Recipes

Gluten-Free Chocolate Chip Pumpkin Date Bread Vegan Recipe

on Monday, 20 November 2017. Posted in Recipes

Gluten-Free Chocolate Chip Pumpkin Date Bread Vegan Recipe

Might as well keep this whole pumpkin theme going, eh? This week we've got a perfect-for-the-holidays pumpkin loaf for you! Enjoy this as a gluten-free option too by choosing gluten-free flour. Keepin' it Kind recipe author, Kristy recommends trying Bob's Red Mill brand. Do plan ahead for this one as Kristy notes it takes nearly an hour to bake and then she recommends waiting a solid four hours for it to cool. It'll be so worth it though! Enjoy!

Ingredients:
1 cup pitted, chopped dates
2 tsp. pumpkin pie spice
1 1/2 tsp. baking soda
1/2 tsp salt
3/4 cup boiling water
3 Tbsp. vegan butter
3/4 cup pumpkin puree
1 Tbsp. apple cider vinegar
1 tsp. vanilla extract
1 1/2 cups gluten-free flour
1 cup coconut sugar
1/2 cup vegan chocolate chips

 

Directions:
1. Combine dates, pumpkin pie spice, baking soda, and salt in a medium bowl.
2. Pour the boiling water into the bowl, stir to combine. Stir in the butter until melted and combined. Let rest for 20 minutes. 
3. Pre-heat oven to 350° F; Spray a loaf (8"x4" or 9"x5" work well) with cooking spray.
4. In a large bowl, stir together the pumpkin puree, apple cider vinegar, and vanilla extract. Gradually stir in the flour and coconut sugar. It will be thick and lumpy. Add the date mixture and stir until fully combined. Stir in the chocolate chips.
5. Pour the batter into the prepared loaf pan. Bake for 55-60 minutes or until firm and a toothpick inserted into the center comes out clean. Transfer the pan to a cooling rack and let cool for at least four hours before slicing and serving.
6. To store, wrap in plastic wrap or store in an airtight container. It will last 5-7 days if refrigerated, but if you plan on eating it within a couple of days, no need to refrigerate. 

~

Get more great vegan recipes on KeepinItKind.com.
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Pumpkin Granola with Pistachio + Coconut Recipe

on Monday, 13 November 2017. Posted in Recipes

Pumpkin Granola with Pistachio + Coconut Recipe

More pumpkin things because pumpkin! Yay! Welcome to the flavor we all know equals fall, pumpkin. Keeping with this theme we've got a great homemade granola recipe for you featuring fall's favorite flavor, plus a few more add-ins to keep it saucy. And as always feel free to mix it up and include your own favorite dried fruits, nuts, and spices. Enjoy!

Ingredients:
1/3 cup maple syrup
1/2 cup pumpkin puree
1/3 cup coconut oil, melted
1 tsp. pumpkin pie spice
2 1/2 cups rolled oats
1/3 cup shredded coconut
1/4 cup pistachios, chopped
1/3 cup dried cranberries
1/3 cup hemp seed hearts

 

Directions:
1. Preheat oven to 300 F. 
2. In a medium bowl combine all wet ingredients (maple syrup, pumpkin puree, melted coconut oil) and mix until well combined.
3. Add to wet the pumpkin pie spice, rolled oats, coconut, pistachios, cranberries, hemp seed hearts. Mix all ingredients together until all dry ingredients are integrated into the wet.
4. Spread granola on a large sheet lined with parchment paper.
5. Bake for 15 minutes, then remove and toss and turn granola, return to oven and bake for another 15-20 minutes.
6. Remove from oven and allow to cool prior to storing or serving.

~

Get more great recipes on SundayMorningBananaPancakes.com.
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Perfectly Stuffed Mini Pumpkins - Vegan Recipe

on Monday, 06 November 2017. Posted in Recipes

Perfectly Stuffed Mini Pumpkins - Vegan Recipe

As October fades from our rearview mirror and we coast into November (i.e., the more 'official' start for holiday planning for some) we're excited to share with you a fun, visually scrumptious fall/winter recipe. Brought to you by the ever creative Dianne's Vegan Kitchen food blog, this pumpkin-based creation is great for holiday parties, meetups, potlucks, family get-togethers, and everything in between. Serve hot and enjoy!

