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Author: PatagoniaLlami

  • One Pot Spicy Vegan Jambalaya

    One Pot Spicy Vegan Jambalaya

    recipe image

    One Pot Spicy Vegan Jambalaya

    Photo by Henrie Marie
    • Serves
      4-6
    Author Notes

    Bring out the deep flavors of meatless sausage, tempeh, porcini mushrooms, peppers, celery, garlic, herbs and spices by sauteeing them together in one pot. This easy, one pot, spicy vegan jambalaya recipe is delicious and flavorful. It will satisfy your craving for a hearty, spicy meal. Perfect dinner for a cold February night. —Thyme of Season

    Ingredients

    • 6 ounces

      meatless sausage sliced


    • 4 ounces

      tempeh cubed


    • 4 ounces

      frozen or fresh porcini mushrooms – or any other mushroom


    • 1 cup

      diced mixed red, yellow and orange peppers


    • 1 cup

      diced sweet white onion


    • 1 cup

      diced celery


    • 1/4 cup

      diced jalapeno pepper


    • 14.5 ounces

      can diced tomatoes


    • 2 tablespoons

      minced fresh garlic


    • 3 tablespoons

      light olive oil


    • 2 tablespoons

      cajun spice – use 1 tablespoon for less spicy


    • 1 tablespoon

      fresh thyme


    • 2

      leaves fresh or dried bay leaves


    • 2 cups

      jasmine rice


    • 4 cups

      vegetable stock


    • 2 tablespoons

      sliced green onion for garnish

    Directions
    1. Heat 1 tablespoon of olive oil in a large heavy saute pan or Dutch oven over medium-high heat. Saute meatless sausage and tempeh until browned. Remove with slotted spoon, and set aside. In the same pot, add 2 tablespoons olive oil and sautee mixed peppers, jalapeno peppers, mushrooms, celery and onions until lightly browned then add minced garlic and rice and sautee for another minute or two. Make sure garlic does not burn. Add the sausage and tempeh back into the pan.
    2. Add diced tomatoes, Cajun spice, bay leaves, fresh thyme and vegetable stock and bring to a light boil. Reduce heat to medium-low, cover pot and simmer for 20-25 minutes or until all liquid is absorbed.

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  • Vegan Snack Recipe: Toast with Hummus & Veggies

    Vegan Snack Recipe: Toast with Hummus & Veggies

    recipe image

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    Reference ID: #24729a47-c97e-11ef-a4a0-658ae5ac85c3

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  • Vegan Pumpkin Soup

    Vegan Pumpkin Soup

    recipe image

    1. Heat oil in a large saucepan over medium-high heat. Add onion and celery; cook, stirring occasionally, until softened, about 7 minutes. Add garlic, turmeric, cumin, ginger and pepper; cook, stirring constantly, until fragrant, about 1 minute. Add pumpkin, broth, salt and 1/2 cup cashews. Bring to a boil over high heat. Reduce heat to medium-low to maintain a simmer; cover and simmer until the vegetables are tender and the cashews are soft, about 15 minutes.

    2. Pour the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 30 seconds (use caution when blending hot liquids). (Alternatively, process the soup in the pot using an immersion blender on high speed for 1 to 2 minutes.) Ladle the soup evenly into 4 bowls (or pumpkins, see Tip); sprinkle with scallions, paprika and the remaining 1/4 cup cashews.

    Tips

    Tip: To make Pumpkin Soup Bowls: Preheat oven to 350 degrees F. Cut off and discard tops from 4 small pumpkins (pie pumpkins work well). Scoop out and discard pulp and seeds, removing as much pulp as possible. Brush the pumpkin insides with a little olive oil and, if desired, sprinkle with salt and pepper. Arrange the pumpkins, cut-sides up, on a baking sheet. Bake until the inside flesh is tender when pierced with a fork, 20 to 30 minutes. Let cool slightly before filling with soup.

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  • Overnight Vegan Raspberry Ice Cream

    Overnight Vegan Raspberry Ice Cream

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    Overnight Vegan Raspberry Ice Cream

    • Serves
      4-6
    Author Notes

    This great raspberry ice cream gets its silky rich texture from coconut cream. This sweet and delicious ice cream flavor is fruit-sweetened, gluten free and vegan. It requires no ice cream machine to prepare but you could make it in an ice cream maker if you prefer. —DUZE @BakingBackwards

    Ingredients


    • 1 very small can of coconut milk, chilled in fridge


    • 2 frozen bananas


    • 1.5 tsp vanilla extract


    • 2 dashes sea salt


    • 11 small pitted Sayer dates (I use Parnoosh honey dates), or 5-6 large pitted medjool dates


    • 1 tsp baking soda


    • 1 tsp baking powder


    • squeeze of organic lemon juice


    • 1 tbsp chia seeds


    • 1 package frozen raspberries, about 220g ( I like Stahlbush Farms)

    Directions
    1. Reserve 2 tbsp of frozen raspberries in a bowl. In a food processor, pulse then blend bananas, the rest of the raspberries, dates, vanilla, sea salt, baking soda and baking powder, lemon and chia together until smooth and mixture resembles soft serve, scraping down the sides with a spoon occasionally. Do not shake the can of coconut milk before opening. Open and scoop out thick cream from the top and add to banana mixture.
    2. DO NOT ADD THE COCONUT WATER AT THE BOTTOM. Puree until smooth. Add reserved berries and pulse once. Add extra tsp baking soda and puree until smooth. Pour into a plastic tupperware container and seal it. Freeze 1 hour. Put back into food processor and blend until smooth again. Scrape back into tupperware, seal and freeze another 2 hours or longer. Serve.

