Recipes Cookbook - SPICED VEGAN LENTIL SOUP RECIPE

SPICED VEGAN LENTIL SOUP RECIPE | #Instapotminestronesoup #Lentilsoupinstantpot #Palakpaneerrecipe #Vegansoupcrockpot #Veganminestronesoup #Instantpotvegansoup #Cookingrecipes #Soupsandstews #Soupandsalad #Vegetarianrecipes #Delicioussoup #Healthyrecipes

INGREDIENTS

• ¼ cup extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch red pepper flakes
• Freshly ground black pepper
• 1 cup chopped fresh collard greens or kale, tough ribs removed
• Juice of ½ to 1 medium lemon, to taste

INSTRUCTIONS

1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
3. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
4. Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
5. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

Recipe Adapted : here

Recipes Cookbook - Pumpkin Whoopie Pies (Vegan + GF)

#Veganrecipesdessert #Veganglutenfreerecipes #Veganpumpkincinnamonrolls #Vegancheesecakebars #Vegansweets #Veganfoods #Vegandesserts #Veganfoods #Vegansweets #Veganeating #Veganbaking #Veganglutenfree

Recipes Cookbook - Vegetarian Ramen

Easy Vegetarian Ramen Recipe |#Veganrecipesdinner #Veggierecipes #Veganrecipeseasy #Stuffedsweetpotatorecipes #Cauliflowerrecipes #Healthydinnerrecipesvegetarian #Vegetarianmeals #Meatlessmeals #Brusselsproutrecipes #Cookingrecipes #Trendingrecipes #Beefrecipes

Ingredients

• 8 cups good low-sodium vegetable broth (this is my favorite by far)
• 1 ounce dried shiitakes (15-20 mushrooms)
• 1/4 cup low-sodium tamari or other good soy sauce
• 2 tablespoons vegetable oil, divided
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1/2-inch piece fresh ginger, peeled and minced
• 1 tablespoon good butter
• 1 tablespoon white miso paste
• 1 tablespoon mirin (rice wine)
• 10 ounces baby spinach
• 4 eggs
• 10 ounces sliced fresh shiitake mushrooms
• 4 servings fresh or dry ramen noodles*
• One 6-ounce package baked tofu, at room temperature
• 2 to 3 scallions, white and green parts sliced
• Gomasio (sesame salt)
• Toasted sesame oil with hot chili

Instructions

1. Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.
2. Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.
3. In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.
4. Bring a large pot of unsalted water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and set aside.
5. Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.
6. Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.
7. While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.
8. To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table. Serve with chopsticks and large spoons.

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - Stir Fry Zucchini Noodles

Stir Fry Zucchini Noodles | #Howtocookzoodles #Spiralzucchinirecipes #Zoodlerecipes #Howtocookzucchininoodlesspaghetti #Stirfryzucchininoodles #Howtocookzucchininoodlesforspaghetti #Spiralizerrecipes #Stirfryzucchininoodles #Zoodlerecipes #Healthyrecipes #Veggienoodles #Cookingrecipes

Ingredients

• 2 tablespoons vegetable oil
• 2 yellow onions , spiralized
• 4 small zucchini , spiralized, patted dry with paper towel
• 1 tablespoon low sodium soy sauce
• 2 tablespoons low sodium teriyaki sauce
• 1 tablespoon sesame seeds

Instructions

1. Heat oil in a wok over medium heat.
2. Add onions and cook for 4 to 5 minutes, or until translucent and tender.
3. Stir in zucchini and continue to cook for 2 minutes.
4. Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.
5. Remove from heat.
6. Serve.

Recipe Source : here

Recipes Cookbook - MUSHROOM LASAGNA (VEGAN + GF)

MUSHROOM LASAGNA (VEGAN + GF) | #Veganrecipeseasy #Plantbasedrecipes #Rawveganrecipes #Dairyfreeketomealplan #Nondairyketorecipes #Cleanketorecipesdairyfree #Vegandishes #Veganeating #Veganfoods #Veggierecipes #Vegetariandishes #Vegancooking

Ingredients

• Mushroom bolognese
• 1 tbsp olive oil
• 1 white onion, diced
• 4 garlic cloves, minced
• 1 small carrot, grated
• 400 g button mushrooms, thinly sliced
• 2 tbsp tomato puree
• 1 tbsp balsamic vinegar
• 2 tbsp mixed Italian dried herbs, Basil, oregano, thyme
• 400 g chopped tomatoes
• 240 ml vegetable stock
• 1 tbsp cornflour, mixed with 2 tbsp cold water
• For the lasagna
• 12 gluten-free lasagna sheets
• 1 tin Sacla' free-from Besciamella white sauce
• Optional vegan cheese, , grated

