Belila Vegan Friendly Recipes

LEMON-HERB GRILLED TOFU - VEGAN FRIENDLY

Steps:

• Drain and slice the tofu into 1/2 inch slices (slightly thicker slices if you plan to make kebabs) and place between paper towels. Place a weight on top and let drain for about an hour.
• Pat the slices dry and cut each slich into 3 or 4 triangles.
• Mix the marinade in a zip-lock bag, add the triangles and refrigerate until needed.
• Grill the tofu triangles until slightly browned. You could also skewer them with cut up vegetables and baste with the marinade.
• These are also very good the next day, served chilled with cooked green beans in the leftover marinade/dressing.

VEGETARIAN MINESTRONE SOUP FOR THE WINTER (VEGAN-FRIENDLY!)

Steps:

• Heat the oil in a large saucepan over medium heat, add the onion and garlic and cook until the onion is soft and translucent.
• Slightly lower the heat. Add the tomatoes, sage, and flat-leaf parsley and cover. Cook for 5 minutes.
• Pour in the vegetable stock. Bring to a boil, reduce the heat, cover, and let simmer for 30 minutes.
• Season to taste with salt and pepper.
• Add the macaroni, carrot, celery, and northern beans and simmer for 10-15 minutes, or until the macaroni is somewhat tender.
• Stir in the peas and cook for another 5 minutes.
• Stir in the parmesan cheese.
• If serving with bread like hunks of garlic bread or ciabattas, place the bread in individual serving bowls and let stand for a few minutes and serve with plenty of extra parmesan cheese.
• I thought it went nice with some fresh-baked garlic bread!

SAINT PATRICK'S GREEN MASHED POTATOES (VEGAN FRIENDLY)

Steps:

• *Please read the recipe introduction first for special note.
• Boil potatoes in a large pot of salted water until soft.
• Add the peas the last 4-5 minutes of cooking. Check peas for doneness, then drain them and potatoes in a colander.
• Return the peas and potatoes to the pot. Next, add butter, *sour cream (or substitute), salt and pepper. Mash until pureed and there are *no* visible traces of the green peas (for those picky eaters of yours!).
• Add milk or milk substitute to desired creaminess. Taste and adjust seasonings if needed.
• Servings are estimated.

ICED COFFEE SHAKE (VEGAN-FRIENDLY)

Steps:

• NOTE: chocolate flavored yogurt is good, too!
• Add all ingredients (except for sugar) to a blender and blend until smooth.
• Taste test for sweetness and add sugar if necessary. Measurements are estimated.
• No need to feel guilty.

A SIMPLE TOMATO SOUP RECIPE (VERY VEGAN FRIENDLY)

Steps:

• Stove top: In a large pot over medium heat melt the butter/oil. Add the onions and salt, and cook, stirring occasionally, until the onions soften - 10 minutes approximately.
• Stir in the curry powder, coriander, cumin, and chile flakes, and cook just until the spices are fragrant and toasty - stirring constantly at this point about 30 seconds.
• Stir in the tomatoes, the juices from the cans, and broth.
• Simmer for fifteen minutes or so, then puree with a hand blender until smooth. If you'd like your soup even a bit thinner or with more of a coconut taste- you can thin it with more broth or more coconut milk. Taste and adjust with more salt if necessary.
• Crock Pot: Follow directions #1 and #2 above. After sauteeing the onion and spices, pour that mixture plus the tomatoes and juices and broth into the crock pot. Simmer on HIGH for about 1 1/2 hours then LOW for about 3 hours longer.
• About 5 minutes before serving, I poured in about 5 ounces of the coconut milk. Stir and taste. Add more coconut milk for a more pronounced taste, as desired.
• Serving suggestions from the Apartment Therapy website: any or all of the following: cooked brown rice, lemon wedges, toasted almond slices, pan-fried paneer, fresh cilantro, parsley, thyme or oregano, a poached egg.
• For the test recipe, we added to each serving of soup about 1/4 cup scoop short grain brown rice, a tablespoon or so (dollop) of thick coconut milk, fresh cilantro and lemon wedges.

BELILA (VEGAN FRIENDLY)

Steps:

• Soak the wheat berries overnight in water to cover. Drain the next morning.
• Combine the wheat berries with 3 cups of fresh water; bring to a boil.
• Reduce heat, cover and simmer 1 hour or until the skins split. Drain.
• In the same pot heat the milk (or milk substitute) with the honey, cinnamon or piece of cinnamon stick and nutmeg. Gently heat until the spices start to become fragrant.
• Remove pan from the burner and stir in the vanilla extract and orange flower water. Note: if you used a piece of whole cinnamon stick remove it now.
• Stir in the cooked wheat berries and heat through if necessary. Or, as we did: spoon a serving of the wheat berries into a bowl and pour milk all around.
• Garnish the wheat berries with diced apple, powdered sugar or a drizzle of honey and the almonds.