Ingredients

• 3 cups cooked quinoa (1:3 quinoa to water ratio)
• 1-2 cups chopped raw kale
• 1 apple, cut into bite-sized pieces
• 1/4 large red onion, diced
• 1 large yellow pepper, diced
• 1/2 cup dried currants (or dried cherries or dried cranberries, unsweetened pref)
• 2-4 tbsp extra virgin olive oil (or hemp oil! or flax oil!)
• 1 tbsp raw agave syrup (this is sweeter than sugar, so not much, if any, is needed)

SEASON WITH THE FOLLOWING, TO TASTE:

• Masala powder (curry)
• Roasted coriander
• Powdered (or fresh, grated) ginger
• Powdered (or fresh, minced) garlic
• Desert spice blend (cinnamon, nutmeg, cardamon, cloves)

Combine everything in a giant bowl and eat it.

Autumn Latkes (from Veganomicon)

• 2 cups peeled, shredded beets (about 3 beets)
• 1 cup peeled, shredded carrot (1 large carrot)
• 1 cup peeled, shredded sweet potato (1 medium)
• 1 shallot, finely chopped
• 1/2 cup all purpose flour
• 1/4 cup cornstarch
• 1/2 tsp salt
• freshly ground black pepper
• 1 tsp fennel seeds, chopped
• 1/4 cup water
• olive oil for pan frying

1. Combine all the veggies in a big bowl, and then add the rest of the ingredients mixing with a wooden spoon. 
2. Fry in olive oil in a pan over medium heat until crispy yummy. You can be generous with the oil, but use paper towels to get off some of that excess oil when they’re through cooking

AREN’T THESE BEAUTIFUL? they’re really really delicious too. the fennel is really key to getting a very rich, earthy flavour from these. made them for breakfast on sunday, served them with a little bit of dill-tahini sauce. highly recommended.

slight variation on door sixteen’s sweet potato hash, served with sarah’s incredible chutney.

Sweet Potato Hash (vegan)
Serves 2 as a main dish, or 4 as a side

• 2 large sweet potatoes, grated
• 1/2 medium onion, diced
• 5 cloves garlic, minced
• 8 oz tempeh, crumbled
• 1 cup collard greens, chopped (kale or chard would also be fine)
• 1/4 cup raw pumpkin or sunflower seeds, chopped
• 1/3 cup nutritional yeast
• 2 tbsp toasted sesame oil
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• salt and pepper to taste

Preheat oven to 350°F.

Put everything in a large bowl. Stir until everything is combined well and the oil is evenly distributed. (You could also throw in some chopped mushrooms or red peppers…)

Spread on a large cookie sheet (use one with sides!). Bake for 35-40 minutes, tossing once midway.

this time i used tofu instead of tempeh. but really, this is one of my favourite recipes because you can change it up as much as you’d like. use chickpeas instead of tofu or tempeh, leave out the nuts and seeds if you want, use carrots AND sweet potatoes, hell i’ve even used just regular potatoes. go nuts. whatever you want roasted in sweet deliciousness in the oven, do it up. use this as your template, but not a rulebook.

Ingredients

• 2 tbl Olive Oil
• 6 shallots, sliced thinly
• 2 cups of seitan
• 1/2 lb brussels, quartered (abt 2 cups once sliced)
• 4 cloves of garlic, minced
• 1/2 tsp dried thyme
• 1/4 tsp dried tarragon
• 1/2 tsp salt pinches of ground black pepper
• 1/2 c sun dried toms, chopped into bite size pieces
• 2 cups veggie broth
• 1/4 c red wine (any wine will do rally)
• 4 cups chopped kale

Directions

1. Preheat pan. Saute shallots and seitan in about 2 tbls of Olive oil, about 5 mins, until they have browned
2. Add brussels and saute a bit more, add more olive oil if need be.
3. Add garlic, herbs, s&p, saute a bit more. Mix in sun dried toms.
4. Add veggie broth and wine. Once liquid is boiling, add chopped kale. Stir until it’s wilted.
5. Cover pan with a little room for steam to escape. Lower heat.
6. Simmer for 5-7 mins. Serve and enjoy

• 1 cup of kale
• 1 banana
• 1 cup of berries (my friend recommends PC frozen medley of strawberries, raspberries, blue berries and blackberries)
• 1 cup of milk (soy/rice milk if you are vegan) 
• 3/4 cup of apple juice & cinnamon to taste

recipe from my friend! i keep on making the same two (delicious) smoothies but i wanted some new recipes. any other recommendations?

