Archive for Vegan
This salad is, without a doubt, one of my top 5 favorite salads of all time. When I first made this salad I was so obsessed with it that I ate it for lunch every single day for a whole month straight. I love the way the crunchy kale works together with the roasted vegetables and the balsamic reduction makes a perfect dressing. I recently had some leftover quinoa on hand and mixed it in with the roasted veggies – it was fantastic! You could easily mix in any cooked grain that you have on hand. Any way you serve it up will be delicious!
- 5-6 pieces of kale, stems removed and torn into pieces (I used curly kale but any kind will do)
- 1 cup cooked chickpeas
- 4 – 5 cloves garlic, roughly chopped or sliced (less if you’re not a garlic fan)
- 5 – 6 small handfuls of your favorite vegetables, cut into bite sized pieces (I used red onion, carrot, asparagus, cauliflower, broccoli and yellow pepper)
- 2 – 3 tbsp of oil, divided
- sea salt and pepper to taste (feel free to season as desired with dill, curry, red pepper flakes, etc)
- 1/2 cup balsamic vinegar
- Preheat oven to 400 degrees.
- Place the roughly torn kale on baking sheet and drizzle with 1 tbsp olive oil. Sprinkle with sea salt and bake for approximately 5 minutes or until the kale is browned around the edges and mostly crispy.
- Place the vegetables and chickpeas on a baking sheet and drizzle with the remaining oil and stir to make sure everything is nicely coated (use more oil if necessary). Place on a baking sheet and season with a sprinkle of salt and pepper or substitute with your favorite seasonings.
- Bake the vegetables for about 25-30 minutes or until golden brown.
- While the vegetables are baking, place the balsamic vinegar in a small saucepan and heat to medium high.
- Bring the vinegar to a boil and let it simmer, whisking every so often to prevent it from burning. Cook for about 10 minutes or until the vinegar has reduced down to a thicker type syrup. Remove from heat and let cool slightly.
- Remove the vegetables from the oven and transfer to a large plate. Drizzle with some of the balsamic reduction and top with the kale.
Makes 1 serving as a main dish or 2 servings as a side dish.
Any leftover balsamic reduction can be stored in an airtight container in the fridge for up to 1 week.
The roasted vegetables will keep in the fridge for up to 2 days but the kale should be eaten right away as it does not save well at all.
Chili is one of my all time favorite meals. I can eat it in a bowl with chopped cilantro and a dollop of soy yogurt, or over a crispy bed of romaine lettuce, a sprinkle of Daiya cheddar shreds and a few crushed tortilla chips, or spooned over a baked potato or mixed with pasta and Daiya pepperjack shreds. I love to make a big pot of it and then look forward to all the delectable meals I am going to enjoy over the coming week.
Chili really lends itself to ingredients that create a rich umami taste. What is umami? Well, it’s the flavor sensation that accompanies eating foods rich in glutamate. Glutamate is an essential component of protein, L-glutamate or glutamic acid. Umami is sometimes referred to as the fifth taste sensation after sweet, sour, bitter and salty.
Toasted walnuts and earthy mushrooms combine to create that savory umami flavor that usually comes from the traditional use of meat. Using whole dried chili peppers to create a flavorful chili sauce is well worth the extra few steps to takes to prepare it and it makes enough for at least 2 batches of chili depending on your heat preference. So get your soup pot out and get ready to make the best classic chili you’ve ever tasted and see why it will soon be your favorite classic chili too.
- 1/2 cup walnuts, toasted
- 8-10 cremini mushrooms, roughly chopped
- 5-6 dried ancho chiles
- 16-18 dried arbol chiles
- 2-3 cups boiling water
- 3 cloves garlic, minced
- 1 1/2 tsp sea salt, divided
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 tsp mexican oregano (or sub with regular oregano)
- 2 tsp ground cumin
- 2 tbsp coconut aminos or soy sauce
- 43.5 (three 14.5 oz cans)-56 ounces (two 28 oz cans) fire roasted diced or crushed tomatoes, whichever you prefer (or sub with regular diced or crushed tomatoes)
- 15 ounces kidney or pinto beans, drained
- Toppings (optional) soy yogurt, daiya cheese shreds, diced avocado, or cilantro
- Place the walnuts into the bowl of a food processor and process until finely ground. Transfer to a bowl and set aside.
