Rachel's Veggie Bite

Sweet Potato Apple Hash

noreply@blogger.com (ramorris311@gmail.com) — Sun, 19 Oct 2014 19:15:00 +0000

I first published a recipe for this years ago but it desperately needing updating, both with the method and the photos (see original pic at the bottom - it makes me cringe). So about this dish, simply put it is all about Fall with my favorite 2 produce items of the season! It only has a few ingredients and it's easy to make so that's a big win in my book. I like the red onion in this for a little color but any onion will do. Also, a favorite of sweet potatoes or yams (what is the difference anyway? Read this) is the Garnet Yam!

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Makes 2 servings

Ingredients

1 large sweet potato, peeled and cut into 1/2 in cubes
Olive oil
1 apple, cored and diced
1/2 red onion, diced (about ½ cup is good)
1-2 Tbsp vegan butter (optional)
Salt and pepper, to taste

Method

Heat iron skillet (or nonstick skillet) over medium heat with enough olive oil to coat the bottom. Let warm for a few minutes. You don't want to throw your sweet potatoes into a cold skillet with cold oil - it should sizzle a little bit.

Add sweet potatoes and stir around a little to coat in the oil. Let cook untouched for about 5 minutes. Then give them a toss, bottoms should be a little browned, and cook another 5 minutes. Add additional oil in needed to keep them from sticking.

Add onion and apple, cook 4-5 minutes until everything is tender and the sweet potatoes are browned.

Stir in butter if using, give a toss to melt it and coat everything. Season with salt and pepper to taste and serve.

This was the original picture I posted in 2011 - I mean who would want to make that!?! Thank goodness for today's amazing iPhone cameras!

meal.

Vegan Pumpkin Sage Cream Sauce

noreply@blogger.com (ramorris311@gmail.com) — Mon, 13 Oct 2014 19:14:00 +0000

I've used my got-to cashew cream in lieu of heave cream to make a rich, creamy pasta sauce that no one would ever know was dairy-free. The sage makes this super savory but it can be strong so if you want to lighten up the intensity just simmer a couple whole leaves in the sauce, then remove. Add in more pumpkin if you you like or even sub with mashed butternut squash.

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Makes enough sauce for 2 good-sized portions of pasta

Ingredients

1/4 cup raw cashews, soaked 4-8 hours (go with 8 if you don't have a high powered blender)

2/3 cup water

1 Tbsp olive oil

1 small shallot finely chopped

1 Tbsp chopped fresh sage

1 Tbsp vegan butter

1/4 cup canned pumpkin puree

Pinch of nutmeg

Salt and pepper to taste

Method

Add soaked cashews and 2/3 cup water to a blender. Puree until smooth. Should be the consistency of heavy cream and should yield about 1 cup of cashew cream. Set aside.

Heat olive oil in a saucepan over medium-low heat. Add shallot and sage. Saute a 3-4 minutes.

Stir in vegan butter, then pumpkin and add the cashew cream. Simmer about 5 minutes or until it thickens slightly.

Add in nutmeg, salt and pepper and serve over pasta.

Roasted Brussels Sprouts with Cranberries & Pecans

noreply@blogger.com (ramorris311@gmail.com) — Fri, 10 Oct 2014 16:27:00 +0000

I showed these brussels sprouts a little extra love by adding in the dried cranberries and pecans. A simple, perfect fall veggie side dish. It makes a perfect vegetarian and vegan side dish for Thanksgiving too! You can even go simpler and just do these basic Roasted Brussels Sprouts without the cranberries and pecans, and they will still be awfully tasty.

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Serves 4

Ingredients

1 16oz bag of brussels sprouts

Olive oil

Salt

Pepper

1/2 cup dried cranberries

1/2 cup chopped roasted pecans

Method

Pre-heat oven to 400 degrees.

In a bowl toss brussels sprouts with olive oil, salt and pepper. Transfer to a baking dish and bake for 30-35 minutes.

Turn oven off and take brussels sprouts out. Add in cranberries and pecans and toss everything together. Return to oven for 5 minutes or until cranberries are soft, then serve.

BEFORE

Quick Avocado Veggie Rollups with Hummus

noreply@blogger.com (ramorris311@gmail.com) — Tue, 07 Oct 2014 18:00:00 +0000

Here's a super easy, fun vegetarian and vegan lunch idea. They go great with soup or have them as a snack. They're great for using up some veggies, so just use what you have on hand. I just wish I had filled mine a bit more so next time I'll add some more veggies.

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Ingredients

Tortilla

Hummus

Whole Romaine Lettuce Leaves

Sliced Avocado

Matchstick Carrots

Thinly Sliced Red Onion

Method

Slightly warm your tortilla in the microwave.

