This is SO delicious! My boyfriend even loves it!
https://www.noracooks.com/marry-me-chickpeas/
Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 1/2 cup sun dried tomatoes chopped
- 1/2 teaspoon oregano
- 1/2 teaspoon red chili flakes
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- (2) 15-ounce cans chickpeas drained and rinsed
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup vegan cream See Notes
- 2 cups baby spinach sliced
- 4-5 fresh basil leaves chopped
- optional: 1/2 cup grated vegan parmesan cheese I used Violife
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 1/2 cup sun dried tomatoes chopped
- 1/2 teaspoon oregano
- 1/2 teaspoon red chili flakes
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- (2) 15-ounce cans chickpeas drained and rinsed
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup vegan cream See Notes
- 2 cups baby spinach sliced
- 4-5 fresh basil leaves chopped
- optional: 1/2 cup grated vegan parmesan cheese I used Violife
Instructions
- In a large sauté pan over low-medium heat, warm the olive oil. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
- Stir in the sun dried tomatoes, oregano, red chili flakes, salt and black pepper. Cook for 1 minute.
- Now add the chickpeas, broth, tomato paste, cream and spinach and stir well. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warm and the spinach has wilted. Taste; add more salt, pepper or red pepper flakes as desired.
- Remove from heat and stir in the fresh basil and grated parmesan. Serve immediately with crusty bread for dipping, or on to of cooked rice, pasta or even a baked sweet potato. Enjoy!
- In a large sauté pan over low-medium heat, warm the olive oil. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
- Stir in the sun dried tomatoes, oregano, red chili flakes, salt and black pepper. Cook for 1 minute.
- Now add the chickpeas, broth, tomato paste, cream and spinach and stir well. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warm and the spinach has wilted. Taste; add more salt, pepper or red pepper flakes as desired.
- Remove from heat and stir in the fresh basil and grated parmesan. Serve immediately with crusty bread for dipping, or on to of cooked rice, pasta or even a baked sweet potato. Enjoy!
Notes
- For vegan marry me chicken, try substituting the chickpeas for any vegan chicken you like, including my homemade seitan chicken. Or make my crispy baked tofu and use that instead.
- For the cream, you can use any store bought dairy free creamer (I love Ripple's Half and Half), full fat coconut milk, another unsweetened plant milk or best of all, homemade cashew cream.
- To make cashew cream for the cream - Bring 2-3 cups of water to a boil (I use my tea kettle). Pour the hot water over ¾ cup raw cashews and let soak for 5 minutes or up to an hour. Drain the cashews and add to a high powered blender with 1 cup of fresh water and blend until creamy and smooth.
- If you use a store bought cream or coconut milk, you may want to thicken the chickpeas as the sauce won't be as thick. To do this, mix 1 tablespoon cornstarch and 3 tablespoons water in a bowl, then stir it into the chickpea mixture at the end. It should thicken up nicely.
- For vegan marry me chicken, try substituting the chickpeas for any vegan chicken you like, including my homemade seitan chicken. Or make my crispy baked tofu and use that instead.
- For the cream, you can use any store bought dairy free creamer (I love Ripple's Half and Half), full fat coconut milk, another unsweetened plant milk or best of all, homemade cashew cream.
- To make cashew cream for the cream - Bring 2-3 cups of water to a boil (I use my tea kettle). Pour the hot water over ¾ cup raw cashews and let soak for 5 minutes or up to an hour. Drain the cashews and add to a high powered blender with 1 cup of fresh water and blend until creamy and smooth.
- If you use a store bought cream or coconut milk, you may want to thicken the chickpeas as the sauce won't be as thick. To do this, mix 1 tablespoon cornstarch and 3 tablespoons water in a bowl, then stir it into the chickpea mixture at the end. It should thicken up nicely.
Nutrition
Serving: 1of 6 servings | Calories: 294kcal | Carbohydrates: 33g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 690mg | Potassium: 736mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1231IU | Vitamin C: 9mg | Calcium: 83mg | Iron: 5mg
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Very Veggie Rice and Beans
Ingredients
- 2 to 3 tablespoons olive oil
- 1 large sweet Vidalia onion, diced small
- 1 large red bell pepper, diced small
- 1 to 1 ½ cups shredded carrots
- 1 to ½ cups corn, I used frozen and added it straight from the freezer
- 1 cup peas, I used frozen and added it straight from the freezer
- one 15-ounce can black beans, drained and rinsed (I use no-salt added)
- one 8-ounce package precooked white rice, another cooked rice may be substituted
- 1 to 2 teaspoons cumin
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- pinch cayenne pepper, optional and to taste
- 2 to 3 green onions, sliced into thin rounds
- 2 to 4 tablespoons fresh cilantro, finely minced
- 1 tablespoon lime juice
Instructions
- To a large skillet, add the olive oil, onion, and cook over medium-high heat for about 4 minutes, or until it begins to soften; stir occasionally.
