Recipes

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! 

~

Find more, easy 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!!

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.

~

For even more great vegan recipes check out FettleVegan.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!!

 

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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RECIPE: Lemon-Thyme Triple Berry Crisp

on Monday, 03 July 2017. Posted in Recipes

RECIPE: Lemon-Thyme Triple Berry Crisp

Perfectly balanced in sweet, tangy, and multi-textured, this week's recipe comes to us from the ever talented foodie blog, Keepin' It Kind. Perfect for friends and family get-togethers (oh hey there 4th of July!) or to keep on hand for yourself, this recipe is sure to be a crowd and palate pleaser. Serve with a heaping scoop of your favorite non-dairy ice cream, for the win!

Filling Ingredients:
3 cups chopped strawberries
1 1/2 cups blueberries
1 1/2 cups blackberries
3 Tbsp. coconut sugar
2 Tbsp. arrowroot powder
2 Tbsp. lemon juice
1 Tbsp. lemon zest
2 tsp. fresh thyme 
Topping Ingredients:
3/4 cup oat flour
1/2 cup corn flour (not cornmeal)
1/4 cup brown rice flour
1/2 cup cold vegan butter
1/2 cup oats
1/2 cup coconut sugar
2 tsp. fresh thyme
1/2 tsp. salt

 

Directions:
1. Preheat oven to 400°F; lightly spray an 8x10 or 9x13 baking dish with cooking spray. 
2. In a large bowl combine all of the berries, coconut sugar, arrowroot powder, lemon juice and zest, and thyme. Toss until fully combined. Pour into prepared baking dish.
3. In another bowl whisk together the flours and then cut in the butter until no piece is larger than your pinkie nail and the mixture has a texture of wet sand. Stir in the oats, sugar, thyme, and salt. It should be clumpy and evenly distributed. Pour the topping out over the fruit and spread evenly. 
4. Place in the oven and bake for 40-45 minutes or until the top is crisp and golden and the filling is bubbling up around the edges. Remove from the oven and let rest for about 15-20 minutes before serving. Leftovers can be refrigerated in an airtight container for 3 to 4 days.

 

~

 

Get more vegan holiday 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!!

 

10-Ingredient Ancient Grains Summer Salad Vegan Recipe

on Monday, 26 June 2017. Posted in Recipes

10-Ingredient Ancient Grains Summer Salad Vegan Recipe

Summer is in full swing and we've got a perfect and filling salad, sure to hit the spot! Welcome this stunning ancient grains dish from The Plant Philosophy food blog. While there are plenty of grain mixes out there to choose from, recipe creator Margaret recommends the ancient grain blend from Vitacost because it contains a healthy mix of non-GMO ingredients including wheat berries (farro, freekah, grano, red wheat), red rice, and rye berries. Feel free to mix it up to suit your taste buds. Have fun with this one and enjoy!

Ingredients:
1 bag ancient grain blend (2 cups) - try the one from Vitacost
6 cups of Water, filtered
1 Seedless Cucumber, diced (2 cups)
1 Orange Bell Pepper, diced (1 cup)
1 cup Roasted Corn, I used a frozen variety
1/4 cup Cilantro or Parsley, diced
1 cup Mixed Cherry Tomatoes, quartered
1/8 cup crushed toasted hazelnuts
1/3 cup mustard vinaigrette, as desired
Salt & Pepper, to taste

Directions:
1.Bring a large pot of 6 cups of water to a boil. Salt and pour in the 2 cups of ancient grains blend. Give it a stir, let it come back to a boil. Reduce the heat to a simmer, cover and cook for 70-75 minutes. Stirring occasionally.
2. While that's going, wash and chop all of your veggies to size. Then, add hazelnuts to a baking sheet and place in the oven at 350 degrees F. Cook for 15-18 minutes, giving it a shake every 5 minutes. You'll know they're ready when the skin becomes a deep brown and they're very fragrant.
3. Remove from the oven, transfer to a double lined paper towel or clean dish towel and begin to massage them. Try twisting the towel shut and work it against your palm in a circular motion. This will remove that bitter skin and keep it mess-free. Discard the skins and give the hazelnuts a fine chop. Set aside until needed.
4. Drain any remaining liquid from the grains and transfer to a very large bowl. Add in the above-mentioned ingredients, give it a toss and season to taste with salt and pepper.
5. Add the vinaigrette now or serve it without, so people can dress the salad as they like.
6. Serve with extra cilantro and chopped hazelnuts on top, enjoy.

