Baked Zucchini Chips

These are a great substitute for french fries and go perfect with any of our sandwich or wrap recipes. Especially the BBQ Cranberry Chickpea Wrap!

  • 1/3 c lemon juice
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp sea salt
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • 1 tbsp basil
  • 1 tsp chili powder
  • 2 tbsp nutritional yeast
  • 2-3 fresh organic zucchini

1. Preheat oven to 425*. Slice zucchini into 1/4 slices. 

Mix all ingredients (except zucchini) in a bowl.

Put zucchini slices into bowl and mix until coated.


Place zucchini chips in preheated oven. Cook for 20 mins total, flipping after 10 mins. 


BBQ Cranberry Chickpea Wraps

Craving BBQ?

My family was! Not to mention, I have been dying to try this recipe! Finally got around to it and it hit the spot! We had our wraps with a side of delicious Zucchini Chips, it would also go great with our Cheesy Kale Chips.

This recipe was adapted from Family Kitchen:

BBQ Cranberry Chickpea Wrap
makes two wraps, vegan

2 whole wheat wraps, extra large/thin
1 can chickpeas, drained
3/4 cup your favorite BBQ sauce (I used a spicy/sweet sauce)
1/2 cup sweet onion, diced
1 tomato, diced
4 Tbsp vegan mayo (optional)
3 Tbsp whole berry cranberry sauce 
Green leaf lettuce

To Make:

1. Add the chickpeas and BBQ sauce to pan. Mix and simmer on medium heat for about 10 mins. Set aside to cool.

2. Prep your veggies & ingredients to be wrapped: lettuce, onion and tomato.

3. Warm your wraps using a separate pan over low heat.

4. Assemble your wraps:

5. Roll. Slice. Serve!

Southern Fried Tofu

Don’t let the long list of ingredients scare you…this recipe (adapted from hub page: vegan tofu) is easy and filled with southern charm!

  • 1 package firm tofu pressed
  • safflower oil or olive oil
  • 1/2 cup brown rice flour
  • 1/2 cup almond milk
  • 1/2 Tbsp lemon juice
  • 3/4 cups nutritional yeast 
  • 1/2 tsp salt
  • 1/2 tsp each: garlic granules and onion salt
  • 1/4 tsp each:  paprika, dried basil leaves, dried oregano, curry powder
  • 1/8 tsp each:  dry mustard and chipotle pepper OR chili powder

You will need 3 separate shallow bowls (pie plates work great too). 

1st bowl: Flour

2nd bowl: Almond milk and Lemon juice

3rd bowl: combine all spices & yeast

Preheat oil in a skillet on stove. 

Cut pressed tofu in desired shapes. (I cut mine lengthwise into 3 rectangles.)

Going in order, coat tofu in the 1st bowl (flour), then the second bowl (liquid), and lastly in the 3rd bowl (spices). 

Place tofu in preheated skillet. Cook for 3-4 min on each side, flipping only once.

Allow tofu to cool slightly on a paper towel to absorb excess oil. Enjoy!

Spicy Spaghetti Squash with Black Beans and Rice

I got this recipe from the Whole Foods website and iPhone app. I made several modifications to suit Kara and I. This is a dish we both very much enjoy.

 1 medium spaghetti squash

1 cup of brown rice

2 teaspoons olive or corn oil

1 tablespoon minced onion

1/2 cup chopped red and/or green pepper  

1 cup black beans, rinsed and drained

1 teaspoon chili powder

1/3 cup of chopped cilantro

1 tablespoon lime juice

1 teaspoon sea salt

Garnish with diced tomatoes or favorite salsa 

 Prepare brown rice according to directions (usually takes about 40-50 minutes depending on what kind you buy, plan for that extra time)

 Preheat oven to 375°F and halve squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half.  Arrange squash in a 9 x 13 inch casserole dish. Pour ½ cup water into the dish and bake, cut side down, until tender, 30 to 35 minutes. Rake a fork back and forth across the squash to remove its flesh in strand, similar to spaghetti.

 Heat oil in a large pan and sauté peppers for 2 minutes. Add black beans, rice and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.

From here, I take the filling, put it back in the squash halves, top with Daiya cheese and bake again, about 5-10mins, until cheese is melted. At that point, its ready to serve.

 Obviously, there’s no need to put the filling back in the squash, it just makes a neat little serving dish. You can put the spaghetti squash and all the fillings in a casserole dish, top with cheese, and bake the same way. 

Raw Taco Salad

Are you on the fence about replacing meat in one of your favorite meals? This is the one to try…vegan or not, it is so good!

Ingredients:

  • 1 c raw pecans or walnuts
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp salt
  • 1/4 c olive oil or flaxseed oil
  • salad (I used avocado, peppers, tomatoes, green leaf lettuce)

Prepare salad.

In food processor add nuts and all the spices. Blend to desired consistency. Not too much! Serve over salad. This is so good it will fool even the most faithful meat eater!

