2 tablespoons ginger garlic paste, or 5 cloves garlic, minced and 1” of ginger, minced
2 teaspoons Kashmiri chili powder, or use paprika
1 tablespoon soy sauce, , use tamari for gluten-free or omit
1 tablespoon ketchup
1/4 teaspoon black pepper
1/2 red or green bell pepper, chopped or thinly sliced, or use a mix of both
1/4 cup chopped carrots
1 cup dry quinoa, washed and drained
15 ounce can chickpeas, drained, or 1 1/2 cups of cooked chickpeas 2 1/4 cup water or stock, heated until boiling
1/2 teaspoon salt
green onion, pepper flakes, chopped nuts and/or seeds, fresh herbs, and lemon or lime juice, for garnish
bake for 40 to 45 minutes. Check in at the 35-minute mark to see if the quinoa is done or not and also lightly stir the mixture, if the edges are starting to scorch. Cover with parchment again, and continue to bake for another 5 minutes, if the quinoa isn’t done yet.
Take the baking dish out of the oven, let it sit for another 5 minutes or so. You can add in about 1/2 cup of finely-chopped broccoli while the quinoa is still hot, mix in, and then cover it with parchment and let it sit for 5 to 6 minutes. The heat of the casserole will blanch and cook the broccoli. If you would like a creamier version, then fold in 1/4 cup of non-dairy cream or non-dairy yogurt at this point, and mix in.
Mix and fluff the quinoa really well, then serve in bowls topped with some crunchy green onion, cilantro, or chopped onion and some pepper flakes or black pepper and a good dash of lime juice or lemon juice. Some nuts or seeds will also be great garnish
Ingredients (makes 2 waffles) 2 medium potatoes 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp smoked paprika 2 tbsp nutritional yeast Salt to taste
Easy Coleslaw: 1 cup purple cabbage 1 carrot, grated 1 pack silken tofu 1 clove of garlic 2 tbsp apple cider vinegar 1/2 tsp mustard Salt to taste
Extras: tomato, lettuce
1. grate the raw potatoes up and add water. Mix to release the starch. Drain, rinse and squeeze out as much water as you can. Add in the rest of the waffle ingredients. 2. Put half the mix into a heated waffle maker and let cook for 7-8 minutes or until golden brown. 3. Mix all coleslaw ingredients together and then turn the waffle into an epic sandwich with your fave fillings!
PEPARE POTATOES: * Preheat over 400°F * Peel & slice white potato * Soak in ice water * Dry on paper towel * Separate & spead out on parchment paper
BBQ FLAVORING: * Put white vinegar in squirt bottle * In empty shaker combine: – 1 t smoked paprika – 1/2 t garlic powder – 1/4 t onion powder – 1 t sugar – salt (to taste) * Spray tops of potatoes & sprinkle seasoning * Repeat on other side
DILL PICKLE FLAVORING: * Put pickle juice in squirt bottle * 1/2 t dill weed/seed * 1/4 t garlic powder * Salt (to taste) * Spray tops of potatoes & sprinkle seasoning * Repeat on other side
1 1/2 C whole wheat pastry flour 1/3 C organic coconut sugar 1/2 t baking soda 1/2 t cinnamon 3 T organic apple sauce 1/2 t vanilla extract 1/4 – 1/3 C almond milk Bake at 350 for 15 min.
This easy, vegan lentil Wellington with mushrooms and veggies, is perfect for holidays and potlucks. A flavorful lentil-mushroom loaf wrapped in crisp puff pastry is a total crowd-pleaser.
Prep the veggies. I use a small chopper or food processor to chop up the onion and garlic and set aside, then pulse walnuts in the same processor until coarsely chopped, then pulse carrots and. mushrooms. Defrost the puff pastry sheets, if you haven’t already.
Heat oil [water] in a skillet over medium heat. Add onion and garlic and a good pinch of salt and cook until golden. 4 minutes. Add walnuts and cook for 2 to 3 minutes to roast. Add mushrooms and carrots and a good pinch of salt. Cook for 5 to 7 minutes. Add peas, spices and herbs, and cook for a minute.
Add the salt [optional] and lentils and mix in. Let the lentils heat through. Mash some of the lentils. Taste and adjust salt and flavor. Add more herbs, like sage or poultry seasoning. Add a tablespoon vegan Worcestershire sauce or bbq sauce or a 1/2 teaspoon stone ground mustard for extra flavor or variation.
Add the chia egg and mix in. Add a few tablespoons breadcrumbs or flour, if the mixture is too moist. Or add another chia egg or some broth if it’s too dry, and mash lightly to moisten. (This mixture can be refrigerated for up to 4 days or frozen for up to 3 months.)
Place the filling on few layers of phyllo pastry sheets. Shape the lentil mixture 1 or 2 well-pressed logs, depending on the pastry sheet design pattern you are using and thickness preferred. Roll sheet & use non dairy milk on the side you want to seal, fold over and seal. Brush non-dairy milk on top.
(These unbaked loafs can be stored frozen and baked when needed).
Bake at 400° F (205° C) for 30 to 35 minutes or until golden.
Brush nondairy milk on the baked wellington, lightly cover and let sit to cool. (You can also refrigerate the wellington after cooling to store for up to 3 days. Reheat in the oven for 5 to 10 minutes.) Cool for 15 minutes then slice with a sharp knife.
To make this without Worcestershire/soy: Use 1 teaspoon chickpea miso. Add a glaze of bbq sauce, and bake for 20 minutes, then uncover and bake for another 15.
To make it nut-free: Use a mix of oats and toasted sunflower seeds that have been coarsely crushed, or use roasted chestnuts.
You can also make this into hand pies.
To freeze, assemble the Wellington and freeze for up to 3 months. Bake it from frozen and add an extra 5 to 10 minutes or so to the baking time, so it can thaw and bake through in the oven.
