Posts tagged vegan food

Posted 3 months ago
Fresh Tomato and Peach Sauce
#vegan #sauce #tomato #peach #food #fresh #TheNakedKitchen

This sweet sauce is gently seasoned with spices and brightened up with a little squeeze of citrus at the finish.  Fresh Tomato and Peach Sauce works great over many different veggie burgers or Perfect No Meat Meatballs.

Ingredients:
3 cups grape tomatoes, halved
2 large peaches, peeled, pitted and diced
1 clove garlic, minced
4 tbsp minced red onion
1 tbsp olive oil
2 tbsp white balsamic vinegar
1 tbsp minced fresh basil
2-3 tbsp raw honey or brown rice syrup(depending on how sweet your peaches are you may need a little more-this sauce is supposed to be rather sweet)
1 tsp cinnamon
1/2 tsp red pepper flakes
1/8 tsp ground white pepper
1 tsp lime or lemon juice

Click link for full recipe

Fresh Tomato and Peach Sauce
#vegan #sauce #tomato #peach #food #fresh #TheNakedKitchen

This sweet sauce is gently seasoned with spices and brightened up with a little squeeze of citrus at the finish. Fresh Tomato and Peach Sauce works great over many different veggie burgers or Perfect No Meat Meatballs.

Ingredients:
3 cups grape tomatoes, halved
2 large peaches, peeled, pitted and diced
1 clove garlic, minced
4 tbsp minced red onion
1 tbsp olive oil
2 tbsp white balsamic vinegar
1 tbsp minced fresh basil
2-3 tbsp raw honey or brown rice syrup(depending on how sweet your peaches are you may need a little more-this sauce is supposed to be rather sweet)
1 tsp cinnamon
1/2 tsp red pepper flakes
1/8 tsp ground white pepper
1 tsp lime or lemon juice

Click link for full recipe

Posted 3 months ago

#Vegan Sourdough Pretzels #recipe #food #entertaining

Pretzels may or may not make you thirsty, but the idea of a twisted, chubby, salty cloud of dough baked to golden perfection is enough to make just about anyone hungry.

Sourdough Starter

INGREDIENTS:

2 cups warm water (not hot-you don’t want to kill the yeast)
1 tbsp sugar
2 1/4 tsp or 1 package active dry yeast
2 cups all-purpose flour

For the rest of the recipe. Please click on this link Thank you.
http://www.onegreenplanet.org/vegan-recipe/sourdough-pretzels/

Posted 3 months ago

#Recipe: Classic #Vegan #Gingerbread Bundt #Cake


3/4 cup Guinness Stout
1/2 teaspoon baking soda
2/3 cup molasses
3/4 cup dark brown sugar
1/4 cup natural sugar
3/4 cup applesauce
1/2 cup Canola oil
1 tablespoon freshly grated ginger (about a 2-inch piece)
2 1/4 cups all-purpose flour (I use white whole wheat)
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon allspice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons ground ginger
1/2 teaspoon ground mace or ground nutmeg
Cinnamon-Molasses Lemon Cream (recipe follows)
Optional: fresh pair wedges and star anise pods


For directions please go here
http://www.onegreenplanet.org/vegan-food/recipe-classic-vegan-gingerbread-bundt-cake/

Posted 3 months ago

Found this in my Zucchini patch today. Must have missed seeing it yesterday as it was a scorcher of a day. Zucchini grow so fast. The farmers say that if you walk around your Zucchini patch during the day you can hear the squeaking sound of them rubbing together as they grow. The large one is over a foot long and as fat as a mans arm :-). When they get that big we call the Marrows :-)

Posted 3 months ago
Posted 1 year ago
HEARTY LENTIL BARLEY #vegan #recipes #healthy
Place all ingredients except salt and spinach into a large pot and bring to a simmer. Cover and cook, stirring occasionally, until the lentils and barley are tender, about one hour. Add salt to taste and spinach, if desired. Cook briefly until spinach is wilted but still bright green.
1 C lentils, rinsed2 stalks celery, sliced1/2 C hulled or pearled barley1/2 tsp oregano6 C water or vegetable stock1/2 tsp ground cumin1 onion, chopped1/4 tsp black pepper2 garlic cloves, minced or crushed1/8-1/4 tsp red pepper flakes2 carrots, sliced1/2 tsp salt 2-4 C fresh spinach, chopped  

HEARTY LENTIL BARLEY #vegan #recipes #healthy

Place all ingredients except salt and spinach into a large pot and bring to a simmer. Cover and cook, stirring occasionally, until the lentils and barley are tender, about one hour. Add salt to taste and spinach, if desired. Cook briefly until spinach is wilted but still bright green.