Spread a layer of hummus over the entire tortilla. Top with one layer of romaine lettuce, then top with remaining ingredients. Roll up tightly then slice into sushi size pieces.

Fall Favorites

noreply@blogger.com (ramorris311@gmail.com) — Tue, 23 Sep 2014 14:49:00 +0000

Happy first full day of Fall and to celebrate I've collected some of my favorite vegetarian and vegan Fall recipes!

Sweet Potato Cakes with Sage and Caramelized Onion

Hoe Cakes (aka Cornmeal Panacakes)

Sweet Potato Apple Hash

Roasted Brussels Sprouts

Maple Cinnamon Twice Baked Sweet Potato

Warm Me Up Tortilla Soup

Butternut Squash and Apple Soup

Lentil Walnut "No Meat" Loaf

Veggie Lasagna with Tofu Cashew Ricotta

Apple Oatmeal Cookies

Pumpkin Chocolate Chip Softies

10 Vegetable Soup

noreply@blogger.com (ramorris311@gmail.com) — Sun, 14 Sep 2014 18:43:00 +0000

A hearty, veggie packed with soup with carrot, celery, onion, tomato, potato, cauliflower, zucchini, kale, peas and lima beans (I guess these are technically a legume but I'll just count them as a vegetable too). This soup will freeze well too! I created a batch with 6 servings and for some of the vegetables I only used smaller amounts so here are some tips to getting the most out of some of the fresh vegetables:

Carrots: With a bunch of whole carrots cut up the extra for snacking or use baby carrots.

Celery: I get it off the salad bar because I never end up using a whole bunch.

Cauliflower: Make Roasted Cauliflower or Mashed Faux-tato with extra.

Zucchini: I also got this off the salad bar but if you don't use a whole zucchini, saute extra with olive oil and add to pasta and sauce.

Kale: Make Lemon Garlic Kale or Spicy, Saucy Kale Chips with extra.

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Serves 6

Ingredients

2 Tbsp olive oil

1/2 small onion, diced

1 celery stalk, diced

1 carrot, diced

2 large garlic cloves, finely chopped

1 tsp dried basil

1/2 cup diced zucchini

1 small yukon gold or red potato, cubed (about 1/2inch)

1 can diced tomato w/ juice

4-5 cups low sodium vegetable broth

1 cup small cauliflower florets

1/2 cup frozen peas

1 cup frozen lima beans

1 large kale leaf, rib removed, chopped into small pieces

Salt and pepper to taste

Directions

Add oil to a large soup pot and warm over medium heat for a minute. Add onion, celery and carrot with a pinch of salt. Cook 4-5 minutes. Add garlic and basil and cook another 2 minutes.

Add zucchini, potato, cauliflower and toss to coat; cook for a minute. Add tomatoes and 4 cups of broth. Increase heat and bring to a boil. Once boiling, reduce to low and simmer for 20 minutes.

Add peas and lima beans, cook 10 minutes.

Remove from heat, stir in kale. Season with salt and pepper.

Lemon Garlic Kale

noreply@blogger.com (ramorris311@gmail.com) — Thu, 13 Mar 2014 11:45:00 +0000

Glorious green kale! Simply sauteed with just olive oil, garlic, salt, and pepper. Spritzed with lemon before serving. One tip: don't cook the hell out of it since we want to preserve some of those wonderful nutrients kale has to offer. Just a few minutes until it lightly wilted is all it needs!

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Serves 4 as a side

Ingredients

Olive oil

1 bunch of curly kale, large rib removed, torn into pieces

3 large cloves of garlic, thinly sliced or chopped
Water

Salt and pepper to taste

Juice of about half a lemon

Method

Add enough oil to coat the bottom of the a large skillet or sauce pan and heat over medium heat. Add garlic and saute about 3 minutes.

Add kale and 2-3 tablespoons of water, cover and allow to steam just 2 minutes. Remove lid and toss kale around to cook evenly. If needed, return lid and let steam additional minute.

Season with salt and pepper, transfer to a dish and toss with lemon juice and also a drizzle of olive oil if desired.

Zesty Italian Vegan Meatballs

noreply@blogger.com (ramorris311@gmail.com) — Mon, 24 Feb 2014 13:21:00 +0000

No these don't taste like regular meatballs, but these bad boys are pretty tasty. I used some vegan Italian sausage that I had so it gives them a nice zesty flavor and then you don't have to worry so much about adding a bunch of seasoning. I had a Field Roast link that I cut up and threw in the food processor until it was crumbly. Uptons Naturals also makes a great Italian sausage and there's isn't a link but instead more "ground" texture. I highly recommend either of those. Some other brands out there just don't taste good. If you don't feel like cooking lentils, black beans will probably do.

