Coconut Cream Maca Cacao Nib Chip Power Smoothie
1c almond or cashew nut milk
1T hemp seed
2t raw agave or raw local honey
1T raw Coconut Manna
1T Maca powder
2T cacao nibs
1T chia seeds
1t vanilla
1scoop protein powder
—
1c ice
Blend all ingredients together except the ice and process until smooth- taste and adjust if needed
Add the ice and blend just until smooth.
Roasted Breakfast Potatoes
4 thin skinned potatoes, washed and scrubbed, skin on
3T-1/4c extra virgin olive oil
2t chili powder
1-1/2t sweet paprika (Hungarian)
1t pink salt
1T vegan butter *optional
¼t fresh black pepper
Preheat the oven to 400 degrees
Slice the potatoes lengthwise and then into thirds, cutting pieces no larger than 1 1/2-inch cubes.
In a saucepan, place potatoes with a little salt and add water to cover just up to ½ of the potatoes. Cook over medium-high heat for 10-12 minutes.
Drain well and transfer to a bowl.
Toss with the olive oil, spices and seasonings. Pour into a shallow baking dish and drizzle with a bit more olive oil and a little and drop small pieces of vegan butter throughout. Sprinkle with more salt and pepper. Bake for 45 minutes, toss the potatoes around in the pan a bit and then reduce the heat to 375 and roast for an additional 30 minutes or until edges are crisped and golden. Serve immediately.
This is a stove top version of my Grandmother’s traditional Hungarian dish that was one of my most favorites growing up. My grandma would cook whole chicken legs in white rice bathed in oil, with onions and a ton of Hungarian paprika. My mom would kid that in order to make this properly, you need a full gallon of oil. If you are not interested in using a “fake” chicken product, or would like this dish to be gluten free, chickpeas replace the “chicken” in this dish remarkably well; it is equally delicious although not as familiar as what I grew up on. I served this with a huge side of Sautéed Kale.
Vegan Chicken Paprikash
1 pound vegan chicken pieces, drained (I use Westsoy)
1/2t pink Salt
1/2t black pepper
3 tablespoons olive oil
1 large onion, medium dice
1 clove garlic, smashed and minced
4c Water
2T Hungarian paprika
3c sprouted brown rice, pre-cooked OR 1 1/2 basmati or Carolina rice un-cooked
1 bouillon cube or replace the water with veggie broth
In a large heated pot, sauté ¼ of the onion in 1 T of oil until golden and just brown. Add the fake chicken and sauté until and heated through and it has a little bit of color on it- then remove it from the pan and set aside. In the same pan add the remaining onions and olive oil and sauté for 6-8 minutes. Add in the paprika, salt, pepper and the bouillon cube and continue to sauté until the onions are soft and translucent. Add the cooked rice and add back in the chicken, and add 4 cups of water. Bring to a boil and then reduce the heat to low. Cook partially covered for an additional 30-40 minutes stirring minimally. Turn off the heat and let sit for 10 minutes undisturbed prior to serving.
All of the vegetables are happening now, everything was either from my garden or local from the farm market. I had made the chickpeas earlier in the week so I had some in the fridge- another bean would fare well. I had sprouted the rice the day before and cooked it to have it in the house. This recipe would be a great way to use up simple leftovers you may have on hand. Any combination of vegetables would be delicious in this, the addition of sautéed greens versus adding them fresh is a boost of flavor for the soup.
Early Fall Vegetable Soup
1 carrot, sliced on the diagonal
½ onion, medium dice
1 stalk celery, sliced on the diagonal
1 clove garlic, smashed, minced
1 small thin skinned potato, medium dice
1/4t cayenne pepper or ¼ of fresh hot pepper
1/2c chickpeas, cooked
2T extra virgin olive oil
½ ear corn off the cob
2c kale, sautéed or raw
1/2c brown rice, cooked
4c boiling water
2T fresh herbs *optional
Salt
Pepper
Bring 6c of water to a boil- in case you need more.