1 C lentils, rinsed
2 stalks celery, sliced
1/2 C hulled or pearled barley
1/2 tsp oregano
6 C water or vegetable stock
1/2 tsp ground cumin
1 onion, chopped
1/4 tsp black pepper
2 garlic cloves, minced or crushed
1/8-1/4 tsp red pepper flakes
2 carrots, sliced
1/2 tsp salt 
2-4 C fresh spinach, chopped  

Posted 1 year ago
HEARTY BROCCOLI #soup #vegan #recipes
Melt margarine in a soup pot over medium heat. Sauté onion, celery, and garlic for 5 minutes, until onion is translucent. Add potatoes and three quarters of the broccoli florets. Add enough water to barely cover the veggies. Bring to boil, lower heat, cover and cook 15-20 minutes until tender and soft.
Blend veggies with a hand blender until smooth. Add soy milk and nutritional yeast. Season to taste with salt and pepper. Add in remaining florets and cook, uncovered, until florets are soft. Serve.
2 Tbsp margarine1 onion, diced1 rib of celery, diced1 garlic clove, minced2 medium potatoes, peeled and diced2 heads of broccoli, cut into floretswater1 C soy milk1/4 C nutritional yeastsalt and pepper to taste

HEARTY BROCCOLI #soup #vegan #recipes

Melt margarine in a soup pot over medium heat. Sauté onion, celery, and garlic for 5 minutes, until onion is translucent. Add potatoes and three quarters of the broccoli florets. Add enough water to barely cover the veggies. Bring to boil, lower heat, cover and cook 15-20 minutes until tender and soft.

Blend veggies with a hand blender until smooth. Add soy milk and nutritional yeast. Season to taste with salt and pepper. Add in remaining florets and cook, uncovered, until florets are soft. Serve.

2 Tbsp margarine
1 onion, diced
1 rib of celery, diced
1 garlic clove, minced
2 medium potatoes, peeled and diced
2 heads of broccoli, cut into florets
water
1 C soy milk
1/4 C nutritional yeast
salt and pepper to taste

Posted 1 year ago
CREAMY SPINACH SWEET POTATO #vegan #recipes
Heat oil in a saucepan and fry onion until soft. Stir in chilli powder, ground ginger and garlic cloves. Add stock, sweet potatoes and mushrooms and simmer for ten minutes until tender. Add coconut milk and baby spinach and simmer for 2-3 minutes or until the spinach just starts to wilt. Stir in the lemon juice and season. Sprinkle with fresh coriander before serving. 
1 Tbsp oil 1 onion, chopped1 tsp chilli powder2 tsp ground ginger2 garlic cloves, crushed4 C vegetable stock750g sweet potato, peeled and diced 250g mushrooms, sliced 400ml coconut milk 225g baby spinach juice of lemon fresh coriander 

CREAMY SPINACH SWEET POTATO #vegan #recipes

Heat oil in a saucepan and fry onion until soft. Stir in chilli powder, ground ginger and garlic cloves. Add stock, sweet potatoes and mushrooms and simmer for ten minutes until tender. Add coconut milk and baby spinach and simmer for 2-3 minutes or until the spinach just starts to wilt. Stir in the lemon juice and season. Sprinkle with fresh coriander before serving. 

1 Tbsp oil 
1 onion, chopped
1 tsp chilli powder
2 tsp ground ginger
2 garlic cloves, crushed
4 C vegetable stock
750g sweet potato, peeled and diced 
250g mushrooms, sliced 
400ml coconut milk 
225g baby spinach 
juice of lemon 
fresh coriander 

Posted 1 year ago

#Vegan Brown rice, roast pumpkin & seed salad

Olive oil spray, to grease
1kg kent pumpkin, peeled, deseeded, cut into 2-3cm pieces
400g (2 cups) long-grain brown rice
60g (1/3 cup) pepitas (pumpkin seed kernels)
55g (1/3 cup) sunflower seed kernels
80ml (1/3 cup) fresh lime juice
1 tbs soy sauce
1/2 tsp sesame oil
1 small garlic clove, crushed
1/4 tsp brown sugar
1 bunch rocket, washed, trimmed, leaves torn
CLICK PHOTO FOR METHOD
  • #Vegan Brown rice, roast pumpkin & seed salad

  • Olive oil spray, to grease
  • 1kg kent pumpkin, peeled, deseeded, cut into 2-3cm pieces
  • 400g (2 cups) long-grain brown rice
  • 60g (1/3 cup) pepitas (pumpkin seed kernels)
  • 55g (1/3 cup) sunflower seed kernels
  • 80ml (1/3 cup) fresh lime juice
  • 1 tbs soy sauce
  • 1/2 tsp sesame oil
  • 1 small garlic clove, crushed
  • 1/4 tsp brown sugar
  • 1 bunch rocket, washed, trimmed, leaves torn

CLICK PHOTO FOR METHOD

Posted 1 year ago

2 EASY #VEGAN Avocado, spinach & walnut salad

1 1/2 tablespoons roughly chopped walnuts
200g baby spinach leaves
1 ripe avocado, peeled, stone removed, sliced
Juice of 1 lemon

Method


Place walnuts into a small frying pan. Cook over medium heat, shaking frying pan often, for 3 to 4 minutes or until walnuts are golden and roasted. Remove from heat.


Arrange spinach and avocado on serving plates. Sprinkle over walnuts. Drizzle with lemon juice. Season with salt and pepper and serve.
  • 2 EASY #VEGAN Avocado, spinach & walnut salad

  • 1 1/2 tablespoons roughly chopped walnuts
  • 200g baby spinach leaves
  • 1 ripe avocado, peeled, stone removed, sliced
  • Juice of 1 lemon

Method

  1. Place walnuts into a small frying pan. Cook over medium heat, shaking frying pan often, for 3 to 4 minutes or until walnuts are golden and roasted. Remove from heat.

  2. Arrange spinach and avocado on serving plates. Sprinkle over walnuts. Drizzle with lemon juice. Season with salt and pepper and serve.