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Vegan Shepherd’s Pie Mac and Cheese

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If you enjoy both vegan shepherd’s pie and nondairy mac and cheese, chances are you’ll love this nontraditional union of the two in one delicious casserole. Shepherd’s Mac from Vegan Mac and Cheese by Robin Robertson is the ultimate cold weather comfort food.

Shepherds Mac

Shepherd’s Mac

If you enjoy both shepherd’s pie and mac uncheese, chances are you’ll love this nontraditional union of the two in one delicious casserole.

Lentils

  • 1 tablespoon (15 ml) olive oil
  • 21/2 cups (175 g) chopped mushrooms
  • 21/2 cups (495 g) cooked lentils
  • 21/2 cups (338 g) frozen mixed vegetables (steamed)
  • 2 tablespoons (30 ml) tamari (divided)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and ground black pepper (to taste)

Pasta

  • 16 ounces (454 g) radiatore (or other small pasta)

Sauce

  • 21/2 cups (600 ml) water
  • 1 large russet potato (peeled and diced)
  • 1 small carrot (chopped)
  • 3/4 cup (105 g) unsalted raw cashews
  • 1/2 of a small yellow onion (chopped)
  • 2 garlic cloves (smashed)
  • Salt (to taste)
  • 1/2 cup (30 g) nutritional yeast
  • 2 tablespoons (28 g) vegan butter
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1/2 teaspoon prepared yellow mustard
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon smoked paprika
  • Ground black pepper (to taste)

Topping

  • Toasted panko bread crumbs
  1. Preheat the oven to 375°F (190°C).
  2. To make the lentils: In a skillet over medium heat, heat the olive oil. Add the mushrooms and cook until soft, about 4 minutes. Stir in the lentils, mixed vegetables, 1 tablespoon (15 mof the tamari, the onion powder, and garlic powder and season with salt and pepper. Stir well to mix. Cook, stirring, for 2 minutes to blend the flavors. Remove from the heat and set aside.
  3. To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and set aside.
  4. To make the sauce: In the same pot over high heat, combine the water, potato, carrot, cashews, onion, and garlic and season with salt. Bring to a boil. Reduce the heat to maintain a simmer, cover the pot, and cook until the vegetables are soft, 10 to 15 minutes. Carefully transfer the contents of the pot to a high-speed blender.
  5. Add the nutritional yeast, butter, lemon juice, remaining 1 tablespoon (15 mof tamari, mustard, turmeric, and paprika and season with the pepper. Blend until completely smooth, stopping to scrape down the sides, as needed.
  6. Return the pasta to the pot. Pour the sauce over the pasta and gently stir to combine.
  7. Transfer the lentil mixture to a 9 × 13-inch (23 × 33 cbaking dish, spreading it evenly. Spread the pasta mixture on top.
  8. To finish: Sprinkle the top with the toasted panko bread crumbs. Bake for 20 minutes. Serve hot.

Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.

If you enjoy both vegan shepherd’s pie and nondairy mac and cheese, chances are you’ll love this nontraditional union of the two in one delicious casserole. Shepherd's Mac from Vegan Mac and Cheese by Robin Robertson is the ultimate cold weather comfort food.

The post Vegan Shepherd’s Pie Mac and Cheese appeared first on Chic Vegan.


5-Ingredient Vegan by Nava Atlas

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5 Ingredient Vegan by Nava Atlas 3I could make a recipe from the 5-Ingredient Vegan by Nava Altas every single day! Each recipe is perfect for, I’d say, all of us who are generally crunched for time and are looking for healthy meals that are quick, easy and full of flavor!

5-Ingredient Vegan

5-Ingredient Vegan is the most recent cookbook by innovative author, illustrator and recipe developer Nava Atlas. Just a few of her other popular cookbooks include; Plant Power, Wild About Greens, Vegan Holiday Kitchen, Vegan Soups, Vegan Express and Hearty Stews for All Seasons. What I love the most about all these cookbooks is that they are all focused on making plants taste great.

Pinto Bean SaladThe ingredients Nava includes in her recipes in 5-Ingredient Vegan are easy to find in grocery stores in any part of the U.S. Just one of the time saving techniques Nava includes in this fun new vegan cookbook is using items like fresh produce, whole grains, good quality canned and frozen foods along with prepared sauces.

Another one of the secrets you will learn in 5-Ingredient Vegan is how to pack your dishes with flavors that will have your friends and family coming back for more! I would also recommend getting fruits and veggies from local farms or farmer’s market that will kick your dishes up several more notches!

 

Cauliflower Fried Rice20 Minutes or Less

Many of the recipes in this cookbook are ready to eat in a or less than 20 minutes and have you covered for breakfast, lunch, dinner, dessert, and more. They are also fun to create, very pleasing to the eye, and would be great for people starting out on a plant based diet. They’re also helpful for someone who you are encouraging to eat more plants. Many of the dishes will also make you the star of the show if you brought them to parties!

Delicious Recipes

Polenta StacksWith dishes like Scallion Pancakes, Southwestern Tofu Burritos, Tempeh Fries with Fresh Dill Mayonnaise, Smoky BBQ Chickpeas, Baked Polenta Fries, Coconut Sweet Potato Bisque, Pasta with Power Greens, Salsa Verde Bean Burritos, Skillet Blueberry Crumble, Pineapple-Orange Ambrosia and Chocolate Granola Clusters, how can you go wrong?

