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Delicious meals without meat

Vegan Chef Tal Ronnen shows us how to put taste and texture into veggie-based meals.

Congratulations on going vegan for a week! Below you’ll find a suggested 7-day vegan meal plan with delicious and easy recipes that you can use as a guide. 

The main thing to remember: you won’t be starving! 

Plant-based foods are rich in nutrients and will keep you satisfied. You’ll feel better about yourself and the planet. And by adopting a plant-based diet, you will demonstrate compassion towards animals by removing meat and dairy from your meals.

Happy eating! -Chef Tal

7-DAY VEGAN MEAL PLAN


Monday

  • Breakfast-Banana Peanut Butter Smoothie (recipe)
  • Tea-Kuchika, Green, Chamomile
  • Snack-Orange or nectarine
  • Lunch-Deli Slice Sandwich (recipe), with side of carrot sticks and apple 
  • Snack-Small handful of almonds (or your favorite nut)
  • Dinner-Pinto Bean Tacos (recipe)
  • Dessert- Frozen strawberries with vegan ice cream 
  • Decaffeinated  green tea or chamomile

Tuesday

  • Breakfast-Vegan Sausage and Waffles (recipe)
  • Tea-Kuchika, Green, Chamomile
  • Snack-Sliced pear  
  • Lunch- Peanut Butter Banana Sandwich with Agave (recipe), with baked chips
  • Snack-Dehydrated mango slices
  • Dinner-Vegan Mac & Cheese (recipe), with your favorite green salad
  • Dessert-Raspberries with sliced almonds and a drizzle of Agave nectar
  • Decaffeinated green team or chamomile

Wednesday

  • Breakfast-Oatmeal with Nuts and Raisins (recipe)
  • Tea-Kuchika, Green, Chamomile
  • Snack-Orange slices
  • Lunch-Vegetable Gyoza with Siracha Mayonnaise (recipe), with brown rice & sautéed green beans
  • Snack-Vegetable Platter (recipe)
  • Dinner-Margarita Pizza (recipe), with a side salad
  • Dessert: Fruit sorbet (raspberry, mango, lemon, lime)
  • Decaffeinated green tea or chamomile

Thursday

  • Breakfast-Banana Pancakes (recipe) 
  • Tea-Kuchika, Green, Chamomile
  • Snack-Small bunch of grapes
  • Lunch-Vegan sushi (vegetable roll, sweet potato roll, avocado roll), with miso soup
  • Snack-Small handful of assorted nuts
  • Dinner-Beefless Soft Tacos with Avocado Salsa (recipe), with a chopped salad
  • Dessert-Fruit sorbet (raspberry, mango, lemon, lime)
  • Decaffeinated green tea or chamomile

Friday

  • Breakfast-Blueberry Smoothie (recipe)   
  • Tea- Kuchika, Green, Chamomile
  • Snack-Sliced peaches
  • Lunch-Veggie Stir Fry with Brown Rice (recipe)
  • Snack-Small bowl of pickled vegetables (beets, carrots, asparagus, pickles, olives)
  • Dinner-Meatless Vindaloo Curry (recipe), with basmati rice and side salad
  • Dessert-Slice of honeydew melon
  • Decaffeinated green tea or chamomile

Saturday

  • Breakfast- Breakfast Tostadas (recipe)
  • Tea-Kuchika, Green, Chamomile
  • Snack-Sliced apple with almond butter
  • Lunch-Split Pea Soup (recipe) or Crispy Yam Wedges with Garlic Aioli (recipe), with green salad
  • Snack-Slice of watermelon
  • Dinner-Whole Wheat Penne (recipe) and Caesar Salad (recipe)
  • Dessert-Frozen blueberries with vegan vanilla ice cream
  • Decaffeinated green tea or chamomile

Sunday

  • Breakfast-Three Berry Smoothie (recipe), and small vegan yogurt topped with granola 
  • Tea-Kuchika, Green,Chamomile
  • Snack-Sliced pear or apple
  • Lunch-Crispy Chick’n Salad (recipe)
  • Snack- Small handful of tamari almonds (or your favorite nut)
  • Dinner- Grilled Zucchini Lasagna (recipe) and Asparagus Soup (recipe)
  • Dessert-Fruit sorbet (raspberry, mango, lemon, lime)
  • Decaffeinated green tea or chamomile

