Today I’m taking you from breakfast all the way to dinner with these simple vegan recipes.
This week’s organic vegetable delivery box had a little more variety than the last couple weeks. We had radish, cilantro, butternut squash, carrot, pepper, tomato, spring greens, eggplant, and zucchini.
The radishes and peppers were given away.
The tomatoes were perfect for a Caprese salad with organic basil from my rooftop garden.
The eggplant immediately was made into Baba Ganoush. Instead of using it as a dip, I use it as a spread for a sandwich on pita with veggies.
The carrots went into vegan, gluten-free muffins. Yum! I’m actually eating one right now. I’ll tell you that they will freeze well, but I don’t think you’ll have any left. At a little over 200 calories with more than 3 grams of protein, this is a good breakfast choice or for a snack or dessert.
In fact, I liked these muffins so much I made another batch with the zucchini the next day.
I made 2 different recipes with the butternut squash. I wanted a salad so I saved a little squash from the tostada recipe to use in a salad. Both of these recipes can be for lunch or dinner.
Table of Contents
Simple Vegan Recipes from Breakfast to Dinner
2 medium globe eggplants
1 head of garlic
Preheat oven to 400
Cut eggplants in half lengthwise. I had 2 small globe eggplant and 2 Japanese eggplants, so that’s what I used.
Drizzle olive oil on eggplant and turn cut side down in foil or parchment paper lined baking sheet.
Cut the top off e garlic to expose the tips of the cloves.
Drizzle with olive oil
Add garlic to the pan
Roast for 30-35 minutes
The eggplant will be soft, a little browned and shriveled when done.
Let it cool to the touch, about 15 minutes.
Put the eggplant in a food processor.
Squeeze each clove of garlic into the food processor
Add a little salt and more oil
Juice the Lemon into the mixture
Process until almost smooth.
It may not look pretty, but it tastes good.
Eat as a dip with pita wedges or veggie slices like cucumber.
You can also use it as a sandwich filling.
It will stay fresh in the refrigerator for at least 5 days.
This recipe comes from Minimalist Baker. I make a lot of their recipes.
I don’t even remember the last time I ate a muffin, much less made muffins. I’m so glad I decided to make these because they are so good.
Here are mine. I cooled them exactly as directed and they came out of the papers easily.
I tried them out on a friend who doesn’t like ‘healthy’ or vegan food, not enough oil or sugar for him. Well, he loved it! He even asked if he could have another one.
I misread this recipe and I used a whole banana. It may have contributed to how moist my muffins were, so I will always use a whole one.
Don’t worry if your banana isn’t as ripe as you would like. Mine was just ripe and I didn’t want to wait any longer. I cut it up with a knife and then mashed it with the back of the spoon in the bowl.
I also made another batch with zucchini instead of carrots and those were great too.
I used all-purpose flour in the 2nd batch. They only need to bake 30 minutes if you’re using regular flour instead of gluten-free flour.
You can make the almond meal by putting 1/4 cup of almonds in a blender until they are powder. Make sure to stop before it turns into almond butter.
I did not top the muffins with walnuts this time and they were still wonderful.
This is such a simple recipe that takes very little effort to make, and yet it has so much flavor.
I have become obsessed this winter with the combination of butternut squash or sweet potatoes with black beans and avocado.
The Sweet Potato, Black Bean and Corn Enchiladas I made are one of my favorite recipes from this winter.
There is leftover squash, so if you want to use it in a recipe that needs cubes, cut the cubes you need off the end before you mash the rest.
You can use a non-dairy yogurt if you are vegan. I think it’s good if it’s not greek yogurt so it’s thinner.
If you don’t use canned beans, you’ll need 1.5 cups.
Butternut Squash Salad with Pomegranate Seeds
It’s pomegranate season here, and it’s a short season. I wanted to use the combination of the crunchy burst of flavor in the pomegranate seeds with the creamy soft richness of the squash.
I used the spring greens I had, but this salad could easily be made with a stronger green like spinach or kale.
You can choose to use these ingredients in any proportions you like. I made them the way I like it. If you don’t like pomegranate seeds so much, use less. If you’re not vegan, add some cheese. Goat cheese is good for this kind of salad.
One Dinner Salad Serving
2 cups butternut squash cooked and cubed
1 cup pomegranate seeds
Chopped walnuts or pecans
Mix all ingredients together in a bowl.
Use the dressing of your choice.
A sweet dressing or honey mustard would be good choices along with a vinaigrette.
If you like dinner salads like I do, Ageless Antioxidant Kale and Berry Salad Recipe is another great salad you might enjoy.
Health and nutrition are a big passion of mine because, without your health, all the success you can achieve is meaningless. In 1981 I started seriously studying health, nutrition, and the mind/body connection. I stopped eating meat in 1990 for health reasons and compassion for animals. In 1999 I was diagnosed with breast cancer. In 2005, the day after Christmas, I lost my mother at the age of 69 to lung cancer. Since then, helping others to regain their health by making simple changes has become a driving force in my life.
Until next time, I’d love to hear your thoughts. Just comment on this post here or on Facebook.
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With over 40 years in sales and marketing, along with 45 years studying human behavior, Lynn Pierce, “The Voice of Women Empowered to Create an Ageless Body, Mind & Soul After 50” mentors soul-based entrepreneurs to reach your own personal version of success and an ageless lifestyle. Tell Lynn what the life of your dreams looks like, and she’ll create the blueprints to get you there, along with the sales system to fund it. Lynn is the author of, “Breakthrough to Success; 19 Keys to Mastering Every Area of Your Life”. Claim your free special report, “What Do You Stand For” here