Category: Recipes I Have Tried

CRISPY RICE RECIPE:
1 cup leftover cooked rice (any kind)
1 tbsp soy sauce
1 tsp gochujang
(Bake 350 degrees, checking every 5 minutes, set aside)

ASSEMBLE SALAD:
1 large cucumber
1 carrot
1 mango
1/4 cup edamame (blanch & cool first)
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp maple syrup (or date paste)
1 clove of garlic
1/2 a thumb of ginger
(Add crispy rice, toss, enjoy)

Tomato Vinaigrette:

1 medium tomato, chopped (including seeds; about ¾ cup)

⅓ cup vinegar (I like apple cider)

2 tablespoons mustard (I like Dijon or stone ground)

1 teaspoon ground cumin

1 medium clover garlic

Place all of the vinaigrette ingredients (tomato, vinegar, mustard, cumin, and garlic) into a blender, and blend until smooth. Stir into the salad.
*******

Ranch Dressing:

1/2 cup water

1/2 cup raw, unsalted cashews

3 tablespoons lemon juice

1 tablespoon vinegar (I like apple cider)

1/2 teaspoon granulated onion

1/2 teaspoon granulated garlic

1 green onion, white & green parts, sliced

2 teaspoon chopped fresh dill (or 3/4 teaspoon dried)

Blenderize all (except onion & dill) ingredients.

Add onion & dill & blend only for a few seconds.

Refrigerate 2 to 3 hours.

Stir into the salad.

Recipe:

1 ¼ cup fine almond flour
⅓ cup arrowroot starch
¼ tsp baking powder
2 tbsp ground flax
5 tbsp water
¾ tsp salt

Mix ground flax and water and set aside.
Combine almond flour, baking powder, starch and salt together in a bowl. Add flax mixture and mix with spoon until it begins to come together. Use your hands to bring it all together to form a ball of dough. Place the ball of dough between 2 sheets of parchment paper to roll. Roll to fit a 9 inch pie pan. Poke crust with a fork, cover and place it in the freezer for 20 minutes. In the meanwhile, heat of to 400F Cover pie crust with parchment and use pie weights or other heat safe material to weigh the crust down. Bake for 15 minutes. Add desired filling and bake at 375 until the crust is golden brown.

** for prebaked pie crust, remove weight and parchment after first 15 minutes and continue to cook for an additional 5-10 minutes until crust is lightly golden.

2 cups mashed sweet potato
1/2 cup cocoa powder
6 medjool dates
2 tbsp nut or seed butter
2 tsp vanilla extract
1/3-1/2 cup unflavored protein powder (optional)
1/4 cup plant milk

Combine all the ingredients in a food processor or blender until smooth. Refrigerate for minimum 20 minutes

Lots of steps in this recipe, but the unique no-nut / no-oil cream base makes it worthy of a try!

Author: Kathy Carmichael

Ingredients

Soup Ingredients

• 2 large crowns Broccoli
• 1 diced White Onion
• 3 cloves minced Garlic
• 3 cups Organic Vegetable Broth
• 1 leek diced

“Cheese” Soup Base

• 3 medium baking potatoes (approximately 1 pound) cut into large chunks
• 3 Large carrots cut into large chunks (about 2 cups)
• 3 cups Organic Vegetable Broth
• ¼ cup Nutritional Yeast
• 3 Tablespoons Soy Sauce or Tamari
• 3 teaspoons Garlic Powder
• 3 teaspoons Onion Powder

Instructions

Prepare the Soup Base

• Boil a large pot of water.
• Add cut potatoes and carrots into similar sizes with the skins on.
• Boil for 30 minutes, uncovered until soft when pierced with a fork.
• Drain water from potatoes and carrots using a colander.
• Add 2 cups of vegetable broth to a high-speed blender.
• Add potatoes and carrots.
• Add nutritional yeast, soy sauce, garlic powder, and onion powder.
• Add 1 more cup of vegetable broth.
• Blend until smooth.
• Return half of the cheese mixture to the pot you used to cook the potatoes and carrots.