RECIPES: BREAKFAST RECIPES

Sausage and Waffles

Prep time: 2 minutes
Cook time: 5 minutes
Serves: 1

Ingredients:

  • 2 Frozen, dairy-free waffles (there are several brands available)
  • 2 Meatless breakfast sausages 
  • 1 Small ripe banana, cut into thin slices
  • 1 Tbsp Vegetable oil (olive, canola or sunflower
  • To taste Agave nectar 

Directions:

  1. Toast or warm waffles as instructed on package.
  2. Slice the sausages into bite size pieces. Over medium-high heat, add a little vegetable oil to a small skillet or sauté pan and cook the sausages until golden brown on each side.
  3. Top the toasted waffles with the sliced bananas and drizzle with a little agave nectar and serve with the sausage.

Oatmeal with Nuts and Raisins

Prep time: 2 minutes
Cook time: 10-15 minutes (depending on brand of steel cut oatmeal)
Serves: 1

Ingredients:
  • One serving steel cut whole oats (one serving size, according to packaging)
  • Small handful raw or lightly toasted nut and/or seeds like almonds, walnuts, pecans, 
  • Sunflower seeds, cashews, or hazelnuts 
  • Small handful raisins or other dried fruit
  • To taste non-dairy milk (soy, almond, rice milk)
  • To taste agave nectar

Directions:

Cook the oatmeal, according to the directions on the package. Fold in the nuts, dried fruit and drizzle with a little agave nectar. Add warm, non-dairy milk if desired for creamier oatmeal.

Banana Pancakes

Prep: 5 minutes 
Cook: 5 minutes
Serves: 2

Ingredients:

  • ½ cup vegan pancake mix
  • 1 Tbsp vegan egg replacer
  • 2  rehydrated dates
  • 1  Banana
  • 4 Tbsp vegan buttery spread (try Earth Balance brand)
  • 1 cup maple syrup

Directions:

  1. In a food processor, pulse pancake mix, egg replacer, dates, and banana until well mixed.
  2. In a non-stick sauté pan over medium-high heat foam the buttery spread, add the pancake mixture, “you should hear the sizzle!” Cook pancakes until top is bubbly and both sides are golden brown.
  3. Garnish with buttery spread and drizzle with maple syrup. 

Breakfast Tostadas

Prep: 10 minutes 
Cook: 10 minutes
Serves: 2


Ingredients:

  • 2 Tbsp canola oil
  • ½ cup baby potatoes, halved
  • ½ cup frozen yam, diced
  • ¼ cup white onion, cut root stem axis
  • 1 garlic clove, minced
  • 2 Tbsp cilantro shaved
  • 1 pkg corn tortillas
  • ½ cup refried beans
  • ½ cup salsa
  • ½ cup vegan sour cream (try Tofutti brand)
  • 2 lime wedges
  • To taste Mexican hot sauce  

Directions:

In a non-stick pan, over medium heat, sauté baby potatoes for two minutes until they just start to caramelize. Add frozen yams, white onions and garlic cloves and continue to sauté until potatoes are fully caramelized and crispy; add onions. Set aside. Meanwhile reheat refried beans in microwave.  Cook corn tortillas in a non-stick skillet for two minutes and flip. Top tortillas with hot refried beans and baby potato/yam/onion mixture. Garnish tostadas with salsa, vegan sour cream, lime wedges and Mexican hot sauce. 

Blueberry Smoothie

Prep: 5 minutes 
Cook: 1 minute
Serves: 1-2

Ingredients:

  • 8-12 ounces non-dairy milk (soy, almond, rice)
  • Handful frozen blueberries
  • ½ Frozen banana
  • Handful frozen broccoli
  • 1-2 scoops vegan protein powder
  • 1 Tbsp agave nectar (optional)

Directions:

Add non-dairy milk into a blender. Add frozen blueberries, banana and broccoli. Add a little agave nectar and vegan protein powder. Blend until smooth.

