Articles tagged with: what vegans eat

Simple Stuffed & Baked Pears - VEGAN RECIPE

on Monday, 11 September 2017. Posted in Recipes

Simple Stuffed & Baked Pears - VEGAN RECIPE

Sometimes we all need an easy to prepare sweet treat. This baked pear recipe is perfect for dessert or really whenever you wish, of course. And although it's not included in the recipe it kind of goes without saying that this delectable dish would pair (get it? LOL) perfectly with some coconut whipped cream and/or your favorite brand of vanilla vegan ice cream. Enjoy!

Ingredients:
2 large d'Anjou (red) pears
1/4 cup water or apple juice
1/4 cup rolled oats
pinch ground cinnamon
pinch ground ginger
pinch allspice
4 Medjool dates, chopped
2 Tbsp. pure maple syrup

 

Directions:
1. Preheat oven to 375-degrees F.
2. Put 1/4 cup water or juice in a square baking dish.

3. Cut the pears in half and carefully scoop out the seeds, making a deep bowl (you can use a melon baller, but a small spoon works just as well).
4. In a small bowl, combine the oats, cinnamon, ginger, allspice, dates, and maple syrup and stir to combine.
5. Divide the mixture between the pears.
6. Cover baking dish with aluminum foil and bake for about 30 minutes. Test the pears for tenderness with the tip of a knife. If the flesh is still firm, continue to bake, covered until tender.
7. Serve immediately.

 

~

 

Find additional vegan recipes at AnUnrefinedVegan.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!!

 

Double Berry (Gluten-Free Optional) Vegan Corncakes

on Monday, 04 September 2017. Posted in Recipes

Double Berry (Gluten-Free Optional) Vegan Corncakes

Happy September! We know what you're thinking, "It's almost officially Fall, time for corncakes!" Okay, you're probably not thinking that at all but still, corncakes! Woohoo! Welcome to another Meatout Mondays recipe. This week we're featuring a literally sweet breakfast recipe (that's easy to make gluten-free) from the Keepin' It Kind food blog. Enjoy!

Ingredients:
1 ¼ cup all-purpose or gluten-free flour 
3/4 cup corn or gluten-free flour
1 Tbsp. baking powder
3/4 tsp. salt
1 ½ cups non-dairy
1 cup fresh or frozen blueberries
1 cup chopped strawberries
1 tsp. vanilla extract
¼ cup aquafaba (click HERE to learn how to make it)
¼ cup melted coconut oil or sunflower oil
¼ cup maple syrup
¼ cup lemon juice

Directions:

1. In a large bowl, combine all flour, baking powder, and salt and whisk until combined.
2. In a medium bowl, combine the non-dairy milk, lemon juice, maple syrup, coconut oil, aquafaba, and vanilla extract, and whisk until combined.
3. Add wet ingredients to the dry and stir until combined (if the batter is too thick (i.e. not pouring easily), add 2 to 3 Tbsp. of non-dairy milk until the batter is thick but pours easily).

4. Heat a large frying pan or griddle over medium heat; liberally spray with cooking oil. Use a 1/3 cup measuring cup to scoop batter and pour a scoop onto the pan/griddle.
5. Sprinkle about 1-2 Tbsp. of chopped strawberries and 1-2 Tbsp. blueberries onto batter. Let cook until pancake edges become firm (about 2 to 3 minutes).
6. Use a spatula to flip pancake and let cook for another 1-2 minutes or until firm and golden. Remove from the heat. Repeat with the rest of the batter.

7. Serve with vegan butter, maple syrup, and more strawberries and blueberries, if desired. 

~

 For more vegan recipes visit KeepinItKind.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookInstagram, and/or Twitter , and tag FARM using #MeatoutMondays!!

Tofurky's Beer Battered Vegan Ham Roast FTW

on Wednesday, 30 August 2017. Posted in Products

Tofurky's Beer Battered Vegan Ham Roast FTW

It's not even September yet, what the heck are we doing talking about holidays? Well, you know some people do prefer to get a head start on the planning. Plus, when on the vegan path, amid the possibility of non-vegan friends and family at holiday get togethers, it can feel a wee bit better knowing there are a few things in order ahead of time. Therefore, may we introduce to you this beautiful vegan Ham Roast by the ever wonderful folks at Tofurky. Smoky and sweet with a tangy glaze, and battered in a malty, caramel-y beer by Hopworks Urban Brewery, this roast is sure to impress even the most non-vegan guests at the party.

