Makes: about 1 Cup Total Time: 15 minutes Difficulty: Easy Author/Credit: Jessica Williams/Vegan Rescue
This tamarind peanut sauce is excellent. Tamarind has a tangy yet tart or sour taste with a touch of sweetness. The added sugar/ginger and peanut butter in this recipe balances the sauce perfectly. I created this sauce recipe yesterday. Our dinner included brown rice with a mix of grains (green lentils, buckwheat, millet, quinoa, flax and chia seeds). On top of the rice were sautéed shiitake mushrooms, a piece of fried tofu – drizzled with the tamarind peanut sauce and topped with crispy shallots. Served with a side of sautéed spinach. The overall dish was extremely flavorful. Enjoy!
**Check out @veganrescue on Instagram for a video of this sauce recipe.** Remember to Like/Follow.
Ingredients: 1 1/2 Cups Water 1 Tbsp Tamarind Paste 2 Tbsp Raw Cane Sugar 1 Tbsp Raw Ginger, minced/grated (about 1/2 to 1-inch) 1 Tbsp Garlic, minced 1/4 Tsp Cayenne Pepper 1 Tbsp Peanut Butter
Directions: -In a saucepan over high heat, add water and heat to a boil. -Add remaining ingredients (tamarind, sugar, ginger, garlic, cayenne, and peanut butter). -Reduce heat to low and continue to simmer over a slow boil for another five minutes or so. To allow the sauce to reduce. -Remove from heat and set aside for use. -Enjoy!
Tamarind Peanut Sauce
Makes: about 1 Cup
Total Time: 15 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
1 1/2 Cups Water
1 Tbsp Tamarind Paste
2 Tbsp Raw Cane Sugar
1 Tbsp Raw Ginger, minced/grated (about 1/2 to 1-inch)
1 Tbsp Garlic, minced
1/4 Tsp Cayenne Pepper
1 Tbsp Peanut Butter
Directions:
-In a saucepan over high heat, add water and heat to a boil.
-Add remaining ingredients (tamarind, sugar, ginger, garlic, cayenne, and peanut butter).
-Reduce heat to low and continue to simmer over a slow boil for another five minutes or so. To allow the sauce to reduce.
-Remove from heat and set aside for use.
-Enjoy!
Slow Cooker Chili vegan ~ dairy-free ~ gluten-free
Serves: 8-12 Total Time: 8 hours plus 15 minutes (prep time) Difficulty: Easy Author/Credit: Jessica Williams/Vegan Rescue
Hearty! This chili recipe is hearty and so satisfying. I have made several variations of chili con carne in the past – here’s another recipe found here. But this reinterpretation has such a wonderful smokiness. The ground veggie crumbles in this recipe are optional but it definitely adds to the heartiness of the Chili. I love the basic ingredients and cooking in a slow cooker/crockpot…c’mon. So easy – just add the ingredients, set it on high and go about your day. I love making chili and this recipe is so good. The flavors just meld together all day in the slow cooker. It is ideal when you have busy days ahead too, because it is the perfect dinner to re-heat. This tasty make ahead – is also great for lunch and dinner. You can also portion off the chili and freeze it too. This recipe would go perfectly with vegan cornbread – check out my recipe! I made this recipe a few days ago, but so glad that on the last day for our leftovers (today), we had this snow system come through in the morning – this chili was the perfect dinner for this snowy, chilly day. Enjoy!
Directions: -In the crock, add two tablespoons of extra virgin olive oil and veggie crumbles. -Drain and rinse the beans in a colander or mesh strainer and set aside. -Chop and mince the peppers, garlic, and onions finely. Reserve a couple tablespoons of the jalapeño peppers and set aside for topping/garnish. -Next, add half of the onions/peppers, all the beans, plus the diced tomatoes (with liquid) to the crock. Additionally, add two tablespoons soy sauce and one tablespoon liquid smoke. Stir to combine. -Cover and begin cooking in the crockpot over high heat. -After about two-three hours, add the remaining onions/peppers, all the seasonings, and water. -In a couple of hours, add salt/pepper or adjust seasoning to taste. Serving/Topping ideas: Vegan Sour Cream (Tofutti’s); Vegan Cheddar; Jalapeño peppers; serve with corn bread/muffins.
