From Energy Bars to Peach Soup: 6 Vegan Recipes From Terry Walters

Terry Walters© Gentl & Hyers

Acclaimed chef, nutritionist, and best-selling cookbook author, Terry Walters, is a pioneer in 'clean' eating, creating delicious recipes that rely on beautiful, wholesome ingredients rather than their refined distant cousins.

In her two books, Clean Start: Inspiring You to Eat Clean and Live Well with 100 New Clean Food Recipes and Clean Food, Revised Edition: A Seasonal Guide to Eating Close to the Source, Walters offer hundreds of recipes, mostly vegan and many gluten-free, for the health-minded home cook who doesn't want to sacrifice flavor in the name of wholesome food.

The following recipes, from Clean Food, use late summer and early autumn produce, ingredients which should still be available in most regions of the country, in dishes that seamlessly transition the seasons. Bon appétit!

1. Energy Squares

Add your favorite toasted nuts, seeds or even dried fruit to suit your tastes and make your own unique creation.

  • 1 cup peanut butter (almond, cashew and sunflower butters can be substituted)
  • 1⁄3 cup brown rice syrup
  • 1⁄3 cup maple syrup
  • 11⁄4 cups crispy brown rice cereal
  • 1⁄2 cup toasted almonds
  • 1⁄2 cup unsweetened shredded coconut
  • 3⁄4 cup ground flax seeds
  • 1⁄4 cup gluten- and dairy-free chocolate chips

1. In medium pot over low heat, whisk together peanut butter, brown rice syrup and maple syrup. Remove from heat and set aside.

2. In separate bowl, combine rice cereal, almonds, coconut and ground flax. Fold dry ingredients into peanut butter mixture until all ingredients are incorporated.

3. Rinse 8 x 8-inch baking dish with cold water to prevent sticking. Spoon in batter, sprinkle with chocolate chips and press firmly and evenly into dish. Refrigerate for 45 minutes or until firm. Remove from refrigerator, cut into squares and store in airtight container.

Makes approximately 36 bite-size squares

2. Peach Gazpacho with HeirloomTomatoes

peach gazpacho© Gentl & Hyers

Refrigeration changes the taste and texture of tomatoes, but the shaved ice in this recipe chills the soup and allows the tomatoes to maintain their integrity. If your fruit is particularly juicy, use less ice, and vice versa.

  • 1⁄2 small red onion
  • 1⁄2 red bell pepper, seeded
  • 3 cups coarsely chopped heirloom tomatoes, any variety
  • 3 cups chopped peaches, pitted, not peeled
  • 1 jalapeño, seeded
  • 1⁄2 cup chopped fresh basil
  • 1 tablespoon fresh tarragon leaves
  • 1 dozen ice cubes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lime juice
  • Sea salt and freshly ground black pepper

1. To prepare ingredients, chop onion, pepper, tomatoes and peaches into large chunks. With food processor running, drop in jalapeño, and process until minced. Turn off processor and scrape down sides. Add onion and process on pulse to coarsely chop. Repeat this procedure with the bell pepper, then the tomatoes, and finally with the peaches.

2. Transfer all ingredients to a medium pot or large bowl. Place basil and tarragon in food processor, pulse to chop and transfer to pot with tomato mixture. Place ice cubes in food processor, process into coarsely shaved ice chips and stir into soup. Stir in olive oil, red wine vinegar, lime juice and salt and pepper to taste. Cover and let sit 15 minutes to allow flavors to develop, but do not refrigerate. Stir again before serving.

Serves 4

3. Raw Kale Confetti Salad with Toasted Sunflower Seeds

kale saladFlickr/Chiot's Run/CC BY 2.0

Try this raw kale salad with fresh basil, heirloom tomatoes and avocado in the summer, or red onion, orange slices and pumpkin seeds in winter.

  • 2 bunches kale (about 4 heaping cups chopped)
  • 2 tablespoons extra virgin olive oil
  • 1⁄8 teaspoon sea salt, plus more to taste
  • 1 teaspoon grated fresh ginger
  • 1⁄2 avocado, peeled, pitted and chopped
  • 3 tablespoons finely chopped red onion
  • 3 tablespoons finely chopped red bell pepper
  • 1 small carrot, grated
  • 3 tablespoons toasted sunflower seeds
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice

1. Remove stalks from kale and discard. Chop leaves into small pieces and place in mixing bowl. Drizzle with olive oil and, using your fingers, gently massage oil into leaves. Sprinkle with sea salt and ginger, add avocado and continue massaging until leaves are evenly coated. Set aside to marinate for 15 minutes.

2. Add onion, red pepper, carrot and sunflower seeds, and toss. Drizzle lemon and lime juice over salad, massage juices into leaves and toss to distribute ingredients evenly. Season to taste with salt, massage one last time and serve.

Next page: Chopped Salad with Blackberry Shallot Vinaigrette, Fingerling Potatoes with Red Onion and Sage, Black Currant Plum Crisp!

From Energy Bars to Peach Soup: 6 Vegan Recipes From Terry Walters
The queen of clean eating shows us six simple and scrumptious seasonal vegan dishes to make at home.

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