Makes: about 1 Cup Total Time: 15 minutes Difficulty: Easy Author/Credit: Jessica Williams/Vegan Rescue
This tamarind peanut sauce is excellent. Tamarind has a tangy yet tart or sour taste with a touch of sweetness. The added sugar/ginger and peanut butter in this recipe balances the sauce perfectly. I created this sauce recipe yesterday. Our dinner included brown rice with a mix of grains (green lentils, buckwheat, millet, quinoa, flax and chia seeds). On top of the rice were sautéed shiitake mushrooms, a piece of fried tofu – drizzled with the tamarind peanut sauce and topped with crispy shallots. Served with a side of sautéed spinach. The overall dish was extremely flavorful. Enjoy!
**Check out @veganrescue on Instagram for a video of this sauce recipe.** Remember to Like/Follow.
Ingredients: 1 1/2 Cups Water 1 Tbsp Tamarind Paste 2 Tbsp Raw Cane Sugar 1 Tbsp Raw Ginger, minced/grated (about 1/2 to 1-inch) 1 Tbsp Garlic, minced 1/4 Tsp Cayenne Pepper 1 Tbsp Peanut Butter
Directions: -In a saucepan over high heat, add water and heat to a boil. -Add remaining ingredients (tamarind, sugar, ginger, garlic, cayenne, and peanut butter). -Reduce heat to low and continue to simmer over a slow boil for another five minutes or so. To allow the sauce to reduce. -Remove from heat and set aside for use. -Enjoy!
Tamarind Peanut Sauce
Makes: about 1 Cup
Total Time: 15 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
1 1/2 Cups Water
1 Tbsp Tamarind Paste
2 Tbsp Raw Cane Sugar
1 Tbsp Raw Ginger, minced/grated (about 1/2 to 1-inch)
1 Tbsp Garlic, minced
1/4 Tsp Cayenne Pepper
1 Tbsp Peanut Butter
Directions:
-In a saucepan over high heat, add water and heat to a boil.
-Add remaining ingredients (tamarind, sugar, ginger, garlic, cayenne, and peanut butter).
-Reduce heat to low and continue to simmer over a slow boil for another five minutes or so. To allow the sauce to reduce.
-Remove from heat and set aside for use.
-Enjoy!
Slow Cooker Chili vegan ~ dairy-free ~ gluten-free
Serves: 8-12 Total Time: 8 hours plus 15 minutes (prep time) Difficulty: Easy Author/Credit: Jessica Williams/Vegan Rescue
Hearty! This chili recipe is hearty and so satisfying. I have made several variations of chili con carne in the past – here’s another recipe found here. But this reinterpretation has such a wonderful smokiness. The ground veggie crumbles in this recipe are optional but it definitely adds to the heartiness of the Chili. I love the basic ingredients and cooking in a slow cooker/crockpot…c’mon. So easy – just add the ingredients, set it on high and go about your day. I love making chili and this recipe is so good. The flavors just meld together all day in the slow cooker. It is ideal when you have busy days ahead too, because it is the perfect dinner to re-heat. This tasty make ahead – is also great for lunch and dinner. You can also portion off the chili and freeze it too. This recipe would go perfectly with vegan cornbread – check out my recipe! I made this recipe a few days ago, but so glad that on the last day for our leftovers (today), we had this snow system come through in the morning – this chili was the perfect dinner for this snowy, chilly day. Enjoy!
Directions: -In the crock, add two tablespoons of extra virgin olive oil and veggie crumbles. -Drain and rinse the beans in a colander or mesh strainer and set aside. -Chop and mince the peppers, garlic, and onions finely. Reserve a couple tablespoons of the jalapeño peppers and set aside for topping/garnish. -Next, add half of the onions/peppers, all the beans, plus the diced tomatoes (with liquid) to the crock. Additionally, add two tablespoons soy sauce and one tablespoon liquid smoke. Stir to combine. -Cover and begin cooking in the crockpot over high heat. -After about two-three hours, add the remaining onions/peppers, all the seasonings, and water. -In a couple of hours, add salt/pepper or adjust seasoning to taste. Serving/Topping ideas: Vegan Sour Cream (Tofutti’s); Vegan Cheddar; Jalapeño peppers; serve with corn bread/muffins.