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  • Gluten-Free Vegan Bread

    Gluten-Free Vegan Bread

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    1. Stir sugar, yeast and 1 cup warm water together in a small bowl. Let the mixture stand until very bubbly, about 8 minutes.

    2. Meanwhile, stir oil, flaxseed and the remaining 1/2 cup warm water together in a separate small bowl. Let stand until thickened, about 8 minutes.

    3. Place the yeast mixture, the flaxseed mixture, flour and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-low speed until well combined, about 5 minutes. Scrape down the sides of the bowl. Cover the bowl with plastic wrap and let stand at room temperature for 1 hour.

    4. Line a 9-by-5-inch loaf pan with parchment paper and coat with cooking spray. Spoon the dough into the prepared pan; smooth the top with a spatula. Loosely cover with plastic wrap and let stand at room temperature until the dough rises just above the lip of the pan, about 40 minutes. Meanwhile, preheat oven to 350°F.

    5. Remove the plastic wrap from the loaf pan. Bake the bread until the top is golden brown and a thermometer inserted into the center registers 210°F, about 35 minutes. Let cool in the pan for about 15 minutes. Remove the bread from the pan and transfer to a wire rack; let cool for 30 minutes. Slice and serve.

    Tips

    To make ahead: Store in refrigerator or at room temperature for 1 day or wrap in plastic wrap and freeze for up to 3 weeks.

    Equipment: Parchment paper

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  • Paleo Pumpkin Bread Breakfast Pizza

    Paleo Pumpkin Bread Breakfast Pizza

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    Paleo Pumpkin Bread Breakfast Pizza

    Photo by Bethany DiCArlo
    • Serves
      1
    Author Notes

    Paleo Pumpkin Bread Breakfast Pizza is served in a single portion, so no sharing! —Bethany DiCArlo

    Ingredients

    • 2 tablespoons

      coconut flour


    • 1/8 teaspoon

      pumpkin pie spice


    • 1/2 cup

      pumpkin puree


    • 1

      egg, beaten (flax egg for vegan option)


    • 1/8 teaspoon

      vanilla extract


    • 1/2 tablespoon

      pure maple syrup


    • 1/4 cup

      greek yogurt or coconut yogurt


    • 1 tablespoon

      dark chocolate chips


    • 1 tablespoon

      pecans, chopped


    • fruit, optional

    Directions
    1. Preheat oven to 350 degrees.
    2. Mix first 6 ingredients together in a bowl.
    3. Layer parchment paper on a cooking sheet and spread out mixture into a pizza crust.
    4. Bake for 15-17 minutes, or until done.
    5. Top with yogurt, chocolate chips, pecans and fruit!

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  • Salt and Vinegar Potato Salad {vegan}

    Salt and Vinegar Potato Salad {vegan}

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    Salt and Vinegar Potato Salad {vegan}

    • Serves
      8-10
    Author Notes

    Vegan but DECADENT potato salad, full of flavor, and picnic-perfect: no mayo means it can sit out all day safely! —Lindsay Howerton-Hastings

    Ingredients

    • 12

      medium yukon gold potatoes (or any kind you like!), scrubbed and cut into 1-inch chunks


    • 1/4 cup

      white vinegar, plus more to taste


    • 1/3 cup

      olive oil, plus more to taste


    • 1 bunch

      green onions, thinly sliced


    • 1/4 cup

      chopped fresh dill


    • 1/4 cup

      chopped fresh parsley


    • 1

      stalk celery, finely chopped (omit if you’re not into celery)


    • salt and pepper, to taste

    Directions
    1. Add the potatoes to a large pot of salted water. Cover, and bring to a boil. When the water boils, remove the lid and let the potatoes boil for 10-15 minutes until fork tender but not falling apart.
    2. Drain the potatoes, and transfer to a large bowl. Let cool for about 10 minutes until not hot but still slightly warm.
    3. Transfer the potatoes to a bowl, and add the olive oil, vinegar, onions, dill, parsley, and celery. Stir together, sprinkle with salt and pepper.
    4. Taste, and adjust seasonings to your preference – remember that potatoes absorb salt, so add more right before serving if you think it needs it. Add more vinegar if you’d like a tangier salad, or more oil if the potatoes seem dry.
    5. Serve slightly warm, at room temperature, or chilled. Can be made up to 3 days in advance and kept in the fridge.
    6. Enjoy!

      This recipe originally appeared at http://funnyloveblog.com/2012/08/10/salt-and-vinegar-potato-salad-update/.

