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No Meat Zone Recipes: Vegan Chocolate Chip Quinoa Cookies

2012-10-05T09:50:00.001-05:00

Recipe provided by Peggy Kotsopoulos

Chocolate chip quinoa cookies

Ingredients
1 cup cooked quinoa
1 cup uncooked quinoa flakes (or oatmeal flakes)
1 cup unsweetened, shredded coconut
2 tablespoons almond butter
4 large VERY RIPE bananas
1/2 cup coconut sugar
1 teaspoon vanilla
1/2 cup vegan chocolate chips
Pinch sea salt

Preparation
These are jam-packed with protein, fiber, stress-busting B-vitamins, energizing goodness and deliciousness! They're also gluten-free and will kick your cravings to the curb.

To prepare the cookies: Pre-heat oven to 375 degrees. In a large mixing bowl, mash bananas in bowl with a fork and add vanilla, almond butter and coconut sugar.

Add quinoa, oatmeal, coconut and pinch of salt. Mix until well combined. Stir in chocolate chips. Line baking sheet with parchment paper and drop batter on to cooking sheet.

Bake for 25-30 minutes. Remove from oven and let cool.

Serving Size
Makes about 25 cookies that look more like muffin-tops and are chewy.

Peggy Kotsopoulos is a registered holistic nutritionist and author of Must Have Been Something I Ate.

No Meat Zone Recipes: Vegan Zucchini Linguini with Omega-rich Pesto

2012-10-04T12:51:00.001-05:00

Recipe provided by Peggy Kotsopoulos

Zucchini linguini with omega-rich pesto

Ingredients

For the "pasta":
2 medium zucchini or yellow summer squash
For the toppings:
1/2 pint cherry or grape tomatoes
1/2 cup black Kalamata olives
1/2 cup sundried tomatoes, chopped
1/4 cup Savi seeds
1 teaspoon kelp granules
Sunflower sprouts

For the pesto:
1/2 cup Savi seeds (plain/sea salt)
2 tablespoons hemp seeds
2 cups fresh basil
3 cloves garlic
1/2 cup extra virgin olive oil
Squeeze 1/4 lemon
1 teaspoon sea salt

Preparation
This pasta dish looks like pasta and satisfies your pasta craving, but without all the refined carbs! That's because it's not really pasta — it's zucchini. A kitchen-gadget spirooli slicer transforms your regular summer squash into zucchini noodles!

To prepare the noodles: Add zucchini to spirooli and turn until noodles are formed. Add noodles to a bowl, add sunflower sprouts and toss with pesto (recipe below). Then top with the following: cherry tomatoes, sundried tomatoes, olives, Savi seeds and kelp granules.

To make the pesto: Add all ingredients to food processor and process until well combined. Add 2 tablespoons of pesto to 1 cup of zucchini linguini and mix until well combined. Top with fresh cherry tomatoes, Kalamata olives and sundried tomatoes.

Peggy Kotsopoulos is a registered holistic nutritionist and author of Must Have Been Something I Ate.

No Meat Zone Recipes: Vegan Chocolate Mousse

2012-10-03T10:17:00.000-05:00

Recipe provided by Peggy Kotsopoulos

Chocolate Mousse

Ingredients
2 cups cooked, pureed pumpkin
1/3 cup unsweetened cocoa powder
1/3 cup maple syrup
1/2 cup coconut butter (make sure it's heated to point of being liquid)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla

Preparation
This mousse is so light, so airy, so decadent, and so HEALTHY! The secret ingredient? Pumpkin! This guilt-free goodie helps to energize, combat stress and lower heart disease. Plus it's super high in fiber, helping to curb cravings and balance blood sugar levels.
To prepare the chocolate mousse: Add all ingredients to a bowl and mix well with a fork. Refrigerate for an hour before serving.

Serving
I normally serve this in a short martini glass and garnish with berries and/or shaved chocolate.

Peggy Kotsopoulos is a registered holistic nutritionist and author of Must Have Been Something I Ate.

No Meat Zone Recipes: Raw Energy Bars

2012-10-01T12:49:00.000-05:00

I am always on the run (like most people), juggling work, shopping for organic food, testing recipes, keeping up with my fitness routine, and trying to have a bit of a social life. Sometimes it can get tricky to take the time to prepare a meal, so I like to make some easy raw recipes to keep in the refrigerator for a quick grab-and-go option. On Sundays, I make a couple salad dressings, tabouli, hummus, kale chips, and energy bars.

These raw energy bars are packed full of dense nutrients such as calcium, magnesium and potassium, so they keep me fueled for hours (and you don’t need a dehydrator).

Ingredients:
2 cups chopped pitted dates
1 tbsp raw cacao powder
1 tbsp raw maca powder
2-3 tbsp maple syrup (or sweetener of choice)
2 tbsp water
1/4 cup raw almonds
1/4 cup raw cashews
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
2 tsp sesame seeds
dash of cinnamon
pinch of sea-salt

Directions:
1. In a food processor, fitted with a metal blade, process dates, cacao powder, maca powder maple syrup, cinnamon, and water until smooth. Add almonds, cashews, sunflower seeds, pumpkin seeds, and salt. Process until all ingrediants come together to form a sticky mass, stopping the motor once or twice to scrape down the sides. Your food processor will jump around a lot, this is normal.