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Ingredients

2 Tbsp olive oil (divided)
1/2 small onion, diced (about 1/4-1/3 cup)
2 cloves garlic, finely chopped
1/2 cup crumbled Italian vegan sausage (chop or use food processor if needed)
3/4 cup cooked green or brown lentils
1 Tbsp soy sauce
3/4 cup bread crumbs
1 flax egg (1 Tbsp ground flaxseed mixed with 2 Tbsp water)
Salt and pepper to taste, if needed

Method

Heat 1 Tbsp oil in a skillet and add onion and garlic. Cook over medium heat about 3 minutes.

Add onions, garlic, sausage, and lentils to a food processor. Pulse several times until mixture starts to come together, drizzle in the remaining 1 Tbsp olive oil. Pulse and once combined (not pureed) add to a mixing bowl. Add bread crumbs and flax egg. Mix to combine.

Roll mixture into tablespoon size balls and lay onto a parchment line baking sheet or dish. Chill in the refrigerator for 20-30 minutes.

Pan-fry
Add enough oil to coat the bottom of a cast iron or nonstick skillet. Heat over medium high. Lightly dust each meatball with flour and add to skillet. Add to skillet (should be hot enough to sizzle) and cook about minutes or until golden brown (turning half way through).

Bake
Pre-heat oven to 375 degrees. With meatballs on a parchment line baking sheet, spray or brush with olive oil. Bake 20-25 minutes.

Roasted Tomato Basil Soup

noreply@blogger.com (ramorris311@gmail.com) — Mon, 03 Feb 2014 13:40:00 +0000

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Serves 3-4

Ingredients

1 heaping cup of grape tomatoes
Olive oil
Salt and Pepper

2 Tbsp live oil
1/2 large onion, diced
Pinch of salt
3 large garlic cloves
1 tsp dried thyme
1 28oz can whole plum tomatoes
2-3 cups vegetable broth
1 cup fresh basil leaves (or about a handful)
Salt and pepper to taste
Crushed red pepper for heat (optional)

Method

Pre-heat oven to 400 degrees.

Toss grapes tomatoes with olive oil, salt and pepper. Add to parchment lined baking sheet and bake for 20-25 minutes.

While tomatoes are in the oven, add olive oil to saucepan and heat over medium-low. Add onion and pinch of salt and cook 3-4 minutes. Add garlic and thyme; cook 2 minutes.

Add whole can of tomatoes with juice, 2 cups of the broth and basil. Break up the tomatoes slightly with a wooden spoon. Bring to a boil then reduce to low and simmer uncovered for 25 minutes.

Let cool slightly and add to a blender along with roasted tomatoes. Puree, add more broth if you like a thinner consistency. Transfer back to pot and season with salt, black pepper, crushed red pepper to taste.

Middle Eastern Red Lentil Soup

noreply@blogger.com (ramorris311@gmail.com) — Mon, 27 Jan 2014 01:51:00 +0000

This is seriously one of the best things I've ever made. It's one of those "wow this is so good I can't believe I made this" moments. It's crazy flavorful and it's easy to make. Proof that amazingly delicious good food doesn't have to be complicated with fancy schmancy ingredients and techniques. One of my secrets to this is a good vegetable broth. Some have zero flavor. I happen to love Edward and Son's Not-Chick'n bullion cubes that I get at Whole Foods. I use one cube dissolved in three cups of water for this recipe (package says one cube in two cups water but I reduce the sodium).

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Serves 3-4

Ingredients

2 Tbsp olive oil

1/2 onion, diced

5-6 baby carrots diced (that's what I always have on hand or use 1 carrot)

3 garlic cloves, minced or finely chopped

2 tsp cumin

1 tsp coriander

1/2 tsp smoked paprika (optional)

1 Tbsp tomato paste

3/4 cups red lentils

3 cups vegetable broth (see note)

Juice of half a lemon (about 1 Tbsp)

Salt and black pepper to taste

Crushed red pepper for heat (optional)

Method

Add olive oil to saucepan and heat over medium-low. Add onion and carrots with a dash of salt and cook 3-4 minutes. Add garlic, cumin, coriander, smoked paprika and cook 2 minutes.

Stir in the tomato paste and the lentils, then add the broth and lemon juice. Bring to a boil then reduce to low and simmer uncovered for 25 minutes.

Season with salt, black pepper, crushed red pepper to taste.

Puree in a blender or with an immersion blender.

Note: recommend using a quality, flavorful broth such as Edward and Son's Not-Chick'n bullion cubes. Dissolve one cube in three cups hot water for this recipe.

