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Category: Vegan Recipes

Orange Spice Candied Almonds

Orange Spice Candied Almonds

Orange Spice Candied Almonds

This is a versatile recipe that you can make quite quickly. It can be a delicious snack on the go or even a treat during the holidays. Nuts are a good source of protein and almonds are one of my top choices. Nuts are great for topping on a salad too. (Just make sure not to over-indulge since they are more calorie dense.) You can substitute your favourite nuts here or even use a combination like pecans, walnuts and cashews.

  • 5-1/2 cups raw whole almonds
  • 4 Tbsp canola oil
  • 4 Tbsp pure maple syrup
  • rind of one navel orange
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp allspice
  • ¼ tsp ground turmeric
  • 4 Tbsp brown sugar

 

Preheat oven to 325F. In small bowl combine cinnamon, ginger, nutmeg, allspice, turmeric and brown sugar. Set aside spice mixture.

Line 2 large baking sheets with parchment paper. Then spread almonds evenly on each. Toast almonds for 6-7 minutes. Next, whisk together canola oil, maple syrup and orange rind in large bowl. Remove almonds from oven and to large bowl and coat almonds generously in oil/maple syrup mixture. Add the spice mixture and mix evenly. Return almonds to 2 cookie sheets, spreading evenly. Bake another 15-20 minutes, stirring every 5-10 minutes to ensure even cooking. Allow to cool completely. Enjoy!

What’s your favourite nut to snack on?

Leave your comments below…

See some other recipes here.

Chocolate Almond Brownies

Chocolate Almond Brownies

Chocolate Almond Brownies

This is a delicious go-to recipe from OhSheGlows and has a really nice brownie texture. I love how it seems light but chewy at the same time! I always make a double batch since they don’t last in my house! Here is the double batch recipe…

  • 2 flax eggs
  • 2 cups ground almond meal
  • 1-3/4 cups brown rice flour or oat flour
  • 4 Tbsp arrowroot powder
  • 1 cup cocoa powder
  • 1 tsp fine sea salt
  • ½ tsp baking soda
  • 1 cup (plus ½ cup) non-dairy chocolate chips
  • ¾ cup vegan butter (Earth Balance)
  • 2 cups organic sugar
  • ½ cup almond milk
  • 2 tsp pure vanilla extract
  • 1 cup chopped walnuts

 

Preheat oven to 350F degrees. Line two square pans with parchment paper. In a small bowl mix 2 flax eggs (2 Tbsp flax seed mixed with 6 Tbsp warm water). Set aside to gel.

In large bowl whisk together ground almond meal, rice or oat flour, arrowroot powder, cocoa powder, salt, baking soda. In medium bowl melt 1 cup chocolate chips and vegan butter in microwave until most chips have melted, being careful not to over heat. Stir until smooth. Stir in flax eggs, sugar, almond milk and vanilla until combined. Add to dry mixture and combine well with spatula until there is no flour on the bottom of the bowl. Fold in walnuts. Press better evenly into the 2 square pans and sprinkle remaining chocolate chips on top pressing slightly into batter.

Bake for 30-34 minutes. Allow to cool completely before cutting into squares.

How do you eat brownies?

With (n)ice cream, fresh strawberries or simply as is? 

See also Rocky Road Fudge.

Thai Crunch Salad

Thai Crunch Salad

Thai Crunch Salad

This is a healthy, flavourful dish that is quick to prepare and very colourful. It makes a meal in itself, but could also be a side. I love the peanut based dressing!

  • 4 cups Savoy or Napa cabbage, Romaine lettuce (or a combination) thinly sliced
  • 1 medium carrot, julienned
  • ½ cucumber, thinly sliced
  • 2 green onions thinly sliced
  • 1/2 red pepper thinly sliced
  • 1/2 yellow pepper thinly sliced
  • ¼ cup frozen edamame, thawed (or chickpeas)
  • optional toppings:
    • cilantro
    • crushed peanuts
    • squeeze of lime or lemon wedge

Toss all ingredients in large bowl. Prepare salad dressing:

 

Thai Peanut Dressing

  • 1 Tbsp peanut butter
  • 1 Tbsp water
  • 1 Tbsp plain almond milk or coconut milk
  • 1 Tbsp sweet red chilli sauce
  • ½ tsp lime or lemon juice
  • 2 tsp low sodium soy sauce
  • 1-1/4 tsp rice vinegar
  • garlic powder, to taste
  • ground ginger, to taste
  • dash of Siracha

Combine all ingredients in microwave-safe jug. Heat on high for 30 seconds or so until peanut butter is melty. Whisk together and pour over salad. Toss to coat. Garnish with optional toppings. My favourite is crushed peanuts and squeeze of fresh lime juice.

What’s your favourite Thai dish?

