And this concludes our ginger Vegan Mofo.
Saute carrots, celery, and onion, with a bullion cube. Add lots of fresh ginger and garlic, red lentils and plenty of water. Bring to a boil, then add chopped potatoes and some more carrots. Simmer until lentils are very soft. Stir in lots of miso, diced mushrooms, and fresh spinach.
Thanks to everyone for reading! We really enjoyed meeting new bloggers and seeing your great recipes!
To make up for yesterday’s skimpy post, today is a twofer. Too bad we didn’t think of this ahead of time; it could have been Twofer Tuesday. Also, don’t worry, we will post the moussaka recipe soon!
For the mushrooms:
Adapted from Treehugger
1 lb mushrooms
1 TBL Earth Balance
2 TBL water
3 inch piece of ginger, peeled and cut into small pieces
2 cloves of garlic
3 TBL miso
2 TBL shallots, diced
1 TBL lemon juice
Preheat oven to 450 F. Blend together Earth Balance, water, lemon juice, miso, ginger, and garlic. Mix until fully combined with no big chunks of ginger or garlic. In a cake pan, toss together mushrooms, sauce mixture, and shallots. Bake for 20 minutes, stirring every 5 or so. Remove from oven when sauce is nice and thick.
For the peas:
2 cups green peas
1 TBL Earth Balance
1 tsp cayenne
1 jalapeno, diced
3 TBL fresh ginger, grated
1 tsp Tandoori powder (or garam masala)
1 TBL lemon juice
In a pan, saute Earth Balance, ginger, and jalapeno on medium heat for about 2 minutes. Add spices and lemon juice, cook another 2 minutes. Add peas, cook for 2 minutes or until heated through. Deglaze pan with water if needed.
Serve with baby spinach and mung bean sprouts.
Twisted sushi rolls!
For the hummus: blend together 1 can of drained/rinsed chickpeas, 4 green onions, 1 inch of fresh/peeled ginger, 1/4 cup lemon juice, 2 TBL miso, 1 TBL tahini, 1 tsp white pepper.
Chop 1 carrot, 1 small cucumber, and 1 green onion into tiny pieces. Spread hummus onto nori sheets, then top with veggies, roll up and cut into sixths.
This soup is packed full of vitamins, guaranteed to ease your cold symptoms and fill your belly.
1 onion, diced
1 TBL grated ginger
8-10 garlic cloves, minced
2 carrots, sliced
3 cups kale, chopped
1 16 oz package tofu, frozen and thawed, then chopped into 1/2 inch pieces
6 radishes, chopped
1 cube no-salt vegetable bullion
1 cube faux chicken bullion
2 TBL light tamari or soy sauce
cayenne
8 cups of water
8-9 mushrooms, sliced
4 TBL miso
**optional gluten-free rice noodles
In a large pot, heat some oil and saute garlic, ginger, tofu, and vegetables (except the mushrooms). Add bullion, tamari, and water. Cook until vegetables are tender. Stir in sliced mushrooms and miso and let cook another 10 minutes. If you are making the rice noodles, cook those in a separate pot when you add in the mushrooms.
Beans, Figs and Katz 