Articles tagged with: vegan recipe

RECIPE: Easy Gluten-Free Dijon Miso Brussels Sprouts

on Monday, 22 May 2017. Posted in Recipes

RECIPE: Easy Gluten-Free Dijon Miso Brussels Sprouts

Who doesn't love a good Brussels sprouts recipe? :: wink:: We've got a quick and easy one for you this week featuring a hearty vegetable that's naturally rich in vitamins C and K, high in fiber and potassium, B vitamins, and good-for-you omega-3 fatty acids. This one comes to you from cookbook author, wellness coach, and vegan chef, Tess Challis. Enjoy!

Ingredients:
6 cups Brussels sprouts, trimmed and cut in half
2 tsp. oil (a neutral flavored oil like non-virgin coconut or sunflower)
4 tsp. agave nectar
4 tsp. dijon mustard
1 Tbsp. mellow white miso
3 medium-large cloves garlic, minced or pressed

Directions:
1. Preheat oven to 400 degrees Fahrenheit. Toss the Brussels sprouts with the oil and spread out on a baking sheet. 
2. Bake for 10-15 minutes, or until tender and nicely browned. You may need to stir them once while they're baking, depending on your oven.
3. Meanwhile, combine the agave, mustard, miso, and garlic in a medium-large bowl until thoroughly combined and smooth (a whisk works well for this). 
4. Once they are tender add the Brussels sprouts to this mixture, gently toss, and serve.

~

 

Get even more healthy and fun vegan recipes at TessChallis.com.
(photo by Janet Malowany)

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

 

RECIPE: Gluten-Free Fiddlehead Pasta

on Monday, 15 May 2017. Posted in Recipes

RECIPE: Gluten-Free Fiddlehead Pasta

It's fiddlehead season so be sure to act fast as those of you who know a thing or two about this unique vegetable know that their season is short and sweet. Fiddleheads are unfurled baby ostrich ferns. While they can be tricky to prepare for first-time fiddlhead'ers, they are well worth the effort. They are a natural antioxidant and packed with fiber and vitamins.  If you can't get your hands on this unique veggie, asparagus is a great substitute!

Ingredients:
2 cups fiddleheads, brown spots trimmed
2 large cloves of garlic, diced
1 tsp. crushed red pepper
2 Tbsp. vegan butter
2 tsp. olive oil
Fresh juice from 1 lemon
4 oz. quinoa pasta
2 Tbsp. pasta water
Zest of 1 lemon
Salt, to taste

Directions:
1. Trim any brown spots from the fiddleheads and then fill a large bowl with cold water; submerge fiddleheads—swirling them around a bit—allow to soak for about 10 minutes.
2. In a medium saucepan, bring 4 cups of water to a boil. Add fiddleheads (carefully transferring to avoid stirring up the sentiment at the bottom of the bowl) boil for 5 minutes. 
3. While fiddleheads are boiling rinse out the soaking bowl, fill it with water and add 5 ice cubes. With a slotted spoon, transfer the blanched fiddleheads to the ice water.
4. The fiddlehead water in the sauce pan will be brownish black, change the water and bring to a boil for pasta. Cook pasta according to package directions.
5. In a medium saute pan over medium-high heat, melt vegan butter and olive oil. Add the fiddleheads, garlic, and red pepper. Saute for 3-5 minutes, testing taste and texture halfway through. At the halfway point add lemon juice.
6. Add cooked pasta to saute pan with 2 Tbsps of water; toss to integrate.
7. Plate and sprinkle with salt, lemon zest, and crushed red pepper.

~

Get even more, easy vegan recipes at SundayMorningBananaPancakes.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

RECIPE: Vegan Stone Fruit Crumble Squares

on Monday, 08 May 2017. Posted in Recipes

RECIPE: Vegan Stone Fruit Crumble Squares

We are approaching stone fruit season (summer), hooray so lets' start planning some of those scrumptious favorites. Stone fruit includes fruits like cherries, peaches, and plums and they make for some great recipes! As always this recipe is 100 percent vegan which means it's free of dairy and all other animal products. Speaking of which, if you haven't already heard we're asking folks to join us in encouraging the Pizza Hut chain to start offering vegan cheese. If you'd like to join us please CLICK HERE to learn more.

