Recipes

Recipe: Happy MLK Day! Vegan Pecan Pie

on Monday, 15 January 2018. Posted in Recipes

Happy MLK Day! Vegan Pecan Pie
Jenné is the Georgia Peach living in LA via NYC who’s behind Sweet Potato Soul and this week's recipe. It's Jenné tribute to Dr. Martin Luther King. “To honor the man who demanded action, championed for equality, and sacrificed so much for all of us,” Jenne made his favorite dessert, Pecan Pie. Her secret ingredient to replace the eggs in this classic dessert is sweet potato plus arrowroot.

Ingredients:
CRUST
1¼ cup all-purposep flour
¼ tsp sea salt
½ cup Earth Balance vegan butter, cubed and chilled
¼ cup ice cold water
FILLING
1 cup sweet potato purée
3 Tbsp arrowroot powder or cornstarch
¼ cup Earth Balance vegan butter
4 Tbsp soy milk
1 cup raw cane sugar
½ cup corn syrup
2 tsp vanilla extract
¼ tsp sea salt
2 cups toasted pecans

 

Directions:

MAKE CRUST

  1. In large bowl, combine flour and salt. Cut in vegan butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, gently mix to form a ball. Be careful not to overwork it. Wrap dough in plastic and refrigerate 4 hours or overnight.
  2. When ready to bake preheat oven to 350°.
  3. Generously flour work surface, use rolling pin to roll dough out flat (about ⅙ inch). Gently place dough over pie dish, pressing evenly to bottom and sides.
  4. Place pie weights (or dried beans) in large piece of parchment in center of pie to keep crust from puffing and losing shape while baking.
  5. Bake 20 minutes.

MAKE FILLING (do this while the crust is in the oven)

  1. Combine sweet potato puree and arrowroot powder in large mixing bowl, set aside.
  2. In sauce pan combine vegan butter, soy milk, sugar, corn syrup, vanilla, and sea salt. Use whisk to melt and combine, stirring constantly as mixture begins to boil.
  3. Cook about 3 minutes, remove from heat.
  4. Slowly pour sugar mixture into bowl with sweet potato and arrowroot, and whisk.

ASSEMBLE THE PIE

  1. Remove from oven and spread toasted pecans onto bottom of crust. Pour filling over pecans, and shake a few times to set whole filling.
  2. Bake 45-50 minutes at 350°.
  3. Remove from oven, allow to cool one hour.
  4. Enjoy!

You’ll find this and other great recipes, videos and more at sweetpotatosoul.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: Smoky Split Pea Soup with Kale

on Monday, 08 January 2018. Posted in Recipes

We searched for a recipe that would feature ingredients high in folic acid since this is folic acid awareness week. And while we absolutely love Nava Atlas and her versatile kale saladswith the cold winter weather, this Smoky Split Pea Soup with Kale won us over. We know it will warm you, too! Protein-packed split peas join nutrition-dense carrots and kale for a decidedly delicious dish.

Ingredients:
6 cups of veggie broth
1 Tbs liquid smoke
a pinch of celery salt
1/2 tsp garlic powder
2 cups of yellow split peas, rinsed and drained
1 large Yukon gold potato, diced
3 carrots diced
2 big handfuls of kale, the tough stems removed and chopped into bite-size pieces
1/2 tsp fresh chopped thyme
black pepper to taste

Instructions:
1. Add broth, celery salt, liquid smoke, split peas, garlic powder, potato and carrot to large soup pan and let boil for ten minutes.
2. Bring down to simmer, add thyme and cook for another  30 mins and give it a good stir to help split peas break up and go all nice and mushy.
3. Add kale, stir through and cover pan. 4. Cook for another 5 minutes, taste for seasoning and add pepper.
4. Serve with toasty garlic bread.

Try this and other great recipes from invegetableswetrust.com.

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GRILLED VEGGIE KEBABS WITH POTATOES & TOFU

on Monday, 01 January 2018. Posted in Recipes

GRILLED VEGGIE KEBABS WITH POTATOES & TOFU
Happy 2018! Here's a recipe to start the new year with some sizzle. These glazed Grilled Veggie Skewers are packed full of colorful vegetables like bell peppers, purple onion, zucchini, mushrooms, roasted Garlic Herb Potatoes, and marinated tofu cubes, all slathered in a sweet maple BBQ glaze. Mmmm!

This versatile dish can be served on skewers for an easy finger-food appetizer, as a tasty side next to a veggie burger, or on a bed of rice, quinoa, or couscous for an easy and elegant entrée! And it adapts nicely to being cooked on the barbeque or in the oven, so you can enjoy these beauties all year long. Now let’s enjoy some vegan BBQ!

