VEGAN RECIPES

Cranberry Orange Banana Bread with vegan buttercream

Ingredients.

1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp pure vanilla extract
1 tbsp of flax meal
1 tbsp of apple cider vinegar
2 cups all-purpose flour
1/2 cups of almond flour
1/3 cup coconut oil melted
1/2 cup coconut sugar or brown sugar
1/2 cup apple sauce
2 cups mashed banana, about 3 large ripe bananas
Juice from one large Orange and Orange zest
1 cup of cranberries plus more decorations.

Method.

1. Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick cooking spray and set aside.

2. In a large mixing bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt.

3. In a large mixing bowl using mix together the coconut oil, coconut sugar until light and fluffy. Mix in apple sauce, flax meal, apple cider vinegar, orange juice, zest and vanilla. Then add the mashed banana and mix until fully combined.

4. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. Add the 1/2 cup of cranberries then slowly mix to combine.

5. Scoop the batter into the prepared loaf pan and spread it around into one even layer. Bake at 350°F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the loaf pan for 1 hour before frosting the loaf. For the frosting. Whip 1 stick of vegan butter with 1 cup of powder sugar and 1/3 cup of vegan coconut condensed milk until nice and fluffy.

ENJOY!

July 18, 2022 by VEGAN RECIPES 0

Roasted Veggie Orzo Salad

Ingredients.

1 cup dried orzo
1 medium-large sweet potato, peeled, cut into ½-inch pieces (about 2 cups)
¾-pound Brussels sprouts, trimmed, and quartered (about 3 cups)
1 medium red onion, roughly chopped
Drizzle of olive oil, plus more for dressing
Salt to taste
1 (15-ounce) can chickpeas, drained and rinsed
2/3 cup walnuts

Dressing:
¼ cup extra-virgin olive oil
1 tablespoon maple syrup
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon crushed red pepper
1 small garlic clove
¼ teaspoon salt, or to taste
Freshly ground black pepper to taste
1/3 cup chopped fresh parsley
1/3 cup dried cranberries

Method.

1. Preheat the oven to 425ºF.

2. Cook the orzo according to the directions on the packet until al dente.

3. Place the sweet potato, Brussels sprouts, and red onion into a large bowl. Toss with a generous drizzle of olive oil and salt to taste. Transfer to a large nonstick rimmed baking sheet. Roast for about 20 minutes, or until the sweet potato is fork tender. Toss after 10 minutes so they cook evenly.

4. Place the chickpeas and walnuts into the same bowl. Toss with a drizzle of olive oil, and salt to taste. Transfer to a small rimmed baking sheet. Roast with the vegetables on a lower rack.

5. Remove the walnuts from the oven after about 7 minutes, or once they are golden brown. Continue cooking the chickpeas until the vegetables are ready.

6. Meanwhile, add the olive oil, maple syrup, basil, oregano, and crushed red pepper to a small jar with a lid. Grate the garlic into the jar using a microplane or fine grater. Add salt and pepper. Cover and shake until well combined. Set aside.

7. Transfer the orzo, sweet potato, Brussels sprouts, red onion, chickpeas, and walnuts to a large bowl. Add the dressing, parsley, and cranberries. Mix to combine. Season with salt and pepper.

8. Serve warm or refrigerate for later use and enjoy as a chilled.

ENJOY!

July 16, 2022 by VEGAN RECIPES 0

Tahini Molasses Chickpeas with Millet

Ingredients.

FOR THE CHICKPEAS
1½ cups chickpeas, cooked
1 medium onion, chopped
1 small red bell pepper, chopped
2 medium cloves garlic, minced
1 tbsp fresh ginger, grated
3 tbsp blackstrap molasses
1½ tbsp runny tahini
1½ tbsp lemon juice
1 tbsp avocado oil
⅓ cup water
½ tsp cumin
½ tsp cayenne
1 tsp sea salt
Chopped flat leaf parsley and scallions to top

Method.

1. Heat up the oil then add the onion and cook 3 mins, until lightly golden at the edges.

2. Add the pepper, garlic and ginger and cook 2 more mins, stirring every now and then.

3. Add the chickpeas and cook 4-5 mins to crisp them up then add the spices and salt and cook 30 secs.

4. Stir in the molasses, water and tahini and stir until the sauce ingredients are well incorporated.

5. Let the sauce bubble 5-7 mins or until nice and sticky but still slightly runny. Remove from heat, add the lemon juice and serve topped with parsley and scallions.

Enjoy!

July 14, 2022 by VEGAN RECIPES 0

Linguine With Onions

Ingredients.

2 tbsp olive oil
2 medium yellow onions thinly sliced
1 cloves garlic minced
Big pinch chili flakes
Handful cherry tomatoes
Handful chestnut mushrooms
1 can navy beans rinsed well
Handful fresh basil roughly chopped
Handful spinach
Handful sprouts
1/2 cup vegan butter
Seas salt and cracked pepper
Vegan Parmesan

Method.

