Category Archives: Vegan Recipes

Creamy Cucumber Dill Salad

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It’s time for summer salad season to kick in. Today’s star was a very lovely cucumber, some fennel, and chives, along with a creamy dill dressing. It was light and delicious.

Ingredients
1 cucumber, sliced
1 red bell pepper, in strips
1-2 green onions, chopped
1 fennel, cored and sliced thin
1 large carrot, shredded
1 TBSP chopped chives
1 /2 cup vegan mayo
1 /4 cup apple vinegar
1 tsp dried or fresh dill
salt and pepper to taste

Process
Place the veggies in a bowl. Combine the mayo, vinegar, dill, salt, and pepper (add a little garlic if you like). Pour the dressing over and gently toss. Allow to marinate for at least 30 minutes before serving.

Easy Homemade Ramen

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When I am not feeling great, ramen is something I like. The noodles I used this time are more the width of pho noodles, but it’s all about what the pantry has in it! This is so easy (and inexpensive) that it barely qualifies as a recipe, but for whatever it’s worth…

Ingredients
3 quarts water
4 TBSP of vegetable bouillon (powdered or we like this one from Better than Bouillon)
1/4 cup soy sauce or aminos
1 tsp garlic, minced
1 TBSP ginger, grated
1 TBSP sesame oil if desired
2 green onions, chopped
1 block extra firm tofu, diced
12 oz rice nooodles

Process
Add water to a large stock pot. Add bouillon (if powder, wait until the water heats), soy sauce, garlic, ginger, sesame oil, green onions, and tofu. Bring to a rolling boil. Add noodles and cook per package (probably around 8 minutes). Reduce heat to low-medium and allow soup to steep for 10-15 minutes. That’s it!

Instant Pot Spicy Black Beans

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They aren’t really instant, but they are pretty fast. You can do this in any pressure cooker, though I made them in the IP today.

Ingredients
1 pound dried black beans
1 onion, diced
2 jalapeño, sliced
5 cups water or vegetable broth
2 TBSP cumin
2 cans Rotel tomatoes (or just diced tomatoes and add another jalapeño)
1 lime, juiced
Salt to taste

Process
– If you would like to soak your beans for 6-8 hours ahead of time, you can cut at least 10 minutes from the time below.
– Combine all ingredients except salt in the Instant Pot or pressure cooker.
– Cook on high pressure for 35 minutes, wait 5 minutes and then quick release, or cook on high pressure for 30 minutes and natural release.
– Serve with tortilla chips and assorted goodies