Ingredients:
2 cups gluten-free oats
2 cups gluten-free flour
3 Tbsp. sugar
2 Tbsp. chia seeds
1/2 tsp. salt
Pinch of xanthan gum, optional
2/3 cups coconut oil, softened

4 cups stone fruit, pitted & chopped
2 Tbsp. lemon juice
1 Tbsp. corn starch

 

Directions:
1. Preheat oven to 375 degrees. In a large mixing bowl combine oats, flour, sugar, chia seeds & salt. Add in softened coconut oil and stir until crumbs begin to form. Set aside.
2. In a separate mixing bowl, toss your cut stone fruit in the lemon juice and cornstarch until evenly coated.
3. Grease an 8x8 (or 9x13, for slightly thinner bars) glass baking dish, then pour a little over 1/2 of the oat crumble mixture into the bottom of the dish. Press gently into the sides. Top with the stone fruit mixture, spreading evenly.
4. Finally, pour the rest of the crumble mixture on top, distributing that evenly as well.
5. Put crumble into the oven and bake for 35-45 minutes, until the crumble topping becomes golden and fruit mixture bubbles. 6. Remove from oven and let cool completely before cutting into squares. To help squares stay firm, refrigerate until ready to cut. 

 

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For more fantastic vegan recipes check out FettleVegan.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

RECIPE: Quick & Healthy Acai Berry Smoothie Bowl

on Monday, 01 May 2017. Posted in Recipes

RECIPE: Quick & Healthy Acai Berry Smoothie Bowl

Acai bowls have been all the rage over the last few years and for good reason! The acai berry has become synonymous with the superfoods of the world as it is known to be a great support for the immune system, containing natural antioxidants, energy boosting properties, and maintaining healthy mental function. A fun way to enjoy these bountiful berries is in smoothie form. Add in some whole fruits, fresh berries, and scrumptious toppings for extra yum-factor, and you've got yourself a great breakfast meal or afternoon snack.

Ingredients:
2 cups frozen blueberries
1 cup frozen strawberries
1 frozen banana
1/2 cup acai juice, as needed
Fresh strawberries, for topping
Fresh blueberries, for topping
Shredded coconut, for topping
Almond butter, for topping
(you may also consider adding other topping favorites like pumpkin seeds, granola, cacao nibs, or dried goji berries)

 

Directions:
1. Blend everything together (minus toppings) in a high-speed blender until smooth. 
2. Transfer to bowl and top as desired with the fresh ingredients of your choosing.
3. Serve immediately with a spoon and enjoy!

~

Get gorgeous vegan recipes on ThePlantPhilosophy.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

RECIPE: Simple Baked Vegan Ratatouille

on Monday, 24 April 2017. Posted in Recipes

RECIPE: Simple Baked Vegan Ratatouille

With a dish as versatile as this one you're sure to find it as a regular popping up from within your virtual recipe Rolodex. From the outside ratatouille might seem like a complicated or long process meal but this version from food blogger Lauren Bossi makes it super easy to use ingredients you likely already have around your house. Plus, it's great as a main or a side. Mix and match your favorite veggies and spices for a meal that's truly your own!

Ingredients:
2 zucchini
2 yellow squash
2 small eggplants
5 Roma tomatoes
1 26oz jar of tomato basil pasta sauce
1 yellow or red bell pepper
2 Tbsp. fresh parsley
2 tsp. fresh thyme
2 Tbsp. fresh basil (about 7-9 leaves)
1 tsp. garlic, minced
Salt and pepper, to taste
4 Tbsp. olive oil

 

Directions:
1. Prepare your veggies. Slice your zucchini into thin coins and repeat for each vegetable. Preheat oven to 375 degrees Fahrenheit.
2. Prepare your sauce. Saute diced bell pepper in a bit of olive oil over medium-high heat. Once heated (about 3-4 minutes), add your sauce and reduce heat to low. Once warmed, pour sauce into the base of your cast iron skillet.
3. Next, layer vegetable coins in a spiral pattern around the skillet until the entire pan is covered.
4. Prepare your herb drizzle. Combine the minced garlic, chopped thyme, basil, and parsley with 4 tablespoons of olive oil, and your salt and pepper. Mix well and evenly pour over the top of the veggies.
5. Cover finished 
dish with tinfoil and bake for 40-45 minutes covered, and remove the foil for the last 15-20 minutes until veggies are soft. Enjoy!

