Vegan Experience

The Super Deluxe Texas-Style Vegan Cornucopia

(The  ridiculous name that was given to it… recipe by me… vegan experience/elspeth26)

INGREDIENTS:           

16 oz purple hull peas

1 small onion diced

2 ts minced garlic

1 diced poblano pepper (can use a hotter variety if you want)

2 cups frozen corn

16 oz tomato sauce

veggie broth

2 cans pinto beans rinsed

4 medium sized tomatoes

6 tomatillos

2 ts cumin

¼ ts red pepper flakes

2 TBS chili powder

1 ts salt

cracked pepper

fresh cilantro

DIRECTIONS:

Roast tomatillos and tomatoes in a 400 oven until soft then dice.

Cook onion and garlic in a medium sized pot on medium heat for approx 5 min (use veggie broth if it starts to stick) add diced pepper and cook 3-5 more minutes. Add spices to taste (the amounts listed are approx to our taste)

Add purple hull peas and tomato sauce with enough veggie broth to cover the peas and bring to boil then simmer 20 min.

Add pinto beans, corn, diced tomatoes and tomatillos. If you want it more like a soup add more veggie broth or you can have it thick to use in burritos. Cook another 10-15 min until peas are tender. Add chopped fresh cilantro towards the end.

Serve over rice with fresh avocado, as a chili or a burrito filling.

The tomatillos add a nice sour taste so use more or less depending on your own preference. 

Pasta with Chickpea-Tomato Sauce

Just use veggie broth instead of Chicken broth

designgirl:

Hearty Quinoa and Bean Soup

via: Chatelaine Magazine

http://food.chatelaine.com/recipes/view/hearty-quinoa-and-bean-soup/31083

This is my kind of salad!!! I love salads with raw corn!!

yackattack:

Big Ol’ Salad!

This was a great dinner salad that I had the other night, filled with many, many veggies that were calling to me in my fridge. It started with a bed of fresh baby spinach, chunks of summer squash, crunchy bits of radish, cute cherry tomatoes, sprouted lentils (for some added protein), grilled corn, sweet red onion, little bits of bell pepper and a few slices of creamy avocado. I dressed it with a homemade lemon-garlic vinaigrette that was a great balance between tangy, spicy and sweet.

I’ve been looking through the spices Chris brought home from Israel and one was labeled “Mazadra” - which is really “Majadra” and now that I know what it is it is SOOOO going on the menu next week!

Brown Rice Majadra Recipe

So dinner was a recipe revamp and it worked out well!! Changing recipes..that’s my job!

Original recipe Bulgur with Roasted Red Peppers, Chickpeas, and Spinach 

Tonight I used farrow instead of bulgur and sweet potato green instead of spinach. I used just a tad of olive oil not the amount the recipe suggests and I pan roasted the chickpeas in a Moroccan spice and added a little red pepper flakes.

Approx 8 WW points

fuckyeavegans:

Healthy and Delicious: Mexican Potato Soup

Ingredients:

 

• 1 pound boiling potatoes, peeled and diced (about 2 cups)
• Kosher salt
• 3 large red ripe tomatoes, about 1 1/4 pounds, peeled and coarsely chopped
• 1 medium onion, coarsely chopped (about 1 cup)
• 2 cloves garlic, coarsely chopped
• 1 canned chipotle in adobo sauce, coarsely chopped
• 2 cups vegetable stock
• 1/3 cup cilantro, finely chopped

Directions:

1. Place in large saucepan and cover with water by about three inches. Season water with salt. Bring to a boil and cook until tender but firm to the bite (potatoes will cook further in step 2). Drain potatoes and set aside. Meanwhile, blend tomatoes, onion, garlic, and chipotle pepper in blender at high speed until smooth, about 30 seconds.

2. Pour tomato mixture into large saucepan. Add vegetable stock and potatoes. Stir to combine and season to taste with salt. Bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes are completely tender, about 7 to 8 minutes. For thicker broth, mash a few potatoes against side of pot with wooden spoon. Add cilantro and simmer for 2 minutes longer. Serve immediately with extra cilantro, sour cream, and cashew cream as desired.

   
   

Garden Veggie Wrap | thishomemadelife

(via veganfeast)

findvegan:

fat free “bolognese” recipe (made with red lentil)

fuckyeavegans:

Quinoa Pasta with Creamy Avocado Arugula Sauce

www.picturespupsandpies.blogspot.com
Ingredients
8 ounces quinoa veggie curls pasta
1 medium avocado, halved, peeled, and seeded
1 1/2 cups baby arugula leaves
1/2 packed cup fresh basil leaves
2 tablespoons fresh lime juice (from 1 lime)
1 clove garlic, peeled and smashed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 medium tomato, diced
1/2 cup sliced almonds, toasted (optional)

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.

Using a spoon, scoop out the flesh from the avocado and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.

Pour the pesto over the pasta and toss together. Add the tomatoes and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.

findvegan:

Island Delight Vegan Cookies

findvegan:

Chocolate Cake Balls

fuckyeavegans:

Summer Squash Fettuccine with Garlic Scape Pesto
Serves 4 as a side, 2 as a meal

Garlic Scape Pesto (makes about 1 cup of pesto)
1 cup garlic scapes, chopped
juice from half a lemon
1/2 teaspoon sea salt
3/4 cup extra virgin olive oil

Add the garlic scapes to a food processor and pulse a few times until scrapes are roughly mixed. Add the lemon juice, salt, and, with the motor running, add the olive oil in a thin stream until it is well combined and smooth.  Store in the refrigerator or freeze for later use. 

Summer Squash Fettuccine: 
4 summer squash
1 cup chickpeas, cooked
1/2 pound cherry tomatoes, halved
basil leaves for garnish
Freshly ground black pepper and sea salt (optional)

Peel the squash into long ribbons (like fettuccine) using a vegetable peeler.  (Don’t use the insides with the seeds because it isn’t firm enough to hold together well.) 

Add 4 tablespoons of pesto (or more to taste) to a saucepan over medium heat.  Add the squash noodles and chickpeas and saute for 1 - 2 minutes, until the noodles are “al dente” and not yet mushy.  Remove from heat, toss in the tomatoes, garnish with basil, and serve.  Add freshly ground pepper as desired.

fuckyeavegans:

Pumpkin Pie Brownie

Ingredients:

For the brownie layer

4 ounce bittersweet chocolate, melted

1 cup canned or pureed pumpkin

3/4 cup sugar

1/4 cup canola oil

1 teaspoon vanilla extract

3/4 cup flour

1/4 cup dutch processed cocoa powder

1 tablespoon tapioca flour (or arrowroot or corn starch)

1/4 teaspoon baking soda

1/4 teaspoon salt

For the pumpkin pie layer

1 cup canned or pureed pumpkin

2 tablespoons tapioca flour (or use arrowroot or cornstarch)

1/2 cup non-dairy milk (I used soy)

1/3 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

pinch ground nutmeg

pinch ground allspice

To decorate:

A handful of chocolate chips

Directions:

Preheat oven to 350 F. Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.

To make the brownie layer:

Melt the chocolate (I still don’t need to tell you how to melt chocolate, right?).

In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, tapioca, baking soda and salt and stir to combine, then mix in the melted chocolate.

To make the pumpkin layer:

Mix all ingredients in a large mixing bowl and stir until thoroughly combined.

To assemble:

Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.

Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.