Hominy Chili

Looking for an easy chili recipe? This one is so simple and quick you’ll be making it all the time!

This recipe was adapted from here:

Ingredients:

• 1 (20 oz) can hominy
• 1 (15 oz) can kidney beans, drained and rinsed (or 1.5 cups cooked)
• 1 (15 oz) can black beans, drained and rinsed (or 1.5 cups cooked)
• 1 (15 oz) can diced tomatoes, undrained
• 1 (15 oz) can stewed tomatoes, undrained and quartered
• 1 (8 oz) can tomato sauce
• 11 oz bag Beyond Meat crumbles or Gardein crumbles (these can be found at Target)*
• 2 teaspoons minced garlic
• 1 teaspoon ground cumin
• Red pepper flakes (optional)

Directions: Combine all ingredients in a crockpot and stir to combine.  Turn crockpot to low and let it simmer for about 4 hours.

*The crumbles do not have to be added to this recipe. They are optional! If you do not want to add fake meats, this recipe is great with just the hominy, beans, tomatoes, and spices.

Enjoy 🙂

Buffalo Cauliflower Wings

These wings make the perfect healthy appetizer to serve on game day with a side of celery and some cruelty free ranch dressing (see recipe below).

These cruelty free wings will save you tons of calories, fat, and sodium, still leaving you with plenty of flavor! You can make your wings spicy with hot sauce or less spicy using barbecue sauce. What better way can you eat some extra veggies!

This recipe is from One Green Planet:

Ingredients:

• 1 medium-sized head of cauliflower, washed and cut into bite-sized florets
• 1 1/4 cup of water
• 3/4 cup of garbanzo bean flour
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Fresh cracked pepper
• 3/4 cup of hot sauce (or barbecue sauce for a less spicy version)

Directions:

1. Preheat the oven to 450°F and line your baking sheet with a silicone baking mat or parchment paper.
2. In a bowl, whisk the water, flour, garlic, paprika, cumin, and pepper together. Dip each piece of cauliflower into the bowl and gently coat, then lay them out on the baking sheet. Repeat until all of the cauliflower florets are coated.
3. Bake for 22 minutes and remove from the oven. Add the hot sauce to a bowl, add the cauliflower, and toss to coat. Put the florets back on the baking sheet and repeat until all have been coated.
4. Bake for an additional 12-14 minutes. Remove from oven and serve with hemp ranch dressing (see below) and fresh celery pieces.

Hemp Ranch Dressing from T. Colin Campbell Center for Nutrition Studies:

Ingredients:

• 1 cup filtered water
• 1 cup shelled hemp seeds
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 Tbsp fresh lemon juice or apple cider vinegar
• ½ tsp dry dill or 1 Tbsp fresh dill
• 2 Tbsp fresh chives, snipped with scissors

Directions:

1. Place all ingredients except dill and chives in a high speed blender and blend on high for 30 seconds.
2. Stir in dill and chives.
3. Store any leftover dressing in a glass jar to put on salads, dip in veggies, add to potatoes, etc. This dressing stays good for 3 days.

Enjoy! 🙂

Quinoa Crust Pizza

This recipe is from Beans Not Bambi:

Makes one 9″ Pizza. This recipe can easily be doubled to make 2 pizzas!

Crust Ingredients:

• 3/4 c uncooked quinoa
• 1/4 c water plus more for soaking
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp rosemary

Directions:

1. Place the quinoa in a bowl, cover with water.  Soak 4-6 hours.
2. Preheat oven to 425 degrees.
3. Rinse quinoa after soaking.
4. Place in food processor with remaining crust ingredients.
5. Process for about 2-3 minutes until it forms a paste.
6. Spread into silicone baking pan (or you can line a regular pan with parchment paper).
7. Bake 15 minutes.
8. Flip over and bake another 5 minutes.

Toppings:

• 1/4 c hummus (Quick Hummus and Pizza Hummus are easy to make!)
• 1/8 cup pizza sauce
• 1 Tbsp nutritional yeast (optional)
• 1/4 onion, chopped
• 1/4 bell pepper, chopped
• 1/3 c broccoli, chopped
• 1/2 c cherry tomatoes, quartered
• Artichokes, fresh basil, and red pepper flakes work well too.

Directions for creating pizza:

On the pre-baked crust, spread a layer of the hummus first, then a thin layer of pizza sauce followed by a sprinkle of nutritional yeast.  Pile the veggies on as desired (you can use any of your favorite veggies).  Bake another 10 minutes.  Slice and enjoy!

Picture coming soon!

Jambalaya

This meal isn’t gluten free as it has vegan andouille sausage, which also make it a less healthy meal than what is usually on this blog. But on occasion, or when cooking for non-vegan or newly vegan friends, this meal is great! To make this meal gluten free and SOS free, omit the vegan andouille sausage and add beans and/or tofu.