Banana Peanut Butter Smoothie

Prep: 5 minutes 
Cook: 1 minute
Serves: 1-2

Ingredients:

  • 1 cup Almond milk
  • 4 Rehydrated dates
  • 1  Frozen banana           
  • 4 Tbsp Peanut butter    
  • 1/2 cup Ice cubes
  • 1 Tbsp Flax oil (optional)

Directions:

In a blender, add almond milk and rehydrated dates. Blend on high until dates are finely blended; turn off blender. Add banana, peanut butter, ice cubes and flax oil. Blend on high until ice cubes are finely blended. 

Three Berry Smoothie

Prep: 5 minutes
Cook: 1 minutes
Serves: 1-2

Ingredients:

  • 1/3 cup Frozen raspberries
  • 1/3 cup Frozen blackberries
  • 1/3 cup Frozen strawberries
  • 1/2 Frozen banana
  • 1 cup Almond milk
  • 4 Tbsp Maple syrup  
  • 1/2 cup Ice cubes
  • 1 Tbsp Flax oil (optional)

Directions:

In a blender, add berries, banana, almond milk, maple syrup, ice cubes and flax oil. Blend on high until ice cubes and berries are finely blended; turn off blender and serve.

LUNCH RECIPES

Vegetable Gyoza with Siracha Mayonnaise    
Prep: 5 minutes  Cook: 3-5minutes Serves: 1-2
Ingredients:

  • 2 Tbsp Siracha sauce
  • 2 Tbsp Sesame oil
  • 1 pkg Vegetable gyoza
  • 3 Tbsp Water
  • ½ cup Vegan mayonnaise (try Veganaise brand)
  • 2 Tbsp Siracha sauce
  • 2 Tbsp Ponzu sauce
  • 1 tsp Black sesame seeds

Directions:

Thaw frozen gyoza on a plate covered with a towel to keep the gyoza moist (30 mins). In a small bowl, mix together vegan mayo and Siracha sauce; set aside. Heat a non-stick fry pan, over medium heat, add sesame oil. Once sesame oil is hot and “ripples” add gyoza flat side down to pan. Carefully pour water into pan and cover. Cook gyoza covered, shaking the pan gently every 30 seconds to ensure gyoza does not stick. Cook gyoza until water has evaporated and gyoza are nicely caramelized. Serve with Siracha mayo sauce and ponzu sauce. Garnish with black sesame seeds. 

Veggie Stir Fry with Brown Rice

Prep: 10 minutes 
Cook: 65 minutes (includes 50 minutes for cooking rice)
Serves: 2


Ingredients:

  • 1 cup Brown rice
  • 1 Tbsp Canola oil
  • 1 Red onion, sliced thin
  • 1 Red pepper, sliced thin
  • 6 Shitake mushrooms, sliced thin
  • 2 bunch Bok choy, bottom and green of leaves slice thin and separated
  • ½ cup Edamame
  • ¼ cup Scallions, green part sliced into thin rounds
  • To season Toasted sesame seeds
  • 1 Tbsp Vegan teriyaki sauce (try Soy Vay brand)

Directions:

Cook brown rice according to package directions. Use a vegetable broth instead of water for more flavor. In a large sauté pan, add a small amount of canola oil sauté the onions, peppers, mushrooms and bottom part of the bok choy over medium-high heat until tender. Add the edamame, sliced scallions, bok choy leaf tops. Cook for a few minutes to heat and wilt bok choy tops. Add teriyaki sauce and stir to coat. Serve over brown rice and sprinkle with sesame seeds.

Deli Slice Sandwich

Prep time: 5 minutes
Cook time: 0 minutes
Serves: 1


Ingredients:

  • 3-5 slices Vegan deli slices (try Tofurky brand; they come in a variety of flavors)
  • 1 Fresh tomato, sliced
  • 1-2 pieces Lettuce
  • 2 slices Whole grain bread (or favorite vegan bread of choice)
  • 1 tsp Vegan mayonnaise (try Veganaise brand)
  • 2 slices Avocado (optional)
  • 2 slices Pickle (optional)
  • 1 slice Onions (optional)
  • 1 slice Vegan cheese (try brands like Follow Your Heart, Daiya or Sheese)  

Assemble a hearty sandwich with your favorite condiments like sliced ripe avocado, pickles, onions or a vegan cheese. 

