Articles tagged with: fettle vegan

EASY VEGAN RECIPE: Miso Roasted Brussels Sprouts

on Monday, 28 November 2016. Posted in Recipes

EASY VEGAN RECIPE: Miso Roasted Brussels Sprouts

Even if you have never been a "brussels sprouts person" we think you will love these miso roasted cuties; recipe from the Fettle Vegan food blog. Not only is it super quick, easy, and has few ingredients, but it is very good for you! Brussels sprouts are jam packed with vitamin C and vitamin K, and they're known to keep you feeling fuller for a longer period of time (as compared to some other green vegetables). So go on, give 'em a try! Yum, yum!

Ingredients:

1/2 pound brussels sprouts, trimmed
1 Tbsp. coconut oil, melted
1 Tbsp. miso paste
1 Tbsp. maple syrup
1 Tbsp. apple cider vinegar
1 tsp. soy sauce (or aminos)
1 tsp. Sriracha sauce

Directions:

1. Preheat oven to 400°F.
2. Wash and trim brussels sprouts, halving the largest ones. Place them into a medium cast iron pan or oven safe baking dish. Set aside.
3. In a medium bowl, whisk together the coconut oil, miso paste, maple syrup, apple cider vinegar, soy sauce, and Sriracha. Drizzle the mixture over the brussels sprouts, tossing to coat evenly.
4. Place in the oven and roast for 20-25 minutes, flipping about halfway through.
5. Serve and enjoy!

Find more great seasonal vegan recipes at FettleVegan.com.

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

RECIPE: Soothing Homemade Golden Milk

on Monday, 26 September 2016. Posted in Recipes

RECIPE: Soothing Homemade Golden Milk

Turmeric is not just for your favorite curry dish! Did you know that turmeric is a natural anti-inflammatory? It is also considered an antioxidant, containing anti-depressant properties, and known in India to be fantastic for overall wellness and health. Which brings us to the ever growing trend of 'golden milk'! Mixed with some natural sweeteners and delicious served hot or cold, this turmeric-laced, healthful drink is a great way to start or end your day. The best part is you probably already have most if not all the required ingredients already. So, go out there and give it a try! Enjoy!

Ingredients:

2 cups almond or coconut milk
2-3 Tbsp. maple syrup
1 tsp. ground turmeric
1 tsp. vanilla extract
1/2 tsp. ground ginger
1/4 tsp. cinnamon
1/8 tsp. cardamom
1/8 tsp. nutmeg
Pinch of black pepper

Directions: 

1. In a small saucepan, over medium heat, warm the non-dairy milk of choice (do notbring to a boil).
2. Add in the maple syrup, turmeric, vanilla, and other ingredients, whisking until the spices are completely dissolved. 
3. Simmer for 4-5 minutes, until the milk is hot and everything is well combined. 
4. Taste and adjust the flavors to your preference, as desired.
NOTE: Turmeric can stain clothing, counter tops, and plates. Be sure to have some vegetable oil handy should you need an emergency clean up. It will not, however stain your teeth. So no worries there!

Find more delicious vegan recipes on FettleVegan.com.

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

RECIPE: Buffalo Cauliflower Grinders by Fettle Vegan

on Monday, 22 August 2016. Posted in Recipes

RECIPE: Buffalo Cauliflower Grinders by Fettle Vegan

The cauliflower craze is not over yet! Introducing this lovely buffalo cauliflower recipe by the ever inspiring Fettle Vegan food blog. It's got all the makings for a perfect dinner, potluck, or picnic. Just be sure to plan ahead on if you'll buy or make your broccoli 'slaw' and where you'll get the yummy vegan cream cheese of your choice. Oh and be sure to double check the baguette or ciabatta ingredients. Sometimes they contain surprise milk or eggs. Anywho, eat up and enjoy!

