Tucked beneath a very convincing ice cream-like flavor, a wealth of beneficial spinach awaits you in this smoothie. It’s so good it almost makes a person wonder why spinach isn’t used in all minty treats. I love how the cacao nibs provide a bit of dark-chocolate crunch without being overpowering. 

Makes 2 18 -ounce servings

• 2 cups frozen spinach
• 2 cups frozen bananas
• 1⁄4 cup raw cashews
• 3 tablespoons cacao nibs
• 2 tablespoons (packed) fresh mint leaves, minced
• 1 teaspoon vanilla extract
• 2 cups rice milk (original variety)
• 1⁄2 cup coconut water
• Sweetener, to taste (optional)

Blend all the ingredients together until smooth. Taste, and sweeten as desired.

Superfood Boost: Add 1/4 teaspoon chlorella (or to taste)

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I almost named this “The World’s Easiest Lasagna” because this dish is super easy to make. Using no-boil noodles and pre-made sauce cuts prep time down so much that you can throw this together pretty quickly and your dinner guests will think you slaved away in the kitchen for hours. I served this at a party onc

Serves: 8 or more

Tofu “Ricotta”:

• 14-ounce package firm tofu, drained
• 1/2 cup raw cashews
• 1/4 cup lemon juice
• 2 cloves garlic
• 2 tablespoons vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 cup nutritional yeast
• 6 ounces baby spinach

–

• 1 small onion, chopped
• 2 teaspoons olive oil
• 1 pound mushrooms, chopped
• 1 package no-cook lasagna noodles (I used gluten-free brown rice noodles)
• 28-ounce can tomato sauce (or you can make your own, of course)
• 1 cup Daiya mozzarella-style cheese (or more, to your liking)

Preheat oven to 350 degrees F.

In a food processor, blend together the tofu, cashews, lemon juice, garlic, broth, basil, salt, and nutritional yeast. Process until the mixture is thick and looks like ricotta cheese. Add more vegetable broth if the mixture is too thick. Add the spinach and pulse until it’s mixed in.

Sauté the onion in the olive oil until translucent. Add the mushrooms and a pinch of salt and cook until they’re soft.

Spoon a quarter of the tomato sauce over the bottom of a casserole dish. Layer a third of the noodles over the sauce. Spoon another quarter of the tomato sauce over the noodles, followed by half the ricotta and half of the mushrooms. Cover with a third of the noodles. Then spread another quarter of the tomato sauce over the noodles, followed by the rest of the ricotta and mushrooms. Cover with the rest of the noodles and spread the rest of the sauce over the top. Cover with foil and cook for 30 minutes. Remove the foil and sprinkle the Daiya cheese over the top. Bake for another 15 minutes.

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• Mushroom lovers, rejoice! Here are more mushroom recipes for you.

Makes 2 16-ounce servings

• 3⁄4 cup roasted beets
• 2 oranges, peeled, de-seeded, and segmented
• 1 cup unsweetened almond milk
• 3 tablespoons acai powder
• 2 cups ice
• Sweetener, to taste

Blend together all the ingredients until smooth. Taste, and sweeten if desired.

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Serves: 4

• 8 ounce package rice noodles
  

Sauce:

• 1 cup coconut milk
• 1/2 cup natural peanut butter
• 2 tablespoons tamari sauce or Braggs Liquid Aminos
• 1 tablespoon fresh ginger, peeled
• 2 garlic cloves
• 1/2 teaspoon sea salt
• 4 tablespoons lime juice
• 1 tablespoon peanut oil
• 1 teaspoon chili garlic sauce, or to taste

• 2 teaspoons peanut oil, divided
• 1 teaspoon tamari sauce or Braggs Liquid Aminos

• 14-ounce tub extra-firm tofu, drained, blotted and cubed
• 2 cups shiitake mushrooms, sliced
• 1 bunch broccoli, chopped into bite-sized pieces
• 1 red bell pepper, cut into thin strips
• 1 cup snow peas, ends trimmed
• Several dried Thai chili peppers, optional*
• 3 to 4 cups baby bok choy, chopped
• 1 cup mung bean sprouts
• 3 scallions, sliced
• 1/3 cup roasted peanuts, chopped

Cook noodles according to package. Set aside.

Mix all of the sauce ingredients together in blender or food processor. Set aside.

Add one teaspoon of the oil to large pan along with the tamari and swirl it around. Add the tofu and cook on medium-high heat until it’s browned on most sides, stirring frequently. Remove the tofu from the pan and set aside.

Add the remaining teaspoon of oil to the pan along with the mushrooms, broccoli, bell pepper, snow peas and optional Thai peppers. Cook for 8 to 10 minutes, until all the vegetables are tender.

