Tag Archives: Vegan Recipe

Black Bean Soup

This is a dish that is perfect when It’s raining outside or if for whatever reason you just don’t want to go out to do food shopping.  All you need here is a can of black beans and some onions, tomatoes, or peppers. If you don’t have these either, you might even experiment with whatever you have lying around the house. Try accompanying with rice or simply some bread for a healthy and complete meal. Also adding a dash of hot sauce, or even add in some jalapenos when cooking to give it a bit of a kick!


  • 1 (16 ounce) can black beans
  • 1 small onion, chopped
  • 1 small tomato, chopped
  • 1 green bell pepper, chopped
  • 3 clove garlic, chopped
  • 2 tablespoon white wine vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon oregano leaves
  • 1 bay leaf
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon salt
  1. Saute onion, bell peppers, and garlic in a small pot with the juice from the can over medium heat for 3-4 minutes, until vegetables soften.  Add the beans, tomato, white wine vinegar, cumin, oregano, bay leave and salt.
  2. Bring to a simmer, reduce heat to medium-low, covered, simmer for 20 minutes or until the soup thicken. Garnish with diced red onion, tomatoes and pepper.

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Wakame Seaweed Salad

This easy seaweed salad is a rotation in our house as a side dish.  It’s healthy and brings appetite before the main entrée.


  • 3 Tablespoons dried wakame
  • 1.5 tablespoons soy sauce
  • 1.5 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1 tablespoon sesame oil
  • 1 scallions, finely chopped
  • 1/2 teaspoon finely grated ginger
  • 1 tablespoon sesame seeds


  1. Soak wakame in warm water for 10 minutes.  Drain and squeeze the water out.
  2. In a bowl, mix vinegar, soy sauce, sesame oil, sugar, scallions and ginger until sugar is dissolved.
  3. Combine wakame and sauce.  Sprinkle sesame seeds on top.
  4. Chill in fridge before serving.

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Boston Market-esque Creamed Spinach (Vegan)

A recipe that go on my ”favorite’ list.  I love this recipe – the spinach is so creamy and rich.  It’s a great side dish, snack as a dip, and it can be a main course when you eat a big bowl of it like I do.  When I have creamed spinach outside, the portion is never enough and when you order another bowl, you start worrying about the calories. With this dairy-free and low fat recipe, I can have two bowls without guilt.

Ingredients: (1 serving)

8 oz of frozen spinach
2 tablespoons Toffuti (vegan cream cheese
2 tablespoons Vegenaise – vegan mayonnaise
1 tablespoon nutritional yeast
Dash of salt and pepper to taste
1 clove of garlics, minced or pressed

*All the ingredients can be found at Whole Foods.


  1. Heat spinach in the microwave for about 4 minutes until hot and soft
  2. Combine all ingredients above and mix well.  Microwave for one minute and serve.



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Jap Chae – Korean Stir Fry noodles (Vegetarian)

Other than Soon Dubu, Jap Chae is another dish I ordered a lot at Korean restaurants.  Jap Chae is composed of noodles made with sweet potatoes, and combined with mushrooms, spinaches, peppers, carrots and scallions.  Beef can be added or left out as a vegetarian dish.  It can be served as a side or a main dish, hot or cold.


  • 2 rolls of starch noodles
  • 1 bunch of spinach, sectioned (about 5 cm long)
  • 1/2 red pepper, thinly sliced
  • 1/2 carrot, thinly sliced
  • 1 medium size onion, sliced lengthwise into eighths
  • 3 scallions/green onions, sectioned
  • 3 shiitake mushrooms, thinly sliced
  • 5 white mushrooms, thinly sliced
  • 6 tablespoons soy sauce
  • 2 tablespoons sugar
  • 6 tablespoons sesame oil
  • Sesame seeds
  • Black pepper to taste


  1. Soak shiitake mushrooms in warm water for 1.5 hour or until soften.  Remove stems and slice.
  2. Cook noodles in a pot of boiling water for 5 minutes. Drain and cut the noodles with scissors.  Stir in 2 tablespoons sesame oil and 2 tablespoons soy sauce and mix well. Place noodles in a large bowl.
  3. In a pot of boiling water, cook spinach for 1-2 minutes.  Drain and rinse with cold water.  Squeeze the water out and mix with 2 tablespoon sesame oil and 2 tablespoons soy sauce. Add spinach to the large bowl.
  4. Heat oil in a skillet over high heat.  Stir in garlic and scallions, cook until fragrant (about 1 minute). Stir in onions and carrots, cook for 3 minutes.  Stir in mushrooms, shiitake mushrooms and peppers for a few minutes or until everything is cooked.
  5. Mix all vegetables into the large bowl.  Add sugar, 2 tablespoons soy sauce and 2 tablespoons sesame oil.  Mix well.  Add sesame seeds and pepper to serve.


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Golden Chestnut Soup

This is a recipe from vegan lunchbox.  It’s so delicious that we always skip the entrée and have few bowl of soups for dinner.
  • 1 lb. fresh chestnuts
  • 4 large cloves garlic, unpeeled
  • 1 TB olive oil
  • 1 onion, chopped
  • 1 carrot, diced
  • 1 Fennel, diced
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • ¾ tsp. salt, or to taste
  • 1/8 tsp. nutmeg
  • 1/8 tsp. white pepper


  1. Cut an ”x” on each chestnut shell.  Roast chestnuts and unpeeled garlic cloves at 475 degree in oven for 20 min or until the shells are pulled slightly away from the chestnut.   Remove outer shells and inner skins and place them in a bowl.
  2. Squeeze roasted garlic out from the cloves and add to the bowl with the chestnuts.
  3. In a saucepan, heat olive oil over medium heat.  Add onion, carrot, celery, fresh thyme, and bay leaves.  Sauté, stirring often, until the onion is translucent for about 5 minutes.
  4. Add the chestnuts and garlic and 4 cups of water. Bring to a boil, lower the heat and simmer, covered, until the carrots are tender, about 10 minutes.
  5. Remove from heat.  Remove the thyme springs and bay leaves.  Let it cool down for 10 minutes then transfer to a blender, puree until the soup is completely smooth.
  6. Pour the soup into a saucepan and add salt, nutmeg, and white pepper.   Ready to serve!

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