Ingredients:
1/2 cup black rice
1 cup water
8-10 mini pumpkins
2 Tbsp. vegetable oil, divided
1 tsp. sea salt, divided
1/2 tsp. black pepper
1 medium-sized onion, diced
2 cloves garlic, minced
6-8 crimini mushrooms, coarsely chopped
1/2 tsp. dried thyme
2 cups baby spinach or kale
2 scallions, sliced
1 Tbsp. balsamic vinegar
2 Tbsp. roasted pumpkin seeds
Fresh parsley for serving, optional

Directions:
1. Preheat oven to 375°F.
2. Line baking sheet with parchment paper or lightly oil a baking pan.
3. Add the rice and water to a medium-sized pot. Bring to a boil and then cover and reduce heat to low. Cook for 40 minutes, or until the rice has absorbed all of the water.
4. While rice is cooking slice the tops off the pumpkins; hollow out the insides (save the seeds for roasting). If they're too tough to cut, bake for a few minutes to soften.
5. Rub insides of pumpkins with 1 Tbsp. of oil and sprinkle with 1/2 tsp. of salt and pepper. 
6. Place pumpkins on a baking sheet and bake for 15-20 minutes, or until slightly tender.
7. Add rest of oil to a large pan over medium-high heat along with the onion, and cook until onion turns translucent (about 5 minutes). Add garlic, mushrooms, thyme, and the remaining salt. Cook for 5-10 minutes until mushrooms have browned. Add scallions and spinach (or kale)  and cook until greens have wilted.
8. In a large bowl mix together cooked rice, veggie mix, and balsamic vinegar.
9. Stuff pumpkins with rice mixture; bake for another 15-20 minutes, until heated through.
10. Serve hot, garnished with pumpkin seeds and parsley.

~

 

For more seasonal vegan recipes check out DiannesVeganKitchen.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

Healthy Veggie Lettuce Wraps

on Monday, 30 October 2017. Posted in Recipes

Healthy Veggie Lettuce Wraps

Okay so this one probably seems pretty straightforward but you know sometimes it's nice to have a solid wrap recipe in your back pocket for those potlucks, parties, or opting for a healthier snack while binging the latest hot picks on your favorite streaming network. Regardless, pick up (or make!) some of your favorite dipping sauce (try hoisin or a vegan ranch) to serve with these beauties and you've got yourself a nice side or appetizer. Yum!

Ingredients:
2 oz. bean thread noodles
Vegetable broth for cooking
2 cups green cabbage, grated
2 cups mushrooms, sliced
4 cloves garlic, minced
1 Tbsp. fresh ginger, minced
1 cup carrots, peeled and grated
1 cup red bell pepper, thinly sliced
1/2 cup scallions, chopped
1 Tbsp. soy sauce
1 Tbsp. rice wine vinegar
2 Tbsp. fresh basil, chopped
1 Tbsp. fresh cilantro, chopped
Medium-size head red lettuce

 

Directions:
1. Soak noodles in warm water until softened, about 15 minutes.
2. In a large skillet heat a couple tablespoons of vegetable broth and saute cabbage for 5 minutes. 
3. Add the mushrooms, garlic, and ginger to the skillet and saute for another 4 minutes. 
4. Add the carrots and bell pepper to the skillet and cook for another 5 minutes or until carrots and peppers are hot but still a little crunchy. Remove from heat.
5. Drain the noodles and cut into 4-inch lengths with scissors. Add them to the vegetables along with the scallions, soy sauce, vinegar, basil, and cilantro. Stir to combine.
6. To serve, place a generous spoonful of the noodle mixture into lettuce leaves. Enjoy!

 

~

 

Find yummy vegan recipes on AnUnrefinedVegan.com.
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Chocolate Peanut Butter Popcorn Truffles

on Monday, 23 October 2017. Posted in Recipes

Chocolate Peanut Butter Popcorn Truffles

Happy-almost-Halloween! If you're planning to hand out yummies or prep something for a potluck or party, we've got just the thing. These easy, chocolatey truffles are perfect for this spooky holiday—or for anytime, really. Prep in advance and keep in the refrigerator for optical delicious-ness when you're ready to nosh 'em down or serve 'em up. Enjoy!

