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June 25, 2013 — Vegan Recipes

Roasted Squash with Corriander Pesto

Source: Fuss Free Cooking

Roasted Sqash with Corriander Pest

Serves 4

2 onion or butternut squash

2 tbsp olive oil

4 tbsp fresh coriander leaves

2 garlic cloves

2 tbsp toasted pine nuts

Sea salt

1 tsp cumin seeds

½ tsp ground cumin

1 tbsp lemon juice

150ml virgin olive oil

Extra coriander leaves

Extra toasted pine nuts



1. Heat the oven to 350 degrees.

2. Scrub the squash but do not peel. Cut each squash into 6 or 8 thick half-moon wedges, coat in olive oil and place “sitting up” on an oiled baking tray. Bake for 40 to 50min until tender and lightly scorched on the tips.

3. Pound the coriander, garlic, toasted pine nuts, sea salt, cumin seeds, cumin, lemon juice and a little of the olive oil in a mortar with a pestle, or in a food processor, until you have a mushy paste, then slowly pour in the remaining olive oil, stirring well.

4. To serve, drizzle the squash with the pesto and scatter with the extra coriander leaves and pine nuts.  To serve as a meal, toss in cooked pasta if you like.

June 25, 2013 — Vegan Recipes

Chickpea Fries

 Chickpea Fries

1      cup      farina
1      tsp       sea salt
1/4   tsp       black pepper
1      tsp       smoky paprika
                    pinch of cayenne pepper
2      Tbs      olive oil
                    vegetable oil for frying


  1.  Boil 2 cups of water, then add farina, salt, peppers, paprika and olive oil.  Whisk well constantly for about 1 minute.
  2. Remove and spread in a 9 x 13" pan or similar, smoothing surface.  Cool at room temperature for about half an hour, then press plastic wrap directly onto dough and refrigerate at least an hour, or up to 3 days.
  3. Heat oil for frying (we used our deep fryer) to 375°.  Cut fries into strips, then fry.  When golden brown, remove to paper towels to drain, sprinkling with more sea salt.
  4. Serve with dipping sauce of your choice.
June 25, 2013 — Vegan Recipes

Roasted Sweet Corn and Tomato Soup

Source: Our Best Bites 

Roasted Sweet Corn and Tomato Soup 

Yield about 6 cups

3 cups fresh corn kernels (about 4 cobs)
10 ounces cherry tomatoes (about 2 cups)
4 cloves garlic, roughly chopped
1 tablespoon olive oil, divided
1 medium onion, any color, diced
8 ounce jar roasted red bell peppers, drained
32 ounces veggie broth (modified from original recipe to keep it vegan)
3/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
kosher salt
fresh cracked black pepper
optional: chopped herbs for garnish

Preheat oven to 400 degrees.

Place corn, tomatoes, and garlic on a foil-lined baking sheet.  Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper.  Gently toss with hands and then arrange in an even, flat layer.  Bake for 15-20 minutes or until tomatoes are crinkled and burst.

While vegetables are roasting, heat a stock pot to medium high heat on stove top.  Add remaining one teaspoon olive oil and diced onion.  Saute about 5 minutes, or until tender.  Add roasted bell peppers, veggie broth, smoked paprika and chipotle chili powder.  Add a light sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon salt and a few cracks of pepper at this point and then season to taste at the very end.)

When corn and tomatoes are done roasting, add them to the pot*, making sure to scrape off all of the bits on the pan.  (*If desired, reserve a couple spoonfuls of roasted corn for garnish.)  Bring soup to a low simmer and cover.  Simmer for 20 minutes.  Use an immersion blender, or transfer soup to stand blender and puree until smooth.  Taste, and add additional salt and pepper (and chipotle chili powder if you want a little more heat) to taste.  Divide into bowls and garnish with a sprinkle of smoked paprika, a few corn kernels, and some chopped herbs if desired.

June 25, 2013 — Vegan Recipes

Wild Onion and Mushroom Polenta

Source: Foy Update

 Wild Onion and Mushroom Polenta

(Modified slightly from original recipe to keep it vegan)

2-3 cups of wild onions greens and white parts, cleaned and chopped.  Note: When unable to get wild onions, we use a blend of green onions and vidalia onions and it tasted great.
1 basket of mushrooms, sliced
3 tablespoons Earth Balance buttery spread
1 cup dry polenta
3 cups veggie broth
1/2 cup Go Veggie vegan Parmesan cheese, grated
1 cup Field Roast vegan sausage, chopped (if you wish)

Step 1: Add the wild onions, Earth Balance and mushrooms to a sauce pan over medium heat. If you want to use sausage add that now as well. Allow the onions and mushrooms to cook uncovered. It will take a while for the onions to lose their water, but eventually things will start to brown. Depending on your heat, about 20 minutes of cooking should do it. Once the mushrooms start to brown mix more frequently to keep from burning until all the mushrooms are evenly brown. The onions will wilt quite a bit and brown a little, watch the onions they are the best indicator of carmelization. When the mushrooms have been evenly browned, move the mixture to a bowl off the heat.

