Thai Green Curry Best Ever! VeganSandra - tasty, cheap and easy vegan recipes by Sandra Vungi. I believe that frequent vegansandra.com readers have noticed that I LOVE sunflower seeds.
I have shared many delicious recipes where the sunflower seeds are used in many clever and tasty ways. What can you make out of these amazing little seeds? Tempeh-Potato Croquettes with Creamy Dill Sauce. Simple Tofu Quiche. Ginger, Cucumber, Carrot and Cabbage Slaw Recipe - NYT Cooking. Savory Green Beans. February 19, 2015 | Posted in:Dinner, Gluten-Free, Lunch You’re probably here reading this because you love green beans as much as I do.
I love this versatile… vegetable? Legume? Who cares? Green beans are delicious and so adaptable. This is my go-to recipe if I need a scrumptious side dish. David Tanis’s Persian Jeweled Rice Recipe - NYT Cooking. Miso Kimchi Nachos w/ Cashew Cheese Sauce — SPICE + SPROUT. Miso Kimchi Nachos w/ Cashew Cheese Sauce Serves 2 - 4 (depending on how much you want to stuff your face - Sebastian and I devoured these in about 5 minutes flat) * Cashew Cheese Sauce is adapted from YumUniverse - this post :) Ingredients Cashew Cheese Sauce 1/2 cup raw cashews, soaked for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon juice (about 1/2 a lemon)2 cloves of garlic1/2 cup water1 tsp salt1 tbsp miso paste Nachos a TON of tortilla chips4 stalks of kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company’s Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the water from the soaking cashews and add the cashews to a blender.
Set your oven to broil. Enjoy! P.S. Super Simple Potato Curry. There are times that even I, lover of the kitchen, do not want to spend a long time cooking.
Those times are far and few between, but they do occur on occasion. When this happens, we often throw a frozen pizza in the oven and call it a day. Sometimes, though, I’m craving something a little different. Today’s recipe is my go-to when I am feeling lazy and want a quick yet seemingly painstaking meal. It takes about 5 minutes to prepare this dish and then you just have to wait 20 minutes for it all to get hot and the potatoes to get soft. Recipe Confidence: Zucchini butter + cauliflower cheese — Vermilion Roots. AdaptationsI found the zucchini butter recipe by chance, or rather out of desperation to use up the surplus of zucchini from our garden, on The Kitchn.
The recipe entails cooking down zucchini with olive oil, garlic and shallots into a soft, spreadable consistency. Apart from using more zucchini than asked for, the only other adaptation I made was substituting shallots with yellow onion. The cauliflower cheese recipe has its origins in Oh She Glow's vegan alfredo sauce. Basic Granola Recipe. 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. Vegan Pumpkin Chocolate Chip Pancakes. Delicious chocolate chip pumpkin pancakes are perfect for fall! Author: The Pretty Bee Recipe type: Breakfast. 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! Thank you, Gena. I was planning to share this in January when we’re all looking for more ways to eat veggies and kale, but I think I’ll give you guys a little something to look forward to and hopefully you bookmark it for when cookie season is over :) Speaking of cookies…a few weeks ago I shared Pistachio Thumbprint Cookies w/ Apricot-Rose Jam over on the new French Barn blog! Cauliflower Cheese Sauce Stuffed Sweet Potatoes. Cauliflower cheese sauce stuffed sweet potatoes with tempeh is an extremely satisfying comfort food.
Yet an other comfort food. A very good one. Cauliflower cheese sauce stuffed sweet potato is a recipe that is extremely easy and simple to make, requiring just a few ingredients (give or take a topping). Eggplant Pizzas – Kayla Itsines. Whilst these aren't like your traditional pizza, they still taste SO delicious!
Eggplants are the perfect vegetables to bake and top with other veggies, the flavours go together perfectly. Feel free to swap out your toppings and get as creative as you like! Serves 2Ingredients:1 medium eggplant, sliced 2.5cm thick200g cherry tomatoes, quartered then choppedHandful of baby spinach, roughly chopped1 cup shredded mozzarella cheeseSea saltBasil leaves, to garnish Directions: 1.Preheat oven to 220°C (428°F) and line a baking tray with baking paper.2.
Sweet Potato Lasagna. Pardon me while I present yet another noodle-free ‘pasta’ dish that’s like the original, but somehow better and entirely plant-based.
Not to brag or anything, but this is totally happening (again), and it totally rules. This lasagna is inspired by three things: 1) My love for lasagna (forever and ever, amen) 2) My successful recreations of it using both eggplant + spaghetti squash 3) My never-ending love affair with sweet potatoes The filling is my go-to tofu ricotta. It’s creamy, lemony, herby, delicious, and a convincing dupe for the real thing. Best Lentil Soup Recipe. 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.
Even my son, who is a notoriously picky eater, devours this red lentil soup! Many people shy away from red lentils due to their high carbohydrate content. However, the glycemic index, or the measure of how food impacts blood sugar, of red lentils is low. I came across this recipe in the award-winning book At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin. The original red lentil soup recipe calls for spinach.