Get product nutrition info at Tofurky.com.

RECIPE: Easy & Healthy Strawberry Chia Pudding Parfait, Vegan

on Monday, 28 August 2017. Posted in Recipes

RECIPE: Easy & Healthy Strawberry Chia Pudding Parfait, Vegan

A light, healthy pudding parfait may not be the first thing that comes to mind as we prepare to roll into the leafy, colorful season of fall (about a month away!). However, for those seeking a filling boost to your morning meal, a satisfying post workout snack, or a guilt-free dessert - this one is for you. Superfood, chia seeds are packed with Omega-3 fatty acids, fiber, and protein. The best part is you can totally customize this one with your favorite seasonal fruits and various toppings. Change it up each time, go wild, have fun. Yum!

Pudding Ingredients:
1/3 cup chia seeds
1 1/2 cups unsweetened almond milk
1-2 drops of sweetener of choice
1/2 tsp. vanilla extract

Parfait Ingredients:
1/2 cup pudding (from above)
1/2 cup unsweetened nondairy yogurt
1/4 cup fresh strawberries, sliced
coconut chips, garnish
pepitas, garnish

 

Directions:
1. In a large bowl whisk together the chia seeds, almond milk, sweetener, and vanilla. Let sit for about 30 minutes, stirring occasionally until mixture is thick. Set aside.
2. Chop strawberries and prep toppings. Feel free to sub for your favorite toppings like granola, nuts, fruits, etc.
3. Select your serving cup and layer alternating 1/4 cups of the pudding and parfait. Top with garnish of choice, serve with slices of strawberries.

 

~

 

Get other simple and healthy vegan recipes on Good-Saint.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: Avocado Black Bean Salad w/Corn & Tomatoes, Vegan

on Monday, 21 August 2017. Posted in Recipes

RECIPE: Avocado Black Bean Salad w/Corn & Tomatoes, Vegan

Zero cooking required this easy peasy, light, healthy salad is sure to become a staple of your summertime meals. Perfect as a side to your bigger salads, veggie dogs, and burgers; great for picnics and camping, this handy and fast-to-prepare dish can be made in a snap. Turn your favorite tortillas into dipping 'spoon' for this one, or add as a topping to your Taco Tuesday game plan. Whatever it is, we're sure that you're going to be glad you've got this recipe in your back pocket. Eat up and enjoy!

Ingredients:
2-3 cups cherry tomatoes, sliced in half
1 cup white corn kernels
1 avocado, pitted & cubed
15oz. can of black beans, drained & rinsed
1 tsp. cumin
Juice of 1 lime
Salt, to taste

Directions:
1. Prepare all ingredients as mentioned above.
2. Place ingredients into a medium bowl, toss and stir to combine well.
3. Serve with tortilla chips or a side salad.
NOTE: Mixture will keep for 2-3 days in a sealed jar.

~

For more quick and simple vegan recipes see SundayMorningBananaPancakes.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!!

RECIEPE: Quinoa & Sweet Potato Chili, Vegan

on Monday, 14 August 2017. Posted in Recipes

RECIEPE: Quinoa & Sweet Potato Chili, Vegan

Admittedly it may not quite feel like chili weather at the moment given that it's mid-August and warm over most of the US right now. However, we can never say no to a healthy and hearty chili recipe. Especially one that's perfect to add to our virtual recipe binder for future a use! This one comes to us from guest recipe contribute, Lauren Bossi over on the Plant Based on a Budget food blog and website. Make it your own by adding your favorite spices, flavors, and toppings. Speaking of which, have you tried the vegan sour cream by Follow Your Heart? It's very yummy. Enjoy.

