Posts tagged "vegan recipes"
Mexicali Stuffed Pita Pockets
I love Mexican food, but it’s not always very vegan or healthy. That’s why (inspired by a photo I saw here on Tumblr) I created a quick and easy recipe to make a more healthful type of Mexican dish. This sandwich is loaded with fiber, healthy fat, and protein. Try it today!!
Pumpkin and Black Bean Empanadas
I love empanadas! These are hearty, healthy and flavorful. Make them asap. Feel free to substitute mashed sweet potato for the pumpkin. This recipe makes a lot of filling, so you may have leftovers—serve it with tortilla chips as an appetizer.
Pumpkin and Black Bean Empanadas, adapted from Vegan Yack Attack
- 2 cups flour
- 4 tablespoon cornmeal
- 4 tablespoon olive oil
- 4 teaspoon baking powder
- 2 teaspoon sugar
- 1 teaspoon salt
- 1 cup water
- Tbsp. Olive Oil
- 1 Large Onion, Diced
- 3 Cloves of Garlic, Minced
- 1 1/2 Cup Red or Orange Bell Pepper, Diced
- 1 cup Tomato, Diced
- 1 can pumpkin
- 1 14 oz. Can No Salt Added Black Beans, rinsed and drained
- 1-8 oz. Can Tomato Paste
- 1 Jalapeño, Minced
- 2 tsp. Chili Powder
- 1 tsp. Smoked Paprika
- 1 tsp. Cumin
- 1/2 tsp. Cayenne Pepper
- 1/4 cup Cilantro
- 3/4 Cup Daiya Cheddar Shred
- Heat olive oil in a large pan over medium. Once hot place onions and garlic in pan and cook until the onions are clear, making sure to stir almost constantly. Next, add the bell pepper, tomato and pumpkin to the onions; saute together for roughly 5 minutes. Then add beans to the pan along with the tomato paste, jalapeño, and spices.
- Let it simmer for 5 minutes while you make the dough: Combine all of the crust ingredients, except the water in a bowl and mix until it looks like coarse meal. Add a little bit of water at a time, mixing until the dough comes together in a ball (I added less than a cup of water).
- Sprinkle the Daiya Cheddar Shreds throughout the pumpkin mixture and stir together so that everything is mixed well, and lower the heat of the pan to low-medium until the shreds are a little melted.
- Sprinkle a bit of cornmeal on the work surface and rolling pin so the dough doesn’t stick. Divide the dough into 8-10 balls and roll out each into 7″ circles that are about 1/8″ thick.
- Place the filling on one side, leaving about an 1/2 inch edge, do not over stuff. Carefully bring the other side over the top and press along the edges to seal. Repeat with the rest of the dough.
- Place the pockets on a well-oiled baking sheet and brush the tops with olive oil. Bake for about 20 minutes until the top and edges are lightly browned and warmed through.
Peach & Pineapple Smoothie
I love, love, love smoothies. I don’t care if it’s cold as the Arctic outside! Smoothies make it easy to get essential vitamins and nutrients, with little effort or cleanup.
Eggplant parmigiana, and chicken parmigiana can be loaded with oil and fat, but I found a way to make both these dishes healthier!! One is even vegan!!
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Veggie Pot Pie
This recipe is from Vegetarian Times and is vegan!! I love veggie pot pie! It’s perfect for these cold fall evenings. Pot pies can be caloric, but this recipe is only 244 calories!!!
This recipe and photo is from the blog Eating Bird Food.
Vegan Pumpkin Ricotta Pizza
This unique pizza will surprise you with it’s yumminess (and healthfulness). It features a whole wheat crust, hummus, pumpkin instead of tomato and a tofu ricotta in place of regular cheese, but definitely doesn’t lack any flavor. I used a recipe from Whole Foods for the ricotta and it’s fabulous – so good, I was eating it by the spoonful. I will note that while the ricotta was delicious, I did miss the melty cheese aspect we all love. Next time I will splurge and buy a vegan cheese that melts like Daiya mozzarella shreds to add a little melted action to the pizza.