2. Transfer to a cutting board and, using your hands, press out the mixture until it’s about an inch thick, then shape into a square. Cut into bars, making about 9 bars 3 inches long and 1 inch wide. Then, I like to cut them into bite size pieces (making about 27 pieces). Place on a platter lined with parchment and refrigerate for about an hour to set. Store in an airtight container for up to 2 weeks.

Variations:
There are so many variations to this recipe. Sometimes I use walnuts or macadamian nuts in place of the almonds. You can also add goji berries, hemp seeds, spirulini powder, raw almond butter. Play around with this recipe and find a combination that is perfect for you!

Enjoy!
Patty Malcolm http://lalaraw.com

Patty Malcolm | Website |Facebook | Twitter | Pinterest
Los Angeles, CA Patty is an actress, artist, vegan, and raw foodist. She became a vegetarian at the age of 14, then eventually a vegan and raw foodist. Patty’s passion for healing and the prevention of disease through a plant-based diet are not only evident in her lifestyle, but is what inspired her to launch Lalaraw.com – her “place” to share her ideas, recipes, and un-cooking videos with the world. Currently, Patty is studying to become a nutritionist, as well as a certified raw food chef. She also practices yoga, rides horses, and enjoys time with her boyfriend and fur babies, Rooster & Junior.

Photo credit: Patty

No Meat Zone Recipes: Vegan Easy Enchiladas

2012-09-27T09:39:00.000-05:00

This is a house favorite. It is a simple recipe with ingredients that are easy to keep on hand.

Ingredients:

1 package firm silken tofu (12 oz)
3/4 cup frozen spinach
2 cloves garlic, pressed
1 Tbsp nutritional yeast
3 tsp onion powder or a handful of chopped scallions
1 tsp cumin
1 can enchilada sauce (10 oz)
5 whole wheat tortillas (8")

Optional:

Black olives
Vegan sour cream
Salsa or additional enchilada sauce

Directions:

Preheat your oven to 350°. Combine the first 6 ingredients in a food processor, and pulse until just mixed.
Warm up the tortillas by placing them in the microwave for a few seconds. Using a spoon spread a thin layer of the enchilada sauce onto one side of the tortilla and fill with 1/5 of the tofu mixture. Roll up the tortilla and place onto a well oiled baking pan (I recommend a silicone baking mat or parchment paper; these tend to stick to the pan). Repeat until you fill the remaining tortillas.
Spread the remaining enchilada sauce over the tortillas, and bake at 350° for 30 minutes.
Top with optional ingredients and serve. Adapted from this recipe.

Stephanie Pania | Facebook | Blog | Pinterest
Philadelphia, PA Stephanie is an eco-conscious vegan from Philadelphia, PA. She has a degree in Communications and Technical Theater, and is currently the communications specialist at an area nonprofit. She recently finished a year serving with AmeriCorps, and spends her free time playing with her adopted dogs and her rescued cats.

Photo credit: Stephanie

No Meat Zone Recipes: Vegan Blondies

2012-09-04T11:52:00.000-05:00

Have you seen these Eat for Life Mega Chunks? They are perfect for my out-of-this-world blondies. The macadamia nuts are my favorite part though!

2 cups all purpose unbleached flour
1 teaspoon baking powder
1/2 teaspoon vanilla powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup vegan cane sugar
1/2 cup vegan brown sugar
3/4 cup coconut milk
1/2 cup sunflower oil
2 flax eggs (1 flax egg = 1 tablespoon ground flax powder + 3 tablespoons water)
1 cup chopped macadamia nuts
1 cup vegan chocolate chunks

Preheat oven to 350. Roughly chop the macadamia nuts and set aside.

Sift flour in a big mixing bowl and add baking powder, vanilla powder, salt, baking soda and sugars. Mix with a fork. Add the macadamia nuts and chocolate chunks and mix well to cover. Add the coconut milk, sunflower oil and flax eggs. Mix really well until a dough forms.

Turn mixture out into 9x9 baking pan and spread out with a spatula until the pan is filled.

Bake for 35 minutes or until a toothpick comes out almost dry. Let the blondies cool and then cut into squares. Enjoy!

Lisa Dawn Angerame | Blog | Website | Facebook
Long Island, NY Lisa Dawn is an advanced certified Jivamukti yoga teacher, vegan food blogger, wife and mom. She is working hard to spread the vegan love through her cooking, teaching and blog. Lisa Dawn studies and teaches the yoga sutras. She divides her time between NYC and Northport, Long Island. Lisa Dawn is the co founder of NAVA NYC, a meditation and yoga company designed to bring yoga and meditation to corporate clients.

