Tag Archives: recipe

Stuffed Peppers

Ingredients:
1 sweet potato, cut into small cubes
1 teaspoon chili powder
1 teaspoon cumin
4 tablespoons extra-virgin olive oil, divided
1/2 onion, diced
1 jalapeno, seeded and diced
3 cloves garlic, minced
1 can black beans
1 (12 ounce) frozen package Green Giant corn steamers
1/2 cup cooked quinoa or rice
2 tablespoons fresh lime juice
1/2 cup fresh cilantro leaves
4 red bell peppers, sliced lengthwise and seeds removed

Directions:
Preheat oven to 400. Arrange the diced potatoes on a rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with cumin, chili powder and a good pinch of salt and pepper. Toss and roast for 20 minutes. Once roasted, lower the heat to 375.
Cook the quinoa in boiling water until they pop into little spirals, about 15 minutes. Drain.
Heat the remaining 2 tablespoons oil in a large skillet over medium-high. Add the onions and sauté until they start to soften, about 4 minutes. Add the jalapeno and garlic; sauté another minute, until fragrant.
Add the black beans and frozen corn; cook for 5 minutes, until warmed. Add the roasted sweet potatoes, cooked quinoa, lime juice, cilantro leaves, and a good pinch of salt and pepper.
Stuff the mixture into each pepper half, and sprinkle the cheese on top. Bake for 30 minutes, or until the peppers have softened.

Before going in the oven.

Pasta And Vegetables With White Sauce

Notes: We both thought this was good. Pictured above with diced red bell pepper.

Ingredients:

1 pound whole wheat rotini pasta (or gluten-free pasta)
1 1/2 cup cooked chickpeas (or 1 can, rinsed and drained)
1 head broccoli (about 1 pound), cut into small florets and stems reserved for another use
1 head cauliflower (about 1 pound), cut into florets
2 cups plain unsweetened soy milk (or other non-dairy milk)
6 cloves garlic, peeled and pressed
1 tablespoon dried basil
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes (or to taste)
generous grating of black pepper
5 tablespoons nutritional yeast
2 teaspoons cornstarch or potato starch
1 1/2 teaspoons salt or salt-free seasoning (or to taste)

Directions:
Bring a large pot of water to a boil, and cook the pasta according to instructions on package. About a minute before it’s done, add the chickpeas and cook briefly to heat them through. When the pasta is al dente, scoop out and set aside a cup of the cooking water. Then drain the pasta well and return to the pot or a large serving bowl.
While the pasta is cooking, steam the vegetables until just tender. Add them to the pasta.
While the pasta and the vegetables are cooking, make the sauce: combine in a medium saucepan the soy milk. garlic, herbs, and pepper. Bring to a simmer over medium-high heat, reduce heat to low, and cook, stirring frequently, for about 3 minutes or until pasta is done. Add 1/2 cup of the pasta cooking water and the nutritional yeast. Stir the starch into 1/4 cup of cool water and add it to the sauce, stirring well. Increase heat and cook until the sauce boils and thickens slightly. Check seasonings and add salt to taste.
Pour the sauce over the pasta and vegetables and stir gently to coat. If the pasta needs more moisture, add a little of the reserved pasta water. Sprinkle with extra red pepper flakes if desired and serve immediately.

Notes
The pasta absorbs the sauce as it sits, so keep the reserved pasta water to add moisture when reheating leftovers.

Source: Fat Free Vegan Kitchen

Chocolate Oatmeal

Ingredients:
1 cup whole oats
2 tbsp cocoa powder
vanilla extract
1 banana
vegan chocolate chips

Directions:
Cook oatmeal per directions. When just shy of being done, stir in cocoa powder and a splash of vanilla extract. Finish cooking. Add sliced banana and chocolate chips.

Quinoa Sloppy Joes

Notes: I just made this up as I went. I’m guessing on the amounts. Makes 3-4 sandwiches. Pictured with Creamy Vegan Potato Salad.

Ingredients:
2 cups cooked quinoa
1/8th cup diced onion
1/8 cup diced green bell pepper
4 tbsp ketchup
1 tbsp mustard
1 tbsp Dijon mustard
1 tsp paprika
1 tsp chile powder
vegetable broth for cooking
bread of choice (I used whole wheat)

Directions:
Saute onion and bell pepper in a little vegetable broth in a pan until they are soft. Add the ketchup, mustards and spices. Stir to mix well. Add in the quinoa and stir till mixed and heated.

Creamy Vegan Potato Salad

Notes: We both thought it was slightly bland.

Ingredients:

1 1/2 lbs. small Yukon gold potatoes (I used butter potatoes)
1 ripe avocado
2 tablespoons Dijon mustard
2 tablespoons diced red onion
2 tablespoons fresh dill, chopped (I used 1 tbsp dried)
1/2 cup cucumber, diced
1 teaspoon fresh lemon juice
1/4 teaspoon salt, or to taste
black pepper, to taste

Directions:
Scrub the potatoes well, then chop into 1-inch cubes. Add 2 inches of water to a large sauce pot, then arrange the chopped potatoes in a steamer basket inside. Bring the water to a boil over high heat, then reduce the heat and cover, allowing to steam for about 10 minutes, or until the potato chunks are just fork-tender. (Be careful not to overcook!)