In a large soup pot, add the olive oil and sauté the onions and garlic until golden and soft. Add the carrots, celery, salt, black and red pepper. Continue to sauté until the veggies turn bright, stirring often. Add the chickpeas, potatoes and the rice, mixing them into the vegetables. Add the boiling water and bring to a boil and reduce heat and simmer for 30-40 minutes. In the last 5 minutes of cooking, add the fresh corn and kale.
Adjust the seasonings before serving.
This is a recipe based off of a Simple Treats Chocolate Cake. This cake has a delicious rich chocolatey taste, made with whole grain barley flour and no wheat. The recipe is super straight forward and amazing with this vegan Buttercream Frosting. I used cocoa powder for the cake and RAW cacao powder for the frosting- who says sugar can’t have a superfood kick to it. Let the cake cool entirely before frosting it with room temperature buttercream. You can also make the cake a day in advance and place it in the fridge or freezer until you are ready for frosting.
Chocolate-Chocolate Cake
Dry:
1-1/2c barley flour
1/2c cocoa powder
1/2c coconut sugar (palm sugar) maple sugar or sucanat
1t baking soda
1t baking powder
1/2t salt
—
Wet:
1/4c canola oil
1/4c maple syrup
1/2c cashew nut milk
1T vanilla
1t chocolate extract
1t apple cider vinegar
—
Preheat the oven to 350 degrees.
Sift all of the dry ingredients together in a large mixing bowl, except for the sugar.
Combine all of the wet ingredients in a small bowl.
Mix the wet into the dry and pour into a well-oiled pan. Bake for 35 minutes. Rotate the pan and continue to bake for another 10-12 minutes. Cake is done when a knife or cake tester comes out clean from the middle.
Cacao Hazlenut ButterCream Frosting
3/4 c vegan butter
3/4c vegan shortening
1/2c cacao OR cocoa powder
2-1/2c powdered sugar
1t vanilla extract
1t hazelnut extract
1t chocolate extract
1T cashew nut milk
In a medium-large mixing bowl, using an electric hand mixer, or by hand if you are ambitious, cream the powdered sugar with the vegan shortening until mixture is thick, fluffy and well combined. Add the cashew nut milk, cocoa powder and the flavorings, and continue to mix until smooth.
These are INCREDIBLE. I used the leftovers from the Smashed Potatoes, with just a little bit of flour, these transform into one of my most favorite Italian delicacies. Gnocchi gone bad are just not a good scene, heavy, clumps of dough that stay with you long after you’ve eaten them- THESE WERE NOT THOSE GNOCCHI!. They were light and had the perfect dumpling like texture. I tossed them with a Fresh Tomato Basil Sauce and they only thing that was unfortunate about this meal was that there were ZERO leftovers.
Potato Gnocchi
2c mashed potatoes, or leftover smashed potatoes
3/4c organic unbleached flour + for dusting
1T extra virgin olive oil
Salt and pepper to taste
3T organic cornmeal
In a large bowl, re-smash the potatoes, making sure there are no lumps. Add the flour, olive oil, salt and pepper into the bowl and with clean hands, form everything into a ball of dough.
Turn out the dough onto a clean surface lightly covered in cornmeal. Cut the dough into two.
Work one half at a time by rolling it with both hands into a ½” thick rope. With a pastry cutter, cut ½” pieces on the bias.
Gently roll each piece and pinch the ends towards each other and place on a plate lightly coated in cornmeal. Do this until all of the dough is used.
In batches, drop the gnocchi into heavily salted boiling water and scoop out with a slotted spoon after they rise to the surface.
If not using right away, or if you have more than you can eat or you made extra, place the plate of gnocchi in the freezer. Once partially frozen, transfer them into a storage container like a baggie or glass container to keep for a later day.