Photo credit: Lisa Dawn

No Meat Zone Recipes: Vegan and Non-Alcoholic Pasta ala Vodka Sauce

2012-07-31T10:21:00.000-05:00

Vegan and Non-Alcoholic Pasta ala Vodka Sauce

After reading many vegan recipes substituting cashews for dairy, I finally made the plunge. I mixed a few recipes and took into consideration what I had in my kitchen and hit the jackpot on the first try.

2 servings, cooking time - 30 mins

8 ounces of your choice of pasta
1 bunch of your choice of greens
14.5 ounce can of chopped tomatoes, drained
¾ cup of cashews
2 tablespoons of nutritional yeast
4 tablespoons of spaghetti sauce
1 tablespoon of olive oil
¼ cup of non-diary milk
1 teaspoon of red pepper flakes (optional)
salt and pepper to taste

Cook pasta according to directions. In a large pan, warm the olive oil. Toss in your greens and sauté until they have cooked down completely. Add the can of tomatoes and heat through, salt and pepper to taste. In your blender or Vitamix, add cashews, nutritional yeast, spaghetti sauce, red pepper and non-dairy milk. Blend until you have a creamy consistency, adding more milk if it is too thick. Add cooked kale and tomatoes to the pasta and toss with the “vodka” sauce. Yum!

Shana Kurz | Facebook | Website
Denver, CO Shana Kurz is Certified Health Coach (and vegan), who works with women who want to boost their fertility through lifestyle changes. She helps women create a plan for optimal health and fertility and helps them understand how their food choices and lifestyle impact fertility. She leads private coaching sessions, detox programs and reaches thousands of women through her blogs and Facebook page.

Photo credit: Shana

No Meat Zone Video Edition: Raw Sweet Potato Pasta with Marinara

2012-07-10T10:13:00.000-05:00

This is my new, favorite raw vegan pasta dish. The raw marinara is amazing in many other dishes as well. If you're not raw, use it as an amazing pizza sauce on a homemade vegan pizza. Yum!

Photo credit: Patty Malcolm

No Meat Zone Recipes: Vegan Black Bean, Potato and Cheese Enchiladas

2012-06-26T13:08:00.000-05:00

BLACK BEAN, POTAT0 & CHEESE ENCHILADAS

From Great Gluten-Free Vegan Eats: Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare by Allyson Kramer

The key to keeping the tortillas from splitting while rolling is to use the freshest and best-quality corn tortillas you can find. Generally they should just include corn, salt, and maybe a touch of lime juice. I always have luck locating these at Mexican groceries or even at Trader Joe’s and recommend sourcing your tortillas there if you have one nearby.

Yield: 12 enchiladas, or 6 servings
For Enchilada Sauce:
1 cup (240 g) diced canned tomatoes, drained
1 can (8 ounces, or 225 g) tomato sauce
½ to 1 teaspoon sea salt
3 dried chile peppers (guajillos or chipotles)
2 cloves garlic, minced
1 tablespoon (7 g) cumin
1 tablespoon (15 ml) olive oil
2 cups (470 ml) vegetable broth
¼ cup (40 g) minced red onion
1 can (6 ounces, or 170 g) tomato paste
For Enchiladas:
2 cups (220 g) diced potatoes (dice small for faster cooking)
1 tablespoon (15 ml) olive oil
Dash or two of salt
12 corn tortillas
1 can (15 ounces, or 420 g) black beans, drained
2 cups (230 g) nondairy shredded cheese, such as Daiya brand pepper jack

To make the sauce: Combine all the sauce ingredients in a saucepan and simmer over medium heat until the chile peppers are plump and rehydrated, about 20 minutes. Let cool and then process in a blender until very smooth.

To make the enchiladas: Over medium-high heat, sauté the potatoes in olive oil with the salt until lightly golden brown, stirring often to prevent sticking. Remove from the heat and let cool briefly.

Preheat the oven to 350°F (180°C, or gas mark 4) and lightly grease a 9 x 13-inch (23 x 33 cm) baking dish.
Pour about ½ cup (120 ml) of the enchilada sauce onto a large, rimmed plate or bowl. Have the rest of your ingredients, plus a large clean plate, lined up to assemble the enchiladas.

Dip one corn tortilla into the sauce, ensuring both front and back are completely covered with sauce. Transfer the single tortilla to a clean plate and fill with about 2 tablespoons (28 g) each of cooked potatoes, black beans, and cheese. Roll up to close and place in the baking dish seam side down. Repeat until all the tortillas are dipped, filled, and rolled, tucking each enchilada snugly into the baking dish. The proximity of the enchiladas should be enough to keep them from unrolling. Cover the enchiladas with the remaining sauce and sprinkle with any remaining cheese, if desired.

Bake, uncovered, for about 20 minutes or until the tortillas become slightly crispy on top. Serve hot.

Nutritional Analysis
Per serving: 236 calories; 6 g fat; 8 g protein; 40 g carbohydrate; 6 g dietary fiber; 0 mg cholesterol.