Please leave your comments below…

Original recipe from Happy Herbivore

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Ginger Beans and Carrots

Ginger Beans and Carrots

Ginger Beans and Carrots

This recipe is flavourful and can stand on its own or as a side. It’s even delicious as leftovers for lunch the next day! It only takes 10 to 15 minutes to complete…

  • 1 Tbsp canola oil
  • 1 Tbsp peeled and grated gingerroot
  • 1 medium carrot, peeled, sliced into thin rounds
  • 12 oz green beans, trimmed (or green & yellow beans)
  • 1 Tbsp low sodium soy sauce
  • 1 tsp rice vinegar
  • sprinkle of sesame seeds (toasted if desired)

Heat wok over high heat, then drizzle canola oil around edges. Wash carrots and green beans, then add to wok along with ginger. Saute for 2 minutes while continuing to stir. Season with soy sauce and vinegar and toss to coat. Cover with large lid and allow to steam to desired doneness. Once done, serve immediately and sprinkle sesame seeds over top. Enjoy!

How do you prepare green beans?

Share your ideas in the comments below…

See also Roasted Vegetables.

Tomato Veggie Pasta

Tomato Veggie Pasta

Tomato Veggie Pasta

This is one of my quick go-to dinners when I’m tight for time. It comes together quickly and is pretty flexible if you want to replace any of the veggies with something else you have on hand.

  • 2 cups pasta
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 medium carrot, chopped
  • 1 zucchini, chopped
  • 1 yellow pepper, chopped
  • 1 Tbsp Italian seasoning
  • 1 (400mL) can diced tomatoes
  • 1 cup tomato sauce
  • 2 cups fresh baby spinach, chopped
  • 3-4 dashes hot sauce (Tabasco) optional
  • salt & pepper to taste
  • fresh basil leaves for garnish

 

Prepare pasta as per directions. Try different types of pasta – like tricolour rice rotini for a colourful dish.

Wash, chop and prepare all veggies. In large pot, water sauté onion and garlic over medium heat. Cook, stirring occasionally until onion is soft and translucent. Add carrot, zucchini, pepper and Italian seasoning. Toss to coat and cook another few minutes. Add tomatoes and tomato sauce. Stir and simmer until veggies are cooked through. Add salt and pepper to taste and hot sauce, if desired. Once pasta is cooked, drain and rinse, then add to pot with tomato veggie sauce. Stir then serve immediately and garnish with fresh basil.

What’s your go-to quick dinner?

Please leave your comments below…

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Blueberry Lattice Pie

Blueberry Lattice Pie

Blueberry Lattice Pie

My wonderful husband knows how much I love blueberries and recently prepared this beautiful lattice pie. I helped with the lattice part but it was delicious and made a special dessert. It was a shame to cut it up but it was a real treat to enjoy! It’s not low fat by any means, but you’d only indulge like this occasionally right?

Double Crust Fruit Pie Dough:

  • 2-1/2 cups all-purpose flour
  • 1 Tbsp sugar
  • 1 tsp salt
  • 3 Tbsp canola oil
  • 1 cup vegan butter (Earth Balance)
  • ¼ cup cool water
  • 2 tsp lemon juice
  • almond milk for brushing
  • course sugar for sprinkling

Blueberry Filling:

  • 4 cups fresh blueberries
  • 1 medium apple, peeled and chopped
  • 1 cup sugar
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • ¼ tsp ground cinnamon
  • 2-1/2 Tbsp cornstarch

 

Prepare the Pie Dough:

Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter until the flour looks evenly crumbly in texture. Add the vegan butter and cut in until rough and crumbly. Stir the water and lemon juice together and add all at once to the flour mixture, mixing just until the dough comes together. Shape into 2 disks, wrap and chill until firm (about 1 hour). The dough can be made up to 2 days ahead and stored chilled.

 

Prepare the blueberry filling:

Bring the blueberries, apple, sugar, lemon juice, zest and cinnamon up to a simmer over medium heat, stirring occasionally. Cook until the blueberries are soft and tender (about 10 minutes). Whisk the cornstarch with a few tablespoons of cold water and add this to the blueberry filling, stirring and return to a simmer until the filling has thickened (and looks glossy). Set aside to cool at room temperature. If you make this ahead, store at room temperature, but bring up to room temperature before baking into a pie.

Preheat the oven to 400F. Pull the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk into a circle (just under 1/4-inch thick) and line a 9-inch pie plate with pastry leaving the edges untrimmed. Spoon the blueberry filling into the crust base.

Roll out the second disk of pastry slightly thinner than the first but this one can be more rectangular. Use a knife or pastry wheel to cut long strips about 1/4 to 1/2 inches wide. Gently lay out the strips in one direction across the pie. Fold back half of the strips, then place a new strip perpendicular, weaving them under and over each other. The next new strip will weave opposite to the first making a weaving pattern. Continue until all strips are used and the pie is fully covered. Trim away any excess pastry from the edge and create a fluted design for the crust edge. Brush the lattice with almond milk and sprinkle with course sugar.

Bake at 400F for 10 minutes, then reduce to 375F and cook for another 40 minutes or until the pastry is golden brown. Cool the pie to room temperature and the chill until ready to serve.

What’s your favourite way to enjoy blueberries?

Please leave your comments below…

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Original recipe from Anna Olson – Food Network

Mushroom Risotto

Mushroom Risotto

Mushroom Risotto

This is a nice lower fat version of risotto that uses balsamic vinegar to enhance the mushroom flavour and the creamy cheesiness comes from nutritional yeast. It’s quite simple to prepare and makes a good side dish or you could have it as a main with fresh tomato on the side.

