Quick! Make this before it’s too late!
- 2 cups tomatoes
- 1 avocado, diced
- 1/4 large purple onion, diced
- 2/3 cup fresh corn, sliced off the cob
- 1/4 cup basil, chopped
- salt to taste
- 1/2 cup balsamic vinegar reduction (buy it in the store or make your own, it’s so easy!)
- 4 pieces of good, hearty, whole-grain bread, toasted
In a large bowl, gently stir together the tomatoes, avocado, purple onions, corn, and basil. Add just enough salt to flavor the concoction well. Spoon generously over pieces of toast. Top with Balsamic Vinegar Reduction. ENJOY!
I could rant and rave about this recipe from Cheeky Kitchen until the cows come home, but all I’m going to say is out of the numerous vegan recipes I have tried this year, this one is hands down my favorite. Try it, you’ll know what I mean.
- 1 can chickpeas, drained
- 1/2 cup coconut milk
- 1/2 teaspoon curry powder (recipe just says curry, I don’t know if it’s the same thing, but the powder worked fine for me.)
- 1/2 teaspoon garam masala (I could not locate this in the grocery store and just threw in some extra spices and it was fine, but if you have it, it might be better!)
- 1/2 teaspoon garlic powder
- 1 teaspoon Goya Adobo Seasoning (or onion salt)
- 1/4 cup fresh chives or scallions, chopped
- 1/2 cup quinoa, cooked
- 2/3 cup panko breadcrumbs
- 4 slices fresh pineapple
- 3 tablespoons olive oil
- 2 tablespoons toasted sesame seed oil
- 1/4 cup Vegenaise
- lime zest
- 4 whole wheat hamburger buns
- 4 teaspoons Earth Balance butter
- Place the chickpeas, coconut milk, curry, garam masala, adobo seasoning, and garlic powder in a Vitamix or food processor. Pulse until pureed.
- In a large bowl combine the mixture with the chives, Quinoa, and panko crumbs. Form into 4 patties.
- Heat a grill pan or skillet over medium-high heat. Drizzle the pan with olive oil and a bit of sesame oil. Pan fry patties until golden brown on each side. Then set aside the patties and grill the pineapple until golden brown grill lines appear on each side of the fruit.
- Butter the inside halves of the hamburger buns with Earth Balance butter. Bake, buttered sides up, in an oven preheated to 400 degrees until the butter is melted and the buns are toasty.
- In a small bowl, stir together the lime zest, pepper, and Vegenaise.
- Serve the Chickpea burgers topped with grilled pineapple, your flavored Vegenaise, and a bit of lettuce on top of of your burger buns.
I made this hearty chowder during the winter months and never got around to posting it. I was going to just forget about it or wait until next fall/winter because I thought it was out of season for this time of year. The other day I was out at some restaurant and saw corn chowder on the menu, and realized that chowders can be great for summer too! I’ve never had un-vegan corn chowder so I can’t say how this compares, but I can tell you that it is absolutely delicious. It is however, one of the more difficult and time-consuming recipes I have tried, but if you’ve got the time and a hankerin’ for some healthy, vegan-friendly, hot soup, look no further!
For the Croutons -
- 1 loaf super crusty sourdough bread, cubed
- nonstick olive oil cooking spray
- GOYA Adobo seasoning (or salt & pepper)
For the Chowder -
- 1 tablespoon Earth Balance or olive oil
- 1/2 white onion, finely chopped
- 1 bell pepper, seeded and finely diced
- 8 small red potatoes, diced
- 3 carrots, diced
- 5 tablespoons Better Than Bouillon, No Chicken Base
- 8 cups vegetable broth
- 1 cup cashews (soaked overnight in water, if possible)
- 1/2 cup cornstarch
- 3 cups fresh or frozen white & yellow corn
- salt & pepper to taste
Prepare the croutons ahead of time by preheating the oven to 450 degrees. Spray the cubed bread generously with olive oil spray, then sprinkle with GOYA seasoning (Or salt and pepper). Bake in preheated oven for 15-20 minutes, or until golden brown. Use a spatula to flip halfway through the baking time for evenly golden browned croutons.
Heat a large pot over medium-high heat. Add the olive oil.
