Tag Archives: vegan

Soft pumpkin chocolate chip cookies

These were great, so chewy and chocolatey and easy to just keep eating! Fortunately they are pretty healthy overall with a relatively small amount of sugar and  shortening considering how many cookies his recipe yields! Cookies are just so easy to transport and eat without needing a plate or fork, but you can still have your pumpkin taste 🙂  I got the idea for these from CheapLazyVegan, one of my fav vegan youtubers:

https://youtu.be/_O2KZ3v5Suw

You need:

1 can pumpkin purée

1.5 cup blend of oat and buckwheat flour

3/4 cup coconut flour

1/2 cup melted vegan shortening

1 cup coconut sugar

2 tsp vanilla

1/2 cup soymilk

1/4 tsp salt

1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

1/8 tsp ground cloves

1/8 tsp nutmeg

1+ cups choc chips (my fav brand is Guittard)

1tsp each baking soda and powder

1tsp apple cider vinegar

Mix wet ingredients well, then stir in dry ingredients, adding chocolate chips last. Roll into little balls (mine were about gumball sized). This made about 30 little “two bite” cookies, baked at 350 for 15 min. When cookies came out of the oven, I pressed each one down with a fork to flatten and make the chocolate all mushy gushy 🙂 Which  is a technical baking term;) Enjoy!!

Butternut squash risotto

I love the holidays as an excuse to try out and come up with new recipes! I know that most of the Fam doesn’t eat plant based, so I wanted to bring a couple vegan dishes to share. I love love love all the squash/pumpkin options this time of year, and what better than a creamy comfort food dish as the weather cools off! So savory with classic thanksgiving herbs like thyme, sage, and rosemary, and a little sweet with the butternut squash and nutmeg! I got the basic idea for this recipe here, but then added a bunch! : https://youtu.be/PvJeAzk_6-0

You need:

1 large butternut squash, roasted in the oven on 350Fx 50 minutes

2 cups dry brown rice

4cups veggie broth

2cups unsweetened soymilk

3 small onions chopped

8 small cloves garlic chopped

Garlic olive oil for sautéing

1tbs each fresh thyme, rosemary, and sage

Salt and pepper to taste

1/2 tsp nutmeg

1cup nutritional yeast

I used a blender and and a instantpot for this recipe

First I sautéed the onions in my instantpot with the garlic olive oil until sight caramelized, added the chopped garlic and sautéed a couple more minutes. Then I took my roasted squash and scooped out about 2/3 of it and set it aside with 3/4 of the garlic/onion mixture. The remaining squash I cubed and set aside too. Next I threw the brown wife into the pot and covered in vegetable broth and cooked the brown rice on manual for 22 minutes with sow natural release setting. Alternately, just cook your rice as you typically would, just use broth instead of water! Next put your set aside squash/onion/garlic mix into your blender with the soy milk, nutritional yeast, and salt/pepper/nutmeg to taste. Once blended and creamy, add to your cooked rice and continue cooking on low/medium heat. Next throw in your chopped fresh herbs, and lastly your cubed squash. Combine well and serve in a pretty casserole dish. Enjoy!!

9

Savory Red Lentils With Sweet Potato

Man, nutrient dense comfort food, that’s what’s up. The earthy, savory flavor of herbs with the creamy sweet goodness of sweet potatoes makes this a dream. Something about the flavors and creamy texture remind me of thanksgiving, eating this gave me the same cozy smile on my face. While I intended to eat this on rice, I ended up just eating this by itself with a spoon, no regrets. 😋  A mere 1/4 cup of dry red lentils has 15% DV of iron. For those of us wanting to avoid red meat for ethical or health reasons, lentils are a great source of this essential nutrient!


You need:

-1 onion chopped

-2 sweet potatoes cubed

-garlic cloves chopped (I used like 6, but I’m a garlic lover, so 2-4 is probably good)

-1 cup rinsed red lentils

-1 bay leaf

– 1/2 tsp black pepper

-1/4 tsp crushed red pepper

-1/2 tsp basil

-1/2 tsp oregano

-1/4 tsp sage

-dash of salt if you want (I forgot it and it was great in my opinion)

-1-2 TBS coconut oil 

I used my instant pot so that this was a 1 pot speedy operation, but you could do the same in a large saucepan with lid on the stove.

Start by heating some coconut oil and then sautéing onions, sweet potatoes, and garlic until onions are somewhat wilted. Then add your herbs and spices, followed by lentils and enough water to just cover the lentils completely. Then set instantpot to 15min on the bean setting or simmer on the stove for 15-20min until lentils are soft. Sweet potatoes should be perfectly soft by then as well. If using stovetop, add water as needed while stirring intermittently. If you have an instantpot, just let it slow release and serve hot! Enjoy!

Easy vegan tacos with zesty seasoned fries!

