Category: Recipes I Have Tried

Two Salad Dressings to LEVEL UP YOUR SALADS! 🥗 (vegan + oil-free)

RECIPE 1)

This oil-free Carrot Ginger dressing has a tangy Asian inspired flavor that will brighten up your salad and make it pop. The dark miso and toasted sesame seeds offer a savory base that is elevated by the sweetness of the dates and tang of the vinegar.


EQUIPMENT
High Powered Blender


INGREDIENTS
1 large carrot chopped
1 ½ inches ginger peeled and chopped
1 clove garlic
3 deglet dates
3 tbsp white wine vinegar
1 tbsp sesame seeds toasted (or less for lowfat)
1 tsp dark miso
½ cup water


INSTRUCTIONS
Add all ingredients to a blender and blend until smooth.
Keep in an airtight container in the fridge for up to a week.

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RECIPE 2)

This oil-free Cilantro Lime dressing is a creamy delight for cilantro lovers. The kick of the jalapeño with the sour tang of the lime is elevated by the light sweetness of the dates to bring the full palate of flavor profiles to any salad mix.


EQUIPMENT
High Powered Blender


INGREDIENTS
¾ cup cashews (or cooked white beans for lowfat)
¼ cup cilantro
½ jalapeño de-seeded
3 deglet dates
2 tbsp lime juice
1 tbsp white wine vinegar
1 clove garlic
½ cup water


INSTRUCTIONS
Add all ingredients to a blender and blend until smooth.
Keep in an airtight container in the fridge for up to a week.

New Enchilada Recipe!

Ingredients:

* 8 corn tortillas (oilfree)
* 1 C red enchilada sauce (oilfree) – I order 16oz jar medium 505 Southwestern brand online
* 1/2 C mashed pinto beans (low salt, oilfree)
* 3/4 C Nacho cheez sauce (vegan, oilfree, nutfree, made from blended cauliflower, red bell pepper, onion & white beans)
* 1 C precooked brown rice
* 1 C tomato salsa (pico de gallo)
* 1 1/2 C diced potatoes (airfried from frozen works well, like oilfree frozen potatoes O’Brien w/ onions & peppers)
* 1 small can of black olives

Instructions:

* Preheat oven 350 degrees
* airfry (or quick bake) the diced potatoes separately & remove from oven
* pour 1/3 C red enchilada sauce in bottom of large baking dish (9×13 inches) – no oil required
* airfry (or pre-bake) the corn tortillas, but not until crispy, just warm them up
* arrange tortillas in 2 stacks inside baking dish, layering other ingredients on top as follows:
– tortilla
– mashed beans
– nacho cheez
– brown rice
– salsa
– diced potatoes
– few olives
– drizzle of enchilada sauce
– repeat, repeat, repeat
* cover w/ parchment paper, then seal w/ aluminum foil on top (this prevents foil contact w/ food)
* bake 30 minutes at 350 degrees

PS I have lots of leftover Nacho cheez sauce which I can use over potatoes, rice, pasta, sweet potatoes, etc!

How to make a vegan Ethiopian platter

Ethiopian platter is a very healthy vegan platter with lentils, vegetables, and fermented flatbread Injera. The platter is rich, fiber, gluten-free, and a combination of complex flavors. This recipe has 7 different side dishes with different vegetables and lentils.

(To link to recipes go to YouTube & click on “more” below this video)

Cabbage & Potatoes
Green Beans & Carrots
Collards
Vegan Beef Stir Fry/ Stew
Red Lentil Stew
Yellow Split Peas
Green Salad
Beets
Injera – Teff Flatbread

Tasty Broccoli Ideas

Give me your best Broccoli recipes! (x-post for vegan)

REPLIES

* You should try a broccoli soup!

* Take any recipe and make it badass with extra broccoli. Lentil loaf, hummus, morning shakes, muffins, white bean patties. You can freeze broccoli, or make a nice soup and freeze it.

* [Airfried] broccoli.

* Just lovely fresh broccoli, steamed to desired texture (I ike mine crunchy) and tossed with garlic salt. What more do you need? Broccoli is amazing.

* My favorite thing to do is to steam it and add a dollap of hummus and lemon juice and mix it together with a bit of cooked brown rice. Quick and easy lunch or dinner!

* Quinoa(cooled down)

red peppers,

red onions,

shredded broccoli (lightly steamed),

corn (steam it with broccoli and let cool down as well),

black beans (cooled),

shredded kale (Put a tiny bit of water in a frying pan, add heaps of kale, let it simmer for I’d say 2 minutes, just get it warm, then drizzle over 2 TBS of agave sirup, toss and take out…to cool)

Toss together. tada- sweet kale broccoli salad.

Great as a side dish or lunch salad, I like to add some smoked tofu. As far as how much it’s some basically however much you like in a salad, but I would use an absurd amount of broccoli 🙂

* I recommend cutting it up, steaming it, then sautéing it very briefly in buffalo sauce. You can eat it with a side of rice, or add tofu in there too. I like Tessemae’s vegan buffalo sauce (sold at Whole Foods), though there are lots of buffalo sauce recipes to try online!

Otherwise, if it’s not an obvious combination, definitely try the above, but with Thai peanut sauce. This recipe seems legit: http://www.vegetariantimes.com/recipe/broccoli-dipped-in-wonderful-peanut-sauce/

* Broccoli cornbread. Get corn muffin mix, finely chop and lightly steam broccoli and add to it, use your favorite egg replacer and milk product (add about 1/3 cup more milk product than the package states), bake per package instructions. Even better if you add some minced onion to the broccoli before steaming.

* Here is a recipe from Appetite For Reduction. I make this recipe nearly every week, love it.

