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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Moroccan-Spiced Stuffed Zucchini Boats

by | Aug 24, 2019 | ,

  Moroccan-Spiced Stuffed Zucchini Boats This fragrant take on stuffed zucchini boats is sure to please anyone! 4 zucchinis (large, cut in half)1/4 cup low-sodium vegetable broth (for sauteeing)1/2 white onion (diced)1/2 tsp salt1 14-oz can crushed tomatoes...

Mediterranean Quinoa Bowl with Cashew Tzatziki

by | Aug 24, 2019 |

  Mediterranean Quinoa Bowl with Cashew Tzatziki For Cashew Tzatziki:1 cup cashews (soaked overnight)1 clove garlicsalt (to taste)2-3 tbsp vinegar1 tbsp lemon juice3/4 cup water1/2 cup cucumber (chopped)For the bowl:1 cup quinoa3 Tbs tomato paste1 yellow pepper1...

Vegan Meatball Sub Sandwich

by | Aug 24, 2019 | , , ,

  Vegan Meatball Sub Sandwich For meatballs:2 cups mushrooms (chopped)1 ½ cups kale (chopped)3/4 cup sweet onion (chopped)2 cloves garlic1 tbsp olive oil (OPTIONAL, or veggie broth otherwise)1 15-oz can lentils (rinsed and drained)1 cup rolled oats½ cup almond...

Coconut Lentil & Sweet Potato Korma

by | Aug 24, 2019 | ,

  Coconut Lentil and Sweet Potato Korma 2 Tbsp coconut oil (OPTIONAL, or 1/4 cup vegetable broth)1 onion (diced)3 cloves garlic (minced)Hot red chili such as bird’s eye or red Thai (minced, to taste)3 sweet potatoes (peeled and cut into medium chunks)1 Tbsp curry...

Cucumber Watermelon and Mint Gazpacho

by | Aug 24, 2019 | , , ,

Cucumber Watermelon and Mint Gazpacho For the soup:1 bunch mint (chopped)4 English cucumbers (peeled and chopped)2 1/3 cups watermelon (diced )1 cup plain non-dairy yogurt1/2 sweet onion (sliced)2 tbsp cilantro (chopped)3 tbsp lemon juice1 tsp fresh ginger1/2 teaspoon...

French Toast with Warm Berry Drizzle

by | Aug 24, 2019 | , ,

French Toast with Berry Drizzle For the French toast:3/4 cup unsweetened almond milk3/4 cup coconut milk1 tbsp agave nectar1/4 cup chickpea flour2 1/2 tbsp nutritional yeast1 tsp ground cinnamon1/4 tsp ground nutmeg1/4 tsp salt8 slices whole-grain vegan breadFor the...

August – Week 3

by | Aug 18, 2019 |

This week's menu: Breakfast:   Oat Breakfast Muffins Veggie Tofu Scramble Vegan German Chocolate Pancakes   Lunch:   The Ultimate Vegan BLT Minty Watermelon-Cucumber Salad Holodnik (Chilled Summer Borscht)   Dinner:   Sweet Potato Black Bean...