October 2022

QUICK AND EASY VIETNAMESE COLD NOODLE SALAD

Ingredients.

16 ounces of rice vermicelli noodles or mung bean noodles⠀⠀⠀
3 med size carrots shredded⠀⠀⠀
Handful of chopped kale (optional)⠀⠀⠀
2 Persian cucumbers julienned⠀⠀⠀
6 green onion chopped or 1/2 red onion sliced thinly.⠀⠀⠀
1 1/2 cups fresh bean sprouts⠀⠀⠀
1/3 cup chopped cilantro⠀⠀⠀
1/3 cup chopped mint⠀⠀⠀
1/3 cup seasoned rice vinegar⠀⠀⠀
2 tbsp of coconut sugar or cane sugar⠀⠀⠀
3 cloves of minced garlic⠀⠀⠀
2 Thai chilies chopped⠀⠀⠀
2 tsp of salt⠀⠀⠀
Juice from 1 Lime (1 extra for garnish)⠀⠀⠀
2 tsp of sesame oil⠀⠀⠀
Handful of roasted peanuts (optional)⠀⠀⠀

Method:⠀⠀⠀

1. Place the noodles in a large bowl by covering with boiling water and soaking for 10 minutes or until tender. Rinse with cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts, kale, chopped cilantro, mint, onions to the noodles.⠀⠀⠀

2. In a bowl, mix together rice vinegar, sesame oil, sugar, garlic, salt, lime juice and chopped thai chilies. Pour the dressing over the noodles and toss to coat. Add more lime juice if desired. Sprinkle with more cilantro, mint green and roasted peanuts. Enjoy!⠀

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October 16, 2022 by VEGAN RECIPES 0

Blood orange chocolate cake

Wet ingredients:

1/2 cup of mild olive oil.
3/4 cup brewed coffee.
The juice of 3-4 blood oranges. I needed 4.
1/4 cup of oat milk or almond milk.
Dry ingredients:
1 cup of coconut sugar.
1 cup regular sugar or coconut sugar.
2 cups flour
1 tsp of baking soda.
2 tsp of baking powder.
1 cup of cocoa powder.
1/2 tsp of pink salt.
2 tsp of orange zest.
1 tsp of vanilla.

Method.

1. Preheat the oven to 350 degrees F.

2. Combine all wet ingredients in one bowl.

3. Combine dry ingredients in one bowl.

4. Slowly add dry to wet and slowly mix to combine.

5. Place batter equally into two cake pans. Greased and lined with parchment paper.

6. Bake for 40-45 minutes or until center is cooked. Check with toothpick.

For frosting:
One can of coconut cream.
1 ripe avocado.
1 cup of icing sugar.
3 oz of melted dark chocolate.
1 tsp of vanilla powder.
1/3 cup of cocoa powder.
Mix together well and frost as desired

Glaze:
3 oz of dark chocolate, melted with 2 tsp of coconut oil.
Use a double boiler to melt the two. And drizzle on top.

Enjoy!

October 14, 2022 by VEGAN RECIPES 0

VEGAN BURRITOS

Ingredients.

Chimichanga (2 servings)
2 large flour tortillas (burrito size)
1-2 tbsp avocado oil
Filled with:
Seasoned rice* (see notes)
Chili Lime Seitan
Grilled multicolor peppers and onions
Mixed beans
Corn

Topped with:
Cashew crema
Avocado / Guacamole
Salsa (red or green)
Served with:
Remaining rice, Baked tortilla chips,
Tomatoes, Cilantro, Jalapeños, Limes

Method:

1. Lightly warm up tortilla for 20 seconds in the microwave (to soften for easier folding), then layer desired fillings in the middle.

2. Roll up tightly, and don’t forget to tuck in the sides.

3. Heat oil in a cast iron skillet, and place burrito seam side down into the pan. Use low heat (once the skillet is hot!) and rotate every 30-60 seconds until all sides are crispy and golden.

4. Top with crema, guacamole and/or salsa, and enjoy!

Notes:

*For the seasoned rice I cook 1 cup of white rice with 1/2 tsp each of paprika, smoked paprika, cumin, oregano, onion and garlic powder, and salt.
*Cashew crema made with 1/2 cup soaked cashews, 1/4 cup plant based yogurt or sour cream, a splash of plant milk, lime juice, salt.

