Vegetarian Almond Butter Chews

Ingredients
-1/4 cup almond butter
-1/4 cup brown rice syrup
-1 cup millet puffs or puffed brown rice cereal
-1/4 cup raisins or chocolate chips

Instructions

First melt your almond butter if it's not drippy by placing it in the microwave for about 15-20 seconds.

Then, transfer into a medium sized bowl and add brown rice syrup and mix.

Add millet puffs and raisins and mix until it becomes one big almond chew.

Taking about 1 tablespoon of "dough" into your hands, roll to form a ball. If you're having trouble getting things to stick, add a bit more brown rice syrup 1 tablespoon at a time.

Garlic Cauliflower Mashed Potatoes Vegetarian Slow Cooker Recipe

Garlic Cauliflower Mashed Potatoes Slow Cooker Recipe

Cooking time: 2-3 hours on high or 4-6 hours on low

1 head of cauliflower
3 cups water
4 large garlic cloves, peeled
1 tsp salt
1 bay leaf
1 Tbsp butter
Milk (if needed)
Salt and Pepper

1.  Cut the cauliflower into florets and place in the slow cooker.
2.  Add in the water, garlic cloves, salt and bay leaf.
3.  Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours.
4.  Remove the garlic cloves and bay leaf.  Drain the water.
5.  Add in the butter and let it melt.
6.  Use a potato masher to mash the cauliflower or if you want to use an immersion blender to make it more creamy you can do that.  If it needs milk add it in a tablespoon at a time.
7.  Salt and pepper to taste.  Serve with chives or green onions.

Vegan Buffalo Cauliflower Wings Recipe

Cauliflower Wings

• 1 large head of cauliflower
• 3/4 bottle of Wing-Time Buffalo Sauce
• 1 cup + 2 Tbsp non-sweetened, plain almond milk
• 3/4 cup chickpea flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp curry powder
• 2 Tbsp nutritional yeast

Directions

Preheat the oven to 450°F.
Lightly spray a large non-stick baking sheet with oil.
Separate/chop the cauliflower into florets.
Combine the flour, spices and nutritional yeast in a bowl and stir until well combined.
Coat a handful of cauliflower pieces in soy milk and then with the flour mixture. Place on the baking sheet and bake for 20 minutes or until crispy.
While the cauliflower is in the oven, heat the Wing-Time sauce in a medium sauce pan over low heat. Whisk in 2 Tbsp of almond milk.
When the cauliflower is looking crispy, turn it with a wooden spoon and heat the oven to broil. Allow the cauliflower to broil with the oven open for 5-7 minutes or until beginning to brown. Pull it out of the oven and place it in a large bowl. Pour the hot sauce mixture over it and toss to coat.

Healthy & Organic Vegan Recipes - Easy Guacamole

Ingredients

1/2 red onion, chopped
2 jalapeños, seeded and finely chopped
pinch of salt
juice of 1 lime
4 medium avocados
sprinkle of cilantro, chopped finely

Instructions

Mix the onion and jalapeño together with the salt and the juice of 1 lime. Let sit for a few minutes.
Meanwhile, roughly mash the avocados.
Mix the onion and jalapeño into the avocados and garnish with cilantro, to your taste.
Serve with tortilla chips or on top of your favorite taco or other Me

Amazing Organic Vegan Recipe - The California Sandwich

Ingredients

1/4 cup greek yogurt (or mayonnaise, OR 2 tablespoons of each)
1 tbsp chopped fresh chives (finely)
pepper
salt
1 avocado (peeled, pitted and diced)
1 tomatoes (cored and chopped)
1 cucumber (peeled, seeded and diced, optional)
lime juice (Squeeze of)
2 tbsps fresh basil (chopped, or cilantro)
pepper
salt
4 slices bread
4 tortillas
1/4 cup alfalfa sprouts
4 slices pepper jack

Chive Spread: In a small bowl, mix the Greek yogurt and chives. Season with salt and pepper. Set aside.

Avocado Salad: In a medium bowl, gently toss together the avocado, tomato, cucumber, lime juice and basil or cilantro. Season with salt and pepper, and set aside.