5-Ingredient Vegan is my kind of cookbook, it contains unique recipes that focus on bringing out flavors of whole foods, and that is what I love! I think you will too, so pick up a copy of your own. If you’d like to learn more about Nava, she has a really fun website loaded with other tips, travel and restaurant recommendations and more recipes: https://theveganatlas.com/

 

 

Coconut-Sweet Potato Bisque

For this cheerful-hued soup, microwaving rather than peeling and dicing several big sweet potatoes cuts way down on prep time. But if you’re not a fan of microwaving, peel and dice to your heart’s content! That option is given in the note following the recipe.

  • 4 large or 5 medium-large sweet potatoes ((see More Time / Less Lazy))
  • 1 tablespoon olive oil
  • 1 large onion (chopped)
  • 15-ounce can fire-roasted diced tomatoes
  • 15-ounce can light coconut milk
  • 2 teaspoons good-quality curry powder
  • Salt and freshly ground pepper to taste
  1. Microwave the sweet potatoes, starting with 3 minutes per potato. Test, then add 1 additional minute per potato until soft. Set aside until cool enough to handle. If you want to speed up the process, immerse in a bowl of ice water.
  2. When the sweet potatoes are cool enough to handle, split in half and scoop the flesh out into a bowl and discard the skins.
  3. Heat the oil in a soup pot. Add the onion and sauté until golden.
  4. Add the tomatoes, coconut milk, curry powder, and 2 cups water. Bring to a slow boil.
  5. Stir in the sweet potato. Puree the soup until smooth either by using an immersion blender or transferring (in batches if need bto a blender.
  6. Heat the soup gently until it reaches a simmer, then season with salt and pepper. Serve at once, or if time allows, let it stand for a half hour or longer to allow the flavors to blend. Heat through gently as needed.

Optional additions

• Add some heat with sriracha or other hot sauce
• Top each serving with chopped cilantro

 

More time / Less lazy
Before beginning the soup, peel the sweet potatoes and cut into large dice. Place in a large saucepan with barely enough water to cover. Bring to a slow boil, then lower the heat, cover, and simmer until tender, 15 to 20 minutes. Proceed with the recipe from step 3. If there’s still some cooking water remaining with the sweet potatoes, use less water in step 4, then adjust as needed. 

 

Reprinted with permission from 5-Ingredient Vegan © 2019 by Nava Atlas, Sterling Publishing Co., Inc. Photo by Evan Atlas.

Coconut-Sweet Potato Bisque from 5-Ingredient Vegan by Nava Atlas (vegan and gluten-free_

The post 5-Ingredient Vegan by Nava Atlas appeared first on Chic Vegan.

Spinach Mushroom Frittata from The Truly Healthy Vegan Cookbook

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Spinach and Mushroom Frittata from The Truly Healthy Vegan Cookbook is the ultimate brunch dish! It’s great for special occasions, Sunday brunch, or anytime you’re craving breakfast for dinner! It’s vegan and gluten-free.

The Truly Healthy Vegan Cookbook Book The Truly Healthy Vegan Cookbook

I’m super excited to announce my first cookbook! My goal in writing The Truly Healthy Vegan Cookbook was to create a collection of delicious recipes that aren’t made with refined or processed products. The recipes all use whole foods, and many of them are veggie-centric, putting the vegetables front and center on your plate. Quite a few of the meals are made with hidden veggies, which is perfect for picky eaters.

I wrote the book for people who are already vegan and are looking for easy and healthy recipes; vegans who are struggling with unhealthy diets that are high in packaged, processed foods; and people who aren’t vegan yet but want to get healthy by adding more plant-based dishes into their diets.

Spinach Mushroom Frittata from The Truly Healthy Vegan CookbookSpinach and Mushroom Frittata

Brunch is my favorite meal, and I take it very seriously. I usually make a big brunch on Sundays, with fresh fruit, whole grain toast, and a frittata, like this one. I love the flavor combination of spinach and mushrooms, but if it isn’t your thing, you can use pretty much any type of vegetable and leafy green in this frittata, Red pepper and arugula would be great, as would zucchini and baby kale.

This Spinach Mushroom Frittata can be prepared in advance. Cook the mushrooms and make the tofu mixture ahead of time and place them in the fridge overnight. In the morning, just pop it into a pan and bake it. Breakfast is served!

Spinach and Mushroom Frittata

Brunch is my favorite meal, and I take it very seriously. I usually make a big brunch on Sundays, with fresh fruit, whole grain toast, and a frittata, like this one. I love the flavor combination of spinach and mushrooms, but if it isn’t your thing, you can use pretty much any type of vegetable and leafy green. Red pepper and arugula would be great, as would zucchini and baby kale.

  • 1 teaspoon neutral-flavored oil (such as grapeseed or avocado, vegetable stock, or water)
  • 8 ounces cremini or white button mushrooms (coarsely chopped)
  • 2 garlic cloves (minced)
  • 1 (14-ounce) block extra firm tofu (drained and pressed)
  • 3 tablespoons nutritional yeast
  • 3 tablespoons plain, unsweetened nondairy milk, (such as soy or almond)
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch or arrowroot
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon turmeric
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 5 ounces baby spinach
  1. Preheat your oven to 375°F and lightly oil an 8-inch pie pan.
  2. Heat the oil in a large sauté pan or cast iron pan over medium-high heat. Add the mushrooms and garlic, and cook, stirring occasionally, until they begin to brown. Remove the pan from the heat.
  3. Place the tofu, nutritional yeast, nondairy milk, lemon juice, cornstarch, dried basil, dried thyme, turmeric, sea salt, and black pepper into a food processor and process until smooth.
  4. Add the spinach and mushroom mixture to the food processor and pulse two or three times to incorporate. [If you don’t have a food processor, coarsely chop the spinach. Mash the tofu mixture together with a potato masher or large fork until all of the large lumps are gone. Fold the mushrooms and spinach into the mixture.]
  5. Pour the tofu mixture into the prepared pie pan and smooth it with a spatula or wooden spoon. Bake for 40 to 45 minutes, or until the frittata is golden brown. Let the frittata sit for 10 to 15 minutes to firm up a little before slicing.

