Tag Archives: Vegan

Eggplant Pizzas

Oh Yeah, this looks good

The Raw Serenity

The popular term “meat and 3 veg” doesn’t relate to me at all, not just because I am vegan but because I never understood why someone would serve just 3 types of vegetables.
I eat a very colourful diet to ensure I am getting a variety of nutrients with every meal so to think of just limiting the popular side of vegetables to just 3 doesn’t interest me at all.

Although the fridge is always stocked with fresh fruit and vegetables the purple shade vegetables aren’t always a staple.
Eggplant is one vegetable in the nightshade family that I love. Its glossy, beautiful pigmented skin, its versatility and its potent source of antioxidants plus a great scavenger for free radicals how can you not love eggplant!?
The other day while I was thinking of a new dish to create using eggplant for dinner I asked my mother why we never…

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Spicy Chickpea Burgers

burger

Spicy Chickpea Burgers

I’ve made several iterations of chickpea burgers, but none of them wowed me. The biggest problems in any given recipe tend to be lack of flavor and lack of cohesion—the patties always seem to just crumble and fall apart no matter what. While a crumbled chickpea burger is just as tasty as a sturdy patty, it’s prettier and easier to eat when it sticks together. When I saw a recipe for chickpea burgers on Daily Garnish, I regained hope. Her photos definitely depicted a solid patty of chickpea deliciousness. But would it be flavorful enough? Though Emily’s recipes are always awesome, I’ve been burned in the past!
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I made extra sure to avoid blandness by loading up on spice. Cayenne, chili powder, cumin, and red pepper flakes add a nice kick. When I say “spicy” chickpea burgers, that means spicy to me. These have just enough of a zing to hold my interest without upsetting my delicate taste buds. However, if you’re a person who loves spicy food, please feel free to alter the amounts of spices to your liking. Happily, these both flavorful and sturdy enough to flip and plate without falling apart. This one’s definitely a keeper! Plus, they’re vegetarian (and vegan, depending on your bun and choice of toppings).

First, combine your rolled oats and your pepitas (pumpkin seeds) in a food processor and pulse until coarsely ground.

Add your grated carrot, parsley, minced garlic, cayenne pepper, chili powder, cumin, salt, oil, and tahini. And, of course, your chickpeas (drained and rinsed). Pulse until well combined, but don’t over-process or you’ll end up with hummus!

With wet hands, form the mixture into four equal patties. Cook over medium heat in a skillet or on a griddle until lightly browned. I used some olive oil spray to ensure they wouldn’t stick, but if you use a nonstick pan, that shouldn’t be a problem. Mine took about 3-4 minutes per side.

Serve atop toasty buns with toppings of your choice. These are by far the best chickpea burgers I’ve tried. I love the little kick from the spices and the light, fresh flavor. The texture is light but sturdy, with a little crispiness from the crust.

Enjoy!
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Spicy Chickpea Burgers
Adapted from Daily Garnish
Makes 4 patties
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  • 1/4 cup rolled oats
  • 1/8 cup pepitas (pumpkin seeds)
  • 1 can garbanzo beans (or chickpeas), no salt added, rinsed and drained
  • 1 medium carrot, grated
  • 1/2 cup parsley leaves
  • 1 tablespoon tahini
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon cumin
  1. In food processor, combine rolled oats and pepitas. Process until coarsely ground.
  2. Add carrot, parsley, tahini, olive oil, garlic, salt, chili powder, cayenne pepper, red pepper flakes, and cumin. Process until well-combined, about 30 seconds. Stop once to scrape down sides if needed.
  3. With wet hands, form mixture tightly into four equal patties. In a nonstick skillet or on a nonstick griddle surface, cook patties for 3-5 minutes per side until lightly browned. Serve on whole wheat buns.

