The NN Blogs

Roasted Tofu & Veggies with Dijon DressingOil-free option. By Recipe: Serv…

2021-12-26T10:15:00.004+05:30

Roasted Tofu & Veggies with Dijon DressingOil-free option. By Recipe: Serv…

Roasted Tofu & Veggies with Dijon DressingOil-free option.

By cookingforpeanuts

Recipe:

Serves 3
3 tablespoons Dijon mustard
1 ½ teaspoons apple cider vinegar
1 tablespoon maple syrup
3 tablespoons fresh lemon juice
1 garlic clove
Salt and freshly ground black pepper to taste
7 ounces extra-firm tofu (1/2 packet), pressed, cut into 1-inch cubes
Olive oil to taste
Salt to taste
½ pound Brussels sprouts, trimmed
½ pound yellow potatoes
2 tablespoons chopped fresh rosemary
Preheat the oven to 425ºF. Line a large baking sheet with a silicone mat or parchment paper.
Make the dressing: Add the Dijon, apple cider vinegar, maple syrup, and fresh lemon juice to a medium bowl. Grate the garlic into the bowl. Season with salt and pepper.
Transfer the tofu to a medium bowl. Toss with a drizzle of olive oil. Add about one fourth of the dressing and toss to coat. Spread the tofu onto the prepared baking sheet in a single layer.
Transfer the Brussels to the same bowl. Toss with a drizzle of olive oil. Add about one fourth of the dressing and toss to coat. Spread the Brussels onto the prepared baking sheet in a single layer.
Transfer the potatoes to the same bowl. Toss with a drizzle of olive oil. Add about one fourth of the dressing and toss to coat. Spread the potatoes onto the prepared baking sheet in a single layer. Sprinkle with the rosemary. Transfer any remaining dressing to the bowl with the dressing.
Roast for 20 minutes. Toss the veggies and tofu so they bake evenly. Bake for about 10 minutes more, or until the potatoes can be pierced with a knife. Broil for about 2 minutes, or until browned.
Season with salt and pepper. Serve with the remaining dressing.

Creamy Avocado Parsley Pasta with Tomatoes & Cucumber By Recipe: Ingredien…

2021-12-26T10:13:00.006+05:30

Creamy Avocado Parsley Pasta with Tomatoes & Cucumber By Recipe: Ingredien…

Creamy Avocado Parsley Pasta with Tomatoes & Cucumber

By janetsmunchmeals

Recipe:

Ingredients
1/2 lb. of your favorite pasta
1 3/4 cups thinly sliced seedless cucumber
1 pint cherry tomatoes sliced or quartered
1/4 cup finely chopped red onion
2 tbsp packed fresh parsley chopped for garnish
Fresh ground pepper
Dressing (blend in food processor):
2 avocados
Juice of 1 lemon
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/4 tsp chili flakes
1/4 cup packed fresh parsley
2 tbsp packed cilantro

Instructions:
Cook pasta to al dente in salted water. Drain and drizzle with a bit of olive oil (skip oil if you prefer).
Add all remaining ingredients and the blended dressing. Carefully stir.

CANNELLINI, CAULIFLOWER, COUS COUS AND KALE BOWL By Recipe: Ingredients: …

2021-12-26T10:12:00.004+05:30

CANNELLINI, CAULIFLOWER, COUS COUS AND KALE BOWL By Recipe: Ingredients: …

CANNELLINI, CAULIFLOWER, COUS COUS AND KALE BOWL

By betterfoodguru

Recipe:

Ingredients:

1/2 bunch kale chopped,
1 can Cannellini beans rinsed and drained,
1 orange bell pepper seeded and sliced,
1 cup pearl cous cous,
2 cups water,
1 tbsp extra virgin olive oil,
3 cloves garlic,
1/2 stalk of leeks,
1/2 tsp salt,
1/2 tsp smoked paprika,
1/2 tsp onion powder,
black pepper and chili flakes to your liking,
1/2 head cauliflower cut into florets
.
How to:
1. In a large skillet heat the oil on medium heat and add the cauliflower and cook for 5 minutes only stirring a couple times.
2. Add garlic and leeks and cook until fragrant 2-3 minutes then add bell peppers and season the veggie mixture with salt, onion powder and smoked paprika and cook 2-3 minutes more.
3. Add the cous cous and water and cover. Bring to a boil and cook until water is absorbed.
4. Lastly add in the kale to wilt by gently folding into the cous cous and veggie mixture. Garnish with black pepper and chili flakes.
.
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Mango Habanero Tofu By Recipe: Ingredients: 1 block of super firm tofu A …

2021-12-26T10:11:00.003+05:30

Mango Habanero Tofu By Recipe: Ingredients: 1 block of super firm tofu A …

Mango Habanero Tofu

By plantbased.traveler

Recipe:

Ingredients:
1 block of super firm tofu
A generous pinch of salt
1-2 tbsp Cornstarch
1 tbsp avocado oil

Mango Habanero Sauce:
1-2 ripe mangos (you need 1 cup chopped)
2-3 habaneros (see below)
2 garlic cloves
1 small carrot, roughly chopped
1/2 tbsp size piece of ginger
1/4 cup rice vinegar
2 tbsp maple or agave syrup
Juice of 2 limes plus a tsp of lime zest
1/2 cup water
Salt to taste

Attention: Habaneros are very spicy! Take out the seeds, only use 1, replace with jalapeños or just omit completely if you’re sensitive to spice! And don’t forget to wash hands thoroughly after handling them!