Note: This recipe keeps for about four days in the refrigerator or a couple of months in the freezer.
Slow Cooker Chili ~ Vegan
Serves: 8-12
Total Time: 8 hours plus 15 minutes (prep time)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Directions:
-In the crock, add two tablespoons of extra virgin olive oil and veggie crumbles.
-Drain and rinse the beans in a colander or mesh strainer and set aside.
-Chop and mince the peppers, garlic, and onions finely. Reserve a couple tablespoons of the jalapeño peppers and set aside for topping/garnish.
-Next, add half of the onions/peppers, all the beans, plus the diced tomatoes (with liquid) to the crock. Additionally, add two tablespoons soy sauce and one tablespoon liquid smoke. Stir to combine.
-Cover and begin cooking in the crockpot over high heat.
-After about two-three hours, add the remaining onions/peppers, all the seasonings, and water.
-In a couple of hours, add salt/pepper or adjust seasoning to taste.
Serving/Topping ideas: Vegan Sour Cream (Tofutti’s); Vegan Cheddar; Jalapeño peppers; serve with corn bread/muffins.
Note: This recipe keeps for about four days in the refrigerator or a couple of months in the freezer.
As I began to create this Club Sandwich recipe, I contemplated making it with tempeh bacon or using another vegan bacon product like LightLife Smart Bacon or Sweet Earth Benevolent Bacon, which I equally enjoy. Then, I thought about coconut bacon; Mmm… and I thought of this old recipe from a 2015 post (found here). Coconut bacon can be used in so many ways; and it is absolutely fantastic on this Classic Club sandwich recipe. A little sweet and a little smoky – the Coconut Bacon kicks the flavor up nicely. The only tweak I made to my coconut bacon recipe was to allow the ingredients to marinate first for about 15-20 minutes before baking/ toasting. This time I used agave nectar instead of maple syrup, so I also added an extra drizzle of agave. For this Classic Club Sandwich recipe, feel free to swap out the bacon or use a store-bought vegan bacon, if you prefer. This recipe serves two since it’s just the two of us, but this recipe can certainly be doubled or adjusted to serve more. Enjoy!
Ingredients: 6 Slices of White Bread (I used Dave’s White Bread Done Right) 5oz Vegan Turkey Slices (I used Unreal Deli-Roasted Turk’y) 6 Slices of Vegan Cheese (I used Field Roast – Chao) 1/3 Cup Vegan Mayonnaise (I used Vegenaise), adjust to taste 3 Tsp Dijon Mustard, adjust to taste 2 Vine-Ripened Tomatoes, sliced 4 to 6 Leaves of Green Lettuce 1 Cup Coconut Bacon (recipe found here) Salt/Pepper to taste
Directions: These directions are simple – layer ingredients on sandwich according to preference.
-Prepare vegan bacon according to packaging or if using Coconut Bacon – follow recipe here. -Toast all slices of bread according to your preference. -Slice tomatoes and rinse/pat dry lettuce. Add salt/pepper to taste. -For the bottom layer – I add the Vegenaise, then top with lettuce – vegan turk’y – tomatoes – vegan cheese. -Next, add Vegenaise to the center slices of bread and top the sandwich. On the reverse side, add Dijon mustard according to preference (if you prefer to omit the mustard, just add additional vegan mayo). -For the next layer, I added vegan cheese – vegan turk’y – lettuce. Then to the top I added Vegenaise and vegan bacon to top the sandwich. -Cut the sandwich in half on a diagonal. Secure with toothpicks – then cut again in the opposite direction. -Serve with pickles/chips. Enjoy!