Nutrition Facts
Per patty
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Calories 179
Fat 8.2g
Cholesterol 0mg
Sodium 282.6mg
Carbohydrate 25.5g
Fiber 6.1g
Sugar 1.8g
Protein 7g

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Easy Tahini Detox Carrot Slaw

Slaw

Easy Tahini Detox Carrot Slaw

There are two ways I love to “detox” from the holidays as the New Year rolls around. The first is by fully hydrating my body and drinking plenty of nutrient-dense beverages like fresh juice and coconut water. The second is by filling my plate with plenty of robust salads and slaws – like this Easy Tahini Detox Carrot Slaw. Crunchy, spiced slaws are delicious detox food. They fill you up (rich in fiber) and keep you chewing for a while since they have so much crunchy texture. This creamy, curried carrot slaw, studded with sweet raisins, is one of my favorites. And it takes minutes to make. Try it this week as you try to detox from the holiday food season!..

Easy Tahini Detox Carrot Slaw
vegan, makes 5 cups

10 ounces julienne cut/matchstick carrots
1 cup organic Raisins
1/4 cup roasted pumpkin seeds
1/3 cup tahini
1-2 Tbsp Muchi Curry powder (use more for more spice)
1/4 cup lemon juice
2 Tbsp maple syrup
1/4 tsp fresh ground black pepper

Directions:

1. In a small bowl, combine the tahini, lemon juice, maple syrup, curry powder, black pepper, salt and garlic powder. Whisk well.

2. In a large mixing bowl add the carrots, raisins and pumpkin seeds.

3. Pour the dressing mixture over the carrot mixture. Toss well until all the ingredients are well coated. Pour into serving bowl to set.

4. Allow to marinate in the fridge for at least an hour. Serve chilled.

Optional Tofu

Optional topping: tofu cubes!

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Vegan Heartland Spicy Peanut Noodles

Spicy Peanut Noodles Find Vegan

I love, love, LOVE these noodles. For as much as I love peanut butter, I’m a little shocked that I haven’t tried using it in a savory recipe before. This is one of my favorite dishes they make at a local deli that I eat at often. I did my best at re-creating the recipe at home by only reading the ingredient label and I think I did pretty well! This dish is so creamy and delicious with just a little kick of spice from the red pepper flakes!

I’m actually not much of a spicy foods lover. I’m a little boring in that way, but there’s something about these noodles that I just love. The deli makes them a little too spicy for my liking – so I adjusted the recipe for less red pepper flakes. If spice is your thing – feel free to add more! Also, I tried this recipe with white pasta and whole wheat pasta. I almost always eat whole wheat pasta, but it didn’t soak up the dressing as well as the white pasta. I think if I’m going to be serving this dish anytime soon – I’ll be using the white pasta!

I’m so glad to be back in the kitchen cooking up all sorts of things for you guys. I’ve gotten most of my things unpacked and you better believe I unpacked my kitchen first. I had around 20 boxes just for my kitchen. It was a little insane. I was able to cook a few things yesterday and I have more cooking planned for today! I can’t wait to share them with you!

Ingredients:

  • 1 16oz bag/box of spaghetti or fettuccine
  • 1 cup of shredded carrots
  • 1/2 bunch of green onions – chopped
  • 1 small red bell pepper –  julienne
  • 1/4 bunch of cilantro – chopped
  • Sesame seeds to garnish
Sauce:
  • 1/2 cup peanut butter
  • 1/4 cup tamari
  • 3 tbsp brown rice vinegar
  • 3 tbsp toasted sesame oil
  • 2 tbsp lime juice
  • 1 tbsp agave nectar
  • 1/2 tsp black pepper
  • 1 tbsp minced ginger
  • 1/2 tbsp crushed red pepper flakes
Cook the noodles according to the package directions. Cut the vegetables and set aside.
In a bowl whisk together the sauce ingredients until well combined. You could also place the ingredients in your food processor or blender for easier mixing! Once the pasta is done cooking, drain, and allow to cool.
Add the noodles to the sauce and mix well. Add in the vegetables and toss together. Refrigerate for 3 hours before serving. Garnish with sesame seeds.

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