Articles tagged with: the plant philosophy

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.
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!!

 

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 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: Gluten- & Oil-Free Sweet Potato Chickpea Hash

on Monday, 13 February 2017. Posted in Recipes

RECIPE: Gluten- & Oil-Free Sweet Potato Chickpea Hash

This recipe packs a healthful punch so be sure to bookmark it or add it to your virtual recipe binder because we suspect you will want to revisit this one a few times a year. ::wink:: Featuring both sweet potatoes (known for containing vitamin A, vitamin C, fiber, and multiple B vitamins) and chickpeas (best known for providing protein, fiber, potassium, iron, and magnesium) this dish makes a fantastic side or even main! Plus, it is both gluten-free and oil-free, filling, and leaves room for adding some of your own favorite spices too! Have fun with this one and enjoy!

Ingredients:

2 large sweet potatoes (about 4-5 cups)
1 can of organic chickpeas (15 ounces)
1/2 yellow onion, diced (1 cup)
1/8 green onion, diced (optional)
1 Tbsp. fresh thyme
Salt, to taste
Pepper, to taste

Directions:

1. In a large skillet, cook diced onion over medium heat for 4 minutes.
2. Add dice sweet potatoes and cook until almost tender (about 10-12 minutes).
3. Add drained and rinsed chickpeas and thyme, and give it a good mix. Reduce heat to medium-low.
4. Cook until potatoes are fork tender and slightly crisp. Season to taste with salt and pepper. 
5. Serve warm topped with fresh thyme and green onion. 

 

Find more delicious gluten-free vegan recipes at 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!!

DIY Vegan Charcuterie Board by The Plant Philosophy

on Monday, 09 January 2017. Posted in Recipes

DIY Vegan Charcuterie Board by The Plant Philosophy

We wanted to change things up this week with a fun platter style recipe that is totally open for your own interpretation and preferred fruits and veggies. Inspired by the Charcuterie Board recipe from The Plant Philosophy food blog—this one includes additional vegan cheese and pate recipes so be sure to prep ahead of time so you you will be ready to serve up this beautiful board, when ready. Have fun with this one!

Ingredients:

Lemon cranberry cashew vegan cheese ball, recipe HERE
Mushroom pate, recipe HERE
2 bell peppers, thinly sliced
8 stalks celery, cut to your preferred size
Tomatoes
Jicama, cut to your preferred size
Red and green grapes
Roasted bell peppers
Artichokes
Hummus, your preferred flavor/brand/or homemade
Kalamata olives
Roasted Macadamia Nuts
Assortment of your favorite crackers and breads

Directions: 

1. To assemble, prep ahead the dips and spreads beforehand.
2. Wash and cut all fruits and/or vegetables.
3. Use a large cutting board or platter as the base and begin to lay out everything, spreading the dips/spreads evenly and filling in any gaps with crackers or bread.
4. Serve with wooden picks, spoons, and plates for easy assembly.

 

Find even more fun and flattering recipes at 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!!

VEGAN RECIPE: Easy 10-Ingredient Mushroom Pate

on Monday, 05 December 2016. Posted in Recipes

VEGAN RECIPE: Easy 10-Ingredient Mushroom Pate

Hey. Hi there. Hello. Welcome to December. Wowi! Has it arrived already? With more holiday get togethers potentially on the horizon, here is a great recipe that can easily be doubled, or more, for parties and such. It's great for spreading on bread, veggies, crackers, or anything really. Enjoy!

Ingredients:

1 cup sunflower seeds, raw or toasted
1 Tbsp. nutritional yeast
1/8 cup lemon juice
1/4 cup vegetable stock, more as needed
8 ounces white mushroom, quartered and sauteed
1/4 cup roasted tomatoes
1 tsp. "poultry" seasoning (see note below)
2 cloves garlic, minced
salt and pepper, to taste

Directions:

1. Saute mushrooms with vegetable stock over medium heat until tender. Adding in half of the poultry seasoning and stirring occasionally. Add in minced garlic about 2-3 minutes before removing from heat. 
NOTE: Poultry seasoning is a blend of ground sage, thyme, marjoram, rosemary, nutmeg, and black pepper.
2. Measure and mix everything together and pulse in a food processor until combined; making it as smooth or as chunky as you like.
NOTE:  If you don't have a great food processor or high-speed blender, soak the sunflower seeds the night before or boil them in hot water for about 5 minutes.
3. Serve immediately or transfer to an airtight container and store for up to six days. 

For more awesome vegan recipes check out ThePlantPhilosophy. 

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!!

