Crispy Chickpea Onion Rings! Sweet purple onions slathered in thick chickpea batter and deep fried to perfection. #recipe (vegan, GF)
Herbed Chickpeas Stuffed Mushrooms Recipe
1 can Chickpeas/garbanzo beans or 1.5 cups cooked chickpeas
1/2 cup small chopped carrots
1/4 cup finely chopped red onions
3-4 scallions chopped
1/2 - 3/4 tsp salt(depends on if the chickpeas are already salted or not)
1/2 tsp garlic powder
1/2 tsp smoked paprika
1+ tsp Italian herb blend(Thyme, oregano, rosemary, basil, marjoram)
2 Tablespoons vegan mayo or tahini
black pepper to taste
1/4 cup raw cashew halves
1/4 cup bread crumbs (use gf crumbs or omit or use coarsely ground oats to make gluten-free)
2 tsps extra virgin olive oil (optional)
Portabellas, stems removed. Remove gills if you like
salt, pepper, thyme to taste
extra virgin olive oil
1 tomato sliced
Wash and scrub the bellas. Pat dry. Brush olive oil all over and place with tops down on parchment lined baking sheet. Sprinkle a little salt, pepper and thyme on the bellas.
In a bowl, add chickpeas and mash well. Add all the ingredients till black pepper and mix well. Taste and adjust salt and seasoning. When ready to use the stuffing to stuff the portabellas (or to stuff bell peppers or tomatoes or Squash), add the cashews, bread crumbs and oil and mix well. Add a few tsps broth or water if the mixture feels too crumbly.
Note: If you like the veggies well cooked, then saute the onions in oil, for 4-5 minutes on low-medium heat. Then add carrots, cashews and mashed chickpeas and a few tablespoons of veggie broth, cover and cook for 5-8 minutes. Take off heat, add the rest of the ingredients and mix well and use.
Stuff the seasoned mushrooms with the stuffing. Top with tomato slices. Bake in preheated 350 degrees F for 30-40 minutes, or until the mushrooms are well done and the stuffing is golden,
Vegan Lebanese Entree Round Up
7 tbsp vegan butter + 1 tbsp extra virgin olive oil (or 1/2 cup vegan butter)
1/2 cup packed brown sugar
1/4 cup cane sugar (or use white)
1 flax egg: (1 tbsp ground flaxed mixed with 3 tbsp water)
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup whole wheat pastry flour
3/4 cup all-purpose flour
1/4 tsp cinnamon
1/2 cup dark chocolate chips
- Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.
- With an electric mixer or in a stand mixer, beat the Earth Balance until fluffy. Add the brown sugar and cane sugar and beat for 1-2 minutes until creamy. Beat in the flax egg.
- Beat in the remaining ingredients and fold in the chocolate chips.
- Shape balls of dough and place on the baking sheet. Bake for 10-12 minutes (or up to 14 mins on a Silpat mat). Allow to cool for 5 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.
Hot Pepper Tofu… A simple, healthy version of black pepper tofu…with ingredients you most likely have in your kitchen. If you love a good spicy dish, you’ll love this!
Basil Cashew Cheeze Sauce
¼ cup vegetable broth or water (or more as needed)
¼ cup fresh lemon juice
½ cup nutritional yeast* (gives the cheese flavor)
¾-1 tsp kosher salt (or to taste) + freshly ground black pepper
½ tsp onion powder (optional)
1 Tbsp Dijon mustard
2 garlic cloves, peeled
1½ cups fresh basil leaves (lightly packed)
1 cup raw cashews, soaked in water for 30 mins or overnight
- Drain and rinse the soaked cashews. Add all ingredients (in the order listed) to a high-powered blender, such as a Vitamix, and blend until smooth. Easy, right?!
