Vanilla protein shake

• 1 cup water
• 6 ice cubes
• 2 scoops vanilla protein powder
• 1/4 cup coconut milk
• 4 pitted dates
• 1 tablespoon almond butter
• 2 tablespoons cashews

Makes 1 serving

Vegan Blueberry Kale smoothie

Ingredients

• Kale
• Bananas
• Cilantro
• Cucumber
• Ginger
• Blueberries - fresh
• Blueberries - frozen
• Apple juice
• Peanut butter

Preparation

Basically followed the video here: http://www.youtube.com/watch?v=LU0ZWTmamKI

Comments

It's a smoothie, so... dump in as much of everything as you want.  If I were doing it again, I would probably go with a little less apple juice and a little more peanut butter.

Vegan Gingerbread Cookies

From here: http://vegetarian.about.com/od/vegancookierecipes/r/gingerbread.htm

Ingredients:

• 1 cup margarine (make sure it's vegan margarine!)
• 1 cup sugar
• Ener-G Egg Replacer for 1 egg
• 1 cup molasses
• 2 Tbsp apple cider vinegar
• 5 cups flour
• 1/2 tsp salt
• 1 1/2 tsp baking soda
• 1 tbsp ginger
• 1 1/2 tsp cinnamon
• 1 tsp cloves
• 1/2 tsp nutmeg

Preparation:

Beat together the vegan margarine and sugar in a large bowl. Add egg replacer, molasses and vinegar and set aside.

In a separate bowl, sift together the remaining ingredients. Combine with margarine mixture and stir until well mixed.

Refrigerate for at least two hours or overnight. This will help the mixture become firm.

Pre-heat oven to 375 degrees. Form mixture into 1/2 inch balls and flatten, or, roll out onto floured surface and cut into shapes using cookie cutters.

Place on cookie sheets and bake for 6-8 minutes until done.

Comments: 

Not sure why two bowls are suggested if the ingredients are going to be combined anyways... I just used one.

This recipe makes big, soft gingerbread cookies, not the thin, brittle gingerbread cookies of yore.  If the latter is desired, it might make sense to bust out a rolling pin and cookie cutter before putting the dough onto the cookie sheets... that also might leave you short of cookie sheet space, however.

Spiced Vegan Oatmeal Cranberry Cookies

From http://vegetarian.about.com/od/desertrecipes/r/oatcrancookies.htm

Ingredients:

• 3/4 cup margarine
• 1/3 cup sugar
• 3/4 cup brown sugar
• 1 tsp vanilla
• 1/2 cup soy milk
• 1 cup flour
• 1/2 tsp baking soda
• 1/4 tsp ginger powder
• 1/4 tsp cloves
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 3 cups quick cooking or rolled oatmeal
• 1 cup dried cranberries

Preparation:

Cream together the margarine and sugars until smooth. Add vanilla and soy milk and mix well.

Add flour, baking soda and spices until well mixed, then stir in oats and cranberries.

Spoon 1 1/2 inch balls onto an ungreased cookie sheet and bake 10-15 minutes at 350 degrees, or until done.

Comments:

Spices are very mild, might be a good idea to use some more next time.

Makes 2 cookie sheets worth.

Cooking time is a bit longer than 15 minutes; needed to be flipped to cook through and not burn -- maybe they should be spooned smaller next time.

Cuban Black Bean Soup

Makes 4 servings

Ingredients

1. 1 tablespoon olive oil
2. 2 onions, chopped
3. 1 celery rib, chopped
4. 2 garlic cloves, chopped
5. 2 teaspoons dry mustard
6. 3 cans (16 oz each) black beans
7. 1 teaspoon honey
8. 3 cups vegetable or defatted lower-sodium chicken broth
9. 2 teaspoons dry sherry
10. 1/2 teaspoon liquid hot pepper sauce
11. salt and black pepper to taste
12. 1 cup chopped tomato
13. 1 cup nonfat plain yogurt
14. 1/2 cup chopped cilantro
    