Note: This recipe keeps for about four days in the refrigerator or a couple of months in the freezer.
Slow Cooker Chili ~ Vegan
Serves: 8-12
Total Time: 8 hours plus 15 minutes (prep time)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Directions:
-In the crock, add two tablespoons of extra virgin olive oil and veggie crumbles.
-Drain and rinse the beans in a colander or mesh strainer and set aside.
-Chop and mince the peppers, garlic, and onions finely. Reserve a couple tablespoons of the jalapeño peppers and set aside for topping/garnish.
-Next, add half of the onions/peppers, all the beans, plus the diced tomatoes (with liquid) to the crock. Additionally, add two tablespoons soy sauce and one tablespoon liquid smoke. Stir to combine.
-Cover and begin cooking in the crockpot over high heat.
-After about two-three hours, add the remaining onions/peppers, all the seasonings, and water.
-In a couple of hours, add salt/pepper or adjust seasoning to taste.
Serving/Topping ideas: Vegan Sour Cream (Tofutti’s); Vegan Cheddar; Jalapeño peppers; serve with corn bread/muffins.
Note: This recipe keeps for about four days in the refrigerator or a couple of months in the freezer.
As I began to create this Club Sandwich recipe, I contemplated making it with tempeh bacon or using another vegan bacon product like LightLife Smart Bacon or Sweet Earth Benevolent Bacon, which I equally enjoy. Then, I thought about coconut bacon; Mmm… and I thought of this old recipe from a 2015 post (found here). Coconut bacon can be used in so many ways; and it is absolutely fantastic on this Classic Club sandwich recipe. A little sweet and a little smoky – the Coconut Bacon kicks the flavor up nicely. The only tweak I made to my coconut bacon recipe was to allow the ingredients to marinate first for about 15-20 minutes before baking/ toasting. This time I used agave nectar instead of maple syrup, so I also added an extra drizzle of agave. For this Classic Club Sandwich recipe, feel free to swap out the bacon or use a store-bought vegan bacon, if you prefer. This recipe serves two since it’s just the two of us, but this recipe can certainly be doubled or adjusted to serve more. Enjoy!
Ingredients: 6 Slices of White Bread (I used Dave’s White Bread Done Right) 5oz Vegan Turkey Slices (I used Unreal Deli-Roasted Turk’y) 6 Slices of Vegan Cheese (I used Field Roast – Chao) 1/3 Cup Vegan Mayonnaise (I used Vegenaise), adjust to taste 3 Tsp Dijon Mustard, adjust to taste 2 Vine-Ripened Tomatoes, sliced 4 to 6 Leaves of Green Lettuce 1 Cup Coconut Bacon (recipe found here) Salt/Pepper to taste
Directions: These directions are simple – layer ingredients on sandwich according to preference.
-Prepare vegan bacon according to packaging or if using Coconut Bacon – follow recipe here. -Toast all slices of bread according to your preference. -Slice tomatoes and rinse/pat dry lettuce. Add salt/pepper to taste. -For the bottom layer – I add the Vegenaise, then top with lettuce – vegan turk’y – tomatoes – vegan cheese. -Next, add Vegenaise to the center slices of bread and top the sandwich. On the reverse side, add Dijon mustard according to preference (if you prefer to omit the mustard, just add additional vegan mayo). -For the next layer, I added vegan cheese – vegan turk’y – lettuce. Then to the top I added Vegenaise and vegan bacon to top the sandwich. -Cut the sandwich in half on a diagonal. Secure with toothpicks – then cut again in the opposite direction. -Serve with pickles/chips. Enjoy!
Ingredients:
6 Slices of White Bread (I used Dave’s White Bread Done Right)
5oz Vegan Turkey Slices (I used Unreal Deli-Roasted Turk’y)
6 Slices of Vegan Cheese (I used Field Roast – Chao)
1/3 Cup Vegan Mayonnaise (I used Vegenaise), adjust to taste
3 Tsp Dijon Mustard, adjust to taste
2 Vine-Ripened Tomatoes, sliced
4 to 6 Leaves of Green Lettuce
1 Cup Coconut Bacon (Follow link above)
Salt/Pepper to taste
Directions:
These directions are simple – layer ingredients on sandwich according to preference.