Ingredients (Marinade & Glaze)

  • 1/4 cup maple syrup
  • 3 Tbsp. soy sauce
  • 2 Tbsp. bbq sauce
  • 1 Tbsp. sriracha
  • 1/2 Tbsp. olive oil
  • Pinch of garlic powder
  • Veggie Skewers
  • 1/2 lb. small potatoes
  • 1 14 oz package extra-firm tofu
  • 1 small zucchini, chopped 
  • 1 large bell pepper, cut
  • 4-5 large mushrooms, cut
  • 1/4 red onion, cut into large chunks

Instructions

1. Mix together marinade ingredients.
2. Chop tofu into large ¾" -1" cubes, marinate for 1-2 hours.
3. Preheat oven to 450° F.

4. Prepare potatoes according to the package instructions. Place foil on a large baking tray, and prepared potatoes on top. Bake for 10 minutes.
5. When ready, remove from oven and move potatoes to one side of the baking tray. Line the other side with parchment paper and arrange the tofu cubes. Return to oven and bake for 15 minutes. Flip tofu and stir potatoes before baking for another 10 minutes.
6. While tofu and potatoes bake, heat remaining marinade in small saucepan over medium heat. Simmer gently for 5 minutes or until slightly thickened.
7. Spray a grill top with a light coat of oil. Lightly precook vegetables for about 5 minutes until slightly tender. Add salt, to taste.
8. Assemble your skewers by beginning and ending with a piece of tofu or potato (this will prevent veggies from slipping off the skewers), alternate skewering a variety of veggies, tofu, and potatoes, making sure to have an equal amount of each food per skewer.
9. Brush assembled skewers with glaze and grill until veggies are tender. Pour any remaining glaze over skewers and serve over a bed of rice.

For more great recipes like this one, visit Brittany at ilovevegan.com.

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Vegan Peppermint Hot Chocolate w/'Mallows

on Monday, 25 December 2017. Posted in Recipes

Vegan Peppermint Hot Chocolate w/'Mallows

Happy holidays! And if you celebrate Christmas, Merry Christmas today! Yep, that's right, even on Christmas day we've go your Meatout Mondays newsletter rockin' and rollin' ::wink:: Right, so we thought we'd go simple and straightforward this week with a sassy holiday-themed, seasonal-appropriate, easy peasy recipe: hot chocolate. Yep. Enjoy!

Ingredients:
1 15oz. can of full-fat coconut milk
1 oz. (about 1/4 cup) vegan choc. chips
1/4 cup sugar (or 2 Tbsp. maple syrup)
2 Tbsp. vegan cocoa powder
1 tsp. vanilla extract
3/4 tsp. peppermint extract
Pinch of salt
Mint leaves, for garnish
Vegan marshmallows, if you'd like

Directions:
1. In a medium saucepan whisk together the milk, sugar, and salt over low heat until the sugar dissolves. 
2. Whisk in the other ingredients and cook until hot (do not boil).
3. Pour into your serving mugs, top with marshmallows and a sprig of fresh mint.

~

Get more vegan holiday recipes on Good-Saint.com.
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VEGAN RECIPE: Roasted Garlic Potato Bisque

on Monday, 18 December 2017. Posted in Recipes

VEGAN RECIPE: Roasted Garlic Potato Bisque

For our garlic-loving friends, we've got the ultimate yum-ness for you in this week's newsletter. Check out this light, easy to prepare, bisque that's sure to knock the socks off anyone you end up sharing it with (if you choose to share it, of course). Plan ahead as it does require some time to simmer and roast. Maybe add a side of garlic bread too! Enjoy!

Ingredients:
4 heads of garlic
3 large potatoes
1 tsp. coriander
Salt
4 cups vegetable broth, or water
Olive oil
Scape pesto

Directions:
1. Preheat over to 375° F.
2. Slice tops off each head of garlic, drizzle with olive oil and wrap in tinfoil
3. Roast the garlic for 40 minutes.
4.  While garlic is roasting, peel and cut potatoes.
5. In a medium pot, saute with a turn of olive oil and coriander until coriander is fragrant. 
6. Add broth and simmer on low for 30 minutes.
7. Add the roasted garlic, season with salt to taste.
8. In a blender (immersion works best) puree until smooth
9. Serve with a teaspoon of scape pesto and a drizzle olive oil.

 
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 toFacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

Whiskey Baked Persimmon Bread Pudding, Vegan Recipe

on Monday, 11 December 2017. Posted in Recipes

Whiskey Baked Persimmon Bread Pudding, Vegan Recipe

Break out the bread pudding, it's holiday season! Okay yes, we agree that bread pudding is a terrible name for food because admittedly it just kind of sounds yucky. However, this recipe is far from yuck. It's delicious, hearty, and sure to become a quick fan favorite. Not a persimmons person? No problem! Recipe creator, Amber St. Peter suggesting subbing with your favorite stone fruit instead. Bam! Problemo solved. Enjoy!

