Soak the white beans overnight in a bowl with just enough cold water to cover them.
The next day, drain the water from the beans and rinse well. Cook in boiling water for 45 to 60 minutes. Reserve.
In large saucepan, melt butter in oil over medium heat. Add the onions and cook for 2 minutes until golden brown.
Add carrots and celery. Season and cook for another 2 minutes.
Add the potatoes and stir. Continue cooking for 2 minutes.
Stir in spinach and continue cooking for 2 minutes.
Add vegetable stock, crushed tomatoes, and thyme sprigs. Season. Put a lid on the pan and cook the soup over low heat for about 2 hours, stirring occasionally. Itâ€™s important that the minestrone soup simmer gently.
After 2 hours of cooking, add cooked beans and pasta and continue cooking for 20 minutes. Check the seasoning.
Make a simple vegan eggplant pizza recipe special by adding fresh tomatoes and olives to the top. It’s a perfect pizza to make on cool summer evenings, though you can enjoy it year round as long as you can find decent tomatoes. Use tomatoes that are ripe yet firm, and dense and fleshy rather than seedy. Roma (plum) tomatoes are ideal for this.
Make It a Meal
This pizza goes down easy, so double the recipe to serve a hungry crowd; this recipe makes 6 slices, serving 2 to 3. Serve with a big colorful salad containing chickpeas for a simple and tasty meal.Â Continue Reading…
This slightly sweet and creamy Chia Almond Delight Snack Smoothie recipe is perfect to make for breakfast, a snack, or a healthy dessert after dinner. The recipe is versatileâ€”have fun customizing it by using different milks, nut butters, and even fruits. Recipe adapted fromChia: The Complete Guide to the Ultimate Superfood*Â by Wayne Coates, PhD.
Hereâ€™s a recipe for a vegetable-filled, cheesy, stacked enchilada. Using vegan cheese, summer squash, and bell peppers, these Stacked Squash and Bell Pepper Enchiladas areÂ a snap to make. Serve with baked sweet potatoes and a big salad. Photos by Hannah Kaminsky. Continue Reading…
Recently, someone I know told me that she’d eaten a vegan “Elvis” sandwich in a New York City eatery. Curious, I learned that Elvis Presley’s favorite sandwich was grilled peanut butter, banana, and bacon. It sounds a bit odd, but the combination is curiously good in this vegan recipe. The biggest modification is that smoky tempeh takes the place of bacon; natural, organic peanut butter and whole grain bread make it healthier. It’s a bit intense, but for active people or hungry teens, this could be a big hit. Multiply the ingredients given here for more sandwiches. It makes a great school lunch. Continue Reading…
Serve this easy recipe of tofu and broccoli in a Thai peanut satay sauce over rice or bean-thread noodles, a simple coleslaw dressed in sesame-ginger dressing, strips of red bell pepper, and cherry tomatoes. Thai peanut satay sauce provides a bold flavor and is surprisingly low in calories.Â Continue Reading…
Here’s a recipe for a comforting Potato Casserole with Tofu and Green Chilies. Both comforting and invigorating, this is good served with refried beans, or another simple bean dish, and a colorful salad. Continue Reading…
This recipe for Vegan Pizzadillas, aÂ fast and fun dinner idea, is a mash-up of pizza and quesadillas. Basically, youâ€™re filling soft taco-size tortillas with the kinds of ingredients youâ€™d use for making pizzaâ€”marinara sauce, vegan cheese, and lots of veggies. And you can just wing it as far as measurements, too.
About the Recipe
For a one-person meal, cut the recipe in half. All you need to complete this meal is a substantial salad with some cooked quinoa, beans or chickpeas, and/or sunflower seeds for a protein boost. This serves 2 hungry people or 4 moderately (1 or 2 pizzadillas per serving). Photos by Hannah Kaminsky.
