The Veggie Goddess Vegan Cookbook Collection: Volumes 1-3

Volume 1

Easy Vegan Cooking:

100 Easy and Delicious Vegan Recipes

Copyright

Copyright © 2012 by Gina ‘The Veggie Goddess’ Matthews

Cover and internal design © by Gina ‘The Veggie Goddess’ Matthews

All rights reserved. No part of this book may be reproduced in any form, or by any electronic or mechanical means, including information storage and retrieval systems, except in the case of brief quotations in articles or reviews without permission in writing from the author, Gina ‘The Veggie Goddess’ Matthews.

All brand names and product names mentioned within this book are trademarks, registered trademarks, or trade names of their respective holders. The author is not associated with any product or vendor mentioned within this book.

Dedication:

This book is dedicated to all those who consciously protect the rights and welfare of all animals. Let us share our love, space and time with all these wonderful creatures of the universe, and continue to take a stand against animal cruelty in all forms.

Introduction:

In this book, the first in the ‘Veggie Goddess Vegan Cookbook Series’, all the recipes are 100% vegan. That means no animal products, and no animal by-products. All of these recipes are free of any meat, poultry, fish, seafood, eggs, milk, butter, and honey. 

This expansive vegan recipe cookbook is filled with dishes that include nutritious beans, grains, non-dairy and non-meat substitutes, and of course, lots of veggies. For those who are already vegetarian, and, are looking to transition into the full vegan lifestyle, this cookbook will ease your transition and show you just how easy it is to cook delicious vegan dishes from scratch.

A vegan lifestyle not only supports your health and well-being, it also supports the health and well-being of animals. Animals who would otherwise be raised in abusive conditions, and slaughtered in inhumane ways. When you consume animals and animal by-products, you are supporting these horrific animal abuse practices, that the commercial farming and commercial food industry would just assume you be oblivious to. Fortunately, through the brave efforts of groups such as PETA and NOAH, as well as independent film makers and journalists, these dark, deceptive animal abuse practices are regularly being brought to the public’s awareness. I truly believe that this is a large contributing factor, in the growing number of people who are turning away from a diet rich in animals and animal by-products, and adopting a much healthier, plant-based diet.

What are some of the health benefits of a vegan diet? You’ll almost effortlessly be consuming your daily requirement of nutrients, including vitamins, minerals and amino acids. And, unlike synthetic, lab-made vitamins, your body is able to fully absorb and assimilate the vitamins, and other nutrients you consume through a vegan diet. You’ll also be drastically reducing your saturated fat consumption, while at the same time, significantly increasing your intake of healthy, dietary fiber. 

The carbohydrates that you take in on a vegan diet will be of the healthy kind, and not the processed, trans-fat versions. And, let’s not forget all those amazing antioxidants that are brimming in Mother Nature’s wonderful selection of produce. As for the argument that most meat-eaters will give you, regarding vegetarians not getting enough protein, nothing could be further from the truth. Vegans get ample amounts of healthy protein from beans, legumes, soy products, nuts, seeds, vegetables, quinoa and other grains. It is literally almost impossible, to not get enough protein on a vegan diet, so rest assured, you won’t be shriveling away. In fact, the only thing that will be shriveling away is unwanted fat, cellulite, stored toxins, and, those unwanted physical and emotional health disorders that are often a result of an animal-based diet.

I thank you for making the decision to purchase my vegan cookbook, and it is my desire to offer you high quality, kitchen-tested vegan recipes that are healthy, tasty and easy to prepare. If you find benefit and value from this cookbook, and would like to help spread the veggie love to others, I would be grateful for your genuinely expressed review, so that others may also benefit.

Bon Veggie Appetit!

Gina ‘The Veggie Goddess’ Matthews

Chapter 1 – Vegan Appetizer Recipes

Finger food is fun food, and these vegan appetizer recipes are sure to bring lots of fun and flavor to any party or gathering. And, don’t forget to check out the dips, dressings and sauces section, so you can pair some of these vegan appetizers, with some delicious vegan dipping sauces.

Baked Onion Rings

(preheat oven to 450 degrees and very lightly grease a baking sheet)

Ingredients:

2 medium onions, sliced into ½’ inch rings (sweet or red onions taste best)

1 cup flour (all-purpose)

¾ teaspoon sea salt (divided)

¾ cup water

1 cup Panko brand breadcrumbs (you may substitute with another breadcrumb if desired)

1 tablespoon olive oil

In a mixing bowl, whisk together the flour and ½ teaspoon of the salt. Pour in the water, adding more if necessary, and stir until mixture forms a pancake batter-like consistency. In a separate mixing bowl, combine together the breadcrumbs, olive oil and remaining salt. Line up your bowl with the wet batter, followed by your bowl with the dry ingredients, followed by your prepared baking sheet. Drudge each sliced onion ring first through the batter, followed by the dry mixture. Shake off any excess, and place in a single layer onto your baking sheet. 