Ingredients:
3 medium sized sweet potatoes, cubed
1 yellow or white onion, diced
16oz. jar of salsa
1 can of black beans
2 cups vegetable stock + 2 cups water
1/5-2 cups cooked quinoa
1 Tbsp. olive oil
2 tsp. ground cumin
1/2 tsp
. ground cinnamon
1/2
tsp. chipotle powder
1-2 tsp. hot sauce
1Tbsp. chili powder
Pinch of salt and black pepper

Directions:
1. In a large pot heat onions in olive oil with a pinch of salt and pepper, over medium heat.
2. Add sweet potatoes and spices to pot and cook for 3-4 minutes. 
3. Add salsa and vegetable stock and water to the pot. Bring to a boil over medium-high heat then lower and heat to medium-low to simmer.
4. Add black beans, cover and cook for 20-30 minutes or until the sweet potatoes can be easily poked with a fork and the soupy base has thickened.
5. Stir in the quinoa and then let chili mixture rest for 1-2 hours until fully melded together.
6. Ladle into serving bowls, top with avocado slices if you wish, and serve with cornbread and/or tortilla chips, as desired.

 

~

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!!

 

**Photo from One Green Planet**

 

RECIPE: Oil-Free Veggie Fried Rice With Baked Tofu, Vegan

on Monday, 07 August 2017. Posted in Recipes

RECIPE: Oil-Free Veggie Fried Rice With Baked Tofu, Vegan

If or when you are craving something hearty, filling, warming, and healthy, you will love this recipe. You may want to digitally earmark this one right now because we're pretty sure you may come back for repeats of this one. ::wink:: Brought to you by An Unrefined Vegan food blog, this homemade oil-free vegetable dish has all the makings for a satisfying meal time and again. Consider adding your favorite toppings or garnish for even more yum. Enjoy!

Ingredients:
4 cups cooked brown rice
Vegetable broth or water, as needed
1 onion, chopped
4 cups fresh veggies, cut into 1-inch pieces
2 cups baked or pan-seared tofu, cut into 1/2-inch pieces
1 Tbsp. fresh ginger, minced
1/4 cup dry sherry or mirin
4 Tbsp. low-sodium soy sauce or tamari
Ground black pepper, to taste
Optional garnish/toppings:
Cilantro, basil, scallions, avocado, lime juice, hot sauce, whatever you wish

 

Directions:
1. Have all your veggies cut and liquids ready to go before you fire up the skillet or wok.
2. Heat skillet/wok over high heat. Splash a little vegetable broth and add the onion, cook for about 5 minutes. Add remaining veggies and lower heat a little bit, stirring and adding more broth as needed to prevent sticking. 
3. Cook for about 5 minutes, letting the broth cook off and veggies get a little brown. Remove the crisp, tender veggies from the skillet/wok and set aside.
4. Add another big splash of broth to the pan and stir in the garlic and ginger. Cook for about 30 seconds and then add in the rice a little bit at a time, breaking up any clumps. 
5. Stir and add broth as needed. Once all rice is in the pan, stir until it starts to stick. Then add the tofu and the cooked veggies to the pan along with sherry. Cook for about 1 minute. 
6. Add soy sauce and black pepper. Turn off heat and serve with selected toppings.

~

Get even more great vegan recipes on AnUnrefinedVegan.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!!

Vegan Chick'n & Artichoke Pesto Pizza Recipe

on Monday, 31 July 2017. Posted in Recipes

Vegan Chick'n & Artichoke Pesto Pizza Recipe

Sometimes we just crave a solid yet unique pizza option and when the mood strikes to get jiggy in the kitchen on pizza night, this recipe from the Keepin' it Kind food blog sure does the trick. Featuring the basil-garlic goodness of yummy pesto, your favorite cruelty-free "meaty" toppings (try subbing mushrooms for the vegan chick'n if you'd prefer), and a pinch of tang with those sun-dried tomatoes, you're going to adore this recipe.

Pizza Ingredients:
Salt and pepper, to taste.
1-2 Tbsp. vegetable broth
1 Tbsp. lemon juice
2 Tbsp. olive oil
2 Tbsp. nutritional yeast
1 packed cup of basil leaves
1 packed cup of baby spinach
2-3 garlic cloves
1/3 cup cashews

Pesto Ingredients:
Vegan pizza dough (try THIS recipe if you wish to make your own)
6-8 strips of vegan chick'n strips (try the Beyond Meat brand)
2-5 artichoke hearts, cut into squares
1/4 cup softened sliced sun-dried tomatoes
A sprinkle of vegan parmesan, optional

