Green Cuisine Recipes

About 50 attended our first Green Cuisine Community Potluck… and there were some delicious dishes.

Not everyone brought their recipes to share, but we are posting what we got. Some were created by our guests… some have modified recipes they like from various sources. There were some very creative dishes.



Sweet Kale Salad including dressing provided in bag.

(Organic Baby Chard, Kale and Spinach)

Power Greens

(Broccoli, Green Cabbage, Brussel’s Sprouts, Kale, Chicory

Dried Cranberries, Pumpkin and Poppy Seeds)




Organic Lentils with Tumeric

Organic Quinoa Cooked

Options to add:

Assorted Nuts

Dried Cranberries

Seeds – Pumpkin and Sunflower



Mrs. Dash’s Table Blend Spices

Toss before serving…




5 large potatoes

1 cup brown lentils, cooked

1 medium onion, diced

1 lb mushrooms, sliced

1 can baby lima beans

5 carrots, shredded

1 bunch of broccoli

1 Tbsp oil

1 vegan bullion cube

Salt and pepper to taste

1 Tbsp flour


Saute onions in oil until tender, then saute sliced mushrooms in same pan.


Add lentils to fry pan along with any water left from cooking them. Add and dissolve

The bullion cube. Then add the tablespoon of flour and cook until thick. Add salt and pepper to taste.


Blanche broccoli and carrots.

Boil and mash potatoes adding in some of the cooking water to get desired consistency.


Oil a 9×9 oven proof dish. Place lentils on bottom of dish, then the lima beans, carrots and

Broccoli and top with mashed potatoes.


Bake at 375 for 35-40 minutes.




1 pound Brussels Sprouts

1 small onion, quartered and thinly sliced

2-3 cloves of garlic, thinly sliced

8 ounces mushrooms (baby bella or button), sliced

¾ cup vegetable broth

salt and freshly grounded black pepper, to taste

Trim the dry ends off the sprouts and then cut them in half. Prepare the remaining vegetables and heat a non-stick skillet. Have the vegetable broth standing by.

Put the onions into the hot skillet and give them a sprinkle of salt if desired. Stirring constantly, adding a teaspoon or two of broth to the skillet if the onions stick, cook until the onions begin to brown, about 2-3 minutes. Add the garlic and more broth if necessary and cook for another minute. Remove onions and garlic to a plate and return the skillet to the heat.

Put the sprouts in the skillet, cut side down. Cook until they begin to brown and then add in the mushrooms and stir. Cook for another minute or two, stirring frequently. Add about ½ cup vegetable broth and the reserved onions, stir, turn down the heat and cover tightly. Cook until the sprouts are tender and easily pierced with a fork, 3-5 minutes, adding more broth if necessary. Season with salt and pepper to taste and serve immediately, garnished with grated orange peel, if desired.

Recipe from Fat Free Vegan Kitchen, Susan Voisin




Green Beans

Red Onion

½ apple cider vinegar and ½ water

Sea Salt

Raw Sugar

Celery Seed


Mustard Seed

Fresh Dill

Red Pepper Flakes

Coriander Seeds

Bring brine to a boil and pour over beans and onion in a Mason jar. Leave on counter for 2-3

Days. Rotate jar periodically.




4-5 large carrots

1 large sweet potato

1 large parsnip

Cook these vegetables together.

When soft, drain and mash adding salt to taste.

This is a great variation to the old favourite “Mashed Potatoes.”



(No photo)


2 cups onions sautéed (add to dry ingredients before water)


Dry Ingredients:

2 cups gluten flour

1 cup quick oats and/or 2 large potatoes, grated

1 tsp. salt

Seasonings as desired (sage, poultry seasoning, etc.)

2 cups walnuts, chopped fine


Wet Ingredients:

2 tsp. soy sauce

4 Tblsp. pretend beef flavour

(if dry, add to dry ingredients or dissolve in water)

4 cups boiling water

¼ cup oil

Bay leaves


Saute onions in water or a little oil. Mix all dry ingredients well. Put soy sauce, onions and oil in the water and add last, stirring quickly. Place bay leaves on top. Bake in a 8×11 pan at 325 for 45 minutes covered. To finish, uncover and brown the top.


Can bake in a Bundt pan and turn onto a platter. Fill the centre hole with steamed or creamed vegetables. Be sure to oil the pan carefully and add a little extra gluten flour so it is stiffer and comes out more successfully.


This loaf can also be used as a sandwich spread.




2 teasp. good olive oil

2 cups large-diced yellow onions

2 cups large-diced carrots

1 Tablsp. minced garlic

1 (28 oz) can whole plum tomatoes

1 cup French green lentils, washed and sorted

2 cups vegetable broth

2 teasp. mild curry powder

2 teasp. chopped fresh thyme leaves

2 teasp. salt

¼ teasp. freshly ground black pepper

1 Tblsp. good red wine vinegar (after cooking)


Heat oil in large saucepan. Add the onions and carrots and cook over medium-low heat for 8-10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.


