August 9, 2011

5 Delicious (Vegan) Recipes you don’t Want to Miss.

The Ele audience, proclaimed and self-proclaimed chefs and yogis share some of their faves!

1. Grace’s Outrageously Yummy Chocolate Mousse (via Grace Ventura Sardonicus)

Serves 4


2 avocados

1/4 c agave nectar, yacon or brown rice syrup (to taste)

1/4 c cacao powder (to taste)

1/4 c water

2 T vanilla extract

1/4 t celtic or sea salt


Place avocado, agave nectar, cocoa powder, vanilla and sea salt in a blender. Gradually add 1 tablespoon of water at a time to achieve a creamy consistency. Serve with fresh fruit. Variation: For a little spice add cinnamon, nutmeg, pinch of cayenne, almond or raspberry extract.

2. Joe’s Trepasta (via Joseph TheleftoverChef Tapper)


Three of your favorite pasta (about 10oz of each). Recommended: Wheat spinach stuffed pasta shells, Quinoa elbow macaroni and Spirulina spaghetti noodles, broken in threes.

Olive oil

Red onion, chopped

4 cloves garlic, minced

1 red or orange bell pepper, chopped

1 big handful of French green beans, trimmed

1T Italian seasoning

¼ t black pepper

Four Roma or six Compari tomatoes, chopped

1 handful of raw spinach

1 c almond, soy or coconut milk

Two vegan chicken bouillon cubes (or substitute: mace spice, garlic, sea salt and cane sugar to taste)

Half lemon

Half lime


Boil three pasta together according to directions on packages. Boil for one minute less than lowest cooking times. In separate deep dish skillet, add about 2-3 tablespoons of olive oil over medium heat. Once oil gets hot, stir in onion, garlic, bell pepper, green beans, black pepper and Italian seasoning. Sauté for 3 minutes stirring occasionally. Add in tomatoes and spinach. Stir, sautéing for 1 minute. Add in almond milk, bouillon(or substitute mix), pasta, squeeze lemon and lime juice in. Stir well. Allow to simmer as sauce thickens. Garnish however you like! Recommended: Minced parsley and scallion.

3. Jack’s Sweet Home Alabama Fried Okra & Green Tomatoes (via Jack Davis)

It’s a side dish!

Ingredients: As many green tomatoes and okra as you want, salt, pepper, flour, corn meal and egg (or a vegan egg substitute).

Directions: Slice green tomatoes and okra then coat with salt and peppered flour. Dip in egg then corn meal then fry in canola oil until golden & crispy.

4. Cassidy’s Crowd Pleasing California Sprout Rolls (via Cassidy Andre Barbeau)


4 sheets Nori seaweed

2 c sprouts

1 thinly sliced avocado

1 thinly sliced red bell pepper

1/2 carrot, julienne cut

1 c pineapple, cut into strips

1/2 c Tahini

1/4 c lemon, freshly juiced


1. Begin by whisking the tahini and lemon juice together and set aside.

2. Place a Nori sheet on a flat surface and lay a thick portion of sprouts across the whole width (about 1 inch deep). You want about 1/2 cup of sprouts as your thick base.

3. Now spread across the sprouts the pineapple, avocado, carrot and bell pepper.

4. Drizzle the tahini-lemon mix over the top.

5. Roll the Nori like a sushi roll taking care to keep it tight.

3. Just before it is completely rolled, dab a bit of water on the length of the edge, which helps it form a secure bond.

4. Slice it like sushi rolls and serve on a nice platter, and enjoy!

5. Matthew’s Vegan Baked Mac and Cheese (via Matthew Foor)

Serves 6


4 quarts water

1 T sea salt

8 oz. macaroni

4 slices of bread torn into large pieces

2 T plus 1/3rd c non-hydrogenated margarine (recommended brand: vegan Earth Balance)

2 T shallots, peeled and chopped

1 c red or yellow potatoes, peeled and chopped

1/4 c carrots, peeled and chopped

1/3 c onion, peeled and chopped

1 c water

1/4 c raw cashews

2 t sea salt

1/4 teaspoon garlic, minced

1/4 t Dijon mustard

1 T lemon juice, fresh squeezed

1/4 t black pepper

1/8 t cayenne pepper

1/4 t paprika


1. In a large pot, bring water and salt to a boil. Add macaroni and cook. Drain pasta and rinse with cold water. Set aside.

2. In a food processor, make breadcrumbs by pulverizing the bread and 2 Tablespoons margarine to a medium-fine texture. Set aside.

3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onions, 1 Cup of water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.

4. In a blender [or food processor] process the cashews, salt, garlic, 1/3 Cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.

5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 cassarole dish, sprinkle with breadcumbs, and dust with paprika. Bake for 30 minutes or until cheese sauce is bubbling and the top has turned golden brown.

(c=cup; t=teaspoon; T=tablespoon)

Bon Appétit!

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