Ingredients:
6 Slices of White Bread (I used Dave’s White Bread Done Right)
5oz Vegan Turkey Slices (I used Unreal Deli-Roasted Turk’y)
6 Slices of Vegan Cheese (I used Field Roast – Chao)
1/3 Cup Vegan Mayonnaise (I used Vegenaise), adjust to taste
3 Tsp Dijon Mustard, adjust to taste
2 Vine-Ripened Tomatoes, sliced
4 to 6 Leaves of Green Lettuce
1 Cup Coconut Bacon (Follow link above)
Salt/Pepper to taste
Directions:
These directions are simple – layer ingredients on sandwich according to preference.
-Prepare vegan bacon according to packaging or if using Coconut Bacon – follow recipe here.
-Toast all slices of bread according to your preference.
-Slice tomatoes and rinse/pat dry lettuce. Add salt/pepper to taste.
-For the bottom layer – I add the Vegenaise, then top with lettuce – vegan turk’y – tomatoes – vegan cheese.
-Next, add Vegenaise to the center slices of bread and top the sandwich. On the reverse side, add Dijon mustard according to preference (if you prefer to omit mustard, just add additional vegan mayo).
-For the next layer, I added vegan cheese – vegan turk’y – lettuce. Then to the top I add Vegenaise and vegan bacon to top the sandwich.
-Cut the sandwich in half on a diagonal. Secure with toothpicks – then cut again in the opposite direction.
-Serve with pickles/chips. Enjoy!
So Flavorful! These Stuffed Cabbage Rolls came out absolutely delicious, it’s a flavor bomb. This was one of those random thrown together recipes. Admittedly, I did not feel like cooking dinner last night. With it just being my husband and I now, it’s so easy for me to have moments when my first thought is what can we pick up. I’m sure I’m not alone here. Also, do you ever buy vegetables with the best intentions…thinking to yourself – I’m going to roast or stir fry these veggies right away for dinner. Next thing you know, every time you open the fridge… there they are just sitting there – day after day ready to spoil. This was the head of cabbage. So, before it got to that point, I thought of this recipe. I really appreciate this recipe because I had all the ingredients on hand in my pantry/fridge. Feel free to adjust the flavors or swap out some of the herbs/ingredients for what you may have on hand. Enjoy!
Ingredients: 1 Head of Green Cabbage 2/3 Cups Walnuts 2-3 Tbsp (1 handful) Fresh Basil 2-3 Tbsp (1 handful) Fresh Dill 1 Onion, quartered 1 (16oz) Package of Extra Firm Tofu, quartered 1/4 Cup Balsamic Vinegar 2 Tbsp Minced Garlic 2 Tsp Stone Ground/Horseradish Mustard 1 Tbsp Liquid Smoke Salt/Pepper/Adobo, seasonings to taste 2 Cups Cooked Brown Rice 2 Cups Pasta/Marinara Sauce (store-bought or homemade)
Directions: -Pre-heat oven to 400 degrees F. -In a food processor, add the walnuts and blend on low for a few seconds to chop. -To this, add the Basil and Dill, then blend for about 15-30 seconds to combine. Remove this mixture and set aside. -Back to the processor, add the tofu, balsamic vinegar, garlic, mustard, liquid smoke and seasonings to your taste. -Prepare the brown rice according to package instructions. -In a large bowl, add together the walnut blend, tofu mixture and brown rice. Mix together with a fork or your hands to blend together. -Bring a large pot to boil and add salt. While the water is coming to a boil, carefully peel back pieces of cabbage (first remove/discard the outer layer). Also, if any of the pieces have a thick core piece/stem – I carefully trim this back (pictured below). This makes it easier for rolling up later. -Add a few pieces of cabbage to the boiling water and allow the cabbage to blanch for a couple of minutes. Remove the pieces and set aside. I do this in batches to not overcrowd the pot. -In a 13×9 casserole dish/baking dish, add one cup of the sauce to the bottom. -Next, grab a piece of the cabbage and add the filling, then roll it up. Note: There may be smaller pieces of cabbage, in this case I layer two smaller pieces together before adding the filling. -Place the cabbage rolls in the sauced dish. I initially intended to make 12, however, I managed to squeeze 14 pieces of rolled cabbage into the dish. -Add the additional one cup of sauce to the top and spread evenly. Also, add any additional seasoning, if desired. -Cover with foil and bake for 30 minutes at 400°F. (I served this with mashed potatoes). -Enjoy!