~

Get more great vegan recipes on PlantBasedOnABudget.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

RECIPE: The Ultimate Go-To Vegan Chili

on Monday, 17 April 2017. Posted in Recipes

RECIPE: The Ultimate Go-To Vegan Chili

Please enjoy this week's featured recipe—a warming chili perfect for these rainy spring days.

Ingredients:
A drizzle of olive oil
1 medium onion, diced
1 medium green pepper, diced
1 cup frozen corn
Salt, to taste
1 tsp. cumin
1/2 tsp. garlic powder (or 1 garlic clove, diced)
Pinch of crushed red pepper flakes
1 -15oz. can pinto beans
1 -15oz. can crushed fire roasted tomatoes
1 package Beyond Meat Veggie Crumbles
3 cups vegetable broth

 

Directions:
1. In a large soup pot or dutch oven heat olive oil over medium-high heat.
2. Add onion and pepper, season with salt and saute until onion is soft.
3. Add corn and season with cumin and garlic, cook an additional 2 minutes.
4. Add canned tomatoes, pinto beans, and veggie crumbles with additional salt if needed.
5. Add vegetable broth and bring to a slow boil. Adjust heat to simmer and cook for 30-60 minutes (one hour is ideal to meld all the flavors).
6. Turn off the heat and allow to cool for 10-15 minutes prior to serving.
7. Serve with vegan sour cream (optional of course), chives, shredded vegan cheese alongside tortilla chips or cornbread. 

~

Get more great vegan recipes on SundayMorningBananaPancakes.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram and tag FARM using #MeatoutMondays!!

RECIPE: Simple Shaved Brussels Sprouts Salad w/Optional Oil-Free Dressing

on Monday, 27 March 2017. Posted in Recipes

RECIPE: Simple Shaved Brussels Sprouts Salad w/Optional Oil-Free Dressing

This one is super quick and easy, especially if you have a mandolin slicer. If you are looking for something healthy and light that would make a perfect side dish or one great big main meal for one person, this is it. Plus you can try your hand at making your own coconut bacon and/or oil-free mustard dressing if you have time. Enjoy!

Ingredients:
14-16 brussels sprouts, thinly sliced
1/2 an apple, thinly sliced
1/8 cup dried tart cherries (or cranberries)
1/2 cup coconut bacon (CLICK HERE for recipe or try Phoney Baloneys' brand)
1/4 cup slivered almonds
1/4 of a red onion, thinly sliced
1/2 cup oil-free mustard dressing (CLICK HERE for recipe or grab your favorite kind)
Black pepper, to taste

Directions:

1. Wash brussels sprouts thoroughly by soaking in cold water with a splash of apple cider vinegar, and then rinsing.
2. Once washed and rinsed, peel each sprout's dirty looking outer layers, trim the ends, and cut each in half.
3. Using a mandolin, cut each sprout at the thinnest setting for the finest shave. Add shaved sprouts to a large bowl and repeat until all are used. If you do not have a mandolin try chopping them into long thin strips but be careful! Watch your fingers! Once shaved, wash and rinse again to be sure brussels are clean and free of dirt.
4. On the same setting, thinly slice the onion and apple. Place apple in a bowl of cold water with a splash of lemon juice to keep from browning. You can also soak the slices of onions in cold water to keep them crisp until you're ready to serve.
5. Pour the dressing into a large bowl of sprouts, adjusting the amount as desired. Toss to coat well. Add in the coconut bacon, cherries, almonds, onions, and apple slices. Gently toss to incorporate. Save a few apple slices as a topper.
6. Serve immediately topped with a sprinkle of pepper.