Toss the diced onion into the pot and cook until softened, about 1-2 minutes. Add the bell pepper, potatoes, and carrots. Cook for 2-3 minutes.
Toss in the Better Than Bouillon and 6 cups of the vegetable broth. Cover and bring to a boil. Cook until the potatoes are softened, about 8-12 minutes then turn the heat to low.
Meanwhile, toss the cashews and 1 cup of broth into your Vitamix, food processor, or blender and puree completely until creamy. Pour into your pot and stir to combine.
Whisk the remaining cup of broth with cornstarch. Stir quickly into your soup, add the corn, then bring the heat back up just until the soup is thickened.
Remove from heat. Salt and pepper to taste. Serve topped with your homemade croutons.
This sandwich is my new addiction. I couldn’t even wait to post this recipe until next time I have it so I can take a better picture. You’ll just have to trust me on this one. Obviously I like all the recipes I post, but you can tell I’m not lying about this because it’s not even that healthy! There’s just something about the simplicity and freshness of the ingredients that keeps me coming back for more. And more, and more (Seriously, I eat this at least once a week, I can’t help it!)
- One loaf fresh French Batard
- One large ripe tomato
- One large ball fresh mozzarella cheese
- Fresh Basil
- 1-2 tbsp. Olive Oil
- Preheat oven to 400 degrees.
- Slice your bread into sandwich sections. Depending on the shape and size of your bread, you may get 3-4 sections. Do this however it is easiest for you, some fresh bread is crispier than others and harder to cut. This is always the hardest part for me.
- Drizzle olive oil over both sides of bread.
- Slice the tomatoes and mozzarella so you have two slices of each per sandwich.
- Place a layer of fresh basil on the bottom half of the bread, top with the two pieces of mozzarella. Place the two pieces of tomato on the top half of the bread.
- Place both halves of bread on a cookie sheet and bake in the oven until the cheese is slightly melted. I advise you just watch the sandwiches and see when they are to your liking, but don’t leave them in longer than 10 or so minutes or they will get soggy and impossible to eat.
This is an AMAZING summer recipe! Adorable for a dinner party, and perfect for a heatwave. When I made this recipe I was only feeding my boyfriend and I, and so I modified the ingredients accordingly the best I could. The “dressing” came out a little too strong and lime-y, but I have a feeling that was just do to my lack of skill at eyeballing portions. In any case, I wouldn’t worry about the portions too much, if you like strawberries more than black beans, use more strawberries and less black beans! If you like corn more than strawberries, use more corn and less berries!
- 2 cups quinoa, cooked and cooled
- 1 can black beans, well drained
- 1/2 small Vidalia onion, finely diced
- 3 avocados, peeled with innards diced and skins saved
- 12-14 small strawberries, washed and sliced
- 3 fresh ears of corn, kernels sliced from the cob
- juice and zest of 3 limes
- 3 tablespoons agave
- 1/2 cup fresh cilantro
- salt to taste
- In a large bowl, combine quinoa, black beans, diced onion, avocado pieces, and strawberry slices. Stir together and toss with corn.
- In a blender, combine the lime juice, agave, and cilantro. Blend together.
- Toss over salad and stir gently until coated. Sprinkle just enough sea salt on the salad to give it great flavor.
- Spoon into empty avocado skins. Enjoy.
This is one of my favorite sides to have when I’m too lazy to cook a whole meal. I love the garlic and balsamic, and usually add spinach when I have it on hand. Perfect for summer!
- Two tsp. extra-virgin olive oil
- 1 pound green beans, trimmed
- 1/2 cup water
- 2 cloves garlic, minced
- 1 1/2 cup cherry tomatoes. halves
- 1-2 tbsp. balsamic vinegar
- salt and pepper to taste
- Heat 1 teaspoon oil in a large skillet over medium-high heat. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes.
- Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender.
- Push the beans to the side; add the remaining 1 teaspoon oil and garlic and cook until fragrant, about 30 seconds.
- Add tomatoes, stir everything together and cook until the tomatoes begin to break down, 2 to 3 minutes.
- Remove from heat; stir in vinegar, salt and pepper.