While the potatoes are cooking, combine the avocado, Dijon mustard, red onion, cucumber, dill, lemon juice and salt in a medium bowl, and mash well with a fork. This mixture will be on the acidic-tasting side, until you mix it with the potatoes, but feel free to adjust any flavors to suit your taste.


Source

No Bake Chili Brownies

Notes: We both liked these. The pepper leaves just a hint of heat on the roof of your mouth.

Ingredients:

2 cups walnuts
2 1/2 cup pitted dates
1 cup cocoa powder
2 tbsp flax seed meal
1 tsp cinnamon
1 tsp chili powder
1/4 tsp Celtic salt

Ganache

1/4 cup coconut oil, melted
1/2 cup cocoa powder
2 tbsp maple syrup
1/2 tsp chili powder
1/2 tsp cinnamon
1 tsp red pepper flakes

Directions:

Line a 8×8 square baking pan with unbleached parchment paper and set aside.

In your food processor add the walnuts, chili powder and cinnamon and pulse until fine. Add the cocoa powder and pulse for 10 seconds. Add the pitted dates in 2-3 batches and process. Press the mixture into the pan.

In a small bowl, mix the topping ingredients and pour it over the brownie mixture. Sprinkle the red pepper flakes if using. Place the brownies in the fridge until set or in the freezer for about 5 minutes. Cut the brownies into squares and store in a cake stand for up to 4-5 days.

Source: eatgood4life.com

Creamy Vegan Broccoli and Rice Casserole

Notes: Made this for Thanksgiving. It must have spent too much time in the oven reheating. Some of the rice was hard. Otherwise I thought it was pretty good. Nova didn’t care for the flavor.

Ingredients:

Sauce:

1 1/4 cup plain, unsweetened soymilk (or other non-dairy milk)
1/2 cup nutritional yeast
4 teaspoons cornstarch or potato starch
1 clove garlic
1/2 tablespoon lemon juice
1/2 tablespoon sherry (optional)
1/2 teaspoon salt (or more to taste)
1/2 teaspoon onion powder
1/4 teaspoon dry mustard
1/4 teaspoon smoked paprika
pinch cayenne pepper
1 tablespoon tahini or cashew butter (optional)
very generous grating black pepper

1 head broccoli, cut into small florets (about 5 cups)
1 medium onion, chopped
1/2 red or yellow bell pepper, chopped
1/2 cup chopped celery, chopped
1 3/4 cups cooked chickpeas (or other options, see below)
1 teaspoon dried thyme
3 cups cooked brown rice (warm, if possible)
2 tablespoons sliced or slivered almonds (optional)

Directions:
Preheat oven to 375. Lightly oil or spray a medium casserole dish (about 2-1/2-quart size).
Place the sauce ingredients into a blender and process until smooth. Set aside.
Place the broccoli in a steamer basket set over water and steam, covered, until just barely tender, about 3 to 4 minutes. Remove from heat.
While the broccoli is steaming, heat a large, deep non-stick skillet or saute pan. Add the onion, bell pepper, and celery and cook, stirring constantly, for 4-5 minutes. Stir in the chickpeas, thyme, rice, and steamed broccoli. Make sure the sauce is well-blended, and add it to the skillet. Stir gently and cook until heated through, about 5 minutes. Check seasonings, adding more salt and pepper if necessary, and smooth into the prepared casserole dish and sprinkle with almonds, if desired. Bake until the top begins to brown, about 20 minutes. Serve hot.

Source

Brussels Sprouts and Shiitake Mushroom Soup

Notes: We thought this was so-so. If there is a next time I’ll change the spices. Didn’t care for the thyme or maybe I just put in too much. I halved the recipe and it still made a lot.

Ingredients:
1 medium onion, chopped
14 -16 ounces small Brussels sprouts, trimmed and cut in half
6 ounces shiitake mushrooms, stemmed and sliced
3 cloves garlic, minced
6 cups water or vegetable broth
1 1/2 teaspoon dried thyme
1 1/2 teaspoon rubbed sage
1/4 teaspoon freshly ground black pepper
1 teaspoon salt, or to taste
1/2 cup uncooked brown rice
1 15-ounce can great northern beans, drained and well-rinsed (optional)
1 cup no-chicken broth (optional)
1-2 teaspoons lemon juice (optional)

Directions:
Heat a large, non-stick pot. Add the onion and cook, stirring, until it becomes translucent. Add the Brussels sprouts and cook until onion begins to brown, about 2 more minutes. Add the mushrooms and garlic and cook for about two more minutes.
Add all remaining ingredients except for the optional ingredients. Cover and simmer on low heat until rice is cooked, about 50 minutes. Check seasonings and add more along with the lemon juice, if desired. If you’re using the beans, add them and the broth and cook for about 15 more minutes.

Source: FatFree Vegan Kitchen