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Vegan Recipes

Stuffed Delicata Squash With Barley Salad

Stuffed Delicata Squash With Barley Salad

Ingredients: 1 small apple,1 small carrot,2 delicata squash,dried cranberries,2 green onions,olive oil,parsley,1/3 cup pearl barley,pine nuts,salt and pepperInstructions: Preheat the oven to 350°. Cut the squashes lengthwise and seed them. Brush the squash with olive oil and season with salt and pepper. Place the squash cut side down on a baking sheet and roast for…

Curry Cauliflower Pickles & Love of salty crunch

Curry Cauliflower Pickles & Love of salty crunch

July 3, 2012 I love me plenty of good pickles. Anyone else here in the pickle-loving camp? Please chime in because I’d love to know that there are other obsessive picklers out there. When I eat something off the grill, bbq or a sandwich, I crave a fresh and salty crunch. If the pickles have…

Squash Beats with Shallot-Cider Sauce

Squash Beats with Shallot-Cider Sauce

Advertisement Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F. Coat a large baking sheet with cooking spray. Advertisement Step 2 Cut off the neck of the squash and peel it. Slice into twelve 1/2-inch-thick rounds; remove any stray fibrous threads or seeds in the centers. (Reserve the rest of the squash for…

Curried Lentils with Paneer

Curried Lentils with Paneer

Ingredients: 1 large carrot, shredded,2 cups cooked lentils*,1/2 teaspoon curry powder,8 ounces paneer* or extra-firm tofu, cut into cubes,4 garlic cloves, minced,1/2 teaspoon ground cumin,1/2 teaspoon kosher salt,3 tablespoons olive oil, divided,1 medium onion, chopped,1 cup frozen peasInstructions:

Red Lentil Buffalo Sauce

Red Lentil Buffalo Sauce

Spicy, tangy buffalo sauce with a kick of protein from red lentils! Easy to make and home, and way better than the stuff from the bottle.Ingredients: 2 teaspoons brown sugar,½ tablespoon chili powder,½ teaspoon garlic powder,½-1 teaspoon ground cayenne,¼ cup hot sauce,1 tablespoon olive oil,½ teaspoon onion powder,½ cup split red lentils, picked through and…

nut-free granola with harvest flavors

nut-free granola with harvest flavors

Ingredients: 1/4 cup brown sugar,1/2 teaspoon cinnamon,1/3 cup coconut oil,1/3 cup + 2 Tablespoons pure maple syrup,1/2 cup quinoa, uncooked,4 cups rolled oats,pinch of salt,3/4 cup raw unsalted sunflower seeds,3/4 cup dried, sweetened cranberries,3/4 cup raw, unsalted pumpkin seedsInstructions: Preheat oven to 325 degrees and spray a rimmed baking sheet with non stick spray.,In a…

Baby Bok Choy and Tofu in Marmalade Sauce

Baby Bok Choy and Tofu in Marmalade Sauce

Ingredients: 1 lb. baby bok choy, cut into 1-inch lengths (5 cups),2 Tbs. canola oil,1/3 cup toasted unsalted cashews,1 tsp. cornstarch,1 1-inch piece fresh ginger, peeled and julienned,3 cloves garlic, thickly sliced,2 Tbs. low-sodium soy sauce,¼ cup orange marmalade,6 dried hot red chiles (such as chiles de arbol), or ¼ tsp. red pepper flakes,2 8-oz.…

Caribbean Pineapple Black Beans

Caribbean Pineapple Black Beans

December 13, 2012 By Susan Voisin 22 Comments Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.Warm up your winter with Caribbean black beans spiked with fresh pineapple and a delicious oven “fried” plantain that tastes as good as any fried plantain.  I know we’re in…

Roasted Pecan Butternut Squash Soup (Paleo, Vegan)

Roasted Pecan Butternut Squash Soup (Paleo, Vegan)

Thick and creamy roasted pecan butternut squash soup with coconut milk and sauteed leek. This easy, silky soup is paleo, vegan, and Whole30 compliant. This post is sponsored by The American Pecan Council. If one of your goals for 2018 is to clean up your food game, I have just the soup for you! It’s…