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Curried Pumpkin Lentil Soup with Kale
Posted on November 21, 2011 by Izzy in Appetizers, featured, Legumes, Main Courses, SoupsMakes 7-8 cups 3 cloves garlic, minced 1 Tablespoon olive oil 2 cups pumpkin puree- fresh or canned 6 cups vegetable stock or water+veg bouillon 2 cups water 1/2 cup canned crushed tomato 1 cup dried lentils (soak 1 hour beforehand) 1 Tablespoon lemon juice 1 Teaspoons curry paste 2 teaspoons curry powder 1 teaspoon [...]
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Gluten Free Chickpea Cutlets
Posted on October 26, 2011 by windycityvegan in Legumes, Main Courses, SidesOh my goodness – I’ve missed most of MoFo V – and will continue to miss it, unfortunately, due to circumstances largely out of my control – but nothing, not a thing can stop me from sharing this recipe with you. When I went gluten free it was a cold turkey kind of deal. It [...]
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“I can’t believe they’re not fried!” Onion Rings
Posted on August 23, 2011 by cara reed in Appetizers, SidesI used to have a love/hate relationship with onion rings. It wasn’t often but every now and again I would get a craving for them. Like, an insatiable type of craving. You know, the kind that doesn’t quench until you eat them. But the funny thing is that the moment I ate one, I would [...]
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Light and Moist Pancakes by VEGirl
Posted on August 18, 2011 by Kittee Berns in Breads, Breakfast n Brunch, featuredVEGirl Loves Pancakes! 2 cups garbanzo bean flour ½ cup tapioca or arrowroot starch ½ cup brown rice flour 1 teaspoon baking soda Optional: sweetener (stevia, sugar, agave, etc.) 1 ½ – 2 cups water, more if needed ½ cup applesauce 1 tablespoon vinegar Optional add-ins: dried fruit, chocolate chips, berries, nuts, etc. Begin heating [...]
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Sweet/Savory Apple-Cranberry-Almond Quinoa Salad
Posted on August 15, 2011 by Izzy in Appetizers, Breakfast n Brunch, Main Courses, Middle Eastern, Nuts, Salads, Sides, SnacksFrom Veganizzm.com 1 cup uncooked quinoa 1 Tablespoon olive oil 1 medium onion, chopped 2-3 cloves garlic, minced 2 large carrots, chopped 2 Tablespoons vegetable broth or water 1 teaspoon cinnamon 1 medium apple, diced [the tarter, the better] 1/2 cup slivered almonds 1/2 cup dried cranberries 2 Tablespoons pure maple syrup salt and pepper [...]
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Chilled Gazpacho with Corn & Edamame
Posted on August 10, 2011 by Izzy in Appetizers, featured, Main Courses, SoupsFrom Veganizzm.com 2 large tomatoes, chopped 2 small cucumbers, chopped 1 orange bell pepper, chopped 1 red bell pepper, chopped 1 cup tomato juice 1/2 medium red onion, chopped 2 small limes, juiced 1/2 Tablespoon balsamic vinegar 1 teaspoon cumin 2 ears corn cooked + kernels sliced off OR 1 can, drained 1 cup cooked [...]
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Fluffed Cinnamon & Banana Oats with Blueburrrries
Posted on August 10, 2011 by Izzy in Breakfast n Brunch, featuredFrom Veganizzm.com 1/2 cup rolled gluten-free oats 1/4 cup almond milk (or other milk of your choice) 1/3 cup water 1.5 small bananas, sliced 1/4 cup blueberries 1 teaspoon cinnamon 1-2 teaspoons maple syrup or agave 1 Tablespoon gluten-free granola or chopped nuts(optional) Combine oats, water, milk and one of the bananas in a small pan. [...]
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Mexican Black Bean Salad
Posted on August 10, 2011 by Izzy in Appetizers, featured, Legumes, Salads, SidesFrom Veganizzm.com Feeling hot hot hot! Serves 6-8 2 cans black beans, drained & rinsed 2 ears cooked corn-kernels cut off the cob OR 1 can, drained 2 medium tomatoes, diced 1 small cucumber, seeds removed, sliced 1/4 cup red onion, diced finely 1 lime, juiced 3 Tablespoons honey or maple syrup 1 Tablespoon salt, or [...]
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Moroccan Spiced Chickpea Burgers
Posted on August 10, 2011 by Izzy in Legumes, Main Courses, Middle EasternFrom veganizzm! 1 small onion, diced 2-3 cloves garlic, peeled 1 Tablespoon olive or vegetable oil + a bit for frying 1 can chickpeas, rinsed and drained (or 1-1.5 cups cooked) 1 lemon, juiced 1/4 cup chickpea OR oat flour + 2 Tablespoons for coating 2 Tablespoons parsley 1 teaspoon cumin 1/4 teaspoon cinnamon 1 [...]
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“One Fine Day” Millet & Lentil Salad with Scallions & Marjoram
Posted on July 25, 2011 by Izzy in Appetizers, featured, Legumes, Main Courses, Middle Eastern, Nuts, Salads, Sides(With dat Sriracha on top, yo) from Veganizzm.com Easy to whip up, nutritious, and real, real tasty. 1 cup uncooked millet 1/2 cup uncooked lentils 1 large carrot, chopped finely 1/4 cup celery, chopped finely 1/4 cup scallions, chopped 2 teaspoons apple cider vinegar 1 teaspoon maple syrup 1 teaspoon cumin 1 teaspoon marjoram 1 [...]
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Raw cherry pie. Or tart. Too close to call.
Posted on June 1, 2011 by windycityvegan in Desserts, Raw“This must be where pies go when they die.” – Agent Cooper Pie. Tart. It all lies in the eye of the beholder – and the depth of the outer crust. Big Chew and I happily debated which camp this dessert falls into while devouring it piece…by piece…by piece. Oh, the things we do in [...]
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cocoa-kissed granola
Posted on May 21, 2011 by windycityvegan in Breakfast n Brunch, SnacksMy go-to granola recipe for the past year has been Heidi Swanson’s coconut and orange zest-kissed version that appears in her latest cookbook, Super Natural Every Day. I’ve made this recipe so many times I have it memorized. Better yet, I make it often enough that I know what to tweak and what to let [...]
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VEGirl’s Almond Milk
Posted on May 9, 2011 by tester in Beverages, Nuts, SnacksHomemade nut milks are good for use in baking, a topping on hot or cold cereal, pouring in a glass, or any other recipe in which a milk is called for. This is another product whose homemade version shines with its freshness and flavor in comparison to its store-bought counterpart. I’ve experimented with many types [...]
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Onion Rings with Thai Dipping Sauce
Posted on April 30, 2011 by Erin Wysocarski in Appetizershttp://olivesfordinner.blogspot.com/
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Brownies!
Posted on April 30, 2011 by Kittee Berns in DessertsThis recipe was modified from The New Farm Vegetarian Cookbook, which has remained one of my favorite cookbooks since I first went vegan over 20 years ago. Personally, I find this version works best if you use extra fine brown rice flour and allow the brownies a chance to set up in the fridge overnight [...]
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