Ingredients:
4 cups popped popcorn + extra for garnish
1/4 cup rolled oats
1/2 cup smooth peanut butter
1/4 cup agave syrup
1 cup vegan chopped dark chocolate chips or chocolate chips
1 tsp. coconut oil
1 to 2 Tbsp. chopped peanuts for garnish

 

Directions:
1. In a large bowl, combine the popcorn and oats. In a small bowl, combine the peanut butter and agave syrup. Heat the peanut butter mixture for 30 to 40 seconds or until heated through. Add the peanut butter mixture to the popcorn and oats and use a rubber spatula to fully combine.
2. Line a large baking sheet with waxed paper or parchment paper. Using wet hands (this will help keep the popcorn mixture sticking to itself rather than you hands. Re-wet your hands after every couple balls), shape the popcorn mixture into balls just slightly smaller than golf balls (something you think you could easily devour in two bites). Place the balls on the prepared baking sheet. Once all the balls are made, refrigerate for 30 minutes.
3. In a double broiler or a glass bowl situated on top of a pot of boiling water, melt the dark chocolate and the coconut oil. Once completely melted and smooth, remove from the heat.
4. Use a spoon to dip one popcorn ball into the melted chocolate and use the spoon to roll it around until fully coated. Use the spoon to place it back on the baking sheet. Repeat with remaining balls. While the chocolate is still wet, top each truffle with little pieces of popcorn and/or chopped peanuts. Return the baking sheet to the refrigerator and chill until the chocolate has hardened. Keep chilled in an airtight container until ready to serve.

~

Get more great vegan recipes on KeepinItKind.com.
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Easy Vegan Sugar Cookies Recipe

on Monday, 16 October 2017. Posted in Recipes

Easy Vegan Sugar Cookies Recipe

Yes okay so it's not even Halloween yet and we have here today, for you, a sugar cookie recipe and the accompanying photo is all holiday-esque. But truly, sugar cookies are yummy for any time of year—even Halloween (got any pumpkin or ghost cookie cutters?). Enjoy!

Cookie Ingredients -
2.5 cups all-purpose flour
1 cup sugar
1/2 tsp. baking soda
1 cup vegan margarine
2-3 Tbsp. water
1 tsp. vanilla extract

Icing Ingredients (makes a lot, you may want to halve) -
1/3 cup vegan margarine
3 cups powdered sugar
4-5 Tbsp. water
1/2 tsp. vanilla extract
Food coloring (optional)

 

Directions -
1. Preheat oven to 350 degrees Fahrenheit.
2. In a food processor, combine flour, sugar, and baking soda. Add margarine, water, and vanilla. Pulse until doughy; add more water if needed.
3. Put dough in the fridge for 5-10 minutes while you dust work surface with flour. Roll out half the dough about a 1/4" thick and cut out shapes with cookie cutter.
4. Leave some room between cutouts when placing them on the baking sheet so they don't bake into each other.
5. Bake for 10-12 minutes or until the edges brown. Turn pan around after 5 minutes.
6. For the icing, combine all ingredients adding the powdered sugar 1 cup at a time. Use a food processor or hand mixer whisk. 
7. When cookies are done baking top with icing and serve now or later!

 

~

 

Get more great vegan recipes on PlantBasedOnABudget.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

Easy Spicy Avocado Toast Recipe, Vegan

on Monday, 09 October 2017. Posted in Recipes

Easy Spicy Avocado Toast Recipe, Vegan

Okay, okay we realize you may be saying, "Avocado toast, really? We don't nee instructions for slabbing some guac on bread." Yeah but then we thought, what if you haven't tried it yet or considered making it yourself. I mean, having quick and simple guidelines at the ready can't be a terrible thing right? ::giggles:: Anywho, enjoy this one and its 'good fats!'

Ingredients:
2 ripe avocados
4 slices of crusty bread of choice
1/2 tsp. ground turmeric
   (1/8 tsp each toast)
1/2 tsp. crushed dried red pepper
   (1/8 tsp. each toast)
Flaky sea salt

 

Directions:
1. Slick each avocado in half, remove the pit, scoop the avocado from the skin into a bowl, and mash with a fork.
2. Lightly toast four slices of bread.
3. Evenly divide mashed avocado between the toast slices, spread to cover evenly.
4. Sprinkle each with the turmeric, dried red pepper, and salt.
5. Serve immediately.

~

Find more, easy vegan recipes on SundayMorningBananaPancakes.com.
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Quick & Easy 6-Layer Vegan Taco Pie

on Monday, 02 October 2017. Posted in Recipes

Quick & Easy 6-Layer Vegan Taco Pie

Let's be real, the taco craze (and how much we look forward to Taco Tuesdays) hasn't really gone away yet, and we're totally okay with that! In honor of tacos (yep, that's right!) we've got a filling, warming, oh so tasty taco pie for your pleasures.