Slide the baking sheet with the battered onion rings into the freezer, and let set for 20 minutes. This helps the batter adhere to the onion rings during cooking. After 20 minutes in the freezer, bake onion rings in the oven for 15-20 minutes, flipping once during cooking for even heating.

If you prefer a spicier onion ring, you can always add some cayenne, chili powder or Cajun spices to your flour mixture, to kick things up a notch.

Happy Hummus

Ingredients:

1 can (15 ounce) garbanzo beans (drain and reserve the liquid)

3 tablespoons tahini

2 tablespoons lemon juice

2-3 cloves fresh garlic (minced)

1-2 tablespoons fresh chopped parsley

¼ teaspoon cumin

¼ teaspoon paprika

¼ teaspoon sea salt

Combine all ingredients (except the reserved bean liquid) into a blender, or food processor, and blend until smooth. If mixture is too dry, slowly add in the reserved bean liquid, until you reach your desired consistency. Season humus with any additional salt and pepper as desired, and serve with your favorite veggies, pita chips, or bread.

Baked Parmesan Zucchini Bites

(preheat oven to broil)

Ingredients:

2 large zucchini (cut into ½ inch diagonal cut rounds)

¼-1/2 cup vegan mayonnaise

2 tablespoons vegan parmesan (or you can substitute with nutritional yeast)

1 tablespoon fresh, finely chopped parsley

Pinch of garlic powder

Salt and pepper to taste

In a mixing bowl, whisk together the dry ingredients: vegan parmesan (or nutritional yeast), parsley, garlic powder, salt and pepper. Spread a thin layer of the vegan mayonnaise on one side only of each zucchini round, and then dip it quickly into the parmesan mixture to coat. Place each zucchini round seasoned-side up on an ungreased baking sheet. Once all your zucchini rounds are prepared, bake in preheated oven for 7-10 minutes, until tops are golden, and the zucchini is still slightly firm.

Fast and Fabulous Stuffed Mushroom Caps

(preheat oven to 350 degrees and very lightly grease a large baking sheet)

Ingredients:

25-30 large mushrooms

¼ cup pesto (basil, walnut or sundried tomato taste best for this recipe)

1/8 cup vegan parmesan

1/8 cup breadcrumbs (plain or seasoned)

Salt and pepper to taste

Olive oil to drizzle

Remove stems from mushrooms. (You can save them, to use in another recipe.) In a mixing bowl, stir together the pesto, vegan parmesan, breadcrumbs and salt and pepper to taste. Once pesto mixture is combined, spoon a dab into each mushroom cap and place onto your prepared baking sheet. Once all your mushroom caps are filled, drizzle some olive oil over all the mushroom tops and bake for 25 minutes. 

Zesty White Bean Pate

Ingredients:

1 can (15 ounce) of your favorite white bean (drained, and liquid RESERVED)

1 large, ripe tomato (rough chopped)

3-4 cloves fresh garlic (minced)

¼ cup diced red onion

1 tablespoon fresh chopped parsley

Sea alt and pepper to taste

In a food processor, or blender, combine all ingredients and puree. Drizzle in the reserved bean liquid, until you reach desired consistency. Transfer pate into a serving bowl, and serve with warm crusty bread, raw veggies, or seed crackers.

Vegan ‘Cheese’ Ball Spread

Ingredients:

4 ounces vegan cream cheese (slightly softened)

6 ounces vegan blue cheese (slightly softened)

1 large yellow onion (finely diced)

½ cup walnuts (finely chopped)

1 teaspoon vegan Worcestershire sauce

2 tablespoons finely chopped fresh parsley

In a mixing bowl, combine together the cream cheese, blue cheese, onion, and Worcestershire sauce. Once well blended, cover and refrigerate for at least 3 hours, or overnight. When ready to finish, stir together the finely chopped walnuts and parsley in a separate mixing bowl. Using your hands, form the cheese into a large ball, and roll gently through the walnut-parsley mixture, until evenly coated. Place your finished cheese ball on a serving platter, and serve with your favorite raw veggies, veggie rounds, crackers or vegan pita bread.

Fruit Spring Rolls

Ingredients:

12-15 spring roll wrappers

1 cup strawberries (hulled and finely diced)

1 ripe banana (finely diced)

2 kiwis (peeled and finely diced)

½ cup cantaloupe (finely diced)

1 tangerine (peeled, segmented then finely diced)

¼ cup fresh mint leaves (finely chopped)

1/3 cup lemon-flavored soy yogurt

2 tablespoons pure maple syrup OR agave nectar

Juice of 1 large lime

For this recipe, you want to make sure that ALL your fruit is cut into fine diced sized pieces, so that they’ll roll up evenly in your wrappers. Once you have all your fruit cut, toss them all into a large mixing bowl, along with the chopped mint leaves, and toss well to blend. In a separate small mixing bowl, whisk together the lemon yogurt, maple syrup (or agave nectar) and lime juice. Set aside ¼ cup of this yogurt mixture, to use as a dipping sauce for your fruit rolls.