Method:
Add all ingredients for the sauce (except lime juice and salt) to a blender, and blend until smooth.
Add mixture to a small sauce pan, and simmer for about 10 minutes, stirring occasionally. Add lime juice at the end, and season to taste with salt.
Refrigerate remaining sauce in a clean glass jar.

Cut tofu in half horizontally, and pat away any excess moisture with a clean kitchen towel. Cut the 2 pieces into bite-sized cubes, season them with salt, and dust with cornstarch until evenly coated. I use a small tea sieve for that, but you can also dip the pieces in cornstarch and shake off any excess powder.
Brush a cast iron skillet with avocado oil, bring it to medium heat, and fry tofu pieces from all sides until golden. Flip them around after 2-3 minutes on each side.
Toss tofu with some of the mango habanero sauce (I used a little more than 1/2 a cup), and let everything cook over low heat for 5-10 minutes, stirring around occasionally, until every piece is evenly coated and lightly caramelized.
Enjoy!

Crispy Bang Bang Cauliflower Tacos! By Recipe: Ingredient list Bang Ban…

2021-12-26T10:09:00.003+05:30

Crispy Bang Bang Cauliflower Tacos! By Recipe: Ingredient list Bang Ban…

Crispy Bang Bang Cauliflower Tacos!

By plantbased.traveler

Recipe:

Ingredient list

Bang Bang Sauce:
1/3 cup vegan mayo
1 tbsp sriracha (add more if you like it spicier)
Juice of 1 lime
2 tbsp maple syrup
1 tbsp coconut sugar
2 tbsp coconut aminos or light soy sauce
1 tsp each of garlic, onion and paprika

(Double the sauce ingredients if you want extra for drizzling/dipping)

Plus:
1 medium head of cauliflower
2 tbsp corn starch

8 corn tortillas
1/2 cup vegan cheese shreds
1-2 tbsp avocado oil for brushing

The instructions for the Cauliflower Bites and the Crispy Tacos are on my feed. Check the first story highlight I linked both original posts for you there!

Summer Corn Confetti Pasta Salad By Recipe: Ingredients: • 4 cups dried wh…

2021-12-26T10:08:00.001+05:30

Summer Corn Confetti Pasta Salad By Recipe: Ingredients: • 4 cups dried wh…

Summer Corn Confetti Pasta Salad

By naturallyzuzu

Recipe:

Ingredients:
• 4 cups dried whole wheat or regular pasta. I used Gemelli. Rottini will be fine too.
• 1 1/2 cups frozen edamame
• 1 zucchini, trimmed and spiralized (cut into thin strips if you don’t have a spiralizer)
• 1 1/2 cups of red and yellow grape tomatoes
• 1/2 cup chopped fresh basil
• 1 cup Creamy Corn Dressing (recipe below)
• 2 ears sweet corn, cooked.
• 2 cloves of garlic
• 1/2 cup water
• 1 lemon, juiced

Method:
Cook pasta according to directions on box. Add frozen edamame in the last 1-2 minutes of cooking. Drain and rinse with cold water until cool.
Spiralize zucchini and cut into 2” pieces (or slice into thin “noodles” if you don’t have a spiralizer)
In a large mixing bowl combine pasta, edamame, zucchini, sliced tomatoes, cut corn, and basil. Toss pasta salad mixture and drizzle with Creamy Corn Dressing.
Creamy Corn Dressing:
Cook 2 ears of sweet corn in boiling water. Drain and rinse with cold water. Cut corn from cobs. Combine corn, 1 small clove garlic and 1/2 cup water in a blender until liquified. Using a sieve, drain mixture to get all the liquid out. Discard the solids. Whisk together the liquid mixture and add the juice from 1 lemon, salt and pepper to taste.

Summer Orzo Salad By Recipe: Ingredients: 1 (450g) block extra firm tofu, p…

2021-12-26T10:06:00.005+05:30

Summer Orzo Salad By Recipe: Ingredients: 1 (450g) block extra firm tofu, p…

Summer Orzo Salad

By plantbasedrd

Recipe:

Ingredients:
1 (450g) block extra firm tofu, pressed and drained
1 cup fire roasted corn
1 zucchini, sliced and grilled
1/2 onion, sliced and grilled
1/2 cup cherry tomatoes, halved
1/4 cup extra virgin olive oil
2 cloves garlic, crushed
2 tbsp lemon juice (one lemon)
1 tbsp apple cider vinegar
1/2 tsp salt
1 tsp dry basil
1/2 tsp dry thyme
1 tsp dry oregano
1 1/2 cups dry orzo (or try quinoa)
1 tbsp nutritional yeast
Salt and pepper to taste

Instructions:
In a container, add your oil, garlic, lemon juice, apple cider vinegar, salt and herbs. Cube your tofu into bite sized pieces and add to the container, seal and give it a good shake to fully coat, then set aside.

