vegenista:


“Mediterranean Quinoa Salad”

Being sick is no picnic, but I am planning a summertime picnic at my favorite bayside spot when I feel better! I am bored & lonely being stuck in the house on such a beautiful day, so I opened my patio door to let some light & fresh air into the kitchen & tested a picnic-worthy recipe that would also give me some nourishment while I am trying to get healthy!
This bright & fresh salad bursts with flavor from grape tomatoes, kalamata olives, lemon juice & spices. The combination of chickpeas & quiona make a complete protein! This would be wonderful for a light summer dinner topped with grilled Gardein, or packed in my picnic basket along side a bottle of crisp Pinot Gris!

1 cup dry quinoa
2 cups water
1 cup sliced grape tomatoes
1/2 English cucumber, peeled & chopped
1/2 cup sliced kalamata olives
1 cup canned chickpeas, rinsed & drained
1 cup chopped spinach
1 1/2 Tbsp. extra virgin olive oil
1/2 lemon, juiced & zested
1 Tbsp. red wine vinegar
1 tsp. dry oregano
1 tsp. sea salt
1/4 tsp. black pepper
1/4 cup fresh basil cut in a chiffonade
Combine the water & quinoa in a medium sized pot & bring to a boil. Reduce heat to simmer & let cook for about 15 minutes, or until the quinoa has absorbed all of the water. Fluff with a fork & set aside.
In a large bowl, combine the sliced tomatoes, olives, cucumber & spinach. Add quinoa & spices & mix well. Drizzle olive oil & lemon juice on top and add fresh basil & lemon zest.
Toss all ingredients together. Serve immediately or store until serving.

Enjoy!

vegenista:

“Mediterranean Quinoa Salad”

Being sick is no picnic, but I am planning a summertime picnic at my favorite bayside spot when I feel better! I am bored & lonely being stuck in the house on such a beautiful day, so I opened my patio door to let some light & fresh air into the kitchen & tested a picnic-worthy recipe that would also give me some nourishment while I am trying to get healthy!

This bright & fresh salad bursts with flavor from grape tomatoes, kalamata olives, lemon juice & spices. The combination of chickpeas & quiona make a complete protein! This would be wonderful for a light summer dinner topped with grilled Gardein, or packed in my picnic basket along side a bottle of crisp Pinot Gris!

  • 1 cup dry quinoa
  • 2 cups water
  • 1 cup sliced grape tomatoes
  • 1/2 English cucumber, peeled & chopped
  • 1/2 cup sliced kalamata olives
  • 1 cup canned chickpeas, rinsed & drained
  • 1 cup chopped spinach
  • 1 1/2 Tbsp. extra virgin olive oil
  • 1/2 lemon, juiced & zested
  • 1 Tbsp. red wine vinegar
  • 1 tsp. dry oregano
  • 1 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/4 cup fresh basil cut in a chiffonade
  1. Combine the water & quinoa in a medium sized pot & bring to a boil. Reduce heat to simmer & let cook for about 15 minutes, or until the quinoa has absorbed all of the water. Fluff with a fork & set aside.
  2. In a large bowl, combine the sliced tomatoes, olives, cucumber & spinach. Add quinoa & spices & mix well. Drizzle olive oil & lemon juice on top and add fresh basil & lemon zest.
  3. Toss all ingredients together. Serve immediately or store until serving.

Enjoy!

+
: Vegenista's "Summertime Scramble" Recipe

vegenista:

The photo I posted of my tofu scramble yesterday was a favorite of many of my tumblr buddies, so I am sure you are all anxious for the promised recipe!

By the way, I hit 1300 tumblr followers today & I am absolutely “over the moon” (I’ve been waiting for the perfect moment to throw in…

+
gastrogirl:

light and bright quinoa salad.

gastrogirl:

light and bright quinoa salad.

+
veganexperience:

Spicy Asian Peanut-Ginger Noodles
Made this for dinner the other night and had leftovers tonight. This is my fave Peanut Noodle recipe. Used WW recipe builder and based on my noodles and peanut butter and no peanuts for garnish.. 8 WW points per serving. (I also used Brown Rice sugar instead of agave)

veganexperience:

Spicy Asian Peanut-Ginger Noodles

Made this for dinner the other night and had leftovers tonight. This is my fave Peanut Noodle recipe. Used WW recipe builder and based on my noodles and peanut butter and no peanuts for garnish.. 8 WW points per serving. (I also used Brown Rice sugar instead of agave)

+
yummyvegan:

Flaky apple turnovers. I’d make them without the apples though. Just enjoy them as mini croissants of some sort with delicious organic coffee. Mmmmm. Recipe here.

yummyvegan:

Flaky apple turnovers. I’d make them without the apples though. Just enjoy them as mini croissants of some sort with delicious organic coffee. Mmmmm. Recipe here.

