posts tagged "vegetarian"

thelittlevegan:

Falafel, Avocado and Lime Salad

Salad

  • falafal balls, warmed and halved
  • avocado
  • baby spinach
  • baby rocket
  • cherry tomatoes
  • alfalfa sprouts
  • finely diced red onion

Dressing

  • lime
  • drizzled extra virgin olive oil (this brand is spectacularly delicious)
  • hummus and sweet chili on the falafel pieces
garden-of-vegan:

coconut silken tofu with currants, orange segments, & almonds, green grapes, spinach salad with cucumber, tomato, carrot, tomato, green onions, black beans, & almonds

garden-of-vegan:

coconut silken tofu with currants, orange segments, & almonds, green grapes, spinach salad with cucumber, tomato, carrot, tomato, green onions, black beans, & almonds

greenplate:

Garlic Quinoa & Roasted Veggies
Garlic Quinoa
rinsed quinoa
vegetable broth
garlic cloves
dash of salt (optional)
lemon or lime (option)
Place rinsed quinoa, garlic cloves, and salt in your favorite rice/quinoa/grain cooker/pan and cover with 1/2” of broth (no matter how much quinoa you use.)  Bring to a boil and turn down, cover, and cook on very low heat for about 20 minutes, or until fluffy.  Squeeze some lemon or lime juice on, remove garlic cloves, and fluff with a fork or whatever.
Served with sweet potatoes, eggplant, radicchio quarters, and onions in a tiny bit of olive oil at about 400F for circa 25 minutes until done. 
The leftovers, mixed all together (with the optional addition of beans and/or greens) and bound with chickpea flour, makes a delicious veggie burger! 

greenplate:

Garlic Quinoa & Roasted Veggies

Garlic Quinoa

  • rinsed quinoa
  • vegetable broth
  • garlic cloves
  • dash of salt (optional)
  • lemon or lime (option)

Place rinsed quinoa, garlic cloves, and salt in your favorite rice/quinoa/grain cooker/pan and cover with 1/2” of broth (no matter how much quinoa you use.)  Bring to a boil and turn down, cover, and cook on very low heat for about 20 minutes, or until fluffy.  Squeeze some lemon or lime juice on, remove garlic cloves, and fluff with a fork or whatever.

Served with sweet potatoes, eggplant, radicchio quarters, and onions in a tiny bit of olive oil at about 400F for circa 25 minutes until done. 

The leftovers, mixed all together (with the optional addition of beans and/or greens) and bound with chickpea flour, makes a delicious veggie burger! 

garden-of-vegan:

I had the day off with nothing much to do, so I took advantage and did some cooking for the week! Besides cooking up some more vegetables, I should be set for awhile :)

left to right: brown rice & green lentils, garlic & rosemary roasted red potatoes, whole wheat fusili, sauteed broccoli, sauteed mushrooms with garlic & balsamic vinegar, teriyaki baked tofu, italian marinated tofu with marinara sauce.

This is a great way to save cooking time when you’re busy! By having a food preparation day, you can have lots of different items in your fridge to mix and match, ensuring  you always have the option to eat healthy. It’s a easy and fast when you have to take something to work or school, preventing you from buying food while you’re out, or going hungry!

My favorite foods to have prepared in the fridge:

- brown rice, quinoa, whole wheat couscous:
    - great with vegetables and a protein, thrown on a salad or in a wrap, and a fantastic base for vegan dinner loaves

- whole wheat pasta:
    - reheat it or make a pasta salad

- roasted or baked potatoes

- extra-firm or firm tofu:
    - marinate it and refrigerate it, ready to be baked or sauteed
    - marinate it, bake or saute it - you can use it cold on salads and sandwiches or reheat and serve with vegetables and a carbohydrate.