~

Get even more fantastic vegan recipes on PlantBasedOnABudget.com.
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RECIPE: Jam-Filled Puff Pastry Pockets, Vegan

on Monday, 19 June 2017. Posted in Recipes

RECIPE: Jam-Filled Puff Pastry Pockets, Vegan

Sometimes recipes are surprisingly simple with a few select ingredients and a bit of love. Introducing this here jam-filled puff pastry, courtesy of our friend Lisa of The Viet Vegan food blog! Today we learn how to make something that may at first sound time consuming and difficult, but in fact can be an easy peasy crowd-pleasing snack or sweet dessert. Enjoy!

Ingredients:
1 packet of vegan-friendly puff pastry (try Maison brand puff pastry dough)
1 cup jam of choice (like strawberry, peach, blackberry, etc.)
Flour for dusting
3 Tbsp. soy milk
3 Tbsp. coconut palm sugar (granulated or raw sugar works best for this recipe)

 

Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. On a floured surface, roll out puff pastry dough as thin as you can manage (1/8 to 1/6 thickness). Cut into long 6-8 inch strips, about 6-8 inches long, 4 inches wide. 
3. Add 2-3 Tbsp. of jam to the center of one side of the long strips, and then fold over, gently push out any air, and crimp to seal the edges, taking care to keep the jam inside. Repeat until you use all the pastry strips.
4. Place pockets on a lined baking sheet (thick bottomed is best), and cut a small vent hole to allow air to escape during the baking
5. Using a pastry brush, paint the pockets with soy milk, especially around the edges, and then finish with a sprinkle of sugar.
6. Bake for 15-20 minutes or until tops and bottoms are a golden amber.
7. Remove from oven and let cool before eating.

~

Watch a video for this recipe & get more vegan meal ideas at TheVietVegan.com.
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RECIPE: Vegan Chick'n Tortilla Soup

on Monday, 12 June 2017. Posted in Recipes

RECIPE: Vegan Chick'n Tortilla Soup

This week's recipe is so fast and easy—and uses many ingredients you may already have around the kitchen—that you're going to want to make it over and over and over again! The biggest 'planning' stage will be your choice of the vegan chicken you want to include. There are loads of options out there including Gardein, Beyond Meat, May Wah, Match Meats, Tofurky, and Upton's. The creator of this recipe used Upton's but feel free to experiment with different options to find your favorites, and enjoy!

Ingredients:
1 Tbsp. oil
4 cloves garlic, minced
1 large onion, diced
1 large bell pepper, diced
2 medium tomatoes, diced
4 cups vegetable broth
2 limes, freshly juiced
1 bay leaf
1 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1/2 tsp. cayenne
1/2 tsp. smoked paprika
1/2 package of your favorite vegan chicken (try Upton's Chick Seitan)
Tortilla chips & cilantro for garnish

 

Directions:
1. In a large pot heat oil over medium heat. Sauté garlic, onion, and peppers until softened. Add in tomatoes, veggie broth, lime juice, bay leaf, spices, and your vegan chicken of choice, stirring occasionally for 30-40 minutes.
2. When ready, serve with tortilla chips and freshly chopped cilantro if you'd like. 

 

~

 

For fantastic vegan recipe ideas check out FettleVegan.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: Gluten-Free One Pot Spaghettie & Vegan Meatballs

on Monday, 05 June 2017. Posted in Recipes

RECIPE: Gluten-Free One Pot Spaghettie & Vegan Meatballs

One pot meals are not only fun but practical when you're looking for a low prep, quick meal. We've got a fantastic gluten-free one for you today from our friendly food blogger, Margaret of The Plant Philosophy. Who knew making your own vegan meatballs could be so easy? Plus of course, black beans are a great natural source of fiber, potassium, and folate with zero cholesterol. This one pot meal deal is sure to warm your belly and your heart. Enjoy!

