Vegan Recipes

Cannot decide what to bring to our Green Movie Series? Here are some suggested recipes from our lovely members.
Recipe by Julieanna Hever
THIS HEARTY CHILI is robust and satisfying. Enjoy with a Whole-Grain Corn Muffin or two and even a dollop of No-Cheese Sauce. Keep this recipe on standby for anytime you want a warm, easy, and soothing meal.
3 medium yellow onions, peeled and chopped (about 1½ cups)
1½ cups chopped celery
2 medium carrots, peeled and sliced (about 1 cup)
2 medium bell peppers, seeded and chopped (about 1 cup)
1 to 2 cloves garlic, peeled and minced
6 cups Vegetable Stock, or low-sodium vegetable broth
1½ tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon chipotle powder or smoked paprika
½ teaspoon cayenne pepper
2 cups red lentils, rinsed
One 28-ounce can crushed tomatoes
One 15-ounce can kidney beans, drained and rinsed
Zest and juice of 1 lime
Salt and freshly ground black pepper to taste
1. Place the onion, celery, carrots, bell peppers, garlic, and 1 cup of the vegetable stock in a large pot over medium-high heat. Cook, stirring occasionally, until the vegetables soften, 5 to 7 minutes. Add the chili powder, cumin, paprika, chipotle powder, and cayenne pepper and cook for an additional minute, stirring well.
2. Add the lentils, tomatoes, kidney beans, and the remaining vegetable stock to the pot. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are soft, about 45 minutes. Add the lime zest and juice and season with salt and pepper.
Excerpt From: Sroufe, Del. “Forks Over Knives—The Cookbook.” The Experiment, 2012-01-01. iBooks.
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I have a love affair with lemon, so when Jane arrived at our house with these moist little lemon cupcakes she had created, I was on cloud nine! They hit my lemon spot on the head! They don’t rise high, so just frost them with our fantastic Lime Frosting on the following page and enjoy this bit of sunshine.
11/2 cups oat flour (this is sometimes called oat bran flour, as well)
1 teaspoon baking soda
1 teaspoon baking powder (Hain Featherweight sodium-free, recommended)
1/2 cup pure maple syrup
Zest of 3 large lemons
2/3 cup fresh lemon juice
1/2 cup unsweetened applesauce (4 ounces)
1 teaspoon vanilla
1/4 cup water
Preheat the oven to 350°F.
Line a 12-cupcake tin with paper liners or use a nonstick pan.
Combine dry ingredients in a large mixing bowl. Add the maple syrup, lemon zest and lemon juice, applesauce, vanilla, and water. Stir.
Divide batter evenly between cupcake wells. Bake for 25 to 30 minutes, until the cupcakes brown slightly. Cool, frost with Lime Frosting, and garnish with lemon zest or lime zest for a twist! They are also good unfrosted. It’s that lemon punch!


Shazam! This is alive. It works as a bright-tasting layer on Lemon Cupcakes.
12 ounces lite silken firm tofu
1/4 cup fresh lime juice
Zest of 1 lime
1/3 cup pure maple syrup
1 tablespoon chia seeds
In a food processor combine tofu, lime juice and lime zest, and maple syrup, and blend until smooth. Be sure to scrape down the sides of the machine so all the tofu gets well blended. Add the chia seeds and pulse until the frosting is uniformly  mixed. Boom, it is ready to go!
Excerpt From: Ann Crile Esselstyn & Jane Esselstyn. “The Prevent and Reverse Heart Disease Cookbook.” Penguin Group, USA, 2014-08-27. iBooks.
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