- vegetables
    - pre-wash and chop vegetables so they’re ready to be cooked, thrown in salads, sandwiches, wraps, or eaten with hummus
    - saute, steam, or bake vegetables to reheat with a protein and carbohydrate

- finished meals like soup, chili, stews, and stir-fries

ugh craving this now 

ugh craving this now 

This wasn’t the recipe I used.. but I’m sure it would be delicious! What I combined:
Plain oats, about 1/2-1 cup
Olive oil sauteed mushrooms and onions w/ salt and pepper
Braggs
Nutritional yeast
1/2 avocado
Pepperjack daiya
A dash of cayenne
Stirred up together in a bowl! Soooo yummy guys. You HAVE to try it :)

Here’s some other savory oats recipes I found:
You’re so cheezy
Nach-oats
Vegetable oats upma 
Oatmeal with scallions and soy sauce
Oatmeal with avocado
Curried oat with caramelized onion

This wasn’t the recipe I used.. but I’m sure it would be delicious! What I combined:

  • Plain oats, about 1/2-1 cup
  • Olive oil sauteed mushrooms and onions w/ salt and pepper
  • Braggs
  • Nutritional yeast
  • 1/2 avocado
  • Pepperjack daiya
  • A dash of cayenne

Stirred up together in a bowl! Soooo yummy guys. You HAVE to try it :)

Here’s some other savory oats recipes I found:

lanamarshall:

Dinner - Creamy Tomato Barley Risotto and Green Beans
recipe

lanamarshall:

Dinner - Creamy Tomato Barley Risotto and Green Beans

recipe

hummuslove:

(via Chocolate Hummus - So Decadent That You Can Use It In Place of Chocolate Frosting ~ Cupcake Project)
oh my god I’m crying. The idea of using chocolate hummus as cupcake frosting….. I can’t believe I hadn’t thought of this myself. This is beautiful. oh my god.
Does anyone have a vegan cupcake recipe they like? The only ones I’ve ever tried didn’t work too well. 
You all should try making this frosting with me! Just be sure to replace the honey with agave nectar :)

what even oh my GOD

hummuslove:

(via Chocolate Hummus - So Decadent That You Can Use It In Place of Chocolate Frosting ~ Cupcake Project)

oh my god I’m crying. The idea of using chocolate hummus as cupcake frosting….. I can’t believe I hadn’t thought of this myself. This is beautiful. oh my god.

Does anyone have a vegan cupcake recipe they like? The only ones I’ve ever tried didn’t work too well. 

You all should try making this frosting with me! Just be sure to replace the honey with agave nectar :)

what even oh my GOD

kilo-health:

Vegetables are such a great source of vitamins, minerals, antioxidants and phytochemicals. This salad picks a good mix of colours and flavours for a delicious, nutrient packed vegetable salad.
Ingredients
1/4 pumpkin
1 large kumara, skin on
3 zucchini cut into large chunks
4 cloves garlic, finely chopped
1 tablespoon olive oil
1 broccoli
12 slow roasted tomato halves (click here for how to slow roast tomatoes)
1 450g can of baby beetroot, drained off juice and cut in half
2 tablespoons pumpkin seeds
Handful of whole raw almonds
Preheat oven to 190 degrees Celcius. Peel and cut the pumpkin into chunks, and cut the kumara into similar sized pieces.  Place these plus the zucchini in a roasting dish, drizzle over the olive oil and rub in the garlic.  Roast for 30-40 minutes until the vegetables are cooked through and slightly crisp on the outside.
While the vegetables are roasting, cut the broccoli into small florets and steam until cooked. Don’t overcook!   Set aside.
When there is ten minutes left to go for the roast vegetables, put the baby beetroot halves in the oven to heat.
When the roast vegetables are cooked, place in a bowl with the broccoli , baby beetroot and slow roasted tomatoes.  Sprinkle with pumpkin seeds and whole almonds
And Viola! (The photo has been taken before adding the almonds, so make sure you add them – they add a delicious crunch).
Full rights go towards: Nicola, Eat Well NZ
Serves 3-4 people

kilo-health:

Vegetables are such a great source of vitamins, minerals, antioxidants and phytochemicals. This salad picks a good mix of colours and flavours for a delicious, nutrient packed vegetable salad.

Ingredients

  • 1/4 pumpkin
  • 1 large kumara, skin on
  • 3 zucchini cut into large chunks
  • 4 cloves garlic, finely chopped
  • 1 tablespoon olive oil
  • 1 broccoli
  • 12 slow roasted tomato halves (click here for how to slow roast tomatoes)
  • 1 450g can of baby beetroot, drained off juice and cut in half
  • 2 tablespoons pumpkin seeds
  • Handful of whole raw almonds

Preheat oven to 190 degrees Celcius. Peel and cut the pumpkin into chunks, and cut the kumara into similar sized pieces.  Place these plus the zucchini in a roasting dish, drizzle over the olive oil and rub in the garlic.  Roast for 30-40 minutes until the vegetables are cooked through and slightly crisp on the outside.

