It’s not always easy to find low cost, delicious plant-based recipes with ingredients you can find in almost any grocery store in your area. These recipes are not only good, but they’re also delicious enough that people who aren’t vegan will enjoy them. One easy vegan dish that’s versatile and can use a variety of noodles and vegetables is vegetarian pad thai. Since traditional pad thai adds eggs, as do the pad thai noodles and is made with fish sauce, those are the only ingredients that require substitution.
Pick your favorite vegan rice noodles for Pad Thai.
You’ll need noodles, a host of vegetables such as broccoli, bell peppers—red and/or yellow, baby corn cobs, carrots, shredded red cabbage and even frozen shelled edamame if you choose. Onions and garlic are almost a must, as is a lime and fresh cilantro. For the sauce, you can opt for a very quick version combining 1/4 cup natural peanut butter that contains only peanuts, 1/4cup tamari and a tsp of hot sauce. Cook the noodles. In a skillet sauté the onions and garlic, then put in your carrots and peppers, adding water if necessary. Add the other vegetables you chose and if more water is necessary, add it. Cover with a lid and cook all vegetables to desired tenderness. Drain noodles, mix your sauce and add to the noodles and mix. Combine the noodles with vegetables and you’re ready to serve.
Add a side salad to this vegan barley mushroom soup and you have a divine lunch or dinner.
You need a tablespoon of coconut oil, one onion and one carrot that are diced, one rib of celery that’s chopped, a tablespoon of butter, 8 ounces of mushrooms, sliced, 6 cups of mushroom broth or vegetable broth, 2/3 cup of barley, pearl barley is best, a tsp of soy sauce, 1 ½ tsp of Worcestershire sauce, a bay leaf and ¼ tsp dried thyme. Sauté the carrot, onion and celery in a saucepan until onion is translucent, add mushrooms and continue cooking until mushrooms are darker brown and the water has seeped out, approximately five minutes. Add the broth, pearl barley and all the other ingredients and reduce heat to simmer for 35 minutes or when the barley is tender. Take out the bay leaf and serve with a side salad.
You don’t have to miss out on ice cream when you’re vegan.
There are several delicious ways to make ice cream without using any animal products. The best known is probably banana ice cream. Slice several bananas into one inch rounds and freeze until firm on a cookie sheet to keep them separated. Throw the rounds into a blender or food processor and in seconds, you’ll have a smooth creamy ice cream without any cream involved. You can make other versions by using frozen fruit from the grocery store. Combine a 16 ounce bag of frozen pineapple chunks with a cup of frozen mango and a tablespoon of lime or lemon juice and blend until smooth.
- Use mashed avocado for spread and top whole grain toast with sprouts and fancy baby lettuce. For a tastier treat, use Ezekiel sprouted bread.
- Almost anything is good inside a soft taco shell, so grill some vegetables or use last night’s left over roasted vegetables and warm some beans or refried beans, chopped lettuce, onions and/or tomatoes then fill them. Supper’s quick and ready in a few minutes.
- Heat coconut oil and brown vermicelli, then add rice, water and vegetables of your choice. Cook until the rice absorbs all the water.
- Get the grill heated for a quick supper everyone will enjoy. Slice summer squash, eggplant, zucchini, quarter red onions, bell peppers of all colors, portabella mushrooms and asparagus. Brush with oil. Sprinkle with salt and pepper and grill.
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