October 14, 2022 by VEGAN RECIPES 0

HOMEMADE VEGAN FLAT BREAD

Ingredients.

3 1/3 (+ 1/4 cup more if needed) cups bread flour
1-1/2 cups + 2 tbsp warm unsweetened almond milk
2 tablespoons sugar (I used cane sugar or coconut sugar)
1 package active dry yeast
2 tablespoons vegan butter, melted
1/2 tsp teaspoons salt
Avocado oil or olive oil

Method.

1. Heat almond milk in microwave for 45 seconds or until warm. In the bowl combine warm almond milk and sugar, mix to combine then sprinkle yeast over the top of the almond milk. Allow to sit for about 5 minutes.

2. Add melted vegan butter and salt. Add flour a cup at a time until you’ve added 3-1/3 cups and mix until well combined. Dough will be really sticky but keep mixing / needing with your hands. If way too sticky add 1/4 cup more of flour. Keep kneading with your hands for about 4-5 minutes.

3. Transfer the dough to a bowl that has been coated with cooking spray or olive oil. Place a dish cloth over the bowl and allow bowl to sit on your counter for an hour or until doubled in size. Divide dough into 8 equal pieces. Using a rolling pin, roll dough into circles.

4. Heat a pan to medium heat. Brush the top of each dough circle with a small bit of avocado oil (or olive oil) and place the flat bread oil side down onto the grill. When the bottom side is browned, turn over the bread, and grill the other side until golden. Remove from heat, brush a bit more of oil on top and sprinkle with salt. Enjoy with hummus, as a wrap or how ever you wish! .

October 12, 2022 by VEGAN RECIPES 1

TOFU SATAY SKEWER BOWLS

𝗧𝗛𝗘 𝗧𝗢𝗙𝗨 & 𝗠𝗔𝗥𝗜𝗡𝗔𝗗𝗘:
1 block extra firm tofu
2 cloves minced garlic
2 tbsp red curry paste
1/4 cup coconut milk, full fat
1 tsp smoked paprika
2 tbsp maple syrup
2 tbsp tamari
skewers, pre-soaked in water


1. Combine all marinade ingredients in a bowl. Add in tofu cubes and ensure all are coated fully. Refrigerate 30+ minutes. Skewer tofu.


2. Preheat oven to 450 and bake for roughly 30 minutes. Rotate them 2-3 times.
Broil for an additional few minutes, but really keep an eye on them as you do this.

𝗧𝗛𝗘 𝗣𝗘𝗔𝗡𝗨𝗧 𝗦𝗔𝗨𝗖𝗘
1 tbsp red curry paste
1/4 cup peanut butter
1 tbsp maple syrup
1 tsp red chili flakes
1/2 tsp sesame oil
1 tbsp tamari
1 tbsp lime juice
1/2 tsp rice vinegar
1 clove garlic, minced
1 tsp ginger, grated
2+ tbsp coconut milk


Combine all ingredients in a bowl. Thin as needed with more coconut milk or water—add 1 tbsp at a time.

𝗧𝗛𝗘 𝗢𝗧𝗛𝗘𝗥 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦:
rice, buckwheat & split pea blend
carrots
cucumbers
avocado, sliced
sesame seeds
green onions


Cook rice blend according to package instructions. Assemble bowl and enjoy!

October 12, 2022 by VEGAN RECIPES 0

CREAMY MUSHROOM VEGAN RISOTTO

Serves 6

Ingredients.

Method.

For the risotto:
1 white onion
3 cloves garlic
2 tbsp coconut oil
pinch sea salt
1 1/2 cup arborio rice
5 cups (1.2 L) vegetable broth
1/2 cup nutritional yeast
1/3 cup parsley , chopped
For the balsamic mushrooms:
450 g (16 oz) cremini mushrooms
2 tbsp coconut oil
pinch sea salt
1 tbsp balsamic vinegar

Method.

1. Dice onion and garlic and add to large pot with coconut oil and sea salt. Bring to medium heat and cook stirring often, until onion turns translucent (approx. 10 mins).

