dairy free – Page 8 – The Vegan Love Project

Spicy Chickpea Hummus

I make this all the time…so good to have in the house as a quick source of veggie protein for sandwiches, salads, fresh vegetable dipping. It takes less than 5 minutes to make and is a vegan staple. The addition of the fresh chili pepper gives it an unbelievable amount of kick without being overwhelming. I also use RAW tahini, and fresh lemon juice (NEVER bottled) in this recipe- I take the RAW nutrition wherever I possibly can…..YUM.

Spicy Chickpea Hummus

2c Cooked chickpeas

2t ground cumin

1/2t Hungarian paprika

1/2c extra virgin olive oil

2T sesame tahini

1 lemon, juiced

1/4t black pepper

2 cloves garlic, smashed

1t pink salt

1 fresh chili pepper, seeds and all

Place all ingredients into a food processor.

If needed, add a few teaspoons of water to help turn the mixture and help it along. Adjust seasoning to taste

** can be made raw with 2c sprouted chick peas

Curried Ginger Squash Soup

Curried Ginger Squash Soup

1 small onion, minced

2T olive oil

2c sweet squash, roasted or steamed- cooked

2T maple syrup, agave, sucanat

2t curry powder

1/4t turmeric

4c hot water or veggie broth

1 veggie bouillon

3t fresh ginger, grated

1/4t cayenne or fresh hot pepper

1/4t salt

3/4c cashew milk *opt

Bring 4c of water to a boil.

In a large soup pot, add the olive oil and sauté the onions with the sweetener until golden and soft. Add the cooked squash, ginger, curry powder, turmeric, salt, black and red pepper. Continue to sauté until the squash, onions, and spices meld, stirring often. Add the boiling water. Bring to a boil and reduce heat and simmer for 15-20 minutes.

In batches, in a blender or vitamix*, puree the soup with the cashew milk. At this point, the soup is delicious without the cashew milk but the crème can be added to create a wonderfully elegant soup. Adjust the seasonings again after adding the crème.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Coconut Cream Maca Cacao Nib Chip Power Smoothie

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.

Hungarian Vegan “Chicken” Paprikash

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.

Early Fall #NOFAIL Vegetable Soup

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.

Fresh Tomato Basil Sauce

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

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.

Summer Pizza On the Grill

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:

1 ready made pizza crust (or make your own!)
Fresh Pizza Sauce – recipe below
2 tomatoes, thinly sliced
3c fresh arugula, washed and dried
1 lemon, juiced
olive oil
salt and pepper

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.

Sautéed Zucchini, Pablano Pepper & Onions with Pan Toasted Polenta

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.

Simple Smashed Potatoes

Amazing served with pan-fried tempeh and a side of sautéed greens. This will serve 2-4, I always make the whole amount because I love the leftovers. You can use them as a base for a vegetable soup, or pan fry them into little patties- or I am hoping to make fresh Gnocchi with them tomorrow!

Smashed Potatoes

4c thin skinned potatoes, cleaned and scrubbed, skins on and chopped

½ of an onion, sliced

1c water

Salt

Pepper

—

3-4T extra virgin olive oil

3T nutritional yeast

Salt/ pepper to taste

Vegan butter to serve *optional

In a pot over medium high heat, bring the water, potatoes, onions, salt and pepper to a boil. Reduce the heat to low and cook partially covered, allowing the potatoes to steam/ cook until tender- about 10-12 minutes.

Check occasionally to make sure the water has not cooked out completely. If the potatoes are cooked and there is excess water simply drain some out prior to smashing. If the potatoes are not yet cook fully through, add a bit of water and extend the cooking time by just a few minutes more. With the back of a large spoon, (or with my favorite new smash tool), make a mash within the cook pot. The onions will have broken down completely. Add in the olive oil and nutritional yeast and salt and pepper to taste. Feel free to add more oil, more salt, more pepper, more love!