Samantha Michaels - Vegan Cookbooks: 70 Of The Best Ever Scrumptious Vegan Dinner Recipes....Revealed!

Ingredients 3 cupslong-grain brown rice 3tablespoons olive oil 2 slicedonions 4 cupsbroccoli florets 4 slicedcarrots, sliced 2 dicedorange bell pepper 6 8sliced scallions 4 dicedtomatoes 216-ounce cans drained unsweetened pineapple chunks 2 cuplight coconut milk 4tablespoons soy sauce 2 tspcurry powder 4 tsp minced ginger Cashewsfor topping Preparation Placethe rice in a saucepan with 3 cups of water.

Bring the rice to a rapid simmer,cover, and cook until the water is completely absorbed around 30 minutes. Justbefore the rice is done, heat the oil in a skillet and saut the onion untilbrown. When the onion is brown add the bell pepper, carrots, and broccoli andturn up heat to medium high. Cook for 3 minutes or until vegetables are tendercrisp, then add the pineapple, tomatoes, and scallions and keep stirring fryingfor 2 minutes longer. Add the rice and stir. Add the curry powder, coconutmilk, ginger, and soy sauce.

Stir until all ingredients are mixed well. Addcashews on top of each serving. Makes 12 servings.

Ingredients 4tablespoons olive oil 2chopped onions 6 mincedgarlic cloves 4 cupswater 4 slicedcarrots, peeled and sliced 8 dicedcelery stalks 1 cupdry red wine 8 cupscooked great northern beans 32 ouncesdiced tomatoes 1 tsp dried thyme 1 tsp minced fresh rosemary Salt andpepper to taste 1 cupchopped fresh parsley for garnish Preparation Heat theoil in a large pot. Add the onion and saut until onion is soft. Add the garlicand saut until both are brown.

Add the water, wine, celery, and carrots. Bringto a simmer, cover and cook for 10 minutes. Add the beans, thyme, tomatoes, androsemary. Stir. Bring to a simmer, cover, and cook over medium heat for 20minutes. Add more water if needed.

Add cup of parsley, salt, and pepper. Stirto blend, then garnish with more parsley. Makes 12 servings.

Ingredients 2 cupsuncooked brown rice 4tablespoons olive oil 2 slicedonions 8 mincedgarlic cloves 2 dicedgreen bell pepper 2 16-ouncecans drained red beans 3 cupsdiced tomatoes 1 1/3cup sliced pimiento-stuffed green olives 6 slicedscallions 2 tsp dried oregano 1/2 tsp dried thyme Cayennepepper to taste Salt andpepper to taste 1/2 cupchopped cilantro Preparation Placethe rice in three cups of water and bring to a rapid simmer, lower the heat,cover, and simmer for 30 minutes. About way through cooking the rice, heatthe oil and saut the onion until soft. Add the bell pepper and garlic andsaut until brown.

When the rice is done, add to the saut pan along with theother ingredients except for the cilantro, salt, and pepper. Cook for 5 minutesand then add the seasoning and cilantro. Makes 12 servings.

Ingredients 2 cupsraw rinsed quinoa 2tablespoon olive oil 2 cupfrozen edamame (thawed) 2 mediumcut in strips red bell pepper 12sliced stalks boy choy 6 slicedscallions 2 tsp dark sesame oil 3tablespoons teriyaki 2 tsp grated fresh ginger pepperto taste 4mandarin oranges in sections 1 cuptoasted cashew Preparation Add thequinoa to 3 cups of water in a saucepan, bring to a boil, and then lower heat.Cover and simmer around 20 minutes until water is completely absorbed. Heat oilin a pan, add edamame and bell pepper, and stir fry for 3 minutes. Add thescallions and boy choy, cook for 2 minutes.

Add the cooked quinoa and sesameoil. Stir. Season to taste with pepper, ginger, and teriyaki sauce. Add theorange sections and cashews. Makes 8 to 12 servings.

Ingredients 2tablespoon olive oil 2chopped onions 4 mincedgarlic cloves 416-ounce cans chickpeas (drained) 12ounces frozen green beans 3 tsp garam masala 1 tsp turmeric 1 tsp ground cumin 4teaspoons grated ginger 4 dicedtomatoes 2tablespoon lemon juice 1/2 cupminced cilantro Salt totaste Preparations Heat oilin a skillet.

Add the onion and saut until soft. Add the garlic and sautuntil the onion is brown. Add the green beans, chickpeas, tomatoes, seasonings,lemon juice, and cup water. Bring to a simmer and cook for 10 minutesstirring often. The mixture should be moist but not think like soup. Add morewater if needed.

Stir in the cilantro and salt, stir gently. Makes 8 to 12servings.

Ingredients 8potatoes 3tablespoons olive oil 2chopped onions 4 mincedgarlic cloves 2 dicedgreen bell peppers 2 16 ozcan diced tomatoes 4 16 ozcans black beans 4 tsp ground cumin juice of2 limes 12 corntortillas cut into strips Salt totaste Preparation Cookpotatoes until firm in microwave or oven. Peel, cube, and set aside. Heat oiland saut onion until soft. Add the bell pepper and garlic, saut until theonion is brown.

Add the cumin, black beans, and tomatoes. Bring to a simmer,cover, and cook 10 minutes. Stir in the potatoes, tortillas, and lime juice,cook until heated thoroughly. Add salt to taste. Makes 8 to 12 servings.

Ingredients Sauce: 2 mincedgarlic cloves 1 tsp sea salt 5tablespoons lime juice 28 ozcoconut milk cupalmond butter 1tablespoon tamari 3tablespoons chopped ginger 3 tsp red curry paste tsp crushed red pepper flakes ChickpeaMixture: 8 cupscooked chickpeas 4 cupsquartered zucchini 1 cupgreen onion 4tablespoons chopped basil Preparation Preheatoven to 400 degrees Fahrenheit.