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Showing posts with label vegan recipes. Show all posts
Showing posts with label vegan recipes. Show all posts

Sunday, December 15, 2019

Easy Spaghetti Quash AND Black Bean Enchiladdas, a Kids Vegetarian Recipes


These Kids Vegetarian Recipes are packed with flavor and so filling! Giva it a try, okay  

INGREDIENTS

1 medium sized spaghetti squash
1 (15 ounce) can black refried beans, I like to use fat free
1 small green pepper, diced
1/4 cup diced red onion
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon smoked paprika, optional
1/2 teaspoon salt
2 cups enchilada sauce, your favorite kind
12 corn tortillas

Cilantro Yogurt Sauce:

1 cup Greek non-fat plain yogurt
1 handful fresh cilantro leaves
Juice of 1 lime
1 small clove garlic
1/4 teaspoon ground cumin
Pinch of salt

INSTRUCTIONS

  1. Pre-heat oven to 400 degrees F.  Carefully cut the spaghetti squash in half, lengthwise, and use a spoon so scoop out the seeds.  Brush each side lightly with olive oil or spray with cooking spray.  Season with salt and pepper, place each half cut side down on a large baking sheet and bake until tender, about 40 minutes.
  2. Let spaghetti squash cool and then use a fork to remove all the spaghetti squash “noodles”.  If they come out in long noodles you will want to give them a little chop.
  3. In a large bowl, mix together the spaghetti squash, refried beans, green pepper, onion, and all the seasonings.
  4. Pour 1 cup of the enchilada sauce into a large baking dish and spread out.  If your corn tortillas are’t super soft you will need to heat them slightly in the microwave or on the stovetop to make sure they don’t break when you try to roll them.
  5. Scoop 1/4 cup of the filling mixture onto each tortilla, use your hands to make sure it’s in the middle, and then roll tortilla up and place seam side down in the pan.  Repeat until all the filling is used, you should get about 12 enchiladas.
  6. Pour remaining 1 cup of enchilada sauce over the top and spread out.  Feel free to add grated cheese on top if you like!  Bake enchiladas in the 400 degree F oven until filling is heated through and sauce is bubbling, about 20 minutes.
  7. Make sauce while enchiladas are baking.  Add all ingredients to a blender and blend until combined.  You might want to add a tablespoon or two of water if you don’t want it as thick.
  8. Garnish with your favorite garnishes and top with Cilantro Yogurt Sauce after serving.


Inspired from https://www.shelikesfood.com/easy-spaghetti-squash-and-black-bean-enchiladas/

Satay Sweet Potato Curry, a Vegan Sweet Recipes


Cook this Vegan Sweet Recipes for an exotic yet easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it’s under 400 calories

Ingredients

1 tbsp coconut oil
1 onion, chopped
2 garlic cloves, grated
thumb-sized piece ginger, grated
3 tbsp Thai red curry paste (check the label to make sure it’s vegetarian/ vegan)
1 tbsp smooth peanut butter
500g sweet potato, peeled and cut into chunks
400ml can coconut milk
200g bag spinach
1 lime, juiced
cooked rice, to serve (optional)
dry roasted peanuts, to serve (optional)

Directions 

1. Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.

2. Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.

3. Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.

4. Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts for this  Vegan Sweet Recipes.

Inspired from https://www.bbcgoodfood.com/recipes/satay-sweet-potato-curry

Monday, December 2, 2019

Vegan Fried "Chicken" With Seitan, a Vegan Chicken Recipes


This Vegan Chicken Recipes is deep-fried, so it isn't particularly healthy, though it is cholesterol-free and also very tasty. Deep-fried seitan and a blend of spices create a dish that's surprisingly similar in appearance and taste to fried chicken. If you like southern fried chicken, try seitan made with all the same ingredients, including a spicy batter and a coat of flour for the perfect amount of crispiness. Make sure you have some ketchup or an accompanying condiment or even some vegan cornbread to serve alongside your "fried chicken".