Ingredients:
1 tsp coconut oil
4 heaping cups cauliflower (about 1 large head), chopped into bite-sized florets
1 cup hot sauce (something like Frank's Red Hot would work)
2 cups broccoli slaw (shredded broccoli, carrots, and red cabbage)
1 Tbsp. olive oil
1 Tbsp. lemon juice
Pinch of salt
4 demi baguettes or ciabatta rolls
1/2 cup vegan chive cream cheese (try Kite Hill brand)
Green leaf lettuce, enough for 4 sandwiches

Directions:
1. Heat coconut oil in a frying pan over medium heat. 
2. Chop cauliflower florets and toss the in a pan with hot sauce. Cook them together over medium heat, tossing to coat, for about 12-15 minutes or until softened.
3. While cauliflower cooks, pour broccoli slaw into a mixing bowl with the olive oil, lemon juice, and pinch of salt. Toss to coat everything evenly and set aside.
4. Slice ciabatta rolls or baguettes and smear about 2 tablespoons of cream cheese onto one side. Wash and dry the lettuce and set aside.
5. When cauliflower is done and cools slightly, scoop it onto the rolls and top with the slaw, lettuce leaf, and other half of the bun. Serve immediately or wrap in paper and take them to a picnic!

Find more great and simple vegan recipes at FettleVegan.com.

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

RECIPE: Strawberry Phyllo Strudels - by Fettle Vegan

on Monday, 25 July 2016. Posted in Recipes

RECIPE: Strawberry Phyllo Strudels - by Fettle Vegan

This relatively simple pastry recipe will have all your friends talking about how delightful vegan food yums can be. If you're wondering about the phyllo sheets (store bought, that is) like we were, it turns out a handful of brands are "accidentally" vegan. Just be sure to read ingredients, as always. Have fun with this one and change up the fruit(s) if you're feeling jazzy. Enjoy!

Phyllo Ingredients:
1/4 cup coconut oil, melted
12 large phyllo sheets, divided and folded in half
2 cups fresh strawberries, washed, hulled, and chopped

Frosting Ingredients:
1/2 cup plain vegan cream cheese
3 Tbsp. maple syrup
1 tsp. vanilla extract

Directions:
1. Preheat oven to 400°F and line a baking sheet with parchment/baking paper.
2. Layer the folded phyllo sheets on the prepared baking sheet, brushing each sheet with the melted coconut oil before adding the next. Brush the 6th sheet with coconut oil and spread the strawberries, leaving about a 1-inch border around the edges.
3. Layer the remaining 6 sheets, continuing to brush with coconut oil. Once the top layer has been brushed, use a large sharp knife or pizza cutter to slice the pastry into 8 equal rectangles. 
4. Bake for 12-16 minutes, or until golden brown.
5. While pastries bake, prepare the cream cheese glaze by whisking together the cream cheese, maple syrup, and vanilla until smooth. When pastries finish baking, let cool for at least 10 minutes, then drizzle with cream cheese glaze. 

Find more great vegan recipes over FettleVegan.com. 

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

RECIPE: Garlic Ginger Roasted Carrots

on Monday, 11 July 2016. Posted in Recipes

RECIPE: Garlic Ginger Roasted Carrots

We're keeping it light, simple, and healthy this week! This quick and easy appetizer recipe will likely be one you'll want to make again and again. Carrots of course are incredibly healthy, boasting loads of vitamin A, C, and K as well as being high in fiber, a great source of antioxidants, and full of iron and potassium. Lightly seasoned and roasted, this dish is great for summer picnics, group outings, or even roasting on the grill! Try this out with some of your other favorite veggies too. Enjoy!

Ingredients:

1.5 pounds heirloom rainbow carrots (regular orange carrots work great, too!)
1-2 Tbsp. olive oil (or coconut oil)
6 cloves garlic, minced
2 tsp. fresh ginger, grated
1/2 tsp. salt
1/4 tsp. ground pepper
Fresh thyme, for garnish

Directions:

1. Preheat oven to 420°F.
2. Wash carrots and remove any green tops.
3. Chop larger carrots in half lengthwise, and lay the carrots on a lined baking sheet.
4. Drizzle carrots with olive oil and sprinkle with garlic, ginger, salt, and pepper overtop.
5. Use your fingers to gently flip the carrots, covering them as evenly as possible with the oil and spices.
6. Bake for about 30 minutes, flipping halfway through. Carrots will be done when they are fork tender and beginning to brown.
7. Remove from oven, sprinkle with thyme, and serve immediately.