½ Tbsp extra-virgin olive oil
3 garlic cloves, minced
1 sweet onion, chopped
2 zucchini, chopped
8 oz. package of sliced baby bella mushrooms
1 large or 2 small red peppers, chopped
1 large handful of spinach
Herbamare or salt/pepper to taste
1½ jars of pasta sauce or homemade marinara sauce
1 box of oven-ready lasagna noodles (no boiling required)
Lemon Basil Cheeze Sauce (from above)
1½ cups Cheddar and/or Mozzarella Style Daiya Shreds
- Preheat oven to 400°F. In a large skillet, add oil, onion and garlic; sauté over low-medium heat for 5 minutes. Add zucchini, mushrooms, peppers; sauté for 10 more minutes. Add spinach; sauté for 5 more minutes. IMPORTANT: Season well with Herbamare or salt and black pepper or else you’ll have bland vegetables.
- Pour about a cup or so of pasta sauce into a 9×13 pan and spread it evenly. Add a layer of noodles, then half the Lemon Basil Cheeze Sauce, then half the vegetables (sorry, forgot to snap a photo of that layer).
- Repeat layers of pasta sauce, noodles, cheeze sauce, veggies. Add another layer of pasta sauce, then sprinkle Daiya Shreds on top.
- Cover with foil and slice a few small vents using a sharp knife. Bake for 40-45 minutes. Remove foil and broil for 5 minutes on medium, watching closely so as not to burn the edges.
Little slice of heaven came to my house today (1 pound of dried mango)
Gotta tell you how much I love this place! I get jumbo dates, chia chips(I am so hooked on these right now), and much more!!!
2 tbsp olive oil
1 cup onion, chopped
1 1/2 cup carrot, diced
4 cloves garlic, minced
1 medium sweet potato, peeled and diced
2-3 medium potatoes, scrubbed and diced
1 cup frozen corn niblets
4 cups water
2 tsp vegetable stock concentrate/soup base
1 tsp each of these dried herbs—rosemary, thyme, basil, sage, and oregano
1 tbsp dried parsley
5 teaspoons tamari
2 tbsp white flour
salt and pepper, to taste
1 cup frozen peas
1 cup white flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tbsp dried parsley
1/2 cup unsweetened non-dairy milk (I used almond milk)
2 tbsp oil (I used olive oil)
- In a soup pot, saute the onions until they are starting to brown, then add the carrots and garlic, and saute another 5 minutes, or until the garlic is softened.
- Add the potatoes, sweet potatoes, corn, water, soup base, herbs, and tamari. Simmer over medium heat, until the potatoes are softened.
- In a separate bowl, combine the 2 tablespoons of flour and 1 cup of broth, taken from the pot.
- Whisk until smooth; and add the flour/broth mixture back to the pot, stirring while adding.
- For the dumplings, stir the dry ingredients together in a medium sized bowl.
- Stir in the milk and oil. Combine with a fork until just moistened.
- Drop the mixture by tablespoonful into the stew. Simmer for about 5 minutes.
- Cover the pot and simmer for another 15 minutes. Do not lift the lid while the dumplings are cooking.
- When the dumplings are done (they’ll be firm, but still a little doughy), stir in the peas. Then season with additional salt and pepper to taste.
- You can serve the stew right away, or transfer to an oven safe casserole dish and keep warm in the oven.
5 “coffee” ice cubes, sweetened (about 1 cup loose cubes)
5 non-dairy milk cubes (almond milk used) (about 1 cup loose cubes)
2 water ice cubes (or for stronger coffee flavor, 3 more coffee cubes)
1 large frozen banana
1/2 cup non dairy milk (add more as needed to blend)
1/4 tsp cinnamon
2 Tbsp raw walnuts, chopped (about 1 small handful)
1 tsp cacao powder
* Add any “coffee syrup” flavor can be added (hazelnut, vanilla, pumpkin spice)
* vanilla bean instead of cacao
* For a richer “milkshake” substitute coconut milk in place of the added non-dairy milk for ice cubes
* Add 1 Tbsp pumpkin and 1/8 tsp pumpkin pie spice for a pumpkin spice latte shake
- To make your coffee cubes, you can either freeze strongly brewed coffee that has been sweetened to your preference in ice cube trays. Or use espresso. If using espresso, I would water down each shot of espresso with one shot of water, then add sweetener to taste. These will be your coffee cubes in your shake.
- Blend the ice cubes and all other ingredients in a blender until thick, creamy and frosty. Serve right away.