fricken delicious – Page 4 – The Vegan Love Project

Zucchini & Buckwheat Noodle Salad

A mix of fresh, raw and wholesome, nutrient dense cooked yum in a bowl. Feel free to add more crisp vegetables like sprouts, grated carrots, snow peas, fresh mushrooms etc. Fast, quick, easy and uncomplicated, this dish packs a filling, nutritious bite in no time at all.

Noodles

1 Pound of 100% buckwheat soba

1 zucchini squash- spirulized ( you will need a spirulizer for this!

1/4 red pepper, minced or small dice

Salad Greens

I used red leaf lettuce in chiffonade or thinly sliced

toss with lemon juice

1 t hot sesame oil

salt & pepper

Set aside in serving bowl

Soba Sauce

I make a lot of this and have it in the fridge ready to go at ALL TIMES. Perfect quick toss for noodles or for dipping.

1/2c tamari

1/4c mirin

1″ piece of fresh ginger, grated or thinly sliced

1 clove garlic, smashed and minced

2t hot sesame oil

1T water- if needed

Bring a pot of salted water to a boil. Add the soba and cook until al dente. Rinse well with fresh water, then drain and set aside.

Spirulize the squash, salt with about 1/2t pink salt and set in a colander in the sink for several minutes to soften.

In a large bowl, toss the cooled buckwheat noodles with the zucchini noodles and add your preference of Soba Sauce (to taste).

In a serving bowl, add the shredded greens (and any other fresh veggies you would like to your noodle bowl!) and the layer on a serving of dressed noodles. Top with the minced red pepper and serve warm or cold. FRICKEN DELICIOUS.

Buckwheat Soba with Ginger Sesame Bok Choy

Buckwheat is totally grain free, and gluten free, it’s a fruit seed that is in the rhubarb family! It is an excellent source of protein as well as many other important nutrients which help to regulate blood sugar and keep you feeling full at the same time. This dish is super delicious and fast to prepare- these noodles are good either hot or cold. Don’t over cook them! (taste them along their journey!)

1 pound of 100% buckwheat soba

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1-2 heads of baby bok choy, washed and thinly sliced

1 clove garlic, smashed and minced

1″ fresh ginger, grated or thinly sliced

1T coconut oil

2t hot sesame oil

fresh scallions and/or fresh jalapeño to taste

1-2T tamari

1T mirin

Salt and pepper to taste

Bring a pot of salted water to a boil. Add the soba and cook until al dente. Rinse well with fresh water, then drain and set aside.

In a large skillet, heat up the coconut oil, sauté the garlic, ginger and hot pepper just until golden. Add the sliced bok choy and sauté just until bright green. Deglaze with mirin, sauté for an additional minute or so and then add in the tamari and hot sesame oil. Toss in the cooked noodles and stir through to combine everything well. Serve hot or cold.

Cheddar Cheesy Broccoli Soup

Cheddar Cheesy Broccoli Soup

1 head broccoli, medium dice, florets and stalks separated

1 onion, medium dice

1c cooked brown rice *optional

1t chipotle powder

1/2t smoked salt or pink salt

1/4t fresh black pepper

1T raw agave or maple syrup

1T coconut or olive oil

4c water

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Raw Cheddar Cheesy Sauce

1/2c raw cashews

1/4c water

½ red bell pepper

1t chipotle powder

2T nutritional yeast

1T coconut oil or olive oil

1T mellow miso paste

1t brown rice vinegar

1t ume vinegar or lemon juice

Salt and black pepper to taste

In a blender or food processor, place all of the ingredients and blend until smooth. This can be stored as a dip, a spread or as a cream base for soups!

Bring 6 cups of water to a boil (if you should need more water)

Soup Base:

In a large soup pot, add the oil and sauté the onions with the broccoli stalks until golden and soft. Add the salt, black and red pepper, sweetener and rice if using, sautéing for another 4-5 minutes. Add 4 cups of water and bring to a boil. Add the broccoli florets, reduce heat and continue to simmer until the broccoli has softened and turned bright green. Turn the heat off. With an immersion blender or in batches in a blender, partially puree the broccoli soup; I like to see some broccoli. Add in desired amount of cheddar cheese cream- 1/4c or more and blend well. Serve immediately with more nutritional yeast.