Recipe excerpt and photo from Great Gluten-Free Vegan Eats: Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare by Allyson Kramer

No Meat Zone Recipes: Saffron-infused White Chili

2012-06-25T11:59:00.000-05:00

SAFFRON-INFUSED WHITE CHILI

From Great Gluten-Free Vegan Eats: Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare by Allyson Kramer

The white chili powder used in this recipe can be found in Indian groceries or can be easily substituted with another variety of chili powder to taste.
Yield: 10 servings

6 cremini or mushrooms, chopped
1 Vidalia onion, diced
1 yellow zucchini, unpeeled, diced
2 jalapeño chiles, stemmed, seeded, and minced (leave the seeds in if you like a lot of heat)
1 yellow bell pepper, stemmed, seeded, and diced
1 tablespoon (3 g) total minced fresh rosemary, sage, and oregano
4 cloves garlic, minced
2½ tablespoons (38 ml) olive oil, divided
Salt to taste
2 teaspoons cumin
1 teaspoon white chili powder
4 cubes (4 teaspoons or 8 g) chicken flavored vegetable bouillon
6 cups (1.4 L) water
1 cup (100 g) textured vegetable protein (TVP)
2 cans (15 ounces, or 420 g each) Great
Northern beans, drained and rinsed
1 can (15 ounces, or 420 g) white kidney beans, drained and rinsed
2 tablespoons (30 ml) lime juice
3 tablespoons (24 g) cornstarch mixed with 6 tablespoons (90 ml) cold water
Small pinch of saffron threads, soaked in 3 tablespoons (45 ml) boiling water and allowed to rest for 2 to 3 hours

In a large stockpot, sauté the mushrooms, onion, zucchini, jalapeños, bell pepper, chopped herbs, and garlic in 2 tablespoons (30 ml) of the olive oil over medium-high heat until soft, about 13 minutes, stirring often to prevent sticking. Season lightly with salt, and then stir in the cumin and white chili powder as the vegetables are cooking.

In a pot, bring the bouillon cubes and water to a boil, whisking to make sure the bouillon is dissolved. Place the TVP in a bowl, add 1 cup (235 ml) of the boiling broth, and cover for 5 minutes, or until fluffy.

Once the veggies are soft, add the remaining 5 cups (1.2 L) broth and bring to a simmer over low heat.
In a small skillet over medium-high heat, sauté the rehydrated TVP in the remaining ½ tablespoon (8 ml) olive oil just until golden brown, about 5 minutes. Stir the cooked TVP into the veggies and broth.

Purée 1 can of Great Northern beans in a food processor until smooth. Stir the puréed beans into the veggies and broth until well incorporated. Stir in the remaining 2 cans of beans, lime juice, and cornstarch mixture. Cook for an additional 10 minutes over medium-high heat until thickened, stirring occasionally.
Add salt to taste.

Crush the saffron threads with the back of a spoon and add to the chili. Let cook an additional minute or so before serving.

Nutritional Analysis
Per serving: 534 calories; 5 g fat; 35 g protein; 90 g carbohydrate; 31 g dietary fiber; 0 mg cholesterol.

Recipe excerpt and photo from Great Gluten-Free Vegan Eats: Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare by Allyson Kramer

No Meat Zone Video Edition: Cocoa Banana Quinoa

2012-06-22T11:16:00.000-05:00

My favorite time of day to have chocolate is for breakfast. I think it's because my taste buds are fresh. Whatever the reason, it really sets a happy tone for my day. What can possibly go wrong when you have chocolate for breakfast?

One of my favorite ways to have chocolate for breakfast is to make this cocoa-banana quinoa. Topped with some fresh berries and walnuts, it's totally amazing.

The best part is, it's actually super healthy! Seriously, this is some chocolate-y goodness that you should really eat more often.

Quinoa is a great source of complex carbohydrates and protein to give you fuel and energy for your morning, along with lots of other nutrients (especially folate, magnesium, phosphorus and manganese).

Cinnamon adds some yummy flavor, but did you know that it also gives you a huge boost of cancer-fighting antioxidants? Plus, it helps stimulate your digestive system so that you digest and absorb all the nutrients from your amazing breakfast.

Even the chocolate itself is healthy! Cocoa (or carob, if you prefer) powder is a great way to add more antioxidants and some minerals, like magnesium and iron. Mixing it with banana makes it sweet and creamy without any added sugar or bad fats.

Topping your bowl off with fresh berries takes the antioxidant level of breakfast even further, and also brings in some vitamin C, which helps your body get the most out of that plant-based iron.

Walnuts and flax (or chia) seeds add some healthy fat, including a nice boost of omega-3. Healthy fats are necessary not only for your body to function properly, but also to absorb certain vitamins and minerals. It also helps you stay full and satisfied until lunch.

With all of that healthiness going on, there's absolutely nothing you can feel guilty about. All you need to do is dig in and get your chocolate fix! And if you're not into chocolate for breakfast, this recipe also makes a fantastic dessert.