For more fun and easy vegan recipes check out ThePlantPhilosophy.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: Chik'n Noodle Soup Vegan

on Monday, 20 March 2017. Posted in Recipes

RECIPE: Chik'n Noodle Soup Vegan

Warm, filling, and delicious, this vegan chicken noodle miso soup from the Sunday Morning Banana Pancakes food blog, will surely have you slurping every last sip from the bowl. The best part of this one is you can really make it your own—try using your favorite noodles, spices, and maybe that new vegan chicken product you've had your eye on lately. Or for a healthier version swap out the faux meat for chickpeas. Enjoy!

Ingredients:

Drizzle of olive oil
2 carrots, diced
2 celery stalks, diced
1 medium onion, diced
1 cup vegan chik'n cubes (or 1 cup chickpeas)
6 cups vegetable broth
Salt, to taste
1 Tbsp. white miso paste
2 Tbsp nutritional yeast
2 handfuls of edamame noodles, broke in half (or your favorite pasta)

Directions:

1. In a soup pot over medium heat add a drizzle of olive oil. Then add the carrots, celery, onions, and salt. Cook until onions begin to soften. 
2. Add in the vegan chick'n (or garbanzo beans) and cook an additional 5 minutes, stirring to ensure nothing sticks to the bottom.
3. Add the broth, miso, and nutritional yeast. Bring to a boil, then turn down to a simmer and cover. Simmer for about 30 minutes before adding the pasta (cook according to package instructions). 
4. Turn off burner and allow to cool before serving.

Find more delicious vegan recipes at SundayMorningBananaPancakes.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: Creamy Avocado Chipotle Sweet Potato Soup

on Monday, 13 March 2017. Posted in Recipes

RECIPE: Creamy Avocado Chipotle Sweet Potato Soup

It is still the perfect time of year for a warm, soothing bowl of yum-ness. We have a great one for you this week featuring hearty sweet potatoes mixed with tasty spices and an optional kick of chipotle pepper! It is also a great one for those of us on the 'food photo' and/or Instagram train. Grab your favorite serving bowl and set the lighting 'just so' for the perfect shot. The camera eats first after all, right? ::wink::

Primary Ingredients:
1 avocado, skin and pit removed and sliced
1 large sweet potato, peeled and cubed
1 chipotle pepper, roughly chopped (optional)
2 cloves garlic, minced
2 tsp. cumin
2 tsp. salt
1/2 tsp. white pepper (optional)
1 Tbsp. agave or maple syrup
Juice of 1  lime
3-4 cups water
Optional Toppings:
Cilantro, tortilla chips or strips, vegan sour cream, sliced avocado, torn baby spinach

Directions:

1. In a medium soup pot or dutch oven, add all ingredients (except the lime juice) and add 3 and 1/2 cups of water to the pot.
2. Over medium-high heat bring to a boil and simmer for 15-20 minutes or until the potatoes are tender. 
3. Remove pot from heat and blend to desired consistency with an immersion blender or stand blender. 
4. Add the additional 1/2 cup water if desired and then add the lemon juice. Stir until well combined. 
5. Place soup in serving bowls and garnish to your liking. Enjoy!

Look for more fantastic vegan recipes on SundayMorningBananaPancakes.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 Roasted Spaghetti Squash

on Monday, 27 February 2017. Posted in Recipes

RECIPE: Simple Vegan Roasted Spaghetti Squash

We have a super simple one for you this week! Featuring healthy spaghetti squash—which is packed with fiber, antioxidants, vitamins A and C, calcium, and potassium, and considered a great anti-inflammatory. This is also a great base to work from if you would like to build a more substantial meal. You could pull the fork-scraped insides of the cooked squash out, plate it, and add even more to it. Maybe try placing it on a bed of fresh spinach, add some chili or other of your favorite spices. The options are limitless. Have fun with this one and enjoy!

Ingredients:

1 spaghetti squash
1/2 cup marinara or tomato sauce
Two handfuls of grape tomatoes
1 Tbsp. chives
Salt, to taste
Black pepper, to taste

Directions:

1. Preheat oven to 350°F.
2. Wash and cut squash in half, vertically.
3. Remove the seeds and place both pieces face-down on a foil lined baking sheet.
4. Bake for 50-55 minutes, or until soft/tender to a fork.
5. Wash and half each of the grape tomatoes.
6. Remove squash from oven and using a fork scrape the insides all around.
7. Top each fork-scraped half with tomato sauce, halved grape tomatoes, chives, and salt and pepper to taste.



