Recipes from Monthly Solterra Vegan Potlucks

Quinoa and Red Pepper

Provided by Anikó

1 medium yellow onion,chopped

1 red pepper, chopped

2 garlic cloves, minced

1 TBS olive oil

1 cup of Quinoa, rinsed, drained

2 cups of water

black pepper (optional)

Add finely chopped onions, minced garlic to olive oil and sauté in a frying pan until onions are soft; add chopped red pepper, black pepper and continue to sauté until soft.

Add water, quinoa and the veggie mix into a boiling pan and bring to a simmer.

Stir once after five minutes, and then simmer for 10 minutes.

Baked Artichokes & Veggies

Provided by Rachel

Cut small slices of 1 small eggplant, 1 zucchini, & 1 small red onion

Several artichoke hearts (I used canned)

1 garlic clove

Mix together with 2 tbsps olive oil, juice from half a lemon, and two tablespoons of red wine vinegar. Bake in a glass pan and cover with foil, at 450 for 20-30 minutes, or until veggies look tender. Serve over your favorite noodles (I used brown rice noodles) and add more olive oil to taste.

Corn Chowder

Provided by Jessie and Tim

5 medium potatoes, chopped

3 cups water or veggie stock (we used veggie bouillon cubes)

2 teaspoons oil or water

1 medium onion, chopped

2 stalks celery, diced

2 medium carrots, chopped

1 red bell pepper, diced

1 teaspoon salt

1 teaspoon black pepper

1 cup soy milk

2 1/2 cups frozen corn kernels (we used fresh)

In a medium saucepan, boil the potatoes in the water or broth for 20 minutes.

While the potatoes are cooking, heat the oil in a medium frying pan over medium heat. Add the onion, celery, carrots, red bell pepper, salt, and pepper. Cook until just tender, about 5 to 7 minutes. When the potatoes are soft, remove them from the saucepan and reserve the stock. Blend the potatoes with the soymilk in a blender or food processor until smooth. Return the soup to the saucepan and stir in the corn, onion mixture, and enough of the reserved stock to achieve a creamy thick consistency. Heat thoroughly before serving.

Serves 6 - cooking time 45 minutes

Chef's notes: I boiled the potatoes in water, drained them and then dumped them in with the cooked veggies, stock, and soy milk, and other ingredients. I then used my immersion blender (blender on a stick) to puree SOME of the soup, but not all of it. I also added some frozen herbs I had (rosemary, thyme, and I think some oregano).

African Yam Stew

Provided by Philip from

4 cups vegetable broth

1 chopped onion

2 cups peeled and diced yams

1 cup canned chickpeas

1 cup uncooked brown rice

1/4 teaspoon salt

1/4 cup peanut butter

2 cups chopped collard greens or kale

2 tablespoons fresh lemon juice

1/2 teaspoon black pepper

1 tablespoon Braggs liquid aminos or tamari

chili sauce

Heat 2 Tbsp of stock in a large pot. Add the onion and saute over medium heat for 5 minutes, adding more stock if necessary.

Add the remaining stock, yams, chickpeas, rice and salt; simmer for 45 minutes.

In small bowl, blend the peanut butter with 1/2 cup of liquid from the stew to make a smooth paste. Stir into the stew along with the greens and cook for 5 minutes.

Stir in the lemon juice, pepper and tamari or Braggs; add chili sauce to taste.

Adjust seasonings and serve.

Sublime Key Lime Pie

Provided by Javier

2 8-oz. containers of plain nondairy cream cheese (try Toffuti Better Than Cream Cheese) at room temperature

1 cup sugar

1 tsp. vanilla

4 Tbsp. lime juice (about 2 limes)

2 tsp. lime zest (about 2 limes)

2 Tbsp. cornstarch

1 9-inch vegan graham-cracker crust

3 to 4 kiwis and/or strawberries, sliced

Preheat the oven to 375ºF.

Blend the cream cheese, sugar, vanilla, lime juice, lime zest, and cornstarch in a blender until smooth. Pour the mixture into the crust.