Ingredients:
1 pound gluten-free spaghetti (16 oz.)
1 jar Italian herb pasta sauce (26 oz.)
3 cups vegetable broth
2-3 cloves garlic, minced
Fresh basil, to garnish (optional)

Black Bean Meatballs Ingredients:
1 can black beans, drained & rinsed
1 cup rolled oats
3 Tbsp. nutritional yeast
2 Tbsp. flax meal
2-3 tsp. garlic powder
3 tsp. onion powder
2 tsp. Italian herb seasoning
Salt and pepper, to taste

 

Directions:
1. In a food processor, combine beanball ingredients and pulse until evenly mixed.
2. Portion into 1-inch bites and roll. Bring a large skillet to medium heat and cook for 3-4 minutes on each side, or until crisp. Remove and set aside.
3. In the same pan, add all spaghetti ingredients (breaking noodles in half) and bring to a rapid boil. Reduce heat to medium-low and cover. Cook pasta until tender, about 8-10 minutes. Give it a good stir after reducing heat to avoid sticking.
4. Add in the beanballs and turn the heat off.
5. Serve topped with fresh basil if desired.

 

~

 

Find easy and fun vegan recipes on ThePlantPhilosophy.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!!

 

BBQ Cauliflower Tacos (Optional Bonus: Pineapple Radish Salsa)

on Monday, 29 May 2017. Posted in Recipes

BBQ Cauliflower Tacos (Optional Bonus: Pineapple Radish Salsa)

Honestly, though it's always taco season, right? :: wink:: Check out this week's finger lickin' dish featuring the current fan favorite of the culinary world right now, cauliflower! Everyone from dedicated home cooks to professional chefs are going bananas for all things cauliflower right now and so we're jumpin' on the bandwagon with this week's recipe. Enjoy!

BBQ Ingredients:
1 head cauliflower, broken into florets
Olive oil spray
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
Salt & black pepper, to taste
1 cup your favorite BBQ sauce
1 Tbsp. arrowroot powder or cornstarch
Tacos:
8 whole grain or gluten-free tortillas
1 avocado, sliced 
Click HERE if you'd like to make your own pineapple radish salsa too!

Directions:
1. Preheat oven to 425° F. Line a baking sheet with parchment paper. Set aside.
2. Click HERE for the pineapple radish salsa instructions, if you'd like to make your own.
3. Spread the cauliflower florets out on the sheet. Spray with olive oil and then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to fully coat. Roast in the oven for 20 minutes, flipping each piece halfway through.
4. Pour BBQ sauce into a small bowl and whisk in the arrowroot powder or cornstarch until combined. Once cauliflower is done baking pour the sauce over the cauliflower and toss until fully coated. Return to oven and roast for 10 more minutes, flipping once halfway through.
5. You may wish to warm up your tortillas in a frying pan before assembling the tacos: place a couple slices of avocado on tortillas, top with couple spoonfuls of the cauliflower, and then add salsa and/or other toppings of choice.

~

Learn about more scrumptious vegan recipes at 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: Easy Gluten-Free Dijon Miso Brussels Sprouts

on Monday, 22 May 2017. Posted in Recipes

RECIPE: Easy Gluten-Free Dijon Miso Brussels Sprouts

Who doesn't love a good Brussels sprouts recipe? :: wink:: We've got a quick and easy one for you this week featuring a hearty vegetable that's naturally rich in vitamins C and K, high in fiber and potassium, B vitamins, and good-for-you omega-3 fatty acids. This one comes to you from cookbook author, wellness coach, and vegan chef, Tess Challis. Enjoy!

Ingredients:
6 cups Brussels sprouts, trimmed and cut in half
2 tsp. oil (a neutral flavored oil like non-virgin coconut or sunflower)
4 tsp. agave nectar
4 tsp. dijon mustard
1 Tbsp. mellow white miso
3 medium-large cloves garlic, minced or pressed

Directions:
1. Preheat oven to 400 degrees Fahrenheit. Toss the Brussels sprouts with the oil and spread out on a baking sheet. 
2. Bake for 10-15 minutes, or until tender and nicely browned. You may need to stir them once while they're baking, depending on your oven.
3. Meanwhile, combine the agave, mustard, miso, and garlic in a medium-large bowl until thoroughly combined and smooth (a whisk works well for this). 
4. Once they are tender add the Brussels sprouts to this mixture, gently toss, and serve.