Grilled Avocado Sandwich

noreply@blogger.com (ramorris311@gmail.com) — Tue, 14 Jan 2014 14:39:00 +0000

Tomato soup has a new BFF and doesn't have cheese. Glorious avocado steals the show in the tasty grilled sandwich. Yea, yea grilled cheese sandwiches are awesome but this isn't trying to replace it. It is its own kind of awesome and it also pairs exceptionally well with tomato soup. Of course you could add other things to the sandwich but I like to keep it simple, just a little S+P, maybe a dash of garlic powder, and all that rich, buttery avocado. Pair with some of this yummy tomato soup and enjoy!

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Makes one sandwich

Ingredients

2 slices of bread

3-4 Tbsp mashed avocado (about 1/4 of an avocado)

Salt and pepper to taste

Dash of garlic powder (optional)

Earth Balance vegan butter spread, room temp

Method

Heat skillet over medium heat (I use a cast iron skillet). Mix your mashed avocado with salt, pepper and garlic powder if using. Spread butter on a slice of bread, on the other side spread on your avocado. Place the other slice on top and spread with butter. Cook in skillet for 2-3 minutes on each side or until golden brown.

Maple Cinnamon Twice Baked Sweet Potato

noreply@blogger.com (ramorris311@gmail.com) — Sun, 15 Sep 2013 01:27:00 +0000

Simply sweet potato its best. Try this with a garnet yam (which is really a sweet potato!), my personal favorite. The only difficult part of the this recipe is waiting for the sweet potato to bake, but rest assured it is well worth it. After the wait is over, all you have to do is mix the sweet potato flesh with a few other tasty ingredients and bake again for just 10 minutes. The applesauce adds a nice little tang but it can easily be left out. Love it extra sweet? Add a touch more maple syrup, or try a sprinkle of brown sugar on top. Definitely do splurge and a the vegan butter as it adds just that little bit of richness. Let's also not forget about the wonderful health benefits of the sweet potato, that bright orange flesh is a sure indicator of all the beta-carotene packed in this tuber. They also deliver a nice dose of vitamin C, vitamin B and iron, so eat up!

Confused about the difference between a sweet potato and yam? It's really just because sweet potatoes are often mislabeled as yams. Check out this article for more clarification.

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Ingredients

1 medium sweet potato, washed

2 Tbsp unsweetened applesauce

2 tsp maple syrup

1-2 tsp Earth Balance vegan butter

1/4 tsp cinnamon

Pinch ground ginger

Pinch salt

Chopped pecans for garnish

Method

Pre-heat oven to 375 degrees.

Pierce sweet potato a couple times with a fork. Place on a baking sheet and bake for 50-60 minutes.

Remove from oven, cut a slit down the center of the sweet potato, and scoop out flesh into a bowl. Add remaining ingredients except pecans, a mix thoroughly and until creamy. Make any adjustments to taste.

Spoon back into the sweet potato skin, sprinkle with pecans, return to baking sheet and bake for 10 minutes.

Falafel Spiced Roasted Chickpea Tacos

noreply@blogger.com (ramorris311@gmail.com) — Tue, 16 Jul 2013 02:28:00 +0000

I really love falafel. So much in fact that at one point I created a baked falafel recipe in my early days of blogging. I've been meaning to revisit this recipe to see how I could revamp it, but to have to bust out the food processor, form little patties, and all that, just hasn't been something I've had time for. So I had this brilliant idea to take all those spices and flavors and just coat the chickpeas in them, then roast them. I do love roasted chickpeas. I substitute onion for onion powder, fresh garlic with garlic powder that way I wouldn't have to worry about it burning in the oven and the flavors would be all combined. It worked like a charm! I got my falafely goodness without the work. Yep, I'll pat myself on the back for this one. It's pretty freakin' good.

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Makes 4 tacos

Ingredients

1 can chickpeas, drained and rinsed
1 Tbsp olive oil
2 tsp lemon juice
2 tsp coriander
2 tsp cumin
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp white pepper
1 Tbsp finely chopped fresh cilantro
1 Tbsp finely chopped fresh flat leaf parsley
Salt and pepper to taste

Toppings:
Diced tomato
Diced onion
Diced dill pickle (yes this goes very well with falafel)
Lettuce
Tahini dressing (I love the one from Trader Joes that you can find by the hummus or try my recipe)

Taco size tortillas

Method

Pre-heat oven to 400 degrees.

Chickpeas to a bowl and add olive oil and lemon juice. Give it a toss to coat.

In a small bowl, mix all the spices together. This is important so that you have an even flavor throughout. Add the spices to the chickpeas along with the fresh herbs and lastly the salt and pepper. Toss to thoroughly coat.

Spread chickpeas on a parchment-lined baking sheet and bake 30-40 minutes (depending how crispy you want them).