Truly Healthy Vegan Cookbook: 90 Whole-Food Recipes with Deliciously Simple Ingredients by Dianne Wenz

Published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved. Photography copyright © 2019 by Antonis Achilleos.

 

Spinach and Mushroom Frittata from The Truly Healthy Vegan Cookbook is the ultimate brunch dish! It's great for special occasions, Sunday brunch, or anytime you're craving breakfast for dinner! It's vegan and gluten-free.

The post Spinach Mushroom Frittata from The Truly Healthy Vegan Cookbook appeared first on Chic Vegan.

Vegan Creamy Vegetable Noodle Soup from The Meatless Monday Family Cookbook

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Creamy Vegetable Noodle Soup from The Meatless Monday Family Cookbook by Jenn Sebestyen will keep you warm and cozy on chilly winter days. It’s a little bit like potpie filling, but in soup form. This easy recipe is vegan with a gluten-free option.

The Meatless Monday Family Cookbook by Jenn Sebestyen

The Meatless Monday Family Cookbook

I’m super excited to share The Meatless Monday Family Cookbook by my friend Jenn Sebestyen with you today! You probably know Jenn and her delicious recipes from her blog Veggie Inspired.

This cookbook is full of over 100 tasty plant-based recipes. It’s great for those who are just dipping their toe into the world of vegan food and want to eat meatless one day a week. Jenn starts the book with lots of tips for newbie vegans, including pantry essentials and handy kitchen tools.

Skillet Chickpea ChilaquilesSeasoned vegans who eat meatless every day of the week will find lots to love here, too. I mean, who can turn down Skillet Chickpea Chilaquiles or a bowl of Very Berry Quinoa Salad?

As you might have guess from the name, this cookbookis full of family-friendly recipes. Jenn has veganized omnivore classics—like Potpie Noodle Casserole and Butternut Squash Mac and Cheese—that will please even the pickiest of eaters. She includes lots of tips on how to the get the kids involved in cooking, too.

Very Berry Quinoa Salad

Chapters in The Meatless Monday Family Cookbook Include:

  • Getting Started with Meatless Monday
  • Hearty Soups
  • Satisfying Salads
  • Loaded Handhelds
  • Bountiful Bowls
  • Perfect Pasta
  • One Pot Wonders
  • Comforting Casseroles
  • Center Stage Vegetables
  • Breakfast for Dinner
  • Sauces and Staples

If you’re looking for family friendly vegan recipes, or if you’re hoping to add more meatless dishes into your diet, this is the cookbook is for you!

Creamy Vegetable Noodle Soup from the Meatless Monday Family Cookbook by Jenn Sebestyen

Creamy Vegetable Noodle Soup

This thick and creamy soup reminds me a bit of potpie filling, but in soup form. The small ditalini pasta rings are the same size as the diced vegetables, making it easy for kids to scoop up a bit of everything in one bite. Made with no cream, not even homemade cashew cream, you won’t believe how creamy it is. You’ll be heading back for seconds in no time.

  • 2 tablespoons (28 ml) olive oil
  • 1 yellow onion (diced)
  • 3 carrots (peeled and diced)
  • 2 ribs celery (diced)
  • 1 red bell pepper (seeded and diced)
  • 1 tablespoon (1 g) dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • ½ teaspoon dried dill
  • 1¼ teaspoons salt (or to taste)
  • ¼ cup (32 g) all-purpose flour
  • 2 cups (475 ml) unsweetened almond milk or milk of choice, divided
  • 4 cups (946 ml) low-sodium vegetable broth
  • 2 tablespoons 8 g nutritional yeast ((optional))
  • 1 cup (110 g) dry ditalini pasta or similar small pasta shape ((gluten-free, if desired))
  1. Heat the olive oil in a soup pot over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the carrots, celery, and bell pepper and sauté 4 to 5 minutes until starting to soften.
  2. Add the parsley, basil, thyme, dill, salt, and flour and stir to combine, scraping up any bits of flour on the bottom of the pot. Slowly pour in ½ cup (120 mof milk while whisking continuously, again scraping up any bits of flour on the bottom; a flat whisk is convenient here, but a balloon whisk will work as well. Whisk until the flour is completely incorporated.
  3. Add the remainder of the milk, vegetable broth, and nutritional yeast, if using. Whisk to combine. Increase the heat to high and bring to a boil. Once boiling, add the pasta, and then reduce the heat to medium-low and simmer for 10 to 15 minutes until the pasta is cooked through, stirring often to prevent the pasta from sticking.
  4. Taste and adjust the seasoning, if necessary.

Swap it! For a gluten-free option, use brown rice flour instead of all-purpose flour.

Recipe from The Meatless Monday Family Cookbook by Jenn Sebestyen. Reprinted with permission from Jenn Sebestyen and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2019.

 

Creamy Vegetable Noodle Soup from The Meatless Monday Family Cookbook by Jenn Sebestyen will keep you warm and cozy on chilly winter days. It's a little bit like potpie filling, but in soup form. It's vegan with a gluten-free option.

The post Vegan Creamy Vegetable Noodle Soup from The Meatless Monday Family Cookbook appeared first on Chic Vegan.

Vegan Everything Butternut Squash Salad

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Butternut Squash Salad with Dukkah from Vegan Everything by Nadine Horn and Jörg Mayer is a deliciously cozy cold weather salad. This easy vegan roasted squash salad recipe is perfect for lunch or dinner.

