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Showing posts with label Vegan Recipes. Show all posts
Showing posts with label Vegan Recipes. Show all posts

Lamb and Apricot Curry

CookingAddic This curry is sweet and savory and rich and has a depth of flavor that you wouldn't expect with just a hint of heat from the ginger & garlic. The dried apricots do give it a fairly high sugar content, but I find that eating fruit with meat decreases the sugar crash that you might get from eating it alone..




Ingredients:

Sauce
  1. - 1 T olive oil
  2. - 1 small white onion (diced) 
  3. - 5 cloves garlic - chopped
  4. - 1 t dried turmeric 
  5. - 1 t sea salt
  6. - 3 T fresh ginger - chopped
  7. - 2 small carrots - chopped
  8. - 1/4 cup chopped fresh cilantro
  9. - 1 can coconut milk
  10. - 2 cups broth
  11. - 8 dried apricots - chopped
  12. - Juice of 1 lime



Curry
  1. - 1 T olive oil
  2. - 2 pounds lamb 
  3. - 1 small onion - diced
  4. - 1 medium sweet potato - chopped into large pieces (no need to peel)
  5. - 2 carrots - chopped into large pieces
  6. - 8 dried apricots (quartered)
  7. - 1/2 cup frozen spinach




Instructions :

- to make the sauce --> heat oil in a small saucepan. Saute the onions, then add ginger, garlic & spices. Allow spices to cook for a couple of minutes. Add remaining ingredients. Boil until carrots are tender (about 15 minutes). Blend well.

- While sauce is boiling, brown lamb pieces & onion in olive oil in your pressure cooker.

- Add sweet potatoes, apricots, spinach and sauce to the pressure cooker

- PRESSURE COOKER - following your pot's instructions, bring to pressure and cook for 25 minutes.

- STOVE TOP - once all ingredients are together, allow to simmer for about an hour until meat is tender and sweet potatoes are falling apart

- SLOW COOKER - after browning meat & making sauce, combine all the ingredients in the slow cooker and cook on low for 7-8 hours

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Southwestern Vegetable & Chicken Soup

CookingAddic This healthy chicken vegetable soup seems even richer with the smoky flavor from roasted poblano peppers and garlic. Serve this healthy chicken soup recipe with tortilla chips.



Ingredients

  • 2 medium poblano peppers
  • 2 teaspoons canola oil
  • 12 ounces boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
  • 1½ cups chopped onion (1 large)
  • 1½ cups chopped red or green bell pepper (1 large)
  • 1½ cups green beans, cut into ¼-inch pieces, or frozen, thawed
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1½ teaspoons ground cumin
  • 6 cups reduced-sodium chicken broth
  • 1 15-ounce can black beans or pinto beans, rinsed
  • 1 14-ounce can diced tomatoes
  • 4 cups chopped chard or spinach
  • 1½ cups corn kernels, fresh or frozen
  • ½ cup chopped fresh cilantro
  • ½ cup fresh lime juice, plus lime wedges for serving



















Instructions

  1. To roast poblanos: Position oven rack about 5 inches from the heat source; preheat broiler. Line the broiler pan with foil. Broil whole poblanos, turning once, until starting to blacken, 8 to 12 minutes. Transfer to a paper bag and let steam to loosen skins, about 10 minutes. When the poblanos are cool enough to handle, peel, seed, stem and coarsely chop; set aside.
  2. Meanwhile, heat oil in a large soup pot or Dutch oven over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, 3 to 5 minutes. Transfer to a plate and set aside.
  3. Reduce the heat to medium and add onion, bell pepper, green beans and garlic. Cook, stirring, until beginning to soften, 5 to 7 minutes. Stir in chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in broth, beans, tomatoes and the chopped poblanos; bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
  4. Add the reserved chicken and juices, chard (or spinach) and corn; return to a simmer and cook for 15 minutes more to heat through and blend flavors.
  5. Top each portion with 1 tablespoon each cilantro and lime juice; serve with lime wedges.

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VEGAN FRENCH ONION SOUP

CookingAddic Get ready to cry some happy tears, because you have found a Vegan French Onion Soup. This bistro-style classic is rich, savory & downright scrumptious. It’s calls for very simple ingredients & just a little love.

  
French Onion Soup was definitely a childhood favorite. I loved that savory aromatic soup, with bubbly gooey cheese, over broth infused bread. I really enjoy turning my past food memories into reality and this Vegan French Onion Soup lets me reminisce of the past, while nourishing my body, mind & soul. Wow, that’s deep! (who needs chicken soup!)

