vegan | Eating from the Garden

Curried Sweet Potato Salad

November 26, 2013 by Kristin

Curry Ingredients: 5 cloves of garlic 2 large sweet potatoes 2 large white onions 2 tbs medium curry powder 2 tbs olive oil 1/2 cup water salt and pepper Salad Ingredients: Lettuce 1/4 bunch of parsley Juice from half a lemon 2 tbs olive oil 1 tbs soya sauce salt and pepper Directions: Chop garlic, sweet potatoes and onions and add to large pan along with olive oil. Add curry powder and mix well. Sauté over a medium heat, stirring […]

Categories: Dinner, Lunch • Tags: garlic, onion, parsley, sweet potato, vegan

Spicy Watermelon Salsa

September 24, 2013 by Kristin

Ingredients: 3 cups watermelon 1/2 a red pepper 1 green onion juice from half a lime 3 tbs cilantro 1/2 jalapeno 2 cloves of garlic salt and pepper Chop watermelon and red pepper into small cubes and combine with chopped onion and cilantro in a medium bowl. Mince jalapeno and garlic and add to bowl along with juice from half a lime. Mix well and salt and pepper to taste. Drain excess juice if its too watery before you serve.

Categories: Snacks • Tags: cilantro, jalapeno, lime, vegan, vegetarian, watermelon

Mango Cucumber Salad

September 11, 2013 by Kristin

Ingredients: 2 mangos 1 English cucumber 1 avocado 1/4 cup cilantro Dressing: 1 tbs olive oil 1 tsp light soya sauce 1 tsp rice vinegar 2 tsp brown sugar 1/2 tsp crushed red pepper 1 tsp lime zest 1 tbs lime juice In a medium sized bowl combine ingredients for the dressing. Dice mango, cucumber (skin on if its organic and English variety), and avocado and add to the dressing. Add chopped cilantro and mix until combined. Top with a […]

Categories: Dinner, Lunch, Sides • Tags: avocado, cilantro, cucumber, lime, mango, vegan, vegetarian

Sun-dried Tomato and Bean Hummus

May 28, 2013 by Kristin

1/2 cup sun-dried tomatoes 2 1/2 cups cooked small red beans 1/4 cup tahini 1 clove of garlic 1 tsp grated ginger 2 tbs lemon juice 2 tbs olive oil 1 tbs parsley (dried or chopped very fine if fresh) 1 tbs basil (dried or chopped very fine if fresh) 1 tbs oregano (dried or chopped very fine if fresh) 1/2 tsp sea salt 2 tbs water 1/4 tsp cayanne pepper (or less if you don’t like spice) A nice alternative to […]

Categories: Lunch, Snacks • Tags: basil, parsley, red beans, sun-dried tomatoes, tahini, vegan, vegetarian

Roasted Cauliflower and Beans

May 20, 2013 by Kristin

1 head of cauliflower 1 19 oz can of white kidney beans (or other bean of your choice) 3 tbs olive oil Sea salt 1/4 cup parsley Dressing: 1 tbs dijon mustard 1 tbs mustard seed 1 tbs cider vinegar 1/4 cup olive oil Salt and pepper Preheat over to 400 F. Cut cauliflower into small florets and mix with beans and 3 tablespoons of olive oil, spreading onto a baking pan. Sprinkle with a pinch a salt and bake […]

Categories: Dinner, Lunch, Sides • Tags: cauliflower, kidney beans, olive oil, parsley, vegan, vegetarian

Fennel Apple Salad

May 14, 2013 by Kristin

1 apple 1 fennel bulb 1/4 red cabbage 1/2 cup sunflower seeds 1/4 cup dried cranberries fennel fronds Dressing: 3 tbs cider vinegar 2 tbs olive oil 2 tbs dijon mustard 1 tbs brown sugar salt and pepper to taste Peel, core, and dice the apple. Chop the fennel bulb and the cabbage into bite sized pieces. [How to chop the fennel bulb: Remove the top leaving just the bulb (keeping the fronds for garnish), cut a slice off the […]

Categories: Lunch, Sides, Snacks • Tags: apple, fennel, red cabbage, sunflower seeds, vegan, vegetarian

Sauteed Arugula Salad

April 19, 2013 by Kristin

1 tbs extra-virgin olive oil 2 cloves garlic A few large handfuls of arugula 1 tbs balsamic vinegar A small handful of sunflower seeds (or other seeds or nuts) Salt and Pepper Heat oil in a pan over low heat and add thinly chopped garlic. Cook lightly for a minute or 2. Add arugula and stir constantly until slightly wilted. Add vinegar and stir for another minute or two until there is almost no liquid left in the pan. Sprinkle […]

Categories: Dinner, Sides • Tags: arugula, garlic, sunflower seeds, vegan, vegetarian

Vegan Tomato Rosemary Scones

March 18, 2013 by Kristin

2 cups white flour 1 cup whole wheat flour 2 tbs baking powder 1/4 cup sugar 1/2 tsp salt 1/2 tsp ground black pepper 1/3 cup olive oil 1 and 1/2 cups tomato sauce or 1 small prepared can (398 ml/14 oz) 1 tsp apple cider vinegar 2 tbs fresh or dried chopped rosemary (about 4 long sprigs) Preheat the oven to 400 degrees. In a large bowl combine dry ingredients: flour, baking powder, sugar, salt, and pepper. In another […]

Categories: Dinner, Lunch, Sides • Tags: rosemary, tomato, vegan

Cauliflower Couscous

March 6, 2013 by Kristin

1 head of cauliflower 1 carrot 1 red pepper 1/2 cup sundried tomatoes 1/4 cup kalamata olives (pitted) Large handful of chopped basil Large handful of chopped parsley Large handful of chopped cilantro Small handful of chopped mint Best olive oil Juice of half a lemon Salt and Pepper Grate cauliflower into a large bowl to get little pieces that resemble couscous in consistency. Add finely dice carrot, pepper, tomatoes, and olives. Chop herbs and and toss into the bowl […]

Categories: Dinner, Lunch, Sides • Tags: basil, cauliflower, cilantro, mint, parsley, tomato, vegan

Eating from the Garden

vegetarian. vegan. healthy. food.

Tag: vegan