(Bought this at Stater Bros Market)
The Actual Green (frozen) Burger
Category: Recipes I Have Tried
Coconut Chickpea Curry | Easy Vegan Dinner Idea
Creamy with hints of spice, this coconut chickpea curry recipe is an easy and flavorful vegan dinner idea
Ingredients
1 cup of wild rice
1 cup of dried chickpeas
3 cloves of garlic
2 shallots
2 small peppers
1 green chili
1 and 1/2 cups of lite coconut milk
1 tsp of onion powder
1 tsp of garlic powder
1/2 tsp of turmeric
1/2 tsp of chili powder
1 tsp of red curry paste
Directions
1. Add wild rice to a medium sized pot and cover with water. Bring to a boil and cook for approximately 20 minutes, or until no excess water remains. Set aside.
2. Rinse dried chickpeas and add to a small pot. Cover with water and bring to a boil. Boil for 10 minutes and remove from heat and let sit for an additional 10 minutes. Strain and let cool.
3. Mince garlic and slice shallots and peppers. Add to a large frying pan and saute for 10 minutes.
4. Add coconut milk, onion powder, garlic powder, turmeric, chili powder and red curry paste to frying pan. Mix well.
5. Add in rice and mix well. Let sit for 10 minutes.
6. When ready to serve, portion into bowl and top with chickpeas. Serve and enjoy!
Full Recipe: livegrowgreen.com/blog/vegan-coconut-chickpea-curry
More vegan recipes at:
livegrowgreen.com
Tea Bag Sipping Broth (additional flavors available)
Amazon link:
Millie’s Sipping Broth – Vegetable Broth -Natural-Gluten Free-Keto Friendly Tomato Basil 12 Count Box https://a.co/d/4vkCsAe
Soy Curl Menudo Rojo Soup
INGREDIENTS:
* 1/2 package of 8oz dry Soy Curls (available on Amazon)
* 1 29oz can of white hominy or Mexican hominy
* 2 tablespoons of medium or mild canned red enchilada sauce, or more to taste (you may store rest of sauce in refrigerator jar)
* 32oz (1 quart) low sodium vegetable broth
* 4 oz sliced mushrooms
* 1/2 onion
* 4 garlic cloves
* 1 1/2 tablespoons menudo dry seasoning mix (a brand like Tampico, El Guapo, or another)
* 1/2 oz chili powder
* 3 lemons or limes
* splash of apple cider vinegar
* Chopped veggies (kale, green cabbage, broccoli, brussels sprouts, chicory)
* Salt to taste
Condiments:
* sliced radishes
* sliced carrots w/ onion & jalapeño
* sliced avocado
* salsa
INSTRUCTIONS:
* Soak (re-hydrate) dry soycurls in pot of hot water for 15 minutes
* Drain water, rinse curls & return to dry pot
* On low heat dry-sauté moist soycurls, adding juice of lemons & dry menudo seasoning
* blenderize onion, garlic & a little water, then add to pot
* also add vegetable broth, red enchilada sauce, drained hominy, chili powder, chopped veggies, vinegar & water to acquire soup consistency
* cover & simmer on low heat for 20-30 minutes
* add salt, as desired
* serve with condiments
Winter Vegetables Guide: What Winter Produce Is in Season?
There are some heartwarming, tummy-filing winter recipes in this article. Dig in!
Vegan Mock Meat (Gluten-Free, Oil-Free)
INGREDIENTS
- 4 ounces dry soy curls – half of a bag
- 1 ¼ cups vegetable broth
- 1 large onion, chopped
- 8 ounces baby bella or portobello mushrooms, sliced
- 4 large cloves garlic, minced
- 1 ½ teaspoons smoked paprika
- ½ cup raw sunflower seeds or walnuts – walnuts create a darker “beef” color
- 2 tablespoons nutritional yeast
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- black pepper, to taste
- 2 teaspoons apple cider vinegar
- 2 tablespoons tamari
- 1 tablespoon corn starch or arrowroot
INSTRUCTIONS
- Preheat a large saute pan over medium heat.
- Place soy curls in a large bowl and cover with the broth. Let them soak for 10 to 15 minutes. After soaking, reserve ¼ cup of the broth, and drain the rest. Lightly squeeze the soy curls to remove excess moisture, then set aside.
- In the preheated pan, dry sauté the onion and mushrooms until softened, about 10 minutes. Add the garlic, rehydrated soy curls, and smoked paprika, and cook until the soy curls are heated through, about 5 minutes. Remove from heat.
- In a large food processor combine the nuts or seeds, nutritional yeast, onion powder, garlic powder, salt and pepper. Pulse until the nuts/seeds are chopped. Spoon the soy curl mixture into the food processor and drizzle with vinegar and tamari. Pulse 7 or 8 times or until it resembles ground meat.
- Return the mixture to the same sauté pan, and cook over medium heat for 3 to 4 minutes, stirring occasionally.
- Dissolve the corn starch in the reserved ¼ cup broth. Pour into the pan and continue to cook for 3 to 4 minutes. The soy curl beef should now appear more moist, slightly clumpy, and lightly browned. Taste and adjust salt and pepper as desired. Enjoy as is, or use in another recipe.