1. Cook pasta and reserve 1/2 cup water.

2. Add olive to a large pan over medium heat. Once oil is hot add onions. Cook over medium low heat for approx 30 minutes stirring frequently.

3. Boil water and cook pasta. Reserve 1/2 cup water. Add garlic to softened onions, and seasonwith salt and cracked pepper. Add mushrooms and 2 tbsp butter. Cook until mushrooms start to soften, add cherry tomatoes and beans.

4. Cook until heated through and add spinach, sprouts, pasta and remaining 2 tbsp butter. Season again and toss well. Serve with cheese, more sprouts and chili flakes.

ENJOY!!

July 13, 2022 by VEGAN RECIPES 0

Saucy Cashew Tofu with Greens

Ingredients.

1 tsp sriracha
1 tsp maple syrup
1 tbsp neutral cooking oil
1 tbsp cornstarch, plus 1 tsp for sauce
2 tbsp vegan hoisin sauce
1 packet extra-firm tofu, pressed, cut into ¾-inch cubes
¼ cup tamari or soy sauce
6 scallions, chopped
¾-inch piece ginger
1 small garlic clove
1 cup cashews
3 cups baby spinach

Method.

1. Transfer the tofu to a large bowl. Toss with 1 tablespoon cornstarch until evenly coated.

2. In a medium bowl, mix the tamari, hoisin sauce, sriracha, maple syrup, 1 teaspoon cornstarch, and 2 tablespoons water. Stir well to combine.

3. Heat the oil in a large nonstick skillet over medium-high heat. Cook the tofu for about 5 minutes, or until golden brown, stirring regularly.

4. Add the scallions and cook one minute more. Grate the garlic and ginger into the skillet and cook for another 30 seconds.

5. Add the cashews and spinach. Cook for 1 minute, stirring constantly. Add the sauce plus 2 tablespoons water. Mix to combine. Cook for about 3 minutes, or until thickened enough to coat the tofu.

6. For oil-free: Bake the coated tofu at 425F. Grate the ginger and garlic into the sauce before adding. Add scallions with sauce.

ENJOY!

July 12, 2022 by VEGAN RECIPES 0

SESAME CAULIFLOWER

Ingredients.

1 head cauliflower, cut into medium florets, stems removed
3 Cup water
1 C brown rice flour or GF all purpose flour
1 tbsp liquid aminos
1 tsp garlic powder
1/2 C GF breadcrumbs

Sesame Sauce

1/4 Cup liquid aminos
1/4 Cup sweetener of choice
3 tbsp sesame seeds
1 tbsp sesame oil
1 tbsp ginger, minced
3 cloves garlic, minced
3 tbsp chili garlic sauce
1 tbsp tomato paste
2 tbsp rice vinegar
1/8 tsp salt and pepper
2 tsp tapioca flour, arrowroot powder, or corn starch

To Serve

1 bunch broccolini, steamed
2 C jasmine rice, cooked according to package
3 green onions, chopped
1 tbsp sesame seeds

Method.

1. Mix together all ingredients for batter in a bowl, except breadcrumbs. Should be slightly thinner than pancake batter. Add cauliflower florets and toss to coat.

2. One by one, remove cauliflower from batter with a fork, letting excess drip off, and transfer to an oiled parchment lined baking sheet, being sure not to overcrowd. Sprinkle with breadcrumbs.

3. Bake in 400 degree oven for 25 minutes until golden.

4. Make sauce by adding all ingredients except tapioca flour to a small saucepan. Simmer to thicken. Mix tapioca flour with water and stir into sauce until desired texture is achieved.

5. Remove cauliflower from oven and let cool for 3-5 min (prevents it from getting soggy!) Transfer to a bowl and toss gently with sauce. Sprinkle with sesame seeds and green onion.

ENJOY!

July 11, 2022 by VEGAN RECIPES 1

Vegan French Onion Soup

Ingredients.

3 Large Onions sliced thin and then quartered
2 tbsp of Vegan Butter
1 1/2 tbsp of Thyme
1 1/2 tbsp of Miso Paste
1/3 cup of Sherry
4 cups Vegan Beef or Vegetable Broth I make mine
2 -3 Slices of thick cut Bread
1 cup Shredded Cheese
Salt & Pepper to taste

Method.

1. On med- low heat, saute the Onions in the vegan butter. You want the onions to slowly develop color and flavor and become caramelized.

2. Continue to cook the onions down stirring them every so often. Be patient this entire process will take about 40 – 50 minutes.

3. Once the onions start to take on a little bit of color add in the thyme & pepper and keep cooking them down.

4. Once the onions are a beautiful brown color, add in the sherry and miso paste, Cook for a few minutes before adding in the broth.