Vegan Everything by Nadine Horn and Jörg Mayer

Vegan Everything

Do you ever find yourself with a hankering for comfort food from your pre-vegan days? I know I do! Fortunately, Vegan Everything by Nadine Horn and Jörg Mayer is loaded with lots of recipes to satisfy just about every craving. With recipes for pizza, burgers, lasagna, tacos, and cupcakes, you’re sure to find a vegan version of your old favorites within its pages.

With 100 recipes to choose from,this cookbook will take you from breakfast to dinner, with lots of snacks and sweets to take care of any cravings you have between meals. The recipes are made with easy-to-find ingredients, so you won’t have to spend hours going from store to store looking for specialty ingredients. And they come together quickly, too, which  means less time in the kitchen and more time spent eating!

French Toast

Since most of these recipes are vegan versions of classic dishes, there isn’t anything that omnivores will find “too weird” to try. They’re great recipes to help newbie vegans transition to plant-based eating. Who can say no to French Toast, Super Bean Burgers, Polenta Lasagna, or Berry Cheesecake? Not me!

You’ll find creative and fun new dishes here, too, including Coconut Farro and Green Power Wraps. There are also recipes that are perfect for parties, such as Ginger Nori Cakes, and Antipasto Pizza Bites, as well as global fusions dishes, like Bavarian Samosas, Mexican Paella, and Thai Tempura.

5-Spice Baozi

Chapters Include:

  • Healthy Start
  • Snacks & On the Go
  • Quick Meals
  • Wonder Bowls
  • Cooking for Friends and Family
  • Date-Night Dinners
  • Party Hits
  • Breads
  • Dips, Pesto, and More
  • Sweet Stuff

If you’re looking for vegan versions of your favorite comfort foods, you need this book!

Butternut Squash Salad

Butternut Squash Salad with Dukkah

We love the nutty flavor of butternut squash, especially when seasoned with dukkah, a North African mix of nuts and spices.

  • 1 small butternut squash ((about 1 pound/450 g))
  • ¼ cup (60 ml) olive oil
  • 3 garlic cloves
  • 1 red jalapeño or other fresh chile
  • ½ bunch fresh parsley
  • 1¼ cups (250g) instant couscous
  • 1¾ cups (420 ml) boiling water
  • 1 cup (160 g) drained cooked chickpeas
  • Juice of 1 small lemon
  • 3 tablespoons Dukkah (see below)
  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. Peel the squash, then halve it lengthwise and remove the seeds. Brush the cut sides with 1 tablespoon of the oil and place it cut side down on the baking sheet. Roast for 45 minutes, or until fork-tender.
  3. While the squash is roasting, mince the garlic and jalapeño. Coarsely chop the parsley.
  4. Combine the garlic and chile with the couscous in a large bowl. Cover with the boiling water and then cover with a plate or dish towel for 10 minutes.
  5. Remove the squash from the oven. When it’s cool enough to handle, scoop the flesh from the skin with a large spoon. Cut into bite-sized pieces.
  6. Fluff the couscous with a fork. Mix in the squash and chickpeas.
  7. Whisk together the remaining 3 tablespoons olive oil, the lemon juice, parsley, and dukkah. Toss with the couscous mixture. Serve.

Tip: In this recipe we don’t use the skin of the squash, but in other dishes, like a stir-fry, you can leave the skin on.

Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Photographs © Nadine Horn and Jörg Mayer, 2019. Translation © Luisa Weiss, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

Dukkah

  • ½ cup (75 g) mixed raw nuts
  • 2 tablespoons sesame seeds
  • 2 tablespoons coriander seed
  • 1 tablespoon cumin seeds
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  1. Toast the nuts and the sesame, coriander, and cumin seeds in a dry pan over medium-high heat for 4 minutes, stirring constantly, until golden. Let cool, then transfer to a food processor.
  2. Add the salt and pepper and pulse to combine. Store in an airtight container for up to 2 weeks.

Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Photographs © Nadine Horn and Jörg Mayer, 2019. Translation © Luisa Weiss, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

Butternut Squash Salad with Dukkah from Vegan Everything by Nadine Horn and Jörg Mayer is a deliciously cozy cold weather salad. This easy vegan roasted squash salad recipe is perfect for lunch or dinner.

 

The post Vegan Everything Butternut Squash Salad appeared first on Chic Vegan.

Deep Dark Chocolate Truffle Pudding

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The title of this recipe says it all. Wow your guests with a chocolate truffle pudding that tastes so decadent, they will not believe it’s totally soy free, gluten free and vegan! Silky smooth, thick, rich and super chocolaty—this is a flawless dessert that will impress the chocolate fans in your life.

Deep Dark Chocolate Truffle Pudding

Deep Dark Chocolate Truffle Pudding

The title of this recipe says it all. Wow your guests with a pudding that tastes so decadent, they will not believe it’s totally soy free, gluten free and vegan! Silky smooth, thick, rich and super chocolaty—this is a flawless dessert that will impress the chocolate fans in your life.

Cashew-Vanilla Cream

  • ½ cup chopped raw cashews
  • 1/2 cup water (divided)
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract

Pudding

  • 1 cup chopped raw cashews
  • 1 3/4 cups water (divided)
  • 3 tablespoons vegan brown sugar or cane sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 4 Medjool dates (pitted and chopped)
  • 1 cup vegan dark chocolate chips (plus more for garnish)
  1. To make the Cashew-Vanilla Cream, put 1/2 cup cashews and 1/4 cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.
  2. Put the drained cashews, maple syrup, 1/4 cup water and vanilla in a blender container. Blend for 30 seconds, or until completely smooth. Cover and refrigerate for 2 hours, or until chilled.
  3. To make the Truffle Pudding, put 1 cup cashews and 3/4 cup water in a small bowl. Refrigerate and let soak for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.
  4. Put the remaining 1 cup water in a small saucepan and bring to a simmer over medium-low heat. Put the soaked cashews, sugar, cocoa powder, vanilla extract, dates and chocolate chips in a high-performance blender container in the order listed. Pour in the simmering water and process for 30 seconds to 1 minute, or until completely smooth. Divide the mixture between six small wine glasses or eight espresso cups. Refrigerate 4 to 8 hours or until set.
  5. Serve the pudding with Cashew-Vanilla Cream spooned on top, garnished with more chocolate chips or some cocoa nibs, if desired.

