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Author: PatagoniaLlami

  • Healthy Vegan Yoga Bowl

    Healthy Vegan Yoga Bowl

    recipe image

    Hannah Hoskins|

    Healthy Vegan Yoga Bowl

    This virtuous bowlful of veggies, pulses, spices, and herbs is a healthy dinner. Any leftovers will be perfect for lunch the next day.This recipe is courtesy of Green Kitchen Stories.

    Yoga Bowl

    • 1 tablespoon coconut oil
    • 1 yellow onion, diced
    • 2 cloves garlic, minced
    • 2 tablespoon fresh ginger, minced
    • 1/2 teaspoon dried chile flakes
    • 1 teaspoon ground cayenne
    • 1 teaspoon ground cinnamon
    • 1 broccoli, cut into bite-size pieces
    • 2 large carrots, cut into bite-size pieces
    • 1/2 fennel, thinly sliced
    • 1 zucchini, cut into bite-size pieces
    • 800 milliliter canned plum tomatoes
    • 1/2 cup red lentils, rinsed
    • 1/2 cup cooked kidney beans or chickpeas
    • 1 handful fresh cilantro
    1. Put a large pan over a high heat. Melt coconut oil, and add onion and garlic. Lower the heat and cook for a few minutes until the onions have softened.
    2. Add ginger, chile, cayenne, and cinnamon. Stir constantly so they don’t burn.
    3. When the spices smell fragrant, add the remaining ingredients, apart from the beans and the herbs. Cover and simmer until the lentils are cooked and the vegetables are tender, approximately 30 minutes. If it is too dry, add a little water.
    4. Add beans and herbs and let simmer for two more minutes.

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  • Gluten-Free Vegan Stuffed Potatoes

    Gluten-Free Vegan Stuffed Potatoes

    recipe image

    Vicky Cohen and Ruth Fox|

    Gluten-Free Vegan Stuffed Potatoes

    If you’re familiar with Lebanese food (and Middle Eastern cooking in general), you may have noticed it is really big on stuffing things: vegetables, sweet and savory doughs, leaves… You name it, we find a stuffing for it.
    When we were kids, our dad used to bring fresh tomatoes, peppers, zucchini, and eggplant from the garden. Then our mom would stuff them with a traditional mixture of rice and ground meat and cover it with some sort slightly sweet, sour sauce with lots of lemon juice and pomegranate molasses. The smell of all those ingredients cooking and blending together slowly in the oven was just amazing…
    As we got older and everyone (except for our dad, of course) pretty much stopped eating meat, she got a little creative and found great vegetarian alternatives for us. Anything from chickpeas to mushrooms and nuts… she even tried using “fake” meat when she would come here to visit (and yes, our dad was absolutely thrilled with it…)
    Inspired by her creative ideas, we came up with a dish that is not only fun, super tasty, and delicious, but also a bit different.

    • 15 medium-sized yukon gold potatoes, halved
    • 2 tablespoon olive oil
    • 1 pound cremini mushrooms, chopped
    • 8 cloves garlic, minced
    • 1/2 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1/2 cup chopped parsley, plus 1/4 cup for garnish
    • 3 shallots, chopped
    • 2 tablespoon tomato paste
    • 1 large carrot, grated finely
    • one 28-ounce can crushed tomatoes
    • 6 saffron threads
    • 1/4 teaspoon cinnamon
    • 1/2 teaspoon ground cumin
    1. Set up 2 bowls of cold water. Using a metal melon baller (or a spoon if you don’t have one), scoop out the center of the potatoes and place the centers in 1 bowl and the prepped potatoes in the other. (Reserve the centers for future use.*)
    2. In a 4- to 6-quart deep sauté pan with a lid, heat 1 tablespoon of the olive oil over high heat. Add the mushrooms, half of the garlic, ¼ teaspoon of the salt, and the pepper. Sauté until the mushrooms are dry, stirring often, for 7 minutes. Then, reduce the heat to medium, add the parsley, and cook for 2 more minutes. Set aside.
    3. Add the remaining olive oil to the same pan and increase the heat to medium-high. Sauté the shallots and remaining garlic until the shallots are translucent, for about 7 minutes.
    4. Add the tomato paste and carrot, reduce the heat to medium, and cook for 6-7 minutes, stirring frequently. Add the crushed tomatoes and continue cooking for about 3 minutes. Add the remaining salt, saffron, cinnamon, and cumin. Increase the heat to medium-high and cook for 5-7 minutes.
    5. Meanwhile, fill each potato half with cooked mushrooms. Arrange them on the sauté pan, mushroom side up, over the tomato sauce.
    6. Bring to a boil, cover, and simmer until the potatoes are tender, about 1 hour. Garnish with parsley and serve warm.