Find more great seasonal recipes on PlantBasedOnABudget.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: Vegan Maitake Mushroom Crostini

on Monday, 20 February 2017. Posted in Recipes

RECIPE: Vegan Maitake Mushroom Crostini

Perfect as an appetizer, a side, or a snack, you may want to add this maitake mushroom crostini recipe to your recipe folder. Aside from being quick and easy to throw together as a whole, maitake mushrooms are great for the immune system and lowering blood sugar levels. So this one is also a healthy one to have on hand!

Ingredients:

6 slices of ciabatta bread, 1/4" - 1/2" thin
1 1/4 cups dried maitake mushrooms, rinsed and trimmed well
2 cups water (to soak mushrooms)
2 cups sliced baby bella mushrooms
1 Tbsp. fresh oregano, woody stems removed
1 Tbsp. + 1 tsp. olive oil
1 tsp. salt

Directions:

1. Rinse and trim the maitake mushrooms and in a medium bowl soak in 2 cups of water for at least 30 minutes.
2. Slice ciabatta bread and drizzle slices with 1 tablespoon olive oil. Place on a rimmed baking sheet and broil on low until golden brown. 
3. Remove from oven and set aside.
4. Over medium/high heat in a large saute pan add 1 teaspoon olive oil and baby bellas. Saute until golden brown, add maitake mushrooms (cutting larger pieces to bite size if needed). Saute for about 2 minutes and add oregano, cook for 1 minute.
5. Remove from  heat and top each crostini with 2 tablespoons of mushroom mixture.
6. Sprinkle each crostini and mushroom set with salt. Serve and enjoy! 

Find more great vegan recipes on SundayMorningBananaPancakes.com.
(Photo by The Little Ferraro Kitchen)

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: Gluten- & Oil-Free Sweet Potato Chickpea Hash

on Monday, 13 February 2017. Posted in Recipes

RECIPE: Gluten- & Oil-Free Sweet Potato Chickpea Hash

This recipe packs a healthful punch so be sure to bookmark it or add it to your virtual recipe binder because we suspect you will want to revisit this one a few times a year. ::wink:: Featuring both sweet potatoes (known for containing vitamin A, vitamin C, fiber, and multiple B vitamins) and chickpeas (best known for providing protein, fiber, potassium, iron, and magnesium) this dish makes a fantastic side or even main! Plus, it is both gluten-free and oil-free, filling, and leaves room for adding some of your own favorite spices too! Have fun with this one and enjoy!

Ingredients:

2 large sweet potatoes (about 4-5 cups)
1 can of organic chickpeas (15 ounces)
1/2 yellow onion, diced (1 cup)
1/8 green onion, diced (optional)
1 Tbsp. fresh thyme
Salt, to taste
Pepper, to taste

Directions:

1. In a large skillet, cook diced onion over medium heat for 4 minutes.
2. Add dice sweet potatoes and cook until almost tender (about 10-12 minutes).
3. Add drained and rinsed chickpeas and thyme, and give it a good mix. Reduce heat to medium-low.
4. Cook until potatoes are fork tender and slightly crisp. Season to taste with salt and pepper. 
5. Serve warm topped with fresh thyme and green onion. 

 

Find more delicious gluten-free vegan recipes at ThePlantPhilosophy.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: Healthy Cacao Berry Bliss Smoothie Bowl

on Monday, 06 February 2017. Posted in Recipes

RECIPE: Healthy Cacao Berry Bliss Smoothie Bowl

There is about one week left until Valentine's Day and if you are looking for a sweet and easy to prepare breakfast-in-bed kind of meal, this is a great one! You could even get creative and make a little heart out of the sliced strawberries or the other fruit! We know, we know, so creative right? ::giggles:: Seriously though, this bowl of yumminess is not only pretty but also healthy and delicious. NOTE: This recipe is for *one* so be sure to double up on ingredients if you want to make two! Enjoy! 

