!
Whole-Food Hummus
2 ½ cups garbanzo beans (drained and rinsed if canned)
1/4 cup brown sesame seeds ground in a coffee grinder
3 tablespoons lemon juice
2 cloves chopped garlic
1 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon salt or to taste
Process all ingredients in a food processor or strong blender until smooth. Add water or vegetable broth as needed for smoother consistency.
Home-cooked beans make this taste so much better! To cook beans from scratch, soak dry beans in water to cover for 8 to 24 hours. Drain well, rinse, and transfer to a crock pot. Cover with water about 1 inch above top of beans. Cook on low for 7 or 8 hours or until soft.
To make a wrap
Spread hummus on a whole wheat tortilla. (My personal favorite is a Food For Life sprouted wheat tortilla.) Top with avocado, mustard, dairy-free dressing, and veggies, such as lettuce, spinach, sprouts, red or green cabbage, shredded carrot, onion, tomato, etc.
Mediterranean Zucchini Salad
This is an easy and delicious salad that is great for hot summer days. For a Mexican flare, use black beans instead of kidney, avocado instead of olives, use Mexican seasonings and use rice vinegar instead of balsamic vinegar.
1/2 cup quinoa or millet, uncooked
3 zucchini, chopped (approx. 4 cups)
1/2 cup finely chopped red onion
2 cups raw corn, fresh off the cob
2 cans kidney beans or garbanzo beans, drained (or 1 can of each)
2 cloves garlic, minced
1 red bell pepper, chopped
2 medium tomatoes, chopped
1 can black olives, finely chopped
1 cup fresh basil, chopped
1/4 cup balsamic vinegar
Sea salt and pepper
Boil 1 cup water in small saucepan. Add quinoa and cook 15 – 20 minutes until tender. Let cool. Place remaining ingredients in a large salad bowl. Mix in cooled grain and salt and pepper to taste.