~ Easy Vegan Recipes ~

Easy Vegan recipes - GREAT ones - are a requirement for a successful plant-based diet. This fact has been the source of both frustration and delight for me. I've always felt very confident in my ability to please most people's palates when necessary. Since removing animal products, however, I've had some challenges in that regard.

I would welcome your feedback on your experiences using my easy vegan recipes.

There is no shortage of vegan and vegetarian recipes and cookbooks around. I plan to share my favorites, too. But first, here are a few things I've created in the process of adapting old favorites into easy vegan recipes, and seeking variety with simplicity and yumminess.

New: Cauliflower Pea Salad Recipe

A great summer picnic recipe to share with your friends... Try it

Recently added: Healthy Fries Recipe

Jonesing for Fast food french fries? These are so much better. Leave the skins on for more nutrients. This is one of our most favorite of all our easy vegan recipes.
Check it out

Vegan Ranch Dressing Recipe

This is a quick solution using Veganaise, and very, very good! read on

Popeye's Blueberry Smoothie Recipe

Everybody knows how much Popeye loved spinach, so when he wanted a sweet, delicious meal-in-a-glass, this is the recipe I believe he would have loved! read on

Vegan Garlicky Scalloped Potato Recipe

Ahhhh, scalloped potatoes. That is absolutely one of my top-10 comfort foods, and something I hadn’t thought of veganizing until planning my Christmas meal. I searched online for easy vegan recipes, and then decided to create my own.... read on

Mexican Explosion!

This is my favorite quick, easy, "fast food at home" meal. Well, you do need to start it about an hour ahead of time so the brown rice can cook. But, there is little effort required aside from opening a few cans, and maybe chopping a little onion and avocado? yum.

Many vegan recipes require a vegetable stock, and my favorite veggie soup base is Knorr's, which I can't seem to find in any store. It goes a LONG way, but is really great for adding flavor to many of my easy vegan recipes.

Also Known as Kale Mushroom Potato Bean Soup

• 4 medium or 3 large white potatoes, washed and diced into ¾” to 1” pieces
• 12 oz sliced baby Bella Mushrooms
• ½ bunch of Kale, stems removed, leaves cut roughly into 2” to3” pieces
• 1 can Butter Beans, rinsed & drained
• 1 large Carrot and cut into toothpick size pieces (or buy the julienne style bag in the store)
• 2 small or 1 large size can sliced mushrooms, stems and pieces
• 3 cloves garlic, pressed or minced fine
• EVOO for pan
• ½ teaspoon Turmeric
• ¼ teaspoon Nutmeg
• 1 teaspoon White Pepper
• 2 Tablespoons (or more to taste) Brown Barley Miso

Dice potatoes and place in large pot with water to boil. Cook until just tender.

While the potatoes are cooking, put some EVOO in a large skillet and sauté your sliced baby Bella Mushrooms over medium to med/high heat. After about 5 minutes of sautéing, add the carrot and the garlic. 2 or 3 minutes later, add the 3 spices, toss to distribute, then add the Kale. At this point, add a few Tablespoons of water or other liquid (potato liquid below or use the liquid from the canned mushrooms) to the pan to create steam. This will help wilt the Kale and keep your other ingredients from sticking. You will develop a nice coating of seasony goo on the pan.

Place half of the cooked potatoes, half of the beans, and about 1 ½ cups of the potato water into a blender, and puree until smooth. Mix this puree back into the pot with the remaining potatoes, beans and 1 ½ cups of potato water.

Scrape your sautéed veggies into the potato bean pot and return the pot to low heat. Add the canned mushrooms (drained), and using some more liquid, deglaze the veggie pan. Just stir and scrape the pan with 3 or 4 tablespoons of liquid, and when it’s all off the pan, pour this into your soup pot.

Add the brown Miso, and simmer the soup for up to an hour. Serve with a nice hearty bread.