- Place the mushrooms in the food processor and process until ground.
- Break the tops off the chiles and remove the seeds. Place in a bowl and cover with boiling water. Soak 30 minutes.
- Heat oil in a dutch oven or large soup pot and heat over medium high. Add the onions and 1 tsp salt. Cook until tender about 5-6 minutes. Add the ground mushrooms, oregano, cumin and coconut aminos and cook an additional 4-5 minutes.
- While the mushrooms cook transfer the soaked chiles to the food processor along with 1 1/2 cups soaking liquid, garlic and remaining 1/2 tsp salt. Process until smooth. Set aside.
- Stir the ground walnuts into the pot with the onions and mushrooms. Cook 1-2 minutes.
- Stir in the tomatoes, beans and 1/2 the chili sauce mixture or to taste (start with less, taste and add more if desired). Bring to a simmer, cover and cook 15-20 minutes.
- Serve with toppings of choice.
Yield: Make 8-10 cups
Store leftover chili in the refrigerator for up to 5 days or divide into freezer safe containers and freeze for up to 3 months.
I have an obsession with garlic. I love the stuff! Just about everything I make includes garlic – whether the recipe calls for it or not. If you search the site you’ll notice that a good number of our recipes use Garlic Gold products. Why? Because we love them! They are 100% organic and 100% delicious! I’ve tried every single product in their product line and it’s hard to pick a favorite. Their Garlic Gold Oil is unbelievable and is one of the products that I use most often at home. Their vinaigrettes are super yummy and are so convenient to have on hand when I don’t have time to make my own salad dressing. Of course, their nuggets are also one of my favorites and I love the variety of flavors that are available. I love throwing the original Garlic Gold Nuggets in my salads and our Southwest Mini Sliders wouldn’t be the same without them.
For these delicious quinoa patties I used Garlic Gold Parmesan Nuggets. For a vegan version make sure to sub with either the original nuggets or the sea salt variety. I couldn’t believe how fast my family ate these patties up – luckily I made a double batch and was able to have a few leftovers on hand. The next day I crumbled a patty into my salad and later that night added it to our quesadillas – it was delicious! These patties save really so don’t hesitate to double or triple the batch – you’ll be glad you did!
- 1 1/2 cups cooked quinoa
- 1/2 cup shelled hemp seeds
- 1 3/4 cups adzuki beans (kidney beans or any other red bean would work as well)
- 1/4 cup finely chopped fresh parsley
- 1/2 tsp oregano
- 1/4 tsp basil
- 3 tbsp Garlic Gold Parmesan Nuggets (or 2 cloves garlic, minced)
- 1/2 cup shredded non dairy mozzarella cheese (Monterrey Jack or Italian Cheese Blends work well for a vegetarian version)
- 6-7 ounces tomato paste
- 1 cup Homemade Breadcrumbs (gluten free if needed)
- 1/4 cup soy sauce or tamari (gluten free if needed)
- sea salt to taste
- oil for frying
- Add the adzuki beans to a large mixing bowl and using a fork gently mash until all the beans are broken apart. Do not over mash them!
- Add the remaining ingredients, except the oil, and mix until throughly combined.
- Heat a large nonstick skillet over medium high heat and add 1-2 tbsp oil.
- Shape the mixture into 12-14 patties and add to the heated skillet. You will need to work in batches, adding more oil as needed to cook all the patties.
- Cook the patties for about 3-4 minutes on each side or until crispy on the outside and heated through.
- Remove from heat and let rest for 1 minute before serving to allow them to firm up.
Makes 12-14 patties.
Leftover patties can be stored in an airtight container in the fridge for up to 5 days. You can also freeze the patties for up to 6 months.