-Note: this recipe is quick because I’m using a food processor. However, if you don’t have one – finely chop the walnuts/herbs in this recipe and use a masher or your hands to blend the tofu filling.
Easy Stuffed Cabbage Rolls
Makes: 12-14
Total Time: 1 hour (30 minutes prep/30 minutes to bake)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
1 Head of Green Cabbage
2/3 Cups Walnuts
2-3 Tbsp (1 handful) Fresh Basil
2-3 Tbsp (1 handful) Fresh Dill
1 Onion, quartered
1 (16oz) Package of Extra Firm Tofu, quartered
1/4 Cup Balsamic Vinegar
2 Tbsp Minced Garlic
2 Tsp Stone Ground/Horseradish Mustard
1 Tbsp Liquid Smoke
Salt/Pepper/Adobo, seasonings to taste
2 Cups Cooked Brown Rice
2 Cups Pasta/Marinara Sauce (store-bought or homemade)
Directions:
-Pre-heat oven to 400 degrees F.
-In a food processor, add the walnuts and blend on low for a few seconds to chop. -To this, add the Basil and Dill, then blend for about 15-30 seconds to combine. Remove this mixture and set aside.
-Back to the processor, add the tofu, balsamic vinegar, garlic, mustard, liquid smoke and seasonings to your taste.
-Prepare the brown rice according to package instructions.
-In a large bowl, add together the walnut blend, tofu mixture and brown rice. Mix together with a fork or your hands to blend together.
-Bring a large pot to boil and add salt. While the water is coming to a boil, carefully peel back pieces of cabbage (first remove/discard the outer layer). Also, if any of the pieces have a thick core piece/stem – I carefully trim this back (pictured above). This makes it easier for rolling up later.
-Add a few pieces of cabbage to the boiling water and allow the cabbage to blanch for a couple of minutes. Remove the pieces and set aside. I do this in batches to not overcrowd the pot.
-In a 13×9 casserole dish/baking dish, add one cup of the sauce to the bottom.
-Next, grab a piece of the cabbage and add the filling, then roll it up. Note: There may be smaller pieces of cabbage, in this case I layer two smaller pieces together before adding the filling.
-Place the cabbage rolls in the sauced dish. I initially intended to make 12, however, I managed to squeeze 14 pieces of rolled cabbage into the dish.
-Add the additional one cup of sauce to the top and spread evenly. Also, add any additional seasoning, if desired.
-Cover with foil and bake for 30 minutes at 400°F.
-Enjoy!
-Note: this recipe is quick because I’m using a food processor. However, if you don’t have one – finely chop the walnuts/herbs in this recipe and use a masher or your hands to blend the tofu filling.
My my my, here is another Puerto Rican dessert/pastry for you to try. So good! These Quesitos are delightfully vegan. Like Donuts or Danishes, Quesitos complement coffee or tea perfectly. These are so quick to make, about ten to fifteen minutes to prep and twenty minutes to bake. They also make a nice after dinner treat. Quesitos are a popular dessert in Puerto Rican bakeries; they have such a nostalgic quality about them too. This treat has the perfect balance of sweet and salty. I certainly use Tofutti’s cream cheese in so many recipes, but I prefer Mikoyo’s for this recipe. Mikoyo’s has the perfect saltiness that really holds up to the sweetness, offering a perfect balance. This cream cheese also has a wonderfully fluffy texture. The soft texture of Miyoko’s takes this delicate pastry to the next level. There are so many variations of Quesitos, some have a glaze made with sugar/corn syrup or are topped with powdered sugar or honey. I know honey is a hot topic for vegans, but if you are a vegan who eats honey – be sure to buy your honey locally. The simplicity of this Puerto Rican cream cheese pastry is sure to satisfy. Estilo Boricua ~ Enjoy!