Meanwhile, place the canned plum tomatoes, including the juice, in the bow of a food processor fitted with a steel blade and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones.


Add the tomatoes, lentils, vegetable broth, curry powder, thyme, salt and pepper to the pan. Raise the heat to bring to boil, lower heat and simmer covered for about 45 minutes until the lentils are tender.



Cheese Sauce – Vegan


3 cups diced potatoes

2 cups diced carrots

½ cup nutritional yeast

½ cup reserved cooking water from vegetables

¼ cup olive oil

2 Tblsp. non-chicken chicken seasoning

+/- 1 Tblsp. garlic, minced (keeping in mind the preferences of your guests)

1 Tblsp. onion powder

1 teasp. sea salt

Juice from ½ lemon (optional)


Cook potatoes and carrots until soft. Drain, reserving some cooking water. Place carrots and potatoes in blender, along with remaining ingredients. Blend until smooth.


Add sauce to cooked pasta just before you put it in oven to bake until hot and bubbly.


You can add diced green chillies for added zip.




I cup tofu and ½ cup water

2 cloves garlic, minced

1 Tblsp. Braggs Liquid Aminos

or 2 teasp. soy sauce

¼ cup cornstarch

1 ½ teasp. salt

1 Tblsp. onion powder

1 teasp. ground sage

1 Tblsp. poultry seasoning

3-4 cups soft whole grain bread crumbs

2 cups pecans, chopped

2 cups finely chopped onions


  1. Blend tofu with water, garlic and seasonings.
  2. Combine remaining ingredients in a mixing bowl.

Add blended tofu and mix well.

  1. Place mix in lightly oiled or non-stick loaf pan. Cover

with foil and bake at 350 degrees for 1 hour. Remove

foil and bake uncovered for another 30 minutes. Remove

from oven and let cool for about 5 minutes to set up

before removing from pan. Turn upside down onto a

serving dish. Garnish and serve with gravy or cranberry



This loaf freezes well and also is great made into sandwiches.



(No photo)


½ large onion minced

10 regular or 6 large mushrooms sliced or chopped

2 cloves garlic minced

2 cups vegetable broth

1 teasp. dried thyme

½ teasp. dried rosemary

½ teasp. rubbed sage

1 Tblsp. nutritional yeast

1 teasp. flavoured balsamic vinegar or 1 teasp. sherry (optional)

1 Tblsp. soy sauce

2 Tblsp. arrowroot starch

¼ plain non-dairy milk

salt and pepper to taste


In a medium non-stick saucepan, saute the onion until beginning to brown. Add the mushrooms and 1 Tblsp. water, cook for another 3 minutes. Add the garlic and cook, stirring.\, for another minute.


Add the broth, herbs, sherry and soy sauce. In a bowl, whisk or blend, the milk and flour together until smooth. Add to the saucepan and stir well. Simmer, stirring occasionally, for 15 minutes. Season with salt and pepper.


If your guests do not like mushrooms just blend the gravy until smooth.




In a small bowl:

1 Tblsp ground flaxseed

3 Tblsp warm water


In a medium bowl:

1 ¼ cups non-dairy milk

2 teaspoons apple cider vinegar or lemon juice

Allow these ingredients to curdle and stir in:

flax seed mixture (above)

3 Tblsp maple syrup

¼ cup grapeseed oil (optional)

1 teaspoon vanilla


In a large bowl combine:

1 cup uncleached flour

½ cup whole wheat flour

½ cup oat bran

2 Tblsp hemp seeds

½ cup coconut sugar

1/3 cup unsweetened cocoa powder, sifted

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon cinnamon


Pour the milk mixture over the flour mixture and stir until just combined.


Add the following:

1 ½ cups lightly packed grated zucchini

1 ½ cups chopped walnuts and or pecans

1 cup chocolate chips

Fold in being careful not to over mix.


Spoon into lightly greased mini-muffin tins, filling ¾ full.

Bake 23-25 minutes in 350 degree oven.



This cake is made without milk or eggs and is moist, dark and delicious. A brain-child of the depression era when ingenious cooks developed a cake that could be made without scarce, expensive ingredients.


1 ½ cups all-purpose flour

1 cup white sugar (experiment with less)

4 Tblsp unsweetened cocoa powder

1 teasp baking soda

1 ½ teasp salt

1 teasp vanilla

1 Tblsp cider-vinegar

6 Tblsp grapeseed oil or vegetable oil of your choice

1 cup water


Preheat oven to 350 degrees


Sift flour, sugar, salt, soda and cocoa together into an 8×8 inch ungreased pan. Make three

depressions. Pour oil into one well, vinegar into the second and vanilla into the third well.

Pour water over all and stir well with fork.


Bake for 30-40 minutes or until toothpick inserted comes out clean.


Serve with sliced strawberries and cashew cream. Or non-dairy ice cream works well too.

The photo above shows cutting each piece horizontally to get two thinner pieces from one.



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