Category: Vegan

Categories
Gluten-Free Peach Recipes Vegan Vegetarian

Quick Peach Chutney

Quick Peach Chutney is a versatile condiment that can be enjoyed with charcuterie as an accompaniment to cheese and crackers, used as a dip, as topping for sandwiches, tacos, waffles, burgers or in glazes and dressings.

Ingredients

  • 3-4 ripe peaches, peeled and cubed
  • ¼ cup onions, diced
  • 1 stick, cinnamon
  • 3-4 cloves
  • ¼ cup sugar
  • 3 Tbsps. apple cider vinegar
  • 2 Tbsps. Lime juice
  • 1 tsp corn starch
  • 1 Tbsp. canola oil
  • ¼ tsp red chili flakes
  • 1 pinch salt

Directions

  1. Mark an x at the bottom of each peach and place in boiling water for 30 seconds. Remove, peel and dice.
  2. In a saucepan, warm oil and add the cinnamon and cloves till it becomes aromatic (few seconds). Add the onions and sauté for a few minutes till it softens.
  3. Add the peaches, sugar, red chili flakes vinegar and lime juice and simmer for 10-12 minutes till the fruit softens.
  4. Make a slurry with the corn starch and water and add it to the peach mixture. Heat for 3-5 till the mixture thickens.
  5. Store in a glass jar.
Categories
Cabbage Gluten-Free Recipes Salad Vegan Vegetarian

Red Cabbage Slaw

Red cabbage slaw is quick and super delicious! Makes a great side or use as a topping for tacos and burgers.

Ingredients

  • ½ head red cabbage, sliced thin
  • 4-5 baby carrots, julienned
  • ½ cup cilantro, chopped
  • For the Dressing:
    • 1 Tbsp apple cider vinegar
    • 3 Tbsps. olive oil
    • 1 tsp honey/agave
    • 1 tsp sugar

Directions

  1. Add the red cabbage, carrots and cilantro to a bowl.
  2. Mix vinegar, oil, honey and sugar in a bowl and beat with a fork till it forms an emulsion. Pour on top of the veggies.
  3. Toss to coat and refrigerate for ½ hour before serving.
Categories
Asian Cabbage Carrots Celery Recipes Vegan Vegetarian

Vegan Baked Eggrolls

Vegan Baked Eggrolls are a delicious, healthy and quick to make!

Ingredients

  • 1 cup cabbage, finely diced
  • ½ cup carrots, finely diced
  • ½ cup celery, finely diced
  • ½ tsp Chinese 5 spice (substitute : cumin and anise seeds)
  • ½ tsp black pepper
  • 1/8 tsp salt
  • 8 vegan egg roll wrappers
  • 2 Tbsps olive oil

Directions

  1. Warm a little oil and add spice till aromatic ( few seconds) followed by cabbage, celery and carrots. Sauté till the vegetables are soft. Sprinkle with salt, pepper and set aside.
  2. Place an egg roll wrapper with the pointed edge towards you and spoon some vegetable mixture in the center. Fold the bottom edge over, then sides and roll to make the egg roll. Repeat till all the vegetable mixture has been used.
  3. Place on a baking sheet, brush with oil and bake at 350F for 20 minutes. Serve hot with dipping sauce.
Categories
Cucumber Gluten-Free Recipes Soup Vegan Vegetarian

Cold Cucumber Soup

There’s nothing more satisfying than Cold Cucumber Soup on a hot Summer day!

Ingredients

  • 1 cucumber, peeled and chopped
  • ½ onion, roughly chopped
  • 1 pod garlic, peeled
  • ½ tsp Italian seasoning
  • ¼ cup mint leaves (optional)
  • ¼ inch jalapeno (optional)
  • 1 tbsp. olive oil
  • 1/8 tsp salt
  • ¼ tsp back pepper
  • ¼ cup water
  • ¼ cup soy milk

Directions

  1. Sauté the onion in a little oil until soft. Add the garlic, cucumbers ( reserve a few pieces for garnish), Italian seasoning, salt and pepper and sauté till the cucumbers are soft.
  2. Transfer the vegetables to a blender. Add the mint, jalapeno and water. Blend till smooth.
  3. Stir in the soy milk and refrigerate for at least half hour before serving. Serve chilled garnished with a few pieces of cucumber.
Categories
Gluten-Free Mango Mexican Recipes Salad Vegan Vegetarian

Mango Salsa

Mango Salsa is versatile and can be eaten as a salad or used as a topping for tacos and other proteins.