Find more fantastic and simple vegan recipes at FettleVegan.com. 
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

RECIPE Party-Sized Jackfruit Nachos via Fettle Vegan

on Monday, 20 June 2016. Posted in Recipes

RECIPE Party-Sized Jackfruit Nachos via Fettle Vegan

Have you tried jackfruit yet? It's become all the rage in the vegan world and is definitely worth getting to know, in the kitchen. We've got an easy start for you right here with this nacho recipe from the Fettle Vegan food blog. Mix and match your favorite toppings, vegan cheeses, vegan sour cream, guacamole and more. Enjoy!

Ingredients:

1 large bag of tortilla chips
1 15oz. can of black beans, drained
2 20oz. cans of jackfruit, in brine (try Upton's Naturals)
1-2 cups vegan queso (try Nacheez)
1/2 cup red onion, chopped small
1/2 cup black olives, sliced
1/4 cup fresh cilantro, chopped
Guacamole, for serving
Limes, for garnish

Directions:

1. Preheat oven to 375°F and line baking sheet with parchment paper.
2. Spread tortilla chips evenly over the baking sheet and scatter the drained black beans overtop. Layer the seasoned, cooked jackfruit evenly overtop, then place the baking sheet in the oven for ten minutes to heat everything together.
3. Remove sheet from oven and immediately top with queso, chopped red onion, olives, cilantro, and guacamole. 
4. Serve immediately. 

Find more fantastic vegan recipes on FettleVegan.com. 

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

RECIPE: Baked Black Bean Burgers (perfect for Memorial Day)

on Monday, 23 May 2016. Posted in Recipes

RECIPE: Baked Black Bean Burgers (perfect for Memorial Day)

Looking for a solid Memorial Day recipe? We've got just the one! Check out these scrumptious baked black bean burgers! Add your own favorite toppings and sauces for maximum enjoyment. This recipe makes about 12 patties. Noms-away!

Ingredients:
3 cups cooked black beans
1 cup cooked quinoa
1 cup mashed sweet potato
1/3 cup chopped onion
1/2 cup roughly chopped sprouted pumpkin seeds
1 cup freshly grated carrot
1/3 cup nutritional yeast
1 cup ground flax seed
1/4 cup chili powder
3 Tbsp. vegan barbeque sauce
1 Tbsp. minced garlic (about 2 cloves)
1 tsp. salt & 1 tsp. pepper
1/2 cup sesame oil
1/2 cup water
1/4 cup gluten-free oats

Directions:
1. Preheat oven to 400°F.
2. In a food processor, combine all ingredients except oil, water, and oats. Combine until everything is mixed together but not mushy. It's okay if there are some lumps.
3. Pour mixture into a large mixing bowl. Add the water and oil; stir well. Add oats, allowing them to absorb any excess moisture.
4. Form mixture into hockey puck sized patties, and place onto a nonstick baking sheet. Bake for about 15 minutes or until burgers are uniformly browned and cooked all the way through. 
5. Serve with tomatoes, avocado, grilled onions, sprouts and/or your favorite mustard and other toppings on a bun of your choice. 

For more awesome vegan recipes check out FettleVegan.com.

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

RECIPE: Kimchi Coconut Bacon Grilled Sandwich

on Monday, 18 April 2016. Posted in Recipes

RECIPE: Kimchi Coconut Bacon Grilled Sandwich

Here's one to add to your recipe folder! Super quick, simple, and few ingredients, this kimchi coconut bacon grilled sandwich (created by the ever inventive Fettle Vegan food blog), will quickly become one of your favorites. Aside from kimchi being super good for our bodies—aiding in digestive health; a keen source of probiotics, may lower cholesterol levels, is rich in antioxidants, and is an immune-booster—this sandwich also just tastes fantastic. So, it's pretty much great all around!

Ingredients:

2 slices of crusty bread (try sourdough)
About 1/4 cup of your favorite vegan cheese
About 1/4 cup coconut bacon (try Phoney Baloney's)
Kimchi (amount varies based on preference)
Vegan butter or coconut oil, for frying

Directions:

1. Spread both slices of bread with your favorite vegan cheese (or top with your favorite vegan cheese slices). 
2. Sprinkle coconut bacon over-top the slices, then assemble sandwich by placing the slices together. 
3. Spread both outer sides of bread with a thin layer of vegan butter or coconut oil, then place onto skillet (over medium heat).
4. Fry sandwich until bread becomes golden and crispy. Flip and toast other side.
5. When done, remove from skillet and open it up. 
6. Layer kimchi inside, sprinkle with a bit more coconut bacon, and replace bread.
7. Slice in half; enjoy!

