Inspired by Foodfiasco.com)
Yield: 30 sandwich cookies
- 1 1/2 cup white whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1 teaspoon of molasses
- 1/4 cup melted butter or Earth Balance (melted then measured)
- 2 teaspoons vanilla extract
- 1 Tablespoon egg replacer plus ¼ cup water or 1 flax egg
- 1/4 cup unsweetened almond milk
- 1 1/2…
It should be noted – shaping this wonderful quinoa dinner into the shape of a pizza slice is purely optional.
With that said… This is a real fun dish. If you’ve had quinoa before you know it takes on the whatever flavors you add to it. So why not make it a pizza flavor! Theres a lot of short cuts you can use for this dish should you cheese. Instead of using tomato sauce and pizza seasonings, you…
It’s rare we take a recipe in it’s entirety from another website. This batch of Thin Mint Freezer Fudge caused us to make an exception. After exchanging emails with Brandi of The Vegan 8 she’s allowed us to post this recipe on our page. Please make sure you check out The Vegan 8 when you’re finished here. The website is spectacular.
Heather made these brownies and took the photos. She also ate…
- 1/2 a can of black beans, rinsed and drained
- 1/2 can refried black beans (I used Amy’s organic)
- 1 small-medium summer squash, diced
- 1/2 medium white onion, diced
- 1-2 Tbsp fresh cilantro
- 4 cups fresh spinach, washed and dried
- 1 large fresh tomato, diced
- Hard Corn tortillas
- Soft Flour tortillas
- Dash of cayenne pepper
- Pinch of cumin
- Dash of chili powder
- 1 Tsp coconut oil
- Salt & pepper to taste
Perhaps the Perfect Pancake
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Smokey Black Bean Enchiladas #Vegan #veganrecipes #healthy #healthyeating #recipes #veganideas #vegandinner #lawsonwellness
(Click here for recipe Pumpkin Quinoa Chili)
Grilled Eggplant Steaks
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(Click here for recipe Chickpea, Cauliflower and Potatoes Bake)
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.
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
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!
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!
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.
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!
- 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)
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!
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)
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.