- 1 TSP. olive oil
- 2 TSP. garlic, finely chopped
- 1 cup red onion, finely chopped
- 1/2 cup sun-dried tomatoes, thinly sliced
- 2 cups vegetable stock
- 2 TSP. lemon juice
- 1 TBSP. lemon zest
- 1 cup uncooked quinoa, rinsed
- 1/2 pound extra-firm tofu, cut into 1/2-inch pieces
- 1/2 pound asparagus, trimmed and cut
- 1/2 cup toasted cashews
- 1/2 TSP. pepper
- Heat oil in a medium pot over medium heat. Add garlic and onions and cook for 1 minute. Add tomatoes and cook 1 minute more.
- Add stock, lemon juice, quinoa, lemon zest, pepper and tofu. Cover and simmer for 15 minutes.
- Arrange asparagus on top of quinoa mixture, cover and continue cooking for 5 more minutes.
- Stir gently to combine, then garnish with cashews and serve.
Nutrition Facts Per Serving (4 servings): 370 calories (140 from fat) | 15g total fat | 2.5g saturated fat | 0mg cholesterol | 450mg sodium | 46g total carbohydrate (7g dietary fiber, 7g sugar) | 18g protein
So this recipe is not vegan, and probably isn’t all that healthy due to all the cheese, but sometimes you gotta indulge and when you do, I suggest giving this one a try for a new and delicious spin on your standard mac and cheese. I love the tomatoes and sun-dried tomatoes in this one, it gives it a perfect little kick!
- 8 oz. macaroni (or whatever small pasta you prefer)
- 9 oz. ricotta cheese
- 1 1/2 tbsp. whole grain mustard
- 3 tbsp. fresh chives, plus extra for garnish
- 1 1/3 cups cherry tomatoes, cut in halves
- 2/3 cup sun-dried tomatoes in oil, drained and chopped
- butter or oil for greasing
- 1 cup grated Cheddar cheese
- salt and pepper to taste
- Preheat oven to 375 degrees, and bring a saucepan of lightly salted water to a boil
- Add the pasta and cook according to package, until tender. Drain
- Mix the ricotta cheese with the mustard, chives, salt, and pepper in the saucepan.
- Stir in the macaroni, cherry tomatoes, and sun dried tomatoes.
- Grease a 7-cup ovenproof dish, spoon in the macaroni mixture, and sprinkle with the cheese.
- Bake in the oven for 20 minutes or until the top is golden brown! Enjoy!
It’s so funny how our taste buds change throughout life. I used to HATE beans of all kinds, ESPECIALLY black beans; I just thought they looked gross and I wanted nothing to do with them. However, since my boyfriend can only cook one kind of food (Mexican), I started trying them in burritos and other things, and gradually realized that they aren’t so bad. Since then I’ve also realized the nutritional value of legumes, and now I LOVE them. This recipe is absolutely one of my new favorites, and it’s a really well balanced, completely plant-based meal full of flavor. If you don’t try any other recipes I post, try this one!
- 1 tsp. vegetable oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- 3/4 cup uncooked quinoa
- 1 1/2 cups vegetable broth
- 1 tsp. ground cumin
- 1/4 tsp. cayenne pepper
- salt and pepper to taste
- 1 cup frozen or canned corn (I recommend frozen because they are usually fresher, but I had a bunch of canned veggies to use up and it turned out just as good).
- 2 cans (15 oz.) black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
- Heat the vegetable oil in a medium saucepan over medium heat. Stir in the onion and garlic and saute until lightly browned.
- Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
- Stir frozen corn into saucepan, and continue to simmer about 5 minutes until heated through (if you are using canned corn, skip this step and add the corn with the beans and cilantro).
- Mix in the black beans and cilantro. Continue to simmer until everything is hot, but do not overcook the quinoa. Enjoy!
I found this recipe on http://ohsheglows.com/, a great resource for anyone considering a plant-based diet or looking for some delicious vegan recipes. I recommend only trying this recipe is you have a food processor, as I did not when I made it, and using a regular blender made the process a little harder. It was still super creamy and delicious, and I recommend it if you’re ever craving a creamy pasta dish, like I sometimes do!
- 1 medium Avocado, pitted
- 1/2 lemon juiced, plus lemon zest for garnish
- 2 garlic gloves (add more or less depending on how much you like garlic!)
