Veg out!
Quick and easy dinner ideas from vegan chef Michelle Grandy
Story + Photography by Mark & Lisa Staff
Michelle Grandy’s love affair with cooking began at the age of 9, growing up in the projects of Washington D.C., watching her grandmother cook.
She took the skills she learned from her food mentor and sharpened them with proper kitchen training while living in Washington, Atlanta, Syracuse and Bluffton. Grandy is the founder of Ohh Michelle, LLC, a company dedicated to empowering people to reconnect with their body, mind and soul through lifestyle transformation. She is also the creator of Ohhlicious Food, a company offering a line of vegan/plant-based lifestyle products. She has authored two books and a vegan cookbook with over 70 recipes that are good for the soul. Grandy shared the following healthy, hearty and delicious vegan recipes with LOCAL Life.
Sweet kale salad
INGREDIENTS (servings 6-8)
1 bunch kale (any kind) remove ribs, shred
2 broccoli spears, shredded
10 whole brussel sprouts, shredded
1 small red cabbage, shredded
1 small radicchio red chicory, shredded
1 bunch parsley, shredded
1 cup all natural dried cranberries
1/2 cup toasted pumpkin seeds
DIRECTIONS
Toss together all ingredients; drizzle vegan poppy seed dressing to taste. Serve and enjoy!
Toasted pumpkin seeds
INGREDIENTS
1 cup pumpkin seeds
DIRECTIONS
Preheat oven to 375 degrees. Scatter pumpkin seeds onto an oven-ready pan in a single layer and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Bake for about 8 minutes, until light brown and crispy.
Vegan poppy seed dressing
INGREDIENTS
1/2 cup grape seed oil
3 tablespoons red wine vinegar
2 tablespoons rice vinegar
1/4 cup white cane sugar
1 teaspoon kosher or sea salt
1 teaspoon dijon mustard
1 1/2 teaspoons poppy seeds
1 tablespoon sweet onion, grated
DIRECTIONS
Combine everything except oil in a blender or food processor. With the blender on low/medium, remove the top of the blender and slowly stream in the oil until well combined. Transfer dressing to a jar or container with a tight-fitting lid. Refrigerate for at least one hour before serving. Keeps well in the refrigerator for up to 3 weeks.
Curry lentil soup
INGREDIENTS (servings 6)
2 cups sprouted lentils, rinsed
1 medium onion, diced
2 tablespoons olive oil
2 medium celery stalks, diced
2 medium carrots, peeled, diced
4 garlic cloves, minced
1 quart vegetable broth
1 tablespoon oregano
1 tablespoon cumin
2 tablespoons curry powder
1 bay leaf
1 tablespoon thyme
1 tablespoon cilantro
1 tablespoon rice vinegar
1 teaspoon tabasco, for flavor
Sea salt and pepper, to taste
DIRECTIONS
Heat the oil in a large saucepan over medium heat. Add the celery, carrot and onion and cook, stirring occasionally, until softened. Stir in the garlic and cook for an additional minute. Add pinches of salt and pepper along with curry powder and stir. Stir in broth, spouted lentils, bay leaf, thyme, oregano, cumin, cilantro, tabasco to combine. Bring to a boil. Cover, allow to simmer on low for 15 minutes. Stir and continue to simmer on low until the lentils are soft, about 20 minutes more. Taste and season with more sea salt or pepper as needed, stir in the vinegar. Ladle lentils into bowls and sprinkle with cilantro. Serve and enjoy!
Vegan chili
INGREDIENTS (servings 6-8)
1 15-ounce can organic black beans, rinsed, drained
1 15-ounce can organic kidney beans, rinsed, drained
1 pack Beyond Meat beef crumbles
(gluten free, soy free and can be found in frozen section of grocer)
1 28-ounce can organic crushed tomatoes
1 can organic tomato paste
2 tablespoons olive oil
1 onion, chopped
2 cubes of vegan bouillon or 2 cups vegetable broth
2 carrots, peeled, thinly sliced
1 red bell pepper, seeded, chopped
3 jalapeño chilies, seeded, minced (about 4 tablespoons) or red pepper flakes and tabasco (to taste)
1/2 cup nutritional yeast flakes
2 tablespoons rice vinegar
5 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
2 tablespoons cilantro
2 tablespoons basil
DIRECTIONS (Instant Pot)
Place all ingredients in Instant Pot, select chili (set timer to 20 minutes). Ladle chili into bowls and sprinkle with your favorite vegan cheese or nutritional yeast flakes. Serve and enjoy!
DIRECTIONS (Stovetop)
Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add beefy crumbles, onions, carrots, red bell pepper, garlic and jalapeños and sauté until beefy crumbles are brown. About 5 minutes. Add crushed tomatoes, tomato paste, 2 cups water, bullion (or 2 cups vegetable broth), beans, rice vinegar and all spices. Bring to boil. Reduce heat to low, simmer and cook, covered until mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and sprinkle with your favorite vegan cheese or nutritional yeast flakes. Serve and enjoy!
Cashew cheese sauce
INGREDIENTS (servings 6)
1 cup raw cashews soaked in water (can soak up to 24 hours)
1/2 cup nutritional yeast flakes
1 tablespoon white miso paste
1 teaspoon garlic powder or fresh minced garlic
1 teaspoon onion powder or fresh minced onion
1/2 teaspoon mustard powder
A pinch of ground nutmeg
Sea salt and pepper to taste
1 cup almond milk or any dairy-free milk (unsweetened)
DIRECTIONS
Drain water from the cashews, discard water. Add cashews to a high-powered blender along with addition ingredients and blend until smooth. Add more dairy free milk if needed for consistency. Use immediately or store in a glass container in the refrigerator for up to four days. This ohhlicious dairy-free cheese sauce is perfect for soups, salads, pizza, pasta and more.