Spread the chive-yogurt mixture on all four bread slices. Divide the sprouts between two slices of bread, and top with avocado salad and cheese. Cover with the remaining slices of bread. (If using tortillas, spread the chive-yogurt mixture on the tortillas, and top with cheese, avocado salad and sprouts. Roll, and eat.)

Healthy & Organic Vegan Recipes- Avocado and tomato Salad

Ingredients

2 large tomatoes, cut into a large dice
2 avocados, cut into a large dice
1 small red onion, thinly sliced
2 tablespoons chopped cilantro
juice of 2 limes
extra virgin olive oil
salt

Instructions

In a large bowl, combine the tomatoes, avocados, red onions and cilantro. Squeeze the lime juice over the top and drizzle with extra virgin olive oil. Gently stir. Taste and add salt as needed.

Eggplant Pizza Bites!

Delicious Eggplant Pizza Bites!

These are an easy to make healthy alternative to pizza that is great in the summer months when the veggies are plentiful and can also be made gluten free. Quick tip : These are also great when they are done on the grill!

Recipe

Ingredients

• 1 large eggplant, cut into 1/4 inch slices
• 1 tablespoon coarse salt
• 1 tablespoon oil
• 1 teaspoon Italian seasoning or oregano
• Salt and pepper to taste
• 1 cup pizza sauce
• 1 cup mozzarella, shredded
• 1 ounce pepperoni 

Directions

Sprinkle the eggplant with the coarse salt, let sit on paper towels for 20 minutes and wipe dry.

Brush the eggplant slices with oil and season with Italian seasoning, salt and pepper.

Roast the eggplant in a preheated 400F oven until it just starts to turn tender, about 15-20 minutes. (Do not let them become too soft or mushy.)

Top the eggplant with sauce, cheese and pepperoni and broil until the cheese has melted, about 3-5 minutes.

Option: Grill the eggplant instead of baking them.

Note: Eggplant can get bitter with age and salting it helps draw out that bitterness. If you are using younger eggplants you can skip the salting and save some time.

Chocolate Zucchini Bread!

Chocolate Zucchini Bread!

Ingredients:

5 tablespoons ground flax + 10 tablespoons water
3 cups flour
1/4 cup cocoa powder
1 tablespoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
2/3 cup nondairy milk (I use soy)
1 teaspoon vanilla
2 cups zucchini, shredded
1 cup vegan semi-sweet chocolate chips
1 cup walnuts, chopped, optional

Directions:

Preheat oven to 350 degrees F. Spray 2 9x5" loaf pans with nonstick spray. For flax eggs, microwave flax meal and water for 30 seconds, stir, microwave, 30 more seconds, and stir again.
Combine all dry ingredients in a large bowl and mix well. Add vegetable oil, and use a fork to stir. It will be dry but stir as well as possible. Then add the flax eggs. Continue to mix.
Add milk and vanilla, and stir until well blended. Add zucchini, chocolate chips and walnuts, if using, and blend them in. The mixture should be nice and smooth; moist looking.
Spoon into prepared loaf pans. Bake 55-60 minutes. Cool in pans for 10 minutes, then remove and cool completely. Wrap tightly in plastic wrap and it will keep for days (if your family doesn't gobble it up).

Butternut Squash Orzo with Cherries & Pecans!

Butternut Squash Orzo with Cherries & Pecans!

Ingredients

• 1 whole Butternut Squash, Peeled, Seeds Removed, Then Cubed
• 2 Tablespoons Olive Oil, Divided
• ½ boxes Orzo Pasta (1 Pound Box)
• ¾ cups Pecans
• 1 Tablespoon Maple Syrup
• 1 teaspoon Salt
• 1 teaspoon Fresh Rosemary, Minced
• 1 teaspoon Lemon Juice
• ½ cups Dried Cherries
• 1 cup Arugula

Directions

Preheat the oven to 450 F.

On a rimmed baking sheet, toss squash with half of the olive oil and bake for 25-30 minutes or until soft. Turn squash halfway during roasting.

While the squash is baking, boil and drain orzo according to package instructions.