Ingredients:
4 sprouted tortillas (your favorite kind)
1 cup cooked brown rice
1 15oz. can refried beans
  (Amy's brand is vegan)
1 15oz can black beans
1/4 cup Daiya shredded pepper jack
  Optional toppings: guacamole, tomatoes,   green salsa

Directions:
1. Preheat oven to 375 degrees Fahrenheit
2. In a 9-inch springform pan layer as follows: 2 tortillas, rice, refried beans, black beans, cheese, and the last two tortillas. 
3. Bake for 30 minutes or until the pie is heated, cheese is melty and tortillas are crispy.
4. Let cool for 5-10 minutes before sliding out of the pan and onto a flat surface.
5. Cut slices for serving and top with your favorite salsa, chiles, veggies, guacamole, tomatoes, etc. 

 

~

Get more great vegan recipes on Good-Saint.com.
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Spicy Almond Buckwheat Noodles Vegan Recipe

on Monday, 25 September 2017. Posted in Recipes

Spicy Almond Buckwheat Noodles Vegan Recipe

This week's recipe is designed more as a side dish but it's so gosh darn good that you may want to alter the recipe to make it a main. Also, you can totally control the spice level since you'll be making the sauce yourself. Have fun with this one by adding your own favorite veggies and toppings, spices, and flavors. Enjoy!

Sauce Ingredients:
A 4 Tbsp. almond butter
1 Tbsp. white miso
1/4 cup vegetable broth
1/4 cup rice wine vinegar
1/4 tsp. garlic chili sauce
Juice of 1 lime
2 Tbsp. tamari or soy sauce
2 tsp. agave or another sweetener
1 Tbsp. fresh ginger, finely minced
3 cloves garlic
Pinch of ground black pepper

 

Noodles Ingredients:
Big handful cooked buckwheat noodles
2 cups asparagus, steamed or raw, cut into 1" pieces
2 cups snow peas, steamed or raw
1/4 cup red onion, chopped
1 cup grated carrots
1 zucchini, grated
1/2 cucumber, seeded & chopped
Fresh cilantro & mint
Chopped peanuts & tomato chunks

Directions:
1. Place all sauce ingredients in a blender and puree until smooth. If desired, thin out with more vegetable broth or water.
2. Combine sauce with noodles and veggies, place into serving bowls, and top with cilantro, mint, peanuts, and tomato chunks. 

 

~

 

Get more great vegan recipes on AnUnrefinedVegan.com
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

RECIPE: Delicious Spicy Vegan Pumpkin Black Bean Chili

on Monday, 18 September 2017. Posted in Recipes

RECIPE: Delicious Spicy Vegan Pumpkin Black Bean Chili

It's that time of year again, oh yes pumpkin-everything is coming back. But it doesn't have to be reserved for our flavored caffeinated drinks. Introducing this week's Meatout Monday's recipe featuring a healthy and filling boost of real pumpkin goodness, with a little kick. This as-spicy-as-you-like-it chili is one for the recipe binder as you're sure to crave it over and over again this fall and winter. Top with yummy garnish(es) of your choice and enjoy!

Ingredients:
1 Small pumpkin - peeled, seeded & cubed
1-2 hot peppers - diced & deseeded
1/2 cup red onion - chopped
2 medium green peppers - chopped
5 cups chopped tomatoes
1 can black beans
1 cup vegetable broth
1.5 tsp. salt
2 tsp. cumin
2 tsp. maple syrup
2 cups vegan veggie crumbles
Olive or coconut oil
Garnish of choice (green onions, vegan sour cream or cheese, tortillas, etc.)

 

Directions:
1. Over medium heat, coat bottom of a soup pot or dutch oven with oil of choice.
2. Add hot peppers, onions, and green peppers, saute for 3-5 minutes.
3. Add pumpkin, tomatoes, black beans, and broth to pan.
4. Season with salt and cumin, then maple syrup and veggie crumbles.
5. Bring to a boil, reduce heat to low and simmer for 30-45 minutes, stirring occasionally to prevent sticking.
6. Remove from heat and allow to cool for 5-10 minutes prior to serving.
7. Ladle into bowls, garnish, and serve with cornbread or tortilla chips.

