Alfredo-Style Fettuccine. 1 Tbsp. olive oil 1 small yellow onion, chopped 1 Tbsp. dry white wine 1/3 cup blanched almonds 6 oz. silken tofu 1 Tbsp. white miso paste 1 1/2 cups soy milk 1/2 tsp. salt or more, to taste Dash ground nutmeg Dash cayenne 1 lb. fettuccine 2 Tbsp. minced fresh parsley • Heat the oil in a skillet over medium heat.
Add the onion, cover, and cook without browning, until the onion is tender, about 5 to 7 minutes. Stir in the wine and set aside. • Finely grind the almonds in a blender or food processor. Add the reserved onion mixture and purée until smooth. Add the tofu and miso and process until blended. Makes 4 servings. Loaded Bell Peppers. 2 sun-dried tomatoes, diced 1/4 cup diced onion 2 garlic cloves, halved 1 cup water 1 vegetable bouillon cube 1 cup diced, canned tomatoes 1 fresh tomato, diced (optional) 3/4 cup instant brown rice 1/2 cup red wine or cooking wine 1 cup veggie crumbles 2 bell peppers, top removed and seeded • In a saucepan, over medium-high heat, combine the sun-dried tomatoes, onion, garlic, and water.
Cook until the tomatoes are soft, about 5 to 6 minutes. Add the bouillon cube and canned tomatoes and simmer for 10 to 15 minutes. Add the diced tomato, rice, and red wine and simmer until the rice is almost done (adding water as necessary) Grilled Tofu With Tamarind Glaze. 2 pkg. extra-firm tofu, or beefless tips Salt and pepper, to taste 2 Tbsp. vegan margarine 2 shallots minced 2 cloves garlic, minced 3 tomatoes, chopped 1/4 cup ketchup 1/4 cup water 2 Tbsp.
Dijon mustard 2 Tbsp. dark brown sugar 3 Tbsp. Potato Leek Soup. Carol’s Louisiana Gumbo. 4 cups water 1 cup roux* 3 cups chopped onion 1 bell pepper, chopped 2 stalks celery, chopped 2 cloves fresh garlic 1 large can vegetable broth Salt, black pepper, and red pepper, to taste Cajun seasoning, to taste 1 pkg. frozen chopped okra 1 lb. vegan chicken, chopped (optional) 1/2 cup chopped fresh flat-leaf parsley 1/2 cup chopped green onion tops Cooked rice • Bring the water to a boil in a large pot.
Add the roux and boil for 30 minutes. Vegan French Toast. Brown Gravy. 2 Tbsp. (1/4 stick) margarine 1 medium-sized onion, diced 2 Tbsp. unbleached all-purpose flour 1 tsp. garlic salt 2 Tbsp. cornstarch 1 1/2 cups water or vegetable broth 1 tsp. yeast extract 1-2 Tbsp. soy sauce or tamari Pepper, to taste • Heat the margarine in a medium saucepan over medium heat. • Sauté the onion for a few minutes, then add the flour and garlic salt and sauté for another 8 to 9 minutes.
Dissolve the cornstarch in the water or broth. Gradually add the cornstarch mixture to the onion mixture, bring to a boil, then simmer for 10 minutes. • Strain the gravy into a separate saucepan and add the yeast extract, soy sauce or tamari, and pepper. Simmer for another minute or 2, stirring constantly. Keep warm. Preparation time: 45 minutes Baking time: 40 minutes Makes 6 servings.
Grilled Portobello Mushroom Steaks. Veggie Tuna Salad. Apple-Pecan Pancakes. 1 1/2 cups soy milk 1/2 cup soft silken tofu 1/3 cup solid vegetable shortening 1 1/2 cups all-purpose flour 2 1/2 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 2 medium apples, peeled, cored, and quartered 1/4 cup pecans, coarsely crushed Vegetable oil, for frying Nondairy margarine, as a condiment Maple syrup, as a condiment • Put the soy milk, tofu, vegetable shortening, flour, baking powder, salt, cinnamon, and apples into a food processor and pulse until the ingredients are blended and the apples are finely chopped.
Fold in the pecans. • Heat a griddle or large frying pan coated with a thin layer of vegetable oil over medium heat. Pour 1/4 cup of the batter onto the hot griddle. Cook until bubbles appear then flip the pancake and cook it until it is lightly browned. Tofu Scramble. 1 16-oz. container firm, water-packed tofu, rinsed 2 tsp. olive oil, plus more to lightly coat the skillet3 Tbsp. nutritional yeast flakes1/2 tsp. granulated onion1 small onion, slicedSliced mushrooms, to taste1 garlic clove Ground white pepper, to taste1 1/2 Tbsp.
Bragg Liquid Aminos or soy sauce • Gently squeeze the tofu to extract excess water. Blot dry with paper towels. • Heat a nonstick skillet over medium-high heat, adding a little olive oil to lightly coat the bottom. • Break the tofu into pieces and place in the skillet. Sweet Potato and Peanut Stew with Kale. You’ll never guess what deliciously creamy substance was swirled into this sweet potato and peanut stew….well I may have just given it away….it’s peanut butter!