Optional: Toast pecans in a hot, dry pan over medium heat for about 5 minutes tossing occasionally. This really enhances their flavor.

Once the orzo and butternut squash are finished, put the drained orzo back into the pot. Then add the remaining ingredients, except the arugula, together in the orzo pot. Don’t forget the remaining half of the olive oil. Toss to combine then plate.

Sprinkle the arugula on top of the pasta right before serving.

Vegan Banana Zucchini Bread!

Vegan Banana Zucchini Bread!

Ingredients

1 cup grated zucchini
1 1/2 over-ripe bananas, mashed
1/2 cup oil
1 cup sugar
1/2 teaspoon vanilla
1 1/2 cups flour
1 teaspoon nutmeg
1/2 tablespoon baking soda
1/2 teaspoon baking powder
1/2 tablespoon cinnamon
1/2 teaspoon salt
3/4 cup chopped walnuts, optional

Directions

1. Preheat oven to 350 degrees F. Lightly grease 9" bread pan or 6-muffin pan.
2. Stir zucchini, bananas, oil, sugar, and vanilla together. Mix with hands if necessary to break up banana chunks.
3. Add the remaining ingredients and stir well.
4. Pour batter into prepared bread pan or muffin tin and bake 50-60 minutes for bread, 30 minutes for muffins.

Mom’s Ginger Molasses Cookies!

Mom’s Ginger Molasses Cookies!

Ingredients

1 cup unbleached all purpose flour
1¾ cups whole wheat flour
1½ teaspoon ground ginger
1½ teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon sea salt (fine grain)
¾ cup melted Earth Balance
¾ cup Sucanat (adjust to your preference)-- personally this isn't too sweet, nor too bland
substitution for 1 egg, prepared. (I used Bob’s red mill egg replacer)
¾ cup unsulphured molasses
--optional-- Sucanat for sprinkling

Directions

Preheat oven to 350°Fahrenheit. Lightly spritz canola oil on surface of baking sheet.
In a bowl, whisk flour, ginger, cinnamon, baking soda, and salt together; set aside.
In a separate large bowl, beat Earth Balance and Sucanat until fluffiness occurs.
Mix in egg replacer and molasses.
Beat in dry ingredient mixture, half at a time.
Drop dough in balls of your preference onto the baking sheet(s).
Sprinkle with Sucanat if you plan to.
Bake about 10-12 minutes or until the edges are about set but the middle of cookie is still soft.
Let stand about 5 minutes on the baking sheet(s) before moving to wire rack to cool completely.

Grilled Avocado Sandwich!

Grilled Avocado Sandwich!

Ingredients

4 slices sandwich bread

vegan butter, as needed

whole grain mustard, to taste,

optional vegan mayo, to taste,

optional 1 large ripe avocado, sliced thinly (I like Hass)

Directions

1. Spread the buttery spread on one side of all the bread slices. Place one slice, buttery side down, in a preheated frying pan over medium-low heat. If you want to add vegan mayo, mustard, or other "dressings" now is the time!
2. Otherwise, lay the avocado slices from one half of the avocado on the bread, covering well. Place another slice of bread, buttered side up, on top. Let cook 3-5 minutes, or until the bottom is golden to your liking.
3. Carefully flip the sandwich over and grill the other side 3-5 minutes. Repeat the above to make the second sandwich.
This is best when you have a really fatty, good avocado (like Hass). If you use a Florida or other "low fat" or "wet" avocado the flavor is still there but it isn't as good, in my opinion. This goes well with soup. 

Vegan Sushi!

Vegan Sushi!

Ingredients

1 cup uncooked white rice

1/4 cup rice vinegar

1/4 cup sugar

2 teaspoon salt

seaweed, as needed

soy sauce, to taste

wasabi, to taste.

Directions

1. Cook the rice according to package directions. Mix vinegar, vegan sugar and salt in separate bowl.

2. Mix vinegar mixture into the cooked rice.

3. Wrap the rice with the seaweed. Mix soy sauce and wasabi, and use as dipping sauce. You can also wrap up vegetables with the rice. Avocado, cooked asparagus, cucumber, thin carrot slices, and ginger taste good with this. These ingredients can all be found at an Asian food store. 

