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PrettyGirlFood: Recipe Edition

posts tagged "vegan"

Complete collection of recipes featured on prettygirlfood.com // click "READ MORE" to view recipes!

Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce
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Serves Two
1 Block Extra Firm Tofu, pressed, cut into small squares1 tbs Canola or Peanut Oil2 tsp Soy Sauce2 tsp MirinBroccoli, steamed1 Carrot, peeled and shreddedPeanuts, crushed (optional)1 Cup Dry Brown Rice
Peanut Dressing1/4 Cup Peanut Butter1/4 Cup Water (or coconut milk if you have it!)1 Tbs Sugar1 Tbs Soy Sauce1 Tbs Seasoned Rice Vinegar1 tsp Hot Chili Oil1 Pinch Salt
Start cooking your rice. Mix sauce ingredients until smooth (be patient, it’ll look like hell at first) and set aside.
Pan fry tofu in the oil over high heat in a non-stick skillet until browned on both sides. Drain and return to hot pan (turn off the heat). Mix soy sauce and mirin together and pour over tofu, mixing well. It will bubble up and form a light glaze.
Plate rice, add broccoli, tofu, carrot, and crushed peanuts. Drizzle with sauce and serve.

Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce

(via prettygirlfood)

Vegan Protein Smoothie
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Vegan Protein Smoothie

(via prettygirlfood)

Spicy Veggie “Stir Fry”
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Rice:
2 C Chopped Parsnips
2 Carrots
1/2 C Pine Nuts
3/4 C Broccoli, Chopped
1/2 C Mushrooms, sliced
Finely chop parsnips, carrots, and pine nuts and place in bowl. If you are using a food processor to do this, you will want to do each separately. Combine with chopped broccoli and sliced mushrooms.
Stir to combine.
Sauce:
1/4 C Olive Oil
1/3 C Sun dried Tomatoes (soft)
1 t. Chili Peppers (dried)
1 1/2 t. Curry Powder
1 T Nama Shoyu
1 T Agave (Optional)
Combine all ingredients in food processor, process until well combined. Stir into “rice mixture”.

Spicy Veggie “Stir Fry”

(via prettygirlfood)

Chocolate Chip Oatmeal Cookie Pancakes
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Ingredients
1 very ripe medium banana
1 teaspoon baking powder
1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
pinch salt
1/2 teaspoon vanilla extract
1 Tablespoon almond butter
1 Tablespoon canola oil (or coconut oil)
3 Tablespoons almond milk (or sub other milk)
1/2 cup rolled oats (or gluten free oats)
1/4 cup whole wheat or unbleached flour (or sub other flour)
3 Tablespoons semisweet chocolate chips (non-dairy for vegan)

Instructions
Preheat a skillet to medium heat or about 300-325 degrees.
Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.
Mash your very ripe banana with baking powder.
Add flax egg, oil, salt, vanilla, almond butter, almond milk and stir.
Stir in oats and flour until just combined.
Sprinkle in chocolate chips and fold gently.
Scoop scant 1/4 cup measurements onto lightly greased griddle.
Cook for 2-4 minutes on each side – until golden brown.
Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting.

Notes
* Should yield 5-6 small pancakes. * Make gluten free by using gluten-free oats and flour. * Adding 1 Tablespoons of honey, maple syrup, sugar or agave nectar is optional for extra sweetening, but I didn’t find it necessary. * Reheat great the following day in the microwave.

Chocolate Chip Oatmeal Cookie Pancakes

(via prettygirlfood)