Step 2: In the same pan you just caramelized the onions and mushrooms in, pour the three cups of broth, cover and bring to a boil over medium heat. When the broth is boiling slowly pour in the polenta, whisking as you pour. When all the polenta is into the pan, continue whisking until it starts to thicken (about one minute). Then add back in the mushrooms and onions as well as the grated Parmesan. Mix it all together. Then take it off the heat and let it stand covered for 5 minutes.

June 25, 2013 — Vegan Recipes

Mango Ginger Maple Tofu

Source: Averie Cooks 

Mango Ginger Maple Tofu

1/4 C Mango Chutney (if you don’t have this, use any kind of mango or orange preserves, i.e. jam/jelly, or use fresh fruit like nectarines/peaches/mangoes and dice/mash into 1/4 c worth) Note: To keep this vegan, make sure your chutney/jelly is pectin free.
1/4 C Maple or Agave
1 to 2 Tbsp Apple Cider Vinegar (or Orange Juice)
1 Tsp Ground Ginger

1 to 2 Tbsp EVOO
Pinch of Cayenne
Pinch of Chili Powder

Stir ingredients together to Combine

Slice the Tofu. Slice thinner if you prefer a more dense, well-cooked tofu.  

Allow to Marinade for 15 minutes to Overnight.

Place Tofu on a Non Stick and/or Sprayed Cookie Sheet

Bake at 450F for 15-18 Minutes.  Watch it based on your oven and desired “done” level.  Flip Over and Bake for another 3 to 8 Minutes, or to your desired level.  The second side will cook fast, watch it.   If you don’t like well-done tofu, then reduce the cooking time.

You can make this ahead of time and store in the Fridge in a Container for a few days.
June 25, 2013 — Vegan Recipes

Spring Pasta with Cashew Alfredo and Roasted Asparagus

Source: In Pursuit of More

Spring Pasta with Cashew Alfredo and Roasted Asparagus 

(1) bunch fresh asparagus
(1-2) tbsp olive oil
(1) pinch of salt
(3) cups dry pasta of choice, cooked according to package directions
(1-2) cups alfredo sauce, recipe below
(2-3) leaves fresh basil, slices into ribbons (optional)
black pepper as desired

Start by heating the oven to 425 degrees. Lightly oil a flat baking tray with a little oil and set aside. Rinse the asparagus under cold water and trim off the rough bottom edges (about 1-2 inches). Toss the cut asparagus in a bowl with a tablespoon of oil or so and some optional salt.

Lay the asparagus spears flat on the baking try and place in the pre-heated oven. Cook for 12 – 15 minutes until browning. Remove from the oven and allow to cool before using as is or cutting into halves lengthwise to add to your pasta & sauce.

Once the asparagus is in the oven, put up some water to boil for the pasta. Cook the pasta, drain, and set aside until the sauce and asparagus is ready.


 The Alfredo Sauce:

~ adapted from Silvers Hills Kitchen
(1) cup raw cashews
(2.5) cups water
2 tbsp white flour
(1/2) tsp garlic powder or granules
(1) tsp salt
(1) tsp dried basil
(1) tbsp olive oil

Combine all ingredients except for the dried basil in a blender and blend until smooth, letting the blender run a full minute or two to ensure the cashews are well blended. Alternatively, you can start with 1/2 the water and add the remainder after the first 30 seconds or so of blending.

Pour the blended mixture into a saucepan and bring to a slow boil, stirring as you go here and there. Once rthe sauce is bubbling and thick, add the basil and remove from the heat.

To serve this dish, combine the cooked pasta and a cup or so of the prepared sauce in a wok or larger saucepan. Add sauce as desired and taste for salt. Toss the hot sauce with freshly cooked pasta until desired sauce coating is reached, and the mixture is hot.

Serve immediately by arranging the pasta either in individual bowls or on a platter and top with roasted asparagus, basil ribbons, fresh pepper and additional olive oil if desired (I always desire olive oil).

June 25, 2013 — Vegan Recipes

Bourbon Maple Slow Cooker Baked Beans

Source: Averie Cooks

Bourbon Maple Slow Cooker Baked Beans 

Yield about 8 cups


1 pound dry Great Northern beans (or navy beans)
1 cup bourbon
1 cup maple syrup
1 cup barbeque sauce
1 cup light brown sugar, packed
1 cup water
heaping 1/4 cup ketchup
1/4 cup mustard (if using stone ground or Dijon, consider using slightly less)
1/4 cup molasses (use mild/light/medium, not dark/robust/blackstrap)
1/4 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons Vegan Worcestershire sauce (omit if you have no vegan Worcestershire or use Bragg's Liquid Aminos or soy sauce)


