The vegan diet is the most restrictive form of vegetarianism. The vegan diet consists of plant products only. Even foods that might sound safe are off limits to the strictest vegans. No animal products, dairy products, or eggs are in the vegan diet. So with such a strict diet you would think a vegan’s diet is limited. Think again there is a world of vegan recipes out there. Here are a some quick and easy ones.
Mixed Bean Salad with Olives and Tomatoes/Serves 12
Ingredients
- 8oz chickpeas, cooked or canned, drained
- 8oz red kidney beans, cooked or canned, drained
- 8oz navy or white kidney beans, cooked or canned, drained
- 10oz tomatoes, peeled, seeded, small dice
- 2oz green olives, pitted, sliced
- 2oz black olives, pitted, sliced
- 2oz red onion, chopped fine
- 8oz mustard vinaigrette
- 2 tablespoons chopped parsley
How To Put It Together
- Combine the chickpeas and beans in a bowl. Add the tomatoes, olives, and onions. Toss gently.
- Add the vinaigrette. Mix.
- Cover and refrigerate 2-4 hours.
- Before serving, mix in the chopped parsley.
- Serve on cold plates.
Lentil Salad/Serves 10
Ingredients
- 12oz green lentils
- 1quart water
- 4oz celery, small dice
- 4oz carrots, small dice
- 1 1/2oz red onion, small dice
- 1oz parsley, chopped
- 4oz olive oil
- 2oz lemon juice
- salt, to taste
- pepper, to taste
How To Put It Together
- Pick over, rinse, and drain the lentils.
- Place them in a saucepan with the water. Bring to a boil, reduce heat, and simmer until the lentils are just tender and not falling apart, about 25 minutes.
- Drain the lentils and place them in a bowl.
- While the lentils are still warm, add the celery, carrot, onion, parsley, olive oil, and lemon juice. Toss to mix.
- Season to taste with salt and pepper.
- Serve the lentil salad warm or cold on a plate or place the salad on lettuce leaves.
Grilled Eggplant Sandwich with Tahini Sauce/Serves 1
Ingredients
- 2 garlic cloves.
- 1/4 cup of Tahini(ground sesame seeds).
- 1/4 cup fresh lemon juice.
- 2 tablespoons water.
- 1, 6 inch herb focaccia split and toasted until golden brown.
- 3 slices of eggplant, brushed with olive oil and grilled.
- 3 slices of beefsteak tomato, brushed with olive oil and grilled.
- 1/8 cup sweet onion, shaved.
How To Put It Together
- In a blender, puree the garlic, tahini, lemon juice, and water to make a sauce.
- Spread the sauce on the focaccia and layer on side with the eggplant, tomato, and onions.
- Top with the remaining side and cut securing with wooden skewers or toothpicks.
Grilled Portabello Roasted Pepper Sandwich/Serves 1
Ingredients
- 1 portabello mushroom, gills removed and peeled
- 1/4 cup olive oil
- salt, to taste
- 1/4 cup mayonnaise
- 1 tablespoon roasted garlic, pureed
- salt, to taste
- black pepper, to taste
- 1 small round focaccia, halved and toasted
- 4 sun dried tomatoes
- 1 roasted red pepper
- 4 basil leaves
How To Put It Together
- Brush the mushroom with olive oil and sprinkle with salt.
- Grill over a hot grill until cooked through, cool thoroughly.
- Mix the mayonnaise and the roasted garlic. Season well with salt and black pepper.
- Spread the garlic mayonnaise on both slices of bread.
- Spread the sliced mushrooms, sun dried tomato, roasted red pepper, and basil leaves on the focaccia slice and top with the other half.
- Fry the sandwich in small amount of olive oil until golden brown on the both sides.
- Cut in half and secure with wooden skewers or toothpick.
Butternut Squash Bisque/ Serves 24
Ingredients
- 1 oz. sweet butter
- 2 teaspoons shallots, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 tablespoon fresh thyme
- 2 teaspoons garlic, chopped
- 4 pounds butternut squash, cleaned and diced
- 6 oz. rice
- 2 quarts vegetable stock
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 bay leaf
- Cinnamon, as needed for garnish
- Nonfat plain yogurt, as needed for garnish
- Chives, as needed for garnish
How To Put It Together
- In soup pot, melt butter. Saute shallots, celery, onion, garlic, and thyme.
- Add butternut squash, rice, chicken stock, cinnamon, nutmeg, and bay leaf. Cook until rice is tender.
- Puree with blender and strain.
- Garnish with cinnamon, nonfat plain yogurt, and chives.
Basque Style Pepper Salad
Ingredients
- Red bell peppers/ 2 lb 6 oz
- Green bell peppers/ 2 lb 6 oz
- Olive oil/ 1 pt
- White wine vinegar/ 4 oz
- Salt/ to taste
- Pepper/ to taste
- Fresh basil leaves/ 2 1/2 oz
How To Put It Together
- Roast and peel the bell peppers.
- Cut the peppers into strips.
- Combine the oil, vinegar, salt, and pepper to make a dressing. Pour over the peppers in a bowl and marinate for at least 2 to 3 hours.
- Shred the basil leaves finely and mix with the peppers.