VEGAN RECIPE: Cajun Rice Stuffed Bell Peppers

on Monday, 24 October 2016. Posted in Recipes

VEGAN RECIPE: Cajun Rice Stuffed Bell Peppers

Here's one to add to your recipe folder! This dish is relatively quick to prepare, you can experiment with making your own hot sauce (see link below) and add in your own spices and mixed veggies to totally customize to your taste buds. Plus, it looks seasonally yummy with its fall color scheme and all, so that's pretty cool too. Enjoy!

Ingredients:

3 bell peppers, each one halved and seeded
1 cup cajun rice
2 1/4 cups water (or vegetable stock)
2 vegan sausage links, diced
1 tsp. Old Bay seasoning (optional)
1/2 cup white onion, diced
1/4 cup green onion, dinced
1/8 cup shallot, diced
1/8 cup parsley, minced
*If you'd like to make your own hot sauce aioli CLICK HERE for instructions* 

Directions:

1. Preheat oven to 350°F.
2. Cut peppers in half and remove seeds.
3. Bake peppers uncovered for 5 minutes, without stuffing.
4. Cook rice (in the water or veggie stock) according to package instructions.
5. Saute the diced vegan sausage, onions, and shallot for 6-8 minutes. Season to taste, as needed.
6. In a large bowl fold in the diced onion, parsley, and sausage into the rice.
7. Fill each pepper with rice mixture, pressing down and packing lightly. 
8. Bake for 20-25 minutes, covered.
9. Serve warm, topped with the hot sauce (or your favorite sauce), and any extra green onions.

For more fun fully vegan recipes visit 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: Vegan Bacon Wrapped Spicy Hummus Stuffed Jalapeño Poppers

on Monday, 03 October 2016. Posted in Recipes

RECIPE: Vegan Bacon Wrapped Spicy Hummus Stuffed Jalapeño Poppers

Sometimes we just really crave something classic, spicy, and a bit saucy! These vegan bacon jalapeño spicy hummus poppers from The Plant Philosophy food blog are just what the [vegan] doctor ordered! ::wink:: You could try your hand at making your own super thinly sliced bacon strips (linked below), or pick up your favorite ready-made vegan bacon from the grocery store. Same thing goes for the hummus or even the ranch dressing! You can truly make this your own -or- pop down to the store to pick everything up and make 'em in no time at all! Fun!

Ingredients:

8 oz. spicy hummus (try Hope Foods Sriracha Hummus)
20 strips of rice paper bacon (try THIS recipe -or- your favorite store bought vegan bacon)
10 jalapeños, halved and deseeded
Vegan ranch, for dipping (try Follow Your Heart Vegan Ranch)

Directions: 

1. Halve jalapeños, remove seeds and the center bit (you can also remove the stem).
2. Fill each half with hummus of your choice.
3. Preheat oven to 400°F.
4. Wrap each hummus-filled jalapeño half with rice paper bacon (cut into thin straps/about half the usual width). 
5. Bake for 20-22 minutes; finishing with a 1-2 minute broil (watch carefully, they may burn very easily).
6. Remove and let cool for 2-3 minutes.
7. Serve with the vegan ranch. Enjoy!

 

For more great 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: Blueberry Cookie Dough Smoothie (by The Plant Philosophy)

on Monday, 05 September 2016. Posted in Recipes

RECIPE: Blueberry Cookie Dough Smoothie (by The Plant Philosophy)

How the heck is it already September? What in the world? Okay, let's not get caught up in how this year has just flown by. Instead, let's remedy our spinning heads with some delicious, creamy, smoothie goodness from The Plant Philosophy food blog. This one is great because the base is super simple (just frozen bananas and blueberries), which means you can totally get creative with the toppings. Try different vegan protein powders and added sweets, for your perfect smoothie yum-ness.

Ingredients:

1 scoop vegan chocolate protein powder (try 'Orgain')
4-8 vegan cookie dough balls (try 'Alpendough' or 'EatPastry')
2 bananas, frozen
2 cups blueberries, frozen
1 vegan chocolate chip cookie dough bar, to top
2-4 Tbsp. unsweetened non-dairy milk, of choice 
Shredded coconut, to top
Pumpkin seeds, to top
Banana chips, to top

Directions:

1. Using a food processor or high-speed blender + a tamper, measure and blend frozen bananas and blueberries with the protein powder. Add non-dairy milk as needed, while blending.
2. Transfer to a bowl and top with coconut, pumpkin seeds, banana chips, cookie dough balls, and candy bar chunks, as desired.
3. Serve immediately with a spoon. Enjoy!