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  • Vegan Slow-Cooker Tomatillo Stew

    Vegan Slow-Cooker Tomatillo Stew

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    Vegan Slow-Cooker Tomatillo Stew

    Photo by Ty Mecham
    • Prep time
      10 minutes
    • Cook time
      6 hours 15 minutes
    • Serves
      6 to 8
    • Test Kitchen-Approved
    Ingredients

    • 2

      medium jalapeños (halved and seeded for less heat, if you prefer)


    • 8 ounces

      canned diced green chiles


    • 1/2 pound

      (about 5 medium) tomatillos, husked and washed, quartered


    • 1 cup

      fresh cilantro leaves and stems


    • 4 cups

      low-sodium vegetable broth, divided


    • 2 tablespoons

      olive oil


    • 1

      large yellow onion, diced


    • 2

      garlic cloves, smashed and chopped


    • 2 teaspoons

      ground cumin


    • Kosher salt


    • 1

      (15-ounce) can pinto beans, drained and rinsed well


    • 1

      (15-ounce) can black beans, drained and rinsed well


    • Crushed corn chips, for serving


    • Freshly chopped cilantro, for serving


    • Lime wedges, for serving

    Directions
    1. Combine jalapeños, green chiles, tomatillos, and cilantro with 1/2 cup vegetable broth in a blender and puree until smooth. Scrape mixture into the bowl of a slow cooker.
    2. Heat oil in a medium skillet over medium heat. Cook the onion and garlic until soft, about 5 minutes, then add cumin and season with salt. Scrape mixture into the bowl of your slow cooker. Alternatively, you can skip this step and add all ingredients (including the oil) into the slow cooker—you won’t get as much depth of flavor, but ultimately it will all be fine and taste great.
    3. Stir in remaining broth and beans. Season with more salt. Place lid on slow cooker and cook on high for 3 to 4 hours, or on low for 5 to 6 hours.
    4. Take the lid off the slow cooker and use a potato masher to mostly crush the beans and thicken the stew. Stir and cook on high for another 15 minutes.
    5. Divide soup into bowls and serve topped with crushed chips and cilantro. Serve with lime wedges.

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  • (REALLY GOOD) Vegan Chocolate Cake

    (REALLY GOOD) Vegan Chocolate Cake

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    (REALLY GOOD) Vegan Chocolate Cake

    Photo by jessicamclement
    • Serves
      8
    Author Notes

    This is a simple vegan chocolate cake recipe that’s a winner every time. I’ve used this recipe for cake (this makes 1 layer – double this recipe for a 2-layer cake), cupcakes, and with a sheet pan to stack very thin layers of cake. You can jazz it up (i.e.: shredded coconut, chocolate chips, etc) or leave it simply as it is. —jessicamclement

    Ingredients

    • 35 grams

      cocoa powder, sifted


    • 170 grams

      all purpose flour


    • 170 grams

      cane sugar


    • 1 teaspoon

      baking soda


    • 1/2 teaspoon

      salt


    • 1 tablespoon

      flax meal


    • 1 teaspoon

      apple cider vinegar


    • 1 cup

      hot, freshly brewed coffee (you can sub water)


    • 1/3 cup

      olive oil (or other vegetable oil)


    • 1 teaspoon

      vanilla extract

    Directions
    1. Pre heat your oven to 160 degrees celsius (325 F).
    2. Grease a 23 cm (9 inch) cake pan and dust it with flour.
    3. In a large bowl, stir together all of the dry ingredients (cocoa, flour, sugar, baking soda, salt, and flax meal).
    4. Add the liquid ingredients (coffee, oil, and vanilla) to the dry ingredients and beat the batter well.
    5. Pour into the cake pan and bake for 28-30 minutes, or until an inserted tooth pick comes out clean.
    6. Allow the cake to cool slightly in the pan, then flip it out to cool completely on a cooling rack. Once cooled, frost and decorate !

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  • Classic Vegan Blueberry Lemon Muffins

    Classic Vegan Blueberry Lemon Muffins

    recipe image

    Classic Vegan Blueberry Lemon Muffins

    Photo by Sophie – Wholehearted Eats
    • Makes
      12
    Ingredients

    • 2 1/4 cups

      Flour


    • 1 cup

      Almond Milk


    • 2 tablespoons

      Almond Milk


    • 1/2 cup

      Oil


    • 3/4 cup

      Evaporated Cane Sugar


    • 1/2 teaspoon

      Sea Salt


    • 2 tablespoons

      Flax Meal mixed with 6 Tbsp Water


    • 1 teaspoon

      Vanilla


    • 2 teaspoons

      Baking Powder


    • 1 1/2 cups

      Blueberries


    • 2 teaspoons

      Lemon Zest

    Directions
    1. Combine the flour, sugar, salt, and baking powder in a bowl
    2. Mix the flax meal with water and let sit for 5 minutes. Add the flax meal to the milk, zest, oil, and vanilla.
    3. Pour the wet mix into the dry mix and stir just until combined. Add the blueberries, and mix gently.
    4. Scoop into 12 lined muffin cups and bake at 350 F for 25-30 minutes, or until the tops spring back when lightly touched.

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