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Recipes
Whole-food, plant-based cuisine is delicious and healthy. OrganicAthlete members have submitted their favorite recipes for you to enjoy. Search below for simple smoothies, vegan entrees, and raw food delights. Many recipes also include video instruction!

 

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Top tags: vegan  Entree  raw vegan  salad  dessert  vegan meal plan guide  Dressing  beverage  appetizer  Soup  mexican  pumpkin  sandwich  thanksgiving  vegan entree  Appetize  barbeque sauce  Bolognese  Chowder  Coconut Milk  dressings  energy food  fruit  grains  Italian  Pasta  pie  Pineapple  raw  recipe 

pasta fagioli soup

Posted By Kathi Creed Altobell, Friday, February 12, 2010
3-4 cups leftover homemade marinara
4 or more cups leftover pasta or cook 1/2 pound broken cooked spagetti
1 can white beans, rinsed
2 cloves crushed garlic
veggie broth
nutritional yeast
stir together the marinara, pasta,  beans and garlic. Pour enough broth in to make a nice soup consistency , heat and serve!. garnish soup with nutritional yeast and serve with nice crusty whole grain bread with a drizzle of evoo or flax seed oil.  Enjoy

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Vegan Corn Chowder

Posted By Te Kawa Robb, Friday, February 12, 2010
Ingredients
• 8 small red skin potatoes, peeled and cut into 1/2-inch cubes
• 1/4 teaspoon salt
• 1/4 cup vegan margarine or oil
• 2 medium onions, diced
• 1 teaspoon minced garlic
• 4 stalks celery, diced
• 2 medium carrots, diced
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne
• 1/8 teaspoon dark chili powder
• 3 tablespoons flour
• 8 cups warm Vegetable Stock
• 1 tablespoon oil
• 1 large red bell pepper, cut into 1/2-inch squares
• 1 large yellow bell pepper, cut into 1/2-inch squares
• 2 medium green bell peppers, cut into 1/2-inch squares
• 4 cups corn kernels
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 2 tablespoons chopped fresh cilantro
• Diced tomatoes (optional)
• Whole cilantro leaves (optional)

Directions
Cover the potatoes with water in a small pot. Add the salt. Bring the water to a boil. Boil for three minutes or until the potatoes are tender. Remove the pot from the heat, drain the hot water, and rinse the potatoes with cold water until they are cool. Reserve.

In a large soup pot over medium heat, melt the margarine or heat the oil. Add the onions, garlic, celery, carrots, and spices. Saute until the vegetables soften, about 8 minutes. Add the flour, stirring vigorously so no lumps develop. Cook the flour for 2 minutes to eliminate the raw taste. Remove the pot from the heat. Slowly add 1 cup of the warm vegetable stock. Stir until the stock is fully incorporated and the mixture is smooth. Add 1 more cup of the stock and mix well. Add the remaining stock and mix well. When the mixture is smooth, return the pot to medium heat. Stir occasionally as the soup comes to a boil, making sure there is no scorching on the bottom of the pot. When the soup just begins to boil, lower the heat and cook for another 15 minutes or until the soup thickens.

While the soup is cooking, heat the oil in a skillet over medium-high heat. Add the peppers and saute until they are tender. Add the corn, peppers, potatoes, salt, pepper, and chopped cilantro to the soup. Taste and adjust the seasonings.

Garnish with diced fresh tomatoes and cilantro leaves, if desired.

Serves 8-10

Tags:  Chowder  Vegan 

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Kale Sald

Posted By Bradley Saul, Monday, December 28, 2009

Ingredients
  • 1 bunch of kale
  • 2 lemons
  • 1 avocado
  • 1-2 sweet peppers

Tags:  raw vegan  vegan 

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Raw Vegan Thanksgiving Stuffing

Posted By Elizabeth Wills, Tuesday, December 01, 2009

Raw Vegan Thanksgiving Stuffing  

2 ½ cups pecans or almonds, activated or soaked 2 + hours

2 small apples, chopped

½ sweet yellow onion, chopped

2 cloves garlic, chopped

3 stalks celery, finely chopped

2 tablespoons golden flax seeds, ground

1 tablespoon cold pressed (raw) olive oil

2 teaspoon Nama Shoyu

3 tablespoon poultry seasoning (Sage, Thyme, Pepper, Marjoram)

Sea salt & pepper to taste 

Place nuts into a food processor & combine until broken but still coarse. Add the apple, onion and garlic, pulsing a few times to mix. Place the mixture into a large mixing bowl and add the celery, flax meal, oil, nama shoyu, seasoning, salt and pepper. Mix will and place the stuffing into a dehydrator. Warm at 105 degrees for 4 to 6 hours.