Find more easy and delicious vegan recipes on FettleVegan.com. 

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

RECIPE: Simple Vegan Avocado Pesto Pasta (by Fettle Vegan)

on Monday, 14 March 2016. Posted in Recipes

RECIPE: Simple Vegan Avocado Pesto Pasta (by Fettle Vegan)

Few things are as comforting as a hearty pasta dish. We love this recipe from the Fettle Vegan food blog, using simple ingredients for a delightful dish. Make it your own by adding in some of your favorite chopped veggies, if you wish! Noms away!

Ingredients:

1 1/2 cups fresh basil
1/4 cup hemp seeds (shell-free)
1 1/2 Tbsp. lemon juice
2 garlic cloves
1/2 tsp. black pepper
1/4 tsp. salt
1/4 cup olive oil
1 medium avocado, halved and seed removed
16 oz. spaghetti (or your favorite kind of pasta)
lemon slices, for squeezing + garnish (optional)
hemp seeds, for garnish (optional)

Directions: 

1. In a food processor or high speed blender combine the basil, hemp seeds, lemon juice, garlic, pepper, and salt. 
2. Drizzle in the olive oil and scoop avocado into the mixture; process until creamy. Set aside.
3. Bring a large pot of salted water to a boil.
4. Cook pasta according to package instructions. 
5. Once pasta is cooked and drained, pour avocado pesto sauce overtop the pasta. 
6. Toss to evenly coat. Divide and plate the avocado pesto pasta onto serving plates and garnish with squeezed lemon and sprinkles of hemp seeds, if desired. Enjoy!

Find more fantastic and simple vegan recipes on FettleVegan.com. 

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

RECIPE: Golden Beet Salad with Cashew Ricotta Topping

on Monday, 29 February 2016. Posted in Recipes

RECIPE: Golden Beet Salad with Cashew Ricotta Topping

It's beet season which means it's time to utilize these immune-boosting, fiber-packed, delicious root vegetables. Amber of the Fettle Vegan food blog has put together this super simple and scrumptious salad complete with a cashew 'ricotta' topping. Feel free to add your own favorite ingredients too. Enjoy!

Ingredients:

1/2 cup walnuts, chopped
1 cup raw cashews, soaked in warm water
2 Tbsp. water
1/4 tsp. salt
4 medium golden beets
4 cups arugula
balsamic vinegar, as needed for serving

Directions:

1. Preheat oven to 350°F and spread chopped walnuts onto a lined baking sheet. Bake for 8-10 minutes, stirring once. When finished, set aside to cool.
2. Soak the raw cashews in warm water for at least 30 minutes. Drain and pour into food processor. Add water and salt; pulse until fluffy, chunky texture. Set aside.
3. Trim the ends of the beets, then place in medium sized pot of water. Bring to boil. Then lower heat and cook over medium heat until fork tender (about 20-30 minutes). Drain water and let cool slightly before using your fingers to slide skins off. Thinly slice cooked beets.
4. Spread arugula between two large plates and top with the toasted walnuts, a couple tablespoons of the cashew 'ricotta,' sliced beets and drizzle with balsamic vinegar. Serve and enjoy!

For more great vegan recipes check out FettleVegan.com. 


Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

RECIPE: 4-Ingredient Strawberry Vegan Ice Cream

on Monday, 08 February 2016. Posted in Recipes

RECIPE: 4-Ingredient Strawberry Vegan Ice Cream

Happy almost-Valentine's Day! We were aiming for something sweet and "love-y" today to ring in this romantic day. Since we won't "see" you until after Valentine's Day we're a week early. ::smiles:: Anywho, we love this super simple ice cream recipe from Amber over at the Fettle Vegan food blog. The cool part is you could always swap out the strawberries for any other frozen fruit (how about mangoes? Cherries?). NOTE: This one requires overnight prep so be sure to plan ahead. 

