Falafels

From: http://allrecipes.com/recipe/vegan-friendly-falafel/

(Used 3 cans of chickpeas instead of dry and baked the falafels 10 mins each side instead of frying)

Ingredients

1 pound dry garbanzo beans

1 onion, quartered

1 potato, peeled and quartered

4 cloves garlic, minced

1/2 cup cilantro leaves, chopped

1 teaspoon ground coriander

1 teaspoon ground cumin

2 teaspoons salt

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

2 teaspoons fresh lemon juice

1 tablespoon olive oil

1 tablespoon all-purpose flour

2 teaspoons baking soda

2 cups canola oil

Directions

1. Rinse the garbanzo beans under cold water and discard any bad ones. Place in a large pot, and cover with water. Let soak 24 hours, and rinse again.
2. Place the garbanzo beans, onion, and potato in the bowl of a food processor. Cover, and process until finely chopped. Leaving about 1 cup of the garbanzo bean mixture in the food processor bowl, pour the rest into a mixing bowl. Add the garlic, cilantro, coriander, cumin, salt, pepper, and cayenne pepper to the garbanzo bean mixture in the food processor bowl; process on low to blend thoroughly. Return the reserved garbanzo bean mixture to the food processor bowl, and add the lemon juice, olive oil, and flour; process on low into a coarse meal. Cover, and refrigerate 2 hours.
3. Stir the baking soda into the garbanzo bean mixture until evenly blended. Using damp hands, form the mixture into 1 1/2 inch diameter balls.
4. Pour the canola oil into a wok 1 to 2 inches deep, and heat over medium-high heat. Cook the falafel balls, turning so all sides are evenly browned, about 5 minutes. Remove falafel from oil, and drain on paper towels. Repeat to cook remaining falafel balls.

Sweet Potato, Black Bean, Spinach, and Pepper Vegan Enchiladas

From: http://ohsheglows.com/2011/05/04/vegan-enchiladas-with-cilantro-avocado-cream-sauce-2/

(Just as delicious without the avocado sauce)

Yield: 4 Enchiladas
Ingredients:

• 1 tbsp extra virgin olive oil
• 1 onion, chopped (~2 cups)
• 2 garlic cloves, minced
• 1 cup sweet potato, chopped (or zucchini)
• 1 bell pepper, chopped
• 2 handfuls spinach, chopped
• 1 can black beans (~2 cups), drained and rinsed
• Enchilada sauce or Pasta sauce (about 2.5 cups)* see note
• 1 tbsp nutritional yeast (optional)
• 1.5 tsp ground cumin
• 1-2 tbsp fresh lime juice, to taste
• 1/2 tsp kosher salt, or to taste
• 1/2 tsp garlic powder
• 1 tsp chili powder, or to taste
• 4 whole grain tortilla wraps (I used Food for Life Ezekiel)
• Cilantro Avocado Cream Sauce, to pour on top (recipe below)
• Green onion & chopped cilantro, to garnish

Directions:
1. Preheat oven to 350F and grab a baking dish large enough for 4 enchiladas. Pre-cook the chopped sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just tender. Do not overcook. Drain and set aside.
2. In a large skillet or pot, add 1 tbsp oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Now add the chopped pepper, pre-cooked sweet potato, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat.
3. Now add in your enchilada or pasta sauce. Stir well, and add in your seasonings: nutritional yeast (optional), cumin, fresh lime juice, salt, garlic powder, chili powder- all to taste. Adjust seasonings if necessary. Stir well.
4. Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. Repeat for the remaining 3 tortillas and leave a bit of filling left to spread over the top. Sprinkle with vegan cheese if preferred.
5. Bake tortillas at 350F for 18-20 minutes. Meanwhile, make your Cilantro cream sauce (see below). When enchiladas are cooked, remove from oven and pour the sauce over top. Garnish with chopped cilantro and green onion. Serve immediately. Makes 4 enchiladas.
Note: Depending on what kind of sauce you use, you will have to adjust the seasonings to taste. I used a pasta sauce so I likely needed more seasonings to achieve the taste I desired.

Cilantro Avocado Cream Sauce

Inspired by Kathy’s Cashew Cream Sauce.
Yield: ~1.25-1.5 cups
Ingredients:

• 1 & 1/4 cup avocado flesh
• 2 tbsp water, or more as needed to thin out
• 2-3 tbsp lime juice, to taste
• 1 tsp apple cider vinegar (optional)
• 1 cup packed fresh cilantro
• 1 tsp kosher salt, to taste
• 1/2 tsp garlic powder
• 3/4 tsp ground cumin
• Black pepper, to taste
• Red pepper flakes or cayenne pepper, to taste

Chipotle chili with sweet potatoes and brussel sprouts

From: http://www.theppk.com/2008/11/chipotle-chili-with-sweet-potatoes-and-brussel-sprouts/

2 tablespoons olive oil
1 red onion, diced
4 cloves garlic, minced
1 tablespoon coriander seed, crushed
2 teaspoons dried oregano
3 chipotles, seeded and chopped
1 1/2 lbs sweet potatoes (2 average sized), peeled and cut into 3/4 inch pieces
12 oz brussels sprouts, quartered lengthwise (about 2 cups)
2 teaspoons ground cumin
3 teaspoons new mexico chili powder (or other mild chili powder)
1 32 oz can crushed tomatoes
1 cup water
1 16 oz can pintos, rinsed and drained (about 1 1/2 cups)
1 1/2 teaspoons salt
Fresh lime juice to taste (about one lime was good for me)

In a soup pot over medium heat, saute onion in olive oil for about 7 minutes, until translucent. Add garlic, coriander seeds, and oregano and saute a minute more. Add remaining ingredients (except for lime juice). Mix well. The sweet potatoes and brussel sprout will be peaking out of the tomato sauce, but don’t worry, they will cook down.
Cover pot and bring to a boil, then lower heat to simmer for about half an hour, stirring often, until sweet potatoes and fork tender but not mushy. Squeeze in lime juice to taste and adjust any other seasonings. Let sit uncovered for at least 10 minutes before eating.

