Vegan Vegetable Recipes

Greens Recipes have their own page.

Mushroom Recipes have their own page, too.

Vegan Mashed Potatoes

Ingredients

4 medium organic potatoes, preferably red potatoes
1 TBS. chickpea or mellow rice miso
2 TBS. flax or olive oil
½ tsp. turmeric
2 TBS of fresh or dried parsley

Directions

1. Fill a large pot with water and put on a burner on high heat. Add a pinch or two of sea salt and bring to a boil.

2. Wash the potatoes, and cut into cubes.

3. When the water boils, add the potatoes to the pot.

4. Boil for about 20 minutes, or until soft but not mushy.

5. If using fresh parsley, wash the parsley and dip it into the boiling water for about 60 seconds. Remove and chop.

6. Pour off the water and drain well. Optionally, once you've drained the potatoes, you can put the pot back on the stove on low for a couple of minutes to help some of the remaining excess water evaporate.

7. Mash the potatoes with a masher or fork.

8. Add the miso, flax oil, and turmeric. Mix very well to be sure they are all well distributed throughout the mashed potatoes. The mashed potatoes will have a yellowish color. This is part of their charm.

9. The miso adds a salty flavor. If you like your mashed potatoes even saltier, add a little sea salt to taste. Add the parsley and serve.

Notes:
It's important to use organic potatoes. Potatoes are one of the most heavily pesticided crops.

Be careful when working with turmeric – it can stain clothes and other fabrics.

Vegan Cauliflower and Baby Bella Sautee

Ingredients

1 small onion
1/2 head of cauliflower
1 medium carrot
1 box baby bella mushrooms
1 bunch kale
1 clove garlic
1 TBS light sesame oil, grapeseed oil or coconut oil
Sea salt
Tamari soy sauce (or shoyu)
Mirin rice wine or fresh organic lemon juice
Large cast iron or stainless steel frying pan

Directions

1. Peel the garlic clove.

2. Thinly slice the onion.

3. Heat the oil in a large frying pan over medium-low heat for about 2 minutes.

4. Add the onion and a pinch of salt. Stir occasionally.

5. Brush any dirt off the mushrooms and slice them.

6. Continue to stir the onions occasionally as you slice the mushrooms. Turn down the heat a little if they are starting to burn.

7. Press the garlic through a garlic press or mince it with a knife.

8. Add the garlic to the frying pan with the onion, and stir constantly for about 1 minute.

9. Add the mushrooms to the frying pan. Add a pinch of salt, and stir well.

10. Wash the cauliflower and break it up into bite size pieces.

11. Add the cauliflower to the frying pan. Add a pinch of salt, and stir.

12. Wash the carrot and slice it into thin diagonal pieces.

13. Continue to stir the mixture in the frying pan occasionally.

14. Add the sliced carrot pieces and stir.

15. Wash the kale well and tear or cut the leaves into small pieces. Discard the stems.

16. Add the kale and stir well.

17. Add a dash of tamari, to taste.

18. Add a dash of rice wine.

19. Continue to cook for about 5 minutes.

20. Remove from heat.

21. If you are using lemon juice instead of or in addition to the rice wine, add it after removing the vegetables from the heat.

22. Serve and enjoy.

Notes:

Garlic needs to be exposed to the air for at least 10 minutes for its beneficial antibiotic compounds to form. After that you can cook it and it will retain those compounds.

The health and flavor benefits in the volatile oils of garlic are best brought out by direct contact with the cooking oil, but garlic burns easily so be careful and stir frequently. Once you add more vegetables, the temperature of the mixture will be lower so burning should not be a concern.

Green Beans with Red Peppers and Maitake Mushrooms

Ingredients

1 package of green beans
1 red pepper
2 hanfuls of maitake mushrooms, fresh or dried and soaked
1 small onion or 1/2 large onion
2 cloves garlic
thumb-sized piece of garlic, minced
light sesame oil
tamari soy sauce
mirin rice wine
sea salt
large stainless steel fyring pan with lid

Directions

1. Peel the garlic cloves and mince or press them. Set aside.

2. Wash and mince the garlic. Set aside.

3. Wash and slice the onions, peppers and maitake mushrooms. Keep the vegetables separate.

4. Wash and trim the ends off the green beans. Cut them in half.

5. Put 1-2 teaspoons of sesame oil in the frying pan. Put on stove and heat on medium-low for 2 minutes.

6. Add the ginger and sliced onions and a pinch of sea salt. Stir and sautee for several minutes until the onions become soft.

7. Add the sliced red peppers, a pinch of salt, and sautee for 5-10 minutes.

8. Add the green beans and garlic and stir well. Add tamari soy sauce and mirin rice wine to taste.

8. Cover, turn heat to low and let cook for 5-10 minutes more.

Vegan Kimchi

Vegan Borsch

Celeriac Cutlets