+
toahappyheart:

click the picture above for a delicious and creamy recipe for a coco-almond quinoa risotto with saffron mushroom gravy!

toahappyheart:

click the picture above for a delicious and creamy recipe for a coco-almond quinoa risotto with saffron mushroom gravy!

+
callmealison:

People keep asking for my cupcake recipe, so here it is! I can’t find the recipe I used (someone else’s) the first time I made these, but I’ve changed it around since then anyway.MY NEW AND IMPROVED CHOCOLATE CHIP CUPCAKE RECIPEINGREDIENTS:1 cup almond (or other non-dairy) milk1 teaspoon apple cider vinegar1/2 cup grandulated sugar1/3 cup canola oil2 teaspoons vanilla extract1 cup all-purpose flour1/3 cup cocoa powder (I use Hershey’s)3/4 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon salta bunch of Ghirardelli semi-sweet chocolate chipsINSTRUCIONS:1. Preheat the oven to 350F and fill your cupcake tray with paper liners.2. In a medium-sized bowl, whisk together non-dairy milk and apple cider vinegar. Let ‘em stand for a few minutes so they curdle.3. Add in sugar, oil, and vanilla and whisk until foamy.4. In a large bowl, mix together flour, cocoa, baking soda, baking powder, and salt.5. Add wet ingredients to dry and mix until there are no ginormous lumps or bumps.6. Throw in a BUNCH of chocolate chips. Like, a LOT.7. Pour mixture into liners, filling the cups 3/4 of the way. Since the cupcakes are vegan, you get to lick the bowl :)8. Bake 18-22 minutes (use the toothpick trick to see if they’re done). Makes 12 moist, delicious, chocolate-y cupcakes. * Wait until they’re cool to frost them or the frosting will melt right off!OREO BUTTERCREAM FROSTING RECIPEINGREDIENTS:1/2 cup Earth Balance1/2 cup non-hydrogenated (be good to your body) shortening. Whole Foods!3.5 cups (approx. 1 1-lb bag) powdered sugar1/2 cup plain or vanilla almond (or other non-dairy) milk2 teaspoons vanilla extract10-15 chocolate sandwich cookies (I use Newman-O’s - no hydrogenated oils - but Oreos work too)INSTRUCTIONS:1. Beat together Earth Balance and shortening until fluffy. Add the sugar, beat more!2. Add the non-dairy milk and vanilla and beat 2-3 minutes until it’s super fluffy.3. Mash up the cookies and mix ‘em in to the frosting.* This makes a LOT of frosting, so unless you’re piping it on I’d suggest cutting the measurements in half or using a little bit less of everything.4. Frost those buggers!ENJOY :)~ Ally

callmealison:

People keep asking for my cupcake recipe, so here it is! I can’t find the recipe I used (someone else’s) the first time I made these, but I’ve changed it around since then anyway.

MY NEW AND IMPROVED CHOCOLATE CHIP CUPCAKE RECIPE

INGREDIENTS:
1 cup almond (or other non-dairy) milk
1 teaspoon apple cider vinegar
1/2 cup grandulated sugar
1/3 cup canola oil
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder (I use Hershey’s)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
a bunch of Ghirardelli semi-sweet chocolate chips

INSTRUCIONS:
1. Preheat the oven to 350F and fill your cupcake tray with paper liners.
2. In a medium-sized bowl, whisk together non-dairy milk and apple cider vinegar. Let ‘em stand for a few minutes so they curdle.
3. Add in sugar, oil, and vanilla and whisk until foamy.
4. In a large bowl, mix together flour, cocoa, baking soda, baking powder, and salt.
5. Add wet ingredients to dry and mix until there are no ginormous lumps or bumps.
6. Throw in a BUNCH of chocolate chips. Like, a LOT.
7. Pour mixture into liners, filling the cups 3/4 of the way. Since the cupcakes are vegan, you get to lick the bowl :)
8. Bake 18-22 minutes (use the toothpick trick to see if they’re done). Makes 12 moist, delicious, chocolate-y cupcakes.
* Wait until they’re cool to frost them or the frosting will melt right off!


OREO BUTTERCREAM FROSTING RECIPE

INGREDIENTS:
1/2 cup Earth Balance
1/2 cup non-hydrogenated (be good to your body) shortening. Whole Foods!
3.5 cups (approx. 1 1-lb bag) powdered sugar
1/2 cup plain or vanilla almond (or other non-dairy) milk
2 teaspoons vanilla extract
10-15 chocolate sandwich cookies (I use Newman-O’s - no hydrogenated oils - but Oreos work too)

INSTRUCTIONS:
1. Beat together Earth Balance and shortening until fluffy. Add the sugar, beat more!
2. Add the non-dairy milk and vanilla and beat 2-3 minutes until it’s super fluffy.
3. Mash up the cookies and mix ‘em in to the frosting.
* This makes a LOT of frosting, so unless you’re piping it on I’d suggest cutting the measurements in half or using a little bit less of everything.
4. Frost those buggers!

