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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Kale and Black-Eyed Pea Stew

by | Sep 1, 2019 |

Kale and Black-Eyed Pea Stew 1 Tbsp. coconut oil (OPTIONAL, or use vegetable broth)1 white onion (diced)6 cloves garlic (minced)3 stalks celery (diced)1 red bell pepper (diced)1 Tbsp oregano (chopped)1/2 Tbsp fresh thyme (chopped)1/4 tsp chipotle powder1 Tbsp smoked...

Veggie Stuffed Portobello Mushrooms

by | Sep 1, 2019 | , ,

Stuffed Portobello Mushrooms 8-12 portobello mushroom caps (depending on size)1 onion (finely chopped)1 red bell pepper (finely chopped)3 stalk celery (finely chopped)3 cloves garlic (minced)1/2 inch piece fresh ginger (peeled and grated)1/2 cup pecans (chopped)1 tbsp...

Chipotle Tofu Chilaquiles

by | Sep 1, 2019 | , ,

Chipotle Tofu Chilaquiles For the chilaquiles:3-4 handful tortilla chips1 white onion (large, diced)4 cloves garlic (minced)2 15 oz can crushed tomatoes2 chipotle in adobo (minced)1-2 tbsp adobo sauce (skip if heat sensitive)1 cup low-sodium vegetable brothFor the...

Buffalo Chickpea Taquitos

by | Sep 1, 2019 | , ,

  Buffalo Chickpea Taquitos For buffalo chickpea sauce:1.5 tbsp vegetable oil1 large yellow onion (chopped)4 cloves of garlic (minced)2 green bell peppers (chopped)2 cans chickpeas (rinsed and drained)1/2 cup tomato sauce (passata)3 tbsp hot sauce (or more to...

Beet Fried Rice

by | Sep 1, 2019 | ,

Beet Fried Rice 1.5 tbsp coconut oil (OPTIONAL)2 beets (peeled and finely diced)1 inch ginger (peeled and minced)2 cloves garlic (minced)1/4 tsp ground cumin1/4 tsp ground coriander1/4 tsp ground turmeric1/8 tsp ground black pepper3 tbsp Thai red curry pasteFor the...

August – Week 4 Menu

by | Aug 24, 2019 |

This week's menu is here:   Breakfast: Green Goddess Chia Pudding Rainbow Chard & Tofu Vegan Muffins French Toast with Warm Berry Drizzle   Lunch: Black-Eyed Collard Wraps with Ginger Peanut Sauce Vegan Meatball Sub with Sautéed Kale Marinara Cucumber...