- Add the bell pepper, carrots, and cook for about 3 to 4 minutes, or until vegetables are crisp-tender; stir occasionally.
- Add the corn, peas, beans, rice, cumin, salt, pepper, optional cayenne, stir to combine, and cook for about 2 minutes or until warmed through; stir occasionally.
- Add the green onions, cilantro, lime juice, stir to combine, taste and check for seasoning balance and add additional salt, pepper, cumin, etc. if desired.
- Serve immediately.
Notes
- Dish will keep airtight in the fridge for up to 1 week or in the freezer for up to 3 months.
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So flavorful and goes great with anything!
Great for the Holidays!
https://vegancocotte.com/one-pot-tomato-basil-pasta/?utm_source=pinterest&utm_medium=social&utm_campaign=grow-social-pro
Ingredients
- 250 g (8.8 oz) uncooked short pasta
- 2 tablespoons olive oil
- 1 x 400 g (14 oz) can chopped tomatoes
- 1 ½ teaspoon oregano
- 1 ½ teaspoon dried basil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon red chilli flakes
- ½ teaspoon salt
- 600 ml (2 ½ cup) vegetable stock
- 2 handfuls baby spinach
- 6-8 basil leaves, roughly shredded
- Salt and pepper to taste
Instructions
- Combine the pasta, olive oil, chopped tomatoes, oregano, dried basil, onion powder, garlic powder, red chilli flakes, salt and vegetable stock in a large pot.
- Bring to a boil, then lower the heat to medium and cook, covered with a lid, for 10 minutes, stirring often. The pasta should be almost al dente at this point.
- Add the spinach and continue to cook for 2-3 minutes. Stir in the basil, season to taste and serve hot or cold.
Ingredients
Vegetables
- 1 pound button or other mushrooms or a combination, sliced
- 1 onion, halved then thinly sliced
- 6 garlic cloves, minced
- ¼–½ cup low-sodium vegetable broth
Sauce
- ½ cup low-sodium vegetable broth, or more as needed
- ½ cup unsweetened applesauce
- ¼ cup tomato paste
- 3 Tbsp balsamic vinegar
- 2 Tbsp low-sodium tamari
- 2 Tbsp bourbon, dry white wine, or pineapple juice
- 1 Tbsp pure maple syrup
- 1½ Tbsp cornstarch
- 1 tsp grated fresh ginger
- ⅛ tsp red pepper flakes
Instructions
- 1. In a large skillet over medium-high heat, sauté the mushrooms, onion, and garlic in a little of the vegetable broth until the mushrooms are tender, about 8 minutes. Add more vegetable broth as needed to keep the vegetables from sticking.
- 2. In a small bowl, whisk together the sauce ingredients until well combined. Add the sauce to the skillet with the mushrooms, reduce the heat to medium, and cook until bubbly and thickened, 3 to 4 minutes. Reduce the heat to low and continue cooking for another 10 minutes. If you like your sauce thinner, add more vegetable broth, ¼ cup at a time. Serve warm over rice, potatoes, barley, or pasta.
Cooking Tips
- 1. I like to use a mix of sliced Portobello and shiitake mushrooms for an especially meaty texture. This makes a wonderful addition to a baked potato bar!
Ingredients
- 1 1/2 cups gluten-free oat flour (or use regular using oats and blending them up until flour consistency..so easy!)
- 1 1/3 cups unsweetened plant-based milk
- 1/4 cup smooth almond butter
- 1 tablespoon maple syrup
- 2 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Oil or vegan butter to grease the pan
Instructions
- Add the unsweetened plant-based milk, smooth almond butter, vanilla extract, and salt to a mixing bowl, then use a whisk to mix well.
- Add the gluten-free oat flour and baking powder, then whisk to combine.
- Add about one tablespoon of oil or vegan butter to a large, nonstick frying pan and place it on the stove set to low-medium heat.
- Let the batter rest while the frying pan heats up on the stove for a few minutes.