Directions:
1. Combine all of the pesto ingredients except for the vegetable broth, salt, and pepper in a food processor and process until combined. Add 1 to 2 tablespoons of vegetable broth to thin it out as you wish. Add salt and pepper, to taste. Chill until ready to use.
2. Preheat oven to 475 F and if using a pizza stone, place it in the oven while it preheats. If using a pizza pan or a baking sheet, sprinkle a little bit of flour on the pan/sheet you plan to use. Set aside.
3. Roll out the dough on a floured surface until it is no less than 1/4 inch thick. Spread the pesto on the dough, leaving room around the edge for a crust.
4. Top dough with vegan chick'n pieces, artichoke hearts, and sun-dried tomatoes. Sprinkle on the pecan parmesan, if using. Transfer the pizza to the prepared pan or to the stone in the oven.
5. Bake for 10 to 12 minutes or until the crust has risen and is golden. Remove from the oven, slice, and serve. Enjoy!

 

~

 

Find other fantastic vegan recipes on KeepinItKind.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: Quinoa Chickpea Veggie Burgers

on Monday, 24 July 2017. Posted in Recipes

RECIPE: Quinoa Chickpea Veggie Burgers

Contributing recipe author, Lauren Bossi from Plant-Based on a Budget brings us a fast and easy one this week featuring healthful ingredients! These quinoa-based burgers take only 20 minutes to prepare and can easily be reheated or enjoyed cold. Lauren says she often makes a bunch in one go, for the week ahead, and then puts the patties into sandwiches, crumbles them atop salads, or eats them on their own with some tahini dipping sauce. Yum!

Ingredients:
1 cup cooked quinoa
1 cup cooked chickpeas
1 cup finely chopped veggies (try kale, onions, and carrots!)
1/4 cup chickpea flour (or flour of choice)
1
tsp. curry powder
1/2
tsp. cumin
1/2
tsp. cayenne pepper
Salt, to taste
Black pepper, to taste

Directions:
1. In a large bowl combine all ingredients to form the burger mixture (add a dash of water to help incorporate, if needed).
2. Form into 6-8 burger patties.
3. Heat a skillet over medium heat, then add a dash of cooking/oil spray and cook burgers until each side is golden brown.
4. Place finished burgers on your favorite toasted bun (or maybe between a couple of lettuce leafs), add toppings of choice (try tomato, avocado, lettuce, spinach, hot sauce, etc.).
5. Serve warm. Enjoy! 

~

Find more, easy 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: Chickpea Scramble Breakfast Sandwich

on Monday, 17 July 2017. Posted in Recipes

RECIPE: Chickpea Scramble Breakfast Sandwich

Perfect for a filling weekend brunch or, if you've got the filling pre-made, quick and easy assembly on a work morning too, this chickpea scramble is one to add to your digital recipe folder! Chickpeas (or garbanzo beans) are great for the digestive system. They are high in fiber, protein, and have been known to help blood sugar regulation. What a great way to start the day! Plus you can mix up the spices to periodically change it up flavor-wise. Enjoy!

Ingredients:
CLICK HERE for just the scramble ingredients and directions
You will also need:
2 focaccia buns
2 slices of Field Roast Creamy Original (or your favorite sliced vegan) cheese
2 tablespoons spicy mustard
1 avocado, pitted and thinly sliced

Directions:
1. Make up your chickpea scramble (the day before, if you like!) and heat it over medium heat until it is heated through.
2. In a toaster or on a griddle, lightly toast the inner sides of the focaccia buns.
3. Spread the inside of the bottom and top of the buns with 1-2 teaspoons of mustard each. 
4. Layer hot scramble onto the bottom bun, then top with a layer of sliced vegan cheese and sliced avocado.

~

For even 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 and tag FARM using #MeatoutMondays!!

 

RECIPE: Vegan Farmers' Market Soup

on Monday, 10 July 2017. Posted in Recipes

RECIPE: Vegan Farmers' Market Soup

It's prime Farmers' Market season with warm summer days and fresh fruits and veggies popping up all over the place. Take advantage of the delicious seasonal Farmers' Market goodies with today's recipe featuring some of the season's best. Mix and match, add your own flavorful touch with new-to-you veggies and have fun with this one. Enjoy!