Ingredients

Soup

  • 3 tablespoons coconut oil (or your preferred cooking oil)
  • 4 medium yellow onions, sliced
  • 2 cloves of garlic, minced
  • 1/2 teaspoon sugar
  • 1 teaspoon salt, more to taste
  • Fresh ground pepper, to taste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 3/4 cup red wine
  • 3 tablespoons all-purpose flour
  • 2 quarts of vegetable broth, low sodium
  • 2 teaspoons lemon juice
  • 1 baguette, sliced and toasted
Cashew "Mozzarella" Cheese

  • 1/4 cup raw cashews, soaked in water 2-4 hours
  • 1 1/4 cup unsweetened plant-based milk, hot (be careful not to burn the milk)
  • 2 tablespoons + 1 teaspoon tapioca flour/starch
  • 1 teaspoon nutritional yeast
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt


Instructions
  1. In a large pot, heat the coconut oil over medium heat. Add the onions, garlic, thyme, bay leaves, sugar, salt and pepper. Sauté until the onions are very tender & caramelized, about 40-50 minutes. Stir often to avoid the onions sticking to the pot. If they start to stick, you can add a few splashes of oil and turn heat a little lower. Keep pot uncovered
  2. Now, add the red wine and bring to a boil, reduce heat and simmer on low for about 10-15 minutes, or until the wine has evaporated.
  3. Remove the bay leaves and stir the flour into the onions. Turn the heat down to medium-low and cook for another 2-3 minutes. Stir often so the flour doesn't burn.
  4. Add the vegetable broth and lemon juice. Simmer for for 10-15 minutes. Taste the soup to see if it needs anymore salt or pepper and add if needed.
Now's a good time to prepare the "mozzarella" cheese. Drain cashews and discard water. Place all ingredients into a blender. Blend until smooth, about 1-2 minutes. Pour mixture into a small pot and place over medium heat. Stir often, so it doesn’t stick or burn. Scrape the sides and bottom, as needed. The cheese will start to thicken up. Place heat on medium-low. When it becomes stretchy and thick, remove from heat. This whole process should take about five minutes.
  1. Heat the broiler to high. Carefully ladle the soup into oven-safe crocks or bowls. (small Pyrex bowls work great) Fill half way, and place 2 slices of toasted baguette into each bowl. Now, add more soup, pouring directly over bread. Make sure not to overfill the bowls. You don't want it to spill over and get burned. Now top each baguette slice, with a big scoop of cheese and place the bowls in the oven. I placed a big piece of parchment paper under the bowls. Sometimes the cheese melts over, so it avoids mess in your oven.
  2. Broil for 2-3 minutes to slightly brown and melt the cheese. Be careful not to burn the cheese.
  3. You can top with some fresh green onions or fresh thyme. I added a few sprigs of rosemary for garnish
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Brussels Sprout and Mushroom Hash

CookingAddic Brussels sprout and mushroom hash with fried eggs that makes for a tasty fall breakfast or brunch!

Brussels Sprout and Mushroom Hash

This hash is really easy to make where you basically saute the mushrooms and cook until they start to caramelize, add the brussels sprouts, cook until they start to caramelize, add the eggs and cook until the desired level of doneness. To avoid dirtying another pan, just make small holes in hash and fry the eggs in them. 

What a great way to enjoy your brussels sprouts for breakfast!

Brussels Sprout and Mushroom Hash

Ingredients
  • 1 tablespoon oil
  • 1 small onion, finely diced
  • 8 ounces mushrooms, sliced
  • 1 clove garlic, chopped
  • 1/2 teaspoon thyme, chopped
  • 1 pound brussels sprouts, trimmed and sliced
  • salt and pepper to taste
  • 4 eggs

Directions
  1. Heat the oil in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their moisture, it evaporates and the mushrooms start to caramelize, about 15 minutes.
  2. Add the garlic thyme and brussels sprouts, saute until tender, about 5 minutes, let sit until the bottoms start to caramelize, about 5 minutes, mix everything up, let sit for 5 minutes and mix it all up.
  3. Season with salt and pepper to taste.
  4. Create small wells in the hash, add the eggs and cook until the desired level of doneness.

Brussels Sprout and Mushroom Hash


Option: Place the pan in the oven to finish cooking the eggs and to ensure that the tops of the eggs cook fully.

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Roasted Beet Hummus

CookingAddic You guys, there seriously might not be anything better than making your own hummus at home using all fresh ingredients and this roasted beet hummus is definitely a new favorite of mine!  Not only does it look super pretty on the table (I mean look at that color), but you might need to double (or triple) your batch because it sure goes FAST!!

This Creamy Roasted Beet Hummus is gluten-free, dairy-free, vegan and a FAVORITE in our house!  eat-yourself-skinny.com

Hummus is such an important staple when getting together with my girlfriends and we definitely get together at least once a week so trying out different flavors is always a must!  I was inspired to make this particular flavor from Trader Joes’ beet hummus that we have been obsessed with lately and am really happy with how it turned out.  Hummus is such a great snack because it’s full of necessary fiber and protein and it’s also made with whole-food, unprocessed, plant-based ingredients that sure make you feel GOOD about eating it.

I should also mention that this hummus recipe is gluten-free, dairy-free, vegan – basically it’s perfect for everyone!  That’s why I love having different varieties of hummus at parties or whenever I have people over.  It’s always such a huge hit and makes a delicious healthy appetizer that goes with everything!

