Recipes

Butter Chickpeas

Butter Chickpeas

This is an 8-ingredient, 30-minute 1 Pan dump-and-done Indian butter chickpeas recipe. It’s packed with butter chicken sauce flavor, uses tender chickpeas as the protein instead of chicken. No sautéing! Just add to pot, simmer and done.

Gluten-free, Soy-free, Nut-free

Ingredients

  • 8 oz canned tomato puree or passata, or unseasoned tomato sauce (do not use thick tomato paste)
  • 14 oz full-fat coconut milk, or use 1.5 cups cashew milk(1/3 cup cashews blended with 1.25 cups water)
  • 15 oz chickpeas, can drained or 1.5 cups cooked chickpeas
  • 2 teaspoons garam masala
  • 1/2 teaspoon paprika , or cayenne or Indian red chili powder or add both
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 3/4 teaspoon garlic powder, or 2 teaspoons minced ginger and garlic or ginger-garlic paste
  • 2 bay leaves, optional
  • 1 teaspoon dried fenugreek leaves,, Kasoori Methi
  • 2 tablespoons non dairy cream, cashew cream or non dairy yogurt — optional, for extra creamy sauce and 2 tsp more for garnish drizzle
  • Cilantro, sliced green chilies and lime for garnish

Procedure

  1. In a large skillet over medium heat, add all the ingredients and mix really well. Bring to a boil. Taste and adjust salt and flavor. You can add more garam masala if you like or some ground cumin and ground coriander for additional flavor. (Old spices have much less flavor payoff so you might have to adjust as needed. I use fresh spices and spice blends and often use less than listed)
  2. Continue to cook for another 5-8 minutes to thicken and switch off the heat.
  3. If the sauce is not thickening enough, you can add 2 teaspoons of flour mixed with 2 tablespoons of water or 1 teaspoon of cornstarch mixed with 1 tablespoon of water (for gluten-free) and mix it in while it’s still boiling. This will help the sauce thicken faster.
  4. The sauce will thicken more as it cools so you don’t want it too thick while it’s hot.

Serve the butter chickpeas garnished with cilantro, lemon juice, and sliced green chilies or with rice or quinoa or flatbread, or naan. You can also add a garnish of non-dairy cream.

Plant-Based Pimento “Cheese”

Plant-Based Pimento “Cheese”

Ingredients

  • 1 ½ cups cashews, soaked for several hours
  • 2 ½ tablespoons plain rice vinegar
  • 1 teaspoon Sriracha Sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon lemon juice
  • 3 tablespoons water
  • 3 large garlic cloves, chopped
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/4 cup diced pimentos, drained

Procedure

  • Process everything except the pimentos in a food processor for 5 minutes, scraping the sides as needed.
  • Stir in pimentos

BBQ Tempeh Vegan Ribs

BBQ Tempeh Vegan Ribs

No, they’re not real ribs, these are made out of Tempeh (temp – pay). Tempeh is made from soybeans and it’s fermented – meaning it’s full of all those healthy probiotics that help feed the bacteria in your gut. And like tofu, Asian cultures have been preparing it for centuries.

Ingredients

Vegan “ribs”

  • 1 pkg Tempeh (12 oz)
  • 2 Tbs Apple Juice
  • 2-3 Tbs BBQ Rub
  • 2 cups Hickory Wood Chips (for outdoor smoking)

BBQ Rub

  • ¼ cup Paprika
  • 2 Tbs Kosher Salt
  • 2 Tbs Chili Powder
  • 2 Tbs Brown Sugar
  • 1 Tbs Black Pepper
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • ½ tsp Cayenne Pepper (or more to taste)

Procedure

  • If using outdoor grill or smoker: Soak Hickory Wood Chips in water for at least 30 minutes.
  • Prepare ribs by slicing Tempeh into 6″ long strips about 1″ wide.
  • Brush ribs with Apple Juice and then liberally apply rub working it into all the nooks and crannies of the Tempeh.
  • Place ribs on grate as far away from the coals as possible (indirect-heat). Add a handful of soaked Hickory Chips to coals and allow Tempeh to smoke in low-heat (250 degrees F) for 1 hour. Occasionally add more chips to coals for a smokier flavor.
  • Additionally, spritz (or brush) Apple Juice on ribs occasionally to keep them from drying out.
  • Finally, move the ribs down to the direct heat and slather with your favorite BBQ sauce. Cook for 1-2 minutes per side, turn and apply more sauce until a nice crust or bark is formed.
  • Serve with your favorite BBQ sides!