I was browsing through Food52 Vegan by Gena Hamshaw a little while back (a great holiday gift for your vegan AND omnivore friends btw – especially those are that are looking for some fun and exiting ways to eat more plants in the new year) and the whole peanut butter in a stew thing….genius, man! 10 Beautifully Designed Overnight Oat Jars To Drool Over. Gingerbread Cheesecake Dip. Cocoa Tuiles with Nuts Recipe - Alice Medrich. Chocolate Peanut Butter Saltine Toffee. Oh hi there.
We meet again. It feels a little weird to be acting normal because in the last three days I’ve become a hopeless wanderer in the land of pre-Christmas, running into things such as quick trips to the store for wrapping paper because somehow, some-how, I did not buy enough? It’s really a mystery. Add to that a failed Swedish tea ring, a sore throat sick day, and hours spent trying to track down UPS packages.
WHAT IS GOING ON. But happy times. In the name of keeping things simple, here’s a simple little visual recipe with photos of how you can make this happen in about two seconds. Lemon Olive Oil Biscotti Recipe. Cocoa Tuiles with Nuts Recipe - Alice Medrich. Maple, Pear and Ricotta Parfaits Recipe - Marisa May. Chocolate Wafers with Ginger, Fennel and Sea Salt Recipe. Peppermint Chocolate Cake Recipe. Cardamom-Spiced Crumb Cake Recipe. Molasses Gingerbread Cake with Mascarpone Cream Recipe. Sparkling Cranberry White Chocolate Cake.
Sparkling Cranberry White Chocolate Cake. Onion-Herb Focaccia Recipe. Leek Tart Recipe. Vegan Sweet Potato and Avocado Toast - The Colorful Kitchen. Sometimes a recipe I enjoy on the regular is so simple that it doesn’t even occur to me to post it here.
Today’s Vegan Sweet Potato and Avocado Toast is totally one of those recipes. Last week I shared a photo of this toast and it was only after it received a bunch of yum!’ S that I realized I should actually post the recipe. My motto is colorful, not complicated, after all! Even though this toast is super simple, it takes a little bit of forethought since it calls for a roasted sweet potato. Ok, it’s toast time! Vegan Sweet Potato and Avocado Toast Author: Ilene Godofsky Recipe type: toast Cuisine: vegan 2 slices of bread 1 roasted sweet potato 2 tbs tahini ½ avocado, sliced 1 tbs sunflower seeds salt and pepper to taste Toast bread. Ps- here’s a sneak peek at the new fall rainbow grocery list shirt! Vegan Pumpkin Chocolate Chip Pancakes. What’s better than pancakes on the weekend? Pumpkin chocolate chip pancakes are better. And they’re vegan, so even better still, right? I know it’s not even Labor Day, but last weekend we were making pancakes (as we always do), and I had a can of pumpkin in the cupboard, and it was kind of chilly, and I thought, oh, why not?
Turns out it was a good decision…the boys are always happy with chocolate chip pancakes, but they were extra pleased with the chocolate chip pumpkin combination. I have never seen pancakes disappear so quickly. Red Lentil Soup with Kale, Lemon and Pepper. This Red Lentil Soup with Kale, Lemon and Pepper is one of my favorite recipes! It is that delicious. Red lentils, in particular, are extremely simple to cook and have the amazing ability to dissolve into a creamy soup in very little time. Best Lentil Soup Recipe. Banana Split Muffins Recipe. Cancel TOP Filters What's in Your Fridge? Browse By: Stumped for dinner? Get our life-saving Dinner Daily newsletter. Recipe Box Grocery List Print. Chocolate Zucchini Muffins. The following recipe was originally featured on My Baking Addiction and written by Jamie Lothridge, who is part of POPSUGAR Select Food.
Earlier this week, I posted a recipe for a scrumptious lemon zucchini cake and I told you that I was baking zucchini into allthethings. I wasn't kidding. I'm just trying to hold onto Summer for a few more weeks and use up a bunch of zucchini that my mom plopped on my kitchen counter without any ceremony or circumstance (gee thanks, Mom). Don't you worry, I promise to bombard you with more pumpkin spice than you can dream of in coming months. If you've been around for a while, you know that pumpkin pie spice is my jam, but it's just a little too soon for all that business. Another thing that falls into the category of too soon are Christmas decorations — in any capacity. Healthy Blueberry Zucchini Muffins. Jan 26 So I know, zucchini isn’t really in season in January; it’s more of a summer vegetable.
However, I purchased a few last week before vacation because they were fairly inexpensive at the grocery store AND because I was planning on making stuffed zucchini. Well, of course things never go as planned and I never had the opportunity to use them up before I left. Thankfully when I got back home they were still good, but needed to be used immediately.
Vegan Pumpkin Chocolate Chip Pancakes. Zucchini Spice Cake with Cream Cheese Frosting. How’s it going with your garden? Are you overrun with tomatoes? Cucumbers? Zucchini? If you’re stuck with a lot of zucchini, never fear, you can always make this cake.