Samosa filling in a sandwich! Quick and simple meal. I do not like or eat peas except in samosas and this sandwich. Ingredients Potato Yellow Onion Peas Cumin seeds Cumin powder Red chilli powder Turmeric powder Salt Daiya vegan slices Green chili chutney (optional) Bread (Good grilling bread is essential. I like Kroger bakery breads,Continue reading “Samosa Sandwich”
Monthly Archives: October 2021
Vegan Manicotti with Tofu Ricotta
Manicotti is the one cheesy-filled treat I having been craving since becoming vegan. I actually had never even tasted manicotti until I was in Junior High. My best friend lived two houses down from me and her mom always made a point of inviting me over for dinner when she made manicotti since it wasContinue reading “Vegan Manicotti with Tofu Ricotta”
Vegan Tofu Ricotta
Ingredients Extra Firm Tofu Olive oil Nutritional Yeast Oregano or Italian Seasoning Garlic cloves (or garlic powder) Salt Lemon juice Oat milk (can use other non-dairy milk, broth, or even water) Optional: spinach, parsley or cilantro Steps Break up a 14-16 oz. block of tofu with hand and place into a food processor Add 1Continue reading “Vegan Tofu Ricotta”
Vegan Gumbo
October 12th was apparently National Gumbo Day so I delved into the ingredients that made a good gumbo and then created a vegan version which is so tasty with so many elements that I could eat it daily all week without getting bored of it. I also created a recipe that creates just enough forContinue reading “Vegan Gumbo”
Vegan Enchilada Casserole
Ingredients Corn-based tortillas (either corn or corn/flour mix) Butternut Squash Pinto Beans or Black Beans Red Bell Peppers Red Onions Garlic Baby Spinach Cilantro Jalapeños Enchilada Sauce Nutritional Yeast Seasonings: salt, pepper, cumin powder, red chili powder Steps Heat oven to 400ºF Cut butternut squash into cubes (or purchase pre-cut, use about 2 c cubedContinue reading “Vegan Enchilada Casserole”
Chickpea Noodle Soup
Ingredients Steps TIPS Substitutions will be just as yummy: celery and bok choy for fennel, bowtie or mini shell pasta for rotini, parsley and oregano for cilantro . The key truly is a yummy broth as the base. If using water instead of broth then add season galore! Shopping List Groceries Equipment
Vegan Hatch Pumpkin Veggie Enchiladas
Ingredients Yellow Onion Baby bell mushrooms Garlic Hatch chili peppers Sweet peppers Black beans Cilantro Baby spinach Vegetable Broth or Water Whole Foods 365 Corn + Flour Tortillas Hatch Pumpkin Sauce Seasoning: salt, pepper, cumin, red chili powder Optional: vegan cheese Steps Heat oven to 375ºF Heat 2 Tbsp olive oil in a pan overContinue reading “Vegan Hatch Pumpkin Veggie Enchiladas”
Hatch Pumpkin Sauce
Ingredients 1 c pumpkin puree 2 large roasted hatch chillis (~1/2 c) 2 roasted red sweet peppers 2 garlic cloves 1 tsp cumin 1/4 tsp red chili powder (adjust to level of heat desired) 1/2 tsp pepper 1/2 tsp salt cilantro (~2 Tbsp chopped) 1/3 c broth or water 2 Tbsp coconut milk 3 TbspContinue reading “Hatch Pumpkin Sauce”
Double Chocolate Zucchini Muffins
Vegan double chocolate zucchini muffins. I made mini muffins and this recipe will yield about 20 mini muffins. Ingredients Zucchini Whole wheat flour or all-purpose flour Cocoa Powder Baking Soda Baking Powder Salt Sugar (white or brown) Vanilla Extract Vegetable Oil (avocado or olive) semisweet chocolate chips or chunks instant coffee or espresso/ristretto (cooled) StepsContinue reading “Double Chocolate Zucchini Muffins”
Maditative Vegan 