Ingredients:
6 heaping cups stale french bread, cubed
4 persimmons, halved and thinly sliced
1/3 cup whiskey
1 tsp. coconut oil
1 Tbsp. sugar
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/8 tsp. cardamom
1 14oz. can full fat coconut milk
1 cup unsweetened almond milk
1/4 cup maple syrup
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 cup cornstarch
Freshly grated nutmeg, for garnish

 

Directions:
1. Preheat oven to 350° F. Grease 9x13" baking dish.
2. Place stale bread cubes into a large bowl, set aside.
3. In a medium baking dish toss together persimmons, whiskey, coconut oil, guar, ginger, nutmeg, and cardamom. Bake for 20 minutes, tossing again about halfway through.
4. While persimmons are cooking, whisk together the coconut milk, almond milk, maple syrup, vanilla, cinnamon, ginger, and cornstarch in a saucepan. Cook over low-medium heat for 10 minutes, stirring frequently until mixture thickens.
5. Once finished pour the coconut milk mixture and the whiskey baked persimmons over the brad in the large mixing bowl. Mix to combine evenly.
6. Pour the mixture into the prepared 9x13" baking dish. Let sit for at least 20 minutes, then back for 15-20 minutes. Serve immediately. 

 

~

 

Get more great vegan recipes at Good-Saint.com.


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RECIPE: Simple Vegan Breakfast Muffins

on Monday, 04 December 2017. Posted in Recipes

RECIPE: Simple Vegan Breakfast Muffins

Perfect as a side to that morning scramble + cruelty-free facon bacon, a snack for that upcoming holiday party or an after-dinner sweet treat with a dollop of vegan vanilla ice cream on top, these quick and easy vegan muffins are sure to rock your world. Eat up!

Dry Ingredients:

2 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground turmeric

Wet Ingredients:

2 medium, very ripe bananas, mashed
1 cup granulated sugar
8oz vegan vanilla yogurt
3/4 cup vegan milk
1/2 cup vegetable oil

Fold-In:

1/2 cup golden raisins
1/2 cup chopped walnuts

 

Directions:

1. Preheat oven to 350° F.
2. Line a standard muffin tin with paper muffin liners or lightly grease the muffins wells.
3. In a medium bowl combine dry ingredients. Set aside.
4. In a separate medium bowl, combine wet ingredients. 
5. Add wet ingredients to dry, mixing until just combined. Stir in raisins and walnuts. 
6. With a heaping 1/4 cup of batter at a time, fill each muffin well.
7. Bake 18-22 minutes until a toothpick or cake tester comes out with a few moist crumbs attached when tested from the center of a muffin.
8. Remove from oven and cool on a wire rack prior to serving.

 

~

 

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 FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

Coffee Cardamom Bread Pudding w/Mocha Sauce Vegan Recipe

on Monday, 27 November 2017. Posted in Recipes

Coffee Cardamom Bread Pudding w/Mocha Sauce Vegan Recipe

If you're a coffee lover you're sure to dig this week's Meatout Mondays vegan recipe, courtesy of our lovely friend, Annie of An Unrefined Vegan food blog. Bread pudding is such an amazing holiday classic dessert that when we saw this one we just knew we had to share it with you! This sweet traditional dish will keep our guests coming back for more. Enjoy!

Bread Pudding Ingredients:
4 cups stale bread, cut into 1-inch cubes
1 cup golden raisins
1/2 cup cold water
2 Tbsp.
VeganEgg powder
2 cups unsweetened almond milk
1/2 cup freshly brewed coffee
1/2 cup pure maple syrup
1/2 Tbsp. vanilla extract
1/2 cup vanilla powder
1/2 tsp. cardamom powder
1/2 tsp. ground cinnamon
 
Mocha Sauce Ingredients:
1/4 cup freshly brewed coffee
2 Tbsp. Dutch-process cocoa powder
1 Tbsp.
vegan chocolate sauce

Directions:
1. Preheat oven to 350 F.
2. Place bread in a large mixing bowl. Stir in the raisins. Set aside.
3. In a blender, thoroughly blend the water and 
VeganEgg. Then add the almond milk and cinnamon. Add the remaining 'bread pudding' ingredients, and blend until well combined. 
4. Pour the wet ingredient over the bread and raisins, stir to thoroughly coat the bread. Transfer mixture into an 8x8" baking pan (no need to spray or oil). 
5. Bake for 30-40 minutes or until firm and browning on top.
6. For the mocha sauce: in a small bowl whisk together coffee, cocoa syrup, and cocoa powder until smooth. To serve, divide the bread pudding while still warm, among bowls and then drizzle mocha sauce over top. 

 

~
Get more great vegan recipes on AnUnrefinedVegan.com.

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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.
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!!

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.
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!!

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.
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!!

 

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.
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!!

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.
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!!

 

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.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookInstagram, and/or Twitter , and tag FARM using #MeatoutMondays!!

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