Source: Green Little Bites http://greenlitebites.com/2011/06/20/chickpea-and-tomato-salad-with-fresh-basil/
1 can chickpeas, drained and rinsed
About 1 pint grape tomatoes, halved
25 large basil leaves, chopped
3 cloves of garlic, minced
1 tbsp red wine vinegar
1 tbsp apple cider vinegar
2 tsp olive oil
1/2 tbsp agave nectar (modified from original recipe to keep it vegan)
pinch of salt
Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.
Source: Whole Foods Market Recipes http://www.wholefoodsmarket.com/recipe/chocolate-mousse
3/4 cup raw cashews
1 cup packed pitted dates (about 20)
1 (15 ounce) can puréed organic butternut squash
3/4 cup unsweetened coconut milk beverage, more if needed
1/4 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
Fresh raspberries (optional)
Grated coconut (optional)
Place cashews and dates in a medium bowl and cover with very hot water. Let soak for 2 hours to soften. Drain well.
drained cashews and dates, butternut squash and coconut milk in a
high-powered blender or food processor and process until smooth (this
may take 1 to 2 minutes). Add cocoa and vanilla. Process again, adding a
bit more coconut milk if needed to make a smooth, mousse-like texture.
Chill at least 1 hour or until ready to serve. Garnish with raspberries
Source: VegNews http://vegnews.com/articles/page.do?pageId=40&catId=10#
What You Need:
What You Do:
- 4 quarts water
- 1 tablespoon sea salt
- 8 ounces macaroni
- 4 slices of bread, torn into large pieces
- 2 tablespoons + 1/3 cup non-hydrogenated margarine
- 2 tablespoons shallots, peeled and chopped
- 1 cup red or yellow potatoes, peeled and chopped
- 1/4 cup carrots, peeled and chopped
- 1/3 cup onion, peeled and chopped
- 1 cup water
- 1/4 cup raw cashews
- 2 teaspoons sea salt
- 1/4 teaspoon garlic, minced
- 1/4 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne
- 1/4 teaspoon paprika
- In a large pot, bring the water and salt to a boil. Add macaroni and
cook until al dente. In a colander, drain pasta and rinse with cold
water. Set aside.
- In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.
- Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes,
carrots, onion, and water, and bring to a boil. Cover the pan and simmer
for 15 minutes, or until vegetables are very soft.
- In a blender, process the cashews, salt, garlic, 1/3 cup margarine,
mustard, lemon juice, black pepper, and cayenne. Add softened vegetables
and cooking water to the blender and process until perfectly smooth.
- In a large bowl, toss the cooked pasta and blended cheese sauce
until completely coated. Spread mixture into a 9 x 12 casserole dish,
sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30
minutes or until the cheese sauce is bubbling and the top has turned
Source: VegNews http://vegnews.com/articles/page.do?pageId=2170&catId=11#
What You Need:
1 pound dried linguini
1 bunch basil leaves (about 2½ ounces)
½ cup pine nuts
2 ripe avocados, pitted and peeled
2 tablespoons fresh lemon juice (about ½ of a lemon)
3 cloves garlic
½ cup olive oil
Salt to taste
freshly ground black pepper to taste
¼ cup chopped sun dried tomatoes (optional)
What You Do:
1. In a large pot, bring water to a boil.
Add pasta and cook to package directions. While pasta cooks, in a food
processor, blend basil, pine nuts, avocados, lemon juice, garlic, and
olive oil. Season with salt and pepper.
2. Drain pasta. In a large
serving bowl, toss pesto with hot, freshly cooked pasta and garnish each
serving with a basil leaf. For an extra touch of color and flavor, top
pasta with sun dried tomatoes.
Source: The Lunchbox Bunch: http://kblog.lunchboxbunch.com/2011/04/black-bean-fiesta-veggie-burgers-slaw.html
Makes 5 burgers
5 whole wheat burger buns
5 round onion slices and 5 round tomato slices
Cilantro Jicama Fiesta Slaw:
Makes about 4 cups
1 1/2 cups red cabbage, shredded
1 cup jicama, thinly sliced
1/2 cup citrus, diced (orange or mandarin)
1/4 cup white onion, diced
1/2 tsp citrus zest
2 Tbsp jalapeno, diced (de-seeded)
3 Tbsp extra virgin olive oil
2 Tbsp tahini
2 tbsp hemp seeds or pumpkin seeds (pepitas)
3 Tbsp cider vinegar (you can also sub with lime juice)
1 cup cilantro (stems and leaves), chopped
1 Tbsp agave syrup
1/4 tsp cayenne
salt and pepper to taste
optional: 1-2 Tbsp vegan mayo
1 1/2 cups black beans, drained/canned (unsalted)
3 Tbsp fine bread crumbs
3/4 cup baked/mashed sweet potato
3 Tbsp chopped cilantro - including stems
1/3 cup diced white onion
1 tsp garlic powder
1 tsp chopped garlic
3/4 tsp salt
1 tsp black pepper
2 Tbsp olive oil
1 Tbsp cider vinegar
2 Tbsp lime juice
1/2 jalapeno, diced/de-seeded
3 Tbsp nutritional yeast - or use more bread crumbs
a few dashes of chipotle powder or cayenne for extra heat
Special Spicy Sauce:
1/2 cup vegan mayo
2 tsp garlic hot sauce
optional: lime-juice spritzed avocado slices
1. First off prepare the Fiesta Slaw: Prep all your veggies. Combine all the ingredients in a large mixing bowl – toss well.