Ingredients:
2 cans full-fat organic coconut milk
2 cups frozen strawberries
2 Tbsp. maple syrup (or your favorite sweetener)
1 tsp. vanilla extract

Directions:
1. Refrigerate the cans of coconut milk overnight.
2. When ready, open cans and scoop the full-fat thick white layer off the top half of the can and into a high speed blender or food processor.
3. Save the clearish liquid at the bottom to use in smoothies, oatmeal, or anything else that requires coconut milk. 
4. Add the strawberries, maple syrup, and vanilla extract. 
5. On a slow setting, start to blend and then increase speed as the strawberries begin to break down.
6. Blend for about 1 minute or until all ingredients are completely combined. 
7. Scoop the mixture into a medium bowl or loaf pan and freeze for at least 3 hours. 
8. When ready to eat, remove from freezer and let sit for 5-10 minutes to soften. 
9. Scoop into serving bowls and top with whatever your heart desires. 

Find more easy vegan recipes at FettleVegan.com. 
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

VEGAN RECIPE: Fig & Almond Chia Oat Pudding

on Monday, 04 January 2016. Posted in Recipes

VEGAN RECIPE: Fig & Almond Chia Oat Pudding

After our fantastically indulgent holiday season we are more than ready for a recipe that's quick to throw together (this one takes about 5 minutes), easy to make (most ingredients you may already have around the house), and super healthy (this one is gluten-free, vegan, and fully raw). 

Thanks to the chia seeds, this meal (or snack) is packed with antioxidants, fiber, and protein. The oats add a creamy thickness to the pudding, as well as healthful minerals like zinc, magnesium, manganese, and selenium.

We submit that it's not exactly fig season but the cool thing about this one is you can sub the figs (which are more common in the months of June and August-October) for pretty much any number of your favorite fruits. Yum!

Ingredients:
3 Tbsp. chia seeds
2 Tbsp. rolled oats
1 cup non-dairy milk (try almond)
1 tsp. maple syrup (or agave, optional)
1/2 tsp. almond extract
1/2 tsp. vanilla extract
4-6 figs, roughly chopped (or your favorite seasonal fruit)
sliced almonds, for garnish

Directions:
1. In a medium sized bowl mix chia seeds, oats, milk, sweetener, and extracts.
2. Set aside to coagulate for 15-20 minutes. 
3. Top with figs (or your favorite fresh fruit) and sliced almonds.
4. Enjoy (leftovers last for up to one week in the fridge)!

For more healthful vegan recipes visit FettleVegan.com. 

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

RECIPE: Roasted Romanesca Cauliflower

on Monday, 16 November 2015. Posted in Recipes

RECIPE: Roasted Romanesca Cauliflower

Talk about a beautiful or possibly terrifying looking vegetable! The romanesco cauliflower is truly nature's work of art. Originating from Italy this intriguing veggie is a bit crunchier than its more tree-like-looking traditional counterpart, and has a lighter, near-buttery flavor all on its own. If you can't find this symmetrical vegetable at your store this time of year, no worries, the cauliflower type you're used to, will work equally as well with this dish. But keep your eyes peeled for this "Roman" variety as we think you'll truly love it. 

Ingredients:
1 large head romanesco cauliflower
1/4 cup liquid coconut or olive oil
1/2 cup diced red onion
6 cloves garlic, minced
juice of 1 whole lemon (about 1/4 cup)
1 tsp. smoked paprika
1/2 tsp. chili powder
1/2 tsp. salt & pepper
1/2 cup dry sherry (optional)
fresh chopped cilantro, for garnish

Directions:
1. Preheat oven to 400°F.
2. Trim and wash cauliflower leaves and cut the stem so that the cauliflower stands upright in a heavy cast-iron pan (with lid). Place cauliflower in the pan; use a sharp knife to carve a 1 inch deep "X" into the top of the cauliflower. 
3. In a small bowl combine oil with the onions, garlic, lemon juice, and spices. Pour over the cauliflower, slightly pulling the "X" apart so the oil can seep into the middle. Evenly coat the cauliflower (no need to flip over). 
4. Pour sherry lightly over the whole thing, then cover the pan. Bake for 40 minutes or until cauliflower is fork-tender. Then remove the lid and cook for another 10-15 minutes. 
5. Remove from oven and serve with an extra squeeze of lemon juice, sprinkle with cilantro and enjoy!