Saffron Pear Baked Oatmeal
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3 cups Rice or Almond Milk (or any milk you prefer)
3 cups light unsweetened Coconut Milk
2-3 pinches of Saffron strands - use more for a stronger flavor and yellow color
2 cups Coach’s Oats (see note below)
1 teaspoon Baking Powder
1/2 teaspoon fine Sea Salt
1/2 teaspoon ground Cinnamon
1 cup diced Pear (I like Bartlett and D’Anjou)
1/4 cup Raisins
1/4 cup Nuts, chopped
3-4 droppers full of Vanilla Stevia Drops, adjust to taste
Cooking Spray
Optional Toppings
Raisins
Goji Berries
Coconut Milk
Coconut Flake
Pomegranate Seeds
Dried Blueberries
Heavy Cream
Greek Yogurt
Pre heat oven to 350 degrees F with the rack in the middle. In a medium sized bowl mix together milk choice and coconut milk. Stir in saffron until you see some yellow. In another bowl whisk together oats, baking powder, salt and cinnamon. Combine the wet and dry, stir well and fold in the raisins, nuts and pear. Add stevia or natural sweetener to taste.
Spray two 10.5 X 7 inch oven safe baking dishes with cooking spray. Or use one larger baking dish. Evenly distribute oatmeal in baking dishes. Bake for about 45 minutes. Remove from oven and top with dried fruits, nuts, berries, etc. Slice to serve and top with cream, a splash of milk or yogurt, fresh and dried fruit, nuts, etc.
Notes
I love the nuttiness and the the texture of Coach’s Oats you can also use Old Fashioned Rolled Oats, Steel Cut. Just follow the directions on the package so you know how much liquid to add. Each oatmeal is different.

Saffron Pear Baked Oatmeal

(via prettygirlfood)

Tuna Fish-Free Sandwich

(via prettygirlfood)

Kale Avocado Wraps with Spicy Miso-Dipped Tempeh
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Easy White Miso Dressing3 Tbsp white miso paste (fridge section - tub)3 Tbsp apple cider vinegar2 Tbsp agave or maple syrup (I like to use 1 Tbsp of each)a few dashes black pepper1-2 Tbsp your favorite healthy-fat oil (light version: sub added oil with water!)(optional) 1 tsp tahini (adds a nutty flavor and added richness)Directions: Briskly stir until smooth. This dressing will be used for the salad and for the tempeh. Note that miso paste is quite salty and that is

Miso-Dipped Tempeh Logs1 package tempeh, sliced into 8 logs.tiny drizzle of oil for saute panchipotle powderblack pepperMiso Dressing (recipe above)(optionsl: try a few drops vegan liquid smoke too!)Directions: 1. Heat the oil in your saute pan.2. Dip about half the tempeh log into miso dressing - it should coat it nicely. (If your dressing is too thin, try adding in another spoonful of miso paste)3. Lay dipped tampeh logs on hot pan - then sprinkle each log with a few dashes of chipotle powder and black pepper - allow logs to cook for about a minute on each side - or until all sides are caramelized and browned. Do not overly-blacken tempeh as this will burnt he delicate flavors.4. Remove from pan - transfer to plate and set aside to cool for use in wraps or salads.

Raw Kale Salad1 bunch kale (I used purple kale)2-3 Tbsp white miso dressing (above)1/2 cup red onion, thinly sliced1 tomato, diced or thinly slicedavocado, thinly sliced or dicedDirections:1. Remove kale leaves from thick stems and chop into small pieces.2. Wash kale well. My process: I rinse the kale in warm-hot water. Then immedietly rinse in very cold water + a cup of ice cubes. Then I drain the water and sither spin the leaves dry or pat with a paper towel.3. Transfer washed/dried kale to large bowl and toss with the dressing and onions. You can add in other fridge-friendly veggies like carrots, cucumber, celery, radishes and many more.4. Fold in tomatoes and avocado or add as toppings later.
Use salad in wraps, serve or store covered int he fridge until ready to serve. Note: if storing kale salad in the fridge you want to use a minimal amount of dressing so that you do not make the texture soggy. About 1-2 Tbsp should be enough to lightly wet your kale leaves.
Now lets put it all together!…
Wrap or Salad Wraps (per large wrap):1/2 cup kale salad2-3 slices avocado1-3 slices tomato1-2 tempeh logs1 sprouted grain tortilla wrap (or another variety)Wrap and serve or store in the fridge until ready to serve. You can serve stored wraps chilled or warm in the oven before serving.If making salad: add same ingredients to bowl instead of tortillas (add more for larger salads!)Enjoy!!!