Submerge each spring roll wrapper in a large bowl of warm water until pliable (about 5-8 seconds). Place on a flat, clean surface, and dab with a moist towel. Using a basting brush, brush the inside of your wrapper with a thin layer of the yogurt sauce, then top with approximately 1 tablespoon of the fruit mixture into the center. Roll your wrapper, and place seam-side down on a large serving platter. Once all your fruit wrappers are rolled, serve with your reserved yogurt dipping sauce.

Baked Root Vegetable Chips

(preheat oven to 275 degrees and line a large baking sheet with parchment paper)

Ingredients:

Your favorite root vegetables, peeled and thinly sliced (ie: carrots, parsnips, potatoes, radish, beets, turnips, rutabaga, yams)

Olive oil to coat

Sea salt and pepper to taste

Any additional fresh or dried seasoning herbs (basil, oregano, and Mrs. Dash blends work well)

Toss in your thinly sliced root vegetables into a large mixing bowl, and slowly drizzle with just enough olive oil to coat all the vegetables evenly. Sprinkle in salt, pepper and any additional seasonings of your choices, and gently toss until all veggies are evenly coated with seasonings. Place your prepared vegetables onto your parchment paper lined baking sheet in a single layer. Bake for 10 minutes, flip, and then bake for an additional 10-15 minutes, until veggies are crisp, but not burnt. You can serve these warm or cool, and, they keep well in a sealed Ziploc or plastic container for up to 7 days.

Squash Crostini

(preheat oven to 350 degrees and very lightly grease a large baking sheet)

Ingredients:

1 small winter variety squash (halved and seeded)

1-1/2 tablespoons olive oil

1-1/2 cups diced shallots (about 3 large shallots)

¾ teaspoon sea salt

3 tablespoons almond butter (you may substitute with peanut or cashew butter)

1 baguette (cut diagonally into approximately 20-24 slices)

Olive oil for brushing bread

Place squash halves onto prepared baking sheet, and bake for approximately 45 minutes, or until squash is fork-tender. Remove from oven and let cool. (Keep oven on, for toasting bread.) Heat the 1-1/2 tablespoons of olive oil in a skillet over medium heat. Add in the diced shallots and salt, and sauté for about 5-8 minutes, until golden. While your shallots are cooking, brush your baguette slices with olive oil, place on baking sheet and toast in oven until lightly crisp, about 5-10 minutes. Remove and set aside. Scoop out 1-1/2 cups of the cooked squash, and put into a food processor or blender, along with the cooked shallots and almond butter, and blend until smooth. Transfer the squash mixture into a serving dish, add any additional sea salt and pepper as desired to taste, and serve with the warm baguette slices.

Stuffed Mushroom Pastry Puffs

(preheat oven to 400 degrees and very lightly grease a large baking sheet)

Ingredients:

16 ounces button mushrooms (thinly sliced)

3 tablespoons olive oil

1 yellow onion (diced)

2 tablespoons vegan margarine

3-4 cloves fresh garlic (minced)

8 ounces vegan cream cheese (softened)

Juice of ½ large lemon

½ cup finely chopped fresh spinach

1 tablespoon nutritional yeast (optional, for adding a ‘cheesy’ flavor)

Dried parsley to taste

Sea salt and pepper to taste

4-5 puff pastry sheets (defrosted) - (you may substitute with phyllo dough)

Olive oil for brushing

Heat the 3 tablespoons of olive oil in a skillet over medium heat. Add in the diced onion and mushrooms, and sauté until mushrooms start to brown, about 3-5 minutes. Stir in the vegan margarine and minced garlic and sauté for an additional 1 minute. Remove from heat, and let cool. In a large mixing bowl, whisk together the softened vegan cream cheese and lemon juice. Stir in the chopped spinach, nutritional yeast (if using) and seasonings. Once the mushroom mixture has fully cooled, fold it into the mixing bowl with the cream cheese mixture, and stir well to blend.

Cut each pastry sheet into 4 squares (if making large-sized puffs) or 8 squares (if making small-sized puffs). Place a spoonful of mushroom mixture into the center of each pastry square, fold into a triangle, and seal edges with a fork. Place prepared puffs onto baking sheet and brush tops with olive oil. Bake for approximately 20 minutes, or until golden brown.

Chapter 2 – Vegan Soup Recipes

Vegan soup recipes are nothing short of amazing. Fresh ingredients, and fresh herbs and spices, makes these soup dishes pop with flavor.