Ingredients

1 teaspoon salt (or seasoned salt)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
Optional: 1 dash cayenne pepper
1 1/2 cups flour
Optional: 1/4 cup nutritional yeast
1/4 cup mustard
2 tablespoons baking powder
1/2 cup water
1 pound seitan (or another chicken substitute, cut into 1- to 2-inch square pieces)

Steps to Make It

  1. In a medium to large bowl, mix together the salt, onion powder, garlic powder, flour, black pepper, cayenne, and nutritional yeast.
  2. In a separate small bowl, whisk together the mustard and water. Add 1/3 cup of the flour mixture to the mustard mixture and combine well.
  3. Add baking powder to the flour mixture and combine well.
  4. Coat pieces of seitan or mock chicken with the mustard batter, then coat each piece with the dry flour mixture.
  5. Fry chunks of "chicken" in the oil on medium-high heat in a large skillet for 3 to 5 minutes until golden brown, turning once. Drain on a paper towel and serve with ketchup, ranch dressing, honey mustard, hot sauce, or barbecue sauce for this Vegan Chicken Recipes

Inspired from https://www.thespruceeats.com/vegan-fried-chicken-seitan-3377017

Wednesday, November 6, 2019

Vegan Detox Glow Bowl, a Type of Vegan Detox Recipes


This Vegan Detox Recipes is the perfect way to kick off a year of healthy eating and feel radiant from the inside out!

Ingredients

½ cup uncooked quinoa
1 large sweet potato, scrubbed and diced
1 tsp. olive oil
1 tsp. harissa (or paprika)
1 medium-size beet, cut into 1-inch wedges
¼ bunch lacinto kale
½ tsp. olive oil
2 Tbsp. tahini
2 tsp. lemon juice
1 Tbsp. water
Pinch of salt
½ avocado, sliced
½ cup sprouts (broccoli or alfalfa)

Instructions

  1. Preheat your oven to 400F degrees. Combine ½ cup quinoa and 1 cup water in a medium saucepan. Bring to a simmer over medium heat, cover, and reduce heat to medium-low. Cook quinoa for 15 minutes, until the water is absorbed. Fluff with a fork and set aside.
  2. Transfer the diced sweet potato to a baking sheet and drizzle with olive oil; season with harissa and toss to coat. Roast sweet potatoes for 20 minutes, until fork tender.
  3. Meanwhile, bring a pot of water fitted with a steamer basket to a boil. Arrange the beet wedges in a single layer and cover. Steam for 10 to 15 minutes, until the beets are fork tender. Transfer the beets to a cutting board and, once cool enough to handle, use a paper towel to gently remove the skin.
  4. Remove the tough stems from the kale and discard. Roughly chop the kale into small pieces and transfer them to a bowl. Drizzle with ½ teaspoon olive oil and use your fingers to massage the oil into the kale leaves until they’re soft and bright green.
  5. Combine the tahini and lemon juice in a small bowl and whisk to combine. Add water a teaspoon at a time to thin the mixture until it reaches a smooth and stir-able consistency. Season with a pinch of salt and add additional lemon juice if desired.
  6. To assemble, divide the quinoa between two bowls and top with the kale, beets, sweet potato, avocado, and sprouts. Drizzle with lemon tahini dressing and serve warm or at room temperature and serve this Vegan Detox Recipes.


Inspired from https://wellvegan.com/lunch/vegan-detox-glow-bowl

Friday, November 1, 2019

Chilled Artichoke Avocado Spring Pea Soup, A Good Vegan Avocado Recipes


Vegan Avocado Recipes with Healthy Prebiotics! Creamy Spring Pea Soup loaded with healthy prebiotics, extra veggies, tons of flavor, and packed full of nourishment. A perfect gluten free pea soup to SPRING CLEAN your diet and start fresh.

INGREDIENTS

10 oz fresh or frozen green peas
1 medium avocado
1/3 cup artichoke hearts
1 garlic clove
2 basil leaves
1/2 cup purified water
1/2 cup almond or coconut milk
1/4 tsp each sea salt and black pepper
1/2 tsp red chili pepper
topping – coconut cream, chili sauce, cracked pepper, and a drizzle of olive oil

INSTRUCTIONS

Peel avocado and remove core. Place all ingredients minus the topping in a blender.
Blend on medium to medium high for 2-3 minutes until creamy texture is formed.
Feel free to thin it out with extra milk or water.
Spoon into bowls and drizzle with chili sauce/olive oil/ and a touch of cream if desired.
Garnish with cracked pepper and extra basil then serve this Vegan Avocado Recipes.

Inspired from https://www.cottercrunch.com/creamy-chilled-avocado-pea-soup-vegan-gluten-free/
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