-Prepare vegan bacon according to packaging or if using Coconut Bacon – follow recipe here.
-Toast all slices of bread according to your preference.
-Slice tomatoes and rinse/pat dry lettuce. Add salt/pepper to taste.
-For the bottom layer – I add the Vegenaise, then top with lettuce – vegan turk’y – tomatoes – vegan cheese.
-Next, add Vegenaise to the center slices of bread and top the sandwich. On the reverse side, add Dijon mustard according to preference (if you prefer to omit mustard, just add additional vegan mayo).
-For the next layer, I added vegan cheese – vegan turk’y – lettuce. Then to the top I add Vegenaise and vegan bacon to top the sandwich.
-Cut the sandwich in half on a diagonal. Secure with toothpicks – then cut again in the opposite direction.
-Serve with pickles/chips. Enjoy!
So Flavorful! These Stuffed Cabbage Rolls came out absolutely delicious, it’s a flavor bomb. This was one of those random thrown together recipes. Admittedly, I did not feel like cooking dinner last night. With it just being my husband and I now, it’s so easy for me to have moments when my first thought is what can we pick up. I’m sure I’m not alone here. Also, do you ever buy vegetables with the best intentions…thinking to yourself – I’m going to roast or stir fry these veggies right away for dinner. Next thing you know, every time you open the fridge… there they are just sitting there – day after day ready to spoil. This was the head of cabbage. So, before it got to that point, I thought of this recipe. I really appreciate this recipe because I had all the ingredients on hand in my pantry/fridge. Feel free to adjust the flavors or swap out some of the herbs/ingredients for what you may have on hand. Enjoy!
Ingredients: 1 Head of Green Cabbage 2/3 Cups Walnuts 2-3 Tbsp (1 handful) Fresh Basil 2-3 Tbsp (1 handful) Fresh Dill 1 Onion, quartered 1 (16oz) Package of Extra Firm Tofu, quartered 1/4 Cup Balsamic Vinegar 2 Tbsp Minced Garlic 2 Tsp Stone Ground/Horseradish Mustard 1 Tbsp Liquid Smoke Salt/Pepper/Adobo, seasonings to taste 2 Cups Cooked Brown Rice 2 Cups Pasta/Marinara Sauce (store-bought or homemade)
Directions: -Pre-heat oven to 400 degrees F. -In a food processor, add the walnuts and blend on low for a few seconds to chop. -To this, add the Basil and Dill, then blend for about 15-30 seconds to combine. Remove this mixture and set aside. -Back to the processor, add the tofu, balsamic vinegar, garlic, mustard, liquid smoke and seasonings to your taste. -Prepare the brown rice according to package instructions. -In a large bowl, add together the walnut blend, tofu mixture and brown rice. Mix together with a fork or your hands to blend together. -Bring a large pot to boil and add salt. While the water is coming to a boil, carefully peel back pieces of cabbage (first remove/discard the outer layer). Also, if any of the pieces have a thick core piece/stem – I carefully trim this back (pictured below). This makes it easier for rolling up later. -Add a few pieces of cabbage to the boiling water and allow the cabbage to blanch for a couple of minutes. Remove the pieces and set aside. I do this in batches to not overcrowd the pot. -In a 13×9 casserole dish/baking dish, add one cup of the sauce to the bottom. -Next, grab a piece of the cabbage and add the filling, then roll it up. Note: There may be smaller pieces of cabbage, in this case I layer two smaller pieces together before adding the filling. -Place the cabbage rolls in the sauced dish. I initially intended to make 12, however, I managed to squeeze 14 pieces of rolled cabbage into the dish. -Add the additional one cup of sauce to the top and spread evenly. Also, add any additional seasoning, if desired. -Cover with foil and bake for 30 minutes at 400°F. (I served this with mashed potatoes). -Enjoy!
-Note: this recipe is quick because I’m using a food processor. However, if you don’t have one – finely chop the walnuts/herbs in this recipe and use a masher or your hands to blend the tofu filling.
