Showing posts with label Vegan. Show all posts
Showing posts with label Vegan. Show all posts

Monday, July 22, 2019

Meatless Monday Slow Cooker Vegan Kung Pao Chickpeas




Can I ask how many of us used the slow cooker this weekend? I couldn't have imagined turning on the oven and I have a/c! However, happiness still ensued by way of this scrumptious (and protein packed) Kung Pao Chickpeas meal... that tastes even better the next day!

Ingredients
  • 1/2 onion - chopped
  • 1 bell pepper - chopped
  • 2 15 oz. cans chickpeas - rinsed and drained
  • 1/4 cup OHSAWA vegan soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 2 garlic cloves - minced
  • 1/2 teaspoon ground ginger
  • 1 teaspoon red pepper flakes
  • 1 teaspoon toasted sesame oil
  • Cauliflower rice - grain rice is perfectly fine




Instructions
  1. Add onion, bell pepper, and chickpeas into slow cooker.
  2. In a small bowl, whisk together the soy sauce, vinegar, maple syrup, garlic, ginger, red pepper flakes, and sesame oil. 
  3. Pour the sauce into the slow cooker and stir well.
  4. Cover the slow cooker and set it to cook for 3 hours on high heat or 6 hours on low heat.
  5. Once the cooking is done, give the chickpeas a stir and serve them warm over rice. 
This is one of those meals that is going to become a favorite. It is real comfort food any time of the year and simply doesn't get an easier to make. As always, Good Eating To You!


Monday, July 15, 2019

Meatless Monday Vegan Thai Curry Potstickers




One thing that I've learned over the years, always have a box of puff pastry and a packet of wonton wrappers in the freezer. This dish is definitely a reason to keep the later on hand! I think about the third week of zucchini harvest, we start looking for ways to use up the zucchini. It's a delicious veggie, but too much of a good thing... However, this easy dumpling recipe is so tasty that you'll be wanting to make it often! It's one of those dishes that's versatile and can be served as a starter or a main meal.


Ingredients

Potstickers 
  • 1 Medium Zucchini - Grated (about ½ cup)
  • 1 tbsp. Thai Kitchen Gluten Free Green Curry Paste
  • 1 tbsp. Marukan Seasoned Rice Vinegar
  • 1/4 c. Basil - Finely Chopped
  • 1 Small Onion or 2 Scallions - Thinly Sliced
  • 1 Giorgio Mushrooms - 4 oz. can - Thinly Chopped
  • Nasoya All Natural Won Ton Wraps (30 pack)
  • Kosher salt

Thai Lime Dipping Sauce



Directions

Dumplings:
  1. Stir together zucchini, curry paste, rice vinegar, basil, mushrooms, and scallions.
  2. Place 1 rounded Tbsp filling in center of 1 wrapper. Using your fingers, lightly wet edges of wrapper with water. Fold in half and press to seal, pleating as desired. Transfer sealed dumpling to floured or parchment-lined baking sheet. Repeat with remaining filling and wrappers.
  3. Add 1 tablespoon salt to large pot of simmering water. In 3 batches, cook dumplings, stirring, until filling is cooked through, 3 to 6 minutes. Using slotted spoon, transfer to paper-towel-lined plate.


Thai Lime Dipping Sauce:
  1. Stir together water, lime juice, soy sauce, green curry paste, and rice vinegar. 
  2. Serve with potstickers.

This recipes is so easily converted shrimp dumplings, which you'll simply want to mince and add to the other ingredients. Hopefully you'll enjoy making and eating this dish. Good Eating To You!




Monday, June 10, 2019

Dessert Time Vegan Brownies and Italian Mini Lemon Cake




Who says that Meatless Monday has to be all about dinner? Not me. Especially not when my sweet tooth rears its head. I've stopped trying to fight those cravings and started to go with the flow. But because it's a Meatless Monday, I'm sharing two delish vegan desserts that are so satisfying and allow you to still support the spirit of the day.