Check out Vegan Rescue on Instagram (@veganrescue) for a video of this recipe ~ Remember to Like/Share/Follow.
Ingredients: 1 (17.3 oz) Package Puff Pastry (contains 2 sheets) 1 (8oz container) Vegan Cream Cheese (I use Miyoko’s) 1/4 Cup Raw Cane Sugar 1/4 Cup Raw Honey/Agave (or Glaze-Corn Syrup/Sugar)
Directions: -Pre-heat oven to 400 degrees F. -Remove thawed puff pastry from wrapper onto a lightly floured surface or onto parchment paper. The package I use comes with two sheets (I use both in this recipe). -Lightly flour pastry sheet and roll out into a thin sheet. I will typically do a few passes with the rolling pin to bring the thickness down about half. -Cut the sheet into thirds, then cut each third into half. Makes six pieces per sheet. This recipe makes twelve in total. -Towards the base of the cut pastry, add about a tablespoon of cream cheese lengthwise. Note: Since I’m using Miyoko’s cream cheese, which is a bit softer, I typically score the cream cheese in the container to be sure I end up with even portions. If you are using a firmer cream cheese you can empty the container and cut it into twelve even portions for the filling. -Beside the cream cheese (towards the center of the cut pastry), add about one teaspoon of raw cane sugar lengthwise. -See pictures below. -Fold up the base over top of the cream cheese/sugar and roll up, folding the sides along the way. -Line a large baking sheet with parchment paper. -Place rolled Quesitos on lined baking sheet. Bake at 400°F for 20 minutes. -Allow Quesitos to cool for about 5-10 minutes. -Then add about a teaspoon of glaze to the top of each Quesito, whether using honey/agave or a sugar glaze. -Enjoy! The Quesitos should still be nice and warm.
Ingredients:
1 (17.3 oz) Package Puff Pastry (contains 2 sheets)
1 (8oz container) Vegan Cream Cheese (I use Miyoko’s)
1/4 Cup Raw Cane Sugar
1/4 Cup Raw Honey/Agave (or Glaze-Corn Syrup/Sugar)
Directions:
-In-Pre-heat oven to 400 degrees F.
-Remove thawed puff pastry from wrapper onto a lightly floured surface or onto parchment paper. The package I use comes with two sheets (I use both in this recipe).
-Lightly flour pastry sheet and roll out into a thin sheet. I will typically do a few passes with the rolling pin to bring the thickness down about half.
-Cut the sheet into thirds, then cut each third into half. Makes six pieces per sheet. This recipe makes twelve in total.
-Towards the base of the cut pastry, add about a tablespoon of cream cheese lengthwise. Note: Since I’m using Miyoko’s cream cheese, which is a bit softer, I typically score the cream cheese in the container to be sure I end up with even portions. If you are using a firmer cream cheese you can empty the container and cut it into twelve even portions for the filling.
-Beside the cream cheese (towards the center of the cut pastry), add about one teaspoon of raw cane sugar lengthwise.
-Fold up the base over top of the cream cheese/sugar and roll up, folding the sides along the way.
-Line a large baking sheet with parchment paper.
-Place rolled Quesitos on lined baking sheet. Bake at 400°F for 20 minutes.
-Allow Quesitos to cool for about 5-10 minutes. -Then add about a teaspoon of glaze to the top of each Quesito, whether using honey/agave or a sugar glaze.
-Enjoy! The Quesitos should still be nice and warm.
Pearled Barley with Shiitake and Asparagus (Serves 8 – Vegan/Plant-Based, Soy-Free)
I typically like barley in a soup, usually always in soup. But today I opened the pantry, then the freezer and looked around for a change from the usual rice and beans. I considered pearled barley, because it has a similar texture to rice, and thought the nutty flavor would go great with the shiitake mushrooms I had in the freezer. These frozen mushrooms by Woodstock specifically are my new favorite, I genuinely love the taste and freshness, and highly recommend them.