Add the bok choy and cooked tofu to the pan along with the peanut sauce. Stir together and let cook for 2 or 3 minutes, to let the flavors mix.

Add the mung bean sprouts and give it a quick stir.

Serve the vegetable mix over the rice noodles and garnish with the chopped peanuts and scallions.

*Thai peppers add a nice flavor to the dish, so I add them in when I’m cooking but I remove them from my dish before I eat. I find them far too spicy for my taste, but VeggieGuy loves them.

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This Tempeh Tamale Pie recipe is a vegan adaptation of the traditional Mexican dish. Serve with warm flour tortillas and a big, colorful salad. Contributed by Dianne Wenz, from VeggieGirl.

Serves: 4

• 16 ounces (two 8-ounce packages) tempeh, thinly sliced
• 1/2 cup vegetable broth
• 1/4 cup rice vinegar
• 1/4 cup tamari or Bragg’s Liquid Aminos
• 1/2 teaspoon dried thyme
• 1 1/2 cup water
• 1/4 cup cornmeal
• 14-ounce can creamed corn (yes, creamed corn is vegan)
• 16-ounce jar salsa verde
• 1/3 cup olives, chopped
• 1 tomato, thinly sliced
• Sliced scallions and/or chopped parsley, for garnish (optional)

Place the tempeh strips in a shallow dish. Mix together the broth, vinegar, tamari, and thyme, and pour it over the tempeh. Let marinade for an hour or two.

Preheat oven to 400°.

Heat a large pan or skillet over medium high heat. Add a tablespoon or two of the tempeh marinade, and then add the tempeh. Cook for several minutes, flipping the pieces frequently, until the pieces have crisp brown edges.

In a medium saucepan, bring the water to a boil. Slowly whisk in the cornmeal.

Reduce heat and cook for about three minutes, whisking continually. Add the creamed corn and continue to whisk everything together. Cook for about 10 more minutes, stirring frequently.

In a medium baking dish, combine the salsa, olives and tempeh. Spoon the cornmeal over the mixture and top with tomatoes, scallions and parsley, if using.

Bake uncovered for 20 to 25 minutes, until the mixture is bubbly and hot. Serve hot.

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  more Tofu, Tempeh and Vegan Sausage Main Dishes.

• 8-ounce package rice noodles

Sauce:

• 1 cup vegetable broth
• 1 tablespoon tamari or Braggs Liquid Aminos
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon garlic chile paste
• 1 teaspoon peanut oil
• 4 tablespoons rice vinegar
• 1 tablespoon Chinese black vinegar or vegan Worcestershire sauce
• 1 1/2 tablespoons cornstarch

Stir-Fry:

• 14- to 16-ounce tub firm or extra tofu, drained and diced
• 1 tablesspoon peanut oil
• 1/2 cup vegetable broth or water
• 2 large broccoli crowns, cut into small pieces (about 6 cups)
• 5 or 6 dried chile peppers
• 1/2 cup unsalted peanuts
• 3 scallions, thinly sliced

Prepare the noodles according to package directions. Set aside.

Stir the sauce ingredients together in a bowl. Set aside.

Cook the tofu pieces in the peanut oil tablespoons of peanut oil in a large pan over medium-high heat. Stir occasionally and cook until the pieces are golden brown. Remove from pan and set aside.

In the same pan, add the broth and the broccoli. Cook for 5 to 10 minutes, until the broccoli is bright green. Add the tofu back to the pan along with the sauce and the dried chiles. Stir thoroughly and cook for about 5 more minutes, until heated throughout.

Serve over brown rice noodles and top with scallions and peanuts.

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Makes: 1/2 cup

• 1/3 cup Dijon mustard
• 1/4 cup salt-free vegetable broth
• 2 tablespoons maple syrup
• 1 tablespoon hot sauce of your choice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon ground pepper
• Salt, optional

Put the mustard, broth, maple syrup, hot sauce, garlic powder, onion powder, red pepper flakes and pepper in a small saucepan and stir to combine. Bring to a boil over medium-high heat.

Decrease the heat to low and simmer uncovered, stirring occasionally, for 5 minutes to allow the flavors to meld. Season with salt to taste, if desired. Stored in a covered container in the refrigerator, the sauce will keep for 1 week.

Tip: To reheat the sauce, warm it gently over medium-low heat until steaming, about 4 minutes. Add a bit of broth if the sauce is too thick.

• Here are lots more recipes for simple sauces and such.

