Recipe Ideas for the Vegan Mom, Family, and Friends

Recipe Ideas for the Vegan Mom, Family, and Friends

1. Warmed, sliced bananas covered in maple syrup.

2. Steamed artichoke hearts, diced, and sauteed in olive oil.

3. Half a grapefruit, sprinkled with raw sugar, and covered with sliced strawberries.

4. Julienne baby carrots, sauteed and sprinkled with garlic salt.

5. Soft-boiled garlic cloves, spread on sourdough.

6. Half an avocado, filled with diced tomatoes and cilantro, served with blue corn chips.

If you have about an hour, you can cook and clean up a tasty vegan meal or filling snack. Pre qualification is, you have necessary ingredients handy. This takes some planning. Go to your food market as often as possible, and that way you will find fresh foods, and you will notice what the market has a surplus of, because it will have a good price. Try to avoid processed foods, especially for sensitive vegans, and of course for your precious Vegan Mom.

I’m listing six of my favorite recipe ideas that use local, fresh, and seasonably available organic available foods in simple combinations and methods of preparation. For example, try boiling garlic cloves instead of basting in the oven. This method to me is easier, and gives the same result – a soft, smooth garlic paste that tastes as rich as butter. You can boil the garlic with other vegetables. Remove the other vegetables for a different recipe, and spread the garlic on sourdough. When you are out shopping, look for places that sell good sourdough bread, which is vegan-friendly. Sourdough is so light, but it can fill you up for a long time, and it compliments so many other foods. A true world-citizen – modest, ubiquitous, and giving much back.

When sauteing, try to find an enameled cast-iron pan. This could also make a very nice gift ! I use olive oil for all my sauteing, but some people prefer different oils, or use a mixture of them. Oils do change flavors, so be careful. For example, peanut and sesame oils will influence the flavor of fruits and vegetables quite a bit. Main rule for saute, is “hot pan / cold oil”. I learned this from a cooking show and that rule has never failed me.

Saute needs to be crisp on the outside, soft on the inside. Turn the heat on under your pan. Watch closely as the pan will heat up in just a few minutes, with nothing in it. Don’t scorch it !! Then, add enough oil to coat your ingredients, not drown them. Wait until the surface of the oil crackles when yo sprinkle it with water. Now, add your ingredients for the saute, and stir quickly so they are coated evenly on all sides. Adjust the heat so the oil does not burn, and shake the pan regularly so everything is coated and has a chance to cook. If you use the right amount of oil, there should not be much to drain. You can save some of the oil and use it again, if you don’t burn it.