While the vegetables are roasting, cut the broccoli into small florets and steam until cooked. Don’t overcook!   Set aside.

When there is ten minutes left to go for the roast vegetables, put the baby beetroot halves in the oven to heat.

When the roast vegetables are cooked, place in a bowl with the broccoli , baby beetroot and slow roasted tomatoes.  Sprinkle with pumpkin seeds and whole almonds

And Viola! (The photo has been taken before adding the almonds, so make sure you add them – they add a delicious crunch).

Full rights go towards: Nicola, Eat Well NZ

Serves 3-4 people

(Source: )

lizfitspire:

a-betteryou-2012:

Snickerdoodle Blondies. (Vegan, 72 calories a piece!)

-1 can chickpeas (240g drained), 3 tbsp peanut butter, 1 tbsp apple sauce, 1/2 cup brown sugar, 2 tsp vanilla, 2 tsp cinnamon, 3/4 tsp baking powder, 1/4 tsp baking soda, 1/6 cup oatbran or flour.

  • Put everything in to a food processor and blend until combined, producing a thick, fudgey consistency. Pour in to a tinfoil lines 8x8 tin and bake for 30-35 minutes at 175C/350F.
  • Allow to cool for at least ten minutes before removing from the pan, as they firm up a little when cooling. They will still be relatively gooey when you take them out of the oven. Cut in to 16, enjoy!

(almond butter in for the peanut butter and 1 egg white instead of applesauce )

making these for easter! 

This never happens, but I literally saw this and said “SWEET JESUS”

I’m making these. 

(Source: seedsnsmiles)

jumbleofnotes:

Sweet potato white bean veggie burger? WANT!

These Sweet Potato Tahini Bean Burgers are super easy to make. Satisfy your burger craving in a flash. And while you are stacking toppings, humming happy burger-eating music, sipping lemonade, ginger ale or iced tea, crunching baked french fries, tater tots or chips - basically feasting however you like - you can laugh at anyone who thinks a “real” burger can’t be vegan.


I KNEW THERE WAS A REASON I HAD AN URGE TO BUY WHITE BEANS A FEW DAYS AGO. and avocados. and i found the tahini. FUCK YES i hope the sweet potatoes are still okay to use

jumbleofnotes:

Sweet potato white bean veggie burger? WANT!

These Sweet Potato Tahini Bean Burgers are super easy to make. Satisfy your burger craving in a flash. And while you are stacking toppings, humming happy burger-eating music, sipping lemonade, ginger ale or iced tea, crunching baked french fries, tater tots or chips - basically feasting however you like - you can laugh at anyone who thinks a “real” burger can’t be vegan.

I KNEW THERE WAS A REASON I HAD AN URGE TO BUY WHITE BEANS A FEW DAYS AGO. and avocados. and i found the tahini. FUCK YES i hope the sweet potatoes are still okay to use

Protein - Help

dreaming-thin-xo:

I’ve recently noticed that I’ve been eating a fair bit of carbs (which is fine) but because of this, I haven’t been eating much protein. What are some ways (other than meat) to get protein ? 

  • Tofu, Seitan, Tempeh
  • Beans (Chickpeas, edamame, black, white, kidney, etc.)
  • Lentils
  • Quinoa
  • Other whole grains
  • Nuts and seeds
  • Peas

Check out this list: 

http://www.vrg.org/nutrition/protein.htm

:)

veguun:

Whole wheat pasta with lentils in a fire roasted tomato sauce, garlic and chia ciabatta, and dark cocoa almond milk!

Lentils in tomato sauce is such a good idea. Why have I not thought of this. YUM.

veguun:

Whole wheat pasta with lentils in a fire roasted tomato sauce, garlic and chia ciabatta, and dark cocoa almond milk!

Lentils in tomato sauce is such a good idea. Why have I not thought of this. YUM.