Easy Stuffed Cabbage Rolls
Makes: 12-14
Total Time: 1 hour (30 minutes prep/30 minutes to bake)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
1 Head of Green Cabbage
2/3 Cups Walnuts
2-3 Tbsp (1 handful) Fresh Basil
2-3 Tbsp (1 handful) Fresh Dill
1 Onion, quartered
1 (16oz) Package of Extra Firm Tofu, quartered
1/4 Cup Balsamic Vinegar
2 Tbsp Minced Garlic
2 Tsp Stone Ground/Horseradish Mustard
1 Tbsp Liquid Smoke
Salt/Pepper/Adobo, seasonings to taste
2 Cups Cooked Brown Rice
2 Cups Pasta/Marinara Sauce (store-bought or homemade)
Directions:
-Pre-heat oven to 400 degrees F.
-In a food processor, add the walnuts and blend on low for a few seconds to chop. -To this, add the Basil and Dill, then blend for about 15-30 seconds to combine. Remove this mixture and set aside.
-Back to the processor, add the tofu, balsamic vinegar, garlic, mustard, liquid smoke and seasonings to your taste.
-Prepare the brown rice according to package instructions.
-In a large bowl, add together the walnut blend, tofu mixture and brown rice. Mix together with a fork or your hands to blend together.
-Bring a large pot to boil and add salt. While the water is coming to a boil, carefully peel back pieces of cabbage (first remove/discard the outer layer). Also, if any of the pieces have a thick core piece/stem – I carefully trim this back (pictured above). This makes it easier for rolling up later.
-Add a few pieces of cabbage to the boiling water and allow the cabbage to blanch for a couple of minutes. Remove the pieces and set aside. I do this in batches to not overcrowd the pot.
-In a 13×9 casserole dish/baking dish, add one cup of the sauce to the bottom.
-Next, grab a piece of the cabbage and add the filling, then roll it up. Note: There may be smaller pieces of cabbage, in this case I layer two smaller pieces together before adding the filling.
-Place the cabbage rolls in the sauced dish. I initially intended to make 12, however, I managed to squeeze 14 pieces of rolled cabbage into the dish.
-Add the additional one cup of sauce to the top and spread evenly. Also, add any additional seasoning, if desired.
-Cover with foil and bake for 30 minutes at 400°F.
-Enjoy!
-Note: this recipe is quick because I’m using a food processor. However, if you don’t have one – finely chop the walnuts/herbs in this recipe and use a masher or your hands to blend the tofu filling.
My my my, here is another Puerto Rican dessert/pastry for you to try. So good! These Quesitos are delightfully vegan. Like Donuts or Danishes, Quesitos complement coffee or tea perfectly. These are so quick to make, about ten to fifteen minutes to prep and twenty minutes to bake. They also make a nice after dinner treat. Quesitos are a popular dessert in Puerto Rican bakeries; they have such a nostalgic quality about them too. This treat has the perfect balance of sweet and salty. I certainly use Tofutti’s cream cheese in so many recipes, but I prefer Mikoyo’s for this recipe. Mikoyo’s has the perfect saltiness that really holds up to the sweetness, offering a perfect balance. This cream cheese also has a wonderfully fluffy texture. The soft texture of Miyoko’s takes this delicate pastry to the next level. There are so many variations of Quesitos, some have a glaze made with sugar/corn syrup or are topped with powdered sugar or honey. I know honey is a hot topic for vegans, but if you are a vegan who eats honey – be sure to buy your honey locally. The simplicity of this Puerto Rican cream cheese pastry is sure to satisfy. Estilo Boricua ~ Enjoy!
Check out Vegan Rescue on Instagram (@veganrescue) for a video of this recipe ~ Remember to Like/Share/Follow.
Ingredients: 1 (17.3 oz) Package Puff Pastry (contains 2 sheets) 1 (8oz container) Vegan Cream Cheese (I use Miyoko’s) 1/4 Cup Raw Cane Sugar 1/4 Cup Raw Honey/Agave (or Glaze-Corn Syrup/Sugar)
Directions: -Pre-heat oven to 400 degrees F. -Remove thawed puff pastry from wrapper onto a lightly floured surface or onto parchment paper. The package I use comes with two sheets (I use both in this recipe). -Lightly flour pastry sheet and roll out into a thin sheet. I will typically do a few passes with the rolling pin to bring the thickness down about half. -Cut the sheet into thirds, then cut each third into half. Makes six pieces per sheet. This recipe makes twelve in total. -Towards the base of the cut pastry, add about a tablespoon of cream cheese lengthwise. Note: Since I’m using Miyoko’s cream cheese, which is a bit softer, I typically score the cream cheese in the container to be sure I end up with even portions. If you are using a firmer cream cheese you can empty the container and cut it into twelve even portions for the filling. -Beside the cream cheese (towards the center of the cut pastry), add about one teaspoon of raw cane sugar lengthwise. -See pictures below. -Fold up the base over top of the cream cheese/sugar and roll up, folding the sides along the way. -Line a large baking sheet with parchment paper. -Place rolled Quesitos on lined baking sheet. Bake at 400°F for 20 minutes. -Allow Quesitos to cool for about 5-10 minutes. -Then add about a teaspoon of glaze to the top of each Quesito, whether using honey/agave or a sugar glaze. -Enjoy! The Quesitos should still be nice and warm.