INGREDIENTS
  • 2 small to medium beets,
  • 1 (15.5 oz) can chickpeas, drained and rinsed
  • ¼ cup tahini
  • 3 to 4 cloves garlic
  • 3 Tbsp lemon juice
  • 2 tsp. lemon zest
  • ½ tsp. cumin
  • 1 tsp. sea salt
  • 2 to 3 Tbsp olive oil
INSTRUCTIONS
  1. Preheat oven to 400 degrees F.
  2. Trim the leaves of the beets so that just a bit of stem is left then clean and scrub them well. Wrap each beet individually in foil and roast in the oven for 1 hour.
  3. Once the beets are done roasting, run them under cold water to make them easier to peel and give them a rough chop.
  4. Add all ingredients into the food processor, except for the oil, and puree for 1 to 2 minutes. Scrape the sides and continue pureeing for an additional 30 seconds. Slowly add the oil while the mixture is processing, adding more as needed, until nice and creamy.
  5. Serve and enjoy!
This Creamy Roasted Beet Hummus is gluten-free, dairy-free, vegan and a FAVORITE in our house!  eat-yourself-skinny.com
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Healthy Quinoa with Vegetables

CookingAddic Healthy quinoa with vegetables: spinach, mushrooms, green onions, red bell pepper, and fresh peach (which adds a nice touch of freshness and sweetness!).

Quinoa with vegetables, quinoa recipes, vegetarian recipes

This recipe works well as a side dish or as an easy quinoa salad. It’s vegetarian, gluten free, low fat and low in carbohydrates. Finely sliced sweet peach contrasts nicely with savory ingredients (quinoa and vegetables). This light and lean recipe is perfect for the Summer!

Ingredients
  • 1 pound mushrooms (white or cremini), sliced thinly
  • 3 garlic cloves, minced
  • 1 or 2 tablespoons olive oil
  • 5 green onions, chopped
  • 1 red bell pepper, chopped
  • 5 to 10 ounces fresh spinach (to taste)
  • 2 cups cooked quinoa
  • 1 peach, chopped
  • salt

Read:
Instructions
  1. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and garlic and saute over medium-high heat for about 5 minutes until mushrooms get soft and acquire a nice, golden-brown color. Add chopped green onions, chopped red bell pepper, and mix. Season with salt.
  2. Add fresh spinach to the skillet, reduce heat to low, cover the skillet with the lid and let mushrooms, red bell pepper, and spinach cook for about 1 minute or less, just until spinach begins to wilt. Add 2 cups of cooked quinoa to the skillet and cook on low heat for another minute until spinach wilts even more and quinoa warms up. Season with salt, if needed. Mix in chopped peach, if desired

Quinoa with vegetables, quinoa recipes, vegetarian recipes

ITALIAN LENTIL SOUP

This hearty Italian Lentil Soup recipe is easy to make, naturally gluten-free, and full of the best Italian flavors!



INGREDIENTS:

  • 2 tablespoons extra-virgin olive oil
  • 2 cups diced white onion (about 1 large onion)
  • 1 cup diced carrots (about 2 large carrots, peeled)
  • 1 cup diced celery (about 2 celery stalks, leaves removed)
  • 4 cloves garlic, peeled and minced
  • 7-8 cups vegetable or chicken stock
  • 1 cup rinsed lentils (red, green or brown)
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 2 bay leaves
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon freshly-ground black pepper
  • pinch of crushed red pepper
  • 2 cups roughly-chopped collard greens
  • optional toppings: freshly-grated Parmesan cheese, finely-chopped fresh parsley or basil

DIRECTIONS:

STOVETOP DIRECTIONS:

  1. Heat oil in a large stockpot over medium-high heat.  Add onion, carrots and celery, and saute for 6-7 minutes, stirring occasionally, until the onion is soft and translucent.  Add the garlic and saute for an additional 1-2 minutes until fragrant, stirring occasionally.
  2. Add the stock, lentils, tomatoes, bay leaves, thyme, black pepper, and crushed pepper, and stir to combine.  Continue cooking until the mixture reaches a simmer.
  3. Reduce heat to medium-low and cover the pot partially with the lid.  Keeping the soup at a low simmer, continue cooking for about 25-30 minutes or until the lentils are tender and cooked through, stirring occasionally.
  4. Stir in the collard greens, and continue cooking for 5 minutes or until the greens have softened.
  5. Taste, and season with additional salt and pepper if needed.  Remove the bay leaves.
  6. Serve warm, garnished with optional toppings if desired.
  7. This soup can also be refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months.

SLOW COOKER DIRECTIONS:

  1. Add the first 12 ingredients (through the red pepper) to a large 6-quart slow cooker, and stir to combine.  Cook for 4-5 hours on high or 8-10 hours on low, until the lentils are tender and cooked through.
  2. Stir in the collard greens, and continue cooking for 5 minutes or until the greens have softened.
  3. Taste, and season with additional salt and pepper if needed.  Remove the bay leaves.
  4. Serve warm, garnished with optional toppings if desired.
  5. This soup can also be refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months.

NOTE :
*If making this recipe vegetarian, use vegetable stock instead of chicken.
**If making this recipe vegan, use vegetable stock and omit the cheese.
***If you would like to add meat, I recommend browning 1 pound of Italian sausage in a skillet separately.  Then drain the grease, and stir the sausage into the soup.