This first recipe was a complete surprise. Utilizing avocado in place of egg? Sounds weird, but it works. The latter recipe replaces regular eggs with chia eggs. Chia eggs are super easy to prepare and the recipe for that is listed below.





Vegan Brownies

Ingredients

  • Cooking spray
  • 2 ripe medium avocados, diced
  • 3/4 cup packed brown sugar
  • 1/2 cup unsweetened natural cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup all-purpose flour

Instructions

  1. Preheat oven 350°F and prepare  8x8-inch baking pan with cooking spray.
  2. Place the avocados, brown sugar, cocoa powder, baking powder, and salt in the bowl of a food processor. Pulse until smooth  - approx. 15 pulses.
  3. Add the flour, then pulse until the flour is completely incorporated approx. 10 pulses.
  4. Transfer the batter to the pan.
  5. Bake until the edges pull away from the sides of the pan -- about 45 minutes.
  6. Cool completely before serving.


Chia Eggs

Mix until well combined. Replaces one (1) egg






Mini Bundt Italian Lemon Cake

Ingredients
  • 3/4 c  flour
  • 1 teaspoon baking powder
  • 3/4 c sugar
  • 2 chia eggs (see recipe above)
  • zest one lemon
  • 2 tablespoons lemon juice
  • 3/4 c. safflower oil
  • 3/4 c. almond milk



Instructions
  1. Pre-heat oven to 350F and prepare a 7 inch cake or Bundt pan. (I use this one)
  2. In a small bowl whisk together the flour and baking powder.
  3. In a large bowl beat on low to medium speed sugar and chia eggs until very fluffy and light. 
  4. Add the zest, juice, oil and almond milk, beat until combined. Then add the flour mixture and beat on low speed until smooth.
  5. Pour into prepared cake pan and bake for approximately 40 minutes or until toothpick comes out clean.
  6. Let cool in pan then remove to a cake plate.

I hope that these recipes satisfy any cravings that you're having. I made the Italian Lemon Cake this morning for breakfast and it is absolutely one of my favorite foods for anytime of the day! Good Eating To You!





Monday, May 20, 2019

Meatless Monday: Butternut Squash with Asparagus, Ricotta, Lemon & Thyme




Did y'all miss us? We missed you! Lots! But, we are back and have one of the most delicious recipes for butternut squash. With the weather bound for yet another 80°F day, no one will want to stand over the stove top and this recipe comes together with a small amount of prep and one sheet! Did we mention that it is so completely satisfying?


Ingredients

  • 1 Medium Butternut Squash (you can absolutely sub whatever squash you have)   
  • 1 pound asparagus (you can use frozen)
  • 3/4 cup ricotta
  • 1 clove garlic, finely chopped
  • 1 teaspoon thyme leaves (fresh is great, but dried is completely fine)
  • Salt and pepper
  • 3 tablespoons walnuts nuts, toasted
  • 1 lemon, juiced and zested
  • Olive oil
  • Salt and Pepper


Method

  1. Preheat oven to 375°F.
  2. Cut the squash in half, scrape out the seeds, and brush with olive oil.  Place cut-side down on a baking tray and place in the oven to roast for about 35 minutes.
  3. Prepare the asparagus by snapping off the woody ends and slicing the stalks on a diagonal into 2-inch pieces. If you're using frozen, defrost and then cut. 
  4. Combine the lemon zest, 2 tablespoons of lemon juice, thyme leaves, and ricotta in a large bowl. Sprinkle with salt and pepper to taste. Set aside. 
  5. After the squash has roasted, allow to cool for about 10 minutes and scoop out into a bowl. 
  6. Using the same tray, add the asparagus and garlic. Return the tray to the oven and roast another 10 minutes, until the asparagus is bright green and starting to char in places and when the squash is easily pierced with a fork. 
  7. Allow the asparagus to cool slightly and transfer to the bowl.  Add in the ricotta. Mix squash, asparagus, and ricotta, season to taste with salt and pepper, and spoon into a serving dish.


