NOTICE - PLEASE CHOOSE A CATEGORY BEFORE SUBMITTING A RECIPE - This is a collection of compassionate, plant-based recipes. Vegan principles are rooted in being as compassionate as possible, and this means sustaining a diet that does little to no harm or exploitation. We know that our existence and the necessity for sustenance will do some harm, so our efforts are to minimize this as much as possible, especially where harm is entirely unnecessary, such as our diet. Recipes here should not include any animal flesh, animal products or by-products, or exploitation of any species, which means no honey.
Serves: 2Prep Time: 10 minutes topsCuisine: Eastern European
Amounts per taste, find the balance that suits you.
I usually use an entire stalk of leek, about two apples, a tin of beans (rinsed), a small jar of small capers (drained) and about a cup of gherkins (on the sweet side).
Chop as you like, mix, leave for about 15 minutes, eat.
I cut the leek into half length-wise and then slice, so you'll have half-circles, but you can do full circles if you like. I chop gherkins quite finely.
This salad has two strong tastes: leek and capers. If you don't like oniony tastes, this isn't for you. You can leave out the capers if you don't like them, my 7 yo daughter doesn't...
Place lentils in a medium saucepan and add water to cover. Bring to a boil and cook lentils for about 10 minutes, until al dente. Drain lentils and set aside.
In same pot, heat coconut oil, then saute the onion and garlic for about 4 minutes. Add the celery and carrots, cooking 3 minutes more. Next, add the cooked lentils, curry powder, coriander, pepper, parsley and vegetable broth. Cover and cook over medium low heat for 10 minutes. Add coconut milk and H. salt to taste, and garnish with fresh parsley. Serve Warm. Can add rice to the dish too.
This is not very spicy, so for those who are familiar with curry dishes, you can add those spicy condiments in.
Serves: 4Cook Time: 20 minPrep Time: 20 minCuisine: Japanese
Preheat the oven to 200 °C.
The rice should be soaked beforehand. Start by cooking it.
Prepare a baking dish lined with baking parchment.
Prepare the marinade. In a small bowl mix up 6 tbsp oil, 3 tsp soy sauce, 3 minced garlic cloves, and a little bit of thyme.
Peel and slice the celeriac into 0.5 cm slices and 1 onion either into 1cm sllilces or into wedges. Leave the other onion aside. Arrange the vegetables in the baking dish and coved in the marinade. Roast for 20 minutes.
Steam some veg
Finely chop the other onion and saute on a little oil until it starts colouring. Optionally add some finely chopped chilli. Add the beans. Stir and warm through. Mash up with a fork and adjust saltiness with ume seasoning. Add a little water or stock if required.
Prepare salad leaves
Serve rice, roasted veg, beans, steamed veg and salad leaves on each plate.
I like to add some gomasio (sesame seeds with salt) on my rice, or Tekka seasoning or Nori sprinkles.
Translated from http://www.jimejinak.cz/pecene-platky-celeru-a-cibule-s-fazolovou-omackou/
Preheat the oven to gas 7, 220°C, fan 200°C.
Toss the sweet potatoes with 1 tbsp olive oil, season, then spread out on a baking sheet. Bake for 20-35 minutes (stirring halfway), or until soft and caramelised.
Meanwhile, heat the remaining olive oil in a small frying pan, add the sliced onion and soften over a medium heat for 5 minutes. Add the cherry tomatoes and cook for 5 minutes more. Stir in the couscous, add enough water to barely cover, then bring to the boil. Remove from the heat, cover and set aside for 5 minutes.
Using a food processor or a potato masher, roughly combine the chickpeas, cumin, half the chopped herbs and the cooked sweet potato. Form into 12 patties or rounds and spread out on a baking sheet lined with nonstick baking paper. Bake for 15 minutes, or until browned.
Stir the remaining chopped herbs through the couscous and season to taste. Serve with the baked falafels, a handful of salad leaves and a large spoonful of houmous.
I used purple sweet potato and adzuki beans instead of chickpeas - hence my falafel is purple. I have also added some sauerkraut and steamed veg on the plate.
Serves: 2Cook Time: 10-20 minsPrep Time: 10-20 minsCuisine: Japanese
Add sliced Cabbage to other diced vegetables and protein and mix together.
In a separate bowl, whisk egg replacer and water. Add flour and salt, whisk til no lumps remaining.
Pour wet floury mix over vege/protein mix and stir til well combined.
In a large skillet/wok, heat oil on medium heat til hot. Pour half of total pancake mix into skillet and flatten mix into pancake shape.
Turn the heat down to medium low, cover pan with lid, and steam for 10 minutes.
After 10 minutes of being steamed, lift up edge of pancake with a spatula to see if the pancake is browned, if not, cover and let cook
til bottom is golden brown.
Flip pancake (not easy, it is heavy, maybe get someone to help about now) over and let it fry uncovered til browned. Make the second and last pancake.
Transfer to a dining plate and add condiments and vegan cheese. Beautiful.
Serves: 2Cook Time: 10 minsPrep Time: 20 minsCuisine: Asian
Cook noodles til al dente. Assuming all vegetable preparation is complete, next make the salad dressing.
3/4 cup Rice Wine Vinegar
1/4 cup Brown Sugar
3/4 teaspoon Salt
3 large cloves Garlic finely chopped
1 Red Chilli Pepper chopped
3 Tablespoons fresh Lime juice
1 teaspoon Sesame Seed Oil
1 1/2 grated Lime peel.
Mix all dressing ingredients together. Arrange cukes, avocadoes and mangoes on noodles, toss through peanuts, mint, basil and pour dressing over the top.
Serves: 4Cook Time: 20 minsPrep Time: 20 minsCuisine: Central/South American
In a large skillet/wok, caramelise onions and garlic.
Add rice to wok and stir for a minute before adding water.
Add the water, cover wok, and bring to boil.
Lower the heat and simmer for 15-20 minutes, or til the rice is cooked.
When the rice is cooked, add beans and heat through.
Scatter through coriander, Chillis, and tomatoes.
Serve with warmed tortillas and yoghurt.
Set oven to 200C. In a wok or pan, caramelise leeks and apples. In a large bowl put leek and apple mix, and stir in rosemary, vinegar, creme Fraiche and cheese. Roll out pastry to fit a 35cm x 25cm (or whatever fits) and fit it in the pie dish. Tip the mix into the pastry and bake for 30-45 minutes, or til simmering at the sides.