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Recipes
Veggie Tacos
By devogirl
PlantBasedCooking.com I've been on a taco kick - tacos with corn tortillas, tacos for dinner or breakfast
- 6 corn tortillas
- 1/2 red onion, diced
- 4 oz. mushrooms, sliced
- 1/2 bell pepper, diced
- 1 tomato, diced
- 3 leaves romaine lettuce, diced
- 1 avocado, diced
- 1/3 cup hummus recipe (see here)
- salsa
- salt & pepper
- For breakfast version: Tofu scramble: 1/2 block of tofu, crumbled in a town with a fork.
- 1/2 tsp. turmeric for color
- Optinional: use broccoli sprouts as a topping or mango chutney as a "salsa"
Pumpkin Pie Milkshake
By devogirl
1. Preheat oven to 425° 2
- 1 pie crust
- 1 egg, beaten
- 2 tablespoons cinnamon and sugar mix
- 3/4 cup pumpkin puree
- 1/4 cup milk
- 1/2 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 3 tablespoons brown sugar, packed
- 3-4 cups vanilla ice cream
Pumpkin Chai Smoothie with Dates
By devogirl
Black pepper and cardamom perk up the usual trio of pumpkin pie spices in this creamy, date-sweetened sipper
- 2 Medjool dates, pitted
- 1/2 c pumpkin puree
- 1 med ripe banana
- 1/2 tsp each ground cinnamon and ground ginger
- 1/4 tsp each ground cloves, ground cardamom, and ground nutmeg
- 1/8 tsp black pepper
- 3/4 c 1% milk
Spiced Chickpea and Feta Sandwiches
By devogirl
Per serving Calories 343 Fat 11g Sat fat 3g Protein 16g Carb 57g Fiber 12g
- 15oz can low-sodium chickpeas, rinsed and drained
- 3/4 tsp Spanish smoked paprika or salt free chili poweder
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp caraway seeds
- 1 1/2 tsp minced garlic
- 4 tsp lemon juice
- 1 Tbsp evoo
- 2 medium tomatoes
- 8 slices whole grain bread
- 16 large fresh basil leaves
- 2 oz (1/3 cup) crumbled Feta
- 1/2 cup shredded carrot (in bag)
Kale Crunch Salad with Homemade Balsamic Apple Vinaigrette
By devogirl
Oh She Glows
- Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon pure maple syrup, or to taste
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon fine grain sea salt
- Freshly ground black pepper, to taste
- Salad:
- 8-10 cups destemmed and shredded Lacinato (dino) kale (2 bunches)
- 1 pear, thinly sliced and chopped
- 1/2 cup pomegranate arils
- 1/4 cup pepita seeds
- 3-4 tbsp large flake coconut
- 1-2 tbsp hemp hearts
- 1-2 teaspoons black sesame seeds (optional)
- sprinkle of cinnamon
Florentine Lasagna
By devogirl
1. Preheat oven to 375 degrees F
- 12 oz. bulk Italian sausage or turkey Italian sausage
- 1/2 cup chopped onion
- 1 14-1/2-oz. can diced tomatoes, drained
- 1 8-oz. can tomato sauce
- 2 tsp. dried Italian seasoning, crushed
- 6 dried lasagna noodles
- 1 egg, lightly beaten
- 1 15-oz. carton ricotta cheese or 2 cups cottage cheese, drained
- 1/3 cup grated Parmesan cheese
- 1 10-oz. pkg. frozen chopped spinach, thawed and well drained
- 8 oz. sliced mozzarella cheese
Roasted Vegetable & Linguine Salad
By devogirl
Take this quick pasta salad to summer potlucks for rave reviews
- 12 ounces whole-wheat linguine
- 1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 pounds asparagus, trimmed and cut into 3-inch pieces
- 3 bunches scallions, trimmed and cut into 3-inch pieces
- 2 large red bell peppers, cut into thin strips
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup balsamic vinegar
Tomato & Cucumber Salad
By devogirl
In a small bowl stir together Veganaise and cane sugar
- 3 cups tomatoes, cubed
- 3 cups cucumber, peeled and cubed
- 1/3 cup Veganaise
- 4 tsp. milled cane sugar
Quinoa, Tomato and Avocado
By devogirl
Delicous, light lunch
- 2/3 cup quinoa
- 1/2 cup heirloom cherry tomatoes
- 1/4 cup sliced avocado
- 3 Tbsp fresh cilantro
- 3/4 tsp evoo
Pumpkin Date Bread
By devogirl
Fall and Halloween are a time of harvest, and what better opportunity to combine two of the season's bounties - pum...
- TOPPING:
- 1 cup applesauce
- 1 cup canned pumpkin
- 2/3 cup vegetable oil
- 3 eggs
- 1/2 cup milk
- 1/3 cup molasses
- 1 teaspoon vanilla extract
- 3-2/3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1 cup chopped dates
- 1 cup chopped pecans
- 1/4 cup packed brown sugar
- 1/4 cup chopped pecans
- 1/2 teaspoon ground cinnamon