~

Enjoy more vegan recipes on SundayMorningBananaPancakes.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

Simple Stuffed & Baked Pears - VEGAN RECIPE

on Monday, 11 September 2017. Posted in Recipes

Simple Stuffed & Baked Pears - VEGAN RECIPE

Sometimes we all need an easy to prepare sweet treat. This baked pear recipe is perfect for dessert or really whenever you wish, of course. And although it's not included in the recipe it kind of goes without saying that this delectable dish would pair (get it? LOL) perfectly with some coconut whipped cream and/or your favorite brand of vanilla vegan ice cream. Enjoy!

Ingredients:
2 large d'Anjou (red) pears
1/4 cup water or apple juice
1/4 cup rolled oats
pinch ground cinnamon
pinch ground ginger
pinch allspice
4 Medjool dates, chopped
2 Tbsp. pure maple syrup

 

Directions:
1. Preheat oven to 375-degrees F.
2. Put 1/4 cup water or juice in a square baking dish.

3. Cut the pears in half and carefully scoop out the seeds, making a deep bowl (you can use a melon baller, but a small spoon works just as well).
4. In a small bowl, combine the oats, cinnamon, ginger, allspice, dates, and maple syrup and stir to combine.
5. Divide the mixture between the pears.
6. Cover baking dish with aluminum foil and bake for about 30 minutes. Test the pears for tenderness with the tip of a knife. If the flesh is still firm, continue to bake, covered until tender.
7. Serve immediately.

 

~

 

Find additional vegan recipes at AnUnrefinedVegan.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

Double Berry (Gluten-Free Optional) Vegan Corncakes

on Monday, 04 September 2017. Posted in Recipes

Double Berry (Gluten-Free Optional) Vegan Corncakes

Happy September! We know what you're thinking, "It's almost officially Fall, time for corncakes!" Okay, you're probably not thinking that at all but still, corncakes! Woohoo! Welcome to another Meatout Mondays recipe. This week we're featuring a literally sweet breakfast recipe (that's easy to make gluten-free) from the Keepin' It Kind food blog. Enjoy!

Ingredients:
1 ¼ cup all-purpose or gluten-free flour 
3/4 cup corn or gluten-free flour
1 Tbsp. baking powder
3/4 tsp. salt
1 ½ cups non-dairy
1 cup fresh or frozen blueberries
1 cup chopped strawberries
1 tsp. vanilla extract
¼ cup aquafaba (click HERE to learn how to make it)
¼ cup melted coconut oil or sunflower oil
¼ cup maple syrup
¼ cup lemon juice

Directions:

1. In a large bowl, combine all flour, baking powder, and salt and whisk until combined.
2. In a medium bowl, combine the non-dairy milk, lemon juice, maple syrup, coconut oil, aquafaba, and vanilla extract, and whisk until combined.
3. Add wet ingredients to the dry and stir until combined (if the batter is too thick (i.e. not pouring easily), add 2 to 3 Tbsp. of non-dairy milk until the batter is thick but pours easily).

4. Heat a large frying pan or griddle over medium heat; liberally spray with cooking oil. Use a 1/3 cup measuring cup to scoop batter and pour a scoop onto the pan/griddle.
5. Sprinkle about 1-2 Tbsp. of chopped strawberries and 1-2 Tbsp. blueberries onto batter. Let cook until pancake edges become firm (about 2 to 3 minutes).
6. Use a spatula to flip pancake and let cook for another 1-2 minutes or until firm and golden. Remove from the heat. Repeat with the rest of the batter.

7. Serve with vegan butter, maple syrup, and more strawberries and blueberries, if desired. 

~

 For more vegan recipes visit KeepinItKind.com.
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RECIPE: Easy & Healthy Strawberry Chia Pudding Parfait, Vegan

on Monday, 28 August 2017. Posted in Recipes

RECIPE: Easy & Healthy Strawberry Chia Pudding Parfait, Vegan

A light, healthy pudding parfait may not be the first thing that comes to mind as we prepare to roll into the leafy, colorful season of fall (about a month away!). However, for those seeking a filling boost to your morning meal, a satisfying post workout snack, or a guilt-free dessert - this one is for you. Superfood, chia seeds are packed with Omega-3 fatty acids, fiber, and protein. The best part is you can totally customize this one with your favorite seasonal fruits and various toppings. Change it up each time, go wild, have fun. Yum!

