Vegetarian Meals For The Day

Vegan Pancakes

Ingredients
for 6 servings

BLUEBERRY SYRUP

100 g (½ cup) sugar
120 mL (½ cup) water
150 g (1 cup) blueberry
PANCAKE BATTER

180 g (1 ½ cups) flour
1 tablespoon sugar
2 tablespoons baking powder
1 salt, pinch
300 mL (1 ¼ cups) soy milk
2 tablespoons oil
oil, for frying

Preparation

1. Prepare the blueberry syrup by combining the sugar, water, and blueberries in a small saucepan over medium heat.
2. Bring to a boil and then reduce until you have a deep blue, syrup-like consistency. Set aside.
3. For the pancakes, mix together the flour, sugar, baking powder, and salt.
4. Whisk in the soy milk and oil until you have a smooth, creamy batter.
5. Heat some extra oil in a frying pan and pour the batter into the frying pan.
6. Fry for a few minutes on each side until golden brown.
7. Serve with the blueberry syrup.
8. Enjoy!

Summer Vegetable Minestrone Soup

Ingredients
for 2 servings

1 tablespoon oil
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
salt, to taste
black pepper, to taste
1 potato, peeled and cubed
3 cloves garlic, minced
28 oz diced tomato, 1 can
6 cups vegetable stock
2 zucchinis, diced
15 oz cannellini bean, 1 can
3 cups spinach
2 cups pasta

Preparation

1. Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
2. Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
3. Bring to a boil, place the lid on the pot, and simmer for 45 minutes.
4. Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.
5. Allow to cool before serving.
6. Enjoy

Vegan Chocolate Chip Cookies

Ingredients
for 12 servings

½ cup sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup coconut oil
¼ cup non-dairy milk
1 teaspoon vanilla extract
1 ½ cups flour
½ teaspoon baking soda
4 oz vegan semi-sweet chocolate, chunks
4 oz vegan dark chocolate, chunks

Preparation

1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
3. Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
4. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
5. Fold in the chocolate chunks evenly.
6. Chill the dough for at least 30 minutes, or overnight.
7. Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
8. Bake for 12-15 minutes, or until cookies just begin to brown.
9. Cool completely.
10. Enjoy!

Sweet Potato Gnocchi

Ingredients
for 4 servings

1 sweet potato
½ cup grated vegetarian parmesan cheese
1 egg
2 cups flour, plus more to dust
2 tablespoons butter
2 leaves fresh sage

Preparation

1. Preheat oven to 400º F (200º C).
2. Prick the sweet potato with a fork several times and bake for 40 minutes (or microwave for 5 minutes).
3. Allow potato to cool at least 5 minutes before peeling skin off.
4. In a large bowl, mash potato with masher or fork until smooth.
5. Add parmesan cheese, egg, and flour. Knead the dough until it is firm and no longer sticky, adding flour as needed, forming a ball with the dough.
6. Divide the dough into four equal parts. Take one part and roll it out into a long rope, about a 1-inch (2 ½ cm) wide.
7. Slice into ½-inch (1 cm) rectangles and set aside.
8. Using an overturned fork, slide each gnocchi over the fork prongs so they become serrated in a corkscrew shape.
9. Bring a large pot of water to a boil and add the gnocchi. Boil until the gnocchi float to the top, about 1-2 minutes. Drain in a colander.
10. In a pan over medium heat, melt butter and add sage. Simmer for 1 minute without letting butter burn.
11. Add gnocchi to pan with the sage and butter, tossing until lightly golden.
12. Top with more Parmesan cheese.
13. Enjoy!