We made this for Mother's Day and thought that there would have leftovers to freeze. No such luck! While this is a Meatless Monday Meal, you can easily add chicken or shrimp (on another day) and don't be afraid to make this your own dish by changing up the type of squash or adding more veggies. Good eating to you!




Monday, April 1, 2019

Vegan Granola For Your Soula



Have you ever heard of Silan? I just found out about this gift of deliciousness and couldn't wait to share it with all of you! So, you may be asking, "What is Silan?" I'm so glad that you asked. Silan is date syrup. Isn't that kinda crazy?!? It's also a fatastic alternative to honey and pack with nutrients like iron, potassium, copper, magnesium, and manganese. Silan fits into vegan, Paleo, kosher, dairy-free and gluten-free diets. Souns good doesn't it? Okay, moving on to the recipes.

Eve's Vegan Granola

Ingredients
  • ½ cup Soom Silan
  • ½ cup brown sugar
  • ½ cup safflower oil
  • 2 tsp vanilla
  • 8 cups old fashioned oats
  • 1 cup sunflower seeds
  • 2 cups almonds
  • 1 cup shredded coconut (toasted)
  • 1 cup dried cranberries
  • 1 cup raisins
  • 1 cup dates (pieced)


Equipment
  • 13 x 9 ½ x 2 Baking Pan




Preheat oven to 350°. Pour oats, sunflower seeds and almond into baking pan. Mix gently. Slowly heat Silan, brown sugar safflower oil and vanilla on stove, over a low heat and stir occasionally until mixed. Pour over oat mixture. Add coconut and make sure that mixture is even in pan. Bake for 20 minutes, stirring often to ensure even browning of granola. Remove from oven and add cranberries, raisins and dates. Let cool completely and place in an airtight container. Enjoy with Daiya yogurt!

I caution that you should keep a close eye on the shredded coconut when toasting because it burns easily. Also, you really need to stir the granola about every five minutes for an even bake, and lastly … this is delicious and makes the perfect breakfast or snack or even dinner so you can expect your granola to disappear rather quickly.

Good eating to you! 






Monday, March 4, 2019

Meatless Monday Slow Cooker Vegan Coconut Lentil Curry


This recipe first appeared on 1/28/19

Did everyone enjoy last week's Polar Vortex? Well, gear up because it's back with a vengeance! Truth be told, we actually like a day of two of really cold weather. Have you ever noticed the quite, peacefulness when it is way too cold to go out? It can be kind of relaxing to cozy up with good food and friends. Of course, ask us on Thursday how we're feeling about the cold and guaranteed that we will be so over every aspect of winter! But for now, we're enjoying the weather and cooking up hearty, heartwarming meals like Vegan Coconut Lentil Curry. This is sooooo easy to do and completely satisfying!




Slow Cooker Vegan Coconut Lentil Curry

Prep time: 10 minutes - Cooking Time: 6-8 hours

Ingredients:

  • 1 (28-ounce) can diced tomatoes w/chilies
  • 3 cups vegetable broth
  • 2 cups dried lentils
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 1 tablespoon curry seasoning
  • 1 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (14-ounce) can Trader Joe's Organic coconut milk
  • Cooked rice - for serving



Instructions:

  1.  Place the tomatoes, broth lentils, onion, garlic, curry seasoning, salt, and pepper in   the slow cooker and stir to combine. 
  2.  Cover and cook on low until the lentils are tender and most of the liquid is absorbed -  -  6 to 8 hours. 
  3.  Before serving, stir in the coconut milk and let sit for 15 minutes.  
  4.  Serve over rice!


We made this on Saturday and thought that there would have leftovers to freeze. No such luck! It's an easy Meatless Monday Meal because you can toss everything in the slow cooker and go on with your day. By the way if you manage to have leftovers, this will freeze quite nicely for up to 2 months. Good eating to you!