Photo Credit: Annie Olivero

Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission.

Deep Dark Chocolate Truffle Pudding

Photo Credit: Annie Olivero

Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission.

Wow your guests with a deep dark chocolate truffle pudding that tastes so decadent, they will not believe it’s totally soy free, gluten free and vegan!

The post Deep Dark Chocolate Truffle Pudding appeared first on Chic Vegan.

Plant-Based Meal Prep Hash Brown-Crusted Frittata

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This vegan Hash Brown-Crusted Frittata from Vegan Yack Attack’s Plant-Based Meal Prep! by Jackie Sobon is rich in protein, easy to make, and delicious atop a bed of mixed greens. Serve it for breakfast, brunch, or even dinner! It’s vegan and gluten-free as well as being freezer friendly.

Vegan Yack Attack’s Plant-Based Meal Prep

Plant-Based Meal Prep

A lot of my health coaching clients tell me that sticking to a healthy diet during the work week can be tough. I always suggest meal prepping to help them make it through the week. Meal prep can be a little daunting though. Sometimes you’re not sure what to buy at the grocery store, how much food to prep, or if you have the right type of storage containers. And you want to make sure that you’re not spending hours on end in the kitchen on the weekend in order to have meals throughout the week.

Jackie Sobon has come to the rescue with her newest cookbook Vegan Yack Attack’s Plant-Based Meal Prep! Jackie takes the guesswork out of meal prep, making it simple and easy.

Jackie begins Plant-Based Meal Prep with meal preparation tips. Here you’ll find tips for staying organized, as well as lists of essential equipment and helpful ingredients.

Southwest Salad

Meal Plans

Diving into meal prep, Jackie starts with weekly meal prep menus for one person. There are 6 menus, so you’ll have enough meals to last you a month and a half if you follow it each week. Each menu has a grocery list along with guidelines to help make prep easy. The recipes are easy to make and they don’t take too much time, so you’re spending your precious day off standing in the kitchen. Each recipe makes 5 servings, so you’ll have enough to last throughout the work week.

The book also has mix and match menus, some for two people and some for four. In these meal plans, Jackie has included checklists and prep itineraries to help make the most of your time. The menus include lighter fare, high protein meals, and flavors of East Asia.

Lemon Quinoa Bites

Creative Recipes

Even if you aren’t into meal prep and are just looking for some yummy recipes, you’ll really enjoy Plant-Based Meal Prep. Jackie is known for her deliciously flavorful and creative recipes, which you’re probably familiar with if you follow her blog Vegan Yack Attack. These recipes do not disappoint. I talking about dishes like Seitan Fusion Tacos, Blood Orange Freezer Waffles with Berry Compote, and Piña Colada Chia Pudding. These recipes are all easy to make, and they use easy to find ingredients.

Smoky Sweet Potato Soup

The Chapters in Vegan Yack Attack’s Plant-Based Meal Prep include:

  • Making Meal Prepping Easy
  • Weekly Meal Prep for One
  • Mix and Match for All
  • Mix and Match Menus
  • Beautiful Breakfasts
  • Bunches of Lunches
  • Array of Entrees
  • Higher-Protein Meals
  • Sheet Pan, Instant Pot, and Freezer Meals
  • Kid-Friendly Food
  • Basics and Bonuses
  • Snack Attack
  • Sauces, Spreads, and More

If you want to get organized and prepare your meals in advance, you need Vegan Yack Attack’s Plant-Based Meal Prep!

vegan Hash Brown-Crusted Frittata from Vegan Yack Attack’s Plant-Based Meal Prep! by Jackie Sobon

Hash Brown-Crusted Frittata

While I do love a good omelet, sometimes I get a little anxious about the flipping. Frittatas are great because all you have to do is cook your favorite fillings in a pan, add your base, and leave it to the oven to take care of the rest. This breakfast frittata is rich in protein, easy to make, and delicious atop a bed of mixed greens.

  • 1 tablespoon (15 ml) sunflower oil (divided)
  • 8 ounces (225 g) frozen shredded potato hash browns
  • 1/8 teaspoon salt
  • ¼ teaspoon black pepper (divided)
  • 2 cups (260 g) sliced bell peppers (assorted colors)
  • 1 cup (110 g) sliced yellow onion
  • 1 cup (135 g) chickpea flour
  • 1/3 cup (30 g) nutritional yeast
  • 2 tablespoons (16 g) cornstarch
  • 2 teaspoons Kala namak (Indian black salt)
  • 1 teaspoon onion powder
  • ½ teaspoon baking powder
  • ¼ teaspoon ground turmeric (optional)
  • 14 ounces (425 ml) hot vegetable broth
  • 1 15-ounce [425 g] can black beans (drained and rinsed)
  1. In a 9-inch (23 ccast iron skillet or oven-safe pan, heat 2 teaspoons of the oil over medium heat. Add the hash browns, pressing gently to flatten them into an even layer. Cook until there is some browning on the first side, about 6 minutes, sprinkling the salt and 1/8 teaspoon pepper over the top while they are cooking. Carefully flip the patty onto a plate and set aside. Preheat the oven to 375ºF (190ºC, or gas mark 5).
  2. Add the remaining 1 teaspoon oil to the skillet along with the bell peppers and onion, and cook, stirring occasionally, until the onions are nearly translucent, about 5 minutes, then remove from the pan and set aside. While the peppers and onions are cooking, whisk together the chickpea flour, nutritional yeast, cornstarch, kala namak, onion powder, baking powder, and turmeric, if using, in a large bowl. Pour the hot vegetable broth into the chickpea flour mixture and whisk until combined.
  3. Slide the hash brown patty, uncooked side down, back into the skillet, then top with black beans and pepper-onion mixture. Whisk the chickpea mixture to recombine (don’t worry about how thin it iand pour it over the top. Place the skillet in the oven and bake for 33 to 35 minutes, or until the top is matte and slightly firm.
  4. Remove the skillet from the oven and let cool on a rack for 15 to 20 minutes before serving. If storing for later, wait 30 minutes before cutting the frittata into quarters. Transfer to 4 storage containers and store in the refrigerator for up to 7 days or in the freezer for up to 3 months (allow to defrost completely in the refrigerator before reheating).