Tags:  raw  stuffing  thanksgiving 

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Tempeh "Sloppy Joe"

Posted By serda ozbenian, Sunday, November 29, 2009
BBQ sauce
1 cup H20
1 cup natural ketchup (or tomato paste and fruit juice)
2 tbsp brown sugar (or molasses)
2 tbsp vinegar (I use apple cider)
salt and pepper to taste
1/4 cup onion or onion powder
2 tbsp lemon juice
1 tsp dry  mustard
(you can add additional ingredients depending on the kind of sauce you like - I sometimes add pineapples and a little bit of hot sauce)

Tempeh
This is usually enough sauce for a 1/2 package of LiteLife tempeh. 

Break up the tempeh with a fork into small pieces and brown lightly in a pan while preparing the sauce.  You can get creative and throw in other vegetables with the tempeh (ex. green peppers).  If using real onions, saute the onions in a sauce pan until translucent.  Add the remaining ingredients and heat over medium heat.  Mix in the tempeh.  Serve over a bun or english muffin.  I like to serve avocados with mine. 








Tags:  barbeque sauce  sloppy joe  tempeh 

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Banana Pumpkin Pie

Posted By Mike Portman, Saturday, November 28, 2009

Ingredients:

  • 2 Raw Bananas
  • 1 16 ounce can pumpkin puree
  • 1 1/2 tsp cinnamon
  • 3/4 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/3 cup oil
  • 1 tsp vanilla
  • 1 cup brown sugar
  • 1 1/2 tbsp molasses
  • 1 pre-made pie crust

Preparation:

Pre-heat oven to 350 degrees.

Combine all ingredients, except for pie crust, in a food process or blender and process until smooth. Pour into pie crust.

Bake for one hour the let chill. Have Fun!

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Tofurkey and Cranberry, Orange and Ginger Sauce

Posted By Olivier Berreville, Friday, November 27, 2009

Tofurkey

Ingredients
Marinade:
  • 3/4 cup of water
  • 3 Tbsp soy sauce
  • 3 Tbsp nutritional yeast
  • 1/2 tsp poultry seasoning (or combination of rosemary, sage, summer savory)
  • 1/2 tsp coriander
  • 1/2 tsp onion salt
  • 1/2 tsp garlic powder

Coating:
  • (if you're pressed for time, use "shake and bake") or, 1/4 cup whole wheat or other flour
  • 1/8 cup cornmeal
  • 1/8 cup nutritional yeast
  • 1/4 tsp onion salt
  • 1/4 tsp salt
  • dash black pepper

Directions
Cut tofu into 1/4 inch slices and place them in a wide, shallow mixing bowl or shallow baking pan. Place all marinade ingredients in a bowl and whisk them together. Pour marinade over tofu slices, ensuring all slices are covered. Cover and place marinated tofu in refrigerator for several hours or overnight. Make sure to turn slices a couple of times.

When you are ready to cook the tofu, combine the coating mix ingredients in a bowl and stir well with a fork. Preheat oven to 400 degrees. Mist baking sheet with nonstick cooking spray and set aside. Remove each tofu slice, shake lightly to allow extra marinade to drip off and dredge each piece in the coating mix, allowing for total coverage. Arrange tofu on baking sheet. Mist tops lightly with cooking spray (if you wish). Bake tofu for 15 minutes or until bottoms are golden brown. Flip slices over and bake for another 9 or so minutes, until other side is golden brown. Makes 10 or more slices. Serve with mashed potatoes, squash, and cranberry sauce.
Serves 4-5

Cranberry, Orange and Ginger Sauce

Ingredients
  • 3/4 cup / 150g / 5oz sugar
  • 1/2 cup/ 150ml / quarter pint of orange juice
  • zest of 1 lemon
  • 1 tsp fresh grated ginger (or half tsp dried ginger)
  • 2 cups fresh cranberries
  • pinch of salt

Directions
Place the cranberries, orange juice and ginger in a pan and simmer for about 10 minutes. Give the berries a mash and add the sugar, zest and salt. Cook gently until all the sugar is completely dissolved. The sauce will thicken up as it cools slightly. Nice served hot or warm with cashew nut roast or tofu turkey.

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vegan chocolate silk pie

Posted By Larry Jay, Wednesday, November 25, 2009
Just finished making it with my niece.  It's fast, simply, and completely blew my family away last year when I told them it was vegan.

Ingredients:

2 cups of milk (soy, hemp, almond)

2 cups of chips (carob or dark chocolate)

1 chocolate pie crust (or make own.  Keeblers pre-made chocolate graham uses no animal products, according to the printed ingredients)

 

Optional spices: 2 t cinnamon and 1 t vanilla.  When using carob and serving to non-vegans, the cinnamon and vanilla allow the carob flavor to taste more chocolatey.  Add more as needed, pending your preference.