Ingredients:

• 1 large onion, chopped
• 2 packages vegan andouille sausage, sliced
• 1 bell pepper, chopped
• 1 large tomato, chopped (or sub 1 can of diced tomatoes)
• 2 cloves garlic, minced
• 3 bay leaves
• 1/4 tsp thyme
• 2 tablespoons minced parsley
• 6 cups vegetable broth
• 1 tsp black pepper
• 1/2 tsp cayenne
• 3 cups rice

Directions:

1. In a large saucepan, saute onion in water until translucent.
2. Add the chopped bell pepper and vegan andouille sausage.
3. Saute together until the bell pepper begins to color.
4. Add the tomato, garlic, bay leaves, thyme, parsley, vegetable broth, black pepper, and cayenne. Bring to a boil.
5. Add the rice, bring to a boil again, and reduce to simmer.
6. Cover and simmer for about 25 minutes or until all the liquid is absorbed and the rice is somewhat dry and not too sticky.
7. Adjust seasonings as desired.

Enjoy 🙂

Hash Brown Casserole

This is a great recipe for breakfast on a weekend morning, to serve during brunch, or take to a potluck.

This recipe is from Fat Free Vegan

Ingredients:

Sauce:

• 1 1/4 cups water
• 1 cup plain, unsweetened, non-dairy milk
• 3/4 cup nutritional yeast
• 1/4 cup raw cashews or 2 tablespoons tahini, optional
• 3 tablespoons potato starch or cornstarch
• 1 1/2 tablespoons lemon juice
• 1 teaspoon dry mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/8 – 1/4 teaspoon cayenne pepper, optional
• black pepper to taste

Casserole:

• 1 large onion, chopped
• 3-4 cloves garlic, minced
• 12 ounces kale, stems removed and leaves chopped
• 16 ounces frozen Southern-style hash brown potatoes, thawed (make sure there is no oil, alternatively you can peel and cut regular potatoes into 1/2-inch cubes)
• 1 15-ounce can chickpeas, rinsed and drained
• Optional: One package of tempeh bacon, cut into pieces

Instructions:

1. Preheat oven to 350 F.
2. Place sauce ingredients in blender and blend at high speed until smooth.
3. Heat a large, deep non-stick skillet or wok over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. (Add water by the tablespoon if needed to prevent sticking.) Stir in the garlic, kale, and 2 tablespoons of water; cover tightly. Cook, stirring every 60 seconds, until kale has wilted to about half its volume.
4. Add the sauce, hash browns, and chickpeas. Cook, stirring constantly, until the sauce begins to thicken.  Stir in tempeh (if using).
5. Pour into prepared baking dish. Cover with foil and bake for 40 minutes. Uncover and bake until casserole is set (no longer liquid in the middle), 10-15 minutes. Serve hot.

Enjoy 🙂

Lentil Meatballs

These are perfect to add to spaghetti!

Recipe from this video.

Ingredients:

• 1 onion, finely chopped
• 2 tsp oregano
• 1 tsp garlic
• 1 tsp liquid smoke
• 1 tablespoon tamari or soy sauce
• 3 cups cooked lentils
• 4 tablespoons flour buckwheat, garbanzo (whatever you have)

Directions:

1. Mix everything except for flour in a mixing bowl.
2. Use an immersion blender to blend about ½ the mixture.
3. Add in the flour to thicken to a cookie-dough consistency.
4. Roll into balls or use a 1-inch scoop.
5. Bake at 375 degrees for 10 minutes and then go in 5 minute increments until crispy (ours cooked for about 20 minutes).

Tempeh Avocado Sprout Sandwich

Ingredients:

• 1 8oz package of tempeh
• 2 tbs low-sodium tamari
• 1.5 tbs vinegar (balsamic, cider, white, rice, red- or white-wine)
• 1-3 cloves of garlic, minced
• 4 slices of sprouted grain bread
• 4 tbs hummus
• 1/2 avocado
• 1/2 pint alfalfa sprouts
• handful of greens

Directions:

1. Slice the tempeh in half.
2. Mix together the tamari, vinegar, and garlic in a shallow bowl.
3. Evenly coat the tempeh and let it marinate for about 30 minutes.
4. Bake the tempeh at 400F for 30 minutes flipping once halfway through baking.
5. Once the tempeh is done, spread hummus on your bread.
6. Add tempeh, avocado, sprouts, and some greens.

Enjoy 🙂

Creamy Pasta with Mushroom and Kale

This recipe is inspired from the Creamy Roasted Tomato pasta from a Happy Herbivore meal plan.

Ingredients:

• 12 oz. pasta, cooked
• Kale
• 1 Onion, sliced thin
• 8 oz. Mushrooms, sliced
• 4 cloves garlic, minced
• 2  can fire-roasted diced tomatoes
• 2 cups hummus
• 2 tablespoon of dried basil, adjust to desired taste
• 1/2 cup pasta water (if needed)
• Optional: red pepper flakes (for some spice)

Directions:

1. Cook the pasta according to the directions on the package. Add the kale the last minute of cooking (or see notes). Drain.
2. While pasta is cooking: Caramelize the onion in some water or broth.
3. Add in mushrooms and garlic and saute for a few minutes.
4. Add the diced tomatoes and cook for a few minutes.
5. Stir together the hummus and basil and add pasta water until it’s a creamy consistency.  Add to pan with mushroom and onion mixture and heat through.
6. When the pasta is done: Combine the sauce with the pasta and serve.