Peanut Butter Banana Sandwich with Agave

Prep time: 5 minutes
Cook time: 0 minutes
Serves: 1

Ingredients:

  • 2 slices Vegan bread 
  • 2 Tbsp Peanut butter (or other nut or seed butter - try almond, sunflower, cashew butters for something new)
  • 1 Small, ripe banana, sliced into rounds or lengthwise
  • 1 tsp Agave nectar
  • To taste Granola (adds a little crunch)

Spread a slice of bread with the nut butter, top with the sliced banana and drizzle with a little agave nectar. For a little crunch, add a sprinkle of granola to the sandwich.

 SNACK RECIPES

Vegetable Platter         

2 cup Baby carrots
1 head Broccoli
1 cup Cherry tomatoes
1 ct Cucumber ¼” coins
1 ct Red pepper, ½” wedges
1 ct Green pepper, ½” wedges
1 ct Yellow pepper, ½” wedges
1 cup Snap peas
2 cups Prepared hummus
**Arrange all vegetables on a serving platter with hummus for dipping.

Prep: 10 minutes 
Cook: 0 minutes
Serves: 6

DINNER RECIPES

Vegan Macaroni & Cheese

Prep: 10 minutes  Cook: 10 minutes Serves: 4
Ingredients:   

450  gr Macaroni, dry        1 Tbsp Extra virgin olive oil1 Clove garlic, minced    1 Small shallot, minced             
2 Tbsp White wine    3 cups Almond milk
2 Tbsp Agar agar  2 cups Nutritional yeast    3 Tbsp Ground mustard   ½ tsp Salt ½ tsp Pepper          
¾ cup Vegan cheddar cheese (try Daiya brand)   
Directions:    

Cook macaroni, as per cooking instruction on the box. Meanwhile, in a small mixing bowl, mix together almond milk and agar agar until well combined; set aside. In a non-stick pan on moderate heat, sauté garlic and shallots in olive oil until translucent and fragrant—do not brown. Deglaze with white wine and add almond milk/agar agar mixture, nutritional yeast, ground mustard, salt and pepper and bring to a simmer. Add vegan cheddar cheese and mix cheese well until cheese just starts to melt. Serve immediately.

Margarita Pizza

Prep: 2 minutes
Cook: 12 minutes
Serves: 2-3

Ingredients:

1 Frozen Pizza Dough
¼ cup Pizza sauce
½ cup Vegan mozzarella cheese (try Daiya brand)
1 tsp Parsley, chopped
    
Directions:

Preheat oven to 425 degrees. Spread pizza sauce evenly over pizza dough. Cover sauce with vegan cheese. Bake pizza on bottom rack of oven for 10-12 minutes until pizza dough is crispy and cheese is melted. Garnish with parsley.

Meatless Vindaloo Curry 
Prep: 20 minutes  Cook: 10 minutes Serves: 2

Ingredients: 

1 cup Brown rice
½ cup Vegan yogurt
2 Tbsp Vegan sour cream
2 Tbsp Canola oil
1 cup Halved baby potatoes (3/4-1”)
½ cup Sliced white onion, root stem axis
1 cup Prepared Vindaloo sauce 
2 Tbsp Shaved cilantro
2  Poppadums

Directions:

Cook brown rice, as per cooking instructions on package. Meanwhile, in a small mixing bowl, mix vegan yogurt and sour cream; set aside. In a non-stick sauté pan, over medium high-heat, sauté halved baby potatoes cut side down in canola oil for one minute and add onions. Cook onions and potatoes until well caramelized. Potatoes should be crispy and fork tender.  Add Vindaloo sauce and bring to a simmer. Add cilantro, toss and remove from heat. 

To assemble:

Separate cooked rice into two serving bowls. Top with sautéed potato/vindaloo mixture. Garnish with 2 Tbsp yogurt/sour cream mixture and crispy poppadums. 


Pinto Bean Tacos   
      
Prep: 7 minutes  Cook: 10 minutes Serves: 4

Ingredients:

1 can (14 fl oz) Canned pinto beans (reserve Juice)
1 pkg 3” soft corn tortillas
1 cup Vegan cheddar cheese (try Daiya brand)
1 cup Prepared guacamole
1 cup Prepared salsa
1 cup Leaf lettuce finely sliced
¼ cup Shaved cilantro
¼ cup Mexican hot sauce
2 Limes, cut into wedges

Directions:

In a non-stick sauté pan, over medium-high heat, sauté canned pinto beans and reserved juices until 75% of the moisture is evaporated and beans are piping hot. In a separate large fry pan, add tortillas and cook for two minutes. Flip tortilla and add cooked pinto beans and vegan cheese. Cook until cheese is just melted. Garnish tacos with guacamole, salsa, lettuce, cilantro, Mexican hot sauce and lime wedges. 