Instructions

1. Make the bolognese sauce
2. Heat olive oil in a pan. Add the onions, garlic, grated carrot, salt and pepper and saute for a few minutes, until softened.
3. Add the mushrooms and tomato puree. Mix to combine.
4. Add the vinegar, herbs, chopped tomatoes and vegetable stock. Bring to a boil then reduce to a simmer.
5. Add the cornflour mixture and simmer for approximately 10 minutes until reduced and thickened.
6. Make the lasagna
7. Preheat oven to 200C / 350f.
8. Pre-cook lasagna sheets, according to packet's instructions.
9. Add a small amount of sauce to the bottom of the pan, enough to coat the bottom.
10. Add a layer of lasagna sheets.
11. Smooth 2 tbsp white sauce on top.
12. Then top with more bolognese. Repeat until the last layer of lasagna sheets.
13. Top with the remainder of the bolognese sauce. Then smooth the rest of the white sauce on top. Add some grated vegan cheese, if desired.
14. Bake 20 mins.

recipe adapted >>>>>  here

Recipes Cookbook - Avocado Black Bean Quesadillas Recipe

Avocado Black Bean Quesadillas Recipe | #Chickenfajitarecipe #Whitechili #Tacotuesdayrecipes #Easyvegetarianrecipes #Chickenquesadillarecipes #Chickenfajitaquesadillas #Vegetarianmeals #Meatlessmeals #Vegetarianrecipesdinner #Meatlessdinners #Mexicanricecasserole #Vegetarianmexicanrecipes

Ingredients

• 1/2 onion sliced
• 1/2 bell pepper sliced
• 1 tablespoon olive oil
• 1/2 cup black beans drained
• 1 tablespoon taco seasoning
• 4 medium soft flour tortillas
• 2 avocados peeled, halved, seeded and sliced
• 1/4 cup minced cilantro
• 1 lime cut in half
• 1 cup light Mexican Cheddar or mozzarella cheese
• oil or cooking spray for grilling

Instructions

1. In a medium pan over medium-high heat, saute onion and bell pepper in 1 tablespoon oil for 2-3 minutes or until tender. Add the black beans and taco seasoning. Cook for another minute. Transfer mixture into a small bowl and set aside. 
2. Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray. 
3. In a small bowl, lightly mash the avocados with a fork. Stir in cilantro and juice of 1/2 lime, season with salt and pepper to taste. Spread a quarter of mashed avocado onto half of a tortilla. Top with bean mixture and 1/4th cup of cheese. Fold the tortilla closed over the veggies. Repeat until all tortillas are filled and all fillings are used. 
4. Cook on medium-high heat for 2-3 minutes per side or until the outside is crispy and cheese has fully melted. Serve with your favorite salsa or sour-cream, Enjoy!

Recipe Adapted : here

Recipes Cookbook - Crispy Lemon Cauliflower Recipe

Crispy Lemon Cauliflower Recipe | #Vegetablesidedishes #Rawveganrecipes #Veganpestosauce #Sidedishesforbbq #Mexicansidedishes #Ketocauliflowerrecipes #Asparagusrecipes #Veganstirfrynoodles #Breadedasparagusbaked #Ricenoodlerecipesvegan #Sesamegarlicnoodles #Vegannoodlesasian

Ingredients

• 1/2 large head cauliflower
• 1/4 cup milk of choice
• 1/4 cup fine cornmeal or flour
• 1-2 tsp oil
• 1/2 cup panko breadcrumbs, regular or gf
• 1/4 cup vegetable broth
• 1 1/2 tbsp lemon juice
• 2 1/2 tbsp pure maple syrup, honey, or agave
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tsp minced garlic
• 1/8 tsp salt
• 1/8 tsp powdered ginger
• 2 tsp cornstarch or arrowroot
• lemon zest, optional for garnish

Instructions

1. Finely crush breadcrumbs, either in a blender (easiest method) or by placing them in a bag and crushing with a rolling pin or heavy object. 
2. Preheat oven to 425 F. 
3. Cut cauliflower into florets. Whisk milk, cornmeal, and oil, then toss with the cauliflower in a large ziploc. 
4. Put the cauliflower in a colander to drain off excess batter. Toss with the breadcrumbs. Arrange in one layer on a parchment-lined baking sheet. 
5. Bake 35-40 minutes. Meanwhile, make the lemon sauce by whisking together all remaining ingredients except cornstarch. 
6. Then quickly whisk in cornstarch. Turn heat to medium. Stir frequently – it thickens pretty quickly. 
7. Remove cauliflower from oven and stir into the sauce. (If you wish to omit the oil, feel free to experiment. I have not tried and so can’t say how it would affect taste/texture.)