Steam and Cut the Broccoli

• Remove stems from broccoli.
• Cut the broccoli florets into large pieces and place them in a vegetable steamer.
• Steam the broccoli for 8 minutes.
• Remove half of the broccoli and place it on a cutting board.
• Place the other half into the blender with half the cheese base.
• Blend on high until smooth.
• Pour the contents of the blender into the broccoli/cheese mixture in the pan.
• Wait to add the cut-up broccoli to the cutting board.

Saute the Onions and Garlic

• Dice onions and leek.
• In a non-stick skillet, saute onions, leek, and garlic.
• [Ed: I avoid non-stick. I use stainless steel pan & “wauté” = water saute, or broth saute as described in next step.]
• Add vegetable broth to avoid sticking.
• Cook until translucent.
• Add to the pot with the cheese base.

Making the Soup

• Roughly chop the broccoli on the cutting board.
• Add to the large pot with the other ingredients.
• Add 3 more cups of vegetable broth to the large pot.
• Stir.
• Cook on low, frequently stirring until heated through.
• Ladle into bowls.

Notes

• Make sure to cut the potatoes and carrots in similar sizes so they cook evenly.
• Leaving the skins on the carrots and potatoes provides additional nutritional value.
• Use a high-speed blender to blend the cheese sauce until it is smooth. Avoid leaving any chunks of potatoes or carrots.
• Only add half the rough chopped cooked broccoli to the blender, and reserve the other half so the soup has chunks of cooked broccoli.
• Vegan cream of broccoli soup will stay fresh in the refrigerator for up to 5 days.
• I suggest using Souper Cubes to freeze leftover soup for up to 3 months.
• To reheat the frozen soup, let it thaw completely, then transfer it to a pan to reheat on medium-low. Or microwave using the reheat setting for soup.

Nutrition

Calories: 149kcal | Carbohydrates: 33g | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 476mg | Potassium: 696mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5868IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 2mg

https://www.kathysvegankitchen.com/vegan-cream-broccoli-soup/?utm_source=ActiveCampaign&utm_medium=email&utm_content=Vegan+Recipes++TODAY++-+Kathy+s+Vegan+Kitchen&utm_campaign=Recipes+Every+Other+Day+v8#recipe

1 bulb roasted garlic ( roast wrapped in parchment paper at 375F for 45 minutes)
1 sprig fresh rosemary
½ cup walnuts
3 dates
2 tbsp apple cider vinegar
2 tbsp lemon juice
¾ cup water
1 tbsp coconut aminos or salt to taste.

INSTRUCTIONS

Combine all the ingredients in a high-speed blender and blend until smooth.

Ingredients:
2 ripe Hass avocados
2 tsp lime juice
2 tbsp cilantro (chopped)
1/4 cup red onion (diced)
1/2 jalapeño including seeds (diced)
1/4 tsp kosher salt

From there, you’ll cut the avocados and scoop them into a bowl to then toss and coat them with lime juice. After that, you’ll add in your salt, diced onion, chopped cilantro, chopped jalapeño. Once it’s all mixed together you can give it a taste to see if you need to adjust any of your seasoning or add more ingredients.

Chickpea Tacos

2 1/2 cups cooked chickpeas (2 15 oz cans)

1 1/2 tsp oregano

1 1/2 tsp smoked paprika

1 1/2 tsp garlic granules

3/4 tsp onion granules

Cayenne pepper to taste

3 tbsp coconut aminos

1/2 pint of cherry tomatoes

2 avocados mashed

6 sprouted organic corn tortillas

Fresh cilantro and lime to garnish.

vegan crema or sour cream

Instructions:

Heat pan on medium and add chickpeas.

Cook for 3 minute or so or until moisture from chickpeas has evaporated.

Add all your seasonings and coconut aminos. Continue to cook until the excess liquid has cooked off and chickpeas are nicely coated in the seasoning (4-6 minutes)

Add cherry tomatoes and cook for another 3-5 minutes. Remove from heat.

Top your tortillas with mashed avocado or guacamole. Add chickpea filling. Top with cilantro, vegan crema, and a squeeze of lime. Enjoy!