Note: If you don’t have an ovensafe skillet or pan, brown the hash browns on the stovetop as instructed, then transfer them to a pie dish or springform pan before assembling.

 

Reprinted with permission from Jackie Sobon and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2020

This vegan Hash Brown-Crusted Frittata from Vegan Yack Attack’s Plant-Based Meal Prep! by Jackie Sobon is rich in protein, easy to make, and delicious atop a bed of mixed greens. Serve it for breakfast, brunch, or even dinner! It's vegan and gluten-free as well as being freezer friendly.

The post Plant-Based Meal Prep Hash Brown-Crusted Frittata appeared first on Chic Vegan.

The Beet Burger from Wait, That’s Vegan?!

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Satisfy your craving for a hearty meal with The Beet Burger from Wait, That’s Vegan?! by Lisa Dawn Angerame. Served with special sauce, lettuce, pickles and onions, these burgers will turn anyone into a veggie burger lover!

Wait, That's Vegan?! by Lisa Dawn AngerameWait, That’s Vegan?!

You may know Lisa Dawn Angerame from her blog Lisa’s Project: Vegan I know her from the world of vegan blogging, though we’ve never met in person. (She doesn’t live that far away, though, so maybe that will change in the coming months!) I was super excited when she told me that she was working on a cookbook, and now I’m super excited to be able to share it with you!

After going vegan, many people find themselves missing their old omnivore favorites. In Wait, That’s Vegan?!,Lisa has veganized many of them, so you can satisfy your cravings the meat-free way. Her recipes also make it easier for those who aren’t yet vegan to transition to this way of eating, since they’re dishes are familiar to them. I mean, who can turn down French Bread French Toast, Fettucini Alfredo, or Chocolate Chip Cookies? You’ll also find recipes for such veganized favorites as Carrot Lox, Eggless Egg Salad, The Beet Burger, and Lobster Mushroom Mac ‘n Cheese.

These recipes are easy to make using easy-to-find ingredients. They’ll take you from breakfast, through lunch and dinner and all the way to dessert. Lisa has included recipes for basics, such as Nut Milk and Unsalted Spreadable Butter, too.

Chapters in Wait, That’s Vegan?! Include:

  • Breakfast and Brunch
  • Salads and Sandwiches
  • Main Dishes
  • Desserts
  • Basics

If you’re vegan and you find yourself craving your old pre-vegan favorites, or if you’re not yet vegan but want to eat healthier versions of your favorite meals, you need Wait, That’s Vegan?!.

The Beet Burger from Wait, That's Vegan?! by Lisa Dawn Angerame

The Beet Burger from Wait, That's Vegan?! by Lisa Dawn Angerame
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The Beet Burger

No vegan cookbook would be complete without a veggie burger. This is my winning formula. It’s all about texture; veggie burgers should be firm like their meaty counterparts, so they don’t sploosh out the sides of the bun after one bite. Served with special sauce, lettuce, pickles and onions, these burgers will turn anyone into a veggie burger lover!
Course Main Course
Cuisine American
Keyword beet burger, veggie burger
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12 burgers
Author Lisa Dawn Angerame

Ingredients

  • 1 cup (124 g) grated zucchini about 1 regular-sized zucchini
  • 1 tsp of salt plus a pinch
  • 1 cup (110 g) grated carrot about 2 regular-sized carrots
  • 1 cup (110 g) grated beets about 2 regular-sized beets
  • 1 cup (about 35 g) packed fresh spinach
  • 1 cup (67 g) packed baby kale
  • 1/2 cup (25 g) chopped scallions white and green parts, about 4 regular-sized scallions
  • 1 cup (117 g) walnuts or pecans
  • 1 cup (138 g) pumpkin seeds
  • 1 cup (102 g) quinoa flakes

Special Sauce

  • 1/2 cup (120 ml) vegan mayo
  • 3 tbsp (45 g) diced pickles
  • 1 tsp whole grain mustard
  • 1 tsp ketchup
  • 1 tsp apple cider vinegar
  • 1 tsp coconut sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika

Buns an Toppings

  • Burger buns
  • Red onion
  • Pickles Lettuce

Instructions

  • To prepare the zucchini, add the zucchini into a fine-mesh strainer over a bowl. Sprinkle with salt and mix around with a fork. Let stand to drain. Use the fork to press the zucchini against the strainer to release as much water as possible. Set aside.
  • Add the carrots and beets to a bowl. Add the spinach, kale and scallions to the food processor. Process until finely ground. Add the mixture to the grated vegetables. Add the walnuts and pumpkin seeds to the processor and process until finely ground. Add them to the vegetable mixture. Add the zucchini, quinoa flakes and a pinch of salt. Use your hands to mix everything together really well.
  • Preheat the oven to 350°F (175°C, or gas mark 4). Line a half sheet pan with parchment paper. Using a 1/4-cup (60-mmeasure, scoop out the mixture, forming burgers by really packing the mixture together, and pressing it between your palms. If your hands get sticky, rinse them off in between. Place the burgers onto the sheet pan and bake for 30 minutes, flipping them over at the 15-minute mark.
  • To make the special sauce, add the mayo, pickles, mustard, ketchup, vinegar, coconut sugar, garlic powder, onion powder and paprika to a small bowl. Mix well. Serve immediately, or store in the refrigerator in a sealed jar for up to 1 week.
  • To assemble the burgers, toast the buns. Spread the special sauce on both sides. Place a burger on the bottom bun. Layer with onion, pickles and lettuce. Top with the other half of the bun.

Notes

Recipe reprinted from Wait, That's Vegan?! by Lisa Dawn Angerame with permission

 

Satisfy your craving for a hearty meal with The Beet Burger from Wait, That's Vegan?! by Lisa Dawn Angerame. Served with special sauce, lettuce, pickles and onions, these burgers will turn anyone into a veggie burger lover!

The post The Beet Burger from Wait, That’s Vegan?! appeared first on Chic Vegan.


Easy Baked Artichokes from The Colorful Family Table

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Easy Baked Artichokes with Lemon-Garlic Aioli from The Colorful Family Table by Ilene Godofsky Moreno are the perfect spring appetizer. Serve them for Easter, Mother’s Day, or any spring brunch, lunch, or dinner party.

The Colorful Family Table by Ilene Godofsky Moreno

The Colorful Family Table

If you have a house of picky eaters, you’re in luck, because The Colorful Family Table by Ilene Godofsky Moreno is here to help!

In this cookbook, you’ll find 90 recipes that will please everyone in  the family, from picky toddlers to skeptical spouses. They are easy to make, even for kitchen newbies, using easy-to-find ingredients.

Rather than categorizing the recipes according to meal, they are organized by season, making it easy to cook flavorful meals with fresh, seasonal produce. In the fall chapter you’ll find such warming recipes as Leftover Sweet Potato Brown Rice Breakfast Pudding and Butternut Squash and Apple Soup. Winter brings Shepherd’s Pie with Tahini Turnip-Carrot Mash and No-Bake Orange Chocolate Fudge. Spring’s seasonal delights include Easy Baked Artichokes and  Veggie Quiche. Some of the summer dishes to enjoy include BBQ Lentil Burgers and Summer Market Polenta Casserole.

Throughout the book Ilene includes helpful tips for packing lunchboxes and freezing meals.

Easy Baked Artichokes

Stuffed artichokes may seem like a difficult dish to tackle, but Ilene has made it easy with this recipe. The recipe looks lengthy, but most of it is baking time. You simply slice the tops of the artichokes, spread the petals out, stuffed them with garlic and then drizzle them with lemon and olive oil, and bake them. While they’re baking, you can prepare the Lemon-Garlic Aioli.

Easy Baked Artichokes from The Colorful Family Table

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Easy Baked Artichokes with Lemon-Garlic Aioli

I used to love ordering baked artichokes at restaurants and dreamed of preparing them at home, but I always chickened out when I spotted them at the market each spring. They just seemed so complicated! Well, I’m happy to say that I finally conquered my fear and came up with this simplified baked artichoke recipe. This impressive appetizer is perfect for when we have friends over, and while the baking time is a little lengthy, steaming-hot, fresh-from-the-oven artichokes are totally worth the wait. Two artichokes are great for four people to share, or double or triple the recipe for large groups!
Course Appetizer
Cuisine American
Keyword baked artichokes, stuffed artichokes
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 4 servings
Author Ilene Godofsky Moreno

Ingredients

Baked Artichokes

  • 2 artichokes
  • 6 cloves garlic
  • 2 tablespoons olive oil
  • Juice of 1 lemon

Lemon-Garlic Aioli

  • 1 cup vegan mayo (recipe below or store-bought)
  • 2 tablespoons nutritional yeast
  • Juice of 1/2 lemon
  • 4 cloves garlic , minced
  • Salt and black pepper , to taste

Instructions

  • Preheat the oven to 425°F.
  • Use a knife to slice off the top quarter of the artichokes, and trim off the stems so they can sit flat. Place the artichokes in a baking dish.
  • Use your hands to spread the petals out as much as possible. Stuff 3 cloves of garlic in the center of each artichoke. Drizzle the olive oil and lemon juice over the artichokes. Cover the baking dish with aluminum foil. Bake for 1 hour 15 minutes.
  • While the artichokes bake, prepare the Lemon-Garlic Aioli by stirring together the mayo, nutritional yeast, lemon juice, and garlic in a small bowl or cup. Season with salt and pepper, then cover and store in the refrigerator until you’re ready to use it.
  • When the artichokes are done baking, transfer them to a serving dish. To enjoy, dip the petals in the Lemon-Garlic Aioli.

Notes

Recipe reprinted from The Colorful Family Table by Ilene Godofsky Moreno.
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Homemade Vegan Mayo

Course Condiment
Cuisine American
Keyword vegan mayo, vegan mayonnaise
Prep Time 10 minutes
Servings 2 cups
Author Ilene Godofsky Moreno

Ingredients

  • 1 (14-ounce) package silken tofu
  • 2 tablespoons olive oil
  • 1 teaspoon maple syrup
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 2 tablespoons apple cider vinegar
  • Juice of 1/2 lemon

Instructions

  • Place all the ingredients in a blender and blend together until smooth. Transfer to an airtight container and store in the refrigerator for up to 5 days.

