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June 25, 2013 — Vegan Recipes

Chickpea and Tomato Salad With Fresh Basil

Source: Green Little Bites  http://greenlitebites.com/2011/06/20/chickpea-and-tomato-salad-with-fresh-basil/

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.


February 12, 2013 — Vegan Recipes

Vegan Chocolate Mousse

Source:  Whole Foods Market Recipes   http://www.wholefoodsmarket.com/recipe/chocolate-mousse 

 
Ingredients: Vegan 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)
Method: 

Place cashews and dates in a medium bowl and cover with very hot water. Let soak for 2 hours to soften. Drain well.

Place 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 and coconut.

January 23, 2013 — Vegan Recipes

Vegan Macaroni & Cheese

Source:  VegNews  http://vegnews.com/articles/page.do?pageId=40&catId=10#


Serves 6
 
What You Need:Vegan Macaroni & Cheese - My Voice Vegan Recipes
  • 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
What You Do:
  1. 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.
  2. In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.
  3. 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.
  4. 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.
  5. 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 golden brown.
January 23, 2013 — Vegan Recipes

Avocado Pesto Pasta

Source: VegNews  http://vegnews.com/articles/page.do?pageId=2170&catId=11#

Serves 6Avocado Pesto Pasta - My Voice Vegan Recipes

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.

January 14, 2013 — Vegan Recipes

Black Bean Fiesta Veggie Burgers

Source:  The Lunchbox Bunch:  http://kblog.lunchboxbunch.com/2011/04/black-bean-fiesta-veggie-burgers-slaw.html
 

Makes 5 burgersBlack Bean Fiesta Veggie Burgers - My Voice Recipes

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

Burgers:
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  

Directions:
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.

3. 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 them.

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.

November 27, 2012 — Vegan Recipes

Smokey Mushroom Vegetable Stew

Source:  Vegan Yack Attack:  http://veganyackattack.com/2011/10/03/smokey-mushroom-vegetable-slow-cooker-stew/#

Servings: Approx. 8Smokey Mushroom Vegetable Stew.  My Voice Vegan Recipes

Ingredients:

  • 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

Directions:

  1. 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 normal.
  2. 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!
November 19, 2012 — Vegan Recipes

Toasty Pumpkin Chickpea Fritters

Source:  Lunch Box Bunch  http://kblog.lunchboxbunch.com/2011/10/toasty-pumpkin-chickpea-fritters.html#

 Pumpkin Chickpea Fritters - My Voice Vegan Recipes

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

*baking note: 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.

To Make:

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 nice.
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 jalapeno.
 

November 19, 2012 — Vegan Recipes

Potato Angels - A Deviled Egg Substitute

Source:  Veg Web   http://vegweb.com/recipes/my-husbands-deviled-egg-solution-potato-angels

Potato Angels.  A great substitue for deviled eggs - My Voice Vegan Recipes

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

Directions:

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 cup-shaped potato.
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! 


November 19, 2012 — Vegan Recipes

Peruvian Stuffed Avocados

Source:  Go Dairy Free   http://www.godairyfree.org/recipes/peruvian-vegetarian-stuffed-avocado

Peruvian Stuffed Avocados.  My Voice Vegan Recipes 

Quinoa Salad:

  • 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
Lime-Jalapeño Dressing:
  • 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
For Stuffing:
  • 2 ripe avocados
  • Fresh cilantro leaves

Instructions

  1. Bring water to a boil in a small saucepan.
  2. Rinse quinoa in a fine mesh sieve and add to pot.
  3. Cook, covered, over low heat for 12 minutes.
  4. Remove from heat and let stand for 10 minutes, then fluff with a fork and transfer to a medium bowl.
  5. Add corn, tomato, yams and onion to bowl and mix well.
  6. Puree all dressing ingredients in a small food processor or blender and stir into salad.
  7. Cover and chill for at least 1 hour.
  8. Cut avocados in half and remove pits.
  9. Place avocado halves on 4 small plates and top with quinoa salad.
  10. Garnish with cilantro leaves.

November 19, 2012 — Vegan Recipes

Nutty Mushroom Risotto

Source:  Coffee & Sunshine  http://amy-estes.com/write/vegan-risotto-cookbook-giveaway/

Nutty Mushroom Risotto.  My Voice Vegan Recipes 

(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 thyme sprigs.