2. Pour in arborio rice and toast until grains become lightly perfumed (2-3 mins). Then pour in vegetable broth, starting with 2 cups, and adding more in splashes as it thickens, (I used 5 cups total). Cook for 20-30 minutes, stirring often until risotto is desired texture, (soft and pleasantly chewy). Add nutritional yeast and stir to combine.

3. While risotto is cooking, cook your balsamic mushrooms. Slice mushrooms and add to a skillet with coconut oil and sea salt. Bring to medium heat. Cook mushrooms (approx. 10 mins). Then reduce heat to low and add balsamic vinegar, cook for another 2-3 minutes.

4. Add balsamic mushrooms to cooked risotto. Sprinkle with chopped parsley and stir to combine. Serve risotto in bowls.

October 10, 2022 by VEGAN RECIPES 0

Tuscan Pasta

Ingredients.

8 oz pasta
1 cup sun dried tomatoes
4 cloves garlic
2 tbsp olive oil
¼ cup white wine
½ cup vegetable broth
½ cup oat milk
¼ cup reserve pasta water
1 tablespoon Herbs de Provence
2 cups spinach
1 cup fresh basil
¼ teaspoon salt
¼ teaspoon pepper

Method.

1. Start by cooking the pasta according to package instructions. After cooking, save ¼ cup of the reserve pasta water before draining.

2. In a separate pan, sauté the garlic and sun-dried tomatoes in olive oil over medium-low heat for about 3 minutes.

3. Pour the white wine into the pan with the garlic and tomatoes and allow it to reduce for about 5 minutes.

4. Add the broth, oat milk, reserve pasta water, and spices into the pan. Stir and continue to cook for 5-10 minutes or until your sauce has started to thicken.

5. Remove from heat and stir in the cooked pasta, basil, and spinach. Stir and serve.

October 8, 2022 by VEGAN RECIPES 0

Arugula and Peach Pasta Salad

​Ingredients

1/3 lb. cavatappi pasta
1 15 oz. can chickpeas drained and rinsed
1 tsp. avocado oil
¼ tsp. kosher salt
¼ tsp. pepper
¼ tsp garlic powder
½ tsp. sweet paprika
4 cups (lightly packed) arugula
Juice of 1 lemon
1 ½ donut peaches pit removed and thinly sliced
3 tbsp. finely chopped shallot
2 tbsp. fresh dilled finely chopped
1 cup cherry or grape tomatoes halved
1 avocado diced
1 tbsp. hemp seed hearts

Creamy Agave-Mustard Dressing (makes extra)
2 tbsp. +1 tsp. agave nectar
3 tbsp. vegan mayo
1 tbsp. + 2 tsp. olive oil
2 tbsp. +1 tsp. white wine vinegar
1 ½ tsp. stone ground mustard
1 ½ tsp. Dijon mustard
¾ tsp. kosher salt
¾ tsp. pepper
¼ tsp. garlic powder

Method.

1. Cook the pasta in salted water until al dente, then drain and rinse. Set aside.
Meanwhile, place a pan on medium heat. Add the 15 oz. chickpeas, 1 tsp. avocado oil, ¼ tsp. kosher salt, ¼ tsp. pepper, ¼ tsp. garlic powder, and ½ tsp. sweet paprika. Stir, cook for 3 to 4 min until heated, stirring occasionally.

2. Whisk together all Creamy Agave-Mustard Dressing ingredients in a bowl (2 tbsp. + 1 tsp. agave nectar, 3 tbsp. vegan mayo, 1 tbsp. + 2 tsp. olive oil, 2 tbsp. + 1 tsp. white wine vinegar, 1 ½ tsp. stone ground mustard, 1 ½ tsp. Dijon mustard, ¾ tsp. kosher salt, ¾ tsp. pepper, ¼ tsp. garlic powder).

3. Add the 4 cups arugula, cooked pasta, and juice of ½ the lemon to a large serving bowl or plate, and toss. Cut the remaining lemon into wedges for serving. Top the salad with the 1 ½ donut peaches, 3 tbsp. shallot, 2 tbsp. fresh dill, 1 cup cherry or grape tomatoes, 1 avocado, and 1 tbsp. hemp seed hearts, and about half of the dressing, and gently toss. Top with the chickpeas and serve with remaining dressing and lemon wedges on the side.

