Side Dishes

Teriyaki Green Beans

1 lb. steamed green beans             1 ½ tbsp. sesame oil

2 cloves minced garlic                     4 tbsp. soy sauce

1 tbsp. agave nectar                        Toasted sesame seeds

1.       Sautee green beans in the sauce.

2.       Sprinkle with sesame seeds.

Caramelized Squash and Apples

1 small butternut squash, peeled and cubed

2 medium apples, peeled and cubed

3 tbsp. vegan butter, melted      2 tbsp. brown sugar

Salt and pepper to taste

1.       Mix apples and squash with butter and brown sugar.

2.       Spread on a parchment lined cookie sheet and season with salt and pepper.

3.       Roast at 400 for 20 minutes.

Broccoli “Cheese” Rice Casserole

2 c. cooked rice                                  1 head broccoli

¼ c. nutritional yeast                         ¼ c. vegan sour cream

1 tbsp. vegan parmesan cheese      Salt and pepper

Rice milk as needed for desired consistency

1.       Blend sour cream and yeast in blender till well blended. Stir into remaining ingredients.

2.       Bake in a casserole dish covered at 350 for 25 minutes.

Macaroni Salad

3 c. cooked macaroni (12 oz.)      1 red onion, diced

3 celery stalks, thinly sliced          1 c. vegan mayonnaise

1 red bell pepper, diced                1 ½ tbsp. mustard

Salt and pepper to taste

Opt: cherry tomatoes, cucumber, dill

1.       Stir together. Chill 1 hour before serving.

Mango Black Bean Salad

4 c. cooked black beans, or 2 cans drained and rinsed

2 mangoes, diced                             ½ c. chopped cilantro

1 red bell pepper, diced small        ½ c. apple cider vinegar

1 bunch green onion, thinly sliced

Zest and juice from 1 orange and 1 lime

1.       Combine all and chill 1 hour.

Creamed Corn

2 cans corn kernels, drained

Onion powder, salt, pepper

½ c. coconut milk                              1 tbsp. vegan butter

1 tsp. sugar                                         ¾ c. water

1.       Cook butter, onion, kernels, and water in a covered pot for 10-15 min. till the corn is tender.

2.       Put ½ through a blender then return to pot.

3.       Add milk and sugar and simmer uncovered for 4-6 min. till thickened. Season with salt and pepper.

Mashed Potatoes

5 potatoes, peeled, boiled and drained

½ c. cauliflower puree                    1 tsp. salt and pepper

2 tbsp. vegan butter                       ½ c. coconut milk

1.       Boil and drain potatoes.

2.       Mash all together to taste.

Colcannon

1 bunch kale, stems removed, chopped, steamed

4 potatoes, peeled, boiled, drained

Coconut milk as needed                               Onion powder to taste

Salt and pepper to taste                               Vegan butter to taste

1.       Mash all together to taste.

Fried Green Tomatoes and Zucchini

2 green or under ripe tomatoes                      Salt, pepper

1 zucchini (peeled and sliced)                          Flour

2 tbsp. vegan mayonnaise                                ½ c. breadcrumbs

1/3 c. cornmeal                                                   ¼ c. nutritional yeast

1 tbsp. vegan parmesan cheese                      Parsley

1.       Drain tomatoes on paper towels to dry.

2.       Mix together dry ingredients except flour.

3.       Dip vegetables in flour, mayo, then crumbs mixture.

4.       Fry in olive oil till golden and crisp on each side.

5.       Cool on cooling rack.

Roasted Cuban Bread

2 large tomatoes, sliced                                1 ¼ c. tomato marinade

6 tbsp. garlic herb butter                              Basil

1 loaf Cuban bread, sliced lengthwise

¼ c. vegan parmesan cheese

1.       Lay tomato slices in a dish and pour marinade over them. Set aside.

2.       Spread garlic herb butter over the bread and bake at 450 for 3-4 minutes until slightly toasted.

3.       Lay tomatoes overlapping on bread. Sprinkle with parmesan and return to oven for 1-2 minutes to melt the cheese.

4.       Slice bread and sprinkle with basil

Garlic Herb Butter:

2 tbsp. olive oil                                  1 tsp. garlic powder

1 tbsp. scallions                                 1 tsp. thyme

4 tbsp. softened vegan butter

Tomato Marinade:

½ c. white wine vinegar                 ¼ c. olive oil

1 tbsp. lemon juice                          1 tbsp. minced garlic

1 tbsp. Dijon mustard                     1 tbsp. brown sugar

1 tsp. oregano leaves                     ¼ tsp. salt and pepper

½ c. orange juice                              1 tsp. parsley

Red Potatoes and Garlic

2 lb. small red potatoes, scrubbed and halved

10 cloves garlic, left in their skins

Sea salt and pepper to taste       1 tsp. rosemary

Opt: ½ butternut squash, cubed

1.       Arrange potatoes, squash, and garlic in one layer in a greased casserole dish.

2.       Sprinkle with salt, pepper, and rosemary.

3.       Cover and bake at 350 for 1 hour.

Potato and Corn Salad

1 ½ lb. red potatoes                        3 tbsp. cider vinegar

1 can corn, drained                          ½ tsp. salt

½ diced red onion                            ¼ tsp. pepper

½ diced celery                                   ½ tsp. thyme

½ c. olive oil                                       1 tbsp. parsley

1.       Boil potatoes till soft. Cut in quarters.

2.       Shake up oil, vinegar, salt, pepper, and thyme.

3.       Pour over veggies and stir. Add parsley.

Garbanzo Bean Salad

2 c. garbanzos                                    2 tbsp. olive oil

2 tbsp. apple cider vinegar              ½ c. green onion

1 tbsp. lemon juice                           2 tbsp. water

½ tsp. basil                                          ½ tsp. pepper

2 c. chopped tomatoes

Optional: chopped cilantro and cucumber

1.       Stir beans and onion.

2.       Combine oil, vinegar, water, basil, lemon juice, and pepper. Cover and shake.

3.       Toss with beans. Cover and chill 2-24 hours.

4.       Gently stir in the tomatoes.

Wheat Salad

1 c. wheat                                           2 c. water

Balsamic vinegar dressing               Salt to taste

Assorted chopped vegetables such as: tomatoes, onion, peppers, squash

1.       Cook the wheat by boiling it in the salted water. Drain.

2.       Add vegetables to cooled wheat and toss with balsamic dressing.

Potato Salad

5 golden skin potatoes, boiled the day before just till you can put the fork in, peeled, cubed

¼ c. soft steamed butternut squash

¼ c. soft steamed cauliflower              Salt, pepper

½ jar sweet pickles                                About ½ c. mustard

Some sweet pickle juice from the jar

½ large jar of vegan mayonnaise

½ red onion, diced                                 1 tsp. horseradish

¼ c. vegan thousand island dressing

Paprika

1.       Toss potatoes, cauliflower, squash, and onion with salt and pepper.

2.       Mix remaining ingredients in a separate bowl. Pour sauce into vegetables to desired consistency. You probably won’t use it all.

3.       Sprinkle with paprika before serving.

Funeral Potatoes

½ c. coconut milk                              1 onion, diced

8 oz. vegan sour cream                    ½ c. vegetable broth

2 lb. bag frozen hash browns, thawed (squares)

3 c. cornflakes cereal, crushed       3 tbsp. vegan butter

1 recipe of Favorite Cheese Sauce

1.       Mix milk, broth, sour cream, and cheese sauce till blended. Fold in potatoes and onions; it will look soupy.

2.       Pour into a greased 9x13 pan.

3.       Mix cornflakes with the melted butter and sprinkle on top. Cover.

4.       Bake at 350 for 25 minutes. Remove cover and bake 15 minutes more.

Favorite Cheese Sauce

1 c. raw cashews                                1 tsp. garlic powder

2 c. water                                            2 tbsp. nutritional yeast

1 small red bell pepper                     1 tsp. mustard

1 ½ tsp. salt                                         1 tbsp. lemon juice

1 tsp. onion powder

1.       Blend all ingredients in a blender.

2.       You can pour into a sauce pan and cook it till it thickens if not adding to a recipe.

Scalloped Potatoes

2 yellow onions, thinly sliced into rings

6 Yukon Gold potatoes, peeled and sliced into thin rounds

2 batches of Favorite Cheese Sauce

Paprika to taste                                                Salt and pepper to taste

1.       Sautee onions 10 minutes.

2.       Bring a pot of water to boil and parboil potatoes for 3 minutes. Drain.

3.       Layer in 9 x 13 pan potatoes and season with salt and pepper.

4.       Spread ½ cheese sauce over potatoes and sprinkle with ½ onions. Repeat layers. Sprinkle with paprika.

5.       Bake at 350 for 35-45 minutes or till it is bubbly.

Baked Beans

2 cans navy beans, drained and rinsed

1 c. ketchup or tomato paste mixed with water

½ c. pineapple or orange juice

1 tbsp. molasses                               ½ c. brown sugar

1 tsp. onion powder                         ¼ tsp. liquid smoke

1.       Stir together in a casserole dish.

2.       Bake at 350 for 50-60 minutes.

Orange Couscous

1 tbsp. olive oil                                  2 c. water

2 c. plain couscous                           1 tbsp. honey

1 ½ c. orange juice                           1 tsp. cinnamon

1.       Sautee couscous in oil for 2 min., stirring constantly. Add remaining ingredients and bring to a boil.

2.       Cover and remove from heat. Let sit for 5 minutes.

3.       Fluff with a fork.

Limeade Fruit Salad

½ c. thawed limeade concentrate

3 c. watermelon balls                     ½ c. agave nectar

3 c. honeydew balls                        2 c. grapes

1.       Mix limeade and nectar.

2.       Carefully toss the fruit in with the sauce.

Thousand Island Dressing

1 c. vegan mayonnaise                  1/3 c. ketchup

½ tsp. onion powder                      dash of salt

3 tbsp. sweet pickle relish

1.       Stir together.

Italian Dressing

1/3 c. apple cider vinegar                 1/3 c. sugar

1/3 c. olive oil                                     Pkg. Italian dressing

1 ½ tbsp. lemon juice                         3 tbsp. water

1.       Shake all together.

2.       Opt: Place ½ avocado in blender with the dressing

Balsamic Vinegar Dressing

¼ c. balsamic vinegar (fruity kind is best)

½ c. olive oil

Garlic, basil, and salt to taste (start with ½ tsp.)

Croutons

1.       Cut bread slices into cubes. Toss in a bowl with olive oil.

2.       Sprinkle with garlic powder, Mrs. Dash, or other seasonings.

3.       Bake at 400 for about 15 minutes or till crunchy.