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Two-Bean Tortilla Soup

Two-Bean Tortilla Soup

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The very first recipe that I made myself!! :)

  • Toppings:
  • EVOO
  • 1 large onion, diced
  • 3 cloves garlic, diced finely and crushed w/side of knife and a pinch of sea salt
  • 2 bell peppers thinly sliced and diced at an slight angle
  • 3/4 Tsp chili powder
  • 1 1/2 TBsp cumin
  • 1 can diced tomatoes with green chilies
  • 1 can crushed fire roasted tomatoes
  • 1 can pinto beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 3/4 bag fire roasted frozen corn
  • 1/2 can diced green chilies
  • 3 limes, zest and juice
  • 1 32 container of veggie stock
  • Avocado
  • Chips
  • Tomatoes
  • Cilantro leaves
4.5/5 (15 Votes)

Tomato Dipping Sauce

Tomato Dipping Sauce

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1. Heat the olive oil in a saucepan over medium heat and saute the onions and salt for 5 minutes

  • 1 Tbsp Olive Oil
  • 1/2 Onion, diced
  • 1/2 Tsp Salt
  • 1 Clove Garlic, chopped
  • 1/2 Tsp Italian Herbs
  • 1 15 Oz Can Tomato Sauce
  • 1 Tsp Agave Nectar
0/5 (0 Votes)

Apple Gingerbread Cake

Apple Gingerbread Cake

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Preheat oven to 325 degrees F and butter two round cake pans, or an 8x8 baking dish

  • Cake:
  • 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
  • 1/4 cup organic cane sugar
  • 1/3 cup brown sugar
  • 3 Tbsp molasses
  • 3/4 tsp vanilla extract
  • 1/2 cup grape seed oil (or sub canola, olive or melted coconut with varied results)
  • 1 1/4 cup grated apple, loosely packed (~3 apples, a mix of sweet + tart)
  • 1 1/2 cups unsweetened almond milk
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1 1/4 tsp ground cinnamon
  • 1 1/2 cups Whole Wheat Flour
  • 1/2 cup rolled oats
  • Cream Cheese Frosting :
  • 1/2 cup vegan cream cheese, softened (such as Tofutti or Trader Joe’s brand)
  • 1/3 cup vegan butter, softened (such as Earth Balance | butter sticks are best, not the spreadable tub)
  • 2 1/2 - 3 cups powdered sugar
  • 1/2 cup flour (this is optional for thickening | alternatively sub more powdered sugar)
  • 1 cup chopped pecans for topping (optional)
4.3/5 (7 Votes)

Vegan Chickpea Mushroom Burgers with Mustard Green Pesto

Vegan Chickpea Mushroom Burgers with Mustard Green Pesto

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Try these delicious Vegan Chickpea Mushroom Burgers with Mustard Green Pesto at your next Barbeque or grilling summ...

  • BURGERS:
  • 1 tablespoons grapeseed oil
  • 1 small yellow onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 teaspoons dried thyme
  • 2 cups mixed mushrooms (buttons, portobello, shiitake)
  • 1 1/2 tablespoon low sodium tamari (or soy sauce)
  • 2 cups cooked chickpeas (if canned, drained and rinsed)
  • 1/2 cup chickpea flour
  • additional grapeseed oil for cooking
  • PESTO:
  • 2 to 3 cloves of garlic, roughly chopped
  • 4 cups packed mustard greens
  • 1/2 cup chopped walnuts
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 to 1/2 cup extra-virgin olive oil
4.3/5 (14 Votes)

The Vegan Eggplant Crunchburger

The Vegan Eggplant Crunchburger

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For the Horseradish Mustard Mayo Whisk together the mayonnaise, mustard, and horseradish in a small bowl and seaso...