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  • Vegan Chipotle Lentil Tacos

    Vegan Chipotle Lentil Tacos

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    These vegan tacos are loaded with bright flavors and a variety of textures—just like any good taco should be! Serve them up with some frozen margaritas and homemade guacamole for the full Taco Tuesday experience.

    Made these? Let us know how it went in the comment section below!

    P.S. Wondering what to do with the rest of the chipotle peppers? Freeze them! They keep FOREVER, and they’re delicious added to soups and stews, or mixed into mayo (or vegenaise) for a spicy dip or spread!


    Want more vegan recipes? Check out our new vegan dinners cookbook!

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    For lentil filling:

    • 2 1/2 cups

      cooked green lentils (from about 1 cup dried) 

    • 1 Tbsp.

      extra-virgin olive oil

    • 1/2

      yellow onion, finely chopped

    • 2 garlic cloves, minced

    • 3 Tbsp.

      tomato paste

    • 1

      chipotle pepper in adobo sauce

    • 1 tsp.

      ground cumin

    • 1/2 tsp.

      ground coriander

    • Kosher salt

    For creamy avocado sauce:

    • 1/2

      avocado

    • Juice of 1 lime

    • 1 Tbsp.

      extra-virgin olive oil

    • 1/4 cup

      fresh cilantro leaves and tender stems

    • 1

      garlic clove, minced

    • 1/2 tsp.

      kosher salt

    For serving:

    • 8

      corn tortillas, warmed

    • Pickled red onions

    • Cilantro leaves, for serving

      1. Step 1Make creamy avocado sauce: combine all ingredients in a blender or food processor, and add 2/3 cups cold water. Blend until smooth.
      2. Step 2Make lentil filling: In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more.
      3. Step 3Add tomato paste and chipotle pepper, and cook, mashing pepper with a wooden spoon, until tomato paste has darkened slightly, 2 minutes. Add cumin and coriander and season with salt. 
      4. Step 4Add lentils and ¼ cup cold water. Stir to combine, then cook, stirring and mashing some of the lentils occasionally, until lentils are heated through and partially mashed, and no liquid remains, about 5 minutes. Add more water a tablespoon at a time if skillet becomes dry.
      5. Step 5Assemble tacos: fill each tortilla with a big spoonful of lentil mixture, a drizzle of sauce, red onions, and jalapeño.

    vegan tacos made with lentils in flour tortillas with pickled onions, green sauce, and cilantropinterest

    Emily Hlavac Green

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  • Rainbow Chia Pudding Bowls Are My Favorite Spring Breakfast

    Rainbow Chia Pudding Bowls Are My Favorite Spring Breakfast

    recipe image

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    Reference ID: #db4608af-db2b-11ef-877f-6665882ebab3

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  • Gluten Free And Vegan Fig Newtons

    Gluten Free And Vegan Fig Newtons

    recipe image

    Fig newtons seem to be everybody’s childhood favorite. Especially my husband’s. I made a batch of homemade, gluten free fig newtons this weekend and he ate the cookies so quickly that I had to hide some for friends.

    What makes these little fig newtons so special? Well, I’m told they taste like the real thing. And besides, unlike the original, they have no white flour, white sugar or artificial flavors. They’re gluten-free, dairy-free, vegan and naturally sweetened, making them a perfect treat for just about anyone –including those on the GFCF diet.

    Lately, a number of parents have been in touch with me about the GFCF diet. Through these correspondences I have been introduced to TACA, as well as Jenny McCarthy’s memoir about her son, Louder Than Words, in which she discusses her journey to heal her son’s autism.