I realize the prep/cook time of this recipe could look intimidating… (I mean—one whole hour and some change just to cook the barley alone!) But think about all the other things you can do while it’s cooking. Sometimes the long cook-time recipes allow me to get other tasks completed or even just time to relax. But today for example, I put the barley on… lowered it to a simmer, set the clock and went to iron my husband’s clothes. Another consideration is to prep any time-consuming items on another day/time. Enjoy!
Directions: -In a large pot combine barley with water and bring to a boil. Immediately lower and simmer for one hour and 20 minutes. Then remove from heat, add seasoning (salt/pepper) and set aside.
-In a large pan, heat olive oil and add garlic and mushrooms. Sauté for about five minutes, while stirring. Add sauteed mushroom mixture to the cooked barley. To this add zest of lemon.
-To the pan, add lemon juice, chopped asparagus, and dried parsley. Cook for about five minutes, stirring occasionally.
-Add asparagus to the barley and mix all together to combine. Season to taste. Enjoy!
Directions:
-In a large pot combine barley with water and bring to a boil. Immediately
lower and simmer for one hour and 20 minutes. Then remove from heat, add
seasoning (salt/pepper) and set aside.
-In a large pan, heat olive oil and add garlic and mushrooms. Sauté for about
five minutes, while stirring. Add sauteed mushroom mixture to the cooked
barley. To this add zest of lemon.
-To the pan, add lemon juice, chopped asparagus, and dried parsley. Cook for
about five minutes, stirring occasionally.
-Add asparagus to the barley and mix all together to combine. Season to taste. Enjoy!
Corn Salsa
(Makes about 3 ½ -4 cups) ~ Vegan, Gluten-Free, Dairy-Free, Soy-Free
A few days ago I mentioned this post to follow. Since the plan was to keep it simple last weekend. What could be easier than a quick 5-minute salsa over top blackened pepper crusted tofu? The tofu is not listed here as a recipe, given that I literally just pressed then seasoned the hell out of each side with pepper, basil, garlic powder and a little salt. Sauté each side for a few minutes in Extra Virgin Olive Oil and sprinkle with a little salt after frying, then I topped with corn salsa. That’s it…that was the recipe! 🙂 Enjoy your day and weekend.
Ingredients:
1 (11oz can) White Shoepeg Corn, drained/rinsed
1 (15.25oz can) Corn, drained/rinsed
1 (15.5oz can) Black Beans, drained/rinsed
1 Red Pepper, diced finely
½ Red Onion, diced finely
1 small Handful Fresh Cilantro, chopped (or to taste)
Juice of ½ Lime
2-3 Tbsp Apple Cider Vinegar
2 Tsp Sugar
1 Tsp course Black Pepper
½ Tsp Chili Powder
½ Tsp Fresh Garlic
Salt and Cumin to taste
Directions:
-Very simply put – drain and rinse canned ingredients. Chop: Pepper, Onion, Cilantro and combine all ingredients. Adjust seasonings to your liking. Enjoy!
Bruschetta with Garlic and Tomatoes
(Makes about 20-24 pieces)
Cheers to a New Year. I celebrated a blogiversary recently and I plan to blog about it while highlighting some healthy recipes from 2015.
Bruschetta is one of my favorite appetizers. The typical recipe and preparation of bruschetta is so simple in itself, I kick the ease factor up by using canned diced tomatoes (I use Hunt’s), and yeah I know cheating a little maybe? This recipe is delicious; the fresh basil along with the garlic in this recipe always gets me. Enjoy!
Ingredients:
1 (14.5oz can) Petite Diced Tomatoes
1 (14.5oz can) Fire Roasted Tomatoes
3 Tbsp Minced Garlic (I know it seems like a lot… I love garlic!)
1 bunch fresh Basil, chiffonade
Salt/Pepper to taste
Extra Virgin Olive Oil
1 Fresh Baguette
Directions:
-Preheat oven 350 degrees to toast bread. Slice baguette and place on baking sheet.