~

 

Get even more healthy and fun vegan recipes at TessChallis.com.
(photo by Janet Malowany)

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RECIPE: Gluten-Free Fiddlehead Pasta

on Monday, 15 May 2017. Posted in Recipes

RECIPE: Gluten-Free Fiddlehead Pasta

It's fiddlehead season so be sure to act fast as those of you who know a thing or two about this unique vegetable know that their season is short and sweet. Fiddleheads are unfurled baby ostrich ferns. While they can be tricky to prepare for first-time fiddlhead'ers, they are well worth the effort. They are a natural antioxidant and packed with fiber and vitamins.  If you can't get your hands on this unique veggie, asparagus is a great substitute!

Ingredients:
2 cups fiddleheads, brown spots trimmed
2 large cloves of garlic, diced
1 tsp. crushed red pepper
2 Tbsp. vegan butter
2 tsp. olive oil
Fresh juice from 1 lemon
4 oz. quinoa pasta
2 Tbsp. pasta water
Zest of 1 lemon
Salt, to taste

Directions:
1. Trim any brown spots from the fiddleheads and then fill a large bowl with cold water; submerge fiddleheads—swirling them around a bit—allow to soak for about 10 minutes.
2. In a medium saucepan, bring 4 cups of water to a boil. Add fiddleheads (carefully transferring to avoid stirring up the sentiment at the bottom of the bowl) boil for 5 minutes. 
3. While fiddleheads are boiling rinse out the soaking bowl, fill it with water and add 5 ice cubes. With a slotted spoon, transfer the blanched fiddleheads to the ice water.
4. The fiddlehead water in the sauce pan will be brownish black, change the water and bring to a boil for pasta. Cook pasta according to package directions.
5. In a medium saute pan over medium-high heat, melt vegan butter and olive oil. Add the fiddleheads, garlic, and red pepper. Saute for 3-5 minutes, testing taste and texture halfway through. At the halfway point add lemon juice.
6. Add cooked pasta to saute pan with 2 Tbsps of water; toss to integrate.
7. Plate and sprinkle with salt, lemon zest, and crushed red pepper.

~

Get even more, easy vegan recipes at SundayMorningBananaPancakes.
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RECIPE: Vegan Stone Fruit Crumble Squares

on Monday, 08 May 2017. Posted in Recipes

RECIPE: Vegan Stone Fruit Crumble Squares

We are approaching stone fruit season (summer), hooray so lets' start planning some of those scrumptious favorites. Stone fruit includes fruits like cherries, peaches, and plums and they make for some great recipes! As always this recipe is 100 percent vegan which means it's free of dairy and all other animal products. Speaking of which, if you haven't already heard we're asking folks to join us in encouraging the Pizza Hut chain to start offering vegan cheese. If you'd like to join us please CLICK HERE to learn more.

Ingredients:
2 cups gluten-free oats
2 cups gluten-free flour
3 Tbsp. sugar
2 Tbsp. chia seeds
1/2 tsp. salt
Pinch of xanthan gum, optional
2/3 cups coconut oil, softened

4 cups stone fruit, pitted & chopped
2 Tbsp. lemon juice
1 Tbsp. corn starch

 

Directions:
1. Preheat oven to 375 degrees. In a large mixing bowl combine oats, flour, sugar, chia seeds & salt. Add in softened coconut oil and stir until crumbs begin to form. Set aside.
2. In a separate mixing bowl, toss your cut stone fruit in the lemon juice and cornstarch until evenly coated.
3. Grease an 8x8 (or 9x13, for slightly thinner bars) glass baking dish, then pour a little over 1/2 of the oat crumble mixture into the bottom of the dish. Press gently into the sides. Top with the stone fruit mixture, spreading evenly.
4. Finally, pour the rest of the crumble mixture on top, distributing that evenly as well.
5. Put crumble into the oven and bake for 35-45 minutes, until the crumble topping becomes golden and fruit mixture bubbles. 6. Remove from oven and let cool completely before cutting into squares. To help squares stay firm, refrigerate until ready to cut. 

 

~

 

For more fantastic vegan recipes check out FettleVegan.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: Quick & Healthy Acai Berry Smoothie Bowl

on Monday, 01 May 2017. Posted in Recipes

RECIPE: Quick & Healthy Acai Berry Smoothie Bowl

Acai bowls have been all the rage over the last few years and for good reason! The acai berry has become synonymous with the superfoods of the world as it is known to be a great support for the immune system, containing natural antioxidants, energy boosting properties, and maintaining healthy mental function. A fun way to enjoy these bountiful berries is in smoothie form. Add in some whole fruits, fresh berries, and scrumptious toppings for extra yum-factor, and you've got yourself a great breakfast meal or afternoon snack.