When cooking your quinoa try vegetable broth instead of water for a richer, more flavorful quinoa.
If you don’t have any Garlic Gold Nuggets on hand you can sub with 2 cloves garlic but I highly recommend using the nuggets if at all possible.
‘Tis the season – no, not that season – cold and flu season! As the weather gets colder and people stay inside more it’s only a matter of time before all those yucky germs find their way to you and you end up sniffling and sneezing. This nourishing miso soup is just what your body needs to heal. Miso is known for it’s healing properties and the warmth of the soup will help soothe your aches and pains. Stay healthy and enjoy!
- 1 onion, diced
- 2 carrots, diced
- 1-2 stalks celery, diced
- 4 cups low sodium vegetable broth
- 4 tbsp fermented organic miso (more or less to your taste)
- 2 tbsp Wakame flakes, rinsed, soaked and drained (optional)
- 1 block medium-firm tofu, diced (optional)
- 1/2 cup mushrooms, sliced (optional)
- 1 potato, cubed (optional)
- 1/2 snow peas (optional)
- 1/2 shredded cabbage (optional)
- 1/4 cup daikon, thinly sliced in matchsticks (optional)
- In a stock pot or dutch oven saute onion, carrots and celery until they begin to turn translucent, then add any additional prepared vegetables, saute until tender.
- Add broth, wakame and tofu, cover and simmer for 5-10 minutes.
- After the heat is turned off add miso and stir to dissolve.
- Garnish with thinly sliced green onion, grated carrot or minced fresh ginger.
Makes approximately 6 cups.
Store leftover soup in an airtight container in the fridge for up to 5 days. You can also freeze for up to 3 months.
I love cookies and oatmeal raisin has always been one of my favorite. Chef Fuji from Living On The Veg has put a fun and tasty twist on the ordinary oatmeal raisin and created this delicious Mexican inspired cookie. Enjoy!
We have been on such a cookie fest. I think it has been a total of 6 days in a row of cookies, with some days that double due to high demand and friendly visits. The fall months instigate a warm oven, just perfect for cookies.They hit that sweet spot and are ready in 15 minutes. My favorite is extra cinnamony oatmeal raisin cookies. Though I spiced it up a notch with some chocolate. Oh, yummy. Enjoy these delicious new fave of mine in the cookie department.
~Chef Fuji, Living On The Veg
- 1/2 cup coconut oil
- 1/2 cup coconut crystals, firmly packed
- 1/4 cup maple syrup
- 1 1/2 tsp vanilla extract
- 1 tbsp flax or chia seeds
- 3/4 cup spelt flour
- 1/4 tsp cayenne
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 2 tbsp ground Ceylon cinnamon
- 1/2 cup cacao powder
- 1 1/2 cups regular rolled oats
- 1/2 raisins
- Preheat oven to 350 degrees.
- Beat the oil, sugar and vanilla in medium bowl with wire whisk for 2 minutes. Add the flax or chia and mix until just combined.
- In a small mixing bowl, whisk together the flour, salt, baking soda, baking powder, cayenne, cacao and cinnamon. Add the mixture to the wet ingredients.
- Once the flour has been incorporated, add the oats and raisins and mix until just combined.
- Wrap the dough in plastic (it will be sticky) and refrigerate for at least 10 minutes or longer if you make ahead and bake warm when your friends arrive!
- Line two large baking sheets with parchment paper and drop dough on sheet using a medium cookie scoop (1 1/2 tablespoons) leaving about 2 inches between each cookie. Press cookies to flatten to about 1/2″ then bake for 8 minutes.
- Allow cookies to cool on baking sheet for two minutes, then transfer to a cooling rack.
Makes approximately 12-16 cookies.
Store in an air-tight container for up to three days.
It’s Halloween so today’s throwback recipe is all about celebrating the holiday in the most delicious way possible – with Roasted Pumpkin Seeds! There is nothing like homemade pumpkin seeds. They are so easy to make and are an ideal on the go snack. Happy Halloween!