- Once the pan is hot, begin cooking 3-4 pancakes at a time using 1/4 cup of batter per pancake.
- Cook for 3-5 minutes or until bubbles have formed and the batter looks dry in the center of the pancake, then flip the pancakes and continue to cook for 3 additional minutes.
- Repeat with the remaining batter, adding a bit of extra oil or vegan butter to the pan for each round of pancakes.
- Serve hot with maple syrup, fresh berries, or any other toppings you like.
Sweet potato black bean patties
- 1 medium sweet potato, cooked
- (1)15-ounce can black beans, drained and rinsed (1 1/2 cups)
- 1/4 cup chopped small red onion
- 1/2 cup rolled oats or quick oats
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2-1 teaspoon salt
Sriracha mayo, optional
- 1/2 cup Vegan Mayo
- 1 tablespoon Sriracha hot sauce
- tiny pinch garlic powder
For serving
- 6 burger buns
- lettuce, tomato slices, red onion, avocado slices
Instructions
- Preheat oven to 400 degrees. Lightly grease a baking sheet with olive oil. Cut the sweet potato in half lengthwise and place facedown on the pan. Bake for about 30 minutes, until fork tender and cooked through. Remove from oven. Lower the oven to 375 degrees.
- When the sweet potatoes are cool enough to handle, peel off the skin and add the flesh to a large bowl. Mash with a potato masher, add the black beans and slightly mash the beans into the sweet potatoes, leaving some beans whole.
- To the bowl with the sweet potatoes and black beans, add the diced red onion, oats, cumin, smoked paprika, onion powder, garlic powder and 1/2 teaspoon salt. Stir well with a large spoon until combined. Taste, add more salt if desired.
- Prepare a baking sheet for the burgers by either lightly greasing with oil or using parchment paper. You can use the same pan you cooked the sweet potato on.
- Fill a 1/2 cup measuring cup, then form into a burger shape, about 1 inch thick. You can make them thinner or thicker as you prefer. Place burgers on the prepared baking sheet. Bake for 15 minutes, flip carefully and bake for 15 more minutes. Remove from oven.
- Optional Sriracha mayo: In a small bowl, stir together the vegan mayo (homemade or store bought), Sriracha and a tiny pinch of garlic powder.
- Serve in buns with optional Sriracha mayo (or regular vegan mayo), lettuce, tomato slices, red onion and/or avocado slices.
Notes
- Store leftover patties in the refrigerator for 3-4 days, or freeze them. Reheat either in the microwave or the stovetop until warm.
- If you don't like onions or have picky kids, you can omit the red onions.
- Gluten Free: To ensure these are gluten free, use gluten free certified oats and a gluten free bun.
Ingredients
- 1 1/2 cups (360 ml) warm water
- 1 tbsp (12 g) active dry yeast
- 1 tbsp (15 ml) honey
- 1 1/2 tsp salt
- 1 cup (125 g) spelt flour
- 3 cups (390 g) all-purpose flour
Instructions
- Begin by combining the water, yeast, and honey in a large bowl. Gently whisk and let the mixture sit for about 5 to 8 minutes, or until the yeast blooms or grows and becomes bubbly. Then, whisk in the salt.
- To this mixture, begin slowly adding the flours. You may do this by hand with a dough whisk or wooden spoon. Otherwise, mix in an electric standing mixer with a dough hook attachment. Begin first with the spelt flour, fully mixing in before adding the all-purpose flour, about 1 cup (130 g) at a time.
- Knead flour into the dough until the dough no longer clings to the sides of the bowl or to your fingers. Continue to knead for about 5 to 6 minutes, or until the dough is smooth, stretchy, and pliable. If it feels dense, then you have added too much flour. It should still be sticky, just not enough to clump up on your hands!
- Shape the dough into a ball and place it into a large lightly greased bowl. Cover the bowl with plastic wrap and let it rise until doubled, about 1 hour.
- Gently deflate the dough and stretch it by pulling at the corners. Then, fold the corners in to form another ball. Drag the ball towards you, with the seam side down, to tighten the loaf. Continue to do this until the dough feels nice and taught. Pinch the seam closed.
- Place a lightly floured kitchen towel in a bread banneton. Place the bread with the seam side up in the banneton and cover it with plastic wrap. If you do not have a bread banneton, or proofing basket, you can simply put the bread on a piece of parchment paper - the basket just helps the bread to hold its shape before baking, so you may have a more spread-out loaf.
