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Food & Recipes

It's always a pleasure having Jessica Jarmer teach us how to make delicious vegan food at home. This class we made two plant-based dishes with no added oil -- Vegan Cheesy Potatoes and Lentil Chili!  Missed the class? No problem -- we have the recipes for you below!  

Vegan Cheesy Potatoes 
Ingredients: 
  • 2 cups peeled & diced potatoes
  • 1 cup diced carrots1
  • 2/3 cup water
  • 2 tsp. sea salt
  • 1 Tbsp. lemon juice
  • 1/2 cup nutritional yeast
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/8 tsp. cayenne
  • 1/2 tsp. veggie broth powder (optional)
Instructions
  1. In a sauce pan, simmer the potatoes and the carrots in enough water to cover.
  2. Simmer until soft and then drain.
  3. Place the potatoes and the carrots and the rest of the ingredients in a blender and blend until smooth.
  4. Serve over baked potatoes.
Lentil Chili
Ingredients
  • 2/3 cup brown lentils
  • 1/2 cup bulger
  • 4 cups water
  • 2 cans black beans, rinsed
  • 1 can fire roasted diced tomatoes
  • 2 Tbsp. cumin
  • 1 Tbsp. chili powder
  • 1 1/2 Tbsp. smoked Paprika
  • 2 Tbsp. Braggs liquid aminos 
Instructions
  1. In a saucepan, bring lentils, bulger and water to boil.
  2. Reduce heat and simmer 25 minutes, drain any remaining water.
  3. Add the rest of the ingredients and allow to cook on low for 15 minutes.

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