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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Apple Pumpkin Pie Bake

by | Sep 14, 2019 | , ,

  Apple Pumpkin Pie Bake 1 tbsp ground flaxseed (flaxseed meal) 2 ½ tbsp warm water½ cup oat flour1 ½ cup quick cooking oats1 tbsp baking powder1 tsp baking soda2 tbsp pumpkin pie spice1 tbsp cinnamon4 granny smith apples (peeled, cored and thinly sliced)½ cup...

Roasted Red Pepper Soup

by | Sep 14, 2019 | ,

Roasted Red Pepper Soup 2 tbsp extra-virgin olive oil (OPTIONAL, or use 1/4 cup of vegetable broth)1 yellow onion (chopped)2 garlic cloves (chopped)1 bulb fennel (coarsely chopped)1 1/2 cup shredded carrots1 tbsp fresh thyme2 tbsp balsamic vinegar4 jarred roasted red...

Pumpkin French Toast

by | Sep 14, 2019 | ,

Pumpkin French Toast 8 slices whole grain vegan bread (day or two old)¾ cup unsweetened almond milk½ cup pumpkin puree1 tbsp maple syrup (plus more for serving)1 tsp cinnamon¼ tsp nutmeg⅛ tsp sea salt1/2 tsp coconut oil (for brushing)1/4 cup pecans (chopped and...

Apple Baked Pancake

by | Sep 14, 2019 | ,

Apple Baked Pancake 1 sweet apple (peeled, cored and thinly sliced)2 1/2 tsp cinnamon4 Tbsp maple syrup (or brown sugar)1 banana (mashed)1/2 cup unsweetened applesauce1 tsp pure vanilla extract1 Tbsp ground flaxseed (flaxseed meal)3/4 cup unsweetened almond milk3/4...

Whole Food Vegan Breakfast Skillet

by | Sep 14, 2019 | ,

  Whole Food Vegan Breakfast Skillet 2 lbs russet potatoes (large, diced)⅓ cup vegetable oil (OPTIONAL)1 yellow onion (diced)1 red bell pepper (diced)8 oz mushrooms (quartered)½ tsp garlic powder½ tsp paprikakosher salt2 cups baby spinach¼ cup parsley (chopped)1...

Vegan Pumpkin Bisque

by | Sep 14, 2019 | , , ,

Vegan Pumpkin Bisque 3 tbsp extra-virgin olive oil (OPTIONAL or a 1/4 cup vegetable broth)1 white onion (chopped)1 clove garlic (minced)3 tbsp maple syrup1/2 tsp ground cinnamon1/4 tsp ground nutmeg1/4 tsp black pepper1/8 tsp cayenne pepper1 15 oz can pumpkin puree3...

Shredded Brussels Sprouts with Coconut Bacon

by | Sep 14, 2019 | , ,

Brussels Sprouts with Coconut Bacon For the salad:1 1/2 pounds Brussels sprouts (trimmed)1 Tbsp olive oil (OPTIONAL)2 shallots (thinly sliced)For the dressing:1 tbsp Dijon mustard2 Tbsp apple cider vinegar3 Tbsp lemon juice1 Tbsp maple syrup1/2 cup pecans (chopped and...

Vegan Shakshuka

by | Sep 8, 2019 | ,

  Vegan Shakshuka 1/2 tbsp olive oil (OPTIONAL, or vegetable broth)1 onion (diced)4 cloves garlic (minced)4 oz baby spinach (roughly a half bag)4 roma tomatoes (diced)1 jar marinara sauce1 red bell pepper (seeded and chopped)3 tbsp tomato paste1/4 cup plant-based...