I live in such a large vegan bubble, that I sometimes forget that there are still meat eaters out there in the world. I’m painfully reminded of the fact when I flip through a “mainstream” magazine and see recipes for all sorts of meaty dishes. Most of the recipes seem pretty gross to me, but every once in a while a dish will stand out as something that would taste really good if it was veganized. This Thai Coconut Tempeh dish was adapted from a chicken recipe in this month’s issue of Martha Stewart Magazine. I was lured in by the words “coconut” and “pineapple”, and the recipe was easily veganized by swapping out chicken for tempeh and fish sauce for tamari. I also added some vegetables to the dish to give it a nutrient boost, and I served it with a side of sautéed kale, because every meal should contain some greens. Contributed by Dianne Wenz, from 

Serves: 4

• 1 tablespoon coconut oil
• Two 8-ounce packages tempeh, cut into 1-inch cubes
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1 tablespoon fresh ginger, grated
• 1 cup coconut milk
• ¼ cup vegetable broth
• 2 teaspoons tamari or Braggs Liquid Aminos
• 2 cloves garlic, minced
• 1 ½ cups fresh pineapple, chopped, divided
• Pinch of sea salt
• Pinch of crushed red pepper, optional
• 1 Thai chile pepper, chopped
• 2 scallions, thinly sliced
• 3 to 4 cups cooked brown rice

Heat the coconut oil in a large pan or skillet over medium heat. Add the tempeh to the oil and cook for about 2 or 3 minutes per side, until each side is lightly golden. Remove the tempeh from heat and set aside.

Add the onions, pepper, and ginger to the pan and heat for about 5 minutes, until the ginger is fragrant and the onion is translucent.

While the vegetables are cooking, mix together the coconut milk, broth, tamari (or Bragg’s Liquid Aminos), garlic, and ½ cup of the pineapple in a small bowl. Set aside.

Add the tempeh back into the pan along with the coconut milk mixture a pinch of salt and the crushed red pepper, if using. Bring to a boil. Stir, reduce heat to low and partially cover. Simmer for 5 to 8 minutes, until heated throughout.

While the dish is simmering, mix together chile, scallions and remaining pineapple in a small bowl.

Divide the tempeh and vegetable mixture among serving dishes, and serve with cooked rice and pineapple salsa. Serve hot.

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  Tofu, Tempeh and Vegan Sausage Main Dishes.

Serves: 4

• 1 1/2 cups all-purpose or whole wheat pastry flour
• 1 tablespoon natural sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 cups almond milk
• 1/2 cup apple juice
• 3 tablespoons almond butter
• 1 teaspoon vanilla extract
• 1 large apple, peeled, cored, and chopped
• 2 tablespoons chopped roasted almonds

In a large bowl, combine the flour, sugar, baking powder, and salt.

In a blender, combine the milk, apple juice, almond butter, and vanilla and blend until smooth.

Pour into the flour mixture, stirring with a few swift strokes until just moist. Fold in the chopped apple and almonds.

Preheat the oven to 200°F. Lightly oil a griddle or non-stick skillet and heat until hot. Ladle about 1/4 cup of the batter onto the griddle or skillet. Cook on one side until small bubbles appear on the top of the pancakes, about 2 minutes.

Flip the pancakes with a spatula and cook until the second side is lightly browned, about 1 minute longer. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven while preparing the remaining pancakes.

• Here are more easy vegan breakfast recipes and ideas.

After being asked where I get my protein, I’m usually asked where vegans get their calcium. From beans and greens, of course! This recipe fits my 

Serves: 4 to 6

• 12 ounces pasta (I used Trader Joe’s gluten-free penne)
• 1 tablespoon olive oil
• 1 shallot, diced
• 2 cups button or baby bella mushrooms, sliced
• 1 teaspoon sea salt, divided
• ½ cup sun-dried tomatoes, cut into thin strips
• 1 ½ cup cooked white beans such as cannellini or navy beans
• 1 bunch kale, chopped
• 1 cup raw cashews, soaked for 2 hours, drained and rinsed
• 2 tablespoon lemon juice
• 2 tablespoons nutritional yeast
• 1 ½ cups vegetable broth or water
• ¼ cup kalamata olives, chopped, optional

Cook pasta according to directions. Set aside.

Heat oil in large pan over medium high heat. Add shallots and cook for about 5 minutes, until they begin to caramelize. Add mushrooms to the pan along with half of the salt and continue cooking for about 10 minutes, until the mushrooms are fragrant and release their liquid.

Add the sun-dried tomatoes, beans, and kale to the pan and cook until the kale is wilted and slightly tender, about 3 minutes.

While the vegetables are cooking, mix the cashews, lemon juice, nutritional yeast, broth or water and remaining salt together in a blender. Blend until smooth and creamy.

Stir the pasta, vegetables and beans and cashew cream together. Divide among plates and top with the chopped olives, if using.

• Here are more hearty vegan pasta recipes.
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