5. Turn up the heat slightly, cover the pot and let simmer for 20 -25 minutes. Season with salt if needed.

6. Toast or grill the bread and top with cheese. Stick the bread under the broiler for about 4-5 minutes until bubbily and golden.

7. Place the cheesy bread in the bowl of soup and serve.

ENJOY!

July 10, 2022 by VEGAN RECIPES 0

Roasted Gnocchi Burst-Tomato Pasta with Cashew Pesto

Ingredients.

2 cup cashews, soaked in hot water for 30 minutes
Extra-virgin olive oil cooking spray
2 pints cherry or grape tomatoes
4 garlic cloves, unpeeled
2 cups fresh basil leaves
1/2 cup extra-virgin olive oil plus more as needed
2 tsp fresh lemon juice
1/2 cup vegan parmesan or nutritional yeast
Salt and freshly ground black pepper, to taste
2 packets frozen gnocchi

Method.

1. If you don’t own a high-speed blender, soak the cashews in boiled water for 30 minutes. Drain and set aside.)

2. Preheat the oven to 400ºF if you do not own an air-fryer.

3. If you are using pasta, cook the pasta according to the directions on the packet until al dente.

4. Spray the tomatoes and garlic with oil. Air-fry at 400º for about 5 minutes, or roast for 15 minutes, until the tomatoes burst.

5. Spray the frozen gnocchi, if using, with cooking spray and cook at 400ºF in the air-fryer for about 7 minutes, or until golden brown, tossing halfway. Or roast in the oven for about 12 minutes, or until golden brown.

6. Remove the skin from the garlic.

7. Transfer the cashews, basil, garlic, olive oil, parmesan, and lemon juice to a blender. Add 2 tablespoons water. Blend on high until smooth, adding more olive oil or water until the desired consistency. Season with salt and pepper.

8. Serve the gnocchi with the tomatoes and pesto

ENJOY!

July 10, 2022 by VEGAN RECIPES 0

Mushroom Alfredo

Ingredients.

1/2 cup cashews soaked minimum 3 hours
2 tbsp olive oil
1/2 tsp chili flakes
1 small onion diced
1 clove garlic minced
1/2 lemon juiced
1 heaping tbsp miso
1 tbsp Dijon mustard
3 tbsp nutritional yeast
3/4 cup non-dairy milk
1 cup hot pasta water
6 cups mixed wild mushrooms
1/4-1/2 shaved Parmesan
Pasta of choice

Method.

1. Measure 1/2 cup raw cashews and place in a bowl. Cover with water and let sit for a minimum 3 hours.

2. Boil a large pot of water. Salt the water before adding your pasta. Cook pasta till al dente and reserve a cup of pasta water before draining.

3. While pasta is cooking heat oil and chili flakes in a large pan. Add in diced onion and cook until translucent. Add in garlic and saute for 30 more seconds. Scrape onions and garlic into a blender.

4. Drain and rinse cashews and add to the blender with lemon juice, miso, dijon mustard, nutritional yeast, salt, cracked pepper and milk. Add 1/4 cup of hot pasta water and blend to combine. If sauce is too thick, add a splash more water.

5. Add a splash more oil to pan and cook mushrooms. Try not to overcrowd the pan, cook in batches if you need to. Once mushrooms are browned season with salt and pepper.

6. Add cooked pasta to the pan with mushrooms followed by sauce. Toss to combine. I like to add a couple more splashes of pasta to bring the sauce together.

7. Add Parmesan cheese and toss again. Taste for seasoning. Transfer to bowls, add more cheese and a sprinkle of chili flakes. ENJOY!

July 8, 2022 by VEGAN RECIPES 0

Vegan Papaya Poke Bowl

Main Ingredients.

1 cup of diced ripe papaya
1 or 2 cups cooked rice or quinoa
1 avocado sliced
2 cucumbers sliced
1 carrot sliced or use a peeler to make ribbons
1 small red onion sliced (optional)
1/3 cup green peas or edamame
1/2 jalapeno sliced
Handful of micro greens
1 tsp of sesame seeds

Poke Marinade Ingredients.

Makes about 1/2 cup marinade.
1/2 cup Tamari or light soy sauce
1 tsp of grated fresh ginger
1 tsp or more of sambal oelek chili sauce
1 tsp of miso
1/2 sheet of nori cut in small pieces.
1 tsp of maple syrup
1 tsp sesame oil
Few sprinkles of sesame seeds

Method.

1. Mix the ingredients for the marinade until well combined.

2. Pour it over diced papaya and leave it for at least 10 min.

3. Divide rice between two bowls.

4. Arrange the avocado, sliced cucumbers, edamame or peas, sliced onions, sliced carrot ribbons, sliced jalapeños, micro greens, and marinated papaya, then sprinkle with more sesame seeds

July 6, 2022 by VEGAN RECIPES 0