These vegan savory pancakes with kale, carrots and mushrooms are a great healthy breakfast or dinner. These are not the greasy overly-sweet diner pancakes that leave you feeling sleepy and heavy. They are inspired by Korean scallion pancakes.
This delicious dip is a fun variation of baba ganoush and hummus that will add excitement to any hummus monotony. It can also be used as a white pasta sauce or spread. 1 roasted eggplant 1 small clove raw garlic or 2 large gloves of roasted garlic 1-2 Tbsp tahini 1/2 a fresh lemon (just the juice) 1/2 cup cooked white beans (navy beans or cannellini beans work great) 1/4 cup chopped fresh parsley Prep: Roast the garlic and eggplant at 400 degrees for 30-45 minutes, or until a knife slides in easily Cut the eggplant in half so there are two long halves and rub a little olive oil on
Tempeh is the ideal vegan party food that meat eaters also love. When baked, it's great finger food for gatherings. Baked tempeh is also easy to pack up and take as a snack for a festival or camping trip. Tempeh is great in sandwiches. Protein-rich, nutty and delicious. Marinated tempeh is also a wonderful food for a vegan Halloween party because the fermented soy beans can masquerade as boils, warts, and other gross stuff. Consider making a big batch that you can enjoy all week or just cut this recipe in half. 40 minutes Feeds 8 people when served with vegetable and grain dishes 2 lbs
Vegan kimchi takes this taco to another level. The red rice adds color and lovely contrast to the creamy green avocado. Homegrown sprouts make it so fresh you'll float. Ingredients for 1 serving: 3 soft corn tortillas 1/8 cup cooked red rice 1/2 a ripe avocado 2 Tbsp vegan kimchi 3 pinches of sprouts Lightly toast the tortillas in a toaster oven or on a flame on your stove top Top each tortilla with 1/3 of the ingredients above
Whole food vegan pizza you can whip up super fast with tons of protein from avocados and fresh vegetables including red cabbage and carrots. Add some Indonesian flavor with dry roasted peanuts and enjoy.
This also doubles as vegan sour cream. Brilliant! Ingredients:1 block of tofu (silken or firm, whatever texture you like.) 1-2 Tbsp lemon juice (fresh or bottled non-from concentrate is fine) 1 tsp agavesea salt to tasteCombine ingredients in a blenderServe with salt potatoes, on toast, as a dip
This chickpea eggless egg salad makes a great sandwich, wrap or side dish. Serve it with roasted purple sweet potatoes for a beautiful color combination.Ingredients: 1 cup of cooked chickpeas1 Tbsp dijon mustard1/8 cup vegan mayonnaise (very naughty)1/8 cup diced pickles3 Tbsp pickle juice1 medium sized shredded carrot2 stalks of celery diced1 sushi-size sheet of nori crumbledsea salt to tasteMash the chickpeas with a fork or potato masherCombine all other ingredientsEnjoy cold with homegrown alfalfa sprouts in a wrap or warm with roasted potatoes
This recipe was inspired by Janet Harn's Cooking Class in Seoul. Highly recommended! Janet did her whole cooking class vegan for us. [caption id="attachment_1220" align="alignright" width="225"] Janet cooking sweet potato noodles[/caption] Check out these 9 Vegan Korean Cooking Tips from Seoul Chef Janet For 1 delicious vegan pancake: 1 Tbsp ground flax seeds and 3 Tbsp water (as egg replacer for 1 egg) 5 Tbsp water 3 Tbsp flour (any combination of whole wheat flour and unbleached all purpose flour that you like) 2 Tbsp corn starch (I need to try arrowroot too
Seitan is delicious and satisfying plant-based protein great in a sandwich, pasta or stir-fry. Homemade seitan is a special occasion treat that will impress your gluten-loving friends. This recipe is inspired by Terry Hope Romero’s seitan recipes in "Vegan Eats World". Get her cookbooks! Makes 4 fist-size loaves of seitan. Takes about 45 min. 1 ¾ cups warm or cold vegetable broth 1 clove of garlic diced 1 Tbs sesame oil 1 tsp grated ginger (fresh or frozen) 2 Tbs nutritional yeast or chick pea flour ½ cup chick pea flour 1 ½ cups vital wheat gluten (sold in bulk in co-ops and packaged) 2
When the frost is coming and those last few tomatoes in your garden aren’t red yet, it’s time to pick those suckers. Put them inside on a windowsill safe from the frost. If they stay green, there’s still a way to honor those homegrown tomatoes. Makes 2 Servings. 20 min prep and cooking. 2-3 mid size green tomatoes ½ cup vegan bread crumbs ½ cup whole wheat flour 1 cup unsweetened soymilk or any other unsweetened nondairy milk 1 tsp ground flax seed (optional) 1 tsp cornstarch 1 tbsp sunflower oil or 3 tbsp vegetable broth for frying 3-4 sliced button mushrooms (optional) 4-6 taco