Southwest Black Bean Burger

noreply@blogger.com (ramorris311@gmail.com) — Fri, 28 Jun 2013 11:58:00 +0000

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Makes 4 large burgers or 6 small

Ingredients

1/2 small onion, chopped
1-2 cloves garlic
1/4 cup roughly chopped cilantro
1 tsp cumin
1 tsp chili powder
1/2 tsp chipotle powder or cayenne (optional)
1/3 cup pepitas
2 tsp vegetable oil
1 can black beans, rinsed and drained
1/2 cup cooked brown rice
Salt and pepper to taste

Flour for dusting
Oil or cooking spray

Method

Add onion, garlic, cilantro, cumin, chili powder, chipotle powder, and pepitas to a food processor. Pulse several times until it all comes together. Add remaining ingredients and pulse again until it comes together. Do not over blend or the mixture can become too wet. Transfer to a bowl and refrigerate 20-30 minutes to chill. Once chilled it will be easier to handle.

Shape into 4 patties. Lightly dust both sides of each patty in flour.

Heat lightly oiled skillet over medium heat. Once hot, add burgers and cook a few minutes on each side until browned and heat through.

Spiced Quinoa with Roasted Pumpkin Seeds

noreply@blogger.com (ramorris311@gmail.com) — Thu, 30 May 2013 02:22:00 +0000

Quinoa (pronounced keen-wah) is actually not grain but rather a seed. What makes it so wonderful is that it's a plant-based, complete protein meaning it contains all nine essential amino acids (the ones your body can't produce). Yea, that's pretty cool. One cup cooked gives you 8 grams of protein with just over 200 calories and about 3.5g fat. For long time I wanted so badly to love this little protein-packed wonder seed, but everytime I cooked it I found it tastless and mushy. Yuck. So, I decided to try using less liquid and swapped broth for water, threw in spices, garlic, etc. and voila, I was converted.

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Makes about 3 cups

Ingredients

Olive oil or cooking spray
1/2 medium onion, finely diced
3 cloves garlic, minced or finely chopped
2 tsp red wine vinegar
1 tsp cumin
1 tsp smoked paprika
1 cup quinoa
2 cups vegetable broth (water can be substituted)
Salt and pepper to taste

Pepitas (already roasted pumpkin seeds) or regular raw pumpkin seeds
Chopped cilantro

Method

Heat oil in a skillet. Add onion and garlic with a pinch of salt and cook over medium low heat for 5 minutes or until onions are translucent. Add vinegar, cumin, smoked paprika, quinoa; stir o combine everything and cook just a minute. Add in broth and stir. Turn heat up and bring to boil, then reduce to low and simmer covered 15-20 minutes or until liquid is absorbed. If there's still too much liquid, you can removed cover and cook a few minutes longer. Garnish with pumpkin seeds and cilantro. Serve as a side dish, add beans to make it a main dish, or add to a wrap with veggies.

*To roast pumpkin seeds just lay on a baking sheet, spray with cooking oil, and bake at 350 for a few minutes until they start to turn golden. I’ve never actually timed it but they always turn out ok.

Vegan Frijoles Charros

noreply@blogger.com (ramorris311@gmail.com) — Mon, 13 May 2013 23:47:00 +0000

One day I'll get around to soaking dried beans overnight and cooking them for hours, but that's not today. There's never enough time. So I figured out a way to cheat use canned pinto beans while still developing a sauce for them to bathe in. Very flavorful and so easy!

Bonus: you can puree them or mash with a fork and you've got healthier refried beans or add a little extra broth or some salsa, puree and you've got yourself a dip. I just love taking one recipe and morphing it into several different dishes.

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Makes about 2 - 1 cup servings

Ingredients

Cooking spray or oil
1/4 cup diced onion
1/4 cup green pepper
2 cloves garlic, chopped
1 tsp chopped jalapeno (optional)
1/2 cup diced tomato
2 tsp cumin
1 tsp chili powder
1/4 tsp chipotle powder (spicy) or smoked paprika (mild)
2 tsp red wine vinegar
1 1/2 cups vegetable broth
Salt and pepper to taste
1 can pinto beans, drained and rinsed

Method

Heat a lightly oiled, high-sided skillet over low-medium then add onion, pepper, garlic, and jalapeno with dash of salt. Cook 5 minutes being careful not to let the garlic get brown. Stir in tomato, cumin, chipotle or paprika, vinegar and let it cook for a minute, then stir in broth. Simmer uncovered for 10 minutes.

Transfer mixture from the pan to a blender or food processor and puree. Add back to the pan, season with salt and pepper to taste, and stir in the beans. Let them cook over low heat for 5 minutes, then serve.