Cocoa-Banana Quinoa

Prep time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Makes 2-3 servings

1/2 cup quinoa
1 tsp cinnamon, or 1 cinnamon stick
1/2 cup non-dairy milk
2 Tbsp raisins
2 Tbsp cocoa (or 3-4 Tbsp carob powder)
2 Tbsp ground flax or chia seeds
1 banana
2 Tbsp walnuts
1/4 cup fresh berries

In a pot, combine the quinoa, cinnamon, non-dairy milk and 1 cup of water. Bring this to a boil, and then turn it down to low, and simmer for 20-30 minutes. *Note: since there's more liquid than normal, it will take a bit longer than usual.
Stir the quinoa occasionally, so that it creates a porridge-like texture.
After about 15 minutes, stir in the raisins so that they absorb some liquid and get large and plump.
While the quinoa cooks, mash or puree the banana with the cocoa (or carob) powder and flax/chia seeds. If you puree, you'll need to add about two tablespoons of water or non-dairy milk to get things going.
Once the quinoa is cooked, stir in the cocoa-banana mixture and serve. Or you can serve and then drizzle with the cocoa-banana mixture. Top it off with the walnuts and fresh raspberries or strawberries.

Heather Nauta | Website | Twitter | Facebook | YouTube
Heather is a Registered Holistic Nutritionist, showing you how to have fun while making simple, fast, incredibly delicious and healthy vegan recipes that leave you and your family satisfied and full of energy. She specializes in helping people get to an optimal level of health by getting them on a nutritionally-complete healthy eating plan, and supporting them to guarantee they achieve their nutrition goals at HealthyEatingStartsHere.com.

Photo credit: Heather

No Meat Zone Recipes: Vegan Walnut Ravioli with Vodka Sauce

2012-06-20T11:13:00.002-05:00

WALNUT RAVIOLI WITH VODKA SAUCE

From Great Gluten-Free Vegan Eats: Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare by Allyson Kramer

Tender pillows of dough are stuffed with a meaty walnut filling and topped with a decadent vodka sauce. This meal is very hearty and takes a bit of prep work, so it’s best reserved for a special occasion or an at-home date night.

YIELD: 5 SERVINGS, 3 RAVIOLI AND 1/4 CUP (60 ML) VODKA SAUCE EACH

FOR PASTA:
1 recipe Simple Homemade Pasta (page 22)
FOR FILLING:
2 cloves garlic, minced
2 cups (300 g) chopped walnuts
1 teaspoon minced fresh thyme
1 teaspoon dried sage
3/4 teaspoon sea salt
1 teaspoon flaxseed meal
3 tablespoons (45 ml) olive oil
FOR SAUCE:
2 tablespoons (30 ml) olive oil
3 cloves garlic, minced
1/2 Vidalia onion, chopped
1 can (28 ounces, or 795 g) crushed tomatoes plus juice
1 cup (235 ml) vodka
1 tablespoon (15 ml) good-quality balsamic vinegar
2 teaspoons sugar
2 tablespoons (5 g) fresh chopped basil
1/2 cup (65 g) nutritional yeast
1 cup (235 ml) canned coconut milk
TO MAKE THE PASTA: Follow the recipe for making the pasta dough, but do not cook. Divide the dough in half and chill in the refrigerator while you prepare the filling.
TO MAKE THE FILLING: Combine the garlic, walnuts, thyme, sage, salt, and flaxseed in a food processor. Pulse until crumbly. Slowly drizzle in 1 tablespoon (15 ml) of the olive oil at a time and pulse to blend.
TO MAKE THE SAUCE: Heat the olive oil in a large skillet and sauté the garlic and onion over medium heat until golden brown. Reduce the heat to low and continue to cook until the onions are translucent. Stir in the tomatoes and juice, vodka, vinegar, sugar, basil, and yeast. Simmer for about 20 minutes or until you can no longer taste the vodka, stirring often. Remove from the heat and stir in the coconut milk. Set aside.
Roll out each section of pasta dough between 2 pieces of plastic wrap. You are aiming to make two 12 × 16-inch (30.5 × 40.5 cm) rectangles that are about 1-1/8-inch (3 mm)-thick. In the meantime, bring a large pot of salted water to a boil.

Place about 2 teaspoons of filling evenly onto the dough, leaving a 1-inch (2.5 cm) radius around the filling mounds. You should have around 15 mounds evenly spaced on one layer of dough. Gently cover with the second piece of rolled-out dough. I use the plastic wrap to help flip one layer of dough evenly on top of the filling mounds. Use a pizza cutter or ravioli wheel to cut out individual ravioli. Seal the outside of the dough with a little water and crimp the edges with a fork so that the ravioli are watertight.

Boil a few ravioli at a time for exactly 2 minutes. Strain out with a slotted spoon and place in a bowl. Then add the cooked ravioli to the sauce and simmer for about 5 minutes. Serve hot.
NUTRITIONAL ANALYSIS
PER SERVING: 570 CALORIES; 32 G FAT; 18 G PROTEIN; 37 G CARBOHYDRATE; 10 G DIETARY FIBER; 0 MG CHOLESTEROL.