Ingredients:
1 (17.3 oz) Package Puff Pastry (contains 2 sheets)
1 (8oz container) Vegan Cream Cheese (I use Miyoko’s)
1/4 Cup Raw Cane Sugar
1/4 Cup Raw Honey/Agave (or Glaze-Corn Syrup/Sugar)
Directions:
-In-Pre-heat oven to 400 degrees F.
-Remove thawed puff pastry from wrapper onto a lightly floured surface or onto parchment paper. The package I use comes with two sheets (I use both in this recipe).
-Lightly flour pastry sheet and roll out into a thin sheet. I will typically do a few passes with the rolling pin to bring the thickness down about half.
-Cut the sheet into thirds, then cut each third into half. Makes six pieces per sheet. This recipe makes twelve in total.
-Towards the base of the cut pastry, add about a tablespoon of cream cheese lengthwise. Note: Since I’m using Miyoko’s cream cheese, which is a bit softer, I typically score the cream cheese in the container to be sure I end up with even portions. If you are using a firmer cream cheese you can empty the container and cut it into twelve even portions for the filling.
-Beside the cream cheese (towards the center of the cut pastry), add about one teaspoon of raw cane sugar lengthwise.
-Fold up the base over top of the cream cheese/sugar and roll up, folding the sides along the way.
-Line a large baking sheet with parchment paper.
-Place rolled Quesitos on lined baking sheet. Bake at 400°F for 20 minutes.
-Allow Quesitos to cool for about 5-10 minutes. -Then add about a teaspoon of glaze to the top of each Quesito, whether using honey/agave or a sugar glaze.
-Enjoy! The Quesitos should still be nice and warm.
Makes: about 4 Cups Total Time: 10 minutes Difficulty: Easy Author/Credit: Jessica Williams/Vegan Rescue
This recipe is so creamy and flavorful, and super quick. It is worth it to make your own! I came up with this Tofu Ricotta for these amazing Stuffed Shells that I made today. So good! The other day in the grocery store, I thought to myself…what haven’t I made in a while. Stuffed Shells!! It felt super random, but my next thought was that I literally have not made stuffed shells in years. I couldn’t believe it.
This ricotta recipe is so good. I prefer to use Silken Tofu rather than Extra Firm/Firm for this recipe as it definitely adds to the creaminess. You can play around with the seasoning, I used Salt/Pepper and Adobo, but you can add Garlic/Onion Powder, if you don’t have Adobo. Feel free also to cut this recipe in half if you choose. This recipe yields about four cups, but since this is the last week that a couple of our kids are home from college, I made a lot of stuffed shells to last us a few days. Be sure to store any unused ricotta in the refrigerator for no more than a week. I hope you try this one ~ Enjoy!
**Check out Vegan Rescue on Instagram for a video of this Vegan Tofu Ricotta!
Ingredients: 2 (16oz pkg) Silken Tofu 2 Tbsp Fresh Garlic, minced 1/3 Cup Nutritional Yeast 1 1/2 Tbsp Apple Cider Vinegar Salt/Pepper/Adobo to taste
Directions: -In a small mixing bowl – combine all ingredients. -I just use a large fork to mix together to combine. -Enjoy!
Vegan Tofu Ricotta
Makes: about 4 Cups
Total Time: 10 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
2 (16oz pkg) Silken Tofu
2 Tbsp Fresh Garlic, minced
1/3 Cup Nutritional Yeast
1 1/2 Tbsp Apple Cider Vinegar
Salt/Pepper/Adobo to taste
Directions:
-In a small mixing bowl – combine all ingredients.