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

Mint Julep Coconut Power Smoothie- Omega 3 Blast

Mint Julep Coconut Power Smoothie- Omega 3 Blast

1c almond milk

1T hemp seed

1T Golden flax seeds

2t raw agave or raw local honey

1/2c raw Coconut

1T chia seeds

1/2t peppermint extract

1 generous handful of fresh spinach

1t vanilla

1T coconut oil

1 scoop protein powder

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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.

Cheddar Cheesy Zucchini Pappardelle

Because it is still apparently winter this late in March, I decided I needed something warming so I am slightly cooking the zucchini- you can definitely eat the noodles raw by salting them and setting them in a food dehydrator for a 1/2 hour or just set aside for 15-20 minutes so they soften. I pan fried the onion and garlic in 1T of coconut oil then quickly sautéed the noodles. Then the sauce and voila! Cheddar Cheesy Zucchini Pappardelle! THIS IS AWESOME.

Cheddar Cheesy Zucchini Pappardelle

1T coconut oil

1/2 onion thinly sliced

1 clove garlic, smashed and thinly sliced

1 zucchini per person, prepared as so;

Prepare the zucchini-

Using a vegetable peeler, create thin slices from the squash. Salt, pepper and set aside.

Prepare the sauce.

Raw Cheddar Cheesy Sauce

1/2c raw cashews

1/4c water

½ red bell pepper

1t chipotle powder

2T nutritional yeast

1T coconut oil

1T mellow miso paste

1t brown rice vinegar

1t ume vinegar or lemon juice

Salt and black pepper to taste (I used a pinch Smoked Salt)

In a blender or food processor, place all of the ingredients and blend until smooth. Use over raw or cooked vegetables!!!

Saute the onions and garlic in the coconut oil until golden and browned. Add the squash and sauté just until al dente.

Immediately toss with 2-3T of the Cheddar Cheese sauce and enjoy!

Pasta Con Tanti Funghi alla Crema / Pasta with Many Mushrooms Cream Sauce

Pasta with Many Mushrooms Cream Sauce

I made this pasta on my birthday and I am telling you, NO ONE, unless they were crazy, would miss the dairy, butter, or cheese in this recipe. The cashews offer a super creamy, velvety texture; paired with the divine savory intensity of the mushrooms is SUPER FRICKEN YUM. Shitake, porcini, and maitake mushrooms are going to lend the most flavor, however, the combo of onion, garlic, mushroom and wine is LEGENDARY and I wouldn’t be to concerned about your selection. Clearly the above picture was prior to me getting the parsley on it- the parsley adds a level of freshness that is SO YUM, but not required. I have even squeezed fresh lemon into the mix prior to serving- it brightens the deliciousness up but is so not necessary. You could totally make this as a fettucini or linguine, just be sure to thin the sauce a bit so that the mix isn’t too heavy for the pasta. Oh, also…crack a TON of black pepper into the mis ALL ALONG THE WAY.

HAVE FUN!!! I LOVE THIS DISH!

4c mixed fresh mushrooms (shitake, maitake, crimini, portobellos, button), thinly sliced

3T extra virgin olive oil

1 medium onion, thinly sliced

2 cloves garlic, smashed and minced

1c white wine

1t smoked salt *optional (can use reg pink salt)

1t smoked chipotle powder *optional or 1/2t red pepper flakes

Fresh cracked black pepper- LOTS OF IT

1/4c fresh parsley, minced- reserved for end

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1c raw cashews

2T nutritional yeast

1 clove garlic

1T mellow miso paste

1t ume vinegar

1t brown rice vinegar

1-2c water

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1-pound gluten free pasta- rigatoni, linguine or farfalle- cooked al dente

tossed in 1T vegan butter or olive oil

In a large, heated, skillet or cast iron pan, over medium heat, add the olive oil, hot pepper and onions and sauté until they onions begin to soften. Add the minced garlic and the sliced mushrooms and sauté until the mushrooms have a golden crust on the edges. Add the wine and sauté and move the mix quickly around the pan. Season the mushroom mixture with salt and pepper to taste. Remove about 1 cup of the mushrooms and set aside.

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In a blender, add the cashews, garlic clove, miso, vinegars and about a ½ cup of water to get the mix blended. Process until smooth and taste- it should be on the saltier side, you will be adding more water to the sauce.

