If St. Patrick’s Day is the only time you think about eating something green, I’m shuddering at that possibility! If you answered yes, then images of green bagels, green cupcakes and green jello come to mind. But when it comes to green food, there’s so much more than artificially turning food green, (even though green vegan cupcakes do sound yummy, I must admit!)
Making some of these recipes will not only commemorate the greenness of the holiday but it might start you off on a leafy green, healthy eating habit leading to the pot ‘o gold at the end. If Kermit the Frog’s mom made some of these deliciously green recipes, it would be so much easier for him to be green!
SPINACH ARTICHOKE DIP WITH WHITE BEANS AND CAULIFLOWER
- 16 ounce Chopped frozen spinach, thawed and squeezed to remove liquid
- 14 ounce Canned artichoke hearts, drained
- 8 ounce Cauliflower, steamed until tender and cooled
- 15 ounce Canned navy beans, drained and rinsed
- 1 cup Earth Balance MindfulMayo Dressing and Sandwich Spread (or your favorite vegan mayonaise)
- 1 cup Vegan shredded mozzarella cheese
- 1 teaspoon Lemon juice
- 2 tablespoons Nutritional yeast flakes
- 3 clove garlic, minced
- 1 teaspoon Oregano
- 1/2 teaspoon Thyme
- 1/2 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1/4 teaspoon Fresh ground black pepper
- 1. Preheat oven to 375 degrees.
- 2. In food processor chop artichoke hearts until fine, but not mushy, and transfer to a large mixing bowl along with thawed, squeezed spinach.
- 3. In food processor combine mayo, navy beans and cauliflower until very smooth.
- 4. Add mayo mixture, vegan cheese, lemon juice, nutritional yeast, garlic, oregano, thyme, cayenne, salt and black pepper to the mixing bowl and combine thoroughly with other ingredients.
- 5. Spread mixture into a baking dish and bake for 30 minutes, or until bubbly around the edges, stirring once half way through baking time and again when done baking.
- 6. Allow dip to sit for a few minutes before serving with chips, bread, or fresh vegetables.
SUPER SIMPLE VEGAN SPLIT PEA SOUP
From The Candle Cafe Cookbook by Joy Pierson and Bart Polenza
- One 16-ounce package of split peas
- 1 large onion, peeled and chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- Several pinches of each of the following fresh herbs: rosemary, thyme and oregano
- Sea salt and pepper, to taste
- Put 12 cups of water into a large stockpot and bring to a boil over high heat. Add the split peas, onion, carrots, celery and herbs. Stir and bring to a boil again.
- Reduce the heat and simmer, uncovered, until the peas and vegetables are tender, about one hour.
- Season to taste with sea salt and pepper and serve immediately.
For more delicious soups, check out 5 Essential Vegan Soup Recipes for Fall & Winter
BLUEBERRY BANANA KALE SMOOTHIE
- 1 cup unsweetened vanilla almond milk
- 1 TBSP ground flax seeds
- 1 serving of Stevia Extract (45 mg)
- 1/2 cup blueberries
- 1/2 banana
- 1 generous handful of raw kale (ripped off the stems)
- 1 cup of ice
- Blend all the ingredients in a blender (I use the Vitamix).
- Divide into 2 glasses.
Ginger Soy Glazed Edamame
from Veggie Belly
- 2 cup frozen edamame with shell
- 3 tablespoons brown sugar
- 4 tablespoons soy sauce
- a pinch of crushed red chili fakes, optional
- 4 tablespoons water
- 2 teaspoon sesame oil (substitute with canola or vegetable oil)
- 1/2 teaspoon fresh grated ginger
- 2 teaspoon fresh grated garlic
- Cook the edamame according to package directions. Then pat it dry with a towel and set aside.
- Whisk the brown sugar, soy sauce and water in a small bowl and set aside.
- Place the sesame oil, ginger and garlic in a medium non-stick sauce pan on medium heat. Let it sizzle for about 30 seconds.
- Then add the brown sugar, soy sauce, chili fakes and water mix. Let the sauce bubble gently on medium to medium-low heat. Cook till the sauce thickens and reduces to about 4 tablespoons. This will take about 4 minutes. Stir the sauce frequently while cooking. Remember, the sugar in the sauce will burn easily; if you find this is happening, reduce the heat.
- When the sauce has thickened, add the steamed edamame and toss well. The sauce should be thick enough that it coats and sticks to the edamame. If you find the sauce is too watery, cook on medium heat till the sauce thickens and coats the edamame
BAKED BROCCOLI BURGERS
from One Green Planet
Makes 4 burgers
- 1/3 cup dry couscous
- 1 cup water
- 1 1/2 cups broccoli florets
- 2 teaspoons olive oil
- 1/2 cup chopped scallions
- 1/2 cup chopped yellow onion
- 2 teaspoons ground cumin
- 1 15 ounce can of chickpeas, rinsed and drained
- 1 tablespoon sesame tahini
- 1/2 cup panko breadcrumbs
- 1/3 cup sesame tahini
- 1/3 cup water
- 1/4 cup plus 1 tablespoon fresh lemon juice
- 2 garlic cloves, chopped
- 3/4 teaspoon sea salt
- Preheat your oven to 400 degrees Fahrenheit.
- In a small pot, bring the water and couscous to a boil.
- Remove from heat immediately and allow the couscous to sit in the pot for 10 minutes, soaking up the water.
- While the couscous sits, steam the broccoli in a steamer for 5-7 minutes (or use a microwave or stove method, you just want the broccoli to be soft in the end)
- In a skillet, heat the olive oil over medium heat and add in the onion and scallions, stirring occasionally for 3-5 minutes until the onion softens.
- Remove the onions from the heat and stir in the cumin.
- Gather your couscous, broccoli, onion mix, chickpeas and sesame tahini and combine together in a food processor.
- Pour the mixture into a bowl and stir in the bread crumbs.
- Form it into patties and place the patties on a cookie sheet lined with foil.
- Bake for 50 minutes, turning the patties over halfway through. You’ll know they are done when the tops begin to brown.
- To make the tahini sauce, place all ingredients in a food processor and blend until combined, roughly 30 seconds.
- Top your burgers with the sauce, throw some pickles, tomato and lettuce on there, and go to town!