October 7, 2022 by VEGAN RECIPES 0

Vegan Spicy Jalapeno Tofu Bowls

Ingredients.

For The Tofu:
1 Block(15oz.) Extra firm tofu, drained and pressed*
4 Cloves Garlic, chopped
1 Jalapeno, de-seeded and chopped fine
1/2 a Sweet onion, diced
1/2 Cup Vegetable broth
2 Tablespoons Apple cider vinegar
1/4 Cup Lime juice
2 teaspoons Chipotle hot sauce
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Salt
1/4 teaspoon Black pepper
For The Cilantro Vinaigrette
1 Shallot, chopped
2 Cloves Garlic
1 Tablespoon Apple cider vinegar
1 Tablespoon Lime juice
2 Cups Cilantro
1 teaspoon Salt
1/4 teaspoon Black pepper
1/2 Cup Olive oil
​
For The Bowls:
Rice for serving
Veggies for serving, I used corn and radishes

Method.

1. Preheat the oven to 425 degrees(F.)

2. After you have drained and pressed the tofu, break the block of tofu up into chunks. Set aside.

3. Now, in a large mixing bowl, combine the garlic, jalapeno, onion, broth, vinegar, lime juice, chipotle sauce, cumin, oregano, salt and pepper. Whisk to combine.

4. Add the chunks of tofu to the bowl and toss to combine. Let the tofu sit in the marinade for about 15 minutes.

5. Pour the tofu, marinade and all on to a large sheet pan lined with a silicone mat or parchment paper. Spread out evenly.

6. Bake for 15 minutes, toss the tofu and bake for another 15 minutes or until the tofu is firm and brown.

7. While the tofu bakes, make the cilantro vinaigrette. Add all the vinaigrette ingredients to a blender. Blend until smooth. It may take minute. Scrap down the sides of the blender as needed.

8. Once the tofu is done, serve a bowl of rice with tofu on top, drizzled with the cilantro vinaigrette and veggies of desired.

October 5, 2022 by VEGAN RECIPES 0

AIR FRYER FALAFEL

Ingredients:

2 cups (400 g) dried chickpeas (not canned or cooked chickpeas)
5 garlic cloves chopped
1 small onion chopped
1 cup parsley leaves chopped
1/2 cup cilantro leaves chopped
2 teaspoon ground coriander
2 teaspoon ground cumin
1 1/2 teaspoon sea salt
1 teaspoon black pepper
Red pepper flakes or cayenne pepper to taste
1 teaspoon baking powder (optional, see notes)
Cooking spray

Method:

1. The day before you start making the falafel, place the dried chickpeas in a large bowl. Fill it with plenty of water (the chickpeas should be covered by at least 3 inches/7 cm but add more water if needed) and soak for 18-24 hours. Drain the chickpeas completely and use a paper towel to lightly pat dry them (if they are too wet).

2. Transfer the chickpeas along with all other ingredients to a large food processor. If you have a small food processor, you will need to work in batches. Process everything for about 20 seconds, then scrape down the sides of the food processor and blend again. Do this a few times until the mixture is well combined, but not mushy.

3. Refrigerate the falafel mixture (in the food processor bowl) for about 45-60 minutes (or longer).

4. Use an ice cream scooper to scoop the falafel mixture and shape it with your hands to form a ball (or make a patty/disk if you wish). Do this with the remaining falafel mixture.

5. Use the cooking spray to lightly spray the falafel balls. Also, spray the basket of your air fryer to avoid sticking. Heat the air fryer to 375ºF (190ºC) and set the timer to 15 minutes. Cook the falafel balls in the air fryer, flip them after 10 minutes. They should be crispy and slightly brown on the outside. You might need to fry them in batches if necessary.

6. Serve hot on its own or assemble the falafels in pita bread with tahini, lettuce, tomato, and cucumbers. Enjoy!

October 2, 2022 by VEGAN RECIPES 0