Blended Ingredients:
1/4 cup almond milk (or your favorite non-dairy milk)
1/2 banana
1 1/4 cup frozen mixed berries
1 acai packet (try the Sambazon brand)
1 heaping teaspoon maca powder
1-2 Tablespoons cacao powder

Topping Ingredients:
1/2 cup + 1/4 cup granola (your favorite kind)
1/2 banana, thinly sliced
2-3 strawberries, thinly sliced
1/2 cup mixed fresh berries, try blueberries, blackberries, and raspberries
2 teaspoon cacao nibs
1 teaspoon hemp hearts (also known as shelled hemp seeds)

Directions:
1. Prepare your toppings, like slicing the bananas and strawberries.
2. Combine the "blended" ingredients in a high-speed blender and puree until smooth. You may need to scrape the sides a few times or stir to break up clumps. This will be a thick smoothie!
3. Pour 1/4 granola into the bottom of the serving bowl. Gently pour the smoothie on top of the granola. Top with the 1/2 cup of granola and sliced fruit. Sprinkle the cacao nibs and hemp seeds on top of the fruit and serve immediately. 

Find more fantabulous vegan recipes at KeepinItKind.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: DIY Classic Tempeh Reuben, Fettle Vegan

on Monday, 30 January 2017. Posted in Recipes

RECIPE: DIY Classic Tempeh Reuben, Fettle Vegan

We are throwin' it back to a great go-to recipe that never fails to be delicious and easy to make with very few ingredients. The steadfast tempeh reuben is one for the books! The best part is there is now ready made vegan thousand island dressing. However, if you want to try your hand at making the dressing yourself there are plenty of Google-able easy DIY recipes online. Yay! Have fun and enjoy this one!

Ingredients:

2 slices of rye or pumpernickel bread
4 1/4 inch slices of tempeh
2 Tbsp. vegan thousand island dressing (try Follow Your Heart brand)
1-1/4 inch slice of Daiya havarti jalapeno & garlic vegan cheese (or your favorite)
1/4 cup sauerkraut
1 Tbsp. coconut oil or vegan butter, for frying
1/2 tsp. Braggs aminos (or soy sauce)

Directions:

1. If your tempeh is in block form, slice four 1/4 inch slices. If pre-sliced, use about 3-4 slices. 
2. In a frying pan, melt a little oil or butter and add the soy sauce. Fry the tempeh strip until crispy and golden brown, about 2-4 minutes on each side.
3. Grab your bread slices and spread about a tablespoon of vegan thousand island dressing on each one. 
4. Top the newly slathered bread slices with the fried tempeh and then vegan cheese.
5. Put the sandwich together and using the same frying pan grill the sandwich until cheese melts, a few minutes on each side.
6. Remove from pan, separate bread slices, top with sauerkraut, and reassemble into sandwich form. 

 

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: Vegan Lemony White Bean Artichoke Potato Soup

on Monday, 23 January 2017. Posted in Recipes

RECIPE: Vegan Lemony White Bean Artichoke Potato Soup

As we make our way through the month of January it is quite cold and snowy in some parts of the world. That is why we were delighted to see this scrumptious and warming "cold weather" comfort meal, as the recipe author says; featuring the likes of lemon, artichoke, and dill with the bite of white bean and potato. Nosh away!

Ingredients:

1 cup onion, chopped
2 cups yellow potato, cut into bite-sized cubes
6 cloves garlic, minced
1/2 15-ounce can artichoke hearts, drained and roughly chopped
1 Tbsp. dried dill weed
1 tsp. ground black pepper
1/2 tsp garlic powder
Juice of 1 lemon
Zest of 1 lemon
2 15-ounce cans reduced/no salt white beans + juice from 1 can
4 cups low sodium vegetable broth
1/3 cup orzo

Directions:

1. Saute onion over medium heat until soft. Add the potato cubes and garlic and cook for an additional 5 minutes. 
2. Stir in the artichoke hearts, dill weed, pepper, garlic, lemon, lemon zest, beans, and bean water. Stir to combine, then let cook for 1-2 minutes.
3. Pour in the vegetable broth, bring the soup to a boil, then turn down the heat so that the soup simmers gently. Cook until potatoes are soft, 20-25 minutes. 
4. Add the orzo and cook until tender.

Find more delicious winter vegan recipes at AnUnrefinedVegan.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!!