    I am glad to have encountered this strongly networked group of parents and to provide GFCF recipes such as the one below that offer fun food for the whole family.

    Print

    Pin Recipe

    Instructions

    • Place figs in a food processor and blend for 30 seconds until they are well chopped

    • Add lemon juice and vanilla; process until a smooth paste results

    • In a large bowl, combine almond flour and salt

    • In a small bowl, combine agave, yacon, grapeseed oil and vanilla

    • Mix wet ingredients into dry, then refrigerate dough for 1 hour

    • Divide chilled dough into 4 parts

    • Between 2 pieces of parchment paper, roll out 1 part of the dough into a 10 x 4 inch rectangle, ¼ inch thick

    • Spread ¼ of the filling evenly down the right side (lengthwise) of the rectangle

    • Fold the dough in half down the long side –resulting in a 10 x 2 inch bar

    • “Mend” the seam so the bar is symmetrical

    • Repeat with 3 remaining parts of dough and filling

    • Transfer each bar to a parchment paper lined baking sheet; bake at 350°F for 10-15 minutes

    • Allow to cool slightly; cut bar every 2 inches to form the fig newtons

    • Serve

    Prep Time 10 minutes

    Fridge Time 1 hour

    Cook Time 10 minutes

    Total Time 1 hour 20 minutes

    Reader Interactions

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  • A Recipe for Long Grain Brown Rice Pilaf (Vegan, Gluten Free)

    A Recipe for Long Grain Brown Rice Pilaf (Vegan, Gluten Free)

    recipe image

    A Recipe for Long Grain Brown Rice Pilaf (Vegan, Gluten Free)

    • Serves
      4-6
    Author Notes

    I like to use long grain brown rice versus it’s long grain white counterparts like basmati, jasmine or regular old white rice. It’s healthier and heartier and usually a little cheaper as you can find it in the bulk bins at Whole Foods. – ChefShanaRachel http://knifestylesofthefitandfabulous.blogspot.com


    —MsShanaRobinson

    Test Kitchen Notes

    I don’t recall ever having used turmeric when it wasn’t combined with other, boldly-flavored spices, so it was with great interest that I volunteered to test this recipe. I am now so glad that I did! You start with a shallot (always a great idea) and a bit of garlic; then you toast the turmeric with the rice with them, for much longer than I ever would have thought to do. The result is fantastic. Brown vinegar, added to the deeply-scented cooked rice, makes the turmeric come alive. The crunchy texture and rich nutty taste of toasted almonds, along with the bright flavors and color of cilantro and scallions, round the dish out. An excellent pilaf!! ;o) – AntoniaJames —AntoniaJames

    • Test Kitchen-Approved
    Ingredients

    • 1

      small shallot, small dice


    • 1

      large garlic clove or 2 medium, minced


    • 1 teaspoon

      turmeric


    • 1 cup

      long grain brown rice


    • 2 cups



      2 Tbsp. veggie stock

    • 2 tablespoons

      brown rice vinegar


    • 1/2 cup

      almonds, roasted and rough chopped


    • 1/4 cup

      cilantro (or parsley) minced


    • 1

      green onion, sliced thin along the bias


    • salt, to taste

    Directions
    1. Heat sauce pot over medium heat. Add 2 Tbsp. veggie stock. When hot, add shallots, a pinch of salt and sweat (about 5 minutes).
    2. Add garlic and stir to combine. When fragrant, add turmeric.
    3. When onions and garlic are a dark yellow from turmeric, add rice and toast for 3 minutes.
    4. Add remaining veggie stock. Bring to a boil then reduce to a simmer.
    5. When rice is finished cooking, about 40 minutes, remove from heat and let sit for 5 minutes, then fluff with a fork.
    6. Combine rice and vinegar. When combined, add almonds, cilantro and green onions.
    7. Serve hot.

