Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. I am too… and I already ate half of this warm bread. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight.
A Colorful Vegan Christmas | Vegan & Vegetarian Recipes: VegKitchen.com - Part 2 Spiced Carrot and Orange Soup A warming soup with the cheering color of carrots and the zesty flavor of citrus and ginger, this soup is great as everyday fare as well as an opener for winter holiday meals. more→ Sweet Potato Soup Here’s a warming soup with an appealing golden color. Pan-Seared Winter Squash and Fresh Corn Once you have a winter squash partially baked, most anything you make comes together easily and quickly. Lentil and Mushroom Shepherd’s Pie There are no words to describe this other than as a deep dish of absolute comfort. White Bean and Sun-Dried Tomato Pâté Here’s an old standby that never fails to please — a savory spread based on creamy white beans, accentuated with sun-dried tomatoes. Spinach and Cucumber Spread or Dip One of my old favorites, this tasty spinach spread, with hints of dill and crisp cucumber, never loses its charm. Spiced Cranberry Nog more→ Stewed Spiced Pears in Red Wine
Sandwiches And Wraps | Vegan & Vegetarian Recipes: VegKitchen.com - Part 2 Asian-Flavored Quinoa Wraps Once you have the cooked quinoa on hand, these delectable Asian-flavored wraps come together very quickly. Photos by Rachael Braun. Recipe contributed by Wendy Polisi, reprinted from Cooking Quinoa. more→ French Tofu Salad with Grapes With crunchy almonds and sweet grapes, this elegant tofu salad sandwich will have you oooh-lala-ing. Tofu Pomegranate Pockets Savory tofu bits combine with pomegranate to make a palate-pleasing pita sandwich. Baked Tofu, Arugula, and Olive Wraps Baby arugula livens up the flavor of these simple wraps featuring baked tofu, crisp cucumber, and olives. more→ Sloppy Buffalo Beans This Sloppy Joe variation can be as spicy or mild as you’d like. Sharon’s Chickpea Salad or Sandwich Spread This chickpea salad recipe is super easy and completely delicious; it takes only about 15 minutes to make, and there are so many ways to serve it — as a sandwich, appetizer, or dolloped into a lettuce leaf. more→ more→ Vegan Avocado Tempeh Reuben Sandwich
Lentil and Mushroom Shepherd’s Pie There are no words to describe this other than as a deep dish of absolute comfort. Recipe from Vegan Holiday Kitchen. It’s a bit of a project, but not difficult, and definitely worth it for a special occasion meal. Photo by Susan Voisin of FatFree Vegan Kitchen. 8 or more servings 8 large or 10 medium potatoes (Yukon gold works well)2 tablespoons Earth Balance or other vegan buttery spread1/2 cup rice milkSalt to taste2 tablespoons olive oil1 large onion, finely chopped2 cloves garlic, minced6 ounces cremini or baby bella mushrooms, slicedTwo 15-ounce cans lentils, lightly drained2 tablespoons dry red wine, optional1 to 2 tablespoon reduced-sodium soy sauce or Bragg’s liquid aminos2 to 3 teaspoons all-purpose seasoning blend (such as Spike or Mrs. Peel and dice the potatoes. Stir the Earth Balance into the potatoes until melted, then add the rice milk and mash until fluffy. Preheat the oven to 400º F. While the potatoes are cooking, heat the oil in a medium skillet.
Sandwiches And Wraps | Vegan & Vegetarian Recipes: VegKitchen.com VegKitchen’s Top 8 Vegan Wraps and Sandwiches VegKitchen’s pages offer a number of tasty recipes and ideas for vegan sandwich and wraps, perfect for lunches at home or to take to school or the office (or even as quick, casual dinners). Here are the ones that have proven most popular with readers — most views, comments, and in general, going most crazy over them when we share on our Facebook page. Keep this list handy, and it will be a long time before you wonder what to have for lunch! Avocado and Chickpea Sandwich Spread Pairing the great flavors of avocado and chickpeas, this tasty sandwich spread was inspired by the Avocado Tartine offered at the restaurant chain Le Pain Quotidien. BBQ-Flavored Seitan and Avocado Wraps This easy wrap is a longtime family favorite. Hummus, Avocado, and Baby Spinach Sandwich One of my favorites sandwiches is this one, which essentially transforms a garden salad into sandwich filling. more→ Open-Faced Avocado and Bean Sandwiches Seitan Gyros
How to Make Raw Vegan Veggie Stuffed Collard Wraps Are you looking for a quick and healthy wrap that’s maybe low in calories and more whole foods based? Or maybe you’re looking for a gluten or wheat-free sandwich option. Well, check out these raw veggie collard wraps! I would recommend sticking with a thick creamy filling like avocado or guacamole, instead of using a fruit or vinegar based dressing, as the taste of collards is quite strong and with just a vinegar or lemon base it won’t really be that delicious. Unless you’re like a hard core raw foodist, in which case you probably eat raw kale by the bunchfuls… every day… Just kidding! Rock on! Serve this wrap with a raw soup, green salad, or fruit salad. I have seen some restaurants steam the collard leaves as well for those who prefer a milder taste (sort of like steamed cabbage in a cabbage roll), so that’s always an option if you’re looking for a softer texture in your wrap! How to Make Raw Vegan Veggie Stuffed Collard Wraps Ingredients Tools A sharp knifeFlat surface Preparation
Quinoa, Lentil, and Mushroom Burgers If anyone you know says that they could never go vegan because they’d miss hamburgers, just serve them these. Not that these are at all meat-like nor aspire to be. These burgers, with high-protein quinoa and lentils, plus flavorful mushrooms and plenty of seasonings, are hearty and satisfying. Serve them with your favorite fixings, or just on their own as a high-protein embellishment for the plate. Though these are easy to make, it may be a bit too much to embark on after a long day of work. It’s a perfect Sunday project, though — have them for dinner, then serve them again the next day or pack them for lunch (these are good at room temperature, too). Makes 8 to 10 burgers To serve: Whole-grain buns, pita breads, or English MuffinsAny of your favorite condiments (mustard, ketchup, relish, additional salsa, shredded lettuce, baby spinach, sliced tomatoes, raw or cooked onions) Preheat the oven to 425º F. Heat the oil in a medium skillet. Add the mushrooms to the skillet and cover.
Mint Parathas – Indian Whole Wheat Flatbread Here's a recipe for mint flavored Indian flatbreads called paratha. The hint of mint adds a nice touch to a healthier version of regular flatbread. Mint Parathas – Indian Whole Wheat Flatbreads Ingredients 2 cups of whole wheat flour (atta) For this recipe, please use the Indian variety of whole wheat flour since it makes a difference in the grind, if this is not available then use all-purpose flour1 teaspoon caraway seeds11/2 teaspoons salt½ teaspoon red cayenne pepper11/2 teaspoons ginger paste1 cup of fresh mint leaves21/2 tablespoons oil such as grapeseed or canola plus extra for pan frying2/3 cup waterExtra flour for rolling Preparation