For more yummy vegan recipes check out FettleVegan.com. 
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

RECIPE: Roasted Butternut Squash & Apple Soup (from Fettle Vegan)

on Monday, 26 October 2015. Posted in Recipes

RECIPE: Roasted Butternut Squash & Apple Soup (from Fettle Vegan)

It's definitely that time of year, full of fantastic warming recipes good for the belly and the soul. And we found a great one just for you! Check out this roasted butternut squash and apple soup recipe from Amber over at the Fettle Vegan food blog. We just know you're going to love it.

Ingredients:
1 tsp. coconut oil
1-3 lb. butternut squash, peeled, deseeded and cut into 1 inch cubes
1 Tbsp. coconut oil
2 small yellow onions, chopped
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
2 tart green apples, cored and chopped
4 cups vegetable broth (or water)
1 tsp. salt
1/2 tsp. pepper
pinch of nutmeg
Toasted pepitas, garnish (optional)
Sprinkle of nutmeg, garnish (optional)

Directions:
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Peel and cut the butternut squash into 1 inch cubes and place on baking sheet. Drizzle with 1 tsp. coconut oil and sprinkle with a bit of salt and pepper. Bake for about 30 minutes, flipping halfway through. Set aside to cool.
3. While squash roasts, heat 1 Tbsp. of coconut oil over medium heat in a large pot. Saute onions and garlic for about 5 minutes, until they become fragrant and soft. 
4. Add carrots and celery to the onion and garlic mix, sauteeing all together for another 2-3 minutes. Toss in the apples, vegetable broth, and spices, and bring to a boil.
5. Once boiling, reduce heat, cover, and let simmer for 30 minutes. 
6. Remove from heat, toss in roasted squash, and combine, in a high speed or immersion blender. 
7. Pour blended soup back into the pot and serve immediately with toasted pepitas and a sprinkle of nutmeg for garnish. 

 

Find more great seasonal vegan recipes at FettleVegan.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook, Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

RECIPE: Mexican Wheat Berry Salad

on Monday, 28 September 2015. Posted in Recipes

RECIPE: Mexican Wheat Berry Salad

We love the sounds (and looks) of this fun dish from our friend Amber over at theFettle Vegan food blog. From reading Amber's post about this particular recipe we learned that wheat berries are the whole kernel of wheat (which includes the bran, germ, and endosperm). This means that they are unprocessed and the purest form of wheat available on the market. Wheat berries are "high in fiber and rich in vitamins B1 and B3, plus magnesium, phosphorus, copper, manganese, and selenium," notes FettleVegan.com. Not to mention they're super filling. All in all great stuff and we're excited to share one of Amber's fabulous recipes using this fun ingredient!

Ingredients:

3/4 cup hard wheat berries
3 cups water
1/2 cup vegan queso cheese (click HERE for a recipe or try the Nacheez brand)
1-2 Tbsp. jalepéno, chopped 
1/2 cup tomatoes, diced
1/2 cup green onion, sliced
juice of 1 lime
chips for scooping (optional)

Directions:

1. In a medium pot, boil wheat berries in water for about an hour, until the berries become soft enough to eat.
2. Drain the water and set the berries aside to cool.
3. Prepare the vegan queso cheese sauce (or take out the ready-made version).
4. Prep jalapenos, tomatoes, green onion, and cilantro.
5. Once wheat berries have cooled mix in the queso, jalapenos, tomatoes, and green onion (save a little for garnish, if you'd like), chopped cilantro, and the lime juice.
6. Mix together with wooden spoon to combine.
7. Scoop into bowls, garnish, and serve. 

Find even more vegan recipes on FettleVegan.com. 
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook, Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

 

RECIPE: Southern Fried Zucchini Fritters

on Monday, 07 September 2015. Posted in Recipes

RECIPE: Southern Fried Zucchini Fritters

Fritters may or may not be a Labor Day weekend "thing" but heck, why not! When we saw these beauties from the Fettle Vegan food blog we just had to share 'em. Double up the recipe and make a bunch for your holiday festivities today. Enjoy!