  1. Rinse and sort dry beans in a colander over the sink.
  2. Add beans to a large pot and cover with 8 cups water and let soak overnight (about 8 hours). OR to save time....
  3. ...Use the 1 hour rapid soak method. Bring beans and 8 cups water to a boil. Allow beans to boil rapidly for 3 minutes, uncovered. Shut the heat off, cover the pot, and let stand for 1 hour.
  4. In either the overnight soak method or the 1 hour rapid soak method, drain soaking water and rinse beans well under running water in a colander over the sink.
  5. Return beans to pot, cover with 6 cups water, and allow to simmer on low heat for about 45 minutes, or until quite tender; cooked about 80% of the way. They'll be transferred to a slow cooker where they'll cook for 12+ hours so you don't want them or need them to be totally done, but they shouldn't be overly hard either (taste a few beans, you'll know when you bite into them)
  6. While beans are simmering, combine all remaining ingredients in the slow cooker, and whisk to combine until smooth.
  7. After beans are done simmering, drain them, add them to the slow cooker, and stir.
  8. Cover and cook on low heat for about 12 hours (start checking at about 8 hours), or until beans are tender, the sauce has thickened and reduced dramatically, the flavor is concentrated and robust, and the smell in your house is intoxicating. If after 12 hours your sauce is still liquidy or on the soupy side, remove the lid, increase the heat to the highest setting, and cook uncovered until thickened to desired level. Note - Because slow-cookers and temperatures vary greatly, you can tinker with the temperature settings as you see fit. You could possibly cook on medium for 10 to 12 hours, or cook on high for 8 to 10 hours, or do a combination of settings until your sauce has thickened and beans are tender.
  9. Serve immediately. Beans will keep airtight in the refrigerator for up to 1 week, and taste better on days 2 and 3 as the flavor marry even more. I would anticipate finished beans could be frozen for up to 6 months, however I have not tested it. Take care all ingredients used are suitable for your dietary needs if keeping vegan and gluten-free, reading labels and selecting specific brands that meet your needs.

June 25, 2013 — Vegan Recipes

Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette

Source: Closet Cooking

Serves 4-6Roasted Cauliflower & Mushroom Quinoa Salad with Balsamic Vinaigrette


1/2 small head cauliflower, cut into florets
8 ounces mushrooms, quartered
1 tablespoon oil
1/2 teaspoon thyme, chopped
salt and pepper to taste
1 cup quinoa, well rinsed
1 1/2 cups water or veggie broth
1/4 cup walnuts, toasted and coarsely chopped
1/4 cup goat, feta or blue cheese, crumbled (we skipped this altogether but you can use vegan cheese crumbles if you prefer)
1/4 cup balsamic vinaigrette (see recipe below)
1/2 teaspoon thyme, chopped


  1. Toss the cauliflower and mushrooms in the oil, thyme, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, flipping them half way through.
  2. Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.
  3. Mix everything and enjoy.

Option: Serve warm or cool over sauteed or fresh greens like spinach, kale, swiss chard or lettuce.
Option: Bulk the salad up with the addition of chickpeas.


Balsamic Vinaigrette

1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon Agave Nectar (modification of original recipe to keep it vegan)
1 large clove garlic (grated)
1/4 teaspoon salt
1/4 teaspoon pepper

Mix everything

June 25, 2013 — Vegan Recipes

Orzo Pasta With Roasted Broccoli and Chickpeas

Source: Family Fresh Cooking

Orzo Pasta with Roasted Boccoli and Chickpeas 

Yield 4 servings

1/2 pound (226 g) Orzo Pasta
15 ounces (425 g) canned Garbanzo Beans (Chickpeas), rinsed & drained
1 head Broccoli, cut into small florets
Curry Powder
Cracked Black Pepper
Garlic Salt
Olive Oil
Lemon Juice
1 cup (57 g) Toasted Pine Nuts

Preheat oven to 375 F with the rack in the middle. Prepare a baking sheet with parchment paper or a silicone liner. Cook orzo pasta, toss with olive oil and set aside. 

Dry chickpeas with paper towels. Toss broccoli and chickpeas with olive oil, curry powder, garlic powder and pepper. Roast about 25-30 minutes, until golden brown and soft.

Toss orzo with roasted broccoli & chickpeas. To taste: mix with lemon juice and additional curry powder, pepper and garlic salt if needed. Top with toasted pine nuts.

To toast Pine Nuts: In a small skillet heat pine nuts over medium low heat for a few minute until slightly browned. Stir and shake the pan so they do not burn.

June 25, 2013 — Vegan Recipes

One Pot Wonder Tomato Basil Pasta

Source:  Apron Strings

One Pot Wonder Tomato Basi Pasta

Serves 4 to 6 as an entree

12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish (we love the Go Veggie vegan grated Parmesan)

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered andOne Pot Wonder Tomato Basil Pasta cook for about 10 minutes, stirring every 2 minutes or so.  Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with vegan Parmesan cheese.