Recipe excerpt and photo from Great Gluten-Free Vegan Eats: Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare by Allyson Kramer

No Meat Zone Video Edition: Raw Thai Almond Noodles

2012-06-18T09:39:00.000-05:00

I have always loved vegan Pad Thai (in the cooked food world), but since going raw, I needed a delicious replacement! This raw, vegan version is so good that I do not miss the original version at all! It has become one of my favorite raw food recipes!

Enjoy!

Photo credit: Patty

No Meat Zone Recipes: Thai Peanut and Curry Popsicles

2012-06-14T10:22:00.000-05:00

I love making popsicles. I had never made them until I became vegan and then they became a form of entertainment....a fanciful addition to any 80 degree day. Last night I splurged on new popsicle molds. They were $3.99 at Bed Bath and Beyond and have already provided double that in joy.

After we returned from the store, Sandy began to make Thai Peanut noodles for dinner. I crave the flavor of peanut butter, curry and lime. It hits all of my senses in the perfect way with its creamy, tart and slightly sweet heat character. As the aroma of our Thai inspired dinner wafted through the balmy evening I thought...that would make an amazing popsicle.

I whirred all the ingredients in the blender, poured them into my new popsicle molds and went to bed to dream of gourmet popsicles.

After a full day at work and a walk with my dog Chloe, I released a popsicle from its twisty mold. It was insanely creamy like a fudgesicle but blond like peanut butter. The heat of the frozen curry was unexpected while remaining familiar to my mouth. It felt scandalous like skinny dipping.

Thai Peanut and Curry Popsicles

Ingredients
1 ripe banana
1 Tbsp Soy Lecithin granules (You will find this at any bulk food or health food store. You may also omit it if you would like. I added it to make popsicles creamy)
2 tsp red curry powder ( or more if you would like)
1 1/2 C vanilla coconut milk
1 tsp agave (more or less to taste)
Juice of 1 juicy lime
1 1/2 C peanut butter
pinch of salt

Make it Happen
Blend all ingredients in blender or food processor for several minutes until creamy. Pour into popsicle molds and freeze for at least four hours or overnight.

They are playful, flavorful and dinner party worthy. I love food that can be both chilly and hot. Inexpensive popsicle molds make anything possible. Creating my own feels more fun than purchasing them from the freezer section. And making up unique flavor combos is just darn fun.
Have a delicious day.

Sherry Duquet | Facebook
Sherry is on a mission to inspire others to join in her journey to change the world, one meal at a time. As a long time vegetarian and vegan newbie, Sherry launched a compassionate living blog Exploits of a Vegan Wannabe where she welcomes meat-a-tarians, vegans and anyone interested in creating change with their choices and voices.

Photo credit: Sherry

No Meat Zone Video Edition: Lemon Tahini Dressing

2012-06-04T12:45:00.000-05:00

How I love Lemon Tahini Dressing... let me count the ways. Once I learned how to make raw tahini paste at home and then Lemon Tahini Dressing, my whole world changed! I now make a batch every Sunday to use as a quick go-to salad dressing or a dip for veggies for the rest of my week. Here is how I make my Lemon Tahini Dressing! It's one of my favorite recipes, and I think you will soon see why!

Photo credit: Patty Malcolm

No Meat Zone Video Edition: Chia Seed Pudding with Fresh Berries

2012-05-22T08:52:00.000-05:00

Ch-Ch-Ch-Chia! Yes, that's right, these seeds are the same seeds used to sprout on the porous clay figurines called "Chia Pets." Lately, Chia seeds have been all the buzz. An, ancient seed that has regained popularity as the newest health food because of its nutritional value.

I was first introduced to Chia seeds about 6 months ago, and I have since been using them in my green smoothies. I also put some in my water bottle that I tote around with me all day. And, most recently, as a pudding.

This recipe is delicious, satisfying, sweet and easy to prepare. I love eating it for breakfast!

Enjoy!

Photo credit: Patty Malcolm

No Meat Zone Video Edition: 'Cheezy' Cashew Alfredo with Zucchini Noodles

2012-05-18T10:15:00.000-05:00

I recently posted a photo of what I made for dinner on my personal Facebook page. I was surprised by how many responses I received from people asking for the recipe. So I made a "how-to" video in response.

This is an amazing delicious and filling vegan, raw dish.

Enjoy!

Photo credit: TDIV

No Meat Zone Recipes Avocados from Mexico Edition: Avocado Pineapple Smoothie

2012-05-09T12:10:00.000-05:00

Avocado Pineapple Smoothie

1 fully ripened avocado from Mexico, halved, pitted, peeled and diced
1 20-ounce can pineapple chunks in juice
2 cups ice

In blender container, combine avocado, pineapple plus its juice and ice; whirl until smooth. Add sweetener of choice if desired.