Ingredients:
2 cups frozen blueberries
1 cup frozen strawberries
1 frozen banana
1/2 cup acai juice, as needed
Fresh strawberries, for topping
Fresh blueberries, for topping
Shredded coconut, for topping
Almond butter, for topping
(you may also consider adding other topping favorites like pumpkin seeds, granola, cacao nibs, or dried goji berries)

 

Directions:
1. Blend everything together (minus toppings) in a high-speed blender until smooth. 
2. Transfer to bowl and top as desired with the fresh ingredients of your choosing.
3. Serve immediately with a spoon and enjoy!

~

Get gorgeous vegan recipes on ThePlantPhilosophy.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: Simple Baked Vegan Ratatouille

on Monday, 24 April 2017. Posted in Recipes

RECIPE: Simple Baked Vegan Ratatouille

With a dish as versatile as this one you're sure to find it as a regular popping up from within your virtual recipe Rolodex. From the outside ratatouille might seem like a complicated or long process meal but this version from food blogger Lauren Bossi makes it super easy to use ingredients you likely already have around your house. Plus, it's great as a main or a side. Mix and match your favorite veggies and spices for a meal that's truly your own!

Ingredients:
2 zucchini
2 yellow squash
2 small eggplants
5 Roma tomatoes
1 26oz jar of tomato basil pasta sauce
1 yellow or red bell pepper
2 Tbsp. fresh parsley
2 tsp. fresh thyme
2 Tbsp. fresh basil (about 7-9 leaves)
1 tsp. garlic, minced
Salt and pepper, to taste
4 Tbsp. olive oil

 

Directions:
1. Prepare your veggies. Slice your zucchini into thin coins and repeat for each vegetable. Preheat oven to 375 degrees Fahrenheit.
2. Prepare your sauce. Saute diced bell pepper in a bit of olive oil over medium-high heat. Once heated (about 3-4 minutes), add your sauce and reduce heat to low. Once warmed, pour sauce into the base of your cast iron skillet.
3. Next, layer vegetable coins in a spiral pattern around the skillet until the entire pan is covered.
4. Prepare your herb drizzle. Combine the minced garlic, chopped thyme, basil, and parsley with 4 tablespoons of olive oil, and your salt and pepper. Mix well and evenly pour over the top of the veggies.
5. Cover finished 
dish with tinfoil and bake for 40-45 minutes covered, and remove the foil for the last 15-20 minutes until veggies are soft. Enjoy!

~

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!!

RECIPE: The Ultimate Go-To Vegan Chili

on Monday, 17 April 2017. Posted in Recipes

RECIPE: The Ultimate Go-To Vegan Chili

Please enjoy this week's featured recipe—a warming chili perfect for these rainy spring days.

Ingredients:
A drizzle of olive oil
1 medium onion, diced
1 medium green pepper, diced
1 cup frozen corn
Salt, to taste
1 tsp. cumin
1/2 tsp. garlic powder (or 1 garlic clove, diced)
Pinch of crushed red pepper flakes
1 -15oz. can pinto beans
1 -15oz. can crushed fire roasted tomatoes
1 package Beyond Meat Veggie Crumbles
3 cups vegetable broth

 

Directions:
1. In a large soup pot or dutch oven heat olive oil over medium-high heat.
2. Add onion and pepper, season with salt and saute until onion is soft.
3. Add corn and season with cumin and garlic, cook an additional 2 minutes.
4. Add canned tomatoes, pinto beans, and veggie crumbles with additional salt if needed.
5. Add vegetable broth and bring to a slow boil. Adjust heat to simmer and cook for 30-60 minutes (one hour is ideal to meld all the flavors).
6. Turn off the heat and allow to cool for 10-15 minutes prior to serving.
7. Serve with vegan sour cream (optional of course), chives, shredded vegan cheese alongside tortilla chips or cornbread. 

~

Get more great vegan recipes on SundayMorningBananaPancakes.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!!