Customize the moisture-level of your slaw – to ‘wet’ your slaw a bit
more, add in extra citrus juice. Salt and
pepper slaw to taste. Chill in fridge until ready to be served.
2. Whip up your "special spicy sauce" - set aside in fridge as well.
Next up, prepare the burgers. Pulse all the ingredients in a food
processor. You can also mash well by hand - but a food processor is a tad faster.
Next, hand-form burger patties with the mixture and place them on a
lightly greased baking sheet. Roll the burgers in a touch of
bread crumbs so that they have nice crisp edges.
4. Bake your burgers at 375 degrees for 30
minutes. Cool for a few minutes before assembling burgers. The last 5
minutes of cooking - add your burger buns to the oven to warm/toast
5. Assemble the burgers: Warm bun, spread of
special sauce, tomato, onion, optional avocado, burger, fiesta slaw and
finally another slather of the special spicy sauce on the top bun.
Source: Vegan Yack Attack: http://veganyackattack.com/2011/10/03/smokey-mushroom-vegetable-slow-cooker-stew/#
Servings: Approx. 8
- 8 Cups Vegetable Broth
- 1 Cup Dried Chickpeas
- 2 Cups Carrots, Chopped
- 2 Cups White Onions, Diced
- 1 Cup Corn Kernels
- 3 Cups Potato, Chopped
- 3 Cups Zucchini, Chopped
- 1 Cup Dried Wild Mushrooms, or any earthy flavored Mushrooms
- 8 oz. Can of Tomato Paste
- 3 Tbsp. Bragg’s Liquid Aminos
- 1/2 Tbsp. Liquid Smoke
- 1 Tbsp. Fresh Rosemary, Minced
- 1 Tbsp. Fresh Curled Parsley, Minced
- 1 tsp. Dried Oregano
- 1 tsp. Dried Sage
- 1 1/2 tsp. Black Pepper
- Salt to taste
- In a large crock pot, turned on high heat, place vegetable broth and chickpeas.
Prepare the rest of the ingredients while the chickpeas are being
cooked. Then add the rest of the ingredients into the crock pot and stir
together until they are mixed, the zucchini may float and that’s
- Continue to cook the stew at high heat for approx. 8-10 hours, or
until chickpeas are no longer raw and hard. Stir it every few hours,
although it’ll be fine if you leave it be while you go to work, etc. It
may be beneficial to fix this dish up at night and leave it on until
dinner the next day so that the flavors meld together better. You can
always freeze the leftovers for later so that you have plenty of soup
for the coming months!
Source: Lunch Box Bunch http://kblog.lunchboxbunch.com/2011/10/toasty-pumpkin-chickpea-fritters.html#
makes 6-7 small round fritters
1 can chickpeas, drained
1/2 cup organic pumpkin puree (canned)
1/4 cup hemp seeds
1 tsp garlic granules
2 tsp apple cider vinegar
a few dashes of pepper, cayenne and salt to taste
optional: 1-2 tsp flour to assist in binding if needed
1 cup panko bread crumbs for coating
1/4 - 1/2 cup safflower oil for frying
you could also bake these little cakes instead of fry them if you'd
prefer! Bake on parchment paper or a lightly greased baking sheet at
about 350 degrees for about 20 minutes - or until toasty. BUT the panko
bread crumbs are really made for a light fry. So if you can't fry - perhaps use a finer, moister bread crumb.
1. Add the chickpeas and pumpkin to a large mixing bowl. With a large
fork or potato masher, mash the beans until at least 75% of them have
been mashed together with the pumpkin.
2. Add in the spices, apple cider, hemp seeds and optional flour. Fold together until a moist mixture forms.
3. Preheat a few tablespoons of safflower oil in a large skillet.
4. When the oil is hot, for the mixture into golf ball sized balls and
roll in your panko crumbs until well covered - pat down into flatter
cakes and place int he hot oil - carefully.