  • 1-1/2 cups short grain brown rice
  • 3+ cups vegetable stock
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1-1/2 lbs mushrooms, washed & sliced
  • 2-3 Tbsp balsamic vinegar
  • 3 heaping Tbsp nutritional yeast
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 Tbsp dried rosemary

Prepare rice as per directions using veggie stock instead of water. The type I use needs to simmer for 45-50 minutes.

While the rice is cooking, prepare the onions and mushrooms. In a large pot, on medium heat, water sauté the onion and garlic until the onion is translucent. (Water sauté by adding a little hot water instead of oil. Add a little more water as needed so the onion doesn’t dry out.) Once the onions are soft add the mushrooms and balsamic vinegar. Toss to coat. Allow to cook with the lid off, stirring occasionally. The volume will diminish down to about ¼ the original amount.

When the rice is done, add to mushrooms. Add nutritional yeast and seasonings. Stir well and taste. Adjust seasonings as required. Voila!

What do you put in your risotto?

Let  me know in the comment section below…

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Broccoli Salad

Broccoli Salad

Broccoli Salad

The original broccoli salad uses dairy-based mayonnaise. This version is completely plant-based but just as creamy and I think I like it even better! Broccoli is a cruciferous vegetable and full of phytochemicals. It ranks very highly on the nutrition scale. You can leave the broccoli florets raw if you prefer.

  • 6 cups fresh broccoli florets (2 large crowns), blanched
  • 1/4 cup roasted pumpkin seeds
  • 1/4 raisins
  • 1/4 red onion finely diced

Dressing:

  • 3/4 cup cashews, soaked & drained
  • 1/4 cup cold water
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp pure maple syrup
  • 1/2 tsp minced garlic
  • 1/2 tsp Dijon mustard
  • 1/2 tsp sea salt
  • freshly ground black pepper to taste

Soak cashews in hot water for 10 minutes. Drain the cashews, then add them along with remaining dressing ingredients to a high-powered blender or Nutribullet. Blend until completely mixed and smooth and creamy. Refrigerate until ready to use.

Rinse and cut broccoli into florets. Steam florets just until blanched and bright green in colour. Length of time depends on the size of your florets but 3 to 5 minutes should suffice. Don’t let the broccoli get soft; it should still be crispy. Pour broccoli into colander, rinse with cold water to stop it cooking and allow to drain for a few minutes. In medium bowl, combine broccoli, onion, raisins and pumpkin seeds. Pour dressing over broccoli mixture and toss to coat. Serve immediately.

Do you prefer raw or blanched broccoli in your salad?

Feel free to leave your comments below…

Try Quinoa Tabouli too.

Loaded Sweet Potatoes

Loaded Sweet Potatoes

Loaded Sweet Potatoes

  • 8 small sweet potatoes
  • homemade guacamole or 1 avocado
  • 1-15oz can black beans or pinto beans
  • ½ cup frozen sweet green peas
  • ½ cup frozen corn niblets
  • 1 medium tomato, diced, juice squeezed out
  • 1/4 cup mango salsa
  • salt and pepper to taste
  • non-dairy shredded cheese

Scrub and wash the sweet potatoes, pat dry. Prick each sweet potato several times with a fork. Wrap inside a tea towel and microwave on high for 5-10 minutes until potatoes are tender. While potatoes cook, prepare toppings. Heat frozen peas and corn in microwave. Dice tomatoes. Once sweet potatoes are soft, slice in half and place on serving plates. Gently rough up the flesh of the potatoes. Top with non-dairy cheese, beans, peas, corn, guacamole and salsa. The cheese should begin to melt over the hot sweet potatoes. Season with salt and pepper and top with fresh tomatoes if desired. Use whatever toppings you have on hand. From beginning to end, this only takes 15-20 minutes to prepare – perfect for a weeknight!

Great for meatless Monday!

Share your thoughts below…

Have you tried some of my other meatless recipes?

 

Banana Loaf

Banana Loaf

Banana Loaf

  • 2 Tbsp ground flax
  • 6 Tbsp water
  • 3 cups whole wheat flour
  • 1 cup quick oats
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 cup organic cane sugar or brown sugar
  • 8 ripe bananas, mashed
  • 2 tsp vanilla extract
  • ¼ cup canola oil

Optional additions:

  • ¾ c             dried cranberries or raisins
  • ½ c             walnuts

 

Mix flax with water in small bowl and set aside. In large bowl, whisk all dry ingredients together. Add preferred additions to dry ingredients and mix. In medium large bowl, mash bananas. Add vanilla, oil and flax mixture. Divide batter evenly into 2 parchment-lined loaf pans and bake at 350F for 55-60 minutes. Or divide into 24 paper-lined muffin cups and bake for 25 minutes. Test for doneness with toothpick inserted in the centre.

In my house, banana muffins are a staple for breakfast along with homemade strawberry jam and peanut butter! We also like it with honey (which is not technically vegan but still delicious!) I also like them plain.

What do you have on your banana loaf?

Leave your comment below…

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