Cook orzo according to package, then drain and add to a large mixing bowl. Add in corn, zucchini, tomatoes, and top with the marinated tofu and nutritional yeast. Toss everything together to combine. You can eat it after assembling, but it’s especially good if you let it marinate for an hour before serving.

Is there any fruits you can’t pair a banana loaf with?! Adding peaches to a clas…

2021-12-26T10:05:00.004+05:30

Is there any fruits you can’t pair a banana loaf with?! Adding peaches to a clas…

Is there any fruits you can’t pair a banana loaf with?! Adding peaches to a classic banana bread was so good! I tweaked the recipe to include oat flour!

By sculptedkitchen

Recipe:

1 3/4 cup of flour
1/2 cup of oat flour (I blended whole oats)
2 tsp of baking powder
1 tsp baking soda
1/2 cup of brown sugar (I’ve tried white and coconut but it doesn’t come out quite as nicely as it does with brown sugar!)
A pinch of salt
1/2 tsp of cinnamon,
3 medium VERY ripe bananas
1 cup of plant based milk with 1 heaping tablespoon of fresh lemon juice. Leave aside to curdle.
1/2 cup of coconut oil, melted.
2 T of vegan butter.
1 large peach – diced into small pieces.

Preheat oven to 350F.
Method:
Mix all your wet ingredients and mix well.
Mix together your dry ingredients and mix well.
Fold your wet ingredients into your dry, mix thoroughly.
Fold in your diced peaches.
Line a loaf pan and grease the sides. I find using parchment paper prevents the sides from getting brown/burnt whilst cooking.
Cook for 75 minutes. I used to cook for 60 minutes and the entire loaf would collapse on me.

For the icing, I used store bought cream cheeze (I used tofuttibrands – not sponsored) and mixed 1/2 cup of icing sugar.

Spiced oven-roasted chickpeas and veggies. By Recipe: Servings – 4-6 Ingred…

2021-12-26T10:03:00.004+05:30

Spiced oven-roasted chickpeas and veggies. By Recipe: Servings – 4-6 Ingred…

Spiced oven-roasted chickpeas and veggies.

By yummyyatra

Recipe:

Servings – 4-6
Ingredients
2 cups broccoli florets
2 cups cauliflower florets
1 bell pepper, chopped
1 small yellow onion, sliced
1 medium zucchini, diced
1/2 pint of cherry tomatoes
1 cup of cooked chickpeas, or as needed
2 Tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp garlic powder
Salt, to taste
Fresh herbs of your choice, as needed (I like to use chopped cilantro)
Lemon juice, as needed

Directions
Preheat oven to 425˚F
Prepare a large baking sheet with parchment paper/silicone mat
Add all the vegetables, except the cherry tomatoes to the baking sheet.
Add the chickpeas to the baking sheet
Drizzle the olive oil over the veggies and chickpeas
Season with salt, and all the dry ground spices and toss until thoroughly combined and arrange the vegetables in a single layer
Bake for about 20 minutes, stirring halfway through cooking. Check doneness using a fork to pierce through the broccoli/cauliflower stems
Remove from oven. Stir in the cherry tomatoes. Return the baking sheet back into the oven and turn it off. The tomatoes will roast in the residual heat.
Remove the baking sheet from the oven after 5 minutes
Stir in the lemon juice and fresh herbs and serve.

*Store any leftover veggies in an airtight container in the refrigerator for up to 2 days.
*You can reheat them in a skillet or the oven. For oven, preheat the oven to 450°F and roast them for 5 minutes.

Tuscan Kale and White Bean Soup with Garlic Parmesan Croutons by A hearty soup…

2021-12-26T09:59:00.002+05:30

Tuscan Kale and White Bean Soup with Garlic Parmesan Croutons by A hearty soup…

Tuscan Kale and White Bean Soup with Garlic Parmesan Croutons by plantbased.traveler A hearty soup always hits the spot! This is incredibly flavorful and delicious

Soup:
6 large Tuscan kale leaves, stemmed and roughly chopped
2 cups cannellini beans, cooked and rinsed
1 medium sweet onion
3 garlic cloves
1 carrot
1-2 celery stalks
1 14 oz can fire-roasted tomatoes
1 tbsp olive oil
4 cups vegetable broth
1 tsp dried thyme and rosemary each
1 tbsp miso paste
1/2 cup water
Sea salt and black pepper to taste

