Gnocchi Bok Choy Stir Fry

Ingredients

3 Garlic cloves (pressed)
1 Small piece of ginger (about the size of half your thumb, pressed)
2 cups of bok choy
1 pkg of gnocchi
3 cups of diced mushroom
1 Jalapeno pepper (chopped)
1/2 teaspoon of salt
2 tablespoons of peanut oil

Directions

Heat peanut oil and add the pressed garlic and ginger. Let the ginger and garlic flavor the oil for a few minutes and then add in mushrooms. Fry the mushrooms for three to five minutes then add the gnocchi. Cook together for about seven to ten minutes and add the chopped jalapeno pepper. Sprinkle in the salt and then add the bok choy (make sure you have taken the leaves apart and have rinsed all the dirt/sand off). Cook only for a few minutes, until the bok choy begins to soften. Turn the heat off and let the steam cook the bok choy for a few more minutes. Serve warm either as a side dish or on its own.

Tofu, Mushroom, Potatoe Stir Fry

Ingredients 

2 Cups of Mushrooms

4 Medium potatoes (peeled and diced)
1 Package of Tofu Puffs (cut into small pieces)
1 Jalepeno Pepper (finely chopped)
Pinch of salt
1/2 tablespoon of rosemary
1-2 tabelspoon cooking oil

Directions:

Put cooking oil in a nice wok or deep frying pan and begin to warm up. Add mushrooms and brown them for about five minutes. Then add the potatoes and let them cook for about 10 minutes. Add rosemary, salt, jalapeno pepper, and tofu puffs, and fry for another 5 minutes. Check to see that the potatoes are cooked and serve when ready.

Spinach Portobello Pasta

Ingredients:
1 (8 ounce) package uncooked pasta (of your choice)
1 tablespoon chili flakes
2 tablespoons cooking oil
2 cups portobello mushrooms, diced into cubes 
1 cup of crimini mushrooms, diced (or another type of mushrooms)
1 large clove garlic, minced
1/2 teaspoon dried basil
2 cups of baby spinach
2 1/2 cup tomato sauce
1 small yellow onion (finely diced)


Directions

In a large pot with boiling salted water cook pasta until al dente. Drain.

In a separate pot, sautee together onion, cooking oil, chili flakes, and garlic for a few minutes. Add mushrooms and cook until soft (about 10min)then add spinach and basil, and cook for a few more minutes. Add tomato sauce and bring to a simmer (about 10min). Toss cooked pasta in sauce and serve warm.

Vegan Split Pea and Beans Soup

Ingredients
• 1 tablespoon cooking oil
• 1 onion, chopped
• 1 tablespoon chili flakes
• 3 cloves garlic, minced
• 1 cup dried split peas
• 1 cup of red kidney beans
• 1 large tomato diced
• 1 1/2 teaspoons salt
• 3 to 5 cups water
• 3 carrots, chopped
• 1 cup of green beans (snapped in half)
• 1/2 cup chopped parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper

Directions
1. In a large pot over medium high heat, saute the oil, onion, chili flakes and garlic for 5 minutes. Add the peas, kidney beans, tomato, salt and cook stirring frequently for another 3 minutes. Add water and bring to a boil. Reduce heat and simmer for 20 to 25 minutes, stirring occasionally.
2. Add the carrots, green beans, parsley, basil, thyme and ground black pepper. Simmer for another 15 to 20 minutes, or until the peas, beans, and vegetables are tender.

Vegan Blueberry Scones

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup cane sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup vegan butter or margarine
• 1 cup fresh blueberries
• 1/2 cup nut milk
• 1/2 cup water

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Sift your dry ingredients into a large bowl. Cut in margarine until you have crumbles. Mix in blueberries. Combine the nut milk and water, and slowly stir into dry ingredients until you have the consistency of biscuit dough. You may not need all of the liquid.
3. Collect the dough into a ball and slightly pat down 1 to 2 inches high. Cut into 8 wedges and place onto a greased baking sheet. Keep the wedges about 3 inches apart.
4. Bake for 15 to 20 minutes or until golden and cool for about 5min before serving.

*And the whole time you're making this keep thinking "these are going to be so yummy!"

♡♡♡

Oatmeal Apple Crisp Recipe

Ingredients:

# 4 large or 6 medium apples, pared and sliced
# 1/2 cup flour, sifted
# 3/4 tsp ground cinnamon
# 3/4 tsp ground nutmeg
# 1/3 cup softened vegan margarine
# 3/4 cup cane sugar
# 1/2 cup oatmeal flakes


Directions:

Preheat oven to 375°F or 190°C.

Grease baking dish and arrange apple slices in it.

Sift together flour, nutmeg, and cinnamon. Cut the flour into the softened margarine until the mixture resembles breadcrumbs. Add remaining dry ingredients and mix thoroughly.


Sprinkle the dry mixture over top of the apples.

Bake 30 minutes, or until apples are cooked and topping is golden-brown.

Spicy Avocado Pesto Penne (Vegan Friendly)

Inspired by: http://www.vegalicious.org/2007/04/07/spinach-pasta-with-avocado-pesto-and-pistachios/

Ingredients:

2    large avocados or 3 small one's
2    tbs chili sauce*
4    cups of basil
1    lime juiced
3    garlic cloves
1/2 tsp sea salt
2    tbs olive oil 
3    roma tomatoes (diced)
1    cup artichoke hearts

Your choice of pasta

Directions

Process together the avocado, chili, lemon juice, and basil. Add 2 to 3 tablespoons of water so that the blender can process the ingredients. Add chopped garlic, salt, and olive oil and continue to puree.  

Prepare your choice of pasta to your liking.

In a separate sauce pan combine tomatoes, artichoke hearts and a little bit of oil and cook for about 4 to 5 minutes. Once your pasta is ready, add pasta and pesto sauce to the sauce pan and toss well.

Enjoy!

* You can change the amount of chili sauce you use or omit it completely. You can also add 1/4 cup of Parmesan cheese to this dish if you want it vegetarian instead of vegan.