Directions

1. In a large, heavy saucepan, heat the oil over medium heat. Add the onion, celery and garlic and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Stir in the mustard and cook for 1 minute.
2. Add the beans, honey, and 3 cups of broth (or water) to the pot. Bring to a boil, reduce the heat to medium-low, and simmer uncovered until the vegetables are very tender and the liquid is somewhat reduced, about 20 minutes.
3. Puree the soup base in a food processor or blender, in batches if necessary, until smooth. Return the puree to the cooking pot, and simmer over medium heat until heated through, about 5 minutes. The soup should be quite thick but not so thick that it mounds on a spoon. Add more liquid to thin if necessary. (This recipe can be made 3 days ahead and refrigerated or frozen. Reheat before serving.
4. Stir in the optional sherry and season with the hot pepper sauce, and salt and pepper to taste. Serve the tomato, onion, yogurt and cilantro at the table as garnishes (don't forget the salt, pepper and hot sauce as well!).

Notes

1. Vegetarian dish if done without chicken broth, vegan without the yogurt
   

Italian sausage soup

Makes 8 1-cup servings

Ingredients

1. 1/2 pound sweet Italian sausage, ground
2. 2/3 cup uncooked long-grain white rice
3. 6 cups beef broth
   
4. 1 can (15 ounces) navy beans, rinsed and drained
5. 1 can (15 ounces) diced tomatoes
6. 1/4 teaspoon black pepper
7. 1 box (10 ounces) frozen spinach, thawed and drained and squeezed dry
8. Mozzarella cheese to garnish
   

Instructions

1. Cook ground sausage over medium heat in a soup pot until the meat is browned and crumbly.
   
2. Add rice, beef broth, beans, tomatoes and pepper. Bring to a simmer.
   
3. Cover and cook 12 to 15 minutes or until rice is tender.
   
4. Stir in chopped spinach and let simmer for a few minutes.
5. Sprinkle with cheese to garnish and serve
   

Greek Chicken, Artichokes, and Brown Rice, from AMA's Family Health Cookbook

Serving Size: 4 servings

Serve with: Greek salad of greens, tomatoes, red onion and feta cheese

Ingredients

1. 2 teaspoons olive oil, preferably extra virgin
2. 3/4 pound skinless boneless chicken breast meat, cut in thin strips
3. 1 teaspoon dried oregano, plus 1/2 teaspoon
4. 1/2 teaspoon salt, plus additional to taste
5. 1/4 teaspoon black pepper, plus additional to taste
6. 1 medium red onion, sliced
7. 3 garlic cloves, finely chopped
8. 2 1/2 cups defatted lower-sodium chicken broth
9. 2 1/2 cups raw quick-cooking brown rice [or, one can cook the brown rice separately and use less chicken broth]
   
10. 1 jar (6 oz) marinated artichoke hearts, reserving liquid
11. 1/2 cup chopped parsley, preferably flat leaf
12. 4 thin lemon slices for garnish

Instructions

1. Heat the oil in a very large, preferably nonstick skillet with a lid or in a Dutch oven. Sprinkle the chicken with 1 teaspoon of the oregano and the salt and pepper. Sauté the chicken, along with the onion, over medium-high heat until the chicken is golden brown and cooked through, 4 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the broth and rice and bring to a boil over high heat. Reduce the heat to low and cook, covered, according to the package directions, 5 to 10 minutes, or until the rice is tender and has absorbed the liquid.
2. Drain the artichoke hearts, reserving 2 tablespoons of the marinade. Stir the artichokes and the reserved marinade into the chicken and rice, add the remaining 1/2 teaspoon of oregano, and cook over medium heat until heated through, 2 to 3 minutes. Take and season with additional salt and pepper if necessary.
3. Sprinkle with the parsley and garnish with the lemon slices before serving.

Comments

1. Go heavy on the artichokes for flavor