Beefless Soft Tacos with Avocado Salsa

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4

Ingredients:

1 pkg Frozen vegan beefless tips (try Gardein Beefless Tips brand)
1 Tbsp Olive oil
12 ounce tub Prepared green salsa
1 Ripe avocado
½ tsp Lime juice
¼ cup fresh cilantro
1 package Organic corn tortillas
1 head Shredded cabbage
4 Corn on the cob, grilled (optional)

Directions:

Slice the frozen vegan beefless tips in half and cook in olive oil, over medium high heat, until nicely browned. Remove from heat and mix in some green salsa (1/4 of the tub). Dice the ripe avocado and add a splash of lime juice and minced cilantro to the remaining salsa. Season with salt and pepper to taste. Add the beefless tips with the avocado salsa and shredded cabbage to warmed corn tortillas. Serve with a side of grilled corn, if desired.

Grilled Zucchini Lasagna

Prep: 30 minutes 
Cook: 30-40 minutes
Serves: 8

Ingredients:

For the filling….

½ cup Chopped onion
¼ cup Olive oil
1 Tbsp Chopped garlic
1-28 oz Can of diced tomatoes
½ cup Tomato paste
1 lbs Vegan beef crumbles or vegan Italian sausages, diced (optional)
1 Tbsp Chopped parsley1 Tbsp Chopped basil
1 Tbsp Salt
1 tsp Pepper1 Lemon, juice from one
2 Tbsp Nutritional yeast flakes

For the lasagna…

½ lbs Sliced zucchini, cut lengthwise (1/4-inch thick)
2/3 lbs Extra firm tofu
1 Tbsp Chopped basil
1 Tbsp Chopped parsley
1 Tbsp Salt 
1 tsp Black pepper 
1 ½ cups Shredded vegan mozzarella cheese             
Directions:

For the filling…

Sauté the onion in olive oil for 7-8 minutes or until softened. Add the garlic and cook for an additional 2 minutes. Add red wine and reduce by half. Add the tomatoes, tomato paste and “beef” (optional). Cook 15-20 minutes or until the liquid is reduced by a quarter and the sauce has thickened slightly. Add the remaining ingredients and mix well.

For the lasagna…

Preheat the oven to 375 degrees. Grill the zucchini for one minute on each side. Crumble the tofu into small curds, resembling ricotta cheese, and mix in the herbs, salt and pepper. Layer the cooked zucchini strips in a lightly oiled baking dish and top with layers of the tofu mixture and sauce; forming three layers. Top the upper layer with sauce and then sprinkle the shredded cheese all over. Bake for 30-40 minutes, or until the cheese is melted, lasagna is bubbling and heated through thoroughly. Allow to sit for 10 minutes, slice and serve.

Asparagus Soup from The Conscious Cook

Makes 6 servings

Prep time: 1 hour, 15 minutes

Ingredients:

Sea salt
3 tablespoons extra-virgin olive oil
1 large bunch asparagus, ends trimmed, cut into 2-inch pieces
2 stalks celery, chopped
1 large onion, chopped
2 quarts faux chicken or vegetable stock (try Better Than Bouillon brand)1 bay leaf
1 cup thick Cashew Cream (recipe below), plus more for garnish
Freshly ground black pepper
2 cups fresh baby spinach
Microgreens for garnish

Directions:

Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

Add the asparagus, celery, and onion and sauté for 6 to 10 minutes, until the celery is just soft. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes. Remove and discard the bay leaf. Season to taste with salt and pepper.

Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Add the spinach to the last batch and continue blending until smooth. Pour the soup into a large bowl and stir to incorporate the spinach batch. Ladle into bowls. Garnish each bowl with microgreens and drops of Cashew Cream.

Cashew Cream from The Conscious Cook

Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream
Prep time: 10 minutes, plus soaking overnight.

Ingredients:

2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water

Directions:

Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.

Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)

To make thick cashew cream, which some of the recipes in this book call for, simply reduce the amount of water when they are placed in the blender, so that the water just slightly covers the cashews.

Caesar Salad with Focaccia Croutons from The Conscious Cook

Makes 4 servings
Prep time: 15 minutes

Ingredients:

¼ plain focaccia, cut into ½ inch cubes
3 garlic cloves
1 tablespoon capers, drained
1 cup vegan mayonnaise
1 tablespoon white miso paste
2 tablespoons nutritional yeast flakes
½ tablespoon light agave nectar
1 cup olive oil
2 small heads romaine lettuce, shredded
Sea salt and freshly ground
black pepper
Caperberries

Directions:

Preheat the oven to 350°F. Spread the focaccia cubes on a baking sheet and bake for 10 minutes, or until lightly toasted. Mince the garlic and capers in a food processor. Add the mayonnaise, miso paste, nutritional yeast, agave nectar, and ½ cup water and pulse to combine. With the motor running, slowly add the oil in a thin stream. Continue to blend for about 1 minute, until emulsified. Season with salt and pepper to taste. Place the lettuce and croutons in a large bowl. Drizzle the dressing over the top and toss well to coat. Garnish with caperberries and serve immediately.

Whole Wheat Penne with San Marzano Tomatoes from The Conscious Cook

Makes 4 servings
Prep time: 30 minutes

Ingredients:

Sea salt
3 tablespoons extra-virgin olive oil
2 onions, quartered and sliced
2 fennel bulbs, halved and sliced
1 (28-ounce) can peeled Italian San
Marzano tomatoes, drained
4 garlic cloves, minced
½ cup vegetable stock
½ cup white wine
4 cups roughly chopped Swiss chard
Freshly ground black pepper
Juice of 1 lemon
¾ cup Manzanilla (green) olives, roughly chopped
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh thyme
1 tablespoon minced fresh parsley
8 ounces whole wheat penne, cooked al dente according to package

Directions:

Place a large sauté pan over medium-high heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 more seconds, being careful not to let it smoke. This will create a nonstick effect. Add the onions and fennel and cook for 3 to 4 minutes, stirring occasionally. Add the tomatoes, crushing each one with your hand, along with the garlic, stock, wine, and chard. Season with salt and pepper to taste. Reduce the heat to medium and cook for 5 minutes. Add the lemon juice and olives and simmer for 3 to 5 minutes, until the olives are tender. Fold in the tarragon, thyme, and parsley, along with the hot pasta. Serve immediately.

Split Pea Soup with Tempeh Bacon and Chipotle Cream from The Conscious Cook

Makes 4 servings
Prep time: 1 hour, 15 minutes

Ingredients:

Sea salt
4 tablespoons Earth Balance
2 shallots, minced
2 leeks, thinly sliced
1 large carrot, coarsely chopped
3 cloves garlic, minced
1 teaspoon chopped fresh rosemary
1 bay leaf
1 teaspoon smoked paprika
5 cups vegetable stock or faux chicken stock (try Better Than Bouillon brand)
1 ½ cups green split peas, rinsed
Freshly ground black pepper
2 teaspoons canola oil
4 slices tempeh bacon
Chipotle Cream (recipe follows)

Directions:

Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the Earth Balance and stir until melted, being careful not to let it burn. This will create a nonstick effect. Add the shallots, leeks, carrot, and garlic and sauté for 5 minutes. Add the rosemary, bay leaf, and paprika and continue cooking for 2 minutes. Add the stock and split peas and season with salt and pepper to taste. Bring to a boil, and then reduce the heat and simmer, uncovered, for 1 hour. Meanwhile, heat the oil in a small skillet over medium-high heat. Add the tempeh bacon and fry on both sides until crisp. Cool, and then coarsely crumble. Serve the soup garnished with the Chipotle Cream and tempeh bacon.

Chipotle Cream from The Conscious Cook

Ingredients:

¼ cup vegan mayonnaise
½ cup thick Cashew Cream (see recipe)
½ canned chipotle in adobo sauce
Sea salt and freshly ground black pepper to taste
Juice of 1 lime

Directions:

Place all of the ingredients in a food processor and blend until well mixed.

 

 

Monday, June 6, 2011

Gardening & Outdoors

Veggie Growing 101 Challenge