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.
Dad went to Southern California a couple of weeks ago.
They said it was for meetings but we think they just wanted to get away
from the cold. Luckily they left us here
in Minneapolis so we could enjoy playing in the snow! They said their favorite part of the trip was
on Thursday when they got to volunteer at The Gentle Barn. Dad recently did an Ironman and raised over
$2,000 for TGB which allowed us to sponsor seven of their animals for a
year. They were so excited to visit
again and see some of those animals in person.
They came back and told us all about it and it sounded pretty cool so we
thought we’d share the story with you.
Barn is located in Santa Clarita, CA just north of Los Angeles. They have almost any animal you can imagine
from cows, to llamas and even a peacock.
All of the animals were rescued from some sort of less than optimal
situation. Some were severely abused, some
neglected and some dumped, left to survive on their own. But once they come to live at The Gentle
Barn, their lives will forever be one filled with love and care.
They met the
staff that work hard every day to make sure the animals’ living area is clean
and that they have food & water and they got to talk with several of the
volunteers that come every week to give the animals love and attention. To see how many dedicated people TGB has
helping them to do the incredible work they do was inspiring. Mom & Dad couldn’t wait to help out too. They gave water to all the cows and horses,
they swept and shoveled out horse stalls, scooped up old hay and shoveled poop,
lots of it. They even got to feed the
horses carrots when their grooming was done.
It’s not glamorous work but they said it was one of the most rewarding
things they’ve done in a long time. The
animals seemed so grateful and appreciative of everyone who is there to keep
them healthy and safe.
All of the
animals have a special story, have their own personality, have their own way of
showing gratitude. It’s impossible not
realize the depth of emotions and social connection all animals inherently have
after spending a day there. For
instance, did you know that cows are incredibly social, familial and a mother
will cry for days if her calf is taken from her? When TGB rescued Karma, they realized later
that she was a new mother so they went back the next day to rescue her
calf. Check out this video to watch
Karma reunited with her calf. Did you
know pigs are very intelligent and learn quickly, even learning tricks faster
than dogs? Pigs rank #4 in animal
intelligence behind chimpanzees, dolphins and elephants. Piglets learn their
names by two to three weeks of age and respond when called. Here’s a video of Biscuit’s first day at TGB,
saved the day before he would have gone off to slaughter. Wow has he grown!
money is necessary to keep them up and running but the feeling of rolling up the sleeves and
doing work to help them can’t be replaced.
Looking into Faith’s eyes when she comes to you for some love while cleaning her pasture is magical. When Cinnamon walks over asking for rubs while you’re filling her
water bucket, it’s hard not to create a bond.
All of these animals suffered at the hands of humans, yet they continue
to open their hearts and learn to love and trust again. There's something we can all learn from that. Meeting these animals is a life changing experience and we’re
hopeful that everyone will have the chance to see it for themselves one day.
Barn is located at 15825 Sierra Highway in Santa Clarita, CA. They are open to the public on Sundays and
you can visit their animals. Can’t get to California? You can check out their website at www.thegentlebarn.org to learn more
about all of their animals or donate to them directly.
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
Source: Tasting Table http://www.tastingtable.com/entry_detail/chefs_recipes/11220
Flaxseeds, ¼ cup
Coffee, freshly brewed and hot, ¼ cup plus 2 tablespoons
Canola or grapeseed oil, ½ cup plus 1 tablespoon, divided
All-purpose flour, 1 1/3 cups plus 2 teaspoons, divided
Whole wheat flour, 1/3 cup
Baking soda, 1 teaspoon
Ground cinnamon, ¼ teaspoon
Ripe bananas, 4 large or 5 small, peeled
Vegan mayonnaise, 2 tablespoons
Vanilla extract, 1½ teaspoons
¼ teaspoon kosher salt
Granulated sugar, 1 cup plus 3 tablespoons
1. In a coffee grinder or spice mill, grind until fine the Flaxseeds. Add the ground flaxseeds to a medium bowl and use the wooden spoon to stir in the hot coffee. Cover the bowl with plastic wrap and refrigerate until the mixture becomes gelatinous, at least 15 minutes and up to 1 hour.