 

Warm milk on stove on medium low.  When warmed, add chips and melt until smooth.  Add desired spices.  Pour into pie crust.  Lick the pot and utensils!  Cool pie to room temperature, cover, then refrigerate.

 

Serve as is or top as desired before serving: Drizzle with vegan dark chocolate sauce; Dolop with soy cream and drizzle with chocolate sauce; Sprinkle chopped nuts and chocolate drizzle.


Simple and easy. 


peace,

Larry

 

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Simple Scalloped Potatoes

Posted By George P. Mason, Monday, November 23, 2009
Hi Everyone
    Here's my recipe for some easy to make scalloped potatoes.  The hardest thing is the time it takes so I usually only make it for holidays (we had these for Canadian Thanksgiving this year).  These are so good that even the biggest meat eater wouldn't believe they're vegan.

   My recipe is from memory so I'll do my best not to screw up the proportions.  The potatoes serves 6-8 people or more.  You need to use a corningware 10" x 10" casserole dish that is about 2 1/2" deep with a lid.  I prefer more pepper and garlic (3-4 times) then in the recipe but what I've listed may be too much for some people.  Also, you may want to add 1 tsp of salt although I don't think it's necessary. Here's the ingredient list I recommend:

                  4 pounds fresh potatoes (red or yellow), sliced as thick as a single-speed chainring
                  12 garlic cloves, minced smaller than spoke nipples but larger than cassette crud
                  2 medium cooking onions, sliced as if 2 mm spacers
                  1/2 pound cremini mushrooms, sliced as thin as bar tape if you dare
                  1 tsp fresh ground pepper
                  3 cups plain soy milk (brand makes a difference in taste so experiment--I use Natur-a)
                  1 tbsp dried oregano
                  1/4 cup olive oil
                  2 tbsp butter substitute

   You have to make the scalloped potatoes by layering.  Preheat oven to 400 degrees. Start by putting all the olive oil in casserole dish.  Add a layer of potatoes, then mushrooms, onions, garlic and spices.  You should be able to make 3 layers so portion out 1/3 per layer.  Before putting on the last layer, use the butter substitute under the last layer of potatoes.  After you have all the ingredients in the casserole dish, add the soy milk.  Make sure to leave AT LEAST a minimum of 1/2" between the top and the soy milk level to prevent boil-over in the oven.  This usually takes about 45-55 minutes to cook but my feeling is that this can't be overcooked so I leave it in the oven to cook for about 80 minutes (the potatoes just melt in your mouth!).  You can see browning of the milk and potatoes on top and the smell will tell you it's ready.  One thing I can tell you from experience is that the lid of the casserole dish will be extremely hot and may be stuck so exercise caution.  Enjoy!!!!

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Spinach Madeline

Posted By Benjamin Palmer, Monday, November 23, 2009
Not raw, not optimal and not traditional thanksgiving BUT a whole-food vegan conversion I made up of a Palmer family holiday staple that my omni family members thinks is just as good as the original heavy cheese based version...

This is actually a cajun dish (we lived in New Orleans for 8 years) and works well as a side dish or a main course depending on how big your spread is.



Spinach Madeline - Vegan  Conversion 


2 bushels fresh organic spinach
1/2 cup water
4 Tb coconut oil
2 Tb organic brown rice flour
2 Tb chopped organic onion
1 organic jalapeño shredded
1/2 cup evaporated rice milk (or grain sweetened soymilk)
1/2 cup veg. liquor (liquid left when you squeeze the spinach)
1/2 tsp black pepper
3/4 tsp celery salt 
1/2 tsp garlic powder
3/4 -1 cup grated Plain Mochi(micro-plane zester preferred)
2 Tb raw tahini or 2 Tb raw cashew butter
2 Tb light miso
1 tsp Vegan Worcestershire sauce
red pepper flakes to taste
umeboshi vinegar to taste

Directions 

Bring rice milk to a boil until halved in volume.

Shred/Chop spinach finely - or cheat like me and pulse in food processor ; )

Bring 1/2 cup water to boil in pan, reduce heat, add spinach and cook until tender, then squeeze dry in cloth towel/nut milk bag, reserving 1/2 cup of liquid.

Heat oil in pan, add flour and cook for a few minute. Add onion and cook until soft. Add liquids slowly while stirring.

Take 1/4 cup of reduced rice milk and mix with miso, tahini/cashew butter until smooth. Add mixture along with rest of liquids to pan and slowly stir. Add seasonings, jalepeno, red pepper flakes and mochi, stirring until mochi is completly melted. Dump in spinach and mix well until excess liquid cooks off. Mixture should be very thick and creamy.

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