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Chickpea scramble

Chickpea scramble

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1. Mash chickpeas in a bowl with the tamari, Tabasco, and nutritional yeast

  • 1 (15 ounce) can chickpeas, drained
  • 2 tablespoons tamari (I use low sodium)
  • 1/2 teaspoon Tabasco, to taste
  • 2 tablespoons nutritional yeast
  • 1/2 yellow onion, chopped
  • 1/2 cup white mushrooms, chopped
  • 1-2 tablespoons non-hydrogenated margarine (I use Earth Balance)
  • 1 clove garlic, diced, optional
  • 1 red bell pepper, sliced
  • 1/2 cup frozen corn
  • 2 cups cooked brown rice
  • 2-3 tomatoes, chopped
  • 2 teaspoons non-hydrogenated vegan sour cream (I use Tofutti)
  • salt and pepper, to taste
4/5 (1 Votes)

QUINOA TABBOULEH SALAD

QUINOA TABBOULEH SALAD

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COMBINE ALL INGREDIENTS TOSS GENTLY REFRIGERATE SERVED CHILLED

  • 1 CUP COOKED QUINOA
  • 3 TOMATOES DICED
  • 1/4 CUP FRESH PARSLEY MINCED
  • 1/4 CUP FRESH MINT MINCED
  • 1 MEDIUM CUCUMBER PEELED AND DICED
  • 3 CLOVES GARLIC MINCED
  • 1 SMALL RED ONION DICED
  • 3 TBS EVOO
  • SALT AND PEPPA
4/5 (1 Votes)

SMOKED PUMPKIN CHILI

SMOKED PUMPKIN CHILI

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Method . . . 1.In a large saucepan, heat the olive oil over medium-high heat and add the onions and garlic

  • What you'll need . . .
  • 1 medium to large cooking onion, chopped
  • 3 large cloves of garlic, chopped
  • 1 tablespoon olive oil
  • 2 cans (or one large can) of dark kidney beans, drained and rinsed.
  • 1 can of low-sodium corn kernels, drained and rinsed
  • 1 large (28 ounce) can whole peeled tomatoes, keep the juice
  • 1 can pumpkin puree
  • 1 cup vegetable broth (or beer of choice)
  • 1 tablespoon smoked paprika (or regular)
  • 1 teaspoon black pepper
  • 1/2 to 1 teaspoon salt
  • chile peppers, preferably habanero!!!
5/5 (1 Votes)

Chickpea scramble

Chickpea scramble

By

1. Mash chickpeas in a bowl with the tamari, Tabasco, and nutritional yeast

  • 1 (15 ounce) can chickpeas, drained
  • 2 tablespoons tamari (I use low sodium)
  • 1/2 teaspoon Tabasco, to taste
  • 2 tablespoons nutritional yeast
  • 1/2 yellow onion, chopped
  • 1/2 cup white mushrooms, chopped
  • 1-2 tablespoons non-hydrogenated margarine (I use Earth Balance)
  • 1 clove garlic, diced, optional
  • 1 red bell pepper, sliced
  • 1/2 cup frozen corn
  • 2 cups cooked brown rice
  • 2-3 tomatoes, chopped
  • 2 teaspoons non-hydrogenated vegan sour cream (I use Tofutti)
  • salt and pepper, to taste
4/5 (1 Votes)

AVOCADO CHOCOLATE CAKE

AVOCADO CHOCOLATE CAKE

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makes 2 8-inch rounds or 2 thinner 9-inch rounds

  • 3 cups all-purpose flour
  • 6 Tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 cups granulated sugar
  • 1/4 cup vegetable oil (I used almond oil)
  • 1/2 cup soft avocado, well mashed, about 1 medium avocado
  • 2 cups water
  • 2 Tablespoons white vinegar
  • 2 teaspoons vanilla extract
4/5 (1 Votes)

AVOCADO BUTTERCREAM ICING

AVOCADO BUTTERCREAM ICING

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MAKE LIKE YOU WOULD REGULAR BUTTERCREAM

  • 8 ounces of avocado meat, about 2 small to medium, very ripe avocados
  • 2 teaspoons lemon juice
  • 1 pound powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
5/5 (1 Votes)