Vegan Greek Salad with Oil-Free Dressing and Tofu Feta

Vegan Greek Salad with Oil-Free Dressing and Tofu Feta

Looking for something quick and easy without heating up your kitchen? Then try this Vegan Greek Salad from Brand New Vegan. It’s super-tasty and completely oil-free.

Ingredients

Greek Salad

  • 2 English Cucumbers, chopped
  • 1 Red Bell Pepper, chopped
  • 1 pint Cherry Tomatoes, sliced
  • ½ small Red Onion, thinly sliced
  • 15oz can drained Chickpeas
  • Handful fresh Spinach
  • ¼ cup Kalamata Olives, sliced (optional)

No Oil Greek Dressing

  • ⅓ cup Red Wine Vinegar
  • ¼ cup Aquafaba (garbanzo bean juice)
  • ½ tsp Dijon Mustard
  • ¾ tsp dried Basil
  • ¾ tsp dried Oregano
  • ¾ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 1 Tbs chopped Kalamata Olives (optional)

Tofu Feta (optional)

  • 12oz extra-firm Tofu
  • ¼ cup Red Wine Vinegar
  • 2 Tbs Lemon Juice
  • 1 Tbs White Miso
  • 2 Tbs Nutritional Yeast
  • 1 tsp Oregano
  • ½ tsp Garlic Powder
  • ¼ tsp Salt

Procedure

  • Drain and press Tofu and crumble into bite-sized pieces.
  • Mix remaining Feta Ingredients and pour over the crumbled tofu in a shallow bowl. Mix, cover, and refrigerate until needed.
  • Drain the juice from a can of Garbanzo Beans and save (we’ll need ¼ cup for the dressing). Save the beans too and we’ll add those to the salad.
  • Mix all Dressing Ingredients together. Whisk or shake until thoroughly mixed and set aside.
  • Chop cucumbers and bell pepper into bite-sized pieces and place in a large salad bowl. Thinly slice the onion, and cut the cherry tomatoes in half and mix into the salad. Add the chickpeas, spinach, and the dressing and toss to coat.
  • Add as little or as much feta as desired and garnish with sliced Kalamata Olives, fresh Basil and/or Parsely.

Source: Brand New Vegan

Vegan Bolognese Sauce With Cauliflower and Walnuts

Vegan Bolognese Sauce With Cauliflower and Walnuts

This Vegan Bolognese sauce is amazing! A classic Italian favorite made using cauliflower, mushrooms, and walnuts. It’s meaty, rich, hearty, savory, and absolutely delicious! It’s also completely oil free and plant based.

Ingredients

For the crumbles

  • 1 medium head of cauliflower cut into florets
  • ¾ cup walnuts, chopped
  • 4 ounces of chopped mushrooms
  • ¼ cup + 2 tablespoon nutritional yeast
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp balsamic vinegar
  • 3 Tbsp low-sodium soy sauce

Marinara Sauce

  • 1 yellow onion, chopped
  • 1 stalk of celery, chopped
  • 2 cloves of garlic, minced
  • ¼ cup tomato paste
  • 1 cup red wine (may sub low-sodium veggie broth if needed)
  • 1 28–ounce can of crushed tomatoes
  • 1 14–ounce can of diced tomatoes
  • 1 Tbsp maple syrup
  • 1 Tbsp Italian seasoning
  • Salt & pepper to taste