Drizzle with olive oil (picture below). Bake for 10-15 minutes until bread is toasted.
-While bread is toasting. Drain tomatoes very well. Toss tomatoes and garlic in a bowl to combine, add salt/pepper to taste.
-To chiffonade basil: Remove basil leaves and rinse. Stack leaves about 10 then roll together tightly. With a sharp knife slice into ribbons.
-To Serve: Place tomatoes on toasted bread then top with basil pieces.
Notes:
-If I’m traveling on making ahead, I prepare the tomatoes and refrigerate ahead of time. Then toast the bread and chiffonade the basil last before serving up.
-I also try and use up as much of the basil as possible, so the tiny piece that you cannot roll up to chiffonade just chop with a very sharp knife.
We toasted to the New Year with Absinthe prepared traditionally with water and sugar cubes. I look forward to 2016 which is sure to be busier than last year as I continue with our family life and routine, work, college, cooking and blogging. Aside from this “the usual” our family is growing with Megan our eldest expecting in April. We also plan to publish a book this year (my husband’s book), so many things to toast to…Cheers!
Ingredients:
1 (14.5oz can) Petite Diced Tomatoes
1 (14.5oz can) Fire Roasted Tomatoes
3 Tbsp Minced Garlic
1 bunch fresh Basil, chiffonade
Salt/Pepper to taste Extra Virgin Olive Oil
1 Fresh Baguette
Directions:
-Preheat oven 350 degrees to toast bread. Slice baguette and place on baking sheet. Drizzle with olive oil. Bake for 10-15 minutes until bread is toasted.
-While bread is toasting. Drain tomatoes very well. Toss tomatoes and garlic in a bowl to combine, add salt/pepper to taste.
-To chiffonade basil: Remove basil leaves and rinse. Stack leaves about 10 then roll together tightly. With a sharp knife slice into ribbons.
-To Serve: Place tomatoes on toasted bread then top with basil pieces.
Notes:
-If I’m traveling on making ahead, I prepare the tomatoes and refrigerate ahead of time. Then toast the bread and chiffonade the basil last before serving up.
-I also try and use up as much of the basil as possible, so the tiny piece that you cannot roll up to chiffonade just chop with a very sharp knife.
Just Fruit. Salad – A Summertime Favorite!
(Serves 10-12) ~ Vegan, Gluten-Free, Raw, Soy-Free, Dairy-Free
This fruit salad is Colorful, Fresh and Perfect for a summer gathering. It’s also ideal for breakfast, lunch, snack time and dessert 🙂 . I love fresh cold fruit in the summer. This salad is so refreshing; it’s a simple crowd-pleaser that is far from the canned stuff. I titled this – Just Fruit – because it is…just fruit – no added sugar, sauces or syrups. Enjoy! One of my favs.
Ingredients: 1 Honeydew (I used Orange Flesh Honeydew)
6oz Blackberries, rinsed
3 Cups Green Grapes (about 18oz)
2 Cups Peaches (about 14oz)
1-2 Ripe Mangoes, peeled and chopped
1 Pineapple, Peeled/Cored/Chopped
20 Strawberries, hulled/quartered
6oz Raspberries, rinsed
2 Kiwi, peeled/sliced
Directions: Peel and Chop or Slice: Honeydew (I used my melon baller), Peaches, Mango, Pineapple and Kiwi.
Rinse and pat dry: Blackberries, Grapes, Raspberries and Strawberries (slice in half or quarter strawberries.
Refrigerate before serving. Sometimes I place in the freezer for 30 mins. for a quick chill.
Chili!! – Vegan Chili con Carne (Field Roast)
(Serves 8-12) ~ Vegan, Dairy-Free (Gluten-Free option ~ See Notes)
I suppose I’m feeling generous because there are some recipes “my coveted” recipes, as I call them, that I just would’ve never considered parting with before…but I think it’s about time. 🙂 The other day I shared my recipe for Corn Fritters and one of my fellow bloggers mentioned corn fritters with chili! Then I said…well I have a great chili recipe – so here you go!