Pudding Ingredients:
1/3 cup chia seeds
1 1/2 cups unsweetened almond milk
1-2 drops of sweetener of choice
1/2 tsp. vanilla extract

Parfait Ingredients:
1/2 cup pudding (from above)
1/2 cup unsweetened nondairy yogurt
1/4 cup fresh strawberries, sliced
coconut chips, garnish
pepitas, garnish

 

Directions:
1. In a large bowl whisk together the chia seeds, almond milk, sweetener, and vanilla. Let sit for about 30 minutes, stirring occasionally until mixture is thick. Set aside.
2. Chop strawberries and prep toppings. Feel free to sub for your favorite toppings like granola, nuts, fruits, etc.
3. Select your serving cup and layer alternating 1/4 cups of the pudding and parfait. Top with garnish of choice, serve with slices of strawberries.

 

~

 

Get other simple and healthy vegan recipes on Good-Saint.com.
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RECIPE: Avocado Black Bean Salad w/Corn & Tomatoes, Vegan

on Monday, 21 August 2017. Posted in Recipes

RECIPE: Avocado Black Bean Salad w/Corn & Tomatoes, Vegan

Zero cooking required this easy peasy, light, healthy salad is sure to become a staple of your summertime meals. Perfect as a side to your bigger salads, veggie dogs, and burgers; great for picnics and camping, this handy and fast-to-prepare dish can be made in a snap. Turn your favorite tortillas into dipping 'spoon' for this one, or add as a topping to your Taco Tuesday game plan. Whatever it is, we're sure that you're going to be glad you've got this recipe in your back pocket. Eat up and enjoy!

Ingredients:
2-3 cups cherry tomatoes, sliced in half
1 cup white corn kernels
1 avocado, pitted & cubed
15oz. can of black beans, drained & rinsed
1 tsp. cumin
Juice of 1 lime
Salt, to taste

Directions:
1. Prepare all ingredients as mentioned above.
2. Place ingredients into a medium bowl, toss and stir to combine well.
3. Serve with tortilla chips or a side salad.
NOTE: Mixture will keep for 2-3 days in a sealed jar.

~

For more quick and simple vegan recipes see SundayMorningBananaPancakes.com.
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RECIEPE: Quinoa & Sweet Potato Chili, Vegan

on Monday, 14 August 2017. Posted in Recipes

RECIEPE: Quinoa & Sweet Potato Chili, Vegan

Admittedly it may not quite feel like chili weather at the moment given that it's mid-August and warm over most of the US right now. However, we can never say no to a healthy and hearty chili recipe. Especially one that's perfect to add to our virtual recipe binder for future a use! This one comes to us from guest recipe contribute, Lauren Bossi over on the Plant Based on a Budget food blog and website. Make it your own by adding your favorite spices, flavors, and toppings. Speaking of which, have you tried the vegan sour cream by Follow Your Heart? It's very yummy. Enjoy.

Ingredients:
3 medium sized sweet potatoes, cubed
1 yellow or white onion, diced
16oz. jar of salsa
1 can of black beans
2 cups vegetable stock + 2 cups water
1/5-2 cups cooked quinoa
1 Tbsp. olive oil
2 tsp. ground cumin
1/2 tsp
. ground cinnamon
1/2
tsp. chipotle powder
1-2 tsp. hot sauce
1Tbsp. chili powder
Pinch of salt and black pepper

Directions:
1. In a large pot heat onions in olive oil with a pinch of salt and pepper, over medium heat.
2. Add sweet potatoes and spices to pot and cook for 3-4 minutes. 
3. Add salsa and vegetable stock and water to the pot. Bring to a boil over medium-high heat then lower and heat to medium-low to simmer.
4. Add black beans, cover and cook for 20-30 minutes or until the sweet potatoes can be easily poked with a fork and the soupy base has thickened.
5. Stir in the quinoa and then let chili mixture rest for 1-2 hours until fully melded together.
6. Ladle into serving bowls, top with avocado slices if you wish, and serve with cornbread and/or tortilla chips, as desired.