RECIPE: Creamy Potato Split Pea Soup

on Monday, 10 April 2017. Posted in Recipes

RECIPE: Creamy Potato Split Pea Soup

This warming soup is perfect for these rainy spring days. Plus, split peas are a great source of fiber and because of their low glycemic index, they are great for reduce risk of developing diabetes and heart disease. With the added veggies and spices you are sure to get hooked on this one!

Ingredients:
1 Tbsp. vegan butter
1 large leek, halved and sliced lengthwise
3 carrots, peeled and sliced
3 celery stalks, sliced
3 Yukon gold potatoes, chopped
1 pound split peas
6 cups vegetable broth
4 cups water
2 tsp. dried thyme
2 tsp. dried parsley
1 tsp. cumin
1 tsp. garlic powder
1/4 tsp. cayenne pepper
2 Tbsp. nutritional yeast
2 tsp. liquid smoke
Salt and black pepper, to taste

 

Directions:

1. Melt butter in a large pot over medium heat. Add the leek and cook, stirring occasionally, until the leeks are tender and slightly translucent (about 4-5 minutes). 
2. Add carrot, celery, and potato and cook, stirring occasionally, for about 5 minutes. Then add the split peas, veggie broth, water, thyme, parsley, cumin, garlic powder, and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover pot, leaving it open a crack, and let cook for about 20-25 minutes or until peas are tender. Then turn heat off completely. 
3. Add nutritional yeast and liquid smoke. Use an immersion blender to blend the soup until smooth and creamy. A high-speed blender will work just as well. Finally, add the salt and pepper and then serve right away. Enjoy!

Find more great and tasty vegan recipes at KeepinItKind.com. 
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RECIPE: Loaded Vegan Nacho Fries by 'Fettle Vegan'

on Monday, 03 April 2017. Posted in Recipes

RECIPE: Loaded Vegan Nacho Fries by 'Fettle Vegan'

This one is sure to be a party please but you may want to test it out at home first. You know, just to be sure you really, really like it. ::wink:: Think, loaded nachos but on french fries! Amazing right? Yep, we know. It is a great spin on a classic dish. Give it a whirl and let us know what you think. Bon appetit!

Ingredients:

1 lb. frozen or fresh-cut french fries
1/4 cup enchilada sauce
1/2 Daiya Pepperjack Shreds
1 cup cooked black beans
1 medium tomato, chopped
1/2 medium red onion, finely chopped
1 jalapeno, thinly sliced
1/2 avocado, halved and thinly sliced
Cilantro, finely chopped for garnish
Lime wedges, for garnish

Directions:

1. Bake fries on a baking sheet according to directions or at about 350°F for 40 minutes, flipping halfway through.
2. While the fries are baking cook the black beans according to directions on label.
3. When fries are finished baking move them to an oven-safe pan or container (this is also where you will assemble the nachos). Then set oven to 'broil' or to at least
450°F.
4. Drizzle the enchilada sauce over the fries evenly and top with the Daiya shreds.
5. Place the dish back into the oven until the cheese is melty (about 3-6 minutes).
6. Remove dish from oven and top with cooked black beans, chopped tomato, onion, jalapeno, avocado, cilantro, and lime. Serve immediately. Enjoy!

Find more fantastically delicious recipes at FettleVegan.com. 
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

RECIPE: Simple Shaved Brussels Sprouts Salad w/Optional Oil-Free Dressing

on Monday, 27 March 2017. Posted in Recipes

RECIPE: Simple Shaved Brussels Sprouts Salad w/Optional Oil-Free Dressing

This one is super quick and easy, especially if you have a mandolin slicer. If you are looking for something healthy and light that would make a perfect side dish or one great big main meal for one person, this is it. Plus you can try your hand at making your own coconut bacon and/or oil-free mustard dressing if you have time. Enjoy!