Carrot Patties with Tahini Dressing

Carrot Patties

1lbs Bag of baby organic carrots

1/4 cup finely minced onion

1/4 finely chopped parsley

2 tbs olive oil

2 tbs sesame seeds

2 tbs tahini

1/2 tsp salt

Shred carrots in a food processor. Add remaining ingredients and pulse your food processor until ingredients are mixed but not necessarily blended. Another method, would be to shred carrots, remove them from food processor then mix in with remaining ingredients by hand.

Form mixture into patties and place them in your dehydrator. The mixture is very moist so form the patties gently.

Dehydrate carrot patties for 2 hours, then flip over and dehydrate another 2 hours. Serve with tahini sauce on a bed of lettuce for a completely raw vegan meal.

(if you don’t have a dehydrator and you’re not on a raw food diet, the carrot patties can be baked)

Tahini Dressing

2 heaped tablespoons of raw tahini

2 tbs lemon juice

1 tsp olive oil

1/4 cup filtered water

1/4 tsp salt

1 tbs finely chopped parsley

Mix all ingredients together except water. Slowly add the water to achieve desired thickness of dressing. I used the whole ¼ cup to create a thin dressing.

Baked Eggplant Burgers

Awesome Recipe from thetolerantvegan.com
We used hummus instead of the Tahini sauce and they were delicious!
Baked Eggplant Burgers
Makes 4 big burgers
Burger ingredients:
  • 2 teaspoons olive oil, plus more to brush on eggplant before roasting
  • 1 red onion, diced
  • 1 14 ounce can cannellini beans
  • 1/4 cup diced green bell pepper
  • 1/2 an eggplant (should equal about 1 cup)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon pine nuts
  • 1 clove of garlic, crushed
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1/2 cup classic hummus (or your favorite flavor hummus)
  • 1 cup panko breadcrumbs
  • tomato, sliced for topping (optional)
  • lettuce, for topping (optional)

Tahini Sauce ingredients:

  • 1/3 cup sesame tahini
  • 1/3 cup water
  • 1/4 cup plus 1 tablespoon fresh lemon juice
  • 2 garlic cloves, chopped
  • 3/4 teaspoon sea salt

To make the burgers, preheat your oven to 450 degrees Fahrenheit.

Roast the eggplant by cutting it into 1/4″ slices and brushing each side with olive oil. Bake for 10 minutes on one side, then flip the slices and bake for another 5 minutes. While the eggplant is roasting, place the diced red onion and 2 teaspoons of olive oil in a skillet and cook over medium heat for 15-20 minutes, stirring often, until the onions soften.

Once the eggplant is done and you remove it from the oven, turn the oven down to 400 degrees Fahrenheit.

Place the eggplant, onion, beans, bell pepper, parsley, pine nuts, garlic, sea salt and cumin into a large bowl. Add the hummus and stir. Place the mixture into a food processor and blend everything together. It should only take about 15 seconds. Pour the mixture back into a bowl, stir in the breadcrumbs, and use your hands to make four large patties. Line a baking sheet with aluminum foil and spray the foil with olive oil or nonstick cooking spray. Place the patties on the foil and bake for 45 minutes, turning them over halfway through.

While the burgers are baking, make the tahini sauce by tossing all of the ingredients into a food processor and blending until fully combined.

Remove the burgers from the oven and eat!

Grapefruit Avocado Salad

Recipe adapted from Ina Garten via Foodnetwork.com

Ingredients

  • 1 tablespoon Dijon mustard * I used a 1/2 tablespoon as the Dijon can be very strong. 
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/2 teaspoons kosher salt   * I used regular salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 cup good olive oil
  • 4 ripe Hass avocados
  • 2 large red grapefruits

Directions

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.

Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

Kara’s Penne Vodka Birthday Dinner

This is one of Kara’s favorite meals. For her birthday I decided to give it a shot. I got the recipe from a book called Veganomicon. It was a huge success and because of how clean the recipe is, it’s something that could be eaten on any day, not just special occasions. 

2tsp of Olive Oil

4 Cloves minced garlic

¼ tsp crushed red pepper

28 ounce can crushed tomatoes

¼ cup of vodka

¼ tsp dried thyme

¼ tsp dried oregano

½ teaspoon salt

A few dashes of pepper

½ cup of sliced almonds

¼ cup finely chopped basil, plus a little extra for garnish

½ pound of penne

Cook pasta according to package instructions and set a side.

 Preheat a saucepan over medium/low heat. Add oil, garlic, and red pepper to the sauce pan and sauté for a minute, being careful not to burn.

Add crushed tomatoes, vodka, thyme, oregano, salt, and pepper.

Cover, and turn the heat up a little and bring to a simmer for 20 minutes, stirring occasionally.

