Irish Soda Bread (Oil Free and Vegan)

Ingredients

  • 4 cups whole wheat flour
  • 1 tbsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup raisins
  • 1 1/2 cups non-dairy milk
  • 2 tsp cider vinegar

Directions

Preheat oven to 375 degrees.

Combine non-dairy milk and vinegar and set aside.

Combine dry ingredients and raisins.  Blend in non-dairy milk mixture and knead until a pliable and smooth dough forms.

Shape dough into a round loaf, no more than 3 inches thick.

Place on a baking stone or sheet and bake for 35-40 minutes.

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Raw Carrot and Beet Salad (Vegan, Gluten Free and Oil Free)

rawcarrotandbeetsalad

Ingredients

  • 1 lb carrots, shredded
  • 1 lb beets, shredded
  • 1 apple, shredded
  • 1 shallot, minced
  • 2 tbsp cider vinegar
  • 2 tsp Dijon mustard
  • 4 dashes Tabasco or other hot sauce
  • 1/2 tsp smoked sea salt
  • freshly ground pepper, to taste

Directions

Combine carrots, beets, apple, and shallot in a large bowl.  In a small bowl, combine remaining ingredients.  Pour onto salad and mix until thoroughly blended.  Let sit at least half an hour before serving.  This is even better the next day.

Serves 4-6.

Black Bean Soup (Vegan, Gluten Free and Oil Free)

Ingredients

  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cans diced tomatoes, un-drained
  • 3 cans black beans, drained and rinsed
  • 2 cups vegetable broth
  • 1 jalapeno, seeded, de-veined, and minced
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp cayenne (optional)
  • sea salt and freshly ground black pepper, to taste
  • 1/4-1/2 cup green onions, chopped

Directions

In large pot, onion and garlic with a small amount of water. Cook over medium heat, stirring often, until onions are soft. Add tomatoes, beans, broth, jalapenos and spices. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Use hand mixer or a blender to puree and simmer for at least another 10 minutes. Stir in green onions and serve.

Serves 4-6.

Spicy Corn Chowder (Vegan, Gluten Free and Oil Free)

Ingredients

  • 1 cup raw cashews, soaked for at least 4 hours*
  • 1 onion, diced
  • 1 bell pepper (any color), diced
  • 1 jalapeno, seeded, de-veined, and minced
  • 4 cups vegetable broth
  • 6 red potatoes, diced
  • 2 cups frozen corn
  • 2 tsp sea salt
  • 1 tsp cumin
  • 1/2 tsp white pepper
  • 2 tbsp nutritional yeast (optional)

Directions

Saute onion and bell pepper in a little water until soft.  Add remaining ingredients, except cashews and water, bring to a boil, and then simmer until potatoes are soft.

Meanwhile, combine cashews and water in a food processor or blender and puree until smooth.

Add mixture to soup and heat through until thickened.

* If you are allergic to nuts or prefer not to use them in this recipe, you can substitute 1 cup non-dairy milk and your thickening agent of choice or 1 cup non-dairy creamer.

Serves 6.