 

~

Get more great vegan recipes on PlantBasedOnABudget.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

**Photo from One Green Planet**

 

RECIPE: Oil-Free Veggie Fried Rice With Baked Tofu, Vegan

on Monday, 07 August 2017. Posted in Recipes

RECIPE: Oil-Free Veggie Fried Rice With Baked Tofu, Vegan

If or when you are craving something hearty, filling, warming, and healthy, you will love this recipe. You may want to digitally earmark this one right now because we're pretty sure you may come back for repeats of this one. ::wink:: Brought to you by An Unrefined Vegan food blog, this homemade oil-free vegetable dish has all the makings for a satisfying meal time and again. Consider adding your favorite toppings or garnish for even more yum. Enjoy!

Ingredients:
4 cups cooked brown rice
Vegetable broth or water, as needed
1 onion, chopped
4 cups fresh veggies, cut into 1-inch pieces
2 cups baked or pan-seared tofu, cut into 1/2-inch pieces
1 Tbsp. fresh ginger, minced
1/4 cup dry sherry or mirin
4 Tbsp. low-sodium soy sauce or tamari
Ground black pepper, to taste
Optional garnish/toppings:
Cilantro, basil, scallions, avocado, lime juice, hot sauce, whatever you wish

 

Directions:
1. Have all your veggies cut and liquids ready to go before you fire up the skillet or wok.
2. Heat skillet/wok over high heat. Splash a little vegetable broth and add the onion, cook for about 5 minutes. Add remaining veggies and lower heat a little bit, stirring and adding more broth as needed to prevent sticking. 
3. Cook for about 5 minutes, letting the broth cook off and veggies get a little brown. Remove the crisp, tender veggies from the skillet/wok and set aside.
4. Add another big splash of broth to the pan and stir in the garlic and ginger. Cook for about 30 seconds and then add in the rice a little bit at a time, breaking up any clumps. 
5. Stir and add broth as needed. Once all rice is in the pan, stir until it starts to stick. Then add the tofu and the cooked veggies to the pan along with sherry. Cook for about 1 minute. 
6. Add soy sauce and black pepper. Turn off heat and serve with selected toppings.

~

Get even more great vegan recipes on AnUnrefinedVegan.com.
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Vegan Chick'n & Artichoke Pesto Pizza Recipe

on Monday, 31 July 2017. Posted in Recipes

Vegan Chick'n & Artichoke Pesto Pizza Recipe

Sometimes we just crave a solid yet unique pizza option and when the mood strikes to get jiggy in the kitchen on pizza night, this recipe from the Keepin' it Kind food blog sure does the trick. Featuring the basil-garlic goodness of yummy pesto, your favorite cruelty-free "meaty" toppings (try subbing mushrooms for the vegan chick'n if you'd prefer), and a pinch of tang with those sun-dried tomatoes, you're going to adore this recipe.

Pizza Ingredients:
Salt and pepper, to taste.
1-2 Tbsp. vegetable broth
1 Tbsp. lemon juice
2 Tbsp. olive oil
2 Tbsp. nutritional yeast
1 packed cup of basil leaves
1 packed cup of baby spinach
2-3 garlic cloves
1/3 cup cashews

Pesto Ingredients:
Vegan pizza dough (try THIS recipe if you wish to make your own)
6-8 strips of vegan chick'n strips (try the Beyond Meat brand)
2-5 artichoke hearts, cut into squares
1/4 cup softened sliced sun-dried tomatoes
A sprinkle of vegan parmesan, optional

Directions:
1. Combine all of the pesto ingredients except for the vegetable broth, salt, and pepper in a food processor and process until combined. Add 1 to 2 tablespoons of vegetable broth to thin it out as you wish. Add salt and pepper, to taste. Chill until ready to use.
2. Preheat oven to 475 F and if using a pizza stone, place it in the oven while it preheats. If using a pizza pan or a baking sheet, sprinkle a little bit of flour on the pan/sheet you plan to use. Set aside.
3. Roll out the dough on a floured surface until it is no less than 1/4 inch thick. Spread the pesto on the dough, leaving room around the edge for a crust.
4. Top dough with vegan chick'n pieces, artichoke hearts, and sun-dried tomatoes. Sprinkle on the pecan parmesan, if using. Transfer the pizza to the prepared pan or to the stone in the oven.
5. Bake for 10 to 12 minutes or until the crust has risen and is golden. Remove from the oven, slice, and serve. Enjoy!

