ANIMAL ADVOCATES AUSTRALIA

One of over 30 #Pumpkins we have growing on our vine. #Yum #vegetables #Gardening #vegan #food

INTERNATIONAL VEG WEEK CHALLENGE :-)

International Vegetarian Week is October 1st to 7th — celebrating a compassionate choice for a kinder world. To get into the spirit of things, we’re challenging you to go veg for the week!
So why go veg for seven days?

http://www.animalsaustralia.org/features/veg-week/

RED LENTIL, CHICKPEA AND CHILLI #vegan #recipes #healthy

Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for one minute until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for five minutes.

Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 minutes or until the lentils have softened. Blend the soup with a hand held blender or food processor until it is a rough purée and then return to the pan. Add the chickpeas. Heat gently, season well and stir in the coriander.

Finish with a dollop of soy yoghurt and coriander leaves.

2 tsp cumin seeds
large pinch chilli flakes
1 Tbsp olive oil
1 red onion, chopped
140g red split lentils
850ml vegetable stock or water
400g can tomatoes, chopped
1/2 can chickpeas, rinsed and drained
small bunch coriander, roughly chopped (save some leaves for garnish) 

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  

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

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 

#VEGAN #Recipe: Healthy Chocolate Fudgesicles

These fudgesicles are luxurious, sweet and smooth. I encourage you to play around with the recipe – feel free to leave out an avocado, or use more or less coconut milk, or add a different amount of cacao or maple syrup. Experiment until you find the consistency and flavour that appeals to you.

And if you don’t have popsicle molds (I like using ones that are free of BPA, a toxin that disrupts our endocrine system), just freeze the mixture in one big container and scoop it out like ice cream.

Chocolate Fudgesicles

gluten-free, dairy-free, vegan, vegetarian, soy-free, egg-free

Ingredients:

2 small ripe avocados
3/4 cup coconut milk
1/4 cup raw cacao powder, or cocoa powder
1/3 cup maple syrup
3/4 cup water, or more as needed to blend
1/2 tsp vanilla
Preparation:

Place everything into a blender and blend until smooth. You may need additional water, depending on how thick you want your fudgesicles to be.
Taste, and adjust ingredients (maple syrup, cacao, etc) if necessary.
Pour into popsicle molds and freeze until solid.

http://www.onegreenplanet.org/vegan-food/recipe-healthy-chocolate-fudgesicles/

TO DIE FOR SOUTH AFRICAN YELLOW RICE. #VEGAN #RECIPE #YUM #AFRICA.

Forget Coconut Rice ( Sticky Rice ) Try this out. A one pan dish that a baby could make. Tastes absolutely devine and I just made 2 batches of it.
( See picture above for mine )

NOTE. Have rice just below simmer to absorb water slowly. Makes rice fluffy without drying out. ( Learn’t that the hard way with my first batch )

*1 Cup Long Grain Rice
*1/2 Teaspoon Salt
*11/2 Teaspoon Ground Turmeric
*3 Tablespoons Raw sugar or Substitute
*3/4 Teaspoon Ground Cinnamon
*1/2 cup Raisins (Sultanas)
*1 Tablespoon Vegan butter or Margarine
21/2 Cups Water

Put everything into Saucepan, bring to boil.

Reduce heat as mentioned above and let all water absorb. (Slowly). 20-30 minutes. Stir occasionally!

Remove from heat, stir rice till fluffy with fork.

EAT TILL YOUR FULL :-))))