Notes

Recipe reprinted from The Colorful Family Table by Ilene Godofsky Moreno.

Easy Baked Artichokes with Lemon-Garlic Aioli from The Colorful Family Table by Ilene Godofsky Moreno are the perfect spring appetizer. Serve them for Easter, Mother's Day, or any spring brunch, lunch, or dinner party.

The post Easy Baked Artichokes from The Colorful Family Table appeared first on Chic Vegan.

Vejje Plant-Based Meat

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Vejje is a plant-based meat made in Colorado. I’m so proud of what my friend’s Doug Meier and Kris Giovanini have done to bring it to market. I’ve cooked with it many times and it’s a super fun product to work with. That’s why I’m telling you all about it today. Please see the bottom of this post to enter to win our giveaway!

Vegan meat mixesVejje Vegan Mixes

Vejje was created because Kris and Doug wanted to create a shelf-stable vegan burger mix that was as tasty or better than any commercially available frozen or refrigerated plant-based burger.  However, not only was taste a priority, the mix also had to be easy to use, cost efficient and extremely versatile. After several years of work, Beef-Free Mix (and the famous Vejje Burger) were born. Sausage-Free Mix soon followed. Chicken-Free Mix is the newest addition to the Vejje family of plant-based meats and although Beef-Free Mix is currently their most popular mix, the newer Chicken-Free Mix is a real game changer. “There simply is nothing else like it on the market!” According to Doug.

potpieShelf Stable

All of the mixes are dry so they are shelf stable with most mixes having a one-year or longer shelf life.  The mixes are also easy to hydrate and use and each box of Vejje makes between 2½ to 3 pounds of plant-based meat. This makes Vejje very economical to use.  Prepared Vejje meats taste amazing and you can prepare so many different meals using their mixes. Additionally, once hydrated, cooked or uncooked, the meats can be refrigerated for 5 to 7 days or frozen for up to 3 months.

“Our plant-based mixes are unique in that if you are looking for the “meat experience” you can make burgers or breakfast patties. However, if you are looking more for the “vegetable experience” you can use our mixes in unlimited recipes that include a wide array of vegetables, beans and lentils. Our website has some of these recipes, but even something as simple as chili or burritos could include many vegetables and then our mixes would be used to replace the meat” says Doug.

Gumbo ingredientsgumbo

Chicken-Free Mix

Kris loves to use the Chicken-Free Mix to make everything from chicken pot pie and other casseroles to chicken sandwiches and stew.  “Customers seem to especially love Vejje BBQ Chicken and Vejje Chicken Salad and both of these recipes are on their website. The chicken salad recipe uses cranberries so the dish will be a festive addition to any gathering this holiday season” she says.


Beef-Free Mix

The Beef-Free Mix can also be used to make burgers, burritos, meatloaf, stuffed cabbage and beefy mac & cheese.  You can also add sautéed vegetables or mashed beans to the mix when making burgers. You can get really creative making burgers. In fact, Vejje was specifically designed to be easy to use yet allow for cooking creativity.  Customers especially enjoy tacos and burgers and these recipes are both on the company website.

Sausage

Several favorite ways to enjoy Vejje Sausage is in pasta sauces, lasagna and as a topping for pizza.  As a pizza topping and in lasagna all you do is hydrate the sausage according to package directions and then simply crumble it on your pizza or in your lasagna before baking. For sauce simply add hydrated sausage to the sauce and simmer for about 30 minutes If you have leftover hydrated uncooked Vejje Beef or Sausage, simply refrigerate or freeze it.  All of the meats freeze beautifully.

Buffalo Vejje Chicken RollupsWhere to buy Vejje Mixes

The company has seen some great growth in the last few years and Kris says she feels very proud when she hears from people who love preparing meals for family and friends using Vejje.  “It feels really good to know that Vejje Mixes are helping people share more plant-based meals!”

Doug is also happy to share with us that “Vejje has consistently been in the top 3 spots on Amazon for best-selling new releases in the meat substitute category.” Congratulations Vejje!!!

People can find Vejje Mixes online at Amazon.

 

Vejje Buffalo Chicken Rollups
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Buffalo Vejje Chicken Rollups

Veganized from Pillbury’s recipe for Buffalo Chicken Rollups
Course Appetizer
Cuisine American
Keyword vegan chicken rollups, Vejje
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Author Sarah Eastin

Ingredients

  • 2 cups diced Vejje Chicken this will be about 3 patties (prepare and cook according to package directions and then dice the patties into small chunks)
  • 2 oz vegan cream cheese softened
  • 2 tablespoons Buffalo hot sauce or hot red pepper sauce
  • ¾ cup shredded vegan Cheddar cheese about 3 ounces
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • ½ cup vegan ranch dressing

Instructions

  • Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix cream cheese, Vejje chicken, hot sauce, and vegan Cheddar cheese until well blended.
  • On large cutting board, unroll dough sheet; spread Vejje chicken mixture evenly on dough to within 1/4 inch from sides. Starting with one long side, roll up dough; firmly pinch seam to seal.
  • Place seam side down on cutting board. Using sharp knife, cut roll into 8 equal slices; place cut side down in pan. Bake 25 to 30 minutes or until deep golden brown. Serve with ranch dressing and, if desired, additional Buffalo sauce.

And now for our giveaway! Follow the instructions below to enter 1 package of each flavor. Contest ends at midnight on March 22nd. U.S residents only, please. Good luck!

a Rafflecopter giveaway

The post Vejje Plant-Based Meat appeared first on Chic Vegan.





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