- Meanwhile, preheat the oven to 425° F (218° C) and place a 5-quart (4.7 L) dutch oven in to preheat.
- Let the bread rise for about 40 to 45 minutes, or until nearly doubled in size. If you used a proofing basket, flip the bread out onto a piece of parchment paper. Slash the top of the loaf with a bread lame or serrated knife in any design that you like. Then, carefully lift the parchment paper up and into the hot Dutch oven.
- Close the lid of the Dutch oven and bake the bread for 15 minutes, covered. After 15 minutes, remove the lid and continue to bake the loaf, uncovered, for 25 to 30 minutes, or until the bread is a deep golden brown and it sounds hollow when tapped upon with the tips of your fingers.
- Let the bread rest for at least 30 minutes before slicing.
Notes
- If you would like to omit the spelt flour, simply replace with 1 cup (130 g) all-purpose flour.
SO amazingly delicious! You can use Plant based cheese if you would like, its just as good!
This delicious Skinny Meatloaf recipe is a great way to enjoy classic comfort food without all of the calories and fat. The result is a hearty and healthy meal that the whole family will love.
Ingredients:
For the “Meatloaf”:
1 cup lentils, cooked and drained
1 cup rolled oats
1 cup grated carrots
1 cup finely chopped mushrooms
1/2 cup finely chopped onion
3 cloves garlic, minced
1/4 cup tomato paste
2 tablespoons soy sauce
1 tablespoon flaxseed meal (mixed with 3 tablespoons water, let sit for 5 minutes)
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
For the Glaze:
1/4 cup ketchup
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
Instructions:
Preheat your oven to 375°F (190°C).
In a food processor, combine the cooked lentils, rolled oats, grated carrots, mushrooms, onion, garlic, tomato paste, soy sauce, flaxseed meal mixture, thyme, oregano, salt, and pepper. Pulse until the mixture is well combined but still has some texture.
Transfer the mixture to a bowl and shape it into a loaf on a lined baking sheet.
In a small bowl, whisk together the ketchup, maple syrup, and balsamic vinegar to create the glaze.
Brush the glaze over the top of the meatloaf, reserving some for later.
Bake the meatloaf in the preheated oven for 40-45 minutes, or until it’s firm and golden brown.
Remove the meatloaf from the oven and let it cool for a few minutes before slicing.
Serve the vegan Skinny Meatloaf slices with the remaining glaze on the side.
Enjoy your delicious vegan Skinny Meatloaf! You can also customize the recipe by adding your favorite herbs, spices, or vegetables.
- Smashed Chickpea Avocado Dip
Great on a wrap!!
Ingredients:
- 2 15 oz. cans chickpeas, drained and rinsed
- 1-2 avocados
- 1 jalapeño, seeded and diced
- 3 green onions, sliced
- 1 pint cherry tomatoes, halved
- 2 garlic cloves, minced
- 2 limes, juiced
- ¼ cup fresh cilantro, chopped
- Easy Wraps!
- Smashed Chickpea Avocado Dip
- whole wheat lavash or tortillas
- cruciferous crunch blend
- char roasted corn
Instructions:
For the dip, add the chickpeas to a bowl and use a potato masher to smash them pretty well, leaving a coarse chunky texture. Toss in the avocado and continue mashing to combine well. Add the rest of the dip ingredients and stir to combine. Use this as a dip, salad topper, or read on for an easy wrap!
To create a wrap, just smear a bit of dip on your Trader Joe's Whole Wheat Lavish or tortilla, add some Trader Joe's Cruciferous Crunch (or any chopped greens), thawed from frozen char roasted corn, and enjoy! These would be great on a griddle or panini press to seal it all together too!
Baked Oatmeal Cups (vegan, oil-free, fruit-sweetened)
You only need one bowl to make these gluten-free, oil-free, fruit-sweetened Baked Oatmeal Cups filled with chia jam and topped with yogurt!
Ingredients
- 3 cups rolled oats (~280 grams)
- 1/4 cup + 2 Tbsp. date syrup* (~120 grams)
- 1/2 cup almond butter** (~96 grams)
- 1/2 cup unsweetened applesauce (~114 grams)
- 2 Tbsp. ground flaxseed (~13 grams)
- 1 tsp. cinnamon
- 1/4 tsp. vanilla extract or powder
Optional fillings and toppings:
- 6 Tbsp. Raspberry Chia Jam (for filling)
- 12 Tbsp. Easy Vegan Yogurt
- 12 fresh raspberries
- 12 slices fresh peaches
Instructions
Preheat oven to 350°F. Line a muffin tin with silicone, parchment or paper baking cups.
