Vegan Recipes
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Lentil Crepes
Ingredients
1 medium shallot
3 garlic cloves
8 small brown mushrooms (chopped!)
¼ tsp salt
¼ tsp pepper
1 tbsp olive oil
1 large tomato
¼ cup dried RED lentils
1 tbsp Braggs
1 cup green beans (cut into 1-inch pieces)
¼ walnuts
crepes or thin whole grain wraps
Directions
1. In a large saucepan sauté garlic, shallots, mushrooms, salt and pepper in olive oil over medium heat until onions are translucent. Reduce heat to med-low, add tomato., lentils, Braggs, and simmer covered for 10 minutes or until lentils are cooked (red lentils take little time to cook!)
2. Remove lid and add green beans and walnuts. Simmer UN-covered until liquid has reduced. Set aside.
3. Fill up the crepes as thick or thin as you like!! If there’s leftover, pour over the crepes as a garnish…
Makes 8-12 crepes "Recipe by Christine Fortier-Jackson"
Click on Title below for recipe detail:
Organic Lentil, Quinoa and Brown Balsmati Rice Masala
Note: ALL ingredients in this and all my recipes are created with strictly organic ingredients for optimal health
This is my personal choice. You can create this dish non-organic if you choose
Ingredients
1 cup green lentils
1 cup quinoa
1 cup brown Balsmati rice
½ chopped red pepper
½ chopped yellow pepper
8 sliced brown mushrooms
1 cup (chopped small) cauliflower
1 ripe avocado
Directions
1. Cook 1 cup of Lentils, 1 cup or Quinoa, and 1 cup of Brown Balsmati Rice.
**You won’t use all of it, but I tend to make more so I’m able to cook this dish again, the next day or after**
2. In a large saucepan sauté garlic and shallots, over medium heat until tender/translucent
add peppers, brown mushrooms and cauliflower. Season with chili flakes, salt, pepper and Braggs soy sauce. Add Tumeric and Masala Spice. Add ½ cup of filtered water
3. Cover saucepan and let simmer for 10 minutes
4, Finally add ½ cup of lentils, ½ cup quinoa, and ½ Balsmati Rice, Stir and add grated ginger at the end
5. Top and garnish with ½ chopped avocado for each serving.
Makes 2 servings as a MEAL or 4 servings as side dishes! "Recipe by Christine Fortier-Jackson"
Amaretto-Spiked Vegan Chocolate Mousse
Ingredients
1/2 cup organic chocolate soy milk (for this recipe I like to use Vitasoy Rich Chocolate Soy Milk)
9 or 10 ounce bag of semisweet vegan chocolate chips (I've had good success with Tropical Source or Sunspire Brand all-natural brands, NOT carob chips)
12 ounces silken tofu
1/4 cup Amaretto or almond-flavored liquor
1/4 teaspoon natural pure almond extract (I use the Flavorganics Almond Extract for this recipe)
Directions
1. Pour the chocolate milk into a small pot and bring to a simmer. Remove the milk from heat and let cool a bit while you melt down the chocolate chips. You can melt the chocolate chips in a double boiler or if you are like me, and don't own a double-boiler, you can cobble one together using a tiny saucepan set under a larger mixing bowl. Fill the tiny saucepan with an inch or two of water and bring barely to a simmer - place the big mixing bowl with the chocolate chips on top of the tiny saucepan and let the heat come up and gently warm the chips while you stir occasionally unti completely melted. Remove from heat.
2. Add the soy milk and silken tofu to the melted chocolate chips. Process with a hand or regular blender until completely smooth. Stir in the Amaretto and almond extract. Taste and adjust for flavor, adding a bit more extract if needed.
3. Chill in the big bowl (or in individual bowls) for at least 1 1/2 hours, the longer the better. The pudding will set up nicely as it cools.
Makes 6 decadent servings. "Recipe by Christine Fortier-Jackson"
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