Recipe Book

Recipe Book

** This is a space where we can make a collection of our favorite Vegetarian and Vegan recipes. This project will give people ideas on simple meat-free meal recipes, how to prepare Vegan dishes, animal free alternatives, and what to bring to community potlucks. Submit the recipe with full ingredient list, preparation methods and cooking times/temperatures, as well as a photo if you have one.

                                                                                                                                                                              

Avocado Pesto 

(Liam Rowland)

Ingredients:                                                                

·      2 cloves of garlic
·      Juice from ½ a lemon (about 25 ml)
·      10 – 12 fresh basil leaves  (20 grams or so)
·      1 medium ripe avocado
·      2 tablespoons oil
·      50ml water
·      ½ an onion
·      1 pinch of dried oregano (‘Italian herb mix’ also works)
·      1 large red bell pepper
·      6-8 white mushrooms
·      1 small handful of sun-dried tomatoes

The ‘Pesto’: Blend the garlic cloves, lemon juice, basil, about ¼ tsp salt and oil in a food processor until smooth. Add the pitted avocado and about 50ml of water (optional – but makes for a smoother sauce) and process until smooth and creamy.

The Veggies: Lightly fry the onion and oregano. Add the red pepper, mushrooms and the sundried tomatoes and fry until soft. Just before serving, add some salt and pepper and fry on a medium/high heat for about 2 min to crisp/brown a little.

To Serve:

Drain the pasta and place in a large bowl. Immediately add the avocado pesto and mix until well distributed. Place the pasta on a plate, top with the fried vegetables and garnish with chopped spring onions and ground black pepper. Serve immediately. (Note: this does not re-heat well due to the avocado). 

Cheezy Vegan Lasagna (Gluten Free)

(slightly modified from Oh She Glows Recipe ‘here’)

(Katie Tuma & Adam Deck)

For Lasagna:

454g box of brown rice lasagna noodles (you might have a few left overs)

1.5 bottles of pasta sauce

3 medium garlic cloves, minced

1 decent sized sweet onion, chopped

1-2 cups of cremini or white mushrooms, sliced

2 medium zucchini, sliced

1 large handful of spinach

1-2 tsp dried oregano

1 tsp dried rosemary

1-2 tsp cumin

1 bag of shredded Daiya cheese (for top of lasagna)

Casserole dish

Cashew Cheeze:

1 cup raw cashews, soaked for at least 30 minutes

2 garlic cloves, peeled

¼ cup fresh lemon juice

1 tbsp Dijon mustard

1.5 cups of fresh basil leaves (lightly packed)

¼ cup water (add more as needed)

½ cup nutritional yeast

1 tsp sea salt

Directions for Cashew Cheeze:

1. Drain and rinse soaked cashews. Process garlic in food processor until thoroughly chopped. Add the rest of the ingredients and process until very smooth, scraping down the sides every so often.

Directions for Lasagna:

1. Preheat oven to 400F. In a large frying pan, sauté the garlic and onion over low-medium heat for about 5 minutes. Add in the rest of the veggies and sauté for another 10-15 minutes. Make sure you season well with salt and pepper, dried oregano, rosemary, and cumin while cooking so veggies become fragrant. Taste test to make sure they are very flavourful.

2. Meanwhile, bring a large pot of water to a boil and boil the noodles for 8 minutes (slightly undercooked), stirring once in a while. Drain and rinse immediately under cold water. Try to remove some of the excess water before layering, blot with towel and let cool for a few minutes.

3. Add about 1 cup of pasta sauce to cover the bottom of the casserole dish. The rest of the layers are as follows (you can add Daiya cheese in anywhere or save for top- I put all on top):

-layer of noodles

-half of the cashew cheese

-half of the veggies

-more pasta sauce

-layer of noodles

-rest of the cashew cheese

-layer of spinach

-rest of the veggies

-more pasta sauce

Then sprinkle the Daiya cheese consistently over the top, the whole bag. The layout can be altered to whatever you like, if you have leftover noodles you can also put them as the last layer before the Daiya.

4. Cover with tinfoil and prick with fork or place a baking sheet on top that allows air to escape (to save on tinfoil :) Bake at 400F 40-50 minutes and then remove the cover and broil for another 5 minutes on medium. Keep an eye on it so you don’t burn the cheese and edges. Remove from oven and serve!