Once the sauce has simmered for 20 minutes, add the almonds. Use an immersion blender to blend almonds into sauce to make creamy. If you don’t have an immersion blender you chop your almonds in a food processor, then slowly add to sauce.

Add the basil to sauce then mix in pasta.

Garnish with basil, if desired. 

Zucchini Pesto Pasta

1 cup of loosely packed Sweet basil

3/4 cashews 

2 tbs olive oil

1 clove garlic

2 tbsp fresh lemon juice

3/4 tsp sea salt  

1/2 tsp pepper

1 tbsp nutritional yeast 

Pine Nuts and tomatoes for garnish

Use a spiral slicer or vegetable peeler to make thin pasta like strips of zucchini. Place in a strainer over a bowl and let stand for 30mins. After the zucchini has released some water rinse under warm water and let stand for 5-10mins (or longer if you like).

Add basil, cashews, olive oil, garlic, sea salt, pepper, and nutritional yeast to hand blender or food processor. The pesto will appear thick but will spread easy onto your zucchini pasta.

 Add pesto sauce to zucchini and toss until full covered.

If you prefer a “wetter” pasta, don’t let the zucchini sit and drain. Simply slice zucchini, add pesto, then refrigerate for 10 minutes. The plate or bowl will hold the drained zucchini water and create a thinner pesto sauce and slightly softer pasta.

Garnish with pine nuts, sliced tomatoes, cherry tomatoes, or in Kara’s case, no tomatoes. 

Black Bean Burgers

I stumbled upon this recipe on a clean eating website. As it turns out, they borrowed it from another blog, who happened to borrow it from another blog! This recipe is getting around and there is a reason for it’s popularity…it is that good! I think I may have found where it originated (Thank you, Emily at the dailygarnish.com) and as it turns out the only ingredients I added were a clove of garlic and some garlic powder. The recipe is easy and most of the ingredients are probably already in your pantry. It does call for pumpkin seeds, but if needed you can use sunflower seeds. The recipe yields 6 good sized burgers. If you don’t mind leftovers, don’t cut the recipe. These reheat beautifully and can be served on a bun, in a wrap, or with a salad. 

Black Bean Burgers

  • Ingredients
  • 2 cans black beans (rinsed and drained)
  • 2 carrots, grated
  • 1/2 cup dry rolled oats
  • 1/4 cup pumpkin seeds
  • 1 tbsp olive oil
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 garlic clove, minced
  • 1/2 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 tsp sea salt
  • 1/4 tsp black pepper

 Preheat oven to 325.  Process carrots in food processor until finely grated. Add oats and seeds to your food processor and pulse until coarsely chopped.

Add 3/4 of the beans, all spices, and the olive oil.  Process until lightly mixed. Spoon mixture into a mixing bowl and then mix in the rest of the beans.  Form into 6 patties. One blogger commented on how these looked like giant cookies and she was right! Andy’s eye’s lit up when he saw these, “Those are the biggest cookies I have ever seen!”  Haha,


Place patties on a lined baking pan, and bake at 325 for 40 minutes, turn the burgers over after 20 minutes but be careful as they are fragile. 

Note: If you want to grill these, bake them first for 30 minutes at 300F, and then grill to reheat and get a little extra browning. If reheating the next day place in a lightly oiled pan on medium-low heat.

Layered Vegetable Bake

This dish is like a vegetable lasagna without the noodles. I promise…you won’t miss them! Just enough spice to make it pop and the creamy bean layer brings it all together. Enjoy! 

Layered Vegetable Bake

2 Medium Eggplants Sliced

2 Medium Zuchinni Sliced

1 large or 3 sweet mini peppers (I used orange peppers for sweetness and color)

1 28 ounce jar of spaghetti sauce

1/2 Cup Daiya Mozzarella Shreds (or any Vegan Cheese)

1 15.5 ounce jar of cannelini bean, rinsed and drained

1 cup fresh spinach leaves

1 tblsp nutritional yeast

1 tsp oregano

1 tsp basil

1 tsp parsley flakes

1/8 tsp cayenne

1/2 tsp salt 

Olive Oil

Place sliced eggplant on cookie sheet and put oven on broil. Drizzle olive oil on eggplant, lightly salt and sprinkle parsley flakes. Broil until golden brown and soft.

In food processor pulse beans, cayenne, yeast, spinach, salt and oregano until you have well blended creamy consistency.

Preheat Oven to 425.

In a lightly oiled baking dish (9x13 works great) spread a thin layer of spaghetti sauce. Next, arrange a layer of eggplant (about 1/3 of the amount) in the pan. Using a rubber spatula or a butter knife spread half of your creamy bean mixture on to the eggplant slices. Follow up with 1/2 of the sliced zuchini and sliced peppers. Repeat this process once more starting with your sauce and ending with your final layer of eggplant. Using the remaining sauce spread lightly over the top of the last layer of eggplant. Sprinkle with cheese shreds and bake for 25 mins.