Thai Green Curry Best Ever! Sunflower seeds are the new cashews! |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? Creamy sauces, hearty pie fillings, silky soups, salad dressings and so on. And of course, you can make an absolutely amazing plant milk out of the sunflower seeds! In Europe, the seeds cost about 0,50 euro cents per pack (150 g). This is super cheap, compared to cashews which cost over 2 euros per pack. Why are the sunflower seeds so amazing? I also want to share my basic sauce recipe, which you can modify to your own taste (add different herbs or spices for example). Basic sauce recipe serves 4-6 people Preparation time: 15-20 minutes. 1 cup / 150 g peeled sunflower seeds2 cups / 480 ml water4-5 Tbsp soy sauce or tamari½ tsp salt1 Tbsp paprika powder1 tsp curry powder + 3 Tbsp oil, 1 onion, 3 cloves of garlic Heat up some oil in a pan.
More tips: Tempeh-Potato Croquettes with Creamy Dill Sauce. Simple Tofu Quiche. The first time I tried tofu my friend baked a block for me, slathered in BBQ sauce and called it dinner. I’m a champ so I stomached it, but I pretty much vowed to never eat the stuff again. Obviously, my opinions have since changed. I would consider myself a quiche fan, but certainly not an aficionado. But I wanted to give a tofu version a try. After mastering tofu in stir fries, peanut sauce, and spring rolls, a quiche seemed like the next step in my tofu journey.
And I’m happy to report my experiment was a success; you could say I’m a total tofu quiche convert (it’s what all the hipsters are doing). This quiche is simple! It requires just 10 ingredients and simple methods even the novice cook can master. For starters, the crust is just hash browns (making the whole thing naturally gluten free)! For those skeptics out there saying, “Yeah, but what does it taste like?” If you give this recipe a try, let us know! Simple Tofu Quiche Total time Author: Minimalist Baker Recipe type: Breakfast. Ginger, Cucumber, Carrot and Cabbage Slaw Recipe - NYT Cooking. Savory Green Beans | This Vegan Girl. 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? This is my go-to recipe if I need a scrumptious side dish.
Click here to print out this recipe! Prep Time: 2 minutes Cook Time: 15 minutes Yield: side item for 2-4 people Ingredients 12oz of fresh whole green beans, stems removed5 tablespoons grape seed oil OR melted coconut oil1 tablespoons of soy sauce or Tamari (gluten-free)2 garlic cloves, minced1/4 teaspoon sesame oilShaved almonds (garnish)Sesame seeds (garnish) Green beans are delicate, meaning that it is imperative that the cook time is taken very seriously. Boil a pot of water. Once the green beans have finished boiling, place the beans in a strainer, strain the hot water, and immediately dump the green beans into the ice water. This step can be done while the green beans are boiling. Look what happened when I tried to take a photo of this! 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 | Peppers and Peaches. 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. Originally, I assumed this recipe would be great served over rice. So what does this dish taste like? Let me know what you think by commenting below! Super Simple Potato Curry Author: Jenn Recipe type: Entree Prep time: Cook time: Total time: Serves: 4 servings Ingredients Instructions Add 1 tbs coconut oil to large skillet on medium heat.
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. I've heard about a magical cheesy vegan sauce made of the humble yet versatile cauliflower, and I thought it would make a good dairy-free spread for my sandwiches. 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. And then a request was made to make sure that the leftovers lasted until the next day because, “I’m going to want to eat more as soon as I wake up.”
Vegan Pumpkin Chocolate Chip Pancakes. Delicious chocolate chip pumpkin pancakes are perfect for fall! Author: The Pretty Bee Recipe type: Breakfast Cuisine: Vegan Serves: 9 pancakes Ingredients Method In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, ginger, nutmeg, and salt. Sweet Potato and Peanut Stew with Kale | From The Land We Live On. 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!
Sweet Potato and Peanut Stew w/ Kale This recipe is lightly adapted from Food52 Vegan by Gena Hamshaw. Ingredients Instructions. Cauliflower Cheese Sauce Stuffed Sweet Potatoes • Green Evi. 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).
And it’s of course healthy, satisfying, vegan and gluten free. The tender, naturally sweet baked sweet potatoes go so well with the creamy, subtly spiced miso-cauliflower cheese, the fresh greens, the aromatic sun-dried tomatoes and the crispy tempeh. Oh yeah, stuffed sweet potatoes. Cauliflower Cheese Sauce Stuffed Sweet Potatoes Recipe type: Main Cuisine: Vegan Serves: 4 Ingredients Instructions Wash sweet potatoes, place them on a baking tray and use a fork to pierce a few holes into potatoes.
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.
Love, Kayla! 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.
Trust me on this one – you need this in your life. And the ‘pasta noodles’ are thinly-sliced sweet potatoes, which add the perfect tender texture and sweet flavor contrast to the savory ‘ricotta.’ How is this recipe simple? While this recipe lacks a marinara sauce as in a traditional lasagna, I argue it doesn’t need it! I think you guys are going to LOVE this lasagna! I created this recipe with comfort food-loving folks in mind. Total time Notes. Best Lentil Soup Recipe. Red Lentil Soup with Kale, Lemon and Pepper | Pralines and Greens.
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. Red Lentil Soup with Kale, Lemon and Pepper Author: Pralines and Greens Serves: 4 servings Ingredients Soup Toppings Extra virgin olive oil Freshly ground black pepper Instructions In a large pot, warm olive oil over medium heat.