Vegan Pumpkin Cookies
(Shelby Gibson)

Ingredients:

2 cups all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup brown sugar

1/2 cup applesauce

2 cups of fresh pumpkin  

1 teaspoon vanilla extract

Methods:

• Preheat the oven to 350 degrees F and grease baking sheets
• Combine flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt
• Mix sugar and applesauce together in a separate bowl
• Beat in pumpkin and vanilla extract

Oven-Roasted Carrot Fries

(Shelby Gibson)

Ingredients:

1 1/2 lbs carrots

1 teaspoon sugar

2 tablespoons olive oil

1/2 teaspoon sea salt

2 tablespoons fresh rosemary, finely chopped

1 pinch pepper

Methods:

• Preheat the oven to 450 degrees F
• Slice the carrots into wedges, sticks, French fry shapes, or however you like
• In a bowl, drizzle olive oil, rosemary, sea salt, and pepper over the carrots and mix until the carrots are evenly coated
• Place carrots on a foil lined pan and bake for 20 minutes

Mexican Avocado Salad

(Agatha Rowland)

Ingredients:

- 2 Avocados
- 2 large Tomatoes
- Half a small Lemon or Lime
- Small bunch of Cilantro
- Salt, Pepper & Chilli powder to taste.
- (optional) Pumpkin or Sunflower Seeds

Methods:
- Cut the tomatoes and avocados into small chunks and put in a bowl. Add cilantro then Squeeze in half a lemon (or lime) onto the salad.
- Add salt, pepper and chilli powder. Stir and taste (to see if you want more salt, pepper, or anything else).
- Optional: top the salad with seeds of your choice.

Curly Fries and Space Disks

(Becky Plant & Toby Rowland)

Must have: Apple corer/peeler 

Apple corer/peeler

Potatoes (as many as you want to eat)

Seasoning:

Oil

Seasoned salt

Sweet basil

Oregano

Black pepper

Thyme

Rosemary

Sage

Chili flakes (if you like them spicy)

Directions:

Wash potatoes and use the corer to curlify the potatoes into curly fries. Cut the leftover core into disk shapes. Pour some oil into a bowl and add your seasoning to flavour. Coat your fries and disks with the seasoned oil (works well if you brush it on). Place in the oven at 425 F for 15 minutes, flip the disks, put in for another 15 minutes.

Zesty Lemon Love Cake

(Becky Plant & Toby Rowland)

1 ½ cups of flour

¾ cup of sugar

1 ½ teaspoons baking soda

¼ teaspoon salt

Zest of 2 lemons (use cheesegrater)

Juice of 2 lemons

¼ cup of water

2 tablespoons of oil

1 tablespoon of apple cider vinegar

1 teaspoons vanilla extract

Directions:

Mix all the dry ingredients in a bowl (flour, sugar, baking soda and salt). Mix all of the other ingredients in a small bowl and mix up. Slowly pour the wet ingredients into the dry ingredients while stirring, stir until smooth with no lumps (the batter tastes pretty good too!). Place the mixed ingredients in the roughly 9x9 inch pan and place in the preheated oven at 350 F for 20-25 minutes.

Lemony Icing

¼ cup vegan margarine

2-3 tablespoons of lemon juice

½ cups icing sugar

¾ teaspoon vanilla extract

Directions:

Mix them all together until smooth and spread on the cake, decorate as you wish!

Fruitylicious Crumble 

(Becky Plant & Toby Rowland)

Crumble

¾ cup of oats

1/3 cup flour

¼ cup of sugar

½ teaspoon of cinnamon

¼ teaspoon ginger

¼ teaspoon nutmeg

¼ cup of vegan margarine

½ teaspoon of vanilla extract

Fruityliciousness

5 cups of frozen fruit (whatever fruit you like!)

2 tablespoons of flour

3 tablespoons of sugar

1 teaspoon of cinnamon

½ teaspoon of ginger

½ teaspoon of nutmeg

½ teaspoon of vanilla extract

Directions:

Put all the crumble ingredients into a bowl and mix thoroughly by hand until it looks like crumbs (surprise!). In another bowl put all the fruityliciousness ingredients in and mix until it all looks the same. Using a 9x9 inch baking dish put the fruityliciousness ingredients in and spread evenly, then sprinkle the crumble evenly over the whole thing. Put it in the oven which will be preheated at 375 F for 30-35 minutes.