ENJOY :)

~ Ally

+
veganxlicious:

findvegan:
Vegan Peanut Butter Cup Cupcake, pb cup baked in!

veganxlicious:

findvegan:

Vegan Peanut Butter Cup Cupcake, pb cup baked in!

+
vegelutions:

Cherry Cardamom Scones - Source
Ingredients:
1/2 cup + 2 Tbsp almond milk
1 tsp apple cider vinegar (unfiltered preferred)
1 cup all-purpose flour
1/2 cup whole wheat flour
1 Tbsp baking powder
1/4 tsp sea salt
1/4 cup evaporated cane sugar
1/4 tsp ground cardamom
1/8 tsp ground cinnmon
1/4 cup applesauce
1 Tbsp canola oil
1/2 tsp vanilla extract
3/4 cup dried cherries, chopped
1/2 cup chopped almonds, for topping (optional)
Directions:
Preheat oven to 350°F and line a baking sheet with parchment paper.
Stir together almond milk and vinegar and set aside to curdle (making vegan buttermilk).
In a large bowl, combine flours, baking powder, salt, sugar, cardamom and cinnamon. 
Stir in applesauce with a fork until mixture is crumbly. Use your hands if you have to! 
Make a well in the center of the flour mixture and add the almond milk mixture, canola oil and vanilla. 
Stir until just combined, then fold in cherries. 
Using a 1/4 cup measuring cup, scoop batter onto the baking sheet, leaving approximately 1/2 inch between scones.
Top each scone with a bit of chopped almonds, if using, patting down gently. 
Bake 25-27 minutes or until lightly browned around the edges and the almond topping is lightly toasted.
Serve immediately or cool to room temperature and freeze for up to a month.

vegelutions:

Cherry Cardamom Scones - Source

Ingredients:

  • 1/2 cup + 2 Tbsp almond milk
  • 1 tsp apple cider vinegar (unfiltered preferred)
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 Tbsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup evaporated cane sugar
  • 1/4 tsp ground cardamom
  • 1/8 tsp ground cinnmon
  • 1/4 cup applesauce
  • 1 Tbsp canola oil
  • 1/2 tsp vanilla extract
  • 3/4 cup dried cherries, chopped
  • 1/2 cup chopped almonds, for topping (optional)

Directions:

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Stir together almond milk and vinegar and set aside to curdle (making vegan buttermilk).
  3. In a large bowl, combine flours, baking powder, salt, sugar, cardamom and cinnamon. 
  4. Stir in applesauce with a fork until mixture is crumbly. Use your hands if you have to! 
  5. Make a well in the center of the flour mixture and add the almond milk mixture, canola oil and vanilla. 
  6. Stir until just combined, then fold in cherries. 
  7. Using a 1/4 cup measuring cup, scoop batter onto the baking sheet, leaving approximately 1/2 inch between scones.
  8. Top each scone with a bit of chopped almonds, if using, patting down gently. 
  9. Bake 25-27 minutes or until lightly browned around the edges and the almond topping is lightly toasted.
  10. Serve immediately or cool to room temperature and freeze for up to a month.
+
vegenista:


“The Bitchin’ Bowl” - Red quinoa, black beans, corn, cherry tomatoes, shredded cabbage, avocado, & a dollop of “Spicy Chipotle Bitchin’ Sauce”

I’ve been seriously obsessed with locally made Bitchin’ Sauce since I discovered it a few weeks ago at the Farmers’ Market. My first container lasted all of two days! This stuff is seriously addicting!
Last week I picked up the “Spicy Chipotle” flavor & wanted to make my own version of owner Ryan’s “Bitchin’ Bowl.” His suggestion - “slather the sauce over warm brown rice or quinoa & black beans, & then top it with avocado, tomatoes, cilantro, & jalapenos.” For my version, I used the ingredients listed above & then added several dashes of hot sauce, of course!
Super-duper bitchin’ & delish! The possibilities are endless here, so have at it! 

vegenista:

“The Bitchin’ Bowl” - Red quinoa, black beans, corn, cherry tomatoes, shredded cabbage, avocado, & a dollop of “Spicy Chipotle Bitchin’ Sauce”

I’ve been seriously obsessed with locally made Bitchin’ Sauce since I discovered it a few weeks ago at the Farmers’ Market. My first container lasted all of two days! This stuff is seriously addicting!

Last week I picked up the “Spicy Chipotle” flavor & wanted to make my own version of owner Ryan’s “Bitchin’ Bowl.” His suggestion - “slather the sauce over warm brown rice or quinoa & black beans, & then top it with avocado, tomatoes, cilantro, & jalapenos.” For my version, I used the ingredients listed above & then added several dashes of hot sauce, of course!

Super-duper bitchin’ & delish! The possibilities are endless here, so have at it! 

+


powered by tumblr | themed by fusels