Vegan Moroccan Filo Crescents, Peanut Soba Noodles, Red Potato Salad and Coconut Vegetable Curry

4. Exotic Moroccan Filo Crescents

I had some extra filo dough hanging out in the fridge and I recently found the perfect way to put it to use. Filo dough can be a bit difficult to work with because of the way that it often breaks apart and flakes but once you get the hang of it, it's truly no big deal at all. Thaw it out for a few hours and then when you're ready to use it, remove the filo sheets one or two at a time and put the rest in the fridge so that it doesn't dry out. I got this Exotic Moroccan Filo Crescents recipe from the Millennium Cookbook. The but the inspiration for the dish is Moroccan bastilla.

5. Peanut Soba Noodles with Peas, Broccoli, and Scallions

This is truly an easy and fulfilling way to make your own takeout that's loaded with tons of healthy ingredients. The peanut soba noodles are loaded with tons of fresh veggies. Make sure that you do not overcook any of the veggies or the dish will lose its innately fresh flavor. The kelp serves to add some salty flavor to the dish. Kelp is a sea vegetable rich in carotene, iodine, chromium, and it's known for thyroid stimulation and its cleansing capabilities.

Sara Novak

Ingredients:
½ package soba noodles
1 cup sugar snap peas
1 bunch bok choy, chopped roughly
½ cup scallions, chopped finely
1 tbsp organic olive oil
¼ cup crunchy organic peanut butter
1 tbsp rice wine vinegar
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp water
1 inch of fresh ginger, shredded
1 tsp organic brown sugar
2 tbsp kelp, chopped roughly
½ cup peanuts, crushed

Method

1. Cook soba noodles according to package directions.


2. Sauté the peas, bok choy, and scallions in the olive oil until softened.


3. In a sauce pan heat up the peanut butter on low and once softened add all the remaining ingredients except the kelp and peanuts.


4. Whisk the sauce until smooth and take off the burner. This is your peanut sauce.


5. Add soba noodles to the skillet with sauteed veggies. Top with peanut sauce.


6. Top the whole thing with kelp and crushed peanuts and combine.

Yield: Serves 2 to 3

6. Roasted Red Potato Salad with Parsley-Pine Nut Pesto

Kelly tried tons of recipes from Vegan Soul Kitchen by Bryant Terry with great interest. He describes the book as "Alice Waters meets Melvin van Peebles," which is pretty funny when you think about it. The Roasted Red Potato Salad with Parsley-Pine Nut Pesto is one of the fabulously hearty recipes from the book.

Emma Alter

7. Coconut Vegetable Curry

This is a meal that could please both a vegan and a meat eater. It's rich, hearty, and filled to the brim with flavor. Make sure that you reduce the coconut milk to add even more richness to the flavor. The cashews make it even more filling. This dish is quite memorable.

Joe Gough/istockphoto

1 tbsp organic olive oil
1 large onion, minced
2 tbsp curry powder
Half head cauliflower, washed and cut into florets
1 carrot, peeled and sliced
1 yellow pepper, chopped
1 can of coconut milk
½ cup cashews, crushed
Sea salt and pepper to taste

Method

1. Cook the onion in the olive oil.


2. Add curry powder and cook for 1 minute.


3. Add the vegetables and cook for 5 minutes.


4. Stir in the coconut milk and add salt and pepper. Boil and simmer for 10-15 minutes until the vegetables are cooked.


5. Serve with rice.

More on Veganism:
Is Vegan the New Viagra?
Can a Vegan Diet Control Type 2 Diabetes?
Support Vegan Bakeries, Spoil Your Office

Quiz: Are You an Eco-Friendly Eater?

Read the previous page "Page 1: Vegan Paella, Avocado Grapefruit Salad, Caramelized Seitan with Leeks."

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