Category: Recipes I Have Tried

Trader Joe’s Vegan Hummus Wrap

Ingredients: pita bread (unbleached enriched flour [wheat flour, niacin, reduced iron, thiamin mononitrate, ribofllavin, folic acid], water, yeast, salt, sugar), cabbage, hummus (chickpeas, water, salti, tahini [sesame seeds], lemon juice, garlic, water, salt), carrots, radishes, broccoll, scallions, cilantro, parsley

Allergens: Gluten, Sesame seeds

Oilfree Hummus Recipe

INGREDIENTS

  • 2 cans (15.5 oz) chickpeas, rinsed (retain some cooking liquid on the side)
  • 3 cloves garlic
  • Juice of 1 lemon
  • 2 teaspoons ground cumin
  • 2 teaspoons Bragg Liquid Aminos (or low sodim soy sauce or tamari or chickpea liquid – called aqua faba)
  • ¼ cup water or vegetable broth

INSTRUCTIONS

  1. Blend all ingredients into a thick paste.
  2. You can also customize this recipe by adding one or more of the following: 2 tablespoons toasted sesame seeds; 1 fresh jalapeño, seeded and chopped; 1 roasted and chopped red bell pepper; 1 cup Kalamata olives; 1 bunch fresh mint; 1 cup fresh spinach; 1 cup cooked eggplant

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

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!

https://foodrevolution.org/blog/healthy-winter-vegetables/?utm_source=sfmc&utm_medium=email&utm_campaign=blo-2022-&utm_content=winter-vegetables-article&j=168354&sfmc_sub=17348292&l=137_HTML&u=2167901&mid=514008241&jb=265

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.

https://myquietkitchen.com/wprm_print/18578