Kidney burger with tiny heirloom tomatoes on top! #vegan (Taken with instagram)
Espinacas con Garbanzos
I got this recipe online here, and it’s a new favorite! SO GOOD!
Espinacas con Garbanzos
Serves 4
Ingredients:
- 2 x 15 oz cans chickpeas (OR 1/2 pound dried, cooked until tender)
- 4 Tablespoons olive oil (I didn’t use that much. I only used a little oil spray for everything)
- 1 pound spinach, washed
- 1/2 sweet potato, cooked & mashed
- 1/2 cup tomato sauce or crushed tomato
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon cumin
- Pinch of red pepper flakes
- 1 Tablespoon balsamic vinegar
- 1/2 teaspoon paprika
- salt and ground black pepper, to taste
Directions:
1. Put a medium skillet on the stove at medium heat and add half the olive oil plus the spinach and a pinch of salt. Stir well 4-5 minutes or until the leaves are just tender. Remove from heat and set aside.
2. Heat 1 Tablespoon olive oil and add the garlic, cumin, and red pepper flakes. When the garlic starts to brown, add the mashed sweet potato, tomato sauce, balsamic vinegar, and the chickpeas. Cook until the chickpeas are hot and the sauce is bubbling. Season with salt and pepper to taste.
3. Add the sautéed spinach and cook until the mixture is hot. Serve hot with a dash more paprika on top. Excellent with a drizzle of lemon juice.
Vegan Lettuce Wraps
These were DELICIOUS! I got the recipe here! So good! Even Michael (the meat eater) ate them and loved them =D
Vegan Lettuce Wraps~
Ingredients
- 2 teaspoons Peanut Or Olive Oil
- 1 package (about 12-14 Oz. Size) Firm Tofu
- 2 ears Corn (or 1 1/2 Cups Frozen Corn Kernels)
- 1/4 teaspoon Chili Powder (more To Taste)
- 1/4 cup Soy Sauce
- Romaine Lettuce Hearts
- 2 whole Avocados, Sliced
- 1 teaspoon Balsamic Vinegar (optional)
Preparation Instructions
Heat oil in a nonstick skillet over medium-high heat. Throw in the tofu, then break it up into very small pieces. Cook tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden.
Cut kernels off the cobs of corn and throw it in with the tofu. Cook for a few minutes (corn can remain crunchy.)
Add chili powder and soy sauce, then cook until most of the liquid has been absorbed. Turn off heat and stir in balsamic if using.
Pile mixture into romaine hearts, then add sliced of avocado. Fold up and chow down!
Here’s a pic of mine~
Vegan Skillet Cornbread
My first ever skillet cornbread! DELICIOUS! I got the recipe from Post Punk Kitchen. Everyone loved it! =D
Vegan Skillet Cornbread
This is a delicious basic vegan cornbread. It is moist and crunchy and corntastic. It is not a sweet bread, but a bread to be savored with soup or smothered with guacamole. For best results, use old-fashioned cornmeal.
Ingredients:
- 2 cups cornmeal
- 1 cup unbleached all-purpose flour
- 2 teaspoon baking powder
- 1/3 cup canola oil
- 2 tablespoons maple syrup
- 2 cups soymilk
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
Directions:
Preheat oven to 350, grease cast iron skillet. Let skillet preheat in the oven while you mix ingredients.
In a medium bowl, wisk together the soymilk and the vinegar and set aside.
In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.
Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into skillet and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice and serve warm or store in an airtight container.
Here’s mine~
People really eat this crap…PINK SLIME >__<;;
GO VEGAN!
Peanut Butter Chocolate Chip Quinoa Cookies
I just made these and they came out so good! I got the recipe here! I was impatient and didn’t wait for the quinoa to cool completely so all the chocolate chips melted as I mixed it (as you can see by the dark cookies…lol). They still turned out amazing! Picky Michael even loved them =D
Peanut Butter Chocolate Chip Quinoa Cookies
Ingredients:
2 cups cooked quinoa
1/2 cup natural peanut butter (chunky or smooth)
3 Tablespoon pure maple syrup
1/4 teaspoon sea salt
3/4 cup rolled oats
1/2 cup unsweetened, shredded coconut
1/2 cup vegan chocolate chips
Instructions:
Preheat oven to 350 degrees.
Combine quinoa, peanut butter, maple syrup, salt, and oats in a large mixing bowl. Using an electric mixer on low/medium speed, combine ingredients well (I didn’t do this. I just mixed everything together with a spoon).
Stir in coconut and chocolate chips.
Scoop and mold dough into round, tablespoon-sized cookies.
Place cookies on parchment-paper-lined baking sheets and bake for approximately 20 minutes, until bottoms are nicely browned.
Allow to cool completely before storing.
Makes 16 - 18 cookies
My cookies!
My Raw Oats Cereal ~
Made with 1/2 cup whole rolled oats (that I ground up), 1 ripe banana, 1 tbsp fresh apple sauce, dried cranberries (soaked and ground up), and a pinch of ginger! Blend everything together…DELICIOUS!(Taken with instagram)
Peanut Butter Chocolate Pillows
I got this recipe from The Post Punk Kitchen. OMG, they’re so good! Here’s the recipe, and I took pics of mine that I’ll post at the end =) Enjoy!
Peanut Butter Chocolate Pillows
makes 2 dozen cookies
Chocolate dough:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons non-dairy milk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened dutch processed cocoa powder
2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Filling:
3/4 cup natural salted peanut butter, crunchy or creamy style
2/3 cup confectioner’s sugar
2 to 3 tablespoons soy creamer or non-dairy milk
1/4 teaspoon vanilla extract
In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.
Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.
Preheat oven to 350°F. Line bakings sheet with parchment paper.
Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining doughs. If desired gently flatten cookies a little, but this is not necessary.
Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.