Summer Strawberry & Avocado Salad with Basil Dressing

noreply@blogger.com (ramorris311@gmail.com) — Mon, 06 May 2013 13:42:00 +0000

I must confess I often roll my eyes when I see salad with fruit in it on a menu. It's definitely not one of my favorite food combinations. However, I love pairing avocado with fruit so I thought I'd give strawberries a shot. Normally I try everything in sandwich form but I this time I thought I'd get some mache lettuce (pronounced "mosh"), throw in some toasted nuts, and top with some leftover basil cashew cream sauce that I use on pasta. Turns out it doubles as a salad dressing and basil goes so well with strawberries. If just making it as a dressing, I simplify it a bit, cutting out the onion and sauteeing.

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Ingredients

Lemon basil cashew cream dressing (makes about 1 cup)
2 garlic cloves
1/3 cup cashews soaked overnight
1 Tbsp lemon juice
1/4 - 1/3 cup vegetable broth, water from cashews or plain water
1 handful of basil leaves (or more to taste)
Salt and pepper to taste

Mache lettuce (or spring greens)
Sliced strawberries
Sliced avocado
Slivered almonds, toasted (also good with toasted pine nuts or pepitas which are roasted pumpkin seeds)

Method

Add dressing ingredients to a blender and puree. Simply plate your salad ingredients and pour dressing over it.

BBQ Tempeh Sandwich with Coleslaw & Avocado

noreply@blogger.com (ramorris311@gmail.com) — Mon, 29 Apr 2013 00:37:00 +0000

Can it just be summer already!? The days are getting longer, the flip flops have had a couple outings, and baseball is here but I'm done with wearing a coat to the games. So yea, I've been daydreaming about all things summer and it shows with what I've been craving.

This is the first of many summer recipes that I'll be cooking up. The marriage of a smokey barbecue sauce and a tangy coleslaw is simply divine. Add in the avocado, put it between bread, and it's heaven! It's important to get a stellar barbecue sauce and if you're vegan, read the ingredients. Some have worcestershire sauce in them and therefore can have anchovies (yes, many worcestershire sauces have anchovies). Some BBQ sauces also have honey so heads up for those who may avoid that as well. I love Stubb's or Trader Joe's Kansas City Style Barbecue Sauce, which is pretty kickass. Check out it's 5 out 5 stars review on this site loaded with reviews of barbecue sauces.

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Makes 2 sandwiches

Ingredients

Tempeh
1/2 package of tempeh, sliced
Barbecue sauce

Coleslaw
2 Tbsp unsweetened almond or soy milk
2 tsp distilled white vinegar
1 tsp lemon juice
2 Tbsp vegan mayo, such as Earth Balance or Vegenaise
1 Tbsp sugar
1 Tbsp grated onion
Salt and pepper to taste
2 cups shredded or chopped cabbage
1 small carrot, grated

Slice bread or roll
Avocado, mashed

Method

Place sliced tempeh in a shallow tupperware or dish. Slather on the barbecue sauce with a brush (a small spatula or spoon will work) getting it all nice and coated. Let it sit in the fridge for an hour.

While it's marinating, make your slaw. This is also best if it has a little time to sit. Mix your almond milk, vinegar and lemon juice in a bowl. Give it a stir and let it sit for a 5 minutes. Now whisk in your mayo, sugar, onion, salt and pepper. Make any adjustments to suit your taste. Add cabbage and carrot and toss to thoroughly coat. Set in the fridge.

Pre-heat oven to 375 degrees. Take tempeh slices and lay on a baking sheet lined with parchment or a silpat. Bake for 10-12 minutes, flip pieces and bake another 10-12 minutes depending on how thin the tempeh is sliced and how crispy you want it.

Take some mashed avocado and spread on one or both slices of bread. My favorite way to assemble is bread w/ avocado, tempeh, spread on a little extra barbecue sauce, coleslaw, bread w/ avocado. Dig in!

Crispy Tofu Tacos

noreply@blogger.com (ramorris311@gmail.com) — Wed, 24 Apr 2013 13:01:00 +0000

Cinco de Mayo is just around the corner so it couldn't be a better time for perfecting some of those Mexican inspired recipes, of course done vegan and healthy. When I teach cooking classes people always ask me for tips on cooking tofu. I think getting the right texture is the biggest challenge when cooking with tofu. In this recipe I've used one of my secret weapons, the vacuum packed tofu that's already been pressed. Not the kind in water that you have to drain and press yourself. This way you cut out a step and the tofu already has that firm texture. You definitely wouldn't a watery, mushy mesh of tofu in your tacos. Yuck.

I love the House Foods Vacuum Packed Tofu, and the Cutlet is great too because it also has a "skin" on it, as well as great texture. And bonus - they're CERTIFIED ORGANIC and NON-GMO CERTIFIED. So, so important when buying soy products. You can read more about GMO's (Genetically Modified Organisms) on the Non-GMO Project site.