INGREDIENTS

1lb broccoli, cut into large spears, stems chopped in 1/2 inch pieces

10 garlic cloves, smashed

1 (15 ounce) can chickpeas, drained and rinsed

2 teaspoons olive oil

1⁄2 teaspoon salt

fresh ground black pepper

2 teaspoons lemon zest

1 1⁄2 teaspoons dried oregano

1 cup vegetable broth

DIRECTIONS

Preheat over to 400 deg F.

Place the broccoli, garlic, and chickpeas in a 9 by 13 pan sprayed with nonstick cooking spray [or lined w/ parchment paper] .

Drizzle with oil and toss to coat. Sprinkle with salt, several pinches of pepper, and add the lemon zest & oregano.

Toss again to coat and put into the oven.

Bake for 30 minutes, flipping once.

Remove from oven and add the vegetable broth.

Use a spatula to loosen any crisp bits from the bottom of the pan.

Return the pan to the oven for another 15 minutes or until the garlic is tender and broccoli is browned in some places.

Enjoy!

QUICK GREEN VEGGIE SOUP w/ COUSCOUS

By VelvetVoices

INGREDIENTS:
* 1/2 cup Couscous (preferably whole wheat)
* One 32-ounce carton Vegetable broth
* 1 cup Water – boiling
* 2 cups Water
* 1 medium Zucchini – quartered lengthwise and diced
* 1/2 cup Frozen green peas or frozen edamame – completely thawed
* 1 1/2 cups Broccoli – florets finely chopped
* 3 Scallions – sliced
* 1 to 2 tsp Fresh or jarred ginger – minced
* 2 tbsp Fresh dill – chopped
* 2 to 3 tbsp Reduced-sodium soy sauce
* 1 tbsp Veggie Broth
* 2 to 3 ounces Baby spinach or watercress
* 1/4 cup Fresh parsley or cilantro – chopped
* Fresh ground pepper

INSTRUCTIONS:

-In a small heatproof container, combine the couscous with 1 cup boiling water. Cover and set aside.
-In a soup pot, combine the broth with 2 cups water and bring to a simmer.
-Add the zucchini, peas, broccoli, scallions, ginger to taste, and dill.
-Return to a rapid simmer, then cover and cook 3 to 4 mins, until the vegetables are done.
-Stir in soy sauce to taste along with the oil, spinach, and parsley.
-Cook for another minute or two, just until the spinach has wilted.
-Stir in the couscous. Season with pepper and, if desired, additional soy sauce.

[Comment: I removed oils & substituted veggie broth. You may need more. Also substituted nutritional yeast in place of cheese.]

https://www.veganbodybuilding.com/forums/topic/16579-broccoli/

GARDEN VEGETABLE CASSEROLE

By VelvetVoices

INGREDIENTS:
1 medium Onion – chopped
1 Garlic clove – chopped
2 cups Kale – finely chopped
2 cups Broccoli – finely chopped
1 cup Parsnip – finely chopped
1 large Carrot – chopped
1/4 cup Vegetable stock or water
1 tbsp Tamari
1/2 tsp Salt

TOPPING:
3 slices Bread – roughly chopped
1/4 cup Nutritional Yeast
1/2 cup Firm tofu
2 tbsp Veggie Broth
1 tbsp Tamari
1 tsp Dried basil
1 tsp Dried oregano
1 tsp Asian chili garlic sauce (or other hot sauce)
1/4 tsp Salt
1/4 tsp Ground black pepper

INSTRUCTIONS:
-Preheat oven to 350F
-Lightly oil an 8×8-inch baking dish and set aside.
-In a large saucepan on medium heat, saute the onions in veggie broth or water until translucent. Add the garlic, kale, broccoli, parsnips, carrots, stock, tamari, and salt.
-Cover with a lid and simmer for 4-6 mins, or until carrots start to soften.
-While vegetables are simmering, in a food processor, blend the bread, nutritionalyeast, tofu, broth, tamari, basil, oregano, hot sauce, salt and pepper until smooth.
-Transfer cooked vegetables to baking dish.
-Spread tofu mixture evenly over top of vegetables and bake for 20-25 mins.

[Comment: I removed oils & substituted veggie broth. You may need more. Also substituted nutritional yeast in place of cheese.]

https://www.veganbodybuilding.com/forums/topic/16579-broccoli/

Chickpea Broccoli Casserole

From VelvetVoices

INGREDIENTS
* 3 (16-ounce) cans Chickpeas – drained and rinsed (or equivalent amount cooked)
* 1 large Onion – quartered and thinly sliced
* 3 large Carrots – grated (about 2 cups)
* 1 Broccoli heat – cut into small florets (about 4 cups)
* 2 tbsp Chives – thinly sliced
* 1/2 cup Bread crumbs
* 1 cup Vegetable broth
* 1 tsp Salt

INSTRUCTIONS
* Preheat oven to 350F.
* In a large bowl mash the chickpeas well, using a potato masher; it takes about 2 mins to get the right consistency.
* Add the vegetables and mix well.
* Add the bread crumbs and mix, then add the oil and mix again.
* Finally, add the vegetable broth and salt, and mix one last time.
* Transfer all ingredients to a 9×13-inch casserole dish.
* Press the mixture firmly into the casserole.
* Cover with foil, bake for 45mins [I cover w/ parchment paper, followed by foil to avoid food/foil contact].
* Uncover and bake for 15 more mins.
* Serve it hot the day of, but it tastes good cold as well.

[Comment: I may have removed oils & substituted veggie broth. You may need more. Also substituted nutritional yeast in place of cheese.]

https://www.veganbodybuilding.com/forums/topic/16579-broccoli/