Pasta

  • 1 16–ounce box of whole-grain spaghetti, linguine, or other favorite pasta

Suggested Topping

  • Vegan Parmesan Cheese

Procedure

  1. Start by preheating your oven to 375 degrees F.
  2. Then, place the cauliflower, mushrooms, walnuts, nutritional yeast, garlic powder, onion powder, balsamic vinegar, and low-sodium soy sauce into a food processor. Pulse the ingredients several times until it starts to resemble ground beef. Just be sure not to over mix because you don’t want it to come out mushy. You want a “meaty” texture.
  3. Line a baking sheet with parchment paper and then spread the cauliflower mixture evenly onto the pan. Bake for 15 minutes then remove from the oven and gently toss the meat crumbles with a wooden spoon or rubber spatula. Place the cauliflower mixture back in the oven and bake for 15 more minutes.
  4. Set a large nonstick pot or dutch oven over medium heat and saute the celery, onions, and garlic for 3-4 minutes. Add in the tomato paste and stir to combine with the vegetables. You can add a couple of tablespoons of water if necessary to prevent sticking, but you should be fine.
  5. Pour in the red wine, stir, and allow it to cook down for about 5 minutes. Add in the crushed tomatoes, diced tomatoes, maple syrup, and Italian seasoning. Stir everything together and let the sauce cook for 5-6 minutes. Reduce the heat and let the marinara sauce simmer for about 15 or 20 minutes.
  6. While the sauce is simmering go ahead and cook the pasta according to the package instructions. Once the marinara sauce is finished, add the cauliflower mixture, and stir until everything is well combined. Taste and season with salt and pepper if needed.
  7. Serve over your favorite pasta and enjoy!

    Source: Shane & Simple

    Blueberry Pie

    Blueberry Pie

    If you’re looking for a dessert that feels and tastes sinfully decadent but is actually good for you, look no further than this no-bake blueberry cheesecake. This cake has the richness of a chocolate cake, but a delightfully fresh fruity flavor. Make sure to take lots of pictures once you’re done whipping this one up, the bright blue flavor is eye-catching!

    INGREDIENTS

    For the crust:

    • 1 cup sunflower seeds
    • 1 1/2 packed cups whole dates
    • 1 teaspoon vanilla extract

    For the cheesecake:

    • 2 cups raw cashews, soaked for a few hours
    • 2 cups blueberries, frozen and slightly thawed
    • 1/2 cup maple syrup or agave nectar
    • 1 1/2 teaspoon lemon or lime juice
    • 1/8 teaspoon salt (optional)

    PREPARATION

    To make the crust:

    • Combine the sunflower seeds, dates, and vanilla in a food processor and pulse until the mixture resembles wet crumbs and sticks together when pressed between your fingers.
    • Press the crumbs into the prepared pan using the back of a spoon or the bottom of a glass.

    To make the cheesecake:

    • Drain and rinse the cashews and throw into a food processor or a high-speed blender.
    • Blend until the mixture is completely smooth.
    • Pour over the prepared crust and freeze for at least two hours.
    • Let sit on the counter for about 15 minutes before slicing and serving.
    • Store leftovers in the freezer.

    Recipe: Lucia Jaworska

    Carrot, Zucchini & Potato Patties

    Carrot, Zucchini & Potato Patties

    These veggie patties are so incredibly versatile that you can make them a regular lunch or dinner choice without getting bored. Try them over a salad, with steamed vegetables, topped with salsa, in a lettuce or cabbage leaf, dipped into the natural ketchup recipe in Cleanse to Heal, or any other way you can dream up.

    Carrots: A quick liver refueling source of glucose that’s attached to minerals and vitamins. When carrots are eaten raw, they’re higher in antiseptic phytochemical compounds that inhibit the growth of unfriendly microorganisms.

    Zucchini: Soothing to the intestinal tract walls, pushing out pathogens such as bacteria and fungus, allowing for better absorption of nutrients that can be sent up to the liver. Zucchini is a beneficial gallbladder food, containing phytochemicals that actually reduce gallbladder inflammation.

    Potatoes: Abundant in amino acids that specifically inhibit viral growth. Potatoes are high in glucose that provides substance to the liver, as it’s precisely what the liver relies on to keep strong. Potatoes keep the liver grounded and stable, giving us a good constitution.

    Carrot Zucchini Potato Patties from Anthony William on Vimeo.