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  • Cashew and Pretzel Crusted Tofu with sweet onion relish- Vegan Thanksgiving

    Cashew and Pretzel Crusted Tofu with sweet onion relish- Vegan Thanksgiving

    recipe image

    Cashew and Pretzel Crusted Tofu with sweet onion relish- Vegan Thanksgiving

    • Serves
      4
    Ingredients

    • 16 ounces

      package extra firm tofu*, cut into 8 slices


    • 2 cups

      pretzel sticks


    • 3/4 cup

      raw cashews


    • 1 cup

      unsweetened almond milk


    • 1 cup

      whole wheat flour


    • 2 teaspoons

      onion powder


    • 2 teaspoons

      garlic powder


    • 2 teaspoons

      chili powder


    • 1/2 teaspoon

      salt


    • 1 teaspoon

      lemon pepper


    • 1/4 tsp teaspoons

      black pepper


    • 1

      cooking spray


    • 2 tablespoons

      non-hydrogenated vegetable spread


    • 1

      onion sliced


    • 1/4 teaspoon

      salt


    • 1

      medium granny smith apple, diced small


    • 1 tablespoon

      dark brown sugar


    • 2 tablespoons

      agave nectar


    • 2 tablespoons

      balsamic vinegar


    • 1 tablespoon

      freshly squeezed lemon juice


    • 1 tablespoon

      water

    Directions
    1. Preheat oven to 400F. Line a large baking sheet with parchment paper
    2. Combine pretzel sticks and cashews in a food processor and pulse a few times, until coarsely ground
    3. In a small bowl, combine onion, garlic and chili powder, salt and lemon pepper
    4. Combine flour and half of the spice mixture in a medium bowl
    5. Pour almond milk into a medium size bowl
    6. In a third bowl, combine pretzels/cashew mixture. Season with a pinch of salt and 1/4 teaspoon of black pepper. Add olive oil and mix well using your hands
    7. Season tofu slices with remaining spice mixture. Coat each slice with flour, dip in almond milk and coat with pretzel/cashew mixture, pressing gently so it sticks well to the tofu. Place tofu slices on the the baking sheet and bake for 15-18 minutes until golden brown
    8. Serve with sweet onion relish ( recipes follows)
    9. In a large skillet, sautee sliced onion in vegetable spread. Cook at medium heat for about 5 minutes. Season with 1/4 teaspoon of salt
    10. Add apple and continue cooking for 5-6 minutes
    11. Add brown sugar, agave, balsamic vinegar, lemon juice and water. Cook for about 2 minutes
    12. Reduce heat and simmer, uncovered, for 20 minutes

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  • 6-ingredient green vegan balls with quick teriyaki sauce {gluten-free}

    6-ingredient green vegan balls with quick teriyaki sauce {gluten-free}

    recipe image

    6-ingredient green vegan balls with quick teriyaki sauce {gluten-free}

    Photo by Alannah | Kale Mary
    • Serves
      4
    Ingredients
    • For the balls

    • 2 cups

      brown rice, cooked


    • 1

      can chickpeas, drained and rinsed


    • 1 cup

      baby spinach, washed and dried


    • 2 teaspoons

      gluten-free soy sauce


    • 1

      thumb-sized piece of ginger, grated


    • 1 teaspoon

      garlic powder

    • For the sauce

    • 1/2 cup

      mirin


    • 1/2 cup

      gluten-free soy sauce


    • 1/2 cup

      filtered water


    • 3 tablespoons

      coconut sugar


    • 1

      thumb-sized piece of ginger, grated

    Directions
    1. Blitz all the ingredients for the balls in a food processor until combined, being careful not to over-process (you still want some texture).
    2. Put them in the airfryer for 15-20 minutes on 180 degrees C, turning after 8 minutes.
    3. While the balls are in the airfryer, add all of the sauce ingredients to a shallow pan over a medium heat. Cook until coconut sugar has dissolved and sauce becomes slightly thicker.
    4. Serve balls over a bed of fresh baby spinach and drizzle with the freshly made teriyaki sauce.

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  • Yaki Udon- Stir-fried Udon Noodles With Vegetables

    Yaki Udon- Stir-fried Udon Noodles With Vegetables

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    Yaki Udon- Stir-fried Udon Noodles With Vegetables

    Photo by Joyful Dumplings
    • Prep time
      10 minutes
    • Cook time
      10 minutes
    • Serves
      4
    Author Notes

    If you like slippery noodles, I bet you would like this easy one-pan dish. Yaki Udon is not only super easy to make but also very yummy. Loaded with mushrooms and vegetables, and coated in a flavorful sauce that will get you deeply hooked, and asking for more.