Healthy Quinoa Tater Tots

on Monday, 16 January 2017. Posted in Recipes

Healthy Quinoa Tater Tots

Here is one to add to your digital recipe binder! It is from the user-based vegan recipe website called Plant Based on a Budget. You can even add your own recipes once creating an account on the website. It is here we find some of the best and most delicious (and easy to make) vegan recipes out there; today's recipe included! Now, we acknowledge that the photo of these "tots" makes them look more like patties, but you get the idea (same ingredients different shape). ::smiles:: Have fun with this one! Add your own spices and special ingredients to make your own. Enjoy!

Ingredients:

2 cups cooked quinoa
1 onion, finely chopped
5 button mushrooms, finely chopped
1/4 cup chives, finely chopped
3/4 cup flour
1/4 tsp. red pepper flakes (adjust to your liking)
1 Tbsp. non-dairy milk (try unsweetened rice milk)
1 Tbsp. lemon juice
Oil for cooking (optional if you have a non-stick pan or prefer baking them)

Directions: 

1. In a bowl mix together quinoa, onion, mushrooms, chives, flour, red pepper flakes, and salt. Mix until well combined and thick.
2. Add the lemon juice and non-dairy milk and mix thoroughly.
3. Roll into small balls and put on a plate or tray and then refrigerate for 15 minutes.
4. Heat the oil in a pan on medium heat and cook the tots until golden brown on both sides (about 5 minutes per side). 

 

Get more quick and easy vegan recipes on PlantBasedOnABudget.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!!

DIY Vegan Charcuterie Board by The Plant Philosophy

on Monday, 09 January 2017. Posted in Recipes

DIY Vegan Charcuterie Board by The Plant Philosophy

We wanted to change things up this week with a fun platter style recipe that is totally open for your own interpretation and preferred fruits and veggies. Inspired by the Charcuterie Board recipe from The Plant Philosophy food blog—this one includes additional vegan cheese and pate recipes so be sure to prep ahead of time so you you will be ready to serve up this beautiful board, when ready. Have fun with this one!

Ingredients:

Lemon cranberry cashew vegan cheese ball, recipe HERE
Mushroom pate, recipe HERE
2 bell peppers, thinly sliced
8 stalks celery, cut to your preferred size
Tomatoes
Jicama, cut to your preferred size
Red and green grapes
Roasted bell peppers
Artichokes
Hummus, your preferred flavor/brand/or homemade
Kalamata olives
Roasted Macadamia Nuts
Assortment of your favorite crackers and breads

Directions: 

1. To assemble, prep ahead the dips and spreads beforehand.
2. Wash and cut all fruits and/or vegetables.
3. Use a large cutting board or platter as the base and begin to lay out everything, spreading the dips/spreads evenly and filling in any gaps with crackers or bread.
4. Serve with wooden picks, spoons, and plates for easy assembly.

 

Find even more fun and flattering recipes at ThePlantPhilosophy.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: Winter Squash & Quinoa Patties w/Homemade Aioli Topping

on Monday, 02 January 2017. Posted in Recipes

RECIPE: Winter Squash & Quinoa Patties w/Homemade Aioli Topping

Happy 2017! We hope you had an awesome time ringing in the new year last weekend. Woohoo! Let us kick off the this fresh new year with some yummy squash and quinoa patties, complete with an easy homemade aioli topper. Enjoy!

Patty Ingredients:
4-5 cups seeded, peeled & cubed squash (butternut or acorn will do)
1/2 cup dry quinoa + 1 cup water
1/3 cup pecans
1/2 cup gluten-free all purpose flour
2 cups loosely packed kale
Salt, to taste
1 tsp. dried hot pepper
1 Tbsp coconut oil
Aioli Ingredients:
4 Tbsp. vegan mayo
2 tsp. maple syrup

Directions:
1. Rinse quinoa under cold water, bring 1 cup water to a boil and cook quinoa for 12-15 minutes until water is absorbed.
2. Pulse pecans, kale, and hot pepper in food processor; add cooked squash and pulse a few times until squash begins to combine with kale and pecans. Add quinoa, flour, and salt, process for about 30 seconds until a mixture begins to form. Allow mixture to slightly cool, enough to comfortably handle.
3. A 1/2 cup at a time form mixture into patties. Lightly coat a medium-low heat pan with coconut oil and fry the patties for about 3 minutes on each side, until golden brown. Repeat until all mixture is used up (about 10 patties).
4. Combine maple syrup and vegan mayo, stir until well mixed (to create aioli). 
5. Serve warm topped with aioli mixture. 