White velvet soup

From: http://www.greenkitchenstories.com/white-velvet-soup-a-la-my-new-roots/

Ingredients

1 head cauliflower
2 medium onions
1 head garlic (about 6-8 cloves)
3 cups cooked lima beans (about 2 cans)
2 cups water
2 cups vegetable stock
juice of 1 lemon
sea salt to taste
olive oil
smoked paprika

Directions
1. Preheat oven to 400°F.
2. Cut up cauliflower into bite-sized chunks and place on a baking sheet. Drizzle with olive oil or melted ghee. Sprinkle with sea salt.
3. Peel onions and slice into chunks. Peel garlic cloves. Place onions and garlic baking sheet, drizzle with olive oil and sprinkle with sea salt.
4. Place all veggies in oven. Bake for 30-40 minutes until everything has golden edges and is nicely caramelized.
5. Let veggies cool slightly and add to blender along with all other ingredients except olive oil and paprika (process in batches if you have a small blender). Blend on high until very smooth. If you have a Vita-Mix, I would highly recommend using it.
6. If the soup is not hot enough after blending, transfer soup to a large pot and warm until steaming. If the soup is too thick, simply add water to thin to your desired consistency.
Bonus: For each bowl of soup, combine 1 tsp. extra virgin olive oil with 1/8 tsp. smoked paprika and drizzle as a garnish (this is optional, but there is something very delicious about the mellow richness of the soup, with a slightly spicy and smoky accent).
Tip: I always highly recommend using beans you cook yourself instead of canned, as the flavour of freshly cooked beans is simply better. If you choose to use beans you’ve cooked yourself, reserve the cooking liquid and use in place of the water and stock.

Chef Chloe's pineapple not-so-fried rice

From: http://theveganproject.ca/chef-chloes-pineapple-not-so-fried-rice/

Ingredients for 4 to 6 people:
1 14-ounce package extra firm tofu, drained (the recipe describes how to press tofu so it absorbs more flavour but you can buy already pressed tofu to save time)
2 tablespoons soy sauce (use wheat-free tamari or Braggs for a gluten free option)
1 pineapple, or 1 1/2 cups diced pineaaple
1 tablespoon canola oil (I used grapeseed)
Sea salt
3 cloves garlic, minced
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon chili-garlic sauce (try to get one that has no sugar)
3/4 cup cashews (I roasted them in the oven for about 5-7 minutes at 350F for added flavour)
1 carrot, peeled and shredded (you don’t really need to peel it, just give it a good scrub)
1/2 cup frozen peas
1/2 cup raisins
3 cups cooked rice, preferably jasmine (and preferably brown)
1/4 cup vegetable broth (low sodium is best, you can always add more healthy sea salts if necessary)

Method:
Preheat the oven to 325 degrees.  Grease a small baking sheet.
After pressing tofu (or not), cut into 1/2-inch cubes.  In a bowl, toss the tofu with soy sauce until each cube is coated.  Place in one layer on the prepared baking sheet. Bake for 45 minutes, turning the tofu a couple of times with a spatula.  Remove from and set aside.
To prepare pineapple. cut in half lengthwise using a sharp knife.  Remove the flesh and cut into bite-sized pieces.  Set aside 1 1/2 cups for this recipe, and save the rest for another use.  Reserve the shell for serving.
In a large skillet or wok,heat oil over medium-high heat and saute onions until soft and lightly browned. Season with salt. Add garlic, curry, coriander, and garlic-chili sauce, and let cook a few more minutes.  Add cashews, carrots, peas, raisins, broth, pineapple, and tofu.  Cook until heated through and adjust salt to taste. Serve the rice like they do in Thailand – in the pineapple shell!

French onion soup

From: http://www.neverhomemaker.com/2011/02/very-vegan-french-onion-soup.html

(Seriously delicious)

What you'll need . . .

• Bag of yellow onions (2 pounds), sliced thinly
• A couple cloves of garlic, minced
• 2 tablespoons olive oil
• 1 to 2 tablespoons maple syrup
• Salt and pepper (to taste)
• 1 teaspoon ground coriander
• 8 cups low-sodium vegetable broth
• 1/4 cup olive oil
• 1/3 cup whole wheat flour
• Wholegrain sourdough bread (or your favorite), cubed

Method . . .

1. After you've sliced your onions (it takes a while -- get ready to cry), heat the 2 tablespoons of olive oil in a stock pot over medium heat. Add the onions and cook for 8 to 10 minutes -- stirring often -- until softened.
2. Add in the maple syrup, salt, and pepper. Stir well -- being careful not to burn the onions -- for 20 minutes, until golden.
3. Add in the garlic, coriander, and vegetable broth. Bring to a boil, then lower to a simmer for 30 minutes.
4. During those last 10 minutes of waiting, heat the olive oil into a shallow pan on medium-low and wait for the it to get to a hot, but not too hot (shouldn't be smoking -- read more in our last roux-tastic recipe).
5. Add the flour to the 1/4 cup oil and stir continuously for 10 minutes -- until flower is deep brown and smells nutty.
6. Add roux to the soup and let cook for another 5 minutes.
7. Serve with cubed bread and enjoy!