Place the filled pie shell on a cookie sheet (to catch spills) and bake for 45 minutes. Let cool.

Refrigerate overnight, then top with the sliced fruit and serve.

French Minted Pea Soup

Provided by Stephanie from DrFuhrman.com

Ingredients:

10 ounces green peas, frozen (I used 14 oz bag)

1 small onion, chopped

1 clove garlic, chopped

1 bunch fresh mint leaves (save a few leaves for garnish) or 10 dried leaves

3 tablespoons no salt soup base seasoning powder, I used Vogue Vegebase

3.5 cups water

3 dates, pitted

1/2 cup raw cashews

1/2 tablespoon Mrs Dash (no salt seasoning), or to taste

4 teaspoons lemon juice

4 cups shredded romaine lettuce or chopped organic baby spinach (I used spinach)

Instructions:

Simmer peas, onions, garlic, mint and soup seasoning in water for about 7 minutes.

Pour pea mixture into a high-powered blender. Add remaining ingredients except for the lettuce/spinach.

Blend until smooth and creamy.

Add lettuce or spinach and let it wilt in hot liquid.

Pour into bowls and garnish with chives and mint leaves.

Vegan Tapioca

Provided by Sue

2 2/3 c. vanilla soymilk

1/2 c. small, non-instant tapioca pearls

1/3 to 1/2 c. unrefined sugar

1 t. vanilla

Soak tapioca pearls for several hours or overnight in plenty of water. Drain and add to soymilk and sugar in a large enough saucepan. Bring to a boil and boil over low to medium heat until pearls are transparent and tapioca is a little thickened. It will thicken more as it cools. Add vanilla and stir in. Pour into a bowl. I sprinkled cinnamon on top. I had to play with this recipe a bit until I got it to work. If you cook it too long, it takes on a thick yucky consistency, but still has good flavor.

Hummus

Provided by Leslie

1 can chick peas (drain about half the liquid off)

1/8 to 1/4 cup lemon juice

3 tablespoons tahini (sesame butter)

2 cloves crushed garlic

salt to taste

Blend in a blender until smooth. Add a little water if necessary to get it thin enough to blend.

If desired, drizzle with olive oil and sprinkle with paprika.

Serve with Greek olives and pita bread.

Raspberry-Chocolate Chip Blondie Bars

Provided by Ken from Vegan with a Vengeance cookbook

For the Raspberry Layer:

2 cups frozen raspberries

3 tablespoons tapioca starch (you can substitute arrowroot or cornstarch)

1/4 cup cold water

1/3 cup sugar

For the Blondie Layer:

3 3/4 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

1 (6-ounce) container plain or vanilla soy yogurt [I use vanilla]

1/4 cup rice milk [I use vanilla rice milk]

1/2 cup plus 2 tablespoons canola oil

2 cups sugar

1 tablespoon vanilla extract

1 cup chocolate chips

Preheat oven to 350. Lightly grease a 9x13 baking pan.

Prepare the raspberry layer:

In a saucepan combine all raspberry layer ingredients and stir until the tapioca starch is dissolved. Bring to a boil and then lower to a low boil, stirring often, for 5 minutes or until thickened. Remove from heat. [Try to time it so that the mixture doesn't cool off too much before using it below.]

Prepare the blondie layer:

In a mixing bowl sift together the flour, baking soda, and salt. In a separate bowl, combine the soy yogurt, rice milk, oil, sugar, and vanilla. In batches, mix the dry ingredients into the wet to form a dough. Set aside 1 cup of the dough and spread the rest in the prepared baking pan. Spread the raspberry layer over it. [The warmer the raspberry layer, the easier it is to spread.] Sprinkle half of the chocolate chips over the raspberry layer. Drop the remaining dough over the chips and raspberries. [I think it comes out best when you spread the remaining blobs of dough out as much as possible over the bottom layers.] Sprinkle the rest of the chocolate chips over that. Bake for 35 minutes. Let cool completely before serving.