Ingredients:
Drizzle of olive oil or coconut oil
1 small white onion, diced
1 small red pepper, chopped
1 medium zucchini, sliced into half rounds
1 large garlic clove, minced
1 tsp. all purpose seasoning
Salt, to taste
Handful of green beans, trimmed
1 can of white beans, drained & rinsed
6 cups water
1/3 cup nutritional yeast
2 Tbsp. tomato paste
1 cup quinoa elbows
Handful of Swiss chard, chopped

Directions:
1. In a large soup pot add oil over medium-high heat. Once heated, add onion, red pepper, and zucchini. Season with salt and saute until onion is translucent (about 3-5 minutes).
2. Add garlic and all purpose seasoning to the pot and saute another 30-60 seconds. 
3. Add trimmed yellow or green beans, white beans, water, nutritional yeast, and tomato paste. Stir and bring to a boil. Add Quinoa elbows and reduce to a simmer, simmer for 8 minutes. Add Swiss chard and cook an additional 3 minutes.
4. Season with sea salt as you go to taste.
5. Ladle into bowls and top with additional nutritional, Swiss chard, or green onions.


For additional vegan recipes check out SundayMorningBananaPancakes.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!!

New Zealanders move toward meat-free dietary and lifestyle choices.

on Tuesday, 04 July 2017. Posted in News

New Zealanders move toward meat-free dietary and lifestyle choices.

New findings by Bean Supreme (a research food company) via a survey distributed to one thousand New Zealand residents shows that vegetarian and vegan choices are on the rise in this small country. Twenty-four percent surveyed said they intend to a eat a mostly veg diet by the year 2025. Determining factors for this choice included personal health, cost savings, and animal welfare. "Bean Supreme's survey echoes the results of a similar poll conducted last year by research firm Roy Morgan Research, which found that one in 10 Kiwis identified as always or mostly vegetarian," noted coverage by VegNews.com.

Read more about these findings on Scoop.co.nz.

RECIPE: Lemon-Thyme Triple Berry Crisp

on Monday, 03 July 2017. Posted in Recipes

RECIPE: Lemon-Thyme Triple Berry Crisp

Perfectly balanced in sweet, tangy, and multi-textured, this week's recipe comes to us from the ever talented foodie blog, Keepin' It Kind. Perfect for friends and family get-togethers (oh hey there 4th of July!) or to keep on hand for yourself, this recipe is sure to be a crowd and palate pleaser. Serve with a heaping scoop of your favorite non-dairy ice cream, for the win!

Filling Ingredients:
3 cups chopped strawberries
1 1/2 cups blueberries
1 1/2 cups blackberries
3 Tbsp. coconut sugar
2 Tbsp. arrowroot powder
2 Tbsp. lemon juice
1 Tbsp. lemon zest
2 tsp. fresh thyme 
Topping Ingredients:
3/4 cup oat flour
1/2 cup corn flour (not cornmeal)
1/4 cup brown rice flour
1/2 cup cold vegan butter
1/2 cup oats
1/2 cup coconut sugar
2 tsp. fresh thyme
1/2 tsp. salt

 

Directions:
1. Preheat oven to 400°F; lightly spray an 8x10 or 9x13 baking dish with cooking spray. 
2. In a large bowl combine all of the berries, coconut sugar, arrowroot powder, lemon juice and zest, and thyme. Toss until fully combined. Pour into prepared baking dish.
3. In another bowl whisk together the flours and then cut in the butter until no piece is larger than your pinkie nail and the mixture has a texture of wet sand. Stir in the oats, sugar, thyme, and salt. It should be clumpy and evenly distributed. Pour the topping out over the fruit and spread evenly. 
4. Place in the oven and bake for 40-45 minutes or until the top is crisp and golden and the filling is bubbling up around the edges. Remove from the oven and let rest for about 15-20 minutes before serving. Leftovers can be refrigerated in an airtight container for 3 to 4 days.

 

~

 

Get more vegan holiday recipes on KeepinItKind.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!!

 

10-Ingredient Ancient Grains Summer Salad Vegan Recipe

on Monday, 26 June 2017. Posted in Recipes

10-Ingredient Ancient Grains Summer Salad Vegan Recipe

Summer is in full swing and we've got a perfect and filling salad, sure to hit the spot! Welcome this stunning ancient grains dish from The Plant Philosophy food blog. While there are plenty of grain mixes out there to choose from, recipe creator Margaret recommends the ancient grain blend from Vitacost because it contains a healthy mix of non-GMO ingredients including wheat berries (farro, freekah, grano, red wheat), red rice, and rye berries. Feel free to mix it up to suit your taste buds. Have fun with this one and enjoy!

