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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Green Goddess Chia Pudding

by | Aug 24, 2019 | , , ,

  Green Goddess Chia Pudding 4 Medjool dates (pitted and chopped)4 cups almond milk4 cups baby spinach12 Tbsp chia seeds (or 3/4 cup) In a high speed blender, blend the date, milk, and spinach until very smooth.Transfer the liquid into a large bowl, mix in chia...

Rainbow Chard and Tofu Muffins

by | Aug 24, 2019 | , , ,

Rainbow Chard and Tofu Muffins For the filling:1/4 cup low-sodium vegetable broth (for sauteing)2 garlic cloves (minced)½ sweet potato (shredded)1 cup baby spinach1 stalk chard (chopped)1/4 cup parsley (chopped)For the muffins:1 cup oat flour1 cup rice flour1 tsp...

Soba Noodle Salad

by | Aug 24, 2019 | , , ,

  Soba Noodle Salad 1 tbsp white miso paste1 tbsp tahini1 tbsp tamari2 tbsp rice vinegar2 tbsp maple syrup1 clove garlic (minced)1 tsp fresh ginger (grated)For the salad:2 bundles soba noodles1 cup edamame1 handful green beans2 carrots (shredded)1/8 red cabbage...

Vegan Spaghetti Bolognese

by | Aug 24, 2019 | , ,

  Vegan Spaghetti Bolognese 2 tbsp olive oil (OPTIONAL, or use vegetable broth)1 onion (finely chopped)1 carrot (finely chopped)3 stalks celery (finely chopped)2 cloves garlic (finely chopped)8 mushrooms (finely chopped)1 red bell pepper (finely chopped)1 tsp...

Blueberry Five Bean Salad

by | Aug 24, 2019 | , , , ,

Blueberry Five Bean Salad 1 15-oz can red kidney beans (rinsed and drained)1 15-oz can chickpeas (rinsed and drained)1 15-oz can black beans (rinsed and drained)1 15-oz can black-eyed peas (rinsed and drained)1 15-oz can green beans (rinsed and drained)1 cup frozen...

Vegan Cheesesteak Sandwich

by | Aug 24, 2019 | ,

Vegan Cheesesteak Sandwich 1 clove garlic (minced)1 tbsp olive oil (OPTIONAL, or veggie broth if not using oil)4 large portobello mushrooms (thinly sliced)1 green bell pepper (thinly sliced)1 red bell pepper (thinly sliced)1 sweet onion (thinly sliced)1 tbsp parsley...

5-Minute Blackberry Cobbler

by | Aug 24, 2019 | ,

5-Minute Blackberry Cobbler 2 cups blackberries (fresh or frozen)2 tbsp maple syrup (or sweetener of choice)2 tsp cornstarch3/4 cups rolled oats1/4 cup whole wheat flour4 tsp brown sugar1 tsp baking powder1 pinch salt1/2 cup unsweetened almond milk3 tbsp unsweetened...