Savory 'Chicken' Pot Pie

Provided by Laurin adapted from

2 cups veggie broth or stock (I made mine with a bouillon cube and hot water)

1/2 cup nutritional yeast flakes

1/2 cup flour

1/2 cup oil (I used 1/2 cup melted vegan margarine)

1 t garlic powder

1/2 t pepper

1 bag frozen veggie soup mix (I used the Harris Teeter Brand with potatoes, onions, okra, corn, peas, string beans, and carrots)

1 1/2 - 2 cups worth of diced "chicken" (I used the kind that Whole Foods uses in their faux chicken salad)

2 premade frozen pie crusts (found in the freezer section--Harris Teeter's are vegan and they come 2 in a pack) *

Preheat the oven to 400°F. Have your stock made up and set aside.

Combine the nutritional yeast and flour in a large pot and stir constantly over low heat until lightly toasted and fragrant. Add the oil/melted margarine, stirring to make a roux (it should be like a paste). Slowly whisk/stir in the stock, garlic powder, and pepper. Add the vegetables and faux chicken. Cook for 5 to 10 minutes or until heated through. Add water if mixture is too thick, but only 1/4 cup at a time.

While the filling is cooking, put one of the pie crusts in the oven for 5 to 10 minutes or until it is slightly (slightly!) browned. Gently remove the other pie crust from its' tin and try to lay flat. Remove the crust from the oven, pour the filling into it, and place the other crust on top, cutting and pressing together the edges and making several 1-inch slices on top to allow the steam to escape. You may need to moisten the crust along the edges with water to get it to stick to the bottom crust. Continue baking for approximately 20 minutes or until the crust is golden.

Makes 6 servings

*Frozen sheets of puff pastry can also be used, according to the original recipe but this is not the method I used.

Cold Soba Noodle with ginger and sesame sauce

Provided by Jo

1/2 lb soba noodles

1/4 c tamari

3 tbsp sesame oil

1 tbsp rice vinegar

1 tsp finely grated ginger

1 tsp garlic

1 cup scallions

2 tbsp toasted sesame seeds

Cook soba in lightly salted water. Drain and rinse well combine tamari, oils, vinegar, ginger, garlic, and scallions and noodles.

Optional: add cucumbers, carrots, peas, tofu, or other veggies....

Bryanna’s Vegan Pumpkin Pie

Provided by Angela and Alan from

I don't like pumpkin pie made with tofu-no one ever suspects this one doesn't have eggs. One caution-MAKE THIS THE DAY BEFORE SERVING. It's needs a day to set really well, I find. This is a spicy filling.

Preheat oven to 350 degrees F.

Have ready, one 9" unbaked pastry crust

Blend in blender:

2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it for several hours hanging in a cloth bag, so it's thick like canned pumpkin)

1 c. non-dairy milk (preferably a rich soymilk)

3/4 c. brown sugar or Sucanat

1/4 c. cornstarch

1 T. molasses or blackstrap molasses

1 tsp. ground cinnamon

1 tsp. vanilla

1/2 tsp. EACH ground ginger, nutmeg and salt

1/4 tsp. ground allspice or cloves

Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, and then refrigerate overnight before serving.

Pumpkin Oatmeal Cookies

Provided by Angela and Alan from

Note: I use flax seeds because they make the texture a little chewier, but I've made them without and they're still good!

2 cups flour

1 1/3 cups rolled oats

1 teaspoon baking soda

3/4 teaspoon salt

1 tsp cinnamon

1/2 teaspoon nutmeg

1 2/3 cups sugar

2/3 cup canola oil

2 tablespoons molasses

1 cup canned pumpkin, or cooked pureed pumpkin

1 teaspoon vanilla

optional: 1 tablespoon ground flax seeds

1 cup walnuts, finely chopped

1/2 cup raisins

Preheat oven to 350. Have ready 2 greased baking sheets.

Mix together flour, oats, baking soda, salt and spices.

In a separate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.

Drop by tablespoons onto greased cookie sheets. They don't spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You'll have enough batter for 4 trays.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they've had some time to cool and set. They taste even better the next day!