-I just use a large fork to mix together to combine.
-Enjoy!
Asian Cucumber Salad vegan ~ gluten-free ~ dairy-free ~ raw
Serves: 4-6 Total Time: 15 minutes (plus an optional 1-hour to allow cucumbers to drain excess water) Difficulty: Easy Author: Vegan Rescue/Jessica Williams
Fresh and Spicy.
I’ve been wanting to create a version of this cucumber recipe for some time now. It’s one of those viral food creations that has been on my “to make” list. The additional peppers (Green Finger Hot peppers) are optional in this recipe, we still had some left from my husband’s co-worker. This is such an easy recipe, and I already had most of the ingredients out from the Kung Pao Tofu. Enjoy!
Ingredients: 6 to 8 Mini or Persian Cucumbers 1-1 1/2 Tsp Salt (if you plan to drain the excess liquid) 2 Tbsp Soy Sauce 1 Tbsp Apple Cider Vinegar 1 Tbsp Agave Nectar 2 Tsp Sesame Oil 3 Fresh Garlic cloves, minced 1 Tsp Crushed Red Pepper Flakes 1/3 Cup Peanuts, chopped Additional sliced peppers (e.g. Green Finger Hot), optional
Directions: -Slice cucumbers thinly, I used a mandolin. If you chose to drain the cucumbers of excess water/liquid. Toss the cucumbers with the salt in a strainer over a bowl and refrigerate for about an hour. -In a bowl, combine together the soy sauce, vinegar, agave, sesame oil, garlic and pepper. Whisk together to combine and add the peanuts. -Toss all ingredients together with cucumbers and serve. Refrigerate leftovers, I would eat within a day. -Enjoy!
Asian Cucumber Salad
Serves: 4 to 6
Cook Time: 15 minutes or up to an hour
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
6 to 8 Mini or Persian Cucumbers
1-1 1/2 Tsp Salt (if you plan to drain the excess liquid)
2 Tbsp Soy Sauce
1 Tbsp Apple Cider Vinegar
1 Tbsp Agave Nectar
2 Tsp Sesame Oil
3 Fresh Garlic cloves, minced
1 Tsp Crushed Red Pepper Flakes
1/3 Cup Peanuts, chopped
Additional sliced peppers (e.g. Green Finger Hot), optional
Directions:
-Slice cucumbers thinly, I used a mandolin.
If you chose to drain the cucumbers of excess water/liquid. Toss the cucumbers with the salt in a strainer over a bowl and refrigerate for about an hour.
-In a bowl, combine together the soy sauce, vinegar, agave, sesame oil, garlic and pepper. Whisk together to combine and add the peanuts.
-Toss all ingredients together with cucumbers and serve. Refrigerate leftovers, I would eat within a day.
-Enjoy!
Green Tzatziki Dressing vegan ~ gluten-free ~ dairy-free
Serves: 2 1/2 Cups Total Time: 10-15 minutes (includes prep) Difficulty: Easy Author: Vegan Rescue/Jessica Williams
This Green Tzatziki dressing gets its beautiful color from the parsley, mint, and dill, which are all blended together in this recipe. This dressing can easily transition back to a traditional Tzatziki dip too. Wonderfully paired with the Mediterranean Lentil Salad. Enjoy!
Ingredients: 1 (16oz Package) Silken Tofu 1/4 Cup Extra Virgin Olive Oil 3 Tbsp Apple Cider Vinegar 1 Tbsp (8-grams) Fresh Dill 1 Tbsp (8-grams) Fresh Mint 1 handful/bunch Fresh Parsley (about 1 cup/29grams) 1 Tsp Garlic Powder or 1 Tbsp Fresh Minced Garlic 1 Tsp Onion Powder 1 Tsp Salt 1/2 Tsp Ground Pepper 1/2 English Cucumber, grated
Directions: -Grate the cucumber and set aside. -In a high-speed blend – combine the tofu, olive oil, vinegar, dill, mint, parsley and seasonings. -Fold in or shake up in a jar the cucumber and the blended dressing. Store in refrigerator for 2-3 days. -Enjoy!