- Sea Salt
- Start by cutting out the top of the pumpkin. Make sure to place the knife at a 45 degree angle so the lid will have a place to rest when you replace it. If you cut straight down, the lid will fall through.
- Next you want to get the seeds out of the pumpkin. You can either scoop out all of the insides and then sort through and take out the seeds or if you have little helpers like myself then of course you will want to stick your hands in the pumpkin and take out handfuls of seeds as you go!
- Once you have all the seeds out you can start preparing your pumpkin for carving. I’m no expert on carving so click here for a great site with info on how to carve your pumpkin.
- Now that you have all the pumpkin seeds removed you will need to clean your pumpkin seeds to remove any debris left on them. Place your pumpkin seeds in a colander and wash thoroughly under running water.
- Spread the seeds out on some paper towels to dry for about 30 minutes.
- Preheat the oven to 275 degrees.
- Spread a thin layer of pumpkin seeds on a baking sheet – I line my baking sheet with non stick foil for easy clean up.
- Sprinkle a little sea salt on the seeds and pop in the oven for about 30 minutes or so. I usually take the seeds out half way through and stir them around a little.
- You’ll want the seeds to be nice and roasted. They should be a beautiful golden brown color when done. Let cool for about a minute and then enjoy!
If you want to spice things up a little try adding some different flavors to your pumpkin seeds with the following variations (add these ingredients to 2 cups of pumpkin seeds):
- Savory: 1-2 tbsp olive oil or Garlic Gold Oil, 1/2 tsp garlic salt and 2 tsp Worcestershire sauce
- Lemony: 1-2 tbsp olive oil and 1 tsp lemon pepper
- Halloweeny: 1-2 tbsp olive oil, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp sea salt, and 1/2 tsp ground allspice
- Spicy: 1-2 tbsp olive oil, 1 tsp cayenne pepper, 1/2 tsp thyme, 1/2 tsp sea salt and 1/2 tsp pepper
I love broccoli salad. Our original Broccoli Salad recipe is one of our most popular recipes but since mayo and bacon are no longer on our menu, it was high time I find an alternative. Every week I see these beautiful purple, yellow and orange carrots and I always think, “I should make something with these”. Well, I finally put them to good use in this crunchy, healthy broccoli salad makeover.
- 1/4 cup neutral oil (sunflower, grapeseed or canola)
- 1/8 cup soy milk or other nondairy milk
- 1/2 tbsp Dijon mustard
- 1/2 tsp raw honey, coconut nectar or brown rice syrup
- 1/2 tsp freshly squeezed lemon juice
- 1/2 tbsp coconut aminos
- sea salt to taste
- 3 cups broccoli florets
- 1 cup sliced carrots
- 1/4 cup finely diced red onion
- crushed almonds, optional garnish
- Place the first 7 ingredients in a blender and process until thick and creamy. Set the dressing aside.
- Add the remaining ingredients to a large bowl along with the dressing and mix well.
- Sprinkle with crushed almonds, if desired, and serve.
Makes 2 servings.
The dressing for this salad is an excellent mayo substitute. You can use it whenever mayo is called for.
Leftover salad can be stored in an airtight container in the fridge for up to 2 days.
If my kids could find a way to survive on just pizza alone they would be very happy. They would easily eat pizza for breakfast, lunch and dinner if I let them – which I don’t! This weekend I was searching through our old recipes and came across this pizza inspired dish. I went through a phase after making this the first time and ended up eating it for lunch and dinner for 2 weeks straight. I had some quinoa that needed to be used up and made this for dinner. I can’t believe I forgot about this recipe. It’s so yummy and my kids happily ate it all up! Needless to say this fantastic meal is back in our weekly meal rotation and it won’t be leaving anytime soon.
- 3 1/2 cups cooked quinoa (I used a 50/50 mixture of black and white quinoa but any variety will do)
- 14 ounces no salt added tomato paste
- 3-4 cloves garlic, minced
- 1/2 cup finely diced onions
- heaping 1/2 cup Homemade Breadcrumbs *see notes
- 2 tbsp Garlic Gold Oil or olive oil
- 1 cup mozzarella cheese + additional for topping, optional (I used Daiya Mozzarella Shreds)
- Preheat the oven to 350 degrees.
