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.

26 Veggie Burger's that Give Beef a run for it's Money

26 Veggie Burger's that Give Beef a run for it's Money

I wanted to quickly share this epic list of Veggie Burgers that Buzz feed posted and my gosh the BBQ tofu looks so good cant wait to try it!

Check it out below!

http://www.buzzfeed.com/deenashanker/veggies-rule-burgers-drool?crlt.pid=camp.s8wmipQTc2MX#.gm8k2OgMq

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.

Oven Baked Awesome Sweet Potato Tots!

Oven Baked Awesome Sweet Potato Tots!

Ingredients

6 Russet Potatoes, peeled and diced
1/4 cup milk
1 cup flour
2-3 eggs, beaten
2 cups crushed Pop Chips

Directions

Preheat oven to 400˚F.

Boil potatoes in a large pot until barely fork tender, about 20 minutes.  Drain and return to pot.

Gradually add the milk and mash the potatoes with a potato masher until mashed, but still lumpy.  You might not need to use up all the milk.  It is important to keep the potatoes lumpy and a little dry so it is not so messy to roll into balls.

Separate the eggs, flour and potato chips in three bowls; set aside.

Form the potato mixture into 1-inch balls and place on wax or parchment paper.  Roll each ball first into the bowl of flour, then the egg and finishing with the chips.  Once coated, form the balls into the tots formation.  Place on baking sheet.

Bake for 12 to 15 minutes, until crispy and golden brown.

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).

Smokin’ Vegetarian Jambalaya!

Smokin’ Vegetarian Jambalaya!

Ingredients:

2 tablespoons olive oil
1 yellow onion, diced small
1 green bell pepper, seeded and diced small
2 cloves garlic, minced
3 ribs celery, diced small
1 teaspoon zesty seasoning (I use Ms. Dash Zesty salt free seasoning)
1/2 teaspoon thyme
1 bay leaf
salt and pepper, to taste
1 (12 ounce) package vegan chorizo (I use Melissa's Soyrizo)
1 (15 ounce) can stewed tomatoes (I use Muir Glen)
1 (12 ounce) package vegan chicken strips (I use Lightlife)
1 cup vegetable stock
2 1/2 cups brown rice, cooked
dash hot sauce, optional (I use Chalua)

Directions:

Heat oil in large skillet (I used one that I could fit the whole dish in to economize on washing dishes, just make sure it has a lid.)

Saute the onion, celery, bell pepper, and garlic over medium heat until soft.

Add the seasonings and vegan chorizo. Be sure to stir well so it doesn’t stick.

Add the tomatoes, vegan chicken strips, stock, and rice, stir well. Reduce heat and simmer until thickened.

Serve with dash of hot sauce if desired.

Pumkin Latte!

Pumkin Latte!

Ingredients:

1 tablespoon pureed pumpkin
1/2 teaspoon cinnamon, plus more for topping
1/2 cup soymilk or soy creamer
Pinch nutmeg
1 to 2 teaspoons raw sugar, to taste
1 teaspoon brown sugar (optional)
1 cup fresh coffee
Vegan whipped 'cream'

Directions:

Mix pumpkin, cinnamon, soymilk and nutmeg with sugar and warm until steamy. Next, add soymilk mixture to coffee. Top with vegan whipped 'cream' and cinnamon.

Amazing Belgian Waffles!

Amazing Belgian Waffles!

Ingredients:

2 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 1/4 cups milk

6 tablespoons vegetable oil

2 large eggs

Suggested additions to batter

1/2 cup finely chopped pecans (optional) or 1/2 cup walnuts (optional) or 10 tablespoons blueberries (fresh or frozen, if frozen, no need to thaw) (optional) or 5 tablespoons mini chocolate chips (optional)

Suggested Toppings

maple syrup or fruit syrup or warm fruit, compote

fruit sauce, fresh berries or chopped fruit

chopped nuts or powdered sugar or whipped cream

ice cream or sorbet or chocolate syrup or fruited yogurt

Directions:

Place all ingredients in a large mixing bowl and combine until well blended.

Allow batter to rest 5 minutes before using.

Use in your Belgian Waffle Maker according to manufacturer's suggestion.

Blackberry Pie Bars!

Blackberry Pie Bars!

Ingredients:

3 cups all-purpose flour
1 1/2 cups sugar, divided
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
Zest and juice of one lemon, divided
1 cup (2 sticks) cold unsalted butter, cut into 1 inch slices
1 large egg
2 teaspoons vanilla extract
4 cups fresh blackberries
4 teaspoons cornstarch

Directions:

Preheat the oven to 375°F. Grease a 9×13 inch pan.

In a food processor, pulse together flour, 1 cup of sugar, baking powder, cinnamon salt and lemon zest. Add the butter, egg and vanilla extra. Pulsing until dough is crumbly. Pat half of dough into the bottom of the prepared pan, saving the remaining dough for the topping.

In a medium bowl, stir together the remaining 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the blackberries. Sprinkle the blackberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for about 45 minutes, or until top is slightly brown (you are only looking for the top to slightly brown, if you cook for too long - the bottom will burn).

Cool completely before cutting into squares. Store in an airtight container.

Aphrodisiacs! Blueberry Pomegranate Salad.

Aphrodisiacs! Blueberry Pomegranate Salad.

This pomegranite salad will get you movign like the god's, it was eatin by Aphrodite on a regular basis!

Salad

1/4 cup pumpkin seeds, toasted

Handful fresh mint leaves, julienned

1 cup organic blueberries

1 cup pomegranate seeds

1/2 cup shredded mshalale cheese or 1/2 cup feta cheese

Directions

To make the lemon pita chips: Preheat the oven to 400 degrees F. Brush the pita bread with extra-virgin olive oil and the lemon juice. Sprinkle with sea salt, freshly ground black pepper. Bake in the oven for about 5 minutes, until golden and crispy.

To make the lemon dressing: In a jar combine extra-virgin olive oil and fresh lemon juice. Shake to emulsify.

To make the salad: Toast the pumpkin seeds in a dry pan over medium-high heat for a few minutes until they become golden and fragrant. Place the julienned mint leaves in a bowl with the blueberries, pomegranate seeds and mshalale cheese. Crumble the lemon pita over the salad and drizzle with the lemon dressing. Sprinkle with a handful of toasted pumpkin seeds; mix to combine

Vegetarian Taco Dip!

 

Vegetarian Taco Dip!

Ingredients

• 1 16 ounce container sour cream
• 1 package taco seasoning
• 2 16 ounce cans refried beans
• 1 16 ounce jar salsa
• 1/2 cup green onions, chopped
• 1 large tomato, chopped
• 2 avocados, diced
• 2 cups shredded cheese
• 1 4 ounce can sliced black olives
• 2 cups shredded lettuce
• tortilla chips

Preparation

Mix sour cream and taco seasoning. Chill in fridge for 30 minutes.

In sauce pan, combine vegetarian refried beans and salsa. Heat on medium, until evenly blended. Let cool.

Shred lettuce. Dice tomatoes, avocados, and green onions.

Take cooled beans and salsa and spread in 11x13 inch pan. Spread sour cream/taco seasoning mixture over beans. Layer the cheese, olives, lettuce, tomatoes, avocados, and green onions in that order evenly over each ingredient.

Serve your seven layer dip with tortilla chips.

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.