Croutons:
Day old crusty Tuscan (or sourdough) bread, cut into large cubes
1-2 tbsp olive oil
2 garlic cloves, lightly smashed
Vegan parmesan

Method:
Finely dice onion, carrot, celery, and mince garlic.
Heat up olive oil in a Dutch oven or deep pan with lid, and sauté onions, carrot and celery for about 10 minutes until lightly browned and fragrant. Add minced garlic towards the end.
Add thyme and rosemary, and stir for 30 seconds, then pour in the canned tomatoes, vegetable broth, and beans.
Bring to a boil, cover, and let simmer for 15 minutes.
Take away 2 cups of the soup, blend with 1/2 cup of water until smooth, and add mix back to the pot. For a more “brothy” soup, omit this step.
Add chopped kale, and simmer for a few more minutes. Season to taste with sea salt and black pepper.

For the croutons, heat up olive oil, toast garlic until fragrant (set it aside and use it for another recipe), then toss bread in the garlic oil until browned. Top with some grated vegan parmesan.

Serve soup with croutons, and enjoy!

𝗦𝗨𝗠𝗔𝗖 𝗥𝗢𝗔𝗦𝗧𝗘𝗗 𝗣𝗢𝗧𝗔𝗧𝗢𝗘𝗦 By Recipe: 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: 2 lbs (900 g) of small Gold…

2021-12-26T09:53:00.004+05:30

𝗦𝗨𝗠𝗔𝗖 𝗥𝗢𝗔𝗦𝗧𝗘𝗗 𝗣𝗢𝗧𝗔𝗧𝗢𝗘𝗦 By Recipe: 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: 2 lbs (900 g) of small Gold…

𝗦𝗨𝗠𝗔𝗖 𝗥𝗢𝗔𝗦𝗧𝗘𝗗 𝗣𝗢𝗧𝗔𝗧𝗢𝗘𝗦

By theyummyvegan

Recipe:

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

2 lbs (900 g) of small Gold Potatoes cut in half
1 large Onion sliced and quartered
2 1/2 Tbsp (38ml) of Grape Seed Oil
2 tsp of (10g) of Ground Sumac
1 tsp (5g) of Aleppo Pepper Flakes
1/2 tsp (2.5g) of Smoked Paprika
Salt & Pepper to taste
1 tsp (5g) of Baking Soda

𝗟𝗲𝗺𝗼𝗻 𝗖𝗿𝗲𝗮𝗺 𝗦𝗮𝘂𝗰𝗲 (optional to serve with)

1/2 cup (120 ml) Vegan Sour Cream
Juice from 1/2 a Lemon
1/2 tsp (2.5g) dried Mint (optional)
Salt & Pepper to taste

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:

1. Bring a large pot of water to boil. Add Salt to taste and 1 tsp of Baking Soda. Add in the Potatoes.

2. Bring back to a boil and let the Potatoes cook for 4-5 minutes or until a fork or knife can pierce them with some resistance. This step will help in browning the Potatoes and forming a crispy layer.

3. Drain the Potatoes carefully and let them sit for a few minutes to dry.

4. Add them to a large bowl along with the Onions and toss with Oil, Sumac, Smoked Paprika, Aleppo Pepper, Salt & Pepper.

5. Spread the Potatoes and Onions out onto 1 or 2 baking sheets making sure not to crowd them.

6. Bake at 400 for 25-35 minutes flipping the Potatoes when there’s about 10 minutes left. Continue to bake until completely tender and the Onions are golden in color.

Pasta is always a good idea! Who agrees? Try out this Pasta with roasted tomat…

2021-12-26T09:52:00.005+05:30

Pasta is always a good idea! Who agrees? Try out this Pasta with roasted tomat…

Pasta is always a good idea! Who agrees?

Try out this Pasta with roasted tomatoes

by earthofmariaa

Pasta with roasted tomatoes
10 oz cherry tomatoes
3 tbsp olive oil
1 tbsp dried basil
7.5 oz pasta of choice
1 large onion, diced
3 cloves garlic, minced
1 tbsp tomato paste
1/4 cup plant based milk
Juice of 1 lemon
Salt and pepper to taste
Add the tomatoes to a baking dish, and drizzle with 1 tbsp of the olive oil and add the dried basil. Roast at 180 degrees C (350 F) for 20 minutes. Meanwhile, cook the pasta until al dente. When the pasta is about half way done, heat the rest of the olive oil in a large pan and add the onion, garlic and tomato paste. Cook for 5 minutes over a medium heat until fragrant. Now add the plant based milk and drained spaghetti. Mix together, then add the lemon juice and season to taste with salt and pepper. Serve with the roasted tomatoes.