(via domestic affair: redefining domesticity)

• 25 or so Brussels sprouts (all about ping pong ball-sized)
• 1/4 cup balsamic vinegar
• 2 tbsp. olive oil
• 2 tbsp. filtered water
• 1/2 tsp. sea salt (or to taste)
• freshly ground black pepper, to taste

1. Preheat the oven to 350oF.
2. Trim the ends and any funky bits off the Brussels sprouts and place in a baking dish that fits ‘em all in one cozy layer.
3. Drizzle evenly with the balsamic, oil and water, cover (with a lid or tin foil) and bake for 30 minutes.
4. Remove them from the oven, sprinkle on the salt, stir to coat in the brown juices, and return to the oven uncovered for another 20 minutes or so (checking and stirring after ten minutes, adding another splash of water if they’re drying out), until they are tender right the way through.
5.  Season with pepper, and serve hot.

Makes about 3-4 servings.

to celebrate my blog’s two year anniversary, i made this awesome pizza for dinner. IT WAS SO DELICIOUS.

veganbreakfast:

Banana Almond Butter Smoothie by Tasty Yummies on Flickr.

(via veganbreakfast-deactivated20120)

(via Chargrilled Broccoli and Beans with Chilli, Garlic and Sweet Soy Rice Noodles « Cook Eat Live Vegetarian)

Chargrilled Broccoli & Beans with Garlic, Chilli & Sweet Soy Rice Noodles

serves 2 -3, vegan, gluten-free. Adapted from Ottolenghi The Cookbook

• 1 large head broccoli
• a handful of french beans
• 3 tbsp olive oil
• 75 ml olive oil
• 3 or 4 garlic cloves, thinly sliced
• 2 mild red chillies, thinly sliced (or 1 hot red chilli)
• sea salt & black pepper
• 250 gr fat (XL) rice noodles (or any noodles)
• 2 tbsp kecap manis (Indonesian sweet soy sauce) or use soy sauce plus 1 tsp honey
• 1 tsp sesame oil
• 1 tbsp oyster sauce (vegetarian)
• 1 tbsp lemon/lime juice
• a handful of fresh coriander, chopped
• a handful of cashew nuts or flaked almonds, toasted

Separate the broccoli into florets with small stems still attached. Trim off  the stalk ends of the beans. Cook the broccoli in boiling salted water for exactly 2 minutes (no more). Then quickly transfer it, with a slotted spoon, to a large bowl of iced water, to stop the cooking. Now do the same with the beans.

Drain the broccoli & beans in a colander and then spread them out on a clean tea towel and leave to dry completely.

Cook the noodles according to the instructions on the packet, drain and rinse under the cold tap to stop them sticking together. Set aside.

In a large mixing bowl, toss the dried veg with 3 tbsp olive oil and season generously with salt & black pepper. Place a ridged griddle pan over a high heat and leave it for 5 minutes to heat up. Grill the veg in batches so it’s not too crowded. Leave them for a minute on one side then turn them over so they get nice char marks on all sides. Transfer to a heatproof bowl and continue to griddle the rest.

Meanwhile put the 75 ml olive oil in a small saucepan with the sliced garlic & chillies. Cook them over a medium heat until the garlic just starts to turn golden brown. Don’t let it burn. Remove from the heat and pour the hot oil over the bowl of hot broccoli & beans and toss together well. Check seasoning.

Heat up a wok, or large frying pan, over a medium high heat, add in the cooked noodles, kecap manis (or soy sauce & honey), sesame oil and oyster sauce. Heat through the noodles and then throw in the veg. Toss everything together well and serve in deep bowls.

Squeeze over some lemon/lime juice and sprinkle with the toasted nuts and chopped coriander.