Find more fantastic vegan recipes on SundayMorningBananaPancakes.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: Old Fashioned Cinnamon Rolls

on Monday, 26 December 2016. Posted in Recipes

VEGAN RECIPE: Old Fashioned Cinnamon Rolls

Happy day after Christmas! We hope you are having a nice holiday if you are celebrating this year. Since you might be enjoying some down time we thought we would share a recipe that takes a wee bit more time to plan out and make, but is super fun and of course the best ever to eat once finished. Enjoy!

Ingredients:
1 cup unsweetened almond milk, room temp.
1/4 cup vegan butter, melted
2 1/4 tsp. active dry yeast
3 cups all purpose flour
1 Tbsp. sugar
1/4 tsp. salt
1/4 cup vegan butter, melted
1/4 cup sugar
2 tsp. cinnamon
1/4 cup chopped walnuts

Vanilla Bean Glaze Ingredients:
1 cup powdered sugar
2 vanilla beans, scraped
2 Tbsp. unsweetened almond milk
chopped walnuts, for garnish

Directions:
1. Combine almond milk and butter in the bowl of a stand mixer. Pour in the yeast and let set to activate for about 5-10 minutes.
2. In a medium bowl combine flour, sugar, and salt.
3. When yeast mixture is ready, pour the flour mixture in about 1 cup at a time, stirring as you go. When dough comes together, knead for about 1 minute, to form a loose, sticky ball. Move dough ball to a lightly oiled bowl and cover with plastic wrap or a clean dish towel and leave in a warm place to double in size, about 1-2 hours.
4. Place risen dough onto a lightly floured surface and roll out into a 1/4-inch thick rectangle. Brush the dough generously with melted butter, sprinkle sugar, cinnamon and walnuts evenly over the top. Starting on one side roll the dough into one thick long log. Using a serrated or sharp knife, slice into 9 equal rolls. Place rolls into a well greased 8x8 pan and cover with plastic wrap or dish towel; let sit and rise for about 30 minutes.
5. Preheat oven to 350°F. When ready bake rolls for 25-30 minutes, until golden and fluffy. Once done, remove from oven and drizzle the vanilla bean glaze generously over the top and garnish with chopped walnuts.

For more awesomely 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!!

VEGAN RECIPE: Easy 10-Ingredient Mushroom Pate

on Monday, 05 December 2016. Posted in Recipes

VEGAN RECIPE: Easy 10-Ingredient Mushroom Pate

Hey. Hi there. Hello. Welcome to December. Wowi! Has it arrived already? With more holiday get togethers potentially on the horizon, here is a great recipe that can easily be doubled, or more, for parties and such. It's great for spreading on bread, veggies, crackers, or anything really. Enjoy!

Ingredients:

1 cup sunflower seeds, raw or toasted
1 Tbsp. nutritional yeast
1/8 cup lemon juice
1/4 cup vegetable stock, more as needed
8 ounces white mushroom, quartered and sauteed
1/4 cup roasted tomatoes
1 tsp. "poultry" seasoning (see note below)
2 cloves garlic, minced
salt and pepper, to taste

Directions:

1. Saute mushrooms with vegetable stock over medium heat until tender. Adding in half of the poultry seasoning and stirring occasionally. Add in minced garlic about 2-3 minutes before removing from heat. 
NOTE: Poultry seasoning is a blend of ground sage, thyme, marjoram, rosemary, nutmeg, and black pepper.
2. Measure and mix everything together and pulse in a food processor until combined; making it as smooth or as chunky as you like.
NOTE:  If you don't have a great food processor or high-speed blender, soak the sunflower seeds the night before or boil them in hot water for about 5 minutes.
3. Serve immediately or transfer to an airtight container and store for up to six days. 

For more awesome vegan recipes check out ThePlantPhilosophy. 

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!!

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