Ingredients:
1 bag ancient grain blend (2 cups) - try the one from Vitacost
6 cups of Water, filtered
1 Seedless Cucumber, diced (2 cups)
1 Orange Bell Pepper, diced (1 cup)
1 cup Roasted Corn, I used a frozen variety
1/4 cup Cilantro or Parsley, diced
1 cup Mixed Cherry Tomatoes, quartered
1/8 cup crushed toasted hazelnuts
1/3 cup mustard vinaigrette, as desired
Salt & Pepper, to taste

Directions:
1.Bring a large pot of 6 cups of water to a boil. Salt and pour in the 2 cups of ancient grains blend. Give it a stir, let it come back to a boil. Reduce the heat to a simmer, cover and cook for 70-75 minutes. Stirring occasionally.
2. While that's going, wash and chop all of your veggies to size. Then, add hazelnuts to a baking sheet and place in the oven at 350 degrees F. Cook for 15-18 minutes, giving it a shake every 5 minutes. You'll know they're ready when the skin becomes a deep brown and they're very fragrant.
3. Remove from the oven, transfer to a double lined paper towel or clean dish towel and begin to massage them. Try twisting the towel shut and work it against your palm in a circular motion. This will remove that bitter skin and keep it mess-free. Discard the skins and give the hazelnuts a fine chop. Set aside until needed.
4. Drain any remaining liquid from the grains and transfer to a very large bowl. Add in the above-mentioned ingredients, give it a toss and season to taste with salt and pepper.
5. Add the vinaigrette now or serve it without, so people can dress the salad as they like.
6. Serve with extra cilantro and chopped hazelnuts on top, enjoy.

~

Get even more fantastic 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: Jam-Filled Puff Pastry Pockets, Vegan

on Monday, 19 June 2017. Posted in Recipes

RECIPE: Jam-Filled Puff Pastry Pockets, Vegan

Sometimes recipes are surprisingly simple with a few select ingredients and a bit of love. Introducing this here jam-filled puff pastry, courtesy of our friend Lisa of The Viet Vegan food blog! Today we learn how to make something that may at first sound time consuming and difficult, but in fact can be an easy peasy crowd-pleasing snack or sweet dessert. Enjoy!

Ingredients:
1 packet of vegan-friendly puff pastry (try Maison brand puff pastry dough)
1 cup jam of choice (like strawberry, peach, blackberry, etc.)
Flour for dusting
3 Tbsp. soy milk
3 Tbsp. coconut palm sugar (granulated or raw sugar works best for this recipe)

 

Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. On a floured surface, roll out puff pastry dough as thin as you can manage (1/8 to 1/6 thickness). Cut into long 6-8 inch strips, about 6-8 inches long, 4 inches wide. 
3. Add 2-3 Tbsp. of jam to the center of one side of the long strips, and then fold over, gently push out any air, and crimp to seal the edges, taking care to keep the jam inside. Repeat until you use all the pastry strips.
4. Place pockets on a lined baking sheet (thick bottomed is best), and cut a small vent hole to allow air to escape during the baking
5. Using a pastry brush, paint the pockets with soy milk, especially around the edges, and then finish with a sprinkle of sugar.
6. Bake for 15-20 minutes or until tops and bottoms are a golden amber.
7. Remove from oven and let cool before eating.

~

Watch a video for this recipe & get more vegan meal ideas at TheVietVegan.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: Vegan Chick'n Tortilla Soup

on Monday, 12 June 2017. Posted in Recipes

RECIPE: Vegan Chick'n Tortilla Soup

This week's recipe is so fast and easy—and uses many ingredients you may already have around the kitchen—that you're going to want to make it over and over and over again! The biggest 'planning' stage will be your choice of the vegan chicken you want to include. There are loads of options out there including Gardein, Beyond Meat, May Wah, Match Meats, Tofurky, and Upton's. The creator of this recipe used Upton's but feel free to experiment with different options to find your favorites, and enjoy!