 

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Find other fantastic vegan recipes on KeepinItKind.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

RECIPE: Quinoa Chickpea Veggie Burgers

on Monday, 24 July 2017. Posted in Recipes

RECIPE: Quinoa Chickpea Veggie Burgers

Contributing recipe author, Lauren Bossi from Plant-Based on a Budget brings us a fast and easy one this week featuring healthful ingredients! These quinoa-based burgers take only 20 minutes to prepare and can easily be reheated or enjoyed cold. Lauren says she often makes a bunch in one go, for the week ahead, and then puts the patties into sandwiches, crumbles them atop salads, or eats them on their own with some tahini dipping sauce. Yum!

Ingredients:
1 cup cooked quinoa
1 cup cooked chickpeas
1 cup finely chopped veggies (try kale, onions, and carrots!)
1/4 cup chickpea flour (or flour of choice)
1
tsp. curry powder
1/2
tsp. cumin
1/2
tsp. cayenne pepper
Salt, to taste
Black pepper, to taste

Directions:
1. In a large bowl combine all ingredients to form the burger mixture (add a dash of water to help incorporate, if needed).
2. Form into 6-8 burger patties.
3. Heat a skillet over medium heat, then add a dash of cooking/oil spray and cook burgers until each side is golden brown.
4. Place finished burgers on your favorite toasted bun (or maybe between a couple of lettuce leafs), add toppings of choice (try tomato, avocado, lettuce, spinach, hot sauce, etc.).
5. Serve warm. Enjoy! 

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Find more, easy vegan recipes on PlantBasedOnABudget.com.
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RECIPE: Chickpea Scramble Breakfast Sandwich

on Monday, 17 July 2017. Posted in Recipes

RECIPE: Chickpea Scramble Breakfast Sandwich

Perfect for a filling weekend brunch or, if you've got the filling pre-made, quick and easy assembly on a work morning too, this chickpea scramble is one to add to your digital recipe folder! Chickpeas (or garbanzo beans) are great for the digestive system. They are high in fiber, protein, and have been known to help blood sugar regulation. What a great way to start the day! Plus you can mix up the spices to periodically change it up flavor-wise. Enjoy!

Ingredients:
CLICK HERE for just the scramble ingredients and directions
You will also need:
2 focaccia buns
2 slices of Field Roast Creamy Original (or your favorite sliced vegan) cheese
2 tablespoons spicy mustard
1 avocado, pitted and thinly sliced

Directions:
1. Make up your chickpea scramble (the day before, if you like!) and heat it over medium heat until it is heated through.
2. In a toaster or on a griddle, lightly toast the inner sides of the focaccia buns.
3. Spread the inside of the bottom and top of the buns with 1-2 teaspoons of mustard each. 
4. Layer hot scramble onto the bottom bun, then top with a layer of sliced vegan cheese and sliced avocado.

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For even more great vegan recipes check out FettleVegan.com.
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RECIPE: Vegan Farmers' Market Soup

on Monday, 10 July 2017. Posted in Recipes

RECIPE: Vegan Farmers' Market Soup

It's prime Farmers' Market season with warm summer days and fresh fruits and veggies popping up all over the place. Take advantage of the delicious seasonal Farmers' Market goodies with today's recipe featuring some of the season's best. Mix and match, add your own flavorful touch with new-to-you veggies and have fun with this one. Enjoy!

Ingredients:
Drizzle of olive oil or coconut oil
1 small white onion, diced
1 small red pepper, chopped
1 medium zucchini, sliced into half rounds
1 large garlic clove, minced
1 tsp. all purpose seasoning
Salt, to taste
Handful of green beans, trimmed
1 can of white beans, drained & rinsed
6 cups water
1/3 cup nutritional yeast
2 Tbsp. tomato paste
1 cup quinoa elbows
Handful of Swiss chard, chopped

Directions:
1. In a large soup pot add oil over medium-high heat. Once heated, add onion, red pepper, and zucchini. Season with salt and saute until onion is translucent (about 3-5 minutes).
2. Add garlic and all purpose seasoning to the pot and saute another 30-60 seconds. 
3. Add trimmed yellow or green beans, white beans, water, nutritional yeast, and tomato paste. Stir and bring to a boil. Add Quinoa elbows and reduce to a simmer, simmer for 8 minutes. Add Swiss chard and cook an additional 3 minutes.
4. Season with sea salt as you go to taste.
5. Ladle into bowls and top with additional nutritional, Swiss chard, or green onions.


For additional vegan recipes check out SundayMorningBananaPancakes.com.
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