Tag Archives: vegan

Zoodles With Roasted Tomatoes, Mushroom And Basil

Notes: We both like this. Pictured topped with sauteed mushrooms.

Ingredients:
1/8 cup olive oil
1 small onion diced
6 garlic cloves smashed & peeled
18 fresh basil leaves, plus 1.4 cup cut into small stips
1/8 tsp crushed red pepper flakes
1 container cherry tomatoes
3 large zucchini spiralized
1/2 container diced mushrooms

Directions:
Pre-heat oven to 200
Stir pepper flakes in to olive oil. Toss tomatoes, basil leaves and diced onion in olive oil. Place the mix in a roasting pan and roast in oven for 3 hours. Gently stir halfway through.
In a large pan saute the mushrooms.
Add and heat the zoodles.
Add the tomato & onion mix and basil strips. Heat through.

Vegan Mushroom Stroganoff

Notes: We both thought this was good. The best recipe we’ve tried yet.

Ingredients:
8 oz. uncooked wide noodles
1 tablespoon oil
1 onion, chopped
3 tablespoons whole wheat flour
2 cups veggie broth
1 tablespoon soy sauce
1 teaspoon lemon juice
1 pound mushrooms ( I used a mix)
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt
1 tablespoon white wine vinegar
1 tablespoon tomato paste
5 turns of ground black pepper

Directions:
Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce.
Drain, and set aside.
In a large saucepan, add the olive oil and sauté the onions for three minutes on medium heat.
Add the flour and cook for 30 seconds, stirring constantly.
Gradually add the broth, soy sauce, lemon juice and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute.
Add the mushrooms, thyme, sage and salt. Stir to combine.
Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.
Add the vinegar and simmer for 4 more minutes.
Add the noodles and black pepper and cook on low for an additional 5 minutes.

Quinoa Stir Fry

Ingredients:
1 cup uncooked
3 carrots diced
2 stalks celery diced
1/2 yellow onion rough chopped
1/2 Cup diced mushrooms
Sauce:
3 T tamari
1 T Mirin
2 tsp garlic powder
2 T toasted sesame oil

Instructions:
Cook the quinoa and let cool. Wok the veggies along with the sauce for a few minutes. Then add the quinoa and wok for another few minutes.

Quinoa Black Bean Bowl

Notes: We both like this. Pictured using red Inca quinoa and topped with fire-roasted tomatoes.

Ingredients

1 cup uncooked, rinsed quinoa
1 can black beans, rinsed and drained
1 cup thawed, frozen corn
1 avocado, diced
10 cherry tomatoes, quartered
2 jalapenos seeded and sliced
2 green onions sliced
1 tablespoon lime juice

Directions

Cook quinoa according to directions.
Once quinoa is done, let cool and mix in other ingredients.

Recent Eats


Mushroom, onion and Daiya cheddar sandwich with fried okra.


Polenta Scramble with eggplant and green beans


TLT. Tempeh, lettuce and tomato sandwich.


Black Bean Burger at River City Brewery.

Spicy Buffalo Cauliflower Sandwich

Cut the cauliflower in half and then sliced it from the top down through the stem into 1/2 to 3/4 inch slices.
Dip in a sauce made of of 1/2 cup rice milk and 4tbsp wing sauce. Save remainder.
Dip it into flower with a few spices.
Bake at 400 on a sprayed baking sheet for 20 minutes.
Flip and baked for another 15.
Baste with remaining liquid and bake for another 10 minutes.