Skinny Coconut Pumpkin Pie (vegan version)
Ingredients
- 1 box (13.5 oz) graham cracker crumbs for 2 bottom-only pie crusts (scroll down to see box)
- Approx 1/4+ cup almond milk
- 1/2 cup Just Egg (or egg substitute of your choice)
- 1 can (15 ounces) pumpkin
- 1/2 cup date sugar
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 can (13.66 ounces) Thai Kitchen® Lite Coconut Milk (I add a bit of almond milk – 60 calorie – if I think pumpkin mixture is still too viscous)
Directions
- Preheat the oven to 325 degrees.
- Prepare graham cracker crumbs by adding small amount of almond milk to moisten it just a bit, then press it into bottom of 2 pie pans.
- In large bowl mix all filling ingredients & pour into pie pans.
- Bake at 350°F for up to 2 hours, or until you can insert a fork that comes out clean.
- Remove from oven and cool on a wire rack.
Recipe inspired by:
SOS-Free Sauces
You may purchase these Sauces at WELL YOUR WORLD website:
https://wellyourworld.com/collections/all-product
Or you may try to create them yourself in your kitchen with the following ingredients!
(For more saltiness add celery powder and/or lemon.)
(For more sweetness add date paste.)
(For thickeners try https://projectwaistline.com/?p=33372 )
MIDDLE-EASTERN/SOUTH ASIAN SAUCE
*Tomato Puree
*Rice Wine Vinegar
*Dates or Raisins (sulfite-free)
*Ethiopian Seasoning Mix
*Ginger
*Garlic
*Cumin
*Thickener
ASIAN SAUCE
*Tomato Puree
*Rice Wine Vinegar
*Dates or Raisins (sulfite-free)
*Ginger
*Garlic
*Cumin
*Star Anise
*Thickener
KETCHUP
*Tomato Puree
*Apple Cider Vinegar
*Dates or Raisins (sulfite-free)
*Onion
*Garlic
*White Pepper
*Thickener
BBQ SAUCE
*Tomato Puree
*Dates or Raisins (sulfite-free)
*Apple Cider Vinegar
*Onion
*Peppers
*Pasilla Pepper
*Natural Smoke Flavor
*Mustard Seed
*Garlic
*Black Pepper
*Thickener
SRIRACHA SAUCE
*Red jalapeños
*Apple Cider Vinegar
*Water
*Dates or Raisins (sulfite-free)
*Garlic
*Figs
*Citric Acid
*Cumin
*Thickener
ITALIAN DRESSING
*Water
*Dates or Raisins (sulfite-free)
*Distilled Vinegar
*Onion
*Apple Cider Vinegar
*Garlic
*Lemon Juice
*Thickener
BALSAMIC VINAIGRETTE DRESSING
*Water
*Balsamic Vinegar
*Dates or Raisins (sulfite-free)
*Onion
*Garlic
*Thickener
SWEET MUSTARD DRESSING
*Apple Cider Vinegar
*Water
* Dates or Raisins (sulfite-free)
*Mustard Seed
*Onion
*Turmeric
SWEET HEAT DRESSING
*Water
*Dates or Raisins (sulfite-free)
*Apple Cider Vinegar
*Tomato
*Garlic
*Onion
*Chipotles
*Habanero
DESERT CATALINA DRESSING
*Water
*Apple Cider Vinegar
*Tomato
*Figs
*Garlic
*Onion
*Mustard Seed
*Paprika
*White Pepper
*Citric Acid
NATURAL SAUCE/DRESSING THICKENERS
For NATURAL THICKENERS see Chef Del Sroufe’s ideas CLICK HERE.
Or try:
1. PSYLLIUM HUSK
Like xanthan gum, psyllium husk is a soluble fiber — a non-digestible starch that forms a gel-like substance in your gut. In recipes that call for xanthan gum, you’ll need to use twice as much psyllium husk.
2. CHIA SEED
Chia seeds form a gel when mixed with liquid and can help thicken and bind baked goods. Add 2 parts of hot water to 1 part of chia seeds, then stir until the mixture becomes viscous. May need to add time if baking.
3. GROUND FLAXSEED
Add 2 parts of hot water to 1 part of GROUND flaxseed, then stir until the mixture becomes viscous.
4. CORN STARCH
Corn starch makes a thickener for stews and gravies. Try 2 parts water to 1 part Corn starch. (Best to add room-temperature liquid, then blend.)
5. AGAR-AGAR (seaweed based)
Comes in powder or flake form.
Use 4 tablespoons of water for every 1 tablespoon of flakes or 1 teaspoon of powder.
Next, heat it over low heat for 3–5 minutes or until dissolved, then let it cool slightly before use.
6. GUAR GUM (powder derived from guar beans)
7. KONJAC POWDER (made from konjac root) is common in Asian cooking.
Guac Dip
From my friend Sue ❤️
2 – Avocado’s, Diced
1 – Tbsp. Distilled White Vinegar
Juice of 1 Lemon
Sea Salt
In a medium bowl, add the diced avocados and mash with a fork until smooth but still chunky.
Add the vinegar, some of the lime juice and mix to combine with a couple of pinches of salt.
Taste to see if more lime juice and salt is necessary.
If it’s not spicy enough, cut up 1 Serrano Pepper, deveined.
(The heat is in the stem, not in the seeds).