- 1/2 tsp. salt
- 1/4 cup fresh basil
- 2 tbsp. Extra Virgin Olive Oil
- 6 oz. of your choice of pasta (I used Whole Grain Spaghetti)
- Fresh ground pepper to taste
- Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente.
- Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
- When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.
PLEASE NOTE: This dish DOES NOT reheat well due to the avocado in the sauce. Serve immediately.
- 1 1/4 Cups Unbleached All Purpose Flour
- 1/4 Tsp. baking soda
- 1/8 Tsp. salt
- 1/2 Cup Brown Sugar
- 1/4 Cup (white) Vegan Sugar
- 1 Stick or 1/2 Cup Soy Butter (I use Earth Balance)
- 2 Tbs. Ground Flax mixed with 3 Tbs. of warm water (this is your “egg”, we want it slimy!)
- 1 Tsp. Vanilla Extract
- 1/4 Tsp. Cinnamon
OTHER STUFF -
- 1 Cup Vegan Chocolate Chips and Walnuts (Combine in any ratio you like!)
- Preheat oven to 300 Degrees
- Sift or combine your “dry stuff”
- Wisk or mix your wet stuff” thoroughly in a seperate bowl. (Do not beat.)
- Mix your wet stuff and dry stuff together with a spatula - you should have a nice, stiff, mousse-like dough.
- Form your cookies with wet hands and place on a greased cookie sheet.
- Bake for 20-23 minutes until golden brown.
- 1 2/3 cups mashed ripe bananas (about 5 bananas)
- 3/4 cup packed light brown sugar
- 1/2 cup oil
- 1/4 cup milk
- 2 large eggs
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 3/4 cups white whole-wheat flower
- 1 cup mini chocolate chips
- Preheat oven to 350 and prepare some kind of nonstick baking dish. (The recipe suggests 15x10in., but I didn’t have one of those.
- Whisk mashed bananas, sugar, oil, milk, eggs, vanilla, baking soda, cinnamon, and salt in a large bowl until mixed thoroughly.
- Whisk in flour just until blended, then stir in only 1/2 cup of the chocolate chips.
- Spread batter into the prepared pan and sprinkle the remaining chips on top (I’m telling you, there are A LOT of chocolate chips!) Bake for about 15-20 minutes, or until it’s ready (when you can stick a toothpick in the center and it comes out clean)
Nutrition Facts Per Serving (20 servings): 160 cals | 2g protein | 26g carbs | 2g fiber | 6g fat
- One pound vine-ripe tomatoes, cut into a small dice
- 12 ounces whole wheat penne pasta
- 2 cans tuna packed in oil, not drained
- 3 garlic cloves, minced
- 1 tsp. dried oregano
- 1/2 cup capers, drained
- 4 ounces (about 1 cup) crumbled feta cheese
- 1/2 cup fresh parsley, chopped
- Prepare tomatoes and transfer to a medium bowl. Sprinkle lightly with salt.
- Meanwhile, bring large pot of water to a boil, and complete any chopping that needs to be done. Cook pasta according to box until just tender. Drain and return to pot.
- Add tuna, garlic, oregano, capers, feta, and parsley; toss to coat again.
- Can be served hot or cold. Sprinkle with additional feta if desired.
Nutrition Facts Per Serving (6 Servings): 374 Calories | 47g Carbs | 25g Protein | 9g Fat | 3g Fiber
I created this based off of a handful of green colored smoothie recipes I’ve tumbled across. I had never thought to use greens in a smoothie, but this was honestly the best thing I’ve ever made with my blender. I call it a “Smoothie-Shake” because the frozen banana gives it a consistency more like a milkshake than a smoothie. No words or pictures could do it justice, so I highly suggest you give this one a try!
Mix 1 Frozen Banana, 1/4 (or about 2 slices) Cantaloup, 1/2 cup Frozen Mango Chunks, 1/2 cup Vanilla Almond Milk, and 1 cup Baby Spinach in a blender until no chunks remain and it looks milkshake-y. Makes two 1 cup servings.
Nutrition Facts Per Serving (2 servings): 126 calories | 30g carbs | 1g fat | 2g protein | 4g fiber