Vegan Warm Chickpea and Salad
Receive our weekly newsletter to get a sneak peek at upcoming articles, special giveaways, and behind-the-scenes information. We do not sell, spam, or share your email address. Click here to sign up. Warm Chickpea and Artichoke Salad Ingredients: 5 Tbsp (75 ml) extra virgin olive oil, divided juice of 1 lemon2 tsp (10 ml) dried basil, or use 1-2 Tbsp (15-30 ml) fresh, finely chopped1 tsp (5 ml) dried oregano1/4 cup (60 ml) fresh parsley, chopped2 cloves garlic, minced1/2 tsp (2.5 ml) fine sea salt, or more, to taste1-1/2 cups (360 ml) cooked chickpeas, well drained (canned are fine; rinse well before using)6-8 artichoke hearts (about one large can), drained and sliced lengthwise1/3 cup (55 g) natural almonds with skin, coarsely choppedDirections: In the bottom of a large bowl, whisk together 3 Tbsp (45 ml) of the olive oil, lemon juice, basil, oregano, parsley, garlic and sea salt. In a large frypan, heat another 1 Tbsp (15 ml) oil.
what the hell _does_ a vegan eat anyway?
Butternut Squash Gnocchi with Rosemary Brown Butter | Vegans Eat Pencil Shavings
Taste the flavors of autumn in this cozy dish This is the perfect recipe to make on the first day of fall! The cinnamon plays off the richness of the butternut squash, and the rosemary brown butter is aromatic and savory. Ingredients: 1 small butternut squash (About a cup and half of cooked flesh) 4 tbsp. olive oil 1/2 tsp Cinnamon 1 tsp basil Salt and pepper 2 1/2 cup flour plus more if needed Chopped parsley (for garnish) Vegan Parmesan (for garnish) 1 recipe of Rosemary Brown Butter Directions: 1) Preheat the oven to 375 degrees. 2) Cut the squash in half and remove the seeds. 3) Roast squash for 45 minutes or til tender. 4) Once squash is cool, scoop out flesh into a mixing bowl. 5) Add the flour to the squash and mix with a wooden spoon til you have a dough ball. 6) Shape dough into a ball and place in an oiled bowl. 7) Prep all your ingredients for the rosemary brown butter, but do not cook it yet. 10) Boil 4 quarts (16 cups) of salted water in a large pot.
Chinese Crispy Fried Tofu
It feels like yesterday, but the memory is fresh. Eons ago, I happened to spot some "white slabs" sitting next to my all time favorite Paneer, in the aisle of the grocery store I frequented. See, I was this good girl who went shopping for my mom during the weekends, all on my own, so that my mom can relax her feet. At times I used to buy other stuff that caught my fancy apart from the list my mom provided. So on this particular day, this packet with something called as "tofu", went into my basket. Once home, my mom had a different story to tell. In fact I think I love it even more (if that's even possible!) References recipe minimally adapted from the best international recipe Basic Information Prep Time: Under 15 min Cook Time: Under 15 min Serves: 4 people Ingredients Tips 1. Method Slice the tofu into cubes/1-inch thick slabs. Important Tip: I was a little slack in doing a good job and it shows the way it fried. Make sure to blend it well. Next add the tofu cubes to this mixture.
quarrygirl
Generation Y Foodie: Cuban Style Rice and Beans
Rice and beans is an ultimate comfort dish. In Cuba, this dish is referred to as Moros y Cristianos, which translates to Moors and Christians. The traditional preparation requires cooking with a ham hock and white rice. I decided to make a healthier, vegetarian version, that uses dried black beans and brown rice. The complex flavors come from the addition of a jalepeno, tomato paste and red wine vinegar. Read more for the full recipe! Step by Step Instructions:1.
Roasted Cauliflower
Totally addicting bar snack or nutritious side dish? You decide. I am completely fine with it being both. Incidentally, Desmond loves this as much as Paul and I do. We tend to eat it with our fingers before dinner. Roasted Cauliflower 1 medium head cauliflowerabout 2 tablespoons canola oilabout 1/2 teaspoon garam masalaabout 1/2 teaspoon saltabout 1 tablespoon minced fresh cilantro (optional) Heat the oven to 400.
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Super dooper veggie bowl! (Spaghetti Squash) | back to her roots
I’m not nearly as sore as I thought I would be after my run in VFFs yesterday. The only thing that is sore is the Achilles tendon on my right leg. But even that isn’t all that bad. I’m hesitant to say I’m out of the woods because it tends to take me 24-48 hours to feel the full soreness after a workout. But so far, so good! Dinner tonight was a new one for us. Roasting the squash couldn’t be easier. Drizzle with olive oil. Put ’em cut side down and bake for about an hour, or until flesh is very tender. With about 15 minutes left in the squash baking, I worked on the toppings. Added some spaghetti sauce. Scrape the squash with a fork to make some amazing spaghetti strings. Beautiful bowls of squash. Gutted. Cut up some basil leaves, which are picked from the plant that now lives behind our living room chair. Mmmmm! This was SO good. Added some garlic bread on the side, because while spaghetti squash is delicious, this is just an entire bowl of veggies after all. Mmmmm! Good night, friends.
Baked Felafel Sandwiches Recipe :
Prev Recipe Next Recipe Baked Felafel Sandwiches Recipe courtesy of Ellie Krieger Show: Healthy Appetite with Ellie Krieger Episode: Good Cooking Baked Felafel Sandwiches 32 Reviews Save Recipe Level: Easy Total: 1 hr Prep: 20 min Cook: 40 min Yield: 4 servings Nutrition Info Share This Recipe Felafel: Tahini Sauce: Salad: View Shopping List Preheat oven to 425 degrees F. Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Niacin, Vitamin C, Folate, Vitamin K, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Zinc Good source of: Riboflavin, Vitamin B6, Calcium 2007, Ellie Krieger All Rights Reserved Add a Note Categories: Vegetarian Middle Eastern Recipes Falafel Recipes Beans and Legumes Main Dish Lunch High Fiber Vegan More from: The Best Christmas Recipes Quick & Easy More Beans-and-legumes Recipes 5 Ingredients or Less Highly Rated Three Ingredient Baked Beans Chickpea Salad Sandwiches Spicy Baked Chickpeas Falafel Sandwiches with Sesame Mint Yogurt Sauce Your Rating:
veganizedhippie