YIELD: 4 cups

Recipe compliments of Avocados from Mexico

Photo credit:Avocados from Mexico

No Meat Zone Recipes Avocados from Mexico Edition: Avocado Toast

2012-05-08T10:07:00.001-05:00

AVOCADO TOAST

1 fully ripened avocado from Mexico, halved, pitted and peeled
Salt and ground black pepper, as needed
2 large slices bread, toasted
2 slices vegan bacon, cooked and halved or 2 tablespoons chopped
tomato, optional

In a bowl, with a fork coarsely mash avocado; season with salt and pepper to taste. Divide avocado onto toast and spread to cover; cut each slice in half. If using, tuck a piece of vegan bacon into avocado on each toast half or sprinkle tomato over top and serve immediately.

Yield: 2 portions

Recipe compliments of Avocados from Mexico -- Veganized by TDIV

Photo credit: Avocados from Mexico

No Meat Zone Recipes Avocados from Mexico Edition: Guaca Mary

2012-05-07T11:40:00.001-05:00

GUACA MARY

Kosher salt
2 teaspoons grated lime rind
1/2 cup lime juice, divided
2 cups peeled, cubed cucumber
1 fully ripened avocado from Mexico, halved, pitted, peeled and sliced
1 cup raw cubed tomatillos
1 cup halved seedless green grapes
1/2 cup loosely packed cilantro leaves
1 whole seeded fresh Serrano pepper
1 teaspoon celery salt
6 dashes green hot sauce
1/4 teaspoon freshly ground black pepper
1-1/3 cups unsweetened coconut water
Tequila or vodka, optional
Avocados slices, grape tomatoes and pickled onions, optional garnish

On a small flat plate, stir together 3 tablespoons salt and the lime rind; set aside. Pour 1/4 cup of the lime juice into a shallow bowl and set aside. In a blender, combine cucumber, avocado, tomatillos, grapes, cilantro, Serrano pepper, remaining 1/4 cup lime juice, celery salt, 1/2 teaspoon kosher salt, the hot sauce and black pepper; whirl until smooth; mixture will be slightly thick. Transfer to a 2-quart pitcher; stir in coconut water. Add tequila or vodka to taste, if desired. To serve, dip glass rim in reserved lime juice, then into salt and lime rind mixture. Add ice and fill with Guaca Mary. Thread avocado, grape tomatoes and pickled onions onto toothpick or skewer for garnish, if desired.

Yield: 4 Portions (5-1/3 cups plus tequila or vodka)

Recipe compliments of Avocados from Mexico

Photo credit:cc:flickr.com/photos/evanblaser and Avocados from Mexico

No Meat Zone Recipes: Raw Vegan Sweet Potato Soup

2012-04-26T09:27:00.000-05:00

Raw Vegan Sweet Potato Soup
(serves 6)
3 medium-large sweet potatoes, washed and diced
salt
1 tbs cinnamon
2 tbs brown sugar (or sweetener of your choice)
4-6 cups vegetable stock/water (you can also use dairy free milks like almond for a creamier texture)
cayenne pepper (optional)

Directions:
After washing and chopping the sweet potatoes, add them into a high powered blender
add about 3 cups of chosen liquid to your mixture
Blend until almost smooth*
add brown sugar, spices and continue to blend
add salt to taste, pour and enjoy!

*I chose to do this step because I find that at times spices will fly up and on the sides of the blender when added immediately. Adding them after a fairly smooth consistency has been reached prevents this.

Dani Hicks | Blog | Facebook
Pennsylvania Dani was born and raised in Pittsburgh, Pennsylvania and is currently a student at Allegheny College studying Creative Writing and Poetry. She has been vegan for seven months now, and was vegetarian for two years prior. Dani's passions are writing, health and fitness, and living a compassionate, cruelty free lifestyle. Her favorite quote is “What will survive of us is love” from a poem by Philip Larkin. It is a reminder that we are not survived by our possessions, but what we give and how much love we put into the world. Give a little more everyday. :-)

Photo credit:cc:flickr.com/photos/nedraggett

No Meat Zone Recipes: Homemade Hummus

2012-04-05T09:21:00.000-05:00

One of my favorite treats to eat year round is hummus. You can dip just about anything into it and it comes out tasting delicious. Here is one of my favorite recipes for hummus, which should make the perfect treat for spring and summer.

Ingredients:
1 can garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 tsp salt
2 cloves garlic, chopped in half
1 pinch paprika
1 tsp fresh chopped parsley

Instructions:
Chop parsley into super small pieces (can use food processor for this). Then place all remaining ingredients in food processor and blend until smooth. Serve with broccoli, carrots, naan, pretzels or spread on a sandwich. I've found that you can also freeze hummus for a few months if you end up making a batch that's too large.

Caron Creighton | @caroncreighton | Blog
Michigan Caron is a student at Michigan State University studying Professional Writing, Journalism and Arabic. She has been vegetarian for three years and frequently posts delicious vegan dessert ideas on her blog, Vegan Monster. She also spends her free time running, writing, and enjoying delicious vegan meals.

