OM NOM NOM NOM
veganinspo:

Rice & Bean Casserole with Guacamole
Steel Cut Oat Sausage Crumbles
Sweet Potato Barley Bowl
1 hour vegan pot pies
eat-to-thrive:

Raw vegan “burgers” today! I used portobello mushroom caps as buns, and the burger patties are made with carrots, celery, scallions, dehydrated tomatoes, zucchini, & mustard powder. They are sooooo flavourful and filling!  - 2 or 3 portobello mushrooms - 4 lrg carrots (about 325g) - 2 stalks celery (about 100g) - 1 lb. tomatoes, sliced & dehydrated for about 10-12 hours at 115 F. - 1/2 cup chopped scallions, green tops only - 1 small zucchini (about 90g) - 1/4 teaspoon mustard powder - also lettuce, tomatoes, & avocado as toppings  First rinse the mushrooms, and scoop away the black gills. Set aside to dry. Chop up all the burger pattie ingredients and pulse them in a food processor until blended together finely. Form little burger patties with your hands, or I like to place the mixture in mini spring form cake pans and create a more perfect looking pattie.  Then dress the burger with lettuce, tomatoes, avocado, or whatever you like! I eat them without a top “bun” since they’re too big for my mouth otherwise ;)  Note: So there’s a couple ways you can go about making the “patties”… you can either juice the carrots and celery and use the pulp, or you can just skip that and use the whole carrot and celery as is. Using the pulp will give you a tighter, dryer pattie, which is nicer because it sticks together easier… but it’s more work, and they taste the same. Up to you! Today, for the burger shown, I did not use juice pulp (I dropped my juicer this morning and broke it 😁) so what I did was place the mixture in a strainer after mixing it in my food processor, and press it with a spoon to get some of the juice out.

eat-to-thrive:

Raw vegan “burgers” today! I used portobello mushroom caps as buns, and the burger patties are made with carrots, celery, scallions, dehydrated tomatoes, zucchini, & mustard powder. They are sooooo flavourful and filling!

- 2 or 3 portobello mushrooms
- 4 lrg carrots (about 325g)
- 2 stalks celery (about 100g)
- 1 lb. tomatoes, sliced & dehydrated for about 10-12 hours at 115 F.
- 1/2 cup chopped scallions, green tops only
- 1 small zucchini (about 90g)
- 1/4 teaspoon mustard powder
- also lettuce, tomatoes, & avocado as toppings

First rinse the mushrooms, and scoop away the black gills. Set aside to dry. Chop up all the burger pattie ingredients and pulse them in a food processor until blended together finely. Form little burger patties with your hands, or I like to place the mixture in mini spring form cake pans and create a more perfect looking pattie.
Then dress the burger with lettuce, tomatoes, avocado, or whatever you like! I eat them without a top “bun” since they’re too big for my mouth otherwise ;)

Note: So there’s a couple ways you can go about making the “patties”… you can either juice the carrots and celery and use the pulp, or you can just skip that and use the whole carrot and celery as is. Using the pulp will give you a tighter, dryer pattie, which is nicer because it sticks together easier… but it’s more work, and they taste the same. Up to you! Today, for the burger shown, I did not use juice pulp (I dropped my juicer this morning and broke it 😁) so what I did was place the mixture in a strainer after mixing it in my food processor, and press it with a spoon to get some of the juice out.

awyeaveganrecipes:

FRENCH ONION SOUPServes 6 - 8
Soup:
2 tablespoons olive oil or vegan butter
2 large yellow onions, sliced thinly (4 cups)
1 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground black pepper
3/4 cup red wine, or 1 cup sherry
1 tablespoon balsamic vinegar
6 cups vegetable stock
3 sprigs thyme
2 bay leaves
5 sprigs flat-leaf parsley
1 cup grated vegan mozzarella- or Cheddar-style cheese, or 1/2 cup nutritional yeast, or to taste
Croutons:
1/2 baguette (white, wheat, or gluten-free) 
2 tablespoons olive oil 
1/4 teaspoon sea salt 
1/4 teaspoon freshly ground black pepper
Method:
Prepare the soup: Place the olive oil in a large pot over medium-high heat. Add the onions, salt, and pepper, and cook for 5 minutes, stirring constantly. Add the wine and vinegar and cook for 10 minutes, stirring frequently and adding small amounts of vegetable stock if necessary to prevent sticking.
Lower the heat to medium, add the vegetable stock and herbs to the pot, and cook for 15 minutes, stirring occasionally.
Meanwhile, prepare the croutons: Set the oven to broil and oil a baking sheet. Slice the baguette into 1/2-inch slices and place on the prepared baking sheet. Baste with olive oil and sprinkle with salt and pepper. Broil for 5 minutes, or until the bread is crispy.
To serve, remove the bay leaves and thyme sprigs. Pour the soup into oven-safe bowls, add a baguette slice, and sprinkle the top with vegan cheese. Place under the broiler until the cheese melts, about 5 minutes. If you do not have oven-safe bowls, simply top with the cheese before serving.