Recipe Adapted : here

Recipes Cookbook - Vegan Sweet Potato Mac n Cheese (Gluten Free)

Vegan Sweet Potato Mac n Cheese (Gluten Free) | #Veganpumpkinpierecipe #Veganthanksgivingdinner #Veganpumpkinpiefilling #Veganbreakfastrecipes #Veganthanksgivingrecipes #Veganthanksgivingdessert #Aiolisaucerecipe #Vegetarianrecipes #Veganfoods #Veganeating #Wholefoodrecipes #Vegancooking

Ingredients

• 10 ounces dry gluten free pasta (or pasta of your choice)
  
• 1/2 medium yellow onion, minced
  
• 1 clove garlic, minced
  
• 1 1/2 cups roasted sweet potato, skin removed
  
• 2 tablespoons hemp hearts
• 5 tablespoons sunflower seeds
  
• 2 tablespoons mellow white miso
  
• 5 tablespoons nutritional yeast
  
• 2 tablespoons extra virgin olive oil + 1 teaspoon more
  
• 1 cup water + more to your liking
  
• 1/2 teaspoon Celtic sea salt + more to taste
  
• 1 teaspoon black pepper, ground
  
• 1 slice gluten free bread, toasted OR 1 cup gluten free panko bread crumbs

Instructions

1. Prepare the pasta according to package directions.
   
2. While the noodles are boiling, make the sauce.
   
3. Sauté the onion with a drizzle of olive oil in a cast iron skillet (or large sauté pan) set over high heat. Stir occasionally. Cook until the onions caramelize and brown, 5-8 minutes. Add the minced garlic and cook 1-2 minutes more, until the garlic browns and becomes aromatic. Remove from heat.
   
4. To the bowl of a high powered blender, add the onion and garlic, roasted sweet potato, hemp hearts, sunflower seeds, miso, nutritional yeast, olive oil, water, salt and pepper. Blend on high until completely creamy. Add more salt or pepper, to taste.
   
5. Once the pasta is cooked, drain the pasta of water. Then rinse the pasta in cold water, breaking up the noodles with your hands, and drain again (this removes the excess starch that makes gluten free pasta stick together).
   
6. Add the pasta to your cast iron skillet (or serving dish). Drizzle with olive oil and toss.
   
7. Add your slice of toast to the (clean and dry) bowl of your blender. Pulse until the toast breaks up into semi-fine breadcrumbs.
   
8. Add the "cheesy" sauce to a pot and bring it to a simmer, stirring relatively constantly.
   
9. Pour the "cheesy" sauce over top of the noodles and toss everything together. Top with the breadcrumbs and serve immediately. Enjoy!

Recipe Source : here

Recipes Cookbook - Butternut Squash Ramen Bowl with Rice Noodles, Tofu & Fresh Pea Shoots

As you can see I kept it pretty simple. So simple in fact, that by using pre-made broth & soup, this meal will take you literally less than 10 minutes from start to the finished product. Of course, if you’ve got the time, the patience, and the produce, I’d suggest starting from scratch with this simple-as-can-be-squash soup and this homemade broth.

Either way, I hope you enjoy this as much as I have been. In just as much time as it takes to boil that water for the instant stuff, you can have a fully nutritious meal that’ll hit the spot and keep you healthy, without sending your food budget sky-high either. No noodling around: this bowl is the real deal.

Butternut Squash Ramen Bowl with Rice Noodles, Tofu & Fresh Pea Shoots Recipe
This recipe makes one delicious, super hearty serving for one, and of course is easily multiplied with the right math skills and an extra bowl or two!



Ingredients : 

• (1) cup veggie stock (pre-made or store-bought is fine)
• (1.5) cups butternut squash soup, without a nut or dairy base (I used Pacific Brand)
• (1/4) tsp salt
• (1/4) tsp soy sauce
• (1) strand of thick rice noodles (about the size of the circle between your index finger & thumb)
• (1/4) cup medium soft tofu, rinsed and cubed
• (1) scallion, sliced diagonally, greens only
• (1/4) tsp Sambal Oelek
• (1/2) tsp toasted sesame oil
• (1) handful fresh pea shoots (or sliced fresh spinach in a pinch)
• Black sesame seeds for garnish

Instructions : 