Ingredients

  • 1 ripe mango, peeled and diced
  • 1 roma tomato, seeded and diced
  • ½ small onion, diced
  • 1 tsp, jalapeno, diced
  • 1 tsp oregano, fresh, roughly chopped
  • 1 tsp marjoram, fresh, roughly chopped (optional)
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. olive oil

Directions

  1. Mix the mangoes, onions, tomatoes, diced jalapenos and mix well.
  2. To make the dressing, beat the olive oil and balsamic vinegar till it forms and emulsion. Add the dressing to the salsa and mix well.
  3. Add the oregano and marjoram toss. Serve on top of tacos or use on the side as a salad.
Categories
Recipes Tofu Vegan Vegetarian

Red Lentil Tofu

Red Lentil Tofu can be used like regular tofu, grilled, broiled, baked or as is. Flavor it with your favorite herbs, spices or sauces.

Ingredients

  • 1 cup red lentils
  • 3 cups water

Directions

  1. Add the red lentils to a blender.
  2. Boil 2 cups of water and add it to the lentils and let it cool for 15 minutes. Blend into a smooth paste.
  3. Pour it into a saucepan and heat with a cup of water, stirring constantly for 3-5 minutes till it is very thick.
  4. Transfer it to a baking dish, smooth and refrigerate uncovered for an hour. Cover and refrigerate overnight to get an extra firm texture.
  5. Slice and use like regular tofu.

Categories
Gluten-Free Mediterranean Recipes Squash Vegan Vegetarian

Squash, Pepper and Onion Tian

Tian is a French Provincial way of cooking vegetables. This Squash, Pepper and Onion Tian is so delicious and a feast for the eyes!

Ingredients

  • 1 yellow squash, sliced
  • 1 green pepper, sliced
  • ½ onion, sliced
  • 3-4 pods of garlic, with skins
  • 6-7 grape tomatoes(optional)
  • 4-5 large pitted olives, sliced (optional)
  • 1 tsp marjoram, fresh
  • 1 tsp thyme, fresh
  • 1 Tbsp. olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper

Directions

  1. Grease a 6 cup baking dish with some olive oil and rub it with some cut garlic.
  2. Season the cut vegetables with salt and pepper and layer them in the baking dish starting with the squash, followed by the onions and green peppers.
  3. Sprinkle with grape tomatoes, olives, thyme and marjoram.
  4. Drizzle with some olive oil and bake at 350F for 20 minutes. Remove from oven and broil for 10 minutes.
Categories
Avocado Recipes Vegan Vegetarian

Vegan Avocado Mayo

Vegan Avocado Mayo is a healthy option to traditional mayonnaise.

Ingredients

  • 1 avocado
  • 1 clove garlic, minced
  • 2 tsps. apple cider vinegar
  • 2 tsps. olive oil
  • 1 tsp Dijon/yellow mustard

Directions

  1. Cut the avocado in half and scoop out the flesh into a blender.
  2. Add the garlic, olive oil, mustard, apple cider vinegar and blend.
  3. Refrigerate in a tightly sealed container and use within 2-3 days.
Categories
Burger Mediterranean Recipes Vegan Vegetarian

Black-Eye Peas Burger

This Black-Eye Peas Burger is so simple and yummy that you just have to try it!

Ingredients

  • 2 cans, black-eye peas, washed, drained and mashed
  • 1 onion, finely diced
  • 1 garlic clove, grated (substitute ¼ tsp. garlic powder)
  • 1 cup Italian bread crumbs
  • 1 egg
  • 1 tsp Italian seasoning

Directions

  1. Mix the back eye peas, bread crumbs, onions, garlic, egg and Italian seasoning.
  2. Form into burgers and broil for 15 minutes. Turn over gently and broil for another 10 minutes. Serve with your favorite toppings.
Categories
Bread Italian Mediterranean Recipes Vegan Vegetarian

Herbed Garlic Bread

The best ever Herbed Garlic Bread that is so easy to make!

Ingredients

  • 1 loaf, French bread
  • 1 clove garlic, minced
  • 1 tsp fresh oregano, chopped
  • 1 tsp fresh marjoram, chopped
  • (Substitute: 1 tsp Italian seasoning for the fresh herbs)
  • 2 Tbsps. olive oil

Directions

  1. Add garlic to olive oil and microwave for 10 seconds. Mix in the oregano and marjoram ( or Italian seasoning if you do not have fresh herbs).
  2. Slice the French bread in half and cut into 6 inch slices. Brush with the garlic-herb-oil mix.
  3. Place on a sheet pan and broil in oven for about 5 minutes till golden brown. Serve hot.