Ingredients:
1 (16oz Package) Silken Tofu
1/4 Cup Extra Virgin Olive Oil
3 Tbsp Apple Cider Vinegar
1 Tbsp (8-grams) Fresh Dill
1 Tbsp (8-grams) Fresh Mint
1 handful/bunch Fresh Parsley (about 1 cup/29grams)
1 Tsp Garlic Powder or 1 Tbsp Fresh Minced Garlic
1 Tsp Onion Powder
1 Tsp Salt
1/2 Tsp Ground Pepper
1/2 English Cucumber, grated
Directions:
-Grate the cucumber and set aside.
-In a high-speed blend – combine the tofu, olive oil, vinegar, dill, mint, parsley and seasonings.
-Fold in or shake up in a jar the cucumber and the blended dressing. Store in refrigerator for 2-3 days.
-Enjoy!
Serves: 2 Sandwiches Total Time: 20-25 minutes (includes prep) Difficulty: Easy Author: Vegan Rescue/Jessica Williams
It’s that time of year when I focus on quick and easy meals. It is just the two of us, so I tend to make on rice/beans, pastas, soups, and sandwiches as simple staple meals. Last week, I made pasta with an alfredo sauce (I’ll post this later this week). Today, I made a similar pasta dish, swapped the broccoli with spinach, and used a store-bought pesto. Finding some vegan store-bought sauces is essential for those quick dinner meal nights. Speaking of store-bought, a few months ago, we found Legh’s Soup at our local whole food store and their brand is so good. Whenever we pick up some of their vegan soups, I always feel the urge to make either a big salad or sandwich with it. For today’s recipe, I made this Pesto Panini Sandwich, using some of the same elements of the pesto pasta. This sandwich is bursting with flavor – enjoy!
Ingredients: 4 Slices of Thick Bread (I used Merzbach’s 3-Penny Loaf) 2 Tbsp Seggiano Fresh Basil Pesto (store-bought/freshly prepared works too) 2 Tbsp Vegenaise 2 Cups Fresh Organic Spinach 1 (6oz) Pkg Tempeh (I used LightLife Smoky Bacon) 1-3oz Miyoko’s Smoked Vegan Mozzarella (portion depends on preference) 2 Heirloom Tomatoes, sliced Vegan Butter for grilling
Directions: -Pre-heat panini pan or grill to warm. Pre-cook tempeh according to package instructions, or in a lightly oiled pan, heat for 2-3 minutes on each side. -While the tempeh is cooking– spread vegan butter/Earth Balance on the back of each of the four slices of bread. -On the opposite side (inside slice) – spread one side with pesto sauce and the other with Vegenaise. -Top with spinach, tempeh, mozzarella, tomatoes. -Cook for about 3-5 minutes per side if using a pan-style. If using a panini press, I typically will cook until the “ready setting” activates, typically about the same time (3-5 minutes). -Enjoy!
Serves: about 12 (yielded 2 large baking sheets) Total Time: 1 hour Difficulty: Easy Author: Vegan Rescue/Jessica Williams
These oven roasted veggies are the perfect meal prep. The best part is that you can mix up the vegetables and it makes dinner for the week so breezy. They are the perfect main dish, side, lunch, or dinner. These were so delicious with the cilantro sauce I recently made. Enjoy!
Ingredients: 2 Bunches of Carrots 2lbs Yellow/Gold Potatoes 1lb Small Red Potatoes 3lbs Sweet Potatoes 2 Shallots 1 Yellow Onion 3-5 Garlic Cloves 1 Head Cauliflower Extra Virgin Olive Oil Smoked Paprika Chili Powder Onion Powder Celery Powder Garlic Powder Salt/Pepper
Directions: -Pre-heat oven 400 degrees F. -Peel/Prepare the vegetables: I typically scrub the carrots/potatoes. I peel the sweet potatoes and cube along with the potatoes. Rough chop the carrots and the red potatoes were kept whole because they were very small. Peel and cut the onions/shallots into thick slices. Break up the cauliflower into florets. For the garlic cloves, I just peel and smash each clove with the side of the knife. -Place veggies on a large baking sheet (I line with parchment paper for easier cleanup and non-sticking). -Drizzle generously with extra virgin olive oil and season to taste. -Bake for about 1-hour and check after 45 minutes for doneness. Enjoy!
Vegan Rescue 