5. Continue until the pan is full - leave about an inch space between
each cake for easier flipping. Cook on each side only about 1-2 minutes -
or until toasty brown. Try not to burn, although a bit of crisping is
6. Transfer cooked fritters to a paper towel to cool. Serve in about 5 minutes after cooling a bit.
Store in the fridge and reheat in the oven if desired. You can freeze as
well. However, these fritters are best hot off the skillet!
Sage Cream Sauce of the side (super easy)
Blend up 4 fresh sage leaves with 1 cup silken tofu, 2 Tbsp lemon
juice, 1 heaping spoonful of vegan mayo and a pinch of fresh parsley.
For a spicy sage sauce add in either cayenne or a Tbsp of chopped
Source: Veg Web http://vegweb.com/recipes/my-husbands-deviled-egg-solution-potato-angels
6 new potatoes (uniformly shaped), peeled and halved
2 tablespoons olive oil
4 tablespoons vegan mayonnaise
1 teaspoon yellow mustard
1 to 2 tablespoons finely chopped onion
dash hot sauce
dash garlic powder
salt and pepper, to taste
dash turmeric , optional, for yellow color
paprika, for dusting
1. Preheat oven to 350 degrees F, and grease a cookie sheet. Coat all
sides of each potato with olive oil. Place potatoes face down on
prepared cookie sheet and bake for about 45 minutes, or until soft (but
not too mushy).
2. While the potatoes are roasting, mix the rest of the ingredients
(except paprika) together. When the potatoes are done, allow to cool a
bit, and then use a sharp knife to cut into the flat side of each potato
and then hollow it out with a spoon. You want to be left with a little
3. Add the scooped-out potato to your mayo/mustard mix and blend well.
You can then fill the hollowed out potato shells with the mixture piping
it on with a cake decorating bag, or just plop it
in there. Dust each potato with paprika.
You can refrigerate them for later, or eat them right away!
Source: Go Dairy Free http://www.godairyfree.org/recipes/peruvian-vegetarian-stuffed-avocado
- 1 cup water
- 3/4 cup quinoa
- 1/4 cup fresh corn kernels
- 1/4 cup diced tomato
- 1/4 cup cooked, diced sweet potatoes or yams
- 3 tablespoons minced red onion
- 1/4 cup extra-virgin olive oil
- 3 tablespoons lime juice
- 3 tablespoons fresh cilantro leaves
- 1 teaspoon sugar (or sweetener of choice)
- 1/2 teaspoon salt
- 1/2 jalapeño pepper, stemmed and seeded
- 2 ripe avocados
- Fresh cilantro leaves
- Bring water to a boil in a small saucepan.
- Rinse quinoa in a fine mesh sieve and add to pot.
- Cook, covered, over low heat for 12 minutes.
- Remove from heat and let stand for 10 minutes, then fluff with a fork and transfer to a medium bowl.
- Add corn, tomato, yams and onion to bowl and mix well.
- Puree all dressing ingredients in a small food processor or blender and stir into salad.
- Cover and chill for at least 1 hour.
- Cut avocados in half and remove pits.
- Place avocado halves on 4 small plates and top with quinoa salad.
- Garnish with cilantro leaves.
Source: Coffee & Sunshine http://amy-estes.com/write/vegan-risotto-cookbook-giveaway/
(via Pure Vegan Cookbook)
6 cups vegetable stock
4 T olive oil
10 oz. mushrooms
2 tsp fresh thyme
3/4 cups finely chopped shallots
1 cup Arborio rice note: photo showing red shallots
1/2 cup dry white wine
1/2 cup hazelnuts toasted and skin
Salt and pepper to taste
Start by toasting your hazelnuts. Put a
single layer on a baking sheet and bake at 350 for ten minutes. When
nuts are done, transfer them to a clean kitchen towel. Fold the towel
over, and rub vigorously to remove skins. Chop finely, and set aside.
Bring your vegetable stock to a simmer
over medium heat. You will let this simmer the whole time you’re cooking
the rice and mushrooms. In a large saucepan, heat one tablespoon of
olive oil over medium heat. Add the mushrooms and saute until they’re
soft — about two or three minutes. (Side note: I also added garlic to
the mushrooms because I don’t eat anything without garlic). Add the
thyme and saute for an additional minute. Transfer to a bowl.
Add the remaining olive oil to the pan.
Add shallots and saute until they’re transparent. Add the rice, and cook, stirring consistently. Add
the wine, and let it cook, continuing to stir until nearly all the wine
has been absorbed.
Next, add a ladleful of the simmering
stock to the rice and continue to cook, stirring constantly, until all
the stock has been absorbed. Repeat the process until all the stock has
been used. Do NOT stop stirring. In the end, the rice should be creamy,
but firm — an “al dente” texture.
Add the mushrooms and hazelnuts and stir
to combine. I would advise tasting at this point and adding spices as
you see fit, including salt and pepper to taste. Serve garnished with