- Pizza crust (I kept it simple and used TJ’s whole wheat)
- 1 teaspoon olive oil
- 1/3 cup onions, finely chopped
- 3 cloves of garlic, minced
- 3/4 cup canned pumpkin
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 – 3 Tablespoons roasted red pepper or garlic hummus
- 1 – 1 1/2 cup tofu ricotta
- 1 1/2 cup fresh spinach
- 1/2 cup sliced mushrooms
- 1/3 cup sun-dried tomatoes, sliced
- crushed red pepper, optional
- Preheat oven to 375° and prepare pizza crust (make your own or follow the directions on the packaging).
- Heat olive oil in a skillet and saute onions and garlic until fragrant and soft. Place cooked onions and garlic in a bowl and stir in pumpkin, basil, oregano, sage salt and pepper.
- Saute the mushrooms and fresh spinach over high heat in the same skillet used for the onions and garlic. Cook until the spinach has wilted and most of the liquid has been cooked off.
- Turn off the heat and let the veggies cool.
- Place pizza on pizza stone or round baking sheet and spread a thin layer of hummus on the crust. Spread pumpkin sauce evenly over the hummus layer and sprinkle on 1 cup of tofu ricotta.
- Take a few paper towels and wrap them around the cooked spinach and mushrooms to squeeze out any liquid still left – this will make sure the pizza isn’t soggy.
- Add spinach, mushrooms and sun-dried tomatoes to the pizza. Sprinkle on more ricotta, if desired.
- Cook pizza stone or round baking sheet in oven and cook for 25-30 minutes** or until pizza crust is brown on the edges and the crispiness level you desire. Let the pizza cool for a few minutes, slice, sprinkle on some crushed red pepper and enjoy!
**The cooking time will vary depending on the type of crust and pan you use to cook the pizza. Just be sure to watch it carefully after it’s cooking 15-20 minutes.
If you try the pumpkin pizza recipe, definitely let me know what you think! Pumpkin pizza not your style? I’d still recommend trying the tofu ricotta recipe – it tastes delicious and could be used in a ton of different recipes including stuffed shells or lasagna. It’s a Health Starts Here recipe from Whole Foods so it’s got great nutrition facts to boot.
So pumpkin pizza is pretty crazy, but I know there’s other crazy pizza creations out there. What’s the most unique pizza you’ve ever had?
Chocolate Chip Cookie Dough Dip
(healthy and vegan!)
- 1/2 tsp vanilla
- 1/2 cup tofu (such as Morinu silken-firm) (100g)
- 1/2 cup vegan cream cheese (90g)
- 1 tsp stevia (2 NuNaturals packets) or 4 tsp sugar (or more, if desired)
- handfuls (and handfuls!) chocolate chips
- optional: tiny dash salt
Blend all of the ingredients, except the chocolate chips, together. (I used the Magic Bullet.)
Then add in your chocolate! Makes about 1 cup.
Yumm! Trying this soon!
experimenting in the kitchen is fun and ends up with weird food like this. i mean, it’s not THAT weird (it totally looks like a meal my parents would’ve made for me as a kid) but still…
first we got fresh peas, cooked and then mixed with a little earth balance. (straight from the pods, i shucked them for like an hour!) there’s also some shredded kale back there. and there’s a navy bean pecan patty. weird right? whatever! it tastes good.
- put in a food processor: 1 1/2 cups cooked white/navy beans, handful pecans, 1/4 cup ground oats (you can grind rolled oats yourself in a coffee grinder or food processor beforehand), a sprinkle of brown sugar, a sprinkle of white pepper, 2-3 tsp sea salt (or to taste), and 1/4 cup olive oil.
- process until it’s a consistent mixture. if you need more liquid add in water or veggie stock.
- fry up on a pan until both sides are browned.
- this recipe makes 2 patties. enjoy ur quirky new food!
I just created a new smoothie, and it was delicious!
Blackberry n Strawberry Smoothie
- 1 Handful of frozen blackberries
-1 Handful of frozen strawberries
-1 cup of water
-1/2 cup of vanilla almond milk
-1 scoop of vegan vanilla protein powder
Blend all ingredients in the blender (I recommend that you save up and purchase a Vitamixer). Pour contents into a glass and enjoy.