Collard Bean Soup

Ingredients

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, thinly sliced

Canned diced tomatoes, (1) 15 oz can
Canned white beans, (2) 15 oz cans
5 cups vegetable broth
1 large bunch collard greens, tough stems removed and coarsely chopped
2 tablespoons apple cider vinegar

1 tablespoon oregano

1 teaspoon thyme

1 teaspoon rosemary

1 teaspoon paprika

¼ teaspoon red pepper flakes (optional)

Kosher salt, to taste
Freshly cracked black pepper, to taste

Directions
Heat a large soup pot with olive oil over medium heat.

Sauté the diced onions for 5-10 minutes, until they start to become translucent. Add the carrots, celery, and garlic to the pot, and sauté for another 5-10 minutes, until the onions start to brown.

Add the rest of the ingredients (tomatoes, beans, veggie broth, collard, spices). Bring to a boil, then reduce to simmer for 20-25 minutes.

Bombay Potatoes

Ingredients
4 teaspoons oil (neutral-tasting oil is best)
½ teaspoon cumin seeds
1 teaspoon black mustard seeds (yellow is also fine)
1 small white onion, sliced
1 can of tomato paste (or diced tomatoes)
7 cloves garlic, peeled and sliced thin
1 inch fresh ginger, peeled and grated
½ teaspoon ground turmeric
¼ teaspoon cayenne
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala
5 medium gold potatoes, diced into large cubes
1 teaspoon salt
1 cup water
1 cup frozen peas
¼ cup fresh chopped cilantro (can also use dried) (optional)
Fresh lemon juice from 1/2 lemon (optional)

Plain vegan yogurt (optional)

Directions

Preheat the oven to 400 degrees F. Dice the potatoes. Toss with oil and salt. And spread out on baking sheet. Bake for 15 minutes. Stir. Bake for another 15 minutes (or until they're soft enough to easily pierce with a fork).

Heat the oil in a large skillet over medium-high heat. Add sliced onion. Cook for about 10 minutes, stirring occasionally, until the edges just start to brown. 

Add the cumin seeds and mustard seeds. Cook for a few more minutes, until the spices become fragrant. 

Add the garlic and ginger. Stir and cook for a few more minutes.

Once everything is looking toasty, you're ready to add the tomato and remaining spices (turmeric, cayenne, coriander, ground cumin, and garam masala). Cook, stirring occasionally, until the mixture thickens (about 5 minutes).

Add the potatoes, peas, salt, and water. Reduce to medium-low. Simmer for another 5-10 minutes. Make sure the potatoes are cooked to your liking.

Remove from heat and stir in optional cilantro and/or lemon juice.

Serve topped with vegan yogurt and/or more cilantro.

Adapted From
https://veganhuggs.com/bombay-potatoes-peas/

Irish Soda Bread

Ingredients
1 cup oat milk (or other plant milk) + 1 tablespoon white vinegar
1/2 cup dried currants (or raisins, or cranberries)
2 cups all-purpose flour (plus another 1/2 cup or so for the light kneading and another 1 teaspoon for the currants)
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegan butter

Directions
Preheat oven to 375 degrees F. Line a baking sheet with a silicone mat or parchment paper.

Make buttermilk. Add the milk to a small bowl. Stir in 1 tablespoon vinegar. Set aside for at least 5 minutes.

Prep currants. In a small bowl, toss the currants with the 1 teaspoon flour. Set aside.

Stir together dry ingredients. Add flour, sugar, baking soda, and salt to a large bowl. Mix together until combined.

Cut in the butter. Using a pastry knife or fork, cut the butter into the dry ingredients until crumbly. Use your hands, if needed.

Add wet ingredients. Add the buttermilk and currants and stir with a spatula or wooden spoon until combined. The dough will be wet and sticky.

Finish prepping the dough. Sprinkle 1/4 cup flour on your surface and turn the dough out onto the surface. Sprinkle a little more flour on top of the dough. Fold the dough onto itself, adding more flour as needed, just until the dough is no longer super sticky (a little sticky is okay). Knead about 5 times then fold the corners underneath to form a ball. Set the dough on to the lined baking sheet, and use a sharp knife to cut a large "X" into the top.

Bake. Place in your pre-heated oven and bake for 35-45 minutes, until golden brown and a toothpick inserted into the middle comes out clean.

Cool. Remove from oven and place the loaf on a rack to cool. Cool for at least 15 minutes before slicing.

Slice and it's ready to eat. This bread is good with butter, and also good toasted. It can keep at room temperature for 3-4 days, as long as it's wrapped with plastic wrap.

Adapted From
https://www.kitchentreaty.com/vegan-irish-soda-bread/

Beyond Jambalaya

Ingredients
1 package plant-based "Beyond Sausages" (14oz)
1 yellow onion, chopped
1 bell pepper, chopped
2 tablespoons minced garlic
1 can diced tomatoes
1 cup white rice (dry)
4 teaspoons Cajun seasoning (see below for recipe)
2 cups vegetable broth
salt and pepper, to taste

Cajun Seasoning
2 tablespoons garlic powder
2 tablespoons Italian seasoning
2 tablespoons paprika
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon onion powder

Directions
Heat a non-stick frying pan over medium heat. Slice sausages into oblong discs and add to pan. Fry and flip, cooking until both sides of each disc are browned.

Heat a large pot over medium heat (use a large enough pot to hold all your ingredients). Add a little olive oil to the pot, and sauté the diced onions and peppers. Once the onions start to become clear, add the minced garlic to the pot. Stir vegetables occasionally to keep them from sticking.

Once vegetables are browned, add the Cajun seasoning, diced tomatoes, dry rice, and vegetable broth to the pot. Simmer on low, covered, for 20 minutes. The sausages can be added at the same time as the rice, or part-way through cooking the rice.

After about 20 minutes, check that the rice is fully cooked. Once it is, you're ready to serve!

Pineapple Salsa

Ingredients
1 can crushed pineapple (or fresh pineapple, about 3 cups)
1/2 red onion, diced
1 bell pepper, diced
1/4 cup chopped fresh cilantro
1 avocado
1 jalapeno, diced
juice from 1 lime
salt to taste

Directions
Combine all ingredients. Add more lime juice and/or salt, to taste. For best results, let sit for about 10 minutes before serving. Chill if not serving right away.

Adapted from
https://cookieandkate.com/fresh-pineapple-salsa-recipe/

Yellow Lentil Daal

Ingredients
2 tablespoons olive oil
3 teaspoons whole cumin seeds
2 teaspoons crushed red pepper flakes
1 medium onion, diced (about 1 1/2 cups)
2 teaspoons minced garlic
1 teaspoon salt
1 1/2 cups yellow lentils
2 cups vegetable broth
1 teaspoon ground turmeric

Directions
Prep the dry lentils ahead of time. First rinse and sort through to make sure there isn't any debris in them. Then soak in a bowl of cold water for 4 to 8 hours. If soaking for more than 8, place in the refrigerator. Don't soak for any longer than 24 hours. When you're ready to cook, drain the lentils.

Heat oil in saucepan over medium-high heat. Stir in cumin seeds and red pepper flakes, and saute 1 minute. Add onion, garlic, and salt, and saute for a few more minutes, until the onions start to become clear.

Add pre-soaked and drained lentils, vegetable broth, 2 cups water, and turmeric. Cover, reduce heat to medium-low, and simmer for 25-45 minutes, or until liquid is absorbed. Test the lentils to make sure they're done and not still crunchy.

Serve over rice or other grain.

Adapted from
https://www.vegetariantimes.com/recipes/yellow-lentil-dal

Makes
about 3 large servings