For more fantastically simple 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: Sweet & Salty Vegan Burger - The Plant Philosophy

on Monday, 08 August 2016. Posted in Recipes

RECIPE: Sweet & Salty Vegan Burger - The Plant Philosophy

We love this recipe because you can make it as quick and easy or as creative and customized as you wish! You could go all-in and look up your own vegan burger recipes; this one includes a vegan bacon recipe if you so choose; and of course the sauces and toppings. Or you can go all ready-made stuffs, which makes for an equally delightful meal. You choose! Enjoy!

Ingredients:

2 vegan burger patties (whatever your favorite brand is!)
2 burger buns of choice, toasted
4 strips of vegan bacon (check out THIS rice paper bacon recipe)
1 ripe avocado, cut into thin slices
1/3 cup pickled red onions
3 Tbsp. mustard of choice
1 Tbsp. maple syrup

Directions:

1. NOTE: If you're planning to make the bacon strips yourself you may wish to do this before preparing to ready the burgers themselves. 
2. Preheat oven to 400°F and line baking sheet with parchment paper or foil and add the vegan burger patties, still frozen. Bake per package instructions and/or until cooked through.
3. During the last few minutes of the burgers cooking, add your burger buns to toast alongside the burgers.
4. While those are finishing, mix together your mustard and maple syrup to make the sweet/tangy sauce.
5. Serve hot, assembled with the base bun topped with a vegan burger, pickled red onions, two slices of vegan bacon, a few avocado slices, and drizzled with the sweet mustard sauce.

Find more great vegan recipes at 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: Mexican Street Corn on The Cob

on Monday, 18 July 2016. Posted in Recipes

RECIPE: Mexican Street Corn on The Cob

Summer is the perfect time of year to enjoy grilled corn! We found this super simple corn on the cob recipe from The Plant Philosophy food blog and knew we had to share it with you! Mix and match your favorite toppings, seasonings, and flavors!

Basic Ingredients:
4-6 corn on the cob
Vegan parmesan (try the GoVeggie brand)
Lime cashew crema (ingredients below)
Cilnatro, for garnish
Hot sauce, optional
Lime juice, for garnish

Lime Cashew Crema Ingredients:
2 limes, juiced + 1 zested (1.5 ounces)
1 cup cashews, soaked at least 2 hours beforehand
4 oz. water
Pinch of salt, to taste

Seasoning Blend Ingredients:
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. salt, or to taste
Pinch of black pepper, to taste

Directions:
1. Bring a large pot of water to a boil. Remove corn husks and boil corn cobs for about 5 minutes.
2. Remove corn from water and pat dry. 
3. Bring a grill pan or actual grill to a medium-high heat. Grill the corn cobs, rotating them, until all sides have grill marks.
4. Rub each cob with lime, an even coat of cashew crema, and a generous sprinkle of the seasoning and sunflower parmesan.
5. Serve hot, topped with fresh cilantro, hot sauce, and extra wedges of lime on the side, if desired.

For more super duper awesome vegan recipes check out ThePlantStrongVegan.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: Lemon Pistachio Cranberry Vegan Cheese

on Monday, 07 March 2016. Posted in Recipes

RECIPE: Lemon Pistachio Cranberry Vegan Cheese

Great news: making your own vegan cheese doesn't have to be super complicated or overwhelming! Thanks to Margaret of The Plant Philosophy (formerly The Plant Strong Vegan) food blog, we've got a super simple and fantastically delicious vegan cheese recipe here for you; featuring lemon, cranberries, and pistachios. Yum, yum!

Ingredients:

3 cups raw cashews, soaked for 2-4 hours
1/4 cup nutritional yeast
3 Tbsp. coconut oil, solid
1/4 cup lemon juice
2 Tbsp. lemon zest
1/3 cup pistachios, crushed (to coat)
1/3 cup dried cranberries, roughly chopped (to coat)
water, as need to blend (no more than 1 Tbsp.)
Pinch of salt

Directions:

1. Prep ahead by soaking the raw cashews in water, overnight or 2-4 hours.
2. Measure and add everything into a food processor (not including the pistachios and cranberries).
3. Scoop mixture into center of plastic wrap and twist to form a ball. Chill for 1-2 hours (you can divide the cashew cheese into two for small portions/two servings).
4. Remove from refrigerator and roll into a mixture of crushed pistachios and dried cranberries, until completely covered.
5. Cover again with plastic wrap and chill until ready to serve (will keep for 7-10 days wrapped and refrigerated).
 

Get more great vegan recipes at ThePlantStrongVegan.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!!