Add about another cup of water to the cream mixture to thin it out. Add the cream to the mushrooms remaining in the skillet and over medium low heat, incorporate the mushrooms into the cream sauce., add water if it seems to thick, if it seems to watery, let some of the water cook out, gently stirring frequently.

Add the cooked pasta into the skillet of cream sauce and cook just until heated through. Finish with a little bit of vegan butter or olive oil and add in the fresh parsley. Serve immediately. FRICKEN UNBELIEVABLY DELICIOUS.

Sticky Sesame Ginger Tempeh

This is so delicious, fast and easy to make. I eat this with sprouted quinoa or brown rice with a big side of fresh or sautéed greens.

SO FRICKEN YUM.

Sticky Sesame Ginger Tempeh

1 package of tempeh, cut in half, then evenly into slices

1large clove garlic, smashed and minced

3T extra virgin olive oil

2” piece of fresh ginger, grated

2T unhulled sesame seeds black or white

2T shoyu or tamari

1t hot sesame oil

3T grade B maple syrup or agave

In a large cast iron skillet or frying pan, heat up over medium heat, add the oil and the garlic and distribute the garlic around the pan- add in the tempeh, face down neatly in the pan.

Pan fry for about 2-3 minutes or until browned, then flip- add more oil if the pan is dry, and continue to pan fry until the 2^nd side is golden brown.

Add in the sesame seeds, grated ginger, and the hot sesame oil and turn the heat up to medium high and then deglaze the hot pan with the shoyu/tamari- toss the tempeh in the pan until the pan is dry and all of the sauce is coating the tempeh. Add the maple syrup all over the top and toss quickly to coat. Cook only until the maple syrup begins to caramelize and thicken, about 1-2 minutes. Turn out into a serving dish.

CAREFUL NOT TO TASTE OFF OF ANY SPOONS! CARAMEL IS REALLLLLY HOT AND STICKY!

Coconut Cinnamon Cream Power Smoothie

Coconut Cinnamon Cream Power Smoothie

1c fresh coconut meat or 2T coconut manna

1T coconut oil

1t cinnamon

1T chia seeds

1T hemp seeds

1 scoop protein

2t coconut sugar or raw honey

1c nut milk

1t vanilla

1c ice

Blend all ingredients together except the ice until smooth. Taste and adjust sweetness etc.

Add the ice and blend just until smooth.

Peanut Butter Power Smoothie

Peanut Butter Power Smoothie

1c nut milk

1T coconut oil

2t raw agave or raw local honey

2T peanut butter

1t vanilla

1scoop protein powder

1T chia seeds

1T hemp seeds

pinch Himalayan sea salt

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.

Kichari (Lentil Rice DELICIOUSNESS)

Ellen’s Kichari (lentil & rice porridge)

Kichari means mixture, usually of two grains. “Kichari may well be the most perfect therapeutic recipe of all because it detoxifies the entire system, while kindling the body’s digestive fires called agni.” This recipe is nourishing and easy to digest, and can literally be paired down to just the rice and beans and still be utterly satisfying. It can be eaten more on the soupy side or as a thicker porridge. SO.SIMPLE.SO.GOOD.

Wheat-free, Gluten-Free

1c red lentils or yellow (dahl), washed and drained

1c white basmati rice

1 medium onion, diced

1t turmeric

1T fresh ginger, sliced or grated/ or 1t dried

1t mustard seeds

1t cumin seeds or 2t ground cumin

1/2t black pepper

1t pink salt

3T extra virgin olive oil

6c boiling water

1t salt or to taste

Bring 6c of water to a boil, more if needed

In a large soup pot, toast the spices (cumin, mustard seeds, pepper, turmeric, salt and ginger- if using dried) until aromatic. Add the olive oil and sauté the onions, and fresh ginger until golden and soft. Add the rice and coat well in the spice mixture. Add in the lentils and cover with the hot water. Bring to a boil and reduce heat and simmer for 30-40 minutes, uncovered, adding additional water if needed and or desired, stirring occasionally. In the last 10 minutes of cooking.

Adjust the seasonings before serving. If there is excess water, cover the pot to allow it to be absorbed. Serve optionally with fresh cilantro.