Fresh Tomato & Basil Sauce
2 cloves garlic, smashed and minced
4c tomatoes, diced
1/4c fresh basil, lightly packed, chopped
1/4t black pepper
1/4c water
1/2-1 fresh cherry bomb, chili or other hot pepper, minced
1/3c extra virgin olive oil
1t salt or to taste
In a skillet, add the olive oil and sauté the garlic until golden and soft. Add the tomatoes, parsley, salt, black and red pepper. Allow the tomatoes to break down and to come to a boil. Reduce heat and simmer for 5-10 minutes. In the last 5 minutes of cooking, add the fresh basil.
At this point, the sauce is delicious as is or can be pureed to create a smoother sauce.
Avocado Tomato Toast/ Open Faced Sandwich
1/2 ripe avocado
1/2 lemon, juiced
1T extra virgin olive oil
salt and pepper
1 small, ripe tomato, thinly sliced
1 large slice whole grain or Gluten-free Bread
Toast the bread. In a small bowl, smash the avocado with the lemon juice and olive oil. Season with salt and pepper to taste.
When the toast is ready, spread the avocado over the entire piece. Top the avocado with the tomato slices. Drizzle with more olive oil and sprinkle with more salt and pepper. Eat immediately.
SO.YUM.
So yesterday was unbearably hot, the day before I had a fire going, so needless to say my food plan got confused. My plan was to whip up some Gnocchi’s with my leftover smashed potatoes but there was no way I was gonna be in the kitchen over boiling anything. I had stopped at Walker Farm earlier in the day and picked up a locally made, organic, par-cooked pizza crust, a gorgeous pint of tomatoes and some fresh arugula. I made a fresh sauce, sliced more fresh tomatoes and put the whole thing on the grill. HOLY CRAP was this pie delicious. I would venture to say one of the best pizza experiences without cheese that I have ever had. It was never even missed there was so much goodness happening with each bite.
What you will need:
Heat up the grill, keep it on high until cook time.
Place the crust on foil. Ladle the fresh, slightly cooled sauce over the base of the pie. Then layer on the fresh tomato slices. Drizzle with olive oil and sprinkle with salt and pepper.
Lower the heat on the grill to about medium low and place the pie on the grill. Close the cover and let cook for 8-10 minutes, checking in in the first few minutes to gauge the temperature, making sure not to burn the bottom of the crust before the whole pie is cooked.
In a large bowl, add the arugula, use the juice of one whole lemon, drizzle in about 1-2T of olive oil, salt and pepper and toss. Set aside.
Remove the pie from the grill when the crust is just golden around the edges. Top it with the fresh Arugula salad. Slice and eat IMMEDIATELY…..
SO FRICKEN DELICIOUS.
Fresh Tomato & Basil Pizza Sauce
1 clove garlic, smashed and minced
2c fresh ripe tomatoes, diced
1/4c fresh basil, lightly packed, chopped
1/4t black pepper
2T extra virgin olive oil
1t salt or to taste
In a skillet, add the olive oil and sauté the garlic until golden and soft. Add the tomatoes, salt, black and red pepper. Allow the tomatoes to break down and to come to a boil. Reduce heat and simmer for 5-10 minutes. In the last 5 minutes of cooking, add the fresh basil.
At this point, the sauce is delicious as is or can be pureed to create a smoother sauce.
All of this taken is out of the garden so the flavors are NOW. Delicious, spicy and just a bit sweet from the onions and squash. Fresh corn in this would be killer. I had this with Smashed Potatoes and Pan Fried Tempeh as a meal….DELISH.
Sautéed Zucchini, Pablano Pepper & Onions with Pan Toasted Polenta
1 medium zucchini or 2 smaller- thinly sliced
½ an onion red or white, thinly sliced
1 Pablano pepper, sliced
1/2t pink salt
1/4t black pepper
2T olive oil
1/2t chipotle powder
3T yellow cornmeal (I use locally ground)
In a large sauté pan over medium high heat, add the olive oil and brown onions and pan fry until toasted on the edges. Add in the squash slices and peppers and toss quickly in the pan to coat and then let the vegetables sit for 1-2 minutes to gain some color. Sprinkle in the corneal and then toss around the pan again until the corneal is just toasted and golden. Salt and pepper to taste. Serve immediately.
The Vegan Love Project 