1. Start by combining the soup and the broth in a medium pot, and stir to mix well. Add the salt & soy sauce and heat gently until bubbling and hot (basically to a light boil), about 3-4 minutes.
2. While the broth is heating up, cube the fresh tofu into one-inch pieces or a little smaller, as per your preference. Slice the green onion, and wash and trim the pea shoots, removing the tough stems as they can be tough to digest and chew. Take the strand of dry rice noodles (about a finger round or golf ball diameter), and with your hands, snap them in half to shorten to noodle strands, and place them in a generously sized serving bowl of your choice.
3. When the broth has reached a bubbling boil, remove it from the heat and pour all of it over the rice noodles directly into the serving bowl. Using a fork and a quick, firm hand, push any errant noodle strands under the broth to submerge any loose pieces. Cover the bowl immediately with a small plate, and set your timer for 6 minutes.
4. When the 6 minutes is up, remove the plate from the bowl and stir the noodles to break them up a little. To serve, push the noodles over to the side a little, making room for the tofu, scallions & pea shoots which can be arranged directly into the broth as you like. Place a little Sambal Oelek in the centre of the bowl, and finish by pouring the toasted sesame oil into the bowl along with the black sesame seeds to garnish.
5. Serve right away  (though the best part may be waiting for the bowl to cool a little before eating) with chopsticks or a fork, if you are a little spastic with chopsticks like I am. I always try earnestly with the sticks for a few rounds before hitting the ease and comfort of a spoon and a fork. Whatever works, so long as you never need to reach for those cheap yellow packages again ;). Enjoy!

Recipe Adapted : Butternut Squash Ramen Bowl with Rice Noodles, Tofu & Fresh Pea Shoots @ inpursuitofmore

Recipes Cookbook - Healthy Summer Squash Casserole

Healthy Summer Squash Casserole |#Easysidedishes #Roastedbabycarrots #Summersquashcasserole #Babycarrotrecipes #Healthyyellowsquashrecipes #Easyvegetablesidedishes #Yellowsquashrecipescasserole #Southernsquashcasserole #Spinachzucchinirecipes #Summersquashrecipes #Healthysummersquashcasserole #Vegetablesides

Ingredients

• 2 lbs summer squash zucchini and yellow squash, cut into ¼-inch slices
• 2 ½ Tbsp olive oil
• 1 ¼ tsp salt divided
• ½ tsp pepper
• ⅓cup Parmesan cheese* grated
• ⅓ cup Panko breadcrumbs gluten-free
• ¼ tsp. garlic powder
• 2 Tbsp fresh parsley finely chopped

Instructions

1. Preheat oven to 350 degrees.
2. Cut yellow squash and zucchini into thin, ¼-inch slices.
3. Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.
4. Spray a 9-inch square baking dish with non-stick cooking spray.
5. Alternatively, overlap the zucchini and squash in a row. (See pictures.) You should be able to form 4 rows.**
6. Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
7. In a small bowl combine Parmesan cheese and breadcrumbs. Toss to combine and then sprinkle over the zucchini and squash.
8. Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
9. Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.
10. Serve immediately with fresh parsley and enjoy!

Recipe adapted >>>>>  here

Recipes Cookbook - VEGAN LEMON CURD TART RECIPE

VEGAN LEMON CURD TART RECIPE | #Vegetarianrecipes #Healthydinnerrecipes #Plantbasedmeals #Sweetpotatorecipes #Dairyfreedessert #Quinoarecipes #Glutenfreedesserts #Glutenfreebaking #Glutenfreerecipes #Cookingrecipes #Paleoglutenfree #Glutenfreesweets #Lowcarbzucchinirecipes

INGREDIENTS
CRUST:

• 1 1/2 c oats 
• 1 1/2 c almond meal 
• 2 tbsp. coconut sugar 
• 1/8 tsp. salt 
• 1/4 c vegan butter

LEMON CURD FILLING: 

• 1 c lemon juice (about 4 lemons) 
• 4 tbsp. cornflour 
• 1/2 c rice malt syrup 
• 4 tbsp. coconut oil 
• zest of 2 lemons

INSTRUCTIONS
FOR THE CRUST:

1. Preheat oven to 180C and lightly butter a 25cm round tart pan.
2. Add your oats to a high speed blender or food processor, and mix until it forms a flour.
3. Add almond meal, sugar and salt. Pulse a couple of times to combine them with the oat flour.
4. Add butter by small spoonfuls, and pulse until it forms a dough. It should stay together if pressed between your fingers.
5. Press the dough into a tart pan. Using a fork, prick the base several times. Bake for 12-14 minutes. It should still be lightly coloured. Let cool.

FOR THE FILLING:

1. Pour the lemon juice into a medium pot. Add the cornflour and whisk until smooth.
2. Turn the heat on low to medium. Add rice malt syrup, coconut oil and zest to the pot. Stir frequently, making sure to scrape the bottom so it doesn''t stick. Once it starts to thicken, add the coconut milk. Again, stir frequently until it starts to thicken again and reaches a curd consistency.
3. Let cool slightly before pouring into the tart shell. Set for at least 2 1/2 - 3 hours in the fridge. Leave overnight for a firmer texture as above.
4. 2 c canned coconut milk 

Note **if you’re short on time you can soak the cashews in boiling water for 15 minutes instead.

recipe adapted by here