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Makes 4 tacos

Ingredients

1 Tbsp cumin
2 tsp chili powder
1 tsp garlic powder
1/4 tsp black pepper
1/2 tsp chipotle powder or cayenne (optional)
2 tsp low-sodium soy sauce (or gluten-free tamari)
1 8oz. package vacuum packed tofu such as House Foods (not the kind in water)
1/4 cup diced onion (or add 1/2 tsp onion powder to spices)
4 crispy taco shells, warmed in the oven

Fixins: Avocado (mashed with a pinch of salt), pico de gallo, shredded lettuce, hot sauce

Method

Mix spices in a bowl, then add soy sauce. Crumble tofu into the bowl and mix with a fork to further break up tofu and thoroughly coat with spices.

Heat a skillet sprayed with cooking spray or lightly coated with oil. Add tofu and onion. Cook over medium-heat, stirring a few times, for about 5-8 minutes. Spoon into tacos shells and pile on the fixins!

No-Bake Lemon Coconut Bars

noreply@blogger.com (ramorris311@gmail.com) — Mon, 22 Apr 2013 00:11:00 +0000

I love lemon anything and I love coconut anything. And I love the two together . One of my all-time favorite desserts is the lemon coconut bundt cake in my Veganomicon cookbook but unfortunately I can't eat cake everyday. Since I've been experimenting with making my own version of Lara Bars, I had to do one of my favorite flavor combinations. Oh boy, it did not disappoint. I feel way less guilty about devouring these little treats that are raw, vegan, whole food ingredients, with no sugar added.

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Makes about 20 1-2 inch squares

Ingredients

1 cup raw cashews
2 cups dried dates, pitted
3/4 cup shredded unsweetened coconut
Zest of one lemon
2 tsp lemon juice
Pinch of salt

Method

Note: If your dates aren't very soft, soak them in hot water for 10 minutes or until softened.

Blend cashews in a food processor until it's just beginning to turn from a powder to a nut butter. This will take a few minutes so be patient. Now add your dates and process until it all comes together. This could also take a few minutes. Scrape down the sides if needed. Now add remaining ingredients pulse several times until all incorporated.

Remove and place on parchment paper. Press into a square or rectangle and place another sheet of parchment on top. Optional: use a cast iron skillet to flatten the top. Chill in the refrigerator for about an hour, then cut into squares. Store in the refrigerator.

Southwest Black Bean, Corn, and Rice Salad

noreply@blogger.com (ramorris311@gmail.com) — Thu, 18 Apr 2013 01:05:00 +0000

So many great things about this dish - it's an easy mix some stuff together kind of recipe, it's vegan and healthy, it's delicious, and it doesn't really require cooking if you get the kind of rice you can just microwave. Oh and it's versatile too. You can switch up the grains (I used a combination or brown rice and barley), add avocado if you like, use it as a side or a main dish, in tacos or burritos, whatever you want. The recipe makes 2-3 side dish servings but it can easily be doubled for a 4-5 person dinner or for a party.

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Serves 2-3 as a side dish

Ingredients

1 tsp cumin

1/2 tsp chili powder

1/4 tsp chipotle powder or cayenne (optional)

1 Tbsp canola oil

1/4 cup vegetable broth

2 Tbsp red wine vinegar

2 cups cooked brown rice, barley or another grain

3/4 cup cooked black beans (about half a can drained)

3/4 cup frozen corn, thawed

1/4 cup chopped green onion

1/4 cup chopped fresh cilantro

Salt and pepper to taste

Method

Mix spices, oil, broth and vinegar in a large bowl. Add remaining ingredients and stir until everything is combined and mixed with the dressing. This is best if left to chill in the refridgerator 1-2 hours before serving.

Mango Coconut Rice

noreply@blogger.com (ramorris311@gmail.com) — Tue, 16 Apr 2013 16:15:00 +0000

Yummy, creamy coconuty rice studded with chunks of sweet mango makes an easy tropical treat for breakfast or even dessert. I prefer champagne mangoes but you can use regular ones as well and frozen mango is also an option. Opt for unsweetened shredded coconut but if you can't find it, just omit or lessen the agave. Another possible add-on for this, garnish chopped macadamia nuts and enjoy this tropical island vacation in a bowl!

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Serves 2

Ingredients

1 cup cooked brown rice
1/3 cup light coconut milk
Pinch of salt
1-2 tsp agave nectar
1/4 cup unsweetened shredded coconut
1 champagne mango, diced (just shy of a cup)

Method

Place rice and coconut milk in a small pot over medium heat. Bring to a simmer. Once simmering, begin stirring and it will thicken quickly. Once desired consistency is reached, remove from heat and stir in agave, coconut, and mango. Spoon into a bowl and serve.

