Vegan, Pantry-Friendly, Spring-Inspired Recipes

INGREDIENTS:

Salad
2 cups (370g) cooked quinoa*
1 cup (165g) cooked chickpeas**
2 red bell peppers (we used 1 red and 1 yellow)
1 medium-sized tomato, seeded and chopped
1/3 cucumber, diced
1/4 cup (30g) dried cranberries
1/4 cup (about 13-15) kalamata olives, pitted and chopped
1 sprig green onion, thinly sliced 1/2 cup (70g) roasted almonds, coarsely chopped

Dressing
2 lemons, juiced
2 Tbsp (30 mL) olive oil
1 head of garlic (about 8 cloves)
1 Tbsp (15 mL) tahini (sesame seed paste)
1 tsp (5 mL) sodium-reduced soy sauce
1 tsp (5 mL) balsamic vinegar
1 tsp onion powder
Salt and pepper to taste

Tart

1 block Puff Pastry
1 tbs Plain Flour for dusting
Handful Basil, chopped fine
Handful Parsley, chopped fine
Handful Chives, chopped fine
Zest 1 Lemon, grated
4 tbs Olive Oil
2 tsp Sea Salt
1 tsp Cracked Black Pepper
2 Bunches Asparagus, woody ends removed.

Cheese Sauce

2 tbs Vegan Margarine
2 tbs Plain Flou
1 & 1/2 cups (360ml) Non Dairy Milk
1 tsp Sea Salt
Pinch Dried Garlic
Pinch Dried Onion
1 tbs Nutritional Yeast, optiona

Salad

3 cups (300 g) dry fusilli pasta (GF if desired)
1/2 cup (80 g) cooked chickpeas
2 red bell peppers, chopped
1/2 large English cucumber, chopped into small pieces
1/2 cup (5 g) packed fresh dill, stems removed, roughly chopped
1 small red onion, peeled, finely chopped
1/2 cup (70 g) kalamata olives, pitted and halved

Dressing

1/2 cup (125 mL) tahini (sesame seed butter)
1 lemon, juiced (~2 Tbsp or 30 mL)
1/2 cup (125 mL) water
1 Tbsp (15 mL) olive oil
1 Tbsp (15 mL) red wine vinegar, or sub other vinegar
1 clove garlic
1/2 tsp ground cumin
1/2 tsp paprika powder
1/8 tsp salt

Stir fry

2 cups cooked rice
2 tsp oil
2 medium red onions, diced
4 cloves garlic, thinly sliced
1.25 cups (175 g) mock chicken meat replacement
4 big handfuls green beans, ends cut, cut in half
2 red bell peppers, chopped
1/3 cup (roughly 7) sun-dried tomatoes in oil, coarsely chopped
1/3 cup (80 ml) sodium-reduced soy sauce
2 tsp (10 ml) sambal (or more if you like the heat)

peanut sauce

1/2 cup (125 ml) 100% pure peanut butter
1/3 cup (80 ml) water
1 clove garlic
1 Tbsp (15 ml) soy sauce
1/2 lime, juiced
1 tsp (5 g) raw or brown sugar

Scrambled Ackee ‘Egg’

2 tbs Vegetable Oil
5 Spring Onions, finely chopped
1 Yellow or Red Pepper, finely sliced
1 tsp Smoked Paprika
Pinch Ground Pepper
Pinch Sea Salt
1/2 tsp Dried Garlic, ground
1 tin Ackee, from a tin, drained & patted dry
1/4 cup/60ml Non Dairy Milk
Handful Baby Spinach, washed, any big stems removed.

Hash Browns

BBQ Beans

1 tbs Olive Oil
1 Clove of Garlic, Minced
2 Shallots, Chopped fine
1 tsp Smoked Paprika
Pinch of Sea Salt & Pepper
2 cups/400g Chopped Tomatoes, from a tin.
2 tbs of Unrefined Caster Sugar
1 tbs of White Wine Vinegar
1 cup/200g Cooked Butter Beans, from a tin or jar is best.
1 cup/200g Cooked Haricot Beans, from a tin or jar is best.
3 tbs BBQ Sauce

2 large Maris Piper potatoes, peeled, grated & water squeezed out
3 spring onions, finely chopped
4 tbsp plain flour or buckwheat flour, to keep GF
2 tbsp extra virgin olive oil
1 tsp paprika
1 tsp cayenne pepper
pinch sea salt and pepper
1 tbs Oil, to bring the mix together
1 tbs Chipotle Paste

Serve with

Vegan Sausage
Fried Plantain
Spinach
Tortilla’s
Mixed Seeds