Notes: You can cook the kale along with the mushrooms, onions, and garlic or  steam the kale in advance and add in at the end.  Spinach is also delicious.

 

Enjoy 🙂

Pumpkin Quinoa Risotto

We have made this for a potluck twice now and everyone has loved it! It makes a lot if your serving it as a side dish, but if you want more it can easily be doubled!  If there’s leftovers, there’s nothing wrong with that…you’ll have food ready for you the next day!

This recipe is from The Full Helping.

Ingredients:

• 1½ cups chopped onion
• 1 cup quinoa
• 2 2/3 cups low sodium vegetable broth
• 1½ cups pumpkin or butternut squash puree
• 3 tablespoons nutritional yeast
• 1 tablespoon freshly squeezed lemon juice
• ½ cup pomegranate seeds

Directions:

1. Heat the onion with a splash of vegetable broth in a large pot over medium-high heat until translucent, about 5-8 minutes.
2. Add the quinoa and stir it in with the onion for a few minute, to lightly toast the grain. Add 2 cups of the broth and bring to a boil. Reduce to a simmer and cook, covered, but with the lid of the pot slightly ajar.
3. When the quinoa has absorbed almost all of the liquid (15 to 18 minutes), stir in 1 cup of the pumpkin with an additional 1/3 cup of vegetable broth. Stir until the mixture has absorbed the liquid, about 3 minutes.
4. Add the remaining ½ cup of pumpkin and 1/3 cup of broth (if needed)*, along with the nutritional yeast and lemon. Keep cooking until the quinoa is no longer liquidy but has the creamy texture of a risotto, about 5 minutes.
5. Stir in the pomegranate seeds right before serving.

*The last time I made this risotto I doubled the recipe and did not need the last bit of broth as it was very liquidy.  Only add the broth if needed.

Note: Leftover risotto will thicken up in the fridge, but you can reheat it with a splash of almond milk or vegetable broth. This will keep for 3 days. If you plan on having leftovers, you may want to sprinkle the pomegranate seeds on top of the risotto when you serve, rather than mixing them in, so that their color holds ups. Leftover risotto can be frozen as well.

Enjoy 🙂

Butternut Squash Mac and Cheeze

We don’t eat as much pasta as we used to, but we love this Mac and “Cheeze” recipe. If you are craving mac and cheese, there are 3 things you can do:

Option # 1: Buy a box from the store. Yes, there are vegan versions, and even gluten-free, and it is convenient but take a look at the ingredients from this brand by Earth Balance:

enriched macaroni project (Durum wheat semolina, niacin, folic acid, ferrous sulfate (iron), riboflavin (vitamin b12), thiamine mononitrate (vitamin B1), vegan sauce seasoning (maltodextrin, dehydrated sunflower oil, salt, corn starch, yeast extract, modified food starch, natural flavors, lactic acid powder (lactic acid, calcium lactate), citric acid, calcium phosphate, paprika extract (color)

There is NO REAL food in that and it has oil and salt! Do you really want to be putting that into your body?

Option # 2: Make your own from a recipe that uses non-dairy cheese or oil to replicate that creamy taste.  Once again that requires using fake foods full of chemicals and oil.  No thank you.

Option # 3: Make your own from a recipe that uses REAL food and NO chemicals, salt, oil, or sugar and still get a creamy delicious flavor.  Yes, this is possible.  In this recipe we will be using cannelini beans to get that creamy texture, nutritional yeast and a roasted red bell pepper to get an amazing flavor, and the butternut squash gives both a creamy texture and an incredible flavor!

This recipe was adapted from 2 others here and here:

Ingredients:

• 16 oz brown rice or corn pasta (can also use whole wheat)
• 20 oz butternut squash (you can buy a pre-packaged already cut butternut squash)
• 1 red bell pepper, roasted
• 1 1/2 cup almond milk
• 1/4 cup cannelini beans
• 4 tbsp nutritional yeast
• 2 tbsp arrowroot powder or corn starch
• 4 tsp Dijon mustard
• 1 tsp garlic powder
• ground black pepper, to taste
• Optional: Mix-ins of choice (e.g., kale, spinach, broccoli, peas, pumpkin seeds, etc)

Directions:

1. Preheat oven to 425F. Roast butternut squash cubes and red bell pepper for about 40 minutes, or until tender.
2. Once the butternut squash and bell pepper has cooked and is cooled, begin cooking the pasta according to the package directions.
3. Meanwhile, in a high-speed blender combine all ingredients, except pasta and any mix-ins.  Blend until smooth.
4. Once the pasta is cooked drain it with colander.
5. Pour the cheeze mixture into the pot and heat.  Once warm, rinse the pasta and add it to cheeze mixture.  Gently stir to evenly coat the pasta.
6. Gently stir in any mix-ins you want to include in your mac and cheeze.

Enjoy!