Ingredients:
1 Tbsp. oil
4 cloves garlic, minced
1 large onion, diced
1 large bell pepper, diced
2 medium tomatoes, diced
4 cups vegetable broth
2 limes, freshly juiced
1 bay leaf
1 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1/2 tsp. cayenne
1/2 tsp. smoked paprika
1/2 package of your favorite vegan chicken (try Upton's Chick Seitan)
Tortilla chips & cilantro for garnish

 

Directions:
1. In a large pot heat oil over medium heat. Sauté garlic, onion, and peppers until softened. Add in tomatoes, veggie broth, lime juice, bay leaf, spices, and your vegan chicken of choice, stirring occasionally for 30-40 minutes.
2. When ready, serve with tortilla chips and freshly chopped cilantro if you'd like. 

 

~

 

For fantastic vegan recipe ideas 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: Gluten-Free One Pot Spaghettie & Vegan Meatballs

on Monday, 05 June 2017. Posted in Recipes

RECIPE: Gluten-Free One Pot Spaghettie & Vegan Meatballs

One pot meals are not only fun but practical when you're looking for a low prep, quick meal. We've got a fantastic gluten-free one for you today from our friendly food blogger, Margaret of The Plant Philosophy. Who knew making your own vegan meatballs could be so easy? Plus of course, black beans are a great natural source of fiber, potassium, and folate with zero cholesterol. This one pot meal deal is sure to warm your belly and your heart. Enjoy!

Ingredients:
1 pound gluten-free spaghetti (16 oz.)
1 jar Italian herb pasta sauce (26 oz.)
3 cups vegetable broth
2-3 cloves garlic, minced
Fresh basil, to garnish (optional)

Black Bean Meatballs Ingredients:
1 can black beans, drained & rinsed
1 cup rolled oats
3 Tbsp. nutritional yeast
2 Tbsp. flax meal
2-3 tsp. garlic powder
3 tsp. onion powder
2 tsp. Italian herb seasoning
Salt and pepper, to taste

 

Directions:
1. In a food processor, combine beanball ingredients and pulse until evenly mixed.
2. Portion into 1-inch bites and roll. Bring a large skillet to medium heat and cook for 3-4 minutes on each side, or until crisp. Remove and set aside.
3. In the same pan, add all spaghetti ingredients (breaking noodles in half) and bring to a rapid boil. Reduce heat to medium-low and cover. Cook pasta until tender, about 8-10 minutes. Give it a good stir after reducing heat to avoid sticking.
4. Add in the beanballs and turn the heat off.
5. Serve topped with fresh basil if desired.

 

~

 

Find easy and fun 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!!

 

BBQ Cauliflower Tacos (Optional Bonus: Pineapple Radish Salsa)

on Monday, 29 May 2017. Posted in Recipes

BBQ Cauliflower Tacos (Optional Bonus: Pineapple Radish Salsa)

Honestly, though it's always taco season, right? :: wink:: Check out this week's finger lickin' dish featuring the current fan favorite of the culinary world right now, cauliflower! Everyone from dedicated home cooks to professional chefs are going bananas for all things cauliflower right now and so we're jumpin' on the bandwagon with this week's recipe. Enjoy!

BBQ Ingredients:
1 head cauliflower, broken into florets
Olive oil spray
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
Salt & black pepper, to taste
1 cup your favorite BBQ sauce
1 Tbsp. arrowroot powder or cornstarch
Tacos:
8 whole grain or gluten-free tortillas
1 avocado, sliced 
Click HERE if you'd like to make your own pineapple radish salsa too!

Directions:
1. Preheat oven to 425° F. Line a baking sheet with parchment paper. Set aside.
2. Click HERE for the pineapple radish salsa instructions, if you'd like to make your own.
3. Spread the cauliflower florets out on the sheet. Spray with olive oil and then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to fully coat. Roast in the oven for 20 minutes, flipping each piece halfway through.
4. Pour BBQ sauce into a small bowl and whisk in the arrowroot powder or cornstarch until combined. Once cauliflower is done baking pour the sauce over the cauliflower and toss until fully coated. Return to oven and roast for 10 more minutes, flipping once halfway through.
5. You may wish to warm up your tortillas in a frying pan before assembling the tacos: place a couple slices of avocado on tortillas, top with couple spoonfuls of the cauliflower, and then add salsa and/or other toppings of choice.

~

Learn about more scrumptious vegan recipes at KeepinItKind.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: 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!!

[12 3 4 5  >>