- In a large bowl combine the tomato paste, garlic, onions, breadcrumbs and oil. Mix well.
- Add in the cooked quinoa and cheese, if using, and stir well until throughly mixed. Do a taste test and if necessary add a pinch of sea salt.
- Divide the mixture evenly between four 16 ounce ramekins or 1 large casserole dish and sprinkle with cheese if desired.
- Bake for 30-35 minutes until the cheese is golden brown or until the quinoa on top is golden and crispy.
- Remove from oven and serve immediately.
Makes 4 main dish servings or 6-8 servings as a side dish.
If you don’t have any Homemade Breadcrumbs on hand you can substitute with the following:
- 1/4 cup store bought plain unseasoned breadcrumbs
- 1/4 cup nutritional yeast
- 1/16 tsp Italian seasoning
- 1/16 tsp onion powder
- 1/16 tsp garlic powder
Leftover quinoa bake can be stored in an airtight container for up to 3 days.
There are so many things about fall that I love and one thing is the new crop of fresh apples. This time of year there are so many tasty and delicious varieties of apples. Each week when I go to the market there is always a fun new variety to try so I never get bored. I love this seasonal dish that Chef Matthew Purnell from Living On the Veg put together for you. It’s clean and crisp and so full of flavor. Give it a try with your favorite apples today!
This simple and seasonally fantastic recipe shines in fall because of the quality of apples that are available at this time. Paired with some bold and earthy flavors this dish is great as a quick snack or as an addition to any wrap or salad.
~Chef Matthew Purnell, Living On The Veg
- 1 cup chopped fresh basil
- 1/4 cup extra virgin olive oil
- 3 tbsp freshly squeezed lemon juice
- 2 tbsp apple cider vinegar
- 1 tbsp chopped medjool dates
- 1 tsp chopped garlic
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 cups diced apples of your choice
- 2 cups diced cucumber
- 1/2 cup diced celery
- 1/2 cup diced bell pepper
- 1/4 cup finely diced red onion
- Place the first 8 ingredients in a high speed blender and process until smooth. Set the dressing aside.
- In a large bowl mix together the remaining ingredients. Add the dressing and toss to coat.
- Serve immediately or chill in the refrigerator until ready to serve.
Makes approximately 3 1/2 cups.
Store leftovers in an airtight container in the fridge for up to 2 days.
As inexpensive as cabbage is, it’s one of the richest in vitamins and nutrients. Hailed as a cancer inhibitor, particularly colon cancer, cabbage also stimulates the immune system, kills harmful bacteria, soothes ulcers, and improves circulation. In this dish, crunchy cabbage and crisp apples are paired with a sweet and delicious dressing and topped with flavorful toasted pecans. This is one of my favorite fall salads so I often make a double batch and enjoy it throughout the week for lunch and dinner. It’s also perfect for potlucks and get togethers – just don’t expect to leave with any leftovers!
- 1 small head savoy cabbage (green cabbage or napa will work also), thinly sliced
- 1 medium apple, julienned (a tart and crunchy apple like Braeburn or Granny Smith works best)
- 1/4 cup dried unsweetened cherries
- 1/4 cup chopped pecans, toasted
- 1/4 cup red wine vinegar
- 3 tbsp neutral flavor oil (canola, grapeseed or sunflower work well)
- 3 tbsp maple syrup
- 2 tbsp Dijon mustard
- 1 tsp coriander
- 1/4 tsp sea salt
- In a large bowl combine the cabbage, apple, and cherries.
- In a small bowl whisk together the oil, vinegar, honey, mustard, coriander and salt until smooth.
- Just before serving toss the dressing with the cabbage mixture.
- Serve garnished with the toasted pecans.
Makes 6-8 cups depending on the size of the cabbage.
If you plan on having leftovers keep the salad portion separate from the dressing portion. This will help keep the cabbage from getting soggy.