This recipe for Slow-Cooker Vegan Lasagna Primavera was contributed by Robin Robertson, author of Fresh from the Vegan Slow Cooker*Â (The Harvard Common Press, 2012). One of the things I like most about using a slow cooker is its versatility.Â While it is ideal for cooking beans, stews, soups, and chili, it can also be used to cook some things that may surprise you such as breads, cakes, and other desserts.Â Itâ€™s also terrific for cooking casseroles and other recipes you normally associate with oven-baking. Â Continue Reading…
This White Bean and Spinach Veggie Burgers recipe makes a mild, flavorful burger that isÂ equally good in pita sandwiches, on English muffins, rolls, or served without any bread at all. Embellish with your favorite fixingsâ€”lettuce, sliced tomatoes, hot sauce, ketchup, mustard, vegan mayo, etc. Kids who are open to green foodsÂ might enjoy eating these out of hand. Leftovers are delicious usedÂ in sandwiches for brown bag lunches. Continue Reading…
Here is an exotic recipeâ€”very simple and full of fiber and vegetable protein: Vegan Mexican Stuffed Sweet Potato! This dish is good as it is colorful and is a great way to enjoy a meal rich in flavors and essential nutrients. In addition, these stuffed sweet potatoes are a good source of antioxidants, fiber, essential fatty acids, and minerals.
Scrub sweet potatoes with a brush to clean. Cook whole sweet potatoes in an oven heated to 400Â°F for 45 minutes.
Meanwhile, cut the onion into a large pan with olive oil over medium heat. When onion begins to brown, add the tofu, chili powder, and garlic powder. Cook for 10 minutes, stirring occasionally. Remove from heat and add black olives.
When the potatoes are cooked, cut them gently in half lengthways. Let them cool a little and press the flesh down with a fork.
This Chickpea and Sweet Potato Burger recipe is perfect for those times when you want to try stray from the traditional recipes you’re used to. For a quick meal, you can prepare the patties in advance and warm them up when you need them.
1 cup sweet potato meat (about a medium sweet potato, cooked and peeled)
1 can (540 ml) chickpeas, drained and well rinsed
Â¼ cup barbecue sauce, homemade or commercial
Â¼ tsp salt
1 tbsp chili seasoning
⅓ cup bread crumbs
5 hamburger buns
Cook your sweet potato in the oven at 400Â°F for 20 minutes. Once the sweet potato has been cooked and peeled, let it cool a little.
Preheat the oven to 350Â°F.
Place the sweet potato flesh, chickpeas, barbecue sauce, salt, chili seasoning, and bread crumbs in a food processor. Mix until a homogeneous paste forms. You will probably need to scrape the side with a rubber spatula several times during the process.
When the preparation is homogeneous, separate into five equal parts and form patties with your hands. Freeze patties for at least 15 minutes to allow the mixture to firm up.
Place the patties on a baking sheet covered with parchment paper.
Cook in the oven for 30 minutes. Then let cool for about 5 minutes.
Meanwhile, prepare the toppings (tomatoes, lettuce, mayonnaise, pickles) and toast your hamburger buns.
Assemble the burgers by brushing the inside of each bun with mayonnaise, then stacking a cooked patty, lettuce leaf, pickles, and a tomato slice.
This Thai Coconut Corn Soup is a soup that’s great for any kind of weather, not just when it’s chilly and rainy. Because this recipe is ready to serve in 20 minutes, it’s perfect for any time you want soup in a hurry. You can even chill it and serve it cold on warm days. Recipe adapted fromVegan Express: Featuring 160 Quick, Delicious Recipes for Healthy Meals* by Nava Atlas; photo by Susan Voisin, FatFree Vegan Kitchen. Continue Reading…
Olives add great flavor to this vegan spinach pizza. This recipe features a generous helping of baby spinach, or you can use baby arugula instead. Do try this with pepper jack or other spicy vegan cheese, which gives it a bit of a kick. Serve with a colorful saladâ€”add some beans or chickpeas for more protein.