This turned out to be an amazing dinner. It already would have been great, but then the hubby pulled some vegan bacon out of the freezer and took these tacos to the next level 🙂  It was a perfect Friday night dinner and pretty easy.  Use pre-made vegan refried beans if you choose, but with the instant-pot, making some from scratch takes very little time, so I did it.  Have fun, get creative, and enjoy!
-Refried beans (I simply cooked dry pintos and then drained, rinsed, and mashed them with some hot sauce)

-corn tortillas (TJs are vegan and 99cents)

-fresh limes 

-avocado

-red onion/carrot/asparagus chopped

-Vegan bacon (optional but awesome, we used This one)

-hot sauce (TJs green hot sauce)

-russet potatoes and sweet potatoes cut into fries

-a few Tbs olive oil

-harissa seasoning

-garlic powder
Here’s all I did:

1. Made pinto beans in my instant pot. Rinsed, drained, mashed with some jalapeño hot sauce, set aside.

2. Chopped veggies and sautéed on the stove with some coconut oil, lime, and chili flakes, set aside.

3.Cut potatos into wedges, threw in a bowl, tossed with harissa and garlic powders, baked inthr over 400F for 20 minutes.

4. Cooked vegan bacon on stovetop per package instructions (This).

5. Cut limes and avocado for garnishing

6. Put tortillas in warm oven (now off) for 5 min to warm.

7. Assembled the heck out of em and enjoyed! Put some of those spicy fries on your taco for added yummmmm

Holy Cream Sauce! (Vegan Fettuccini Alfredo)

This is SO easy and SO tasty, so creamy and shockingly vegan! Really a 10 minute meal. Boom. And SO SO YUMMMYYYYYY! I really cannot believe this is dairy free, and I know exactly what I put in there! I was whipping this up tonight for an Italian themed potluck at work tomorrow. I couldn’t help but also prep my favorite vegan ravioli, bought in bulk from Rainbow Grocery. I just tossed those in olive oil (after cooking) and threw in some fresh veggies. But back to the fettuccini alfredo: I had been seeing recipes for this on the vegan-cookingsphere for some time, and finally compiled the best ideas I saw (and the most accessible to my pantry), and experimented. I was not disappointed. We will see how it goes over tomorrow with my omnivore colleagues, but for now, I am very happy and full 😀

You need:

10-12 oz dry fettuccini noodles (check for egg/dairy before buying!)

1 cup raw cashews

1.25 cup hot water (more if needed to blend)

1.5 TBS nutritional yeast

1 TBS tahini

1 TBS Better Than Boullion

1 TBS crushed garlic

2-3 cups steamed cauliflower

Combine all ingredients (except noodles!) in high speed blender while boiling pasta till al dente. Pour cream sauce over noodles, tossing well. Sprinkle with black pepper to serve. I also added in some veggies for texture and nutrients 🙂

That is all, enjoy!!

Haven’t Posted in Months!

And am only recently getting back into cooking. I hope to get this blog back up and running soon! The main reason for my absence is that we got married! And I was working full time while planning our Lake Tahoe soirée, so recipes were the last thing on my mind. It has been a whirlwind year, my sister got married this summer too, and only recently have we been back in the kitchen. Also of note, my carnivore of a husband went vegan about a month ago, and so it has been fun eating mostly the same foods! Tonight we made spaghetti and "meat"balls, plus he had some staggeringly authentic tasting "Beyond Burgers". If you love burgers and think you could never give those up, get yourself on over to Safeway. But if you live near us, good luck because my man is singlehandedly keeping the company in business, and there might not be any left in stock! These 100% vegan burgers are in the refrigerated meat section, and are startlingly meaty in both texture and taste. Utterly convincing.

So instead of my own recipe tonight, I'll post a link to the Beyond Burger and to the vegan meatball recipe I pulled from Pinterest and enjoyed tonight! Bon appetit!

http://beyondmeat.com/products/view/beyond-burger

http://www.hummusapien.com/vegan-meatball-subs/

Vegan Spinach Artichoke Dip

This is one of those sneakily vegan dishes perfect for parties! Sneaky because it doesn’t seem vegan or taste vegan, but it is! This recipe is festive, rich, and tasty! Some years ago I posted a healthy spinach artichoke dip here that used greek yogurt. Since I used some soy yogurt in this recipe, this one isn’t a huge change, but better to have a dairy free recipe. Delicious and nutritious 🙂 I recommend using a cast iron skillet so you can throw it in the oven at the end to broil the cheese.
You need:

1 can drained garbanzo beans

1/2 cup plan soymilk

2-4 TBS tahini (to taste)

1/2 lemon juiced

2-3 TBS nutritional yeast

5 cloves garlic

1 onion chopped

1 bag frozen spinach or 2 large bags fresh spinach

1 bag frozen artichoke hearts

Salt/pepper/crushed red pepper to taste

Vegan mozzarella cheese shreds (optional, but presentation points)

Blend garbanzos, soymilk, tahini, soy yogurt to make cream sauce. Sauté onion/garlic, adding chopped spinach and frozen artichokes. Combine with cream sauce, then throw cheese on top to melt and turn off heat. Finally, for he perfect bubbly crust, put cast iron skillet in oven to broil for 5min.
Enjoy!