Ingredients:
2 cups potatoes, peeled and grated
2 cups zucchini, grated
1/2 cup onion, grated
1/2 cup water + 3 Tbsp. chia seeds, blended
2 cloves garlic, minced
1/4 cup flour (gluten-free flour optional)
1/2 tsp. baking powder
1/2 tsp. cayenne
1/2 tsp. smoked paprika
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup coconut oil (for frying)
lemon/lime wedges, cilantro, and hot sauce optional for garnish

Directions:
1. Grate peeled potatoes, zucchini, and onion into large colander. Let drain for about five minutes, using paper towel to gently squeeze out excess water.
2. Heat coconut oil in a large cast iron (or frying) pan on medium heat. 
3. Transfer drained veggies to a large mixing bowl. Add blended chia seed mixture and garlic; stir to combine. 
4. Add flour, baking powder, cayenne, smoked paprika, salt, and pepper to the veggies; stir to combine. 
5. Scoop a 1/4 cup amount of the mixture into heated oil and press gently with the back of a spoon to flatten. 
6. Let cook for about 2 minutes, until golden brown, before flipping. Once fritter is crisp and golden use a spatula to move it to a paper-towel lined plate. 
7. Serve immediately or refrigerate for up to a week. 

Find more delicious vegan recipes at FettleVegan.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

 

RECIPE: Pickled Cucumber Salad w/Peas & Fresh Dill

on Monday, 10 August 2015. Posted in Recipes

RECIPE: Pickled Cucumber Salad w/Peas & Fresh Dill

Light, crisp, refreshing, and easy to prepare we've fallen in love with this recipe from the Fettle Vegan food blog. This is a great one for picnics, potlucks, and between meal snacking. Grab a friend and toss up this wholesome, fresh veggie-full dish for healthful eats this August.

Ingredients:
2 large cucumbers, peeled, deseeded, and sliced (about 3 cups)
1 large shallot, thinly sliced
1.5 Tbsp. salt
1.5 Tbsp. apple cider vinegar
1 tsp. sugar
2 Tbsp. fresh dill, finely chopped
1 cup peas
1/4 tsp. ground black pepper

Directions:
1. Wash and peel cucumbers. Remove ends and cut lengthwise. Using a spoon, scoop out the seeds from the middle so you have two boat-like halves. Slice the halves into little crescent moon shapes. Place prepared cucumbers into a medium sized colander. 
2. Thinly slice the shallot and add to colander. 
3. Toss shallots and cucumbers with the salt and let sit for about 20 minutes.
4. Then, squeeze the veggies to drain excess liquid and rinse them well under cool water. Place drained and rinsed veggies into a medium mixing bowl and set aside.
5. In a small bowl, combine vinegar with sugar and stir well. 
6. Toss in cucumber and shallot mixture, stir in dill, peas, and pepper. Toss to combine and serve immediately with an extra sprig of fresh dill.

Find more great light and healthy vegan recipes on FettleVegan.com. 
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

RECIPE: Peanut Butter Chocolate Chunk Banana Bread

on Monday, 13 July 2015.

RECIPE: Peanut Butter Chocolate Chunk Banana Bread

Here's a great one to add to your recipe folder! A good hunk of sweet, chocolatey, peanut butter-y banana bread along with a tall glass of freshly squeezed lemonade or cold almond milk sounds so good right about now. We love that this one can be made gluten-free and is a steadfast recipe. Plus, you can totally freeze loaves if you want to double or triple a batch and save some for later. Enjoy!

Ingredients:
2-3 bananas, mashed (about 1 1/2 cups)
1/3 cup oil
1/4 cup sugar
1/4 cup peanut butter
3/4 cup vegan milk (we like almond)
1 tsp. vanilla extract
1 tsp. vinegar
2 cups whole wheat flour (or 1 3/4 cup gluten-free flour)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup vegan chocolate chunks (or chips)

Directions:
1. Preheat oven to 350°F. In a large bowl mix the bananas. Set aside.
2. In a large bowl whisk together the oil, sugar, milk, peanut butter, vanilla, and vinegar. Let sit for 3-5 minutes while preparing the dry ingredients (step 3).
3. In another bowl combine the flour, baking powder, baking soda, and salt. 
4. Slowly add the dry ingredients to the wet, stir to combine into a batter.
5. Add the mashed bananas to the mixture and stir again. 
6. Add the chocolate chunks and mix to combine. 
7. Pour mixture into greased, lined, or nonstick loaf pan. Bake for 45-60 minutes or until an inserted toothpick comes out clean. 
8. Remove from oven and let cool for at least 30 minutes before slicing. 
 