Ingredients:
14-16 brussels sprouts, thinly sliced
1/2 an apple, thinly sliced
1/8 cup dried tart cherries (or cranberries)
1/2 cup coconut bacon (CLICK HERE for recipe or try Phoney Baloneys' brand)
1/4 cup slivered almonds
1/4 of a red onion, thinly sliced
1/2 cup oil-free mustard dressing (CLICK HERE for recipe or grab your favorite kind)
Black pepper, to taste

Directions:

1. Wash brussels sprouts thoroughly by soaking in cold water with a splash of apple cider vinegar, and then rinsing.
2. Once washed and rinsed, peel each sprout's dirty looking outer layers, trim the ends, and cut each in half.
3. Using a mandolin, cut each sprout at the thinnest setting for the finest shave. Add shaved sprouts to a large bowl and repeat until all are used. If you do not have a mandolin try chopping them into long thin strips but be careful! Watch your fingers! Once shaved, wash and rinse again to be sure brussels are clean and free of dirt.
4. On the same setting, thinly slice the onion and apple. Place apple in a bowl of cold water with a splash of lemon juice to keep from browning. You can also soak the slices of onions in cold water to keep them crisp until you're ready to serve.
5. Pour the dressing into a large bowl of sprouts, adjusting the amount as desired. Toss to coat well. Add in the coconut bacon, cherries, almonds, onions, and apple slices. Gently toss to incorporate. Save a few apple slices as a topper.
6. Serve immediately topped with a sprinkle of pepper.

For more fun and easy vegan recipes check out ThePlantPhilosophy.com. 
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

RECIPE: Chik'n Noodle Soup Vegan

on Monday, 20 March 2017. Posted in Recipes

RECIPE: Chik'n Noodle Soup Vegan

Warm, filling, and delicious, this vegan chicken noodle miso soup from the Sunday Morning Banana Pancakes food blog, will surely have you slurping every last sip from the bowl. The best part of this one is you can really make it your own—try using your favorite noodles, spices, and maybe that new vegan chicken product you've had your eye on lately. Or for a healthier version swap out the faux meat for chickpeas. Enjoy!

Ingredients:

Drizzle of olive oil
2 carrots, diced
2 celery stalks, diced
1 medium onion, diced
1 cup vegan chik'n cubes (or 1 cup chickpeas)
6 cups vegetable broth
Salt, to taste
1 Tbsp. white miso paste
2 Tbsp nutritional yeast
2 handfuls of edamame noodles, broke in half (or your favorite pasta)

Directions:

1. In a soup pot over medium heat add a drizzle of olive oil. Then add the carrots, celery, onions, and salt. Cook until onions begin to soften. 
2. Add in the vegan chick'n (or garbanzo beans) and cook an additional 5 minutes, stirring to ensure nothing sticks to the bottom.
3. Add the broth, miso, and nutritional yeast. Bring to a boil, then turn down to a simmer and cover. Simmer for about 30 minutes before adding the pasta (cook according to package instructions). 
4. Turn off burner and allow to cool before serving.

Find more delicious vegan recipes at SundayMorningBananaPancakes.com. 
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

RECIPE: Creamy Avocado Chipotle Sweet Potato Soup

on Monday, 13 March 2017. Posted in Recipes

RECIPE: Creamy Avocado Chipotle Sweet Potato Soup

It is still the perfect time of year for a warm, soothing bowl of yum-ness. We have a great one for you this week featuring hearty sweet potatoes mixed with tasty spices and an optional kick of chipotle pepper! It is also a great one for those of us on the 'food photo' and/or Instagram train. Grab your favorite serving bowl and set the lighting 'just so' for the perfect shot. The camera eats first after all, right? ::wink::

Primary Ingredients:
1 avocado, skin and pit removed and sliced
1 large sweet potato, peeled and cubed
1 chipotle pepper, roughly chopped (optional)
2 cloves garlic, minced
2 tsp. cumin
2 tsp. salt
1/2 tsp. white pepper (optional)
1 Tbsp. agave or maple syrup
Juice of 1  lime
3-4 cups water
Optional Toppings:
Cilantro, tortilla chips or strips, vegan sour cream, sliced avocado, torn baby spinach

Directions:

1. In a medium soup pot or dutch oven, add all ingredients (except the lime juice) and add 3 and 1/2 cups of water to the pot.
2. Over medium-high heat bring to a boil and simmer for 15-20 minutes or until the potatoes are tender. 
3. Remove pot from heat and blend to desired consistency with an immersion blender or stand blender. 
4. Add the additional 1/2 cup water if desired and then add the lemon juice. Stir until well combined. 
5. Place soup in serving bowls and garnish to your liking. Enjoy!

Look for more fantastic vegan recipes on SundayMorningBananaPancakes.com
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

 

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