vege-TASTE-full blog

Welcome to our luscious corner of the plant-verse!

Here we share some our favorites recipes with you. 

 

September – Week 4 Menu

by | September 22, 2019 | Uncategorized | 1 Comment

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Sweet Potato and Apple Latkes

by | September 22, 2019 | American, Dinner | 0 Comments

Sweet Potato and Apple Latkes For the latkes:1 sweet potato (peeled and grated)1 apple (peeled, cored and grated)1 onion (diced)1 tsp salt1 tbsp cornstarch2 tbsp oat flour1 tbsp olive oil (OPTIONAL)1 tsp turmericpepper ( to taste)For the lemon hummus sauce:3 tbsp...
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White Chickpea Chili

by | September 22, 2019 | American, Dinner, Soups | 0 Comments

White Chickpea Chili 1 tablespoon olive oil (OPTIONAL, or use 1/4 cup vegetable broth)1 yellow onion (diced)3 cloves garlic (minced)1 15 oz can white beans (rinsed and drained)1 15 oz can chickpeas (rinsed and drained)1 16 oz jar mild salsa verde4 cups low-sodium...
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Pumpkin Cannelloni

by | September 22, 2019 | American, Dinner, Fall | 0 Comments

Pumpkin Cannelloni For the almond sauce:1 1/4 cups raw almonds (soaked overnight)1 lemon2 Tbs white vinegar1 1/2 cups watersalt (to taste)pepper (to taste)For the cannelloni:1 28 oz pumpkin puree12 cannelloni1/2 cup dried cranberries1 onion (chopped)1/2 cup raw...
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Pecan Apple Chickpea Salad Wraps

by | September 21, 2019 | American, Lunch, Salad, Sandwich | 0 Comments

Pecan Apple Chickpea Salad Wraps For the salad:1 15 oz can chickpeas (rinsed and drained)1 honeycrisp apple (cored and diced)1/3 cup pecans (chopped and toasted)1/3 cup dried cherries2 stalks celery (chopped)2 tbsp flat-leaf parsley (chopped)3-4 green onions...
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Sweet Potato Tahini Soup

by | September 21, 2019 | American, Fall, Lunch, Soups | 0 Comments

Sweet Potato Tahini Soup 2 onion (diced)4 carrots (diced)4 sweet potatoes (medium sized, chopped)2 tsp garlic powder2 tsp ground cumin2 tsp ground coriander1 tsp ground turmericpinch crushed red pepper flakes (OPTIONAL)6 cups low-sodium vegetable broth4 tbsp tahini2...
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Baked Pumpkin Oatmeal

by | September 21, 2019 | American, Breakfast | 0 Comments

Baked Pumpkin Oatmeal 2 Tbsp ground flaxseed (flaxseed meal)5 Tbsp water water1/3 cup pumpkin puree1/4 cup maple syrup2 Tbsp avocado oil (OPTIONAL, or use applesauce if avoiding oil)1/4 tsp sea salt1 1/2 tsp pumpkin pie spice1/2 tsp ground cinnamon2 cups unsweetened...
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September – Week 3 Menu

by | September 15, 2019 | Weekly Menus | 0 Comments

Breakfast: Vegan Breakfast Skillet Upside Down Apple Pancake Vegan Pumpkin French Toast   Lunch: Roasted Red Pepper Soup Vegan Pumpkin Bisque Shredded Brussels Sprouts with Coconut Bacon   Dinner: Walnut Coffee Portobello Steaks with Roasted Potatoes...
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Pink Beetroot Hummus

by | September 15, 2019 | American, Appetizer, Snacks | 0 Comments

Pink Beetroot Hummus 2 beetroots1/2 can chickpeas (rinsed and drained)2 cloves garlicsalt (to taste)pepper (to taste)1/2 lemon (juice of)1/4 cup olive oil Cook beetroot in a pot of water until fork-soft. When cooked, drain and cool down. Peel the skin off, slice the...
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Spicy Kale and Coconut Fried Rice

by | September 15, 2019 | Asian, Dinner | 0 Comments

  Kale and Coconut Fried Rice 4 tbsp avocado oil (divided)4 cloves garlic (minced)2 bunches green onions (chopped)2 bags chopped kale1/2 tsp sea salt1 1/2 cup large flake unsweetened coconut4 cups cooked and chilled brown rice4 tsp reduced sodium soy sauce4 tsp...
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One Pot Peanut Sauce Noodles

by | Aug 3, 2019 | , , ,

  One Pot Peanut Sauce Noodles 4.5 cup water12 oz brown rice noodles ( pad thai noodles, or other noodles or use angel hair pasta)2 carrots (sliced)1 red bell pepper ( sliced)8 oz extra firm tofu (drained, pressed and cubed)4 tbsp scallions (sliced)4 to 6 tsp...

Quinoa Stuffed Zucchini Boats

by | Aug 3, 2019 | , ,

  Quinoa Stuffed Zucchini Boats 1 cup water1/4 tsp salt (or to taste)1/3 cup quinoa (rinsed)3 zucchini (large, cut in half)1 tbsp olive oil (OPTIONAL)1 clove garlic (minced)3 baby portobello mushrooms (chopped very small)1/4 tsp salt1/8 tsp ground black pepper1...

Blueberry Quinoa Power Bowl

by | Aug 3, 2019 | , , ,

  Blueberry Wild Rice Salad 1 cup wild rice blend1 tbsp olive oil (OPTIONAL)2 cloves garlic (minced)3/4 cup blueberries2 tbsp balsamic vinegar1/2 cup pecans (toasted chopped)1/4 cup scallions (thinly sliced )3 tbsp mint (fresh chopped )1/2 tsp salt1/4 tsp black...

No-Bake Apricot Crumble

by | Aug 1, 2019 | , ,

Raw Apricot Crumble This fresh breakfast dish smells and tastes like summer! And it's great in the middle of the scorching mid-summer heat because it requires no baking. 6 apricots1,5 tsp apple cider vinegar (can be substituted with lemon juice)1,5 Tbsp maple...

Broccoli-Potato White Bean Soup

by | Aug 3, 2019 | , ,

Broccoli-Potato White Bean Soup 1 bunch broccoli3 cloves garlic1 large potato (large)2 cups low-sodium vegetable broth1 can canellini or white beans (rinsed and drained)1 medium white onion (chopped)3/4 tsp black pepper1/4 tsp salt1/2 tsp smoked paprika1/3 cup...

BBQ Baked Tofu Rainbow Bowls

by | Aug 3, 2019 | , ,

  BBQ Baked Tofu Rainbow Bowls 1 lb. extra firm tofu (drained, pressed and cubed)1/2 cup BBQ sauce2 cups cooked quinoa2 sweet potatoes (peeled and sliced)2 avocados (cubed)1 1/2 cups cherry tomatoes (halved)1/4 head red cabbage (shredded or sliced)1 bunch kale1/3...

July – Week 5

by | Jul 27, 2019 |

This Julys is a 5-week month. This week, we have a great menu planed out: Breakfast: Peanut Butter Chocolate Overnight Oats Sweet Vegan Crepes Southwest Sweet Potato Breakfast Hash Lunch: Creamy Zucchini Soup Tomato Avocado Sandwiches Mexican Chopped Salad with...