Summer is for Vegans…

More easy and fast recipes, since you asked…

Chopped Veggie Salad with Asian Flair

Chop the following into bite size pieces and place in a large bowl:

4 carrots, 1 daikon radish, 1 cup broccoli, 1 cup cauliflower, 2 cups kale, 1red pepper, 1 jalapeño pepper (veins and seeds removed if you don’t want heat), 1 cup of cilantro or basil.

Cook 1 lb. of rice noodles and set aside to cool. (Substitute cooked brown rice or quinoa.)

Prepare dressing: 1 cup rice vinegar, 1/2 cup toasted sesame oil, juice of one lime, 1 smashed garlic clove, 1 tsp. grated ginger, 1 tsp. honey, salt and pepper

Gently toss veggies with noodles and dressing. Sprinkle with sesame seeds or any seeds or nuts you prefer, about 1/2 cup. *Top with Dulse flakes( dried seaweed), optional. *Seaweed is a great vegan substitute in all recipes that call for fish sauce.

Salad is best if it marinates for about 15 minutes.

Fast and Easy Hummus

Drain liquid from 1 can of chickpeas (garbanzos) and reserve. Pour peas into a bowl. Add 2-3 garlic cloves, 1/2 cup sesame tahini, 12/2 cup olive oil, juice of one lemon, 1 tsp. smoked paprika, salt and pepper to taste. Puree ingredients using an imersion blender and slowly adding back some of the reserved liquid to desired consistency. Taste and re-season. Variations: add a roasted red pepper or 3-4 sun dried tomatoes. Use as a dip, dressing, or spread for veggie burgers, and of course with falafel.

Ratatouille (Mom’s Recipe)

Pour 2 tbsp. of sunflower oil to a large pot and place on medium high heat. Thinly slice an onion, a red pepper, a green pepper, a yellow pepper and fry in oil till limp. Add 1 cup of finely chopped tomatoes and 2-3 cloves of chopped garlic, cover and simmer for 5 minutes. Roast and peel a large eggplant, remove pulp and add to veggies. Season with salt and pepper to taste. Serve with cooked rice or quinoa.

*Variations: Add a can of drained chickpeas for a protein boost.

Sweet and Sour Green Beans 

Steam about two pounds of fresh green beans for 5 minutes. Toss with 1 small chopped onion, 1/2 cup of chopped mushrooms, 1/2 cup of balsamic vinegar, 1/4 cup of olive oil and salt and pepper. Sprinkle with fresh chopped mint. Great for a light lunch.

Hashu (TJ’S favorite), my version.

In 4-5 cups of salted water, cook 1 cup of yellow split peas mixed with 1/2 cup green split peas till almost tender, drain and set aside. Meanwhile, place 1/2 cup of golden raisins in water to soak. Chop 1/2 cup of almonds or use slivered ones. Fry 1 onion in 1 tbsp. of oil till golden. Add almonds and stir for 1 minute. Add 1 tsp. turmeric, cooked peas, salt and pepper and mix well. Drain raisins and add to mixture. Sprinkle with 1 tbsp. of ground cinnamon, stir again, taste and re-season. Serve with rice and a finely chopped cucumber, tomato and onion salad.