Some quick notes about this recipe – Notes meaning variations… I‘ve made this recipe also using Boca Crumbles and/or Gardein Beefless Grounds. My original version was actually made without the corn even. For a Gluten Free version– omit Veggie Meat substitute and add Chickpeas (Garbanzo beans) for a 5-Bean Chili! Also, this recipe [pictured above] was made with Field Roast burgers…I’m pretty obsessed with these burgers A-mazing! If you haven’t yet tried their burgers…do it fast. They grill well indoor/outdoor and are great even fried up in a pan. Hope you Enjoy this Chili!
Ingredients: 3 Tbsp Extra Virgin Olive Oil
1 (13oz Pkg) Field Roast Burgers
5 Garlic Cloves, minced
1 Red Pepper, seeded/chopped
2 Jalapeño Peppers, seeded/chopped
1 Small Yellow Onion, chopped
1 (15oz Can) Black Beans
1 (15.5oz Can) Pinto Beans
1 (16oz Can) Dark Red Kidney Beans
1 (16oz Can) Navy Beans
1 (28oz Can) Diced Tomatoes
3 Tbsp Cumin
¼ Tsp Crushed Red Pepper Flakes
2 Tsp Chili Powder
1 Tbsp Dry Sage
1/3 Cup Tamari Soy Sauce
1 (16oz Pkg) Frozen Corn
Directions: -Drain and rinse beans and set aside.
-Heat Olive oil over medium heat. Add Field Roast Burgers (or crumbles) and heat through until brown about 3-5 minutes.
(I crush the burgers down with a wooden spatula until crumbled/broken down).
Quick Note: If you’re not finished cutting your veggies or if you didn’t prep ahead like I often do – turn off heat until you’re ready for the next step.
-To Veggie Meat add: Garlic, Red Pepper, Jalapeños and Onions. Let the mixture cook through for about 3-5 minutes until veggies sweat.
-Add: Beans, Diced Tomatoes (with liquid), Tamari and stir in with remaining seasonings. Keep stirring as you add your seasonings.
-Add Frozen Corn then cover and reduce heat to a simmer for 10 minutes. After 10 minutes, stir again turn off heat and let stand for another 10 minutes before serving. Enjoy!
Ingredients: 3 Tbsp Extra Virgin Olive Oil
1 (13oz Pkg) Field Roast Burgers
5 Garlic Cloves, minced
1 Red Pepper, seeded/chopped
2 Jalapeño Peppers, seeded/chopped
1 Small Yellow Onion, chopped
1 (15oz Can) Black Beans
1 (15.5oz Can) Pinto Beans
1 (16oz Can) Dark Red Kidney Beans
1 (16oz Can) Navy Beans
1 (28oz Can) Diced Tomatoes
3 Tbsp Cumin
¼ Tsp Crushed Red Pepper Flakes
2 Tsp Chili Powder
1 Tbsp Dry Sage
1/3 Cup Tamari Soy Sauce
1 (16oz Pkg) Frozen Corn
(GF Option: Swap Field Roast/Boca/Gardein Crumbles with Chickpeas (Garbanzo beans) for a 5-Bean Chili)
Directions: -Drain and rinse beans and set aside.
-Heat Olive oil over medium heat. Add Field Roast Burgers (or crumbles) and heat through until brown about 3-5 minutes. (I crush the burgers down with a wooden spatula until crumbled/broken down).
Quick Note: If you’re not finished cutting your veggies or if you didn’t prep ahead like I often do – turn off heat until you’re ready for the next step.
-To Veggie Meat add: Garlic, Red Pepper, Jalapeños and Onions. Let the mixture cook through for about 3-5 minutes until veggies sweat.
-Add: Beans, Diced Tomatoes (with liquid), Tamari and stir in with remaining seasonings. Keep stirring as you add your seasonings.
-Add Frozen Corn then cover and reduce heat to a simmer for 10 minutes. After 10 minutes, stir again turn off heat and let stand for another 10 minutes before serving.
Vegan Rescue 