awyeaveganrecipes:

FRENCH ONION SOUP
Serves 6 - 8

Soup:

  • 2 tablespoons olive oil or vegan butter
  • 2 large yellow onions, sliced thinly (4 cups)
  • 1 teaspoon sea salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup red wine, or 1 cup sherry
  • 1 tablespoon balsamic vinegar
  • 6 cups vegetable stock
  • 3 sprigs thyme
  • 2 bay leaves
  • 5 sprigs flat-leaf parsley
  • 1 cup grated vegan mozzarella- or Cheddar-style cheese, or 1/2 cup nutritional yeast, or to taste

Croutons:

  • 1/2 baguette (white, wheat, or gluten-free)
  • 2 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Method:

  1. Prepare the soup: Place the olive oil in a large pot over medium-high heat. Add the onions, salt, and pepper, and cook for 5 minutes, stirring constantly. Add the wine and vinegar and cook for 10 minutes, stirring frequently and adding small amounts of vegetable stock if necessary to prevent sticking.
  2. Lower the heat to medium, add the vegetable stock and herbs to the pot, and cook for 15 minutes, stirring occasionally.
  3. Meanwhile, prepare the croutons: Set the oven to broil and oil a baking sheet. Slice the baguette into 1/2-inch slices and place on the prepared baking sheet. Baste with olive oil and sprinkle with salt and pepper. Broil for 5 minutes, or until the bread is crispy.
  4. To serve, remove the bay leaves and thyme sprigs. Pour the soup into oven-safe bowls, add a baguette slice, and sprinkle the top with vegan cheese. Place under the broiler until the cheese melts, about 5 minutes. If you do not have oven-safe bowls, simply top with the cheese before serving.
Cheezy Kale Salad from One Green Planet

4 servings
Ingredients:
2 bunches kale, washed and de-stemmed
3/4 cup hemp seeds
1/2 cup nutritional yeast
1/4 cup onion
2 cloves garlic
4-6 Medjool dates
1 1-inch piece of ginger root
1 tablespoon no-salt seasoning
1 cup coconut vinegar (or apple cider vinegar)
1 teaspoon turmeric
2-3 tablespoons of water, if necessary to blend
8-10 scallions, chopped into bite-sized pieces
Directions:
Put kale leaves in a large bowl. Make dressing by processing hemp seeds, nutritional yeast, onion, garlic, dates, ginger, no-salt seasoning, coconut vinegar and turmeric in a high-speed blender. Add water if necessary to blend. Taste for flavor and add additional dates if you prefer.
Pour dressing over the kale leaves and use some clean, kitchen scissors to chop the leaves. Use a large serving spoon to stir the dressing into the leaves. Marinate for at least two hours.
Before serving, stir in chopped scallions.

Cheezy Kale Salad from One Green Planet

4 servings

Ingredients:

  • 2 bunches kale, washed and de-stemmed
  • 3/4 cup hemp seeds
  • 1/2 cup nutritional yeast
  • 1/4 cup onion
  • 2 cloves garlic
  • 4-6 Medjool dates
  • 1 1-inch piece of ginger root
  • 1 tablespoon no-salt seasoning
  • 1 cup coconut vinegar (or apple cider vinegar)
  • 1 teaspoon turmeric
  • 2-3 tablespoons of water, if necessary to blend
  • 8-10 scallions, chopped into bite-sized pieces

Directions:

  1. Put kale leaves in a large bowl. Make dressing by processing hemp seeds, nutritional yeast, onion, garlic, dates, ginger, no-salt seasoning, coconut vinegar and turmeric in a high-speed blender. Add water if necessary to blend. Taste for flavor and add additional dates if you prefer.
  2. Pour dressing over the kale leaves and use some clean, kitchen scissors to chop the leaves. Use a large serving spoon to stir the dressing into the leaves. Marinate for at least two hours.
  3. Before serving, stir in chopped scallions.
Recipes for this Thanksgiving
alloftheveganfood:

Cauliflower ‘N Cheese Bake
Healing Spiced Turmeric Tea
Clean artichoke dip
Pumpkin Pie
Cookie Dough Cereal