vegan – Page 5 – Holly’s Healthy Home Cooking

Fried Rice

1 cup white rice Mixins: carrots beat sprouts pineapple peas and carrots water chestnuts baby corn mushrooms etc Prepare the rice THE DAY BEFORE. This is crucial. Stir fry the rice in a skillet with a little bit of cooking spray and some soy sauce, along with whatever mix ins you want.

Sweet Potato Soup

4 cups of cooked sweet potatoes, cut into chunks 2 cloves minced garlic 1 tsp paprika 1 tsp salt 1/4 tsp black pepper 1/2 tsp garam marsala 1/2 TSP cinnamon 1/4-1/2 cup non dairy milk (to desired consistency 4 cups vegetable broth (or water with vegetable paste) Add all ingredients to a blender and blend,Continue reading “Sweet Potato Soup”

Chinese Noodles (Zhai Choy)

4 servings glass noodles minced garlic 2 TBSP soy sauce salt water to cover ingredients Chinese cabbage black fungus (soaked in water for hours) dried shitake mushrooms (soaked in water for hours) or fresh himinji mushrooms 2 sheets dried bean curd 1. Heat oil, and fry bean curd pieces until golden brown. Cut into piecesContinue reading “Chinese Noodles (Zhai Choy)”

Korean Jap Chae

Ingredients: 1/2 pound dried Korean sweet potato noodles (4 servings) 1 tsp oil 1 cup match stick carrots minced garlic 1/2 cup fresh mushrooms, thinly sliced (shiitake or wood ear) 1/2 lb spinach 2 tablespoons soy sauce 2 teaspoons stevia 1 tablespoon sesame seeds Directions: 1. Fill a large pot with water and boil. WhenContinue reading “Korean Jap Chae”

Vegan No Bake Cookies

INGREDIENTS 1/2 cup coconut oil 1 1/3 cup sugar 1/2 cup almond milk 1/4 cup unsweetened cocoa powder 1/2 cup creamy peanut butter 1 teaspoon vanilla extract 3 cups quick-cooking oats INSTRUCTIONS Line two large baking sheets with parchment paper and set aside. Place the coconut oil, sugar, milk, and unsweetened cocoa powder in a saucepan and heat over medium heat, makingContinue reading “Vegan No Bake Cookies”

Indian Cashew Curry

Ingredients raw cashew nuts, soaked in about 1/2 cup of water for about half an hour (1/4 cup) (I used prepared cashew cream. I think about 1 cup) 1 head of cauliflower 20 baby carrots 1 can garbanzo beans (or green peas) garlic cloves (2) ginger turmeric (1/2 tsp.) garam masala (1 tbsp.) cardamom podsContinue reading “Indian Cashew Curry”

Mexican Quinoa

4 servings Quinoa 1 can black beans, rinsed 2 cup frozen corn minced garlic bell peppers to taste 1 TBSP paprika 1/2 TBSP cumin 1 tbsp. lime juice 1 1/2 cup vegetable broth 2 can diced tomatoes salt and pepper to taste cayenne pepper to taste Guacamole or fresh sliced avocado Add all ingredients (exceptContinue reading “Mexican Quinoa”

Creamy Potato Soup (Vegan Version)

4 cups vegetable broth (or water w/ bruillion cube) 4 cups potatoes, peeled and cubed (about 4 medium) 2 TBSP minced onions 1/2 tsp seasoning salt or regular salt 1/4 tsp pepper 1/4 tsp cayenne pepper, (optional) 1 TBSP chives 1 package vegan cream cheese Boil potatoes, covered, in broth on medium heat until potatoesContinue reading “Creamy Potato Soup (Vegan Version)”

Cashew Cream

Soak raw cashews in water for 6-8 hours. Blend, adding non-dairy milk, until smooth. Add avocado, nutritional yeast, etc to make flavors.

Vegan Bean Chili

1 package 15 Bean soup mix (or use 3 cans of beans of your choice) 1 15 oz can diced tomatoes 1 15 oz can tomato sauce Chili seasoning (I make my own with chili powder, cumin, Garlic powder, onion powder, oregano, seasoning salt to taste) Prepare the bean soup according to package instructions, thenContinue reading “Vegan Bean Chili”