Cabbage and Split Pea Soup

Adapted from Savoring the Thyme

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound dried split peas, sorted and rinsed
• 10 cups water
• 3 vegetable bouillon cubes
• 2 ribs celery, diced
• 2 carrots, diced
• 2 potatoes, diced
• 1 teaspoon tumeric
• 1 head green cabbage cut into bite-sized pieces

METHOD:

• Heat oil, add onions and garlic and saute about 10 minutes until onion is tender
• Add water, bouillon, peas, bring to boil and cook, covered, for 15 minutes
• Add celery, carrots, potatoes, tumeric bring to boil and cook, covered, for 20 minutes
• Blend soup with immersion blender
• Add cabbage and cook an additional 15 minutes, covered, or until cabbage is soft

Potato, Carrot and Lentil Soup

Adapted from Canadian Living

INGREDIENTS:

• 2 teaspoons oil
• 1 onion, diced
• 2 ribs celery, sliced
• 2 cloves garlic, minced
• 3 potatoes, diced
• 3 carrots, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried pepper flakes
• 1 teaspoon ground cumin
• pinch of cayenne pepper
• 4 cups water
• 1 vegetable bouillon cube
• 1 cup red lentils, rinsed and sorted
• salt

METHOD:

• Heat oil in large stock pot; add onion, celery and garlic and cook until tender, about 5 minutes
• Add potatoes, carrots and spices, stir to combine
• Add water, bouillon and lentils; bring to a boil
• Reduce heat and simmer 20 minutes or until vegetables are tender
• Season to taste with salt

Cocoa Banana Bread

Adapted from ChooseVeg.com

INGREDIENTS:

• 1 1/4 cups whole wheat flour
• 1 cup rolled oats
• 1/2 cup shredded unsweetened coconut
• 1/3 cup unsweetened cocoa 
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda

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• 1/2 cup firmly packed brown sugar
• 2 bananas, mashed
• 1/2 cup almond milk
• 5 tablespoons vegan margarine, melted
• 1 teaspoon vanilla

METHOD:

• Combine dry ingredients in large bowl
• Blend wet ingredients in food processor
• Stir wet ingredients into dry ingredients until combined
• Spoon batter into greased loaf pan
• Bake at 350 degrees for 50 minutes

Carrot Raisin Bread

Adapted from The Purple Carrot

INGREDIENTS:

• 1 1/2 cups whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 2 teaspoons cinnamon

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• 3/4 cup almond milk
• 1/2 cup agave nectar
• 1/3 cup coconut oil
• 1 tablespoon ground flax seed
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon apple cider vinegar

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• 1 1/2 cups finely grated carrot
• 1/2 cup raisins
• 1/2 cup sunflower seeds

METHOD:

• Combine dry ingredients in large bowl
• Blend wet ingredients in food processor
• Stir wet ingredients into dry ingredients until combined
• Stir in carrots, raisins and sunflower seeds
• Spoon batter into greased loaf pan
• Bake at 350 degrees for 55 minutes

Red Lentil Soup with Sweet Potatoes and Kale

Adapted from Eating Clean Recipes

INGREDIENTS:

• 1 tablespoon oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 5 cups water
• 1 cup red lentils, rinsed and drained
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons paprika
• 3/4 teaspoon ground cumin
• 1 large sweet potatoes, peeled and cubed 
• 1/2 bunch fresh kale leaves, stems removed and chopped

METHOD:

• Cook onion in oil for 5 minutes until softened
• Add garlic; cook and stir 30 seconds until fragrant but not browned
• Add water, lentils, salt, and spices
• Bring to boiling; reduce heat 
• Simmer, uncovered, 10 minutes
• Add sweet potatoes; simmer 10 to 15 minutes until sweet potatoes are just tender 
• Add kale, simmer about 5 minutes more or until kale is wilted and tender

Pasta with Sweet Potato Sauce, Asparagus and Zucchini

Adapted from Quality Health

INGREDIENTS:

• 1 large sweet potato, peeled and diced
• 1 teaspoon oil
• 1 small onion, diced
• 2 cloves garlic, minced
• ¾ cup rice milk
• 2 tablespoons chopped parsley
• salt
• ½ pound cooked pasta

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• 1 teaspoon oil
• 2 cloves garlic
• 1 pound asparagus spears, cut into 1 inch lengths
• 1 large zucchini, cubed

METHOD:

• Place cubed sweet potato in saucepan and cover with water; bring to boil and cook 10-15 minutes until sweet potato is tender; drain and mash
• In a large skillet, sauté onion and garlic in oil for 5-10 minutes until tender; add to cooked sweet potato
• In the same skillet add oil, garlic, asparagus and zucchini, cover and cook on low until vegetables are tender, about 10 minutes
• Blend sweet potato, onion, garlic and rice milk until creamy
• Salt to taste
• Combine with cooked pasta

Parsnip Cookies

Adapted from Act Vegan and Vegetarian Society

INGREDIENTS:

• 1 cup unbleached flour
• 1 1/4 cup whole wheat flour
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/3 cup coconut spread, melted
• 1/2 cup organic brown sugar
• 1 medium banana
• 1/2 cup orange juice
• 1 teaspoon vanilla
• 2 small parsnips, grated
• 1/2 cup chopped almonds
• 1/2 cup raisins

METHOD:

• Mix dry ingredients in a large bowl
• In food processor blend melted coconut spread (or oil), brown sugar, banana, orange juice and vanilla until smooth
• Stir wet ingredients in with dry ingredients until combined
• Stir in grated parsnips, almonds and raisins
• Form into heaping tablespoon size cookies and place on greased baking sheet with some space in between because they will expand and rise
• Bake at 350 degrees for 15 minutes

NOTES:
This was supposed to be a cake but my metric conversions might have been off since the dough was way too dry for cake batter.  So I added in the almonds and raisins and made it into cookies instead.