Cauliflower Gnocchi in chilli oil!!! Hmmmm yes From Recipe: Ingredients 1 ba…

2021-12-26T09:51:00.002+05:30

Cauliflower Gnocchi in chilli oil!!! Hmmmm yes From Recipe: Ingredients 1 ba…

Cauliflower Gnocchi in chilli oil!!! Hmmmm yes

From myvegandelicacies

Recipe:
Ingredients
1 bag of Trader Joe’s Frozen Cauliflower Gnocchi
3-4 tbsp garlic chili oil (store bought or homemade)
Sea salt, for topping
Fresh chopped parsley, for garnish

Homemade Chili Oil
1/3 cup olive oil
~3 tbsp red pepper flakes
6 cloves garlic, minced

Chili Oil Instructions
Bring chili oil ingredients to a simmer in a pan over medium-low heat. When the garlic rises and sizzles, remove the pan from heat. Let it sit for at least an hour before serving

Gnocchi Instructions
Grease the air fryer and add the bag of frozen gnocchi to it. Spray the top of the gnocchi with olive oil. Air fry it on 400F for 10 minutes, shaking halfway through. Transfer the gnocchi to a serving dish. Drizzle about 3-4 tbsp on top of the gnocchi + more, depending on your preference. Top it with some sea salt and fresh parsley and serve!

Oven-roasted and crispy/spicy Potato Wedges. By Recipe: Ingredients: 4-5 …

2021-12-26T09:50:00.002+05:30

Oven-roasted and crispy/spicy Potato Wedges. By Recipe: Ingredients: 4-5 …

Oven-roasted and crispy/spicy Potato Wedges.

By lea.bowls.your.mind

Recipe:

Ingredients:

4-5 large, soft-boiling potatoes, eighths
4 tbsp pureed tomatoes
1 tbsp oil
1 teaspoon paprika, noble sweet
1/2 teaspoon paprika, smoked
1 teaspoon salt
Fresh rosemary

Preparation:

1. Preheat the oven at 200 ° degrees top and bottom heat.
2. Wash, dry and cut potatoes.
3. Mix the pureed tomatoes with the oil, spices and rosemary.
4. Mix the potatoes with the marinade together in a bowl so that all the potatoes are covered by the marinade.
5. Place the potatoes in a baking dish or on a baking sheet lined with baking paper.
6. Put the baking tray or tin in the oven for ~ 45 minutes until the potatoes are cooked through.

Creamy One Pot Lasagna By Recipe: Ingredients: 6 lasagna sheets 10 oz veg…

2021-12-26T09:47:00.005+05:30

Creamy One Pot Lasagna By Recipe: Ingredients: 6 lasagna sheets 10 oz veg…

Creamy One Pot Lasagna

By plantbased.traveler

Recipe:

Ingredients:
6 lasagna sheets
10 oz vegan mince *
2 heaping tbsp tomato paste
32 oz can crushed tomatoes
32 oz vegetable broth or water
(simply use tomato can to measure)
1 cup unsweetened plant milk (I like extra creamy oat milk)
1 medium sweet onion
3 garlic cloves
1 small carrot
1 celery stalk
1 tbsp olive oil
2 tsp Italian seasoning
1 tsp dried basil
1 tsp paprika
1/2 tsp crushed fennel seeds
Salt and pepper to taste

Method:
Finely dice peeled/washed onion, garlic, carrot and celery.
Heat up a small dutch oven (or non stick pot or deep sauté pan), cook vegan mince until browned and crumbled, then set aside.
Add olive oil, and sauté diced vegetables for 5-10 minutes until fragrant and softened, then add mince crumbles back to the pot.
Add tomato paste, stir for a minute, then add crushed tomatoes, plant milk, broth/water, herbs, and spices.
Break lasagna sheets in 2-3 pieces, add them to the pot, and bring everything to a boil.
Simmer for 20 minutes, stirring occasionally, or until pasta is al dente.
Enjoy!

Optional:
Top with fresh herbs (basil, oregano) and vegan cheese (I used a homemade cheese sauce).

Note:
You can also use Tofu or TVP instead of a vegan meat replacement. If using tofu, crumble it and use an additional 1/2 tbsp of olive oil to brown it.
When using TVP simply add it to the simmering process, and add extra fluid as needed.

SWEET AND SPICY LO MEIN WITH TOASTED SESAME MUSHROOMS AND BROCCOLI By Recipe…

2021-12-26T09:46:00.001+05:30

SWEET AND SPICY LO MEIN WITH TOASTED SESAME MUSHROOMS AND BROCCOLI By Recipe…

SWEET AND SPICY LO MEIN WITH TOASTED SESAME MUSHROOMS AND BROCCOLI

By leeksnbeets

Recipe:

FOR THE LO MEIN
½ box lo mein noodles, cooked according to package instructions
¼ cup plant milk
3 tbsp kecap manis (sweet soy sauce, or sub with 2 tbsp soy sauce and 1 tbsp molasses)
1 tbsp rice wine vinegar
1 tbsp corn starch
1 tsp toasted sesame oil
1 medium garlic clove
1 2″ piece ginger
½ tsp red pepper flakes
White and black sesame seeds and more red pepper flakes to top
METHOD
In a food processor combine together all the ingredients aside from the noodles and pulse till smooth.
Pour the sauce into a pot and whisk on medium heat until it thickens, ~1 min.
Add the noodles and stir. Remove from heat and serve topped with sesame seeds and more red pepper flakes. Enjoy!
*
FOR THE MUSHROOMS AND BROCCOLI Heat up 1 tbsp avocado oil and 2 tsp toasted sesame oil in a skillet and once hot add 2 cups baby bella mushrooms and 2 cups broccoli florets. Season with 1 tsp vegan oyster sauce, 1 tsp sea salt and ½ tsp szechuan pepper (optional). Cook until no moisture remains and both the mushrooms and broccoli are lightly golden, 10-12 mins. Remove from heat and enjoy!
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Pesto Stuffed Grilled Sourdough Cheese Sandwiches By Recipe: All you need i…

2021-12-26T01:14:00.001+05:30

Pesto Stuffed Grilled Sourdough Cheese Sandwiches By Recipe: All you need i…

Pesto Stuffed Grilled Sourdough Cheese Sandwiches

By plantbased.traveler

Recipe:

All you need is pesto, bread, your favorite vegan cheese, and a little bit of vegan mayo or butter.

Crunchy, cheesy, savory, yum!

For a healthier oil-free pesto, check my last Roasted Corn and asparagus pesto pasta!
I included the ingredients for the pesto on the bottom of the recipe.

Method:
Spread 2 slices of bread with vegan mayo or butter on one side.
Layer with pesto and cheese.
Grill in a cast iron skillet from both sides until crispy and browned.
Enjoy!

Balsamic Mushroom Avocado Toast. By Recipe: Balsamic Mushrooms: 16 oz crem…

2021-12-26T01:09:00.003+05:30

Balsamic Mushroom Avocado Toast. By Recipe: Balsamic Mushrooms: 16 oz crem…

Balsamic Mushroom Avocado Toast.

By twospoons.ca

Recipe:

Balsamic Mushrooms:
16 oz cremini mushrooms (450 g)
2 tbsp olive oil
pinch sea salt
1 tbsp almond butter
3 tbsp balsamic vinegar
1 tsp thyme
For toast: 2 slices thick sourdough bread and 1 small avocado

1. Slice cremini mushrooms and add to skillet on medium-low heat with olive oil and a pinch sea salt. Cook mushrooms, stirring occasionally for 10 minutes (letting the mushrooms sweat and release their natural waters).
2. Combine almond butter, balsamic and thyme in a small bowl. Whisk together. Turn skillet to medium-high heat and pour liquid mixture over mushrooms. Continue cooking mushrooms, stirring often until liquid is thickened and mushrooms are golden browned. (5-10 mins)
3. To make toast: Toast two slices of thick sourdough bread. Mash 1 small avocado onto toast and top with balsamic mushrooms. Sprinkle with sea salt and more fresh thyme.
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Tag someone ⁣ Follow Follow Follow . .Pineapple fried rice or Kao Pad …

2021-12-26T01:07:00.004+05:30

Tag someone ⁣ Follow Follow Follow . .Pineapple fried rice or Kao Pad …

Tag someone ⁣
Follow  plant_basedrecipe
Follow  plant_basedrecipe
Follow  plant_basedrecipe
.
.

Pineapple fried rice or Kao Pad Sapparod
by woon.heng
– so flavourful and with lots of crunch from cashews and broccoli stems.
Also packed with a slight tang from pineapple!
Try out the recipe below:
⁣
Recipe (serves 2-3)⁣
Ingredients:⁣
2-3 cups cooked Jasmine rice (used rice cooker)⁣
½ cup of each: dry roasted cashew, fresh pineapple chunks, pan-fried tofu, broccoli stems⁣
1 small carrot – diced⁣
1 small onion – sliced⁣
3 cloves garlic – minced⁣
1 tablespoon sliced jalapeno⁣
1 tablespoon curry powder (optional)⁣
oil, salt to taste, Thai basil leaves⁣
Sauce (mix together): ⁣
1 ½ tablespoons homemade vegan ‘fish’ sauce, nước mắm chay
1 ½ tablespoons gluten-free soy sauce/liquid amino⁣
⁣
Sauté onion in a heated non-stick pan with oil until translucent, then add garlic, carrot, and cook until carrot is a bit tender (or keep the crunch if you prefer). ⁣
Add in the broccoli stems, tofu, rice, curry powder, jalapenõ, and sauce. Stir-fry to combine until all rice are well coated with sauce.⁣
Finally, fold in the cashews, pineapple, more jalapenõs, and season to preference. A super easy and quick meal for any meal of the day. You can add other green veggies as well. Serve warm with some Thai basil.⁣
If you are using store-bought vegan ‘fish’ sauce, please adjust the saltiness accordingly.
⁣
Few tips to get fluffy rice:⁣
– When you cook rice, use a little less water than requested. I have always used my rice cooker, and use my finger to gauge the water needed.⁣
– Let rice cool down. Some love to use overnight rice and I do that when I make kids’ lunch, same results.⁣
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A hearty and refreshing bowl of Pesto Pasta Salad by Save this recipe for you…

2021-12-26T01:05:00.002+05:30

A hearty and refreshing bowl of Pesto Pasta Salad by Save this recipe for you…

plantbasedrecipes.only
A hearty and refreshing bowl of Pesto Pasta Salad by betterfoodguru Save this recipe for your next meal prep!