  • Horseradish Mustard Mayo:
  • 1/4 cup vegan mayonnaise
  • 2 Tbs. Dijon mustard
  • 2 Tbs. prepared horseradish
  • A pinch of dried tarragon
  • Kosher salt and black pepper to taste
  • Eggplant Burgers:
  • 1 large or 2 medium eggplants, peeled and cubed
  • 2 Tbs. extra-virgin olive oil, divided
  • 1 shallot, finely minced
  • 1 cup vegan cheese shreds, any flavor
  • 1 clove garlic, minced or grated
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 1 Tbs. fresh parsley, chopped
  • 1 cup gluten-free bread crumbs
  • Toppings:
  • 1 cup vegan cheese, either slices or shreds (as long as it melts)
  • 4 gluten-free buns
  • 4 slices beefsteak tomato
  • 4 leaves romaine lettuce
  • 4 slices red onion
  • Horseradish Mustard Mayonnaise (recipe above)
  • 4 handfuls of potato chips
4.4/5 (5 Votes)

Spaghetti squash with mushroom rosemary sauce

Spaghetti squash with mushroom rosemary sauce

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1. Preheat oven to 375 degrees F

  • 2 medium spaghetti squash, about 4 1/2 pounds total
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil or roasted garlic oil
  • 1 large sweet onion, sliced
  • 8 ounces mushrooms, sliced
  • 1 teaspoon chopped fresh rosemary
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup veggie broth
  • 2 to 3 tablespoons *roasted garlic puree
  • 1/4 cup chopped basil or parsley
  • Roasted Garlic Puree
  • 4 large or 5 medium heads garlic, broken into individual cloves
  • 3 cups boiling water
  • 3/4 cup avocado or organic canola oil
  • 1/3 cup extra-virgin olive oil
4.3/5 (4 Votes)

Yummy Chili

Yummy Chili

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Instructions Saute chopped onions in one tablespoon of olive oil in a medium saucepan

  • 1 Tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves of garlic, minced
  • 1 cup quinoa
  • 26 ounce carton of crushed tomatoes
  • 8 ounce carton of tomato sauce
  • 1 cup water (+ more as needed)
  • 1 15 ounce carton of organic black beans, rinsed well to remove starch
  • 1 1/2 cups of frozen organic corn kernels
  • 2 roasted, peeled poblano peppers, chopped *
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons chili powder
  • light sprinkle of cayenne pepper
  • 1/2 teaspoon salt (or more to taste)
  • 1/4 teaspoon fresh ground black pepper (or more to taste)
4/5 (5 Votes)

Gingerbread Guys and Gals

Gingerbread Guys and Gals

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In a large mixing bowl, prepare flax egg by mixing flax and water and letting rest for 5 minutes

  • 1 flax egg
  • 1/2 cup brown sugar
  • 1/4 cup almond butter
  • 3 Tbsp molasses
  • 1/4 cup vegan butter, softened
  • 3/4 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg (optional)
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 1/4 - 1 3/4 cups whole wheat flour
4.5/5 (4 Votes)

Quinoa-Stuffed Peppers with Basil Sauce

Quinoa-Stuffed Peppers with Basil Sauce

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Put an oven rack in the center of the oven

  • Filling:
  • 1 32oz veggie broth
  • 2 teaspoons ground cumin
  • 2 cups quinoa
  • 1 can garbanzo beans, rinsed and drained
  • 1/2 cup dried currants or raisins
  • 1 packed cup chopped baby spinach leaves
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 2 medium red bell peppers
  • 1 medium yellow bell pepper
  • 1 medium orange bell pepper
  • Hot water, as needed
  • Sauce:
  • 1 packed cup fresh basil leaves
  • 1/2 cup (about 4 ounces) vegan creme fraiche (see recipe below)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon water
  • 1 garlic clove, coarsely chopped
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt, plus extra, as needed
  • 1/4 teaspoon freshly ground black pepper, plus extra, as needed
  • Vegan Creme Fraiche
  • 1/2 c whole raw cashews
  • 1 T fresh lemon juice
  • pinch salt
  • 1/4 c water
  • ≤2 T vegan powdered sugar For a sweet version
0/5 (0 Votes)

Raw Vegan Brownie for two

Raw Vegan Brownie for two

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To make the brownie: in a food processor, process the cashews until they are ground finely, then add the rest of th...

  • Brownie:
  • 1/2 cup dates
  • 1/2 cup cashews
  • 1/4 cup cacao powder
  • Pinch of salt
  • Frosting
  • 2 teaspoons melted coconut oil
  • 1 tablespoon maple syrup
  • 2 tablespoons cacao powder
4/5 (4 Votes)