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 Carrots Fennel Onion Garlic Cumin Seeds Thyme Rosemary Olive oil Salt Pepper Veggie Broth Chickpeas Rotini Pasta Cilantro Steps Heat 2Tbsp olive oil in a pan at medium heat. Add 1 Tbsp cumin seeds and cook about 1 minute (will turn golden and fragrant but should not burn) Add three chopped carrots, chopped fennelContinue reading “Chickpea Noodle Soup”

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”

Fennel Veggie Roast

I have never eaten or cooked fennel prior to making this dish and it was delicious and adds great flavor to the other vegetables so I kept the seasonings simple. Ingredients Fennel Garlic Mushrooms Small Red Potatoes Cherry or Grape Tomatoes White Beans salt pepper crushed red pepper Steps Preheat oven to 425ºF Heat 2Continue reading “Fennel Veggie Roast”

Tofu Tacos

Ingredients Extra Firm Tofu or whichever available Cauliflower Bell peppers or sweet peppers Serrano peppers Cabbage Red or yellow onion Garlic spices: red chilli pepper, ancho chili pepper, salt, pepper, cumin, turmeric, crushed red pepper, taco seasoning corn tortillas, taco size optional toppings: cilantro, avocado Steps Tofu Marinade: In a bowl, whisk together 1 TbspContinue reading “Tofu Tacos”

Vegan Veggie Loaded Sandwich

This sandwich is full of nutrition, flavor, and lots of layers! I used ciabatta bread which may not be the best option if you have normal human-sized mouth, but it made it oh-so-delicious. Ingredients Spinach Cucumber Mushrooms Bell peppers Zucchini Red onion Tomato Avocado Vegan cheese – I used Field Roast Chao Cheese Bread –Continue reading “Vegan Veggie Loaded Sandwich”

Veggie Fajitas

Fajitas can essentially be any mix of vegetables that are available on hand. I pile as many vegetables as possible and try to include a variety of colors to ensure a variety of nutrients. Ingredients Zucchini Cauliflower Sweet peppers Red onion Seasoning (cumin, salt, peppers, cinnamon, taco seasoning, chili powder) Cilantro Tortillas Salsa Steps ChopContinue reading “Veggie Fajitas”