Rainbow Hummus - Amazingly Tasty. Garbanzo beans, or chickpeas, are an excellent source of the essential nutrients, such as protein, iron, manganese, folic acid, copper and dietary fiber.
Because of plant-based protein, they are perfect for vegetarians and vegans. I never buy canned garbanzo beans; I always cook them. Gluten Free Vegan Black Bean Brownies. - The Pretty Bee. Black bean brownies.
Portobello Chili with Shiitakes & Fennel - Do you look forward to each season because of the food that accompanies it?
Chickpea Sunflower Sandwich. I’m kind of a big sandwich girl.
As in, I like sandwiches and I like them big. I distinctly remember a time where I was dining with my 6’4″ father at Subway. He stopped at a 6-inch sandwich, I went for the foot-long. I scarfed both halves down and he looked on horrified. In high school I remember having a friend run out to grab me a sandwich for lunch. No wonder dinner invites were sparse. This is not your average sandwich. Vegan Jalapeno Poppers - Connoisseurus Veg.
Lemon Meringue Chia Pudding - Vegan Heritage Press. If you’ve resolved to eat healthier for 2015, give this Lemon Meringue Chia Pudding from The Lusty Vegan by Ayinde Howell and Zoe Eisenberg a try.
Chia seeds have tons of health benefits and are loaded with nutrients, including, protein, fiber, antioxidants, omega-3 fatty acids, and calcium. This dish is a cross between yogurt and pudding, and can do double duty as both breakfast and dessert. Lemon Meringue Chia Pudding Prep time: 5 minutes plus 2 days | Serves 2 Ingredients 1 cup almond milk1 cup raw cashews, soaked in water overnight and drained1 teaspoon lemon zest2 tablespoons fresh lemon juice2 tablespoons agave nectarPinch of salt3 tablespoons chia seeds1 ripe melon (for plating, optional) Preparation: Combine all of the ingredients except the chia seeds (and melon) in a blender.
Sweet and Smoky Baked Tofu Tacos with Coconut Citrus Slaw. I’m in a definite tofu phase right now, which is funny because for a long time I wouldn’t touch the stuff.
At my college cafeteria, which was great in a lot of ways, there was a salad bar line where they had raw tofu cubes. I tried several times to like that tofu, but the spongey, soft texture and complete lack of any taste whatsoever just didn’t do it for me. Those experiences in that salad bar line make me totally get how people are put off by tofu. Chickpea Turmeric Stew + Thai Red Curry Toasted Coconut. Finally, a new recipe in 2015!
Cheers to a year of good food. Crispy Baked Falafels with Winter Tabbouleh, Tahini + Za'atar - Happy Hearted Kitchen. If you don’t like tahini I suggest that you just forget about this blog all together.
May I also suggest that you’re crazy? Just a thought. Three posts in a row here have included tahini and I don’t really plan on stopping. It’s sort of a sorry- not sorry situation. Sorry. One day, Matt’s kind + thoughtful coworkers gifted him a bag of bird seed to bring home for dinner. Baked Spinach and Artichoke Dip {Vegan} - TheVegLife. Here’s another great vegan #GameDayFood to add to your menu!
This Baked Spinach and Artichoke Dip is so simple to prepare. Served hot, it’s rich, creamy and has great flavor. So close to the original, you won’t even remember that it’s completely vegan. Coriander & Chickpea Salad – Kayla Itsines. Whether you call it a chickpea or a garbanzo bean, there's no question that chickpeas are a really healthy addition to your diet!
Chickpeas are naturally low in fat, high in dietary fiber and rich in vitamins and minerals. Ingredients: 400g can of chickpeas, drained, rinsed2 cups of spinach¼ cup red onion chopped finelyJuice from 1 lime¾ cup fresh coriander½ tsp brown sugar2 tsp Dijon mustard1 tbs extra virgin olive oil½ tsp ground cumin½ tsp salt & pepper Directions: In a food processor or mini chopper add the spinach and pulse a few times until finely chopped. Enjoy!! Little House of Veggies: "Chick'n" and Mushroom Piccata with Creamy Garlic and Herbed Mashed Potatoes. Oh my goodness. If you are struggling with what to make your meat eating frineds/family that are skeptical about your vegan ways, you need to make them this dish!
Don't Waste Plant Milk Pulp! Simple Okara Recipes - Waking Up Vegan. Making homemade plant milks is a delicious and healthy way to save money. And the bonus is that the remaining pulp, called okara, can be used to make simple treats like pancakes and cookies. It doesn’t matter what kind of milk you make; soy, almond, coconut, rice, oat and hemp okara are combinable and/or interchangeable in these recipes. Harvest the leftovers at the bottom of the nut bag and use them to create a sweet treat. And if the nut bag is problematic for you (as it was for me!) Recipe: 15 Minute Brussels Sprout & Tempeh Stir-Fry. I’ve long wanted to feature a recipe with tempeh on the blog, so I’ve simply got to say this is surely overdue. The truth is, even as long-term (my whole life) vegetarian (zero meat or fish – ever), the truth is, I’m not really a huge fan of soy. Growing up, tofu was a regular feature on my mom’s vegetarian dinner table, and we kids never passed it up with her deliciously fried medium tofu cubes that tasted amazing cooked up in plenty of soy sauce and then dunked in ketchup to seal the deal.
Ah, the good old days. But I digress. Coconut Key Lime Pie. Vegan Smoked Tomato Pasta - 5 Amazing Vegan Sandwiches. The Chickpea Salad Sandwich, Cashew Ricotta, Tofu Salad Sandwich fillings and the Tofu or Tempeh Bacon, can all be made in advance and stored in an airtight container in the fridge. If you really like one sandwich, make a big batch and eat it all week long! I love all of these sandwiches but am pretty much obsessed with chickpeas so I eat the Chickpea Salad ALL THE TIME.
Go ahead, I dare you not to like it! Chickpea Salad SandwichMakes enough for four sandwiches2 Cups Cooked Chickpeas (1 19oz Can)2 Stalks of Celery1/4 of a Medium Red Onion3 Tablespoons Vegan Mayonaise (Such as Vegenaise)1 Tablespoon Dijon Mustard2 teaspoons Capers (optional)1/4 teaspoon SaltSeveral Grinds of PepperLettuce or other toppingsSlices of Bread or a TortillaDrain and rinse chickpeas thoroughly.
5-Minute Vegan Fudge. If there was a city wall surrounding my three favorite flavors – banana, chocolate and peanut butter – protecting them from evil flavor intruders, coconut would be the fourth straggler trying to fight its way inside the perimeter via moat, horse and cannon. He, is, determined. That’s how much I like coconut. A lot. But perhaps not as much as my beloved banana-chocolate-peanut butter trio. Pumpkin White Bean and Quinoa Veggie Burgers {Gluten-Free, Vegan} Vegan Chocolate Ginger Orange Cupcakes.
Previous image Next image There's a secret we've been fostering for quite some time now. We love vegan cupcakes. More than "regular" cupcakes.