All Things Vegan: Recipe Edition! BY Alicia Demello

All things Vegan: REcipe Edition

by Alicia Demello

LMT, Reflexology certified, Neuromuscular Therapy for Head and neck certified, professional foodie

See her Vegan Guide below!

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Alicia shares recipes she tried when going vegan! 

Corn and Potato Chowder
(makes 4-6 servings)

Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
1 celery rib, chopped
3 medium Yukon Gold potatoes, peeled and diced
4 cups vegetable broth or water
salt and freshly ground black pepper
3 cups fresh, frozen, or canned corn kernels
1 cup plain unsweetened soy milk
1 tablespoon minced green onions or chives, for garnish

Method:​

1. In a large soup pot, heat the oil over medium heat. Add the onion and celery. Cover and cook until the vegetables are softened, about 10 minutes
2. Add the potatoes, broth, and salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer, uncovered, until the potatoes begin to soften, about 30 minutes.
3. Add the corn and simmer 15 minutes longer. Puree about half the soup in the pot with an immersion blender or in a blender or food processor, and return to the pot. Stir in the soy milk and taste, adjusting seasonings if necessary.
4. Ladle the soup into bowls, garnish with green onions, and serve.

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Green Bean and Mushroom Stroganoff
(makes 4 servings)

Ingredients:
1 pound green beans, trimmed and cut into 1-inch lengths
2 tablespoons olive oil
1 large onion, chopped
12 ounces white mushrooms, lightly rinsed, patted dry, and cut into 1/4-inch slices
1 tablespoon sweet Hungarian paprika
2 tablespoons all-purpose flour
1 tablespoon tomato paste
½ cup dry white wine
2 cups vegetable broth or water
salt and freshly ground pepper
½ cup vegan sour cream

Method:

1. Lightly steam the green beans until just tender, 5 to 7 minutes. Set aside.
2. In a large saucepan, heat the oil over medium heat. Add the onion, cover, and cook until soft, about 10 minutes. Add the mushrooms and cook, uncovered, until mushrooms release their juices, about 3 minutes more. Stir in the paprika and the flour, and cook, stirring for 1 minute. Add the tomato paste and wine, stirring until smooth.
3. Add the steamed green beans and broth and bring to a boil. Reduce heat to low, season with salt and pepper to taste, and simmer until the vegetables are tender and the sauce thickens slightly, about 20 minutes.
4. Spoon about 1 cup of the broth into a small bowl. Add the sour cream, stirring to blend. Stir the sour cream mixture back into the saucepan. Serve immediately.

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Additional Vegan Recipes:

Mushroom Wellington
https://www.deliciouseveryday.com/mushroom-wellington/#recipe


Matcha Cheesecake with Orea Crust
https://biancazapatka.com/en/matcha-cheesecake-oreo-tart/


New York Cheesecake
https://biancazapatka.com/en/new-york-cheesecake-recipe-vegan/

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Alicia's Vegan Guide!

Click Here to see Alicia's Intro to Veganism!
Click here see Alicia's local Vegan Restaurant Recommendations and Vegan Restaurant Finder App!
Click Here to see Alicia's Vegan Blog Recommendations​!
Click Here to see Alicia's Vegan Brands She Trusts!