Veggie Lasagna with Tofu Cashew Ricotta

noreply@blogger.com (ramorris311@gmail.com) — Sat, 13 Apr 2013 13:33:00 +0000

Yep, this lightened up, healthy lasagna is vegan but you really won't miss the cheese, I swear. I know because I always loved cheesy baked pasta dishes so I if I was going to create a cheeseless lasagna, it had to be good. I skip using any type of packaged vegan cheese on this because I'm really picky about how I use those and I wanted to preserve the other flavors going on here. Of course you can always switch up the veggies based on what you like or have on hand. One important tip, do pick a good quality pasta sauce if you don't make your own. I love Rao's, Marinelli's, and Paesana sauces.

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Serves 6

Ingredients

Basil Ricotta

¾ cup raw unsalted cashews, soaked in water 3-4 hrs

½ block of firm tofu, drained and pressed

1 cup fresh basil leaves

3 cloves garlic

2 Tbsp nutritional yeast

¼ cup lemon juice

1 Tbsp olive oil

Salt and pepper to taste

Low-sodium broth for sautéing

2 portobello caps, gills removed, diced

1 small bell pepper, diced

1 small onion, diced

1 heaping cup chopped broccoli

2 cloves garlic, minced

10 lasagna noodles, cooked according to package

2 cups pasta sauce

Method

Heat oven to 375 degrees.

Add all the basil ricotta ingredients to a food processor and process until it all comes together. Set aside.

Heat a large skillet over medium heat and add a few tablespoons of broth, just enough to barely coat bottom of the pan. You don’t want too much liquid because you want the veggies to brown a bit. Add portobello, bell pepper, and onion. Cook 5 minutes stirring occasionally. Stir in broccoli and garlic and, adding a little more broth as needed. Cook 3-4 minutes longer or until liquid has cooked off. Season with salt and pepper to taste and set aside.

Assemble lasagna: (note: you will have to trim noodles to fit and you may not use them all). Coat bottom of a 8 or 9 inch square baking dish with some of the tomato sauce. Add a layer of lasagna noodles, spread 1/3 of the ricotta on the noodles, top with half the veggies. Spread 1/3 of remaining sauce on top. Repeat with another layer of noodles, ricotta, veggies and sauce. Now top with the last layer of noodles, ricotta and sauce. Cover with foil and bake 35-40 minutes.

No-Bake Peanut Butter Chocolate Chip Bars

noreply@blogger.com (ramorris311@gmail.com) — Mon, 08 Apr 2013 14:04:00 +0000

This is my way of duplicating my favorite Lara Bar. I figured they're so simple with just a couple ingredients that I could just make my own. There's no sugar in these either, well except for the chocolate chips. Keep them in the freezer and they'll be firm but still totally soft enough to eat without thawing. Warning: these are addictive!

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Makes about 20 squares or tablespoon size ball

Ingredients

20 dried dates, soaked in hot water 15-20 minutes

1/2 cup natural peanut butter, divided (no other ingredients except peanuts and salt!)

2 Tbsp unsweetened cocoa

1/4 cup chopped unsalted peanuts

1/4 cup mini chocolate chips

Method

After soaking your dates they should be soft and pliable. Add them to a food processor with half the peanut butter, and the cocoa. Process until it's all combined and smooth. Transfer to a bowl and stir in remaining peanut butter, chopped peanuts, and chocolate chips.

You can either scoop tablespoon size amount of the mixture and roll into balls or take the mixture and press into a 1/4 inch thick disc on parchment paper. Lay another piece of parchment and press on top so it is flat. Try a large cast iron skillet or just use your hands. Chill in the freezer an hour or so.

Remove from freezer, with a knife trim edges so they're straight (optional) and then cut into squares. With the extra you've trimmed, you can roll into balls or just eat right then!

Store in the freezer.

Lemon Garlic Cashew Cream Sauce

noreply@blogger.com (ramorris311@gmail.com) — Thu, 28 Mar 2013 01:47:00 +0000

Yep, I'm pretty obsessed with making creamy sauces out of soaked cashews. It's just so amazingly rich you forget you're eating something vegan. This is one of my simplest sauces that you can definitely build upon. It's great on pasta as pictured but also good poured on veggies or salad or as a dip too. You can even use a little less liquid to make it thicker as a spread which is really great on sandwiches or on pizza in lieu of cheese. Oh so many things you can do with this!

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Makes 1 cup

Ingredients

1/2 cup cashews, soaked overnight, water reserved

1/4-1/2 cup reserved soaking water or unsweetened almond milk

2-3 tsp lemon juice

2-3 cloves garlic, finely chopped

Salt and pepper to taste

Method

Place ingredients in blender or food processor and blend until smooth and desired consistency is reached.