For more fantastic vegan recipes visit FettleVegan.com. 
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

RECIPE: Easy Chickpea Breakfast Burritos

on Monday, 22 June 2015. Posted in Recipes

RECIPE: Easy Chickpea Breakfast Burritos

Tired of the same old tofu scramble for breakfast? Check out this quick and simple breakfast burrito recipe from the Fettle Vegan food blog—featuring a light and fluffy seasoned chickpea filler. High in fiber, iron, and protein, a natural  blood sugar stabilizer, chickpeas are not only delicious but super healthy too. Nom away!

Ingredients:

1 tsp. coconut oil
1-15oz can of chickpeas (not drained)
1 clove garlic
1 tsp. cumin
1 tsp. smoked paprika
1/2 tsp. each of salt and pepper
2 tortillas
1 lime, quartered
avocado, halved and sliced
hot sauce, to taste (optional)
cilantro, roughly chopped (optional)

 

Directions:

1. Heat a teaspoon of coconut oil in a medium skillet over medium heat.
2. Pour entire can of chickpeas (including the brine) into a blender or food processor. Toss in garlic and spices and blend until mostly smooth, but pourable.
3. Pour mixture into heated pan. Using a spatula move the mixture around as it begins to cook, letting it slightly brown, becoming like a mashed potato texture.
4. Lay a tortilla flat, scoop about half of the chickpea mixture onto it. Top with slices of avocado, hot sauce, cilantro, and a squeeze of fresh lime. Fold tortilla around mixture and enjoy!

 

Find more great vegan recipes at FettleVegan.com. 

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

 

RECIPE: Surprisingly Simple Fiesta Burger by Fettle Vegan

on Monday, 18 May 2015. Posted in Recipes

RECIPE: Surprisingly Simple Fiesta Burger by Fettle Vegan

Oh yes, we're about a month away from summer—perhaps it's time to start thinking about cookouts and some fantastic recipes to share with friends, yeah?! Check out this awesome Fiesta Burger recipe from the Fettle Vegan food blog. It features the latest craze in vegan burgers, by Field Roast (as well as their popular cheese, Chao). As always, feel free to sub for your favorites and/or what's available to you. Hooray!

Ingredients:
2 Field Roast Hand-Formed Burgers (or your favorite cruelty-free burgers)
1 slice of your favorite non-dairy cheese (try Chao Tomato Cayenne by Field Roast)
2 focaccia buns, sliced
1 large or medium poblano peppers
2 cups shredded purple cabbage
1/4 cup chopped cilantro
1/4 cup freshly squeezed lime juice
1/2 teaspoon salt
1/2 cup vegan mayo
1-2 Tbsp. hot sauce
1/2 tsp. smoked paprika
1 avocado, pitted and thinly sliced

Directions:
1. Preheat oven to 425°F. Roast washed, halved, and seeded peppers on a lined baking sheet for 15-25 minutes, until the skin gets bubbly and brown. Remove from oven, let cool, and peel off bubbly skin, set aside. 
2. In a large mixing bowl toss together cabbage, cilantro, lime juice, and salt.
3. In a small bowl combine mayo, hot sauce, and paprika. Stir well to combine.  
4. Heat a teaspoon of oil over medium heat in a large cast-iron pan. Fry Field Roast patties until crisp and browning on one side. Flip burgers, toss on a slice of vegan cheese, and let burgers cook until equally crisp and browning on the bottom side. 
5. While the burgers cook, slather bottom patties with about 2 Tablespoons of the hot sauce mixture. Top with the cooked burger and melty cheese, then layer on the roasted poblano peppers, cilantro lime cabbage mixture, and sliced avocado. 
6. Spread top bun with a bit more hot sauce (if desired), add top bun to the pile and enjoy! 
 

Find more fantastic vegan recipes on FettleVegan.com.

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes toFacebook,Twitter, and/orInstagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

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