Kale Avocado Wraps with Spicy Miso-Dipped Tempeh

(via prettygirlfood)

Vegan Nachos
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For step by step instructions (along with photos) please click here

Vegan Nachos

(via prettygirlfood)

Fava Bean and Spinach Salad with a Tahini Dressing
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Ingredients:
for the salad:
1 cup (about 4 oz) frozen shelled fava beans (broad beans)
4 cups (about 4 oz) baby spinach leaves, trimmed and washed
1 small red onion, minced
1/4 cup sunflower seeds or pine nuts, toasted
1/4 cup crumbled soy cheese
for the tahini dressing:
1 /3 cup tahini
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, chopped
3/4 teaspoon salt
1/4 teaspoon sugar, agave or maple syrup
Directions:
to prepare the salad:
Bring a small pot of lightly salted water to boil.
Blanche the froze fava beans until they float.
Rinse with cold water and remove the shells.
Clean and trim the spinach.
Toast the sunflower seeds or pine nuts.
Mince the red onion.
Finely chop or crumble the soy cheese.
Place the ingredients for the salad on individual salad plates.
to prepare the dressing:
Whisk the dressing ingredients together.
Season to taste with extra lemon juice and salt and pepper.
Serve in a cruet for people to serve themselves.
Serves 2

Fava Bean and Spinach Salad with a Tahini Dressing

(via prettygirlfood)

Sweet Potato Veggie Burgers
[[MORE]]2 cans cannellini white beans, drained1 large sweet potato, baked/peeled/mashed (about 2 cups)2 Tbsp tahini2 tsp maple or agave syrup1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)1/4 cup wheat flouroptional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)salt to taste if neededplentiful Panko crumbssafflower oil for panburgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper** Makes 7-8 large patties
Directions:1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.Note: yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy.

Sweet Potato Veggie Burgers

(via prettygirlfood)

Hummus
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Ingredients
2 (16 oz) cans of chickpeas or garbanzo beans
¼ cup liquid from can of chickpeas
2 tablespoons lemon juice (depending on taste)
2 tablespoons tahini (sesame seed paste, one time I used 2 tablespoons of natural peanut butter because I didn’t have any tahini left and it tasted great!)
2 cloves garlic
½ teaspoon Kosher salt
2 tablespoons olive oil
Directions
Drain and rinse chickpeas and set aside liquid from can.
Combine remaining ingredients in blender or food processor.
Add the liquid from chickpeas.
Blend for 5 minutes on low (mixture should be smooth).
Place about 1 cup in serving bowl, and serve with lots of delicious raw veggies or whole grain crackers.
Makes about 2 ½ -3 cups

Hummus

(via prettygirlfood)

Sprouted Chickpea Salad
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250g raw chickpeas*
1 zucchini/courgette, chopped
1 avocado, chopped
1 green onion, finely sliced
handful of sprouted (soaked) almonds**
juice of 1/2 lemon
1 tablespoon flaxseed oil
tiny pinch of sea salt

To sprout the chickpeas:

1) Rinse the chickpeas under cold water to remove any dust or dirt. Place the chickpeas in a big bowl and cover with fresh water. Leave to soak for 8-12 hours (overnight).

2) The next morning, drain the chickpeas well and place them in a glass jar. Cover the mouth of the jar with a piece of muslin (with a rubber band holding the muslin in place).

3) The same night, rinse the sprouts and drain well again. Place back in the jar and cover with a muslin. I tend to leave the jar upside down (with a muslin as a lid) for a while to make sure I get rid of all the water. I keep the jar on the kitchen bench.

4) The next day, rinse and drain twice (morning and night).

5) On the third day (including the soaking time), rinse and drain the peas. The roots should now be about 1-2 centimetre long and ready to be used. Store the sprouts in the fridge and use within 1-2 days.

To sprout the almonds:

1) Soak the almonds overnight in plenty of fresh water.

2) Drain well and use in the salad or to make almond milk.

For the salad:

1) Combine all ingredients and enjoy whilst fresh!

Sprouted Chickpea Salad

(via prettygirlfood)