Photo credit: Caron

No Meat Zone Recipes: Vegan Mixed Berry Crumble Tart

2012-03-22T09:33:00.000-05:00

This mixed berry crumble tart is the perfect dish to welcome the arrival of spring. Serve with a side of vegan ice cream, and you'll be enjoying this unseasonably hot weather in the most delicious way possible.

The Tart:
1 1/2 cup sliced fresh strawberries
1 1/2 cup fresh blueberries
1 cup fresh raspberries
2/3 cup sugar
2 tbsp cornstarch
3/4 cup all purpose flour
1/2 cup sugar
1 tsp grated lemon peel
1/3 cup vegan butter, melted

Heat oven to 425 degrees F. Place the pie crust in the pan as directed. In a large bowl, mix berries with 2/3 cup sugar and cornstarch. Add berry mix to the pie pan. In a small bowl stir the flour, 1/2 cup sugar, lemon peel, and butter. Mix together until crumbly and spread evenly over berries. Bake for 35 to 45 minutes, or until fruit bubbles in center.

The Crust:
1 cup all purpose flour
1/2 tsp salt
1/3 cup plus 1 tbsp vegetable shortening
2 to 3 tablespoons water

Mix together the flour and salt in a large bowl. Add in the shortening and mix until the pieces are the size of small peas. Add cold water one tablespoon at a time, mixing until all flour is moistened and pastry almost leaves the side of the bowl. Roll the pastry into a large ball and wrap it in plastic wrap. Let cool in refrigerator for 45 minutes to an hour. Roll pastry on lightly floured surface, using rolling pin. Roll it into a circle slightly larger than the pan you are using. Fold over the flattened pastry and carefully unroll it in the pan.

Photo credit: Caron

No Meat Zone Recipes: The Vegan 'Everything' Sandwich

2012-03-05T12:40:00.000-05:00

If there was something my life was lacking recently, it was this: a big, juicy, sloppy, everything-but-the-kitchen-sink meal. In the recent months, I’ve become so neat and precise with my cooking skills, making sure everything is aesthetically perfect, that I forgot cooking without paying attention to detail can be SO FUN. Alas, it was time to take my gloves off and put two hands straight in the guacamole (I really did: since avocados brown rather quickly, I used the leftovers for a moisturizing face mask)!

16 oz. extra firm tofu, marinated & sautéed *See below for marinade recipe

Three pieces of bread for each sandwich
1/2 cup vegan bbq sauce & mustard (I used this combination because I had it on hand, feel free to use any sauce or dressing of your choice)
1 Cup of each:
Avocado
Baby Bella Mushrooms
Sprouts
Tomatoes
Kale
Kiwi

Tofu marinade

2 tbsp. extra virgin olive oil
1 tsp. organic brown sugar
2 tbsp. water
1/2 tsp. of each:
Cinnamon
Turmeric
Chili Powder
1 tsp. Cumin

To Prepare

Press the liquid out of the tofu and slice into squares or rectangles.
in a shallow ceramic dish, mix together all of the ingredients for the tofu marinade.
Place the tofu pieces into the marinade.
Let sit for 15 minutes, or until you have finished preparing the vegetables.
Sautee in a splash of extra virgin olive oil, 2-3 minutes per side, until brown and crispy.

Sandwich Assembly

Toast the bread (optional)
Spread a tablespoon of the mustard/barbecue sauce on one slice of bread
Layer as followed:
Tofu
Tomato
Sprouts
Avocado
Kale
Kiwi
Mushroom
Add another slice of bread and repeat, until you have made a triple decker sandwich.
Enjoy!

Ashley Shamus | Email
Northeast Pennsylvania Ashley has a psychology degree, and is soaking up tons of knowledge while furthering her education. She has a passion for holistic nutrition, animal rights, and green vegetables. In her free time, she loves to cook, juice, and bask in the sun. She whole heartedly applauds and appreciates all of the wonderful people who strive to make a positive difference in animals’ lives!

Photo credit: Ashley

No Meat Zone Recipes: Vegan Mac and Cheese

2012-03-05T11:11:00.000-05:00

Sometimes you just need some good old comfort food. And when you're vegan or dairy free, mac and cheese can be difficult to come by. This is the perfect recipe to help satiate your cravings for mac and cheese.

Ingredients:
1 pound pasta (approx.)

Cheese Sauce:
1 1/2 cup soymilk
1 1/2 cup nutritional yeast
1/4 cup canola oil
1 cup water
1/3 cup soy sauce
1 block tofu, mashed
1 tbsp garlic powder
1 tbsp paprika
1/2 tbsp salt
1 dollop mustard

Preheat oven to 350 F. Boil pasta and place it in a pan when ready. Mix all of the “cheese” ingredients in a large bowl. Blend with a hand blender. (If you don't have access to a blender, its also possible to stir the "cheese" mix with a spoon, and mash the tofu by hand. This will create a thicker consistency, but still tastes great.) Pour the sauce evenly over the pasta. Bake for 25 minutes. The sauce and pasta should be boiling and getting a little crispy on top, then you’ll know its done.

Photo credit: Caron