In a large mixing bowl mix together the rolled oats, date syrup, almond butter, applesauce, flaxseed, cinnamon and vanilla.
Scoop 1/4 cup of the mixture into each of the 12 muffin cups. Using damp fingers press the oat mixture into the center and up the sides of each cup.
You can use a small 1.5-inch round cookie cutter to help make the indent or "well" of the oatmeal cup. Just press the cookie cutter down, making sure to leave at least 1/4 inch of mixture at the bottom of the cup. Remove oat mixture from inside the cookie cutter with your fingers. Apply the mixture to the sides of the cup and press down firmly. Remove the cookie cutter. Repeat with all 12 cups.
Bake the Oatmeal Cups at 350° F for 25 minutes, edges will just be browning.
Allow the cups to completely cool on a wire rack before filling.
Optional filling and topping instructions:
Fill each cup with your choice of fresh fruit or 1/2 Tbsp. Raspberry chia jam. “Frost” with 1 Tbsp. Easy Vegan Yogurt. Add one raspberry and one peach slice (or fresh fruit of your choice) just before serving.
Recipe Notes
*Sweetener Substitution: If you don’t have date syrup you can use 1 medium spotty banana (~106 grams), 1/2 cup pitted Medjool dates (~83 grams). Add these along with the almond butter and applesauce to a high speed blender and blend on high for 40 seconds. Continue with the recipe as written.
**To make these nut-free: Replace the almond butter with roasted sunflower seed butter.
Storage:
Room temp: The cups last for up to 5 days at room temperature stored in a glass container with a tight fitting lid. Do not put them into the container warm, they must be fully cooled first before storing at room temperature.
Fridge: The cups last for up to 12 days unfilled when stored in a glass storage container with snap lock lid. They can last up to 7 days when filled with the Raspberry Chia Jam, Easy Vegan Yogurt or Snickerdoodle Dessert Hummus recipes and stored in the same type of container. If storing with fresh chopped fruit the shelf life is dependent on that fruit.
Freezer: Keep for up to 3 months stored in an airtight container, separate layers with freezer paper.
Reheating unfilled cups:
If thawing from frozen allow them to defrost in the fridge overnight or leave them out on the counter until softened.
You can microwave the cups for 30 seconds or bake at 350°F for 4 to 6 minutes. You can also add one or two to your air fryer basket and heat at 375°F for 1 minute using the “air fry” setting.
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- 1/2 of a ripe avocado
- 1/2 cup Vanilla Greek yogurt
- Juice and zest from 2 limes
- 1 banana, peeled sliced and frozen
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All-Day Apple Butter Recipe
Ingredients
- 5-1/2 pounds apples, peeled and finely chopped
- 4 cups sugar
- 2 to 3 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Directions
- Place apples in a 3-qt. slow cooker. Combine sugar, cinnamon, cloves, and salt; pour over apples and mix well. Cover and cook on high for 1 hour.
- Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking).
- Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze. Yield: 4 pints.
Sweet Fire Dressing: SO GOOD!
½ cup plain oat milk (or any unsweetened plant milk)
½ teaspoon cayenne pepper
⅛ teaspoon smoked paprika
¼ cup Dijon mustard or spicy brown mustard
¼ cup pure maple syrup
Shake well and store in an airtight container, such as a mason jar. (refrigerated)
Rip doesn’t measure ingredients for this recipe – he just tosses in a layer of this and a scoop of that! We include a rough estimate here, but build this bowl to your tastes and appetite!
Ingredients:
Salad:
2 cups dinosaur (lacinato) kale, finely chopped
1 cup romaine lettuce, finely chopped
½ cup beets, shredded (can omit if not fond of)
1 apple, chopped
¼ cup corn, fresh or frozen (thawed)
¼ cup diced red bell pepper
1 tablespoon chopped and toasted walnuts
1 Engine 2 Pinto Habanero Burger, crumbled (or your favorite, plant-strong veggie burger)
Toppings:
¼ avocado, sliced
1 to 2 tablespoons of your favorite dressing or hot sauce
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Healthy Banana Split
Just split a banana in half and add your favorite yogurt, some fresh fruit, granola and whatever else you'd like. So good and filling!
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