    Ingredients

    2 potatoes
    2 carrots
    1 zucchini
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1 teaspoon dried oregano
    1 teaspoon paprika

    Directions

    • Add 3 inches of water to a medium-sized pot, bring it to a boil, and add a steaming basket. Place the potatoes and carrots in the basket, cover, and steam for 15 to 20 minutes, until tender. Remove from heat and cool completely.
    • Preheat oven to 350°F. Line a baking sheet with parchment paper.
    • Grate the zucchini and place it in a muslin cloth or nut milk bag to squeeze out all the water. Make sure that the zucchini is very dry; otherwise it will take the patties longer to crisp up in the oven. Add it to a mixing bowl. Grate the potatoes and carrots and place them in the bowl with the grated zucchini. Add the garlic powder, onion powder, dried oregano, and paprika and mix until combined.
    • Form the mixture into about 8 patties and place them on the baking sheet. Place in the oven and cook for 45 to 60 minutes, until browned and crispy, flipping them halfway through. Allow the patties to cool for 10 to 15 minutes before eating so they firm up.

    Makes 8 patties.

    Source: Medical Medium

    Roasted Cauliflower & Veggies

    Roasted Cauliflower & Veggies

    First make the gravy:

    • 2 cups of oil-free vegetable broth (Pacific Brand is great)
    • 1/4 cup of low sodium gluten-free Tamari
    • 1 TBSP maple syrup (optional)
    • 2 tsp vegan Worcestershire
    • 1 1/2 tsp garlic powder
    • 1 1/2 tsp onion powder
    • 1 tsp parsley
    • 1/2 tsp thyme
    • 1/2 tsp sage
    • 1/2 tsp smoked paprika
    • 1/2 cup water

    Combine all ingredients in a sauce pan and heat until thick, stirring occasionally.

    For the roasted vegetables:

    • 1 whole head of cauliflower
    • 4 carrots cut into 1”-2” pieces
    • 4 stalks of celery cut into 1”-2” pieces
    • 1 ½ potatoes per person cut into 1”-2” pieces
    • 1 pint of fresh mushrooms
    • 2 onions quartered
    • ½ cup of vegetable broth

    Pour the veggie broth through the bottom of the cauliflower head. Set the head on a roasting pan right side up with the vegetables placed around it. Pour ½ of the gravy over the cauliflower and vegetables. Bake at 450 degrees for 40 minutes covered. Uncover and pour the rest of the gravy over the cauliflower and vegetables and bake another 30 minutes.

    Creamy Chickpea and Tahini Casserole

    Creamy Chickpea and Tahini Casserole

    You can substitute any bean, quinoa for rice, add any veggie.
    Green chiles, mushrooms, green olives and/or greens are great in this recipe! You can even substitute peanut butter, if you don’t have tahini!
    It’s a very forgiving recipe! Experiment with it, have fun!

    Ingredients

    • 2 (15 -22 1/2 ounce) cans chickpeas, drained and rinsed 3 -4 cups cooked brown rice
    • 1 (28 ounce) can diced tomatoes, undrained
    • 1 medium white onion, chopped
    • 1 teaspoon garlic powder ( or equiv. fresh garlic) 1 teaspoon dried oregano ( or equiv. fresh)
    • 1 teaspoon dried basil ( or equiv fresh)
    • 1 -2 teaspoon dried parsley ( or equiv. fresh)
    • 3 tablespoons tahini
    • 3 tablespoons water
    • 1 tablespoon toasted sesame seeds (optional)

    Directions

    1. Preheat oven to 375°F.
    2. Mix tahini and water until well mixed (it should get kind of “fluffy”). Set aside.
    3. Dump the rest of the ingredients into a casserole dish and mix well. (Sometimes it’s easier to mix everything in a large bowl first and then put in the casserole dish.)
    4. Add salt and pepper to taste.
    5. Add tahini mixture, stir until well combined.
    6. Bake at 375°F for approximately 40 minutes, until top begins to brown.
    7. Sprinkle with sesame seeds, and bake 5 minutes more. Serve hot!