    This Vegan version Yaki Udon( Stir-fried Udon Noodles With Vegetables) recipe only requires a handful of simple ingredients, and the best thing is, it will be ready to serve in under 20 minutes!

    Yaki Udon (焼きうどん, “fried udon”) is a Japanese Udon noodle stir-fried with your choice of protein, vegetables, and a soy-based sauce. It is similar to yakisoba, which involves a similar stir fry technique using ramen-style wheat noodles. Yaki udon is relatively simple to make, you can easily pick out udon noodles from other varieties, because of their unique bouncy texture! While udon noodles are often served in noodle soup, the thick and smooth texture makes them great for stir-fries too. —Joyful Dumplings

    Ingredients

    • 2 tablespoons

      Cooking Oil


    • 600 grams

      Udon Noodles(Cooked)


    • 320 grams

      Cabbage


    • 110 grams

      Carrot


    • 10 pieces

      Dried Shiitake Mushroom


    • 60 grams

      Brown Onion


    • 8 grams

      Crushed Garlic


    • 3 tablespoons

      Light Soy Sauce


    • 2 tablespoons

      Dark Soy Sauce


    • 2 tablespoons

      Vegan Oyster Sauce


    • 4 tablespoons

      Black Vinegar


    • 2 tablespoons

      Mirin


    • 2 teaspoons

      Sesame Oi


    • 1/4 teaspoon

      Ground White Pepper


    • 4 tablespoons

      Mushroom Soaking Water


    • 2 tablespoons

      (Garnish) Black and White Sesame seeds


    • 1 handful

      (Garnish) Shredded Nori


    • 1 handful

      (Garnish) Sliced Spring Onion

    Directions
    1. Firstly, we gonna soak Shiitake mushrooms in hot boiling water for 15 minutes, then slice them. Meanwhile, we slice the cabbage, carrot, and brown onion, also finely chop the garlic.
    2. Cook packed udon noodles in the pot with boiling water for 1-2 minutes until the noodles are loose. Drain them then set them aside.
    3. Heat up the frying pan with oil on medium-high heat, saute brown onion, Shiitake mushroom, carrot, and garlic until they are softened.
    4. Add cabbage to the pan and mushroom soaking liquid. Cook until cabbage is softened. Then add light and dark soy sauce, oyster sauce, and ground white pepper in, cook for 1-2 minutes.
    5. Return udon noodles back to the pan, stir and mix with the sauces until noodles are well coated.
    6. Add black vinegar in, stir and cook for further minutes. Taste to see if more salt is needed.
    7. Finish with sesame oil, then garnish with black and white sesame seeds, shredded Nori, and spring onion.
      More details is at https://joyfuldumplings.com

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  • Oven-Baked Portobello Mushrooms Marinated in Balsamic (Vegan, Gluten Free) Vinegar, Shallots and Thyme

    Oven-Baked Portobello Mushrooms Marinated in Balsamic (Vegan, Gluten Free) Vinegar, Shallots and Thyme

    recipe image

    Oven-Baked Portobello Mushrooms Marinated in Balsamic (Vegan, Gluten Free) Vinegar, Shallots and Thyme

    • Serves
      4
    Author Notes

    Easy to make, delicious to eat.

    http://knifestylesofthefitandfabulous.blogspot.com


    @ChefShanaRachel —MsShanaRobinson

    Ingredients

    • 4

      portobello mushrooms, stems removed


    • 1.5 cups

      balsamic vinegar


    • 1

      shallot, small dice


    • 2 tablespoons

      fresh thyme, minced


    • salt, to taste

    Directions
    1. In a shallow 9×9 dish, lay out portobello mushroom caps. Mix together vinegar, shallot, thyme and pinch of salt. Pour over mushrooms. Cover and marinate for at least thirty minutes.
    2. Heat oven to 350 degrees F. Place a cooling rack on top of a parchment lined cookie sheet. Place mushrooms on top of cooling rack and place in oven. Roast for 5 minutes. Flip and roast another 5 minutes.
    3. Remove from oven and serve.

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