Recipe

Ingredients:
For Pesto:
2 cloves garlic
1/4 cup olive oil
1/2 cup cashews
1 lemon
8 oz arugula
4 oz basil
Pinch salt

For Pasta Salad:
1 pound rotini
Pesto from recipe above
1 head purple cauliflower
1 teaspoon olive oil
1 cup frozen fire roasted corn
1/4 cup calamata olives sliced
1 cup cherry tomatoes halved
3 baby bell peppers or 1 large chopped small
Handful parsley
Black pepper and crushed red pepper to taste
1/4 cup cashews, ground to dust in the blender

How To Pesto:
1.In blender combine ingredients and blend smooth
2. Mix into hot or cooled pasta. Never cook pesto as it turns uggo.

How to Salad:
1. Roast cauliflower florets tossed in oil and lightly salted on a sheet pan for 20 minutes at 425. Turn once halfway
2. Meanwhile cook pasta, rinse and set aside to drain fully
3. Make pesto
4. Defrost corn in a microwave safe bowl or add to sheet pan for last 5 minutes
5. Add pasta, roasted and raw veggies and pesto to a large bowl and toss well
6. Garnish with dusted cashews, parsley and copious pepper

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Miso Butter Corn & Tomato PastaTruly delicious!!! Quick and easy to make. By …

2021-12-26T01:02:00.003+05:30

Miso Butter Corn & Tomato PastaTruly delicious!!! Quick and easy to make. By …

Miso Butter Corn & Tomato PastaTruly delicious!!! Quick and easy to make.

By cookingforpeanuts

Recipe:

Serves 3
What you need:
8 ounces dry pasta
4 tablespoons vegan butter
2 tablespoons mellow miso
2 large cloves garlic, minced
½ teaspoon crushed red pepper
2 pints cherry or grape tomatoes (or 1 pound Campari tomatoes)
2 cups frozen or fresh corn kernels
Salt & freshly ground black pepper to taste
Cook the pasta according to the directions on the packet until al dente.
Use a fork to mash 2 tablespoons of vegan butter with the miso until fully combined. Set aside.
Heat the remaining 2 tablespoons vegan butter in a large skillet over medium-low heat until melted. Add the garlic and crushed red pepper and cook for about 1 minute, or until fragrant. Add the tomatoes and cook over medium-high heat for about 5 minutes, or until they start to burst. Stir occasionally and mash the tomatoes lightly to release the juices.
Add the miso butter and stir to combine. Add the corn and mix until fully incorporated. Cook for about 2 minutes more, or until heated through, stirring frequently.
Mix in the cooked pasta until fully incorporated. Season with salt and pepper.
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Get Our new 85 Vegan Recipes eBook Link in BIO

Vegan Caesar Salad! By Recipe: Crunchy Roasted Chickpeas (Croutons) 2 cups…

2021-12-25T20:43:00.002+05:30

Vegan Caesar Salad!

By twospoons.ca

Recipe:

Crunchy Roasted Chickpeas (Croutons)
2 cups cooked chickpeas
3 tbsp olive oil
1/4 tsp sea salt
pinch pepper

Caesar Salad
1 head romaine lettuce (1.5 lb/680 g), chopped
1 batch Vegan Caesar Dressing (recipe below)
1/3 cup vegan parmesan cheese (optional)

Caesar dressing:
1/3 cup tahini
1/4 cup water
3 tbsp lemon juice
2 tsp dijon mustard
1/8 tsp fine sea salt
1 clove garlic, diced
Pinch pepper

1. Make the crunchy roasted chickpeas: Preheat oven to 400F/200C. Line a baking sheet with parchment paper. Pat the chickpeas very dry and toss them into a medium bowl with olive oil, sea salt, and pepper. Toss to combine. Pour the seasoned chickpeas onto the baking sheet and roast until crunchy and golden, 30 to 35 minutes. Stir after 20 minutes for an even bake. Let cool.
2. Whisk together the tahini, water, lemon juice, dijon mustard, sea salt, garlic, and pepper. Optional to add splashes more water (1 tbsp at a time) to thin if desired.
3. In a large mixing bowl, add the romaine lettuce and pour in 1 batch of the Vegan Caesar Dressing. Toss to combine. Sprinkle with vegan parmesan cheese (optional) and toss again. Transfer the salad to a serving bowl and sprinkle with the crunchy roasted chickpeas.
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Get Our new 85 Vegan Recipes eBook Link in BIO
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How do you like your mushrooms? Check out these Miso Glazed King Trumpet Mushroo…

2021-12-25T20:41:00.005+05:30

How do you like your mushrooms? Check out these Miso Glazed King Trumpet Mushroom Steaks by naturallyzuzu Served with Roasted Herbed Potatoes and Garlic String Beans.