2. Preheat the oven to 350°. Coat the loaf pan with 1 tablespoon canola oil. Add 2 teaspoons all-purpose flour. Shake the pan to coat the bottom and sides. Tap out the excess.
3. Place 2 large pieces of parchment paper on the counter. Over the sheet, sift together:
- 1⅓ cups all-purpose flour
- Whole wheat flour
- Baking soda
- Ground cinnamon
Repeat sifting the dry ingredients over the second sheet of
parchment, then sift a third time onto the first sheet of parchment.
Transfer the dry mixture to a large bowl.
4. In a medium bowl, use the potato masher to mash the peeled bananas. Use the wooden spoon to stir in the, vegan mayonnaise, vanilla extract and kosher salt.
5. Remove the coffee-flax mixture from the fridge and whisk in the granulated sugar. Whisk in the remaining ½ cup oil. Use a rubber spatula to fold the flax mixture into the flour mixture
until a few dry streaks remain, then fold in the banana-mayonnaise
6. Once the batter is completely combined, use the rubber spatula to
transfer it to the prepared loaf pan. Bake for 40 minutes, and if the
top looks dark, loosely cover with a sheet of aluminum foil. Continue to
bake until a cake tester inserted into the center of the cake comes out
clean and the center resists light pressure, 15 to 20 minutes longer.
Remove from the oven and cool completely before running a paring knife
around the loaf and inverting it onto a platter. Use the bread knife to
slice the banana bread into 1-inch-thick pieces and serve.
Source: A Sweet Spoonful http://asweetspoonful.com/2012/10/returning-home.html
For the soup:
1 large winter squash (butternut, kabocha) – about 3 pounds
2 medium yellow onions, peeled and quartered
4 cloves garlic, peeled
2 tart, firm apples, peeled, cored and quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
few dashes freshly-ground black pepper
healthy pinch red chili powder
5-6 cups vegetable stock
For the Cilantro Walnut Pesto:
1/2 cup walnuts
1 cup washed cilantro leaves, stems removed
2 cloves garlic, peeled
generous pinch of salt, or to taste
1 teaspoon apple cider vinegar
3 tablespoons olive oil
cold water, as needed to thin pesto
To make the pesto: Preheat the
oven to 350 F and toast the walnuts for 5-7 minutes, or until fragrant.
Allow to cool. Put walnuts in the food processor and grind until fine.
Add the cilantro, garlic, salt, vinegar, and olive oil. Blend. If the
pesto is too thick, add water, 1 teaspoon at a time, to make it smoother
and the consistency you’d like. Taste and add more salt and pepper if
To make the soup: Increase the
oven temperature to 400 F. In a large roasting pan, toss the squash,
onions, garlic, and apples with the oil to coat. Season well with the
salt, pepper and chili powder. Roast, stirring every 10 minutes, until
the vegetables are fork-tender and lightly browned, about 40 minutes.
Put all of the vegetables into a big
soup pot and blend until smooth with an immersion blender.
Alternatively, blend the soup in batches in your food processor or
blender. Return pureed soup to a large soup pot. Add more broth if the
soup seems too thick. Taste and adjust the seasoning as you see fit.
Serve hot in bowls with a dollop of walnut cilantro pesto.
Source: Milk Free Mom http://www.milkfreemom.com/vegan-quinoa-sweet-potato-chili/
makes 6 hearty bowls of chili
one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish (optional)
Heat the oil in a large heavy soup pot over medium low heat. Add
onions, and cook until soft and they start to turn brown (about 10
minutes). Add the garlic, and cook for about 2 minutes. Add the tomato
paste, chili powder, cumin, and oregano and cook for about 2 minutes,
stirring constantly. Add the beans, stock, and potatoes, and season with
salt and pepper . Cook for about 5 minutes, then add the quinoa.
Continue cooking for about 15 minutes – 30 minutes, stirring frequently,
until quinoa and potatoes are cooked and the chili has thickened. Add a
bit of water if the chili becomes too thick for your liking. Top with
avocado and chopped cilantro. Scrumptious!