Yummy Peanut Noodles!

Yummy Peanut Noodles!

Ingredients

8 ounces soba noodles

1/4 cup warm water

4 tablespoons smooth, natural-style peanut butter

3 tablespoons low-sodium soy sauce or tamari

1 clove garlic, finely chopped

2 teaspoons fresh ginger, chopped

1 1/2 tablespoons dark sesame oil

1 tablespoon rice vinegar or apple cider vinegar

2 teaspoons natural sugar pinch cayenne, optional vegetables, to serve (I like bean sprouts, cucumbers, red bell pepper, snow peas, carrots, broccoli florets, green peas, and scallions)

Directions

1. In a pot of boiling water, cook the noodles according to package directions until tender. Drain them, and rinse with cold water.
2. For sauce, whisk or blend together the warm water, peanut butter, soy sauce/tamari, garlic, ginger, sesame oil, vinegar, sugar, and cayenne, if using.
3. Prepare any vegetables you plan on using. Transfer the noodles to a serving bowl, and toss them with the sauce. It's best to toss the noodles with the peanut sauce right before serving, so the sauce doesn't get absorbed by the noodles.
4. Stir in the vegetables or serve the veggies on the side. Serve at room temperature or cold.
If I put this meal in my children's lunchboxes, I usually put the sauce in a separate, small container so they can mix it with the noodles at lunchtime. You can vary the amount of water depending on how thick you want the sauce. Use whatever vegetables appeal most to you.
Source of recipe: My kids are crazy about the peanut noodles on the buffet at our local natural food store. I've tried many different peanut noodle recipes, each of which caused them to turn up their nose. Finally I came up with this recipe, which they both eat enthusiastically! (I think the fresh ginger is key.) 

Loaded Enchilada Vegan Nachos

Loaded Enchilada Vegan Nachos

Ingredients:

8 ounces of tortilla chips (or about 1 medium bag)
1 cup red or green enchilada sauce
1-2 cups shredded cheese
1 cup black beans
3/4 cup sliced olives
1 shallot, finely diced
1/2 cup diced tomatoes
1 jalapeño, thinly sliced
1/2 – 1 cup vegan sour cream
1/2 – 1 cup guacamole
shredded lettuce or cabbage
fresh cilantro, for garnish

Instructions:

1 .Preheat oven to 425 degrees F. Have a large, rimmed baking sheet or pizza pan ready.
2. Arrange the chips on the baking sheet. Evenly drizzle the enchilada sauce over the chips, then top with black beans, olives, shallot, and end with shredded cheese.
3. Place in oven for 15 minutes, or until chips are toasted and the cheese has melted. Top with sliced jalapeños, tomatoes, shredded lettuce or cabbage, and cilantro. Serve with sour cream and guacamole on the side.

Yields: 4-6 servings

Vegan Cookie Dough Bites!

Vegan Cookie Dough Bites
adapted from V.K. Rees Photography

1 1/2 c. chickpeas, rinsed and drained (approximately 1 can)
3 T. sweetener of your choice (I used agave nectar but you could use honey or maple syrup)
1/8 t. baking soda
3 T. nut butter of your choice
2 t. vanilla
pinch of salt
1 bag (10 oz.) non-dairy chocolate chips
2 t. shortening

Combine all of the ingredients except the chocolate chips and shortening in a food processor. Process till smooth, scraping down the bowl once or twice if needed. Transfer mixture to a medium bowl.

Mix in 2 T. of chocolate chips (reserve the rest for dipping). Form into balls and freeze on a baking sheet till solid.

Set a wire rack over a baking sheet covered with tin foil. In the top half of a double boiler set over barely simmering water, melt the remaining chocolate chips and shortening – stir till smooth and remove from heat.

Using a fork, dip one bite into the melted chocolate, turning till covered. Lift the bite out of the chocolate and tap gently on the side of the bowl to remove excess. Place on wire rack. Repeat with remaining bites. Return bites to freezer and freeze till solid.