Here’s the recipe

Serving size 4
Cook time 60 min
INGREDIENTS
* 4-6 King Oyster mushrooms, halved
* 2 tablespoons sake
* 2 tablespoons mirin
* 2 tablespoons white miso
* 2 tsp of dark soy sauce
* 2 tsp of brown or coconut sugar
* Avocado oil or olive oil for frying
METHOD:
Combine sake, mirin, white miso, soy sauce, and sugar together for a delicious marinade glaze. Set it aside.
Clean the mushrooms using a brush or a wet towel. Slice mushrooms lengthwise and score cut sides in a crisscross pattern. Brush scored sides with the marinade.
In a cast-iron pan, over med-high heat, fry the mushrooms with 1 tbsp of oil with the scored side down first for about 3-4 min or until it’s browned. Flip the mushroom and cook for another 3-4 min. Add a tablespoon of the marinade glaze and cook the mushrooms for another 2 min.
Roasted herbed potatoes:
* 1 pound baby red potatoes halved
* 1/4 cup olive oil
* 2-3 tsp of minced garlic
* 2 tsp salt
* 1 tsp of black pepper
* 2 tsp of Italian seasoning
* Handful of chopped dill optional
METHOD:
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper or foil.
Place the potatoes in a large bowl. Add the olive oil, garlic, salt, pepper, Italian seasoning. Toss to coat.
Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35-40 minutes or until golden brown and fork-tender. Sprinkle with fresh dill and serve.
Garlic String Beans
* 1 tbsp olive oil
* 1/2 lb. green beans, trimmed
* 2 garlic cloves,
* 1/2 tsp sea salt
* 1/2 tsp black pepper
Method:
Heat a large pan over med-high heat. When it’s hot, add the oil, garlic, and green beans. Cook the green beans, tossing occasionally, until soft about 5 minutes. Add the salt and pepper. Enjoy.
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Crispy potato wedges, anyone? By 1. Preheat the oven to 425F. 2. Line a bak…

2021-12-25T20:38:00.004+05:30

Crispy potato wedges, anyone?

By vegan reset

1. Preheat the oven to 425F.
2. Line a baking tray with parchment paper.
3. Cut potatoes into wedges (4-8 wedges per potato depending on the size) and place them in a bowl. Add olive oil (about 1tbsp per 6 potatoes), a generous pinch of sea salt, smoked paprika, and ground pepper.
4. Mix well and then place the wedges on the baking tray (leaving a little space between each) and bake for 30-40 min. (Check at the 30-min mark, they should look like they do in this picture. If they don’t, leave them in for 5-10 more min). Enjoy!
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Here’s a hearty bowl of Stewed beans or Habichuelas Guisadas by Recipe: In…

2021-12-25T20:36:00.003+05:30

Here’s a hearty bowl of Stewed beans or Habichuelas Guides

by plantbasedrd

Recipe:

Ingredients
1 lb dry red beans, pinto beans, or cranberry beans
Water
2 small Yukon gold potatoes, diced
1 tsp dry thyme
1 bay leaf
1 tbsp olive oil
1 small yellow onion, quartered
5 cloves garlic, minced
1 tbsp tomato paste
1 vegetable bouillon cube or 1 tsp better than bouillon paste
1/4 cup cilantro with stems
1/2 tsp adobo seasoning
2 tsp season seasoning
1 tbsp hot sauce
Salt and pepper to taste

Add the beans to your instant pot insert and pour in enough fresh water to cover the beans by 2 inches. Allow to soak for at least 8 hours or overnight. Rinse and drain beans and then add fresh water back into the chamber, enough to cover the beans by 1 inch. Place the insert back into the pressure cooker chamber along with potatoes, thyme, and bay leaf and set to manual pressure, cook for 25 minutes and release pressure naturally. While pressure releases, sauté onions in a separate pan with a little oil until onions are translucent. Add in garlic and sauté until fragrant, then stir in tomato paste and sauté for about 2 minutes. Remove the instant pot lid and discard the bay leaf and 1 cup of the cooking liquid. Add in sautéed onion mixture along with cilantro, vegetable bouillon, adobo, and season. Hit the sauté button on the instant pot and allow the mixture to come to a simmer and cook for 10 minutes. Stir on occasion until the stew has thickened. If appearing watery, you can help the stew thicken more by lightly mashing the beans.
Stir in hot sauce and adjust salt and pepper to taste and serve.
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Looking for more delicious plant-based recipes? Head to our website! (Link in Bio)
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